272 research outputs found
Neurogenic components in cardiovascular reactivity of chronically lead-exposed rats (Il)
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Actions of non-digestible carbohydrates on blood lipids in humans and animals
No full textExtraction and characterization of bioactive compounds with health benefits from marine resources: Macro and micro algae, cyanobacteria, and invertebrates
No full textThe occurrence and incidence of different diseases such as cancer, cardiovascular diseases, obesity, and diabetes may be related to the consumption of high calorie calorie-containing diets combined with sedentary lifestyles. The concept of functional foods first appeared in Japan where it was considered to be a tool to promote health and well-being. In 1992, the Japanese government established a policy of “Foods of Specific Health Uses” (FOSHU). This concept was further developed in Europe within the “Functional Food Science in Europe” (FUFOSE) project supported by the European Commission (EC) and co-ordinated by the International Life Sciences Institute (ILSI). Several interesting points were observed at the end of this project (Bellisle, F., A.T. Diplock, G. Hornstra, B. Koletzko, M. Roberfroid, S. Salminen, et al. 1998. Functional food science in Europe. British Journal of Nutrition 80:1–193; Diplock, A.T., P.J. Agget, M. Ashwell, F. Bornet, E.B. Fern, M.B. Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition 81:S1–S27), including a definition of a functional food as “a food which is demonstrated to positively affect one or more physiological functions, so that it is able to increase the well-being and/or to reduce the risk to suffer a disease” (Diplock, A.T., P.J. Agget, M. Ashwell, F. Bornet, E.B. Fern, M.B. Roberfroid. 1999. Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition 81:S1–S27). This definition implies that a functional food must maintain the shape of the food (thereby excluding pills and capsules) and that the functional food must impart a physiological effect following consumption that is above and beyond any observed nutritional effects.Peer Reviewe
Les fibres sont-elles toutes des prébiotiques ?
No full textA first part refers to the present knowledge regarding the colonic microflora with a special focus on its composition, the key element of its physiological functions. Based on these elements, the notion of "colonic food" is proposed as a new dimension to be taken into account when formulating nutritional recommendations. The concepts of "dietary fiber" and "prebiotic" are then introduced and defined underlying on the one hand what they do have in common but on the other hand, and more importantly, what makes them different and specific. In conclusion a motivated answer to the title question is given. © 2011 Springer Verlag
Health benefits of non-digestible oligosaccharides.
No full textNon-digestible oligosaccharides are complex carbohydrates of the non-a-glucan type which, because of the configuration of their osidic bonds, resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. Among the non-digestible oligosaccharides, the chicory fructooligosaccharides occupy a key position and, in most european countries, they are recognised as natural food ingredients. The other major products are the short chain fructooligosaccharides and galactooligosaccharides obtained by enzymatic synthesis using sucrose and lactose as substrates respectively, the soybean oligosaccharides, the xylooligosaccharides produced by partial hydrolysis of xylans and polydextrose or pyrodextrins prepared by a chemical treatment of carbohydrates. The most well known effect of most non-digestible oligosaccharides, and in particular of the fructooligosaccharides, is the selective stimulation of the growth of Bifidobacteria thus modifying significantly the composition of the colonic microbiota. Such a modification, which has clearly been demonstrated in human volunteers, is meant to be benificial in part because it is accompanied by a significant reduction in the number of bacteria reported to have pathogenic potential. Within the framework of research and development of "functional foods", such an effect justifies a "functional claim" for fructooligosaccharides namely "bifidogenesis". They are also typical "prebiotics". Besides their bifidogenic effect, the chicory fructooligosaccharides have additional nutritional properties on digestive physiological parameters like colonic pH and stool bulking which justify their classification as dietary fibers. Moreover, in experimental models, it has also been reported that they improve the bioavailability of essentiel minerals and that they reduce serum triglyceridemia by lowering hepatic lipogenesis. Such effects demonstrate interactions between the chicory fructooligosaccharides and key functions in the body but their significance for humans still need to be proven before being used to justify additional claims
Carbohydrate catabolic flexibility in the mammalian intestinal commensal Lactobacillus ruminis revealed by fermentation studies aligned to genome annotations
No full textpeer-reviewedBackground: Lactobacillus ruminis is a poorly characterized member of the Lactobacillus salivarius clade that is part of the intestinal microbiota of pigs, humans and other mammals. Its variable abundance in human and animals may be linked to historical changes over time and geographical differences in dietary intake of complex carbohydrates. Results: In this study, we investigated the ability of nine L. ruminis strains of human and bovine origin to utilize fifty carbohydrates including simple sugars, oligosaccharides, and prebiotic polysaccharides. The growth patterns were compared with metabolic pathways predicted by annotation of a high quality draft genome sequence of ATCC 25644 (human isolate) and the complete genome of ATCC 27782 (bovine isolate). All of the strains tested utilized prebiotics including fructooligosaccharides (FOS), soybean-oligosaccharides (SOS) and 1,3:1,4-β-D-gluco-oligosaccharides to varying degrees. Six strains isolated from humans utilized FOS-enriched inulin, as well as FOS. In contrast, three strains isolated from cows grew poorly in FOS-supplemented medium. In general, carbohydrate utilisation patterns were strain-dependent and also varied depending on the degree of polymerisation or complexity of structure. Six putative operons were identified in the genome of the human isolate ATCC 25644 for the transport and utilisation of the prebiotics FOS, galacto-oligosaccharides (GOS), SOS, and 1,3:1,4-β-D-Gluco-oligosaccharides. One of these comprised a novel FOS utilisation operon with predicted capacity to degrade chicory-derived FOS. However, only three of these operons were identified in the ATCC 27782 genome that might account for the utilisation of only SOS and 1,3:1,4-β-D-Gluco-oligosaccharides. Conclusions: This study has provided definitive genome-based evidence to support the fermentation patterns of nine strains of Lactobacillus ruminis, and has linked it to gene distribution patterns in strains from different sources. Furthermore, the study has identified prebiotic carbohydrates with the potential to promote L. ruminis growth in vivo
Intestinal carcinogenesis and dietary fibers: the influence of cellulose or Fybogel chronically given after exposure to DMH.
No full textThis study was initiated to analyze the effect of a) two characterized vegetal fibers [i.e., a polysaccharide (cellulose) and a mucilaginous substance (Fybogel)], which were b) added at two concentrations (5% and 15% wt/wt), c) as constituents of low (5% wt/wt) and high (20% wt/wt) fat isocaloric diets d) given chronically to rats one week after the administration of 1,2-dimethylhydrazine (DMH); DMH had previously been injected once a week for 15 weeks to induce intestinal carcinogenesis. The dietary consumption, the body weight, and the fecal outflow showed a similar and regular evolution for the rats of all experimental groups; the exception was those receiving the 20% lipids-15% Fybogel diet. That specific diet caused a decrease in body weight concomitant with an increase in dietary consumption and in fecal outflow. The variation in fecal outflow depended on fat and fiber concentrations. The mucilage was more degraded, in absolute and relative amount, than was cellulose when this polysaccharide was included at a 20% lipid diet. Concerning the effect of these two fibers on intestinal carcinogenesis, Fybogel showed an anticarcinogenic property, whereas cellulose did not. The inhibitory activity of Fybogel was on the incidence of intestinal and colonic tumors as well as on the colonic tumor yield. Moreover, it slowed down the rate of colonic formation
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