Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-27T12:16:43.217Z Has data issue: false hasContentIssue false
  • English
  • Français

Non-polyol low-digestible carbohydrates: food applications and functional benefits

Published online by Cambridge University Press:  09 March 2007

Olive Murphy
Olive Murphy*
Affiliation:
Leatherhead Food Research Association, Randalls Rd, Leatherhead, Surrey, KT22 7RY, UK
*
*Corresponding author: O. Murphy, fax +44 (0) 1372 386228, email omurphy@ifra.co.uk
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Many LDCs currently on the market are not digested in the upper gastrointestinal tract and become fermented in the large intestine. They possess physiological benefits similar to those of dietary fibre. For some of these materials the fermentation process is highly specialised and leads to the selective stimulation and growth of beneficial gut bacteria, e.g. bifidobacteria. These materials are described as prebiotics, which are defined as nutrients fermented in the large bowel that favour the growth of desirable large bowel microflora. This activity has been demonstrated for inulin and oligofructose. Two other carbohydrates with low digestibility that offer desirable physiological properties are resistant starch (RS) and polydextrose (PD). These ‘functional’ benefits have led to considerable interest from the food industry leading to the use of these ingredients in the development of new ‘healthy’ products. This paper describes the use of these materials in the development of ‘healthy’ products, some of their functional properties, and the benefits they confer on different food systems.

Keywords

InulinOligofructosePolydextroseResistant starchFunctional foods
Type
Research Article
Information
British Journal of Nutrition , Volume 85 , Issue S1 , March 2001 , pp. S47 - S53
Copyright
Copyright © The Nutrition Society 2001

