References of "Delzenne, Nathalie"
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See detailCharacterization of fructans and dietary fibre profiles in raw and steamed vegetables
Kalala Bolokango, Gaetan ULiege; Kambashi Mutiaka, Bienvenu; Everaert, Nadia ULiege et al

in International Journal of Food Sciences & Nutrition (in press)

Dietary fiber (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural ... [more ▼]

Dietary fiber (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterized. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fiber (TDF), low- and high-molecular-weight soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were analyzed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP. [less ▲]

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See detailInterest of profiling the gut microbiota to evaluate the effect of dietary inulin on obesity-related metabolic disorders in humans: the FOOD4GUT intervention study
Hiel, Sophie; Rodriguez, Julie; Gianfrancesco, Marco ULiege et al

in Clinical Nutrition (2017), 36

Rationale: In the context of increased obesity rates in Europe, we launched the multidisciplinary project FOOD4GUT (funded by the Excellence Program of the Walloon Region, Belgium) which proposes an ... [more ▼]

Rationale: In the context of increased obesity rates in Europe, we launched the multidisciplinary project FOOD4GUT (funded by the Excellence Program of the Walloon Region, Belgium) which proposes an innovative nutritional approach – food and supplement intervention to increase inulin prebiotic intake – to control obesity and related metabolic disorders. We aim to examine whether a shift in the gut microbiota composition by prebiotic improves the obese phenotype. Methods: Placebo-controlled parallel study including 150 obese subjects (BMI > 30 kg ·m−2; 18– 65 years, recruited in three university hospitals in Belgium), with at least one of the following criteria: (pre-)diabetes, hypertension, dyslipidemia, and/or liver steatosis. The participants were randomly assigned to receive either 16 g/day of inulin (fibruline, Cosucra) or placebo (maltodextrin, Cargill) with dietary advice to increaseor not the consumption of vegetables rich in inulin type fructans intake for 3 months. Results: Recipes containing high amounts (around 15 g/day) of inulin were validated prior the start of the trial. So far, 31 patients were recruited in the St-Luc-UCL Hospital (age 51 ± 1.9; BMI 34.9 ± 0.8 kg/m2). The gut microbiota analysis before the intervention revealed that patients exhibiting a higher level of Bifidobacterium and Faecalibacterium, are associated with a low level of Lactobacillus, Blautia and Akkermansia muciniphila. Some bacteria such as Bilophila arenot discriminant. Conclusion: The first outcome data will be collected in May 2017, including blood parameters, anthropometric measurements, fibroscan and abdominal CT-scan. We expect differential biological response to the dietary intervention in view of the patient’s initial microbial profile. The results will be presented for the first time in the ESPEN congress in September 2017. [less ▲]

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See detailLe profil en fibres alimentaires de légume modifie leur fermentation intestinale et la production d’acides gras à chaine courte dans modèle in vitro humain
Kalala Bolokango, Gaetan ULiege; Kambashi Mutiaka, Bienvenu ULiege; Njeumen, Patrick et al

Poster (2016, December 01)

La modulation du microbiote intestinal induite par les fibres alimentaires (DF)a des conséquences positives sur la santé, notamment sur l’obésité et ses comorbidités. La nature et l’ampleur des ... [more ▼]

La modulation du microbiote intestinal induite par les fibres alimentaires (DF)a des conséquences positives sur la santé, notamment sur l’obésité et ses comorbidités. La nature et l’ampleur des changements dépendent du type de fibres.Les légumes sont des sources privilégiées de DF, certaines espèces et variétés fournissant davantage de DF solubles (SDF), d’autres étant plus riches en DF insolubles (IDF). Contrairement aux SDF, les IDF sont souvent considérées comme peu fermentescibles, ne contribuant que faiblement à une modulation de l’écophysiologie intestinale. En opposition à cette hypothèse, pour explorer si l’impact potentiel sur la santé intestinale des légumes varie suivant leur nature, des légumes présentant des teneurs et des profils en DF différents ont été comparés dans un modèle in vitro de fermentation colique. [less ▲]

