The bifidogenic nature of chicory inulin and its hydrolysis products

Research data on the bifidogenic effect of beta(2-1)fructans, which al present are commercialized in the U.S., Japan and Europe as food ingredients, are presented. These food ingredients originate from two different sources. Short-chain fructo-oligosaccharides are synthesized from sucrose and are composed of GF(n) [n beta(2-1) linked fructose moieties bound to a glucose molecule; 2 less than or equal to n less than or equal to 4]. The longer chain length molecule inulin is extracted with hot water from chicory roots (Cichorium intybus) and is also composed of GF(n) molecules (with 2 < n < 60). Oligofructose is a partial hydrolysate of inulin and is composed of GF(n) and F-m molecules (n and m indicate the number of fructose moieties with 2 less than or equal to n, m less than or equal to 7). All types of beta(2-1l)fructans are well fermented by intestinal bacteria. For a given chain length, there is no difference in fermentation rate between GF(n)- and F-m-type beta-fructans. In vitro fermentation of inulin revealed that molecules with a chain length (degree of polymerization or DP) > 10 are fermented on average half as quickly as molecules with a DP < 10. All beta(2-1)fructans are bifidogenic and classified as biobiotics.