Raffinose cannot be digested by humans as humans don't have the α-GAL enzyme that is needed to break down RFOs.
These oligosaccharides pass undigested through the stomach and small intestine.
Raffinose oligosaccharides have generally been considered to have low nutritional value, due to their indigestibility and promotion of flatulence in humans and animals.
Raffinose has become a major focus of research interest and recent studies have shown that besides beneficial bifidobacteria and lactobacilli, Escherichia coli, Enterococcus faecium and Streptococcus pneumoniae can also utilize raffinose and raffinose might lead to flatulence in some hosts.
Raffinose is a trisaccharide composed of galactose, glucose, and fructose.
The raffinose can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains.
Raffinose can increase the growth of lactic acid bacteria, suppress the growth of pathogenic bacteria, increase short-chain fatty acids (SCFA), reduce constipation, inhibit the formation of putrefactive compounds from protein, and reduce the risk of cardiovascular diseases.
Foods such as cabbage, Brussels sprouts, and broccoli contain raffinose, a carbohydrate that is poorly digested.
These foods tend to cause more gas and flatulence because the raffinose is digested by bacteria once it reaches the colon.
The body can't process indigestible sugars, which can lead to discomfort for anyone who eats them, especially raw.
But in people with IBS, those symptoms can be exaggerated, causing embarrassing constipation- or diarrhea-based episodes.