WP 2C; analysis of enzymatically modified starch

Monique Ebbelaar

Onderzoeksoutput: PosterOther research output

Uittreksel

ALIFE:The “as eaten” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applied Sciences (WP 4). The enzymatic treatment with the GtfB enzyme clearly resulted in an increased fibre content of starch from 1.6% to approx. 20% (fig A). When using this modified starch (“as eaten” treated) in an incubation with colon bacteria we see a similar pattern as when using FOS and GOS (fig B). The qPCR results indicate a significant stimulation of the growth of gut bacteria by the GtfB modified starch, as shown by the relative increase of Bacteroides and to a lesser extent Lactobacilli (fig.C). The prebiotic effect remains to be evaluated.
Originele taal-2English
Aantal pagina's1
StatusPublished - 16 apr 2012
EvenementSymposium Carbohydrate Competence Center (CCC) - Hampshire Plaza, Groningen, Netherlands
Duur: 26 apr 2012 → …
http://www.rug.nl/news/2012/04/cccuitn

Conference

ConferenceSymposium Carbohydrate Competence Center (CCC)
LandNetherlands
StadGroningen
Periode26/04/12 → …
Internet adres

Vingerafdruk

Ficus
Starch
Bacteria
Prebiotics
Bacteroides
Dietary Fiber
Lactobacillus
Colon
Enzymes
Growth

Keywords

  • gemodificeerd zetmeel
  • voedingsvezels
  • prebiotic

Citeer dit

Ebbelaar, M. (2012). WP 2C; analysis of enzymatically modified starch. Postersessie gepresenteerd op Symposium Carbohydrate Competence Center (CCC), Groningen, Netherlands.
Ebbelaar, Monique. / WP 2C; analysis of enzymatically modified starch. Postersessie gepresenteerd op Symposium Carbohydrate Competence Center (CCC), Groningen, Netherlands.1 blz.
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abstract = "ALIFE:The “as eaten” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applied Sciences (WP 4). The enzymatic treatment with the GtfB enzyme clearly resulted in an increased fibre content of starch from 1.6{\%} to approx. 20{\%} (fig A). When using this modified starch (“as eaten” treated) in an incubation with colon bacteria we see a similar pattern as when using FOS and GOS (fig B). The qPCR results indicate a significant stimulation of the growth of gut bacteria by the GtfB modified starch, as shown by the relative increase of Bacteroides and to a lesser extent Lactobacilli (fig.C). The prebiotic effect remains to be evaluated.",
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Ebbelaar, M 2012, 'WP 2C; analysis of enzymatically modified starch' Symposium Carbohydrate Competence Center (CCC), Groningen, Netherlands, 26/04/12, .

WP 2C; analysis of enzymatically modified starch. / Ebbelaar, Monique.

2012. Postersessie gepresenteerd op Symposium Carbohydrate Competence Center (CCC), Groningen, Netherlands.

Onderzoeksoutput: PosterOther research output

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T1 - WP 2C; analysis of enzymatically modified starch

AU - Ebbelaar, Monique

PY - 2012/4/16

Y1 - 2012/4/16

N2 - ALIFE:The “as eaten” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applied Sciences (WP 4). The enzymatic treatment with the GtfB enzyme clearly resulted in an increased fibre content of starch from 1.6% to approx. 20% (fig A). When using this modified starch (“as eaten” treated) in an incubation with colon bacteria we see a similar pattern as when using FOS and GOS (fig B). The qPCR results indicate a significant stimulation of the growth of gut bacteria by the GtfB modified starch, as shown by the relative increase of Bacteroides and to a lesser extent Lactobacilli (fig.C). The prebiotic effect remains to be evaluated.

AB - ALIFE:The “as eaten” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applied Sciences (WP 4). The enzymatic treatment with the GtfB enzyme clearly resulted in an increased fibre content of starch from 1.6% to approx. 20% (fig A). When using this modified starch (“as eaten” treated) in an incubation with colon bacteria we see a similar pattern as when using FOS and GOS (fig B). The qPCR results indicate a significant stimulation of the growth of gut bacteria by the GtfB modified starch, as shown by the relative increase of Bacteroides and to a lesser extent Lactobacilli (fig.C). The prebiotic effect remains to be evaluated.

KW - gemodificeerd zetmeel

KW - voedingsvezels

KW - prebiotic

KW - modified starch

KW - dietary fiber

KW - prebiotic

M3 - Poster

ER -

Ebbelaar M. WP 2C; analysis of enzymatically modified starch. 2012. Postersessie gepresenteerd op Symposium Carbohydrate Competence Center (CCC), Groningen, Netherlands.