Determination of Inulin and Oligofructose in Food Products, and Integration in the AOAC Method for Measurement of Total Dietary Fibre

Quéméner, Bernard; Thibault, Jean-François; Coussement, Paul

doi:10.1006/fstl.1994.1028

Cited by 63 publications

(26 citation statements)

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“…Hermann et al (1998) reported that yacon fructans are of low molecular mass and yacon has a significant fructose (3-22% of root dry matter) and glucose (2-5% of root dry matter) content (Ohyama et al 1990). The calculated yacon food energy 619-937 kJ/kg of fresh matter is very low and has similar properties like dietary fibre (Quemener et al 1994). The highest dry matter and fructan yields were observed in dodecaploid lines as compared with octoploid ones.…”

Section: Chemical Compositionmentioning

confidence: 98%

“…The strong demand is not just due to the sweet flavour and taste of yacon that make it pleasant to eat, but to its active components that have a positive effect on the digestive system and due to its effect against cancer and diabetes (Zardini 1991). In the calculation of food energy (148-224 kJ/kg fresh matter) fructans are similar to dietary fibre in the intestinal tract (Quemener et al 1994) and are broken down by stomach acidity to a significant extent, but some degradation and fermentation occur in the colon by its bacteria (Silva 1996). Wei et al (1991) and Ohyama et al (1990) reported a decrease in fructans and an increase in fructose during yacon storage for three months under cold conditions.…”

Section: Uses Of Yacon Potentials and Advantagesmentioning

confidence: 99%

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Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Lachman¹,

Lojka²,

Orsák³

2003

PLANT SOIL ENVIRON

124

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Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson], a native plant of the Andes, belongs to the family Compositae (Asteraceae) and it represents a traditional crop of the original population of Peru used in traditional medicine. A major portion of tuberous root biomass is composed of water (> 70% of fresh weight). Saccharides, especially oligofructans, form 70-80% of dry weight, protein content ranges between 0.3% and 3.7%. Fructooligosaccharides of inulin type β (2→1), mainly oligomers (GF 2 -GF 16 ), are known for their ability to keep the colon healthy. Yacon sweetness is predominantly caused by fructose, which is by some 70% sweeter than sucrose. Other oligosaccharides are 1-kestose and nystose. Diabetics and persons suffering from digestive problems are recommended to consume yacon because its sugars are not available from the small intestine. The mean tuberous root composition per 100 g of fresh matter is 81.3, 13.8, 0.9, 1.0, 0.1 and 1.1 g of water, saccharides, fibre, proteins, lipids and ash, respectively. Mean mineral contents per 100 g of fresh matter are 334, 34, 12, 8.4, 0.4 and 0.2 mg of potassium, phosphorus, calcium, magnesium, sodium and iron, respectively. Vitamins B 1 , B 2 , C, β-carotene and polyphenols in the same weight are present at mean concentrations 0.07, 0.31, 5.0, 0.13 and 203 mg, respectively. Yacon can be considered an industrial crop, particularly as a source of inulin. The used forms are flour, syrup, extract from tuberous roots and moreover leaf extract for the preparation of yacon infusion with hypoglycaemic effect. In yacon leaves di-and sesquiterpenes with protective effects against insects are present, among them mainly ent-kaurenic acid (ent-kaur-16-en-19-oic acid) and its derivative -15-α-angeloyloxy-entkauren-19-oic acid 16-epoxide. Other components are polyphenolic antioxidants, esp. hydroxycinnamic acids and chlorogenic acid. A new antifungal melampolide -sesquiterpene lactone named sonchifolin, as well as three known melampolides, polymatin B, uvedalin and enhydrin, were isolated from leaf extracts of yacon. Three major phytoalexins were isolated: 4'-hydroxy-3'-(3-methylbutanoyl)acetophenone, 4'-hydroxy-3'-(3-methyl-2-butenyl)acetophenone and 5-acetyl-2-(1-hydroxy-1-methylethyl)benzofuran.

