Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system

Stewart, Maria; Timm, David H; Slavin, Joanne L.

doi:10.1016/j.nutres.2008.02.014

Cited by 138 publications

(86 citation statements)

References 28 publications

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“…Mixtures of oligomers with varying chain lengths gave different results from isolated compounds of uniform chain lengths. This is important information, because those found in foods and those added to the diet both show physiological effects and can work together to create a synergy (23)(24)(25)(26). These data support the view of experts attending the Vahouny Conference in Washington DC in 2010.…”

Section: Fermentability Of Oligosaccharidessupporting

confidence: 58%

Dietary Fiber Future Directions: Integrating New Definitions and Findings to Inform Nutrition Research and Communication

Jones

2013

Advances in Nutrition

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The CODEX Alimentarius definition of dietary fiber includes all nondigestible carbohydrate polymers with a degree of polymerization of 3 or more as dietary fiber with the proviso that they show health benefits. The global definition, if accepted by all authoritative bodies, offers a chance for international harmonization in research, food composition tables, and food labeling. Its nonacceptance highlights problems that may develop when definitions vary by region. The definition requires that the research community agrees upon physiological effects for which there is substantial scientific agreement, e.g., fibers' effects on laxation and gut health, on attenuating blood lipids and blood glucose and insulin, and in promoting fermentation in the large bowel. The definition also necessitates the delineation of research protocols to prove the benefits of various isolated and synthesized fibers. These should emanate from evidence-based reviews that fairly weigh epidemiological data while considering that added fibers are not reflected in many food composition databases. They then should include well-controlled, randomized, control trials and utilize animal studies to determine mechanisms. Agreement on many study variables such as the type of subject and the type of baseline diet that best fits the question under investigation will also be needed. Finally, the definition establishes that all types of fiber can address the severe fiber consumption gap that exists throughout the world by recognizing that the combination of fiber-rich and -fortified foods increases fiber intake while allowing consumers to stay within allowed energy levels. Adv. Nutr. 4: 8-15, 2013.

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Section: Fermentability Of Oligosaccharidessupporting

confidence: 58%

Dietary Fiber Future Directions: Integrating New Definitions and Findings to Inform Nutrition Research and Communication

Jones

2013

Advances in Nutrition

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“…The authors concluded that these differences correlated well with the structural differences, FOS has a short DP and inulin a long DP. Stewart et al [35] analyzed the fermentation of inulins with three different chain lengths (short, medium and long). These researchers found that short inulins were rapidly fermented and produced higher concentrations of C4:0 compared with other inulins, hence, chain length is an important factor on the fermentation patterns of SCFAs (Table 1).…”

Section: A Inulinsmentioning

confidence: 99%

Metabolism of Short Chain Fatty Acids in the Colon and Faeces of Mice After a Supplementation of Diets with Agave Fructans

Huazano-García¹,

López²

2013

Lipid Metabolism

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“…Products of FOS fermentation by intestinal microflora include acetic, propionic, and butyric acids [24]. It has been hypothesized that these acids may enhance iron absorption by decreasing the pH in the colon environment, thereby increasing iron solubility and bioavailability [9].…”

Section: Effects Of Fos On Iron Status and Recovery From Anemiamentioning

confidence: 99%

Supplementation of Fructooligosaccharide Mildly Improves the Iron Status of Anemic Rats Fed a Low-Iron Diet

Zhang¹,

Yung²,

Chung³

et al. 2017

FNS

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Also known as a prebiotic, fructooligosaccharide (FOS) resists digestion by gastric acid and pancreatic enzymes in vivo, but is preferentially fermented by beneficial intestinal bacteria once it reaches the colon. While some studies suggest that FOS and its fermentation products may influence the iron absorption process, the effects of prolonged FOS supplementation on iron status remain unclear. The objective of this study was therefore to determine the enhancing effects of FOS supplementation on the iron status of anemic rats. Male Sprague-Dawley rats receiving a low-iron diet (12 μg/g) for 14 days showed significantly lower hemoglobin concentration, as well as lower tissue non-heme iron levels than rats receiving a regular diet (45 μg/g), confirming iron-deficiency anemia. On the first day of the feeding trial, two groups of anemic rats (n = 6) were fed the same low-iron diet with or without FOS supplementation, while two other groups of anemic rats were switched to the regular diet with or without FOS supplementation to allow recovery. FOS was provided to the rats by dissolving in water at 5% (w/v). Anemic rats fed the low-iron diet showed a mild increase (p < 0.05) in hemoglobin level after 21 days of FOS supplementation when compared to rats without FOS. For anemic rats switched to the regular diet, hemoglobin level returned to normal after 14 days and FOS supplementation showed no additional effects. Our results suggest that FOS supplementation has a mild enhancing effect on the iron status of anemic subjects on a low-iron diet.

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Fructooligosaccharides exhibit more rapid fermentation than long-chain inulin in an in vitro fermentation system

Cited by 138 publications

References 28 publications

Dietary Fiber Future Directions: Integrating New Definitions and Findings to Inform Nutrition Research and Communication

Dietary Fiber Future Directions: Integrating New Definitions and Findings to Inform Nutrition Research and Communication

Metabolism of Short Chain Fatty Acids in the Colon and Faeces of Mice After a Supplementation of Diets with Agave Fructans

Supplementation of Fructooligosaccharide Mildly Improves the Iron Status of Anemic Rats Fed a Low-Iron Diet

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