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Physicochemical characterization of fructooligosaccharides and evaluation of their suitability as a potential sweetener for diabetics.

Mabel, M. J. and Sangeetha, P. T. and Kalpana, Platel and Srinivasan, K. and Prapulla, S. G. (2008) Physicochemical characterization of fructooligosaccharides and evaluation of their suitability as a potential sweetener for diabetics. Carbohydrate Research, 343 (1). pp. 56-66. ISSN 0008-6215

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Abstract

Fructooligosaccharides (FOSs) were prepared from sucrose using fungal fructosyl transferase (FTase) obtained from Aspergillus oryzae MTCC 5154. The resulting mixture consisted of glucose (28-30%), sucrose (18-20%) and fructooligosaccharides (50-54%) as indicated by HPLC analysis. Identification of oligomers present in the mixture of fructooligosaccharides was carried out using NMR spectroscopy and LC-MS. No compounds other than mono-, di-, tri-, tetra- and pentasaccharides were identified in the FOS mixture prepared using FTase. NMR and LC-MS spectra proved the absence of any toxic microbial metabolites of Aspergillus species in FOS thereby emphasizing its safe use as a food ingredient. Animal studies conducted on streptozotocin-induced diabetic rats suggested that the use of FOS as an alternative non-nutrient sweetener is without any adverse effects on various diabetes-related metabolic parameters. Despite the high free-sugar content associated with it, FOS did not further aggravate the hyperglycemia and glucosuria in diabetic animals, even at 10% levels. On the other hand, by virtue of its soluble fibre effect, it has even alleviated diabetic-related metabolic complications to a certain degree.

Item Type: Article
Uncontrolled Keywords: Aspergillus oryzae; Fructooligosaccharides; Physicochemical characterization; Non-nutrient sweetener
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
Divisions: Dept. of Biochemistry
Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2009 08:47
Last Modified: 03 Jul 2015 07:46
URI: http://ir.cftri.com/id/eprint/1819

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