a Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology , Longowal 148106 , Punjab , India.
Crit Rev Food Sci Nutr. 2015;55(11):1475-90. doi: 10.1080/10408398.2012.694084.
The nutritional and therapeutic benefits of prebiotics have attracted the keen interest of consumers and food processing industry for their use as food ingredients. Fructo-oligosaccharides (FOS), new alternative sweeteners, constitute 1-kestose, nystose, and 1-beta-fructofuranosyl nystose produced from sucrose by the action of fructosyltransferase from plants, bacteria, yeast, and fungi. FOS has low caloric values, non-cariogenic properties, and help gut absorption of ions, decrease levels of lipids and cholesterol and bifidus-stimulating functionality. The purified linear fructose oligomers are added to various food products like cookies, yoghurt, infant milk products, desserts, and beverages due to their potential health benefits. This review is focused on the various aspects of biotechnological production, purification and potential applications of fructo-oligosaccharides.
低聚果糖（FOS）作为新型甜味剂，由植物、细菌、酵母和真菌中的果糖基转移酶作用于蔗糖而生成，包括蔗果三糖、蔗果四糖和 1-β-蔗果呋喃果糖基蔗果四糖。FOS 具有低卡路里、非致龋性以及促进肠道吸收离子、降低脂类和胆固醇水平和双歧杆菌刺激功能等特点。由于其潜在的健康益处，纯化的线性果糖低聚糖被添加到各种食品中，如饼干、酸奶、婴儿奶制品、甜点和饮料。本文主要综述了 FOS 的生物转化生产、纯化及其潜在应用等方面。
