Fructo-Oligosaccharides (FOS)

by alpha_16 | May 2, 2022

Fructo-Oligosaccharides (FOS)

Fructo-Oligosaccharides (FOS) are prebiotic fibers found in natural sources, however in insufficient concentration for all prebiotic effects [1][2]. NATVIE Healthcare uses Fructo-Oligosaccharides (FOS) in its products, produced by enzymatic biosynthesis of sucrose from sugarcane, allowing a maximum concentration of at least 95%.

FOS are carbohydrates which are classified as non-digestible oligosaccharide (NDO) [3]. NDOs constitute one of the most important ingredients in foods, providing not only important nutritional value and organoleptic quality but also functional properties beneficial to human health and well-being [4].

FOS are not digested by human enzymes but fermented by the probiotics of the large intestine, selectively supporting the growth mostly of Lactobacillus [5]. Fermentation of FOS results in multiple groups of metabolites (of which short-chain fatty acids (SCFA) are the major group), and mostly increased acetate and butyrate production [6]. SCFAs play a crucial role in human health [7].

FOS Benefits:

Immune Support, Women, Urinary Tract Support
Modulation of gastrointestinal microbiota, stimulation of probiotic growth [8]

Decreased intestinal pH [9]

Increase levels of SCFAs [9]

Inhibition of pathogens in the intestinal flora [10][11][12][13]

Decreased levels of serum cholesterol, triacylglycerols and phospholipids [14]

Improved mineral and vitamin absorption [10][11][14]

Prevention of intestinal infection and extra intestinal infections [9][10]

Regulation of intestinal immune system [9][10]

Enhancement of immune response [9]

Reducing damage of ulcerative colitis [9]

Optimization of colonic function and metabolism [9][10]

Beneficial effects in prevention or treatment of inflammatory bowel disease (IBD) and colitis [17]

Improves glucose homeostasis and insulin sensitivity [15]

Improves leptin sensitivities and appetite control [16]

Reference:

[1] Health Effects and Sources of Prebiotic Dietary Fiber; Current Developments in Nutrition, Volume 2, Issue 3, March 2018 doi.org/10.1093/cdn/nzy005

[2] Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications; Foods 2019, 8(3), 92; Probiotics and Functional Foods doi.org/10.3390/foods8030092

[3] Neuroprotective Potential of Non-Digestible Oligosaccharides: An Overview of Experimental Evidence, Frontiers in Pharmacology, 23 August 2021 doi.org/10.3389/fphar.2021.712531

[4] Food Oligosaccharides. Production, Analysis and Bioactivity by F. Javier Moreno and María Luz Sanz, Preface; May 2014

[5] Antioxidant Vitamins and Prebiotic FOS and XOS Differentially Shift Microbiota Composition and Function and Improve Intestinal Epithelial Barrier In Vitro; Nutrients 2021, 13(4), 1125; Micronutrients and Human Health doi.org/10.3390/nu1304112

[6] Fermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: a critical review by T.J. Ashaolu, J.O. Ashaolu, S.A.O. Adeyeye; Journal of Applied Mycrobiology, Volume130, Issue3, March 2021, Pages 677-687 doi.org/10.1111/jam.14843

[7] Short-chain fatty acids activate acetyltransferase p300; eLife 2021;10:e72171 doi.org/10.7554/eLife.72171

[8] Impaired barrier function by dietary fructo-oligosaccharides (FOS) in rats is accompanied by increased colonic mitochondrial gene expression, BMC Genomics Published online 2008 Mar 27 doi.org/10.1186/1471-2164-9-144

[9] Saad N, Delattre C, Urdaci M, Schmitter J M, Bressollier P. An overview of the last advances in probiotic and prebiotic field. LWT – Food Science and Technology. 2013;50:1-16. doi.org/10.1016/j.lwt.2012.05.014

[10] Charalampopoulos D, Rastall R A. Prebiotics in foods. Current Opinion in Biotechnology. 2012;23:187-191. doi.org/10.1016/j.copbio.2011.12.028

