An Overview of the Recent Developments on Fructooligosaccharide Production and Applications

Abstract

Over the past years, many researchers have suggested that deficiencies in the diet can lead to disease states and that some diseases can be avoided through an adequate intake of relevant dietary components. Recently, a great interest in dietary modulation of the human gut has been registered. Prebiotics, such as fructooligosaccharides (FOS), play a key role in the improvement of gut microbiota balance and in individual health. FOS are generally used as components of functional foods, are generally regarded as safe (generally recognized as safe status-from the Food and Drug Administration, USA), and worth about 150€ per kilogram. Due to their nutrition-and health-relevant properties, such as moderate sweetness, low carcinogenicity, low calorimetric value, and low glycemic index, FOS have been increasingly used by the food industry. Conventionally, FOS are produced through a two-stage process that requires an enzyme production and purification step in order to proceed with the chemical reaction itself. Several studies have been conducted on the production of FOS, aiming its optimization toward the development of more efficient production processes and their potential as food ingredients. The improvement of FOS yield and productivity can be achieved by the use of different fermentative methods and different microbial sources of FOSproducing enzymes and the optimization of nutritional and culture parameter; therefore, this review focuses on the latest progresses in FOS research such as its production, functional properties, and market data.

The Relationship Between Bound Water and Carbohydrate Reserves in Association with Cellular Integrity in Fragaria vesca Stored Under Different Conditions

“…The fructose/1-kestose and sucrose/1-kestose ratio also changed after transfer to air, suggesting that FOS metabolism is affected by high CO 2 levels. Apart from the well-known health benefits for human, there are many positive aspects related to the presence of fructans in plants (Livingston et al 2009;McIntyre et al 2012;Dominguez et al 2014). They provide protection from the damage caused to cytosolic proteins and cell membranes by severe low temperature (Hoekstra et al 2001).…”

Obtaining mutant fungal strains of Aspergillus niger with high production of fructooligosaccharides (FOS) using ultraviolet light irradiation

“…These classes of enzymes are widely distributed in plants, fungi and bacteria kingdoms and most of them belong to the Glycoside Hydrolase families 32 (GH32) and 68 (GH68) (Olarte et al, 2016). Although, the physical and chemical characteristics of the molecular structure vary in many microorganisms, they all have both hydrolytic and transfer activities (Dominguez et al, 2013).…”

Production and Extraction of Polysaccharides and Oligosaccharides and Their Use as New Food Additives

“…45,46 Many reviews may be found in the literature concerning the oligofructose synthesis from inulin and inulinase production [47][48][49][50] ; FOS production from microbial enzymes and related patents [51][52][53][54][55] ; and GOS production from lactose for food applications also using enzymes. 53 Also, this approach may lead to higher oligosaccharides yields since glucose that inhibits oligosaccharides synthesis is used for cell growth. 51 The use of the whole cells is less expensive and less time consuming than the use of purified enzymes.…”