Impact of Inulin Extracted, Purified from (Chicory and Globe Artichoke) Roots and the Combination with Maltodextrin as Prebiotic Dietary Fiber on the Functional Properties of Stirred Bio-Yogurt

Inulin is a prebiotic dietary fiber that plays an integral role in producing functional dairy products with improved health benefits. Therefore, the objectives of this study are as follows: extract and purify inulin from chicory roots and globe artichoke roots;evaluate the physicochemical, functional properties and functional groups of the purified inulin;determine the functional properties of chicory roots inulin-maltodextrin and globe artichoke roots inulin-maltodextrin and compare it with that of the commercial inulin;examine the impact of various inulin on physiochemical, microstructural, textural, sensory characteristics and as prebiotic dietary fiber on probiotic bacteria’s viability of stirred bio-yogurt. The characteristics of the microstructure were investigated by scanning electron microscopy and, Fourier transforms infrared spectroscopy to detect the functional group. The resulting inulin exhibited a high yield and purity along with enhanced functional properties. Stirred bio-yogurt fortified with chicory roots inulin or globe artichoke roots inulin showed enhanced physicochemical, microstructural, microbiological, and overall sensorial acceptability followed by chicory roots inulin-maltodextrin or globe artichoke roots inulin-maltodextrin and the commercial inulin as compared to the control. Stirred bio-yogurt samples can offer various health benefits and wide applications as supplement of prebiotic dietary fiber in dairy industry.

Assessing Genetic Structure and Relatedness of Jerusalem Artichoke (<i>Helianthus tuberosus</i>L.) Germplasm with RAPD, ISSR and SRAP Markers

Jerusalem artichoke (Helianthus tuberosus L.) is an old tuber crop with a recently renewed interest in multipurpose improvement, but little effort has been made to characterize its genetic resources. A study was conducted to assess genetic structure and genetic relatedness of 47 diverse Jerusalem artichoke accessions using RAPD, ISSR and SRAP markers. A total of 296 (87.1%) polymorphic bands were detected from 13 RAPD markers;92 (80%) from six ISSR primers;and 194 (88.6%) for nine combinations of SRAP primers. Five optimal clusters were inferred by the STRUCTURE program from the RAPD or ISSR data, while six optimal clusters were found from the SRAP data or combined marker data. Significant linear relationships between the distance matrices for all pairs of individual accessions were detected for all marker pairs and the estimated correlation coefficient was 0.40 for RAPD-ISSR, 0.53 for RAPD-SRAP, and 0.43 for ISSR-SRAP. Based on the combined data, the neighbor-joining clustering of the 47 accessions matched closely with those inferred from the STRUCTURE program. Three ancestral groups were observed for the Canadian germplasm. Most diverse germplasm harbored in the USA collection. These findings not only reveal the compatible patterns of genetic structure and relatedness inferred with three marker types, but also are useful for managing Jerusalem artichoke germplasm and utilizing diverse germplasm for genetic improvement.

Study on Accumulation and Dynamic Changes of Three Carbohydrates in Jerusalem Artichoke in Natural Habitats

Two varieties of Jerusalem artichoke (early maturing variety Qingyu No.1 and middle maturing variety Qingyu No.2),which were bred independently by Research and Development Center of Jerusalem Artichoke,Qinghai Academy of Agriculture and Forestry,were used as materials,and the content and dynamic changes of three kinds of carbohydrates (sucrose,glucose and fructose) in various organs of Jerusalem artichoke in different periods in two natural habitats (water plain and low hill dry land) were studied.The results showed that the content of the three kinds of carbohydrates in Qingyu No.1 and Qingyu No.2 in the water plain and low hill dry land was relatively high in late June and late August.The total content of the three carbohydrates in Qingyu No.1 peaked earlier than that of Qingyu No.2.The total content of the three carbohydrates in the water plain peaked earlier than that of the low hill dry land.In the whole growth period,the total content of the three carbohydrates in the stems and roots of Jerusalem artichoke was higher than that of the leaves.In the leaves,fructose accumulation was relatively obvious in the whole growth period,and the content was high,followed by glucose.In the stems and roots,fructose content was high,followed by sucrose.In the tubers,glucose accumulation was obvious,and sucrose content was lower than glucose and fructose content.When the tubers were harvested,fructose content was high.

