What Are the Uses of Stachyose Powder in the Food Industry?

Stachyose is a functional oligosaccharide that occurs naturally in plants such as the Lamiaceae, Fabaceae, and Scrophulariaceae families. It belongs to the α-oligosaccharide category. The molecular formula of stachyose is C24 H42 O21 and its molecular weight is 666.59. It is composed of one molecule of α-glucose, one molecule of β-fructose and two molecules of α-galactose. Its molecular formula is shown in Figure 1. Its sweetness is only 22% that of sucrose, and it has high thermal stability and solubility [1-3]. Physicochemical properties of stachyose are stable, and its physiological functions are special, laying a foundation for its application in the field of functional foods [4-5].

Fructooligosaccharides are a natural super bifidus factor with physiological functions such as regulating the intestinal microflora, promoting intestinal peristalsis, preventing and treating constipation, acute and chronic diarrhea and colitis, enhancing the body's immune function, assisting in lowering blood pressure and blood lipids, preventing dental caries, promoting the excretion of lead in the body, and treating subclinical hepatic encephalopathy (SHE). With the continuous discovery of its physiological functions and the vigorous development of the health industry, fucose has gradually become a new focus of research and development in the health food and functional food industries, and its application fields will continue to be explored. This paper mainly describes the physiological functions of fucose and its application in the food industry, with a view to providing theoretical support and scientific guidance for the further development and utilization of fucose.

1 Physiological uses of Stachyose

1.1 Regulating intestinal microflora and preventing intestinal mucosal damage

Stachyose is a functional oligosaccharide that cannot be broken down by digestive juices in the stomach and intestines, but can be absorbed and utilized by probiotic bacteria such as bifidobacteria and lactobacilli in the intestines, promoting the proliferation of beneficial intestinal microflora and maintaining the intestinal microecological balance and improving intestinal function. Several studies have shown that xylooligosaccharides can be absorbed and utilized by beneficial intestinal microflora such as Bifidobacterium, and broken down into acetic acid and lactic acid, which regulate the pH in the intestines, inhibit the growth and reproduction of harmful bacteria such as Escherichia coli and Clostridium perfringens, maintain the intestinal microecological balance, and also reduce the production of intestinal toxins [10-12].

Other studies have reported that as a prebiotic, fructo-oligosaccharides can promote the proliferation of Bifidobacterium by 40 times, which is significantly higher than the effect of other prebiotics on intestinal flora [13]. Zhao et al. [14] studied the effect of fructo-oligosaccharides on the abundance and diversity of human intestinal microorganisms and on intestinal metabolism in vitro. Fructo-oligosaccharides are broken down into short-chain fatty acids ( SCFAs), including acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid, etc. These SCFAs can lower the pH in the intestine, increase the relative abundance of bacteria such as lactobacilli and streptococci, and reduce the relative abundance of shigella, Bacteroides and Bacteroides, effectively inhibiting the proliferation of pathogenic bacteria and maintaining the normal function of the intestine. It has been shown that in vitro, raffinose can regulate the abundance and diversity of human intestinal microorganisms and intestinal metabolites, thereby improving the intestinal microbial environment and preventing digestive diseases.

The structure and function of the intestinal mucosa in animals are important indicators of the integrity of the intestinal mucosa. The height of the intestinal villi is positively correlated with the number of mature cells. The longer the villi, the higher the number of mature cells, and the intestinal function tends to be normal. The depth of the crypts at the base of the villi is correlated with the cell production rate. A shallower crypt depth indicates an increase in cell production rate and enhanced secretory function. The ratio of villus height to crypt depth (the V/C value) increases, indicating improved intestinal mucosal damage, enhanced digestion and absorption, and regulation of intestinal function [15].

While maintaining the balance of intestinal microecology, raffinose can prevent intestinal mucosal damage in immunosuppressed mice. Shang et al. [16] studied the effect of raffinose on intestinal mucosal damage induced by cyclophosphamide in immunosuppressed mice. After cyclophosphamide induction, the balance of the intestinal flora was disrupted and the integrity of the intestinal mucosa was destroyed in immunosuppressed mice. Compared with the cyclophosphamide group, the V/C value of the ileum increased from (2.525±0.10) to (4.891±0.16) after treatment with raffinose, and the V/ C value increased from (2.719±0.03) to (5.827±0.19), indicating that fucose may improve intestinal mucosal damage by stimulating an increase in V/C value. At the same time, after treatment with raffinose, the number of enterococci in mice was significantly reduced, the number of bifidobacteria was significantly increased, and the number of white blood cells in the blood of mice and the activity of natural killer (NK) cells were increased, indicating that raffinose can enhance the cellular immune function of immunosuppressed mice.

