Health Benefits of Inulin & Oligofructose with emphasis on Bone Health SYNBIOTIC VIABILITY Nutraceuticals Seminar Food and Drink Innovation Network March 15 2006, UK - PowerPoint PPT Presentation

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Health Benefits of Inulin & Oligofructose with emphasis on Bone Health SYNBIOTIC VIABILITY Nutraceuticals Seminar Food and Drink Innovation Network March 15 2006, UK

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Title: Health Benefits of Inulin & Oligofructose with emphasis on Bone Health SYNBIOTIC VIABILITY Nutraceuticals Seminar Food and Drink Innovation Network March 15 2006, UK


1
Health Benefits of Inulin Oligofructose with
emphasis on Bone Health SYNBIOTIC
VIABILITY Nutraceuticals Seminar Food and Drink
Innovation Network March 15 2006, UK
  • Douwina BOSSCHER, PhD Manager Nutrition Research
    ORAFTI Group

2
Contents
  • Introduction to Pre-, Pro- and Synbiotics
  • Inulin and Oligofructose
  • 2. To enhance Probiotic Viability
  • 3. To improve Bone Health

3
Introduction Prebiotics
  • PREbiotics are non-digestible food ingredients
    that beneficially affect the host by selectively
    stimulating the growth and/or activity of one or
    a limited number of bacteria in the colon which
    improve host health.
  • (Gibson et al. 2004 Nutr. Res. Rev. 17 259-275)
  • Properties that has to be fulfilled before
    classification
  • Resistance to gastric acidity, no hydrolysis
    and/or absorption in gastro-intestinal tract.
  • Fermentation by the intestinal microflora.
  • Selective stimulation of growth and/or activity
    of a limited number of beneficial intestinal
    bacteria (associated with health and well-being)
    (confirmation in randomised, double-blind and
    placebo-controlled human studies)

4
Inulin and oligofructose (Cichorium Intybus)
SALAD
INULIN SOURCE (by water extraction) 75 water 17
inulin 8 others
WITLOOF BELGIAN ENDIVES (2nd year growth in
the dark)
COFFEE SUBSTITUTE (by roasting)
5
Natural Extraction Process
Partial hydrolysis
Extraction
Oligofructose
Inulin
(enzymatic)
(hot water)
GFn and Fn
GFn
Chicory roots
gt 400.000 T/year 15-17 inulin
ß(2-1)
ß(2-1)
DP 2 - 8
DP 3 - 60
DP Degree of Polymerisation
Glucose Fructose Reducing fructose
6
Colonic Fermentation
Prebiotics
Selective fermentation by intestinal microflora
50
10
40
SCFA lactic acid
BACTERIAL BIOMASS
GASES CO2, H2, CH4
acetic acid propionic acid butyric acid
Exhalation Flatulence
Energy Inulin 1,0 kcal/g Oligofructose 1,5
kcal/g
Excretion
7
Inulin and Oligofructose Prebiotic (bifidogenic)
Effect
Human volunteer trials
Bifidobacteria (Log10/g faeces)
15 g 8 g 5 g 20 g 15 g 8 g
Gibson et al., 1995 Menne et al., 2000 Rao et
al., 2001 Tuohy et al., 2001 Kleessen., 1997
8
Probiotics and Synbiotics
  • PRObiotics are live microorganisms, which when
    administered in adequate amounts confer a health
    benefit on the host (FAO, 2002).
  • SYNbiotics are a combination of prebiotics and
    probiotics.

9
Prebiotics, Probiotics and Synbiotics
PREBIOTICS
SYNBIOTICS
PROBIOTICS
Each gram of fructan ingested
Oligofructose and/or Inulin in the diet
Living bacteria in the diet
STOMACH
SMALL INTESTINE
Survival
COLON
Stimulation of beneficial endogenous bacteria
Fixation Activity
Total transfer to the colon
Stimulates bifidobacterialactobacilli
Exogenous bacteria
Excretion
10
Health Benefits of Prebiotics and
Probiotics (dependent on current research results)
Strain dependent (incl. viability and ability
to colonize)
Calcium absorption and Bone Health
11
Synbiotic Approach
  • Prebiotics to enhance viability of probiotic
    bacteria in foods (e.g. during storage).
  • Prebiotics to enhance survival and viability of
    probiotic bacteria during gastro-intestinal
    passage (stomach and small intestine).
  • Prebiotics to enhance colonisation and adherence
    of probiotic bacteria in the large intestine.
  • Synergistic approach of the health benefits of
    prebiotics and probiotics (e.g. butyric acid
    production).
  • Combinations of the health benefits of prebiotics
    and probiotics.

