• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.81-95
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• 2006

The large intestine of the chicken differs both anatomically and physiologically from the pig's large intestine and the men of the cow. The chicken's large intestine is less developed than the pig's large intestine or the cow's lumen. This paper summaries these differences. The chicken's large intestine contains a microbiological population similar to that found in the rumen. The chicken's caeca especially contains a large number of microorganisms, but this population varies according to age, fred, maturity, antibiotic use and etc.. Protein is an essential nutrient for the formation of intestinal microvilli. A study showed that the length of the small intestine was 63 % of the total gastrointestinal tract (GIT) length, while caecum was 8.1 %, and the colon and rectum were 4.6 %. The establishment of the microbial population of the small intestine occurs earlier than that of the caeca, but the identity of approximately 90 % of microbial population of the chicken GIT is hon. Recent studies have shown that energy, volatile fatty acid (VFA) and electrolytes that are found in the large intestine may be absorbed to a certain degree. The chicken small intestine is the primary location for digestion with a variety of enzymes being secreted here. Much research is being conducted into the digestion of sucrose thermal oligosaccharide caramel (STOP), fructooligosaccharides (FOS), mannanoligosaccharide (MOS), galactooligosaccharides (GOS) and isomalto-oligosaccharides (IMO) in the chicken caeca and large intestine. Excessive fibre content in the feed has detrimental effects, but proper fibre supplementation to chicken diets can improve the length and capacity of the small intestine.

• KSBB Journal
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• v.11 no.2
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• pp.181-185
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• 1996

A considerable amounts of mannitol were accumulated during the fermentation of Kimchis. When several oligosaccharide including fructo-, soybean-, and isomaltooligosaccharides were added during the preparation of Kimchi as beneficial ingredient respectively, fructooligosaccharides (at $25^{\circ}C$) and soybean-oligosaccharides (at $35^{\circ}C$) significantly increased the amounts of mannitol accumulation, while isomalto-oligosaccharides exerted no effect at all fermentation conditions examined. This result were caused by no appearance of microorganisms which have the capability of utilizing isomalto-oligosacsharides during fermentation period. Isomalto-oligosaccharides can be recommended as an effective ingredient of Kimchis because both oligosaccharides and mannitol that have favorable functionalities were simultaneously contained. However, so as to enhance the cooling taste of Kimchis by increasing the content of mannitol, fructo- and soybean-oligosaccharides are rather favorable.

• Journal of Nutrition and Health
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• v.32 no.3
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• pp.221-229
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• 1999

Certain indigestible oligosaccharides may benefit gastrointestinal tract via fermentation and proliferation of desirable bacterial species. The purose of this study was to elucidate the effect of selected oligosaccharides, such as fructooligosaccharides(FOS), soybean oliosaccharides(SOE), and highly concentrated branched oligosaccharides(HiBOS), on fecal micorflora proliferation, lipid concentration, lipid peroxide formation and antioxidant enzymes acitivies in plasma and liver of the rats. Thirty two male Sprague-Dawley rats were randomly assigned to one of four treatments ; 1) control diet(AIN-93G diet); 2) control diet +5% FOS ; 3) control diet + 5% SOE ; 4) control diet + 5% HiBOS. The duration of the study was 4 weeks. Fecal bifidobacteria concentration were significantly higher (p<0.05) in the HiBOS group compared with the control after 4 weeks of dietary treatment. FOS and SOE groups also had higher fecal bifidobacteria levels than control, but statistical significance was not found. The concentration of plasma total lipid was decreased by oligosaccharide consumption, especially in HiBOS group(p<0.05). The concentration of plasma total triglyceride was significantly lower in all of the oligosaccharide containing groups compared with the control(p<0.05). The plasma total cholesterol concentration tended to be lower in the oligosaccharide consuming groups than control. The concentrations of hepatic total lipid, triglyceride and total cholesterol were not affected by consumption of oligosaccharides. Thiobarbituric acid reactive substance(TBARS) concentrations and antioxidant enzyme activities in plasma and liver were not affected much by experimental diets. There results suggest that dietary oligosaccharides may be beneficial for increasing intestinal bifidobacteria and lowering plasma lipid levels.

