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文档下载 免费文档下载 http://doc.xuehai.net/ Applications of inulin and probiotics in health and nutrition 本文档下载自文档下载网,内容可能不完整,您可以复制以下网址继续阅读或下载: http://doc.xuehai.net/b12a5d213946662646440b40c.html International Food Research Journal 19(4): 1337-1350 (2012) Journal homepage: http://www.ifrj.upm.edu.my Mini Review Applications of inulin and probiotics in health and nutrition Miremadi, F. and *Shah, N. P. School of Biomedical and Health Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Victoria 8001, Australia Received: 6 October 2011 Received in revised form: 3 January 2012 Accepted:3 January 2012 Prebioticsprobioticssynbiotic 文档下载 免费文档下载 http://doc.xuehai.net/ internal health Interest in consumption of prebiotics and probiotics to improve human gastrointestinal health is increasing. Consumption of beneficial probiotic bacteria combined with oligosaccharides may enhance colonic bacterial composition and improve internal health. The objectives of this article are to review existing literature concerning the effect of synbiotic foods on the composition and activity of the colonic microbiota, and http://doc.xuehai.net/b12a5d213946662646440b40c.htmlefficiency of functional attributes of synbiotic foods in formulation and development of new dairy products. ? All Rights Reserved Introduction It is well documented that the large intestine is one of the most densely populated ecosystem in nature consisting of over 500-1,000 different species of bacteria (Xu and Gordon, 2003; Meyer and Stasse-Wolthuis, 2009) of which bifidobacteria are generally considered to be health promoting and beneficial (Kimura et al., 1997). The equilibrium of the ecosystem is dynamic and may be negatively affected by aging, daily diet and other environmental factors (Collins and Gibson, 1999). It is believed that the maintenance of the gastro-intestinal bacterial population, which mainly contains beneficial species, is important for overall gastro-intestinal health and wellbeing (Crittenden, 1999). Recently, research has focused on the ability of probiotic bacteria to prebihttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlotics ferment and produce short-chain fatty acids (SCFA) which is thought to be beneficial to gut health (Collins and Gibson, 1999; Kaur and Gupta, 2002). Prebiotics are non-digestible food ingredients that pass through the upper gut unchanged and are selectively fermented by colonic bacteria (Ramirez-Farias et al., 2009). This leads to specific changes 文档下载 免费文档下载 http://doc.xuehai.net/ in the composition and activity of the gut microbiota that confers benefits upon host health (Cummings et al., 2001). The dietary fructans are particularly well studied prebiotics as they have the potential to increase bifidobacterial population in the colon without being utilized by other intestinal bacteria (Roberfroid et al., *Corresponding author. Email: [email protected] 1998; Gibson et al., 2004; Macfarlane et al., 2006). Major classes of dietary fructans found in higher plants include inulin, levan, and graminan (Chalmers et al., 2005), with inulin beinghttp://doc.xuehai.net/b12a5d213946662646440b40c.html significant by its unique molecular structure, which confirms the bifidogenic effect of inulin as a functional food ingredient. Inulin naturally occurs in several plant foods including onion, garlic, chicory, artichoke and leek (Gibson et al., 1994). Inulin is composed of a series of oligo- and polysaccharides of fructose with (2→1) linkages, where the terminal sugar in most chains is glucose. The configuration of the anomeric C2 in fructose monomers prevents fructans from digestion and this is responsible for its reduced caloric value and dietary fibre effects (Coussement, 1996; Kaur and Gupta, 2002). Some of the functional effects of inulin in the gastro-intestinal tract include modulation of microbial fermentation, reducing fat and cholesterol absorption, and pH reduction; these therefore have a direct effect on reducing intestinal disturbances, constipation, hyperlipidaemia, hyperglycemia and intestinal cancer (Ziemer and Gibson,http://doc.xuehai.net/b12a5d213946662646440b40c.html 1998; Kaur and Gupta, 2002). This review presents an overview of the effects of prebiotic and probiotic combination on the composition and activity of the colonic bacterial flora, and discusses about functional attributes of synbiotic foods in development of new dairy products.Biomarkers for gut health The gut flora are the micro-organisms that 文档下载 免费文档下载 http://doc.xuehai.net/ 1338Miremadi and Shah/IFRJ 19(4):1337-1350 normally live in the digestive tract and can perform a number of useful functions for their hosts. human cells, but has about ten times more than that number body consists of about 10 The average 13 (ten trillion) of microbial cells in the gut (Kaur and Gupta, 2002; Meyer and Stasse-Wolthuis, 2009). Different studies have confirmed the significant role of gut microflora in human health through their ability to ferment unused energy substrate, improve the immune system, digest food ingredients, prevent growth of harmful specihttp://doc.xuehai.net/b12a5d213946662646440b40c.htmles and produce vitamins(such as Biotin and vitamin K) for the host (Kolida and Gibson, 2007). of The colon is the most heavily populated part 500-1,000 the gastro-intestinal tract, consisting of over Gordon, different species of bacteria (Xu and and 2003; Lopez-Molina et al., 2005; Meyer can Stasse-Wolthuis, Lactobacillusbe divided into 2009). three categories clostridiabacteria, The intestinal including bacteria a) pathogenic and Bifidobacterium; b) potentially which (Gibson, may , and c) other bacteria such as bacteroides, such as certain species of have both positive and negative effects assumed that 2004; Lopez-Molina et al., 2005). primarily carbohydrate-fermenting bacteria; whereas Bifidobacterium and Lactobacillus It are is Bacteroidesand Wolthuis, 2009). amino The and acid Clostridiumfermenting first part of the colon are mainly proteolytic (Meyes and Stasse-for is mostly responsible by fermenting substanchttp://doc.xuehai.net/b12a5d213946662646440b40c.htmles starch, the host in the upper that gut cannot (such be as digested resistant oligosaccharides), non-digestible colon (Kolida and Gibson, 2007). The two main types of proteins and while carbohydrates amino in acids the lower like are broken part inulin of and down the fermentation saccharolytic and proteolytic (De Preter that are carried out in 文档下载 免费文档下载 http://doc.xuehai.net/ the colon Saccharolytic fermentation is more preferred to the et al., 2011). are host than proteolytic because of the types of metabolic end products (Kilda and Gibson, 2007; De Preter alfermentation in the colon is the generation of short-., 2011). The main end product of carbohydrate et chain propionate, and