Production of soya milk containing low flatulence‐causing oligosaccharides in a packed bed reactor using immobilised α‐galactosidase

Peanut α‐galactosidase was immobilised in calcium alginate beads and used to hydrolyse the flatulence‐causing oligosaccharides, raffinose and stachyose, in soya milk in batch and in packed bed reactor with recycle. The immobilised enzyme exhibited a slightly lower activity than the free enzyme. The activity yield of immobilised α‐galactosidase was 75.1% and the immobilisation yield was 82.6%. Batch hydrolysis using immobilised enzyme at 55 °C resulted in 96% reduction in the oligosaccharides after 12 h. For the continuous process, a packed bed reactor with recycle was used. More than 98% of the oligosaccharides were hydrolysed after 6 h of reaction at 55 °C. The immobilised enzyme also proved to be stable up to three repeated hydrolysis reactions.     

Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude α-galactosidase from Streptomyces griseoloalbus

The effectiveness of using crude extracellular α-galactosidase from Streptomyces griseoloalbus for the treatment of horse gram and green gram flours was investigated by comparing with traditional treatments such as soaking and cooking. The enzymatic treatment was most effective and the raffinose content in horse gram flour was reduced by 97.5% and stachyose content by 93.2%. The reduction in the raffinose content of green gram flour was 96.3% and that for stachyose was 91.8%. The information obtained from the present investigation is advantageous for the large-scale production of horse gram flour and green gram flour free of flatulence-causing oligosaccharides.     

无痛胃肠镜检查并发症的原因分析及护理对策

目的:分析无痛胃肠镜检查并发症的原因及护理对策.方法:在我院检查无痛胃肠镜的患者中选取7269例,纳入时间为2017年1月-2018年12月,172例在检查后出现并发症,发生几率为2.4％,并发症类型包括严重胀气、一过性低血压、恶心呕吐等.回顾性分析患者一般资料,对其独立的危险因素展开研究.结果:发生组与未发生组,气道...     

Continuous hydrolysis of raffinose family oligosaccharides in soymilk by fluidized bed reactor

Soybean is an important pulse crop for human and animal nutrition. However, raffinose family oligosaccharides (RFOs) found in soybean seeds specifically hinder its consumption as it is not digested by normal human carbohydrases and is fermented by intestinal microflora, leading to flatulence. Immobilized spores of Aspergillus oryzae were grown for 5 days in calcium alginate gel beads, then harvested and employed in RFOs hydrolysis in batch mode, repeated batch and continuous mode in a fluidized bed reactor. Effective hydrolysis of 244.4 mg/60 ml was obtained after 6 h incubation. And in continuous mode 465.6 mg/100 ml was obtained at a flow rate of 25 ml/h. The use of immobilized A. oryzae cells for hydrolysis of RFOs is a promising solution to overcome flatulence and to increase the consumption of soy products.     

Hydrolysis of oligosaccharides in soybean products by Debaryomyces hansenii UFV-1 α-galactosidases

α-Galactosides are abundant sugars found in legumes such as soybean. Since humans and monogastric animals lack α-galactosidase in the digestive tract, they are unable to digest these sugars, which induce flatulence. The use of α-galactosidases is promising as a means to overcome this problem, and to increase the consumption of soy products. Immobilized α-galactosidase, derived from Debaryomyces hansenii UFV-1, exhibited an activity of 40 U per g of silica and an activity yield of 50%. The optimum pH of free and immobilized α-galactosidase was 5.0 and the optima temperatures were 60 and 80 °C, respectively. The soymilk stachyose was completely hydrolyzed by different enzyme forms after incubation for 4 h at 60 °C, while raffinose was reduced by 100%, 25% and 68% by free, immobilized enzymes and permeabilized cells, respectively. The soy molasses treatment with free enzyme for 6 h promoted reduction in stachyose and raffinose contents by 100% and 50%, respectively.     

Fermented<Emphasis Type="Italic"> Phaseolus vulgaris</Emphasis>: acceptability and intestinal effects

Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing countries. However, their consumption is limited by the flatulence problem, which occurs in the gut after their ingestion, owing to the presence of highly fermentable compounds, such as -galactosides, soluble dietary fibre, and resistant starch. It has been shown that natural fermentation reduces the content of these compounds by about 90%. In the present work, the effects of the consumption of unfermented and fermented beans (P. vulgaris) on the bowel habits (frequency and faecal volume) and on the main adverse intestinal symptoms usually associated with bean consumption were compared. This study was carried out for 28 days with ten women, whose age ranged between 25 and 40 years, eating 45 g of fermented-cooked and cooked beans for 7 days, with a 2-week break between the experimental periods. A sensorial evaluation with 51 panellists was performed revealing that 56% of the panel gave the fermented samples a score between 6 and 9, corresponding to slightly like it and really like it, respectively. The consumption of fermented beans significantly decreased the flatulence problem by 56.1%, the intestinal noises by 48% and the nausea by 80%. Abdominal bloating was reduced by 11%. It was concluded that the fermented and cooked beans were palatable and that the process could decrease the flatulence problem that is usually caused by the consumption of P. vulgaris by humans.