DOCSLIB.ORG

Inulin, a Flexible Oligosaccharide I: 2 Review of Its Physicochemical Characteristics 3 4 Authors: Maarten A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Inulin, a Flexible Oligosaccharide I: 2 Review of Its Physicochemical Characteristics 3 4 Authors: Maarten A Accepted Manuscript Title: Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics Author: Maarten A. Mensink Henderik W. Frijlink Kees van der Voort Maarschalk Wouter L.J. Hinrichs PII: S0144-8617(15)00425-7 DOI: http://dx.doi.org/doi:10.1016/j.carbpol.2015.05.026 Reference: CARP 9930 To appear in: Received date: 22-12-2014 Revised date: 8-5-2015 Accepted date: 12-5-2015 Please cite this article as: Mensink, M. A., Frijlink, H. W., Maarschalk, K. V., and Hinrichs, W. L. J.,Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics, Carbohydrate Polymers (2015), http://dx.doi.org/10.1016/j.carbpol.2015.05.026 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. 1 Inulin, a flexible oligosaccharide I: 2 Review of its physicochemical characteristics 3 4 Authors: Maarten A. Mensinka, Henderik W. Frijlinka, Kees van der Voort Maarschalka,b, Wouter L.J. 5 Hinrichsa,* 6 7 a. Department of Pharmaceutical Technology and Biopharmacy, University of Groningen, Antonius 8 Deusinglaan 1, 9713 AV Groningen, The Netherlands 9 b. Process Technology, Corbion Purac, PO Box 21, 4200 AA Gorinchem, The Netherlands 10 11 Keywords: Physical; Chemical; Carbohydrate; Polysaccharide; Oligofructose; Polymer 12 13 Abstract 14 Inulin, a fructan-type polysaccharide, consists of (2→1) linked ß-D-fructosyl residues (n=2-60), usually 15 with an (1↔2) α-D-glucose end group. The applications of inulin and its hydrolyzed form oligofructose 16 (n=2-10) are diverse. It is widely used in food industry to modify texture, replace fat or as low-calorie 17 sweetener. Additionally, it has several applications in other fields like the pharmaceutical arena. Most 18 notably it is used as a diagnostic agent for kidney function and as a protein stabilizer. This work reviews 19 the physicochemical characteristics of inulin that make it such a versatile substance. Topics that are 20 addressed include morphology (crystal morphology, crystal structure, structure in solution); solubility; 21 rheology (viscosity, hydrodynamic shape, gelling); thermal characteristics and physical stability (glass 22 transition temperature, vapor sorption, melting temperature) and chemical stability. When using inulin, 23 the degree of polymerization and processing history should be taken into account, as they have a large 24 impact on physicochemical behavior of inulin. 25 26 27 Contents 28 1. Introduction ..........................................................................................................................................2 29 1.1 Chemical structure........................................................................................................................2 30 1.2 Isolation and production...............................................................................................................4 31 1.3 Uses...............................................................................................................................................6 32 2 Physicochemical characteristics............................................................................................................7 33 2.1 Chain length ..................................................................................................................................7 34 2.2 Morphology...................................................................................................................................9Accepted Manuscript 35 2.2.1 Crystal morphology...............................................................................................................9 36 2.2.2 Crystal structure....................................................................................................................9 37 2.2.3 Structure in solution ...........................................................................................................10 * Corresponding author. Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands. Tel.: +31 50 363 2398; fax.: +31 50 363 2500 ; E-mail address: [email protected] (W.L.J. Hinrichs) 1 Page 1 of 34 38 2.3 Solubility......................................................................................................................................11 39 2.4 Rheology .....................................................................................................................................12 40 2.4.1 Viscosity ..............................................................................................................................12 41 2.4.2 Hydrodynamic shape ..........................................................................................................14 42 2.4.3 Gelling .................................................................................................................................15 43 2.5 Thermal characteristics and physical stability ............................................................................17 44 2.5.1 Glass transition temperature (Tg).......................................................................................17 45 2.5.2 Vapor sorption ....................................................................................................................19 46 2.5.3 Melting temperature ..........................................................................................................20 47 2.6 Chemical stability........................................................................................................................21 48 3 Overview ................................................................................................ Error! Bookmark not defined. 