oligofructans

Oligofructans are short-chain fructans, a subset of fructooligosaccharides. They consist of linear chains of β-D-fructofuranose units linked by β(2→1) glycosidic bonds, typically with a single terminal glucose residue at the reducing end. In common usage, oligofructose refers to short-chain fructooligosaccharides with roughly 3–10 fructose units.

Natural sources of oligofructans include various plant foods such as chicory root, Jerusalem artichoke, onions, garlic, leeks, and some bananas. They are resistant to digestion in the human small intestine and thus reach the colon largely intact, where they can serve as substrates for gut bacteria.

As fermentable dietary fibers and prebiotics, oligofructans are selectively fermented by beneficial microbiota, particularly bifidobacteria. This fermentation produces short-chain fatty acids, including acetate, propionate, and butyrate, which may influence gut health and systemic metabolism. Potential health associations include improved mineral absorption (notably calcium), enhanced bowel regularity, and modest effects on glucose and lipid responses, though findings vary by study and population.

In food technology, oligofructans are used as prebiotic ingredients, with roles as sweeteners and fat replacers, and they can contribute to texture and mouthfeel in products. They are generally regarded as safe but can cause gas, bloating, or abdominal discomfort when consumed in large amounts or by individuals with sensitive gastrointestinal systems.