Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (
bifidogenic effect
fructooligosaccharides
prebiotics
red onion
Journal
Plants (Basel, Switzerland)
ISSN: 2223-7747
Titre abrégé: Plants (Basel)
Pays: Switzerland
ID NLM: 101596181
Informations de publication
Date de publication:
07 Nov 2021
07 Nov 2021
Historique:
received:
27
10
2021
revised:
03
11
2021
accepted:
06
11
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract contained 24.00 ± 0.38 g/L free glucose, fructose and sucrose, while the level of FOSs was recorded at 74.0 ± 2.80 g/L with a degree of polymerization of 4.1. The extract was resistant to simulated gastrointestinal conditions, while selectively promoting probiotic lactobacilli. These outcomes resulted in inhibitory effects against various pathogenic bacteria. The in vitro batch culture fermentation of the extract by natural mixed culture indicated that an unknown sugar identified as neokestose was more rapidly fermented than 1-kestose and other longer-chain inulin-FOSs. Notably, neokestose selectively encouraged a bifidogenic effect, specifically in terms of the growth of
Identifiants
pubmed: 34834764
pii: plants10112401
doi: 10.3390/plants10112401
pmc: PMC8624415
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Presidential Scholarship, Chiang Mai University
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