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Closed Access item Effect of low inulin doses with different polymerisation degree on lipid metabolism, mineral absorption, and intestinal microbiota in rats with fat-supplemented diet

Authors:Azorín-Ortuño, María
Urbán, Cristina
Cerón, José J.
Tecles, Fernando
Allende, Ana
Tomás Barberán, Francisco
Espín de Gea, Juan Carlos
Keywords:Prebiotic, Artichoke, Intestinal microbiota, Phosphatase alkaline, Iron bioavailability
Issue Date:Apr-2009
Citation:Food Chemistry 113(4): 1058-1065 (2009)
Abstract:Inulin with different degree of polymerisation from chicory (Orafti BeneoTMGR, GR) and artichoke (ArtBiochem ArtinulinTM, Art) as well as the mixture of these inulins with chicory oligofructose (Orafti BeneoTMSynergy1, Syn; and ArtinulinTM plus Orafti BeneoTMP95 oligofructose, Art+P95) were assayed on developing rats fed with fat-supplemented diet. The effect of these inulins was evaluated on seven haematological and 16 serobiochemical parameters, three minerals, feedstuff intake, growth rate, food utility index and intestinal microbiota upon consumption of a human (60 kg weight) equivalent dose of 0.82 g/day for 75 days. The low inulin dose assayed exerted beneficial effects on rats with fat-supplemented diet upon increase of iron absorption (Art), regulation of ALP (phosphatase alkaline) activity (Art, Syn and Art+P95), increase of growth rate without modification of the final weight (Syn1 and Art+P95), increase of HDL-cholesterol (GR, Syn1 and Art+P95) and reduction of enterobacteria (GR, Syn1 and Art+P95).
Description:8 páginas, 3 figuras, 4 tablas.
Publisher version (URL):http://dx.doi.org/10.1016/j.foodchem.2008.08.062
Appears in Collections:(CEBAS) Artículos

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