Isomaltooligosaccharide

Isomaltooligosaccharide (IMO) is a mixture of short-chain carbohydrates which has a digestion-resistant property. IMO is found naturally in some foods, as well as being manufactured commercially. The raw material used for manufacturing IMO is starch, which is enzymatically converted into a mixture of isomaltooligosaccharides.

Chemistry

The term “oligosaccharide” encompasses carbohydrates that are larger than simple di- or tri-saccharides, but smaller than polysaccharides (greater than 10 units). Isomalto-oligosaccharides (IMO) are glucose oligomers with α-D-(1,6)-linkages, including isomaltose, panose, isomaltotriose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, and higher branched oligosaccharides.[1] While human intestinal enzymes readily digest α(1,4)-glycosidic bonds, α(1,6)-linkages are not easily hydrolyzed and exhibit a digestion-resistant property. Therefore, IMO are only partially digested in the upper gastrointestinal tract.

Isomalto-oligosaccharides are a normal part of the human diet and occur naturally in fermented foods, such as rice miso, soy sauce, and sake.[2][3][4] Isomaltose, one of the α(1,6)-linked disaccharide components of IMO, has been identified as a natural constituent of honey.[5] IMO is a sweet-tasting, high-density syrup which could be spray-dried into powder form.

Manufacturing

For manufacturing IMO on a commercial scale, food industries use starch processed from cereal crops like wheat, barley, pulses (peas, beans, lentils), oats, tapioca, rice, potato and others. This variety in sources could benefit consumers who have allergies or hypersensitivity to certain cereal crops. The manufacturing process controls the degree of polymerization (dp) and the α(1,6)-linkages to ensure a consistent quality of IMO from different starch sources. The starch is first converted, by means of simple enzymatic hydrolysis, into high maltose syrup with di-, tri and oligosaccharides (2, 3 or more glucose units) having α(1,4)-glycosidic linkages which are readily digestible in the human intestine. These α(1,4)-glycosidic linkages are further converted into digestion-resistant α(1,6)-glycosidic linkages, creating “iso” linkages between glucose moieties and forming Isomalto-oligosaccharide (IMO).

The majority of oligosaccharides found in IMO consist of three to six monosaccharide (glucose) units linked together. However, disaccharides, as well as longer polysaccharides (up to nine glucose units), are also present. The disaccharide fraction of IMO consists mainly of α(1,6)-linked isomaltose, while maltotriose, panose, and isomaltotriose make up the trisaccharide fraction. A mixture of isomaltotetraose, isomaltopentaose, maltohexaose, maltoheptaose, and small amounts of oligomers with 8 or more degrees of polymerization, comprise the remaining oligomers in IMO. It should be noted that longer oligomers do not have 100% α(1,6)-linkages; the ratio of α(1,4)- to α(1,6)-linkages is variable.

Health claims for oligosaccharides

Health claims for the various classes of oligosaccharides have been investigated by the European Food Safety Authority (EFSA) and found to be insufficiently substantiated. Therefore, health claims for oligosaccharides and prebiotics are prohibited in the European Union.[6]

Health benefits

IMO is a multifunctional molecule which exerts positive effects on human digestive health; it acts as a prebiotic, decreases flatulence, has a low glycemic index, and prevents dental caries.[7][8][9][10][11]

Prebiotics are defined as "non-digestible food ingredients that may beneficially affect the host by selectively stimulating the growth and/or activity of a limited number of bacteria in the colon".[12] Oligosaccharides that are not digested and absorbed in the small intestine, pass through to the colon where they are fermented by Bifidobacteria, thus enhancing the proliferation of the bacteria. In this respect, fermentable oligosaccharides may be considered prebiotics. The oligosaccharides in IMO mixtures are, at least partially, fermented by bacteria in the colon and may, therefore, stimulate the growth of bacterial subpopulations.[13][14][15][16][17]

