ABSTRACT
Oligofructose can be obtained by partial enzymatic hydrolysis of inulin or by enzymatic synthesis from sucrose. The nondigestibility of inulin and oligofructose is at the basis of their reduced caloric value compared with their component monosaccharide moieties. Inulin and oligofructose, furthermore, are only marginally affected during their passage through the mouth and stomach. Biochemical studies with isolated hepatocytes have demonstrated that inulin or oligofructose consumption reduces the activity of key hepatic enzymes related to lipogenesis. Human volunteer studies indicate that inulin and oligofructose have a modulating effect. Inulin and oligofructose have a fecal bulking effect similar to that of pectin and guar gum. Inulin and oligofructose significantly increase the intestinal absorption of calcium, iron, and magnesium in rats. Inulin and oligofructose as “novel” dietary fibers might have significant consequences on nutrition labeling systems. The stimulation of bifidobacteria by inulin or oligofructose can be classified among such claims.
