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Ladirat, S.E. (author), Schols, H.A. (author), Nauta, A. (author), Schoterman, M.H.C. (author), Schuren, F.H.J. (author), Gruppen, H. (author)
In order to elaborate on the impact of amoxicillin treatment on the in vitro fermentation of specific structures of galacto-oligosaccharides (GOS), GOS was fractionated based on its degree of polymerization (DP) and the fermentation of individual DPs was studied. Different DP fractions of GOS and different isomeric structure within a DP fraction...
article 2014
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Leijdekkers, A.G.M. (author), Aguirre, M. (author), Venema, K. (author), Bosch, G. (author), Gruppen, H. (author), Schols, H.A. (author)
The in vitro fermentation characteristics of different classes of sugar beet pectic oligosaccharides (SBPOS) were studied using human and pig fecal inocula. The SBPOS consisted mainly of partially acetylated rhamnogalacturonan oligosaccharides and partially methyl-esterified/acetylated homogalacturonan oligosaccharides. Some SBPOS contained an...
article 2014
document
Ladirat, S.E. (author), Schuren, F.H.J. (author), Schoterman, M.H.C. (author), Nauta, A. (author), Gruppen, H. (author), Schols, H.A. (author)
Prebiotics are considered to have potential to reduce disturbances in the gut microbiota induced by antibiotics. Results in literature are, however, not consistent. The current in vitro study conducted in a fermentation screening platform allowed to unambiguously compare the impact of galacto-oligosaccharides (GOS) on adult gut microbiota...
article 2014
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Ramasamy, U.S. (author), Venema, K. (author), Gruppen, H. (author), Schols, H.A. (author)
The aim of this study was to monitor cell wall polysaccharide (CWPs) utilization during fermentation by the human colonic microbiota in the TNO in vitro model of the colon (TIM-2). Chicory root pulp (CRP) and treated (ensiled) CRP (ECRP) containing four times more soluble pectin than CRP, were fermented in the model. After the adaptation phase...
article 2014
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Ramasamy, U.S. (author), Venema, K. (author), Schols, H.A. (author), Gruppen, H. (author)
The aim of this research was to study the in vitro fermentation of chicory root pulp (CRP) and ensiled CRP (ECRP) using human fecal inoculum. Analysis of carbohydrate levels in fermentation digests showed that 51% of all CRP carbohydrates were utilized after 24 h of fermentation. For ECRP, having the same cell wall polysaccharide composition as...
article 2014
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Ladirat, S.E. (author), Schoterman, M.H.C. (author), Rahaoui, H. (author), Mars, M. (author), Schuren, F.H.J. (author), Gruppen, H. (author), Nauta, A. (author), Schols, H.A. (author)
In the present double-blind, randomised, parallel intervention study, the effects of the intake of galacto-oligosaccharides (GOS) on the gut microbiota of twelve healthy adult subjects (aged 18-45 years with a normal BMI (18-25 kg/m2)) receiving amoxicillin (AMX) treatment were determined. All the subjects were treated with AMX (375 mg; three...
article 2014
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Helbig, A. (author), Silletti, E. (author), van Aken, G.A. (author), Oosterveld, A. (author), Minekus, M. (author), Hamer, R.J. (author), Gruppen, H. (author)
This study investigated the effect of gastric passage of protein stabilized emulsions, i.e., whey protein isolate (WPI) and lysozyme, under dynamic in vitro conditions on both the gastric and intestinal lipolysis. Emulsions were prepared at neutral pH to enable an opposite surface charge. Experiments were performed in a multi-compartmental...
article 2013
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Ladirat, S.E. (author), Schols, H.A. (author), Nauta, A. (author), Schoterman, M.H.C. (author), Keijser, B.J.F. (author), Montijn, R.C. (author), Gruppen, H. (author), Schuren, F.H.J. (author)
Antibiotic treatments can lead to a disruption of the human microbiota. In this in-vitro study, the impact of antibiotics on adult intestinal microbiota was monitored in a new high-throughput approach: a fermentation screening-platform was coupled with a phylogenetic microarray analysis (Intestinal-chip). Fecal inoculum from healthy adults was...
article 2013
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Meijerink, J. (author), Plastina, P. (author), Vincken, J.P. (author), Poland, M. (author), Attya, M. (author), Balvers, M. (author), Gruppen, H. (author), Gabriele, B. (author), Witkamp, R.F. (author)
Several mechanisms have been proposed for the positive health effects associated with dietary consumption of long-chain n-3 PUFA (n-3 LC-PUFA) including DHA (22 : 6n-3) and EPA (20 : 5n-3). After dietary intake, LC-PUFA are incorporated into membranes and can be converted to their corresponding N-acylethanolamines (NAE). However, little is known...
article 2011
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ter Haar, R. (author), Timmermans, J.W. (author), Slaghek, T.M. (author), van Dongen, F.E.M. (author), Schols, H.A. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Chemical derivatization is often applied to improve polysaccharide functionality. Primary hydroxyl groups in starch can, for example, be oxidized to aldehydes by using a 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-mediated reaction. The major part of the aldehydo groups is subsequently converted to carboxyl groups by NaOCl. The exact structure...
