With so many functional oligosaccharides, why can stachyose run 'high'

Oligosaccharides refer to low-degree polymeric sugars linked by 2-10 monosaccharides via glycosidic bonds. They are commonly found in plants in nature. Our most common sucrose is actually an oligosaccharide, consisting of a molecule of glucose. The hemiacetal hydroxyl group and the hemiacetal hydroxyl group of a molecule of fructose are condensed and dehydrated. The type, quantity and polymerization mode of monosaccharides in oligosaccharides determine the differences in the properties of oligosaccharides. According to the different properties, oligosaccharides are divided into ordinary oligosaccharides and functional oligosaccharides.

Functional oligosaccharides refer to oligosaccharides with specific functional performance. They are difficult to digest and absorb by the gastrointestinal tract, and cannot be decomposed by digestive enzymes. They are low in sweetness, low in calories, and basically do not increase blood sugar and blood lipids, and can be targeted to promote intestinal benefits. Bacteria proliferation and so on.

In layman's terms, functional oligosaccharides are sugars that escape from the digestive system and enter the large intestine directly, waiting to be discharged.


Different functions of oligosaccharides

Glycosidic bonds are the key to determine whether oligosaccharides are functional. For example, common α-1,6 glycosidic bonds, β-1,2 glycosidic bonds, β-1,4 glycosidic bonds, etc. are all functional bonds. Due to the different molecular structures of different oligosaccharides, their proliferation effects on beneficial bacteria are also different.

Relatively speaking, the smaller the degree of polymerization, the easier it is to be used by beneficial bacteria, but the actual performance does not show relevance.


for example

Xylooligosaccharides

The proliferation of Bifidobacterium longum and Bifidobacterium adolescentis in the genus Bifidobacterium is obvious, but the proliferation of other species of Bifidobacterium is not obvious;

The proliferation of Lactobacillus salivarius is obvious, but it is not obvious to other Lactobacillus species;


Fructooligosaccharide

The proliferation of Bifidobacterium short, long, infant, and youth is obvious, but it is not obvious to other Bifidobacteria;

The proliferation of Lactobacillus acidophilus and Lactobacillus salivarius is obvious, but the proliferation of other Lactobacillus is not obvious;


Isomaltooligosaccharide

The proliferation of Bifidobacterium is obvious, but the proliferation of Clostridium and Enterococcus is not obvious;

Stachyose

The proliferation of Bifidobacterium and Lactobacillus is obvious, but not obvious to other bacteria.


Application difference is not obvious

The main function of functional oligosaccharides is to improve the intestines. Although the structure of the proliferating flora is not the same, the final manifestation is the same.

Functional oligosaccharides have many commonalities, such as low sweetness, low calories, and high stability. Therefore, it is difficult to strictly define the application. At present, only galactooligosaccharides have obvious applications. Galactooligosaccharide is a kind of functional oligosaccharide with natural properties in nature. It is contained in human breast milk. The bifidobacteria flora in infants needs to be established to a large extent. Therefore, in many infants Galactooligosaccharides can be seen in infant formula foods.


Stachyose came from behind

Stachyose is a tetrasaccharide naturally occurring in nature composed of two α-galactoses combined with α-1,6 glycosidic bonds on the glucose side of sucrose. Its structure is galactose-galactose-glucose-fructose. , It can significantly promote the proliferation of bifidobacteria and is known as "super bifidobacterium".

In addition, it also has the functions of improving constipation, preventing tooth decay, protecting the liver, promoting nutrient absorption and lead excretion.

Although my country started late in the development and application of functional oligosaccharides, stachyose has led a new wave. At present, my country is a big producer of stachyose. In 2018, the output of China's stachyose industry was about 1057 tons, accounting for about 35% of the world's output.


Natural, simple oligosaccharide

The source of stachyose is relatively rich, widely distributed in legumes, labiatodon, Scrophulariaceae and other family plants. The vegetables we often eat such as snails, pagodas, Luohancai, etc. are rich in stachyose .

Some Chinese medicinal materials for treating diseases, such as Rehmannia glutinosa and Eupatorium, also contain stachyose, which is an important source of its efficacy.

Generally, the function of oligosaccharides is to regulate the pH value of the gastrointestinal tract, proliferate beneficial intestinal bacteria, etc. Most of our common oligosaccharides are in the form of mixtures, which means that they are composed of single products with multiple degrees of polymerization. Sugar is in the form of pure oligosaccharides. Early stachyose also contained a certain amount of other oligosaccharides such as raffinose and mullein. Since the implementation of QB/T4260 in 2012, the content of stachyose only refers to the specific tetrasaccharide component, and the products are divided into Types P60, P70 and P80 are not limited to other sugars.


"Pure" sugar is more active

Studies have pointed out that beneficial bacteria are also selective for nutrient sources. The same bacteria also show different selective effects on sugars with different polymerization degrees in oligosaccharides. The proliferation effect of oligosaccharides that we usually get on beneficial bacteria is a fusion. The result of comprehensive factors such as nutritional competition and flora inhibition. If the population difference is not considered, and the analysis of the number of bacteria growth alone, a single oligosaccharide should show a better proliferation effect, and its external performance is the reduction of the amount of action and the shortening of the onset time.


Release "immune factors"

Although stachyose is an oligosaccharide that has only been developed in recent years, it has been consumed for thousands of years. From Chinese medicinal materials such as Rehmannia glutinosa and Eupatorium to vegetables such as pagoda and Luohancai, there are very few adverse reactions. According to reports, its security is very high. In 2010, the former Ministry of Health approved stachyose as a general food production and operation, and the US FDA also recognized stachyose as GRAS (safe food).

The relationship between oligosaccharides and immunity is usually affected by the metabolic activities of beneficial bacteria. Stachyose can not only multiply beneficial bacteria, but also produce immune factors. Stachyose itself can decompose immune function factors such as mannotriose and melibiose, which can promote the production of the most secreted immunoglobulin in the human body and neutralize biologically active antigens such as viruses, toxins and pathogenic bacteria. Pharmacological experiments and analysis have proved that stachyose has activities such as enhancing the body's hematopoietic function and regulating human immunity, and also has certain effects in the treatment of hemorrhoids, prostatitis, kidney deficiency, sweating, detoxification and beauty.

The current "high" operation of stachyose is not only reflected in the price, but its functional performance is also beyond doubt, which is why it has been attracting attention.

Product competitiveness and price are closely related, and the high price of stachyose is also the first factor restricting the development of stachyose. With the continuous refinement of commodity development, the choice of functional oligosaccharides will also be selected, such as the use of cheaper galacto-oligosaccharides in infant foods. Therefore, under the background that the price cannot be lowered, the precision of the function is also one of the ways to expand the application, and it may be a direction to fit the special medical food with higher added value.