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Fructooligosaccharide

February 15, 2024

Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups.[unreliable source?][1] It occurs naturally, and its commercial use emerged in the 1980s in response to demand for healthier and calorie-reduced foods.

Fructooligosaccharide structure

Chemistry edit

Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.

FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2→1) bonds with a terminal α(1→2) linked D-glucose. The degree of polymerization of inulin ranges from 10 to 60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu–Frun (abbrev. GFn) and Frum (Fm), with n and m ranging from 1 to 7. This process also occurs to some extent in nature, and these oligosaccharides can be found in a large number of plants, especially in Jerusalem artichoke, chicory and the blue agave plant. The main components of commercial products are kestose (GF2), nystose (GF3), fructosylnystose (GF4), bifurcose (GF3), inulobiose (F2), inulotriose (F3), and inulotetraose (F4).

The second class of FOS is prepared by the transfructosylation action of a β-fructosidase of Aspergillus niger or Aspergillus [2] on sucrose. The resulting mixture has the general formula of GFn, with n ranging from 1 to 5. Contrary to the inulin-derived FOS, not only is there β(1→2) binding but other linkages do occur, however, in limited numbers.[3]

Because of the configuration of their glycosidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, while contributing to the dietary fiber fraction of the diet. Fructooligosaccharides are more soluble than inulins and are, therefore, sometimes used as an additive to yogurt and other (dairy) products. Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.

Food sources edit

FOS is extracted from the blue agave plant as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jícama, and leeks. Some grains and cereals, such as wheat and barley, also contain FOS.[4] The Jerusalem artichoke and its relative yacón together with the blue agave plant have been found to have the highest concentrations of FOS of cultured plants.[5]

Health benefits edit

FOS has been a popular sweetener in Japan and Korea for many years,[6] even before 1990, when the Japanese government installed a "Functionalized Food Study Committee" of 22 experts to start to regulate "special nutrition foods or functional foods" that contain the categories of fortified foods (e.g., vitamin-fortified wheat flour),[7][unreliable source?] and is now becoming increasingly popular in Western cultures for its prebiotic effects. FOS serves as a substrate for microflora in the large intestine, increasing the overall gastrointestinal tract health. It has also been proposed as a supplement for treating yeast infections.[8]

Several studies have found that FOS and inulin promote calcium absorption in both the animal and the human gut.[9][10] The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.

FOS can be considered a small dietary fibre with (like all types of fibre) low caloric value. The fermentation of FOS results in the production of gases and short chain fatty acids. The latter provide some energy to the body.

Side-effects edit

All inulin-type prebiotics, including FOS, are generally thought to stimulate the growth of Bifidobacteria species. Bifidobacteria are considered beneficial bacteria. This effect has not been uniformly found in all studies, either for bifidobacteria or for other gut organisms.[11][unreliable source?] FOS are also fermented by numerous bacterial species in the intestine, including Klebsiella, E. coli[12] and many Clostridium species, which can be pathogenic in the gut. These species are responsible mainly for the gas formation (hydrogen and carbon dioxide), which results after ingestion of FOS[citation needed]. Studies have shown that up to 20 grams/day is well tolerated.[13]

Regulation edit

US FDA regulation edit

FOS is classified as generally recognized as safe (GRAS).[14]

NZ FSANZ regulation edit

The Food Safety Authority warned parents of babies that a major European baby-formula brand made in New Zealand does not comply with local regulations (because it contains fructo-oligosaccharides (FOS)), and urged them to stop using it.[15]

EU regulation edit

FOS use has been approved in the European Union; allowing addition of FOS in restricted amounts to baby formula (for babies up to 6 months) and follow-on formula (for babies between 6 and 12 months). Infant and follow-on formula products containing FOS have been sold in the EU since 1999.[15]

Canadian regulations edit

FOS is currently not approved for use in baby formula.[16]

