7. Zusammenfassung Untersuchungen zur Bedeutung der Magen-Darm-Flora auf das Immunsystem von Hühnern Nasser Ali Abou Hashem Elsayed Instiut für Bakteriologie und Mykologie, Veterinärmedizinische Fakultät, Universität Leipzig Leipzig, Juli, 2002 (128 Seiten, 60 Abbildungen, 21 Tabellen und 227 Referenzen) Viele komplexe bakterielle Kontrollmechanismen der Darmmikroflora sind am Ausschluss pathogener Keime beteiligt. Dysregulationen im gastrointestinalen Ökosystem können den schützenden Effekt der indigenen Mikroflora schwächen, was die Kolonisation von pathogenen Keimen im Darmkanal begünstigt. Dysregulationen im gastrointestinalen Ökosystem treten bei Jungtieren hauptsächlich unter Stress, bei der Futterumstellung oder Verdauungsstörungen in Erscheinung. Alle diese Situationen kommen bei Jungvögeln vor. Dem zu Folge ist es nicht überraschend, dass Jungvögel empfindlicher für die Kolonisation von pathogenen Darmerregern wie Salmonellen sind. Das Verstehen der gastrointestinalen Mikroflora ist nicht nur für die Entwicklung von Probiotika sondern auch für das Entwickeln neuer Präbiotika wichtig. 1. Effekt von 0.5% Inulin im Trinkwasser und 1% Leinsamen im Futter auf die natürliche Besiedlung junger Küken mit S. Enteriditis, die Zugaben von Inulin im Trinkwasser (I-Gruppe) oder Inulin und Leinsamen (IL-Gruppe) an die jungen Küken führte zur Reduzierung der Nachweisrate von S. Enteritidis bei natürlich besiedelten Küken. 2. Effekte von 0.5% Inulin im Trinkwasser und 1% Leinsamen im Futter auf die intestinale bakterielle Besiedlung und den Immunstatus von SPF Hühnern, die bakteriologischen Untersuchungen offenbarten einen signifikanten Abfall der aeroben Gesamtbakterienzahl im Dünndarm und in Zäkum, aber nicht in Kropf und Rektum, insbesondere von der dritten Versuchswoche in den IL- und I-Gruppen gegenüber den Kontrolltieren. Die Zahl der gramnegativen Bakterien war in der zweiten Woche im Kropf und Dünndarm in den IL- und I-Gruppen deutlich rückläufig sowie in der dritten Woche im Zäkum und Rektum aber nicht in der C-Gruppe. Die Bdellovibrionenzahl stieg signifikant nur im Zäkum und im Rektum der IL- und I-Gruppen an, dem gegenüber konnten in der C-Gruppe keine Bdellovibrionen isoliert werden. Bedeutsame Unterschiede der Körpergewichte zwischen all den Gruppen zeigten sich nicht, wobei das signifikante Ansteigen die Quotient aus Bursa Fabricii/Körpergewicht in den IL- und I-Gruppen gegenüber der C-Gruppe auffielen. 3. Effekte von Inulin auf die Darmflora, den Endotoxin- und PC-BP-Blutspiegel und den Immunstatus von Broilern, nach der ersten Woche der Inulin-Verabreichung zeigten sich kaum Unterschiede in den Gesamtzahlen der aeroben Bakterien im Zäkum in der I-Gruppe (mit Inulin) und C-Gruppe (ohne Inulin). Hingegen stieg die Gesamtkeimzahl in der I-Gruppe gegenüber der C-Gruppe deutlich an. Gramnegative Bakterien fielen zahlenmäßig nach 2 Wochen deutlich bei der I-Gruppe ab. Die Bdellovibrionen steigen nach einer Woche in dieser I-Gruppe etwas an. Ab der zweiten Woche bis zum Ende des Versuchs (also nach 5 Wochen) stieg die Bdellovibrionenzahl in der I-Gruppe signifikant gegenüber der C-Gruppe. Dem gegenüber fiel die C. perfringens-Zahl in dieser I-Gruppe ab, welches in der ersten Versuchswoche von geringer Signifikanz war. In der dritten Woche fielen die zäkalen C. perfringens-Zahlen deutlich in der I-Gruppe gegenüber der C-Gruppe ab, wobei die Clostridien negativ zu den Bdellovibrionen im Zäkum korrelierten. Die Entwicklungen der Körpergewichte im Vergleich der beiden Gruppen zeigten insbesondere ab der 5.Woche signifikante Vorteile in der I-Gruppe. Die Quotienten aus Bursa Fabricii/Körpergewicht und Pankreas/Körpergewicht nahmen deutlich 2 Wochen nach der Inulin-Verabreichung bis zum Versuchsende zu. Die Endotoxin-Blutspiegel reduzierten sich in der I-Gruppe im Vergleich zu den Kontrolltieren besonders deutlich zum Ende des Experiments in der 6. Woche. Ebenso war eine Reduktion des PC-BP-Blutspiegels in der I-Gruppe in der zweiten Woche feststellbar in der 5.Woche. Die PC-BP-und Endotoxin-Blutspiegel korrelierten negativ zu den Körpergewichtzunahmen. Ebenso wirkten sich Zunahmen der aeroben Gesamtkeimzahl, gramnegativen- und Clostridien-Zahlen ungünstig auf die Körpergewichtszunahmen aus. Andererseits zeigt sich hierbei eine positive Korrelation zwischen der Bdellovibrionenzahl und der Körpergewichtzunahme. 