Various Indigestible Saccharides Enhance Net Calcium Transport from the Epithelium of the Small and Large Intestine of Rats In Vitro

Mineo, Hitoshi; Hara, Hiroshi; Kikuchi, Hiroto; Sakurai, Hiroaki; Tomita, Fusao

doi:10.1093/jn/131.12.3243

Cited by 79 publications

(65 citation statements)

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“…In an in vitro study, fructooligosaccharides increased the net transport of Ca in the small and large intestines of rats (Mineo et al 2001). Kruger et al (2003) reported that the effects of fructooligosaccharides with various degree of polymerization (DP) on Ca bioavailability and bone mineralization in rats were not the same.…”

Section: Resultsmentioning

confidence: 99%

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

2010

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In an experiment conducted on caged Bovans Brown hens, the effect of diet supplementation using organic acids and prebiotic fructans on the biomechanical and geometrical indicators of the tibia and femur bones was evaluated. At 25 weeks of age, layers were randomly assigned to 14 experimental groups, each comprising 6 hens kept in individual cages. A 2 × 7 factorial arrangement, with two dietary levels of calcium and phosphorus (normal -37.0 g Ca/kg, 6.5 g P/kg, and reduced -32.5 g Ca/kg, 6.0 g P/kg), and with diets supplemented by selected additives (none; inulin, 7.5 g/kg; oligofructose, 7.5 g/kg; short chain fatty acids (SCFA), 5.0 g/kg; medium chain fatty acid (MCFA), 2.5 g/kg; SCFA, 3.0 g/kg + MCFA, 2.0 g/kg; inulin, 3.0 g/kg + SCFA, 5.0 g/kg) was used. The experiment was conducted for 45 weeks and concluded when the hens were 70 weeks old.At 70 weeks of age, reducing the dietary levels of Ca and P had decreased the bone breaking strength by 8.9% (P ≤ 0.001) and the yielding load by 5.6% (P ≤ 0.05). A similar tendency for bone breaking strength (P ≤ 0.05) and stiffness (P ≤ 0.05) was found in the femur bones. The diet with a lower level of Ca and P negatively affected the geometrical indicators of the bones such as cortex thickness (P ≤ 0.05) and cross section area (P ≤ 0.05), but had no effect on bone weight and length. Hens fed diets supplemented with oligofructose, MCFA, SCFA + MCFA or inulin + SCFA displayed a significantly higher bone breaking strength and yield load in the tibia bone than that of the control group. In the case of femurs, a positive influence of MCFA or simultaneous addition of inulin + SCFA on bone breaking strength was found. The additives had no significant effects on the geometrical indicators of either bone. It was concluded that selected feed additives which lower the pH of the diet and intestinal content can beneficially affect the biomechanical indicators of the bones of high-productive laying hens. Laying hens, bone quality, calcium, organic acids, prebiotic fructansSymptoms of osteoporosis are often observed in modern flocks of high-productive layers, especially in the second part of the laying cycle. Osteoporosis can be defined as a decrease in the fully mineralized structural bone in which Ca is mobilized from the bone in order to contribute to eggshell formation (Whitehead and Fleming 2000). The condition leads to increased bone fragility and susceptibility to fracture. The consequences of this syndrome, also known as 'cage layer fatigue', i.e., poor bone quality, weakness, deformities and breakage, spinal bone collapse and paralysis, can be an important welfare problem, causing acute and chronic pain and distress to the birds (Webster 2004). In the United Kingdom, it was found that, in the end phase of lay, 29% of caged hens had sustained one or more broken bones during their lifetime (Gregory and Wilkins 1989). A study conducted by McCoy et al. (1996) attributed 35% of mortality in commercial caged laying hens to osteoporosis. Bone breakage is also a serious prob...

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Section: Resultsmentioning

confidence: 99%

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

2010

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“…NMR spectra were recorded at room temperature with a Bruker AMX 500 spectrometer ( 1 H 500 MHz, 13 C 125 MHz) equipped with a 5 mm diameter C H dual (1D spectra) and TXI probe (2D spectra). Chemical shifts of 1 H (δH) and 13 C (δC) in ppm were determined relative to the external standard of sodium [2,2,3,3 2 H4] 3 (trimethylsilyl)propanoate in D2O (δH 0.00 ppm) and 1,4 dioxane (δC 67.40 ppm) in D2O, respectively.…”

Section: Gas Liquid Chromatography (Gc)mentioning

confidence: 99%

“…They are classified into homooligosaccharides such as xylooligosaccharide, maltooligosaccharide and inulooligosaccharide, and heterooligosaccharides such as fructooligosaccharide, galactooligosaccharide, soybeenoligosaccharide, raffinose and palatinose. Thus, they are thought to selectively increase bifidobacteria, 1) enhance immune responses, 2) promote the absorption of minerals, 3) and more recently, prevent diseases such as a heart diseases, hypertension, diabetes and osteoporosis.…”

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confidence: 99%

Isolation and Identification of Novel Tri- and Tetra-saccharides Synthesized by Thermoanaerobacter brockii Kojibiose Phosphorylase