See also edit

References edit

  1. ^ [unreliable source?] Joseph O'Neill (1 June 2008). . Archived from the original on 29 July 2012. Retrieved 14 July 2012.
  2. ^ Lorenzoni, André S. G.; Aydos, Luiza F.; Klein, Manuela P.; Rodrigues, Rafael C.; Hertz, Plinho F. (2014). "Fructooligosaccharides synthesis by highly stable immobilized β-fructofuranosidase from Aspergillus aculeatus". Carbohydrate Polymers. 103: 193–197. doi:10.1016/j.carbpol.2013.12.038. PMID 24528719.
  3. ^ Hartemink, R.: Prebiotic effects of Non-digestible oligo- and polysaccharides. PhD thesis, Wageningen University, the Netherlands, 1999, 218 p. ISBN 90-5808-051-X.
  4. ^ Campbell, J. M.; et al. (1997). "Selected Fructooligosaccharide (1-Kestose, Nystose, and 1F-β-Fructofuranosylnystose) Composition of Foods and Feeds". Journal of Agricultural and Food Chemistry. 45 (8): 3076–3082. doi:10.1021/jf970087g.
  5. ^ Severian Dumitriu (2005). Polysaccharides: Structural Diversity And Functional Versatility. CRC Press. p. 855. ISBN 978-0-8247-5480-8. Retrieved 13 June 2012.
  6. ^ MEIOLIGO, a Fructooligosaccharide sweetener, was introduced by Meiji in 1984. "Annual Report 2007" (PDF) (Investor report). p. 21. (PDF) from the original on 27 November 2012.
  7. ^ O'Donnell, Claudia D. (1994). "Japan forges ahead to regulate functional foods". Prepared Foods. Archived from the original on 29 June 2012.
  8. ^ V. Rousseau, J. P. Lepargneur, C. Roques, M. Remaud-Simeon, F. Paul; Lepargneur; Roques; Remaud-Simeon; Paul (2005). "Prebiotic effects of oligosaccharides on selected vaginal lactobacilli and pathogenic microorganisms". Anaerobe. 11 (3): 145–153. doi:10.1016/j.anaerobe.2004.12.002. PMID 16701545.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  9. ^ Zafar, T. A.; Weaver, C. M.; et al. (2004). . Journal of Nutrition. 134 (2): 399–402. doi:10.1093/jn/134.2.399. PMID 14747679. Archived from the original on 14 February 2005.
  10. ^ van den Heuvel, E.; et al. (1999). "Oligofructose stimulates calcium absorption in adolescents". American Journal of Clinical Nutrition. 69 (3): 544–548. doi:10.1093/ajcn/69.3.544. PMID 10075343.
  11. ^ Kelly, G. (December 2008). "Inulin-type prebiotics—a review: part 1". Altern Med Rev. 13 (4): 315–29. PMID 19152479.
  12. ^ R Hartemink , K M Van Laere , F M Rombouts; Van Laere; Rombouts (1997). "Growth of enterobacteria on fructo-oligosaccharides". J Appl Microbiol. 83 (3): 367–374. doi:10.1046/j.1365-2672.1997.00239.x. PMID 9351217.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  13. ^ Carabin, I. G.; Flamm, W. G. (1999). "Evaluation of safety of inulin and oligofructose as dietary fiber". Regulatory Toxicology and Pharmacology. 30 (3): 268–82. doi:10.1006/rtph.1999.1349. PMID 10620476.
  14. ^ GRAS Notice No. GRN 000044 20 April 2007 at the Wayback Machine
  15. ^ a b Inulin, FOS and GOS assessed in Australia, NZ
  16. ^ "Baby formula additive's use in adult food queried". The Press. 8 October 2007. Retrieved 30 September 2011.