Biomass Accumulation and Nutrient Uptake of Jerusalem Artichoke (<i>Helianthus tuberosus</i>L.)

The dynamics of biomass accumulation during the growing period, the yield of leafy stalks and tubers, and the nutrient concentration and nutrient uptake of the yield were investigated for two Jerusalem artichoke varieties (Tápiói Korai and Tápiói Sima) in a field experiment involving mineral fertilisation. Considerable differences were observed between the dynamics of leafy stalk and tuber development in Tápiói Korai which has a short vegetation period and Tápiói Sima where the vegetation period is long. The maximum dry matter ratio between the tuber yield and the leafy stalk yield was 1:1 for Tápiói Korai and 1:4.5 for Tápiói Sima. During the period when the maximum aboveground biomass developed in Tápiói Korai, 100 kg.ha-1 N and P fertiliser resulted in the highest leafy stalk yield (38.34 t.ha-1), while for Tápiói Sima, which developed a much greater leafy stalk mass, the highest aboveground biomass yield (78-80 t.ha-1) was given in response to 200 kg.ha-1 N supplemented by P and K fertiliser. Both artichoke varieties produced the great-est tuber yield at a N rate of 200 kg.ha-1, supplemented with P and K fertiliser. The nutrient concentration in the leafy stalks was highest on the 85th day of the vegetation period, prior to intensive dry matter accumulation in the leafy stalks and before tuber formation began. In both varieties the maximum nutrient uptake was recorded on the 155th day. Great differences were observed between the varieties in terms of specific nutrient uptake. For a tuber yield of 10 t, together with the corresponding leafy stalk yield, the specific nutrient uptake of the Tápiói Korai variety amounted to 48 kg N, 10 kg P, 83 kg K, 30 kg Ca and 10 kg Mg, while for Tápiói Sima these figures were 162 kg N, 30 kg P, 300 kg K, 84 kg Ca and 45 kg Mg.

Polyphenol Composition, Antioxidant, Antimicrobial and Quorum Quenching Activity of the “Carciofo di Montoro” (<i>Cynara cardunculus</i>var. <i>scolymus</i>) Global Artichoke of the Campania Region, Southern Italy

Biochemical characteristics, antimicrobial and quorum quenching activity of the extract of the “Carciofo di Montoro”, a typical ecotype of Cynara cardunculus var. scolymus of the Campania region (Southern Italy) were studied, to consider it as potential reserve of bioactive constituents useful for food industry and beneficial for managing and preventing several chronic illnesses in humans. The extract exhibited a good polyphenol content (528 μg GAE/g) and antioxidant activity (EC50 less than 5 mg). Ultra pressure liquid chromatography (UPLC) revealed high amount of chlorogenic acid, cynarin and epicatechin. The extract showed antimicrobial activity against Escherichia coli, Staphylocccus aureus, Pseudomonas aeruginosa, Enterococcus faecalis and Bacillus cereus pathogen strains. Finally, quorum quenching activity was demonstrated. The variety Carciofo di Montoro could represent a good source of health-promoting polyphenols, encouraging a nutraceutical use of such ecotype, for several phyto-pharmaceutical applications.

Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from <i>Jerusalem artichoke</i>

Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5℃ and sensory evaluation of probiotic yoghurts;2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed;the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.

