A recent study by researchers from Spain, England and Argentina (Labrador et al., 2022) investigates the sweetening intensity and flavor of a new prebiotic sweetener made from naturally occurring, enzyme-modified galactooligosaccharides and mogrosides from monk fruit. (1)
The research-funded by Optibiotix Health Plc (York, UK) and the Spanish government (Ministry of Science, Innovation and Universities), with an indirect contribution from Horizon (EU)-offers interesting insights into the development of a ‘microbiota-friendly’ and calorie-free sugar substitute. (2)
1) Background. Galactooligosaccharides (GOS)
Galactooligosaccharides (GOS)-non-digestible carbohydrates obtained by enzymatic synthesis from lactose-are widely used as prebiotics. In fact, they promote the growth of beneficial microorganisms, such as lactobacilli and bifidobacteria. Which in turn can induce competition, in the gut microbiota, and get the better of the ‘non-beneficial’ microbial population.
GOS are low-energy prebiotics and are reported to promote satiety and reduce food intake. In addition to having various clinical applications, among which are:
- The treatment of constipation and irritable bowel syndrome(IBS),
- The prevention of atopic disease and gastrointestinal infections,
- The modulation of mood and stress response. (1)
2) Target sweeteners of natural origin.
Growing awareness of disease risks–type 2 diabetes in the first place –related to obesity and overweight is stimulating demand for naturally derived sweeteners with low and/or no energy intake. Such as steviol glycosides and allulose, (3,4) both of which are useful in reducing added sugar intake, in line with EFSA recommendations. (5)
However, the sweetening capacity of GOS is not sufficient to use galactooligosaccharides as sugar (sucrose) substitutes. The authors of the study under review therefore considered supplementing galactooligosaccharides with a naturally derived intensive sweetener extracted from the luo han guo, or monk fruit (Siraitia grosvenorii).
3) Monk fruit, mogrosides
The natural extract of monk fruit(Siraitia grosvenorii), consisting of cucurbitan-like triterpenoid saponins known as mogrosides, is used in traditional Chinese medicine for its antioxidant, hepatoprotective, hypoglycemic, immunological and anti-inflammatory properties.
The sweetening power of mogrosides is 200-300 times higher than sucrose and yet they compete with bitter taste and metallic aftertaste. Enzymatic glycosylation improves the flavor of these terpenoids, which, however-as well as steviol glucosides (6)-need a bulking agent (or bulk sweetener) to enhance their functional properties.
4) Probiotic sweetener, the study.
The study (Labrador et al., 2022) was based on the hypothesis of producing a prebiotic sweetener, mMV-GOS, composed of galactooligosaccharides and enzymatically modified mogrosides through a patented ‘one-pot‘ technology. With the aim of testing its prebiotic effects and consumer acceptability:
- prebiotic effects were measured by in vitro fermentation of human fecal microbiota collected from 4 healthy donors, with real-time PCR analysis to quantify the bacterial population and identify bacterial types,
- sensory analysis was entrusted to a panel of 10 experts (at the Sensory Science Center, Department of Food and Nutritional Sciences, University of Reading, UK). Who considered the intensity of sweetness of the probiotic sweetener similar to that of sucrose.
5) Novel Food Pending Innovation.
The results show the effective ability of probiotic sweetener to stimulate significant growth in the gut microbiota of ‘health ally’ microorganisms such as Bifidobacterium, Clostidrium coccoides, Lactobacillus. In addition to the formation of metabolites, such as propionate and butyrate, which are involved in appetite regulation, tight cell junction integrity, and prominent anti-inflammatory properties in mitigating the inflammatory processes of type II diabetes.
The researchers suggest that the simultaneous synthesis of mogrosides and GOS may serve both a calorie-free sweetening function and a prebiotic function. On this promising basis-taking also into account that EFSA (2019) has not yet defined an acceptable daily intake (ADI) for mogroside V (7)-further studies, including in vivo studies, can be conducted to better assess human exposure. With a view to possible authorization as Novel Food, under reg. EU 2015/2283.
Dario Dongo and Isis Consuelo Sanlucar Chirinos
Notes
(1) Ana Munoz Labrador et al. (2022). Prebiotic Potential of a New Sweetener Based on Galactooligosaccharides and Modified Mogrosides. J. Agric. Food Chem. 2022, 70, 9048-9056. https://doi.org/10.1021/acs.jafc.2c01363
(2) Dario Dongo (2020). Prebiotics and probiotics, microbiome and immune system. GIFT (Great Italian Food Trade). 28.4.20
(3) Dario Dongo. Stevia and steviol glycosides, from Guaraní to GMO sweeteners. Distant worlds. GIFT (Great Italian Food Trade). 30.1.22
(4) Marta Strinati. Allulose, a natural sweetener novel food candidate in EU and UK. GIFT (Great Italian Food Trade). 8.12.21
(5) Marta Strinati. The harmful role of sugars in the diet, EFSA opinion. GIFT (Great Italian Food Trade). 1.3.22
(6) Dario Dongo. Stevia, sweet superfood at biotech risk. GIFT (Great Italian Food Trade). 2.4.18
(7) Gabriele Aquilina, Laurence Castle, Karl-Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert-Remy, Trine Husøy, Wim Mennes, Peter Moldeus, Agneta Oskarsson, Romina Shah, Ine Waalkens-Berendsen, Detlef Wölfle and Maged Youne. Safety of Use of Monk Fruit Extract as a Food Additive in Different Food Categories. EFSA Journal 2019, 17, No. e05921. https://doi.org/10.2903/j.efsa.2019.5921
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in food engineering at the National Autonomous University of Mexico, she is attending the master's degree in 'Food Safety Lawyer and Consultant' at Alma Mater, University of Bologna.
