A series of successive chemical and physical fractionations of cooked dry California Small White beans were made, and the activity of each fraction was measured, using human subjects, for its ability to increase the carbon dioxide component of flatus. The activity was found to be: extractable with 60 % aqueous ethanol; dialyzable through a reconstituted cellulose membrane; soluble in 85% ethanol; and unabsorbed by a column packed with a strong cation exchange resin. This active column fraction was shown to contain the sugars, fructose; sucrose, raffinose, stachyose, and at least four polypeptides hydrolyzable into 22 amino acids. Raffinose and stachyose fed alone at levels found in California Small White beans did not increase the carbon dioxide level of the flatus.
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