Difructose Dianhydrides (DFAs) and DFA-Enriched Products as Functional Foods

Fernández, José Manuel Garcı́a

doi:10.1007/128_2010_50

Cited by 40 publications

(25 citation statements)

References 89 publications

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“…There are structural varieties according to the additional ring type, linkage position, and the stereochemistry of fructose units. So far, more than ten isomers of DFAs with more than five cyclic types have been structurally identified (GarciaMoreno et al 2008;Mellet and Garcia Fernandez 2010). Earlier studies showed that DFAs could be produced during the chemical hydrolysis of inulin by dilute acid to produce fructose (Jackson and Goergen 1929;McDonald 1946).…”

Section: Existence Of Dfas In Naturementioning

confidence: 96%

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From fructans to difructose dianhydrides

Wang

Zhang

et al. 2014

Appl Microbiol Biotechnol

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Fructans are the polymers of fructose molecules, normally having a sucrose unit at what would otherwise be the reducing terminus. Inulin and levan are two basic types of simple fructan, which contain β-(2, 1) and β-(2, 6) fructosyl-fructose linkage, respectively. Fructans not only can serve as soluble dietary fibers for food industry, but also may be biologically converted into high-value products, especially high-fructose syrup and fructo-oligosaccharides. In recent years, much attention has been focused on production of difructose dianhydrides (DFAs) from fructans. DFAs are cyclic disaccharides consisting of two fructose units with formation of two reciprocal glycosidic linkages. They are expected to have promising properties and beneficial effects on human health. DFAs can be produced from fructans by fructan fructotransferases. Inulin fructotransferase (IFTase) (DFA III-forming) and IFTase (DFA I-forming) catalyze the DFA III and DFA I production from inulin, respectively, and levan fructotransferase (LFTase) (DFA IV-forming) catalyzes the production of DFA IV from levan. In this article, the DFA-producing microorganisms are summarized, relevant studies on various DFAs-producing enzymes are reviewed, and especially, the comparisons of the enzymes are presented in detail.

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Section: Existence Of Dfas In Naturementioning

confidence: 96%

“…DFAs are a family of cyclic difructoses, which are structurally formed by the condensation of two fructose molecules with removal of two water molecules and generation of two reciprocal glycosidic linkages (Mellet and Garcia Fernandez 2010). In plants, inulin is synthesized from sucrose by two-step reaction.…”

Section: Existence Of Dfas In Naturementioning

confidence: 99%

From fructans to difructose dianhydrides

Wang

Zhang

et al. 2014

Appl Microbiol Biotechnol

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“…Several complex oligosaccharides, such as inulin, galactooligosaccharides and lactulose, fulfil the three criteria and can be effectively considered as prebiotics (Candela et al, 2010). Di-D-fructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs) represent recent candidates to this list (Arribas et al, 2010;Ortiz Mellet and García Fernández, 2010). However, the number of studies on the effects of DFAs on bacterial growth is quite limited so far, and very little effort has been made specifically in poultry nutrition.…”

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confidence: 99%

Effects of inulin and di-d-fructose dianhydride-enriched caramels on intestinal microbiota composition and performance of broiler chickens

Peinado¹,

Echávarri²,

Ruíz³

et al. 2013

Animal

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In vitro and in vivo experiments were designed to evaluate the effectiveness of laboratory-made di-D-fructose dianhydride (DFA)-enriched caramels. The DFA-enriched caramels were obtained from D-fructose (FC), D-fructose and sucrose (FSC), or D-fructose and β-cyclodextrin (FCDC). In the in vitro experiment, raftilose and all caramels increased (P < 0.05) L-lactate concentration and decreased (P < 0.05) pH. Total short-chain fatty acid concentration was higher (P < 0.05) than controls in tubes containing raftilose, FSC, FCDC and commercial sucrose caramel (CSC). Raftilose, and all caramels tested except FSC and FC (1%), increased (P < 0.01) lactobacilli log 10 number of copies compared with the non-additive control. FSC, FCDC and CSC increased (P < 0.01) the bifidobacteria number of copies as compared with controls. All additives, except FCDC, decreased (P < 0.01) Clostridium coccoides/ Eubacterium rectale log number of copies. Compared with controls, raftilose, FC and CSC led to lower (P < 0.01) EscherichiaShigella and enterobacteria. For the in vivo experiment, a total of 144 male 1-day-old broiler chickens of the Cobb strain were randomly assigned to one of the three dietary treatments for 21 days. Dietary treatments were control (commercial diet with no additive), inulin (20 g inulin/kg diet) and FC (20 g FC/kg diet). Final BW of birds fed FC diet was higher (P < 0.01) than controls or inulin-fed birds, although feed: gain values were not different. Feed intake of chickens fed FC was higher (P < 0.01) than that of inulin-fed birds but not statistically different from controls. Crop pH values were lower (P < 0.01) in birds fed FC diet as compared with control diet, with inulin-fed chickens showing values not different from control-or FC-fed birds. Lower (P < 0.05) lactobacilli number of copies was determined in the crop, ileum and caeca of birds fed the inulin diet compared with the control diet. Inulin supplementation also resulted in lower (P < 0.05) C. coccoides/E. rectale, bacteroides and total bacteria in caecal contents. Addition of FC to broiler diets gave place to lower (P < 0.05) enterobacteria and Escherichia-Shigella in crop and caecal contents compared with controls. The bacteroides number of copies increased (P < 0.05) as compared with controls in the ileum, but decreased (P < 0.05) in the caeca of chickens fed the FC diet. Energy, ADF, NDF and non-starch polysaccharides faecal digestibilities were greater (P < 0.05) than controls in chickens fed diets containing inulin or FC. Fat digestibility was higher (P < 0.05) in FC-fed birds compared with controls or inulin-fed chickens. In conclusion, DFA-enriched caramels tested here, particularly FC, may represent a type of new additives useful in poultry production.

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“…This difructose also has various functional features. Regarding the benefits of DFA IV, Mellet & Fernández () reviewed that this compound is low‐caloric and acariogenic and promotes the growth of beneficial microflora in the gut.…”

Section: Introductionmentioning

confidence: 99%

Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide

Byun

Lee²,

Mah

2013

Int J of Food Sci Tech

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Summary The objective of this study was to investigate the antibacterial activity of levan compounds, including high‐molecular‐weight levan, low‐molecular‐weight levan and difructose dianhydride IV (DFA IV). The levans exhibited broad antibacterial spectra against foodborne pathogenic bacteria, in a concentration‐dependent manner. From comparison with simple saccharides, often regarded as by‐products of levan production, it turned out that the antibacterial activity of levans was primarily caused by themselves. The strongest effect was observed with low‐molecular‐weight levan as compared to the others, and oligosaccharides as well. The low‐molecular‐weight levan was therefore applied to bread making. The bread samples inoculated with pathogenic bacteria were divided into two groups: bread with sugar alone (control) and bread with both sugar and levan (treatment). It was found from the in situ test that the viability of pathogenic bacteria in bread was reduced by the addition of low‐molecular‐weight levan. Therefore, levan compounds have potential as alternative sweeteners for reduction in pathogenic contamination.

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Difructose Dianhydrides (DFAs) and DFA-Enriched Products as Functional Foods

Cited by 40 publications

References 89 publications

From fructans to difructose dianhydrides

From fructans to difructose dianhydrides

Effects of inulin and di-d-fructose dianhydride-enriched caramels on intestinal microbiota composition and performance of broiler chickens

Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide

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