Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Abstract

Prebiotics are good source of dietary fiber or a group of nutrients or nondigestible short chain carbohydrates which human body cannot digest and it stimulates the growth and activity of some friendly bacteria in your intestinal tract. Prebiotics fibers are linked to β-(2→1) fructosyl units and are universally agreed to be fructooligosaccharides (FOS) or oligofructose or oligosaccharide or inulin. FOS are oligosaccharides that occur naturally in a variety of plants such as garlic and onions, wheat, rye, chicory roots, jerusalem artichokes, nectarine, seaweed, sugar cane bagasse, cassava waste, rice bran, rice straw, apple pomace, papaya, beet root peels, flaxseed, cereals, and banana peels among many others. These are extracted from fruits, vegetables, seeds and cereals using the various novel techniques such as membrane ultra-filtration method, microwave extraction, Ultrasonic Microwave Assisted Extraction, and high-pressure solvent extraction method. FOS are non-digestible carbohydrates with low-calorie that improve the taste and texture of food products while immunity booster, nutraceutical properties, bone health, microbial properties and its prebiotic activity in digestive track are the limelight of current review article. In addition, the main beneficial physiological effects of FOS such as low carcinogenicity, improved mineral absorption in gut and a reduction in serum cholesterol levels, triacylglycerols and phospholipids are the major part of this review. Moreover, FOS is beneficial for long-term blood glucose and its sensitivity to insulin due to the higher contents of plasma-free fatty acids using low tissue glucose. Conclusively, FOS improves intestinal flora, with subsequent relief of constipation, reduce the risk of heart diseases and certain cancers, improved blood lipids in hyperlipidemia, suppressed the production of intestinal putrefactive-substances and make your digestive work better.

Microbial Normal Flora: Its Existence And Their Contribution To Homeostasis

“…Fructo-oligosaccharides (FOS), a specific sugar contained in fruit like bananas, or plants, e.g., fresh onions, artichokes and asparagus, are fermented largely by the bacteria Bifidobacterium species, and this turns out to be interrelated and influence each other. in human volunteers, increased consumption of FOS actually expand the levels of Bifidobacteria in the intestines for a certain time, but then causing excessive flatulence when the amount eaten exceed 20 g daily [79]. FOS was also responsible for the rise of numbers of total Anaerobes and Bifidobacteria [80].…”

Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice

“…Anthocyanins, which can be found in black rice, have long been known to help with vision. Anthocyanidins isolated from black rice were found to be significantly effective in preventing and decreasing retinal damage caused by fluorescent light in rats in a study [157,158].…”

Inulina: Su Uso Como Prebiótico en La Nutrición De Rumiantes

“…Los productos metabólicos derivados de los prebióticos ofrecen beneficios para el hospedador, entre ellos destaca la actividad antimicrobiana, antioxidante e inmunomoduladora (Romo-Araiza e Ibarra, 2020). Rahim et al (2021) resumen los efectos benéficos de los prebióticos en el refuerzo de la inmunidad, en una mayor actividad probiótica en tubo digestivo, una mejor absorción de minerales y la salud ósea, así como en la reducción de colesterol sérico (Figura 2).…”

“…Los prebióticos de mayor importancia en la actualidad son los fructooligosacáridos (oligofructosa e inulina), galactooligosacáridos, transgalactooligosacáridos y lactulosa. Estos se encuentra en más de 36,000 especies vegetales, entre los que destacan los tubérculos de alcachofa de Jerusalén (Helianthus tuberosus), achicoria (Cichorium intybus), dahlia (Dahlia pinnata), yacón (Polymnia sonchifolia) (Braz de Oliveira et al, 2011), ajo (Allium sativum), trigo (Triticum aestivum), plátano (Musa paradisiaca), cebolla (Allium cepa), agave (Agave tequilana), entre otros, y se caracterizan por poseer enlaces del tipo β 2-1 (Rahim et al, 2021), los cuales no son hidrolizados por enzimas del tubo digestivo del animal, pero si por la microbiota del tracto posterior (Holscher et al, 2015). Los prebióticos estimulan el crecimiento de bacterias benéficas que incrementan la producción de sustancias antimicrobianas como peróxido de hidrógeno, dióxido de carbono, diacetilo, ácido láctico, acetaldehído, etanol y bacteriocinas, importantes para el control y eliminación de enteropatógenos (Moarrab et al, 2016;Enan et al, 2018).…”