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| INFO 1c: FRUCTOOLIGOSACCHARIDES (FOS) |
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| Fructooligosaccharides (FOS) Fructooligosaccharides (FOS) are oligosaccharides, with fructose as the major monomeric residue. FOS containing mixtures of GF2, GF3, and GF4 sugars (where G = Glucose molecule and F = Fructose molecule) and a DP ("Degree of Polymerization") of 3-5 ("Neosugar"), are not naturally-occurring but are enyzmatically synthetized from sucrose by action of an enzyme from the fungus Aspergillus niger. Production Two different classes of 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 ß(2-1) bonds with a terminal a (1-2) linked D-glucose. The DP of inulin ranges from 10-60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu-(Fru)n (GFn) and Frum, (Fm), with n, m ranging from 1 to 7 (Playne and Crittenden, 1996). This process also occurs to some extent in nature, and these oligosaccharides can be found in a large number of plants, over 36,000 plants, but especially in Jerusalem artichoke and chicory (Roberfroid et al., 1993; Campbell et al., 1997). This type of FOS is prepared commercially by Orafti Ltd., Tienen Belgium, which markets the product as Raftilose, or by Imperial-Suiker Unie,Netherland, which markets the product as Frutafit. The main components 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 ß-fructosidase of Aspergillus niger on sucrose. The resulting mixture has the general formula of GFn with n ranging from 1 to 5. Contrary to the inulin derived FOS, the binding is not only ß(1-2), but other linkages do occur, though in limited numbers. This group is produced in Japan by Meiji Seika Kaisha LTD and marketed as Meioligo, Neosugar, Profeed, Actilight or Nutraflora (Hidaka et al., 1986, Thiriet, 1989; Spiegel et al., 1994). Actilight is produced and commercialized in Europe by Béghin Meiji Industries (group Eridania Béghin-Say). This transfructosylated FOS they are sweet but their complex manufacturing processes make them too expensive for use as all-around sweeteners. FOS synthetized from fungus cost about $4.50 to $9.00 a pound, near $9.92 to $19.84 a kilograms, to produce (Koops, 1998). In 1984, Meiji Seika Co., in Japan, first succeeded in commercial production of FOS (Neosugar) by Aspergillus niger enzyme and verified their excellent functional properties (Hidaka et al., 1986 & 1987). More recently, Cheil Foods & Chemicals Co., in Korea, succeeded in industrial production by using the immobilized cells of Aureobasidium pullulans (Yun, J.W.et al., 1990 & 1992). Functionalities FOS have a number of interesting properties (Hidaka, H et alt., 1986 & 1987, Tokunaga, T. H et alt., 1989, Marchetti G., 1993). As short summary is possible see significant FOS health effects as: - Increase of fecal bulk and weight - Increase of fecal frequency - Increase of colon mucosal weight - Decrease in constipation--improving irregularity - Decrease in fecal pH, toxic and carcinogenic metabolites - Decrease in serum lipids - Decrease in blood cholesterol - Increase in HLD/LDL ratio - Decrease in blood pressure - Decrease in glycemic response - Increase in mineral absorption - Increase of fecal microflora (Bifidus stimulation) ... .. beneficial intestinal bacteria stimulation The gastrointestinal microflora is a highly complex collection of micro-organisms that forms an integral and biologically important component of the body. The gut microbiota may be altered by diet, medication, stress and environmental factors. It is therefore likely that at some time during the life of an individual, this flora composition will be compromised. Two approaches to repairing such deficiencies and increasing number of health promoting genera are: the administration of live micro-organisms by mouth (probiotics), the oral intake of bacterial stimulants that are directed towards specific components of the indigenous flora (prebiotics), the combination of the two previous approaches (synbiotics). - Probiotic: A live microbial feed supplement which beneficially effects the host animal by improving its intestinal microbial balance (Fuller, 1989 & 1992) - Prebiotic: A non digestible food ingredient that beneficially effects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon (Gibson and Reberfroid, 1995) - Synbiotic: A mixture of pro- and prebiotics which beneficially effects the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract (Gibson and Reberfroid, 1995) Because FOS molecules are not digested and thus absorbed in the upper part of the gastrointestinal tract, or in quantity very negligible, they arrive unchanged to the colon where the beneficial bacteria, most notably the bifidobacteria, utilize them as select