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1/2016 vol. 66
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An Inulin-Enriched Soy Drink and Its Lowering Effect of Oxidized Low Density Lipoproteins in Healthy Volunteers
Algirdas Liutkevicius
,
 
Vilma Speiciene
,
 
Lina Vaiciulyte-Funk
,
 
Aldona Miezeliene
,
 
Gitana Alencikiene
,
 
Algis Abaravicius
,
 
Loreta Bagdonaite
,
 
Valerija Jablonskiene
,
 
Arvydas Kaminskas
 
 
 
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Publication date: 2016-03-31
 
 
Pol. J. Food Nutr. Sci. 2016;66(1):37-41
DOI: https://doi.org/10.1515/pjfns-2015-0056
 
 
Article (PDF)
Citations (6)
 
KEYWORDS
drink
soy protein isolate
prebiotic dietary fiber inulin
oxidized low density lipoproteins
 
ABSTRACT
Due to selection of appropriate ingredients and parameters, a microbiologically-safe drink enriched with soy protein isolate (SPI) and prebiotic dietary fiber inulin with high scores of acceptability was produced. The results of medical nutrition survey showed that on the 21 day of using drink the level of oxidized low density lipoproteins (LDL) significantly decreased while the other biochemical parameters of blood of healthy patients as compared to the control tests remained unchanged. As well there was no apparent impact on the intestinal microflora balance of recipients established.
 
CITATIONS (6):
1.
Recent progress in the use of functional foods for older adults: A narrative review
Anna Jędrusek‐Golińska, Danuta Górecka, Maciej Buchowski, Katarzyna Wieczorowska‐Tobis, Anna Gramza‐Michałowska, Krystyna Szymandera‐Buszka
Comprehensive Reviews in Food Science and Food Safety
 
CrossRef
 
 
2.
Technological benefits of inulin-type fructans application in gluten-free products – A review
Natalia Drabińska, Henryk Zieliński, Urszula Krupa-Kozak
Trends in Food Science & Technology
 
CrossRef
 
 
3.
Innovative approaches to the development of a new sour milk product
Irina Vlasenko, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, Vladyslav Palamarchuk
Potravinarstvo Slovak Journal of Food Sciences
 
CrossRef
 
 
4.
Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives
Tatiana Pimentel, de Torres, Santos dos, Vanessa Marcolino, Michele Rosset, Marciane Magnani
Food Bioscience
 
CrossRef
 
 
5.
Non-dairy prebiotics: Conceptual relevance with nutrigenomics and mechanistic understanding of the effects on human health
Rajni Devi, Eshita Sharma, Richa Thakur, Priyanka Lal, Awadhesh Kumar, Muhammad Altaf, Brajesh Singh, Rahul Tiwari, Milan Lal, Ravinder Kumar
Food Research International
 
CrossRef
 
 
6.
Utilization of Inulin as a Functional Ingredient in Food: Processing, Physicochemical Characteristics, Food Applications, and Future Research Directions
Ankan Kheto, Yograj Bist, Anchal Bhati, Samandeep Kaur, Yogesh Kumar, Rachna Sehrawat
Food Chemistry Advances
 
CrossRef
 
 
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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