a IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering , University of Minho, Campus de Gualtar , 4710-057 Braga , Portugal.
Crit Rev Food Sci Nutr. 2015;55(10):1444-55. doi: 10.1080/10408398.2012.697082.
An increased commercial interest in fructo-oligosaccharides (FOS) has emerged in the last decade due to their prebiotic activity. At large scale, the FOS are produced by microbial enzymes from sucrose. A mixture of FOS and other saccharides is obtained in this process. The presence of such saccharides reduces the prebiotic, caloric, and cariogenic value of the final product. Therefore, many efforts have been conducted to obtain a product with increased FOS purity. This review comprises the most important technological and physicochemical aspects including FOS production and recovery processes; safety, dose and health claims concerning its intake; and commercially available FOS.
由于低聚果糖（FOS）具有益生元活性，近十年来，人们对其商业兴趣日益浓厚。在大规模生产中，FOS 是由微生物酶从蔗糖中产生的。在此过程中会得到 FOS 和其他糖的混合物。这些糖的存在降低了最终产品的益生元、热量和致龋值。因此，人们进行了许多努力来获得具有更高 FOS 纯度的产品。本综述包括最重要的技术和物理化学方面，包括 FOS 的生产和回收过程；关于其摄入的安全性、剂量和健康声称；以及市售的 FOS。
