Raffinoosi

Raffinoosi (raffinose in English) is a naturally occurring trisaccharide sugar in the raffinose family of oligosaccharides (RFOs). It is composed of galactose, glucose, and fructose linked by glycosidic bonds and is non-reducing. Raffinoosi occurs in many plants, notably legumes such as beans and lentils, cruciferous vegetables like cabbage and broccoli, whole grains, and some fruits.

Humans lack the enzyme α-galactosidase in the small intestine to cleave raffinose, so it passes into the large intestine where gut bacteria ferment it. This fermentation can produce gas and, in some individuals, bloating or discomfort after consuming high-RFO foods. Raffinoosi contributes little to sweetness and is not absorbed as a simple sugar; it provides energy to the microbiota and can act as a dietary fiber with potential prebiotic effects.

Dietary management and processing: To reduce gas, foods high in raffinose can be soaked, sprouted, or thoroughly cooked; enzyme preparations containing α-galactosidase at the time of digestion may lessen symptoms. Raffinoosi content in foods varies with species, maturity, and processing, and cooking methods can influence its levels.

Notes: Raffinoosi is part of the broader group of raffinose family oligosaccharides, which are studied for their roles in nutrition, digestion, and plant biology.