4. In den Untersuchungen zur Dynamik der normalen Darmflora im Zäkum der jungen Broiler und erwachsenen Zuchthühner, fanden wir eine umgekehrte Beziehung zwischen dem zahlenmäßigen Vorkommen von Bdellovibrionen und C. perfringens. Die Anzahl der Bdellovibrionen korrelierte negativ zu den aeroben Gesamtkeimzahlen, den gramnegativen und C. perfringens-Bakterienzahlen sowie Endotoxin- und PC-BP (phosphoryl choline-binding protein)-Blutspiegeln. Andererseits korrelierten sie positiv zu den Quotienten aus Bursa Fabricii/Körpergewicht und Pankreas/ Körpergewicht. Die Endotoxin- und PC-BP-Blutspiegel korrelierten positiv mit dem Anstieg der Gesamtkeimzahlen. Das Pankreas/Körpergewicht-Verhältnis korrelierte positiv zum Verhältnis Bursa Fabricii/Körpergewicht. Die Resultate der vorliegenden Untersuchungen weisen darauf hin, dass Inulin für Hühner schützende Effekte offeriert: 1) Deutlich abnehmende intestinale Keimzahlen von C. perfringens. 2 ) Anstieg der Bdellovibrionenzahl. 3 ) Abfall des Endotoxin-Blutspiegels. 4 ) Abfall des PC-BP-Blutspiegels. 5 ) Verbesserung des Immunstatus der Vögel. Aus unseren Resultaten und vorhergehenden Studien können wir feststellen, dass Inulin- und Leinsamen als Funktionelle Futtermittel bei Geflügel eingestuft werden können, weil sie das Risiko einiger Erkrankungen verringern (z.B. durch Salmonellen). Inulin und Leinsamenl besitzen förderliche Effekte auf die intestinale Mikroflora und verbessern den Immunstatus der Tiere. Sie spielen eine wichtige Rolle in der Erhaltung der Homöostase in den ökologischen Systems des Magen-Darm-Traktes. Weiterführende Untersuchungen wären wünschenswert in Bezug auf die diätetischen Effekte des Inulins auf die anderen wichtigen Vertreter der Darmflora bei Hühnern wie Laktobazillen und Bifidobakterien. Auch die Kombination von Inulin mit Probiotika (Synbiotika) und deren Rolle zur verbesserten lokalen Immunität des Gastrointestinaltrakts und der kompetiven Exclusion pathogener Bakterien wie Salmonella-Serovare wären zu untersuchen. / 6. Summary Investigations on the significance of the gastrointestinal flora for the immune system of chickens Nasser Ali Abou Hashem Elsayed Institute of Bacteriology and Mycology, Faculty of Veterinary Medicine, University of Leipzig. Leipzig, July, 2002 (128 pages, 60 figures, 21 tables and 227 references) Many complex bacterial control mechanisms are involved in regulating the composition of the gut microflora and in excluding intestinal pathogens. Imbalances in the gastrointestinal ecosystem can weaken the protective effect of the indigenous microflora which gives enteric pathogen a better chance to colonize in the gut. Imbalances in the ecosystem mainly occur in the young animal, during periods of stress, changes in the periods of nutritive application and/ or digestive disorders. The young bird combines all these situations. It therefore not surprise that the young bird is prone to the colonization with enteric pathogens such as salmonellae. Understanding the gastrointestinal microflora is essential not only for the development of probiotics but also for developing new prebiotics. 1- Effect of inulin 0.5% via drinking water and feed supplement with 10% linseed on the natural colonization of young chicks with S. Enteritidis was examined; the addition of inulin to the drinking water (I-group) or inulin and linseed to the young chicks (IL-group) reduced the incidence of a naturally intestinal colonization with S. Enteritidis. 2- Effect of inulin 0.5 % via drinking water and food supplemented with 1% linseed on the intestinal bacterial population and the immune status of SPF chicken was investigated, the bacteriological examinations revealed a significant decrease in total aerobic bacterial count in the small intestine and caecum only but not in the crop and rectum of the IL-group and I-group respectively at the third week of the trial in comparison with control birds. Gram-negative bacterial counts also were significantly decreased in crop and small intestine of IL-group and I-group at the second week and in the caecum and rectum at the third week but not in the C-group. Bdellovibrio bacteriovorus counts were significantly increase only in the caecum and rectum of the IL-group and I-group respectively at the second week but can not be isolated from the C-group. There was no important difference in BW between all groups but there was a significant increase in BF/BW ratio in the I- group and in the IL-group than in C-group indicated increase immune capacity of IL-group and I-group. 