Oligosaccharides in Food and Agriculture

Collins, M. E. and Rastall, R. A. (2003) Oligosaccharides in Food and Agriculture. Glycoscience, Part 5. pp. 1185-1204.

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Oligosaccharides are an integral part of the daily diet for humans and animals. They are primarily used for their nutritional properties, however they are currently receiving much attention due to their physiological effect on the microflora of the gastrointestinal tract. Galacto‑oligosaccharides and the fructan‐type oligosaccharides, namely FOS and inulin are well established as beneficial to the host and are classified as prebiotic based on data from clinical studies. These compounds dominate this sector of the market, although there are oligosaccharides emerging which have produced very interesting in vitro results in terms of prebiotic status and human trials are required to strengthen the claim. Such compounds include pectic oligosaccharides, gluco‐oligosaccharides, gentio‐oligosaccharides, kojio‐oligosaccharides, and alternan oligosaccharides. The raw materials for production of these prebiotic compounds are derived from natural sources such as plants but also from by products of the food processing industry. In addition to being prebiotic these compounds can be incorporated into foodstuffs due to the physiochemical properties they possess.

Item Type: Article
Author Affiliation: Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124
Subjects: Plant Physiology and Biochemistry > Biochemistry
Divisions: General
Depositing User: Mr Siva Shankar
Date Deposited: 04 Jul 2012 03:58
Last Modified: 04 Jul 2012 03:59
Official URL: http://dx.doi.org/10.1007/978-3-540-30429-6_27
URI: http://eprints.icrisat.ac.in/id/eprint/6514

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