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Published in:
Structure and Conformation of Carbohydrates Read chapter Read first chapter

2008 | OriginalPaper | Chapter

27.  Oligosaccharides in Food and Agriculture

Authors : Michelle E. Collins, Robert A. Rastall

Published in: Glycoscience

Publisher: Springer Berlin Heidelberg

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Abstract

Oligosaccharides are an integral part of the daily diet for humans and animals. They are primarily used for their nutritional properties, however they are currently receiving much attention due to their physiological effect on the microflora of the gastrointestinal tract. Galacto‑oligosaccharides and the fructan‐type oligosaccharides, namely FOS and inulin are well established as beneficial to the host and are classified as prebiotic based on data from clinical studies. These compounds dominate this sector of the market, although there are oligosaccharides emerging which have produced very interesting in vitro results in terms of prebiotic status and human trials are required to strengthen the claim. Such compounds include pectic oligosaccharides, gluco‐oligosaccharides, gentio‐oligosaccharides, kojio‐oligosaccharides, and alternan oligosaccharides. The raw materials for production of these prebiotic compounds are derived from natural sources such as plants but also from by products of the food processing industry. In addition to being prebiotic these compounds can be incorporated into foodstuffs due to the physiochemical properties they possess.

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previous chapter Sucrose and Related OligosaccharidesOligosaccharides
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Metadata
Title
OligosaccharidesOligosaccharides in Food and Agriculture
Authors
Michelle E. Collins
Robert A. Rastall
Copyright Year
2008
Publisher
Springer Berlin Heidelberg
Book
Glycoscience

Print ISBN: 978-3-540-36154-1

Electronic ISBN: 978-3-540-30429-6

Copyright Year: 2008

DOI
https://doi.org/10.1007/978-3-540-30429-6_27