3- The effect of inulin on the intestinal flora, endotoxin and PC-BP blood levels and on the immune status of broiler chicken was investigated, There was no significant difference in the total aerobic bacterial counts in the caecum of I-group (with inulin) and C-group (without inulin) after one week of inulin administration but at the second week the total bacterial count by I-group was significantly decreased than in C-group. Gram-negative bacterial counts were also significantly decreased after 2 weeks of inulin administration by I-group, whereas the Bdellovibrio counts were slightly increased in I-group after one week of inulin administration. At the second week and until the end of the experiment (5 weeks) the Bdellovibrio counts were significantly increased in I-group than in C-group. On the other hand, there was a decrease in the C. perfringens caecal counts of I-group, which were slightly significant at the first week of the experiment. At the third week there was a strongly significant decrease in C. perfringens caecal counts of the I-group in comparison with C-group. There was also a negative correlation between C. perfringens and Bdellovibrio caecal counts. There were no significant changes in BW between I-group (with inulin) and C-group (without inulin) during the experiment but at the 5th week, there was a significant increase in the BW of I-group, whereas there was a significant increase in BF/BW ratio in the I-group after 2 weeks of inulin administration until the end of the experiment. The endotoxin level in the blood of I-group was significantly reduced in comparison with control birds especially at the end of the experiment at 6th week. There was also a significant reduction in phosphoryl choline binding protein (PC-BP) at the second week and at the 5th week in the blood of the I-group in comparison with control birds. The PC-BP, endotoxin levels in the blood of birds were negatively related to the growth rates of BW. Also at increasing total aerobic, gram-negative and clostridial bacterial counts there were an adverse effect on the BW, whereas there was a positive correlation between Bdellovibrio count and growth rate of BW of birds. 4- When studying the dynamic of normal caecal flora of young (broilers) and adult (breeders) chicken we have found a conversely relationship between Bdellovibrio and C. perfringens counts. The Bdellovibrio count was negatively related to total aerobic, gram-negative bacterial counts and endotoxin blood level. On the other hand Bdellovibrio caecal counts were positively related with the BF/BW and P/BW ratios and to body weight, whereas the increase in the endotoxin and PC-BP blood levels had negative effect on these immune ratios. The endotoxin blood levels were also found positively related to phosphoryl choline-binding protein (PC-BP) levels and to increasing in the total aerobic and gram-negative bacterial counts. P/BW ratio was positively related with BF/BW ratio. Results of the present studies indicate that inulin offer protection to chickens by: 1- Markedly decreased intestinal colonization by C. perfringens counts. 2- Increase in Bdellovibrio bacteriovorus counts. 3- Decrease in the endotoxin level of blood. 4- Decrease in the PC-BP level of blood. 5- Enhancing the immune status of the bird. From our results and previous studies, we can conclude that inulin and linseed can be classified as functional diat in poultry, because they reduce the risk of some diseases (like Salmonella). Inulin and linseed have enhanced effects on the intestinal microflora and on the immune status of birds and play important role in the maintenance of homeostasis in the ecological system. Additional research is required in order to determine the effect of dietary inulin on the other important intestinal flora of chicken like Lactobacillus and bifidobacteria. Also the combination of inulin with probiotic (synobiotic) and their role in enhancing the local immunity of gastrointestinal tract and the competitive exclusion against pathogenic bacteria like Salmonella.

No description available.

yes / In this paper we study the effectiveness of three well known polymers: inulin, Soluplus and PVP in stabilizing amorphous form of nimesulide (NMS) drug. The re-crystallization tendency of pure drug as well as measured drug-polymer systems were examined at isothermal conditions by using broadband dielectric spectroscopy (BDS), and at non-isothermal conditions by differential scanning calorimetry (DSC). Our investigation has shown that the crystallization half-life time of pure NMS at 328 K is equal to 33 minutes. We found that this time can be prolonged to 40 years after adding to NMS 20% of PVP polymer. This polymer proved to be the best NMS’s stabilizer, while the worst stabilization effect was found after adding the inulin to NMS. Additionally, our DSC, BDS and FTIR studies indicate that for suppression of NMS’s re-crystallization in NMS-PVP system, the two mechanisms are responsible: the polymeric steric hindrances as well as the antiplastization effect excerted by the excipient. / The authors J.K., Z.W., K.G. and M.P., are grateful for the financial support received within the Project No. 2015/16/W/NZ7/00404 (SYMFONIA 3) from the National Science Centre, Poland. H.M. and L.T. are supported by Science Foundation Ireland under grant No. 12/RC/2275 (Synthesis and Solid State Pharmaceuticals Centre).