butyrate (Topping and Clifton, 2001; fatty acids (SCFA), predominantly acetate, De Preter the intestinal bacteria are absorbed and metabolized, et al., 2011). Most of the SCFA formed by thereby Acetate contributing muscle is metabolized towards in a systemic the host area energy such gahttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlin. as (ATP), whereas propionate can be transported to the and used to produce adenosine-5’-triphosphate liver source for gluconeogenesis. Butyrate is an important tumour of energy for the colonocytes and has anti-stimulates cell differentiation in epithelial cell lines properties. It inhibits cell proliferation and of neoplastic origina et more Increased acidic SCFA in vitro environment synthesis (De Preter in in the the et algut colon ., 2011). (Scheppach creates resistance al., 2001) which enhances the colonization et bile al., against pathogenic bacteria (Topping carcinogenesis acids 2003), which reduces has the been formation implicated of in secondary colonic et enzymes such as proteases (Macfarlane al., 2004) and (Nagengasti impairs the et activity al., 1988; of Zampa Furthermore, anti-inflammatory capacities affect satiety hormones SCFAs have been shown et alto ., 1998). specific possess and play a role in ihttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlnsulin resistance. A role for SCFA in prevention of some human pathological conditions such has been presumed although conclusive evidence is as ulcerative colitis and colon carcinogenesis still lacking. by Therefore, saccharolytic fermentation of inulin in their numbers, thus shifting in the gut microbiota Bifidobacteria spp. in the gut will result in increase balance 文档下载 免费文档下载 http://doc.xuehai.net/ towards a ‘healthier’ composition. However, it biomarker cannot provide explicit proof of a health is important to note that alterations in a single benefit or reduced risk of disease and more consistent data on various gut biomarkers and their effects on gut 2009). health is required (Meyer and Stasse-Wolthuis Synbiotic foods probiotics and prebiotics that beneficially affects the Synbiotic food is defined as “a mixture of host by 1) improving the survival and implantation of live microbial dietary supplements in the gastro-intestinal growth http://doc.xuehai.net/b12a5d213946662646440b40c.htmlhealth-promoting bacteria, and thus improving host and tract, activity and of 2) one selectively or a limited stimulating number the of health and welfare” (Gibson and Roberfroid, 1995). The functional food sector as the combination of probiotics synbiotic concept is a promising trend in the and individual prebiotics may confer greater benefits to using prebiotic would benefit the survival of ingredients. It is expected that adding during the shelf life of the dairy products (Lourens-bifidobacteria Hattingh and Viljoen, 2001). The effect of synbiotics on demonstrated faecal microflora aerobes, by increasing of experimental animals is decreasing lactobacilliEscherichia coli in Clostridia, and the total anaerobes, , bifidobacteriaEnterobacteriaceae counts and and et reported an overall increase in faecal bifidobacterial al., 2001). In counts in the colon of rats (Suskovic humans, Bouhnik et al. (1996) numbers in healthy volunteers aftehttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlr the consumption of synbiotic mix of inulin and Kiebling et al. (2002) also observed Bifidobacteriumthe significant spp. Miremadi and Shah/IFRJ 19(4):1337-13501339 文档下载 免费文档下载 http://doc.xuehai.net/ decrease long-term in acidophilus consumption LDL/HDL of cholesterol synbiotic ratios yoghurt after (previous observation of Schaafsma and B. longum plus inulin), similar to the L. combination Synbiotic products often are et alcomposed . (1998). and (Lourens-Hattingh lactulose of inulin-type in conjunction fructans, of a with bifidobacteria, lactobacilli only probiotic limited variety and of synbiotic Viljoen, 2001). products Currently, such as the market. Future market of synbiotic foods not only yoghurt and dairy drinks are available in depends on their effectiveness on human health but also the increase of consumers’ awareness about the consumption of these products. A review of probiotics and prebiotics interest, byhttp://doc.xuehai.net/b12a5d213946662646440b40c.html both consumers and food manufactures in Over the last 20 years, there has been a significant the production and consumption of prebiotics in daily diet consumers are becoming more aware of maintaining (O’Sullivan, 2001; Bruno and Shah, 2004) as their ‘internal health’ by modifying gastro-intestinal microflora. which when administered in adequate amounts in the Probiotics are ‘live micro-organisms’ diet, deliver health benefits to the host (Fuller, 1991; Bruno to and Shah, 2004). Probiotic in the gastro-intestinal track and improve the balance suppress potentially pathogenic bacteria micro-organisms are able in and favour of beneficial micro-organisms the probiotic approach on the gastro-intestinal health Bezkorovainy, 1993). The beneficial impact (Ibrahim of can be defined by provision of the protection against diet-related diseases (Fuller, 1991; Bruno and Shah, 2004). composed of a complex ecosystem of anaerobic and The hhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmluman gastro-intestinal tract (GIT) is aerobic of which the large intestine contains over a hundred micro-organisms (Bruno and Shah, 2004), distinct strains of anaerobic bacteria (>10 11gram of colonic 文档下载 免费文档下载 http://doc.xuehai.net/ content) (Gibson and Shah, 2004). et al CFU per are improving the gastro-intestinal health (Bruno believed to have Among these bacteria, bifidobacteria ., 1994; Bruno the most beneficial effects for 2002). et al., functions Bifidobacteriabacteria by can improve the host immune perfrigenssuch suppression as Escherichia the coliactivity and of harmful GIT and against (Yaeshima et al., 1997) and Clostridium protect the Bifidobacteria are consumed as a part of fermented carcinogenic colon factors tumourigenesis (Singh et by almutagenic ., 1997). foods supplements. Some previous studies have shown that such as yoghurt, soy yoghurt, or as dietary dairy products may not be an ideal medium for the maintenance of bifidobacteria due to reducedhttp://doc.xuehai.net/b12a5d213946662646440b40c.html viability of these organisms (Medina and Jordano, 1994; Dave and Shah, 1998). Loss of viability of bifidobacteria has been observed in fermented milk rather than in unfermented milk due to acid injury to the organism. viability Lankaputhra and Shah (1997) observed that (12% and total of solids) Bifidobacteriumat pH 4.3 infantis in skim milk respectively. Although more recent study by Bruno 82% after 12 and 24 days was of reduced storage by at 30% 4°C, alet particularly hi-maize in fermented milks, the viability . (2002) has shown that with addition of prebiotics of bifidobacteria could be improved. However, more research needs to be carried out in order to investigate the effect of consuming capsules containing freeze-dried bifidobacteria supplemented with a prebiotic on gastro-intestinal health in the average healthy adult population. substrates Prebiotics for bifidobacteria and lactobacilli and result inhttp://doc.xuehai.net/b12a5d213946662646440b40c.html their in the are diet non-digestible that are the preferred carbohydrate foods increased number in the large intestine (Gibson and Roberfroid, definition the of 1995; Ziemer and Gibson, 1998). The its selectivity for certain species of the gut bacteria. dietary fibre prebiotics definition; overlaps with significantly the exception with of According 文档下载 免费文档下载 http://doc.xuehai.net/ (2004), in order to being considered as an effective to Salminen et al. (1998) and Gibson prebiotic, any food ingredient must demonstrate the following characteristics: -Non-digestibility and non-absorption in the GIT-Fermentability by the gut microflora of one or a limited number of colonic bacteria -Selective stimulation of the growth and activity species -An ability to increase the number of saccharolytic such and decrease putrefactive microorganisms microflora balance towards a healthier composition. as Clostridia in order to alter micrhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmloflora the colonic The concept of prebiotic is to improve the gut Saxelin through dietary means. According to several et alprebiotic hundred . (2003), while the large intestine contains strains of favorable concept prebiotics microflora assumes anaerobic bacteria, the in that there is already metabolic only need to the stimulate GIT and the therefore, growth the important functional effects of prebiotics on the gut activities of those bacteria. The most and microflora include (1) gut microflora modification, (2) maintaining the intestinal mucosa with the capacity to of reducing the risk of tumour induction by improving dietary prevent proteins pathogen by activation, the intestinal (3) microflora, modification (4) the bacterial enzyme activity, and mucosal permeability (Salminen (5) improving gut Using prebiotics in food formulation et al., 1996). process 1340Miremadi and Shah/IFRJ 19(4):1337-1350 文档下载 免费文档下载 http://doc.xuehai.net/ has as organisms ahttp://doc.xuehai.net/b12a5d213946662646440b40c.htmllive during transit through upper gastro-they some could advantages reduce the over problem the probiotic of keeping strategy the intestinal tract as well as during storage (Crittenden, 1999). interaction Thus, beneficial of the a non-digestible prebiotic approach food involves the and lactobacilli in the human colon. micro-organisms such as ingredient bifidobacteria and oligosaccharide The most researched prebiotics are non-digestible monosaccharide molecules, containing 3 to 10 linkages (Niness, 1999). Most of them occur naturally residues connected by glycosidic as stachyose native components and in in plants e.g. raffinose and leek (Van Loo inulin in beans chicory, and peas, oligofructose (OF) which et algarlic, artichoke, onion and an food evaluation sufficient of data ., 1995). Inulin is a prebiotic for its classification has been generated as to allow enzymatically ingredient. Inulin includes native a functional and anhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmld Hoebregs, 1994). synthetic fructooligosaccharides hydrolyzed inulin or (De oligofructose, inulin, Leenheer Inulin - chemistry and nomenclature known as fructans. In general, fructan is a term used Inulin belongs to a category of carbohydrates for linkages any carbohydrate bonds or branched fructose polymers, which are either β 2 (Kaur constitute and Gupta, the in majority which fructosyl-fructose 2002). Fructans of the glycosidic are linear → 1 linked inulin or β 2 → 6 linked levan (Kaur and Gupta, 2002). In comparison to starch and cellulose, which large molecules and only include a small proportion are large glucose polymers, fructans are not of plant polymer chains exceeding 50 fructose units (Roberfroid storage polymers in many plants such as et al., 1998). Fructans are known as intyubusand believed (chicory), Innula helenium (elecampane), Cichorium is molecules Helianthus tuberosusthat the synthesis (Jerusahttp://doc.xuehai.net/b12a5d213946662646440b40c.htmllem artichoke). It 文档下载 免费文档下载 http://doc.xuehai.net/ and storage of these and Smeekens, 1999). usually occur in the plant vacuole (Vijn found and they include inulins (linear; G1-2F1-2Fn; In higher plants, major classes of fructans are β graminans (branched; mixed levans; β 2 → 6 and β 2 2 → 1), levans (linear; G1-2F6-2Fn; β 2 → 6), → 6) (Chalmers et al., 2005). polydisperse carbohydrate, comprised of linear chains Inulin (C6n H10n 2 O5n 1) has been described as a of 1, 2- linked-β-D-fructosyl units bound to a terminal glucose molecule (Roberfroid and Delzenne, 1998). It unique molecular structure which not only confirms is distinguished among the fructan family by its inulin’s status as a soluble dietary fibre but also qualifies it as an effective prebiotic. It is mainly of plant origin, whereas some fungi and many bacteria are Inulin important the usually found producers in of inulin (Fuchs, 1991). artichoke (Vijn and Smeekens, Schttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlhematically, 1999). order Asterales, such plant as chicory species and belonging Jerusalem to the molecular formula of inulin is GFn and Fm, where G is glucosyl unit, F is fructosyl unit and n indicating the glucose unit, and m is an integer number of fructose number of fructose units linked to the terminal units linked to each other in the carbohydrate chain. 60 while OF as a subgroup of inulin is composed of Inulin is a mixture of GFn molecules with 2 enzymes For synthesis sucrose: are required of the (Vijn linear and inulin Smeekens, at least two initiates fructan synthesis by catalysing the transfer sucrose 1-fructosyltransferase (1-SST) 1999): of a fructosyl residue from sucrose to another sucrose molecule, leading to the production of a trisaccharide 1-kestose (Figure 1) 文档下载 免费文档下载 http://doc.xuehai.net/ (Roberfroid (glucosyl-1, is mediated by the second enzyme, fructan: fructan et al2-fructosyl-1, ., 1998). Chain elongation 1-fructosylhttp://doc.xuehai.net/b12a5d213946662646440b40c.html 2-fructose) the transfers fructosyl residues from a fructan molecule inulin molecules transferase (Flamm (1-FFT), et leading al., 2001). to forming 1-FFT with a DP>3 to another fructan molecule or to starch (Vijn and Smeekens, 1999). proposed Although this model of inulin synthesis was Laere, was shown to be correct. In 1996, results of several 2002), by Edelman it took more and than Jefford 30 years in 1968 before (Van it studies also confirmed that the interaction of this set of fructosyltransferases with starch resulted in the Miremadi and Shah/IFRJ 19(4):1337-13501341 formation 20 fructosyl residues (Vijn and Smeekens, 1999; Van of inulin with a polymer length of up to Laere, 2002). The cDNAs encoding 1-SST has been cloned from Jerusalem artichoke (Pan chicory (Vijn 1998), and onion (Vijn et al., 1998), artichoke (Hellwege et al., 2009), et al., has been cloned only from Jerusalem artichoke and et al., 1998), wherhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmleas (Hellwege chain the length, it has been et al., 1998). 