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Author: Tobias Aumiller
Publisher: Cuvillier Verlag
ISBN: 3736980949
Category : Science
Languages : en
Pages : 164
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Book Description
Native carbohydrate fractions of major dietary components in pig nutrition, such as dietary fiber, resistant starch and oligosaccharides in whole cereal grains or grain legumes appear to be appropriate to manipulate the porcine gut microbiota. Therefore, the objective of this thesis was to evaluate effects of differences in carbohydrate composition of cereal grains, grain legumes and feed supplements on the intestinal microbiota in pigs. Based on a comprehensive literature research, an overview on the current research on the effect of whole grain cereals and grain legumes as well as their by-products on the pigs’ intestinal microbiota in relation to their carbohydrate composition was given. An in vivo experiment was carried out to determine the effects of 8 recently introduced genotypes of barley or wheat on ileal and fecal microbiota of grower pigs by means of quantitative real-time PCR. In addition, in a second experiment the effect of ultra-fine ground fibers from wheat, lupins and peas in comparison to inulin and basal substrates on the microbiota composition and formation of microbial metabolites was determined in vitro using the modified Hohenheim Gas Test. In agreement with previous studies, the potential to modulate the pigs’ intestinal microbiota with cereal grains and feed supplements based on cereal grain or grain legume fibers was shown. However, it was not possible to assign the observed effects on the bacterial groups to the dietary carbohydrates known to influence the intestinal microbiota, such as arabinoxylan or β-glucan.
Author: Tobias Aumiller
Publisher: Cuvillier Verlag
ISBN: 3736980949
Category : Science
Languages : en
Pages : 164
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Book Description
Native carbohydrate fractions of major dietary components in pig nutrition, such as dietary fiber, resistant starch and oligosaccharides in whole cereal grains or grain legumes appear to be appropriate to manipulate the porcine gut microbiota. Therefore, the objective of this thesis was to evaluate effects of differences in carbohydrate composition of cereal grains, grain legumes and feed supplements on the intestinal microbiota in pigs. Based on a comprehensive literature research, an overview on the current research on the effect of whole grain cereals and grain legumes as well as their by-products on the pigs’ intestinal microbiota in relation to their carbohydrate composition was given. An in vivo experiment was carried out to determine the effects of 8 recently introduced genotypes of barley or wheat on ileal and fecal microbiota of grower pigs by means of quantitative real-time PCR. In addition, in a second experiment the effect of ultra-fine ground fibers from wheat, lupins and peas in comparison to inulin and basal substrates on the microbiota composition and formation of microbial metabolites was determined in vitro using the modified Hohenheim Gas Test. In agreement with previous studies, the potential to modulate the pigs’ intestinal microbiota with cereal grains and feed supplements based on cereal grain or grain legume fibers was shown. However, it was not possible to assign the observed effects on the bacterial groups to the dietary carbohydrates known to influence the intestinal microbiota, such as arabinoxylan or β-glucan.
Author: Tobias Aumiller
Publisher:
ISBN: 9783736990944
Category :
Languages : en
Pages : 164
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Book Description
Author: Hanna Spindler
Publisher: Cuvillier Verlag
ISBN: 3736983158
Category : Science
Languages : en
Pages : 134
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Book Description
In 2013, more than 308 million tons of cereals were produced within the European Union, of which about 60 million tons were grown as barley. The protein content of barley is rather low when compared to protein feedstuffs such as soybean meal. However, due to its high dietary inclusion level, up to half of the protein requirement of pigs can be met by barley.
