Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition

Rastall, R. A. (2013) Gluco and galacto-oligosaccharides in food: update on health effects and relevance in healthy nutrition. Current Opinion in Clinical Nutrition and Metabolic Care, 16 (6). pp. 675-678. ISSN 1363-1950 doi: 10.1097/MCO.0b013e328365b5fd

Abstract/Summary

Purpose of review: Much of the recent research literature in the field of prebiotics is on galacto-oligosaccharides. Gluco-oligosaccharides represent an interesting emerging class of candidate prebiotics. Recent findings: Recent research on galacto-oligosaccharides has shown that these can have a positive impact on immunity, calcium absorption and markers of metabolic syndrome. The fact that galacto-oligosaccharides and gluco-oligosaccharides are enzymatically manufactured means that novel forms have been produced, and preliminary evaluation looks to be encouraging. Summary: Galacto-oligosaccharides are rapidly gaining an impressive weight of evidence for health effects in humans. The field will generate novel molecules, which may be considered as prebiotics in the future.