![Sample our Bioscience journals, sign in here to start your access, Latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5925/TOC-Subject-Sample-2021-Bioscience.jpg"})
Abstract
Oligosaccharides received little attention in the nutrition community until recently. Oligosaccharides such as raffinose and stachyose were considered nuisance components in heans, onions, and garlic and many strategies devised to remove them from products because of their gasforming properties. Recent evidence that fructooligosaccharides (FOS) enhance bifidobacteria in the gut as well as increase production of short chain fatty acids has increased interest in oligosaccharides. Isolated oligosaccharides arc now available for incorporation into functional foods and have been added to medical foods and foods such as dairy products and desserts. Clinical trials are underway to document the healthpromoting properties of oligosaccharides.