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:: Volume 8, Issue 4 (Vol.8, No.4,Winter 2020) ::
J Neyshabur Univ Med Sci 2020, 8(4): 1-21 Back to browse issues page
A review of the most common prebiotic combinations, with an emphasis on inulin
Jalal Ehsani Dr1 , Mohammad Mohsenzadeh Dr 2, Morteza Khomeiri Dr3 , Azim Ghasemnezhad Dr3 , Sedigheh Ebrahimi Dr1
1- Golestan University of Medical Science, Gorgan, Iran
2- Ferdowsi University of Mashhad, Mashhad, Iran , mohsenzad@um.ac.ir
3- Gorgan University of Agriculture and Natural Resources
Abstract:   (895 Views)
Prebiotics are indigestible substances in the upper gastrointestinal tract that have a positive effect on the health host improvement due to the stimulation of growth and activity of a group of beneficial bacteria in the colon (probiotics). Short-chain fructooligosaccharides such as β-glucan fibre, resistant starch, pectin, inulin and many indigestible carbohydrates are examples of prebiotic compounds. Inulin is a storage biological polymer composed of D-fructose molecules with β (1     2) bonds, which at the end has a D-glucose molecule with α (2   1) bond. Inulin configuration and arrangement of fructose monomers causes inulin to be indigestible in the human gastrointestinal tract and Inulin doesnchr('39')t increase blood sugar levels. Also, inulin has beneficial effects on the composition of the intestinal flora, minerals absorption, the combination of blood lipids and the prevention of colon cancer. Inulin stimulates the growth of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produce acids including short-chain fatty acids that lower the pH in the colon and inhibit pathogens. The amount of inulin in different plants varies from 1% in bananas to more than 15% in chicory root. Fructan-type inulin is found mainly in a variety of dicotyledonous plants belonging to the genus Astrases, including chicory, Jerusalem artichoke, artichoke, dandelions and dahlia. The present study introduces the most common of salutary prebiotic combinations, especially inulin.
Keywords: Oligosaccharides, Inulin, Prebiotics, Fibres, Functional foods, Artichoke
Full-Text [PDF 714 kb]   (203 Downloads)    
Type of Study: Review Article | Subject: food-processing industry
Received: 2020/04/7 | Revised: 2020/12/21 | Accepted: 2020/09/28 | Published: 2020/12/21 | ePublished: 2020/12/21
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Ehsani J, Mohsenzadeh M, Khomeiri M, Ghasemnezhad A, Ebrahimi S. A review of the most common prebiotic combinations, with an emphasis on inulin. J Neyshabur Univ Med Sci. 2020; 8 (4) :1-21
URL: http://journal.nums.ac.ir/article-1-924-en.html

Volume 8, Issue 4 (Vol.8, No.4,Winter 2020) Back to browse issues page
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