February 15, 2024
fructooligosaccharide, also, sometimes, called, oligofructose, oligofructan, oligosaccharide, fructans, used, alternative, sweetener, exhibits, sweetness, levels, between, percent, sugar, commercially, prepared, syrups, unreliable, source, occurs, naturally, c. Fructooligosaccharides FOS also sometimes called oligofructose or oligofructan are oligosaccharide fructans used as an alternative sweetener FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups unreliable source 1 It occurs naturally and its commercial use emerged in the 1980s in response to demand for healthier and calorie reduced foods Fructooligosaccharide structure Contents 1 Chemistry 2 Food sources 3 Health benefits 4 Side effects 5 Regulation 5 1 US FDA regulation 5 2 NZ FSANZ regulation 5 3 EU regulation 5 4 Canadian regulations 6 See also 7 ReferencesChemistry editTwo different classes of fructooligosaccharide FOS mixtures are produced commercially based on inulin degradation or transfructosylation processes FOS can be produced by degradation of inulin or polyfructose a polymer of D fructose residues linked by b 2 1 bonds with a terminal a 1 2 linked D glucose The degree of polymerization of inulin ranges from 10 to 60 Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu Frun abbrev GFn and Frum Fm with n and m ranging from 1 to 7 This process also occurs to some extent in nature and these oligosaccharides can be found in a large number of plants especially in Jerusalem artichoke chicory and the blue agave plant The main components of commercial products are kestose GF2 nystose GF3 fructosylnystose GF4 bifurcose GF3 inulobiose F2 inulotriose F3 and inulotetraose F4 The second class of FOS is prepared by the transfructosylation action of a b fructosidase of Aspergillus niger or Aspergillus 2 on sucrose The resulting mixture has the general formula of GFn with n ranging from 1 to 5 Contrary to the inulin derived FOS not only is there b 1 2 binding but other linkages do occur however in limited numbers 3 Because of the configuration of their glycosidic bonds fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes In the colon they are fermented by anaerobic bacteria In other words they have a lower caloric value while contributing to the dietary fiber fraction of the diet Fructooligosaccharides are more soluble than inulins and are therefore sometimes used as an additive to yogurt and other dairy products Fructooligosaccharides are used specially in combination with high intensity artificial sweeteners whose sweetness profile and aftertaste it improves Food sources editFOS is extracted from the blue agave plant as well as fruits and vegetables such as bananas onions chicory root garlic asparagus jicama and leeks Some grains and cereals such as wheat and barley also contain FOS 4 The Jerusalem artichoke and its relative yacon together with the blue agave plant have been found to have the highest concentrations of FOS of cultured plants 5 Health benefits editFOS has been a popular sweetener in Japan and Korea for many years 6 even before 1990 when the Japanese government installed a Functionalized Food Study Committee of 22 experts to start to regulate special nutrition foods or functional foods that contain the categories of fortified foods e g vitamin fortified wheat flour 7 unreliable source and is now becoming increasingly popular in Western cultures for its prebiotic effects FOS serves as a substrate for microflora in the large intestine increasing the overall gastrointestinal tract health It has also been proposed as a supplement for treating yeast infections 8 Several studies have found that FOS and inulin promote calcium absorption in both the animal and the human gut 9 10 The intestinal microflora in the lower gut can ferment FOS which results in a reduced pH Calcium is more soluble in acid and therefore more of it comes out of food and is available to move from the gut into the bloodstream FOS can be considered a small dietary fibre with like all types of fibre low caloric value The fermentation of FOS results in the production of gases and short chain fatty acids The latter provide some energy to the body Side effects editAll inulin type prebiotics including FOS are generally thought to stimulate the growth of Bifidobacteria species Bifidobacteria are considered beneficial bacteria This effect has not been uniformly