49 4 Acknowledgements.............................................................................................................................22 50 5 Citations ..............................................................................................................................................23 51 52 1. Introduction 53 Inulin was discovered over two centuries ago by Rose (Fluckiger & Hanbury, 1879) and since then its 54 presence in many plants became apparent (Livingston, Hincha, & Heyer, 2007). Some examples of plants 55 containing large quantities of inulin are Jerusalem artichoke, chicory root, garlic, asparagus root, salisfy 56 and dandelion root (Kaur & Gupta, 2002). More commonly consumed vegetables and fruits containing 57 inulin are onion, leek, garlic, banana, wheat, rye and barley. Daily intakes have been estimated to range 58 from 1 to 10 g per day in the Western diet (Coussement, 1999; Van Loo et al., 1995). The average 59 American diet contains between 1.3 and 3.5 g of inulin per day, with an average of 2.6 g (Coussement, 60 1999). The European consumption of inulin appears to be substantially higher at 3 to 11 g per day, which 61 is below reported tolerances of at least 10 to 20 g per day (Bonnema, Kolberg, Thomas, & Slavin, 2010; 62 Carabin & Flamm, 1999). Inulin has also been used safely in infant nutrition (Closa-Monasterolo et al., 63 2013). This has led to the American Food and Drug Administration to issuing a Generally Recognized As 64 Safe notification for inulin in 1992 (Kruger, 2002). Inulin is also used pharmaceutically, most notably as a 65 diagnostic agent for the determination of kidney function (Orlando, Floreani, Padrini, & Palatini, 1998; 66 The editors of Encyclopaedia Brittanica, 2015). 67 68 Over the past decades, a lot of research has been done showing that inulin is a versatile substance with 69 numerous promisingAccepted applications. Several reviews have beenManuscript published on inulin, its characteristics and 70 functionality in food (Boeckner, Schnepf, & Tungland, 2001; Kelly, 2008, 2009; Seifert & Watzl, 2007) 71 and pharma (Imran, Gillis, Kok, Harding, & Adams, 2012). This review aims to provide an overview of the 72 relevant physicochemical properties of inulin, which make it such a useful excipient in food and pharma. 73 74 1.1 Chemical structure 75 Inulin, depending on its chain length, is classified as either an oligo- or polysaccharide and it belongs to 76 the fructan carbohydrate subgroup. It is composed of β-D-fructosyl subgroups linked together by (2→1) 2 Page 2 of 34 77 glycosidic bonds and the molecule usually ends with a (1↔2) bonded α-D-glucosyl group (Kelly, 2008; 78 Ronkart et al., 2007a). The length of these fructose chains varies and ranges from 2 to 60 monomers. 79 Inulin containing maximally 10 fructose units is also referred to as oligofructose (Flamm, Glinsmann, 80 Kritchevsky, Prosky, & Roberfroid, 2001). In food, oligofructose is more commonly used a sweet-replacer 81 and longer chain inulin is used mostly as a fat replacer and texture modifier (Kelly, 2008). Both inulin and 82 oligofructose are used as dietary fiber and prebiotics in functional foods. Its longer chain length makes 83 inulin more useful pharmaceutically than oligofructose. 84 Before processing, the degree of polymerization of inulin depends on the plant source, time of harvest, 85 and the duration and conditions of post-harvest storage (Kruger, 2002; Ronkart et al., 2006b; 86 Saengthongpinit & Sajjaanantakul,
Load more

Recommended publications
  • INULIN and BETA GLUCAN Dr. K. Bhaskarachary
    F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary Component – I (A) Role Name Affiliation Principal Investigator Dr. Sheela Ramachandran Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore. Co-Principal Investigators Dr. S.Kowsalya Avinashilingam Institute for Home Science Dr.M.Sylvia Subapriya and Higher Education for Women, Dr.G. Bagyalakshmi Coimbatore. Mrs.E.Indira Paper Coordinator Dr. S. Thilakavathy Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore. Content Writer Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Content Reviewer Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Language Editor Dr. K. Bhaskarachary Senior Research Officer Dept. Food Chemistry National Institute of Nutrition Jamai Osmania, Hyderabad – 500007. Component-I (B) Description of Module Items Description of Module Subject Name Foods and Nutrition Paper Name Functional Foods and Nutraceuticals Module Name Inulin and Beta Glucan Module ID F11FN14 Pre-requisites physiological benefits of Beta Glucan Objectives • To understand Inulin sources, metabolism and its role in health and food industry • To know the Betaglucan sources, metabolism and its role in various physiological processs and dietary management of non communicable F11FN – Functional Foods and Nutraceuticals F11FN14 - INULIN AND BETA GLUCAN Dr. K. Bhaskarachary diseases and its role in food and health industry Keywords Inulin, non-digestible oligosaccharides, sinistrin, Beta Glucan, prokaryotes and eukaryotes, immunostimulants INTRODUCTION This module explains the structure, metabolism and uses of inulin and beta glucan. The complex carbohydrates of inulin and its dietary fiber properties and their role in physiological process is explained.
