Axos takes on inulin and GOS

Commercial quantities of a new prebiotic derived from wheat could be available by 2010.

Axos, a patent-protected arabinoxylan oligosaccharide derived from wheat bran fibre, has been developed by Fugeia, a spin-off company from Belgian university KU Leuven.

According to chief executive Willem Broekaert, Axos has significant advantages over the two leading prebiotic ingredients currently on the market: inulin, which is from chicory roots, and galacto-oligosaccharides (GOS), which are derived from milk.

Unlike inulin, Axos is stable at low pH and metabolised mainly in the distal colon, part of the gut that is vulnerable to disease and not addressed by other prebiotic fibres, he claimed. Wheat bran was also easier to explain to consumers than inulin, he claimed. "The poor acid stability of inulin is a serious limitation for soft drinks, fruit juices, jams and bread. Axos is better positioned in these applications."

He added: "Axos also has antioxidant activity while GOS has not, and Axos is also a better generator of [the beneficial short chain fatty acid] butyric acid in the gut. We're building strong scientific evidence to support health claims about both its prebiotic and antioxidant properties." Axos, which will be available as a powder or concentrated liquid, would be "higher [in price] than inulin, but not much", said Broekaert.

Prebiotics stimulate the growth of 'good' bacteria in the gut. However, they are also claimed to improve mineral absorption, assist in appetite regulation, strengthen the immune system and reduce the risk of certain cancers.

As existing wheat processing plants were not geared up to produce Axos, new facilities would be required, he said. "We are in talks with several companies that could make Axos for us."