Inulin and oligofructose are part of the dietary fiber complex

• Published in: Journal of AOAC International Vol. 82; no. 2; pp. 223 - 226
• Main Author: Prosky, L
• Format: Journal Article
• Language: English
• Published: England 01.03.1999
• Subjects: anion exchange chromatography; determination; dietary fiber; Dietary Fiber - analysis; Dietary Fiber - metabolism; food analysis; food composition; fructans; Fructose - analysis; Fructose - metabolism; History, 20th Century; History, Ancient; Humans; Hydrolysis; inulin; Inulin - analysis; Inulin - metabolism; ion exchange chromatography; Oligosaccharides - analysis; Oligosaccharides - metabolism; Organizational Policy; quantitative analysis; Societies, Scientific - history; Societies, Scientific - organization & administration
• ISSN: 1060-3271; 1944-7922
• DOI: 10.1093/jaoac/82.2.223

Dietary fiber has been defined as the remnants of plant cells resistant to hydrolysis by human alimentary enzymes. Its main chemical constituents are hemicelluloses, celluloses, lignin, pectins, gums, and waxes. The U.S. Food and Drug Administration and the U.S. Department of Agriculture determine compliance with nutritional labeling regulations for dietary fiber by use of the existing AOAC INTERNATIONAL methods for total dietary fiber. The above compounds are readily detected by these methods. However, some oligo- and polysaccharides are resistant to human alimentary enzymes and do not precipitate in 78% ethanol, the usual reagent for precipitating dietary fiber in analytical procedures. Some of these saccharides, termed fructans, are inulin and oligofructose. They possess many physiological attributes normally associated with dietary fiber. Inulin is a mixture of oligo- and polysaccharides composed of fructose moieties joined by beta(2 leads to 1) linkages in linear chains. Almost each chain ends with a glucose moiety. Oligofructose is a synonym for fructo-oligosaccharides, with fructose moieties joined by beta(2 leads to 1) linkages, as in inulin. Not all molecules have a glucose unit, and the chain length is less than 10 units. A method for inulin and oligofructose was developed and approved official first action by AOAC INTERNATIONAL in early 1997. It involves extraction of sample and treatment of the extract with amyloglucosidase followed by fructozyme (Fructozyme Enzyme Process Division, Novo Nordisk, Novo Industry, Copenhagen, Denmark). The sugars released in each of the 3 steps are measured by anion-exchange chromatography. The concentration of fructans is calculated as the difference of sugars, glucose and fructose, after the enzymatic treatments and the initial sample. The repeatability standard deviations for inulin and oligofructose ranged from 2.9 to 5.8% and the reproducibility standard deviations ranged from 4.7 to 11.1%. The method was accepted by AOAC INTERNATIONAL.