What Is Fructooligosaccharides Meaning?

Feb 05,2025
Category:Product News

Fructo-oligosaccharides (FOS) are a type of non-reducing sugar. They are functional oligosaccharides such as sucrose trisaccharide, sucrose tetrasaccharide and sucrose pentasaccharide, which are formed by the combination of 1 to 3 fructose units with the fructose unit in sucrose via a β (2 → 1) glycosidic bond. The degree of polymerization is 2-9 [1 ]. It is a natural active ingredient and an excellent water-soluble dietary fiber.

 

Fructooligosaccharides are widely found in many plants, such as bananas, garlic, onions, barley, wheat and malt [2]. As one of the most studied and widely used prebiotics, fructooligosaccharides have been proven to be the only all-natural ingredient with the dual physiological properties of a strong bifidus factor and water-soluble dietary fiber. They have been recognized by governments in more than 200 countries and regions around the world and are widely used in the fields of food, health care, alcohol, cosmetics and feed. At present, oligofructose has been approved by the Chinese government as a “health food”, “food ingredient” and “nutrient fortifier”, and the market for related functional products is also developing rapidly[3]. This article provides a detailed introduction to the functionality of oligofructose and its application in the food industry, laying a theoretical foundation for the further development and utilization of oligofructose.


The intestinal microecology is closely related to human health. A healthy human intestine contains more than 1,000 types of intestinal bacteria, numbering around 1014. These include many beneficial bacteria (e.g. bifidobacteria, lactobacilli) and harmful bacteria (e.g. coliforms, Clostridium perfringens). Most bacteria are harmless to the human body. Among them, Bifidobacterium and Lactobacillus are examples. Currently, they are considered to be the two most physiologically functional beneficial bacteria in the intestine. These types of bacteria can inhibit the growth of harmful bacteria, resist infection by pathogenic bacteria, and thus improve disease resistance. However, as a person grows and develops, their nutritional status and mental state change, and so does their intestinal flora, which has a significant impact on the body's immunity, aging, and health [4].

 

Currently, fructooligosaccharides are recognized bifidogenic factors that can be fermented by beneficial bacteria such as Bifidobacterium, and partially converted into short-chain fatty acids (mainly acetic acid, propionic acid and butyric acid) and a small amount of gas, which is beneficial to the health of the host [5]. Zhang Fan et al. [5] studied the effect of oligofructose on the human intestinal flora. The test group took 20 mL of oligofructose daily for 14 consecutive days. Compared with the control group that did not take oligofructose, the number of bifidobacteria and lactobacilli in the intestines of the test group increased significantly after the test, which proves that oligofructose has the effect of regulating the human intestinal flora and has a beneficial effect on the growth of bifidobacteria and lactobacilli growth. It has no adverse effect on the health of the subjects.

 

Zhang Li [6] used oligofructose as a raw material to conduct in vitro and in vivo experiments to evaluate the effect of probiotics on proliferation. The results showed that oligofructose promoted the growth and proliferation of Bifidobacterium and Lactobacillus. G Gibson [7] conducted a daily test on the bacteria in the feces of 8 volunteers after consuming 15g of oligofructose per day. The results showed that compared with the control group, the feces of the volunteers who consumed oligofructose had a higher number of bifidobacteria and lactobacilli. One of the most widely studied and used prebiotics, oligofructose has been shown to be the only all-natural ingredient with the dual physiological properties of a super bifidus factor factor and water-soluble dietary fiber. One of the most researched and widely used prebiotics, oligofructose has been proven to be the only all-natural ingredient with dual physiological properties of both a strong bifidogenic At present, oligofructose has been approved by the Chinese government as a “health food”, “food ingredient” and “nutrient fortifier”, and the market for related functional products is developing rapidly [3]. This article provides a detailed introduction to the functionality of oligofructose and its application in the food sector, laying a theoretical foundation for the further development and utilization of oligofructose.

