Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum

Wongputtisin, Pairote; Khanongnuch, Chartchai

doi:10.1007/s10068-015-0230-9

Cited by 11 publications

(3 citation statements)

References 30 publications

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“…Crude basil oligosaccharide extract prepared by enzymatic hydrolysis possesses prebiotic properties. Growth of lactic acid bacteria (LAB) has been stimulated by basil oligosaccharide extracts, in both in vitro and in vivo studies, while Salmonella growth was decreased [123]. Ghasempour et al demonstrated that the addition of 0.4% BSG to probiotic yogurt improved its antioxidant activity, textural properties, and lactic acid bacteria viability [124].…”

Section: Ocimum Basiliummentioning

confidence: 99%

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

et al. 2021

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Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.

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Section: Ocimum Basiliummentioning

confidence: 99%

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

et al. 2021

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“…Partially hydrolyzed guar gum shows improved rheological and pasting characteristics [ 17 ]. Oligosaccharides produced by enzymatic hydrolysis of guar gum [ 18 , 19 ], basil seed gum [ 20 ], and glucomannan gum [ 21 ] can be used as prebiotics. As a unique property, it was reported that new substances obtained by acid and enzymatic hydrolysis of ɩ-carrageenan might induce significant retardation of recrystallization in the sucrose solution [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Lorenc

Jarošová

Bedrníček

et al. 2022

Foods

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Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.

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“…On the other hand, mucilage is the gel-like soluble fibre that envelops a seed and is secreted by mucilage secreting cells upon hydration (Kreitschitz & Gorb, 2018). Previous studies had also reported that mucilage from basil seed (Wongputtisin & Khanongnuch, 2015), psyllium husk seed (Esmaeilzadeh et al, 2016), and bush mint seed (Mueller et al, 2017) showed high prebiotic potential on stimulating the growth of probiotics. Flaxseed is composed of about 11-15% of mucilage and it consists of a mixture of rhamnogalacturonan I and arabinoxylan, where the latter has been found to have prebiotic activity (Lai et al, 2020b;Lai et al, 2020c;Naran et al, 2008;Pastell et al, 2009;Singer et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

Wai

How

Ghazali

et al. 2021

APJMBB

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The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

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Prebiotic properties of crude oligosaccharide prepared from enzymatic hydrolysis of basil seed gum

Cited by 11 publications

References 30 publications

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review

Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

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