Philipp Philipp Garbers' doctoral thesis argues that raffinose oligosaccharides (RFOs) found in peas and beans should not merely be degraded or removed, but instead isolated and purposefully used as functional ingredients in food.
He answers four key questions about his research:
Why is it important to study this topic?
Our research demonstrated that it is possible to isolate raffinose oligosaccharides (RFOs) from commercial materials on a larger scale without degrading the protein fraction (Study 1). The resulting RFO fraction was then used in subsequent studies, where we showed that RFOs can serve as a selective carbon source in the production of fermented foods such as sour beer—without introducing undesired flavors like the typical "beany" taste (Study 2). Additionally, we found that enzymatic modification of RFOs together with lactose is feasible and appears to influence the fermentability by certain gut bacteria (Study 3).
What was the goal of the research?
The goal was to investigate whether RFOs could be considered a valuable resource for food production, rather than being treated as anti-nutrients that are typically broken down or removed.
Why is this research important?
There is a growing interest in increasing the consumption of pulses such as peas and beans due to their environmental benefits (lower carbon footprint than meat, less fertilizer use than cereals) and health benefits (rich in protein, fiber, and minerals). However, pulses contain a significant amount of RFOs, which humans cannot digest. Instead, these carbohydrates, classified as FODMAPs, are fermented by gut bacteria. While this can have a positive prebiotic effect, it can also cause bloating, nausea, and diarrhea—making it uncomfortable to consume large amounts and posing a challenge for individuals with conditions like irritable bowel syndrome (IBS).
What impact could your research have on the field and beyond?
The findings could support the development of pulse-based food products that are more comfortable to consume in larger quantities and suitable for people who currently avoid them due to digestive issues. At the same time, the research highlights the potential to repurpose RFOs as ingredients in new food products, rather than discarding or degrading them.
about the research:
Philipp Garbers
- Education: B.Sc. in Bioprocess Engineering (2017), Technical University of Hamburg (TUHH), Germany and M.Sc. in Process Engineering (2020), TUHH
- Hometown: Hamburg, Germany
- PhD Institution: Norwegian University of Life Sciences (NMBU), Faculty of Chemistry, Biotechnology and Food Science
- Funding: NMBU and the Research Council of Norway, project “Green Technology for Plant-Based Food”
- Main Supervisor: Bjørge Westereng
- Thesis Title: Investigating the potential of raffinose family oligosaccharides for applications towards food by means of biorefining, fermentation and enzymatic tailoring