 

1 Functionality of oligofructose

1.1 Proliferates beneficial bacteria and improves immunity

The intestinal microecological environment is closely related to human health. A healthy human intestine contains more than 1,000 types of intestinal bacteria, numbering around 1014, including many beneficial bacteria (such as Bifidobacterium and Lactobacillus) and harmful bacteria (such as Escherichia coli and Clostridium perfringens). Most bacteria are harmless to the human body. Among them, Bifidobacterium and Lactobacillus are examples. Currently, they are considered to be the two most physiologically functional beneficial bacteria in the intestine. These types of bacteria can inhibit the growth of harmful bacteria, resist infection by pathogenic bacteria, and thus improve disease resistance. However, as a person grows and develops, their nutritional status and mental state change, and so does their intestinal flora, which has a significant impact on the body's immunity, aging, and health [4].

 

Currently, fructooligosaccharides are recognized bifidogenic factors that can be fermented by beneficial bacteria such as Bifidobacterium, and partially converted into short-chain fatty acids (mainly acetic acid, propionic acid and butyric acid) and a small amount of gas, which is beneficial to the health of the host [5]. Zhang Fan et al. [5] studied the effect of oligofructose on the human intestinal flora. The test group took 20 mL of oligofructose daily for 14 consecutive days. Compared with the control group that did not take oligofructose, the number of bifidobacteria and lactobacilli in the intestines of the test group increased significantly after the test, which proves that oligofructose has the effect of regulating the human intestinal flora and has a beneficial effect on the growth of bifidobacteria and lactobacilli growth. It has no adverse effect on the health of the subjects.

 

Zhang Li [6] used oligofructose as a raw material to conduct in vitro and in vivo experiments to evaluate the effect of probiotics on proliferation. The results showed that oligofructose promoted the growth and proliferation of Bifidobacterium and Lactobacillus. G Gibson [7] conducted a daily test on the bacteria in the feces of 8 volunteers after consuming 15g of oligofructose per day. The results showed that compared with the control group, the proportion of Bifidobacterium in the feces increased significantly, and the proportions of harmful bacteria such as Clostridium, Clostridium, and Bacteroides decreased. Shen Jian [8] and others studied the effect of short-chain fructooligosaccharides on the intestinal bacterial population before, during and after weaning in young pigs. Bacterial monitoring of piglet feces by PCR-denaturing gradient gel electrophoresis and real-time quantitative PCR showed that, except during weaning, the genus Bifidobacterium continued to increase before and after weaning, which also confirmed the bifidogenic properties of fructooligosaccharides.

 

1.2 Lowering blood sugar

Blood sugar is essentially glucose in the blood. In normal people, fasting blood sugar levels range from 3.9 to 6.1 mmol/L, while in diabetic patients, fasting blood sugar levels exceed 7.0 mmol/L. Human blood sugar is constantly regulated in a dynamic balance by hormones (insulin) in real time [9]. Fructooligosaccharides are functional oligosaccharides with a degree of polymerization of 2 to 9. They are not absorbed by the human digestive system and do not break down into glucose or other small simple sugars in the body after ingestion.

 

Cicero A F G [10] published a report on advice for diabetics and how to control blood sugar. In addition to recommending the 10 herbs that control blood sugar the most, it also introduced oligofructose as one of the 10 most commonly recommended dietary supplements. Fructooligosaccharides are indigestible oligosaccharides that are not hydrolyzed by digestive enzymes in the body and can reach the colon intact, where they are fully metabolized by colonic microorganisms. They can also produce short-chain fatty acids such as acetic acid, propionic acid, and butyric acid, increase the secretion of digestive hormones, and improve insulin sensitivity, thereby reducing blood sugar. [11]

 

Gu Hao et al. [12] studied the effects of peach gum polysaccharides, resistant starch, and fructooligosaccharides on blood glucose in rats with impaired glucose tolerance. The results showed that the peach gum polysaccharide group, resistant starch group, and fructooligosaccharide group all reduced blood glucose levels at 30 minutes, improved glucose tolerance, and reduced the incidence of diabetes compared to the model group. Costa Graciana Teixeira et al. [13] summarized the effect of fructooligosaccharides on blood glucose. Experimental studies have shown that adding 8 g of FOS to the diet of type 2 diabetes subjects for 14 days can a decrease in serum glucose levels, thus demonstrating the beneficial effect of FOS consumption on glucose metabolism and achieving the effect of lowering blood glucose.

