STAKEHOLDER PANEL ON INFANT FORMULA & ADULT NUTRITIONALS (SPIFAN) & ADULT NUTRITIONALS (SPIFAN) GOS / FOS Sean Austin Chicago, Illinois, USA 24 August, 2013
What are we talking about ? What are we talking about ? GOS •
•
Galactooligosaccharides produced Galactooligosaccharides produced by transgalactosylation of lactose (majority of residues are β‐linked). Also known as: TOS, oligogalactosyllactose, oligogalactose, oligolactose
NOT • • •
α‐Gal‐containing oligosaccharides from legumes GOS produced from lactulose, etc. Glucooligosaccharides
FOS (fructans) • • • •
Fructans, fructooligosaccharides, Fructans fructooligosaccharides oligofructose, inlulin, levan.. May be isolated from plants / bacteria After isolation may be partially hydrolysed May be synthesised by transfructosylation of sucrose
Background / History Background / History • GOS • •
Naturally present in milk (human, bovine, goat, sheep) Naturally present in milk (human bovine goat sheep) Produced in whey during cheese production
•
Industrial use as food ingredient started in 1980s (Japan)
• FOS • •
Naturally present in many plants (onions, garlic, cereals, chicory, Jerusalem artichoke, ….) Industrial use as food ingredient started in 1980s
GOS Production & Chemistry β4
GOS‐1
β‐galactosidase
β6 β4
β6
β4 β4 β4
β4
β‐galactosidase
IS
IS
β3 β4
β3
GOS‐2 Lactose
Lactose
Hex3
Hex2
Hex4
β2
Hex7 Hex8
GOS‐3
Lactose
β2
Hex5 Hex6
Hex3
Hex2
Hex4
Hex5
GOS‐4 Lactose
β β6 β4
β6
β4 β3
β4 β4
IS
IS
β2
β3
Hex3
Hex2
Hex4
β2
Hex5
GOS‐5
Hex4
Hex5
Hex6
GOS‐6
Lactose
Lactose
β(16)
Hex3
Hex2
D‐Glucose Glucose
β(14) IS
D‐Galactose
β(13)
IS
β(12) Hex2
Hex3
Hex4
Hex5 Hex6
Hex2
Hex3
Hex4
Hex5 Hex6
FOS Structures Inulin-type
Levan-type OH OH
HO OH O HO
H
OH
H
H
O
H O
HO
HO OH
HO
H
H OH
H
O H
H O H
H
H
OH
HO
H
O
O H HO
O H HO
OH O HO
H
H OH
H
HO
O
OH
HO
O H HO
H
H O HO
O
HO
H
H OH
H
HO
O
H
HO
H
H OH
H
Fm
O
O H HO
O H HO OH
O
O OH
OH
H
H
H O
O
H
HO H
GFn
Structures of the Inulin‐Type Fructans
OH
OH
H
H OH
H
HO
H
OH
H OH
OH
OH
y ( ) Dietary Fibre (CODEX)
WHO recommends total dietary fibre intake of 27‐40 g/day (for adults) • •
ALINORM 09/32/26: REPORT OF THE 30th SESSION OF THE CODEX COMMITTEE ON NUTRITION AND FOODS FOR SPECIAL DIETARY USES. Cape Town, South Africa 3 7 November 2008 Nishida,C., et.al. (2004) Public Health Nutrition 7: 245-250.
p Prebiotic Concept “A dietary prebiotic is a selectively fermented ingredient that results in specific changes in ingredient that results in specific changes, in the composition and/or activity of the gastrointestinal microbiota thus conferring gastrointestinal microbiota, thus conferring benefit(s) upon host health.” Gibson, G.R., et al. (2011). Dietary prebiotics: current status and new definition. IFIS Functional Foods Bulletin, 7:1–19.
Potential Health Benefits of Prebiotics •
Modulation of gut microbiota composition healthier microbial composition
•
Increase stool weight and frequency, and softer stools
• •
Prevent (or treat) inflammatory bowel diseases (IBD) Reduce risk of colon cancer
•
Increase mineral (especially calcium) absorption and increase bone mineral density
• •
Strengthen immune system (reduce risk of infections) Reduce risk of allergy
Binns,N. (2013) Probiotics, Prebiotics and the Gut Microbiota, ILSI Europe Concise Monograph Series, International Life Sciences Institute Europe, Brussels, Belgium.
p Composition of Milk & Infant Formula Composition of human milk
Composition of Infant Formula
L t Lactose (68 g/L) (68 /L) Protein (12 g/L)
Protein (10 g/L)
Fat (39 g/L)
Fat (36 g/L) OS (13 g/L)
Kunz,C., et.al. (1999) Clin.Perinatol. 26:307-333 Coppa,G.V., et.al. (1993) Pediatrics 91: 637-641
Composition of Bovine milk Protein (34 g/L)
Fat (40g/L)
Lactose (48 g/L)
OS (