The infant stage is a critical period for the development of the intestinal microbial flora. The dynamic changes in the construction of the intestinal microecology of infants directly affect their growth and development in childhood and are closely related to the body's immunity. The early intestinal microecological construction of infants is extremely susceptible to various factors, especially the influence of daily diet, prebiotics, nutritional supplements, etc. By exploring the influence of prebiotics on the dynamic construction of the intestinal flora during infancy, the role and law of prebiotics in the formation of the intestinal microecology of infants can be understood, so as to further explore its mechanism of action and clinical application. At present, the use of germ-free animal models has played an important role in the fields of intestinal microbial flora research and immune and metabolic research, and has become an indispensable technical tool for studying the functional microbiomes of humans and animals.

To date, there have been few studies on the effects of Stachyose on the intestinal flora of infants, and its mechanism of action is still unclear. Xi et al. [17] transplanted infant feces (infant intestinal flora) into germ-free mice to construct a humanized flora mouse model to study the effect of the effect of fructooligosaccharide on the construction of intestinal microecology. After fecal transplantation in germ-free mice, the abundance of beneficial bacteria such as Bifidobacterium and A. muciniphila in the mouse intestine increased, and the structure of the mouse colon was improved, with the mucosa and intestinal wall thickening. Cup cells can enhance intestinal immunity by secreting mucin MUC2, maintain the fluid balance of the intestinal mucosa, and participate in the formation of the intestinal mucosal barrier [18]. By ingesting stachyose, the number of goblet cells in mice is significantly increased, which secretes more mucus and the outer layer of intestinal mucosa, preventing bacterial infection of intestinal tissue. At the same time, it downregulates the expression of NF-κB and regulates the level of colonic inflammation [19], which further confirms that stachyose can reduce intestinal mucosal damage and enhance the barrier function of the intestine.

1.2 Moisturizes the bowels and relieves constipation

Constipation is a common intestinal disorder in clinical practice. The prevalence of chronic constipation in adults in China is 4% to 10%. Studies have found that patients with constipation often have a disordered intestinal flora, a decrease in obligate anaerobes, intestinal dysfunction, and slow intestinal peristalsis. Therefore, the symptoms of constipation can be improved by changing the intestinal microecological environment and regulating intestinal function. Fructooligosaccharides can promote the proliferation of beneficial bacteria such as Bifidobacterium, lower the pH of the intestines, form a biological film in the intestines, inhibit the reproduction of harmful bacteria, stimulate intestinal peristalsis, shorten the time that feces remain in the intestines, and increase the frequency of bowel movements[20]. Fructooligosaccharides also have strong water absorption properties, which can increase the water content of feces, prevent feces from drying out and hardening, and prevent constipation.

Li et al. [21] used a compound diphenoxylate to establish a constipation model in mice and studied the effects of oligosaccharides high in raffinose on the intestinal flora and constipation symptoms in mice. The results showed that oligosaccharides high in raffinose can promote the growth of beneficial intestinal bacteria and inhibit the growth of pathogenic bacteria. Mice that consumed different doses of oligosaccharides sugar oligosaccharides can promote the growth of beneficial intestinal bacteria and inhibit the growth of pathogenic bacteria. The average small intestinal propulsion of mice consuming different doses of oligosaccharides was significantly higher than that of constipated control mice. At the same time, it can significantly shorten the defecation time of constipated mice, increase the excretion of constipated mice, and significantly increase the weight and number of black stools excreted by mice within 5 hours. Even low-dose intake can significantly alleviate constipation symptoms in mice. This indicates that oligosaccharides rich in raffinose have the effect of promoting small intestinal peristalsis, shortening defecation time, and improving intestinal function, which is consistent with the research results of Liang Yaofeng. Liang Yaofeng et al. [22] used raffinose to prepare a raffinose granule for gavage in mice, and the results showed that the raffinose granules could significantly promote small intestinal peristalsis in mice and shorten the time to the first defecation.

