Isomaltooligosaccharide

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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. 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. Depending on production method, the structure of the IMO molecules can vary significantly. While human intestinal enzymes readily digest α(1,4)-glycosidic bonds, longer-chain IMOs (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 upper gastrointestinal tract. 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.