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Recent Trends in Fructooligosaccharides Production
Recent Patents on Food, Nutrition & Agriculture, 2009Prebiotics are food ingredients that promote host health beneficially due to their effect over the growth and activity of probiotic bacterial species. Prebiotic properties have been demonstrated for inulin-type fructans, galactoolicosaccharides and lactulose.
Felipe, Guío +3 more
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Gastrointestinal Effects of Fructooligosaccharides
1997Fructooligosaccharides (FOS) consist of a glucose (G) unit joined by an (αl-β2) linkage to 2 or more fructose (Fn) units, where n is the number of fructose units. Fructose units are joined to one another by a β(2–1) linkage. Structures for three common FOS are shown in Fig. 1.
Y, Tashiro +2 more
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HPTLC-densitometry quantification of fructooligosaccharides from inulin hydrolysate
International Journal of Biological Macromolecules, 2021The objective of present research was to develop an easy, precise and accurate HPTLC densitometry method for quantification of fructooligosaccharides (FOSs) from inulin hydrolysate. The chromatographic separation of FOSs was performed on pre-coated silica gel (60, F254) TLC plates using a mobile phase (butanol:ethanol:water, 60:24:16), and densitometry
R S, Singh +3 more
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The Metabolism of Fructooligosaccharides and Fructooligosaccharide-Related Compounds in Plants
Food Reviews International, 2010Fructooligosaccharides are the most studied prebiotics. They are fructose oligomers linked to glucose and/or fructose molecules that contain up to ten sugar moieties. Fructooligosaccharides have both functional (physiologically beneficial to health) and technological properties.
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Novel physiological function of fructooligosaccharides
BioFactors, 2004AbstractTwo key properties of short chain fructooligosaccharides (sc‐FOS) which lead to physiological functions are indigestibility in the small intestine and fermentability in the colon. Sc‐FOS is converted into short chain fatty acids (SCFAs) by intestinal bacteria in the colon and absorbed.
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Production of fructooligosaccharides byFusarium oxysporum
Biotechnology Letters, 1994Production of s-fructosidases during growht of several fungi has been studied.F. oxysporum was found to produce fructosyltransferase and invertase in sufficient quantities to allow further studies of the differences in specificity of the two enzymes.
V. Patel, G. Saunders, C. Bucke
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Dietary fructooligosaccharides and potential benefits on health
Journal of Physiology and Biochemistry, 2009Fructooligosaccharides (FOS) are oligosaccharides that occur naturally in plants such as onion, chicory, garlic, asparagus, banana, artichoke, among many others. They are composed of linear chains of fructose units, linked by beta (2-1) bonds. The number of fructose units ranges from 2 to 60 and often terminate in a glucose unit.
M, Sabater-Molina +3 more
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Enzymatic Trends of Fructooligosaccharides Production by Microorganisms
Applied Biochemistry and Biotechnology, 2013Fructooligosaccharides are influential prebiotics that affect various physiological functions in such a way that they promote positive impact to health. They occur naturally in many fruits and vegetables in trace amounts. However, they are mainly produced commercially by the reaction of microbial enzymes with di- or polysaccharides, such as sucrose or ...
Mohd Anis, Ganaie +2 more
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Chicory fructooligosaccharides and the gastrointestinal tract
Nutrition, 2000Study. Am J Clin Nutr 1996;63:306 18. McCaddon A, Davies G, Hudson P, et al. Total serum homocysteine in senile dementia of the Alzheimer’s type. Int J Geriatr Psychiatry 1998;13:235 19. Blijhan GH. Homocysteine metabolism 2nd international conference. Neth J Med 1998;52(suppl):S1 20. Miller JW, Green R, Allen LH, Mungas DM, Haan MN.
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Identification of Fructooligosaccharides in Different Banana Cultivars
Journal of Agricultural and Food Chemistry, 2008Banana has been currently indicated as a good source of fructooligosaccharides (FOS), which are considered to be functional components of foods. However, significant differences in their amounts in bananas have been observed in the literature. This work aims to identify and quantify FOS during ripening in different banana cultivars belonging to the ...
Roberta Ghedini, Der Agopian +4 more
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