1-FFT artichoke In terms of inulin suggested that the size of depends fructosyl (Hellwege on the polymers enzymatic produced activity by of a plant their 1-FFTs mainly has a much higher degree of polymerization (DP up In comparison, et al., 1998). fungal or bacterial inulin generally to 150) and less structural diversity than plant inulin (Vijn and Smeekens, 1999). Fungal inulin is generally assumed to be synthesized by sequential transfer of fructosyl residues from fructosyl donor (sucrose) to the by growing inulin. Chain elongation is without inulosucrase intermediate. the presence (sucrose of 1F- any fructosyltransferase) mediated trisaccharide as simpler than plant inulin biosynthesis because only Thus, inulin synthesis in bacteria is 文档下载 免费文档下载 http://doc.xuehai.net/ a Smeekens, 1999). single biosynthetic enzyme is involved (Vijn and and oligosaccharides of fructose units linked with http://doc.xuehai.net/b12a5d213946662646440b40c.htmlβ As discussed above, inulin is a mixture of poly- (2→1). tract Inulin is indigestible in the to lack of degradation in digestive tract. Inulin would of all higher animals (Coussement, gastrointestinal 1996) due be able to selectively enhance the proliferation of gut bifiobacteria, decrease pH and lower the oxidation-reduction (Gibson, 1994). potential in the gastrointestinal tract Plant sources of inulin (e.g. Approximately 15% of flowering plant species CompositaeLiliaceae, Amaryllidaceae, Gramineae, and (Vijn reserve and Smeekens, ) produce fructans in significant amounts lifecycle (Vijn and Smeekens, 1999; Kaur and Gupta, in at least one 1999) of their and organs store during them as their a 2002). number of regularly consumed vegetables, fruits, and Inulin is present in roots and rhizomes of a cereals, including leek, onion, garlic, wheat, chicory (Roberfroid, 1993) and in a wide range of bacterial species (Vijhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmln and Smeekens, 1999). Despite the high inulin content of the aerial parts of many Gramineae (e.g. species grains), only a limited number of (Fuchs, 1999). This may be due to presence of some are suitable for industrial food applications these plant interfering components in these plants which inulin cannot be easily extracted and processed to purified products. quite Inulin content can vary with some plants being dry inulin weight) low in inulin (banana, around 0.5% of root weight, dried garlic 28.2% of root dry weight) (Vijn (raw-dried and other onion plants around being 18.3% very of root high dry in and as a reserve carbohydrate in the fleshy tap root and Smeekens, 1999). In chicory, inulin is stored constitutes about 42% of root dry weight (Kaur and Gupta, together 文档下载 免费文档下载 http://doc.xuehai.net/ with their inulin content (g/100g dry weight) 2002). Some important sources of inulin are shown in Table 1. Inulin as a dietary fibre cellshttp://doc.xuehai.net/b12a5d213946662646440b40c.html Dietary resistance and classified fibre are as components carbohydrates of edible which plant but are fermented by the bacteria in the large bowel to digestion by small intestine enzymes are (Roberfroid, 1993). Because of the β-(2→1) fructosyl-fructose carbohydrate (oligo-and polysaccharides) that resists linkages, inulin is classified as a ‘storage digestion by mammal digestive enzymes in the upper gastro-intestinal microflora. By increasing faecal biomass and water tract but fermented by the colonic content of the stools, inulin improves bowel habits. For dietary fibre (Roberfroid, 1993). all these reasons, inulin can be considered as edible Inulin presents in significant amounts in several onions, banana, garlic, and leek (Flamm fruits and vegetables like wheat, The average daily intake of inulin has been estimated et al., 2001). chicory, to be 3-11 g/person/day in Europe and 1-4 g/person/day in the United States. ://doc.xuehai.net/b12a5d213946662646440b40c.htmlrAsia and Middle East (Kaur and Gupta, 2002). The However, no such study has been made in India, U.S. Moshfegh Department of Agriculture (USDA) study by of range from 1.3 g/day for young children to 3.5 g/day inulin varied et al. (1999) showed that the mean intake by gender and age group, with a for teenage boys and adult males. Per 1000 calories, the 1.5 g/day in the American diet. The primary sources daily mean intake of inulin ranged from 0.9 to of inulin in the American diet include wheat, onion, garlic and banana with the contribution percentage of 69%, 23%, 3% and 3% to the average daily intake of inulin, respectively (Moshfegh foods were not consumed for the health benefits per Initially, inulin and other et alfructan-containing ., 1999). 文档下载 免费文档下载 http://doc.xuehai.net/ se, due to availability, cost and personal preferences (Kaur and Gupta, 2002). A series of conferences held in studies Japan in 1982, 1984 and 1986 humans resulting from eating inuhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmllin to changes in the have linked nutritional health and more changes recent in numbers (Roberfroied and varieties and Delzenne, of intestinal 1998; micro-organism Flamm et al., 1342Miremadi and Shah/IFRJ 19(4):1337-1350 2001). functional food ingredient for disease risk-reduction In the future, inulin could be classified as a claims. Prebiotic effects of inulin in the gastro-intestinal tract digestible Fructo-polysaccharides such as inulin target carbohydrate substrates in the are diet non-that the human large intestine such as bifidobacteria and certain components of the gut microbiota in lactobacilli (Kaur and Gupta, 2002). subjects (Gibson Published results from in vitro studies and human inulin can stimulate the growth and/or activity of these et al., 1995) have demonstrated that types of bacteria in the colon and this stimulation can improve the intestinal flora composition, enhance thttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlhe immune system and thereby contribute to the health of the host (Rao, 2001; Lopez-Molina Results that ingestion of inulin compared to other sources of from Kaur and Gupta (2002) et alhave ., 2005). shown carbohydrate like sucrose, could significantly reduce the count of pathogenic bacteria such as bacteroids, fusobacteria and clostridia and increase the count of positive microorganisms such as bifidobacteria (Kaur and Gupta, 2002) (Table 2). Similar human studies in populations European, of inulin have reported similar results (Gibson looking Japanese for and using North different American daily doses adult 1995; Klessen study results have suggested that the beneficial effect et al., 1997; Kruse et al., 1999). 