Search

There is great interest in the search for new alternatives to antimicrobial drugs, and the use of prebiotics and probiotics is a promising approach to this problem. This study aimed to assess the effect of inulin-type fructans, used in synbiotic combinations with Lactobacillus paracasei or Lactobacillus plantarum, on the production of short-chain fatty acids and antimicrobial activity against Candida albicans. The inhibition assay using the L. paracasei and L. plantarum supernatants resulting from the metabolization of inulin-type fructans displayed growth inhibition and antibiofilm formation against C. albicans. Inhibition occurred at concentrations of 12.5, 25, and 50% of the L. paracasei supernatant and at a concentration of 50% of the L. plantarum supernatant. The analysis of short-chain fatty acids by gas chromatography showed that lactic acid was the dominating produced metabolite. However, acetic, propionic, and butyric acids were also detected in supernatants from both probiotics. Therefore, the synbiotic formulation of L. paracasei or L. plantarum in the presence of inulin-type fructans constitutes with anticandidal effect is a possible option to produce antifungal drugs or antimicrobial compounds. [ABSTRACT FROM AUTHOR]

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its application (at 20% flour-based) in 3D-printed snacks. Bran was bioprocessed with Saccharomyces cerevisiae alone or combined with inulinase, Kluyveromyces marxianus, Limosilactobacillus fermentum, or commercial starter LV1 for 24 h. Fructans, fructose, glucose, and mannitol in the bran were analysed enzymatically. Dough rheology, snack printing precision, shrinkage in baking, texture, colour, and sensory attributes were determined. The fructan content of wheat bran was 2.64% dry weight, and in amaranth bran, it was 0.96% dry weight. Bioprocessing reduced fructan content (up to 93%) depending on the bran type and bioprocessing agent, while fructose and mannitol remained below the cut-off value for IBS patients. Bran bioprocessing increased the complex viscosity and yield stress of dough (by up to 43 and 183%, respectively) in addition to printing precision (by up to 13%), while it lessened shrinkage in baking (by 20–69%) and the hardness of the snacks (by 20%). The intensity of snack sensory attributes depended on the bran type and bioprocessing agent, but the liking ("neither like nor dislike") was similar between samples. In conclusion, snacks can be enriched with fibre while remaining low in fructans by applying bioprocessed wheat or amaranth bran and 3D printing. [ABSTRACT FROM AUTHOR]

Codonopsis polysaccharides (CPs) are the main bioactive ingredients of Codonopsis Radix (CR), the dried roots of Codonopsis pilosula (Franch.) Nannf., which are widely used as an edible traditional Chinese medicine. Increasing evidence indicates that CPs are rich in inulin-type fructans. However, the molecular mechanism of inulin-type fructan synthesis remains unclear in C. pilosula. This study aimed to characterize the function of the Cp1-SST gene in fructan biosynthesis in C. pilosula roots. The results showed that Cp1-SST , a gene encoding sucrose:sucrose 1-fructosyltransferase (1-SST), was highly expressed in the roots and exhibited a similar trend of change in fructan accumulation under drought and cold stress. Subcellular location analysis demonstrated that Cp1-SST was located within the chloroplast. Silencing of the Cp1-SST gene reduced the content of CPs, fructans, and other bioactive ingredients, such as lobetyolin and codonopyrrolidium B, whereas it increased the expression levels of NI , FEH , and the SuSy gene related to fructan accumulation. Surprisingly, overexpression of Cp1-SST in tobacco resulted in the synthesis of fructooligosaccharides with different degrees of polymerization, including 1-kestose, nystose, fructoheptasaccharide, fructo-oligosaccharide DP8, and fructo-oligosaccharide DP9. At the same time, consumption of sucrose, the substrate of the Cp1-SST enzyme, led to nutrient deficiency in the transgenic seedlings and eventually inhibited their growth. Nonetheless, Cp1-SST overexpression significantly enhanced the resistance of the transgenic tobacco to cold stress. Collectively, these findings demonstrate that Cp1-SST is a novel gene that is significant in fructan accumulation and CR quality, and therefore has high agricultural and economic value. • Cp1-SST was located in chloroplast and highly expressed in the roots. • Cp1-SST affected the production of fructooligosaccharides and fructan in C. pilosula. • Reduction of codonopyrrolidium B and lobetyolin was induced by Cp1-SST silencing. • Overexpression of Cp1-SST enhanced the plant resistance to cold stress. [ABSTRACT FROM AUTHOR]

Non-starch polysaccharides exhibit numerous beneficial health effects but compounds belonging to FODMAP (Fermentable Oligo- Di- and Monosaccharides and Polyols) has been recently connected to several gastrointestinal disorders. This review presents integrated literature data on the occurrence and types of fructans and fructooligosaccharids (classified as FODMAPs) as well as their degrading enzymes present in plants. Plants from the family Asteraceae and many monocotyledones, including families Poaceae and Liliaceae, are the most abundant sources of both fructans and fructan-degrading enzymes. So far, vast majority of publications concerning the application of these specific plants in production of bakery products is related to increase of dietary fibre content in these products. However, there is limited research on their effect on FODMAP content and fibre balance. The authors emphasize the possibility of application of enzyme rich plant extract in food production casting light on the new scientific approach to fibre modification. [Display omitted] • Fructans are widely distributed in the plant kingdom as valuable energy source. • Fructans are classified into three main types: inulin, levan and branched group. • Fructan rich plants are valuable source of fructan- modifying enzymes. • Plant fructan-metabolizing enzymes belong to glycoside hydrolase 32 and 68 family. • Enzyme rich plant extract are new valuable approach to fibre modification in food. [ABSTRACT FROM AUTHOR]

