V. Sridevi et al. / Journal of Pharmacy Research 2014,8(3),321-330 Review Article Available online through ISSN: 0974-6943 http://jprsolutions.info Fructooligosaccharides - type prebiotic : A Review V. Sridevi+, V. Sumathi#, M. Guru Prasad*§ and Satish Kumar.M. *§¶ + Department of Biotechnology, Sri Venkateswara University,Tirupati - 517 502, A.P,India. # Department of Biotechnology, Sri Padmavati Mahila Visva Vidyalayam,Tirupati - 517 502, A.P,India. * Department of Biochemistry, Bharathiyar University, Coimbatore - 641046, T.N. ,India. § Vidya Vikas Institute of Engineering & Technology, Alanahalli, Mysore 570028. Karnataka. ,India. ¶ Department of Chemistry, P.E.S.College Of Engineering, Mandya - 571401, Karnataka. ,India. Received on:12-01-2014; Revised on: 06-02-2014; Accepted on:18-02-2014 ABSTRACT The main advantage of prebiotic oligosaccharides is that they are natural functional ingredients. Prebiotics are being used in the food industry as functional ingredients in beverages, milk products, probiotic yogurts and symbiotic products. Fructooligosaccharides (FOS) are oligosaccharides that occur naturally in Medicinal plants such as onion, chicory, garlic, asparagus, banana, artichoke, among many others. FOS are not digested by the human gastrointestinal tract, and when they reach the colon, they beneficially stimulate the growth and strengthening of specific bacteria in the intestine. Several studies have demonstrated the functional properties of FOS, such as the reduction of cholesterol levels and blood glucose levels, lowering of blood pressure, better absorption of calcium and magnesium and to inhibit production of the reductase enzymes that can contribute to cancer. Currently FOS are increasingly included in food products and infant formulas due to their prebiotic effect stimulate the growth of nonpathogenic (bifidobacteria) intestinal microflora and decreases growth of potentially pathogenic bugs and enhances the immune system. Key words: Biomedical and industrial importance, Fructooligosaccharides, Prebiotics INTRODUCTION: Prebiotics are generally defined as non-digestible polysaccharides resistance to digestion; (2) fermentation by the intestinal microflora; and oligosaccharides (NDO), which promote the growth of beneficial and (3) a selective effect on the flora that promote health. Their up- lactic acid bacteria in the colon and exert antagonism to Salmonella dated definition is: “A prebiotic is a selectively fermented ingredient sp. or Escherichia coli, limiting their proliferation. The term prebiotics that allows specific changes, both in the composition and/or activity was coined by Gibson and Roberfroid1. Gibson et al.,2 elaborated the in the gastrointestinal microflora that confers benefits upon host well- prebiotics concept by certain criteria viz. resistance to gastric acidity, being and health”. The key words in both definitions are “selective” hydrolysis by mammalian enzymes and gastrointestinal absorption; and “benefit/improve...host...health”. Therefore, a prebiotic substrate fermentation by intestinal microflora and selective stimulation of the must be particularly readily available to some groups of bacteria of growth, and/or activity of intestinal bacteria associated with health which lactobacilli and bifidobacteria are considered indicator organ- and wellbeing. There exists an array of prebiotics with various origin isms that are beneficial to intestinal health, but less available to po- and chemical properties. In particular, many food oligosaccharides tentially pathogenic bacteria, such as toxin-producing Clostridia, and polysaccharides (including dietary fiber) have been claimed to proteolytic Bacteroides and toxygenic E. coli3. In this manner, a have prebiotic activity, but not all dietary carbohydrates are prebiotics. “healthier” microbiota composition is obtained whereby the bifidobacteria and/or lactobacilli become predominant in the intestine 2 Gibson and colleagues have reviewed their original prebiotic con- and exert possible health promoting effects. cept in the light of much research that has been published in the past decade, and in particular the three key aspects of their definition: (1) The principal concept associated with both of these definitions is that the prebiotic has a selective effect on the intestinal microbiota *Corresponding author. which results in an improvement in health of the host. The definitions Dr. M. Satish Kumar, arose from observations that particular dietary prebiotics as func- Associate Professor, tional ingredients bring about a specific modulation of the GI ecosys- Vidya Vikas Institute of Engineering and Technology, tem, particularly increased numbers of beneficial bacteria, and de- Visvesvaraya Technological University, creased numbers of