 

1.3 Promotes mineral absorption

Fructooligosaccharides are a type of water-soluble dietary fibre that cannot be digested or absorbed by the stomach or small intestine. After entering the large intestine, they ferment to produce organic acids, which lower the pH of the intestinal tract [14], creating an acidic environment that acidifies the contents of the lumen and increases the solubility of calcium, thereby promoting calcium absorption in the body [15].

 

Holloway L. et al. [16] studied 15 postmenopausal women taking oligofructose containing inulin for 6 weeks and found that a mixture of oligofructose and inulin can improve the absorption of minerals by postmenopausal women. Wang Yu et al. [17] investigated the effect of oligofructose on mineral absorption. Sixty mice were given oligofructose by gavage for 4 weeks, and blood, liver and left femur were collected to measure minerals. fructan, and blood, liver and left femur were collected to measure minerals. The results showed that oligofructose effectively increased the absorption rates of calcium, magnesium and iron, and also significantly increased liver zinc levels (P < 0.01) and femoral magnesium levels (P < 0.01). MARTIN B. R. et al. [18] conducted a 2-week study on the effect of oligofructose consumption on calcium absorption and retention in 14 healthy adolescent girls aged 11 to 13 years. The results showed that adding 9g of oligofructose to the diet did not significantly affect calcium absorption in adolescent girls. The researchers explained that the effect of prebiotics on calcium absorption is related to the calcium absorption rate of the population itself. For populations with a high calcium absorption rate, the effect of prebiotics is limited, while for populations with a low calcium absorption rate, the effect of prebiotics on promoting calcium absorption is significant.

 

1.4 Improves lipid metabolism and lowers cholesterol

Regarding the mechanism by which oligofructose lowers blood lipids, some researchers have stated [19] that as a water-soluble dietary fibre, oligofructose can adsorb lipids and bile acids in the intestine. Bile acids have hydrophilic hydroxyl groups and hydrophobic hydrocarbon groups, which can reduce the surface tension between water and oil, and are conducive to the action of pancreatic lipase and cholesterol esterase. Cholesterol esters are emulsified by bile salts and enzymatically hydrolyzed to produce free cholesterol, which is combined with bile salts, phospholipids, and the hydrolyzed products of fat, such as glycerides and fatty acids, to form mixed micelles that are absorbed by the small intestinal mucosa. Eighty to ninety percent of the absorbed free cholesterol combines with long-chain fatty acids in the intestinal mucosa to form cholesterol esters. Most of these enter the chylomicrons, while a small amount participates in the formation of very low-density lipoproteins and enters the circulation via the lymphatic system. Unabsorbed cholesterol is reduced by bacteria in the lower small intestine and colon to fecal sterols and excreted with the feces. Therefore, oligofructose promotes its excretion from the feces by binding to bile salts, indirectly reducing the absorption of cholesterol and fat [20-21].

 

Liu Guohong et al. [22] gave 0.8 g/kg and 2.5 g/kg oligofructose to 30 mice by gavage, and distilled water was used as a control. The levels of triglycerides (TG) and total cholesterol (TC) in the serum and liver tissue were measured continuously for 30 days. The results showed that the serum TG content of mice gavaged with oligofructose was lower than that of the control group. At pH 3.0 and pH 7.0, oligofructose had a stronger adsorption capacity for lard, thus concluding that oligofructose can reduce the serum TG content of normal mice and reduce the absorption of lard, peanut oil and cholesterol by the gastrointestinal tract. Costa Graciana Teixeira et al. [23] investigated the effect of oligofructose fructan intake on serum cholesterol levels, and concluded that oligofructose intake may have a beneficial effect on the regulation of body lipid metabolism and serum cholesterol levels. Therefore, the use of oligofructose supplements in the diet may be a way to lower cholesterol. Yu Renqiang et al. [24] studied the effect of oligofructose on serum lipid levels and conducted a mouse experiment. The results showed that oligofructose hindered the long-term accumulation of lipids in the liver caused by high-fat/high-sugar (HFS) in mice, and reduced serum lipid levels.

 

1.5    Laxative

Since the digestive enzymes in the intestine cannot break down oligofructose, after it enters the intestine, it is not digested or absorbed by the stomach and small intestine, and can enter the large intestine intact [25]. Through continuous fermentation in the intestine, metabolites such as acetic acid and lactic acid are produced, as well as ammonia, indole, and other ammonia-like substances, which increase the peristaltic ability of the intestine and thereby increase defecation [26].