Die trockene, offene Erhitzung von Inulin im Bereich zwischen 100 und 220 °C resultiert in einem Abbau der Fructanketten. Dabei entsteht in Abhängigkeit vom pH-Wert ein weites Spektrum an Abbauprodukten, primär Mono- und Disaccharide, vorrangig Fructose und verschiedene Di-D-Fructose Dianhydride (DFDA). Da bisher nur ein DFDA als kommerzieller Standard erhältlich ist, wurden aus einem Inulinkaramell nach Aufreinigung per Flash-Chromatographie und semipräparativer HPLC-RI vier DFDA isoliert und identifiziert. Dabei handelt es sich um α-D-Fruf-1,2´:2,3´-β-D-Fruf (DFA III), α-D-Fruf-1,2´:2,1´-α-D-Fruf (DFA VII), β-D-Fruf-1,2´:2,1´-β-D-Fruf und α-D-Fruf-1,2´:2,1´-β-D-Fruf (DFA I). Eine fünfte Verbindung wurde als α-D-Fruf-1,2´-β-D-Fruf identifiziert, welches vermutlich aus α-D-Fruf-1,2´:2,6´-β-D-Fruf (DFA V) freigesetzt wird. Während unter sauren Bedingungen vor allem Fructose bestimmt wurde, kommt es unter basischen Erhitzungsbedingungen verstärkt zur Bildung löslicher, farbiger Verbindungen. Durch einen basischen Zusatz kann außerdem die antioxidative Wirksamkeit der Inulinkaramelle gesteigert werden, wobei wahrscheinlich besonders die farbigen Verbindungen für die antioxidative Wirkung verantwortlich sind. Die präbiotische Wirkung kann durch die Erhitzung nicht gesteigert werden, wird jedoch bei moderaten Erhitzungsbedinungen (etwa 160 °C) nicht verrringert. Durch eine gezielte Erhitzung kann Inulin so verändert werden, dass sich neue Eigenschaften und damit auch neue Einsatzmöglichkeiten in der Lebensmittelindustrie ergeben.

Die trockene, offene Erhitzung von Inulin im Bereich zwischen 100 und 220 °C resultiert in einem Abbau der Fructanketten. Dabei entsteht in Abhängigkeit vom pH-Wert ein weites Spektrum an Abbauprodukten, primär Mono- und Disaccharide, vorrangig Fructose und verschiedene Di-D-Fructose Dianhydride (DFDA). Da bisher nur ein DFDA als kommerzieller Standard erhältlich ist, wurden aus einem Inulinkaramell nach Aufreinigung per Flash-Chromatographie und semipräparativer HPLC-RI vier DFDA isoliert und identifiziert. Dabei handelt es sich um α-D-Fruf-1,2´:2,3´-β-D-Fruf (DFA III), α-D-Fruf-1,2´:2,1´-α-D-Fruf (DFA VII), β-D-Fruf-1,2´:2,1´-β-D-Fruf und α-D-Fruf-1,2´:2,1´-β-D-Fruf (DFA I). Eine fünfte Verbindung wurde als α-D-Fruf-1,2´-β-D-Fruf identifiziert, welches vermutlich aus α-D-Fruf-1,2´:2,6´-β-D-Fruf (DFA V) freigesetzt wird. Während unter sauren Bedingungen vor allem Fructose bestimmt wurde, kommt es unter basischen Erhitzungsbedingungen verstärkt zur Bildung löslicher, farbiger Verbindungen. Durch einen basischen Zusatz kann außerdem die antioxidative Wirksamkeit der Inulinkaramelle gesteigert werden, wobei wahrscheinlich besonders die farbigen Verbindungen für die antioxidative Wirkung verantwortlich sind. Die präbiotische Wirkung kann durch die Erhitzung nicht gesteigert werden, wird jedoch bei moderaten Erhitzungsbedinungen (etwa 160 °C) nicht verrringert. Durch eine gezielte Erhitzung kann Inulin so verändert werden, dass sich neue Eigenschaften und damit auch neue Einsatzmöglichkeiten in der Lebensmittelindustrie ergeben.

