Fructooligosaccharide (FOS)

I. Structure of the Biomolecule

 linear chains of fructose units, linked by β (2-1) bonds
 2 to 60 fructose units that often terminate in a glucose unit
 almost exclusively (2→1)-linked β-fructofuranosyl, with terminal α-glucopyranosyl and β-
fructofuranosyl units
 Example: Inulin
o α-D-glucopyranosyl-[α-D-fructofuranosyl](n-1)-D fructofuranoside
o naturally occurring indigestible polysaccharides belonging to the class of dietary
fibers

Figure 1. General chemical structures for fructooligosaccharides

II. Production of fructooligosaccharides (FOS)

 They can be extracted from some biological materials or synthesized enzymatically from
a variety of substrates
 The most common sources are underground organs of chicory, Jerusalem artichoke,
asparagus, and members of the onion family
 represent one of the major classes of bifidogenic oligosaccharides
o oligosaccharides selectively stimulate the growth and/or activity of bifidobacteria
and lactobacilli in the colon)
 On an industrial scale, they are manufactured enzymatically by two different processes
which produce slightly different end products.
1. Transfructosylation of sucrose by β-fructofuranosidases
2. Hydrolysis of inulin by endoinulinases

A. Transfructosylation of sucrose by β-fructofuranosidases

 cleavage of the β-(2→1) glycosidic bond and the transfer of the fructosyl moiety
onto any acceptor other than water, such as sucrose or a FOS
o sucrose plays the dual role of fructose donor and fructose acceptor
 manufactured from sucrose by glycosyl transfer reactions
  Fructosyl transferases (FTases) are enzymes for the microbial production of FOSs
o FTases have a great potential to manufacture prebiotics and also offer
some process enhancements using thermophilic enzymes
o Recombinant FTases also have interesting biocatalytic properties
 fructose oligomers that consist of a chain of 2 to 4 fructosyl moieties linked by a β
(2→1) glycosidic bond and a single glucose unit at the non-reducing end, linked
by an α(1→2) glycosidic bond
o Glucose formed as by-products in the reaction acts as inhibitor for the
further production.
o These short chain fructooligosaccharides are quickly fermented in the
colon to give prebiotic benefits.

Figure 2. Chemical structure of fructooligosaccharide produced from sucrose by β-

fructofuranosidases

B. Hydrolysis of Inulin by endoinulinases

 Inulin
o α-D-glucopyranosyl-[α-D-fructofuranosyl](n-1)-D fructofuranoside
o potent substrate for the production of inulinases, high fructose syrup and
fructooligosaccharides
o naturally occurring indigestible polysaccharides belonging to the class of
dietary fibers
 Inulinases
o have been characterized from inulin-storing tissue of plants and a wide
variety of microorganisms
o microorganisms are the best source for commercial production because
of their easy cultivation, rapid multiplication and high production yields.
o Exo-acting inulinases (exoinulinases)
 produce fructose as the main end product
 cleave β-2,1 linkages sequentially starting from the non-reducing
end of inulin and split off terminal fructosyl units, releasing
fructose with a molecule of glucose
o Endo-acting inulinases (endoinulinases)
 Act randomly and hydrolyze internal linkages of inulin (β-2,1
linkages) to yield fructooligosaccharides
 Figure 3. Production of fructooligosaccharides from inulin by endoinulinase and sucrose by
sucrose by β-fructofuranosidases

III. Physiologic significance of fructooligosaccharides (FOS)

 not hydrolyzed by small intestinal glycosidases
o Because the β-(2–1) fructose linkages are resistant to mammalian enzymes,
fructans reach the colon and serve as a source of highly digestible substrate for
colonic bacteria
 reach the cecum structurally unchanged
 In the cecum - metabolized by the intestinal microflora to form short-chain carboxylic
acids, L -lactate, CO2, hydrogen and other metabolites
 Foods high in FOS
o Jerusalem artichokes
o Shallots and red onions
o Acidophilus yogurt
o Nutrition bars
o Bananas
o Diet sodas
 Interesting properties
o low sweetness intensity;
o low calorie
o non-cariogenic
o soluble dietary fiber
 Physiological effects
o Low carcinogenicity
o Prebiotic effect
 nondigestible food ingredient that beneficially affects the host by
selectively stimulating the growth and/or activity of one or a limited
number of bacteria in the colon, thus improving host health
 Food products and Infant formulas
 stimulate the growth of nonpathogenic intestinal microflora
 consumption increases fecal bolus and the frequency of depositions,
while a dose of 4–15 g/day given to healthy subjects will reduce
 constipation, considered one of the growing problems of modern society,
and newborns during the first months of life
o Improved mineral absorption
o Decrease levels of
 Serum cholesterol
 Triacyglycerol
 phospholipids

