| The objective of this review is to describe the general characteristics and physiological functions of fructooligosaccharides (FOS) and examine the effectsthat they have on intestinal mineral absorption following their fermentation via intestinal microbiota. FOS comprise a mixture of oligosaccharides with one to three molecules of fructose bound linearly to the fructose residue of sucrose by a β-1,2 linkage. The components of FOS occur naturally in edible plants such as burdock, onion, and garlic. They can also be produced industrially from sucrose using enzymes from Aspergillus niger. FOS does not increase blood glucose and insulin levels in vivo because they are not hydrolyzed by α-glucosidase; rather, they are fermented by intestinal microbiota to short-chain fatty acids that acidify the gastrointestinal tract and generate carbon dioxide, hydrogen, and methane. The available energy from FOS is 2 kcal/g. The repeated ingestion of FOS can exert prebiotic effectsin the gastrointestinal tract. Furthermore, as a substrate for the catabolic activities of gut microbiota, FOS can enhance the bioavailability and rate of absorption of minerals such as Ca and Mg from the lower intestine. The mechanisms underlying the increased rate of intestinal mineral absorption have not yet to be fully elucidated. Because overconsumption of FOS can cause transitory osmotic diarrhea, the regular ingestion of smaller amounts of FOS is more likely to yield the health benefitsassociated with ingesting prebiotics. In summary, FOS has prebiotic effects and help to improve the bioavailabilit and absorption of Ca and Mg. |