Xi Zhaoyan et al. [23] conducted a human clinical trial using a fructooligosaccharide product, selecting 104 subjects, including 53 in the test group. The test group orally administered the fructooligosaccharide product. After 30 days of clinical observation, there were no significant abnormalities in the blood routine, urine routine, or blood biochemistry indicators before and after the experiment in the test group. The number of bowel movements increased significantly, and the bowel movements improved significantly, indicating that fructooligosaccharide products have the effect of improving constipation and lubricating the intestines and promoting bowel movements in the human body.

1.3 Reduce inflammatory factors and regulate immune function

Fructooligosaccharides are broken down by bifidobacteria to produce immune active factors such as melibiose and mannose-trisaccharide. These immune active factors can activate immune cells, reduce inflammatory factors and promote immune regulation in the body. The NF-κB pathway is a key pathway for the release of inflammatory factors, and the use of antibiotics can increase the expression of inflammatory factors IL-1β, 6, 17 and TNF-α expression in colonic tissue. Xi et al. [24] confirmed that xylooligosaccharides can downregulate the NF-κB pathway to regulate the release of inflammatory factors, reduce the levels of IL-17 and TNF-α in the serum, and increase the expression of Occludin and ZO-1 and the level of SIgA to improve the tight junctions of the intestinal mucosa, reduce intestinal damage, and enhance intestinal barrier and immune function.

Long-term high-fat diet (HFD) can cause a variety of health problems and is a high-risk factor for diabetes, central nervous system inflammation, non-alcoholic fatty liver disease and other diseases. Studies have shown that, compared with a normal diet, feeding mice a high-fat diet for a long time can affect their immune response to environmental factors, cause inflammation, and change immune characteristics, macrophage crown-like structures, spleen CD4+ T cells, and CD11c+ dendritic cells [25]. Liu et al. [26] studied the regulatory effect of fucoidan on inflammation and intestinal flora imbalance induced by a long-term high-fat diet in mice, and the results confirmed that that intervention with fucose can significantly inhibit the increase in TNF-α induced by a long-term high-fat diet, increase the number of CD4+ T cells in mice induced by a long-term high-fat diet, sharply reduce the proportion of white blood cells in the whole blood of mice, and significantly improve the pathological changes in the colon tissue of mice induced by a long-term high-fat diet, such as crypt deformation or atrophy, irregular mucosal surface, goblet cell reduction, and basophils aggregation.

At the same time, intervention with Stachyose can significantly reduce the infiltration of liver inflammatory cells induced by a long-term high-fat diet, further confirming that Stachyose has the effect of improving inflammation and regulating immunity. Ulcerative colitis is mostly caused by the invasion of pathogenic bacteria from the outside into the body, leading to an imbalance in the intestinal flora, a decrease in microbial diversity, and the triggering of local disease, causing episodic abdominal pain and diarrhea. In severe cases, it can also lead to vomiting, loss of appetite, abdominal distension and other complications. The DSS-induced acute colitis mouse model has symptoms and pathological manifestations similar to those of ulcerative colitis. He et al. [27] studied the effects of stachyose on the inflammatory level and intestinal microbial flora of mice with acute colitis. Histological analysis showed that stachyose significantly reduced the colon lesions induced by DSS colitis, inhibited the upregulation of inflammatory cytokines IL-6, IL-10, IL-17a and TNF-α induced by DSS, and effectively alleviated colitis inflammation, providing data support for the treatment of colitis with fucose.

In addition, fucose also has the functions of preventing dental caries, promoting lead excretion, improving pancreatic function, and regulating liver inflammation [28-30].

2 Application of stachyose in the food industry

2.1 Application in the dairy industry

 Stachyose is widely used in the dairy industry. Stachyose can stimulate the growth and activity of bifidobacteria, and is used as a prebiotic in the production of dairy products to develop functional dairy products [31-32]. Yu Jing et al. [33] added stachyose to yogurt products, using the viable count and sensory score as indicators to obtain yogurt with a high viable count, a uniform texture, and appropriate viscosity and fluidity, making full use of the dual health benefits of stachyose and probiotics. Chen He et al. [34] and Shu et al. [35] used fructooligosaccharides as a prebiotic and added them to acidified goat milk to develop a functional acidified goat milk using goat milk as the raw material. When the fructooligosaccharide content was 8%, it could promote the proliferation of probiotics in ordinary acidified goat milk, and when the content was 4%, it could promote the proliferation of Lactobacillus acidophilus in acidified goat milk.

