A fructan is a polymer of fructose molecules. They occur in foods such as artichokes, asparagus, green beans, leeks, onions (including spring onion), yacon, and wheat.
In animal fodder, fructans also appear in grass, with dietary implications for horses and other equidae.
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Types
There are 3 types of fructans:
- Inulin - linear fructans generally linked by β(2→1) glycosidic bonds
- Levan - linear fructans generally linked by β(2→6) glycosidic bonds[1]
- Graminan - branched fructans linked by both β(2→1) and β(2→6) glycosidic bonds
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.
Fructan content of various foods
| Artichoke, Jerusalem | 16.0-20.0%[2] |
| Artichoke, Globe | 2.0-6.8%[2] |
| Asparagus | 1.4-4.1%[2] |
| Barley kernels (very young) | 22%[3] |
| Cheese spread | 4.5%[4] |
| Chocolate | 9.4%[4] |
| Onion | 1.1-10.1%[2] |
| Rye bran | 7%[5] |
| Rye grain | 4.6-6.6%[5] |
| Wheat flour | 1-4%[3] |
| Pasta | 1-4%[2] |
| White bread | 0.7-2.8%[2] |
See also
- Fructooligosaccharide
- Fructose intolerance
- Fructose malabsorption
- Glucan
- Prebiotic (nutrition)
- Sucrose
- Levan polysaccharide
References
Footnotes
- ^ Kang et al. (2009). "Levan: Applications and Perspectives". Microbial Production of Biopolymers and Polymer Precursors. Caister Academic Press. ISBN 978-1-904455-36-3.
- ^ 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]
- ^ 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]
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
External links
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