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In a world where climate change and sustainability are at the forefront, innovative solutions are more pressing than ever. In the production process of distillates, the critical stage is the cooking of agave for thermal hydrolysis of fructans. This stage determines the efficiency of the process, incurs the highest production cost, and has a detrimental impact on the environment. In this study, we investigate the saccharification of agave fructans in fresh juice using fructanases produced in situ by Kluyveromyces marxianus as an alternative to traditional agave cooking. furthermore, we explore both sequential and simultaneous alcoholic fermentation processes using a native mixed culture to improve the overall yield and obtain a distillate with enjoyable sensory characteristics. The results show that saccharification and simultaneous fermentation allow for obtaining a fermented product containing an average of 7% alcohol. Gas chromatography and mass spectrometry analysis shows that the distillate is essentially an ethanol – water mixture with a broad profile and high concentration of volatile compounds. The composition of the distilled product provides a well-balanced sensory experience that is highly valued by consumers. Hence, for the first time, a novel, efficient, low-cost, and sustainable process for producing agave distillates has been successfully designed.

Because of its taste, texture, and aroma, chocolate is consumed as a way to generate pleasant sensations. Due to its high caloric density, moderate consumption is recommended. Seeking to offer the benefits of this product to a more selective public, the aim of this research was to determine the chemical composition and sensory properties of a sugar-free dark chocolate added with inulin and sweetened with stevia extract obtained by pressurized hot water, which was compared with a commercial dark chocolate and accompanied by a sensory analysis of the samples. A completely randomized statistical experimental design was used to compare the properties of the alternative and commercial chocolates. The treatments were carried out in triplicate and the results obtained were analyzed by descriptive statistics and one-way analysis of variance with 95 % confidence level. The results showed that the treatment of stevia leaves with hot pressurized water allowed an extraction of 41.51 g of steviol glycosides for rebaudioside A and 6.76 g for stevioside per 100 g of leaves subjected to processing. The chemical analysis of the alternative and commercial chocolates indicated that the fat and total dietary fiber contents showed no significant difference (p > 0.05) between the dark chocolates, unlike the other components. Moisture, ash, fat, and protein contents were slightly higher in the two types of chocolate, and carbohydrate content was 4.1 % lower than in the commercial chocolate. Both products had 0 % added sugars and high dietary fiber content (> 37 %), and there was a reduction of 100 kcal/100 g compared to the commercial brand. Consumer sensory evaluation showed a higher level of liking (p < 0.05) for the elaborated chocolate with respect to the commercial product in attributes such as appearance, color, and texture. These findings suggest the use of stevia extracts obtained by pressurized hot water as a non-caloric sweetener for healthy, alternative dark chocolates suitable for people with diabetes.

Early sprouting is a main cause of onion spoilage during storage. However, limited knowledge is available on which factors trigger sprouting. Here, this was studied in the Hyfive and Exhibition cultivars, which largely differ in sprouting time. Sprouting progress was compared to the fructan and abscisic acid (ABA) profiles in the bulb scales and basal plates. Fructan concentrations decreased in the scales from harvest time onwards in the late-sprouting cultivar Hyfive, while remaining constant in the cultivar Exhibition until internal sprouting. In the basal plates, fructan concentrations increased in both cultivars from approximately one month after harvest, but reached maximum concentrations at moments that could not be related to the difference in internal sprouting. ABA levels generally decreased in the scales of both cultivars, while increasing in their basal plates. Nevertheless, for fructans, the measured variation in ABA concentrations was not consistently associated with differences in internal sprouting. A subsequent perturbation of internal sprouting by Maleic Hydrazide treatment in the cultivar Hyfive confirmed a lack of correlation. Altogether, this indicates that fructan and ABA levels in the scales and basal plate tissue change independent of internal sprouting and cannot be regarded as predictive markers for sprouting and storability.

The present systematic review and meta-analysis summarized data on habitual intake of oligo-, di-, mono-saccharides and polyols from 71 studies (n = 138,653 subjects) using random-effects model. In the general population, overall habitual intake of total FODMAPs is 19.86 (95 % CI: 18.12, 21.6) g/d. No differences were observed on habitual intake of individual constituents of designated FODMAPs between healthy and those who are suffering with functional gastrointestinal disease and other GI disorders. Multiple meta-regression adjusted with macronutrient components showed that IBS-SSS score is positively correlated with lactose (R2 = 77.78 %, P = 0.006) and total FODMAPs (R2 = 78.48 %, P = 0.0052), but not other individual constituents of designated FODMAPs e.g. fructans, GOS, and total polyols. Macronutrient components such as fat (in 6 out of 6 models) and carbohydrate (in 5 out of 6 models) were positively associated with IBS-SSS score. Our findings add insight on current knowledge of FODMAPs habitual intake in the general population and showed that individual FODMAPs such as lactose and other macronutrient components (fat and carbohydrate) as a constituent significantly related to symptom severity.

Fructosyltransferases (FTs) are an important group of enzymes involved in the biosynthesis of fructans in some plants and in a large number of microorganisms. Several studies have shown that FTs play a key role in regulating the levels of fructan molecules during abiotic stress tolerance of certain plant species. Because of their diverse range of functional characteristics, efforts have increased to improve fructans applications in food quality and in added health benefits of plants. For these reasons, interest on the search for more direct and cost-effective routes to producing fructans have also increased. In this paper, we review recent research on plant FTs and summarize their role in the regulation of fructan biosynthesis and their use in producing fructans at an industrial scale. We also present the challenges and opportunities that FTs will present in the future.