12
Inulin and oligofructose to Enhance Probiotic
Viability
  • Effect of oligofructose on the microflora of an
    ABT-type fermented milk during refrigerated
    storage
  • Varga et al. 2003 Milchwissenschaft 58 55-58
  • Fermented Acidophilus-Bifidus-Thermophilus (ABT
    milks)
  • ABT-5 starter culture
  • With oligofructose (BeneoTMP95) (1, 3 and 5 w/v)
    or without (control)
  • Storage at 4C for 6 wks
  • Survival () by plate counts

13
Effect of oligofructose on the microflora of an
ABT-type fermented milk during refrigerated
storage Varga, L. et al. 2003 Milchwissenschaft
58 55-58b
  • Addition of oligofructose showed a SIGNIFICANTLY
    BENEFICIAL EFFECT on the SURVIVAL (viability) of
    BIFIDOBACTERIA (probiotic) when compared to the
    control (Plt0.05). The more oligofructose present,
    the more pronounced the effect was.

14
Survival and Activity of probiotic Lactobacilli
in Skim Milk Containing
Prebiotics
Desai et al. 2004 Food Microbiology and Safety
69 57-60
  • Reconstituted skim milk (12) with lactobacilli
    (1x107cfu/ml)
  • With oligofructose (BeneoTMP95) (5 w/v) or
    without (control)
  • Storage at 4C for 4 wks
  • Viability () (by plate counts)
  • VIABILITY of LACTOBACILLI (probiotic) in skimmed
    milk was SIGNIFICANTLY ENHANCED by the presence
    of OLIGOFRUCTOSE when compared to the control
    (Plt0.05).

15
Conclusions
  • There exist clear beneficial prebiotic-probiotic
    interactions in finished food products
  • The use of prebiotics improves the viability of
    probiotic bacteria in finished food products

16
Examples of Synbiotic Food Products
probiotic and prebiotic together form a
powerful combination that can help to maintain a
healthy digestive system. Probiotic prebiotic
synbiotic one little bottle of probiotic
and prebiotic, leave you smiling on the inside.
.. Synbiotic yogurt contains prebiotic soluble
fibre which supports the growth of probiotic
Bifidobacteria BB12 and Lactobacillus to
strengthen your bodys natural defence
system
contains prebiotic active fibre which
supports the growth of probiotic bifido cultures

17
Inulin and Oligofructose to Improve Bone Health
Optimization of Calcium Absorption Bone
Formation During Early Puberty
18
Bone Mineral Density During Life Cycle
Maximising Peak Bone Mass can postpone
osteoporosis in later life
Bone Mineral Density
Women after menopause loose 10 of bone mass
per decade
DANGER ZONE
Vertebra at 30 years old
Vertebra at 60 years old
Years
19
Inulin and oligofructose to Enhance Bone Health
  • A combination of prebiotic short- and long-chain
    inulin-type fructans enhances calcium absorption
    and bone mineralization in young
    adolescents Abrams et al. 2005 Am. J. Clin. Nutr.
    82 471-476
  • Childrens Nutrition Research Center, Houston
  • Randomized, double-blind, case-control
    intervention trial
  • Habitual intake 900-1000 mg Ca/day
  • Long-term intervention study (1y)
  • 8 g/d prebiotic (BeneoTMSynergy1) vs. control
    (maltodextrin) (Ca-fortified orange juice)
  • Dual stable isotopes (46Ca/42Ca) (48-h urine
    collection)
  • DXA

20
Fructans Chain Length Distribution
Enriched Inulin (BeneoTMSynergy1)
Degree of Polymerisation
60
1
2
10
20
30
Oligofructose
Inulin
21
Inulin and Oligofructose Increase Calcium
absorption
P lt0.001 Plt0.05
  • Calcium absorption after 2 mo and 1 y was
    significantly higher in the Synergy1 group than
    in the controls (resp. Plt0.001 and P lt 0.05)

22
Inulin and Oligofructose Improve Bone
Mineralization
P lt 0.05
  • Bone mineral density (BMD) and bone mineral
    content (BMC) were significantly higher in the
    Synergy1 group than in the controls (P lt 0.05)

23
Conclusions
  • Addition of Synergy1 (8 g/d) improved calcium
    absorption by 20 and the effect was observed
    during the whole supplementation period (1 y)
  • Long-term supplementation with Synergy1 (8 g/d)
    improved bone mineral density (BMD) ( 5) and
    bone mineral content (BMC)
  • Long-term results are in accordance with earlier
    (short-term) observations in adolescent girls
    (Griffin et al., 2002 2003) and post-menopausal
    women (Holloway et al., in press) showing an
    increased calcium (and magnesium) absorption with
    Synergy1.
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