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Structural characterisation of galacto-oligosaccharides (VITAGOS ™) sythesized by transgalactosylation of lactose
Publication date: Available online 21 July 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Qingbin Guo, H. Douglas Goff, Steve W. Cui A galacto-oligosaccharide product (VITAGOS™) was prepared by glycoside hydrolases (β-galactosidase from Aspergillus oryzae and Kluyveromyces lactis) using lactose as substrate. Monosaccharide composition analysis indicated that VITAGOS™ contained 40.3% (w/w, dry basis) glucose and 51.1% (w/w, dry basis) galactose. According to high performance size exclusion chromatography (HPSEC) analysis, VITAGOS™ was a sugar mixture with degree of polymerisation (DP) ranging f...
Source: Bioactive Carbohydrates and Dietary Fibre - July 21, 2017 Category: Food Science Source Type: research

Structural, rheological, antioxidant, and functional properties of β–glucan extracted from edible mushrooms Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius
Publication date: Available online 14 July 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Asma Ashraf Khan, Adil Gani, F.A. Masoodi, Umar Mushtaq, Azza Silotry Naik β-glucan was extracted from three edible mushroom varieties namely Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius using hot water extraction method. The extracted β-glucan was studied to investigate its structural, rheological, antioxidant and functional properties. The ATR-FTIR was used to elicit the structural conformations of the three β-glucan and SEM was used to study the surface topography. The rheological p...
Source: Bioactive Carbohydrates and Dietary Fibre - July 15, 2017 Category: Food Science Source Type: research

Guar and Locust bean gum: Composition, total phenolic content, antioxidant and antinutritional characterisation
Publication date: Available online 12 July 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Afshan Mumtaz Hamdani, Idrees Ahmed Wani Guar and locust bean gum are added to various food products because of their ability to modify the texture and rheology. No sufficient data is available about their bioactive roles except that these are physiologically similar to dietary fibre and may be used as low-energy fat replacers. Present study was undertaken to find out the nutraceutical and antinutritional properties of guar and locust bean gum. Antioxidant activity of gums was determined by ferrous ion chelating ...
Source: Bioactive Carbohydrates and Dietary Fibre - July 13, 2017 Category: Food Science Source Type: research

Immunological evaluation of Gum kondagogu (Cochlospermum gossypium): A tree gum with potential applications in food and pharma industry
Publication date: Available online 11 July 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Janaki Puskuri, Vani Katukam, R.B. Sashidhar Gum kondagogu (KG) is a natural polysaccharide derived as an exudate from the bark of the tree Cochlospermum gossypium (Bixaceae family). The toxicological assessment of KG established that this gum to be nontoxic, while the immunological response to KG was yet to be explored, as the protein content of KG has been reported to be 5.0 − 6.3% (w/w). The current investigation evaluates immunogenic aspects of three grades of gum (KG-I, II and III) in a rodent model. The ...
Source: Bioactive Carbohydrates and Dietary Fibre - July 12, 2017 Category: Food Science Source Type: research

Anti-proliferative activity of Gum kondagogu (Cochlospermum gossypium)-gold nanoparticle constructs on B16F10 melanoma cells: an in vitro model
Publication date: Available online 11 July 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): S. Kalaignana Selvi, M.J. Mahesh Kumar, R.B. Sashidhar The present study has explored the reducing and capping potentials of gum kondagogu (GK) for the synthesis of gold nanoparticle constructs. The formation of gold nanoparticles was confirmed by UV- absorption, FTIR, AFM, SEM and TEM. The GK-AuNPs showed a characteristic absorption peak at 534nm in UV spectra with the size range of 4.08–12.73 ±0.75nm. As a result of wide screening on the application of newly synthesized GK-AuNPs their anticancer potential w...
Source: Bioactive Carbohydrates and Dietary Fibre - July 12, 2017 Category: Food Science Source Type: research

Dietary Fibre for Glycaemia Control: Towards a Mechanistic Understanding
Publication date: Available online 12 July 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): H. Douglas Goff, Nikolay Repin, Hrvoje Fabek, Dalia El Khoury, Michael J. Gidley One of the many functional benefits of dietary fibre when present in the human diet is its ability to reduce the rate of absorption of glucose after consumption of high glycaemic carbohydrate-containing foods, leading to a blunted blood glucose response curve and less demand for insulin. Glycaemia control through dietary intervention is of significant importance to those at high risk for Type 2 Diabetes Mellitus (T2D), or those wi...
Source: Bioactive Carbohydrates and Dietary Fibre - July 12, 2017 Category: Food Science Source Type: research

Variability in gut microbiota response to an inulin-type fructan prebiotic within an in vitro three-stage continuous colonic model system
This study demonstrates that media with different fermentable carbohydrate contents caused variability in gut microbiota responsiveness to an inulin-type fructan prebiotic; however, these results will need to be replicated in an in vivo study. (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - July 7, 2017 Category: Food Science Source Type: research

Physicochemical properties of Tremella fuciformis polysaccharide and its interactions with myofibrillar protein
This study suggests that TPS may have an extensive prospect in the processing of low-fat meat products. (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - June 23, 2017 Category: Food Science Source Type: research

