| abstract |
FIELD: chemistry. n SUBSTANCE: present invention relates to an oligosaccharide mixture and a food product containing said mixture. The oligosaccharide mixture contains 5-70 wt % of at least one N-acetylated oligosaccharide, 5-90 wt % of at least one galacto-oligosaccharide, 2-50 wt % of at least one sialylated oligosaccharide and 2-70 wt % of at least one fucosylated oligosaccharide. The fucosylated oligosaccharide is selected from a group which includes 2′-fucosyllactose, 3-fucosyllactose, difucosyllactose, lacto-N-fucopentaoses, lacto-N-difucohexaose I, monofucosyllacto-N-hexaose, difucosyllacto-N-hexaose I and difucosyllacto-N-neohexaose II. A food product containing said mixture is disclosed. n EFFECT: use of said mixture enables to prevent or reduce the occurrence of food allergies and food allergy related health effects, and also raises oral tolerance to allergens. n 25 cl, 2 ex, 1 tbl |