Inulin Type Fructans

Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary fiber in the digestive system and have applications as

A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.

The first book to be published on the subject of fructans, Science and Technology of Fructans provides a thorough treatment of this carbohydrate from recent research in a broad range of disciplines to applications in crop, animal and food science. This volume includes a detailed glossary and offers a terminology system that can be used by all fructan scientists. It also reviews modern analytical methods and Japanese and European technologies for commercial production and use of fructans. Topics covered by contributors to Science and Technology of Fructans include chemical structure and characteristics, metabolism in microorganisms and plants, fructans in crop production and preservation and in human and animal diets, and production and utilization of microbial fructans and inulin. A chapter by J.S.D. Bacon and J. Edelman, who established the modern biochemistry of fructans in the mid-20th century, includes personal reminiscences of the early years of fructan research. Since this volume crosses all disciplinary boundaries of fructan research, Science and Technology of Fructans is indispensable to biochemists; carbohydrate chemists; analytical chemists; and crop, horticultural, animal, and food scientists. It will also be useful reading for nutritionists, agricultural extension workers, and members of the food industry.

In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora. Prebiotics are functional foods that improve health by fortifying indigenous probiotics within the gut. This fast-growing area of nutrition and microbiology is rapidly amassing data and answering many questions about the necessity and benefit of such functional foods. Gathering contributions from leading experts in a range of disciplines, Handbook of Prebiotics presents a balanced view of the current knowledge in many different areas of the field. It discusses concept, definition and criteria for classification of a food component as prebiotics It then describes interactions with gut microbiota. Highlighting varying levels of evidence and agreement, the book presents current arguments for and against prebiotic intake. Contributions discuss the biomechanics of prebiotics and their effects on immune status, serum lipid concentrations, mineral bioavailability, and satiety modulation. They consider the health implications of prebiotic intake such as reduced incidence of gastroenteritis and chronic pathogenic gut disorders, including intestinal cancers and inflammatory bowel diseases. Providing well-rounded coverage, the book explores the varying effects of prebiotics in different populations and age groups such as infants and the elderly, as well as livestock and pets. The final chapters describe food avenues and the safety implications for prebiotic use. Spanning several disciplines including food science, nutrition, microbiology, biotechnology, and the health sciences, this seminal work makes a point to include sound research science and well-balanced views on the potential of prebiotics for promoting good health.

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion. The book addresses salient gastrointestinal features involved in healthy digestion pathophysiology, including coverage of the enzyme-microbiome connection and linkage, features of indigestion problems, roles of traditional and conventional ethnic foods, structurally diverse digestive enzymes, drugs, nutraceuticals and novel digestive formulations. In addition, the book addresses technological breakthroughs that have led to recent, novel discoveries and outlines nutritional guidelines and recommendations to achieve healthy digestion. This book is a useful resource for nutrition researchers, nutritionists, physicians working in the field of digestive health, pharmacists, food experts, health professionals, nurses and general practitioners, public health officials and those teaching or studying related fields. Provides coverage of digestion, human physiology and the enzyme-microbiome linkage Covers indigestion problems, including gut dysbiosis and its role in chronic disease Addresses traditional and conventional ethic foods Discusses digestive enzymes, as well as digestive drugs, enzymes, nutraceuticals and novel formulations

Human Gut Microbiota in Health and Disease: From Pathogenesis to Therapy is a comprehensive discussion on all the aspects associated with the early colonization of gut microbiota, its development and maintenance, and its symbiotic relationship with the host in promoting health. Chapters illustrate the complex mechanisms and metabolic signaling pathways related to how the gut microbiota maintain proper regulation of glucose, lipid and energy homeostasis and immune response, all while mediating inflammatory processes involved in the etiology of many chronic disease conditions. With today's common use of pharmaceutical medicine in treating symptoms and frequent overuse of antibiotics in chronic disease within mainstream medical practice, our understanding of the etiological mechanisms of dysbiosis-induced chronic disease and natural approaches to prevention and potential cures for these diseases is of vital importance to overall human health. Details the complex relationship between human microbiota in the gut, oral cavity and skin as well as their colonization, development and impact of factors that influence the relationship Illustrates the mechanisms associated with dysbiosis-associated inflammation and its role in the onset and progression in chronic disease Provides the primary mechanisms and comprehensive scientific evidence for the use of dietary modification and pro- and prebiotics in preventing chronic disease

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the individual. Prebiotics can be incorporated into many foodstuffs such as beverages, health and sports drinks, infant formulae, cereals, bread, savoury products and so forth, and are receiving much commercial interest. Prebiotics: Development and Application is the first book to consolidate research in this emerging area of ‘functional food’ study. The book takes a broad view approach to prebiotics, from the conceptual stage, definition, production, evaluation of individual food products and their effect on microbial flora, and their potential relation to diseases. The book starts with an introduction to the prebiotic concept and its development, proceeds to consider the synthesis and manufacture of prebiotics and testing for prebiotic effects, and will then consider different forms of prebiotics (e.g. fructans, galactans, lactulose etc). The book will then look at prebiotic intervention for improving human health (acute and chronic disorders) and animal health. The book closes by considering the sectors for prebiotic foods, development and commercialisation issues, and future developments.