L'artichaut et le cardon, appartenant à la famille des Asteraceae (Compositae), sont des plantes pérennes herbacées natives du bassin méditerranéen, et qui sont traditionnellement cultivées comme plantes maraîchères, respectivement pour leurs têtes et leurs cardes. L'Italie est le pays possédant la plus importante collection de germoplasmes autochtones d'artichaut. Dans le centre de l'Italie, le type Romanesco est étendu. Ces dernières années, le développement des techniques in vitro a permis la multiplication de l'artichaut Romanesco et sa rapide expansion. Le clone Romanesco C3 a ainsi remplacé de nombreuses races locales de Romanesco, contribuant de la sorte à une érosion significative des ressources génétiques locales. Concernant le germoplasme de cardon cultivé, seules quelques études sont disponibles sur son identification et sa caractérisation génétique. Le cardon sauvage, n'est pas du tout cultivé; il est davantage considéré comme une adventice dans le paysage italien. La grande variabilité existant entre les espèces de Cynara n'est pas correctement décrite et il existe plusieurs cas d'homonymes. Le secteur de l'artichaut italien a du faire face ces dernières années à une crise causée principalement par l'apparition sur le marché de produits étrangers et par les coûts élevés de mise en culture et de récolte. Afin de surmonter cette crise, de nombreuses valorisations du Cynara ont été envisagées. Ces potentielles applications pour la culture ont pu voir le jour grâce au support de l'Union européenne pour la recherche sur les co-poduits issus de l'agriculture, et ont mené à un intérêt croissant pour la biomasse entière d'artichaut. Considérant ces remarques préliminaires, une stratégie, qui permettrait de valoriser le germoplasme italien par la production concomitante de biomasse et de biocomposés, a été mise en place durant ces trois ans de doctorat. Le premier objectif de ce travail de doctorat consistait en i) la caractérisation agro-morphologique du germoplasme italien par le biais de descripteurs UPOV, ii) l'évaluation de la variabilité génétique à l'intérieur et entre les races/clones et iii) l'identification et la préservation des ressources génétiques pour le développement de futurs programmes d'amélioration des plantes. Suite à cette caractérisation, trois génotypes ont été sélectionnés et enregistrés sous les noms de Michelangelo, Donatello and Raffaello. Afin d'analyser le germoplasme italien de Cynara d'un point de vue de la biomasse, différents traits expliquant la vigueur de la plante et la production de matière sèche ont été considérés. Le rendement en biomasse aérienne s'est révélé très élevé, soulignant la possibilité d'utiliser cette culture comme matière première industrielle. Un point particulier du programme de thèse était de mettre au point les méthodes d'extraction de biocomposés et les techniques d'analyse afin d'optimiser le rendement en polyphénols à partir de la biomasse de Cynara à l'échelle laboratoire. L'ASE a été reconnue comme étant la meilleure technique. De plus, les cinétiques de production de biomasse et de biocomposés ont été évaluées et le stade physiologique optimal pour collecter le matériel végétal en champ a été identifié. La caractérisation biochimique a été réalisée grâce aux méthodes mises au point et en collectant le matériel végétal au stade physiologique optimal identifié afin de distinguer les génotypes les plus appropriés pour la production de biocomposés. Le dernier point du programme de thèse était centré sur le développement d'une technique alternative de production de biomasse et de biocomposés en conditions de croissance sous serre. Les résultats obtenus mettent en exergue la possibilité d'utiliser avec succès certains génotypes de Cynara pour la production de biomasse et de biocomposés. La perspective réelle d'utiliser certains génotypes d'artichaut pour une double valorisation alimentaire et non-alimentaire a ainsi été soulignée. / Globe artichoke and cardoon, belonging to the Asteraceae (Compositae) family, are herbaceous perennial plants native to the Mediterranean area, which are traditionally grown as vegetables for the heads and the fleshy petiole leaves, respectively. Italy is the richest reserve of globe artichoke autochthonous germplasm, which is vegetatively propagated and well adapted to the different pedoclimatic conditions of the Country. In Central Italian environments, the Romanesco type is widespread. In the last years, the development of in vitro technologies allowed the propagation of Romanesco globe artichoke type and its rapid expansion. As a result, the micropropagated Romanesco clone C3 has replaced many landraces traditionally grown in the Latium Region and has led either to a significant erosion of local genetic resources. As regards Italian cultivated cardoon germplasm, there are few studies on its genetic characterization and identification and there is a lack of information about the genetic variability existing within and among accessions. For the wild cardoon, no specialized crop is present and it represents mainly a weed in Italian environments. The great variability existing in Cynara spp. has not been described, the nomenclature of Italian germplasm is not always very clear since there are many cases of homonyms. In addition, Italian globe artichoke sector is facing a crisis due principally to the appearance on the market of foreign products and to the high labor cost required for crop cultivation and harvesting. In order to overcome this crisis several possible industrial uses were considered for the species. Considering these preliminary remarks, a strategy for valorizing Italian germplasm using biomass and biocompound production has been carried out during the three years of PhD program. The first objective of PhD work consisted in (i) characterizing agro-morphologically Italian germplasm using UPOV descriptors, (ii) assessing the genetic variability existing within and among landraces/clones and (iii) identifying and preserving genetic resources for the development of future plant breeding programs. As a result of this characterization, three genotypes have been selected and registered under the names of Michelangelo, Donatello and Raffaello. In order to analyze Italian Cynara spp. germplasm also from a biomass point of view, different traits explaining plant vigor and dry matter production have been considered. The aerial biomass yield resulted very high underlining the possibility of using this crop as raw industrial material. A focal point of PhD program was to set up biocompound extraction methods and analysis techniques to optimize polyphenol recovery from biomass of Cynara spp at a laboratory scale. In particular, ASE was found as the best extraction technique which allows to reduce extraction time and solvent consumption, increase nutraceutical yield and improvement of extract quality. Moreover, the kinetics of biomass and bio-compound production has been evaluated and the optimal physiological stage to collect plant material grown in open field has been identified. Biochemical characterization has been performed using the methods set up and collecting plant material in the optimal physiological stage identified in order to distinguish which genotypes were more suitable for bio-compound production purpose. The last focal point of PhD program was the development of an alternative technique for biomass and biocompound production in greenhouse grown conditions. Results obtained in the three PhD years, highlighted the possibility of using successfully some Cynara spp. genotypes for biomass and bio-compound production, in particular in open field condition. Also the real prospect of using some globe artichoke genotypes for food and non-food dual-production (biomass for biocompound extraction and heads for human food) has been underlined.