IV. Journals

A. Effect of the consumption of a new symbiotic shake on glycemia and cholesterol

levels in elderly people with type 2 diabetes mellitus
 The objective of this study was to evaluate the effect of the consumption of a
symbiotic shake containing Lactobacillus acidophilus, Bifidobacterium bifidum and
fructooligosaccharides on glycemia and cholesterol levels in elderly people.
 Methodology: Randomized double-blind, placebo-controlled study. Twenty
volunteers (ten for placebo group and ten for symbiotic group), aged 50 to 60
years.
 The criteria for inclusion in the study were: total cholesterol > 200 mg/dL;
triglycerides > 200 mg/dL and glycemia > 110 mg/dL
 Over a total test period of 30 days, 10 individuals (the symbiotic group)
consumed a daily dose of 200 mL of a symbiotic shake containing
108 UFC/mL Lactobacillus acidophilus, 108 UFC/mL Bifidobacterium bifidum and
2 g oligofructose, while 10 other volunteers (the placebo group) drank daily the
same amount of a shake that did not contain any symbiotic bacteria
 Blood samples were collected 15 days prior to the start of the experiment and at
10-day intervals after the beginning of the shake intake. The standard lipid profile
(total cholesterol, triglycerides and HDL cholesterol) and glycemia, or blood sugar
levels, were evaluated by an enzyme colorimetric assay.
 Results:The results of the symbiotic group showed a non-significant reduction (P >
0.05) in total cholesterol and triglycerides, a significant increase (P < 0.05) in HDL
cholesterol and a significant reduction (P < 0.05) in fasting glycemia. No significant
changes were observed in the placebo group
 Conclusion: The consumption of symbiotic shake resulted in a significant increase
in HDL and a significant decrease of glycemia.

B. Effect of Lactobacillus paracasei N1115 and fructooligosaccharides in nonalcoholic

fatty liver disease
 This study aims to evaluate the therapeutic benefits of Lactobacillus paracasei
N1115 (N1115) and fructooligosaccharides (FOS) by examining the
histopathogenesis and underlying molecular events of NAFLD.
 Material and methods: An NAFLD mouse model was established by feeding
C57BL/6 mice with a high-fat diet (HFD). N1115, FOS and synbiotics were
administered for 16 weeks
 Results: N1115, FOS and synbiotics alleviated HFD-induced hepatic steato-sis
and release of tumor necrosis factor, and slowed the progression of cirrhosis.
Compared to the HFD group, these dietary supplements reduced serum total
triglyceride and cholesterol, and appeared to decrease the fasting blood glucose
and insulin
  Conclusion: N1115, FOS and synbiotics are effective in the prevention and
treatment of NAFLD.
III. References
 Oliveira, A. J. B. D., Gonçalves, R. A. C., Chierrito, T. P. C., Santos, M. M. D., Souza, L.
M. D., Gorin, P. A. J., … Iacomini, M. (2011). Structure and degree of polymerisation of
fructooligosaccharides present in roots and leaves of Stevia rebaudiana (Bert.)
Bertoni. Food Chemistry, 129(2), 305–311. doi: 10.1016/j.foodchem.2011.04.057
 R.S. SINGH and R.P. SINGH: Fructooligosaccharides from Inulin as Prebiotics, Food
Technol. Biotechnol. 48 (4) 435–450 (2010)
 Sabater-Molina, M., Larqué, E., Torrella, F., & Zamora, S. (2009). Dietary
fructooligosaccharides and potential benefits on health. Journal of Physiology and
Biochemistry, 65(3), 315–328. doi: 10.1007/bf03180584
 Fructooligosaccharides: applications and health benefits: A review by Shubhangi S.
Khanvilkar, Shalini S. Arya
 http://www.nutrientsreview.com/carbs/soluble-fiber-fructooligosaccharides-
oligofructose.html
 https://lipidworld.biomedcentral.com/articles/10.1186/1476-511X-11-29
 https://www.termedia.pl/Effect-of-Lactobacillus-paracasei-N1115-and-
fructooligosaccharides-in-nonalcoholic-fatty-liver-disease,19,37166,0,1.html

Alonzo, Claire
Braceros, Jan Denise
Cabrera, Cherry Belle
Camral, Nariel Rose
Clave, Jessa
Lontoc, Shelah Mae
Parati, Adrian

Group 5
Med 1A
Biochemistry