Results 11 to 20 of about 4,841 (202)

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified <i>Aspergillus</i> sp. strain ATCC 20611. [PDF]

EFSA J
Abstract The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Aspergillus sp. strain ATCC 20611 by Beghin Meiji. The food enzyme was free from viable cells of the production organism.
EFSA Food Enzymes Panel (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Criado A, Peluso S, Andryszkiewicz M, Cavanna D, Lunardi S, Liu Y.   +18 more
europepmc   +2 more sources

Synergistic Enhancement of Corn Insoluble Dietary Fiber via Combined Radiofrequency Heating and Enzymatic Hydrolysis: Fermentability and Short-Chain Fatty Acid (SCFA) Production. [PDF]

J Food Sci
ABSTRACT This study aims to enhance the fermentability and health benefits of corn insoluble dietary fiber (IDF) from corn gluten meal (CGM) using radiofrequency (RF) heating at 27.12 MHz and enzymatic hydrolysis (EH) with α‐amylase and protease. The objectives are to characterize the structural modifications of IDF, evaluate the effects of RF heating ...
Igwe V, Smith D, Mensah C, Swackhamer C.
europepmc   +2 more sources

Dietary calcium decreases but short-chain fructo-oligosaccharides increase colonic permeability in rats [PDF]

, 2010
An increased intestinal permeability is associated with several diseases. Nutrition can influence gut permeability. Previously, we showed that dietary Ca decreases whereas dietary short-chain fructo-oligosaccharides (scFOS) increase intestinal ...
Bovee-Oudenhoven, I.M.J., Brummer, R.J.M., Meer, R., van de, Rijnierse, A., Schepens, M.A.A., Schonewille, A.J., Vink, C., Willemsen, L.E.M.   +7 more
core   +13 more sources

Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides

Foods, 2022
The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was evaluated.
Dalila Roupar, Marta C. Coelho, Daniela A. Gonçalves, Soraia P. Silva, Elisabete Coelho, Sara Silva, Manuel A. Coimbra, Manuela Pintado, José A. Teixeira, Clarisse Nobre   +9 more
doaj   +1 more source

Purification of Crude Fructo-Oligosaccharide Preparations Using Probiotic Bacteria for the Selective Fermentation of Monosaccharide Byproducts

Frontiers in Microbiology, 2021
Probiotics are microbes that promote health when consumed in sufficient amounts. They are present in many fermented foods or can be provided directly as supplements.
Rong Fan, Rong Fan, Jan Philipp Burghardt, Jan Philipp Burghardt, Jinqing Huang, Tao Xiong, Peter Czermak, Peter Czermak, Peter Czermak   +8 more
doaj   +1 more source

Purification and identification of oligosaccharides from Cimicifuga heracleifolia Kom. rhizomes

Food Chemistry: X, 2023
Even though Cimicifuga sp. is widely used in functional foods around the world, the content and structure of its oligosaccharides remain unclear. Here, we isolated a mixture of oligosaccharides from Cimicifuga heracleifolia Kom.
Liangnan Cui, Jing Wu, Xiang Wang, Xiaotong Yang, Zixin Ye, Kevin H. Mayo, Lin Sun, Yifa Zhou   +7 more
doaj   +1 more source

Applications and prospects of functional oligosaccharides in pig nutrition: A review

Animal Nutrition, 2023
Oligosaccharides are low molecular weight carbohydrates between monosaccharides and polysaccharides, which consist of 2 to 20 monosaccharides linked by glycosidic bonds.
Nian Liu, Haibo Shen, Fan Zhang, Xiang Liu, Qinrui Xiao, Qian Jiang, Bie Tan, Xiaokang Ma   +7 more
doaj   +1 more source

Effects of dietary fructo-oligosaccharides on laying performance and serum biochemical parameters of yellow broiler breeder hens [PDF]

E3S Web of Conferences, 2019
24-week-old local yellow broiler breeder hens were selected to study the effects of dietary fructo-oligosaccharides(FOS)or antibiotics(bacitracin zinc)on laying performance, serum biochemical indices and dietary mutrient metabolizability.
Feng Zhao, Xia Zhongsheng
doaj   +1 more source

Safety of 6'-sialyllactose (6'-SL) sodium salt produced with a derivative strain (<i>Escherichia coli</i> K-12 MG1655 INB-6SL_02) of <i>E. coli</i> K-12 MG1655 (ATCC 700926) as a novel food pursuant to Regulation (EU) 2015/2283. [PDF]

EFSA J
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on 6′‐sialyllactose (6’‐SL) sodium salt as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 6’‐SL (sodium salt),
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck D, Bohn T, Cámara M, Castenmiller J, De Henauw S, Jos Á, Maciuk A, Mangelsdorf I, McNulty B, Naska A, Pentieva K, Siani A, Thies F, Aguilera-Gómez M, Frenzel T, McArdle HJ, Moldeus P, Neuhäuser-Berthold M, Schlatter JR, van Loveren H, Noriega Fernández E, Hirsch-Ernst KI.   +23 more
europepmc   +2 more sources

Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product [PDF]

LWT, 2019
Abstract Fructooligosaccharides (FOS) are important ingredients in the functional food industry because they have different biological properties such as decrease level of triglycerides, cholesterol and phospholipids and stimulate growth of probiotics for enhancement of microflora in large intestine. However, current strategies for the FOS production
Diana B. Muñiz-Márquez, José A. Teixeira, Solange I. Mussatto, Juan C. Contreras-Esquivel, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar   +5 more
openaire   +2 more sources