Studies on the effects of polydextrose intake on physiologic functions in Chinese people

Zhong, Jie; Bang-Yao, Luo; Xiang, Ming-Jie; Liu, Haiwei; Zu-Kang, Zhai; Ting-Song, Wang; Craig, Stuart A.

doi:10.1093/ajcn/72.6.1503

Cited by 185 publications

(198 citation statements)

References 24 publications

Supporting

Mentioning

156

Contrasting

Unclassified

Order By: Relevance

“…In conclusion, this study confirmed several of the findings previously determined in a human clinical study (19). …”

Section: Discussionsupporting

confidence: 92%

“…In one study, polydextrose has been shown to express prebiotic effects; it decreased fecal pH, increased the residual concentration of short chain fatty acids (SCFA), and increased numbers of bifidobacteria in feces (19). In the present study we further evaluated the prebiotic potential of polydextrose and lactitol (selective fermentation by gut bacteria) by using an in vitro model of the human colon (25).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Polydextrose, Lactitol, and Fructo-Oligosaccharide Fermentation by Colonic Bacteria in a Three-Stage Continuous Culture System

Probert

Apajalahti²,

Rautonen³

et al. 2004

Appl Environ Microbiol

128

View full text Add to dashboard Cite

In vitro fermentations were carried out by using a model of the human colon to simulate microbial activities of lower gut bacteria. Bacterial populations (and their metabolic products) were evaluated under the effects of various fermentable substrates. Carbohydrates tested were polydextrose, lactitol, and fructo-oligosaccharide (FOS). Bacterial groups of interest were evaluated by fluorescence in situ hybridization as well as by speciesspecific PCR to determine bifidobacterial species and percent-G؉C profiling of the bacterial communities present. Short-chain fatty acids (SCFA) produced during the fermentations were also evaluated. Polydextrose had a stimulatory effect upon colonic bifidobacteria at concentrations of 1 and 2% (using a single and pooled human fecal inoculum, respectively). The bifidogenic effect was sustained throughout all three vessels of the in vitro system (P ‫؍‬ 0.01 seen in vessel 3), as corroborated by the bacterial community profile revealed by %G؉C analysis. This substrate supported a wide variety of bifidobacteria and was the only substrate where Bifidobacterium infantis was detected. The fermentation of lactitol had a deleterious effect on both bifidobacterial and bacteroides populations (P ‫؍‬ 0.01) and decreased total cell numbers. SCFA production was stimulated, however, particularly butyrate (beneficial for host colonocytes). FOS also had a stimulatory effect upon bifidobacterial and lactobacilli populations that used a single inoculum (P ‫؍‬ 0.01 for all vessels) as well as a bifidogenic effect in vessels 2 and 3 (P ‫؍‬ 0.01) when a pooled inoculum was used. A decrease in bifidobacteria throughout the model was reflected in the percent-G؉C profiles.The contribution of the human colonic microbiota towards improved host health and disease is presently a topical area of research. The beneficial effects of probiotic lactic acid bacteria (such as bifidobacteria and lactobacilli) have been documented and have a long history of use in humans (8, 9, 28). Indeed, many clinical trails have been carried out (in both human and animal models) where direct health benefits from probiotic intake has been investigated (16,23,33). More recently, interest has turned to the potentially advantageous effects of dietary substrates that can be fermented by populations of indigenous probiotic gut bacteria. These so-called prebiotics selectively stimulate beneficial flora components while suppressing, or having no stimulatory effect upon, less desirable bacteria, such as proteolytic bacteroides and clostridia and gram-negative pathogens such as Escherichia coli, shigellas, and salmonellas (11). Through not relying on the addition of exogenous bacteria, there are no survivability or safety issues. A number of prebiotic substrates already have scientific credibility and widespread acceptance, such as inulin, oligofructose (both fructooligosaccharides [FOS]), galacto-oligosaccharides, and lactulose (29,30,35). These substrates have been tested in various human trials for their prebiotic effects.Here we invest...

show abstract

“…In conclusion, this study confirmed several of the findings previously determined in a human clinical study (19). …”

Section: Discussionsupporting

confidence: 92%

mentioning

confidence: 99%

Polydextrose, Lactitol, and Fructo-Oligosaccharide Fermentation by Colonic Bacteria in a Three-Stage Continuous Culture System

Probert

Apajalahti²,

Rautonen³

et al. 2004

Appl Environ Microbiol

128

View full text Add to dashboard Cite

show abstract

“…*X 1 : Powder milk concentration expressed in g&100 g beverage, **X 2 : Ricotta cheese whey concentration expressed in g&100 g beverage It was not possible to verify the influence of different polydextrose concentrations on the count of probiotic microorganisms. However, the use of prebiotics is beneficial to the host, benefits such as decreasing fecal pH, increasing residual concentration of short chain fatty acids and increasing the number of bifidobacteria in feces (Jie et al, 2000). Thus, its use as a raw material is justified.…”

Section: Survival Of Acid Lactic Bacteria During Storage Of Fermentedmentioning

confidence: 99%

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

Schlabitz¹,

Gennari²,

Arau³

et al. 2015

American J. of Food Technology

View full text Add to dashboard Cite

The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy wastewate. For this, fermented milk beverages were produced by a full factorial design with 2 independent variables in two equidistant levels, three replicates at the center point and 4 axial points. Ricotta cheese whey concentrations and powder milk were the two variables evaluated in 5 concentrations. The 11 formulations developed were submitted to analysis of pH, acidity, protein, fat, ash and enumeration of specific groups of lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus). The results obtained in the study show that is possible a preparation of a prebiotic and probiotic fermented dairy beverage prebiotic and probiotic containing till 70% ricotta cheese whey. Thus, the dairy beverage proved to be a viable way to use ricotta cheese whey, reducing the effluent generated at dairy industries, consequently, reducing the costs of treatment and environmental impact generated by inappropriate disposal.

show abstract

“…Além disso, este polímero é extremamente estável, incolor e não apresenta sabor residual, sendo também altamente estável dentro de uma faixa ampla de pH, temperatura, condições de processamento e estocagem (JIE, 2000). É tolerada uma média de 90 g por dia, sem efeitos laxativos (FAKHOUR et al, 2005).…”

Section: Introductionunclassified

“…É tolerada uma média de 90 g por dia, sem efeitos laxativos (FAKHOUR et al, 2005). Segundo Jie et al (2000), a polidextrose pode ser também considerada como pré-biótico, pois estimula o crescimento de lactobacilos e bifidobactérias e a fermentação contínua ao longo do cólon. Esta última promove a redução do pH fecal e a produção de ácidos graxos de cadeia curta, destacando-se o butirato, que pode reduzir riscos de câncer.…”

Section: Introductionunclassified

Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

Paucar-Menacho¹,

Silva²,

Barretto³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

Studies on the effects of polydextrose intake on physiologic functions in Chinese people

Abstract: Polydextrose ingestion had significant dietary fiber-like effects with no laxative problems.

Cited by 185 publications

References 24 publications

Polydextrose, Lactitol, and Fructo-Oligosaccharide Fermentation by Colonic Bacteria in a Three-Stage Continuous Culture System

Polydextrose, Lactitol, and Fructo-Oligosaccharide Fermentation by Colonic Bacteria in a Three-Stage Continuous Culture System

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

Desenvolvimento de massa alimentícia fresca funcional com a adição de isolado protéico de soja e polidextrose utilizando páprica como corante

Contact Info

Product

Resources

About