    [Show full text]
  • Size and Shape of Inulin in Dimethyl Sulphoxide Solution B.H
    CARP 1214 Carbohydrate Polymers 38 (1999) 231–234 Size and shape of inulin in dimethyl sulphoxide solution B.H. Azisa, B. China, M.P. Deacona, S.E. Hardinga, G.M. Pavlovb,* aNational Centre for Macromolecular Hydrodynamics, University of Nottingham, School of Biology, Sutton Bonington, LE12 5RD UK bInstitute of Physics, St. Petersburg University, Ul’anovskaya ul. 1, 19890 St. Petersburg, Russia Received 3 March 1998; revised 5 April 1998; accepted 7 April 1998 Abstract A comparative hydrodynamic characterization of the solution properties of the fructan polysaccharide inulin extracted from two different sources and solubilized in dimethyl sulphoxide is described. For Jerusalem artichoke inulin a weight average molecular weight M w of 3400 Ϯ 150 Da from sedimentation equilibrium in the analytical ultracentrifuge is obtained, together with an intrinsic viscosity [h] of 9.1 Ϯ ¹1 0.2 ml g and a sedimentation coefficient (corrected to a solvent density and viscosity of that at water at 20ЊC) s20,w of ϳ0.4 S. Chicory ¹1 ¹1 root inulin had somewhat similar properties, with an M w of 6200 Ϯ 200 g mol ,[h] of 10.7 Ϯ 0.2 ml g and s20,w also of ϳ0.7 S. These results appear reasonably consistent with a rather compact model with a relatively large degree of solvent association. ᭧ 1999 Elsevier Science Ltd. All rights reserved. Keywords: Inulin; Fructan; Sedimentation coefficient 1. Introduction Fructans are synthesized by the transfer of a fructose residue from sucrose onto another sucrose receptor Inulins are members of the fructan class of storage poly- molecules (Pollock and Chatterton, 1988).
    [Show full text]
  • Glomerular Filtration Rate
    Zitta et al. BMC Nephrology 2013, 14:159 http://www.biomedcentral.com/1471-2369/14/159 RESEARCH ARTICLE Open Access Glomerular Filtration Rate (GFR) determination via individual kinetics of the inulin-like polyfructosan sinistrin versus creatinine-based population-derived regression formulae Sabine Zitta1*, Walter Schrabmair2, Gilbert Reibnegger2, Andreas Meinitzer3, Doris Wagner4, Willibald Estelberger2 and Alexander R Rosenkranz1 Abstract Background: In renal patients estimation of GFR is routinely done by means of population-based formulae using serum creatinine levels. For GFR determination in the creatinine-blind regions or in cases of reno-hepatic syndrome as well as in critical cases of live kidney donors individualized measurements of GFR (mGFR) employing the kinetics of exogenous filtration markers such as the inulin-like polyfructosan sinistrin are necessary. The goal of this study is to compare mGFR values with the eGFR values gained by the Modification of Diet in Renal Disease (MDRD4) and Chronic Kidney Disease-Epidemiology Collaboration (CKD-EPI) formulae. Methods: In 170 subjects comprising persons with normal renal function or with various stages of kidney diseases (CKD 1-4) GFR was measured by application of intravenous bolus of sinistrin and assessment of temporal plasma concentration profiles by means of pharmacokinetic methods (mGFR). Comparisons of mGFR with MDRD4- and CKD-EPI-derived eGFR values were performed by means of linear regression and Bland-Altman analyses. Results: Reasonable agreement of mGFR and eGFR values was observed in patients with poor renal function [GFR below 60 (ml/min)/1.73 m2]. In cases of normal or mildly impaired renal function, GFR determination by MDRD4 or CKD-EPI tends to underestimate GFR.
