Fructooligosaccharide

I. Structure of the Biomolecule

 linear chains of fructose units, linked by β (2-1) bonds
 number of fructose units ranges from 2 to 60 and often terminate in a glucose unit
 almost exclusively (2→1)-linked β-fructofuranosyl, with terminal α-glucopyranosyl and β-
fructofuranosyl units
 Example: Inulin
o α-D-glucopyranosyl-[α-D-fructofuranosyl](n-1)-D fructofuranoside
o naturally occurring indigestible polysaccharides belonging to the class of dietary
fibers

Figure 1. General chemical structures for fructooligosaccharides

II. Physiologic significance of the biomolecule

 not hydrolyzed by small intestinal glycosidases
o Because the β-(2–1) fructose linkages are resistant to mammalian enzymes,
fructans reach the colon and serve as a source of highly digestible substrate for
colonic bacteria
 reach the cecum structurally unchanged
 In the cecum - metabolized by the intestinal microflora to form short-chain carboxylic
acids, L -lactate, CO2, hydrogen and other metabolites
 Foods high in FOS
o Jerusalem artichokes
o Shallots and red onions
o Acidophilus yogurt
o Nutrition bars
o Bananas
o Diet sodas
 Interesting properties
o low sweetness intensity;
o calorie free,
o non-cariogenic
 o soluble dietary fiber
 Physiological effects
o Low carcinogenicity
o Prebiotic effect
 nondigestible food ingredient that beneficially affects the host by
selectively stimulating the growth and/or activity of one or a limited
number of bacteria in the colon, thus improving host health
 Food products and Infant formulas
 stimulate the growth of nonpathogenic intestinal microflora
 consumption increases fecal bolus and the frequency of depositions,
while a dose of 4–15 g/day given to healthy subjects will reduce
constipation, considered one of the growing problems of modern society,
and newborns during the first months of life
o Improved mineral absorption
o Decrease levels of
 Serum cholesterol
 Triacyglycerol
 phospholipids

III. References
 Oliveira, A. J. B. D., Gonçalves, R. A. C., Chierrito, T. P. C., Santos, M. M. D., Souza, L.
M. D., Gorin, P. A. J., … Iacomini, M. (2011). Structure and degree of polymerisation of
fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.)
Bertoni. Food Chemistry, 129(2), 305–311. doi: 10.1016/j.foodchem.2011.04.057
 Sabater-Molina, M., Larqué, E., Torrella, F., & Zamora, S. (2009). Dietary
fructooligosaccharides and potential benefits on health. Journal of Physiology and
Biochemistry, 65(3), 315–328. doi: 10.1007/bf03180584
 http://www.nutrientsreview.com/carbs/soluble-fiber-fructooligosaccharides-
oligofructose.html