Search results for: fructo-oligosaccharide

Authors: Olayinka Risiquat Raimi

Abstract:

FOS was produced from FTase of Aspergillus niger. HPLC analysis showed 32.24%. Consisting of 28.57% ketose and 4.67% nystose. Effects of FOS were studied on 12 weeks old albino rats. All animals survived until scheduled euthanasia. A low incidence of clinical sign and no toxicological effect were observed. Male rats fed with 2500mg/kg fructooligosaccharides had the highest weight. Male and female rat showed a significant increase in weight from first week to the fifth week. All haematological parameters examined were normal in male and female rats. Mean haematological and haemoglobin values for 2500mg/kg bw FOS fed male rats were the highest. Clinical chemistry test, glucose, albumin, and cholesterol were within normal laboratory values for a rat. The mean glucose value was lower for FOS fed male and female rats compared to those fed with honey and 60% sucrose. Gross necropsy observation showed no remarkable internal gross abnormalities for any of the animals.

Keywords: fructooligosaccharide, white albino rat, haematology values, clinical chemistry values

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Authors: O. R. Raimi, A. Lateef

Abstract:

Inoculum developments of A. niger were used for inoculation of medium for submerged fermentation and solid state fermentation. The filtrate obtained were used as sources of the extra-cellular enzymes. The FTase activities and the course of pH in submerged fermentation ranged from 7.53-24.42µ/ml and 4.4-4.8 respectively. The maximum FTase activity was obtained at 48 hours fermentation. In solid state fermentation, FTase activities ranged from 2.41-27.77µ/ml. Using ripe plantain peel and kola nut pod respectively. Both substrates supported the growth of the fungus, producing profuse growth during fermentation. In the control experiment (using kolanut pod) that lack supplementation, appreciable FTase activity of 16.92µ/ml was obtained. The optimum temperature range was 600C. it was also active at broad pH range of 1-9 with optimum obtain at pH of 5.0. FTase was stable within the range of investigated pH showing more than 60% activities. FTase can be used in the production of fructooligosaccharide, a functional food.

Keywords: Aspergillus niger, solid state fermentation, kola nut pods, Fructosyltransferase (FTase)

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Authors: Elsayed Ahmed Elsayed, Azza Noor El-Deen, Mohamed A. Farid, Mohamed A. Wadaan

Abstract:

Recently, a great attention has been paid to the use of dietary carbohydrates as prebiotic functional foods. Among the new commercially available products, fructooligosaccharides (FOS), which are microbial produced from sucrose, have attracted special interest due to their valuable properties and, thus, have a great economic potential for the sugar industrial branch. They are non-cariogenic sweeteners of low caloric value, as they are not hydrolyzed by the gastro-intestinal enzymes, promoting selectively the growth of the bifidobacteria in the colon, helping to eliminate the harmful microbial species to human and animal health and preventing colon cancer. FOS has been also found to reduce cholesterol, phospholipids and triglyceride levels in blood. FOS has been mainly produced by microbial fructosyltransferase (FTase) enzymes. The present work outlines bioprocess optimization for different cultivation parameters affecting the production of FTase by Penicillium aurantiogriseum AUMC 5605. The optimization involves both traditional as well as fractional factorial design approaches. Additionally, the production process will be compared under batch and fed-batch conditions. Finally, the optimized process conditions will be applied to 5-L stirred tank bioreactor cultivations.

Keywords: prebiotics, fructooligosaccharides, optimization, cultivation

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Authors: Ali Seirafi

Abstract:

The purpose of this study was to investigate the effect and application of starch nanocrystals on physicochemical and microbial properties in the industrial production of probiotic yogurt. In this study, probiotic yoghurt was manufactured by industrial method with the optimization and control of the technological factors affecting the probabilistic biomass, using probiotic bacteria Lactobacillus acidophilus and Bifidobacterium bifidum with commonly used yogurt primers. Afterwards, the effects of different levels of fat (1.3%, 2.5 and 4%), as well as the effects of various perbiotic compounds include starch nanocrystals (0.5%, 1 and 1.5%), galactolegalosaccharide (0.5% 1 and 1.5%) and fructooligosaccharide (0.5%, 1 and 1.5%) were evaluated. In addition, the effect of packaging (polyethylene and glass) was studied, while the effect of pH changes and final acidity were studied at each stage. In this research, all experiments were performed in 3 replications and the results were analyzed in a completely randomized design with SAS version 9.1 software. The results of this study showed that the addition of starch nanocrystal compounds as well as the use of glass packaging had the most positive effects on the survival of Lactobacillus acidophilus bacteria and the addition of nano-crystals and the increase in the cooling rate of the product, had the most positive effects on the survival of bacteria Bifidobacterium bifidum.

Keywords: Bifidobacterium bifidum, Lactobacillus acidophilus, prebiotics, probiotic yogurt

Procedia PDF Downloads 128