Soybean whey enhance mineral balance and caecal fermentation in rats.
Soybean whey, a by-product of tofu manufacturing, is currently discarded by the food industry. However, it contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon, and are therefore recognized as prebiotics....
| Publicado en: | European Journal of Nutrition Vol. 49; no. 3; pp. 155 - 164 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Springer Nature
Apr2010
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=105151767&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 105151767 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Apr2010 vid: 49 iid: 3 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 105151767 2010601319 10.1007/s00394-009-0060-8 NLM19830378 105151767 ppf: 155 ppct: 9 formats: fmt: @attributes: type: P tig: atl: Soybean whey enhance mineral balance and caecal fermentation in rats. aug: au: Tenorio M Espinosa-Martos I Préstamo G Rupérez P affil: Nutrición y Bromatología II Department, Facultad de Farmacia, Universidad Complutense, Ciudad Universitaria 28040 Madrid Spain sug: subj: Absorption Cecum Fermentation Minerals Polysaccharides Rats Soybeans Metabolism Analysis of Variance Animal Studies Biological Assay Dietary Fiber Funding Source Proteins ab: Soybean whey, a by-product of tofu manufacturing, is currently discarded by the food industry. However, it contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon, and are therefore recognized as prebiotics. Acidic fermentation of NDO in the caecum appears to be related with an increase in mineral absorption. To evaluate the effect of consuming soybean whey containing galacto-oligosaccharides (GOS) on mineral absorption and caecal fermentation in rats. An in vivo assay was carried out in rats over a period of 4 weeks; previously, the nutritional composition of soybean whey was determined and NDO were measured by high-performance liquid chromatography (HPLC). Faeces and urine were collected weekly throughout the experiment for mineral balance analyses. Animals were killed under anaesthesia, organs were removed and weighed, and short-chain fatty acids in the caecal contents were determined by gas chromatography. Non-digestible carbohydrates such as GOS stachyose (318 ± 3 mg/100 mL) and traces of inulin were identified by HPLC. When soybean whey was used as a source of GOS in rats, the consumption of diluted soybean whey (75 mL/day per rat) containing GOS (120 mg/day per rat) exhibited a prebiotic effect and led to an improved mineral balance, especially for calcium and magnesium. In view of its composition and potential health-promoting properties, soybean whey could be used as a valuable ingredient in new functional foods. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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