Non-digestible oligosaccharides-based prebiotics to ameliorate obesity: Overview of experimental evidence and future perspectives

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-08-09 DOI:10.1007/s10068-023-01381-3

G. Divyashri, Pothiyappan Karthik, T. P. Krishna Murthy, Dey Priyadarshini, Kakarla Raghava Reddy, Anjanapura V. Raghu, Vinoth Kumar Vaidyanathan

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引用次数: 1

Abstract

The diverse populations reportedly suffer from obesity on a global scale, and inconclusive evidence has indicated that both environmental and genetic factors are associated with obesity development. Therefore, a need exists to examine potential therapeutic or prophylactic molecules for obesity treatment. Prebiotics with non-digestible oligosaccharides (NDOs) have the potential to treat obesity. A limited number of prebiotic NDOs have demonstrated their ability as a convincing therapeutic solution to encounter obesity through various mechanisms, viz., stimulating beneficial microorganisms, reducing the population of pathogenic microorganisms, and also improving lipid metabolism and glucose homeostasis. NDOs include pectic-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, manno-oligosaccharides and other oligosaccharides which significantly influence the overall human health by different mechanisms. This review provides the treatment of obesity benefits by incorporating these prebiotic NDOs, according to established scientific research, which shows their good effects extend beyond the colon.

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基于不易消化低聚糖的益生元改善肥胖：实验证据综述和未来展望

据报道，在全球范围内，不同的人群都患有肥胖症，不确定的证据表明，环境和遗传因素都与肥胖症的发展有关。因此，需要研究用于肥胖治疗的潜在治疗或预防分子。含有不易消化低聚糖（NDO）的益生元有可能治疗肥胖。有限数量的益生元NDO已经证明了它们作为一种令人信服的治疗方案的能力，通过各种机制来对抗肥胖，即。，刺激有益微生物，减少病原微生物的数量，还可以改善脂质代谢和葡萄糖稳态。NDO包括果胶低聚糖、低聚果糖、低聚木糖、异麦芽低聚糖、甘露寡糖和其他低聚糖，它们通过不同的机制对人类整体健康产生重大影响。根据既定的科学研究，这篇综述通过结合这些益生元NDO提供了治疗肥胖的益处，这表明它们的良好效果超出了结肠。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.