Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups.[ unreliable source? ] [1] It occurs naturally, and its commercial use emerged in the 1980s in response to demand for healthier and calorie-reduced foods.
Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.
FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2→1) bonds with a terminal α(1→2) linked D-glucose. The degree of polymerization of inulin ranges from 10 to 60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu–Frun (abbrev. GFn) and Frum (Fm), with n and m ranging from 1 to 7. This process also occurs to some extent in nature, and these oligosaccharides can be found in a large number of plants, especially in Jerusalem artichoke, chicory and the blue agave plant. The main components of commercial products are kestose (GF2), nystose (GF3), fructosylnystose (GF4), bifurcose (GF3), inulobiose (F2), inulotriose (F3), and inulotetraose (F4).
The second class of FOS is prepared by the transfructosylation action of a β-fructosidase of Aspergillus niger or Aspergillus [2] on sucrose. The resulting mixture has the general formula of GFn, with n ranging from 1 to 5. Contrary to the inulin-derived FOS, not only is there β(1→2) binding but other linkages do occur, however, in limited numbers. [3]
Because of the configuration of their glycosidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, while contributing to the dietary fiber fraction of the diet. Fructooligosaccharides are more soluble than inulins and are, therefore, sometimes used as an additive to yogurt and other (dairy) products. Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.
FOS is extracted from the blue agave plant as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jícama, and leeks. Some grains and cereals, such as wheat and barley, also contain FOS. [4] The Jerusalem artichoke and its relative yacón together with the blue agave plant have been found to have the highest concentrations of FOS of cultured plants. [5]
FOS has been a popular sweetener in Japan and Korea for many years, [6] even before 1990, when the Japanese government installed a "Functionalized Food Study Committee" of 22 experts to start to regulate "special nutrition foods or functional foods" that contain the categories of fortified foods (e.g., vitamin-fortified wheat flour), [7] [ unreliable source? ] and is now becoming increasingly popular in Western cultures for its prebiotic effects. FOS serves as a substrate for microflora in the large intestine, increasing the overall gastrointestinal tract health. It has also been proposed as a supplement for treating yeast infections. [8]
Several studies have found that FOS and inulin promote calcium absorption in both the animal and the human gut. [9] [10] The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.
FOS can be considered a small dietary fibre with (like all types of fibre) low caloric value. The fermentation of FOS results in the production of gases and short chain fatty acids. The latter provide some energy to the body.
All inulin-type prebiotics, including FOS, are generally thought to stimulate the growth of Bifidobacteria species. Bifidobacteria are considered beneficial bacteria. This effect has not been uniformly found in all studies, either for bifidobacteria or for other gut organisms. [11] [ unreliable source? ] FOS are also fermented by numerous bacterial species in the intestine, including Klebsiella , E. coli [12] and many Clostridium species, which can be pathogenic in the gut. These species are responsible mainly for the gas formation (hydrogen and carbon dioxide), which results after ingestion of FOS[ citation needed ]. Studies have shown that up to 20 grams/day is well tolerated. [13]
FOS is classified as generally recognized as safe (GRAS). [14]
The Food Safety Authority warned parents of babies that a major European baby-formula brand made in New Zealand does not comply with local regulations (because it contains fructo-oligosaccharides (FOS)), and urged them to stop using it. [15]
FOS use has been approved in the European Union; allowing addition of FOS in restricted amounts to baby formula (for babies up to 6 months) and follow-on formula (for babies between 6 and 12 months). Infant and follow-on formula products containing FOS have been sold in the EU since 1999. [15]
FOS is currently not approved for use in baby formula. [16]
Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate.
An oligosaccharide is a saccharide polymer containing a small number of monosaccharides. Oligosaccharides can have many functions including cell recognition and cell adhesion.
Fructose malabsorption, formerly named dietary fructose intolerance (DFI), is a digestive disorder in which absorption of fructose is impaired by deficient fructose carriers in the small intestine's enterocytes. This results in an increased concentration of fructose. Intolerance to fructose was first identified and reported in 1956.
Prebiotics are compounds in food that foster growth or activity of beneficial microorganisms such as bacteria and fungi. The most common environment considered is the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome.
A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides. Fructans can be found in over 12% of the angiosperms including both monocots and dicots such as agave, artichokes, asparagus, leeks, garlic, onions, yacón, jícama, barley and wheat.
