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Fructo-oligosaccharides from Urginea maritima
Carbohydrate Research, 1993Fructo-oligosaccharides from red squill (Urginea maritima) were isolated by precipitation with methanol, GPC on Biogel P2/P4, and reversed-phase HPLC. Structures of the tri- and tetra-saccharides were verified by the reductive cleavage method. A tetrasaccharide that contained both (2-->1)- and (2-->6)-linked beta-D-Fru f residues was isolated.
W, Praznik, T, Spies
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Fructo-oligosaccharides: Production, Purification and Potential Applications
Critical Reviews in Food Science and Nutrition, 2013The nutritional and therapeutic benefits of prebiotics have attracted the keen interest of consumers and food processing industry for their use as food ingredients. Fructo-oligosaccharides (FOS), new alternative sweeteners, constitute 1-kestose, nystose, and 1-beta-fructofuranosyl nystose produced from sucrose by the action of fructosyltransferase from
Vandana, Bali +3 more
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Effect of fructo‐oligosaccharides on intestinal microflora
Food / Nahrung, 1987AbstractFructo‐oligosaccharides are widely distributed in plants such as onions, asparagus, wheat etc., and obtained from sucrose by the action of fructosyltransferase. They are not hydrolyzed by human digestive enzymes, but are utilized by intestinal bacteria such as bifidobacteria. Bacteroides fragilis group, peptostreptococci and klebsiellae. In the
T, Mitsuoka, H, Hidaka, T, Eida
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Microbial Fructo-Oligosaccharides Derived from Agri-Food Waste
2023Nutrients-enriched diet is a vital need for the survival of living organisms, as it is shown by several research studies that the nutrient-deficient diet may cause many diseases, which can be manipulated with the adequate intake of different dietary substances.
Dikkala, Praveen Kumar +10 more
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Useful characteristics and commercial applications of fructo-oligosaccharides
Biochemical Society Transactions, 1991Introduction Fructo-oligosaccharides consist of several fructosyl residues linked to a terminal glucose moiety. They occur naturally in many plant species, such as onion, edible burdock, asparagus, wheat and so on. These fructo-oligosaccharides are commercially produced from sucrose by the transfructosylation reaction of an enzyme or from inulin by ...
H, Hidaka, M, Hirayama
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Cinnamate derivatives of fructo-oligosaccharides from Lindelofia stylosa
Carbohydrate Research, 2006Phytochemical investigation on the whole plants of Lindelofia stylosa (Kar. and Kir.) has led to the isolation of eight fructo-oligosaccharide cinnamate esters 1-8. Six new compounds 1, 2, and 5-8 were isolated from the butanol extract of the plant.
M Iqbal, Choudhary +4 more
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Fructo-oligosaccharides from the stems of Triticum aestivum
Carbohydrate Research, 1992Fructo-oligosaccharides, extracted with hot water from wheat stems before flowering, were fractionated by gel-permeation chromatography on Biogel P2. The tri-/tetra- and penta-saccharide fractions were purified by HPLC and analysed by the reductive cleavage method.
W, Praznik, T, Spies, A, Hofinger
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Fructo-oligosaccharide degradation in apple pulp matrix
Acta Alimentaria, 2011The degradation process of fructo-oligosaccharides (Raftilose® P95) has been studied in apple pulp matrix at 70–80 °C in pH range 2.7–3.3. Changes of sugar compositions have been analysed by an appropriate isocratic HPLC with differential refractive index detector for oligosaccharide determination.
Matusek, A. +3 more
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Fructo-oligosaccharide malabsorption: benefit for gastrointestinal functions
Current Opinion in Gastroenterology, 2000Fructo-oligosaccharides or inulin-type fructans are mixtures of oligomers that are composed primarily of beta-D-fructose monomers linked by beta2-1 osidic bonds. They are natural constituents of many edible plants. They resist digestion and are not absorbed in the upper part of the gastrointestinal tract, but they are fermented in the colon.
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Production and Characteristics of Fructo-Oligosaccharides
1993Fructo-oligosaccharides are short-chain fructans with a terminal or in-chain glucose moiety and are found in many plant species, such as onion, edible burdock, asparagus and others. A mixture of fructo-oligosaccharides, namely 1-kestose (GF2), nystose (GF3), and 1-fructofuranosylnystose (GF4), is commercially produced from sucrose through the ...
Masao HIRAYAMA +2 more
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