• Journal of Applied Biological Chemistry
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• v.58 no.3
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• pp.209-218
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• 2015

Fructooligosaccharides have been mainly produced by microbial fructosyltransferases (FTase) enzymes. The present work focuses on the optimization of medium composition and cultivation parameters affecting FTase produced by Penicillium aurantiogriseum AUMC 5605 in shake flask cultivation. FTase production was optimized in two steps using DeMeo's fractional factorial design. A 1.46-fold increase in FTase production (105.4 U/mL) was achieved using the optimized culture medium consisting of (g/L): sucrose, 600; yeast extract, 10; $K_2HPO_4$, 5; $MgSO_4{\cdot}7H_2O$, 0.5; $(NH_4)_2SO_4$, 1.0 and KCl, 0.5. The obtained results showed that the maximum FTase enzyme activity was produced at initial cultivation pH values ranging from 6.0-6.5, at agitation speed of 200 rpm and using vegetative fungal cells as inoculum. Moreover, results showed that optimization of medium composition and some cultivation parameters resulted in an increase of about 93.7% in the enzyme activity than the nonoptimized cultivation conditions after 96 h of cultivation. Additionally, maximum production and specific production rates recorded 2340 U/L/h and 102 U/L/h/g cells, respectively.

• Biomolecules & Therapeutics
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• v.17 no.3
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• pp.256-262
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• 2009

Smallanthus sonchifolius (Yacon, Asteraceae) was originally cultivated in South America and used in food and traditional medicine by Andean inhabitants. Yacon is potentially beneficial for the management of diabetes and is composed of fructooligosaccharides, proteins, minerals and phenolic compounds. The aim of this study was to investigate the hypoglycemic effect of Yacon tuber extract (YTE) and its constituent, chlorogenic acid (CGA), in streptozotocin (STZ)-induced diabetic rats. In this study, a HPLC method was developed for simultaneous determination of major active phenolic components, CGA and caffeic acid in YTE. We investigated the hypoglycemic effect of YTE and CGA in STZ-induced diabetic rats and studied glucose tolerance test (GTT). The effect of orally administered multiple doses of YTE and CGA on plasma biochemical parameters was examined using diabetic rats. We also measured free radical scavenging activity by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. Oral administration of YTE (200 mg/kg) and CGA (10 mg/kg) for 6 weeks produced a significant hypoglycemic effect in STZ-induced diabetic rats. YTE and CGA-treated groups exhibited significantly decreased plasma glucose surge during the GTT. Total cholesterol (TC) and triglyceride (TG) concentrations were significantly decreased by 33% and 49%, respectively, in YTE-treated rats. TC and TG concentrations were also significantly decreased by 26 % and 41%, respectively, in CGA-treated rats. In the DPPH assay, free radical scavenging activity of CGA was similar to that of vitamin E, a positive control. This study suggests that YTE and its constituent, CGA, may be a useful option for management of hyperglycemia and diabetic nephropathy.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.61-65
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• 2007

In order to extend the viability of aerotolerant Bifidobacterium animalis DY-64, fructooligosaccharide was added to kimchi containing the bifidobacteria. Baechu-kimchi made with Chinese cabbage was prepared with B. animalis DY-64 and fructooligosaccharide. Physicochemical and microbial changes of the kimchi were evaluated during fermentation at $4^{\circ}C$. Bifidobacteria survived longer in kimchi containing fructooligosaccharide than in kimchi not containing the oligosaccharide. The viable cell counts of Lactobacillus spp. and Leuconostoc spp. and the organic acid content of fructooligosaccharide-added kimchi were higher than those of bifidobacteria or conventional kimchi. The sour taste and sourness of fructooligosaccharide-added kimchi were as high as that of conventional kimchi. These results show that the addition of prebiotic fructooligosaccharide in kimchi enhanced the viability of bifidobacteria during functional kimchi fermentation.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.380-387
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• 2002

