Prices exclude VAT
This product has been discontinued (read more)
|Stability:||> 10 years under recommended storage conditions|
|Monosaccharides (%):||Total fructose, sucrose, glucose content is ~ 5%|
|Main Chain Glycosidic Linkage:||β-2,1|
|Substrate For (Enzyme):||endo-Fructanase|
This product has been discontinued (read more).
High purity fructooligosaccharides (FOS) for use in research, biochemical enzyme assays and in vitro diagnostic analysis. This compound can be used as an analytical standard or as a substrate for inulin degrading enzymes. This product is generated through the enzymatic degradation of chicory inulin. Total fructose/sucrose/glucose content is ~ 5%. Fn type fructooligosaccharides predominate (most of the oligosaccharides present in the mixture do not have the terminal glucose unit present in the native inulin GFn form). Note that inulin (DP2-60) is also available from Megazyme (P-INUL). The GFn form predominates in P-INUL (each oligosaccharide terminates with a glucose residue).
Display full list of polysaccharides.
Applicability of yeast fermentation to reduce fructans and other FODMAPs.
Fraberger, V., Call, L. M., Domig, K. J. & D’Amico, S. (2018). Nutrients, 10(9), 1247.
A diet low in fermentable oligosaccharides, disaccharides, monosaccharides and, polyols (FODMAPs) is recommended for people affected by irritable bowel syndrome (IBS) and non-coeliac wheat sensitivity (NCWS) in order to reduce symptoms. Therefore, the aim of this study was to evaluate the impact of 13 sourdough-related yeasts on FODMAP degradation, especially fructans. First, a model system containing a typical wheat carbohydrate profile was applied to evaluate the growth rate of each yeast strain. Additionally, changes in the sugar composition, for up to four days, were monitored by high-pressure anion-exchange chromatography (HPAEC). A more realistic approach with a wheat flour suspension was used to characterize CO2 production according to the Einhorn method. The reduction of the total fructans was analyzed using an enzymatic method. Furthermore, a fingerprint of the present fructans with different degrees of polymerization was analyzed by HPAEC. The results revealed strong differences in the examined yeast strains’ ability to degrade fructans, in both the model system and wheat flour. Overall, Saccharomyces cerevisiae isolated from Austrian traditional sourdough showed the highest degree of degradation of the total fructan content and the highest gas building capacity, followed by Torulaspora delbrueckii. Hence, this study provides novel knowledge about the FODMAP conversion of yeast strains.Hide Abstract