In response to the widespread problem of intestinal dysfunction, many manufacturers are currently using functional oligosaccharides as a starting point, and have developed formula milk products with the function of regulating the balance of the intestinal microflora by adding functional oligosaccharides such as fructooligosaccharides and galacto-oligosaccharides. However, most functional oligosaccharides require a relatively high intake to achieve the desired effect. A high addition of functional oligosaccharides will have a significant impact on the physical and chemical indicators and sensory evaluation of milk powder. Therefore, there is an urgent need for a lower addition of oligosaccharides that can regulate intestinal function while achieving a balance and synergistic improvement of product efficacy and taste. Chen He et al. [36] added stachyose to milk powder to study its effect on the physical and chemical properties and probiotic effect of milk powder.

The results showed that when the addition amount was ≤3.5%, stachyose had no significant effect on the physical and chemical indicators such as the acidity and protein content of milk powder, but it had a significant probiotic effect on Bifidobacterium longum subsp. infantis cultivated with milk powder as the nutrient has a significant effect on increasing bacteria, and has a promoting proliferation effect on Lactobacillus acidophilus and Lactobacillus rhamnosus, playing the role of a prebiotic. It provides a theoretical basis for the development of formula milk containing fructooligosaccharides with intestinal health care functions. Therefore, fructooligosaccharides can be developed for children, pregnant women, the elderly and other populations. Fructooligosaccharides can also be added to ordinary sterilized milk or formulated milk to increase its health care functions.

2.2 Application in the flour products industry

Flour products are one of the staple foods in China. The production processes for different flour products have different requirements for flour quality, and quality improvers need to be added to prepare special-purpose flours for various types of flour products. With the rapid development of the food industry and people's increasing demand for green and healthy diets, flour improvers that are natural, non-toxic, and have nutritional and functional properties have broad prospects. As a kind of oligosaccharide, fructooligosaccharide is known as a “highly active bifidus factor” that can promote the rapid reproduction of beneficial intestinal bacteria, inhibit the growth of harmful bacteria, and add fructooligosaccharide to flour products to effectively improve flour quality, enhance nutritional value, and impart functional properties to flour products.

Chen Weijun et al. [37] and Lv Junli et al. [38] used the fact that after being dissolved in water, fructooligosaccharides have good fluidity to study the effect of fructooligosaccharides on flour quality. The results showed that after absorbing water, fructooligosaccharides have good viscoelasticity . As the amount of added stachyose increases, the water absorption rate of the flour can be significantly reduced, the fluidity of the dough can be increased, and the stability time of the dough can be improved. At the same time, stachyose can delay the aging rate of the starch and effectively improve the elasticity of the dough.

Lü Junli et al. [39-40] used a Brabender farinograph and an extensograph to investigate the effect of stachyose on the rheological properties of wheat flour dough with three different gluten strengths: high gluten, medium gluten and low gluten. The results were consistent with the research of Chen Weijun et al. [37]. After the water in the wheat flour absorbs the stachyose, it forms a three-dimensional network structure, which improves the rheological properties of the dough. The tensile resistance, maximum tensile resistance and tensile energy of the dough all increase, providing theoretical support for the further development and utilization of functional wheat flour containing stachyose.

Steamed buns are a traditional fermented Chinese pastry. Adding 3% to 5% of stachyose can slow down the rate of increase in the hardness of the steamed buns, inhibit the aging of the steamed buns, and extend the shelf life. It can also improve the appearance and chewing feel of the steamed buns, increase people's intake of stachyose, and improve the health benefits of the steamed buns. Frozen dough technology is one of the modern preservation techniques for fermented bread. The addition of stachyose can provide a carbon source for yeast, increase the specific volume and aspect ratio of steamed buns, reduce their hardness, and effectively improve the quality of frozen dough steamed buns[41]. Stachyose also has an effect on the baking and shelf life of bread, as well as the cooking and texture of noodles. Appropriate addition of stachyose has a beneficial effect on the sensory evaluation of the system.

