Oligosaccharides are what? Functions and properties

Oligosaccharides are a kind of polymeric carbohydrates,whose molecules contain a small amount of monosaccharides in the form of a chain. For the human body, they play an important role, forming a healthy intestinal microflora. Dietitians call this process a "prebiotic effect," because the special functions of oligosaccharides in the intestine increase the activity of bifido- and lactic acid bacteria. Eating foods rich in these carbohydrates stimulates the growth of other varieties of beneficial bacteria and microorganisms.

Independently produce these vitalthe human body, unfortunately, is not capable of nutrients. Therefore, in order to remain healthy, beautiful and cheerful, it is necessary to adhere to a full-fledged diet containing all groups of carbohydrates.

Functions and benefits of oligosaccharides for the human body

Useful microorganisms living on the wallslarge intestine and creating a healthy microflora there, for a normal existence it is necessary that oligosaccharides must be present in the human diet. These are extremely useful and necessary elements for the life of a person. Such substances are partially fermented by certain intestinal bacteria, which ensures a healthy microbiocenosis of the digestive tract. Such food compounds are called prebiotics.

Inadequate intake of carbohydrates

The importance of consuming oligosaccharides is obvious: the deficiency in the human body of the necessary disaccharides leads to various diseases and pathologies not only of the gastrointestinal tract, but of the whole organism as a whole. The consumption of carbohydrates is necessary for the normal functioning of the brain and muscles. If these compounds are not consumed enough, a violation of protein-fat metabolism occurs in the body, and the harmful products of oxidation of amino and fatty acids begin to accumulate in the blood.

In what products are oligosaccharides - prebiotics?

In nature, these substances in large quantitiesare found in many plants, vegetables and fruits that we eat in our diet - greens, honey, apples, bananas, cabbage, onion, garlic and other types of plant cultures. Many oligosaccharides are found in milk and lactic acid products. A sufficient amount is present in various cereals, beans, soybeans, beans and corn. Very often they are included in special biologically active food supplements.

The role of carbohydrates in the life of the human body

Carbohydrates are of great importance forhuman body and must be present in his daily menu. These compounds carry in themselves several functions that ensure the normal existence of people. This should include:

• Energy function. Thanks to the oxidation of various components of carbohydrate compounds, energy is released that meets the needs of the body. Therefore, the importance of carbohydrate consumption in the daily diet is obvious, because the cells of our body work constantly.
• Hydroosmotic function. It is through the use of carbohydrates in the extracellular body fluid contains the necessary amount of magnesium ions, calcium. It is these substances that bind water molecules.
• Structural function Some carbohydrates are part of many connective tissues of the human body. Moreover, in combination with proteins, they contribute to the formation of enzymes, steroid hormones and other important elements, they are part of the intercellular membranes, blood plasma and participate in blood-healthy processes.
• Protective function. Carbohydrates provide the elasticity of the walls of blood vessels, are part of the mucous membranes and joint fluid.

However, carbohydrate benefits are not limited.only the life support of the human body. Knowing some properties of oligosaccharides, today they are actively used in many technological processes. Involve in the production of various food products. After all, oligosaccharides are peculiar natural preservatives.

Classification of carbohydrates

This category of compounds can be divided into three groups:

• simple sugars (also called monosaccharides);
• oligosaccharides (or polymeric compounds with a glycosidic bond)
• polysaccharides are biopolymer compounds with a high molecular weight.

What are the differences in carbohydrates

Monosaccharides are simple carbohydrates, they are not hydrolyzed in the human intestine and quickly absorbed. The most important members of this group are hexoses and pentoses.

Polysaccharides and oligosaccharides are more complex.connections. Polysaccharides are high-molecular biopolymer compounds, which, in turn, are subdivided into digestible (starch and glycogen compounds) and non-digestible (dietary fiber).

Oligosaccharides are composed of several residues.simple carbohydrates. Since they contain from 2 to 10 monosaccharide residues, they are divided into disaccharides, trisaccharides, etc. Disaccharides are the most important for the human body.

So, the sucrose contained in cane orbeet sugar, is in plants in the form of a solution, accumulate in their stems and root crops. Lactose is a carbohydrate of animal origin found in their milk. Trehalose is found in some algae and mushrooms. Maltose is not found in its free form, it is contained as an intermediate product of starch hydrolysis during germination of rye and barley grains.

Chemical properties

The main examples of oligosaccharides are the mostcommon and frequently consumed foods containing two monosaccharides are sucrose, maltose, trehalose and lactose. Any chemical processes that occur with the participation of oligosaccharides, due to the ability to hydrolyze, splitting at the same time into those monosaccharides from the remnants of which they consisted. For example, during the hydrolysis of maltose, two glucose are formed, and galactose and glucose are formed from lactose. Sucrose, in turn, breaks down into glucose and fructose.

Functions of oligosaccharides in various technological processes

Oligosaccharides, like other macronutrients,hydrophilicity is considered the main functional feature. It is caused by the presence of a large number of OH groups interacting with water molecules. The result of water binding is due to the carbohydrate structure. For example, despite the same number of hydroxyl groups, the hygroscopicity of fructose is significantly higher than glucose. And sucrose is much more hygroscopic than lactose or maltose. Using various water-binding features of carbohydrates, they are purposefully involved in various technological processes.

When freezing raw materials, semi-finished products and finished products, depending on whether excess moisture is acceptable or unacceptable, it may be advisable to use sucrose, lactose or maltose.

In addition, oligosaccharides are compoundswhich bind volatile aromatic substances and affect the final color of the product during drying processes. Therefore, they are often specially introduced into the product in order to achieve a good result.

Today, this group of carbohydrates is widely used in the production of various drugs, dietary supplements and in cosmetology.