oligosahhariid

Oligosaccharide is a term used in carbohydrate chemistry to describe saccharides containing a relatively small number (oligomeric) of monosaccharide units. Typically, an oligosaccharide consists of between three and ten monosaccharide units linked by glycosidic bonds. Shorter chains, like disaccharides (two units) and trisaccharides (three units), are sometimes considered oligosaccharides, but often they are categorized separately. Longer chains of monosaccharides are classified as polysaccharides.

The properties of an oligosaccharide are dependent on the type of monosaccharides that comprise it and the specific linkages between them. Common monosaccharides found in oligosaccharides include glucose, fructose, and galactose. The glycosidic bonds can vary in their configuration, influencing the molecule's shape and how it is recognized by enzymes.

Oligosaccharides play various roles in biological systems. Some are found in cell membranes, where they are involved in cell recognition and signaling. Others act as prebiotics, meaning they are not digested by the host but instead serve as food for beneficial gut bacteria, promoting a healthier microbiome. Human milk oligosaccharides (HMOs) are a complex mixture of oligosaccharides found in breast milk, which are crucial for infant development and immune system maturation. In food science, oligosaccharides are sometimes used as low-calorie sweeteners or as fiber supplements due to their resistance to digestion.