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110:, 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
135:, 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. Longer oligomers do not have 100% α(1,6)-linkages; the ratio of α(1,4)- to α(1,6)-linkages is variable.
233:
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,
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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. Therefore this carbohydrate molecule is receiving growing attention by food manufacturers across North
America, as well as in Europe.
176:) 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.
202:
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
81:
Isomalto-oligosaccharides are a normal part of the human diet and occur naturally in fermented foods, such as fermented sourdough breads and kimchi. The disaccharide isomaltose is also present in rice miso, soy sauce, and sake. Isomaltose, one of the α(1,6)-linked disaccharide components of IMO, has
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IMO and other oligosaccharides have long been approved in China and Japan. In Japan, IMO has been 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. The list includes
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ingredient, there wasn't a producer of IMO in North
America and Europe until BioNeutra North America, Inc. began to manufacture this product with the VitaFiber IMO trademark, which was approved for use in Canada by Health Canada in 2012. US-based companies have also been producing other kinds of
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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
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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. However, the U.S.
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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
610:
Commission
Implementing Regulation (EU) 2017/2470 of 20 December 2017 establishing the Union list of novel foods in accordance with Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods (Text with EEA relevance)Text with EEA
183:(GI) for IMO is 34.66±7.65 (on a scale of 1–100) which represents a low GI. Consumption of IMO effectively improved bowel movements, stool output and microbial fermentation in the colon without any adverse effects in elderly people.
645:
314:
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
74:, longer change IMO (e.g. >= DP4) with α(1,6)-linkages are not easily hydrolyzed and exhibit a digestion-resistant property. Therefore, some IMO preparations are only partially digested in the
150:
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
82:
been identified as a natural constituent of honey and although chemically related, it is not an IMO . IMO is a sweet-tasting, high-density syrup which could be spray-dried into powder form.
368:
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
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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
70:, and higher branched oligosaccharides. Depending on production method, the structure of the IMO molecules can vary significantly. While human intestinal enzymes readily digest α(1,4)-
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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
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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
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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
30:
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
162:. The oligosaccharides in IMO mixtures are, at least partially, fermented by bacteria in the colon and may, therefore, stimulate the growth of bacterial subpopulations.
216:(FDA) has recommended a maximum consumption of 30 g/day for IMO. Higher dosages (greater than 40 g/day), can cause gastrointestinal symptoms like flatulence,
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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,
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Kohmoto, T.; Fukui, F.; Takaku, H.; Machida, Y.; Arai, M.; Mitsuoka, T. 1988. Effect of isomalto-oligosaccharides on human fecal flora. Bifidobacteria
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Kaneko, T.; Kohmoto, T.; Fukui, F.; Akiba, T.; Suzuki, S.; Hirao, A.; Nakatsuru, S.; Kanisawa, M. 1990. . Shokuhin
Eiseigaku Zasshi 31 (5):394-403
676:
462:
Minami T, et al. (1989). Caries-inducing activity of isomaltooligosugar (IMOS) in vitro and rat experiments. Shoni
Shikagaku Zasshi 27(4) 1010-7)
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Minami T, et al. (1989). Caries-inducing activity of isomaltooligosugar (IMOS) in vitro and rat experiments. Shoni Shikagaku Zasshi 27(4) 1010-7
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Nakakuki, T., (2003) Development of Functional Oligosaccharides in Japan. Trends in Glycoscience and Glycotechnology 15(82): 62 & 63
190:(EFSA) and found to be insufficiently substantiated. Therefore, health claims for oligosaccharides and prebiotics are prohibited in the
257:(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
154:". Oligosaccharides that are not digested and absorbed in the small intestine, pass through to the colon where they are fermented by
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White, J.W.; Hoban, N. 1959. Composition of honey. IV. Identification of the disaccharides. Arch Biochem Biophys 80(2):386-392
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Kaneko, T., Kohmoto, T., Kikuchi, H., Shito, M., Iino, H. and Mitsuoka, T. (1994) Biosci. Biotech. Biochem. 58(12), 2288-2290
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Kaneko, T.; Komoto, T.; Kikuchi, H.; Shiota, M.; Yatake, T.; lino, H.; Tsuji, K. 1993. . Ninon Kasei Gakkaishi 44(4):245-254
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Animal studies describe IMO as a multifunctional molecule which exerts positive effects on digestive health; it acts as a
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Hesta, M., Debraekeleer, J., Janssens, G. P. J. & De Wilde, R. (2001) J. Animal Physio. Animal Nutr., 85(7-8) 217
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approval for IMO. In the European Union, IMO is authorised as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
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Yamaguchi, P. & Associates, Inc. (2004) Functional Foods & FOSHU Japan, Market & Product Report
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Hondo, S. & Mochizuki, T., Free Sugars in Miso. Nipon Shokuhin Kogyo Gakkaishi 26(11), (1979) 469-472
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Sheng, G. E., Dong-lian, C. A. I. & Wan, Li-li. (2006) Chin. J. Clin. Nutr., 14(4) 235-237
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Ketabi, A., Dieleman, A. L., and Ganzle, G. M., 2011, , J. Appl. Micro. Biol., 110, 1297-1306
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Health claims for the various classes of oligosaccharides have been investigated by the
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Nishino, R.; Ozawa, Y.; Yasuda, A.; Sakasai, T. 1981. . Denpun Kagaku 28(2):125-131
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Roberfroid M., "Prebiotics: The Concept Revisited", J. Nutr. 137:830-837S, 2007
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Qing, G.; Yi, Y.; Guohong, J.; Gai, C. 2003. . Wei Sheng Yan Jiu 32(1):54-55
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glucose moieties and forming Isomalto-oligosaccharide (IMO).
