The content of raffinose oligosaccharides in legumes
and their importance for animals

Kasprowicz‐Potocka, M.; Gulewicz, Piotr; Zaworska-Zakrzewska, Anita

doi:10.22358/jafs/149656/2022

Cited by 4 publications

(4 citation statements)

References 26 publications

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“…White lupine seeds contain approx. 14-15% crude fibre and about 10% RFO (Kasprowicz-Potocka et al, 2022). Pigs metabolise NSP and RFO poorly due to the lack of specific endogenous enzymes for their decomposition.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of emulsifier and carbohydrase in <i>Lupinus albus</i> seed-rich diets on digestibility, some physiological indicators and performance of growing pigs

Zaworska-Zakrzewska,

Ciołek,

Łodyga

et al. 2024

J. Anim. Feed Sci.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of emulsifier and carbohydrase in <i>Lupinus albus</i> seed-rich diets on digestibility, some physiological indicators and performance of growing pigs

Zaworska-Zakrzewska,

Ciołek,

Łodyga

et al. 2024

J. Anim. Feed Sci.

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“…The pea oligosaccharides primarily consist of RFOs, which are widely distributed throughout the plant kingdom and represent a distinct class of water-soluble sugars, exhibiting a content second only to sucrose [1]. Furthermore, RFOs are the predominant water-soluble sugars in legumes and have demonstrated promising potential as prebiotics in the food industry [2]. The RFOs refer to sucrose molecules with one or more galactosidyl groups attached at the glucose-C6 position through alpha-1, 6-glucoside bonds.…”

Section: Introductionmentioning

confidence: 99%

The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway

Cheng,

Zhao,

Qiao

et al. 2024

Foods

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The oligosaccharides extracted from the seeds of peas, specifically consisting of raffinose, stachyose, and verbascose, fall under the category of raffinose family oligosaccharides (RFOs). The effect of RFOs on intestinal microflora and the anti-inflammatory mechanism were investigated by in vitro fermentation and cell experiments. Firstly, mouse feces were fermented in vitro and different doses of RFOs (0~2%) were added to determine the changes in the representative bacterial community, PH, and short-chain fatty acids in the fermentation solution during the fermentation period. The probiotic index was used to evaluate the probiotic proliferation effect of RFOs and the optimal group was selected for 16S rRNA assay with blank group. Then, the effects of RFOs on the inflammatory response of macrophage RAW264.7 induced by LPS were studied. The activity of cells, the levels of NO, ROS, inflammatory factors, and the expression of NF-κB, p65, and iNOS proteins in related pathways were measured. The results demonstrated that RFOs exerted a stimulatory effect on the proliferation of beneficial bacteria while concurrently inhibiting the growth of harmful bacteria. Moreover, RFOs significantly enhanced the diversity of intestinal flora and reduced the ratio of Firmicutes-to-Bacteroides (F/B). Importantly, it was observed that RFOs effectively suppressed NO and ROS levels, as well as inflammatory cytokine release and expression of NF-κB, p65, and iNOS proteins. These findings highlight the potential of RFOs in promoting intestinal health and ameliorating intestinal inflammation.

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“…The lack of hydrolysis in the small intestine and subsequent fermentation by the gut flora in the colon results in flatulence ( Valentine et al., 2017 ). This limits the consumption of crops with higher RFOs ( Kannan et al., 2018 , Kasprowicz-Potocka et al., 2022 ). The balance between crop quality improvement and plant metabolism/immunity makes RFOs manipulation challenging for researchers.…”

Section: Introductionmentioning

confidence: 99%

Optimizing raffinose family oligosaccharides content in plants: A tightrope walk

Sanyal

Kumar²,

Pattanayak

et al. 2023

Front. Plant Sci.

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Plants synthesize various compounds for their growth, metabolism, and stress mitigation, and one such group of compounds is the raffinose family of oligosaccharides (RFOs). RFOs are non-reducing oligosaccharides having galactose residues attached to a sucrose moiety. They act as carbohydrate reserves in plants, assisting in seed germination, desiccation tolerance, and biotic/abiotic stress tolerance. Although legumes are among the richest sources of dietary proteins, the direct consumption of legumes is hindered by an excess of RFOs in the edible parts of the plant, which causes flatulence in humans and monogastric animals. These opposing characteristics make RFOs manipulation a complicated tradeoff. An in-depth knowledge of the chemical composition, distribution pattern, tissue mobilization, and metabolism is required to optimize the levels of RFOs. The most recent developments in our understanding of RFOs distribution, physiological function, genetic regulation of their biosynthesis, transport, and degradation in food crops have been covered in this review. Additionally, we have suggested a few strategies that can sustainably reduce RFOs in order to solve the flatulence issue in animals. The comprehensive information in this review can be a tool for researchers to precisely control the level of RFOs in crops and create low antinutrient, nutritious food with wider consumer acceptability.

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The content of raffinose oligosaccharides in legumes and their importance for animals

Abstract: The SAS Enterprise Guide 9.1 (Cary, NC, USA) software was used for statistical analysis. The values were expressed as means ± standard deviation (SD) for DM (mg/g) and as means for percentages (%). Only total RFO content was analysed using

Cited by 4 publications

References 26 publications

Effectiveness of emulsifier and carbohydrase in <i>Lupinus albus</i> seed-rich diets on digestibility, some physiological indicators and performance of growing pigs

Effectiveness of emulsifier and carbohydrase in <i>Lupinus albus</i> seed-rich diets on digestibility, some physiological indicators and performance of growing pigs

The Pea Oligosaccharides Could Stimulate the In Vitro Proliferation of Beneficial Bacteria and Enhance Anti-Inflammatory Effects via the NF-κB Pathway

Optimizing raffinose family oligosaccharides content in plants: A tightrope walk

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