Vazports Trading Co.
- Description & Characteristics.
Inulin or Agave fructans
o Inulin is classified into compounds called fructans, which are identified as linear or branched polymers of fructose.
o Fructans (inulin) found in Mexican agave juices, especially Tequilana Weber Agave, have been studied by several researchers whose characteristics and properties are disclosed in their publications.
o The main difference is that the molecules are branched agave and grasses from linear, and the same size distribution of molecules or degree of polymerization varies. However, the chemical composition of compounds is the same, and all the inulin-type fructans of different origins, so far studied have shown coincidence in their prebiotic effects.
o Most of these species shows a content of water soluble carbohydrates in the order of the 360 640 mg / g dry weight, these values are high when compared to other major sources of fructans as Dahlia (350 mg / g), chicory (240 mg / g) or the perennial grass Lolium perenne(370 mg / g).
o The members of the Agavaceaefamily are distributed and adapted to semiarid regions and conditions. That is why we have mechanisms in morphological and physiological adaptation to survive in adverse conditions
o A plant physiological adaptation is the use of crassulacean acid metabolism, which regulates the cycle of water loss through transpiration. Plants open their pores at night thus reducing evaporative demand
o Most of these species shows a content of water soluble carbohydrates in the order of the 360 640 mg / g dry weight, these values are high when compared to other major sources of fructans as Dahlia (350 mg/g), chicory (240 mg/ g) or the perennial grass Lolium perenne (370 mg/g).
o In several species of agave inulin has been reported as the main carbohydrate reserve especially Agave americana and Agave tequilana.
o The climatic conditions and soil composition directly influence the quantity and profile of the different sugars reported, distinguishing the blue agave in Los Altos with 600 to 900 mg / g of sugars in dry matter up to 700 mg which consist of fructans.
"Non-digestible food ingredient that benefits the user by
selectively stimulating the growth and / or activity of a
limited number of bacteria in the colon, thereby increasing
Gibson and Roberfroid,1995
o Improving intestinal transit.o Reduce constipation problems.o Reduces blood triglycerides. (Cholesterol)
What is a Prebiotic?Is a Soluble fiber with biological properties.
Its function as Fiber:
Its function as a prebiotic:
This fiber is fed to our beneficial bacteria Lactobacillus and bifidobacteria in the intestine, this makes these increase their population and have their benefits such as:
o Better absorption of nutrients in the digestive tract.o Better absorption of calcium.o Reducing stomach disorders.o Effect of protective barrier against pathogenic
bacteria, especially Clostridium.o Activation of immune system
o The probiotic must resist gastric aciddigestion and reach the intestine intact.
o The prebiotic should show selectivity forbeneficial bacteria and encourage thepopulation of pathogenic bacteria.
o The prebiotic may not cause adverse sideeffects.
o The prebiotic should preferably showpositive activity at low doses.
Most studied prebiotics are:
The conditions under which a substance is considered as a prebiotic are:
Inulin and, Fructoligosaccharides
o Improve the intestinal transit.
o Its use in introductory formulas and babyfood is approved by the Food Science Councilof the European Union.
o Are considered and are classified as prebioticsand soluble fiber.
o In North America (United States, Mexico andCanada), the European Union, Scandinavia,Australia and Japan, are considered a foodingredient (not an additive).
o In the United States are recognized as GRAS(Generally Recognized As Safe).
- Fructans and FOS are dietary fiber
o There are hydrolyzed by enzymes.
o They are not digested in the upper gastointestinal tract, but fermentable by the microorganisms in the colon.
o Stimulate the growth of beneficial bacteria (Bifidus) and decrement the number of pathogenic bacteria. (Clostridia.)
o They have strong ability to retain water, increase the stool, increase peristalsis and bind or sequester cholesterol and bile acids.
- Prebiotic Effecto It is recognized that oligosaccharides (inulin,
FOS) are growth factors bifid flora of the gene.
o Recent evidence shows that the similarity between them and the surface carbohydrates of intestinal epithelium, leading to pathogenic bacteria interact with oligosaccharides (inulin, FOS) preventing the establishment of these in the intestinal epithelium.
o Another effect is that of simple competition between bacterial populations, favoring colonization by bifidobacteria and lactobacilli, these become the dominant flora
Inulin promotes the growth of beneficial bacteria
Bifidobacteria sp.Lactobacilli sp.
Inhibits the growth of Clostridium difficile **
Production of antimicrobials acid acetic, lactic and benzoic
- Fructans and FOS
Fructans & FOS
5 %5 %5 %5 %
Acetate81 %81 %81 %81 %
Propionate13 %13 %13 %13 %
Butyrate6 %6 %6 %6 %
BIOMASS40 40 40 40 % % % %
pH of the
The oligosaccharides are almost completely fermented in short-chain fatty acids.
Reduction of LDL and
Effect of hypercholester
Healthy Effects of Fructans and their Potential for Human Nutrition
Renate Lppert, Werner PraznikDepartment of Chemistry, Universitt fr Bodenkultur, Vienna, Austria
Acetate Propionate Butyrate
- Behavior of fructans. . . in human digestion
Acid hydrolysis is not significant.
No breakdown by enzymes
No breakdown by enzymes,
no absorption, no fermentation
Anaerobic fermentation complete without absorption of fructans
No excretion of fructans
- Agribusiness Applications
o In agribusiness range of parallel applications to the nutrition of these compounds is diverse and vigorous to the point that the average American diet includes at least an average of 2.6 g per day of inulin
o The main uses are as low calorie substitutes are not carcinogenic and sugar sweeteners such as sucrose.
o This usually produces confectionery, chocolate and beverages generally acceptable sensory acceptance compared to conventionally sweetened products.
o In still drinks the addition of fructans do not adversely affect the sensory properties even at concentrations as high as 15%.
- Agribusiness Applications
o In foods of very high moisture content, especially in ice cream and other dairy products, as well as sausages, hydrated fructans at concentrations of 40-45%, take a texture and palatability similar to that of fat. For this reason they can be used as emulators and fat substitutes, being generally equivalent replacement rate 0.25 g of inulin to emulate 1 g of fat.
o With this substitution is possible to reduce the energy content of 37.6 kJ / g fat characteristic of the 2.09 kJ / g of inulin hydrated (Murphy 2001).
o The benefits of using inulin as a fat replacement is that you get a palatability, texture and creaminess virtually identical.
o Fructans and leave no residual flavors can be added to the conventional fiber without this involving an increase in the viscosity of the matrix, so its use can increase the fiber content without it being very evident.
- Agribusiness Applications
o In sausages have been made to get good amounts of sensory experiences where the fat substitute is from 2 to 12% of the final product, with the advantage of getting well up to 35% reductions in total energy value.
o In yogurt, experiments indicate that supplementation of skim milk with 1% inulin is able to generate a comparable product on sensory attributes of yogurt made with whole milk equivalent
o It has been reported that inulin inhibits the growth of water crystals in ice cream over and reduce fluid loss Adding inulin improves the viscosity and melting times when used as additives in ice cream, without this involving any sensory effect negative
"Let the food be your medicine,
and the medicine would be your food ".
(Hippocrates, 400 BC)