文档下载 免费文档下载 http://doc.xuehai.net/ These et al., of inulin could be due to the ability of bifiodobacteria to inhibit the activity of detrimental bacteria, change the colonic composition, obtain an adhesion sites on the gut epithelium and finally stimulate the http://doc.xuehai.net/b12a5d213946662646440b40c.htmlimmune system (Kaur and Gupta, 2002). The prebiotic effect of inulin has been extensively confirmed by several studies. Some of these studies are listed in Table 3. Fermentibility of inulin in the upper gastro- intestinal tract β (C2) configuration Schematically, between inulin molecule the two atoms is comprised of carbon of Several studies have shown that this configuration is in its molecule (Kaur and Gupta 2002). resistant to hydrolysis by human digestive enzymes (α-glucosidase; is and Delzenne, 1998; Flamm specific for maltase-isomaltase; its glycoside sucrase) which digestibility of inulin has been confirmed by several et allinkages ., 2001). The non-(Roberfroid studies (Roberfroid and Delzenne, 1998). They have shown conducted in vivo and vitro experiments that ‘the stomach hydrolysis of inulin is likely to be of limited physiological significance’. The ingested inulin remains unchanged for up to 1 orhttp://doc.xuehai.net/b12a5d213946662646440b40c.html 2 h in the different rat or human small intestine which has been confirmed segments (duodenum, jejunum, and ileum) of by Hessove (1995) and Ellegard in vivo studies of rats and humans. Knudsen and the action of the upper gastrointestinal tract on inulin et al. (1997) have studied in humans. To study the physiology of the digestive system in humans and to quantify the amount of inulin exiting model in both studies. The ileostomy model serves as the small intestine, they used the ileostomy the basis for the study of carbohydrate digestion and carbohydrate effects in the human small intestine and includes the surgical formation of an opening of the ileum on the abdominal wall (Knudsen and Hessove, 1995). that any this Different model clinical is studies have demonstrated 文档下载 免费文档下载 http://doc.xuehai.net/ measurable (Cummings substrate passing making to the exact amount of 1996). Results of both above studies demonstrate that et alileostomy ., 1996; Englyst effluent easihttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlly et al., 86-88% in the ileostomy effluent. They concluded that inulin of the ingested dose of inulin is recovered proceeds undigested through the upper part of gastro-intestinal tract into the colon, and further, there is no evidence extent in the small intestine. that inulin is absorbed to any significant the small intestine could be due to fermentation by the The small loss of inulin during the passage through microbial in population colonizing the small intestine population is known to be up to 100 times greater in individuals with ileostomies. This microbial the people with ileostomy than in normal individuals (Flammtract, During et alproduces inulin passage ., 2001). as a non-digestible through the carbohydrate gastro-intestinal chain carboxylic acid (the end products of glycolysis fructose, glucose, lactic acid and never short and (Reboerfroid anaerobic fermentation) in (1995) subjects (six females and one mhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlale) with a median age conducted et ala ., case 1995). control Knudsen the small trial among and intestine Hessov seven of 38 (range 22-73) years and measured the amount of lactic acid and short chain acids before and after inulin intake. The results have shown no difference in after inulin intake. total acids exiting the small intestine before and appears They suggested that although no digestive process intestine however, there was a shift in the nature of to occur during the inulin intake in small fermentation polysaccharide substrate lead to inulin. from This starch shifting and non-starch lactic acid amount in small intestine. to a decrease in the SCFA and an trend increase could in a to ‘colonic Thus it has 文档下载 免费文档下载 http://doc.xuehai.net/ and fermenting food’, been which proposed in the means to classify inulin as colon a and ‘food serving entering as a Miremadi and Shah/IFRJ 19(4):1337-13501343 substrate for the endogenouhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmls bacteria to provide the host nutrients’(Flamm with energy, et almetabolic ., 2001). substrate and essential Physiological effects of inulin fermentation in the gastro-intestinal tract as it contains less than half amount of calorie content Inulin is classified as a low calorie food ingredient of digestible carbohydrates, providing a calorie value of 1.0-2.0 kcal/g (Kaur and Gupta, 2002). Therefore, inulin substitute to lower the total calorie content of daily can be used as a suitable food ingredient diet especially for obese people. that a diet supplementation with inulin would reduce In addition, animal in vivo studies have concluded the cecal pH by production of SCFA (end products of colonic fermentation of inulin), increase the size of the cecal pool for SCFA production, and increase the wall thickness in the small intestine and in the cecum which results in an increase in blood flow (Andersson ethttp://doc.xuehai.net/b12a5d213946662646440b40c.html al., 2001). Effect of inulin on constipation encountered in elderly people. Different reasons may Constipation is a multi-factorial ailment often contribute to the development of constipation such as aging, medications, inadequate fibre-containing products in a daily diet, inadequate fluid intake, lack of physical activity, and decrease in intestinal motility. 