Perennial ryegrass (Lolium perenne) is a fructan-accumulating plant constituting one of the most important grassland species with high herbage production, nutritive value and digestibility for grazing cattle. Although fructans were reported to be involved in plant defense acting as antioxidants or stress signals, their contribution in root protection is still to be explored. In roots, atypical defense is provided by the "Root Extracellular Trap" or "RET" at the root-soil interface. The molecular composition and structural organization of the RET are essential to provide root defense against pathogen attacks and abiotic stresses. The RET was reported to be mainly composed of polysaccharides (homogalacturonan, xylogalacturonan, xyloglucan) and proteoglycans such as arabinogalactan proteins (AGPs). Our aim is to characterize the RET composition of L. perenne using cell imaging techniques and a wide range of monoclonal antibodies directed against epitopes from cell wall glycomolecules and to investigate the potential presence of fructans. Interestingly, we found that both mucilage and cell wall surface of border cells were enriched in AGP epitopes. An increased amount of the AGP-containing mucilage was produced by L. perenne root tip in response to both elicitor and osmotic stress. Fructan epitopes were also detected in root cap cells and appeared to be released in the RET under stress conditions. Taken together our findings suggest that AGPs together with fructans are involved in root response of L. perenne to environmental stresses. • The root tip of perennial ryegrass produced border cells of different morphologies. • The root extracellular trap (RET) of perennial ryegrass contained abundant mucilage rich in arabinogalactan protein (AGP). • Fructan epitopes are released within the RET in response to PEG-induced osmotic stress and flagellin 22 elicitation. • Fructans, together with AGPs are promising candidates in root response to environmental stress in perennial ryegrass. [ABSTRACT FROM AUTHOR]

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.

Inulin consumption in both humans and animal models is recognized for its prebiotic action with the most consistent change that lies in enhancing the growth and functionality of Bifidobacterium bacteria, as well as its effect on host gene expression and metabolism. Further, inulin-type fructans are utilized in the colon by bacterial fermentation to yield short-chain fatty acids (SCFAs), which play important role in its biological effects both locally inside the gut and in systemic actions. The gut symbiosis sustained by inulin supplementation among other dietary fibers exerts preventive and/or therapeutic options for many metabolic disorders including obesity, type 2 diabetes mellitus, cardiometabolic diseases, kidney diseases and hyperuricemia. Although, gastrointestinal negative effects due to inulin consumption were reported, such as gastrointestinal symptoms in humans and exacerbated inflammatory bowel disease (IBD) in mice. This comprehensive review aims to present the whole story of how inulin functions as a prebiotic at cellular levels and the interplay between physiological, functional and immunological responses inside the animal or human gut as influenced by inulin in diets, in context to its structural composition. Such review is of importance to identify management and feed strategies to optimize gut health, for instance, consumption of the tolerated doses to healthy adults of 10 g/day of native inulin or 5 g/day of naturally inulin-rich chicory extract. In addition, inulin-drug interactions should be further clarified particularly if used as a supplement for the treatment of degenerative diseases (e.g., diabetes) over a long period. The combined effect of probiotics and inulin appears more effective, and more research on this synergy is still needed. [Display omitted] • Inulin-gut microbiota interactions exert health benefits to the host. • Inulin dietary fiber consumption has a positive role in gut homeostasis and immunity. • Dietary inulin-based plans are potential preventative/therapeutic for metabolic disorders. • The synergy between inulin and prebiotics, probiotics or drugs should be considered. • Inulin and its derivatives are effective as adjuvants in vaccine preparations. [ABSTRACT FROM AUTHOR]

Simple Summary: Because of the serious consequences of osteoporosis, the prevention of this disease, which is also known as "the Silent Epidemic", is considered essential to the maintenance of human health. It is crucial to maximize bone mass and strength during childhood and adolescence to reduce the risk of osteoporosis in later periods of life. The optimization of nutrition is one of the most important factors. Special attention should be paid to ensuring sufficient calcium intake, which is a problem in several population groups, and its bioavailability. We assessed the effect of fructans, taking into consideration their source (Jerusalem artichoke, yacon, commercial preparation) and the form of their addition to the diet (alone or as an ingredient of strawberry sorbet). A growing-female-rat model was used to assess the potential functional properties of these non-digestible carbohydrates in/without the "fruit matrix", during calcium hypoalimentation. We showed that fructans have a protective effect during the inadequate supply of Ca, but their action is related to their source as well as the dietary matrix. It is important to look for new preventive strategies, and our paper gives an insight into various fructan sources, depicting their action and how these natural dietary components can be exploited. 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. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effect of supplementation with inulin-type fructans (ITFs) on the intestinal immune function in the context of dysbiosis resulting from antibiotic cocktail (ABx) treatment. BALB/c mice (8–9 weeks of age) were treated with an ABx for 3 weeks and then allowed to recover spontaneously or with ITF supplementation (5%) for 4 weeks. Our results showed that ABx treatment can induce gut microbiota dysbiosis and intestinal inflammation in mice. After 4 weeks of recovery, ITF supplementation restored the composition of the intestinal microbial community. However, compared with spontaneous recovery, ITF supplementation delayed inflammation recovery in the intestine and upregulated diamine oxidase (DAO) activity and increased lipopolysaccharide (LPS) content in serum. In addition, ITF supplementation delayed the regulatory T (Treg) cell and B cell recovery in the lamina propria (LP). Furthermore, compared with spontaneous recovery, ITF supplementation inhibited the relative expression of certain proinflammatory genes, such as for inducible nitric oxide synthase (iNOS) and tumour necrosis factor α (Tnf-α), in the colon, but it reduced the secretion of the anti-inflammatory mediator transforming growth factor β1 (TGF-β1) in serum, reduced the secretion of secretory immunoglobulin A (SIgA) in the colon and promoted the secretion of the proinflammatory cytokine interleukin (IL)-17A. In conclusion, these data supported the hypothesis that the influence of ITFs on the host's intestinal status is not always beneficial in the context of ABx-induced biological disorder. However, the significance of these findings needs to be determined by advanced studies Key Points: • ITFs did not promote the recovery of microbial community composition. • ITFs delayed the recovery of ABx-induced colonic inflammation. • ITFs reduced the secretion of TGF-β1 and SIgA. • ITFs delayed the recovery of Treg and B cells in the LP. [ABSTRACT FROM AUTHOR]