found in all studies either for bifidobacteria or for other gut organisms 11 unreliable source FOS are also fermented by numerous bacterial species in the intestine including Klebsiella E coli 12 and many Clostridium species which can be pathogenic in the gut These species are responsible mainly for the gas formation hydrogen and carbon dioxide which results after ingestion of FOS citation needed Studies have shown that up to 20 grams day is well tolerated 13 Regulation editUS FDA regulation edit FOS is classified as generally recognized as safe GRAS 14 NZ FSANZ regulation edit The Food Safety Authority warned parents of babies that a major European baby formula brand made in New Zealand does not comply with local regulations because it contains fructo oligosaccharides FOS and urged them to stop using it 15 EU regulation edit FOS use has been approved in the European Union allowing addition of FOS in restricted amounts to baby formula for babies up to 6 months and follow on formula for babies between 6 and 12 months Infant and follow on formula products containing FOS have been sold in the EU since 1999 15 Canadian regulations edit FOS is currently not approved for use in baby formula 16 See also editXylooligosaccharide XOS References edit unreliable source Joseph O Neill 1 June 2008 Using inulin and oligofructose with high intensity sweeteners Archived from the original on 29 July 2012 Retrieved 14 July 2012 Lorenzoni Andre S G Aydos Luiza F Klein Manuela P Rodrigues Rafael C Hertz Plinho F 2014 Fructooligosaccharides synthesis by highly stable immobilized b fructofuranosidase from Aspergillus aculeatus Carbohydrate Polymers 103 193 197 doi 10 1016 j carbpol 2013 12 038 PMID 24528719 Hartemink R Prebiotic effects of Non digestible oligo and polysaccharides PhD thesis Wageningen University the Netherlands 1999 218 p ISBN 90 5808 051 X Campbell J M et al 1997 Selected Fructooligosaccharide 1 Kestose Nystose and 1F b Fructofuranosylnystose Composition of Foods and Feeds Journal of Agricultural and Food Chemistry 45 8 3076 3082 doi 10 1021 jf970087g Severian Dumitriu 2005 Polysaccharides Structural Diversity And Functional Versatility CRC Press p 855 ISBN 978 0 8247 5480 8 Retrieved 13 June 2012 MEIOLIGO a Fructooligosaccharide sweetener was introduced by Meiji in 1984 Annual Report 2007 PDF Investor report p 21 Archived PDF from the original on 27 November 2012 O Donnell Claudia D 1994 Japan forges ahead to regulate functional foods Prepared Foods Archived from the original on 29 June 2012 V Rousseau J P Lepargneur C Roques M Remaud Simeon F Paul Lepargneur Roques Remaud Simeon Paul 2005 Prebiotic effects of oligosaccharides on selected vaginal lactobacilli and pathogenic microorganisms Anaerobe 11 3 145 153 doi 10 1016 j anaerobe 2004 12 002 PMID 16701545 a href Template Cite journal html title Template Cite journal cite journal a CS1 maint multiple names authors list link Zafar T A Weaver C M et al 2004 Nondigestible oligosaccharides increase calcium absorption and suppress bone resorption in ovariectomized rats Journal of Nutrition 134 2 399 402 doi 10 1093 jn 134 2 399 PMID 14747679 Archived from the original on 14 February 2005 van den Heuvel E et al 1999 Oligofructose stimulates calcium absorption in adolescents American Journal of Clinical Nutrition 69 3 544 548 doi 10 1093 ajcn 69 3 544 PMID 10075343 Kelly G December 2008 Inulin type prebiotics a review part 1 Altern Med Rev 13 4 315 29 PMID 19152479 R Hartemink K M Van Laere F M Rombouts Van Laere Rombouts 1997 Growth of enterobacteria on fructo oligosaccharides J Appl Microbiol 83 3 367 374 doi 10 1046 j 1365 2672 1997 00239 x PMID 9351217 a href Template Cite journal html title Template Cite journal cite journal a CS1 maint multiple names authors list link Carabin I G Flamm W G 1999 Evaluation of safety of inulin and oligofructose as dietary fiber Regulatory Toxicology and Pharmacology 30 3 268 82 doi 10 1006 rtph 1999 1349 PMID 10620476 GRAS Notice No GRN 000044 Archived 20 April 2007 at the Wayback Machine a b Inulin FOS and GOS assessed in Australia NZ Baby formula additive s use in adult food queried The Press 8 October 2007 Retrieved 30 September 2011 Retrieved from https en wikipedia org w index php title Fructooligosaccharide amp oldid 1182180309, wikipedia, wiki, book, books, library,

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