改善腸道最佳益菌元素低聚糖_寡糖(文獻)七　　發表日期：2008/11/15 10:35 　　　　　　　　　回上頁

　　America's leading health concerns are heart disease, cancer, stress, high cholesterol, weight control, osteoporosis and diabetes (Gilbert and Sloan 1998 ), and the number one health-related interest among food shoppers is "boosting the immune system" (Gilbert and Sloan 1998 ). This speaks to a strong focus on disease prevention and indicates that the time is right for optimizing health by the use of food components such as inulin and oligofructose. In conclusion, inulin and oligofructose are widely used in functional foods throughout the world for their health-promoting and technological properties. They are ingredients of the future that meet the needs of the food industry today, and arere on the leading edge of the emerging trend toward functional foods. FOOTNOTES 1 Presented at the conference Nutritional and Health Benefits of Inulin and Oligofructose held May 18–19, 1998 in Bethesda, MD. This symposium was supported in part by educational grants from the National Institutes of Health Office of Dietary Supplements, the U.S. Department of Agriculture and Orafti Technical Service. Published as a supplement to The Journal of Nutrition. Guest editors for the symposium publication were John A. Milner, The Pennsylvania State University, and Marcel Roberfroid, Louvain University, Brussels, Belgium. 2 Abbreviations used: DP, degree of polymerization Fm, fructose chains; GFn, fructose chains with terminal glucose; HP, high performance. REFERENCES 1. Belval H. Industrie de l'inuline et du lévulose. Dix Ans d'Efforts Scientifiques, Industriels et Coloniaux 1914–1924 1927:1068-1069 Chimie et Industrie Paris, France. 2. Beringer A., Wenger R. Inulin in der ernährung des diabetikers. Dtsch. Z. Verdauungs Stofwechselkrankh 1995;15:268-272 3. Bouhnik Y., Flourié B., Ouarne F., Riottot M., Bisetti N, Bornet F., Rambaud J. Effects of prolonged ingestion of fructo-oligosaccharides on colololonic bifidobacteria, fecal enzymes and bile acids in humans. Gastroenterology 1994;106:A598(abs.) 4. Brighenti, F., Casiraghi, M. C., Canzi, E., Ferrari, A. & Testolin, G. (1995) One month consumption of ready-to-eat breakfast cereal containing inulin markedly lowers serum lipids in normolipidemic men. 7th European Nutrition Conference, May 24–28, Vienna, Austria. 5. Butel M. J, Roland N., Hibert A., Popot F., Favre A., Tessedre A. C., Bensaada M., Rimbault A., Szylit O. Clostridial pathogenicity in experimental necrotising enterocolitis in gnotobiotic quails and protective role of bifidobacteria. J. Med. Microbiol. 1997;47:391-399[Abstract] 6. Carpita N. C., Kanabus J., Housley T. L. Linkage structure of fructans and fructan oligomers from Triticum aestivum and Festuca arundinacea leaves. J. Plant Physiol. 1989;134:162-168 7. Cooper P., Carter M. The anti-melanoma activity of inulin in mice. Mol. Immunol. 1986;23:903-908[Medline] 8. Coudray C., Bellanger J., Castiglia-Delavaud C., Rémésy C., Vermorel M., Rayssignuier Y. Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men. Eur. J. Clin. Nutr. 1997;51:375-380[Medline] 9. Coussement, P. (1997) "Powerful products": the world of ingredients, August, pp. 12–17. 10. Crittenden R., Planyne M. Production, properties and applications of food grade oligosaccharides. Trends Food Sci. Technol. 1996;7:357