AbstractAnticancer potential and a prebiotic effect of fructan mixtures from Agave salmiana (branched) and chicory inulin (linear) were evaluated to different mass fractions 1/0, 0/1, 0.5/0.5, 0.75/0.25, 0.25/0.75, respectively, in three concentrations: 2, 3.5, and 5 mg/mL. The viability, proliferation, and apoptosis of human colon cell lines, CRL1831 (healthy), HT29 (cancerous grade 1–2), and SW480 (cancerous grade 3–4), were evaluated by absorbance assays. Lactobacillus acidophilus and Bifidobacterium longum subsp. infantis growth was determined by spectrophotometry at 600 nm. The lactic acid and short-chain fatty acids (SCFAs) production was determined by the HPLC method. Fructan mixtures (inulin/agave, 0.25/0.75) showed a synergic effect on viability, proliferation, and decreased apoptosis in healthy colon cells (CRL1831) at 5 mg/mL. An increase (p

Abstract Background Although Levan-type fructooligosaccharides (L-FOS) have been shown to exhibit prebiotic properties, no efficient methods for their large-scale production have been proposed. One alternative relies on the simultaneous levan synthesis from sucrose, followed by endolevanase hydrolysis. For this purpose, several options have been described, particularly through the synthesis of the corresponding enzymes in recombinant Escherichia coli. Major drawbacks still consist in the requirement of GRAS microorganisms for enzyme production, but mainly, the elimination of glucose and fructose, the reaction by-products. Results The expression of a fusion enzyme between Bacillus licheniformis endolevanase (LevB1) and B. subtilis levansucrase (SacB) in Pichia pastoris cultures, coupled with the simultaneous synthesis of L-FOS from sucrose and the elimination of the residual monosaccharides, in a single one-pot process was developed. The proof of concept at 250 mL flask-level, resulted in 8.62 g of monosaccharide-free L-FOS and 12.83 gDCW of biomass, after 3 successive sucrose additions (30 g in total), that is a 28.7% yield (w L-FOS/w sucrose) over a period of 288 h. At a 1.5 L bioreactor-level, growth considerably increased and, after 59 h and two sucrose additions, 72.9 g of monosaccharide-free L-FOS and 22.77 gDCW of biomass were obtained from a total of 160 g of sucrose fed, corresponding to a 45.5% yield (w L-FOS/w sucrose), 1.6 higher than the flask system. The L-FOS obtained at flask-level had a DP lower than 20 fructose units, while at bioreactor-level smaller oligosaccharides were obtained, with a DP lower than 10, as a consequence of the lower endolevanase activity in the flask-level. Conclusion We demonstrate here in a novel system, that P. pastoris cultures can simultaneously be used as comprehensive system to produce the enzyme and the enzymatic L-FOS synthesis with growth sustained by sucrose by-products. This system may be now the center of an optimization strategy for an efficient production of glucose and fructose free L-FOS, to make them available for their application as prebiotics. Besides, P. pastoris biomass also constitutes an interesting source of unicellular protein.

This work describes the cationization and carboxymethylation of agave fructans and their physicochemical and functional characterization. The results show that the modification gives rise to degrees of substitution of 0.487 and 0.133 for the carboxymethylated and cationic derivatives, respectively. FTIR, DSC and HPLC-SEC results demonstrated the incorporation of quaternary ammonium and carboxymethyl groups in the native fructan molecular structure. As a result of the structure modification, the increase in molecular weight, the appearance of new bands in the FTIR spectrum and changes in thermal properties were observed. The zeta potential demonstrated the anionic and cationic character of the modified fructans. There were no changes in the swelling capacity, however the cationic fructans have a higher oil holding capacity. Native and modified fructans exhibited antimicrobial effect against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella enterica Typhimurium with higher antimicrobial activity against Gram negative microorganisms.

The low FODMAP (fermentable oligosaccharide, disaccharide, monosaccharide, and polyol) diet is a beneficial therapeutic approach for patients with irritable bowel syndrome (IBS). However, how the low FODMAP diet works is still not completely understood. These mechanisms encompass not only traditionally known factors such as luminal distension induced by gas and water but also recent evidence on the role of FOMAPs in the modulation of visceral hypersensitivity, increases in intestinal permeability, the induction of microbiota changes, and the production of short-chain fatty acids (SCFAs), as well as metabolomics and alterations in motility. Although most of the supporting evidence is of low quality, recent trials have confirmed its effectiveness, even though the majority of the evidence pertains only to the restriction phase and its effectiveness in relieving abdominal bloating and pain. This review examines potential pathophysiological mechanisms and provides an overview of the existing evidence on the effectiveness of the low FODMAP diet across various IBS subtypes. Key considerations for its use include the challenges and disadvantages associated with its practical implementation, including the need for professional guidance, variations in individual responses, concerns related to microbiota, nutritional deficiencies, the development of constipation, the necessity of excluding an eating disorder before commencing the diet, and the scarcity of long-term data. Despite its recognized efficacy in symptom management, acknowledging these limitations becomes imperative for a nuanced comprehension of the role of a low FODMAP diet in managing IBS. By investigating its potential mechanisms and evidence across IBS subtypes and addressing emerging modulations alongside limitations, this review aims to serve as a valuable resource for healthcare practitioners, researchers, and patients navigating the intricate landscape of IBS.

Grains, essential for maintaining good health, contain short-chain carbohydrates like fructans, which can contribute to disorders in some individuals. Understanding and managing these FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) are essential for enhanced dietary guidance and well-being. The primary objective of the study was to establish safe portion sizes for grains and rice within low-FODMAP diets. A comprehensive analysis of fructan levels in diverse commercial cereal products contributes to an understanding of the potential digestive impact of FODMAPs in grains and supporting enhanced dietary guidance for individuals with FODMAP-related disorders. Various grains, like white and brown rice, barley, wheat groats, and buckwheat, highlight the challenges of handling fructans in a low-FODMAP diet. Fructans to heat-induced degradation, as demonstrated in bulgur, emphasize the need to consider cooking methods for managing their intake. Identification of potentially safe grains, like white long-grain rice and arborio rice, is significant, but caution is advised with barley groats and couscous, stressing personalized dietary decisions. Correlation analyses linking color parameters, moisture content, and fructan levels in cooked grains reveal a positive relationship, suggesting water content’s potential impact on fructan stability and grain hydration properties. In conclusion, the study provides valuable insights into the intricate details of FODMAPs in grains, supporting the development of dietary strategies that enhance both health and sensory satisfaction.

