Fructan content of commonly consumed wheat, rye and gluten-free breads

References

• Andersson R, Fransson G, Tietjen M, Åman P. 2009. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread. J Agric Food Chem. 57:2004–2008.
   PubMed Web of Science ®Google Scholar
• Bates B, Lennox A, Swan G. 2009. National Diet and Nutrition Survey: Headline Results from Year 1 of the Rolling Programme (2008/2009), Department of Health/Food Standards Agency, London, UK.
   Google Scholar
• Böhm A, Kaiser I, Trebstein A, Henle T. 2005. Heat-induced degradation of inulin. Eur Food Res Technol. 220:466–471.
   Web of Science ®Google Scholar
• Bruhwyler J, Carreer F, Demanet E, Jacobs H. 2009. Digestive tolerance of inulin-type fructans: A double-blind, placebo-controlled, cross-over, dose-ranging, randomized study in healthy volunteers. Int J Food Sci Nutr. 60:165–175.
   PubMed Web of Science ®Google Scholar
• Campbell JM, Bauer LL, Fahey GC, Hogarth AJCL, Wolf BW, Hunter DE. 1997. Selected fructo-oligosaccharide (1-kestose, nystose, and 1F-β-fructofuranosylnystose) composition of foods and feeds. J Agric Food Chem. 45:3076–3082.
   Web of Science ®Google Scholar
• Cani PD, Lecourt E, Dewulf EM, Sohet FM, Pachikian BD, Naslain D, De Backer F, Neyrinck AM, Delzenne NM. 2009. Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal. Am J Clin Nutr. 90:1236–1243.
   PubMed Web of Science ®Google Scholar
• De Palma G, Nadal I, Collado MC, Sanz Y. 2009. Effects of a gluten-free diet on gut microbiota and immune function in healthy adult human subjects. Br J Nutr. 102:1154–1160.
   PubMed Web of Science ®Google Scholar
• Dunn S, Datta A, Kallis S, Law E, Myers CE, Whelan K. 2011. Validation of a food frequency questionnaire to measure intakes of inulin and oligofructose. Eur J Clin Nutr. 65:402–408.
   PubMed Web of Science ®Google Scholar
• Haskå L, Nyman M, Andersson R. 2008. Distribution and characterisation of fructan in wheat milling fractions. J Cereal Sci. 48:768–774.
   Web of Science ®Google Scholar
• Henderson L, Gregory J, Swan G. 2002. National Diet and Nutrition Survey: Adults Aged 19–64. Norwich: HMSO1.
   Google Scholar
• Huynh BL, Palmer L, Mather DE, Wallwork H, Graham RD, Welch RM, Stangoulis JCR. 2008. Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method. J Cereal Sci. 48:369–378.
   Web of Science ®Google Scholar
• Karppinen S, Myllymäki O, Forssell P, Poutanen K. 2003. Fructan content of rye and rye products. Cereal Chem. 80:168–171.
   Web of Science ®Google Scholar
• Knudsen KE. 1997. Carbohydrate and lignin contents of plant materials. Anim Feed Sci Techn. 67:319–338.
   Web of Science ®Google Scholar
• Korus J, Grzelak K, Achremowicz K, Sabat R. 2006. Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructo-oligosaccharides. Food Sci Tech Int. 12:489–495.
   Web of Science ®Google Scholar
• McCleary BV, Murphy A, Mugford DC. 2000. Measurement of total fructan in foods by enzymatic/spectrophotometric method: Collaborative study. J AOAC Int. 83:356–364.
   PubMed Web of Science ®Google Scholar
• Meyer D, Stasse-Wolthuis M. 2009. The bifidogenic effect of inulin and oligofructose and its consequences for gut health. Eur J Clin Nutr. 63:1277–1289.
   PubMed Web of Science ®Google Scholar
• Moshfegh AJ, Friday JE, Goldman JP, Ahuja JK. 1999. Presence of inulin and oligofructose in the diets of Americans. J Nutr. 129 Suppl: 1407S–1411S.
   Google Scholar
• Muir JG, Rose R, Rosella O, Liels K, Barrett JS, Shepherd SJ, Gibson PR. 2009. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC). J Agric Food Chem. 57:554–565.
   PubMed Web of Science ®Google Scholar
• Roberfroid M, Gibson GR, Hoyles L, McCartney AL, Rastall R, Rowland I, Wolvers D, Watzl B, Szajewska H, Stahl B, . 2010. Prebiotic effects: Metabolic and health benefits. Br J Nutr. 104 Suppl 2: S1–S63.
   PubMed Web of Science ®Google Scholar
• Scholz-Ahrens KE, Ade P, Marten B, Weber P, Timm W, Açil Y, Glüer CC, Schrezenmeir J. 2007. Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineral content, and bone structure. J Nutr. 137 Suppl 2: 838S–846S.
   PubMed Web of Science ®Google Scholar
• Shepherd SJ, Gibson PR. 2006. Fructose malabsorption and symptoms of irritable bowel syndrome: Guidelines for effective dietary management. J Am Diet Assoc. 106:1631–1639.
   PubMed Web of Science ®Google Scholar
• Shepherd SJ, Parker FC, Muir JG, Gibson PR. 2008. Dietary triggers of abdominal symptoms in patients with irritable bowel syndrome: Randomized placebo-controlled evidence. Clin Gastroenterol Hepatol. 6:765–771.
   PubMed Web of Science ®Google Scholar
• Van Loo J, Coussement P, de Leenheer L, Hoebregs H, Smits G. 1995. On the presence of inulin and oligofructose as natural ingredients in the western diet. Crit Rev Food Sci Nutr. 35:525–552.
   PubMed Web of Science ®Google Scholar