Experimental Determination of the Threshold Dose for Bifidogenic Activity of Dietary 1-Kestose in Rats.

1-kestose Bifidobacterium prebiotics

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
19 Dec 2019
Historique:
received: 29 11 2019
revised: 15 12 2019
accepted: 16 12 2019
entrez: 22 12 2019
pubmed: 22 12 2019
medline: 22 12 2019
Statut: epublish

Résumé

1-Kestose is a non-digestible oligosaccharide consisting of glucose linked to two fructose units. While 1-kestose is not digested in the small intestine of mammals, it is fermented in the ceca and colon, where the growth of bifidobacteria is promoted. In the present study, we assessed the threshold dose of dietary 1-kestose that increased cecal bifidobacterial levels in rats. Rats were fed experimental diets containing 0% to 0.3% 1-kestose for four weeks. The levels of the genus

Identifiants

pubmed: 31861709
pii: foods9010004
doi: 10.3390/foods9010004
pmc: PMC7022987
pii:
doi:

Types de publication

Journal Article

Langues

eng

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

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Auteurs

Ayako Watanabe (A)

Laboratory of Nutritional Biochemistry, Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Aichi, Japan.

Yoshihiro Kadota (Y)

B Food Science Co., Ltd., Chita, Aichi 478-0046, Japan.

Hijiri Yokoyama (H)

Laboratory of Nutritional Biochemistry, Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Aichi, Japan.

Shunya Tsuruda (S)

Laboratory of Nutritional Biochemistry, Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Aichi, Japan.

Rina Kamio (R)

Laboratory of Nutritional Biochemistry, Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Aichi, Japan.

Takumi Tochio (T)

B Food Science Co., Ltd., Chita, Aichi 478-0046, Japan.

Yoshiharu Shimomura (Y)

Department of Food and Nutritional Sciences, College of Bioscience and Biotechnology, Chubu University, Kasugai, Aichi 487-8501, Japan.

Yasuyuki Kitaura (Y)

Laboratory of Nutritional Biochemistry, Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya 464-8601, Aichi, Japan.

Classifications MeSH