Introduction to Isomalto-oligosaccharide

Isomalto-oligosaccharide (IMO) is a prebiotic oligosaccharide composed of glycosidic linkages of D-glucose units. IMO is found naturally in shallots, garlic, and agave but can also be produced commercially through the enzymatic conversion of starch. With a structure similar to isomaltooligosaccharides found in plants, IMO is classified as a non-digestible oligosaccharide that promotes the growth of beneficial bacteria in the large intestine.

Structure and Properties of IMO

IMO consists of short chains of glucose molecules linked together by alpha-1,6 glycosidic bonds. The degree of polymerization (DP), which indicates the number of glucose units, can range from 2 to 7. This gives IMO a mixture-like structure rather than a single defined molecular structure. The alpha-1,6 linkages make IMO resistant to digestion in the human small intestine due to the lack of alpha-amylase and alpha-glucosidase enzymes needed to break these bonds. As a result, Isomalto-oligosaccharide passes through the digestive system unchanged and reaches the large intestine where it can be fermented by the gut microbiota.

Prebiotic Effects of IMO

Upon reaching the large intestine, IMO is fermented by certain probiotic bacteria such as bifidobacteria and lactobacilli. The fermentation process produces short-chain fatty acids (SCFAs) like lactate, acetate, and butyrate which have positive effects on gut and overall health. SCFAs lower the intestinal pH, inhibit the growth of pathogenic bacteria, enhance mineral absorption, and provide energy for the cells lining the colon. They also stimulate the growth and activity of probiotic bacteria already present in the gut microbiota. In particular, IMO strongly promotes the growth of bifidobacteria, one of the most beneficial bacteria groups in the human gut.

Health Benefits of Increased Bifidobacteria

By boosting the bifidobacteria population in the intestine, IMO intake has been associated with various health benefits. Bifidobacteria help maintain a balance of microorganisms in the gut, reducing the risk of intestinal infections and disorders. They also strengthen the intestinal barrier and support immune function. Fermentation of IMO by bifidobacteria produces anti-inflammatory compounds that may reduce low-grade inflammation often associated with metabolic syndrome, gastrointestinal diseases, and other chronic conditions. Bifidobacteria also aid mineral absorption and synthesis of important vitamins like vitamin K and B vitamins.

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