Structure-dependent bioactivity of oligosaccharides derived from fruit and vegetable processing side streams

Summary

The dietary fiber intake of Western populations has been declining over the past decades due to the popularity of diets high in refined sugars and saturated fats, leading to an increase in chronic illnesses. To combat this decline in dietary fiber intake, novel approaches that result in dietary fibers that can easily be applied in (liquid) foods can provide an important contribution.

“Structure-dependent bioactivity of oligosaccharides derived from fruit and vegetable processing side streams” reveals fruit and vegetable processing side streams as a sustainable and abundant source of dietary fibers in the form of enzymatically released (potentially health-promoting) pectin-derived oligosaccharides. These highly soluble oligosaccharides provide a significant advantage over pectin polymers through a reduced impact on the physical characteristics of (existing) food products, potentially allowing for direct dietary fiber fortification. Pectin-derived oligosaccharides were tested for their structure-specific capacity to influence gut health through microbial fermentation and specific immune responses.