Takahashi¹,

Fukushi²,

Onodera³

et al. 2007

J. Appl. Glycosci.

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Oligosaccharides are widely known to have benefical health effects. They are classified into homooligosaccharides such as xylooligosaccharide, maltooligosaccharide and inulooligosaccharide, and heterooligosaccharides such as fructooligosaccharide, galactooligosaccharide, soybeenoligosaccharide, raffinose and palatinose. Thus, they are thought to selectively increase bifidobacteria, 1) enhance immune responses, 2) promote the absorption of minerals, 3) and more recently, prevent diseases such as a heart diseases, hypertension, diabetes and osteoporosis.Palatinose is produced by treatment of sucrose with Protaminobacter rubrum, 4) and is used in various foods as sweeteners not causing dental caries. 5) Although palatinose is hydrolyzed more slowly than sucrose, this saccharide is finally absorbed in the small intestine. Changing this saccharide into a non digestible oligosaccharide is useful to improve the function.In recent years, the synthesis of oligosaccharides having various functions has been actively performed. These oligosaccharides are mostly synthesized using hydrolases and glycosyltransferases. The phosphorylases belonging to glycosyltransferases are also expected to give good results due to their reversible reaction, although there have been few studies.We have previously studied the production of indigestible oligosaccharides such as inulooligosaccharide, 6,7) fructooligosaccharide, 8) fructosylxyloside 9) and fructosyllactosucrose 10) using Penicillium purpurogenum inulinase,Scopulariopsis brevicaulis fructosyltransferase 8,9) and asparagus 1 F fructosyltransferase. 10 12) These oligosaccharides were shown to suppress the rise of serum glucose and insulin responses in rats, 13) and serum cholesterol 14) and triacylglycerol 15) in humans, and to have prebiotic effects. 15,16) Recently, our studies have involved the synthesis of novel oligosaccharides elongated with one, two or three additional glucose units by glucosyltransfer from β D glucose 1 phosphate to isokestose, nystose, 17) raffinose and stachyose 18) using Thermoanaerobacter brockii kojibiose phosphorylase. Now, we report the structural analysis and functional analysis of two novel oligosaccharides synthesized by glucosyltransfer from β D glucose 1 phosphate to palatinose using kojibiose phosphorylase. MATERIALS AND METHODS Saccharides.Crystalline palatinose (O α D glucopyranosyl (1 6) D fructofuranose) were purchased from Wako Pure Chemical Industries, Ltd., Osaka, Japan. Kojibiose and β D glucose 1 phosphate (β D G1P) were purchased from Sigma Chemical Co. (St. Louis, MO, USA).Enzyme. Kojibiose phosphorylase was purified from a cell free extract of T. brockii ATCC 35047. 19)High performance anion-exchange chromatography (HPAEC). The oligosaccharides was analyzed using a Dionex Bio LC Series apparatus equipped with a carbohydrate column (Carbo Pack PA 1, inert styrene divinylbenzene polymer) and a pulsed amperometric detector (PAD). 20,21) The mobile phase consisted of eluent A (150 mM NaOH) with a sodium acetate gradient as follows: 0 J. A...

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“…It has been suggested that the mechanistic action of stimulated calcium absorption by resistant sugars is passive, involving an increase in perfused fluid within the lumen to maintain isotonicity and consequently an increase in permeability of the intracellular junctions between enterocytes (Brommage et al, 1993). Alternatively, in vitro sugar-induced changes in the transepithelial permeability of the intestinal epithelium via the activation of tight junctions have also been suggested (Mineo et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Scientific Opinion on the use of Polyglycitol Syrup as a food additive

Publication¹

2009

EFSA Journal

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Following a request from the European Commission (EC), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of polyglycitol syrup when used as a food additive. Polyglycitol syrup belongs to the hydrogenated starch hydrolysate syrups composed of maltitol, sorbitol and higher molecular weight polyols. In contrast to maltitol syrup EU specifications, the polyglycitol syrup has a defined concentration of sorbitol, a lower concentration of maltitol and a defined concentration of higher molecular weight polyols. Consequently, it is not covered by specifications for maltitol syrup which is an EU authorised food additive. In humans, the main reported adverse effect specifically associated with polyglycitol syrup exposure was gastric disturbance. The Panel considers that conservative estimates of the exposure to polyglycitol syrup, for consumer-only and the general population, arising from the proposed uses and use-levels, are close to, and for children even higher than, doses associated with gastric disturbances when administered as bolus doses in human trials and as reported in recent case reports. However, the Panel notes that these estimates are based on the assumption that polyglycitol syrup will be present in all food for which its use is proposed. When potential exposures from all foods are combined, this scenario becomes less likely and exposure from all sources at maximum usage levels becomes less probable. However, for individual food categories this might be a realistic scenario since consumer loyalty and individual preferences might cause consumers to always choose particular brands, which may contain this particular food additive. The Panel considers that the chemical and toxicological data available on polyglycitol syrup are insufficient to establish an ADI, but based on the available data concludes that there are no indications of a safety concern for the proposed uses and use levels. SUMMARYFollowing a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the safety of polyglycitol syrup when used as a food additive.Polyglycitol syrup belongs to the hydrogenated starch hydrolysate syrups composed of maltitol, sorbitol and higher molecular weight polyols. In contrast to maltitol syrup specifications, the polyglycitol syrup has a defined concentration of sorbitol, a lower concentration of maltitol and a defined concentration of higher molecular weight polyols. Consequently, it is not covered by the specifications for maltitol syrup which is already authorised in the EU as a food additive.Higher-order polyols of hydrogenated starch hydrolysates can be hydrolysed in the gastrointestinal tract in mammals to glucose and maltitol. Maltitol is mainly digested in the small intestine, being fermented by the intestinal flora to glucose and sorbitol, the latter being absorbed and converted to fructose and partially to glucose. In a 13-week f...

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Various Indigestible Saccharides Enhance Net Calcium Transport from the Epithelium of the Small and Large Intestine of Rats In Vitro

Cited by 79 publications

References 24 publications

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

Effect of Organic Acids and Prebiotics on Bone Quality in Laying Hens Fed Diets with Two Levels of Calcium and Phosphorus

Isolation and Identification of Novel Tri- and Tetra-saccharides Synthesized by Thermoanaerobacter brockii Kojibiose Phosphorylase

Scientific Opinion on the use of Polyglycitol Syrup as a food additive

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