oligosacharid

Oligosaccharides are carbohydrates composed of a small number of monosaccharide units linked together by glycosidic bonds. Typically, oligosaccharides contain between 3 and 20 monosaccharide units, although this definition can vary. They are more complex than monosaccharides (single sugar units) and disaccharides (two sugar units) but less complex than polysaccharides (many sugar units).

Common monosaccharide building blocks for oligosaccharides include glucose, fructose, and galactose. The specific arrangement and type of monosaccharide units, as well as the type of glycosidic bond, determine the properties and functions of each oligosaccharide. For example, some oligosaccharides are not digestible by humans and act as prebiotics, promoting the growth of beneficial bacteria in the gut. Others can be cleaved into simpler sugars and absorbed.

Examples of oligosaccharides include fructooligosaccharides (FOS), galactooligosaccharides (GOS), and raffinose. FOS and GOS are often found in plant-based foods like onions, garlic, and beans, and are widely used as food additives for their prebiotic effects. Raffinose is a trisaccharide found in sugar beets, beans, and cereals.

The study of oligosaccharides is important in various fields, including nutrition, biochemistry, and medicine, due to their diverse roles in biological systems and the food industry. Their presence and function can impact digestion, immune responses, and the overall health of an organism.