    [Show full text]
  • The Hemicellulose-Degrading Enzyme System of the Thermophilic
    Broeker et al. Biotechnol Biofuels (2018) 11:229 https://doi.org/10.1186/s13068-018-1228-3 Biotechnology for Biofuels RESEARCH Open Access The hemicellulose‑degrading enzyme system of the thermophilic bacterium Clostridium stercorarium: comparative characterisation and addition of new hemicellulolytic glycoside hydrolases Jannis Broeker1 , Matthias Mechelke1 , Melanie Baudrexl1 , Denise Mennerich1 , Daniel Hornburg2,3 , Matthias Mann3 , Wolfgang H. Schwarz1 , Wolfgang Liebl1 and Vladimir V. Zverlov1,4* Abstract Background: The bioconversion of lignocellulosic biomass in various industrial processes, such as the production of biofuels, requires the degradation of hemicellulose. Clostridium stercorarium is a thermophilic bacterium, well known for its outstanding hemicellulose-degrading capability. Its genome comprises about 50 genes for partially still unchar- acterised thermostable hemicellulolytic enzymes. These are promising candidates for industrial applications. Results: To reveal the hemicellulose-degrading potential of 50 glycoside hydrolases, they were recombinantly produced and characterised. 46 of them were identifed in the secretome of C. stercorarium cultivated on cellobiose. Xylanases Xyn11A, Xyn10B, Xyn10C, and cellulase Cel9Z were among the most abundant proteins. The secretome of C. stercorarium was active on xylan, β-glucan, xyloglucan, galactan, and glucomannan. In addition, the recombinant enzymes hydrolysed arabinan, mannan, and galactomannan. 20 enzymes are newly described, degrading xylan, galactan, arabinan, mannan, and aryl-glycosides of β-D-xylose, β-D-glucose, β-D-galactose, α-L-arabinofuranose, α-L- rhamnose, β-D-glucuronic acid, and N-acetyl-β-D-glucosamine. The activities of three enzymes with non-classifed glycoside hydrolase (GH) family modules were determined. Xylanase Xyn105F and β-D-xylosidase Bxl31D showed activities not described so far for their GH families.
    [Show full text]
  • GWAS Reveals the Genetic Complexity of Fructan Accumulation Patterns in Barley Grain 2 3 Andrea Matros1*, Kelly Houston2, Matthew R
    bioRxiv preprint doi: https://doi.org/10.1101/2020.06.29.177881; this version posted June 29, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. 1 GWAS reveals the genetic complexity of fructan accumulation patterns in barley grain 2 3 Andrea Matros1*, Kelly Houston2, Matthew R. Tucker3, Miriam Schreiber2, Bettina Berger4, 4 Matthew K. Aubert3, Laura G. Wilkinson3, Katja Witzel5, Robbie Waugh2,3, Udo Seiffert6, 5 Rachel A. Burton1 6 7 1ARC Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, 8 University of Adelaide, Adelaide, South Australia, Australia; 9 2Cell and Molecular Sciences, The James Hutton Institute, Dundee, Scotland, UK; 10 3School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, 11 Australia 12 4Australian Plant Phenomics Facility, The Plant Accelerator, School of Agriculture, Food and 13 Wine, University of Adelaide, Adelaide, South Australia, Australia; 14 5Leibniz Institute of Vegetable and Ornamental Crops, Großbeeren, Brandenburg, Germany 15 6Biosystems Engineering, Fraunhofer IFF, Magdeburg, Saxony-Anhalt, Germany 16 17 18 Running title: GWAS for fructan profiles in two-row spring barley grain 19 20 21 E-Mail addresses: 22 [email protected] 23 [email protected] 24 [email protected] 25 [email protected] 26 [email protected] 27 [email protected] 28 [email protected] 29 [email protected] 30 [email protected]; [email protected] 31 [email protected] 32 [email protected] 33 34 1 bioRxiv preprint doi: https://doi.org/10.1101/2020.06.29.177881; this version posted June 29, 2020.
