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Galacto-oligosaccharides (GOS), also known as oligogalactosyllactose, oligogalactose, oligolactose or transgalactooligosaccharides (TOS), belong to the group of prebiotics. Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by stimulating the growth and/or activity of beneficial bacteria in the colon. GOS occurs in commercial available products such as food for both infants and adults. == Chemistry == The composition of the galacto-oligosaccharide fraction varies in chain length and type of linkage between the monomer units. Galacto-oligosaccharides are produced through the enzymatic conversion of lactose, a component of bovine milk. A range of factors come into play when determining the yield, style and type of GOS produced. These factors include: * enzyme source * enzyme dosage * feeding stock (lactose) concentration * origins of the lactose * process involved (e.g. free or immobilized enzyme) * reaction conditions impacting the processing situation * medium composition GOS generally comprise a chain of galactose units that arise through consecutive transgalactosylation reactions, with a terminal glucose unit. However, where a terminal galactose unit is indicated, hydrolysis of GOS formed at an earlier stage in the process has occurred. The degree of polymerization of GOS can vary quite markedly, ranging from 2 to 8 monomeric units, depending mainly on the type of the enzyme used and the conversion degree of lactose. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「galactooligosaccharide」の詳細全文を読む スポンサード リンク
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