The Experts below are selected from a list of 306 Experts worldwide ranked by ideXlab platform

Ihab I Elhajj - One of the best experts on this subject based on the ideXlab platform.

Diane R Krieger - One of the best experts on this subject based on the ideXlab platform.

Ala I Sharara - One of the best experts on this subject based on the ideXlab platform.

Thomas Betsche - One of the best experts on this subject based on the ideXlab platform.

  • comparative effect of boiling and solid substrate fermentation using the tempeh fungus rhizopus oligosporus on the Flatulence potential of african yambean sphenostylis stenocarpa l seeds
    Food Chemistry, 2007
    Co-Authors: Marshall A Azeke, Barbara Fretzdorff, Hans Bueningpfaue, Thomas Betsche
    Abstract:

    The tropical African yambean (AYB, Sphenostylis stenocarpa L.) is a protein-rich underutilized African legume. The presence of the Flatulence- and diarrhoea-causing raffinose family oligosaccharides (RFO: raffinose, stachyose and verbascose) or α-galactosides has limited the food use of African yambean seeds. To reduce this limitation, non-traditional processing methods are required. Seeds of three varieties were (i) examined for the Flatulence- and diarrhoea-causing RFO and (ii) fermented with Rhizopus oligosporus for tempeh production. The traditional tempeh production process involved dehulling, soaking in water for 24 h, boiling in water for 30 min, inoculation and fermentation. In addition, the traditional tempeh procedure was modified by using 1% citric acid solution instead of water for soaking and cooking. Comparisons with traditionally cooked beans, which involved boiling in water for 4 h, were made. Boiling seeds for 4 h resulted in 8-30% reduction of total α-galactosides in the three varieties, while the traditional tempeh procedure resulted in an almost complete loss (98%) of the same (P < 0.05). The modified procedure resulted in a bacteria-free tempeh but α-galactoside reduction was 22-39%. Both tempeh production processes were clearly more effective than was traditional cooking in reducing the Flatulence potential of the AYB seeds.

Alan R Zinsmeister - One of the best experts on this subject based on the ideXlab platform.

  • a randomized controlled trial of a probiotic combination vsl 3 and placebo in irritable bowel syndrome with bloating
    Neurogastroenterology and Motility, 2005
    Co-Authors: M Vazquez I Roque, Michael Camilleri, Debra Stephens, Duane Burton, Kari Baxter, G M Thomforde, Alan R Zinsmeister
    Abstract:

    Abstract  Aim:  To evaluate the effects of a combination probiotic on symptoms and colonic transit in patients with irritable bowel syndrome (IBS) and significant bloating. Methods:  Forty-eight patients with Rome II IBS were randomized in a parallel group, double-blind design to placebo or VSL# 3 twice daily (31 patients received 4 weeks and 17 patients 8 weeks of treatment). Pre- and post-treatment colonic transit measurements were performed using scintigraphy with 111In charcoal. Symptoms were summarized as an average daily score for the entire period of treatment and separately for the first 4 weeks of treatment. Weekly satisfactory relief of abdominal bloating was assessed. Results:  Treatment with VSL# 3 was associated with reduced Flatulence over the entire treatment period (placebo 39.5 ± 2.6 vs VSL# 3 29.7 ± 2.6, P = 0.011); similarly, during the first 4 weeks of treatment, Flatulence scores were reduced (placebo 40.1 ± 2.5 vs VSL# 3 30.8 ± 2.5, P = 0.014). Proportions of responders for satisfactory relief of bloating, stool-related symptoms, abdominal pain and bloating scores were not different. Colonic transit was retarded with VSL# 3 relative to placebo (colon geometric center 2.27 ± 0.20 vs 2.83 ± 0.19, P = 0.05 respectively). Conclusion:  VSL# 3 reduces Flatulence scores and retards colonic transit without altering bowel function in patients with IBS and bloating.