Fructans inulin

Degree of polymerization distribution of a plant fructan (inulin) at increasing physiological age of the source remarkable performance of S-200 in the low dp range degree of polymerization distribution obtained from bad (P-6) and good (S-200 / P-6) resolution of high dp components... 

International classification C08B37/00, C12N9/96, C12N11/10 The invention relates to an auxiliary substance to accompany an active substance, such as a pharmacon. The auxiliary substance has a stabilizing action and a positive influence on the bioavailability of the active substance within pharmaceutical preparations. The auxiliary substance is based on a fructan (inulin of degree of polymerization (DP) over 6), obtained from Jerusalem artichoke or other sources. 

There are five classes of fructans inulin, levan, mixed levan, inulin neoseries, and levan neoseries [26]. Inulin is a linear polysaccharide composed of (2-l)-P-D-fructosyl units (Figure 2.5a). Levan is a linear polysaccharide composed of (2-6)-P-D-fructosyl units (Figure 2.5b). Mixed levan is a branched polysaccharide composed of (2-1) and (2-6)-P-D-fructosyl units. Inulin neoseries is a linear polysaccharide composed of two inulin polymers that are connected together by a sucrose molecule. Levan neoseries is a linear polysaccharide composed of two levan polymers linked together by the glucose unit of the sucrose molecule. The type of fructan produced varies with plant species. For example, plants such as chicory (Cichorium intybus) and Jerusalem artichoke (Helianthus tuberosus) in the Asteraceae family produce inulin. Plants in the Liliaceae family such as garlic (Allium sativum) produce inulin neoseries. Plants in the Poaceae family such as wheat (Triticum spp.), barley (Hordeum vulgare), and oats (Avena sativa) produce mixed levan or levan neoseries. 

Fructans, inulin, and FOS have food ingredient status in most countries and are recognized as GRAS ingredients in the United States. In general, fructans have a bland neutral taste with no off-flavor or aftertaste [27,30]. Fructans are used in a wide range of food products such as bakery products, breakfast cereals, drinks, and dairy products. Fructans are heat labile and will break down under low pH [30,31]. 

The plant fructans are of two main types, the linear P2,6-fructans (levans) and the linear P2,l-fructans (inulins). A third class contains both types of linkage and is highly branched. Bacterial levans, by contrast, are mostly composed of a predominance of P2,6 sequences with P2,l branches at rather less frequent intervals than in the branched fructans of plants. Whereas bacterial levans have molecular weights often in excess of one million daltons, the plant fructans seldom reach one-hundreth of this size. 

There are essentially two kinds of fructans, inulin and levan. Both are found in plants and are produced extracellularly by certain species of bacteria. 

This makes up about 80% of the grain and is the starchy component comprising mainly carbohydrates including resistant starch and oligosaccharides such as fructans, inulin, and oligofructose. These behave in a similar manner to soluble NSP within the gut. The endosperm also contains B vitamins, in particular riboflavin and pantothenic acid, and some protein. 

Nanocomposite bioreactors for the synthesis of poly-(2-1 )-fructan (inulin) from sucrose by inulinsucrase (fructosyltransferase, FTF) in the presence of epoxy-reactive nanoparticles. (Scheme adapted from Hicke etal., 2006.)... 

Bio-Gel P-6 and a combined system of P-6/S-200 were utilized for investigations of inulin-type /3(2- l)-linked nb fructans. With a flow rate of 0.33 mP min, each separation of a sample volume of 1 ml of a 20- to 30-mg/ml concentrated solution typically lasted 20 hr, i.e., one run per day. Both systems (P-6 and P-6/S-200) maintained stability for approximately 1 year, equivalent to approximately 100 runs. 

The biosynthesis and degradation of fructans by microbial organisms has been reviewed in detail recently.35 Additionally, a review of the production of di-D-fructose dianhydrides from inulin and levan by enzymes has been published in Japanese.36 This account is therefore limited to a general overview. 

Two extracellular D-fructans, (2- 6)-linked S-D-fructofuranan or levan and the less common corresponding (2 l)-linked polysaccharide, of the inulin type, are elaborated by different bacteria. These polysaccharides are formed from sucrose by the action of sucrose fructosyltransferases. Terminal )S-D-fructofuranosyl groups are present in some bacterial heteropolysacchar-... 