Screening of Yeasts for Fermentation of Jerusalem Artichoke Tubers Juice and Selection of the Active Strains for Ethanol Production

Strains K.marxianus Y-303,Oenoferm credo,Oenoferm rouge,Sacch.vini Rkaseteli-6,Sacch.cerevisiae XII and Sacch.uvarum 73 were used for fermentation of juice,extracted from Jerusalem artichoke tubers grown in Uzbekistan.The fermentation process was carried out in laboratory conditions.Among these yeasts Oenoferm credo,Oenoferm rouge and Sacch.uvarum 73 showed higher performance than K.marxianus Y-303 and the ethanol yields were 92%,90%and 88%,respectively.After 72 h fermentation with Sacch.vini Rkaseteli-6 and Sacch.cerevisiae XII the yield of ethanol was 82%and 74%of maximum theoretical yield,respectively.

Chips Production from Jerusalem Artichoke(Helianthus tuberosus L.)

Jerusalem artichoke has been cultivated in various regions without any special breeding technique. As a food, Jerusalem artichoke has a characteristic flavour and functional ingredients including inulin, other dietary fibers, minerals and traces of polyphenol. The production of chips from Jerusalem artichoke was examined in this study because it contains high amount of inulin. Inulin gives health promoting effects especially for the people suffering from diabetes. Firstly,chips production from Jerusalem artichoke was studied in the scope of properties like moisture, oil, color, texture, sensory. After cleaning, tubers prepared in specified size and slices were cooked in the deep fat fryer or microwave oven. The best results obtained for frying and microwave oven application of Jerusalem artichoke were obtained at 180℃ for 240s treatment time and at 600 W for105s, respectively.

Nutritional value, bioactivity, and application potential of Jerusalem artichoke(Helianthus tuberosus L.) as a neotype feed resource

The large-scale development of herbivorous animal husbandry in China has increased the demand for forage products.However,due to scarce land resources and poor soil quality,forage is in short supply.In particular,high-quality forage in China heavily relies on imports.The contradiction between supply and demand for forage grass products is increasingly notable.Therefore,the development of indigenous new forage resources with a strong ecological adaptability and a high nutritional value is a key to solving this problem.Jerusalem artichoke(JA,Helianthus tuberosus L.),a perennial herb of the genus Helianthus,has advantageous growth traits such as resistance to salinity,barrenness,drought,cold,and disease.The contents of crude protein,crude fiber,and calcium in the optimal harvest period of forage-type JA straw are comparable to those of alfalfa hay at the full bloom stage and the straw of ryegrass and corn at the mature stage.Inulin in JA tubers is a functional ingredient that has prebiotic effects in the gastrointestinal tract of monogastric animals and young ruminants.In addition,some bioactive substances(e.g.flavonoids,phenolic acids,sesquiterpenes,polysaccharides,and amino acids)in JA leaves and flowers have antibacterial,anti-inflammatory,and antioxidant functions as well as toxicities to cancer cells.These functional ingredients may provide effective alternatives to antibiotics used in livestock production.In this review,we summarized the potentials of JA as a feed ingredient from the aspects of nutritional value and fermenting characteristics of the straw,the functions of physiological regulation and disease prevention of inulin in the tubers,and bioactive substances in the leaves and flowers.

Optimization of the main liming process for inulin crude extract from Jerusalem artichoke tubers

A three-stage homogenate extraction was used as a new method for inulin extraction from Jerusalem artichoke tubers. Compared with the results from conventional hot water extraction, the three-stage homogenate extraction gave higher yields and caused less degradation of the inulin. The inulin crude extract was then clarified by a carbonate-precipitation method, during which three variables -- the quicklime mass, the reaction temperature and the reaction time were optimized for the main liming process to give the best clarification effect. A Plackett- Burman design, the path of steepest ascent method, a Box- Behnken design and response surface methodology （RSM） were employed in the experimental design. The optimal conditions for the main liming process were determined to be 12.0g/L, 71.4℃ and 8min. The confirmatory tests proved that the best clarification efficiency （92.74%） was achieved at these conditions and this was approximately equal to the value predicted by the model.

