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Oligosaccharides: application in infant food.

M Rivero-Urgëll1, A Santamaría-Orleans

  • 1Scientific Division, Laboratorios Ordesa, Ctra. del Prat, 9-11, 08830-Sant Boi de Llobregat, Barcelona, Spain. montserrat@ordesa.es

Early Human Development
|January 5, 2002
PubMed
Summary

Human milk oligosaccharides promote beneficial gut bacteria and reduce pathogens in infants. Further research is needed to confirm their exact role and optimal intake in infants.

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Area of Science:

  • Microbiology
  • Nutrition Science
  • Food Science

Background:

  • Human milk contains approximately 130 oligosaccharide compounds.
  • Human milk oligosaccharides (HMOs) exhibit bifidogenic activity, increasing beneficial bifidobacteria in infant gut flora.
  • HMOs act as prebiotics, inhibiting pathogen binding and reducing infection risk.

Purpose of the Study:

  • To review the characteristics and beneficial effects of oligosaccharides.
  • To discuss the application of oligosaccharides in the food industry.
  • To highlight the need for further research on oligosaccharides in infants.

Main Methods:

  • Literature review of oligosaccharide characteristics and functions.
  • Analysis of existing research on HMOs and their impact on infant gut microbiota.
  • Examination of oligosaccharide use in the food industry, including infant products.

Main Results:

  • Oligosaccharides increase bifidobacteria and decrease pathogenic bacteria in the gut.
  • They act as prebiotics, reducing pathogen adherence and lowering infection risks.
  • Fermentation of oligosaccharides lowers intestinal pH, further inhibiting pathogens and increasing mineral availability.

Conclusions:

  • Oligosaccharides offer significant health benefits, including improved gut health and immune response.
  • While beneficial effects are established in adults, more research is required for infants.
  • Understanding the metabolic role and optimal intake of oligosaccharides in infants is crucial.

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