• 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.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.23 no.4
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• pp.388-396
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• 2020

Purpose: Impaired intestinal mucosal integrity may affect the gastrointestinal function, especially in relation to nutrition, absorption, and barrier function. The purpose of this study was to measure the prevalence of impaired intestinal mucosal integrity in presumed healthy children aged 1-3 years and assess the effects of zinc, glutamine, fiber, and prebiotic supplementation in them. Methods: A cross-sectional study was conducted in 200 children aged 1-3 years in Pasar Minggu, South Jakarta, Indonesia. A randomized double-blind parallel group method clinical trial was then performed to assess the effects of zinc, glutamine, fiber, and prebiotic supplementation. Results: Elevated calprotectin was found in 91/200 subjects (45.5%) at the onset of the study. After 10 months, 144 subjects completed the study: 72 subjects received the trial formula, whereas the other 72 received the standard formula. A transitory decrease in fecal calprotectin (FC) was observed after 6 months in the subgroup with normal FC levels, who were fed the test formula (p=0.012). Conclusion: The prevalence of impaired intestinal mucosal integrity in this group of Indonesian children aged 1-3 years was high. Supplementation with zinc, glutamine, fiber, and prebiotics during 6 months reduced FC only in those who had low levels at baseline but not in those with impaired integrity.

• Journal of the Korean Applied Science and Technology
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• v.39 no.5
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• pp.632-643
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• 2022

Although probiotics have been shown to improve health when consumed, recent studies have reported that they can cause unwanted side effects due to bacterial-human interactions. Therefore, the importance of prebiotics that can form beneficial microbiome in the gut has been emphasized. This study isolated and identified bacteria capable of producing biopoymer as a candidate prebiotic from traditional fermented foods. The isolated and identified strain was named WCYSK01 (Wissella sp. strain YSK01). The composition of the medium for culturing this strain was prepared by dissolving 3 g K₂HPO₄, 0.2 g MgSO₄, 0.05 g CaCl₂, 0.1 g NaCl in 1 L of distilled water. The LMBP(low molecular weight biopoymers) produced when fermentation was performed with sucrose and maltose as substrates were mainly consisted of DP3 (degree of polymer; isomaltotriose), DP4 (isomaltotetraose), DP5 (isomaltopentaose), and DP6 (isomaltoheptaose). The optimization of LMBP (low molecular weight of biopolymer) production was performed using the response surface methodology. The fermentation process temperature range of 18 to 32℃, the fermentation medium pH in the range of 5.1 to 7.9. The yield of LMBP production by the strain was found to be significantly affected by q fermentation temperature and pH. The optimal fermentation conditions were found at the normal point, and the production yield was more than 75% at pH 7.5 and temperature of 23℃.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.1
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• pp.89-98
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• 2023

We evaluated the effects of prebiotic (mannan oligosaccharides, Mos) and probiotic diet supplements on growth performance, innate immunity, antioxidant activity, and intestinal changes in the microbial flora of red seabream Pagrus major. A basal diet (Con) was formulated to meet the nutrient requirement of red seabream. The dietary starch in Con was replaced with 0.6% Mos, Lactobacillus plantarum, Bacillus subtilis, B. licheniformis and probiotic mixture (labeled as Mos, Pro-LP, Pro-BS, Pro-BL and Pro-Mix, respectively). We stocked 450 fish in 18 polypropylene tanks (400 L) in triplicate groups per dietary treatment. The fish were fed one of the diets twice (08:30, 18:30 h) a day for 63 days. Lysozyme activity was significantly higher in all the supplemented groups than that of the Con group. The immunoglobulin level of Pro-Mix, anti-protease activity of Pro-BL, and glutathione peroxidase and superoxide dismutase activity of Pro-BS, Pro-BL and Pro-Mix groups were significantly higher than those of the Con group. The ratio of total Vibrio/heterotrophic marine bacteria counts was significantly lower in Pro-LP, Pro-BL and Pro-Mix groups than that of the Con group. Therefore, dietary supplementation of Mos and probiotics to improves immune response and antioxidant enzyme activity and inhibits Vibrio bacteria in the intestine.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.295-312
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• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1071-1080
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• 2017

