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Manuscript received 20 February 1997. Initial reviews completed 25 April 1997. Revision accepted 2 September 1997.
, and
* Unité de Biochimie Toxicologique et Cancérologique, Department of Pharmaceutical Sciences, Université Catholique de Louvain, B1200 Brussels, Belgium; ORAFTI, B3300 Tienen, Belgium; and ** Microbiology Department, Institute of Food Research, Reading Laboratory, Earley Gate, Reading, U.K.
Research data on the bifidogenic effect of 
(2-1)fructans, which at present are commercialized in the U.S., Japan and Europe as food ingredients, are presented. These food ingredients originate from two different sources. Short-chain fructo-oligosaccharides are synthesized from sucrose and are composed of GFn [n (2-1) linked fructose moieties bound to a glucose molecule; 2 
n 4]. The longer chain length molecule inulin is extracted with hot water from chicory roots (Cichorium intybus) and is also composed of GFn molecules (with 2 < n < 60). Oligofructose is a partial hydrolysate of inulin and is composed of GFn and Fm molecules (n and m indicate the number of fructose moieties with 2 n, m 7). All types of (2-1)fructans are well fermented by intestinal bacteria. For a given chain length, there is no difference in fermentation rate between GFn- and Fm-type -fructans. In vitro fermentation of inulin revealed that molecules with a chain length (degree of polymerization or DP) > 10 are fermented on average half as quickly as molecules with a DP < 10. All (2
1)fructans are bifidogenic and classified as biobiotics.
The Journal of Nutrition Vol. 128 No. 1 January 1998,
pp. 11-19
Copyright ©1998 by the American Society for Nutritional Sciences
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