TABLE 1.
Structure and composition of commercial oligosaccharides used in this study
| Oligosaccharide | Chemical structure | Composition (%)a |
|---|---|---|
| Inulin (Inu-S) | α-Glu-(1→2)-[β-Fru-(1→2)]>20 | 95 |
| Raftiline HP (Inu-O) | α-Glu-(1→2)-[β-Fru-(1→2)]>20 | 100 |
| Nutraflora (GFn) | α-Glu-(1→2)-[β-Fru-(1→2)]2-4 | 97 |
| Raftilose P95 (FFn) | β-Fru-(1→2)-[β-Fru-(1→2)]1-10 and α-Glu-(1→2)-[β-Fru-(1→2)]2-10 | 75 and 25 |
| Lactulose | β-Gal-(1→4)-β-Fru | 95 |
| Raffinose | α-Gal-(1→6)-α-Glu-(1→2)-β-Fru | 98 |
| Oligomate (GOS) | α-Glu-(1→4)-[β-Gal-(1→6)]2-4 | 100b |
a
From the manufacturer.
b
After purification.