Short chain oligosaccharides which confer prebiotic properties also produce short-chain fatty acids (like acetate, propionate and butyrate) as end-products of fermentation.[18][19] These molecules decrease the intra-luminal pH, directly inhibiting the growth and activity of harmful micro-organisms (enteropathogens).[20][21] This stimulates the growth of Bifidobacteria, which compete with the enteropathogens for nutrients and epithelial adhesion sites. The beneficial effects of IMO have been found in infants, children, and the elderly.[22]

Dental caries are caused by the formation of insoluble glucan (plaque) on the surface of teeth, and the production of acids by bacteria in the plaque. These acids attack the hard tissues of the teeth. Studies with animal models showed that IMO, in place of sucrose, reduces the amount of plaque formed and also reduces the amount of enamel-attacking acids formed. Therefore, IMO acts as an anti-caries agent[23]

The reported Glycemic Index (GI) for IMO is 34.66±7.65 (on a scale of 1–100) which represents a low GI.[24] Consumption of IMO effectively improved bowel movements, stool output and microbial fermentation in the colon without any adverse effects in elderly people.[25]

The American Association of Cereal Chemists (AACC) defines soluble fiber as “the edible parts of plants or similar carbohydrates resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine”.[26] Dietary fiber consists of many plant components including oligosaccharides. For a dietary substrate to be classified as a fiber, it must be resistant to digestion and absorption in upper GI tract, and cause a bulking effect in defecation. IMO is considered a dietary fiber for the following reasons: it consists of glucose units linked together (mostly) by digestion-resistant linkages; it has a prebiotic effect; it retains moisture, producing a bulking effect and helping to move the stool forward.[27]

Usage

IMO is finding global acceptance by food manufacturers for use in a wide range of food products, especially beverages and snack/nutrition bars. In the United States, IMO is used mostly as a source of dietary fiber. However, IMO is also used as a low calorie sweetener in a variety of foods like bakery and cereal products. Since IMO is about 50% as sweet as sucrose (sugar), it cannot replace sugar in a one-to-one ratio. However, IMO has few side effects compared to other oligosaccharides of the same class.[28] Therefore this carbohydrate molecule is receiving growing attention by food manufacturers across North America, as well as in Europe.

Side-effects

Generally, all digestion-resistant oligosaccharides, including IMO, have adverse side effects when consumed in amounts greater than permissible levels. The maximum permissible dose of IMO is 1.5 g/kg body weight, which is higher than for any other sugar substitute.[29] However, the U.S. Food and Drug Administration (FDA) has recommended a maximum consumption of 30 g/day for IMO.[30] Higher dosages (greater than 40 g/day), can cause gastrointestinal symptoms like flatulence, bloating, soft stool or diarrhea.

Regulatory information

IMO and other oligosaccharides have long been approved in China and Japan. In Japan, IMO is on the list of Foods for Specified Health Use (FOSHU) for more than 10 years. In 2002, over 50% of the FOSHU foods in Japan incorporated oligosaccharides as the functional component.[31][32] The list includes many types of foods: soft drinks and other beverages, frozen yogurt, confectionery products, sweeteners, cookies, coffee drink mixes, bread, tofu, chocolate, and soup mixes. IMO has been imported into the United States for the last few years but has never been manufactured there or formally approved by the FDA. In 2009, a Canadian-based company, BioNeutra, received FDA-GRAS and Health Canada approval for IMO.[33] The European Food Safety Agency (EFSA) recently authorized the sale of IMO in European countries.

Commercial availability

IMO is commercially manufactured mostly in China and Japan. However, most of this product is consumed locally or exported to neighboring Asian countries. In Japan, Meiji Dairies (Meiji Food Company) is one of the biggest IMO producers. IMO is marketed under several trade names like IMO-900 and IMO-800. Being a novel food ingredient, there wasn't a producer of IMO in North America and Europe until recently when BioNeutra, Inc. began to manufacture this product with the trade name of VitaFiber-IMO.[34] US-based companies have been in producing other kinds of oligosaccharides, like GOS, FOS, and XOS.