A bifidus factor is a compound that specifically enhances the growth of bifidobacteria in either a product or in the intestines of humans and/or animals. Several products have been marketed as bifidogenic factors, such as several prebiotics and methyl-N-acetyl D-glucosamine in human milk.
Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.
Natural growth promoters (NGPs) are feed additives for farm animals.
Synbiotics refer to food ingredients or dietary supplements combining probiotics and prebiotics in a form of synergism, hence synbiotics. The synbiotic concept was first introduced as "mixtures of probiotics and prebiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the growth and/or by activating the metabolism of one or a limited number of health-promoting bacteria, thus improving host welfare". As of 2018, the research on this concept is preliminary, with no high-quality evidence from clinical research that such benefits exist.
Galactooligosaccharides (GOS), also known as oligogalactosyllactose, oligogalactose, oligolactose or transgalactooligosaccharides (TOS), belong to the group of prebiotics. Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by stimulating the growth and/or activity of beneficial bacteria in the colon. GOS occurs in commercially available products such as food for both infants and adults.
Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract though strains have been isolated from the vagina and mouth of mammals, including humans. Bifidobacteria are one of the major genera of bacteria that make up the gastrointestinal tract microbiota in mammals. Some bifidobacteria are used as probiotics.
FODMAPs or fermentable oligosaccharides, disaccharides, monosaccharides, and polyols are short-chain carbohydrates that are poorly absorbed in the small intestine and ferment in the colon. They include short-chain oligosaccharide polymers of fructose (fructans) and galactooligosaccharides, disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols), such as sorbitol, mannitol, xylitol, and maltitol. Most FODMAPs are naturally present in food and the human diet, but the polyols may be added artificially in commercially prepared foods and beverages.
Xylooligosaccharides (XOS) are polymers of the sugar xylose. They are produced from the xylan fraction in plant fiber. Their C5 structure is fundamentally different from other prebiotics, which are based upon C6 sugars. Xylooligosaccharides have been commercially available since the 1980s, originally produced by Suntory in Japan. They have more recently become more widely available commercially, as technologies have advanced and production costs have fallen. Some enzymes from yeast can exclusively convert xylan into only xylooligosaccharides-DP-3 to 7.
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.
Microbiota-accessible carbohydrates (MACs) are carbohydrates that are resistant to digestion by a host's metabolism, and are made available for gut microbes, as prebiotics, to ferment or metabolize into beneficial compounds, such as short chain fatty acids. The term, ‘‘microbiota-accessible carbohydrate’’ contributes to a conceptual framework for investigating and discussing the amount of metabolic activity that a specific food or carbohydrate can contribute to a host's microbiota.
Human milk oligosaccharides (HMOs), also known as human milk glycans, are short polymers of simple sugars that can be found in high concentrations in human breast milk. Human milk oligosaccharides promote the development of the immune system, can reduce the risk of pathogen infections and improve brain development and cognition. The HMO profile of human breast milk shapes the gut microbiota of the infant by selectively stimulating bifidobacteria and other bacteria.
Senior dog food diets are pet foods that are catered toward the senior or mature pet population. The senior dog population consists of dogs that are over the age of seven for most dog breeds, though in general large and giant breed dogs tend to reach this life stage earlier when compared to smaller breed dogs. Senior dog foods contain nutrients and characteristics that are used to improve the health of the aging dog. Aging in dogs causes many changes to occur physiologically that will require a change in nutrient composition of their diet.
Lacto-N-tetraose is a complex sugar found in human milk. It is one of the few characterized human milk oligosaccharides (HMOs) and is enzymatically synthesized from the substrate lactose. It is biologically relevant in the early development of the infant gut flora.
Raftilose is the trade name for a prebiotic fructooligosaccharide (FOS) derived from inulin produced by Orafti and Palatinit, subsidiaries of Südzucker. It consists of fructose oligomers, and sometimes a terminal glucose.
Kestose is a class of sugars that belongs to a group of fructooligosaccharides.
{{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link)Types of carbohydrates | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| General | |||||||||||||||
| Geometry | |||||||||||||||
| Monosaccharides |
| ||||||||||||||
| Multiple |
| ||||||||||||||