Background: The consumption of wheat/gluten is associated with adverse reactions for human health. Gluten and fructans are identified as the major compounds triggering and worsening adverse reactions to wheat, which are increasing, and as a consequence, avoidance of gluten/wheat is the common strategy of many individuals of the western population. Although bread is a product of daily consumption, there is a lack of information on the gluten and fructan contents and the influence of artisanal or industrial processes. Objective: The aim of this study is to carry out a comparative characterization between artisan bakeries and hypermarkets in Spain for gluten and fructan contents in daily sold breads. Design: A total of 48 types of bread highly consumed in Spain sold in artisan bakeries (long fermentation) and hypermarkets (short fermentations) were selected for comparing the gluten and fructan contents. Methods such as reverse phase-high performance liquid chromatography (RP-HPLC), R5 monoclonal antibody (moAb), and fructans protocols were used for the quantification of these compounds. Results: Great variation for the content of gluten and fructans has been found between all bread categories. Although breads produced using long fermentation (artisan bakeries) contain significantly lower gluten, they have higher fructans than those using short fermentations (hypermarkets). Durum wheat breads had the lowest content of gluten. Moreover, spelt breads from artisan bakeries had the lowest content of fructans but not those from hypermarkets. Discussion: In this study, we report the comparative characterizarion of the breads of the Spanish market. These food products presented variation in the amount of gluten and fructans, ligated in most of the cases to the nature of the providers: artisan bakeries against hypermarkets. Depending on the type of bread, the differences for the daily consumption of gluten and fructan can be 4.5 and 20 times, respectively. Conclusions: We found strong differences for gluten and fructan contents among breads. These information may contribute to designing strategies to improve the management of gluten and fructans in bread.

Even though Jerusalem artichoke (Helianthus tuberosus L.) has strong resistance to abiotic stresses, salinity can still reduce the biomass of Jerusalem artichoke. The purpose of this study was to elucidate the differences in the development of Jerusalem artichoke and the dynamics of sugar throughout the growth period under high (7.23–8.15 g/kg) and low (3.20–4.32 g/kg) salinity stress in the field in Jiangsu Province, China. This study confirmed that high salinity promoted the conversion of reducing sugars to non-reducing sugars (fructans) in Jerusalem artichoke tubers, but significantly reduced the biomass of Jerusalem artichoke and advanced the peak time of the dry matter accumulation of aerial parts. In addition, in the early and late stages of tuberization, the total sugar content of tubers under low salinity conditions (786 ± 8 mg/g and 491 ± 8 mg/g) was 93.3% and 1.15 times than those under high salinity conditions, respectively. Moreover, the total sugar content in stems was consistently greater under high than low salinity conditions in the same period. The accumulation rate and the amount of dry matter were significantly higher in stems than in other tissues. Therefore, the aerial parts of “Nanyu No. 1” could be harvested before mid-to-early October, and the tubers after mid-November. This study revealed the internal reasons for the decreased yield of Jerusalem artichoke under salt stress, and provided theoretical basis and guidance for the cultivation and utilization of Jerusalem artichoke in saline-alkali soil.

According to unofficial data, every fifth person in Serbia suffers from some form of irritable bowel syndrome (IBS). Compounds classified as FODMAPs (Fermentable Oligo-, Di-, and Monosaccharides and Polyols) are newly found potential triggers of IBS and a number of associated gastrointestinal disorders. Cereals, predominantly in their wholegrain form, represent the key contributors to the high contents of FODMAPs in wholegrain (high-fiber) bakery products. The current work was structured in a way to systematically evaluate the consumer’s knowledge and preferences toward wholegrain and low-FODMAP bakery products. The questionnaire was filled out by 725 respondents, aged from 18 to 86 years. They were informed about the aim of the research and management of anonymous data. The present study is the first detailed survey in this region of Europe, aiming to improve the familiarity with and attitude toward FODMAPs and a low-FODMAP diet by analyzing the different dietary habits regarding wholegrain-cereal-based products among consumers of various ages, genders, places of residence, and education. The results suggest that the respondents are, to some degree, aware of the health benefits of consuming foods with high fiber content while indicating a low level of knowledge about FODMAP compounds and connected topics. Education about contemporary scientific findings and the potentially harmful effects of consuming FODMAP compounds for a population with gastrointestinal disorders and diseases will be imperative in the future.

Abstract This review summarizes the nature, types, and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physicochemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short‐chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs.

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.

Drought, one of the major abiotic stresses affecting plants, is characterized by a decrease of water availability, resulting in a decrease of the water potential (Ψ) of the cells. One of the strategies of plants in resisting to this low Ψ and related stresses is regulating their water-plant relation and the interplay between Ψsolutes and the turgor pressure (Ψp). This regulation avoids the dehydration induced by low Ψ and is resulting from the accumulation of specific molecules which induce higher tolerance to water deficit and also other mechanisms that prevent or repair cell damages. In plants, fructans, the non-structural carbohydrates (NSC), have other physiological functions than carbon reserve. Among these roles, fructans have been implicated in protecting plants against water deficit caused by drought. As an efficient strategy to survive to this abiotic stress, plants synthesize fructans in response to osmotic pressure in order to osmoregulate the cellular flux, therefore, protecting the membrane damage and maintaining Ψp. Although different studies have been conducted to elucidate the mechanisms behind this strategy, still the concept itself is not well-understood and many points remain unclear and need to be elucidated in order to understand the causal relation between water deficit and fructans accumulation during water scarcity. This understanding will be a key tool in developing strategies to enhance crop tolerance to stressful dry conditions, particularly under the changing climate prediction. This review aims to give new insights on the roles of fructans in the response and resistance of plants to water deficit and their fate under this severe environmental condition.

