Production, modification and degradation of fructans and fructooligosacharides by enzymes originated from plants

Non-starch polysaccharides exhibit numerous beneficial health effects but compounds belonging to FODMAP (Fermentable Oligo- Di- and Monosaccharides and Polyols) has been recently connected to several gastrointestinal disorders. This review presents integrated literature data on the occurrence and types of fructans and fructooligosaccharids (classified as FODMAPs) as well as their degrading enzymes present in plants. Plants from the family Asteraceae and many monocotyledones, including families Poaceae and Liliaceae, are the most abundant sources of both fructans and fructan-degrading enzymes. So far, vast majority of publications concerning the application of these specific plants in production of bakery products is related to increase of dietary fibre content in these products. However, there is limited research on their effect on FODMAP content and fibre balance. The authors emphasize the possibility of application of enzyme rich plant extract in food production casting light on the new scientific approach to fibre modification. [Display omitted] •Fructans are widely distributed in the plant kingdom as valuable energy source.•Fructans are classified into three main types: inulin, levan and branched group.•Fructan rich plants are valuable source of fructan- modifying enzymes.•Plant fructan-metabolizing enzymes belong to glycoside hydrolase 32 and 68 family.•Enzyme rich plant extract are new valuable approach to fibre modification in food.