Reduction of Flatus Sugars: An Approach towards Nutritional Enhancement

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.