Exploring the effects of dietary inulin in rainbow trout fed a high‑starch,100%plant‑based diet

Background High dietary carbohydrates can spare protein in rainbow trout(Oncorhynchus mykiss)but may affect growth and health.Inulin,a prebiotic,could have nutritional and metabolic effects,along with anti-inflammatory properties in teleosts,improving growth and welfare.We tested this hypothesis in rainbow trout by feeding them a 100%plant-based diet,which is a viable alternative to fishmeal and fish oil in aquaculture feeds.In a two-factor design,we examined the impact of inulin(2%)as well as the variation in the carbohydrates(CHO)/plant protein ratio on rainbow trout.We assessed the influence of these factors on zootechnical parameters,plasma metabolites,gut microbiota,production of short-chain fatty acids and lactic acid,as well as the expression of free-fatty acid receptor genes in the mid-intestine,intermediary liver metabolism,and immune markers in a 12-week feeding trial.Results The use of 2%inulin did not significantly change the fish intestinal microbiota,but interestingly,the high CHO/protein ratio group showed a change in intestinal microbiota and in particular the beta diversity,with 21 bacterial genera affected,including Ralstonia,Bacillus,and 11 lactic-acid producing bacteria.There were higher levels of butyric,and valeric acid in groups fed with high CHO/protein diet but not with inulin.The high CHO/protein group showed a decrease in the expression of pro-inflammatory cytokines(il1b,il8,and tnfa)in liver and a lower expression of the genes coding for tight-junction proteins in mid-intestine(tjp1a and tjp3).However,the 2%inulin did not modify the expression of plasma immune markers.Finally,inulin induced a negative effect on rainbow trout growth performance irrespective of the dietary carbohydrates.Conclusions With a 100%plant-based diet,inclusion of high levels of carbohydrates could be a promising way for fish nutrition in aquaculture through a protein sparing effect whereas the supplementation of 2%inulin does not appear to improve the use of CHO when combined with a 100%plant-based diet.

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.

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.

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p L. acidophilus and Bifidobacterium BB-12 counts increase by the addition of fiber into samples.

Comparative Study of Inulin Extracts from Dahlia, Yam, and Gembili Tubers as Prebiotic

The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digested by digestive enzymes. The purpose of this research is to assess utilization of inulin from several types of tubers include dahlia tubers, yam tu- bers, and gembili tubers as a source of prebiotic that tested in probiotic bacteria (L. casei and L. plantarum). The study used a Randomized Block Design method with two factors, the type of probiotic isolate and inulin extract from tubers. The result shows that the best treatment is isolates of L. casei obtained in the fermentation medium with the addition of inulin from gembili tubers. The best treatment has the following characteristics: an increase in total LAB 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and the total sugars are 3.11%. Whereas in isolates of L. plantarum, the best treatment in the fermentation medium is with the addition of inulin from dahlia tubers. The LAB reaches 2.80 × 1010 cfu/ml, 1.29% total acid, pH 2.24 and 2.05% total sugars.

Physicochemical Characterization and Antimicrobial Properties of Inulin Acetate Obtained by Microwave-Assisted Synthesis

Microwave-assisted irradiation was performed for esterification of chicory inulin with high degree of polymerization with acetic anhydride without a solvent only with a catalyst.The resulting esters were characterized by melting point,hydrophilic-lipophilic balance,thin-layer chromatography,ultraviolet spectroscopy,Fourier transform infrared spectroscopy(FTIR)and nuclear magnetic resonance(NMR)spectroscopy.Inulin acetate demonstrated a high degree of acetylation(2.5-3.0)and presented a white,water-insoluble substance with bitter taste.The FTIR and NMR spectra confirmed esterification and demonstrated the incorporation of hydrophobic residue to the water soluble inulin backbone.Swelling capacity,water holding,oil-holding capacities,the foamability,foam stability and emulsifying properties were also evaluated.Inulin acetate showed promising foam stability 52%for 60 min and formed stable emulsions at concentration 0.2 g/L with 50 and 80%oil phases.Its water holding capacity was lower than the oil holding capacity.In addition to this,for the first time,the antimicrobial potential of inulin acetate was tested against seventeen microorganisms(Gram-positive and Gram-negative bacteria,yeasts and fungi).Inulin acetate(10 mg/ml)inhibited the growth of Bacillus cereus,Escherichia coli ATCC 8739,Salmonella abony,Candida albicans and Penicillium sp.However,inulin acetate demonstrated antimicrobial activity at concentration 1 mg/ml against Listeria monocytogenes 863,Escherichia coli 3398,Candida albicans 8673,Fusarium oxysporum and Aspergillus niger.The current study demonstrated the applications of“green”synthesized inulin acetate as a foaming agent,oil-in-water emulsion stabilizer and antimicrobial substance in pharmaceutical,agricultural and cosmetic preparations.