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See detailImpact of cooking and species on intestinal fermentation patterns of vegetables in a humanized in vitro model of the gastro-intestinal tract
Kalala Bolokango, Gaetan ULiege; Kambashi Mutiaka, Bienvenu ULiege; Njeumen Lemotio, Georges Patrick ULiege et al

Poster (2016, June 21)

Obesity and associated pathologies have dramatic consequences on patients’lives as well as high societal costs. Because of the role of intestinal dysbiosis and microbiota make-up on the pathogenesis of ... [more ▼]

Obesity and associated pathologies have dramatic consequences on patients’lives as well as high societal costs. Because of the role of intestinal dysbiosis and microbiota make-up on the pathogenesis of obesity, several strategies such as eating prebiotics and dietary fibre supplements are being investigated to reshape the intestinal microbial communities of obese patients. Beyond supplement, dietary fibre is supplied through plant ingredients in the meals. In the framework of the multidisciplinary research project Food4Gut, the use of vegetables rich in specific targeted dietary fiber, namely fructans, is being scrutinized for its ability to induce positive changes in the intestinal ecophysiology. Because expected effect might differ according the content in dietary fibre and fructans, the soluble:insoluble ratio, as well as the cooking of the vegetables, the fermentation patterns of several vegetables are being investigated in an dual in vitro model combining enzymatic hydrolysis to an in vitro fermentation step using faecal inoculums from humans, to evaluate the performance of gut microbiota, modulation of metabolic functions. Six vegetables were sampled in triplicates (N=3) and steamed for 20 to 30 min.: Jerusalem artichoke, salsify, asparagus, pumpkin, fennel and swede. They were chosen because they display a variety of contents in fructans, soluble (SDF) and insoluble dietaryfibre (IDF). Steamed vegetable samplesand burgers from local fast food restaurants (negative control) were hydrolyzed in vitro why porcine pepsin and pancreatin to mimic digestion in the upper gut and indigested fiber residues were recover using a 6kDa dialysis membrane.Subsequently, in vitro fermentation is being run with independent fecal inoculums from obese and lean patients (N=4). Fermentation kinetics over 24h as well as short-chain fatty acid production and profiles will be compared according to the individual donor and the vegetable species and multivariate analysis will be used to explore the relationships between donor, vegetable species and composition and fermentation patterns. [less ▲]

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See detailRapport scientifique et technique final du projet HYDRASANTE
Boudry, Christelle ULiege; François, Emmanuelle ULiege; Nollevaux, Géraldine et al

Report (2013)

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See detailRapport scientifique et technique du projet HYDRASANTE (annee 3)
Boudry, Christelle ULiege; François, Emmanuelle ULiege; Nollevaux, Géraldine et al

Report (2013)

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See detailWill isomalto-oligosaccharides, a well-established functional food in Asia, break through the European and American market? The status of knowledge on these prebiotics
Goffin, Dorothée ULiege; Delzenne, Nathalie; Blecker, Christophe ULiege et al

in Critical Reviews in Food Science & Nutrition (2011)

This critical review article present the current state of knowledge on isomaltooligosaccharides, some well known functional oligosaccharides in Asia, to evaluate their potential as emergent prebiotics in ... [more ▼]

This critical review article present the current state of knowledge on isomaltooligosaccharides, some well known functional oligosaccharides in Asia, to evaluate their potential as emergent prebiotics in the American and European functional food market. It includes first a unique inventory of the different families of compounds which have been considered as IMO and their specific structure. A description of the different production methods including the involved enzymes and their specific activities, the substrates and the types of IMO produced. Considering the structural complexity of IMO products, specific characterization methods are described as well as purification methods which enable the riddance of digestible oligosaccharides. Finally an extensive review of their techno-functional and nutritional properties enables to place IMO inside the growing prebiotic market. This review is of a particular interest considering that IMO commercialization in America and Europe is a topical subject due to the recent submission, by Bioneutra INC. (Canada), of a novel food file to the UK Food Standards Agency as well as several patents for IMO production. [less ▲]

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See detailEstablishing a Belgian Nutrition Society (BNS): Filling The Void
Cani, Patrice; Clarys, Peter; Clinquart, Antoine ULiege et al

in Archives of Public Health (2009), 67

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