See also

References

  1. ↑ PDRNS. 2001. Prebiotics. in: PDR for Nutritional Supplements (1st Ed.). Physicians' Desk Reference (PDR); Demoines, Iowa/Medical Economics Data Production Company; Montvale, New Jersey, pp. 372-375
  2. ↑ Hondo, S. & Mochizuki, T., Free Sugars in Miso. Nipon Shokuhin Kogyo Gakkaishi 26(11), (1979) 469-472
  3. ↑ Nishino, R.; Ozawa, Y.; Yasuda, A.; Sakasai, T. 1981. [Oligosaccharides in soy sauce]. Denpun Kagaku 28(2):125-131 [Japanese with English summary]
  4. ↑ Tungland, B.C.; Meyer, D. 2002. Nondigestible oligo-and polysaccharides (dietary fiber): Their physiology and role in human health and food. Compr Rev Food Sci Food Safety 3:73-92
  5. ↑ White, J.W.; Hoban, N. 1959. Composition of honey. IV. Identification of the disaccharides. Arch Biochem Biophys 80(2):386-392
  6. ↑ EU Register of nutrition and health claims made on foods, http://ec.europa.eu/nuhclaims/
  7. ↑ Kaneko, T.; Kohmoto, T.; Fukui, F.; Akiba, T.; Suzuki, S.; Hirao, A.; Nakatsuru, S.; Kanisawa, M. 1990. [Acute and chronic toxicity and mutagenicity studies on isomaltooligosaccharides, and the effect on peripheral blood lymphocytes and intestinal microflora]. Shokuhin Eiseigaku Zasshi 31 (5):394-403 [Japanese with English summary]
  8. ↑ Rycroft, C.E.; Jones, M.R.; Gibson, G.R.; Rastall, R.A. 2001. A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides. J Appl Microbiol 91(5):878-887
  9. ↑ Hesta, M., Debraekeleer, J., Janssens, G. P. J. & De Wilde, R. (2001) [The effect of a commercial high-fibre diet and an Isomalto-oligosaccharide-supplemented diet on post-prandial glucose concentrations in dogs] J. Animal Physio. Animal Nutr., 85(7-8) 217
  10. ↑ Hesta, M, Roosen, W, et al. (2003). Prebiotics affect nutrient digestibility but not fecal ammonia in dogs fed increased dietary protein levels. British Journal of Nutrition 90, 1007-1014
  11. ↑ Minami T, et al. (1989). Caries-inducing activity of isomaltooligosugar (IMOS) in vitro and rat experiments. Shoni Shikagaku Zasshi 27(4) 1010-7
  12. ↑ Roberfroid M., “Prebiotics: The Concept Revisited”, J. Nutr. 137:830-837S, 2007
  13. ↑ Ketabi, A., Dieleman, A. L., and Ganzle, G. M., 2011, [influence of isomaltooligosaccharides on intestinal microbiota in rats], J. Appl. Micro. Biol., 110, 1297-1306
  14. ↑ Kohmoto, T.; Fukui, F.; Takaku, H.; Machida, Y.; Arai, M.; Mitsuoka, T. 1988. Effect of isomalto-oligosaccharides on human fecal flora. Bifidobacteria Microflora 7(2):61-69
  15. ↑ Qing, G.; Yi, Y.; Guohong, J.; Gai, C. 2003. [Study on the regulative effect of Isomaltooligosaccharides on human intestinal flora]. Wei Sheng Yan Jiu 32(1):54-55 [Chinese with English summary]
  16. ↑ Kaneko, T.; Komoto, T.; Kikuchi, H.; Shiota, M.; Yatake, T.; lino, H.; Tsuji, K. 1993. [Effects of isomaltooligosaccharides intake on defecation and intestinal environment in healthy volunteers]. Ninon Kasei Gakkaishi 44(4):245-254 [Japanese with English summary]
