“…Furthermore, these are known to stimulate selectively the growth of beneficial bacteria such as bifidobacteria, 1 to enhance immune responses, 2 and to promote the absorption of calcium and magnesium. 3 Previously, we have studied the production of nondigestible oligosaccharides as nutritional and functional ingredients such as inulo-oligosaccharide, 4,5 fructooligosaccharide, 6 fructosylxyloside 7 and fructosyllactosucrose 8 using Penicillium purpurogenum inulinase, 4,5 Scopulariopsis brevicaulis fructosyltransferase 6,7 and asparagus 1 F -fructosyltransferase, [8][9][10] respectively. These oligosaccharides were shown to suppress the rise of serum glucose and cholesterol, insulin responses in rats 11 and having prebiotic effects.…”