Background: Inulin-type fructans (ITF) have been used as prebiotics to alleviate glucose and lipid metabolism disorders. However, few studies evaluated the microbial mechanism of ITF in improving maternal metabolic status during pregnancy. Methods: C57BL/6J mice were fed a high-fat/sucrose diet (HFD) for 4 weeks before and throughout pregnancy to induce a model of gestational diabetes mellitus (GDM). Body weight, glycolipid metabolic parameters, and fecal short-chain fatty acids (SCFAs) were assessed in the experimental process. The effects of ITF on the fecal microbiota were analyzed by 16S rRNA gene amplicon sequencing. Results: Pregnant HFD-fed mice displayed significant insulin resistance and dyslipidemia. ITF (3.33 g/kg/day) treatment improved glucose and lipid metabolism disorder parameters in HFD-induced GDM mice and alleviated fat accumulation and glucose intolerance. The alpha diversity of the gut microbial community was increased in ITF mice, while the beta diversity returned to the level of normal chow diet (NCD) mice. Interestingly, Verrucomicrobia, Bifidobacterium , and Akkermansia were obviously enriched, while Dubosiella was obviously lessened after inulin treatment. Further analysis indicated that Dubosiella was positively correlated with markers of glycolipid metabolism disorders, whereas the ITF-supplemented diet partially reversed the changes. Conclusion: Our results suggest that the ITF treatment may alleviate glucose and lipid metabolism disorders with the mediation of gut microbiota. [ABSTRACT FROM AUTHOR]

Objective: The present study was conducted to evaluate the effects of dietary supplementation with Bifidobacterium animalis, Agave fructans, and symbiotic of both encapsulated on growth performance, feed efficiency, blood parameters, and immune status in broiler chickens, and to compare these with diets including antibiotic growth promoters and without additives. Methods: A comparative experimental study was carried out with 135 male Ross 308 broiler chickens. Each trial was divided into 5 equal groups. Control group (CON) received a standard diet without growth promoter; GPA, a standard diet with colistin sulfate and zinc bacitracin (0.25 g/kg of feed); PRE, a standard diet with 1% Agave fructans; PRO, a standard diet with Bifidobacterium animalis (11.14±0.70 log CFU/g); SYM, a standard diet with B. animalis and Agave fructans. Results: A significant decrease in food consumption was found for the GPA, PRE, and SYM, compared to the CON group. The results show a better feed conversion index in PRE and GPA with respect to the CON group with the highest conversion index. Interestingly, the weight of the gastrointestinal tract shows a statistically significant difference between GPA and PRE groups. Moreover, the length of the gastrointestinal tract of the GPA group was less than the PRE group. In the total leukocyte count, there was a statistically significant increase in the GPA group compared to the CON, PRE, and PRO groups, and the heterophiles-lymphocytes index was lower in PRO. Regarding the cytokines, interleukin 10 (IL-10) decreased in PRO compared to CON and PRE, while IL-1ß increased in the SYM group. Conclusion: Alternative treatments were shown to achieve similar productive results as growth-promoting antibiotics and showed improvement over diet without additives; however, they have immunomodulatory properties and improved the development of the gastrointestinal tract compared to the treatment of growth-promoting antibiotics. [ABSTRACT FROM AUTHOR]

The present work reported the extraction, purification and characterization of an inulin fructan from Codonopsis pilosula (CPW1) and its application in stabilization of selenium nanoparticles (SeNPs). The morphology, stability, and stabilization mechanism of CPW1 stabilized SeNPs (CPW1-Se) were explored, and the results showed that the SeNPs were amorphous state, with size of 54–79 nm, and kept stable within 15 days due to the interaction between SeNPs and the hydroxyl groups on the surface of CPW1. Moreover, the effects on proliferation and apoptosis of CPW1-Se to both normal cells (293T) and liver cancer cells (Huh-7 and HepG2) were evaluated systematically by using the CCK8 assay, plate clone formation assay, flow cytometry and western blot. The results indicated that CPW1-Se possessed selective anti-hepatoma activities without side effects on normal cells, which exhibited strong potential application in liver cancer treatments. [ABSTRACT FROM AUTHOR]

