Naslov
NUTRITIONAL AND HEALTH BENEFITS OF INULIN AND OLIGOFRUCTOSE

Autori
Vitali, Dubravka ; Vedrina-Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
WITH FOOD TO HEALTH Book of abstracts and full articles of International seminar under title: “Dietetic products in health and disease” / Jašić ; Midhat - , 2011, 52-53

Skup
WITH FOOD TO HEALTH Book of abstracts and full articles of International seminar under title: “Dietetic products in health and disease”

Mjesto i datum
Tuzla, Bosna i Hercegovina, 01.07.2011. - 04.07.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
inulin; oligofructose; functional foods; prebiotics

Sažetak
Inulin (I) and oligofructose (OF) are β(2-1)-fructans with different degrees of polymerization (DP). Oligofructose (DP 2-20) is usually produced from chicory inulin (DP 3-60) using chemical degradation or controlled enzymatic hydrolysis with endoglycosidase enzymes. Nowadays they are being recognized as important functional food ingredients due to their ability to affect numerous physiological and biochemical processes resulting in maintaining health and reduction of the risk of certain diseases. They primarily act as prebiotics by stimulating the growth of intestinal bifidobacteria. In addition, they also induce changes in colonic epithelium stimulating proliferation in the crypts, changing the profile of mucine and modulating endocrine and immune functions reducing in such ways colon cancer incidence. Depending on their DP and daily dose, I and OF also promote the absorption of certain nutritionally important minerals to various extent, especially Ca and Mg, acting as antiosteoporotic agents. Animal studies demonstrate that inulin-type fructans affect the metabolism of lipids, primarily by decreasing hypertriglyceridaemia probably by decreasing the synthesis of triglycerides and fatty acids in liver. In addition to their beneficial health protecting properties, I and OF also possess very specific technological characteristics that enable their use in food industry as fat or sugar replacers in development of novel functional food products with improved nutritional and organoleptic characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

POVEZANOST RADA