TCF7L2-rs7903146 polymorphism modulates the effect of artichoke leaf extract supplementation on insulin resistance in metabolic syndrome:a randomized,double-blind,placebo-controlled trial

Background： Transcription factor 7-like 2 （TCF7L2）-rs7903146 polymorphism is associated with increased risk of type 2 diabetes. The response of insulin and insulin resistance to artichoke leaf extract （ALE） may be affected by TCF7L2-rs7903146 polymorphism. Objective： This study examined the effects of ALE supplementation on metabolic parameters of the TCF7L2-rs7903146 polymorphism in patients with metabolic syndrome （MetS）. Design, setting, participants and interventions： This double-blind clinical trial was conducted on 80 patients with MetS in Sina Clinic, Khoy, Iran. The patients were randomized into ALE or placebo groups to receive either ALE （1800 mg/d as four tablets） or matching placebo for 12 weeks. Main outcome rneasures： Anthropometric indices, blood pressure, glucose and lipid profile levels were measured before and after the study. Moreover, patients were genotyped for TCF7L2 polymorphism. Results： ALE supplementation decreased insulin level and the homeostasis model assessment of insulin resistance （HOMA-IR） in patients with the ＂IT genotype of TCF7L2-rs7903146 polymorphism （P 〈 0.05）. There was no significant interaction between blood pressure, glucose and lipid profile response to ALE supplementation. Conclusion： The responses of insulin and HOMA-lR to ALE supplementation have shown an interaction with single-nucleotide polymorphism rs7903146 in TCF7L2. Trial registration： Iranian Registry of Clinical Trial IRCT201409033320N9.

菊芋菊糖脱色工艺的优化

研究了5种树脂对菊芋(Jerusalem artichoke)菊糖溶液中色素脱除效果,通过单因素试验和正交试验对其脱色条件进行优化。结果表明,采用树脂D3520,在pH 6、40℃下,菊芋菊糖溶液的脱色率可达到80.51%,菊糖保留率为70.49%,树脂对菊芋菊糖中色素的吸附为单分子吸附,符合Langmuir吸附等温式,其吸附动力学符合扩散方程。

超声波辅助提取菊芋多糖的工艺研究

分别考察了乙醇用量、超声波频率、浸提时间、固液比、pH等因素对菊芋(Jerusalem artichoke)多糖提取量的影响规律,并通过正交试验得出了超声波提取菊芋多糖的最佳工艺参数:浸提时间为14min,乙醇用量为50mL,超声波频率为12kHz,pH为8,固液比为1∶30(g/mL),在此最佳参数组合条件下,菊芋多糖的提取量为48.35mg/g。

微波法提取菊芋中菊糖的工艺研究

[目的]优选菊芋中菊糖的微波提取工艺。[方法]以新鲜的菊芋块茎为原料,在单因素试验的基础上,以微波功率、提取时间、料液比、提取次数和提取温度为因素,设计5因素4水平的正交试验L16(45),研究菊糖的提取及其分离纯化的最佳工艺条件。[结果]确定微波法提取菊糖的最佳工艺条件为:微波时间8 min,提取温度95℃,微波功率500 W,料液比为1∶20(W/V,g/ml,下同),提取3次;在此条件下,菊芋菊糖的提取率为68.11%。[结论]该方法优选出了菊芋中菊糖的微波提取工艺,结果准确可行。

Microwave-Assisted Isolation and Acetylation of Inulin from Helianthus Tuberosus L Tubers

Jerusalem artichoke (Helianthus tuberosus L.) tubers are industrial crop considered as a promising source forinulin production. “Green” method was performed for accelerated inulin extraction from Helianthus tuberosus L.tubers by the application of microwave irradiation. Further pretreatment of the water extract with acetone andethanol yielded inulin (20%) with purity 89% and degree of polymerization 18. Jerusalem artichoke inulin wascharacterized by FTIR and NMR spectroscopy. For the first time eco-friendly synthesis of acetylated Jerusalemartichoke inulin was performed by the reaction with acetic anhydride, without toxic solvent, but only withsodium acetate as catalyst under microwave irradiation for 60 s. The degree of acetylation (DA=2.1) and thestructure of inulin esters were confirmed by 1H and 13C NMR. The suggested microwave acetylation shortenssignificantly the esterification reaction.