Fructooligosaccharides

ROBERFROID M B (1996) Functional effects of food components and the gastrointestinal system chicory fructooligosaccharides. Nutr Rev. 54 S38-42. 

FAHEY G c Jr (2002a) Supplemental fructooligosaccharides andmannanoUgosaccharides influence immune function, ileal and total tract nutrient digestibilities, microbial populations and concentrations of protein catabolites in the large bowel of dogs. J Nutr 132 980-9. 

Fructooligosaccharides Polymers of fructose that reach the colon undigested and are broken down there to short-chain fatty acids by bacterial enzymes. 

Perin S., Grill J.P. and Schneider F. (2000). Effects of fructooligosaccharides and their... 

B. C. Tungland, Fructooligosaccharides and other fructans, in G. Eggleston and G. L. Cote, (Eds.), Oligosaccharides in Food and Agriculture, ACS Symp. Ser., Vol. 849, American Chemical Society, Washington, DC. 

J. W. Yun and S. K. Song, Enzymatic production of fructooligosaccharides from sucrose, in C. Bucke, (Ed.), Methods in Biotechnology—Carbohydrate Biotechnology Protocols, Humana Press, New Jersey, 1999, pp. 141-151. 

Fructooligosaccharides (FOS) are ((32-1) fructose oligomers bound to glucose at the non-reducing end industrially produced from sucrose by fructosyltransferases (sucrose 1-fructosyl transferases EC 2.4.1.9).128... 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

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

In the field of food additives, several sucrose derivatives have found applications.18 The use of sucrose itself as a food ingredient on account of its sweet taste and its properties as a bulking agent is not detailed here. Some fructooligosaccharides having a DP of 5-10 have been shown to be bifidogenic, and are used as food additives (Scheme 47).227,246 Also, most of the modified... 

J. M. Garcia Fernandez, A. Gadelle, and J. Defaye, Difructose dianhydrides from sucrose and fructooligosaccharides and their use as building blocks for the preparation of amphiphiles, liquid crystals and polymers, Carbohydr. Res., 265 (1994) 249-269. 

Ammerman, E., Quarles, C. and Twining, P. (1988) Broiler response to the addition of dietary fructooligosaccharides. Poultry Science 67 (Suppl 1), 46. 

Hidaka, H., Hirayama, M. and Yamada, K. (1991) Fructooligosaccharides enzymatic preparations and biofunctions. Journal of Carbohydrate Chemistry 10, 509-522. 

Waldroup, A.L., Skinner, J.T., Hierholzer, R.E. and Waldroup, P.W. (1993) An evaluation of fructooligosaccharide in diets for broiler chickens and effects on Salmonellae contamination of carcasses. Poultry Science 72, 643-650. 

A detailed characterization of the physical and chemical properties of (1) chicory inulin, (2) a high-DP fraction of inulin, and (3) fructooligosaccharides (oligofructose) is presented in Table 5.6. A similar assessment for Jerusalem artichoke inulin is not currently available. Due to the lower average degree of polymerization of Jerusalem artichoke inulin, the properties will differ somewhat from those for chicory. As the percent inulin in water increases (Table 5.7), the viscosity increases, which affects the physical properties of the product in which it is an ingredient. 

The concentration of short-chain fructooligosaccharides in foods is of interest in that they comprise part of the total dietary fiber. The standard Asssociation of Official Analytical Chemists (AOAC) method for dietary fiber does not measure short-chain fructooligosaccharides due to their ethanol solubility however, several alternative methods have been developed (Hoebregs, 1997 McCleary et al., 2000 Ouame et al., 1997 Simonovska, 2000 Zuleta and Sambucetti, 2001). 

FIGURE 5.3 Flow diagram for the extraction and fractionation of Jerusalem artichoke inulin into various products (a composite of work by Aravina etal., 2001 Barta, 1993 Jietal., 2002 Vogel, 1993). Abbreviations dp = degree of polymerization scFOC = short-chain fructooligosaccharides. 

Campbell, J.M., Selected fructooligosaccharide (1-ketose, nystose, and lF-beta-fructofuranosylnystose) composition of foods and feeds, J. Agric. Food Chem., 45, 3076-3082, 1997. 

Engels, D., Alireza, H.B., Kunz, M., Mattes, R., Munir, M., and Vogel, M., Modified Streptococcus Gene ftf and Fructosyltransferase and Their Use in Preparation of Inulin, Fructooligosaccharides, and Difructose Dianhydride for Use in Food and Feed, WO Patent 2002050257, 2002. 

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