    [Show full text]
  • An Overview of Non-Invasive Methods for Transcutaneous Measurements of Glomerular Filtration
    Yusuf et al., J Exp Nephrol 2021; Journal of Experimental Nephrology 2(1):7-14. Review Article An overview of non-invasive methods for transcutaneous measurements of glomerular filtration Mohammed M Yusuf1, Srishti Vajpayee1,2, Tiziana Picascia1, Rossana Perciaccante2, Norbert Gretz1* 1Medical Research Center, Medical Abstract Faculty Mannheim, University of Heidelberg,Theodor-Kutzer-Ufer 1-3, Chronic kidney disease (CKD) affects 10% of the population worldwide. It often leads to poor quality 68167, Mannheim, Germany of life, especially among people suffering from end-stage CKD. Detection and treatment of the renal disorders at an early stage can help in postponing of end-stage disease as well as its treatment options, 2Cyanagen S.r.l., Via degli Stradelli such as renal transplant and dialysis. The current routine measurement of glomerular filtration rate (GFR) Guelfi40/C, 40138 Bologna, BO, Italy includes methods that are expensive, cumbersome, time-consuming, inaccurate, often inconvenient and invasive for the patients. Non-invasive diagnostic techniques can help to overcome many of these drawbacks. This paper reviews the progress made in the field of transcutaneous GFR measurement as *Author for correspondence: a way for a simpler, non-invasive, cheaper, and patient-friendly assessment of renal function. We have Email: [email protected] discussed the various markers designed in combination with different measurement devices for the heidelberg.de measurement of GFR. Also, we have compared the different kinetic models used to study the marker’s clearance from the plasma; which ultimately helps in calculating the GFR. Most of these techniques Received date: February 02, 2021 have been limited to pre-clinical studies until now, with promising results for their transition into clinical Accepted date: May 04, 2021 use in the near future.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 6,995,019 B2 Hein Et Al
    USOO6995O19B2 (12) United States Patent (10) Patent No.: US 6,995,019 B2 Hein et al. (45) Date of Patent: Feb. 7, 2006 (54) FLUORESCENT ISOTHIOCYANATE (FITC) (56) References Cited SINISTRIN, ITS PRODUCTION AND USE U.S. PATENT DOCUMENTS (75) Inventors: Heinz-Michael Hein, Weinheim (DE); Uwe Kraemer. Ilvesheim (DE); Rudolf 5,561,226 A * 10/1996 Nitsch ........................ 536/128 -: s 5,976,820 A * 11/1999 Jolley et al. ............... 435/7.32 site Willy R NE Gretz, 6,329,531 B1* 12/2001 Turner et al. ......... ... 548/455 annheim (DE); Carsten Deus, 6,656,451 B1* 12/2003 Achilefu et al. ...... ... 424/9.6 Wiesloch (DE) 6,689,616 B1 2/2004 Bosies et al. ................. 436/70 (73) Assignee: Roche Diagnostics Operations, Inc., FOREIGN PATENT DOCUMENTS Indianapolis, IN (US) EP O568574 B1 11/1993 (*) Notice: Subject to any disclaimer, the term of this EP O821234 A2 1/1998f patent is extended or adjusted under 35 OTHER PUBLICATIONS U.S.C. 154(b) by 238 days. Dorshowm R. et al "Nonivasive Fluorescence Detectionof Hepatic and Renal Function' J. Biomed. Optics, vol. 3 (21) Appl. No.: 10/276,025 (1996) pp. 340-345.* (22) PCT Filed: May 8, 2001 Pill, J. et al “DIrect fluorometric analysis of a newly 9 Synthesized fluorescein-labelled marker for glomerular (86) PCT No.: PCT/EP01/05172 59-64.filtration rate” Anal. Bioanal. Chem., vol. 382 (2005 pp S371 (c)(1), Kuelinle, H. F. et al., “Fully Enzymatic inulin (2), (4) Date: Aug. 11, 2003 Determinationin Small Volume Samples without Deproteinization,” Nephron 1992: 62: 104-107.