article 2010
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Appeldoorn, M.M. (author), Venema, D.P. (author), Peters, T.H.F. (author), Koenen, M.E. (author), Arts, I.C.W. (author), Vincken, J.-P. (author), Gruppen, H. (author), Keuer, J. (author), Hollman, P.C.H. (author), TNO Kwaliteit van Leven (author)
The vasorelaxing properties of chocolate and wine might relate to the presence of phenolic compounds. One of the potential mechanisms involved is stimulation of endothelial nitric oxide (NO) production, as NO is a major regulator of vasodilatation. This study aimed to develop an in vitro assay using the hybrid human endothelial cell line EA...
article 2009
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van Boxtel, E.L. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Ber e 1, a major allergen from Brazil nuts, is very stable to in vitro peptic digestion. As heat-induced denaturation may affect protein digestibility, the denaturation behaviour of Ber e 1 was investigated. The denaturation temperature of Ber e 1 varies from approximately 80-110 °C, depending on the pH. Upon heating above its denaturation...
article 2008
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van Boxtel, E.L. (author), van den Broek, L.A.M. (author), Koppelman, S.J. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Legumin proteins Ara h 3 from peanuts and glycinin from soybeans are increasingly described as important allergens. The stability of an allergen's IgE binding capacity towards heating and digestion is considered an important characteristic for food allergens. We investigated the effects of heating and digestion on the IgE binding of Ara h 3 and...
article 2008
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van Boxtel, E.L. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author), KvL (author)
This study was aimed at the determination of the pepsin-susceptible and pepsin-resistant epitopes in native and heat-treated Ara h 1, a major allergen from peanuts. Both the oligomeric structure and the trimeric structure of the allergen were investigated. Under the in vitro conditions applied, oligomeric Ara h 1, either unheated or preheated,...
article 2008
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van Boxtel, E.L. (author), van den Broek, L.A.M. (author), Koppelman, S.J. (author), Vincken, J.-P. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Mildly extracted peanut allergen Ara h 1 was previously reported to occur as an oligomeric complex. In this paper we describe how the protein in this oligomeric complex interacts noncovalently with phenolic compounds of the proanthocyanidin type. These interactions are being disrupted during anion exchange chromatography, resulting in the...
article 2007
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van Boxtel, E.L. (author), van Beers, M.M.C. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
Ara h 1, a major peanut allergen, is known as a stable trimeric protein. Nevertheless, upon purification of native Ara h 1 from peanuts using only size exclusion chromatography, the allergen appeared to exist in an oligomeric structure, rather than as a trimeric structure. The oligomeric structure was independent of the salt concentration...
article 2006
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van Boxtel, E.L. (author), van Koningsveld, G.A. (author), Koppelman, S.J. (author), van den Broek, L.A.M. (author), Voragen, A.G.J. (author), Gruppen, H. (author), TNO Kwaliteit van Leven (author)
A new, fast, large-scale purification method for Ber e 1, the major allergen from Brazil nuts, using expanded bed adsorption (EBA) chromatography, is presented. Using EBA, crude extracts can be applied to a fluidized column, which allows the unhindered passage of particulate impurities, thereby avoiding time-consuming centrifugation or...
article 2006
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Pouvreau, L. (author), Gruppen, H. (author), van Koningsveld, G. (author), van den Broek, L.A.M. (author), Voragen, A.G.J. (author), TNO Voeding (author)
The thermal unfolding of potato serine protease inhibitor (PSPI), the most abundant protease inhibitor group in potato tuber, was measured using far UV CD spectroscopy, fluorescence spectroscopy, and DSC. The results indicate that the thermal as well as the guanidinium-induced unfolding of PSPI occurs via a non-two-state mechanism in which at...
article 2005
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O'Kane, F.E. (author), Vereijken, J.M. (author), Gruppen, H. (author), van Boekel, M.A.J.S. (author), TNO Kwaliteit van Leven (author)
Protein isolates were extracted from 5 pea (Pisum) cultivars and their gelation behaviors were compared at pH 7.6. Gel formation and development was monitored via constant oscillation dynamic measurements. The standard heating and cooling rate was 1.0°C/min, but samples were also heated at 0.5°C (and cooled at 1.0°C/min) and others were heated...
article 2005
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O'Kane, F.E. (author), Happe, R.P. (author), Vereijken, J.M. (author), Gruppen, H. (author), van Boekel, M.A.J.S. (author), TNO Voeding (author)
Gel network formation of pea legumin (8.4% on a protein basis, pH 7.6) was monitored via dynamic rheological measurements. Gelation was performed in the absence and presence of the thiol-blocking reagent N-ethylmaleimide, at different rates of heating and cooling. Overall, it was shown that pea legumin gel formation was not effected by changes...
article 2004
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