Background: Short‐term trials demonstrate the low FODMAP diet improves symptoms of irritable bowel syndrome (IBS) but impacts nutrient intake and the gastrointestinal microbiota. The aim of this study was to investigate clinical symptoms, nutrient intake, and microbiota of patients with IBS 12 months after starting a low FODMAP diet. Methods: Participants enrolled in a previous short‐term clinical trial and who had been through structured FODMAP restriction, reintroduction, and personalization were invited to participate in a follow‐up study at one time point at 12 months. Gastrointestinal symptoms, stool output, dietary intake, and quality of life were recorded. Stool samples were collected and analyzed for microbiota (qPCR) and short‐chain fatty acids (SCFA). Data were compared with baseline (prior to any intervention in the original clinical trial) using non‐parametric statistics. Key Results: Eighteen participants were included in the study. Adequate relief of symptoms occurred in 5/18 (28%) at baseline and increased to 12/18 (67%) following long‐term personalized low FODMAP diet (p = 0.039). There was a reduction in IBS‐SSS total score between baseline (median 227, IQR 99) and long term (154, 89; p < 0.001). Bifidobacteria abundance was not different between baseline (median 9.29 log10 rRNA genes/g, IQR 1.45) and long term (9.20 log10 rRNA genes/g, 1.41; p = 0.766, q = 0.906); however, there were lower concentrations of total SCFA, acetate, propionate, and butyrate. Conclusions: In this long‐term analysis, two thirds of patients reported adequate relief of symptoms after 12 months of personalized low FODMAP diet that did not result in differences from baseline in Bifidobacteria. FODMAP reintroduction and personalization may normalize some of the effects of short‐term FODMAP restriction. [ABSTRACT FROM AUTHOR]

Summary: Background: FODMAPs produce similar small bowel water and colonic gas in patients with irritable bowel syndrome (IBS) and healthy controls (HCs), despite IBS patients reporting increased gastrointestinal (GI) symptoms. Aim: To unravel the mechanisms underlying FODMAP‐induced symptom reporting, we investigated gut and brain responses to fructan administration in IBS patients and HC. Methods: This randomised, double‐blind, cross‐over study consisted of three visits where fructans (40 g/500 mL saline), glucose (40 g/500 mL saline) or saline (500 mL) were infused intragastrically during 1 h MR brain scanning; abdominal MRI was performed before, 1 h, and 2 h post‐infusion. Symptoms were rated using validated scales. Results: In IBS (n = 13), fructans induced more cramps, pain, flatulence and nausea compared to glucose (P = 0.03, 0.001, 0.009 and <0.001 respectively), contrary to HC (n = 13) (all P > 0.14), with between‐group differences for cramps and nausea (P = 0.004 and 0.023). Fructans increased small bowel motility and ascending colonic gas and volume equally in IBS and HC (between‐group P > 0.25). The difference in colonic gas between fructans and saline covaried with differences in bloating and cramps in IBS (P = 0.008 and 0.035 respectively). Pain‐related brain regions responded differentially to fructans in IBS compared to HC, including the cerebellum, supramarginal gyrus, anterior and midcingulate cortex, insula and thalamus (pFWE‐corrected < 0.05); these brain responses covaried with symptom responses in IBS. Conclusions: Fructans increase small bowel motility and colon gas and volume similarly in IBS patients and HC. Increased symptom responses to fructans in IBS covary with altered brain responses in pain‐related regions, indicating that gut‐brain axis dysregulation may drive FODMAP‐induced symptom generation in IBS. [ABSTRACT FROM AUTHOR]

New strategies are required for crop protection against biotic stress. Naturally derived molecules, including carbohydrates such as fructans, can be used in priming or defense stimulation. Rocket (Eruca sativa) is an important leafy vegetable and a good source of antioxidants. Here, we tested the efficacy of fructan-induced immunity in the Botrytis cinerea pathosystem. Different fructan types of plant and microbial origin were considered and changes in sugar dynamics were analyzed. Immune resistance increased significantly after priming with natural and sulfated levan oligosaccharides (LOS). No clear positive effects were observed for fructo-oligosaccharides (FOS), inulin or branched-type fructans. Only sulfated LOS induced a direct ROS burst, typical for elicitors, while LOS behaved as a genuine priming compound. Total leaf sugar levels increased significantly both after LOS priming and subsequent infection. Intriguingly, apoplastic sugar levels temporarily increased after LOS priming but not after infection. We followed LOS and small soluble sugar dynamics in the apoplast as a function of time and found a temporal peak in small soluble sugar levels. Although similar dynamics were also found with inulin-type FOS, increased Glc and FOS levels may benefit B. cinerea. During LOS priming, LOS- and/or Glc-dependent signaling may induce downstream sweet immunity responses. [ABSTRACT FROM AUTHOR]

Fructan metabolism in bacteria and plants relies on fructosyltransferases and fructanases. Plant fructanases (fructan exohydrolase, FEH) only hydrolyse terminal fructose residues. Levan (β-2,6 linkages) is the most abundant fructan type in bacteria. Dicot fructan accumulators, such as chicory (Cichorium intybus), accumulate inulin (β-2,1 linkages), harbouring several 1-FEH isoforms for their degradation. Here, a novel chicory fructanase with high affinity for levan was characterized, providing evidence that such enzymes widely occur in higher plants. It is adapted to common microbial fructan profiles, but has low affinity towards chicory inulin, in line with a function in trimming of microbial fructans in the extracellular environment. Docking experiments indicate the importance of an N-glycosylation site close to the active site for substrate specificity. Optimal pH and temperature for levan hydrolysis are 5.0 and 43.7 °C, respectively. Docking experiments suggested multiple substrate binding sites and levan-mediated enzyme dimerization, explaining the observed positive cooperativity. Alignments show a single amino acid shift in the position of a conserved DXX(R/K) couple, typical for sucrose binding in cell wall invertases. A possible involvement of plant fructanases in levan trimming is discussed, in line with the emerging 'fructan detour' concepts, suggesting that levan oligosaccharides act as signalling entities during plant-microbial interactions. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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.

