Oligosaccharide prebiotics in functional foods and therapeutics: innovations and challenges

The proposed study examines the innovations and challenges of the oligosaccharide prebiotic inulin, as well as fructooligosaccharides (FOS) and galactooligosaccharides (GOS), in functional foods and therapies. Inulin and FOS have been shown to affect gut microbiota by increasing beneficial bacteria, such as Bifidobacterium and Lactobacillus, as well as the production of short-chain fatty acids (SCFAs) like acetate, propionate and butyrate. These SCFAs are associated with improved gut epithelial barrier function, inflammatory response reduction, immune response modulation, and metabolic homeostasis. This research will examine biotechnological production methods, specifically enzymatic synthesis, microbial fermentation, and controlled depolymerization of polysaccharides, with consideration of the degree of polymerization and specific glycosidic linkages that balance fermentability

and selectivity toward the desired microorganisms. Prebiotic integration into functional food systems will be assessed to further understand improvements to the food’s physiological and physicochemical functions. State-of-the-art delivery techniques such as nano- and microencapsulation are proposed to promote thermal stability, protection from degradation within the gastrointestinal tract, and targeted release to the colon to provide synbiotic formulations.

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