food for growth and proliferation (Prebiotic effect). Both beneficial and potentially detrimental organisms inhabit our lower gastrointestinal tracts, but fortunately, many pathogenic and putrefactive bacteria cannot break the bonds that hold FOS together. As a result, beneficial bacteria multiply reducing the pH level in the colon, making the environment uninhabitable for potentially harmful bacteria such a Escherichia coli, clostridia, Veillonella, Klebsiella, and certain enzymes common sources of many health problems. As the detrimental bacteria die off, the beneficial bacteria of the colon are allowed to grow and proliferate, establishing a beneficial intestinal balance to exert their positive health effects: - Increase the digestion and lactose metabolism - Increase the recycling of compounds such as estrogens - Increase the vitamins synthization (largely of the B-group) - Increase the immune-stimulating production compounds and providing antitumor activity - Decrease the growth of harmful bacteria - Decrease the toxin and carcinogen production - Increase the restoring normal intestinal bacteria during antibiotic therapy - Decrease of the potential for several human pathologies commonly associated with higher numbers of pathogen intestinal bacteria such as: - autoimmune illnesses such as ankylosing spondylitis and rheumatoid arthritis - cancer - acne - cirrhosis of the liver - constipation - food poisoning - antibiotic-associated diarrhea (AAD) - inflammatory bowel diseases such as ulcerative colitis and Crohn's disease - necrotizing entercolitis and ileocecitis - digestive problems - food allergy and intolerance - intestinal gas and bloating Applications FOS have low sweetness intensity, being only about a third as sweet as sucrose. FOS are calorie-free; i.e, they are scarcely hydrolyzed by the digestive enzymes and not utilized as an energy source in the body, thus safe for diabetics. For this reason FOS cannot be labelled as "carbohydrate" or "sugar". FOS are noncariogenic; that is, they are not used by Streptcoccus mutans to form the acids and insoluble-glucan that are main culprits in dental caries. FOS have a solubility higher than that of sucrose. FOS does not crystallize, precipitate or leave a dry or sandy feeling in the mouth. FOS is not degraded during most heating processes. FOS may hydrolyse into fructose in very acid conditions and significant exposure times and temperatures. This make the use of FOS in very acid products with long shelf-life such as soft drinks very difficult. In most other applications the hydrolysis can be limited. This is the case for industrial fruits preparations and fresh fruit juices. FOS have found use in a wide range of applications for foods and other areas. An effective use of FOS can be achieved by blending them with other sweeteners such as HFCS and tabletop sugars. The approval of FOS in Japan prompted the establishment of an acceptable daily intake of about 0.8g/kg body weight/day. FOS utilization fields: - Ice Creams, Sorbets, and Dairy Dessert use depending on the recipe; sugar-reduced, no-sugar-added, calorie-reduced, sugar-free products, formulation fit for diabetics,... - "Functional" Dairy Drinks Products use for upgrading such products with additional nutritional effect in the area of prebiotics, synbiotics, dietary fibre effects,... - Yoghurts Products use for allows not only the reduction of sugars but for to have, in the same time, synbiotic products. Yoghurts are classified as Probiotics because produced by fermenting milk with Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp Thermophilus. - Biscuits and Bakery Products use for replace carbohydrates and leads sugar-reduced products, products fit for diabetics, fibre-enriched products,... - Cereal Bars Products use for the reduction of the amount of carbohydrates and calories and for an increase in the dietary fibre content. - Others Products use like fresh juices and nectars, confectionery products (functionals sweets, candy -Jp-,...), sausages, soft drinks, ....... - Pet Food Products use, thus in the animals, for the full utilization of the prebiotic effect. Legal Status FOS is a food ingredient, not a food additive. This has been confirmed by the legal authorities in most countries. FOS is a dietary fibre. This has also been confirmed by the legal authorities in many countries. FOS can therefore be used in most applications without restrictions, except in those cases where "vertical" regulations allow only specific ingredients for specific sales denominations. FOS "bifidogenic effect" can be used on food labels, provided that the food law is adhered to. Some authorities have confirmed this possibility. |
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