Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

Indigestible oligosaccharides (OSs) with specific properties are known to influence overall health status of individuals as well as that of the gastro- intestinal tract via alteration of the gut microbial composition. These biomolecules selectively stimulate proliferation of desirable bacterial species while inhibiting harmful microbes. Gut microbiota release short chain fatty acids on fermenting these OSs that also promote a healthy gut. Prebiotic activity is resultant of a synergy between the chemical nature of the OSs and the metabolic machinery of beneficial microflora in the human gut. Prebiotic effectiveness of the OSs is also dependent on processing stability during extraction and incorporation into the edible food- matrix. The present review provides a structural perspective on conventional and potential prebiotic OSs with regards to their effects on colonic microflora, stability and potential application in food systems. Practical applications Altering intestinal microbiota is being viewed as an active mechanism of developing immune resistance, infectious process control and overall health promotion in individuals. Food researchers and segments of the food industry are actively developing products with prebiotic properties looking to maintain health status of the populace and strengthening the competitive market. The insights from this review can drive towards developing food-incorporated prebiotic formulations from a number of different sources.