The possibility of obtaining polysaccharide esters based on large-scale products of plant origin: inulin and tall oil fatty acids, was studied. Carbohydrate esters of the biopolymer inulin and higher unsaturated acids were synthesized by acylation with acid chlorides under various conditions: in a water–chloroform mixture in the presence of sodium hydroxide and sodium salts of tall oil fatty acids, as well as in a pyridine–1,4-dioxane mixture. The yield of polysaccharide esters was 67–82%, the maximum yield was detected during the acylation of inulin in the pyridine–1,4-dioxane system. [ABSTRACT FROM AUTHOR]

Inulin-type fructans are soluble nondigestible carbohydrates based on fructose found in many plants used in human nutrition. These polymers constituted by ß-glycosidic bonds have prebiotic activity by selectively stimulating the multiplication and activity of beneficial intestinal bacteria. These microorganisms, as well as their metabolites resulting from the fermentation of fructans, have been associated to several positive effects on health and wellbeing such as intestinal function, immune response, metabolism, bone development, cognition and emotion in addition to preventing or improving many pathological conditions. Thus, this review aimed at raise the evidence on the effects of fructan supplementation on different aspects of human health. Therefore, it was surveyed randomized, double-blind, placebo-controlled clinical trials, published between 1995 and 2020 indexed in the databases Pubmed, Web of Science, Scielo, Scopus and Lilacs. Several studies demonstrated the benefits of fructans on many aspects of health and well-being, however, more clinical studies are necessary in order to improve the knowledge acquired until now and to fill gaps that still exist in available literature. This knowledge is essential to determine indications and possible contraindications in future therapeutic protocols. [ABSTRACT FROM AUTHOR]

Objective: To determine the self-reported prevalence of fructans food hypersensitivity in a sample of Mexican university students and to investigate the most frequent symptoms, the related foods involved, risk factors and gastrointestinal function status. Methods: A cross-sectional, descriptive study was conducted in a convenience sample of 412 university students aged from 18 to 35 years. Data were collected about their personal and family history of gastrointestinal diseases, the presence of symptoms after consumption of certain foods, and the severity of their symptoms. Results: The prevalence of fructans food hypersensitivity was 31.1 %; it was higher in women than in men. The most frequent gastrointestinal symptoms were bloating and flatulence. The most frequent extra-intestinal symptoms were fatigue and stress. The food groups related to the occurrence of symptoms were legumes, vegetables, and fruits. Significant association was found between female sex, personal and family history of gastrointestinal diseases and the presence of fructans food hypersensitivity (p < 0.05). Most individuals with fructans food hypersensitivity had mild gastrointestinal dysfunction (67.2 %). Conclusion: FFH is a common condition, it was found in one third of university students and occurs mainly in women. More research and diffusion about this pathology is required. [ABSTRACT FROM AUTHOR]

Fructans are the main sugar in agave pine used by yeasts during mezcal fermentation processes, from which Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 were isolated. De novo transcriptome analysis was carried out to identify genes involved in the hydrolysis and assimilation of Agave fructans (AF). We identified a transcript annotated as SUC2 , which is related to β-fructofuranosidase activity, and several differential expressed genes involved in the transcriptional regulation of SUC2 such as: MIG1, MTH1, SNF1, SNF5, REG1, SSN6, SIP1, SIP2, SIP5, GPR1, RAS2 , and PKA. Some of these genes were specifically expressed in some of the yeasts according to their fructans assimilation metabolism. Different hexose transporters that could be related to the assimilation of fructose and glucose were found in both the transcriptomes. Our findings provide a better understanding of AF assimilation in these yeasts and provide resources for further metabolic engineering and biotechnology applications. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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.

In recent years the relationship between the intestinal microbiota, the host and chronic non-communicable diseases has brought interest into the study of its formation and maintenance in the host. Lactic acid bacteria (BAL) are Gram-positive bacteria with probiotic activity, which have been associated with many health benefits, such as decreased body fat mass and lower risk of type II diabetes mellitus. One of the main colonization mechanisms and bacteria survival strategies is the production of biofilms and the use of prebiotics as substrates to achieve a balance within intestinal microbiota. However, there is not enough evidence to demonstrate the biofilm formation in the presence of agave fructans (AF). This study aimed to evaluate in vitro the biofilm formation in a consortium of lactic acid bacteria: Lactobacillus delbrueckii ssp. lactis, Lactobacillus delbrueckii ssp. bulgaricus y Streptococcus thermophilus in the presence of AF at different concentrations: 0%, 0,1%, 4%, 8% y 16%. The addition of 0,1% of AF correlates with the best capacity for biofilm formation. The findings imply the possibility of modulating the biofilm formation of lactic acid bacteria with AF. These results can contribute positively to the host, by generating intestinal homeostasis, colonization resistance, stability to food digestion and chemical modifications of drugs and carry out beneficial functions to the health., (Copyright © 2024 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.)

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.

