oligosaccharides
three or more monosaccharides joined together by condensation
Oligosaccharides are carbohydrates made up of two to ten monosaccharide units that are joined together through glycosidic linkages. These linkages are formed through dehydration reactions that involve the removal of a water molecule.
Oligosaccharides are found in a wide variety of foods, including fruits, vegetables, legumes, and dairy products. They are also used as food additives for their functional and nutritional properties.
Some examples of oligosaccharides include fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), and xylo-oligosaccharides (XOS). FOS and GOS are prebiotics, which means that they selectively stimulate the growth and/or activity of beneficial microorganisms in the gut. XOS may also have prebiotic effects and have been shown to have potential health benefits, such as improving gastrointestinal health and bone mineral density.
Oligosaccharides are not digested by human enzymes in the small intestine, so they pass through to the large intestine where they are fermented by gut bacteria. This fermentation process can lead to the production of short-chain fatty acids (SCFAs), which provide energy for the colonic epithelial cells and have potential health benefits, such as reducing inflammation and preventing colon cancer.
In summary, oligosaccharides are a type of carbohydrate that have functional and nutritional properties. They are found in a variety of foods and have potential health benefits for the gut and overall health.
More Answers:
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The Crucial Role of Oligosaccharides in Biological Processes: From Cell Recognition to Therapeutic Interventions