The challenges of implementing low fermentable oligo-, di-, mono-saccharides and polyol diet in India: An analysis of available data.

BACKGROUND: Low fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) diet is used in irritable bowel syndrome (IBS). However, data on the utility and challenges of implementing such a diet in India are scanty. Since dietary practices in India are different from other Asian and Western countries, the existing Indian data were analyzed. METHODS: This study attempted to analyze the existing Indian data on the frequency of vegetarianism, cereal (wheat vs. rice), milk/milk product consumption, and lactose malabsorption (LM). A 5-point scale (quiet easy, easy, moderately easy, not easy, difficult) for implementation of low FODMAP diet for IBS patients was proposed based on regional dietary diversity and LM in India. RESULTS: Our analysis showed that vegetarianism is high in India with regional differences in frequency. Similarly, there is regional variation in frequency of LM though it is quite high in most parts of India where data are available. While southern, eastern, and north-eastern [corrected] parts of the country have rice as the staple cereal, wheat is consumed more in other parts. We suggest that implementing a low FODMAP diet in north-eastern India may be most easy compared to northern India, where it may be most difficult. Implementing a low FODMAP diet in southern and eastern India may be easy, moderately easy in western India, and not easy in central India. CONCLUSIONS: The variation in the difficulty in implementing a low FODMAP diet in India may stem from the regional food preference and differences in vegetarianism, as well as frequency of LM.

Production and prebiotic properties of oligofructans from sugarcane juice fermentation by Bacillus subtilis TISTR 001.

Oligofructans are potential biological substances that due to their distinctive properties have a positive health-promoting effect. This research aimed to produce oligofructans using sugarcane juice fermentation with Bacillus subtilis TISTR 001 and to study the prebiotic properties in vitro. The results showed that the maximum total oligofructans in the form of free fructose was 2.57% (w/v) at the 84th hour of fermentation with 0.17 g/g reducing sugar and a production yield of 0.031 g/L/h and maximum levansucrase activity of 1.57 × 106 U/mL at that time. The oligofructans contained in the fermented juice had potential functional ingredients that exhibited prebiotic properties that could resist the digestion of enzymes in the gastrointestinal tract under in vitro conditions with digestion of only 6.92%. In addition, the fermented juice promoted the growth of prebiotics, especially Bifidobacterium bifidum TISTR 2129 and inhibited the growth of pathogens using both single culturing and co-culturing with probiotics.

Evaluación calórica y sensorial de una mezcla para helado formulado con inulina como sustituto parcial de grasa / Sensory and calorie evaluation of an ice cream mix, where inulin is incorporated as a partial substitute for fat

RESUMEN Se evaluó el aporte calórico, el contenido de grasa saturada y la aceptación sensorial de helados de vainilla formulados con inulina, como sustituto parcial de grasa saturada. Se formularon por triplicado cuatro mezclas para helados, en las cuales, se reemplazó parte de la grasa de palma (2, 3 y 4%) por inulina comercial. La grasa del tratamiento control, se formuló con 7% de grasa vegetal saturada. Para el reemplazo, se utilizó una relación 1:0,25 (grasa saturada:inulina). El aporte calórico, se calculó mediante la medición de energía bruta. El análisis sensorial, se realizó con 23 jueces consumidores habituales de helado. Se concluyó que en la formulación de helados de vainilla es posible reemplazar el 57,14% de grasa vegetal saturada por inulina sin que se afecten las propiedades sensoriales en el producto, logrando reducir en un 16%, el contenido calórico y, en 48,6%, el contenido de grasa saturada. Por lo tanto, la sustitución de grasa vegetal por inulina es una alternativa, que permite ofrecer en el mercado helados funcionales, con bajo contenido calórico, sin perder la palatabilidad, que hace a los helados un producto placentero para la gran mayoría de la población mundial.

ABSTRACT The caloric intake, saturated fat content and sensory acceptance of vanilla ice cream formulated with inulin as a partial substitute for saturated fat was evaluated. Ice cream mixtures by triplicate were formulated, and part of the palm fat (2, 3 and 4%) was replaced by commercial inulin. The fat of the control treatment was formulated with 7% vegetable fat. For the replacement of fat, a ratio of 1: 0.25 (fat: inulin) was used. The caloric intake was calculated by measuring gross energy. The sensory analysis was carried out with 23 habitual consumers judges of ice cream. It was concluded that in the formulation of vanilla ice cream is possible to replace 57.14% vegetable fat for inulin without affecting the sensory properties in the product, with this is possible to obtain 16% reduction in the caloric content and 48.6% in the content of saturated fat. Therefore, the replacement of vegetable fat by inulin is an alternative that allows offering functional ice cream with low caloric content, without losing the palatability that makes ice cream pleasant for most of the world population.

Clinical Efficacy of Oligofructans from Ophiopogon japonicus in Reducing Atopic Dermatitis Flare-ups in Caucasian Patients.

Atopic dermatitis is a chronic relapsing inflammatory skin disease affecting 15-20% children and 2-10% adults worldwide. Topical treatments include corticosteroids and calcineurin inhibitors, despite frequently observed adverse events such as skin atrophy, itching and burning sensations. Good alternatives that can prolong disease relief in between flare-ups are therefore needed. We conducted a randomized, single-blind, placebo-controlled, multicenter clinical trial in a Caucasian cohort of 90 children and 144 adults with mild-to-moderate atopic dermatitis that applied tested products twice daily for 60 days. A natural active from Ophiopogon japonicus, that improves atopic dermatitis symptoms in vivo, was successful in reducing the SCORing of Atopic Dermatitis (SCORAD), including erythema, pruritus and body surface area in both cohorts. The active also improved patient's quality of life and significantly reduced the number of patients relapsing compared to placebo. We conclude that this treatment could be an effective solution to help control the disease in between flare-ups.