Oligosaccharides are what? Functions and properties

Oligosaccharides are a kind of polymeric carbohydrates, the molecules of which 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.

Unfortunately, the human body is not capable of producing these vital 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 walls of the large 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 the consumption of oligosaccharides is obvious: a 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. With insufficient intake of these compounds, the body breaks down protein-fat metabolism, 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 are found in large quantities in many plants, vegetables and fruits, which we eat in our diet - greens, honey, apples, bananas, cabbage, onions, 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 for the human body and must be present in its 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 due to the use of carbohydrates in the intercellular body fluid contains the necessary amount of magnesium, calcium ions. It is these substances that bind the molecules of water.
• Structural function. Some carbohydrates are part of many connective tissues of the human body. Moreover, in combination with proteins contribute to the formation of enzymes, steroid hormones and other important elements, are part of intercellular membranes, blood plasma and are involved in hematopoietic processes.
• Protective function. Carbohydrates provide the elasticity of the walls of the vessels, are part of the mucous membranes and joint fluid.

Nevertheless, the benefits of carbohydrates are not limited to the life-support of the human body. Knowing some properties of oligosaccharides, today they are actively used in many technological processes. Involved in the production of various food products. After all, oligosaccharides are kind of natural preservatives.

Classification of carbohydrates

This category of connections is divided into three groups:

• Simple sugars (still called monosaccharides);
• Oligosaccharides (or polymeric compounds with a glycosidic bond)
• Polysaccharides are biopolymer compounds having a large molecular weight.

What is the difference between carbohydrates

Monosaccharides belong to simple carbohydrates, they do not undergo hydrolysis in the human intestine and are rapidly absorbed. The most important representatives of this group are hexoses and pentoses.

Polysaccharides and oligosaccharides are more complex compounds. Polysaccharides are high molecular weight biopolymer compounds, which in turn are divided into digestible (starch and glycogen compounds) and indigestible (dietary fibers).

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

So, sucrose, contained in cane or sugar beet, is in plants in the form of a solution, accumulate in their stems and roots. Lactose - a carbohydrate, which is of animal origin, is contained in their milk. Trehalose is found in some algae and fungi. Maltose is not found in free form, it is contained as an intermediate product of starch hydrolysis during the germination of rye and barley grains.

Chemical properties

The main examples of oligosaccharides, the most common and often consumed foods containing two monosaccharides, are sucrose, maltose, trehalose and lactose. Any chemical processes that take place with the participation of oligosaccharides are due to the ability to hydrolyze, splitting at the same time to those monosaccharides from whose remains they were. For example, in the hydrolysis of maltose, two glucoses are formed, and galactose and glucose are formed from lactose. Sucrose, in turn, decomposes into glucose and fructose.

Functions of oligosaccharides in various technological processes

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

When freezing raw materials, semi-finished products and finished products, depending on whether the excess moisture is permissible or not, it may be advisable to use sucrose, lactose or maltose.

In addition, oligosaccharides are compounds that bind volatile aromatic substances and affect the final color of the product in drying processes. Therefore, they are often specifically 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 cosmetology.