Author: A. Pusztai
Publisher: Cambridge University Press
ISBN: 0521328241
Category : Medical
Languages : en
Pages : 276
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Book Description
This volume surveys the chemistry, biochemistry, biosynthesis, metabolism and pharmacological properties of lectins. Lectins, which are most commonly found in plants, are widespread natural products with striking biological activities. Their specific ability to recognise and bind to simple or complex saccharides facilitates their role as effective information protein molecules. As agents of cell-to-cell recognition, lectins promote symbiosis between plants and specific nitrogen-fixing soil bacteria. As natural defensive molecules, they can protect plants against predators such as bacteria, fungi and insects. As part of our diet, lectins are powerful exogenous growth factors in the small intestine and influence our health, the digestive function and the bacterial ecology of the alimentary tract. Lectins are also important research tools in preparative biochemistry and cell science.
Author: Anil Kumar Anal
Publisher: John Wiley & Sons
ISBN: 1118432932
Category : Technology & Engineering
Languages : en
Pages : 592
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Book Description
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author: Kaisa Poutanen
Publisher:
ISBN: 9781891127816
Category : Rye
Languages : en
Pages : 267
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Book Description
Rye has been known to stimulate weight loss, prevent gallstones, lower the risk of type 2 diabetes, promote gastrointestinal health, and improve cardiovascular conditions. Due to rye s many health benefits, it s no wonder that nutritionists, the grains industry, and in turn consumers, have been giving this healthy grain much more attention. Rye and Health, edited by veteran food technology and nutrition scientists Kaisa Poutanen and Per Åman, explains in detail the composition of rye and its physiological and health effects on humans using the latest research and information available.--
Author: Mohammed H. Moghadasian
Publisher: CRC Press
ISBN: 1420071106
Category : Medical
Languages : en
Pages : 299
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Book Description
Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease, international researchers reveal essential up-to-date information on the role that functional foods and nutraceuticals play in preventing the development of heart disease. Highlighting the physiological benefits of a host of functional foods, the book examines: The pathogenesis of coronary artery disease Genetic methods for enhancing bioactives in foods and new techniques for extracting bioactive components for developing functional foods Clinical and experimental evidence of the cardiovascular benefits of fish oils and plant oils, particularly flaxseed oil The importance of folic acid in homocysteine metabolism and its impact on cardiovascular disease Clinical and experimental evidence for the cardiovascular benefits of plant sterols The beneficial effects of wine, garlic products, eggs, fiber, cocoa and chocolate, and coffee and tea on cardiovascular health While there have been great improvements in treating coronary heart disease through surgery and medications, prevention through diet and exercise should remain an essential priority in maintaining the health of the aging population. Nutritionists, food scientists, and those working in the health industry will find that this book enhances their understanding of the potential role of functional foods in combating cardiovascular disease before more aggressive treatment is needed.
Author: YiFang Chu
Publisher: John Wiley & Sons
ISBN: 1118354117
Category : Technology & Engineering
Languages : en
Pages : 474
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Book Description
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that summarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats. Oats Nutrition and Technology offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.
Author:
Publisher: Bioversity International
ISBN: 9290433140
Category :
Languages : en
Pages : 76
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Book Description
Author: Ronald Ross Watson
Publisher: Springer Science & Business Media
ISBN: 1607613085
Category : Medical
Languages : en
Pages : 499
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Book Description
Nutrients, Dietary Supplements, and Nutriceuticals: Cost Analysis Versus Clinical Benefits provides the most current, concise, scientific appraisal and economic analysis (costs vs. benefit) of nutritional supplements and bioactive components (nutriceuticals) of foods in improving the quality of life. It fills a much-needed gap to have a single volume provide a synopsis of cost analysis of dietary supplements and nutritional products as well as therapies for treatment and prevention of disease. Chapters include emerging fields of science and important discoveries relating to early stages of new nutriceuticals in cancer prevention, prior to clinical trials. Written by international and national standing leaders in the field, Nutrients, Dietary Supplements, and Nutriceuticals: Cost Analysis Versus Clinical Benefits is essential reading for nutritionists, pharmacologists, health care professionals, research scientists, cancer workers, pathologists, molecular and cellular biochemists, physicians, general practitioners as well as those interested in diet and nutrition in disease resistance via immune regulation.