2.3 Application in the fruit and vegetable processing industry

Fruit and vegetable raw materials usually require osmotic pretreatment during the drying process to shorten the drying time and prevent browning. Currently, common osmotic solutions include glucose, fructose, sucrose, starch syrup, corn syrup, maltose syrup, etc., and consumers' demand for low sugar content urgently requires us to find new osmotic solution materials. Xiao Min et al. from the Chinese Academy of Agricultural Sciences [42] used pre-treatment of apple slices with inulin osmosis to prepare hot air-differential pressure flash drying (HA-ICPDD) apple chips. The microstructure, hardness, crispness, color, total phenol content and other indicators of the apple chips were compared. The results confirmed that pre-treatment with inulin osmosis can improve the quality of the apple chips, increase their crispness, maintain their color, and prevent a decrease in the total phenol content of the apple slices.

Functional oligosaccharide fructooligosaccharide is known as a “super prebiotic” that can promote significant growth of bifidobacteria. It has good physical processing characteristics such as high solubility, acid resistance and high temperature resistance, and has no unpleasant odor. It is suitable for the development of functional beverages and has broad application prospects in the processing of fruit and vegetable beverages. Currently, the main applications of stachyose in fruit and vegetable drinks are in the development of products such as soy milk drinks, tea drinks, malt drinks, coffee drinks, fruit and vegetable juice drinks, plant protein drinks, and solid drinks. It has become a new hotspot in the processing of fruit and vegetable drinks.

2.4 Application in health food

Currently, several countries and regions have already applied stachyose in health food. As of March 28, 2022, data retrieved from the national “Special Food Information Query Platform” shows that a total of 26 products have been approved with stachyose as a health food ingredient.

In terms of functional claims, the majority are products that claim to improve gastrointestinal function (laxatives), followed by products that claim to promote lead excretion and increase bone density.

In addition, there are a small number of products that claim to regulate intestinal flora, improve sleep, enhance immunity, and delay aging. Among these, the number of products that claim to improve gastrointestinal function (laxative), promote lead excretion, and increase bone density accounted for 42.3% (11 in total), 11.5% (3 in total), and 11. 5% (3 in total), and the number of products claiming to improve sleep and gastrointestinal function (laxative) at the same time accounted for 7.7% (2 in total), while the number of other products accounted for 26.9% (7 in total). Combining the research progress of the health care function of stachyose, it can be seen that its main health care function is to improve gastrointestinal function and laxative, so this type of function has been approved for the largest number of products.

In terms of dosage form, oral solutions are the most common. The main health benefits of fructooligosaccharides are improving gastrointestinal function and laxative effects. Combined with the fact that fructooligosaccharides have good processing characteristics, are sweet, easily soluble and acid-resistant, oral solutions are preferred in terms of dosage form. Statistical results show that oral solution products account for 53.8% (14 in total), tablet products account for 19.2% (5 in total), powder products account for 15.3% (4 in total), and capsule products account for 11.5% (3 in total).

In addition, inositol hexaacetate can be used in ice cream, rice flour, biscuits and other foods in addition to the above applications to meet people's demand for diversified and functional foods [43].

3 Conclusion and outlook

As an emerging functional oligosaccharide, stachyose has attracted much attention at home and abroad. As people's concept of health is updated, they pay more and more attention to the functionality of the food they eat. At present, in-depth research has been carried out at home and abroad on the efficacy and mechanism of action of stachyose, and it is widely used in the food industry, but there is still room for development.

For example, there is still very little research on the mechanism of action of stachyose in the human body; there is still much room for improvement in the application of stachyose, whether in terms of the types and production of food products, or in terms of consumer awareness and trust in stachyose. Many stachyose products have not yet been industrialized and are only in the research stage. Stachyose should be used for its various physiological effects, and targeted development of a series of stachyose health foods should be carried out. In the future, the application of stachyose in the food industry will have even broader space, and its application will become an important research direction.

References:

[1] Huang Weizhi, Zhong Xianfeng, Peng Jiawei, et al. A brief introduction to the production, function and application of raffinose [J]. Food Industry Science and Technology, 2018, 39(1): 327-332.

[2] Li Wei, Wang Jiawei, Meng Lingyuan, et al. Research progress on raffinose and its application and effect on intestinal flora [J]. Chinese Journal of Microecology ,2017 ,29(9) : 1110-1113.

[3] Zhao Xinyun, Liu Jizhe, Yang Guiqin. Physicochemical properties of fucoidan and its application in animal production [J]. Journal of Animal Nutrition ,2018 ,30(8) :2938-2944.

