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Specific inulin-type fructan fibers protect against autoimmune diabetes by modulating gut immunity, barrier function, and microbiota homeostasis Dietary fibers; Gut microbiota homeostasis; Immunomodulation; Type 1 diabetes pathophysiology

2023-03-06

Dietary fibers capable of modifying gut barrier and microbiota homeostasis affect the progression of type 1 diabetes (T1D). Here, we aim to compare modulatory effects of inulin-type fructans (ITFs), natural soluble dietary fibers with different degrees of fermentability from chicory root, on T1D development in nonobese diabetic mice.

Dietary fibers Gut microbiota homeostasis Immunomodulation Type 1 diabetes pathophysiology
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Impact of inulin on viability and storage stability of probiotic Lactobacillus plantarum TISTR 2075 in fermented rice extract Fermented rice extract; Lactobacillus plantarum; Prebiotic; Probiotic; Storage stability

2023-03-03

The influence was determined of various concentrations of inulin as a prebiotic on the growth of probiotic Lactobacillus plantarum TISTR 2075 fermented in Plai Ngahm Prachin Buri rice extract. The supplementation of 2% inulin provided the highest viable cell number of 8.90 log colony forming units/mL after fermentation at 37℃ for 24 h.

Fermented rice extract Lactobacillus plantarum Prebiotic Probiotic Storage stability
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Inulin addition improved probiotic survival in soy‑based fermented beverage Bioactive properties; Fermented soy-based beverage;Inulin; Lactic acid bacteria; Non-dairy products

2023-03-03

The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the efect of post-fermentation addition of inulin of low or high average polymerization degree on the bacterial resistance. The incorporation of inulin to the soy-based fermented beverages increased the bacterial count after 30 days of refrigerated storage up to 8.71±0.15 and 8.41±0.10 log CFU/mL for L. paracasei and L. planatrum respectively.

Bioactive properties Fermented soy-based beverage Inulin Lactic acid bacteria Non-dairy products
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Improved Heat Stability of Whey Protein Isolate by Glycation with Inulin whey protein isolate; inulin; glycation; heat stability; Maillard reaction

2023-03-03

Glycation between proteins and sugars via the Maillard reaction has been shown to improve the heat stability of proteins. In this study, inulin, a healthy dietary fiber, was glycated with whey protein isolate (WPI), and the effects of reaction conditions were investigated. Results showed that conjugation led to improved heat stability, as shown by decreased turbidity and particle size as well as the ability to maintain the viscosity compared to control samples.

whey protein isolate inulin glycation heat stability Maillard reaction
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Physicochemical and microbiological properties of synbiotic yogurt made with probiotic yeast Saccharomyces boulardii in combination with inulin inulin; probiotics; prebiotics; synbiotic; Saccharomyces boulardii

2023-03-01

The present study was designed to develop a synbiotic yogurt by incorporation of S. boulardii and inulin at 1%, 1.5%, and 2% (w/v), comparing with the probiotic and control plain yogurts. Microrheological, microstructural, microbiological, sensory properties, and volatile compounds of the yogurt samples were evaluated.

inulin probiotics prebiotics synbiotic Saccharomyces boulardii
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