Recent trends in fructooligosaccharides production

Recent Patents on Food, Nutrition & Agriculture
Felipe GuíoOscar F Sánchez

Abstract

Prebiotics are food ingredients that promote host health beneficially due to their effect over the growth and activity of probiotic bacterial species. Prebiotic properties have been demonstrated for inulin-type fructans, galactoolicosaccharides and lactulose. Fructooligosaccharides (FOS), considered as inulin-type fructans, represent an important source of prebiotic compounds that are widely used as an ingredient in functional foods. FOS are produced by the action of fructosyltransferase from many plants, fungi and bacteria, and they are mainly composed of 1-kestose, nystose, and 1-beta-fructofuranosyl nystose. Among them, 1-kestose has better therapeutic properties than those with a high polymeric degree (GF(n > 4)). FOS exhibited properties than those with a high polymeric degree (GF(n>4)). FOS exhibited properties such as low caloric values, non-cariogenic properties, decrease levels of lipids and cholesterol, help gut absorption of ions, and stimulate the bifidobacteria growth in the human colon. This review presents a summary of the patents related with FOS production by industrial sucrose biotransformation or the use of recombinant fructosyltransferase enzymes. Also, a brief description of recent FOS applications will be ...Continue Reading

Citations

Jun 22, 2010·Molecular Biology Reports·Mauro A RodríguezCarlos J Alméciga-Díaz
Jul 19, 2011·Applied and Environmental Microbiology·Álvaro LafrayaJulia Marín-Navarro
Feb 18, 2016·Interdisciplinary Sciences, Computational Life Sciences·Sergio Olarte-AvellanedaOscar F Sánchez
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Clarisse NobreLígia R Rodrigues
Jun 18, 2011·Gene·Carlos J Alméciga-DíazOscar F Sánchez
Jan 1, 2013·Biomolecules·Rubén de Regil, Georgina Sandoval
Aug 2, 2019·Journal of Food Biochemistry·Larissa Midiane TóderoLuis Henrique Souza Guimarães

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