Polisacharydy

Polysaccharides, referred to in Polish as polisacharydy, are high-molecular-weight carbohydrates composed of long chains of monosaccharide units linked by glycosidic bonds. They are abundant in nature and serve mainly as energy stores or structural components in organisms.

Classification: They are divided into homopolysaccharides, consisting of a single type of monosaccharide (for example starch and glycogen, which store energy; cellulose and chitin, which provide structural support), and heteropolysaccharides, consisting of two or more monosaccharide types (such as pectin, agar, and mucopolysaccharides).

Properties and roles: The physical properties vary from highly soluble to largely insoluble. Some polysaccharides form gels or thickening agents and influence viscosity, texture, and stabilization in foods and medicines. Biological roles include energy storage, structural support, and protection (e.g., bacterial capsules).

Dietary and health aspects: In humans, digestion depends on enzyme accessibility. Starch and glycogen are digestible and supply glucose, while cellulose and many other polysaccharides are not digested and act as dietary fiber. Non-digestible polysaccharides can modulate gut microbiota as prebiotics.

Industrial and research relevance: Polysaccharides are widely used as thickeners, gelling agents, emulsifiers, and biopolymers in food, pharmaceutical, and materials science. Their structure—types of monosaccharide units, glycosidic linkages, branching, and molecular weight—determines their properties and applications.