Reduction of Flatus Sugars: An Approach towards Nutritional Enhancement
Rajarshi Sanyal*
School of Genomics and Molecular Breeding, ICAR- Indian Institute of Agricultural Biotechnology, Namkum, Ranchi, Jharkhand (834 003), India
Sujit Kumar Bishi
School of Genomics and Molecular Breeding, ICAR- Indian Institute of Agricultural Biotechnology, Namkum, Ranchi, Jharkhand (834 003), India
DOI: NIL
Keywords: Antinutrients, Flatulence, Raffinose Family Oligosaccharides, RFO reduction strategies
Abstract
Flatus sugars are naturally found in a large variety of seeds from different crop families, especially the legumes. A major contributor among the flatus sugars is the Raffinose family oligosaccharides (RFOs). They are α-galactosyl derivatives of sucrose. Due to absence of α-galactosidase enzyme in the digestive tract of humans and other monogastric animals, RFOs are responsible for intestinal disturbances (flatulence) following the ingestion of legume-derived products. Although RFOs are considered as the main flatus-causing factors, they are also involved in several important functions during plant and seed development. Hence, it is imperative to develop strategies to reduce RFO concentration to a level that maintains plant functions while reducing flatus potential. Several post-harvest processing methods and genetic approaches have been utilised to reduce RFO concentration to promote their consumption in human diet around the world, among which microbial α-galactosidases are thought as the most optimum candidate.
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Reference
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