Results 11 to 20 of about 7,223 (224)
Biotechnological production and application of fructooligosaccharides [PDF]
Critical Reviews in Biotechnology, 2014 Currently, prebiotics are all carbohydrates of relatively short chain length. One important group is the fructooligosaccharides (FOS), a special kind of prebiotic associated to the selective stimulation of the activity of certain groups of colonic bacteria.
Flores-Maltos, D. A. +5 more
openaire +4 more sources
Synthesis of Fructooligosaccharides from Sucrose Using Inulinase from Kluyveromyces marxianus
Food Technology and Biotechnology, 2007 Fructooligosaccharides (FOS) from sucrose, new alternative sweeteners with functional properties, also called soluble fibers, have a number of desirable characteristics such as low calories, no cariogenicity, and safety for diabetics and Bifidus ...
Francisco Maugeri, Andrelina M.P. Santos
doaj +3 more sources
Production of Fructooligosaccharides from Inulin by Endoinulinases and Their Prebiotic Potential
Food Technology and Biotechnology, 2010 The production and applications of food-grade oligosaccharides are increasing rapidly. Amongst them, fructooligosaccharides represent one of their major classes in terms of production.
Rupinder P. Singh, Ram S. Singh
doaj +3 more sources
Jurnal Veteriner, 2017 Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically.
Raden Haryo Bimo Setiarto +2 more
doaj +2 more sources
Fructooligosaccharides (FOSs): A Condensed Overview
CompoundsFOSs are short-chain fructose-based oligosaccharides with notable functional and health benefits. Naturally present in various fruits and vegetables, FOSs are primarily produced enzymatically or microbially from sucrose or long-chain fructans, namely ...
Pedro Fernandes
doaj +2 more sources
Further Study on Fructooligosaccharides ofRhodobryum ontariense
Cryptogamie, Bryologie, 2012 Abstract The identification of nystose and 1F-s-fructofuranosylnystose in the oligosaccharide-rich fraction of the moss Rhodobryum ontariense (Kindb.) Kindb. (Bryaceae) by thin layer chromatography and high pressure chromatography with anion exchange-pulsed amperometric detector is discussed.
Pejin, Boris +3 more
openaire +4 more sources
Characterization of fructooligosaccharide metabolism and fructooligosaccharide-degrading enzymes in human commensal butyrate producers [PDF]
Gut Microbes, 2021 Butyrate produced by gut microbiota has multiple beneficial effects on host health, and oligosaccharides derived from host diets and glycans originating from host mucus are major sources of its production. A significant reduction of butyrate-producing bacteria has been reported in patients with inflammatory bowel diseases and colorectal cancers ...
Hiroki Tanno +8 more
openaire +3 more sources
Fructooligosaccharide production by Penicillium expansum [PDF]
Biotechnology Letters, 2010 Fructooligosaccharides (FOS) production by Penicillium expansum was evaluated. In a first stage, the best conditions for P. expansum growth and sporulation were established with potato/dextrose/agar being the most suitable medium at between 22 and 25 degrees C, giving good growth and good sporulation.
Prata, Margarida Barros +3 more
openaire +3 more sources
Biochemical and Biophysical Research Communications, 2022 Butyrate producing bacteria are one of the major components of the human gut microbiota. Their major metabolite, butyrate, has several beneficial properties for host health. Fructooligosaccharides (FOSs) are well documented prebiotics and are hydrolyzed by intracellular glycoside hydrolase family 32 (GH32) enzyme in several butyrate producers, whereas ...
Akihito Endo +4 more
openaire +2 more sources
Fructooligosaccharides: A comprehensive review
Journal of Ayurvedic and Herbal Medicine, 2021 Fructooligosaccharides (composed of short fructose chains) are useful for a variety of purposes. They are a type of carbohydrate known as oligosaccharides. Nowadays, people around the world are much more health-conscious and expect the food they consume to be tasty, safe as well as healthy.
Monika Kherade +3 more
openaire +1 more source