Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101140 |
Resumo: | Abstract To meet consumer requirements and expectations, innovative approaches to combining whey with other ingredients are being explored. The demand for health-promoting drinks containing vitamins, probiotics, prebiotics, minerals, and bioactive components (antioxidants) has risen, propelling market expansion. The purpose of this study was to develop a synbiotic functional whey beverage supplemented with Bifidobacterium animalis, D-allulose, and β-glucan and evaluate its microbiological, physicochemical, and influence on several health indicators in a Wistar rat model. The beverage supplemented with D-allulose had the highest average viable counts of B. animalis (9.20 log10CFU/g) and was the second most preferred in terms of of taste, texture and general acceptability compared to β-glucan-containing beverage. The highest TAS and lowest TOS values were determined in the serum samples of rats belonging to group WA, WG and WAG, respectively. This study might lead to additional studies focusing on specific variables and the relevance of utilizing D-allulose in dairy product processing. |
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Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on ratsBifidobacterium animalisβ-glucanD-allulosefunctional beveragewheyAbstract To meet consumer requirements and expectations, innovative approaches to combining whey with other ingredients are being explored. The demand for health-promoting drinks containing vitamins, probiotics, prebiotics, minerals, and bioactive components (antioxidants) has risen, propelling market expansion. The purpose of this study was to develop a synbiotic functional whey beverage supplemented with Bifidobacterium animalis, D-allulose, and β-glucan and evaluate its microbiological, physicochemical, and influence on several health indicators in a Wistar rat model. The beverage supplemented with D-allulose had the highest average viable counts of B. animalis (9.20 log10CFU/g) and was the second most preferred in terms of of taste, texture and general acceptability compared to β-glucan-containing beverage. The highest TAS and lowest TOS values were determined in the serum samples of rats belonging to group WA, WG and WAG, respectively. This study might lead to additional studies focusing on specific variables and the relevance of utilizing D-allulose in dairy product processing.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101140Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.07022info:eu-repo/semantics/openAccessRUGJI,JerinaÇALIŞKAN,ZühalDINÇOĞLU,Ahmet HulusiÖZGÜR,MustafaEROL,ZekiÖZGÜR,Elif Büşraeng2022-05-12T00:00:00Zoai:scielo:S0101-20612022000101140Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
title |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
spellingShingle |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats RUGJI,Jerina Bifidobacterium animalis β-glucan D-allulose functional beverage whey |
title_short |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
title_full |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
title_fullStr |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
title_full_unstemmed |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
title_sort |
Prebiotic effect of D-allulose and β-glucan on whey beverage with Bifidobacterium animalis and investigation of some health effects of this functional beverage on rats |
author |
RUGJI,Jerina |
author_facet |
RUGJI,Jerina ÇALIŞKAN,Zühal DINÇOĞLU,Ahmet Hulusi ÖZGÜR,Mustafa EROL,Zeki ÖZGÜR,Elif Büşra |
author_role |
author |
author2 |
ÇALIŞKAN,Zühal DINÇOĞLU,Ahmet Hulusi ÖZGÜR,Mustafa EROL,Zeki ÖZGÜR,Elif Büşra |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
RUGJI,Jerina ÇALIŞKAN,Zühal DINÇOĞLU,Ahmet Hulusi ÖZGÜR,Mustafa EROL,Zeki ÖZGÜR,Elif Büşra |
dc.subject.por.fl_str_mv |
Bifidobacterium animalis β-glucan D-allulose functional beverage whey |
topic |
Bifidobacterium animalis β-glucan D-allulose functional beverage whey |
description |
Abstract To meet consumer requirements and expectations, innovative approaches to combining whey with other ingredients are being explored. The demand for health-promoting drinks containing vitamins, probiotics, prebiotics, minerals, and bioactive components (antioxidants) has risen, propelling market expansion. The purpose of this study was to develop a synbiotic functional whey beverage supplemented with Bifidobacterium animalis, D-allulose, and β-glucan and evaluate its microbiological, physicochemical, and influence on several health indicators in a Wistar rat model. The beverage supplemented with D-allulose had the highest average viable counts of B. animalis (9.20 log10CFU/g) and was the second most preferred in terms of of taste, texture and general acceptability compared to β-glucan-containing beverage. The highest TAS and lowest TOS values were determined in the serum samples of rats belonging to group WA, WG and WAG, respectively. This study might lead to additional studies focusing on specific variables and the relevance of utilizing D-allulose in dairy product processing. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101140 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101140 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.07022 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334526554112 |