Physiological Functions of Kestose and Practical Approaches for Its Commercial Application

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  • Kadota Yoshihiro
    Research and Development Center, B Food Science Co., Ltd.
  • Kitaura Yasuyuki
    Department of Applied Biosciences, Graduate School of Bioagricultural Sciences, Nagoya University
  • Endo Akihito
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • Tochio Takumi
    Research and Development Center, B Food Science Co., Ltd.

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Other Title
  • ケストースが持つ多様な生理機能の解明と実用化に向けた取り組み
  • ケストースが持つ多様な生理機能の解明と実用化に向けた取り組み(令和元年度日本栄養・食糧学会技術賞受賞)
  • ケストース ガ モツ タヨウ ナ セイリ キノウ ノ カイメイ ト ジツヨウカ ニ ムケタ トリクミ(レイワ ガンネンド ニホン エイヨウ ・ ショクリョウ ガッカイ ギジュツショウ ジュショウ)
  • (JSNFS Award for Technology and Innovation (2019))
  • (令和元年度日本栄養・食糧学会技術賞受賞)

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Abstract

<p>Kestose is a type of oligosaccharide known to be well fermented by intestinal bacteria. We have demonstrated that kestose has various physiological functions, such as promotion of gut health, improvement of allergic diseases, and prevention of metabolic syndrome. These findings indicate that kestose is a prebiotic component that contributes to maintenance of health in humans through several physiological functions. We have also tried to improve the activity of an enzyme involved in kestose synthesis. Here we describe research on the physiological functions and practical uses of kestose.</p>

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