 

Yin Zhongyi et al. [27] studied the effect of fructooligosaccharide treatment on functional constipation. Sixty-four patients with functional constipation were used as subjects in the experiment, and they were given an oral fructooligosaccharide treatment plan to evaluate the improvement of their constipation symptoms before and after treatment. The results showed that compared with before treatment, after treatment, the patients' difficulty in defecation, stool consistency, sense of incomplete defecation, defecation frequency and abdominal distension all improved significantly. This proves that fructooligosaccharides are effective in treating functional constipation.

 

Zhao Jingjing [28] gave 5 g of fructooligosaccharides daily to 307 subjects with chronic constipation, while the control group took a placebo. One week later, the number of bowel movements, bowel movements, stool characteristics and other indicators were counted to assess the improvement of constipation symptoms by fructooligosaccharides. It was found that compared with before taking it, the subjects' defecation frequency had increased significantly, defecation conditions and stool characteristics had improved significantly, and the moisture content of the stool had increased significantly. It was concluded that FOS preparations can effectively improve chronic constipation symptoms. Yen Chi-Hua M.D et al.  A 4-week FOS consumption experiment (10 g/day) was conducted on six men and four women. After 4 weeks, the weight of the stool and the number of bifidobacteria in the daily stool were counted. It was found that the stool weight of all 10 subjects increased after 4 weeks, which had a laxative effect.


2. Industrial applications of fructooligosaccharides

Fructooligosaccharides are a functional oligosaccharide and sweetener that can be added to various foods to enhance their nutritional value and flavour. They are widely used in dairy products, beverages, baking and other fields.

 

2.1. Applications in dairy products

In the dairy products sector, fructooligosaccharides are most commonly used in milk powder or yogurt. Due to the effect of fructooligosaccharides in increasing bifidobacteria, it can promote the proliferation of probiotics in fermented milk and milk powder products, which has a beneficial effect on intestinal health. At the same time, it can provide a nutrient source for the live bacteria in fermented yogurt, enhance the effect of live bacteria, and extend the shelf life [30]. According to the requirements of the national standard GB/T 23528-2009, the recommended usage of fructooligosaccharides in dairy products is 0.4%. Currently, many brands of dairy products on the market have added oligofructose, such as Yili, Mengniu, and Junlebao.

 

2.2 Application in beverages

With the increase in people's demand for beverages and the growing demand for a healthy lifestyle, the beverage market has undergone fierce changes in recent years. China's beverage market is dominated by packaged drinking water, ready-to-drink tea drinks, and carbonated drinks. However, drinking excessive beverages over a long period of time is not beneficial to human health. For example, some carbonated drinks have high acidity and can corrode teeth if drunk over a long period of time; or some fruit juice drinks add fructose syrup to increase the sweetness, and excessive consumption can also hinder the metabolism of some substances in the body and cause the body's nervous system to function poorly, resulting in symptoms such as memory loss and neurasthenia.

 

Fructooligosaccharides (FOS) are a kind of natural sweetener with a good taste. Type 55 fructooligosaccharides are 60% as sweet as sucrose, while type 95 fructooligosaccharides are 30% as sweet as sucrose. Adding them to drinks can ensure that the product has a certain sweetness and a high dietary fibre content, while also reducing the drink's calories. It does not cause blood sugar to rise after drinking, and can prevent tooth decay. It also makes the product taste softer and fresher.

 

2.3 Application in baking

Adding oligofructose to baked goods can enhance the color, improve the crispness, and facilitate puffing. Traditional baked goods use white sugar as the sugar source, and there are often problems with the sensory properties of the product due to operational errors. Adding oligofructose to baked goods is simple to operate and easy to control, which can greatly improve these problems. In addition, adding the right amount of oligofructose to bread can create a moisturizing effect, delay starch aging, prevent the food from becoming hard, make it soft and delicious, and extend the shelf life of the product.

