Galactooligosaccharides: Synthesis, metabolism, bioactivities and food applications

Abstract

Prebiotics are non-digestible ingredients that exert significant health-promoting effects on hosts. Galactooligosaccharides (GOS) have remarkable prebiotic effects and structural similarity to human milk oligosaccharides. They generally comprise two to eight sugar units, including galactose and glucose, which are synthesized from substrate lactose by microbial β-galactosidase. Enzyme sources from probiotics have received particular interest because of their safety and potential to synthesize specific structures that are particularly metabolized by intestinal probiotics. Owing to advancements in modern analytical techniques, many GOS structures have been identified, which vary in degree of polymerization, glycosidic linkage, and branch location. After intake, GOS adjust gut microbiota which produce short chain fatty acids, and exhibit excellent biological activities. They selectively stimulate the proliferation of probiotics, inhibit the growth and adhesion of pathogenic bacteria, alleviate gastrointestinal, neurological, metabolic and allergic diseases, modulate metabolites production, and adjust ion storage and absorption. Additionally, GOS are safe and stable, with high solubility and clean taste, and thus are widely used as food additives. GOS can improve the appearance, flavor, taste, texture, viscosity, rheological properties, shelf life, and health benefits of food products. This review systemically covers GOS synthesis, structure identifications, metabolism mechanisms, prebiotic bioactivities and wide applications, focusing on recent advances.

Keywords:

• β-galactosidase
• bioactivity
• metabolism
• prebiotics
• synthesis

Disclosure statement

No potential conflict of interest was reported by the authors.

Authors’ contributions

Authors’ contributions by CRediT Taxonomy: Ke Wang, Funding acquisition–Supporting, Resources–Lead, Writing – original draft–Lead; Feiyu Duan, Writing – review & editing–Supporting; Tong Sun, Writing – review & editing–Supporting; Yan Zhang, Writing – review & editing–Supporting; Lili Lu, Funding acquisition–Lead, Supervision–Lead, Writing – review & editing–Lead

Additional information

Funding

This work was supported by the National Natural Science Foundation of China (No. 21877044 and No. 32071473) and the Graduate Innovation and Entrepreneurship Fund of Huazhong University of Science and Technology (No. 2021yjsCXCY130).