This study examined the adhesiveness of beneficial intestinal bacteria to whole-grains using confocal scanning laser microscopy (CLSM), to demonstrate the prebiotic effects of whole-grains, and to develop prebiotic puffed snacks with these whole-grains. CLSM has been used to observe the adhesiveness of Lactobacillus acidophilus, which belongs to beneficial intestinal bacteria, to whole-grain powders using optical sectioning techniques. The enhanced effects on the growth of beneficial intestinal bacteria with the hot water grain extract were verified using an indirect count method. Finally, a puffed snack was produced with the prebiotic effect and the quality was evaluated by checking the chromaticity and degree of hardness. As a result, L. acidophilus exhibited adhesive ability to whole-grain powders and growth of selected beneficial intestinal bacteria were improved significantly. The Hunter L value of the developed puffed snack increased when seasoning was added. The hardness of the puffed snack with seasoning was higher than that of the control. The results of a sensory evaluation showed that the puffed snack with seasoning was highly rated in the overall preference compared to the control.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.241-246
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• 2008

A nutritional supplement was developed aiming at correcting the most common nutrient and caloric deficiencies encountered in elderly people (${\geq}60$ years old). The protein source was a mixture of whey protein isolates (WPI) and bovine collagen hydrolysate (BCH) with high nutritional and functional qualities making up 12% of the formulation. The carbohydrate fraction was composed of sucrose, inulin (soluble fiber), and fructo-oligosaccharide (prebiotic). The most commonly deficient essential minerals and vitamins were also included. Acceptance of the product was good according to both an elderly panel and a laboratory panel composing of both sexes and various ages. The stability of the formulations was evaluated and the estimated shelf life at room temperature (ca. $27^{\circ}C$) was approximately 4 months.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.2
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• pp.290-301
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• 2014

The first purpose of this review is to outline some of the background information necessary to understand the mechanisms of action of fibre-degrading enzymes in non-ruminants. Secondly, the well-known and understood mechanisms are described, i) eliminating the nutrient encapsulating effect of the cell wall and ii) ameliorating viscosity problems associated with certain Non Starch Polysaccharides, particularly arabinoxylans and ${\beta}$-glucans. A third, indirect mechanism is then discussed: the activity of such enzymes in producing prebiotic oligosaccharides and promoting beneficial cecal fermentation. The literature contains a wealth of information on various non starch polysaccharide degrading enzyme (NSPase) preparations and this review aims to conclude by discussing this body of work, with reference to the above mechanisms. It is suggested that the way in which multi- versus single-component products are compared is often flawed and that some continuity should be employed in methods and terminology.

• The Bulletin of The Korean Astronomical Society
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• v.42 no.1
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• pp.55.4-56
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• 2017

Complex organic molecules (COMs) are commonly detected in star forming regions and considered important species since they are seeds of prebiotic molecules. Although COMs form in ice mantles on dust grains, they are preferentially detected in the gas phase. The origin of the gaseous COMs highly depends on the circumstance of each star forming region. Therefore, the distribution of COMs emission reflects the physical and chemical conditions of the region. We present the newly detected COMs, especially methanol emission lines toward two massive star forming regions, G19.61-0.23 and G75.78+0.34 in the Atacama Large Millimeter/submillimeter Array Band 3 observations during the Cycle 2 phase. Multiple transitions of methanol are detected in both regions but show different emission morphology. The origin of the desorption (e.g. shocks or high energy photons) is discussed.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.4
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• pp.573-586
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• 2011

Along with the recent changes in animal feed supply circumstances, many enzyme and probiotic feed supplements have been introduced and applied to pigs and chicken diets. Therefore, both selection of the appropriate feed supplements and their proper supplementation becomes critical to justify the supplementation. Meta-analysis was proposed as an appropriate tool to assess the large amount of relevant information. In this review, reliable data from recent publications was compounded then analyzed to determine the best practice of effective enzyme supplementation from the perspectives of animal species, age, characteristics of feed, target substrates, optimum multi enzymes combination and intended objectives. The results of the analysis suggested pratical methods of probiotic supplementation regarding intestinal microbiota, physiological limitation of probiotics, maximization of the probiotic benefit and synergism with prebiotic supplements.