[Prebiotic properties and application of galactooligosaccharides]

Area of Science:

• Food Science and Technology
• Microbiology
• Human Physiology

Background:

• Galactooligosaccharides (GOS) are recognized prebiotics, widely produced and incorporated into various food products.
• Their classification, physiological impacts, and applications as prebiotics warrant systematic analysis.

Purpose of the Study:

• To consolidate and examine existing information on the classification of GOS.
• To analyze the physiological effects of GOS on human health.
• To review the diverse applications of GOS in the food industry.

Main Methods:

• A comprehensive literature search was conducted across PubMed, Scopus, Elsevier, and RSCI databases.
• Keywords included 'galactooligosaccharides,' 'prebiotics,' 'types,' 'effect on microbiota,' 'physiological effects,' and 'application.'
• Eighty peer-reviewed articles, primarily from the last decade and highly cited, were selected for analysis.

Main Results:

• GOS are oligosaccharides (degree of polymerization 2-10) with variable structures (e.g., β-GOS from lactose, α-GOS, fructoGOS).
• GOS structure influences physiological activity via effects on the intestinal epithelium, immune, nervous, and endocrine systems, though mechanisms are not fully understood.
• Confirmed bifidogenic and health-promoting properties in experimental and clinical settings establish GOS as safe and effective prebiotics, despite heterogeneous clinical data complicating meta-analysis.

Conclusions:

• GOS are successfully applied in infant formulas, dairy, bakery, confectionery, and beverages.
• Given their established safety and efficacy, regulatory frameworks should be updated to include GOS specifications.
• Establishing domestic GOS production is recommended to ensure technological sovereignty in functional nutrition.