References

Asp, NG (1997) Resistant starch – an update on its physiological effects. Advances in Experimental Medicine and Biology 427, 201–210.CrossRefGoogle ScholarPubMed
Baskaran, V, Narasimhamurthy, K, Nagendra, R & Lokesh, BR (1999) Safety evaluation of lactulose syrup in rats. Journal of Food Science and Technology-Mysore 36, 355–357.Google Scholar
Behall, KM & Howe, JC (1996) Resistant starch as energy. Journal of the American College of Nutrition 15, 248–254.Google Scholar
Bircher, J, Müller, J, Guggenheim, P & Haemmerli, UP (1966) Treatment of chronic portal-systemic encephalopathy with lactulose. Lancet i, 890–892.Google Scholar
Bjorck, I & Asp, NG (1994) Controlling the nutritional properties of starch in foods – a challenge to the food-industry. Trends in Food Science & Technology 5, 213–218.Google Scholar
Bornet, F (1993) Technological treatments of cereals – repercussions on the physiological properties of starch. Carbohydrate Polymers 21, 195–203.CrossRefGoogle Scholar
Brighenti, F, Casiraghi, MC & Baggio, C (1998) Resistant starch in the Italian diet. British Journal of Nutrition 80, 333–341.Google Scholar
British Nutrition Foundation (1990) Complex Carbohydrates in Foods. The Report of the British Nutrition Foundation' s Task Force on Complex Carbohydrates. London: Chapman and Hall.Google Scholar
Brown, I, Warhurst, M, Arcot, J, Playne, M, Illman, RJ & Topping, DL (1997) Fecal numbers of bifidobacteria are higher in pigs fed Bifidobacterium longum with a high amylose cornstarch than with a low amylose cornstarch. Journal of Nutrition 127, 1822–1827.CrossRefGoogle ScholarPubMed
Clausen, MR & Mortensen, PB (1997) Lactulose, disaccharides and colonic flora. Clinical consequences. Drugs 53, 930–942.Google Scholar
Comber, L (1999) The European ‘Healthier’ Food and Drinks Market. Leatherhead Food RA, Randalls Rd, Leatherhead, Surrey, KT22 7RY, UK.Google Scholar
Cooley, S & Livesey, G (1987) The metabolizable energy value of polydextrose in a mixed diet fed to rats. British Journal of Nutrition 57, 235–243.CrossRefGoogle Scholar
Crittenden, RG & Playne, MJ (1996) Production, properties and applications of food-grade oligosaccharides. Trends in Food Science and Technology 7, 353–361.Google Scholar
Dedeckere, EAM, Kloots, WJ & Vanamelsvoort, JMM (1993) Resistant starch decreases serum total cholesterol and triacylglycerol concentrations in rats. Journal of Nutrition 123, 2142–2151.Google Scholar
De Soete, J (2000) Prebiotic ingredients in chewing gum – the use of inulin and oligofructose. Manufacturing Confectioner 80, 67–69.Google Scholar
Dreher, M (1999) Food sources and uses of dietary fibre. In Complex Carbohydrates in Foods pp.385–394 [SS, Cho, editor]. New York: Marcel Dekker.Google Scholar
Figdor, SK & Rennhard, HH (1981) Caloric utilisation and disposition of 14C-polydextrose in the rat. Journal of Agricultural and Food Chemistry 29, 1181–1189.CrossRefGoogle ScholarPubMed
Franck, A; (1997) Gums and stabilisers for the food industry Proceedings of the 9th conference, Wrexham, July 1977 pp.409–412; [PA, Williams & GO, Phillips, editors]. Cambridge: Royal Society of Chemistry.Google Scholar
Fujita, K, Kitahata, S, Kozu, H, Hotoshi, H & MA, Clarke (1992) Production of lactosucrose and its properties. In Carbohydrates in Industrial Synthesis pp. 68–76 [MA, Clarke, editors]. Proceedings of the Symposium of the Division of Carbohydrate Chemistry of the American Chemical Society. Berlin: Bartens.Google Scholar
Gibson, GR & Roberfroid, MB (1995) Dietary modulation of the human colonic microbiota – introducing the concept of prebiotics. Journal of Nutrition 125, 1401–1412.Google Scholar
Hilliam, M (1998) The market for functional foods. International Dairy Journal 8, 349–353.CrossRefGoogle Scholar
Hilliam, M, James, A & Young, J (1997) The European Market for Functional Foods – Current Developments and Future Prospects. Leatherhead Food RA, Randalls Rd, Leatherhead, Surrey, KT22 7RY, UK.Google Scholar
Jenkins, DJA, Vuksan, V, Kendall, CWC, Würsch, P, Jeffcoat, R, Waring, S, Mehling, CC, Vidgen, E, Augustin, LSA & Wong, E (1988) Physiological effects of resistant starches on fecal bulk, short chain fatty acids, blood lipids and glycemic index Journal of the American College of Nutrition 17, 609–616.Google Scholar
Kappas, JD, Kupchik, FM & Moppett, FK (1993) Litesse Science for the Food Industry of the 21st Century, Biotechnology, Supercritical Fluids, Membranes and Other Advanced Technologies for Low Calorie, Healthy Food Alternatives, 1 (3) [M, Yalpani, editor]. Mount Prospect, IL: AALT Press.Google Scholar
