Oligosahhariididel

Oligosaccharides are carbohydrates composed of a small number of monosaccharide units, typically between 3 and 10. They are a subclass of carbohydrates, falling between monosaccharides (single sugar units) and polysaccharides (long chains of sugar units). The monosaccharide units within an oligosaccharide are linked together by glycosidic bonds. The specific type of monosaccharide and the arrangement of these glycosidic bonds determine the unique properties and functions of each oligosaccharide. Common monosaccharides that form oligosaccharides include glucose, fructose, and galactose. Examples of well-known oligosaccharides include raffinose, which is found in beans and other vegetables, and fructooligosaccharides (FOS), which are often used as prebiotics. These compounds play various roles in biological systems, including cell recognition, signaling, and as energy sources. Some oligosaccharides are not digestible by humans and can pass through to the large intestine, where they can be fermented by gut bacteria, serving as prebiotics that promote the growth of beneficial microorganisms.