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For manufacturing IMO on a commercial scale, food industries use
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62:, panose, isomaltotriose, isomaltotetraose, isomaltopentaose,
54:(greater than 10 units). Isomalto-oligosaccharides (IMO) are
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632:"BioNeutra: Producers of VitaFiber™IMO"
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544:: CS1 maint: archived copy as title (
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16:Mixture of short-chain carbohydrates
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20:Isomaltooligosaccharide
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1224:Galactooligosaccharide
290:Galactooligosaccharide
228:Regulatory information
76:upper gastrointestinal
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255:Meiji Dairies
248:
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243:Health Canada
240:
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219:
215:
206:
204:
197:
195:
193:
189:
184:
182:
179:The reported
177:
175:
171:
167:
166:Dental caries
163:
161:
157:
153:
148:
146:
139:Health claims
138:
136:
134:
130:
126:
120:
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97:
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86:Manufacturing
85:
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57:
53:
49:
45:
37:
35:
33:
29:
28:carbohydrates
25:
21:
1333:
1322:
1304:
1236:Maltodextrin
1229:
1117:Isomaltulose
908:Deoxy sugars
844:Ketotetrose
747:Mutarotation
640:
626:
616:, retrieved
609:
603:
592:. Retrieved
588:the original
581:
572:
563:
554:
529:. Retrieved
522:the original
509:
485:
476:
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252:
231:
210:
207:Side-effects
201:
185:
178:
164:
149:
142:
121:
114:, into high
89:
80:
41:
23:
19:
18:
1394:Xanthan gum
1382:Amylopectin
1254:Beta-glucan
1165:Maltotriose
980:Ketohexoses
933:Aldohexoses
913:Deoxyribose
848:Erythrulose
806:Ketotriose
796:Aldotriose
129:maltotriose
48:saccharides
1431:Categories
1170:Melezitose
1112:Isomaltose
1107:Cellobiose
773:Aldodiose
618:2023-05-29
594:2019-12-16
531:2011-12-13
426:7(2):61-69
424:Microflora
303:References
259:novel food
160:prebiotics
125:isomaltose
112:hydrolysis
60:isomaltose
42:The term "
1324:Galactose
1279:Cellulose
1269:Sizofiran
1193:Stachyose
1175:Raffinose
1142:Trehalose
1127:Lactulose
948:Galactose
871:Arabinose
833:Erythrose
685:Types of
611:relevance
235:BioNeutra
145:prebiotic
106:), oats,
68:kojibiose
38:Chemistry
1416:Category
1345:Glycogen
1328:Galactan
1306:Fructose
1291:Chitosan
1264:Lentinan
1213:Acarbose
1147:Turanose
1091:Multiple
1032:Heptoses
1020:Rhamnose
1015:Fuculose
1000:Tagatose
985:Fructose
901:Xylulose
896:Ribulose
860:Pentoses
822:Tetroses
725:Geometry
716:Pyranose
711:Furanose
540:cite web
278:See also
222:diarrhea
218:bloating
127:, while
64:nigerose
1387:Amylose
1335:Glucose
1310:Fructan
1300:Dextran
1296:Dextrin
1274:Zymosan
1137:Sucrose
1132:Maltose
1122:Lactose
1071:Nonoses
1066:Octoses
1059:Above 7
995:Sorbose
990:Psicose
968:Mannose
953:Glucose
943:Altrose
925:Hexoses
838:Threose
789:Trioses
694:General
116:maltose
108:tapioca
104:lentils
78:tract.
56:glucose
1377:Starch
1372:Pectin
1367:Mannan
1362:Lignin
1339:Glucan
1316:Inulin
1284:Chitin
1010:Fucose
973:Talose
958:Gulose
938:Allose
886:Xylose
881:Ribose
876:Lyxose
766:Dioses
742:Epimer
732:Anomer
706:Ketose
701:Aldose
614:, 2017
270:, and
174:plaque
170:glucan
133:panose
100:pulses
96:cereal
92:starch
32:starch
1232:(IMO)
1226:(GOS)
1220:(FOS)
1202:Other
963:Idose
525:(PDF)
518:(PDF)
198:Usage
152:colon
546:link
241:and
239:GRAS
272:XOS
268:FOS
264:GOS
24:IMO
1433::
1337:/
1326:/
1308:/
1298:/
580:.
542:}}
538:{{
497:^
274:.
266:,
224:.
194:.
131:,
66:,
678:e
671:t
664:v
634:.
597:.
548:)
534:.
172:(
22:(
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