M. Tech. (Department of Biotechnology, Faculty of Applied and Computer Sciences), Vaal University of Technology / Solid-state fermentation (SFF) has emerged as a good method for the production of microbial enzymes such as inulinases. The use of low-cost agricultural plants and agro-industrial residues as substrates in SSF processes provides a value adding alternative to these otherwise under/or un-utilised vegetation. Production of inulinases, using various inulin-containing plant materials as carbon sources was studied using pure and mixed cultures of yeast strains. All substrates resulted in different levels of enzyme activity. A mixed culture of Kluyveromyces marxianus and Saccharomyces cerevisiae produced an extracellular exoinulinase when grown on different types of inulin-containing plant materials. Initial inulinase production was achieved as follows: 10 IU/gds (garlic cloves), 15 IU/gds (parsnips), 10 IU/gds (wheat bran) and 7 IU/gds (amadumbe) by K. marxianus and S. cerevisiae in a mixed culture. The production of inulinases by a mixed culture of K. marxianus and S. cerevisiae under SSF was further optimized by investigating initial moisture content, temperature, carbon source, nitrogen source, inoculum volume and inoculum ratio. The highest inulinase activity attained was in garlic cloves (85 IU/gds), followed by parsnips (65 IU/gds), wheat bran (37 IU/gds) and amadumbe (25 U/gds). The activities yielded 5.6 fold higher inulinase than in preliminary studies. The optimum pH and temperature of the crude enzyme were 5.0 and 50 oC, respectively. The pH and temperature stability of the enzyme was steady for 1 hour retaining about 64% activity. The average inulinase/invertase activity (I/S) ratio of 1.0 by crude inulinases was also observed after 48 hours. The crude extracellular enzyme extracts from the garlic cloves, parsnips, amadumbe and wheat bran were partially purified by ammonium sulphate precipitation and showed a specific activity of 9.03 U/mg, 0.08 U/mg, 4.12 U/mg and 0.133 U/mg respectively. The Km and Vmax values of the inulinase were 21.95 mM and 2.09 μM/min; 19.79 mM and 1.38 μM/min; 31.59 mM and 0.51 μM/min; and 25.74 mM and 0.23 μM/min, respectively. All extracts demonstrated potential for large-.scale production of inulinase and fructose syrup.

O Smallanthus sonchifollius também conhecido como Yacon é uma planta de origem andina que armazena em suas raízes tuberosas os carboidratos frutose, glicose, e, principalmente frutooligossacarídeos e inulina. Os frutooligossacarídeos e a inulina têm sido designados como prebióticos e fibras alimentares solúveis por sua não digestibilidade pelas enzimas do trato digestivo humano, estímulo seletivo do crescimento e atividade de bactérias intestinais promotoras de saúde. Neste trabalho foram estudados propriedades físico - químicas do suco de yacon concentrado e da polpa de yacon. As raízes foram descascadas, cortadas em rodelas de 0,5+0,2cm, branqueadas mediante vapor por 4 minutos seguido por resfriamento em banho de gelo por 3 minutos e posteriormente passadas em um processador de frutas para extração do suco que foi concentrado na faixa de 10 a 50ºBrix em rotavapor a vácuo. Foi estudado o comportamento reológico, composição química e atividade de água e o ponto de inicio de congelamento do suco de yacon em função da concentração de sólidos solúveis. Para as medidas reológicas foi empregado um viscosímetro rotacional, as medidas da atividade de água foram realizadas através de leitura direta em medidor eletrônico e a determinação do ponto de início de congelamento dos sucos foi obtida a partir das curvas de congelamento. O teor de açucares foi quantificado através de HPLC. Os resultados indicaram que o teor de inulina manteve-se constante, enquanto a concentração dos açucares redutores glicose e frutose aumentaram com o aumento da concentração. O suco de yacon comportouse como um fluido newtoniano, observando-se que a viscosidade manteve-se constante para cada concentração independente da taxa de deformação aplicada. Para os sucos com concentrações de 10, 15, 20, 25 e 30ºBrix os valores de viscosidade não apresentaram diferenças significativas entre si e para as concentrações maiores que 30ºBrix, a viscosidade aumentou significativamente. No caso do ponto de início congelamento, este diminuiu à medida que o suco de yacon foi concentrado não existindo diferenças significativas entre os valores que correspondem às concentrações de 10º com 15º Brix, de 20º com 25ºBrix e de 40º com 45ºBrix. A atividade de água diminuiu significativamente apenas na concentração de 50ºBrix. A seguir foi estudado o comportamento da secagem do suco de yacon concentrado sem branqueamento a 40ºBrix, empregando amido de milho como encapsulante, e da polpa de yacon. Os ensaios experimentais foram conduzidos em um secador de ar forçado, nas temperaturas de 50, 60 e 70°C por um tempo de 5 horas. Foi