1: J Nutr 1998 Jan;128(1):11-9
The bifidogenic nature of chicory inulin and its hydrolysis products.
Roberfroid MB, Van Loo JA, Gibson GR
Unite de Biochimie Toxicologique et Cancerologique, Department of Pharmaceutical
Sciences, Universite Catholique de Louvain, B1200 Brussels, Belgium.
Research data on the bifidogenic effect of beta(2-1)fructans, which at
present are commercialized in the U.S., Japan and Europe as food ingredients,
are presented. These food ingredients originate from two different sources.
Short-chain fructo-oligosaccharides are synthesized from sucrose and are
composed of GFn [n beta(2-1) linked fructose moieties bound to a glucose
molecule; 2 </= n </= 4]. The longer chain length molecule inulin
is extracted with hot water from chicory roots (Cichorium intybus) and
is also composed of GFn molecules (with 2 < n < 60). Oligofructose
is a partial hydrolysate of inulin and is composed of GFn and Fm molecules
(n and m indicate the number of fructose moieties with 2 </= n, m </=
7). All types of beta(2-1)fructans are well fermented by intestinal bacteria.
For a given chain length, there is no difference in fermentation rate between
GFn- and Fm-type beta-fructans. In vitro fermentation of inulin revealed
that molecules with a chain length (degree of polymerization or DP) > 10
are fermented on average half as quickly as molecules with a DP < 10.
All beta(2-1)fructans are bifidogenic and classified as biobiotics.
Publication Types:
Review
Review, tutorial
PMID: 9430596, UI: 98092493