Abstract Background FODMAPs (Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) intake is associated with the onset of irritable bowel syndrome symptoms. FODMAPs in wheat-derived baked goods may be reduced via bioprocessing by endogenous enzymes and/or microbial fermentation. Because of the inherent enzyme activities, bread made by baker’s yeast and sourdough may result in decreased levels of FODMAPs, whose values are, however, not enough low for people sensitive to FODMAPs. Results Our study investigated the complementary capability of targeted commercial enzymes and metabolically strictly fructophilic lactic acid bacteria (FLAB) to hydrolyze fructans and deplete fructose during wheat dough fermentation. FLAB strains displayed higher fructose consumption rate compared to conventional sourdough lactic acid bacteria. Fructose metabolism by FLAB was faster than glucose. The catabolism of mannitol with the goal of its reuse by FLAB was also investigated. Under sourdough conditions, higher fructans breakdown occurred in FLAB inoculated doughs compared to conventional sourdough bacteria. Preliminary trials allowed selecting Apilactobacillus kunkeei B23I and Fructobacillus fructosus MBIII5 as starter candidates, which were successfully applied in synergy with commercial invertase for low FODMAPs baking. Conclusions Results of this study clearly demonstrated the potential of selected strictly FLAB to strongly reduce FODMAPs in wheat dough, especially under liquid-dough and high oxygenation conditions.

Introduction Osteoporosis, the “quiet epidemic”, is one of the most serious threats to public health. It is known that estrogen plays a significant role in the regulation of bone turnover, and its loss at menopause causes osteoporosis. Added to this, insufficient calcium intake accelerates bone mass loss, increasing the risk of fractures. Objective The study aimed to answer the question whether a fructan-enriched diet could be helpful in preventing from disturbances in bone turnover caused by calcium restriction combined with ovariectomy-induced estrogen deficiency. The differences related to the kind of fructan and ‘matrix effect’ of fructan action (form of addition) were also evaluated. Material and methods The study was conducted using sham-operated (control groups) or ovariectomized (OVX) rats fed a calcium restricted diet. The treatment diets contained one of three fructan sources – Jerusalem artichoke, yacon and Beneo Orafti Synergy1 – added alone or as an ingredient of strawberry sorbet, all in the amount providing 8% fructans. Analyses of biological material included: serum Ca, Mg and P concentrations, alkaline phosphatase activity (ALP), osteocalcin (OC) and C-telopeptide degradation products from type I collagen (CTX). Densitometric parameters of femora were also assayed. Results Among markers of bone turnover, the ALP activity depended both on the kind of fructan and the form of addition. The highest value was shown in the OVX group fed a low-calcium diet, whereas administration of diet enriched with Jerusalem artichoke led to an almost 50% decrease in the value of this parameter. Dietary fructans also lowered the OC level. Feeding rats with diet containing sorbet enriched in yacon or Jerusalem artichoke resulted in a decrease of CTX, compared to the diet containing yacon alone or fructan formulation in both forms No significant differences were observed in densitometric parameters between treatment groups. Conclusions The obtained findings suggest that fructan administration with a calcium-restricted diet might exert a positive effect on bone turnover parameters. Regarding the form of their addition, it is possible that other constituents of sorbets contributed to the fructan action. It remains open whether this impact would be significant over a longer period of time.

Introduction Osteoporosis, a disease associated with ovarian hormone deficiency following menopause, is the most common cause of age-related bone loss. Although an optimal intake of Ca is vital – both bone accretion during growth and maintenance in adult life – a great percentage of the population consumes far below the recommended amounts of this mineral. On the other hand, there are evidences that fructans enhance not only Ca absorption, but bone calcium as well. Objective In the knowledge that estrogen deficiency and insufficient Ca in the diet during postmenopause cause serious problems with resultant osteoporosis, the aim of this study is to assess the effects of a diet enriched in fructan-containing sources alone, or in the “strawberry matrix”, on the structure of bone in OVX rats under calcium hypoalimentation. Material and methods Experimental animals were female Wistar rats, sham-operated or ovariectomized. The treatment with Ca-restricted diets also contained one of the sources of fructan (Jerusalem artichoke, yacon, Beneo Orafti Synergy1), in the amount providing 8% of fructans. Femur architecture of rats was assessed by tomography and Ca content by the AAS method. Results Ovariectomy led to a significant decrease in femoral Ca content, total mineral content and bone density of rats. This study shows that a diet containing inulin-type fructan (especially as a component of strawberry product) improved bone quality (i.e. increase in Ca content in femur, total density in middle part of bone, as well as decrease of endosteal circumference) in OVX rats under calcium hypoalimentation. Conclusions These findings suggest that a fructan-enriched diet could be potentially useful for postmenopausal osteoporosis. It is important to determine an optimal dietary level of fructan with the long-term goal of developing a dietary strategy in osteoporosis prevention.

Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabinoxylans, fructans, and β-glucans. This study aimed to determine the dynamics of the changes in the contents of complex carbohydrates in sourdoughs inoculated with potential probiotic microorganisms as well as the polysaccharide composition of the resulting bread. Sourdoughs were inoculated with the potential probiotic microorganisms Saccharomyces boulardii, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Bacillus coagulans, and spontaneous fermentation was performed as a control. Samples of the sourdoughs after 24 and 48 h of fermentation and of bread obtained with these sourdoughs were analyzed for the content of individual dietary fiber components. The present study demonstrated that the treatments applied contributed to an increased total content of arabinoxylans in the breads, and the inoculation of the sourdoughs with the potential probiotic strains improved their solubility in water. The use of the S.boulardii strain may seem prospective as it allowed for the greatest reduction in fructans in the rye bread. Rye sourdough bread is an attractive source of dietary fiber and can be modified for different nutritional needs.

This paper presents a study on the effect of Jerusalem artichoke flour addition on wheat dough physical (freezable water content) and mechanical (small strain frequency tests) properties. Degassed bread crumb was obtained by using a miniature baking system consisted of two Peltier elements and the evolution of hardness during storage was evaluated by compression tests. Selected amounts of Jerusalem artichoke flour (3 and 6% based on flour) were added to the recipe, while dough hydration was kept constant. The amount of freezable water decreased with the addition of Jerusalem artichoke flour compared to the reference, suggesting that some water molecules were entrapped and bound into dough matrix due to the incorporation of fructans (fructose oligomers and inulin), which resulted in dough structure modification. Frequency sweep tests showed that storage (G’) and loss (G”) moduli of dough with Jerusalem artichoke flour were significantly higher than the reference ones, which contributed to a more structured dough system that exhibited a higher complex modulus (G*). The storage modulus (G’) during heating and cooling of doughs with Jerusalem artichoke flour were higher than the reference sample. The inclusion of Jerusalem artichoke flour gave rise to a slightly higher values of the bread crumb's Young modulus, as the evolution of hardness followed a similar trend.

