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Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model

Overview of attention for article published in International Journal of Food Sciences & Nutrition, April 2017
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Title
Prebiotic evaluation of red seaweed (Kappaphycus alvarezii) using in vitro colon model
Published in
International Journal of Food Sciences & Nutrition, April 2017
DOI 10.1080/09637486.2017.1309522
Pubmed ID
Authors

Dayang Marshitah Bajury, Muhamad Hanif Rawi, Iqbal Hakim Sazali, Aminah Abdullah, Shahrul Razid Sarbini

Abstract

Red seaweed (Kappaphycus alvarezii) cultivated from Sabah (RSS) and Langkawi (RSL) were digested using in vitro mouth, gastric and duodenal model. The digested seaweed then fermented in a pH-controlled batch culture system inoculated with human faeces to mimic the distal colon. Bacterial enumeration were monitored using fluorescent in situ hybridisation, and the fermentation end products, the short chain fatty acids (SCFA), were analysed using HPLC. Both RSS and RSL showed significant increase of Bifidobacterium sp.; from log10 7.96 at 0 h to log10 8.72 at 24 h, and from log10 7.96 at 0 h to log10 8.60 at 24 h, respectively, and shows no significant difference when compared to the Bifidobacterium sp. count at 24 h of inulin fermentation. Both seaweeds also showed significant increase in total SCFA production, particularly acetate and propionate. Overall, this data suggested that K. alvarezii might have the potential as a prebiotic ingredient.

X Demographics

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The data shown below were collected from the profiles of 5 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 75 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 75 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 11 15%
Researcher 7 9%
Student > Doctoral Student 5 7%
Student > Bachelor 3 4%
Other 3 4%
Other 13 17%
Unknown 33 44%
Readers by discipline Count As %
Agricultural and Biological Sciences 20 27%
Biochemistry, Genetics and Molecular Biology 9 12%
Engineering 4 5%
Business, Management and Accounting 1 1%
Nursing and Health Professions 1 1%
Other 5 7%
Unknown 35 47%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 14 April 2017.
All research outputs
#15,173,117
of 25,382,440 outputs
Outputs from International Journal of Food Sciences & Nutrition
#720
of 1,201 outputs
Outputs of similar age
#170,549
of 324,855 outputs
Outputs of similar age from International Journal of Food Sciences & Nutrition
#11
of 18 outputs
Altmetric has tracked 25,382,440 research outputs across all sources so far. This one is in the 38th percentile – i.e., 38% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,201 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 14.3. This one is in the 38th percentile – i.e., 38% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 324,855 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 45th percentile – i.e., 45% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 18 others from the same source and published within six weeks on either side of this one. This one is in the 38th percentile – i.e., 38% of its contemporaries scored the same or lower than it.