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The bifidogenic nature of chicory inulin and its hydrolysis products
M B Roberfroid1, J A Van Loo, G R Gibson
1Unité de Biochimie Toxicologique et Cancérologique, Department of Pharmaceutical Sciences, Université Catholique de Louvain, B1200 Brussels, Belgium.
The Journal of Nutrition
|January 31, 1998
Abstract:
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 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.