Cows are adapted to degrade structural plant carbohydrates (SC), such as cellulose and hemicelluloses, prevailing in grasses. Yet, the need for energy‐dense diets in many intensive dairy production systems has shifted the dairy cattleʼs diet from SC‐rich to high levels of starch. Feeding of starch‐rich diets increases the risk of ruminal acidosis in cows, and feeding starch in the form of grains intensifies the competition over cereal grains and arable land among different livestock species, as well as between livestock and humans. Besides cellulose and hemicelluloses, grasses are also often rich in water‐soluble carbohydrates (WSC), which comprise mono‐, di‐, oligo‐ and polysaccharides (fructans). Although the ruminal fermentation profile of mono‐ and disaccharides resembles that of starch, the degradation of oligo‐ and polysaccharides is slower, and their fermentation elicits a rather protecting effect on ruminal pH. When harvested in an early phase (i.e. ear emergence), grass hay and silages can reach WSC levels up to 150–200 g kg−1 dry matter and energy levels close to starch‐rich diets, allowing a significantly reduced inclusion of concentrate supplements. By doing so, this will enhance both rumen health and the sustainability of milk production. However, because the WSC are chemically very heterogeneous, the patterns and extent of their ruminal fermentation are difficult to predict without a clear analytical characterization. This review article aims to summarize both the benefits and potentials, as well as the challenges, with respect to using WSC‐rich feedstuffs in the nutrition of dairy cattle and their effects on ruminal fermentation characteristics and milk production. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study focussed on lactic acid bacteria (LAB) screening for sourdough type II elaboration and evaluating the effects of sourdough fermentation in bread making, focussing mainly on reducing FODMAPs. After a technological performance screening, six strains (Levilactobacillus brevis, Weissella minor, Lactiplantibacillus plantarum, Leuconostoc citreum, Limosilactobacillus fermentum, and Companilactobacillus farciminis) were selected for sourdough preparation. Total titratable acidity, pH, specific volume, and enumeration of microorganisms were carried out on sourdoughs, doughs, and breads. Breads were subjected to texture profile and colour analysis, moulds and yeast enumeration, and total fructans (main group of FODMAPs) quantification. Breads produced with sourdough showed a significant reduction of fructans, greater acidity, volume, and better performance during storage when compared to fermentation using only baker's yeast. Including specific cultures as starters in sourdough reduced fructans content by >92%, thereby producing a low FODMAP bread suitable for Irritable Bowel Syndrome patients with improved nutritional and technological properties. [ABSTRACT FROM AUTHOR]

From various sources of isolation, 27 isolates were obtained from Bacillus spp. nine of them were characterized by their high viscosity similar to the glue around their colonies (colloidal white colonies), in addition to the amount of sticky material produced on the medium of mineral salts agar and the solid nutrient agar modified by 20% sucrose within 48 hours of the incubation period. All isolates were culturally and morphologically identified to confirm they belong to the genus Bacillus spp. All isolates were subjected to quantitative secondary screening to select the most efficient and most productive of levan on the medium of mineral salts broth modified by sucrose 20%, as the bacterial isolate Bacillus spp. AE77 obtained from rotten sweets was superior in the amount of levan produced reached 4.85 g/100 ml. The levan produced from the local isolate Bacillus spp. AE77 was identified after extracting and purifying it to confirm it belongs using a High-Performance Liquid Chromatography (HPLC) technique. The identification tests were confirmed by the Vitek2 compact system and at the molecular level, using a polymerase chain reaction (PCR) technique to amplify the 16S rRNA gene to ensure the belong of this local isolate to Bacillus subtilis (B. subtilis) and named it B. subtilis AE77. [ABSTRACT FROM AUTHOR]

Aims: Isolating a novel bacterial source of fructan from a saltern and analysis of its genome to better understand the possible roles of fructans in hypersaline environments. Methods and Results: Bacteria were isolated from crude salt samples originating from Çamaltı Saltern in Western Turkey and screened for fructanogenic traits in high‐salt and sucrose‐rich selective medium. Exopolysaccharide accumulated in the presence of sucrose by isolate OK12 was purified and chemically characterized via HPLC, FT‐IR and NMR, which revealed that it was a levan‐type fructan (β‐2,6 linked homopolymer of fructose). The isolate was taxonomically classified as Bacillus licheniformis OK12 through 16S rRNA gene and whole‐genome sequencing methods. Strain OK12 harbours one levansucrase and two different levanase genes, which altogether were predicted to significantly contribute to intracellular glucose and fructose pools. The isolate could withstand 15% NaCl, and thus classified as a halotolerant. Conclusions: Fructanogenic traits in halotolerant B. licheniformis OK12 are significant due to predicted influx of glucose and fructose as a result of levan biosynthesis and levan hydrolysis, respectively. Significance and Impact of the Study: Fructans from the residents of hypersaline habitats are underexplored compounds and are expected to demonstrate physicochemical properties different from their non‐halophilic counterparts. Revealing fructanogenic traits in the genome of a halotolerant bacterium brings up a new perspective in physiological roles of fructans. [ABSTRACT FROM AUTHOR]

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

Following an application from Sensus B.V. (Royal Cosun), submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of the Netherlands, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to Frutalose® and maintenance of normal defecation. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The Panel considers that Frutalose®, a mixture of fructans obtained from enzymatic hydrolysis of chicory inulin, is sufficiently characterised. The claimed effect proposed by the applicant is ‘contributes to regular bowel function by increasing stool frequency’. The proposed target population is ‘the general healthy adult population’. Maintenance of normal defecation is a beneficial physiological effect provided that it does not result in diarrhoea. One human intervention study showed an effect of Frutalose® on the maintenance of normal defecation by increasing stool frequency and improving stool consistency (softer stools) when consumed daily at a dose of 15 g for 8 weeks. The results have not been replicated in other studies. There is a plausible mechanism by which Frutalose® could exert the claimed effect. The Panel concludes that the evidence provided is insufficient to establish a cause and effect relationship between the consumption of Frutalose® and maintenance of normal defecation under the proposed conditions of use. [ABSTRACT FROM AUTHOR]