To investigate the effects of xylooligosaccharides on the in vitro growth of intestinal bacteria, various species were cultivated individually on the m-PYF medium containing a carbon source (0.5% w/v) such as xylooligosaccharides, isomaltooligosaccharides, fructooligosaccharides and sucrose, respectively. The health-promoting microorganisms such as Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus casei and Lactobacillus acidophilus grew more effectively by xylooligosaccharides than by other carbon source, though xylooligosaccharides inhibited the growth of Clostridium perfringens, Bacteroides fragilis, Escherichia coli, Staphylococcus aureus and Salmonella typhumurium. At the mixed culture xylooligosaccharides exerted a preferential stimulatory effects on numbers of the health-promoting microorganisms, while xylooligosaccharides inhibited populations of potential pathogens at relatively low level. Xylooligosaccharides also maintained the acidity of culture with Streptococcus mutans, caries-inducing bacteria, over pH 5.0. These results suggest that xylooligosaccharides selectively promote the growth of the health-promoting microorganisms in human intestine and prevent caries by inhibiting acid production from Streptococcu mutans.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.408-413
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• 2012

This study aimed to evaluate the physiochemical properties and fermentation qualities of kimchi supplemented with yacon (Smallanthus sonchifolius) during fermentation. Kimchi supplemented with 0%, 0.1%, 0.5%, 1%, and 5% yacon were investigated. As fermentation proceeded, pH decreased from 5.5~5.7 on the first day to 4.6~4.8 on day 21, whilst total titratable acidity (TTA), lactate levels, and number of microbes increased. The kimchi with 5% yacon showed a higher production of lactate concentration at 7 days fermentation than other groups, which is consistent with the observed high numbers of viable Leuconostoc sp. cells at 7 days fermentation. These observations demonstrate that 5% yacon stimulates the growth of kimchi microbes, particularly of Leuconostoc sp..

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.23 no.1
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• pp.1-14
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• 2020

The latest definition of a prebiotic is "a substrate that is selectively utilized by host microorganisms conferring a health benefit"; it now includes non-food elements and is applicable to extra-intestinal tissues. Prebiotics are recognized as a promising tool in the promotion of general health and in the prevention and treatment of numerous juvenile diseases. Prebiotics are considered an immunoactive agent, with the potential for long-lasting effects extending past active administration of the prebiotic. Because of its extremely low risk of serious adverse effects, ease of administration, and strong potential for influencing the composition and function of the microbiota in the gut and beyond, the beneficial clinical applications of prebiotics are expanding. Prebiotics are the third largest component of human breast milk. Preparations including galactooligosaccharides (GOS), fructooligosaccharides (FOS), 2'-fucosyllactose, lacto-N-neo-tetraose are examples of commonly used and studied products for supplementation in baby formula. In particular, the GOS/FOS combination is the most studied. Maintaining a healthy microbiome is essential to promote homeostasis of the gut and other organs. With more than 1,000 different microbial species in the gut, it is likely more feasible to modify the gut microbiota through the use of certain prebiotic mixtures rather than supplementing with a particular probiotic strain. In this review, we discuss the latest clinical evidence regarding prebiotics and its role in gut immunity, allergy, infections, inflammation, and functional gastrointestinal disorders.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.395-399
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• 1993

Fructooligosaccharide-inulin(FOSI) separated from Jerusalem artichoke-autolysate was tested to determine its effect on the growth of fecal microorganisms of pig. Total microorganisms in fecal samples averaged $10^{9.83}$ per g of wet feces and the numbers of predominant Bacteroidaceae and Peptococcaceae were $10^{9.3}\;and\;10^{9.2}$, respectively. Lactobacilli, Eubacteria, Clostridia were found out to be the next common bacteria. The addition of FOSI to the 'feces media' and PYF broth increased the numbers of total microorganisms and lactobacillis up to those of glucose-addition media. The number of Bifidobacteria was greater about $50{\sim}500$ times on FOSI-addition media rather than on glucose-addition media. While FOSI showed no different effect on the Clostridia growth compared with glucose, both sugars reduced the number of E. coli to $10^{-1}{\sim}10^{-3}$ level of no sugar media.