The beneficial health of evaluating prebiotic effect by the consumption of Agave salmiana fructans (A. salmiana fructans) was assessed in the epithelium of the cecum and proximal colon of Wistar rats fed at different doses for 35 days with regards to mucus production, morphological cell changes, and the serum concentration of tumor necrosis factor-α (TNF-α). Results showed a significant increase in mucus-secreting cells (P < 0.05) and a normal structure with preserved crypts, without morphological damage to colonic cells for a dose of 12.5% (w/w) with respect to the control and the other doses evaluated. The concentration of pro-inflammatory cytokine TNF-α was decreased significantly (P < 0.05) in the groups with doses of 10 and 12.5% (w/w) at 7 and 35 days, respectively. This effect was positively correlated with the reduction of inflammation in epithelial cells. This study provides direct evidence of the effects of the A. salmiana fructans on the colonic epithelium, demonstrating that a diet supplemented with 12.5% of fructans for 35 days exerts health benefits through the strengthening of the mucosa layer, which favors the adherence of the bacterial population and suppresses inflammation.

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.

ABSTRACT In this study two experiments were carried out, the effect of a diet supplemented with fructans of Agave tequilana Weber, was analyzed in Hy-line hens in regards to their egg quality and production as well as on the levels of the polyamines, putrescine, spermidine and spermine in their feces. In the first study 300 Hy-line W-36 hens per group, which were aged 36 weeks, were randomly separated as follows for each of the three treatments. One group of 100 hens was fed with a diet supplemented with 0.1% fructans. Another group of 100 hens was supplemented with 0.2% fructans and a group of 100 hens without any fructans was added as a control group. Feed consumption was lower in the supplemented groups compared to the control group (p

Capsicum annuum L. is a crop of great economic importance in Mexico and is severely affected by the wilt caused by Phytophthora capsici. The objective of this work was to determine the effect of selenite and inulin on the incidence of Phytophthora capsici and the growth of serrano pepper plants (Capsicum annuum L.) in greenhouse. Seedlings 30 days after sowing were treated twice with selenite (100 μM) (Se + PHC) or inulin (200 μM) (I + PHC) per application to the base of the plants: 10 days before and at the time of inoculation with P. capsici (PHC). A PHC control and an absolute control without treatment or inoculation were included. After two weeks of treatment, the control seedlings remained without symptoms, while those inoculated with PHC, and those treated with selenite and inulin and inoculated showed a survival rate of 0, 80 and 40%, respectively. The height was higher in the control seedlings. In plants treated with selenite and inoculated a seedling fresh mass was higher than in the PHC and I + PHC, treatments. The viability of the root was similar in the treatments with selenite and inulin and decreased in the seedlings inoculated with PHC. Selenite was more effective than inulin in reducing the incidence of the disease, increasing the fresh mass and maintaining the viability of the plant tissue. The results suggest the potential use of selenite and inulin in the integral management of P. capsici.

Despite the recognition of Agave tequilana Weber var. Azul as raw material for producing tequila and obtaining prebiotics, there are other highly relevant Agave species in Mexico. Oaxaca contains a startlingly diverse range of Agave species; Agave angustifolia Haw. and Agave potatorum Zucc. are two classic specimens with great commercial potential. In this study, we examined the fructan fluctuation in these two species during their lifetime in the field (from 1 to 6 years old). First, we analyzed their morphological diversity based on vegetative characteristics. Subsequently, fructan extracts were analyzed by TLC, FT-IR, and HPAEC-PAD to identify carbohydrates. Multivariate analyses of the morphological parameters indicated a morphological divergence between the two species. Furthermore, we found that the concentration of simple carbohydrates and fructans, as well as the fructan DP, changed during plant development. Glucose, fructose, and fructooligosaccharides (FOS) were more abundant in A. potatorum, while A. angustifolia showed a greater amount of sucrose and fructans with a high DP. Fructan DP heatmaps were constructed using HPAEC-PAD profiles—the heatmaps were very helpful for establishing an easy correlation between age and the carbohydrate types present in the fructan extracts. This study is an important contribution to the agave fructan knowledge of the Mexican agave diversity.

We assessed the extent to which fructans from various sources and added in various forms (raw materials in diet alone or incorporated into a strawberry matrix) differ in their effectiveness towards selected parameters related to bone health under calcium hypoalimentation in growing female Wistar rats. The aim of this study was to evaluate the levels of selected parameters involved in calcium metabolism, in response to a 12-week restriction of Ca intake: serum ions (Ca, Mg, P); the activity of alkaline phosphatase—using a BS 120 analyzer; the markers of bone turnover (osteocalcin, CTX; using a Rat-MidTMOsteocalcinEIA Kit and RatLapsTMEIA, respectively); and the bone mineral content (BMC) and density (BMD), using a Norland Excell Plus Densitometer. Among the examined markers, the CTX concentration increased dramatically under calcium hypoalimentation. The presence of Jerusalem artichoke (independently of the form of addition) and yacon root powder (with strawberry sorbet matrix) in the rats’ diet led to a significantly lower CTX concentration than was observed in the low-calcium control group. The type of fructan influenced the bone mass content. When fructan was added to the low-calcium diet as an ingredient of sorbet, it exerted more pronounced effects on the biochemical parameters of bone metabolism than when added alone, in the growing-female-rat model.

