Fructan

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Structural formula of Inulins, linear fructans with a terminal α-D-glucose with 1→2 linkage

A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides, whereas longer chain fructans are termed inulins. Fructans occur in foods such as agave, artichokes, asparagus, leeks, garlic, onions (including spring onions), yacon, jícama, and wheat.

In animal fodder, fructans also appear in grass, with dietary implications for horses and other Equidae.

[edit] Types

[edit] Functions

Plants storing their food as fructans are able to thrive at low temperatures since fructans confer tolerance to freezing. They bind to membranes, thereby helping to keep cells intact.

[edit] Fructan content of various foods

Artichoke, Jerusalem	16.0-20.0%^[1]
Artichoke, Globe	2.0-6.8%^[1]
Asparagus	1.4-4.1%^[1]
Barley kernels (very young)	22%^[2]
Cheese spread	4.5%^[3]
Chocolate	9.4%^[3]
Garlic	17.4%^[4]
Onion	1.1-10.1%^[1]
Pasta	1-4%^[1]
Rye (bran)	7%^[5]
Rye (grain)	4.6-6.6%^[5]
Wheat flour	1-4%^[2]
White bread	0.7-2.8%^[1]

[edit] See also

[edit] References

[edit] Footnotes

^ ^a ^b ^c ^d ^e ^f SUSAN J. SHEPHERD, M Nut Diet, APD*; PETER R. GIBSON, MD, MB, FRACP, "Fructose Malabsorption and Symptoms of Irritable Bowel Syndrome: Guidelines for Effective Dietary Management," J Am Diet Assoc 2006:106:1631-1639.[1]
^ ^a ^b Department of Food Science and Nutrition, University of Minnesota, Joanne L. Slavin, PhD, RD, "Mechanisms for the Impact of Whole Grain Foods on Cancer Risk," Journal of the American College of Nutrition, Vol. 19, No. 90003, 300S-307S (2000)[2]
^ ^a ^b Leon Prosky and Hubert Hoebregs, "Methods to Determine Food Inulin and Oligofructose," Journal of Nutrition. 1999;129:1418S-1423S.[3]
^ Muir, J.G., et al. (2007). "Fructan and Free Fructose Content of Common Australian Vegetables and Fruit". Journal of Agricultural and Food Chemistry 55: 6619–6627. doi:10.1021/jf070623x.
^ ^a ^b Karppinen, Sirpa. Dietary fibre components of rye bran and their fermentation in vitro. Espoo 2003. VTT Publications 500. 96 p. + app. 52 p.[4]

[edit] General references

Sugar - Chemical, Biological and Nutritional Aspects of Sucrose. John Yudkin, Jack Edelman and Leslie Hough (1971, 1973). The Butterworth Group. ISBN 0-408-70172-2

[edit] External links

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[doi-0] ^ ^a ^b ^c ^d ^e ^f SUSAN J. SHEPHERD, M Nut Diet, APD*; PETER R. GIBSON, MD, MB, FRACP, "Fructose Malabsorption and Symptoms of Irritable Bowel Syndrome: Guidelines for Effective Dietary Management," J Am Diet Assoc 2006:106:1631-1639.[1]

[mechanisms-1] Department of Food Science and Nutrition, University of Minnesota, Joanne L. Slavin, PhD, RD, "Mechanisms for the Impact of Whole Grain Foods on Cancer Risk," Journal of the American College of Nutrition, Vol. 19, No. 90003, 300S-307S (2000)[2]

[methods-2] Leon Prosky and Hubert Hoebregs, "Methods to Determine Food Inulin and Oligofructose," Journal of Nutrition. 1999;129:1418S-1423S.[3]

[3] Muir, J.G., et al. (2007). "Fructan and Free Fructose Content of Common Australian Vegetables and Fruit". Journal of Agricultural and Food Chemistry 55: 6619–6627. doi:10.1021/jf070623x.

[karppinen-4] Karppinen, Sirpa. Dietary fibre components of rye bran and their fermentation in vitro. Espoo 2003. VTT Publications 500. 96 p. + app. 52 p.[4]

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Fructan

Contents

[edit] Types

[edit] Functions

[edit] Fructan content of various foods

[edit] See also

[edit] References

[edit] Footnotes

[edit] General references

[edit] External links

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