Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product

Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract contained 24.00 ± 0.38 g/L free glucose, fructose...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Jakkrit Aisara, Pairote Wongputtisin, Somkid Deejing, Chutamas Maneewong, Kridsada Unban, Chartchai Khanongnuch, Paul Kosma, Markus Blaukopf, Apinun Kanpiengjai
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	red onion fructooligosaccharides prebiotics bifidogenic effect Botany QK1-989
Acceso en línea:	https://doaj.org/article/d7e5b9b015cc49a98e8a95697e55eaa7
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:d7e5b9b015cc49a98e8a95697e55eaa7
record_format	dspace
spelling	oai:doaj.org-article:d7e5b9b015cc49a98e8a95697e55eaa72021-11-25T18:46:18ZPotential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product10.3390/plants101124012223-7747https://doaj.org/article/d7e5b9b015cc49a98e8a95697e55eaa72021-11-01T00:00:00Zhttps://www.mdpi.com/2223-7747/10/11/2401https://doaj.org/toc/2223-7747Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract contained 24.00 ± 0.38 g/L free glucose, fructose and sucrose, while the level of FOSs was recorded at 74.0 ± 2.80 g/L with a degree of polymerization of 4.1. The extract was resistant to simulated gastrointestinal conditions, while selectively promoting probiotic lactobacilli. These outcomes resulted in inhibitory effects against various pathogenic bacteria. The in vitro batch culture fermentation of the extract by natural mixed culture indicated that an unknown sugar identified as neokestose was more rapidly fermented than 1-kestose and other longer-chain inulin-FOSs. Notably, neokestose selectively encouraged a bifidogenic effect, specifically in terms of the growth of <i>Bifidobacteirum breve</i>, which is an infant-type probiotic bacterium. This is the first report to state that neokestose could selectively enhance the bifidogenic effect. In summary, inulin-FOSs extract should be recognized as a multifunctional ingredient that can offer benefits in food and pharmaceutical applications.Jakkrit AisaraPairote WongputtisinSomkid DeejingChutamas ManeewongKridsada UnbanChartchai KhanongnuchPaul KosmaMarkus BlaukopfApinun KanpiengjaiMDPI AGarticlered onionfructooligosaccharidesprebioticsbifidogenic effectBotanyQK1-989ENPlants, Vol 10, Iss 2401, p 2401 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	red onion fructooligosaccharides prebiotics bifidogenic effect Botany QK1-989
spellingShingle	red onion fructooligosaccharides prebiotics bifidogenic effect Botany QK1-989 Jakkrit Aisara Pairote Wongputtisin Somkid Deejing Chutamas Maneewong Kridsada Unban Chartchai Khanongnuch Paul Kosma Markus Blaukopf Apinun Kanpiengjai Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product
description	Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract contained 24.00 ± 0.38 g/L free glucose, fructose and sucrose, while the level of FOSs was recorded at 74.0 ± 2.80 g/L with a degree of polymerization of 4.1. The extract was resistant to simulated gastrointestinal conditions, while selectively promoting probiotic lactobacilli. These outcomes resulted in inhibitory effects against various pathogenic bacteria. The in vitro batch culture fermentation of the extract by natural mixed culture indicated that an unknown sugar identified as neokestose was more rapidly fermented than 1-kestose and other longer-chain inulin-FOSs. Notably, neokestose selectively encouraged a bifidogenic effect, specifically in terms of the growth of <i>Bifidobacteirum breve</i>, which is an infant-type probiotic bacterium. This is the first report to state that neokestose could selectively enhance the bifidogenic effect. In summary, inulin-FOSs extract should be recognized as a multifunctional ingredient that can offer benefits in food and pharmaceutical applications.
format	article
author	Jakkrit Aisara Pairote Wongputtisin Somkid Deejing Chutamas Maneewong Kridsada Unban Chartchai Khanongnuch Paul Kosma Markus Blaukopf Apinun Kanpiengjai
author_facet	Jakkrit Aisara Pairote Wongputtisin Somkid Deejing Chutamas Maneewong Kridsada Unban Chartchai Khanongnuch Paul Kosma Markus Blaukopf Apinun Kanpiengjai
author_sort	Jakkrit Aisara
title	Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product
title_short	Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product
title_full	Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product
title_fullStr	Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product
title_full_unstemmed	Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product
title_sort	potential of inulin-fructooligosaccharides extract produced from red onion (<i>allium cepa</i> var. <i>viviparum</i> (metz) mansf.) as an alternative prebiotic product
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d7e5b9b015cc49a98e8a95697e55eaa7
work_keys_str_mv	AT jakkritaisara potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT pairotewongputtisin potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT somkiddeejing potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT chutamasmaneewong potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT kridsadaunban potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT chartchaikhanongnuch potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT paulkosma potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT markusblaukopf potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct AT apinunkanpiengjai potentialofinulinfructooligosaccharidesextractproducedfromredonionialliumcepaivariviviparumimetzmansfasanalternativeprebioticproduct
_version_	1718410742370140160

Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (<i>Allium cepa</i> var. <i>viviparum</i> (Metz) Mansf.) as an Alternative Prebiotic Product

Ejemplares similares