Nutritional and Health Aspects of Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 342

Functional oligosaccharides of various origin have been used extensively as food ingredients,
prebiotic supplements, drug delivery agents, immunostimulators, cosmetic ingredients, animal
feed, and agrochemicals (Qiang et al. 2009). Because functional oligosaccharides are attributed
with multiple beneicial health effects, they are used widely in food products as anticariogenic
agents and low-sweetness humectants.
Qualiied prebiotics as fructooligosaccharides (FOS) and glucooligosaccharides avoid the uro-
genital infections by promoting the proliferation of lactobacilli (Sanchez et al. 2008). FOS improve
the gut absorption of Ca and Mg, prevent urogenital infections, serve as a sweetener in beverages,
improve acariogenic quality, has a positive effect on lipid metabolism, and reduce the risk of colon
cancer. Galactooligosaccharides (GOS) lactulose derived from Biidobacterium biidum NCIMB
41171, Kluyveromyces lactis , and Sulfolobus solfataricus can be used as prebiotics. Lactulose is
used in the treatment of hyperammonemia and portosystemic encephalopathy and as a laxative,
infant formula, prebiotic, and low-calorie sweetener, as reported by Goulas et al. (2007) and Kim
et al. (2006).
Prebiotics have successfully been incorporated into a wide variety of human food products such
as baked goods, sweeteners, yogurts, nutrition bars, and meal replacement shakes. For instance, the
introduction of GOS in baby foods has been very successful. GOS, which are identical to the human
milk oligosaccharides, have emerged with strong clinical support for both digestive and immune
health. Various aspects related to GOS, such as types and functions of functional food constituents
with special reference to GOS, their role as prebiotics, and enhanced industrial production through
microbial intervention, are dealt with in the review of Sangwan et al. (2011). GOS, also known
as oligogalactosyllactose, oligogalactose, oligolactose, or transgalactooligosaccharides, because of
their indigestible nature, belong to the group of prebiotics.
GOS provide their health beneits by two main mechanisms. One mechanism is by the selec-
tive proliferation of beneicial bacteria, especially biidobacteria and lactobacilli in the gut, which
provide resistance to the colonization of pathogens, thereby reducing exogenous and endogenous
intestinal infections. These beneicial organisms modulate the immune system and suppress inlam-
matory bowel disease inlammation. The other mechanism is by the production of SCFAs. The
metabolism of GOS leads to the production of SCFAs. These SCFAs show various beneicial effects,
including the reduction of cancer risk, increase in mineral absorption, and improvement in bowel
habit (Sangwan et al. 2011). GOS can easily be incorporated into beverages such as fruit juices, fruit
drinks, breakfast drinks, and soft drinks because of their acid stability and property of forming
clear solutions. GOS can easily be added together with other ingredients such as concentrated fruit
juices, compounds, or sugar syrup. GOS are heat and acid stable. No decrease of GOS is measured
under low-pH conditions and high temperatures.
A GOS is the perfect ingredient for use in acid drinks such as soft drinks or fruit-based drinks
and juices. Because GOS are very neutral and somewhat sweet in taste, the taste of beverages will
not be inluenced when a GOS is added. GOS can also be used in the development of bread and
baked goods that are high in iber and have low sugar content and low calories. Furthermore, GOS
have an ideal combination of functional properties such as low calorie and high-moisture retention
capacity, making them an ideal component for baked products. Additionally, GOS can provide
several health beneits such as the growth of biidobacteria, relief of constipation, support of natural
defenses, and improved mineral absorption (Sangwan et al. 2011).
11.5 CaLOrIe CONtrOL aND WeIGht MaNaGeMeNt
There has been much debate on the inluence and mechanisms of sweetness and low-calorie
sweeteners on energy intake and weight control. Nutritive sweeteners by themselves do not cause an
increase in weight, and similarly, low-calorie sweeteners themselves promote neither weight gain