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Oligosaccharides Derived from Sucrose

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Prebiotics and Probiotics Science and Technology

Abstract

Sucrose is a non-reducing disaccharide, consisting of an α-D-glucopyranosyl residue and a β-D-fructofuranosyl residue linked covalently by their respective anomeric carbons (α-D-glucopyranosyl-1,2-β-D-fructofuranoside). It is not just a simple disaccharide, among others: in fact, the energy of its glycosidic bond is higher than that of a usual glycosidic bond. It is equal to 27.6 kJ/mol, which is similar to the energy of a nucleotide-sugar bond as in UDP-glucose or ADP-glucose. This means that sucrose is a protected and activated form of D-glucose (as well as of D-fructose), which plays a key role in the metabolism of plants, for a wide variety of synthesis reactions.

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Abbreviations

Brix :

degrees brix, sucrose concentration in % (w/w)

BVH :

bed volume per hour

Da :

daltons

DP :

degree of polymerization

F :

fructose

FOS :

fructooligosaccharides

FOSHU :

food of specified health use in Japan

G :

glucose

GF :

sucrose

GF2 :

1-kestose

GF3 :

nystose

GF4 :

fructosyl-nystose

G(n) :

dextrans

Kda :

kilo daltons in g/mole

NDOs :

non-digestible oligosaccharides

SCFAs :

short chain fatty acids

Sc-FOS :

short chain fructooligosaccharides

w/w :

weight per weight

w/v :

weight per volume

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Author information

Authors and Affiliations

  1. LISBP-INSA, UMR CNRS 5504, UMR INRA 792, Toulouse cedex, France

    Pierre F. Monsan

  2. CRITT Bioindustries, INSA, Toulouse cedex, France

    Francois Ouarné

Authors
  1. Pierre F. Monsan
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  2. Francois Ouarné
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Editors and Affiliations

  1. Department of Food Biosciences, University of Reading Whiteknights, Reading, UK

    Dimitris Charalampopoulos  & Robert A. Rastall  & 

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Monsan, P.F., Ouarné, F. (2009). Oligosaccharides Derived from Sucrose. In: Charalampopoulos, D., Rastall, R.A. (eds) Prebiotics and Probiotics Science and Technology. Springer, New York, NY. https://doi.org/10.1007/978-0-387-79058-9_10

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