oligosaccharides

Oligosaccharides 

–  Oligosaccharides are important group of polymeric carbohydrates that are found in all living organisms.

–  Oligosaccharides composed of 2 to10 monosaccharide residues.

–  These monosaccharide's linked together by glycoside (α-1,4 or α-1,6 ) bonds.

–  The discovery of new enzymes helps in developing other oligosaccharides of monosaccharide's with other linked bonds.

–     Examples include sucrose, lactose and maltose. Specific enzymes are used to catalyze the glycosidic bonds in olgosaccharides and each sugar must be specific to each enzyme used for each new glycosidic bond.

Trehalose (α,α 1,1), Gentio-oligosaccharides (β-1,6), Nigero-oligosaccharides (α-1,3), Cyclodextrin (α-1-4

Properties

–  Low sweetness intensity (1/3 of sucrose )

–  Calorie free.

–  Resistance to hydrolysis by digestive enzymes.

–  Non-cariogenic (inhibit the growth of            Streptococcus mutans)

–  Highly soluble than sucrose.

–  Heat stable (doesn't degrade by heating process)

Hydrolyze in high acid environment

Benefits

•         Prebiotic (enhance befidus bacteria in colon).

•            Increase digestion of lactose metabolism.

•            Increase mineral absorption.

•            Increase HDL/LDL ratio.

•            Decrease serum lipids and blood cholesterol.

•            Decrease blood pressure.

•            Decrease glycmic response. 

•            Decrease fecal pH, toxic, and carcinogenic 

    metabolites.    

Oligosaccharides groups

–  Sucrose-related oligosaccharides.

–  Starch-related oligosaccharides.

–  Lactose-related oligosaccharides.

–  Others-oligosaccharides.