Agave fructans are natural reserve carbohydrates in agave plants. These polysaccharides are composed of blends of fructose polymers with different degrees of polymerization (DP). Today, agave fructans have begun to be used as functional ingredients in various food products due to their technological properties and their favorable impact on health. Agave fructans are healthy ingredients that promote the growth of beneficial bacteria, regulate serum glucose, lessen health problems associated with obesity and overweight, favor calcium absorption, and promote chemoprotective, immunomodulatory, and antioxidant effects. This manuscript summarizes studies on the nutrition and health impacts of agave fructan consumption, followed by a summary of the most relevant food applications and the development of functional foods. Scientific findings suggest that agave fructans can be used to treat and prevent different diseases, including colorectal cancer, overweight, obesity, diabetes, and osteoporosis, and have brain protection properties. These studies will accelerate the development of new functional food products to satisfy consumers' demands and expectations. The development of new products requires detailed knowledge of the physicochemical properties, interactions, and limitations of agave fructans as techno-functional ingredients. Agave fructans are ingredients that improve flavor, color, texture, sweetness, and sensory attributes. Their high solubility and compatibility with different foods make agave fructans ideal ingredients for several applications, including encapsulation and snack products, baked goods, dairy products, beverages, and fruit preserves. • The health and food applications on agave fructans are overviewed. • Agave fructans help to improve food quality and sensory attributes. • Agave fructans can be supplemented for disease prevention. [ABSTRACT FROM AUTHOR]

The leaves of Agave potatorum Zucc. represent more than 50% of waste during the jima in the mezcal industry. To provide the basis for a knowledge-based integral use of these wastes, this research provides the identification and quantification of bioactive compounds of leaves at different stages of development, differentiated by the position of the leaves in the plant (basal, medium and apical), and dividing each leaf into apical and basal parts. Qualitative phytochemical analysis showed highly positive results for coumarins and tannins, and positive for cardiac glycosides and triterpenoids compounds, without an age-dependent or position of the leaves response of the plant. Quantitative analysis of phenolic compounds and flavonoids is not preferentially accumulated respect to the position of the leaf in the plant, only are higher in the apical parts, whereas for carbohydrates a positive gradient was evidenced through the leaves in the plant from apical to basal ones. The highest concentration of phenolics, flavonoids, fructose and fructans compounds were determined in 6-year leaves, with maximum observed values of 173.80 ± 9.36, 35.58 ± 6.41, 308.30 ± 3.62 mg/g d.w., and 37.23 ± 4.5%, respectively. Interestingly, the ethanolic extract of the fresh leaves of A. potatorum showed an increase in the mycelial growth of Botrytis cinerea. The data showed that plant age is the most important factor influencing the content of bioactive compounds. In addition, a fungal growth enhancing effect was exhibited by the extract, suggesting a biotechnological advantage that can improve the growth of beneficial fungi in agricultural crops. [ABSTRACT FROM AUTHOR]

The effect of different hormones on fructan accumulation and the genes regulating biosynthesis and degradation is known; however, information on hormonal interaction mechanisms for fructan content and mean degree of polymerization (mDP) is limited.Cell suspension cultures of chicory were prepared and treated with abscisic acid (ABA), auxin (AUX), ethylene (ETH), ABA + AUX or ABA + ETH, then inulin concentration, mDP of inulin and expression of FAZY genes was determined.A low concentration of AUX and ETH increased fructan content, while a high concentration of AUX and ETH decreased it. Exogenous ABA increased mDP of inulin and this coincided with the low expression of 1‐FEHII. In hormone interactions, ABA changed and adjusted the effect of both AUX and ETH. ABA, together with a low level of AUX and ETH, resulted in a decrease in inulin content and increase in mDP, which coincided with low expression of FEHII. ABA together with a high level of AUX and ETH caused an increase in inulin content with a lower mDP, which coincided with high expression of biosynthesis (1‐FFT) and degradation (1‐FEHII) genes.The effect of both AUX and ETH was almost the same, although the effect of ETH was more severe. ABA had a modulating role in combinations with AUX and ETH. Among biosynthesis and degradation genes, the expression of 1‐FEHII was more affected by these hormones. [ABSTRACT FROM AUTHOR]

Yacon roots contain remarkable amounts of prebiotic fructans and rare antioxidant phenolics. Plant-based foods present a short shelf-life. In the case of yacon, fresh storage causes rapid depolymerization of fructans. Therefore, many attempts to extend yacon roots shelf-life have been made over the last years. This review aims at presenting the effect of processing methods on yacon roots health-promoting compounds, such as fructooligosaccharides, inulin and phenolics. Additionally, yacon-based products health-promoting properties, such as antioxidant enzymes activity, lipid peroxidation inhibition and other metabolic parameters that reflect intestinal health, are presented. An overview of the impact of processing on health-promoting compounds retention/concentration is shown. Yacon-based products with higher values of health-promoting properties are pointed out. Innovations have been incorporated in the main methods used for processing yacon along the years, namely drying and blanching, such as the use of vacuum, foam-mat drying, use of salts and acids in the blanching solution, and combination between blanching and drying. Results show that fructan retention was superior when using hot air drying preceded by blanching with salts and acids. Phenolic content in solids was higher when using spray drying. Phenolic content in liquids was higher when using blanching combined with lactobionic acid addition to the juice. In addition, yacon-based products, especially flours, promote intestinal health by means of affecting metabolic parameters like microbial counts, short-chain fatty acids content, antioxidant enzymes expression and postprandial glycemic response. • Yacon roots contain high amounts of prebiotic inulin-type fructans and rare phenolics. • The best fructan retention is achieved by drying preceded by blanching with salts and acids. • The highest phenolic content in solids is achieved by spray drying. • The highest phenolic content in liquids is achieved by blanching combined with acid addition. • The yacon-based products with best health-promoting properties are flours. [ABSTRACT FROM AUTHOR]