Cultivation of crops in salt-affected soils is a major challenge for growers. Despite the use of multiple amendments, salinity stresses adversely affect the crops to some extent. On the other hand, imbalance in the use of boron (B) as a nutrient also creates toxicity. Mismanagement of B fertilizer application decreases the growth and yield of crops. It is necessary to study in depth the adverse effects of salinity and B toxicity. This is why the current research work was conducted in a glass house at Murdoch University, Perth, Australia. The aim of study was to investigate the influence of salinity and B toxicity on carbohydrate partitioning, growth, and ionic composition of two Australian wheat varieties. There were four treatments, i.e., control, high B (15 kg ha−1), salinity (15 dS m−1), and B + salinity. The results showed that the salt-tolerant Halberd (HB) variety accumulated more Na+, B, and Cl− in their leaf sheath and kept the leaf blades free of these toxic ions as compared to the sensitive variety Westonia (WS). Water-soluble carbohydrate (WSC; i.e., glucose, sucrose, fructose, and fructans) concentration increased in response to individual as well as combined constrains of soil salinity and toxic B in the leaf blade of both tolerant and sensitive wheat varieties, but the increase was higher in the tolerant variety as compared to the sensitive one. The concentration of WSCs in leaf sheath of the salt-tolerant wheat variety was increased in response to stress conditions, but those remained low in salt-sensitive ones. Therefore, the salt-tolerant HB genotype was found to be a good source for future wheat breeding programs or to be grown by farmers in B toxic, saline, and B toxic–saline conditions.

Non-structural carbohydrates are abundant constituents of the ripe flesh of all stone fruits. The bulk of their content comprises sucrose, glucose, fructose and sorbitol. However, the abundance of each of these carbohydrates in the flesh differs between species, and also with its stage of development. In this article the import, subcellular compartmentation, contents, metabolism and functions of non-structural carbohydrates in the flesh of commercially cultivated stone fruits of the family Rosaceae are reviewed.

Aguamiel is the sap collected from agave, while pulque is the result of the natural fermentation of aguamiel. Despite its ancestral origin and numerous publications on pulque production, little is known about the evolution and concentration of sugars and fructo-oligosaccharides in aguamiel, either during its daily accumulation or through the agave production lifetime. In this study, we examined aguamiel composition in three agave plants during their productive lifetime (4 to 9 months). After each collection, the agave pine is scraped to induce aguamiel to flow into an internally created cavity (cajete), producing a residual bagasse (metzal). We found that the concentration of agave fructans and sucrose, as well as the fructan profile, change during the aguamiel production process. During the daily collection, a small amount of agave fructans released from the pine by scraping is drawn into the cajete with the first milliliters of sap where it is then diluted with the inflow of aguamiel. The main component of aguamiel is the sucrose produced in high concentration in the leaves through photosynthesis and then hydrolyzed in the cajete as aguamiel accumulates. We also describe how the fructan profile changes during the accumulation of aguamiel in the cajete. In addition to the varying amount of sucrose that is hydrolyzed in the aguamiel accumulated, we found that fructo-oligosaccharides are either diluted, consumed, or hydrolyzed, depending on the plant and its production stage, thus yielding different fructan profiles. New fructo-oligosaccharides are, in some cases, synthesized by bacteria present in aguamiel. These profiles were also observed in aguamiel collected from ten different plants in the same production region. We also found that a considerable amount of agave fructans is lost in metzal (bagasse), the agave material that is scraped and thrown away twice a day during the production process.

Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentations and optimal conditions is not well understood yet. Biomass growth kinetics were determined to evaluate the effects of temperatures (10 °C to 40 °C) and different substrates, such as monosaccharides (fructose, galactose, glucose), disaccharides (lactose, saccharose) and polysaccharides (Agave angustifolia fructans) at 2%, in reconstituted nonfat milk powder at 10% (w/v) and inoculated with 2% of milk kefir grain (105 CFU/g), after determining the pH kinetics. The best conditions of temperature and substrates were 20 °C and fructans and galactose. An increase in cells, grain sizes and a change in the morphology of the granules with the best substrates were observed using environmental scanning electron microscopy, confocal laser scanning microscopy and Image Digital Analysis (IDA). Kefir grains with agave fructans as their carbon source showed the higher fractal dimension (2.380), related to a greater co-aggregation ability of LAB and yeasts, and increase the formation of exopolysaccharides and the size of the kefir grains, which opens new application possibilities for the use of branched fructans as a substrate for the fermentation of milk kefir grains for the enhancement of cellular biomasses and exopolysaccharide production, as well as IDA as a characterization tool.

Wild cardoon (Cynara cardunculus L.) is a widespread Mediterranean plant that accumulates inulin in its roots. This study aimed to analyze the enzyme systems involved in inulin metabolism in the roots of one Sicilian wild cardoon population in relation to the plant’s growth and development stages. During the winter season, the plant showed slow growth; its biomass was represented mainly by leaves and saccharides were mobilized into its roots. During the spring season, the plant doubled its growth rate and differentiated its reproduction organs as a consequence of the cold conditions. The maximum activities of the 1-SST were recorded in line with the high sucrose and inulin levels in roots, which increased quickly. The increase in the 1-FEH activity suggests that fructan-hydrolyzing activity is associated with the sprouting and elongation of plant stalks. The peak of the invertase activity occurred before the 1-FEH peak. The inulin accumulation in the wild cardoon roots was associated with the plant’s reproduction. Sequential 1-SST and 1-FEH activities and the involvement of invertase and 1-FFT in carbohydrate mobilization, in response to the additional energy demand of the plant for stalk elongation before and for capitula development were observed, along with subsequent grain ripening.

Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.

One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingredient in food production. This review focuses on the prebiotic potential of cereal dietary fiber types and covers the achievements and developments regarding its isolation. First, the probiotic and prebiotic concepts will be discussed. Next, different components of dietary fiber and their effect on the host bacteria through in vitro and/or in vivo studies will be reviewed. In a last part, this paper also discusses means of boosting the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber. The review focuses on wheat as a leading cereal crop that is widely and intensely used throughout the world in food production.

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.