Microwave Synthesis of Inulin Acetate as Potential Bio- Based Additive for Poly(Vinyl Chloride)

The paper presents the findings of an experimental study on the microwave synthesis (MW) of inulin acetateand its possible application as bio-additive in poly(vinyl chloride) (PVC). The obtained inulin acetate has beenidentified and characterized by spectroscopic methods. Advantages of the MW compared with the conventionalsynthesis were defined. In order to evaluate possible application of the product as bio-based additive forpolymers, effect of the inulin ester on PVC behavior and characteristics has been investigated by differentialscanning calorimetry (DSC) and deformation upon extension. Experimental results show that in concentrationrange up to 30.0 wt. % the inulin ester influences positively the properties of PVC causing effect similar toplasticizing one. At concentration over 30 wt.% the ester shows more specific behavior, which will be furtherinvestigated. Conclusions about potential application of MW synthesized inulin acetate as bio-based additive forPVC have been drawn.

Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna or Inulin as a Sugar Replacer

Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.

Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances:Inulin and Oligofructose

In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the onset of disease. Furthermore, prebiotic substances favor the multiplication of beneficial intestinal bacteria rather than harmful ones. The purpose of this study was to conduct the sensory evaluation of two functional cheeses containing inulin and oligofructose as a distinctive ingredient, including testing a cheese made with conventional ingredients, called control cheese. Affective type tests, which measured the degree of liking or disliking, were conducted using a verbal 7-point hedonic scale. According to the inclusion and exclusion criteria, 57 untrained judges were selected. This study is a quantitative, analytic and experimental-cross design. Statistical analysis of the data was performed by ANOVA with repeated measures. The results show a similar average degree of liking for the three cheeses, above 5 on the scale or “like”. By analyzing the critical level and the result of the Mauchly’s sphericity test, it is concluded that there is no statistically significant difference in the degree of liking for the three cheeses. Therefore, the addition of prebiotics to artisanal cheeses achieves to satisfy consumers and provide them benefits superior to those provided by traditional foods.

Haplotype-resolved chromosome-level genome of hexaploid Jerusalem artichoke provides insights into its origin,evolution,and inulin metabolism

Jerusalem artichoke(Helianthus tuberosus)is a global multifunctional crop.It has wide applications in the food,health,feed,and biofuel industries and in ecological protection;it also serves as a germplasm pool for breeding of the global oil crop common sunflower(Helianthus annuus).However,biological studies of Je-rusalem artichoke have been hindered by a lack of genome sequences,and its high polyploidy and large genome size have posed challenges to genome assembly.Here,we report a 21-Gb chromosome-level as-sembly of the hexaploid Jerusalem artichoke genome,which comprises 17 homologous groups,each with 6 pseudochromosomes.We found multiple large-scale chromosome rearrangements between Jerusalem artichoke and common sunflower,and our results show that the hexaploid genome of Jerusalem artichoke was formed by a hybridization event between a tetraploid and a diploid Helianthus species,followed by chromosome doubling of the hybrid,which occurred approximately 2 million years ago.Moreover,we iden-tied more copies of actively expressed genes involved in inulin metabolism and showed that these genes may still be undergoing loss of function or sub-or neofunctionalization.These genomic resources will pro-mote further biological studies,breeding improvement,and industrial utilization of Helianthus crops.