文档下载 免费文档下载 http://doc.xuehai.net/ fermentation Different human studied have suggested motility and (Roberfroid, of carbohydrate 1993; Kleessen stimulate colonic that inulin therefore, administration of oligofructose et al., 1997), abdominal to a daily diet could improve constipation, and frequency. administration of oligofructose relieved constipation Hidaka discomfort, et al. and (1991) increase observed in that stool the and inulin ingestion improved constipation in 9 of 10 subjects. was Abdominal discomfort, mainly significant increase in stool frequency was observed reported rarelhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmly, and by only a few patients. A flatulence, in healthy volunteers having one stool every 2–3 days by including inulin with DP more than 25 in the diet (Hond et al., 2000). Effect of inulin on mineral absorption as a soluble fibre may increase the body absorption of Some studies have suggested that chicory inulin calcium, improve bone mineral density, and reduce the risk of osteoporosis development. Delzenne (1999) absorbed more calcium and magnesium compared to have demonstrated that rats fed with inulin et al. control rat, despite an increase in total faecal mass. Increased calcium absorption could be due to its from the small intestine into large intestine and the increased availability by transfer of calcium osmotic the large intestine, thus allowing it to become more effect of inulin that transfers water into soluble absorption (Kaur ileal, was and associated Gupta, with 2002). decreased imhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlproved pH The increased concentration of ionized minerals. Ohta cecal and colonic contents, resulting in an of alet calcium . (1994) reported that ingestion of inulin improved although only magnesium absorption was increased and magnesium absorption in normal rats, in 文档下载 免费文档下载 http://doc.xuehai.net/ cecectomized rats. This suggested that the effect of fermentation in the cecum was particularly important for alcalcium absorption. Other study by Coudray of . (1997) noted that inulin improved the absorption et humans. calcium digestible carbohydrates improves mineral absorption Mechanism but not of by magnesium, which ingestion iron and of zinc non-in is not clear. Effect of inulin on glycemia/insulinemia and The effect of inulin and oligofructose on glycemia existing data are contradictory, indicating that these insulinemia are not yet fully understood, and effects disease may revealed (Kaur be and due Gupta, to physiological 2002). Oku nature et al. (19http://doc.xuehai.net/b12a5d213946662646440b40c.html84) of the glycemia 17% and 26% reductions in postprandial after fructooligosaccharides feeding and by insulinemia a diet containing respectively among rats reduction (FOS) 10% short-chain maltose is possibly due to reduction of disaccharidase in glycemic response for to 30 saccharose days. The or activity in the gastro-intestinal tract. Luo confirmed et al. (1996) diabetic oligofructose rats, the ingestion previous results of a diet and containing showed that in glycemia, glycemic despite for 2 a months lack of decreased modification postprandial 20% of the or human studies are not consistent with above studies. maltose or load. insulinemic However, response the results to a from saccharose some For in days in diabetic subjects led to a decrease in fasting diabetic example, subjects, Yamashita taking et al8 . g (1984) of FOS/day showed for that 14 blood glucose (Yamashitaartichoke inulin was added to 50 g of wheat-starch et al., 19http://doc.xuehai.net/b12a5d213946662646440b40c.html84). When 10 g of meal in healthy human subjects, the blood glycemic response was lower, despite no apparent interference by 1990). When rats are fed with 10% and 20% FOS in inulin on starch absorption (Rumessen et al., their diet for 6 weeks, the tests showed that mouth to anus transit time was shortened by 25 and 50%, respectively. This reduction in transit time confirms a dose-dependent effect (Oku similar to other dietary fibres; inulin and oligofructose 文档下载 免费文档下载 http://doc.xuehai.net/ et al., 1984), possibly 1344Miremadi and Shah/IFRJ 19(4):1337-1350 influence the absorption of macronutrients, especially carbohydrates, shortening small-intestinal transit time. by delaying gastric emptying and reduced Boillot et al. intake could be mediated by the short-chain carboxylic hepatic gluconeogenesis (1995) have demonstrated induced by inulin the acids, the glucose diet especially of rats for propionate. 4 given in Propionate hepatohttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlcytes, and weeks reduced fasting blood into probably inhibited via gluconeogenesis in isolated succinyl-CoA, both of which are specific inhibitors methylmalonyl-coenzyme its metabolic A (CoA) conversion and of pyruvate carboxylase. In addition, propionate may also influence hepatic glucose metabolism indirectly by lowering plasma fatty acid concentration, a factor known to be closely related to gluconeogenesis (Lee et al., 1996). Effect of inulin on lipid metabolism inulin in the diet of saturated fat fed rats significantly Kaur et al. (1989) have shown that inclusion of reduced liver. the high triglyceride triacylglycerol (TG) lowering effect of oligofructose Delzenne and Kok (1999) content suggested of blood and that occurs via reduction in very low density lipoprotein (VLDL)-TG secretion from the liver as a result of the reduction in the case of fatty acid synthase via modification of in the activity lipogenihttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlc enzymes, of and lipogenic serum TG when it was included in the standard, fibre gene expression. Oligofructose decreased free or high fat diet of rats. Addition of oligofructose in 文档下载 免费文档下载 http://doc.xuehai.net/ liver fatty acid synthesis (Delzenne and Kok, 1999). a carbohydrate rich diet reduced the de novo Studies on incorporation of 14? acetate into TG in hepatocytes isolated from control and oligofructose-fed rats also supported the above results (Kok 1996). Hepatic glycerol-3- phosphate concentrations et al., were than significantly 3-phosphate content of the liver might be due to its in controls. This higher relative in oligofructose increase in glycerol-fed rats decreased Indeed, but the utilization administration for fatty of oligofructose acid esterification. esterify significantly, 1995). 14 ? palmitate reduced into hepatocyte TG (Fiordaliso capacity slightly et alto ., Prebiotics in food applications that Prebiotics are classified as “foohttp://doc.xuehai.net/b12a5d213946662646440b40c.htmld products concentration, contain prebiotic postulated benefit is obtained” (Saxelin so that after ingredients their ingestion, in sufficient The potential interest for using prebiotic in daily foods et al., 2003). the is mainly due to its low calorie value, hypocariogenic and bifidogenic properties, and dietary fibre effects (Roberfroid, 1993). Dairy products such as yoghurts, yoghurt and products, other drinks, emerging spreads, food fresh products cheeses, such and as milk, sport loss products, soymilk, and mineral supplements can functional waters, nutrition bars, weight be supplemented with prebiotics (Niness, 1999; Kaur and Gupta, 2002). Bifidus promoting agents established Inulin-type stimulation prebiotic fructans are amongst the well-production of SCFA as end products of fermentation of the growth ingredients. of bifidobacteria Their selective and the has been confirmed in many (Gibson and Wang, 199http://doc.xuehai.net/b12a5d213946662646440b40c.html4; Roberfroid, 2002). They 文档下载 免费文档下载 http://doc.xuehai.net/ are in vitro and in