    [Show full text]
  • WO 2014/005779 Al \
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2014/005779 Al 9 January 2014 (09.01.2014) P O P C T (51) International Patent Classification: (74) Agents: SWINNEN, Anne, Marie et al; Everslaan 45, B- C08B 15/06 (2006.01) D06M 13/395 (2006.01) 3078 Everberg (BE). C08B 31/00 (2006.01) C08G 18/76 (2006.01) (81) Designated States (unless otherwise indicated, for every C08G 18/64 (2006.01) kind of national protection available): AE, AG, AL, AM, (21) International Application Number: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, PCT/EP20 13/06 1543 BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KN, KP, KR, 5 June 2013 (05.06.2013) KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (25) Filing Language: English MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, (26) Publication Language: English SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, (30) Priority Data: TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. 12175126.7 5 July 2012 (05.07.2012) EP (84) Designated States (unless otherwise indicated, for every (71) Applicant: HUNTSMAN INTERNATIONAL LLC kind of regional protection available): ARIPO (BW, GH, [US/US]; 500 Huntsman Way, Salt Lake City, Utah 84108 GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, (US).
    [Show full text]
  • Chemical and Functional Properties of Food Saccharides
    Chemical and Functional Properties of Food Saccharides © 2004 by CRC Press LLC Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzislaw E. Sikorski Chemical and Functional Properties of Food Proteins Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Components, Second Edition Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Lipids Edited by Zdzislaw E. Sikorski and Anna Kolakowska Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik © 2004 by CRC Press LLC Chemical and Functional Properties of Food Saccharides EDITED BY Piotr Tomasik CRC PRESS Boca Raton London New York Washington, D.C. © 2004 by CRC Press LLC 1486_C00.fm Page 4 Monday, September 8, 2003 8:01 AM Library of Congress Cataloging-in-Publication Data Chemical and functional properites of food saccharides / edited by Piotr Tomasik. p. cm. — (Chemical and functional properites of food components series ; 5) Includes bibliographical references and index. ISBN 0-8493-1486-0 (alk. paper) 1. Sweeteners. I. Tomasik, Piotr. II. Title. III. Series. TP421.C44 2003 664—dc21 2003053186 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher.
    [Show full text]
  • GWAS Reveals the Genetic Complexity of Fructan Accumulation Patterns in Barley Grain Andrea Matros1*, Kelly Houston2, Matthew R
    bioRxiv preprint doi: https://doi.org/10.1101/2020.06.29.177881; this version posted June 29, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder. All rights reserved. No reuse allowed without permission. 1 GWAS reveals the genetic complexity of fructan accumulation patterns in barley grain 2 3 Andrea Matros1*, Kelly Houston2, Matthew R. Tucker3, Miriam Schreiber2, Bettina Berger4, 4 Matthew K. Aubert3, Laura G. Wilkinson3, Katja Witzel5, Robbie Waugh2,3, Udo Seiffert6, 5 Rachel A. Burton1 6 7 1ARC Centre of Excellence in Plant Energy Biology, School of Agriculture, Food and Wine, 8 University of Adelaide, Adelaide, South Australia, Australia; 9 2Cell and Molecular Sciences, The James Hutton Institute, Dundee, Scotland, UK; 10 3School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA, 11 Australia 12 4Australian Plant Phenomics Facility, The Plant Accelerator, School of Agriculture, Food and 13 Wine, University of Adelaide, Adelaide, South Australia, Australia; 14 5Leibniz Institute of Vegetable and Ornamental Crops, Großbeeren, Brandenburg, Germany 15 6Biosystems Engineering, Fraunhofer IFF, Magdeburg, Saxony-Anhalt, Germany 16 17 18 Running title: GWAS for fructan profiles in two-row spring barley grain 19 20 21 E-Mail addresses: 22 [email protected] 23 [email protected] 24 [email protected] 25 [email protected] 26 [email protected] 27 [email protected] 28 [email protected] 29 [email protected] 30 [email protected]; [email protected] 31 [email protected] 32 [email protected] 33 34 1 bioRxiv preprint doi: https://doi.org/10.1101/2020.06.29.177881; this version posted June 29, 2020.
