For years, individuals experiencing severe bloating and abdominal discomfort after eating wheat bread, pasta, garlic, or onions automatically assumed gluten was the culprit. However, emerging research demonstrates that a major percentage of these cases are actually triggered by a complex carbohydrate group: fructans.
Unlike gluten — which is a protein — fructans are a type of soluble fiber and a member of the FODMAP family (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols). Because humans lack the specific enzymes required to break down fructan chains in the small intestine, they travel directly to the large intestine, where gut bacteria ferment them, producing rapid gas and bloating. If your symptoms cluster around garlic and onion specifically, our guide to bloating after eating garlic and onion breaks down exactly why.
What are Fructans?
Fructans are chains of fructose molecules linked together, ending in a glucose molecule. They act as the primary carbohydrate storage mechanism for vegetable species like garlic, onions, shallots, wheat, barley, and rye.
Because human digestive tracts lack the enzymatic keys to break down fructose-fructose bonds, fructans act as osmotic agents, drawing excess water into the bowel. Once they reach the colon, gut microbes ferment them rapidly. In individuals with visceral hypersensitivity (such as IBS patients), the resulting colon expansion translates directly into severe abdominal pain and bloating.
“Understanding that fructans — not gluten — are the primary trigger for non-celiac wheat sensitivity was the breakthrough that led us to develop Fodyzen.”
The Role of Fructan Hydrolase
To prevent fructans from reaching the colon intact, Fodyzen integrates fructan hydrolase, a targeted enzyme engineered to break down the complex beta-2,1 and beta-2,6 fructose bonds before fermentation can occur.
When taken with the first bite of a fructan-rich meal, fructan hydrolase mixes with the food in the stomach. As the stomach content empties into the small intestine, the enzyme degrades the fructan polymers into simple, easily absorbable fructose monomers, preventing osmotic fluid draw and subsequent colon fermentation.
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In the peer-reviewed crossover study published in Gastro Hep Advances (2026), oral administration of fructan hydrolase led to a 90% reduction in intact fructan molecules entering the simulated colon within 30 minutes. More importantly, 78% of the IBS-diagnosed trial participants reported clinically significant reductions in bloating severity when using the multi-enzyme complex compared to a placebo.
By combining fructan hydrolase with lactase (lactose), alpha-galactosidase (GOS), and xylose isomerase (fructose), Fodyzen represents a major advancement over traditional single-enzyme products, allowing individuals to enjoy varied meals containing both wheat and legumes with confidence. Learn more in our complete guide to FODMAP digestive enzymes.
Maya Reyes is a registered dietitian (MS, RD) specializing in functional GI disorders and the low-FODMAP diet. She leads clinical formulation and research at Fodyzen.