title: Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals.
abstract: BACKGROUND
  Wholegrain grains and cereals contain a wide range of potentially protective factors that are relevant to gastrointestinal health. The prebiotics best studied are fructans [fructooligosaccharides (FOS), inulin] and galactooligosaccharides (GOS). These and other short-chain carbohydrates can also be poorly absorbed in the small intestine (named fermentable oligo-, di- and monosaccharides and polyols; FODMAPs) and may have important implications for the health of the gut.
  
  
  METHODS
  In the present study, FODMAPs, including fructose in excess of glucose, FOS (nystose, kestose), GOS (raffinose, stachyose) and sugar polyols (sorbitol, mannitol), were quantified using high-performance liquid chromatography with an evaporative light scattering detector. Total fructan was quantified using an enzymic hydrolysis method.
  
  
  RESULTS
  Fifty-five commonly consumed grains, breakfast cereals, breads, pulses and biscuits were analysed. Total fructan were the most common short-chain carbohydrate present in cereal grain products and ranged (g per portion as eaten) from 1.12 g in couscous to 0 g in rice; 0.6 g in dark rye bread to 0.07 g in spelt bread; 0.96 g in wheat-free muesli to 0.11 g in oats; and 0.81 g in muesli fruit bar to 0.05 g in potato chips. Raffinose and stachyose were most common in pulses.
  
  
  CONCLUSIONS
  Composition tables including FODMAPs and prebiotics (FOS and GOS) that are naturally present in food will greatly assist research aimed at understanding their physiological role in the gut.
authors.affiliation: Department of Medicine, Monash University, Box Hill, Victoria, Australia.
authors.forename: J R
authors.initials: JR
authors.lastname: Biesiekierski
authors.forename: O
authors.initials: O
authors.lastname: Rosella
authors.forename: R
authors.initials: R
authors.lastname: Rose
authors.forename: K
authors.initials: K
authors.lastname: Liels
authors.forename: J S
authors.initials: JS
authors.lastname: Barrett
authors.forename: S J
authors.initials: SJ
authors.lastname: Shepherd
authors.forename: P R
authors.initials: PR
authors.lastname: Gibson
authors.forename: J G
authors.initials: JG
authors.lastname: Muir
mesh_terms: D002851:Chromatography, High Pressure Liquid; D004040:Dietary Carbohydrates / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry*; D005285:Fermentation; D005511:Food Handling; D005630:Fructans / Q000032:analysis*; D005632:Fructose / Q000032:analysis; D041981:Gastrointestinal Tract / Q000502:physiology; D006801:Humans; D007408:Intestinal Absorption; D009005:Monosaccharides / Q000032:analysis; D009844:Oligosaccharides / Q000032:analysis*; D006109:Poaceae / Q000737:chemistry*; D056692:Prebiotics / Q000032:analysis*; D011887:Raffinose / Q000032:analysis; D012639:Seeds / Q000737:chemistry; D013402:Sugar Alcohols / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D005630:Fructans; D009005:Monosaccharides; D009844:Oligosaccharides; D056692:Prebiotics; D013402:Sugar Alcohols; C005695:stachyose; D005632:Fructose; D011887:Raffinose