Lactiplantibacillus plantarum L47 and inulin alleviate enterotoxigenic Escherichia coli induced ileal inflammation in piglets by upregulating the levels of a-linolenic acid and 12,13-epoxyoctadecenoic acid

Alternatives to antibiotics for preventing bacteria-induced inflammation in early-weaned farm animals are sorely needed. Our previous study showed that Lactiplantibacillus plantarum L47 and inulin could alleviate dextran sulfate sodium(DSS)-induced colitis in mice. To explore the protective effects of L. plantarum L47 and inulin on the ileal inflammatory response in weaned piglets challenged with enterotoxigenic Escherichia coli(ETEC), 28 weaned piglets were assigned into four groups, namely, CON group—orally given 10 mL/d phosphate buffer saline(PBS), LI47 group—orally given a mixture of 10 m L/d L. plantarum L47 and inulin, ECON group—orally given 10 mL/d PBS and challenged by ETEC, and ELI47group—orally given 10 mL/d L. plantarum L47 and inulin mixture and challenged by ETEC. The results demonstrated that the combination of L. plantarum L47 and inulin reduced inflammatory responses and relieved the inflammatory damage caused by ETEC, including ileal morphological damage, reduced protein expression of ileal tight junction, decreased antioxidant capacity, and decreased antiinflammatory factors. Transcriptome analysis revealed that L. plantarum L47 and inulin up-regulated the gene expression of phospholipase A2 group IIA(PLA2G2A)(P < 0.05) as well as affected alphalinolenic acid(ALA) metabolism and linoleic acid metabolism. Moreover, L. plantarum L47 and inulin increased the levels of ALA(P < 0.05), lipoteichoic acid(LTA)(P < 0.05), and 12,13-epoxyoctadecenoic acid(12,13-EpOME)(P < 0.05) and the protein expression of Toll-like receptor 2(TLR2)(P = 0.05) in the ileal mucosa. In conclusion, L. plantarum L47 and inulin together alleviated ETEC-induced ileal inflammation in piglets by up-regulating the levels of ALA and 12,13-EpOME via the LTA/TLR2/PLA2G2A pathway.

菊芋功能成分及其在畜牧生产中的应用进展

菊芋具有产量高、适应性强、应用范围广的特点,富含菊糖、黄酮、绿原酸及氨基酸等活性物质。菊芋具有改善畜禽肠道生态环境、缓解便秘、促进矿物质吸收、调节血糖、血脂等作用,可降低家畜死亡率,提高屠宰率、肉品质、生产性能和免疫器官指数,具备作为功能性饲料添加剂的潜质。文章主要综述了菊芋菊糖、绿原酸、黄酮及氨基酸的理化性质、生理功能及其在动物生产中的应用,以期为菊芋资源作为功能性饲料添加剂在畜牧生产中的推广应用提供参考。

Determination of inulin-type fructo-oligosaccharides in inulin by HPLC-ELSD

To develop an HPLC-ELSD method for the determination of nine inulin-type fructo-oligosaccharides in inulin,the HPLC-ELSD system consisted of Waters XBridge■ Amide column(4.6 mm×250 mm,5μm)with a gradient elution mobile phase consisting of acetonitrile and water at a flow rate of 1.2 mL/min at 30°C.The detector was an Agilent Technologies 380-ELSD.The drift tube temperature for the ELSD was set at 55°C with a nitrogen flow rate of 1.8 L/min.The injection volume was 15μL.The results showed that the detection range for the nine inulin-type fructo-oligosaccharides was 3.81–30.60μg R^(2)=0.99969 for kestose,3.73–29.97μg R^(2)=0.99981 for nystose,3.82–30.69μg R^(2)=0.99993 for fructosylnystose,3.80–30.48μg R^(2)=0.99995 for GF5,3.73–29.96μg R^(2)=0.99993 for GF6,3.78–30.30μg R^(2)=0.99983 for GF7,3.82–30μg R^(2)=0.99989 for GF8,3.71–29.80μg R^(2)=0.99974 for GF9,3.61–29.00μg R^(2)=0.99970 for GF10,respectively.The recovery of the nine oligosaccharides ranged between 96.48%–100.84%(n=6).The method was simple,accurate,and reproducible that it could be used as an analytical method for evaluating the quality of inulin effectively.