potential pathogenic species, which associated Alanahalli, with improved host health. These are not absorbed in small intestine Mysore – 570028. Karnataka. ,India. Journal of Pharmacy Research Vol.8 Issue 3.March 2014 321-330 V. Sridevi et al. / Journal of Pharmacy Research 2014,8(3),321-330 of healthy individuals but later are fermented by natural microflora of major determining factor in whether to purchase a food item. The the colon to produce short-chain fatty acids (SCHFA)4. The main food industry has invested in some great innovations, mainly in the advantage of prebiotic oligosaccharides is that they are natural func- formulation of ingredients and additives, functional foods, transgenic tional ingredients. Their incorporation in the diet does not require foods and packaging22. The increased demand for functional foods in particular precautions, and their authorization as food/feed additives recent years is closely related to the growing concern of society with may be more easily obtained, in spite of some concerns about their health and quality of life. Moreover, consumers are more informed safety and efficacy5. Stowell6 reviewed the existing prebiotics and and aware about the foods that can benefit health. Prebiotic are in- classified them based on a set of common criteria. Inulin, creasingly added to foods for their health benefits. Several industrial fructooligosaccharides (FOS), galactooligosaccharides (GOS), products containing added prebiotics can be found in the consumer lactulose and polydextose are recognized as the established market: dairy products, breads, fruit juices, margarine, pasta, dairy prebiotics, whereas isomaltooligosaccharides (IMO), desserts, ice creams, cereals, milk, yogurt, biscuits, soft drinks in xylooligosaccahrides (XOS), and lactitol are categorized as emerging general, isotonic drinks, liquid sugar and modified sugar, chocolates prebiotics. Chicory root inulin-derived (FOS), wheat bran-derived and candies in general. arabinoxylooligosaccharides (AXOS) and xylooligosaccharides (XOS) proved to have huge applications7-9. Prebiotics can be found in some In prebiotic studies, fructooligosaccharides -type prebiotics have vegetables, such as leeks, onions, chicory, tomatoes, asparagus, arti- been studied as an isolated intervention in field of health concern. chokes, bananas, and alfalfa. It can also be added to industrial prod- This review focuses on the beneficial effect on human concern; how- ucts such as foods for children, dairy and confectionery products, ever, a summary fructooligosaccharides prebiotic research is pro- beverages, light mayonnaise and low-fat cheese, and they can be vided. used as dietary supplements10,11. Fructooligosaccharides (FOS) Prebiotics are being used in the food industry as functional ingredi- Several studies have demonstrated the functional properties of ents in beverages (fruit juices, coffee, cocoa, tea, soft drinks and fructooligosaccharides (FOS), such as the reduction of cholesterol alcoholic beverages), milk products (fermented milk, milk powder and levels and blood glucose levels, lowering of blood pressure, better ice cream), probiotic yogurts and symbiotic products12,13 . Other ap- absorption of calcium and magnesium and to inhibit production of plications include desserts (e.g., jellies, puddings, fruit-flavored ice the reductase enzymes that can contribute to cancer23,24. FOS are not cream), confectionery items (e.g., sweets), biscuits, breakfast cereals, digested by the human gastrointestinal tract, and when they reach chocolates, breads and pastas, meat products (e.g., fish paste) and the colon, they beneficially stimulate the growth and strengthening tofu. Prebiotics can also be used in cosmetics, pharmaceuticals and of specific bacteria in the intestine12. The bifidobacteria secrete ß- products for people with diabetes13. fructosidase, which would be the enzyme responsible for FOS hy- drolysis25. The average counts of bifidobacteria increased, whereas Prebiotics may exhibit the following properties: there were significant reductions in Bacteroides, Fusobacteriumand · Maintenance of intestinal flora and stimulation of intestinal Clostridium sp. transit11; · Change in colonic microflora, contributing to normal stool Structure: consistency, preventing diarrhea and constipation14-16; Their chemical structure consists of a chain of fructose units with · Elimination of excess substances such as glucose and cho- a terminal glucose unit linked by ß(3-(2-1) glycosidic bonds, which lesterol, favoring only the absorption of substances means they cannot be hydrolysed by human digestive enzymes needed17; which are specific for a glycosidic bonds. The length of the chain · Stimulation of the growth of bifidobacteria18; ranges from 2 m 60. There