[4] Liu X, Zhao N. Research progress on the study of fucose and its functions. Chinese Journal of Microecology, 2012, 24(10): 960-961.

[5] Xu BC, Zhang GJ. Preparation, functions and applications of fucose. Journal of Beijing University of Commerce and Industry (Natural Science Edition), 2011, 29(1): 1-5.

[6] Huang Zhenjin, Lv Lei, Huang Guidong, et al. Research progress on the preparation process of raffinose [J]. Food Research and Development, 2021, 42(14): 216-224.

[7] Ma Xuan. Research status of raffinose [J]. Jilin Agriculture, 2019, 3: 108-109.

[8] Duan Sufang. The function and application of stachyose [J]. Beverage Industry, 2016, 19(5): 74-78.

[9] Ma Xuan. Research on the extraction and purification process of stachyose from Heracleum mantegazzianum [D]. Shenyang: Shenyang University of Chemical Technology, 2019.

[10] Wu Jiaying, Chen Minxuan, Jin Tianci, et al. Research on the utilization characteristics of fructo-oligosaccharides by bifidobacteria and lactobacilli [J]. Food and Fermentation Industry, 2021, 47(24): 13-20.

[11] Wu Jiaying, Mao Bingyong, Gu Jiayu, et al. Isolation and identification of intestinal bacteria using inulin and research on their utilization characteristics [J]. Food and Fermentation Industry, 2020, 46(24): 16-23.

[12] Li Yali, Wang Mohan, Zhou Zhiqiao. Effect of six oligosaccharides on the growth of intestinal probiotics and analysis of metabolites [J]. Food Science and Technology, 2021, 46(3): 7-13.

[13] Li Haifang. Determination of intestinal bacteria in captive non-human primates and the effect of inulin on intestinal flora [D]. Fuzhou: Fujian Agriculture and Forestry University, 2015.

[14]  ZHAO Z L,LIU W ,PI X.In vitro effects of stachyose on the human gut microbiota[J].Starch ‐ Stärke ,2021 ,73 :7-8.

[15]  DIAO H ,ZHENG P ,YU B ,et al.Effects of dietary supplementation with benzoic acid on intestinal morphological structure and microflora in weaned piglets[J].Livestock Science ,2014 ,167 :249-256.

[16]  SHANG X Y ,HE X Q ,LIU H ,et al.Stachyose prevents intestinal mucosal injury in the immunosuppressed mice[J].Starch Stärke ,2020 ,72 :11-12.

[17]  XI M L,TANG H X ,ZHANG Y ,et al.Microbiome-metabolomic analyses of the impacts of dietary stachyose on fecal microbiota and metabolites in infants intestinal microbiota-associated mice[J].Journal of the Science of Food and Agriculture ,2020 ,101(8) :3336-3347.

[18]  MASLOWSKI K M ,VIEIRA A T ,NG A ,et al. Regulation of inflammatory responses by gut microbiota and chemoattractant receptor GPR43[J].Nature ,2009 ,461(7268) :1282-1286.

[19]   XI M G , LI J , HAO G , et al. Stachyose increases intestinal barrier through Akkermansia muciniphila and reduces gut inflammation in germ-free mice after human fecal transplantation[J].Food Research International ,2020 ,137 :109288.

[20] Zhang, Pengyu. Research on the regulation effect and mechanism of stachyose combined with fruit enzyme on the constipation model of SD rats and intestinal flora [D]. Dalian: Dalian Medical University, 2020.

[21] LI T, LU X S, YANG X B. Stachyose-enriched α-galacto-oligosaccharides regulate gut microbiota and relieve constipation in mice [J]. Journal of Agricultural and Food Chemistry, 2013, 61(48): 11825-11831.

[22] Liang Yaofeng, Li Wei. Research on the laxative function of watercress granules [J]. Chinese Journal of Microecology, 2004(6): 16-18.

[23] Xi Zhaoyan, Zhao Qihua, Ren Hongqiang, et al. Treatment of constipation with fructo-oligosaccharides in 53 cases [J]. Shaanxi Traditional Chinese Medicine, 2007(1): 62-64.

[24]  XI M L,ZHAO S L,GE W P ,et al.Effects of stachyose on the intestinal microbiota and barrier in antibiotic-treated mice[J]. Journal of Function Foods ,2021 ,83 :104493.

