|
Bioactive Compounds in Health and Disease
Number of Followers: 0  Open Access journalISSN (Online) 2574-0334 Published by The Food Science Publisher  [2 journals]
|
- Prebiotic properties of isomaltooligosaccharides from cassava as a
potential ingredient in high-protein drinks for athletes
Authors: Kridsada Keawyok; Warakorn Waree, Supavadee Jodnak
Abstract: Background: Studies show that prebiotics can improve the health of athletes. Isomaltooligosaccharide (IMO) is a food ingredient containing prebiotic properties.Objectives: The purpose of the study is to examine the prebiotic properties of isomaltooligosaccharides based on digestibility of in vitro under-simulated upper-gut conditions and a prebiotic activity score. Additionally, the study explores the potential to use IMO as an ingredient for high protein drinks.Methods: IMO powder from cassava starch was prepared through enzymatic methods. The prebiotic properties of IMO were evaluated based on in vitro digestibility and a prebiotic activity score. Researchers assessed the digestibility of in vitro in simulated upper-gastrointestinal-tract conditions, consisting of mouth digestion, gastric digestion, and small-intestine digestion. The study calculated the probiotic activity score according to the number of growing beneficial and harmful bacteria. Finally, researchers determined the potential to use IMO as an ingredient for developing high-protein drink products.Results:The digestion of IMO by simulated salivary fluid using human salivary α-amylase for 2 min, artificial human gastric juice at pH 2.0 for two hours, intestinal fluid with pancreatic α-amylase (0.75 unit/mL), and pancreatic lipase (1.6 unit/mL) for two hours with a pH of 6.9 and a temperature of 37 oC were 1.54±0.33%, 9.19±0.64%, and 33.27±4.09%, respectively. Comparing the results with commercial isomaltooligosaccharide (cIMO), researchers found that the percentage of digestion differed significantly. Prebiotic activity scores of IMO for L. rhamnosus LGG®, L. paracasei CASEI 431®, L. acidophilus LA 5, B. longum DSM 219, B. animalis subsp. BB12® and B. bifidum BB536 were 0.477±0.07, 2.197±0.58, -0.058±0.16, 1.660±0.63, 0.801±0.59 and 1.179±0.05, respectively. Notably, the results were not significant when compared to cIMO. Researchers measured the nutritional formula in a high-protein drink containing IMO at 40 g (30 g protein) and the total serving at 148 kcal. For macronutrient distribution, the ratio of protein, carbohydrate, and fat in the product is 81:19:0. Micronutrients were added, comprising of 0-50% Thai RDI. Finally, the product also met relevant standards for the microbial quality of food products in powdered form. Conclusion:IMO from cassava was partially resistant to in vitro digestion under simulated upper-gastrointestinal conditions and promoted the growth of probiotic bacteria. Moreover, powdered IMO can be used as an ingredient for high-protein drink products.Keywords: prebiotic, probiotic, high protein drinking, athletes, IMO
PubDate: Tue, 21 Mar 2023 18:02:21 +000
- Health problems associated to nutrition and lifestyle changes in the
COVID-19 era
Authors: Liba Habiba; Rekia Belahsen
Abstract: Introduction:In the context of the response to the COVID-19 pandemic, the confinement imposed by the States in the world had a negative impact on people’s health and lifestyle-related behaviors, particularly eating behaviors, physical activity level and sleep. These impacted dimensions can negatively affect both immunity and the control of chronic noncommunicable diseases. Objectives: This review describes the lifestyle change for people with non-communicable diseases in the era of COVID-19. The review also presents recommendations and advice for the benefit of this vulnerable population in relation to their nutrition. Methods:The research was conducted by documenting the PubMed, Web of Science and Direct Science databases. Keywords used in the research were non-communicable diseases, containment, COVID-19, lifestyle change. Results:Containment during the COVID-19 era was associated with increased smoking, physical inactivity, unhealthy eating, and intense fear of the potential impact of the Coronavirus.Conclusion:Strengthening immunity through the promotion of nutrition has been shown to be useful in preventing the emergence of noncommunicable diseases, which are risk factors linked to increased rates of morbidity and mortality for those infected by COVID-19.Keywords: COVID-19, confinement, immunity, chronic noncommunicable diseases, nutrition
PubDate: Mon, 13 Mar 2023 18:00:17 +000