功能留胚米乳饮料配方优化及其稳定性研究

以留胚米和脱脂奶粉为主要原料,利用菊粉和低聚果糖开发零添加蔗糖的功能留胚米乳饮料。以感官评价等为指标,采用单因素试验研究米水比、低聚果糖添加量、脱脂乳粉添加量和菊粉添加量对留胚米乳品质的影响,并采用正交试验进一步优化工艺配方。结果表明,最优工艺配方为米水比1∶8(g∶g),脱脂乳粉添加量3.0%(为米乳饮料质量百分比,下同),低聚果糖添加量1.0%,菊粉添加量2.5%,复合稳定剂(卡拉胶∶黄原胶=3∶2)添加量0.1%。在该条件下得到的米乳饮料pH值为5.9,蛋白质含量为0.95%,还原糖含量为3.62%,总糖含量为9.50%,多糖为6.21%,固形物含量为15.00%,黏度为82.67 mPa·s。米乳饮料呈乳白色轻度浑浊液、均一细腻、口感顺滑饱满、酸甜适中,有淡淡的米香味和奶香味。

菊粉对单胃动物的生理调控及其在生产中的应用研究进展

菊粉是一类天然的植物源性益生元,因具有较高的营养价值、生理功能及对环境友好等特点,近年来逐渐在畜牧养殖业中得到广泛应用。菊粉可以促进动物生长,调节机体免疫力,改善肠道稳态,但因菊粉本身的特性,在使用过程中仍然存在一些问题,如菊粉添加量超过阈值范围会使单胃动物出现肠胃炎等情况。本文综述了菊粉的理化性质、负面效应及在单胃动物生产实践中的应用状况,旨在为菊粉作为新型饲料添加剂在畜牧业中的合理应用提供参考依据。

长链菊粉面包配方的优化及品质分析

为了提高面包中膳食纤维含量,该文探究了长链菊粉取代部分面粉制作面包的配方及其品质变化规律。试验考察了长链菊粉取代比、酵母添加量和发酵时间等因素对面包质构和感官品质的影响,在此基础上对配方进行了响应面优化,并对面包品质进行了分析。研究结果表明,在长链菊粉取代比4.24%、发酵时间96 min、酵母添加量1.12%的条件下,面包的加权综合得分最高,与空白组相比其质构变化不显著,但在面包瓤结构方面有明显改善,其平均气孔大小下降了17.58%,气孔密度上升了10.57%,并且气孔分布更加均匀。长链菊粉的添加有助于延缓面包在贮藏期间的老化进程,特别是对抑制其短期老化行为效果更突出。总的来说,添加适量的长链菊粉(取代比≤5%)可以在保证面包品质的前提下提高其营养价值和延长其货架期。

双歧杆菌基于菊粉促进普拉梭菌增殖的探究

普拉梭菌(Faecalibacterium prausnitzii)是人体肠道中常见的微生物,约占整个肠道菌群含量的5%,是肠道中最主要的产丁酸盐菌,对维护肠道健康具有重要作用。它的丰度在患有炎症性肠病和代谢性疾病患者的肠道中显著降低。然而,由于普拉梭菌对氧气极其敏感等特点而限制它的应用发展,寻找一种可替代的手段来增殖普拉梭菌具有重要意义。该文通过在体外建立双歧杆菌和普拉梭菌共培养体系发现双歧杆菌可以显著增加普拉梭菌在菊粉中的生长量及产丁酸盐能力,同时通过16S rRNA测序小鼠粪便菌群也发现灌胃双歧杆菌和菊粉可以在一定程度上增加小鼠肠道中普拉梭菌的丰度,为普拉梭菌在人体肠道中增殖提供理论依据。