observado que com o aumento da temperatura do ar de secagem diminuiu o tempo necessário para as amostras atingirem o equilíbrio. Os valores de umidade no equilíbrio foram de 0,0071; 0,0052 e 0,0050 para a polpa de yacon e de 0,0075; 0,0030 e 0,0030 para o suco encapsulado nas temperaturas de 50, 60 e 70ºC respectivamente, resultando em valores de atividade de água menores que 0,25. O suco de yacon encapsulado e da polpa de yacon em pó obtidos a temperatura de 70ºC foram visualizados em microscópico eletrônico de varredura. O pó de suco de yacon demonstrou um bom encapsulamento pelo amido de milho e na polpa de yacon em pó verificou-se a presença de estruturas microscópicas com formato alongado características do açúcar inulina. A temperatura de transição vítrea do suco encapsulado obtido à temperatura de 50, 60 e 70ºC e da polpa de yacon em pó obtida à temperatura de 70ºC foi determinada pela técnica de calorimetria diferencial de varredura. As temperaturas de transição vítrea para o pó de suco concentrado encapsulado foram de 44,74; 45,14 e 49,72ºC para valores de atividade de água de 0,15; 0,07 e 0,03 respectivamente e para o pó da polpa de yacon foi de 48,78ºC em atividade de água de 0,13. / The Smallanthus sonchifollius also known as Yacon is a plant of Andean origin which stores the carbohydrates fructose, glucose, and mainly fructooligosaccharides and inulin. The fructooligosaccharides and the inulin have been designed as pre-biotic and alimentary fibers soluble for their no digestibility by enzymes from human digestive tract, selective stimulus of growth and activity of intestinal bacteria promoters of health. In this work, the yacon juice concentrated and the yacon pulp physicochemical properties were studied. The roots were peeled, cut and sliced in 0.5 +0.2cm, bleached by steam for 4 minutes followed by ice bath for 3 minutes and later passed into fruit processor in order to extract the juice which was concentrated in a range from 10 to 50°Brix in a vacuum Rota-stea m. The rheologic behavior, chemical composition and water activity and the initial freezing point of yacon juice according to the soluble solid concentration. A rotational viscosimeter was employed for the rheologic measures, the water activity measurements were carried out through the direct reading in an electronic measurer and the determination of the initial freezing point of juice was obtained from the freezing curves. The sugar content was quantified through HPLC. The results indicated that the inulin content remained constant, while the concentration of the reducer sugars glucose and fructose increased with the increase of the concentration. The yacon juice behaved as a Newtonian fluid, it was observed that the viscosity kept itself constant for each concentration independent from the applied deformation rate. For the juices with concentrations of 10, 15, 20, 25 and 30°Brix the vi scosity values didn’t present significant differences among themselves and for concentrations higher than 30°Brix, the viscosity increased significantly. In the case of the initial freezing point, this decreased as the yacon juice was concentrated. There weren’t significant differences among the values which correspond to concentrations of 10° with 15°Brix, of 20° with 25°Brix and of 40° with 45°Brix. The water activity decreases significantly only in the concentration of 50°Brix. Next the behavior of the drying of the juice of yacon concentrated without bleaching at 40°Brix, using co rn starch as encapsulant, and yacon pulp. The experimental essays were conducted in a forced air dryer, at the temperatures of 50, 60 and 70° C during 5 hours. It was observed that with the increasing of the drying air temperature, the period of time necessary for the samples reach the balance decreases. The moisture values in the balance were of 0.0071; 0.0052 and 0.0050 for the yacon pulp and of 0.0075; 0.0030 and 0.0030 for the encapsulated juice at temperatures of 50, 60 and 70° C respectively, resulting in values of water activity lower than 0.25. The yacon juice encapsulated and yacon pulp in powder obtained at a temperature of 70° C w ere visualized in the scanning electron microscope. The powder of yacon juice demonstrated a good encapsulation by corn starch. And in the powdered yacon pulp one verifies the presence of microscopic structures with elongated shape features of inulin sugar. The glass transition temperature of the encapsulated juice obtained at the temperature of 50, 60 and 70° C and of the yacon pulp in powder obtain ed at the temperature of 70° C was determined by the differential scanning calorimetry technique. The glass transition temperatures for the powder of encapsulated concentrated juice were of 44.74; 45.14 and 49.72° C for the values of water a ctivity of 0.15; 0.07 and 0.03 respectively, and for the yacon pulp powder was of 48.78° C in water activity of 0.13.