ABSTRACT Water stress is an environmental factor that can regulate growth, limit production and lead to physiological and biochemical changes. Plants present a series of adaptive responses to drought, such as osmotic adjustment, in which carbohydrates play an important role. To evaluate the influence of water deficit on carbohydrates accumulation in V. discolor, the plants were divided into two groups: daily watering and water suppression for 14 days being re-watering after this period. Leaves and roots were collected at 0, 3, 6, 9, 12, 15 and 18 days, for ecophysiological and biochemical analyzes. Variations in carbohydrate contents in V. discolor showed a close relationship with changes in the plant water status, with higher concentrations of soluble sugars, total fructans, oligosaccharides, reducing sugars coinciding with the lower values of soil moisture and leaf water potentials and relative water content. In the tuberous roots, there is an increase in carbohydrate concentrations after re-watering. The increase of these low molecular weight carbohydrates is involved in osmotic adjustment and therefore acts to protect against dehydration.

Objective. To determine egg production in laying hens treated with oligofructose from agave. Materials and methods. Eighteen weeks old Hy-line W-36 hens (n=300) were distributed randomly into 3 treatment groups: no feed supplementation (control) or feed supplementation with 0.1% of 0.2% oligofructose from agave (OFA). Hens were monitored from development until 30 weeks of egg laying. Results. A significant (p

A number of mechanisms have been proposed explaining probiotics and prebiotics benefit human health, in particular, probiotics have a suppression effect on pathogen growth that can be enhanced with the introduction of prebiotics. In vitro models enhanced with computational biology can be useful for selecting a composition with prebiotics from new plant sources with the greatest synergism. Water extracts from burdock root and Jerusalem artichoke tubers were purified by ultrafiltration and activated charcoal and concentrated on a rotary evaporator. Fructans were precipitated with various concentrations of ethanol. Bifidobacterium bifidum 8 VKPM AC−2136 and Staphylococcus aureus ATCC 43300 strains were applied to estimate the synbiotic effect. The growth of bifidobacteria and staphylococci in monocultures and cocultures in broths with glucose, commercial prebiotics, as well as isolated fructans were studied. The minimum inhibitory concentrations (MICs) of lactic and acetic acids for the Staphylococcus strain were determined. A quantitative model joining the formation of organic acids by probiotics as antagonism factors and the MICs of pathogens (as the measure of their inhibition) was tested in cocultures and showed a high predictive value (R2 ≥ 0.86). The synbiotic factor obtained from the model was calculated based on the experimental data and obtained constants. Fructans precipitated with 20% ethanol and Bifidobacterium bifidum have the greater synergism against Staphylococcus.

Plant-based systems continue to play a pivotal role in healthcare, and their use has been extensively documented. Asphodelus L. is a genus comprising various herbaceous species, known by the trivial name Asphodelus. These plants have been known since antiquity for both food and therapeutic uses, especially for treating several diseases associated with inflammatory and infectious skin disorders. Phytochemical studies revealed the presence of different constituents, mainly anthraquinones, triterpenoids, phenolic acids, and flavonoids. Although extensive literature has been published on these constituents, a paucity of information has been reported regarding the carbohydrate composition, such as fructans and fructan-like derivatives. The extraction of water-soluble neutral polysaccharides is commonly performed using water extraction, at times assisted by microwaves and ultrasounds. Herein, we reported the investigation of the alkaline extraction of root-tubers of Asphodelus ramosus L., analyzing the water-soluble polysaccharides obtained by precipitation from the alkaline extract and its subsequent purification by chromatography. A polysaccharide was isolated by alkaline extraction; the HPTLC study to determine its composition showed fructose as the main monosaccharide. FT-IR analysis showed the presence of an inulin-type structure, and NMR analyses allowed us to conclude that A. ramosus roots contain polysaccharide with an inulin-type fructooligosaccharide with a degree of polymerization of 7–8.

Fructans as prebiotics are an important factor in the functional food industry due to their beneficial effect on health. However, the influence of structure and degree of polymerization (dp) on their prebiotic effect is not fully elucidated so far. Unbranched inulin-type (β-2,1 linked) fructans from chicory and branched mixed-type (β-2,1 and β-2,6 linked) fructans from agaves were separated into fractions with different dps using preparative size exclusion chromatography, and the growth curves of selected probiotic strains were determined. All fructans exerted a significant growth enhancement, being higher with lower dp and with branching. Lactobacillus acidophilus and L. paracasei CRL431 quickly used fractions independent of the dp, whereas other strains (i.e. L. reuteri) did not use or only slowly used high dp fractions. Most strains cleaved fructans into smaller units before uptake into the cells. Our findings may contribute significantly to the development of improved prebiotic formulations.

Inulin and trans-galactooligosaccharides have so far fully met the criteria for prebiotics. This study shows the effect of putative prebiotics Metlos and Metlin (short and medium chain branched fructans from agave) on the activity and composition of the gut microbiota compared to the effects of two linear inulin type fructans (Synergy1 and Actilight) in order to evaluate their possible application as functional food. The method used was a dynamic in vitro model of the large intestine. With Synergy1 and Actilight, bifidobacteria and lactobacilli increased, whereas with Metlin and Metlos, primarily lactobacilli increased. With all four substrates, the butyrate production was increased which may have a beneficial impact on health. The production of the potentially harmful putrefactive metabolites was reduced by all substrates. Based on the definition of prebiotics and the results of this study, Metlos and Metlin should be considered as potential prebiotics.

Inulin is a polysaccharide of fructose widely used in the food and pharmaceutical industry due to its physicochemical properties and technological applications. Inulin from jicama (Smallanthus sonchifolius) and cabuya (Agave americana) was obtained. The steps for inulin obtention were: raw material preparation, extraction and purification. The extraction conditions were determined using a random design with three levels of stirring speed (0, 130 and 300 rpm), and a 32 factorial experimental design with three levels of temperature (40, 60 and 80 °C) and solid:liquid ratio (1:2, 1:3 and 1:5 S:L). The results showed that the best extractions conditions for jicama were 130 rpm, 75 °C, 1:5 S:L and 25 min; while for cabuya were 80 °C, 300 rpm, 1:5 S-L and 100 min. The weight average molecular weight of inulin from jicama and cabuya were 5799.9 and 4659.75 g/mol, respectively. The identity of the obtained inulin from jicama and cabuya were confirmed by infrared (IR) and Raman spectroscopy. In addition, scanning electron microscopy, differential scanning calorimetry and thermogravimetry analyses were performed to characterize both inulins.