vivo studies increasingly used in functional foods, especially dairy products and breads at typical amounts of 3-8 g per serving to allow the bifidogenic claims (Coussement, 1999; Franck, 2000). oligosaccharides Compared to inulin, other types of non-digestive branched or composed of several types of glycosidic such as oligofructose are either bonds, which makes them less readily accessible for bacterial both inulin and oligofructose have been demonstrated hydrolysis (Roberfroid, 1998). However, to be effective prebiotics (Menne other et al., 2000). The 2001; Cummings commercially available prebiotic (Murphy, as ingestion contributes to the growth of gut microflora bifidus factor et alfor infant ., 2001) and currently marketed formula is lactulose. Its in babies (Strohmaier, 1998; Salminen bottle-fed babies in the same way et alas ., 1998).breast-fed Fibre enhancer in fhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlood formulations is their roles as a dietary fibre. Another remarkable functionality of prebiotics The cells resistant to hydrolysis by the human digestive dietary fibre is defined as “remnants of plant enzymes” (Trowel and Burkitt, 1986). As discussed previously, inulin fall under this definition (Flamm several prebiotic substances such as Moreover, effects from a physiologic point et alof view ., 2001). blood properties of dietary fibres (Roberfroid, 1993; Gibson lipid of these parameters, prebiotics and on caloric intestinal value function, the meet the et alrisk of coronary heart disease, colon cancer and other ., 1995). These effects are related to reduce the colonic disorders. soluble prebiotic ingredients are more palatable and Compared to insoluble fibre such as bran, have Resistant starch is related to increased fibre content greater functional properties (Dreher, 1999). in grainy appearance (Murphy, 2001). Supplemhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlentation baked goods and pasta products without any 文档下载 免费文档下载 http://doc.xuehai.net/ Miremadi and Shah/IFRJ 19(4):1337-13501345 with enrichment, inulin in properties but baked also goods better allows not only fibre Their drinks, dairy products, soup and table spread. Such solubility and improved also allows texture moisture fibre incorporation (Franck, retention 2000). in additions are in the range of 3-6 g per serving and increase 1999). up to 10 g in extreme cases (Coussement, Sugar replacer and polyols can be used as sugar replacers due to their Several types of non-digestive oligosaccharides physiological characteristics such as having minimal contribution to energy intake and performing bulking properties (Frank, 2000). similar to glucose syrup and is often used to replace Oligofructose delivers some functional properties sugar products such as chocolate filling biscuits, chewing in various foods, mainlyhttp://doc.xuehai.net/b12a5d213946662646440b40c.html dairy and bakery gums, (Franck, 2000). In addition, oligofructose depresses confectionary, dairy desserts, and ice-cream the binder freezing sugar. The solubility of oligofructose is higher than in nutrition point of bars, frozen in much desserts the and same acts way as as a sucrose (Angus but sweeteners et alits ., sweetness 2005). In is combination about 30% with of sucrose other provide a desired sweetness and better flavour profile such as aspartame, oligofructose can (Weidmann and Jager, 1997; Kaur and Gupta, 2002). properties similar to sucrose and therefore, it can be Lactulose carries out some flavour enhancing used to replace sucrose in some foods such as yoghurt, cookies because and cakes (Schumann, often utilised in limited quantities in foods. of its laxative characteristics, 2002). lactulose However, is lactitol, Sugar 文档下载 免费文档下载 http://doc.xuehai.net/ alcohols such as sorbitol, mannitol, xylitol, oligofructose and lactulose contribhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlute fewer calories and non-digestive oligosaccharides such as (1-2 kcal /g) than sugar (4 kcal /g) (Salminen 1998; of Murphy, 2001) allowing the development et al., particularly sugar-reduced low-energy products. This is hard true in sugar-free confections such as sugar-free added baked goods and ice-creams. More candies, chewing gums and marshmallows, importantly, advantages over traditional digestible carbohydrates these low-calorie ingredients offer such having as those low sucrose, glycemic glucose index and (especially fructose in helpful terms for of obesity (Hidaka patients with et al., 1986; Schumann, 2002).diabetes, heart problems and Fat replacer have Specific been developed kinds of prebiotics as fat replacers such oligosaccharides and texture modifiers fat and creaminess, 3) increase perception of body and or partial as they fat would content, be 2) able modify to 1) reduce smoothness total richness, 4http://doc.xuehai.net/b12a5d213946662646440b40c.html) improve an overall eating quality and an acceptable appearance. to foods replace Inulin is well-recognized prebiotic for its ability mixed (Silva, fat in the manufacturing of low-calorie dimensional with water, 1996; it Franck, forms gels 2000). composed When inulin of a tri-is crystalline immobilized water. This inulin gel provides the same inulin gel network particles of with insoluble large amounts sub-micron of texture and mouth feel as fat (Silva 1996; Franck 2000). The chain length of inulin plays a key role in gel quality. A high DP inulin facilitates gel formation at replace lower is fat concentrations up to 100%. and Fat replacement can be formulated by to such successfully applied in most water-based inulin foods table spreads, sauces, soups and even meat products, as dairy products, frozen desserts, dressings, but confectionery not in dry foods such as snacks, bakery 1 most g of products (Murphy, 2001). 文档下载 免费文档下载 http://doc.xuehai.net/ Tyhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlpically, and with foods fat can (Coussement be replaced 1999). by a 0.35 Formulating g of inulin in stability inulin also helps to maximize freeze-thaw foods due with to its and ability minimize to immobilize emulsion water separation and to phased work and most gelling agents such gelatin, gellan gum, a provides crispness and expansion to extruded snacks richer maltodextrin texture to (Bishay, liquid products 1998). Inulin and spreads also gives and and cereals. In addition to inulin, resistant starch is also in extruded cereals, the use of resistant starch improves low-moisture used as a fat foods mimetic e.g. crackers and a texture and cookie. enhancer In crispness and expansion (Murphy, 2001). Health effects of probiotics feed Probiotic cultures are described as live microbial balance and are intended for maintenance of health supplements that improve intestinal microbial or Shah, 2004). Probiotic bacteria are abhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlle to suppress prevention of disease (Fuller, 1991; Bruno and potentially gastro-intestinal pathogenic in track and microorganisms improve the in balance the and favour obtained through various studies on Bezkorovainy, of beneficial 1993). microorganisms The scientific (Ibrahim evidence BifidobacteriumLactobacilli and effects Such examples are presented in Table 4. of these micro-organisms spp. has strengthened on human the positive health. health benefits and strains of the same species often It is noted that no strain provides all the proposed exhibit distinct effects, therefore, the health properties 1346Miremadi and Shah/IFRJ 19(4):1337-1350 of each strain need to be investigated independently (Doleyres and Lacroix, 2005). Strain of GG (Valio) is the most extensively studied probiotic in L. rhamnosus human clinical trials (Fonden involving in the management of rotavirus diarrhoea, et al., 文档下载 免费文档下载 http://doc.xuehai.net/ 2003), particuhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmllarly difficile). reuteriBb L. Strains of antibiotic-associated diarrhoea 12, L. plantarumL. acidophilus DSM9843 (Clostridium and lactis NCFB 1748, B. (299V), L. for casei(BioGaia 2006). the clinical Shirota effects (Yakault) Biologics), (Fonden are L. also johnsonii La-1 and et alwell ., 2003; established Shah, Application of probiotics bacteria in functional foods in the Europe, The demand relationship between diet and health. Probiotics are heightened Japan, for probiotic foods is increasing awareness Germany among and the the U.S, public reflecting of the widely used in dairy products, particularly yoghurts where strains the spp. (Fonden of Lactobacillusfermentation carried Bifidobacteriumout with is spp. often and of during the late 1960s for producing mildly acidified L. acidophiluset al ., 2003). In Germany, the mixture and B. Bifidum were introduced yoghurts, later known as “AB yoghurt” due to their exphttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlected adaptation to the intestine and the sensory benefits. casei as these strains are believed to act synergistically on in addition Later the to L. trend acidophilus has been and to Bifidobacteriumincorporate L. each other. available in the market are probiotic drinks including Typical examples of other probiotic products drinking sour cream, buttermilk, ice-cream and frozen desserts, yoghurts, fruit juices, fermented soy products, spread, cheeses, and milk powders (Lourens- Hattingh and Viljoen 2001). are manufactured in various ways. The bacteria may Currently, probiotic milk drinks be added without fermentation, so-called sweet milk or the milk is cultured with probiotic bacteria such as Yakault (Tamime breveFermented milks et al., 2005). containing B. longum or B. (FOSHU) approval in Japan (Champagne have obtained 文档下载 免费文档下载 http://doc.xuehai.net/ “foods for specific health uses” In recent times, probiotics have also been marketed et al., 200http://doc.xuehai.net/b12a5d213946662646440b40c.html5). as bacteria, mainly dietary supplements consisting of freeze-dried powder the supplements commercial form (Hamilton-Miller, L. acidophilus in tablet, capsule or companies producing 2005). such Some of NSW, include Blackmores Ltd. (Balgowlah, dietary (Stokesub- Hamdon, Somerset, UK) and Natren Inc. Australia), Probiotics International Ltd. (Westlake Village, CA, USA). Industrial interest in developing probiotic foods is driven by the market potential for foods that target health and and well-beings. To date, over worldwide (Tamime acidophilus-containing products are 100 available bifidus- containing foods have been launched since the 1920s et al., 2005). In Japan, probiotic-and more than 53 different types of milk products are estimated probiotic of is to be on the market (Shah, 2006). Using USA. It was estimated that in 2000, Europeans spent yoghurt in largely Europe restricted and acidophilus to the manufacturinhttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlg milk in the $899 million on probiotic yoghurts and milks and on average the market share of probiotic yoghurts was ca. 10% of the total yoghurts (Stanton In 2007, the Australian market for yoghurt and dairy et al., 2001). desserts value with probiotic yoghurt a leader, growing up by accounted for 17% of dairy category sales 12 % (Dairy Australia, 2007). Conclusion probiotics As different a and prebiotics studies have in what suggested, has combining improving survival and implantation of live microbial synbiotic could beneficially affect the been host called by 1) dietary supplements in the gastro-intestinal flora, 2) selectively catabolism stimulating promoting bacteria in the GIT, and 3) improving 文档下载 免费文档下载 http://doc.xuehai.net/ the of one or a the limited growth number or activating of health-the gastro-intestinal tract’s microbial balance. However, the investigated. creation could improve the survival of the bacteria Combihttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlning of crossing a synbiotic probiotics food with has prebiotics not been the enhancing their effects in the large bowel. Moreover, upper part of the gastro-intestinal tract, thus probiotic or and prebiotic effects might combining the anti-carcinogenic effects of inulin and even synergistic. This has been the be case additive when bifidobacteria in experimental animals. the production and bifidogenic effects of inulin and A large number of researches have focused on less required on synbiotic foods. Hence, further research is and probiotics in development of new dairy products to focus on the combination of prebiotics on commercial and the task for assessment these analytical prebiotic probiotic compounds. The cultures in of the viability of emergence the presence of has intervention. revealed techniques new pathways such as affected metabolite of new by profiling dietary current bacterial and future However, research an important is http://doc.xuehai.net/b12a5d213946662646440b40c.htmlto relate challenge changes for in Potential metabolism to concrete health benefits. identified: reduced risk for the metabolic syndrome targets and expected benefits have been and prevention of colorectal cancer. 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Effects ohttp://doc.xuehai.net/b12a5d213946662646440b40c.htmlf different digestible carbohydrates on bile acid metabolism and SCFA production by human 文档下载 免费文档下载 http://doc.xuehai.net/ gutmicro-flora grown in an in vitro semi-continuous culture. Anaerobe 10: 19–26. Ziemer, C.J. and Gibson, G.R. 1998. An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. International Dairy Journal 8:473- 479. 文档下载网是专业的免费文档搜索与下载网站,提供行业资料,考试资料,教 学课件,学术论文,技术资料,研究报告,工作范文,资格考试,word 文档, 专业文献,应用文书,行业论文等文档搜索与文档下载,是您文档写作和查找 参考资料的必备网站。 文档下载 http://doc.wendoc.com/ 亿万文档资料,等你来免费下载