Kingman, SM & Englyst, HN (1994) The influence of food preparation methods on the in-vitro digestibility of starch in potatoes. Food Chemistry 49, 181–186.Google Scholar
Kontula, P, Suihko, ML, Suortti, T, Tenkanen, M, Mattila-Sandholm, T & Von-Wright, A (2000) The isolation of lactic acid bacteria from human colonic biopsies after enrichment on lactose derivatives and rye arabinoxylo-oligosaccharides. Food Microbiology 17, 13–22.Google Scholar
Kruse, HP, Kleessen, B & Blaut, M (1999) Effects of inulin on faecal bifidobacteria in human subjects. British Journal of Nutrition 82, 375–382.Google Scholar
McVeagh, P & Miller, JB (1997) Human milk oligosaccharides: only the breast. Journal of Paeditrics and Child Health 33, 281–286.CrossRefGoogle ScholarPubMed
Mitchel, HL (1996) The role of the bulking agent polydextrose in fat replacement. In Handbook of Fat Replacers pp.235–249 [S, Roller & SA, Jones, editors]. Boca Raton: CRC Press.Google Scholar
Molis, C, Flourie, B, Ouarne, F, Gailing, MF, Lartigue, S, Guibert, A, Bornet, F & Galmiche, JP (1996) Digestion, excretion, and energy value of fructooligosaccharides in healthy humans. American Journal of Clinical Nutrition 64, 324–328.Google Scholar
Moppett, FK (1991) Polydextrose. In Alternative Sweeteners pp. 401–421. [L O'Brien, Nabors & RC, Gelardi, editors]. New York: Marcel Dekker.Google Scholar
Niness, KR (1999) Inulin and oligofructose: what are they? Journal of Nutrition 129, S1402–S1406.Google Scholar
Playne, MJ & Crittenden, R (1996) Commercially available oligosaccharides. Bulletin of the IDF 313, 10–22.Google Scholar
Ranhotra, G, Gelroth, J & Leinen, S (1999) Resistant starch – a new ingredient for use in processed foods. AIB Technical Bulletin 21, 1–8.Google Scholar
Roberfroid, MB (1993) Dietary fiber, inulin, and oligofructose – a review comparing their physiological effects. Critical Reviews in Food Science and Nutrition 33, 103–148.Google Scholar
Roberfroid, MB (1999 a) Caloric value of inulin and oligofructose. Journal of Nutrition 129, S1436–S1437.Google Scholar
Roberfroid, MB (1999 b b) Concepts in functional foods: the case of inulin and oligofructose. Journal of Nutrition 129, S1398–S1401.Google Scholar
Roberfroid, MB, Van Loo, JAE & Gibson, GR (1998) The bifidogenic nature of chicory inulin and its hydrolysis products. Journal of Nutrition 128, 11–19.Google Scholar
Rubaltelli, FF, Biadaioli, R, Pecile, P & Nicoletti, P (1998) Intestinal flora in breast and bottle-fed infants. Journal of Perinatal Medicine 26, 186–191.Google Scholar
Silva, RF (1996) Use of inulin as a natural texture modifier. Cereal Foods World 41, 1–8.Google Scholar
Tomomatsu, H (1994) Health effects of oligosaccharides. Food Technology 48, 61–65.Google Scholar
Van Loo, J (1995) Natural occurrence of inulin and oligofructose. 1st Orafti Research Conference, Universite Catholique de Louvain, 17 January, 1995, pp. 119–130.Google Scholar
Van Loo, J, Coussement, P, Deleenheer, L, Hoebregs, H & Smits, G (1995) On the presence of inulin and oligofructose as natural ingredients in the Western diet Critical Reviews in Food Science and Nutrition 35, 525–552.Google Scholar
Van Loo, J, Cummings, J, Delzenne, N, Englyst, H, Franck, A, Hopkins, M, Kok, N, Macfarlane, G, Newton, D, Quigley, M, Roberfroid, M, van Vliet, T & van den Heuvel, E (1999) Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-1095). British Journal of Nutrition 81, 121–132.Google Scholar
Vanmunster, IP & Nagengast, FM (1993) The role of carbohydrate fermentation in colon-cancer prevention. Scandanavian Journal of Gastroenterology 28, 80–86.Google Scholar
Weidman, M & Jager, M (1997) Synergistic sweeteners. Food Ingredients International 51–56.Google Scholar
Wisker, E (2000) Physiological effects of resistant starch – Part 1: definition, intake with food, and influence on glucose, insulin and lipid plasma levels. Ernahrungs-umschau 47, 10–15.Google Scholar
Wouters, E (1998) The benefits of inulin and oligofructose in ice cream. World of Ingredients 44–45.Google Scholar
Würsch, P (1999) Production of resistant starch. In Complex Carbohydrates in Foods, pp.– [Cho, SS, editor]. New York: Marcel Dekker.Google Scholar
Yue, P & Waring, S (1998) Functionality of resistant starch in food applications. Food Australia 50, 615–621.Google Scholar
Young, J (1998) European market developments in prebiotic- and probiotic-containing foodstuffs. British Journal of Nutrition 80, S231-S233.Google Scholar