The idea that inulin-type fructans are fermented by bacteria colonising the large bowel is supported by many in vitro (both analytic and microbiological) and in vivo studies, which, in addition, confirm the production of lactic and short-chain carboxylic acids as end products of the fermentation (Tanner, 2005). Furthermore, it was shown inhuman in vivo studies that this fermentation leads to the selective stimulation of growth of the bifidobacteria population, making inulin-type fructans the prototypes of prebiotics (Roberfroid, 1997 Roberfroid, 2001). 

Polymers of D-fructose are important carbohydrate reserves in a number of plants. Inulins and levans are two major types that differ in structure. D-Fructans require only relatively mild conditions for their hydrolysis, for example, levan was qualitatively hydrolyzed by hot, dilute, aqueous oxalic acid. Permethylated fructans could be hydrolyzed with 2 M CF3CO2H for 30 min at 60°. Fructan oligosaccharides were hydrolyzed in dilute sulfuric acid (pH 2) at 70 (see Ref. 53) or 95° (0.1 M). D-Fructans from timothy haplocorm (where they comprise 63% of the water-soluble carbohydrates) could be hydrolyzed with 0.01 M hydrochloric acid at 98°. 

Structure. The nmr spectra, shown in Figure 2, indicates that essentially all fructose molecules in the polymers are in the same conformation. In Table I, nmr peaks from fructan are compared to peaks from known inulin 0-(l->2) linked) and bacterial levan (P-(2->6) linked). Data clearly show the fructan to be of the p-(2- 6) type (27). (Sec Table II.)... 

This enzyme [EC 3.2.1.7], also referred to as 2,l-j8-o-fructan fructanohydrolase and inulase, catalyzes the en-dohydrolysis of 2,l-j8-D-fructosidic linkages in inulin. 

Fructans are polysaccharides composed of o-fructofuranose units. They are important in short-term energy reserves for grasses and some plants. Inulin, found in dahlias, and levans from grasses are examples of fructans. Levans are short linear polysaccharides composed of (3 2 1 linked fructose units as illustrated in structure 9.21. 

The presence or absence of enhancing and/or interfering substances (e.g., inulin-type fructans, fructooligosaccharides, phytates, excipients, medications)... 

Inulinase (2— l)-/8-D-fructan fructanohydrolase, inulase hydrolysis of (2— l)-/3-D-ffuctosyl links in inulin... 

Beylot, M. 2005. Effects of inulin-type fructans on lipid metabolism in man and in animal models. Br. J. Nutr. 93(Suppl. 1), S163-S168. 

In water, inulin undergoes reversion from a more soluble to a less soluble form, in the manner of retrograding starch (Whistler and Smart, 1953) it is slightly soluble in organic solvents. Fructans are easily hydrolyzed by acid. Levan is the branched isomer of inulin. 

Inulin was identified as a major (5.9%) component of the roots of E. angustifolia (Heyl and Stanley, 1914). Giger et al. (1989) noted that polymerization of fructans occurred over the course of winter as observed by the reduction in fructose from October and May. The rate of polymerization was faster in E. purpurea than E. angustifolia, suggesting that other polysaccharides may develop in a similar manner. Additional research is needed to identify the effects of harvest time on polysaccharide composition. 

The term inulin first appeared in the literature in 1818 (Thomson, 1818), predating the discovery of fructose by about 30 years. It was ascribed to a substance, first isolated from elecampagne (Inula helenium L.) in 1804 (Rose, 1804). Jerusalem artichoke was first recorded as a source of inulin in around 1870. The actual linear structure of the molecule was not elucidated until the 1950s, and the small degree of branching that can occur only in the mid-1990s (De Leenheer and Hoebregs, 1994). As a polymer of fructose, inulin is classified as a fructan of which there are several types... 

In addition to its limited role as a storage form of carbon, inulin is thought to be more widely involved in membrane protection during dehydration of many species (Vereyken et al 2003). The interaction of inulin with membrane lipids in a model system was found to be chain length dependent. Inulin-type fructans had a more pronounced interaction with the membrane lipids than... 

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