菊粉、复合菊粉膳食纤维对肺纤维化小鼠炎症损伤、氧化应激及肠道菌群的影响

为探讨菊粉或复合菊粉膳食纤维对肺纤维化小鼠炎症损伤、氧化应激和肠道菌群的影响。雄性C57BL/6小鼠随机分为正常(NC)组、模型(MC)组、菊粉(IN)组、复合菊粉(CIN)组和吡非尼酮(PFD)组。采用气管注射博来霉素的方式建立肺纤维化小鼠模型,NC组和MC组灌胃生理盐水,IN组灌胃5.00 g/kg菊粉,CIN组灌胃5.00 g/kg复合菊粉,PFD组灌胃300.00 mg/kg吡非尼酮。28 d后,为评估菊粉、复合菊粉对肺纤维化小鼠生理生化和肠道菌群结构的影响,对肺组织病理学、炎症因子、氧化应激和肠道菌群进行分析。结果表明,与MC组相比,菊粉、复合菊粉可以降低肺组织炎性细胞浸润和纤维增生;显著降低炎症因子肿瘤坏死因子-α、白介素-6和白介素-1 β水平(p<0.05);增强总抗氧化能力和提高超氧化物歧化酶活性,降低丙二醛水平;改善肠道菌群紊乱,促进杜氏杆菌属(Dubosiella)、norank_f__Muribaculaceae和阿克曼氏菌属(Akkermansia)增殖,抑制瓦伦斯回肠杆菌属(Lleibaterium)增殖。综上,菊粉或复合菊粉膳食纤维可以改善肺纤维化小鼠炎症损伤和氧化应激,调节肠道菌群紊乱。

菊粉对湿疹小鼠氧化还原状态和肠道菌群的影响

研究了菊粉对湿疹的改善作用,并探究其对湿疹小鼠氧化还原状态和肠道菌群的影响。30只雄性昆明小鼠随机分为对照组、模型组、菊粉低剂量和高剂量干预组,除对照组外,各组采用2,4-二硝基氯苯(DNCB)致敏建立湿疹模型。将菊粉按质量分数5%和质量分数20%添加到饲料中,连续干预4周。HE染色观察皮肤和结肠组织病理变化;生化检测脾脏和胸腺组织中总超氧化物歧化酶(T-SOD)活性及丙二醛(MDA)水平;收集粪便采用16S rRNA测序技术进行肠道菌群分析。结果表明,菊粉干预后小鼠皮肤和结肠病理改变得到改善;与模型组相比,高剂量菊粉能显著提高胸腺和脾脏中T-SOD酶活性,同时降低MDA含量(P<0.05)。此外,与模型组比较,菊粉低剂量组双歧杆菌属(Bifidobacterium)、Allobaculum和Olsenella丰度显著增加(P<0.05),菊粉高剂量组Allobaculum丰度显著增加(P<0.05),菊粉高、低剂量组的肠球菌(Enterococcus)的丰度均显著降低(P<0.05)。该结果说明菊粉能有效改善湿疹,调节肠道菌群紊乱并提高机体抗氧化能力。

菊粉对断奶羔羊生长性能、屠宰性能、器官指数、肉品质的影响

试验旨在研究日粮中添加菊粉对断奶羔羊生长性能、屠宰性能、器官指数、肉品质的影响。选取24只60日龄体况相似的雷州山羊羔羊,并随机分成4组:对照组(基础日粮,C组)、试验Ⅰ组(基础日粮+0.1%菊粉)、试验Ⅱ组(基础日粮+0.3%菊粉)、试验Ⅲ组(基础日粮+0.5%菊粉),每组6个重复,每个重复1只羊。预试期7 d和正式期40 d。试验结果显示:①与C组相比,试验Ⅱ、Ⅲ组料重比(FCR)显著降低(P<0.05);试验Ⅱ组的平均日增重(ADG)和平均日采食量(ADFI)均显著增加(P<0.05)。②试验Ⅱ组胴体重量和试验Ⅲ组屠宰率相比于C组显著升高(P<0.05);试验Ⅰ、Ⅱ、Ⅲ组GR值相比C组显著升高(P<0.05),但Ⅰ、Ⅱ、Ⅲ组间GR值差异不显著(P>0.05)。③试验Ⅲ组脾脏质量显著高于C组(P<0.05),其他各组间器官指数差异均不显著(P>0.05)。④试验Ⅰ、Ⅱ、Ⅲ组剪切力均显著低于C组(P<0.05),试验Ⅰ、Ⅱ、Ⅲ组pH1h之间无显著差异(P>0.05),但Ⅰ、Ⅱ、Ⅲ组pH1h相比较C组差异显著(P<0.05);试验Ⅲ组蒸煮损失显著低于C组(P<0.05);其他各组间羊肉pH24h、亮度(L*)、红度(a*)、黄度(b*)差异均不显著(P>0.05)。综上所述,在日粮中添加菊粉能够提高断奶羔羊生长性能和屠宰性能,降低料重比,脾脏指数呈上升趋势,改善了肉品质。本试验条件下,日粮中菊粉的适宜添加量为0.3%。