Herbs and their combinations due to the wide range of biologically active substances can influence on various links of the pathogenetic mechanism of development of diabetes mellitus and its complications. One of such combinations is an antidiabetic herbal mixture with established hypoglycemic, hypolipidemic, antioxidant, hepatoprotective, pancreatoprotective activity in previous pharmacological study in vivo that including an inulin-containing component – Taraxacum officinale L. roots. Thus, the aim of this study was to determine the quantitative content of inulin and fructans in Taraxacum officinale L. Quantity content of inulin was determined by the difference between fructose as a product of enzymatic hydrolysis and D-fructose, a constituent of sucrose and free D-fructose, taking into account the empirical factor for the conversion of D-fructose from inulin. Carbohydrates used in the calculation of inulin were separated by gas chromatography-mass spectrometry after conversion into volatile derivatives as aldononitrile acetate. According to the results, Taraxacum officinale L. roots contain 436.29 mg/g of inulin. Total content of fructans was determined by spectrophotometric analysis as a product of acid hydrolysis of 5-(hydroxymethyl)furfural. The results show that Taraxacum officinale L. roots contain 39.49% of fructans. The obtained results are evidence that this plant component should be included in the herbal antidiabetic mixture, because due to the presence of fructans and inulin causes hypoglycemic, hypolipidemic and detoxification activity. [ABSTRACT FROM AUTHOR]

Kombucha is prepared by fermenting sugared green or black tea with a symbiotic culture of bacteria and yeast (SCOBY). Some of the bacteria within the SCOBY are known to form exopolysaccharides (EPS) from sucrose. However, it is yet unknown whether water-soluble EPS are formed in kombucha, and if so, which specific EPS are present. Therefore, different kombucha samples were prepared by fermentation of green and black tea with SCOBYs from different manufacturers. Subsequently, the EPS were isolated and characterized by using various chromatographic methods, partial enzymatic hydrolyses and NMR spectroscopy. It was demonstrated that levans with a varying degree of branching at position O 1 (4.3–7.9 %) are present, while only trace amounts of glucans were detected. Furthermore, levans isolated from kombucha had a comparably low molecular weight and the content of levan within the kombucha samples varied from 33 to 562 mg levan/L kombucha. Therefore, our study demonstrated that levans are the main EPS type in kombucha and that levan amounts and structures varied when different starter cultures and ingredients were used. Furthermore, we provide a comprehensive data set on the structural variability of levans from kombucha. [ABSTRACT FROM AUTHOR]

[Display omitted] • CHCA-BA is an optimal matrix for analyzing inulin extracts in plants by MALDI-MRMS. • Chicory inulin powder is an appropriate inulin standard for quantifying DP 9–22. • MALDI-MRMS can rapidly and reliably quantify each DP of inulin in plants. • The DP range length ranked as follows: elephant garlic > globe artichoke > Jerusalem artichoke > yacón. • The inulin content ratio, relative to globe artichoke, is 1:2:3 for yacón, elephant garlic and Jerusalem artichoke. Inulin, a polysaccharide characterized by a β-2,1 fructosyl-fructose structure terminating in a glucosyl moiety, is naturally present in plant roots and tubers. Current methods provide average degrees of polymerization (DP) but lack information on the distribution and absolute concentration of each DP. To address this limitation, a reproducible (CV < 10 %) high throughput (<2 min/sample) MALDI-MRMS approach capable of characterizing and quantifying inulin molecules in plants using matched-matrix consisting of α-cyano-4-hydroxycinnamic acid butylamine salt (CHCA-BA), chicory inulin-12C and inulin-13C was developed. The method identified variation in chain lengths and concentration of inulin across various plant species. Globe artichoke hearts, yacón and elephant garlic yielded similar concentrations at 15.6 g/100 g dry weight (DW), 16.8 g/100 g DW and 17.7 g/100 g DW, respectively, for DP range between 9 and 22. In contrast, Jerusalem artichoke demonstrated the highest concentration (53.4 g/100 g DW) within the same DP ranges. Jerusalem artichoke (DPs 9–32) and globe artichoke (DPs 9–36) showed similar DP distributions, while yacón and elephant garlic displayed the narrowest and broadest DP ranges (DPs 9–19 and DPs 9–45, respectively). Additionally, qualitative measurement for all inulin across all plant samples was feasible using the peak intensities normalized to Inulin-13C, and showed that the ratio of yacón, elephant garlic and Jerusalem was approximately one, two and three times that of globe artichoke. This MALDI-MRMS approach provides comprehensive insights into the structure of inulin molecules, opening avenues for in-depth investigations into how DP and concentration of inulin influence gut health and the modulation of noncommunicable diseases, as well as shedding light on refining cultivation practices to elevate the beneficial health properties associated with specific DPs. [ABSTRACT FROM AUTHOR]

[Display omitted] • DP of fructan is one of the most crucial factors in deciding its properties. • Production of fructan with designed DP by transgenic plants is emphasized. • Biosynthesis of tailor-made fructan is a more promising approach than extraction. • Enzymes and variants used for the synthesis of different fructans are summarized. Fructan, a widespread functional polysaccharide, has been used in the food, pharmaceutical, cosmetic, and material production fields because of its versatile physicochemical properties and biological activities. Inulin from plants and levan from microorganisms are two of the most extensively studied fructans. Fructans from different plants or microorganisms have inconsistent molecular weights, and the molecular weight of fructan affects its properties, functions, and applications. Recently, increasing attention has been paid to the production and application of fructans having various molecular weights, and biotechnological processes have been explored to produce tailor-made fructans from sucrose. This review encompasses the introduction of extraction, enzymatic transformation, and fermentation production processes for fructans with diverse molecular weights. Notably, it highlights the enzymes involved in fructan biosynthesis and underscores their physiological effects, with a special emphasis on their prebiotic properties. Moreover, the applications of fructans with varying molecular weights are also emphasized. [ABSTRACT FROM AUTHOR]