Oligosaccharide fructose, also known as cane oligosaccharide, is a sugar cane triose, cane sugar and sugar cane fruit produced by combining 1 to 3 fructosyl groups through a β(2-1) glycosidic bond with fructose groups in sucrose. a mixture of sugars and the like. There are about 60-70 grams of inulin in 100 grams of dry weight Jerusalem artichoke. Inulin is a fructan linked by a linear β-2,1-glycosidic chain with a sucrose group at its end. Therefore, the inulinase hydrolysis is used as the raw material of the Jerusalem artichoke powder, and the oligofructose syrup is finally obtained after purification.
The oligofructose refers to a carbohydrate formed by the linkage of 2 to 5 fructosyl groups as a chain link, a terminal group having a glucosyl group as a chain, and a fructose-based→fructose linkage as a main skeleton. That is to say, 1 to 4 fructose groups are formed by β-2,1 linkage to the D-fructose group of sucrose, which can form GF2, GF3, and GF4. And a mixture of cane fruit hexose (GF5). Commercial oligofructose generally also contains a small amount of sucrose, fructose, and glucose. (Refer to the definition in the national standard currently under development)
Oligofructose is a natural active substance. The sweetness is 0.3-0.6 times that of sucrose. It not only maintains the pure sweet taste of sucrose, but also has a sweeter taste than sucrose. It is a new type of sweetener with regulating the intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood lipids, immune regulation, anti-caries and other health functions. It is known as the most potential new generation additive after the antibiotic era. – Biomass-promoting; known as Protoxin (PPE) in France, it has been used in a variety of foods such as dairy products, lactic acid bacteria beverages, solid beverages, candy, biscuits, bread, jelly, and cold drinks.
In addition to the physicochemical properties of oligofructose, the most striking physiological characteristic is that it can significantly improve the proportion of microbial population in the intestine. It is activating proliferative factor of Bifidobacterium in the intestine, which can reduce It inhibits the production of spoilage substances in the intestines, inhibits the growth of harmful bacteria, regulates the balance in the intestines, promotes the absorption and utilization of trace elements iron and calcium, prevents osteoporosis, reduces liver toxins, and produces anticancer in the intestines. The organic acid has a remarkable anti-cancer function; and the taste is pure and sweet, with a fat-like aroma and a refreshing smoothness. In recent years, the products of oligofructose have been popular in the health care products market such as Japan, Europe and America.
The syrup is a colorless or light yellow, transparent viscous liquid with a oligofructose fragrance, soft and refreshing sweetness, no odor, no foreign impurities.
The powdered sugar is white or yellowish amorphous powder (the particles are white or yellowish amorphous particles), the sweetness is soft and refreshing, the oligofructose is fragrant, no odor, no foreign impurities.
- Low calorific value, because oligofructose can not be directly digested and absorbed by the human body, it can only be absorbed and utilized by intestinal bacteria, so its caloric value is low, it will not lead to obesity, and indirectly has weight loss. It is also a good sweetener for people with diabetes.
- Because it cannot be used by oral bacteria (referred to as Smutans), it has anti-caries effect.
- Proliferation of the beneficial bacteria in the intestine. Oligofructose selectively proliferates beneficial bacteria such as Bifidobacterium and Lactobacillus in the intestine, which makes the beneficial bacteria occupy an advantage in the intestine, inhibits the growth of harmful bacteria, and reduces toxic substances (such as endotoxin, ammonia, etc.) The formation of the intestinal mucosal cells and liver protection, thereby preventing the occurrence of diseased intestinal cancer, enhance the body’s immunity.
4. Reduce serum cholesterol and triglyceride levels.
- Promote the absorption of nutrients, especially calcium. Ingestion of oligofructose can increase the absorption of calcium ions by organisms. This phenomenon has received more and more attention, and some human clinical experiments have been carried out. For adolescents, inulin rich in oligofructose has been shown to have a positive effect on bone health by enhancing calcium absorption and increasing bone density. For women after menopause, oligofructose-rich inulin has been shown to improve mineral absorption and improve bone health. In addition, clinical studies have indicated that supplementation of inulin rich in oligofructose can help improve mineral absorption and affect bone turnover markers in menopausal women.