There is an urgent need for novel, efficient and environmentally friendly strategies to control apple scab (Venturia inaequalis), for the purpose of reducing overall pesticide use. Fructans are recently emerging as promising “priming” compounds, standing out for their safety and low production costs. The objective of this work was to test a fructan-triggered defense in the leaves of apple seedlings. It was demonstrated that exogenous leaf spraying can reduce the development of apple scab disease symptoms. When evaluated macroscopically and by V. inaequalis-specific qPCR, levan-treated leaves showed a significant reduction of sporulation and V. inaequalis DNA in comparison to mock- and inulin-treated leaves, comparable to the levels in fosetyl-aluminum-treated leaves. Furthermore, we observed a significant reduction of in vitro mycelial growth of V. inaequalis on plates supplemented with levans when compared to controls, indicating a direct inhibition of fungal growth. Variations in endogenous sugar contents in the leaves were followed during priming and subsequent infection, revealing complex dynamics as a function of time and leaf ontogeny. Our data are discussed in view of the present theories on sugar signaling and fructan-based immunity, identifying areas for future research and highlighting the potential use of fructans in apple scab management in orchards.

Inulin-type fructans are the most studied prebiotic compounds because of their broad range of health benefits. In particular, plants of the Agave genus are rich in fructans. Agave-derived fructans have a branched structure with both β-(2→1) and β-(2→6) linked fructosyl chains attached to the sucrose start unit with a degree of polymerization (DP) of up to 80 fructose units. The objective of this work was to assess the prebiotic potential of three Agave angustifolia Haw fructan fractions (AFF) with different degrees of polymerization. The three fructan fractions were extracted from the agave stem by lixiviation and then purified by ultrafiltration and ion exchange chromatography: AFF1, AFF2 and AFF3 with high (3–60 fructose units), medium (2–40) and low (2–22) DP, respectively. The fructan profile was determined with high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), which confirmed a branched fructan structure. Structural elucidation was performed by Fourier Transform Infra-Red Spectroscopy. The AFF spectrum shows characteristic fructan bands. The prebiotic effect of these fractions was assessed in vitro through fermentation by Bifidobacterium and Lactobacillus strains. Four growth patterns were observed. Some bacteria did not grow with any of the AFF, while other strains grew with only AFF3. Some bacteria grew according to the molecular weight of the AFF and some grew indistinctly with the three fructan fractions.

Throughout history, medicinal purposes of plants have been studied, documented, and acknowledged as an integral part of human healthcare systems. The development of modern medicine still relies largely on this historical knowledge of the use and preparation of plants and their extracts. Further research into the human microbiome highlights the interaction between immunomodulatory responses and plant-derived, prebiotic compounds. One such group of compounds includes the inulin-type fructans (ITFs), which may also act as signaling molecules and antioxidants. These multifunctional compounds occur in a small proportion of plants, many of which have recognized medicinal properties. Echinacea is a well-known medicinal plant and products derived from it are sold globally for its cold- and flu-preventative and general health-promoting properties. Despite the well-documented phytochemical profile of Echinacea plants and products, little research has looked into the possible role of ITFs in these products. This review aims to highlight the occurrence of ITFs in Echinacea derived formulations and the potential role they play in immunomodulation.

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Dependence of efficiency of fructans extraction on soaking time, temperature and time of high temperature extraction was investigated. Dried and powdered chicory Cichorium intybus L. cv Pala rossa «hairy» roots obtained by Agrobacterium rhizogenes-mediated transformation with pCB161 vector were used for study. There were used low- and high-temperature extractions without heating at +22 °C during 0.5; 1 and 24 hours and with heating at +70 °C, +80 °C and +90 °C during 10, 20 and 30 minutes. Fructans fractionation was conducted by two ways: separation of high molecular weight fraction by crystallization at +4 °C and low molecular weight separation by extraction with 95% ethanol. To determine fructans concentration in the extracts McRary and Slattery method was used. Based on the experimental data, a mathematical model of fructan extraction process was created. Its adequacy was tested with the Fisher criterion and coefficient of determination. Optimal parameters of the extraction process chosen using the methods of linear programming were determined. Extraction for 30 minutes at 90 °C without soaking identified as the most tech nological one. It allowed to extract fructans general amount from transgenic roots (146 ±8,77 mg/g of root dry weight). Optimal regime of fructan obtaining from chicory «hairy» roots is extraction at +90 °C for 30 min. Preliminary soaking time does not affect any effectiveness for such extraction. The most effective mode of obtaining of low- and high molecular fractions of fructans from transgenic chicory roots is twostage extraction with 95% ethanol at +80 °C and water at +90 °C with the duration of each stage of 30 minutes.

The aim of our work was to obtain Althaea officinalis L. «hairy» root culture with human interferon α2b gene (ifn-α2b), to measure fructans content and antiviral activity of extracts from the transgenic roots. Transformation of leaf and root explants was carried out by means of Agrobacterium rhizogenes-mediated transformation. Antiviral activity was measured by the reduction in cytopathic effect of vesicular stomatitis virus (Indiana strain) in bovine kidney cells line MDBK. Transformation frequency was 100% for leaf and root explants. RT-PCR confirmed ifn- α2b gene transcription. The clones of transgenic roots differed in mass increasing from 0, 036 ± 0,008 up to 0,371 ± 0,019 g in 30 days cultivation and in fructan synthesis from 67,2± 4,47 up to 154,6 ± 6,62 mg/g roots dry weight. Extracts from «hairy»roots culture were characterized by high antiviral activity against vesicular stomatitis virus — up to 26 000 IU/ g of roots fresh weight. In some cases the genetic transformation shown to lead increasing the growth rate and increasing the level of fructan synthesis in transgenic A. officinalis roots. Extracts from cultivated in vitro marshmallow transgenic roots were characterized by high level of antiviral activity against vesicular stomatitis virus. Thus, there were obtained transgenic A. officinalis roots, characterized by high growth rate, significant accumulation of fructans and high antiviral activity.