Physicochemical, Microstructural and Functional Characterization of Dietary Fibers Extracted from Lemon, Orange and Grapefruit Seeds Press Meals
Publication date: Available online 9 June 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Elif Karaman, Emin Yılmaz, N. Barış Tuncel The aim of this study was to characterize dietary fibers extracted from defatted press meals of lemon, orange and grapefruit seeds. After an ultrasound-assisted aqueous extraction, the fibers were investigated for proximate composition, soluble/insoluble fiber contents, color, viscosity, degradation temperature and enthalpy, near infrared (NIR) spectra, X-ray diffraction patterns, scanning electron microscopy (SEM) images, and functional (water and oil holding capacit...
Source: Bioactive Carbohydrates and Dietary Fibre - June 10, 2017 Category: Food Science Source Type: research

Effect of addition of enzymatically modified guar gum on Glycemic index of selected Indian traditional foods (idli, chapatti)
In this study solid state enzymatic modification with mannanase was carried out to improve viscous properties of guar gum, facilitating the use of a higher concentration of the gum to lower GI of two popular Indian traditional foods, idli and chapatti. The modification process was optimized; 40µl mannanase/ g guar gum was used and the reaction was carried out at pH 5, temperature of 50°C for a period of 48h. Incorporation of the modified guar gum at 5% resulted in lower idli batter viscosity (Δviscosity: 33538cps), higher bulk density of idli (Δbulk density: 0.013g/cc) and lower stickiness of chapatti dough (Δstickine...
Source: Bioactive Carbohydrates and Dietary Fibre - May 25, 2017 Category: Food Science Source Type: research

Effect of Water-Extractable Arabinoxylans from Wheat Aleurone and Bran on Lipid Peroxidation and Factors Influencing their Antioxidant Capacity
Publication date: Available online 4 May 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Lovemore Nkhata Malunga, Marta Izydorczyk, Trust Beta Dietary lipid hydroperoxides (LOOH) are implicated in the rise of colon cancers. We investigated the effect of water-extractable arabinoxylans (WEAX) on lipid peroxidation under simulated gastric conditions. Water-extractable fractions containing mostly arabinoxylans were isolated from wheat aleurone and wheat bran and fractionated by stepwise precipitation with (NH4)2SO4 at 50 and 75% saturation. LOOH concentration (121.2 ± 3.8µM/g) of grilled chicken breast...
Source: Bioactive Carbohydrates and Dietary Fibre - May 5, 2017 Category: Food Science Source Type: research

Inulin measured as fructose in faeces of rats fed sucrose-based diets is not confounded by the presence of fructose derived from sucrose
This study aimed to determine whether measurements of faecal inulin as fructose in the faeces of rats fed inulin in sucrose-based diets are confounded by fructose derived from sucrose. Sprague-Dawley rats were fed diets containing 58.5% sucrose supplemented with 5% cellulose (control) or 5% inulin for 7 or 14 days. Fructose or fructose polymer in the faeces was extracted with hot 0.1M hydrochloric acid and measured with a specific colourimetric method. Nearly all (99.8%) of the fructose fed as sucrose in cellulose-supplemented diets did not appear in the faeces. In rats fed 5% inulin, about 98.5% of the total dietary fruct...
Source: Bioactive Carbohydrates and Dietary Fibre - April 6, 2017 Category: Food Science Source Type: research

Structural, rheological and nutraceutical potential of β-glucan from barley and oat
This study demonstrates that barley and oat beta glucans hold nutraceutical potential of importance for functional food development and human health in general. Graphical abstract (Source: Bioactive Carbohydrates and Dietary Fibre)
Source: Bioactive Carbohydrates and Dietary Fibre - March 12, 2017 Category: Food Science Source Type: research

Enzymatic extraction and characterization of polysaccharide from Tuber aestivum
Publication date: Available online 28 February 2017 Source:Bioactive Carbohydrates and Dietary Fibre Author(s): Devshri Bhotmange, Janne H. Wallenius, Rekha S. Singhal, Salem S. Shamekh Tuber aestivum is one of the important edible mycorrhizal truffle having unique flavor and texture. It is known to contain approximately 5.23% of polysaccharide. The present work was focused on extraction and characterization of the polysaccharide from fruiting body of T. aestivum. The polysaccharide was extracted using complex enzymes viz. papain, trypsin and pectinase. Taguchi orthogonal array experimental design and response surfac...
Source: Bioactive Carbohydrates and Dietary Fibre - February 28, 2017 Category: Food Science Source Type: research

Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content
The objective of present study was to develop and optimize a low-fat high fibre donut formulation using response surface methodology. A 5-level-3-factor central composite rotatable design was employed, where the independent variables were Persian gum (0–1.5g/100g), carrot pomace powder (0–15g/100g) and water (38–53g/100g), while the dependent variables were physicochemical properties of donuts. It was found that Persian gum and carrot pomace powder both effectively contributed to retention of donuts moisture content which in turn led to significant reduction of fat uptake during frying process (p < 0.05). Pers...
Source: Bioactive Carbohydrates and Dietary Fibre - January 9, 2017 Category: Food Science Source Type: research