We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Pectin From Kiwi Fruit Makes Prebiotic Superior To Inulin

May 23, 2010: 07:48 PM EST
Scientists in New Zealand have found that kiwi fruit pectin’s ability to increase certain good bacteria in the digestive tract makes it a better prebiotic than inulin and kiwi fruit fiber could be used as microencapsulation material or act as “bioactive packaging to deliver probiotic bacteria.” The researchers said re-solubilized monoK pectin tested the best against citrus pectin, guar gum and inulin. MonoK pectin was superior at increasing the adhesion of Lactobacillus rhamnosus and reducing adhesion of the harmful bacterium Salmonella typhimurium. Only inulin and citrus pectin enhanced the adhesion of Bifidobacterium bifidum, however. Kiwi pectin “may also provide edible packaging that can be tailored to deliver bioactives such as phytonutrients, vitamins or even pharmaceuticals directly to the gut,” the researchers said.
Shanthi G. Parkara, Emma L. Redgateb, Reginald Wibisonob, Xiaoxia Luoa, Eric T.H. Kohc and Roswitha Schröderb, "Gut health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides", Journal of Functional Foods, May 23, 2010, © Elsevier B.V.
New Zealand
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.