[25]  BOI S K ,BUCHTA C M ,PEARSON N A ,et al.Obesity alters immune and metabolic profiles:New insight from obese-resistant mice on high-fat diet[J].Obesity,2016 ,24 :2140-2149.

[26]  LIU Y Y ,LI T ,ALIM A ,et al.Regulatory effects of stachyose on colonic and hepatic inflammation ,gut microbiota dysbiosis ,and peripheral CD4+T cell distribution abnormality in high-fat diet-fed mice[J].Journal of Agricultural and Food Chemistry ,2019 , 67(42) :11665-11674.

[27]  HE L W ,ZHANG F R ,JIAN Z Y ,et al.Stachyose modulates gut microbiota and alleviates dextran sulfate sodiuminduced acute colitis in mice[J].The Saudi Journal of Gastroenterology,2020 ,26(3) :153-159.

[28]  CAO H ,LI C ,LEI L,et al.Stachyose improves the effects of berberine on glucose metabolism by regulating intestinal microbiota and short-chain fatty acids in spontaneous Type 2 diabetic KKAy mice[J].Frontiers in Pharmacology,2020 ,11 :1641.

[29] Li Wenfeng. Interactive effects of fructooligosaccharides on the regulation of flavonoid absorption, metabolism and liver protection [D]. Xi'an: Shaanxi Normal University, 2017.

[30] Deng Wenhui. Overview of the efficacy and application research of fructooligosaccharides [J]. Beverage Industry, 2010, 13(8): 17-19.

[31] Zhao Lina, Gong Junming, Zhang Na, et al. Selection of strains and process for Lactobacillus casei pure culture fermented fructooligosaccharide synbiotics yogurt[J]. Chinese Journal of Food Science, 2020, 20(12): 200-208.

[32] Shu Guowei, Lv Jiali, Ren Hongqiang, et al. Effect of fructooligosaccharides on microorganisms in dairy products [J]. Food Science, 2005, 26(6): 106-108.

[33] Yu Jing, Zeng Xiaoqun, Pan Daodong, et al. Processing technology of high-activity probiotic yogurt containing fructo-oligosaccharides [J]. Chinese Journal of Food Science, 2017, 17(3): 105-112.

[34] CHEN H, GAO T T, WANG C F, et al. Effects of stachyose on fermentation of goat milk [J]. Food Industry, 2017, 38(8): 76-79.

[35] SHU G W, TIAN M Q, CAO B Y, et al. Effects of stachyose on synbiotic yogurt obtained from goat milk with Lactobacillus acidophilus and Lactobacillus casei [J]. Acta Universitatis Cibiniensis Series E Food Technology, 2018, 22(2): 43-50.

[36] Chen He, Wang Lihong, Cai Qiufang, et al. Study on the effect of stachyose on the properties of milk powder [J]. Food Science and Technology, 2010, 35(5): 255-257.

[37] Chen Weijun, Cao Wei, Zhang Guoquan, et al. Effect of raffinose on flour quality [J]. Food Science, 2005, 26(5): 96-98.

[38] Lv Junli. Study on the effect of raffinose on the processing quality of wheat flour [D]. Xianyang: Northwest A&F University, 2009.

[39] Lv Junli, Zhang Zhengmao, Liang Ling. Study on the effect of raffinose on the rheological properties of dough [J]. Chinese Journal of Cereals, Oils and Foodstuffs, 2009, 24(6): 12-14.

[40] Lv Junli, Zhang Zhengmao, Liang Ling, et al. Effect of raffinose on the quality of steamed buns [J]. Northwest A&F University (Natural Science Edition), 2009, 37(2): 199-202.

[41] Huang Guidong, Huang Weizhi, Zhong Xianfeng, et al. Study on the effect of composite improver on the quality of steamed buns made from frozen dough [J]. Food Research and Development, 2018, 39(16): 79-87.

[42] Xiao Min, Yi Jianyong, Bi Jinfeng, et al. Effect of inositol osmosis on the quality of apple slices dried by combined pressure difference flash evaporation and drying [J]. Chinese Journal of Food Science ,2019 ,19(8) :138-146.

[43] Rao Xiang , Tu Jialin , Hu Jinshuang ,et al. Effect of oligofructose and stachyose on the quality of probiotic yogurt ice cream [J]. Food Research and Development ,2021 ,42(9) : 19-24.