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Skip to Search Results- 3Gänzle, Michael G.
- 2Hu, Ying
- 1Follador, Rainer
- 1Ketabi, Ali
- 1Premraj, Nilanjani
- 1Rolim, Pricilla Moura
- 3Agricultural, Food and Nutritional Science, Department of
- 3Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Graduate and Postdoctoral Studies (GPS), Faculty of
- 2Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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2020-08-01
Hu, Ying, Winter, Verena, Gänzle, Michael G.
Isomalto-oligosaccharides (IMO) significantly contribute to the global oligosaccharide market. IMO are linear α-(1 → 6) linked oligosaccharides with isomaltotriose as the representative trisaccharide. Commercial IMO preparations ypically also contain panose-series oligosaccharides as a major...
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Isomaltodextrin dose-dependently reduces colitis development in HLA-B27 rat colitis model with associated changes to gut microbiota composition and short chain fatty acid production
DownloadFall 2021
Prevalence rates for inflammatory bowel diseases (IBD) worldwide have been drastically increasing over recent decades. IBD is characterized by altered intestinal microbiome (i.e. dysbiosis), described by reduced strict butyrate-producing anaerobes versus increased facultative anaerobes in...
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2012
Follador, Rainer, Gänzle, Michael G.
Oligosaccharides, compounds that are composed of 2–10 monosaccharide residues, are major carbohydrate sources in habitats populated by lactobacilli. Moreover, oligosaccharide metabolism is essential for ecological fitness of lactobacilli. Disaccharide metabolism by lactobacilli is well...
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Spring 2011
Isomalto-oligosaccharides (IMO) with α(1→6) and α(1→4) glucosidic linkages are produced by enzymatic conversion of starch. Isomalto-oligosaccharides are partially digested in the intestine but little information is available regarding their metabolim in vivo. It was the aim of this study to...
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Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria
Download2019-01-01
Rolim, Pricilla Moura, Hu, Ying, Gänzle, Michael G.
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from...