Zobrazeno 1 - 10
of 73
pro vyhledávání: '"nystose"'
Autor:
Qi Zhang, Sijing Hu, Jianjun Wu, Peng Sun, Quanlong Zhang, Yang Wang, Qiming Zhao, Ting Han, Luping Qin, Qiaoyan Zhang
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 634-646 (2023)
Increasing the osteogenic differentiation ability and decreasing the adipogenic differentiation ability of bone marrow mesenchymal stem cells (BMSCs) is a potential strategy for the treatment of osteoporosis (OP). Naturally derived oligosaccharides h
Externí odkaz:
https://doaj.org/article/68e3c1ea6d7748c589c164c1dffb0406
Autor:
Hoang Phuong Le, Diep Thanh Nghi Hong, Thi Thao Loan Nguyen, Thi My Hanh Le, Shige Koseki, Thanh Binh Ho, Binh Ly-Nguyen
Publikováno v:
Foods, Vol 11, Iss 14, p 2054 (2022)
Thermal degradation kinetics of fructooligosaccharides (FOS) in defatted rice bran were studied at temperatures of 90, 100, and 110 °C. FOS extracted from rice bran and dissolved in buffers at pH values of 5.0, 6.0, and 7.0 were prepared for the the
Externí odkaz:
https://doaj.org/article/025073ca74b349758c1271bbf9fe3c3c
Autor:
Hiroki Tanno, Tadashi Fujii, Katsuaki Hirano, Shintaro Maeno, Takashi Tonozuka, Mitsuo Sakamoto, Moriya Ohkuma, Takumi Tochio, Akihito Endo
Publikováno v:
Gut Microbes, Vol 13, Iss 1 (2021)
Butyrate produced by gut microbiota has multiple beneficial effects on host health, and oligosaccharides derived from host diets and glycans originating from host mucus are major sources of its production. A significant reduction of butyrate-producin
Externí odkaz:
https://doaj.org/article/33ce9a92e02b49818782ab92f1ea286b
Publikováno v:
Journal of Pharmacy & Pharmacognosy Research, Vol 6, Iss 2, Pp 108-116 (2018)
Context: Fructooligosaccharides (FOS) are known as oligofructanes, oligosaccharides or oligofructose, which fall within the concept of prebiotics. One of the methods most commonly used in the industry for quantification and quality control nutraceuti
Externí odkaz:
https://doaj.org/article/8582aa19115140afa498f557569d2416
Utilization of low-cost substrates for the production of nystose by Bacillus subtilis natto cct 7712
Autor:
Dieyssi Alves dos Santos, Cristiani Baldo, Dionísio Borsato, Maria Antonia Pedrine Colabone Celligoi
Publikováno v:
Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 391-397 (2016)
Current analysis describes the capacity of Bacillus subtilis natto CCT 7712 to produce high amounts of nystose by low-cost substrates available in Brazil, such as commercial sucrose, sugarcane molasses and sugarcane juice. Optimization resulted in a
Externí odkaz:
https://doaj.org/article/6a3b0123098340e5921748d4b3274d78
Akademický článek
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Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 1, Pp 40-45 (2012)
fructooligosaccharides (FOS) in media containing 25 % (m/V) of sucrose as a carbon source. The maximum production of total FOS (122 mg/mL), with 68 % of 1-kestose and 32 % of nystose, was obtained in Khanna medium maintained at 30 °C for 48 h under
Externí odkaz:
https://doaj.org/article/f8e6f8fc45f54c76bde17f979f2530f9
Publikováno v:
Foods, Vol 10, Iss 3160, p 3160 (2021)
Foods
Foods; Volume 10; Issue 12; Pages: 3160
Foods
Foods; Volume 10; Issue 12; Pages: 3160
Fructosyl oligosaccharides, including fructo-oligosaccharide (FOS), are gaining popularity as functional oligosaccharides and have been found in various natural products. Our previous study suggested that maple syrup contains an unidentified fructosy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71e82d825cbf9333fb465d1f33345aae
https://www.mdpi.com/2304-8158/10/12/3160
https://www.mdpi.com/2304-8158/10/12/3160
Akademický článek
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Akademický článek
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