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<p>Oligosaccharides<?tk 2?> (OS’s) have gained significant attention as functional food ingredients due to their diverse health-promoting properties and broad industrial applicability. OS support the maintenance and proliferation of beneficial gut microbiota, thereby contributing to improved gastrointestinal health. Beyond their prebiotic functions, OS serve as low-calorie sweeteners and stabilizers while aiding in the prevention of dental caries, modulation of immune responses, regulation of blood glucose and lipid profiles, enhancement of mineral bioavailability, and exertion of antioxidant effects. Emerging evidence also highlights their potential roles in managing lifestyle-related health conditions such as type II diabetes, obesity, cardiovascular diseases, and cancer prevention. This review provides a comprehensive examination of their diverse types, elucidates their underlying mechanisms of action, and evaluates their integration into functional food systems, with a focus on their documented health-promoting effects. Furthermore, it discusses the current challenges and limitations in the industrial application of OS and offers a market-oriented perspective on their commercialization potential. Collectively, this review aims to inform and guide future research, product development, and strategic innovation in health-promoting food formulations.</p>

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Oligosaccharides: a comprehensive review of various types, biological activities and emerging health benefits

  • 期刊论文

  • 发表日期：

    2025年8月29日

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  • Neha Kumari,
  • Sunanda Jassal,
  • Asheesh Kumar,
  • Arun Kumar

摘要

Oligosaccharides (OS’s) have gained significant attention as functional food ingredients due to their diverse health-promoting properties and broad industrial applicability. OS support the maintenance and proliferation of beneficial gut microbiota, thereby contributing to improved gastrointestinal health. Beyond their prebiotic functions, OS serve as low-calorie sweeteners and stabilizers while aiding in the prevention of dental caries, modulation of immune responses, regulation of blood glucose and lipid profiles, enhancement of mineral bioavailability, and exertion of antioxidant effects. Emerging evidence also highlights their potential roles in managing lifestyle-related health conditions such as type II diabetes, obesity, cardiovascular diseases, and cancer prevention. This review provides a comprehensive examination of their diverse types, elucidates their underlying mechanisms of action, and evaluates their integration into functional food systems, with a focus on their documented health-promoting effects. Furthermore, it discusses the current challenges and limitations in the industrial application of OS and offers a market-oriented perspective on their commercialization potential. Collectively, this review aims to inform and guide future research, product development, and strategic innovation in health-promoting food formulations.