- Prevention of diarrhea and constipation.
Mechanism of action
Oligofructose is a water-soluble dietary fiber that can reduce serum cholesterol and improve lipid metabolism after long-term use, as confirmed by animal and human experiments. Oligofructose has the following physiological functions: it is utilized by beneficial bacteria such as bifidobacteria, that is, it only proliferates 10 to 100 times, and bifidobacteria (pathogenic bacteria) have the effect of two-way regulation. After the human ingestion of oligofructose, the number of beneficial bacteria in the body can inhibit the growth and reproduction of exogenous pathogenic bacteria and intestinal decaying bacteria such as Salmonella, reduce the growth and accumulation of intestinal decay substances, and promote intestinal peristalsis. Prevent constipation and diarrhea. Oligofructose is an excellent water-soluble dietary fiber, which can effectively reduce the amount of serum cholesterol, triglyceride and free fatty acids. It is good for a series of cardiovascular diseases such as hypertension and arteriosclerosis caused by high blood lipids. Improve the role. Oligosaccharide fructose is fermented by bacteria in the large intestine to produce L-lactic acid, which can dissolve minerals such as calcium, magnesium and iron, and promote the absorption of minerals by the human body.
Experiments have confirmed that oligofructose promotes calcium absorption rate of 70.8%. Therefore, oligofructose can promote growth and prevent osteoporosis. At the same time, it can promote the natural formation of vitamins B1, B2, B3, B6, B12 and folic acid, thereby improving the body’s metabolism level, improving immunity and disease resistance. Prevent and improve skin diseases caused by poisoning in the body, prevent facial sores, dark spots, freckles, acne, and age spots, so that the skin is bright and the aging is slowed down. After absorption of oligofructose, bifidobacteria rapidly proliferate, inhibiting the action of spoilage bacteria such as Escherichia coli, Salmonella and Clostridium, reducing the formation of toxic metabolites (such as guanidine and nitrosamine), and rapidly toxic metabolism. Excretion of the body, reduce the burden on the liver, protect the liver, prevent various chronic diseases, cancer and other effects, oligofructose is rarely decomposed by the stomach acid and enzymes in the digestive tract, extremely difficult to be absorbed by the body. It has been determined that the caloric value of oligofructose is less than 1.5 Kcal/g, and the caloric value of sucrose is 4.6 Kcal/g. Therefore, it is ideal for low-calorie functional sweetness after ingesting oligofructose. Oligof fructose can not be used by Streptococcus mutans to form insoluble glucan to provide oral microbial deposition \ acid and corrosion sites (tartar), thus preventing dental caries.
The proliferation of nine strains of Lactobacillus was studied by in vitro experiments with three different degrees of polymerization of garlic fructan Garlic Fructans (GF1, GF2, GF3). The in vitro fermentation experiment of Lactobacillus was carried out with garlic fructan as the sole carbon source, and compared with two commercial prebiotics-Fructo-oligos aecharides (FOS) and inulin (Inulin), the pH of the fermentation broth was 48h. And the Prebiotic Index (PI) value of the probiotic index was used as an evaluation index to evaluate the prebiotic effect of garlic fructan. The results showed that the PI value of GF1 to nine strains of Lactobacillus reached 0.6 or more, and the pH of the fermentation broth decreased significantly, which was better than FOS and Inulin, while the PI value and pH of GF2 and GF3 fermentation broth decreased with FOS and Inulin. Basically equivalent, indicating that all three kinds of garlic fructan have a certain prebiotic effect, and the lower the degree of polymerization, the stronger the prebiotic function. The results also showed that the P-type of Lactobacillus paracasei for the five fructans (GF, FOS, Inulin) reached 0.6 or more, and the same type of fermentation produced a large amount of lactic acid, indicating that its utilization of fructan proliferation and acid production is outstanding.
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