3. Inulin-Type Fructans as Prebiotics

  1. G. R. Gibson and
  2. R. A. Rastall
  1. Jan Van Loo

Published Online: 8 AUG 2012

DOI: 10.1002/9780470023150.ch3

Prebiotics: Development & Application

Prebiotics: Development & Application

How to Cite

Loo, J. V. (2006) Inulin-Type Fructans as Prebiotics, in Prebiotics: Development & Application (eds G. R. Gibson and R. A. Rastall), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9780470023150.ch3

Editor Information

  1. School of Food Biosciences, University of Reading, Whiteknights, PO Box 226, Reading RG6 6AP, UK

Author Information

  1. ORAFTI, Aandorenstraat 1, B-33000 Tienen, Belgium

Publication History

  1. Published Online: 8 AUG 2012
  2. Published Print: 4 APR 2006

ISBN Information

Print ISBN: 9780470023136

Online ISBN: 9780470023150

SEARCH

Keywords:

  • inulin-type fructans as prebiotics;
  • chicory inulin, ‘their roots’ in sugar beet processing;
  • partial enzymatic hydrolysis of chicory inulin, producing oligofructose;
  • fermentation properties, in nutritional properties of food ingredients;
  • inulin and oligofructose, as ‘dietary fibre’ for food labelling;
  • colonic fermentation of different fractions of chicory fructans;
  • oligofructose and inulin, bifidogenic in single-stage batch-culture;
  • inflammatory bowel disease and immune system dysfunction

Summary

This chapter contains sections titled:

  • Introduction

  • Chemical Description and Origin

  • Physicochemical Description

  • Analysis

  • Nondigestibility

  • Interaction with Upper Gastrointestinal Functions

  • Fermentation in the Colon

  • Colonic Fermentation Characteristics of Different Fractions of Chicory Fructans

  • Impact on Colon Function and Tolerance Aspects

  • The Concept of the Balanced Colonic Microflora

  • Prebiotic: Definition and Scientific Demonstration

  • Prebiotic Properties of Different Inulin-type Fructan Fractions ST-inulin, Oligofructose, HP-inulin and Synergy1

  • Impact on Mineral Absorption and Bone Density in Human Volunteers

  • Reduced Risk for Cancer in Human Volunteers

  • Modulation of Immune Function in Human Volunteers

  • Interaction with Lipid Metabolism in Human Volunteers

  • Interaction with the Endocrine Activity of the Gut

  • Animal Nutrition

  • Physicochemical and Technological Propert

  • Food Applications

  • Summary and Conclusion

  • References