改善腸道最佳益菌元素低聚寡糖-菊糖 文獻(一) 　　發表日期：2008/11/15 10:35 　　　　　　　　回上頁

　　ABSTRACT : Inulin Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) 10. Inulin and oligofructose are not digested in the upper gastrointestinal tract; therefore, they have a reduced caloric value. They stimulate the growth of intestinal bifidobacteria. They do not lead to a rise in serum glucose or stimulate insulin secretion. Several commercial grades of inulin are available that have a neutral, clean flavor and are used to improve the mouthfeel, stability and acceptability of low fat foods. Oligofrucuctose has a sweet, pleasant flavor and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects, to improve the flavor and sweetness of low calorie foods and to improve the texture of fat-reduced foods. Inulin and oligofructose possess several functional and nutritional properties, which may be used to formulate innovative healthy foods for today's consumer.
　　 KEY WORDS: • inulin • oligofructose • dietary fiber • prebiotic • bifidogenic • fat reduction Natural occurrence Inulin and oligofructose are natural food ingredients commonly found in varying percentages in dietary foods. They are present in >36,000 plant species (Carpita et al. 1989 ). In fact, it has been estimated that Americans consume on average 1–4 g of inulin and oligofructose per day and Europeans average 3–10 g/d (Van Loo et al. 1995 ). Inulin and oligofructose are present as plant storage carbohydrates in a number of vegetables and plants including wheat, onion, bananas, garlic and chicory. Raw material Most of the inulin and oligofructose commercially available on the industrial food ingredient market today is either synthesized from sucrose or extracted f f from chicory roots. The chicory root is best known for its use as a coffee substitute (Pazola and Ciesbak 1979 ) and also as the root of the Belgian endive plant. The root of the Cichorium intybus plant contains ~15–20% inulin and 5–10% oligofructose. Chemical structure Inulin is not simply one molecule; it is a polydisperse ß(2 1) fructan (Phelps 1965 ). The fructose units in this mixture of linear fructose polymers and oligomers are each linked by ß(2 1) bonds. A glucose molecule typically resides at the end of each fructose chain and is linked by an (1 2) bond, as in sucrose. The chain lengths of these fructans range from 2 to 60 units, with an average DP of ~10 (DeLeenheer and Hoebregs 1994 , IUB-IUPAC Joint Commission on Biochemical Nomenclature 1982 , VanHaastrecht 1995 ). The unique aspect of the structure of inulin is its ß(2 1) bonds. These linkages prevent inulin from being digested like a typical carbohydrate and are responsible for its reduced caloric value and dietary fiber effects. Oligofructose is defined by the IUB-IUPAC Joint Commission on Biochemical Nomenclature and the AOAC as fructose oligosaccharide containing 2–10 monosaccharide residues connected by glycosidic linkages (Hoebregs 1997 , IUB-IUPAC Joint Commission on Biochemical Nomenclature 1982 ).(一)