  17. ↑ Kaneko, T., Kohmoto, T., Kikuchi, H., Shito, M., Iino, H. and Mitsuoka, T. (1994) [Effect of isomaltooligosaccharides with different degrees of polymerization on human fecal bifidobacteria] Biosci. Biotech. Biochem. 58(12), 2288-2290
  18. ↑ Kaneko, T.; Komoto, T.; Kikuchi, H.; Shiota, M.; Yatake, T.; lino, H.; Tsuji, K. 1993. [Effects of isomaltooligosaccharides intake on defecation and intestinal environment in healthy volunteers]. Ninon Kasei Gakkaishi 44(4):245-254 [Japanese with English summary]
  19. ↑ Chen, H.-L; Lu, Y.-H.; Lin, J.-J.; Ko, L.-Y. 2001. Effects of isomalto-oligosaccharides on bowel functions and indicators of nutritional status in constipated elderly men. J Am Coll Nutr 20(1):44-49
  20. ↑ Kaneko, T.; Kohmoto, T.; Fukui, F.; Akiba, T.; Suzuki, S.; Hirao, A.; Nakatsuru, S.; Kanisawa, M. 1990. [Acute and chronic toxicity and mutagenicity studies on isomaltooligosaccharides, and the effect on peripheral blood lymphocytes and intestinal microflora]. Shokuhin Eiseigaku Zasshi 31 (5):394-403 [Japanese with English summary]
  21. ↑ Qing, G.; Yi, Y.; Guohong, J.; Gai, C. 2003. [Study on the regulative effect of Isomaltooligosaccharides on human intestinal flora]. Wei Sheng Yan Jiu 32(1):54-55 [Chinese with English summary]
  22. ↑ Harmsen, H.J.M., Wildeboer-Veloo ACM, Raangs, G.C. et al., Analysis of intestinal flora development in breast-fed formula-fed infants by using molecular identification and detection methods. J. Pediatr gastroenterol Nutr. 2000; 30:62-67
  23. ↑ Minami T, et al. (1989). Caries-inducing activity of isomaltooligosugar (IMOS) in vitro and rat experiments. Shoni Shikagaku Zasshi 27(4) 1010-7)
  24. ↑ Sheng, G. E., Dong-lian, C. A. I. & Wan, Li-li. (2006) [Determination of glycemic index of xylitol and isooligosccharide] Chin. J. Clin. Nutr., 14(4) 235-237
  25. ↑ Chen, H.-L., et al., 2001. Effects of isomalto-oligosaccharides on bowel functions and indicators of nutritional status in constipated elderly men. J Am Coll Nutr 20(1):44-49
  26. ↑ AACC Report, March 2001, Vol. 46, No. 3, page 112
  27. ↑ Tungland, B.C.; Meyer, D. 2002. Nondigestible oligo-and polysaccharides (dietary fiber): Their physiology and role in human health and food. Compr. Rev. Food Sci. Food Safety 3:73-92
  28. ↑ Oku, T.; Nakamura, S., 2002. Digestion, absorption, fermentation, and metabolism of functional sugar substitutes and their available energy. Pure Appl. Chem. 74(7): 1253-1261
  29. ↑ Oku, T.; Nakamura, S., 2002. Digestion, absorption, fermentation, and metabolism of functional sugar substitutes and their available energy. Pure Appl. Chem. 74(7): 1253-1261
  30. ↑ http://www.bioneutra.ca/_pdf/FDA-GRAS_FullNotification_0209.pdf
  31. ↑ Nakakuki, T., (2003) Development of Functional Oligosaccharides in Japan. Trends in Glycoscience and Glycotechnology 15(82): 62 & 63
  32. ↑ Yamaguchi, P. & Associates, Inc. (2004) Functional Foods & FOSHU Japan, Market & Product Report
  33. ↑ http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASListings/ucm154409.htm
  34. ↑ Company website
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