    [Show full text]
  • Eur J Clin Chem Clin Biochem 1995; 33:201-209 © 1995 Walter De Gruyter & Co
    Estelberger et al.: Glomerular filtration and sinistrin kinetics 201 Eur J Clin Chem Clin Biochem 1995; 33:201-209 © 1995 Walter de Gruyter & Co. Berlin · New York Determination of the Glomerular Filtration Rate by Identification of Sinistrin Kinetics By Willibald Estelberger1, Walter Petel·?; Sabine Zitta3, Astrid Mauric3, Sabine Horn3, Herwig Holzer3 and Helmut Pogglitsch3 1 Medizinisch-Chemisches Institut 2 Institut f r Medizinische Biochemie 3 Department f r Innere Medizin, Abteilung f r Nephrologie Karl-Franzens-Oniversit t Graz, Graz, sterreich Dedicated to Professor Dr. Dr. h. c. Helmut W chter on the occasion of his 65th birthday (Received August 8, 1994/January 30, 1995) Summary: A computer-based method of system identification and estimation of parameter variance for two-com- partment models matched to dynamic sinistrin concentration profiles for the determination of glomerular filtration rate is described. Thereby a procedure for the judgment of the optimal sampling time horizon is presented. Since single-injection techniques are suspected of yielding systematic overestimation of the glomerular filtration rate, a method is demonstrated confirming that such a technique employing sinistrin kinetics can be used to correctly determine the glomerular filtration rate. The validation of the system parameters gained by the single-injection method is made through prediction of the concentration contour under a constant infusion regimen in the same subject on a different occasion. This was performed in healthy controls and in patients with various degrees of renal insufficiency. Upon consideration of the dependence of the clearance estimates and their variances on the protocol duration in test subjects examined from four to ten hours, an adaptive design of the protocol length is developed.
    [Show full text]
  • Nutrition Receipe for Building Muscle
    NUTRITION RECEIPE FOR BUILDING MUSCLE INGREDIENTS 1. Start with breakfast Breakfast fuels the muscles and maintains them after sleeping for hours without nutrients. 2. After breakfast, time your meals and snacks every three hours (this means 5-6 meals/day) This provides nutrients throughout the day preventing your body from breaking down muscle tissue for energy sources. 3. Think total calories - Protein alone will not put on muscle Protein fills of your stomach quickly causing you to be full but it's lower in calories compared to carbohydrates. 4. Your post workout shake is necessary for building and repairing muscle 5. Hydrate with water to break down food and promote digestion Water also helps circulate nutrients throughout your body. If you are trying to gain weight, add in liquid calories to each meal and snack: drink 100% fruit juice, chocolate milk or shakes. 6. Snack before bed Your body's own natural human growth hormone peaks during this time. To maximize muscle building, take in a big snack full of carbohydrates, proteins and healthy fat like a sandwich, a protein shake with fruit, a breakfast sandwich, rice bowl, a peanut butter and jelly sandwich, cereal or chocolate milk.... 7. Consume food containing muscle building elements: leucine, glutamine and creatine Leucine is the only dietary amino acid that has the capacity to stimulate muscle growth. Foods containing leucine include: beef, beans, nuts, fish, milk. Glutamine is the key to building muscle and keeping muscle during intense training. Glutamine containing dilute foods include: beef, chicken, fish, eggs, milk, dairy products, wheat, cabbage, beets, beans, spinach.
    [Show full text]