Pectic Oligosaccharides: Production and Potential Applications

Pectin consists of a complex set of polysaccharides that are present in most primary cell walls of plants. Pectin is particularly abundant in fruits and vegetables. 

Lemon (Citrus lemon) and orange (Citrus sinensis) contain pectin levels from 2.5 to 5.5 % (in fresh weight).

Pectic oligosaccharides (POS) are complex pectic fragments derived from pectin. They are coming from the chemical, physical or enzymatic degradation of pectin.
The main characteristic of POS, as a feed ingredient, is their capacity to stimulate the growth of intestinal bifidobacteria.

For instance, the use of POS as carbon source leads to an increase of bifidobacteria and Lactobacillus. Besides, a study made in 2003 (Martin et al) has shown that POS play a protective role by inhibiting the toxins produced by Escherichia coli O157:H7.

The mechanism of action of Nor-Spice AB lies in its aromatic content, which permits to control gut flora, and on its richness in POS which gives it a prebiotic effect.