New Prebiotics For Functional Food

Beķers, M.; Marauska, M.; Grūbe, Māra; Kārkliņa, D.; Dūma, Māra

doi:10.1556/aalim.33.2004.1.4

Cited by 14 publications

(7 citation statements)

References 16 publications

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“…In the food industry, levan can be used as an emulsifier, flavour modifier, stabilizer, thickener, antibacterial and encapsulation agent [4]. It can also act as a low caloric and non-cariogenic sugar substitute with prebiotic effect [5,6].…”

Section: Introductionmentioning

confidence: 99%

Levan versus fructooligosaccharide synthesis using the levansucrase from Zymomonas mobilis: Effect of reaction conditions

Santos-Moriano

Fernández‐Arrojo

Poveda

et al. 2015

Journal of Molecular Catalysis B: Enzymatic

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This work addresses the effect of sucrose concentration and temperature on the three activities displayed by the levansucrase from Zymomonas mobilis: formation of levan (polymerization), production of short-chain fructooligosaccharides (FOS), and sucrose hydrolysis. Of the conditions tested, levan formation reached the highest value at 4ºC and 100 g/L sucrose. The increase of temperature (40ºC) and sucrose concentration (600 g/L) caused a significant decrease of the levan concentration and a higher production of FOS. However, an increase of the temperature also caused an enhancement of the undesired hydrolytic activity. Several inulin-type FOS (1-kestose, nystose, 1 F-fructosylnystose), neoFOS (blastose, neokestose, neonystose) and levan-type FOS (6-kestose, 6,6-nystose) were synthesized by levansucrase. The latter compound was purified and characterized by mass spectrometry and 2D NMR. Using 600 g/L sucrose at 40°C, the maximum yield of FOS was reached at 85% sucrose conversion; at this point, the reaction mixture contained (in weight basis) 31% glucose, 14% fructose, 15% sucrose and 40% FOS (including a small contribution of levan).

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Section: Introductionmentioning

confidence: 99%

Levan versus fructooligosaccharide synthesis using the levansucrase from Zymomonas mobilis: Effect of reaction conditions

Santos-Moriano

Fernández‐Arrojo

Poveda

et al. 2015

Journal of Molecular Catalysis B: Enzymatic

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“…Functional foods, which are foods that can improve health, physical performance, mental capacity, besides their nutritional value [1], have been considered with more and more interest owing to their increasing commercial importance. In the recent years, oligosaccharides have attracted the attention of researchers, because they can be used as functional ingredients, besides the traditional use as an energy source and sweetener, with a great potential to improve food quality.…”

Section: Introductionmentioning

confidence: 99%

Purification of fructooligosaccharides in an activated charcoal fixed bed column

Kuhn

Filho

2010

New Biotechnology

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“…Latvian inhabitants do not consume enough fresh vegetables, fruits and fish (Pudule et al, 2007;Mintâle et al, 2010). The missing fibre and polyunsaturated fats must be consumed additionally with the help of functional foodstuffs or special food supplements (Kauliòð et al, 2001;Bekers et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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New Prebiotics For Functional Food

Cited by 14 publications

References 16 publications

Levan versus fructooligosaccharide synthesis using the levansucrase from Zymomonas mobilis: Effect of reaction conditions

Levan versus fructooligosaccharide synthesis using the levansucrase from Zymomonas mobilis: Effect of reaction conditions

Purification of fructooligosaccharides in an activated charcoal fixed bed column

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

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