Coffee oligosaccharides and their role in health and wellness

• Published in: Food research international Vol. 173; p. 113288
• Main Authors: Tripathi, Shivani, Murthy, Pushpa S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2023
• Subjects: Coffee byproducts; Dietary fiber; Functional food; Health effects; Nondigestible oligosaccharides; Probiotic; Short chain fatty acids; DF; AXOS; MALDI-MS; TLC; DP; Short chain fatty acids; U-HPLC; Coffee byproducts; Nondigestible oligosaccharides; FTIR; NDO; Health effects; Da; GC-FID; HPLC; Probiotic; OS; HILIC-HRMS; COS; MS; ESI-MS; GOS; TOF; HPAEC-PAD; RID; LAB; SCFA; MOS; Cello-OS; LC-MS; NMR; GIT; SCG; GCS; Dietary fiber; XOS; Functional food
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113288

[Display omitted] •Short-chain fatty acid levels are essential for gut flora and COS can be a choice.•Pretreatment of coffee biomass and enzymatic digestion are used for COS production.•COS is a bio-functional food that can improve human health and well-being.•COS helps to regulate weight, defecation, fat absorption, and blood pressure.•COS has potential biological effects but needs further in vitro and in vivo studies. Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.