Open access peer-reviewed Edited Volume

Oligosaccharides in Animal and Human Nutrition

László Babinszky

University of Debrecen

Dr. Babinszky is chairman of the World Conference of Innovative Animal Nutrition and Feeding. He is a member of the American Society of Animal Science and on the editorial board of the Acta Agriculturae Scandinavica, Journal of Animal Nutrition, Austin Food Sciences, EC Nutrition, SciTz Nutrition, and Food Science, Journal of Medical Chemistry and Toxicology.

Co-editors:

Péter Fülöp

University of Debrecen

Dr. Fülöp provides editorial work for various journals and he is a member of several scientific associations including the Hungarian Society for Endocrinology and Metabolism Member, Hungarian Association of Obesitology, and Exercise Therapy. Also, he serves as an Executive Committee Member of the Hungarian Atherosclerosis Association.

Veronika Halas

Kaposvár University

Since 2015, Dr. Halas is the leader of modelling working package of the Feed-a-Gene project funded by the European Union’s Horizon 2020 program. She has written more than 60 peer-reviewed publications both in English and Hungarian.

Covering

Natural and Synthetic Oligosaccharides Biochemical and Physiological Properties Animal Human Immunity Nutrition Microbiome Gut Morphology Non-Digestible Oligosaccharides Human Milk Chemical Analysis Methods Spectroscopy

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About the book

Oligosaccharides are generally defined as carbohydrates from 2 to 20 monomeric units long. Oligosaccharides have been dietary staples since antiquity but have received much less attention than other carbohydrates such as simple sugars or dietary fiber. Recently, interest in oligosaccharides has increased not only because of properties that include sweetening ability and fat replacement, but also because of resistance to digestion in the upper gastrointestinal tract and fermentation in the large bowel. Thus, some oligosaccharides have functional effects such as enhancement of a healthy gastrointestinal tract, improvement of glucose control, immune status and modulation of the metabolism of triglycerides. These oligosaccharides are the nondigestible oligosaccharides. These compounds are easily incorporated into processed animal feeds and human foods and hold much promise as functional ingredients in nutraceutical products. So far, there are a lot of scientific results about oligosaccharides both, in animal and human nutrition as well. However, these results are not sufficiently structured, and therefore, it is often difficult to understand the physiological relationships.

The aim of the planned book is to provide an overview on the different oligosaccharides in relation to their physiological effects and mode of action based on the latest scientific findings. This book presents the composition and chemical structures of carbohydrates present in diets and discusses their nutritive and anti-nutritive effects on digestion and absorption of nutrients in livestock and human subjects. The chemical analysis of oligosaccharides and their impact on the composition of microbiome, immune status and gene-expression will also be discussed in the book.

Publishing process

Book initiated and editor appointed

Date completed: July 3rd 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: September 22nd 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: December 11th 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: February 9th 2021

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About the editor

László Babinszky

University of Debrecen

László Babinszky is a full time professor of animal nutrition at University of Debrecen, at Department of Feed and Food Biotechnology in Hungary. From 1984 to 1985 he has worked at Agricultural University in Wageningen and in the Institute for Livestock Feeding and Nutrition in Lelystad (the Netherlands). From 1988 to 1992, he has worked in the Department of Animal Nutrition (Agricultural University in Wageningen). In 1992 he was awarded a PhD degree in animal nutrition from University of Wageningen. He has authored over 250 publications (papers, book chapters). He edited several books and 14 international conference proceedings. He is member of various committees e.g.: American Society of Animal Science (ASAS, USA); the editorial board of the Acta Agriculturae Scandinavica, Section A- Animal Science (Norway); KRMIVA, Journal of Animal Nutrition (Croatia), Austin Food Sciences (NJ, USA), E-Cronicon Nutrition (UK), SciTz Nutrition and Food Science (DE, USA), Journal of Medical Chemistry and Toxicology (NJ, USA). From 2015 he is chairman of World Conference of Innovative Animal Nutrition and Feeding (WIANF). He has graduated 6 PhD students and 20 Masters. He is currently supervisor for two PhD students. His main research areas are related to pig and poultry nutrition: elimination of harmful effects of heat stress by nutrition tools, energy- and polysaccharide metabolism in livestock, relationship between animal nutrition and quality of animal food products (meat). Application of the concept of “precision food production and traceability chain” in animal production.

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