Potential of Musa sapientum Linn. for digestive function promotion by supporting Lactobacillus sp.

Jaiturong, Patthanakorn; Laosirisathian, Nachtharinee; Sirithunyalug, Busaban; Eitssayeam, Sukum; Sirilun, Sasithorn; Chaiyana, Wantida; Sirithunyalug, Jakkapan

doi:10.1016/j.heliyon.2020.e05247

Cited by 5 publications

(7 citation statements)

References 21 publications

(30 reference statements)

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“…There was a report on banana starch which had a high RS content (≈75%) with a prebiotic index similar to inulin, a well‐known prebiotic. [ 96 ] The prebiotics normally has a certain degree of polymerization which depends on the type of prebiotics. The most commonly used prebiotics are inulin, fructooligosaccharides, galactooligosaccharides, and isomaltooligosaccharide.…”

Section: The Relation Between the Resistant Starch And Prebioticsmentioning

confidence: 99%

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

et al. 2022

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Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.

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Section: The Relation Between the Resistant Starch And Prebioticsmentioning

confidence: 99%

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

et al. 2022

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“…[48,[84][85][86][87] It has been suggested that L. plantarum BSL can reduce liver damage by producing cytokines and antagonistic compounds, reducing the secretion of pro-inflammatory interleukin, and protecting against pathogens. [88,89] Bifidobacterium may contribute to the maintenance of gastrointestinal health, enhancement of barrier function, and immunomodulation. [90,91] Furthermore, S. thermophilus prevents inflammatory bowel disease through increased production of anti-inflammatory (IL-4, IL-5, IL-10) cytokines and reduced secretion of pro-inflammatory IL-1𝛽 and IFN-𝛾.…”

Section: Effect On Gut Microbiota Populationmentioning

confidence: 99%

“…[99] Despite variations in the relative increases in the concentration of SCFAs, BFRS can be classified as a prebiotic as it is fermented selectively and leads to specific changes in gastrointestinal microbiota activity/composition leading to the host obtaining benefits from it. [48,89,94,95,100,114,115] However, although unripe banana flour leads to an increase in SCFAs, the mechanisms underlying the variations in their relative proportions need to be further elucidated. This will facilitate the application of unripe banana flour to address specific health problems, for example, enhancing the proportion of butyrate for colorectal cancer alleviation.…”

Section: Effect On Colonic Short-chain Fatty Acids (Scfas) Productionmentioning

confidence: 99%

“…[47] Furthermore, BFRS was reported to increase the relative abundance of gram-positive bacteria such as Lactobacillus and L. acidophilus, and L. plantarum. [82,83,89] Lactobacillus plantarum HAC01 contributes to obesity reduction by interacting with other microbes to regulate the expression of a gene that is related to lipid metabolism. [151] Lactobacillus plantarum FRT10 alleviates obesity by decreasing the F/B ratio, activating the PPAR𝛼/CPT1𝛼 pathway, and regulating TG-synthesizing enzymes in the liver.…”

Section: Unripe Banana Flour-resistant Starch (Bfrs) and Satietymentioning

confidence: 99%

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Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review

et al. 2022

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The present review provides a comprehensive discussion of the prebiotic, anti‐diabetic, anti‐colorectal cancer, and anti‐cardiovascular disease effects of unripe banana flour resistant starch (BFRS). Unripe banana flour is considered a useful ingredient in the food industry because it has high levels of resistant starch (up to 68% w/w). The beneficial effects of BFRS against diabetes, obesity, cardiovascular disease, and colorectal cancer emanate from its resistance to hydrolysis and propensity to escape digestion in the upper‐gastrointestinal tract, which delays glucose absorption and increases the concentration of colonic short‐chain fatty acids (acetate, propionate, and butyrate). Therefore, BFRS can be recommended as an alternative functional ingredient in food products. However, more in vivo studies with BFRS should be conducted to ascertain the mechanisms that underly its beneficial effects and associated changes in the gut microbiome. The influence of other food product ingredients and food processing on BFRS efficacy and targeted production of specific short‐chain fatty acids in the colon, needs to be investigated to optimize its application.

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“…The crystalline structure was examined by X-Ray Diffraction (XRD). Diffractograms were obtained from 5º-90º (2θ) at a scanning speed of 6ºC/min [13]. The % crystallinity was calculated as [100 × [Ac/(Ac+Aa)]], where Ac is the area of crystalline peaks of diffraction, and Aa is the area of amorphous peaks of diffraction.…”

Section: Thermal Properties and Crystallinitymentioning

confidence: 99%

Evaluation on physicochemical properties and stability of Thanaka bark powder for natural face powder products

Hnin

Kanlayavattanakul

2022

IOP Conf. Ser.: Mater. Sci. Eng.

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Thanaka (Hesperethusa crenulata Roem.) has been traditionally applied as cosmetics in Myanmar and the northern of Thailand [1] and exhibited anti-oxidant, anti-inflammatory, anti-microbial, skin lightening, and sun protection properties [1-4]. Thanaka’s specifications for cosmetic development are sparse to be presented, although its flowability was reported [1]. Of which, the bark was more suitable than the stem for solid dosage form development [1]. Thus, this study was aimed to assess the physicochemical properties and stability of Thanaka bark powder. The yellowish light brown powder (L* = 75.63 ± 0.01, a* = 5.58 ± 0.02 and b* = 23.45 ± 0.02) (Figure 1A) with bulk and tapped densities of 0.25 ± 0.00 and 0.29 ± 0.00 g/mL, was able to absorb water and oil (17.31 ± 0.77% and 13.39 ± 0.29%). The powder was ICP-MS proved to be uncontaminated with heavy metals prohibited for cosmetics. The powder morphology was plate-like crystals with fractured as SEM observed (Figure 1B). Thermal properties examined by DSC resulted in glass transition, crystallization and melting temperatures of 66.43, 70.25 and 73.39°C, with 51.32 ± 4.13% of crystallinity by XRD. The color (ΔE ≤ 1.43 ± 0.04), morphology, thermal properties, water absorption capacity and oil absorption capacity slightly shifted following to 3-month storage under ambient temperature and 45°C.

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Potential of Musa sapientum Linn. for digestive function promotion by supporting Lactobacillus sp.

Cited by 5 publications

References 21 publications

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review

Evaluation on physicochemical properties and stability of Thanaka bark powder for natural face powder products

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