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Section: Chemical Compositionmentioning

confidence: 98%

Section: Uses Of Yacon Potentials and Advantagesmentioning

confidence: 99%

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Lachman¹,

Lojka²,

Orsák³

2003

PLANT SOIL ENVIRON

124

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“…Western blotting was also conducted using a semi-dry trans-blot apparatus (Pharmacia, Uppsala, Sweden) for transferring proteins separated by SDS-PAGE as described earlier by Salgado et al [17]. Carbohydrate and amino acid compositions of purified glycoprotein were determined by ionic chromatography (CarboPac PA1, Dionex) using the method of Quemener et al [18], and by ion-exchange chromatography (Pharmacia LKB Alpha Plus, Uppsala, Sweden) using the method of Moore and Stein [19], respectively. Tryptophan, which is destroyed by acid hydrolysis, was not analyzed.…”

Section: Analysis Of Density Fractions and Purified Glycoproteinmentioning

confidence: 99%

Estimation of ileal output of gastro-intestinal glycoprotein in weaned piglets using three different methods

et al. 2004

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-Mucin is the main constituent of gastrointestinal mucus and is responsible for its physicochemical and physiological properties. Previous studies have suggested that this glycoprotein represents a major component of undigested endogenous protein at the ileum. The aim of the study was to estimate the ileal output of this glycoprotein using three methods: direct ELISA, hexosaminebased method and ethanol precipitation. For setting up the ELISA assay, the glycoprotein was isolated from intestinal mucus scraping by cesium chloride density gradient ultracentrifugation and a rabbit hyperimmune plasma was raised against the purified glycoprotein. Ileal outputs of hexosamine and glycoprotein were measured in weaned piglets fed a control diet (C) based on casein or diets which contained 50% crude protein supplied by white (WCP) or black (BCP) chickpea. The hexosamine output was higher (P < 0.05) with the WCP diet (2.3 and 1.5 g·kg -1 of dry matter intake for glucosamine and galactosamine, respectively) than with diet C (1.1 and 0.7 g·kg -1 of DMI). The hexosamine-based and ethanol precipitation methods, but not the ELISA, showed significant differences between the diet treatments (P < 0.05). Although hexosamine-based and ethanol precipitation methods for the estimation of ileal glycoprotein appeared to be more satisfactory than the developed ELISA to display diet effects in this study, it remains to be determined whether the higher glycoprotein data variability observed with ELISA reflects the actual biological variability of the phenomenon or not.small intestine / methods / glycoprotein / piglet

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“…Van Loo et al (1995) reported the concentrations of inulin and oligofructose in common dietary ingredients (Table 1). Their analyses quantified glucose and fructose released by enzymatic hydrolysis of the food or plant material and assayed oligofructose (DP up to ten) and inulin contents with a DP of two to sixty (Quemener et al 1994). Values are reported on an 'as-is' basis and indicate the range of concentrations determined due to variation in sources of each food or plant material.…”

Section: Concentrations Of Inulin and Oligofructose In Pet Foodmentioning

confidence: 99%

Pet food and feed applications of inulin, oligofructose and other oligosaccharides

Flickinger

Fahey²

2002

Br J Nutr

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Prebiotics may be considered as functional food ingredients. They are attracting considerable interest from pet owners, pet food manufacturers, livestock producers and feed manufacturers. The most common forms of prebiotics are nondigestible oligosaccharides (NDO), including inulin, oligofructose mannanoligosaccharides, gluco-oligosaccharides, and galacto-oligosaccharides. These NDO are nondigestible by enzymes present in the mammalian small intestine, but are fermented by bacteria present in the hindgut of nonruminants. Inulin and oligofructose are present in measurable quantities in feed ingredients like wheat, wheat by-products, barley, and peanut hulls. Consumption of prebiotic oligosaccharides elicits several purported health benefits. In companion animals, prebiotics have been shown to improve gut microbial ecology and enhance stool quality. In production livestock and poultry, prebiotics are employed to control pathogenic bacteria, reduce faecal odour, and enhance growth performance. Research to date indicates positive effects of prebiotics on health status and performance of companion animals, livestock, and poultry.

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Determination of Inulin and Oligofructose in Food Products, and Integration in the AOAC Method for Measurement of Total Dietary Fibre

Cited by 63 publications

References 0 publications

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Estimation of ileal output of gastro-intestinal glycoprotein in weaned piglets using three different methods

Pet food and feed applications of inulin, oligofructose and other oligosaccharides

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