Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence

  title={Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence},
  author={Gary Flamm and Walter H. Glinsmann and David. Kritchevsky and Leon Prosky and Marcel B. Roberfroid},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={353 - 362}
The authors express their appreciation to Dr. Barbara Schneeman, University of California, for her review of this manuscript and the opportunity for discussion of key points of the manuscript. Referee: Dr. Joanne Slavin, Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenues, St. Paul, MN 5108 This critical review article examines the composition and source of inulin and oligofructose, the physiological effects of their consumption, and how these materials relate to the… 
Oligosaccharides: state of the art
  • N. Delzenne
  • Biology
    Proceedings of the Nutrition Society
  • 2003
The present paper gives an overview of the future development of oligosaccharides, newly recognised as dietary fibre, as well as the prebiotic effect, if demonstrated.
Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose.
The reported effects on postprandial blood glucose and fasting cholesterol levels have been modest, but grain fibers also show variable effects, and new biomarkers are needed to link the physiological functions of specific fibers with long-term health benefits.
Gastrointestinal tolerance of chicory inulin products.
Fructooligosaccharides: Effects, Mechanisms, and Applications
The induced resistance of burdock fructooligosaccharide (BFO), which is one of the most intensively studied FOS, in plants and postharvest fruits is introduced and a variety of applications in food formulations, medical treatment, and agriculture are discussed.
Effect of dietary inulin and oligosaccharides as prebiotics for weaning turbot, Psetta maxima (Linnaeus, C. 1758)
The bacterial load was highly variable in weaning turbot, especially with respect to the putative Vibrio spp.
Development of low-fat mayonnaise containing combined mixtures of different types of inulin
The results of rheological and sensory analysis suggested that the use of 5 wt% long-chain inulin with 5 wT% of its short-chain and 1.5 wt%) modified starch would endow properties similar to the commercial products.
A study on the analytical methods for total dietary fiber in fructan-containing foods
The fructans, inulin and oligofructose, were known to possess many of the physiologic properties of dietary fiber (DF). However, they were not listed as DF on labels of foods that contained them,
Oligosaccharides from Coprophilous Fungi: An Emerging Functional Food with Potential Health-Promoting Properties: a Recent Appraisal
This review focuses on the occurrence, physico-chemical characteristics, and microbial enzymatic synthesis of FOS and IOS from coprophilous fungi, as they play a fundamental role as functional ingredients with great potential to improve health in comparison to other dietary supplements.
Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review
ABSTRACT Prebiotics are good source of dietary fiber or a group of nutrients or non-digestible short chain carbohydrates which human body cannot digest and it stimulates the growth and activity of


On the presence of inulin and oligofructose as natural ingredients in the western diet.
Methods to determine inulin and oligofructose in natural foodstuffs are optimized and used to determine the loss of inulin during storage and during preparation of the food, which allow quantification of the amount of in insulin and olig ofructose in the average daily western diet.
Evaluation of safety of inulin and oligofructose as dietary fiber.
Clinical studies has been reported which shows that up to 20 g/day of inulin and/or oligofructose is well tolerated, and as foods marketed in the United States bear labels stating both the quantity per serving size and the corresponding percentage of the daily value of fiber, consumers can make appropriate choices and decisions about daily consumption without exceeding individual tolerance.
Presence of inulin and oligofructose in the diets of Americans.
Two nonconsecutive 24-h dietary recalls from >15,000 Americans of all ages were conducted, and a special database of inulin and oligofructose was developed specifically for the analyses, showing little difference across gender and age.
Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects.
  • M. Roberfroid
  • Biology, Medicine
    Critical reviews in food science and nutrition
  • 1993
It is concluded from this review that "nondigestible fructo-oligosaccharides," even though they are not included in the carbohydrate fraction that is quantified as dietary fiber by classic analytical methods, have most of the physiological effects of a dietary fiber.
The bifidogenic nature of chicory inulin and its hydrolysis products.
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 molecule with a DP < 10, and all beta(2-1)fructans are bifidogenic and classified as biobiotics.
Physiological Effects of Non-Digestible Oligosaccharides
The main points discussed are the biotransformation and physiological effect of NDO in the gastrointestinal tract and their systemic effects with special attention accorded to their influence on lipid metabolism and on bioavailability of macro- and micronutrients.
Fate of fructo-oligosaccharides in the human intestine
It is concluded that fructo-oligosaccharides added to the diet of young Western subjects are fully metabolized in the large intestine, and the level of fermentation seem to be dose-dependent.
Building scientific consensus: the importance of dietary fiber.
  • B. Schneeman
  • Medicine
    The American journal of clinical nutrition
  • 1999
Observations suggest that fiber serves as a marker for diets rich in plant foods, which provide additional benefits for maintaining health, and the effect of fiber by itself on plasma cholesterol is likely to be modest, but when intact foods are considered as the source of fiber, the overall effect on disease risk appears to be greater.
Dietary fructans.
The scientific evidence for the functional claims of inulin-type fructans is discussed, as well as their potential application in risk reduction of disease, namely constipation, infectious diarrhea, cancer, osteoporosis, atherosclerotic cardiovascular disease, obesity, and non-insulin dependent diabetes.