Background

Fermentable oligo- di- and mono-saccharides and polyols, abbreviated as FODMAP, are components of several plant-based foods as well as milk. The FODMAPs include fructans and galacto-oligosaccharides, lactose, fructose, and sugar alcohols. Ingestion of FODMAPs may trigger gastrointestinal symptoms in people with functional bowel disorders, such as the irritable bowel syndrome (IBS).

Scope and approach

Studies have shown that a low-FODMAP diet improves symptoms of IBS. However, restricting the intake of FODMAP-rich foods is problematic, since many of them are rich in components important for health, such as dietary fibre, vitamins and minerals. This review describes the possibility of targeted FODMAP removal from foods by bioprocessing. Since the source of majority of FODMAPs are plant-based foods, such as fruits, grains, pulses and vegetables, FODMAP reduction by bioprocessing is also of interest in terms of the transition to more plant-based diets.

Key findings and conclusions

Levels of galacto-oligosaccharides, fructans and lactose can be significantly reduced by enzymatic treatment, fermentation and germination. Enzyme-aided FODMAP reduction is typically specific, whereas during fermentation and germination several enzymes are active, which may influence food characteristics via polymer degradation and metabolite formation. Enzymatic processing and fermentation can usually be implemented in hours, whereas germination is relatively slow process, taking days. Implications of targeted FODMAP reduction in foods by bioprocessing should be considered in particular from nutritional, sensory and tolerance perspectives.

中文翻译：

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通过生物加工减少FODMAP含量

背景

可发酵的寡糖和单糖以及多元醇（缩写为FODMAP）是几种植物性食品以及牛奶的成分。FODMAP包括果聚糖和低聚半乳糖，乳糖，果糖和糖醇。摄入FODMAPs可能会导致功能性肠病（例如肠易激综合征（IBS））的人出现胃肠道症状。

范围和方法

研究表明，低FODMAP饮食可改善IBS症状。但是，限制富含FODMAP的食物的摄入是有问题的，因为其中许多富含对健康重要的成分，例如膳食纤维，维生素和矿物质。这篇综述描述了通过生物加工有针对性地从食物中去除FODMAP的可能性。由于大多数FODMAP的来源是植物性食品，例如水果，谷物，豆类和蔬菜，因此从生物加工中减少FODMAP也是向更多植物性饮食过渡的关注。

主要发现和结论

通过酶处理，发酵和发芽，可以显着降低半乳寡糖，果聚糖和乳糖的水平。酶辅助的FODMAP降低通常是特定的，而在发酵和发芽过程中，有几种酶是活跃的，这可能通过聚合物降解和代谢产物形成而影响食品特性。酶促加工和发酵通常可以在数小时内完成，而发芽则是相对较慢的过程，需要几天的时间。应特别从营养，感官和耐受性的角度考虑通过生物加工有针对性地减少食品中FODMAP的影响。