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January 18, 2026Molecular Nutrition & Food Research1 citations

Two′‐Fucosyllactose, a Human Milk Oligosaccharide, Promotes Intestinal Remodeling and Enhances Nutrient and Functional Component Absorption

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SNSho NishikawaHYHidetoshi YamadaYFYuto Funasaki

Key Points

  • The aim was to explore how 2′FL supplementation affects small intestinal remodeling and nutrient absorption.
  • Mice were supplemented with 2′FL daily for 20 days.
  • Measurements of small intestine length and villi density were taken.
  • Lipid tolerance tests assessed nutrient absorption capabilities.
  • Supplementation significantly increased small intestine length and villi density.
  • Enhanced absorption of triglycerides with docosahexaenoic acid was observed.
  • Significant increases in the absorption of CL316,243 and curcumin were noted.

Abstract

ABSTRACT 2 ′ ‐Fucosyllactose (2′FL) is an abundant human milk oligosaccharide and is recognized for its diverse biological benefits. The aim of this study was to investigate the effects of 2′FL supplementation on small intestinal remodeling and the associated enhancement of nutrient absorption capabilities. Mice were orally supplemented with 2′FL daily for 20 d. This supplementation significantly increased the length of the small intestine and the density of villi, with no adverse effects on intestinal barrier function. Mice treated with 2′FL exhibited an enhanced absorption of triglycerides containing docosahexaenoic acid in lipid tolerance tests. Additionally, the absorption of CL316,243 and curcumin was significantly increased in the co‐administration groups. This was accompanied by elevated uncoupling protein 1 levels in inguinal adipose tissue. Our study showed that 2′FL enhances nutrient and functional compound absorption by promoting intestinal remodeling. This highlights the novel role of 2′FL—a non‐nutritive compound—in supporting intestinal health. Our findings suggest potential applications of 2′FL in growth promotion, lifestyle‐related disease prevention, and frailty reduction, thereby advancing research on the nutritional functions of food‐derived compounds.

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Cite This Study

Nishikawa et al. (2026) studied this question.

synapsesocial.com/papers/696c79cde45ebfc9113cd484https://doi.org/10.1002/mnfr.70376
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