 

2.4 Applications in other fields

Fructooligosaccharides have good compatibility and can be combined with a variety of products. In addition to being widely used in the three major food sectors of dairy products, beverages and baking, they also have some applications in cosmetics, health products, alcohol and feed. Due to its short chain and low degree of polymerization, oligofructose is more hygroscopic and more soluble in water. Adding oligofructose to cosmetics can promote the growth of “good bacteria” on the skin, inhibit the growth of harmful bacteria on the surface, help maintain the skin barrier, maintain the balance of the flora, and enhance the skin's resistance. In 2008, the Ministry of Health of the People's Republic of China announced in Announcement No. 16 that “oligofructose” can be used as a cosmetic ingredient and was included in the Hygienic Standards for Cosmetics, with a maximum allowable concentration of 5% in cosmetics. Li Xinhang et al. [31] added three types of oligosaccharides, including fructooligosaccharides, to a cosmetic emulsion formula and tested the skin moisture content and acne-clearing efficacy. The results showed that compared with the blank control group without oligosaccharides, the emulsion products containing oligosaccharides had a lower transepidermal water loss (TEWL) value after use and a higher skin moisture content, indicating that oligosaccharides can effectively moisturize the skin.

 

In the field of health care products, oligofructose can prevent the formation of acne, dark spots, freckles, and age spots, make the skin bright, and improve bad breath. At present, a series of new health food products have been developed in China using oligofructose, such as fresh Panax notoginseng lipid-lowering and weight-loss mouth tablets and freckle-removing beauty soft capsules.

 

Adding oligofructose to alcoholic beverages can prevent the contents from settling, improve clarity, enhance the flavor, and make the drink milder and more refreshing.

 

Adding oligofructose to animal feed can improve the intestinal flora, promote mineral absorption, and enhance the immunity of animals and poultry. As a highly effective green feed additive, it can effectively reduce the use of antibiotics in feed. Fructooligosaccharides were first added to pig feed by Japanese researchers. They can improve digestive capacity by improving intestinal flora, thereby increasing average daily weight gain, reducing feed conversion ratio, reducing diarrhea rate, increasing breast milk lactation, and significantly improving the breeding environment [33]. Qu Mingren et al. [34] used a fructooligosaccharide feed additive to replace conventional antibiotics in the feeding of Taihe chickens, and found that at the 5th and 10th week of feeding, the protein content of the Taihe chicken serum was higher than that of the antibiotic group, indicating that fructooligosaccharides have the effect of enhancing the immune system function of Taihe chickens.

 

3 Outlook

With the continuous development of China's economy and the continuous improvement of people's living standards, people's consumption concepts and consumption levels have also undergone significant transformation and upgrading. As the sub-health phenomenon caused by long-term chaotic dietary structure becomes more and more common, more and more people pay more attention to their own health and prefer functional foods in their lives.

As a functional oligosaccharide, fructooligosaccharides (FOS) have a number of beneficial effects on human health, including boosting the immune system, promoting the absorption of minerals, improving lipid metabolism and lowering blood sugar. They are a highly promising source of sugar and are widely used in foods, health products, cosmetics and animal feed. 

 

References:

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[24]Yu R Q,Yin Y X ,Cao M K ,et al. Fructo-oligosaccharides lower serum lipid levels and suppress high-fat/high-sugar diet-induced inflammation by elevating serum and gut levels of short-chain fatty acids [J]. Journal of International Medical Research ,2020,48(4):030006051989671.

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[27] Yin Zhongyi, Shi Lifeng, Zhang Xiaopeng, et al. Analysis of the clinical efficacy of oligofructose in the treatment of functional constipation [J]. Chinese and Western Medicine Combined Cardiovascular Disease Electronic Journal, 2020, 8 (11): 178.

[28] Zhao Jingjing. Toxicological and human food evaluation of the laxative function of oligofructose solution [D]. Lanzhou: Lanzhou University, 2017.

[29]Yen C H ,Kuo Y W ,Tseng Y H ,et al. Beneficial effects of fructo-oligo saccharides  supplementation  on  fecal bifidobacteria and indexof peroxidation status in constipated nursing-home residents—A placebo-controlled ,diet - controlled trial [J]. Nutrition ,2011 ,27(3):323-328.

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[34] Qu Mingren, Song Xiaozhen, You Jinming. Research on the immunomodulatory effect of oligofructose replacing antibiotics in Taihe chickens [J]. Feed Industry, 2003, 24(12): 27-28.

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