Alzheimer’s disease (AD) is the most common form of dementia and a growing disease burden that has seen pharmacological interventions primarily fail. Instead, it has been suggested that preventative measures such as a healthy diet may be the best way in preventing AD. Prebiotics are one such potential measure and are fermented into metabolites by the gut microbiota and acting as gut-brain axis components, beneficially impact the brain. However, the impact of prebiotics in AD prevention is unknown. Here we show that the prebiotic inulin increased multiple gut-brain axis components such as scyllo-inositol and short chain fatty acids in the gut, periphery, and in the case of scyllo-inositol, the brain. We found in E3FAD and E4FAD mice fed either a prebiotic or control diet for 4-months, that the consumption of the prebiotic inulin can beneficially alter the gut microbiota, modulate metabolic function, and dramatically increase scyllo-inositol in the brain. This suggests that the consumption of prebiotics can beneficially impact the brain by enhancing metabolism, helping to decrease AD risk factors.

Made available in DSpace on 2015-04-17T14:49:36Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2092428 bytes, checksum: 9f2660b1eca5b207292adc4d196cdd59 (MD5) Previous issue date: 2014-02-26 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The success of the food industry depends not only on sure foods are safety for consumers, but also the capacity to innovate and supply the market trends, like the demand for food products made from health benefits ingredients. In this way, this research aimed to develop and characterize a yogurt-like fermented beverage made from a mixture of goat s milk and water-soluble soy extract (WSSE), supplemented with inulin. To established the most suitable formulation, a Central Composite Design (CCD) in conjunction with Response Surface Methodology (RSM) was used, having as independent variables the concentrations of WSSE and inulin. The response variables were water holding capacity (WHC), syneresis index, pH, acidity, and rheological and sensory properties. By using that methodology was observed that increasing WSSE concentration was related to better results for rheological properties, WHC and syneresis index, whereas, a negative influence was observed on overall acceptability of the product. Inulin concentration, at the levels studied, showed a positive influence on apparent viscosity and overall acceptability of the beverages. By using the models obtained for response variables was elaborated a treatment containing the concentrations of WSSE and inulin that promoted the most suitable result. The fermented beverage elaborated was characterized for physicochemical and sensory properties and the refrigerated storage stability was analyzed during 28 days by evaluating microbiological, chemical and physical parameters. The results obtained from this treatment were compared with the results obtained from a control treatment made using goat s milk only and without inulin supplementation. The treatment containing WSSE and inulin showed better results for physical and chemical properties, showing better stability during refrigerated storage. However, control treatment showed a better overall acceptability, presenting aroma and taste more pleasant. Regarding to microbiological parameters, no significative differences were observed for these two treatments. / O sucesso da indústria de alimentos não depende apenas da certeza de que os alimentos são seguros para o consumo, mas também da habilidade para inovar e para atender as atuais tendências de mercado, como a demanda por alimentos elaborados a partir de ingredientes que, além de nutrir, trazem benefícios adicionais a saúde. Neste contexto, este trabalho objetivou desenvolver e caracterizar uma bebida fermentada tipo iogurte elaborada a partir de uma mistura composta por leite de cabra e extrato hidrossolúvel de soja (EHS), adicionada de inulina. Para a definição da formulação mais adequada foi utilizado um Delineamento Composto Central Rotacional (DCCR) em conjunto com a Metodologia de Superfície de Resposta (MSR), tendo como variáveis independentes as concentrações de EHS e inulina e como variáveis dependentes a capacidade de retenção de água, o índice de sinerese, pH, acidez e as propriedades reológicas e sensoriais. A partir desta metodologia, foi verificado que o aumento na concentração de EHS favoreceu a obtenção de melhores resultados para as propriedades reológicas, para a capacidade de retenção de água e para o índice de sinerese, no entanto, apresentou uma influência negativa sobre a aceitação sensorial do produto. A concentração de inulina, dentro dos níveis utilizados, influenciou de forma positiva sobre a viscosidade aparente e sobre a aceitação sensorial do produto. A partir dos modelos obtidos para as variáveis dependentes estudadas, foi elaborado um tratamento contendo as concentrações de EHS e inulina que forneceram os resultados mais satisfatórios. A bebida fermentada elaborada foi caracterizada quanto as propriedades físico-químicas e sensoriais e sua estabilidade foi avaliada durante um período de armazenamento refrigerado de 28 dias com relação a parâmetros microbiológicos, físicos e químicos. Os resultados obtidos a partir deste tratamento otimizado foram comparados com os resultados de um tratamento controle elaborado apenas com leite de cabra e sem a adição de inulina. O tratamento contendo EHS e inulina obteve melhores resultados com relação as propriedades físicas e químicas, apresentando melhor estabilidade durante o armazenamento. No entanto, o tratamento controle obteve uma melhor aceitação sensorial, apresentando sabor e aroma mais agradáveis. Com relação aos parâmetros microbiológicos, diferenças significativas não foram observadas entre estes dois tratamentos.