[11] Sabater-Molina, M, Larqué, E, Torrella, F, Zamora, S. Dietary fructooligosaccharides and potential benefits on health. Journal of Physiology and Biochemistr, 2009;65:315-328. doi.org/10.1007/BF03180584

[12] Lorenzoni, A S G, Aydos, L F, Klein, M P, Rodrigues, R C, Hertz, P F. Fructooligosaccharides synthesis by highly stable immobilized β-fructofuranosidase from Aspergillus aculeatus. Carbohydrate Polymers. 2014;103:193-197. doi.org/10.1016/j.carbpol.2013.12.038

[13] Bruzzese, E, Volpicelli, M, Squeglia, V, Bruzzese, D, Salvini, F, Bisceglia, M, Lionetti,P, Cinquetti, M, Iacono, G, Amarri, S, Guarino, A. A formula containing galacto- and fructo-oligosaccharides prevents intestinal and extra-intestinal infections: An observational study. Clinical Nutrition. 2009;28:156-161. doi.org/10.1016/j.clnu.2009.01.008

[14] Dietary fructooligosaccharides and potential benefits on health, M. Sabater-Molina, E. Larqué, F. Torrella & S. Zamora, Journal of Physiology and Biochemistry volume 65, pages 315–328 (2009) doi.org/10.1007/BF03180584

[15] Fructo-oligosaccharides and glucose homeostasis: a systematic review and meta-analysis in animal models, Cindy Le Bourgot,Emmanuelle Apper, Sophie Blat and Frédérique Respondek; Nutrition & Metabolism volume 15, Article number: 9 (2018) doi.org/10.1186/s12986-018-0245-3[16]

[16] Can functional oligosaccharides reduce the risk of diabetes mellitus? Di Zhu, Qiaojuan Yan, Jun Liu, Xia Wu, Zhengqiang Jiang; The FASEB Journal, Volume33, Issue11, November 2019, Pages 11655-11667 doi.org/10.1096/fj.201802802RRR

[17] Chemically Defined Diet Alters the Protective Properties of Fructo-Oligosaccharides and Isomalto-Oligosaccharides in HLA-B27 Transgenic Rats by Petya Koleva, Ali Ketabi, Rosica Valcheva, Michael G. Gänzle, Levinus A. Dieleman; PLOS ONE Published: November 4, 2014 doi.org/10.1371/journal.pone.0111717

NUTRITIONAL SUPPLEMENT USING THIS HERB

Isomalto-Oligosaccharides (IMO)

by alpha_16 | Apr 20, 2022

Isomalto-Oligosaccharides (IMO)

Isomalto-Oligosaccharides (IMO) are prebiotic fibers found in natural sources, however in insufficient concentration for all prebiotic effects [1][2]. NATVIE Healthcare uses Isomalto-Oligosaccharides (IMO) in its products, produced by enzymatic biosynthesis of cornstarch, allowing a maximum concentration of at least 90%.

IMO are carbohydrates which are classified as non-digestible oligosaccharide (NDO) [3]. NDOs constitute one of the most important ingredients in foods, providing not only important nutritional value and organoleptic quality but also functional properties beneficial to human health and well-being [4].

IMO are not digested by human enzymes but fermented by the probiotics of the large intestine, selectively supporting the growth mostly of Bifidobacterium [5][19]. Additional positive effects are increasing the abundance of beneficial bacteria Akkermansia muciniphila and Roseburia [25], and also decreasing pathogenic Clostridium difficile [18][19]. Fermentation of IMO results in multiple groups of metabolites (of which short-chain fatty acids (SCFA) are the major group), and mostly increased acetate and propionate production [18]. SCFAs play a crucial role in human health [7].

IMO benefits:

Modulation of gastrointestinal microbiota, stimulation of probiotic growth [8]

Decreased intestinal pH [9]

Increase levels of SCFAs [9]

Inhibition of pathogens in the intestinal flora [10][18][19]

Decreased levels of serum cholesterol, triacylglycerols and phospholipids [18][20][23]

Improved mineral and vitamin absorption [10][20]

Prevention of intestinal infection and extra intestinal infections [9][10]

Optimization of colonic function and metabolism, reduces nitrogenated products [22]

Decreased the concentrations of serum D-lactate (D-LA) and lipopolysaccharides (LPS) [18]

Reduce the effects of irritable bowel syndrome (IBS) [21]

Therapeutic potential in the management of inflammatory bowel disease (IBD) [21]

Improve gastroesophageal reflux symptoms [21]

Stimulate the secretion of gut incretin hormones [21]

Decrease the risk of cardiovascular diseases [21]

Decrease the risk of colon and breast cancer [21]

Stimulate intestinal and systemic immunity via a shift in the Th1/Th2 balance towards Th1-dominant immunity. [24]

References:

[1] Health Effects and Sources of Prebiotic Dietary Fiber; Current Developments in Nutrition, Volume 2, Issue 3, March 2018 doi.org/10.1093/cdn/nzy005

[2] Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications; Foods 2019, 8(3), 92; Probiotics and Functional Foods doi.org/10.3390/foods8030092

[3] Neuroprotective Potential of Non-Digestible Oligosaccharides: An Overview of Experimental Evidence, Frontiers in Pharmacology, 23 August 2021 doi.org/10.3389/fphar.2021.712531

[4] Food Oligosaccharides. Production, Analysis and Bioactivity by F. Javier Moreno and María Luz Sanz, Preface; May 2014

[7] Short-chain fatty acids activate acetyltransferase p300; eLife 2021;10:e72171 doi.org/10.7554/eLife.72171

[10] Charalampopoulos D, Rastall R A. Prebiotics in foods. Current Opinion in Biotechnology. 2012;23:187-191. doi.org/10.1016/j.copbio.2011.12.028

[18] Long-term supplementation of isomalto-oligosaccharides improved colonic microflora profile, bowel function, and blood cholesterol levels in constipated elderly people—A placebo-controlled, diet-controlled trial by Yen C, Tseng Y, Kuo Y, Lee M, Chen H; Nutrition. 2011;27(4):445-450. doi.org/10.1016/j.nut.2010.05.012.

[19] Next-generation prebiotic promotes selective growth of bifidobacteria, suppressing Clostridioides difficile; Gut Microbes, Jan-Dec 2021;13(1):1973835. doi.org/10.1080/19490976.2021.1973835

[20] Functional Oligosaccharides: Chemicals Structure, Manufacturing, Health Benefits, Applications and Regulations by Osama O. Ibrahim; Functional Oligosaccharides: Chemicals Structure, Manufacturing, Health Benefits, Applications and Regulations; Journal of Food Chemistry & Nanotechnology doi.org/10.17756/jfcn.2018-060

[21] Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications by Parmjit Singh Panesar, Anil Kumar Anal; Chapter 15:Isomaltooligosaccharides as Prebiotics and their Health Benefits, Page:371, 15.4 Health Benefits of IMO doi.org/10.1002/9781119702160.ch15

[22] Patel S, Goyal A. Functional oligosaccharides: production, properties and applications. World Journal of Microbiology and Biotechnology. 2011;27:1119-1128. doi.org/10.1007/s11274-010-0558-5

[23] Wang HF, Lim P-S, Kao MD, et al. (2011) Use of isomalto-oligosaccharide in the treatment of lipid profiles and constipation in hemodialysis patients. J Renal Nutr 11: 73–79. doi.org/10.1016/s1051-2276(01)92591-9

[24] Isomalto-Oligosaccharides Polarize Th1-Like Responses in Intestinal and Systemic Immunity in Mice by Hiroyuki Mizubuchi, Toshiki Yajima, Noriaki Aoi, Tetsuji Tomita, Yasunobu Yoshikai; The Journal of Nutrition, Volume 135, Issue 12, December 2005, Pages 2857–2861, doi.org/10.1093/jn/135.12.2857

[25] Probiotics and Prebiotics in Foods, Challenges, Innovations, and Advances by Roberto de Paula do Nascimento, Mario Roberto Marostica Junior; 2021, Pages 13-46, Chapter 2 – Emerging Prebiotics: Nutritional and Technological Considerations doi.org/10.1016/B978-0-12-819662-5.00016-1