Oligosaccharides are a type of polymer carbohydrate 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. Nutritionists call this process a "prebiotic effect", because thanks to the special functions of oligosaccharides in the intestine, the activity of bifidobacteria and lactic acid bacteria increases. 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 independently producing these vital nutrients. Therefore, in order to remain healthy, beautiful and cheerful, it is necessary to adhere to a complete diet that contains all groups of carbohydrates.
Functions and benefits of oligosaccharides for the human body
Useful microorganisms that live on the walls of the large intestine and create a healthy microflora there, for a normal existence, it is necessary that oligosaccharides are necessarily present in the human diet. These are extremely useful and necessary elements for a full human life. Such substances are partially fermented by certain intestinal bacteria, which ensures a healthy digestive tract microbiocenosis. Such food compounds are called prebiotics.
Low carbohydrate intake
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 also of the whole organism. Carbohydrate intake is essential for normal brain and muscle function. With insufficient consumption of these compounds in the body, a violation of protein-fat metabolism occurs, and fatal oxidation products of amino and fatty acids begin to accumulate in the blood.
What foods contain oligosaccharides - prebiotics?
In nature, these substances are found in large quantities in many plants, vegetables and fruits that we eat in our diets - herbs, honey, apples, bananas, cabbage, onions, garlic and other types of plant crops. 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 dietary 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. Due to the oxidation of various components of carbohydrate compounds, energy is released that meets the needs of the body. Therefore, the importance of carbohydrate intake in the daily diet is obvious, because the cells of our body work constantly.
- Hydroosmotic function. It is thanks to the use of carbohydrates in the intercellular fluid of the body that the necessary amount of magnesium and calcium ions is contained. 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, are part of intercellular membranes, blood plasma and participate in hematopoietic processes.
- Protective function. Carbohydrates provide elasticity to the walls of blood vessels, are part of the mucous membranes and joint fluid.
Nevertheless, the benefits of carbohydrates are not limited only 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 a kind of natural preservatives.
Carbohydrate classification
This category of compounds is usually divided into three groups:
- simple sugars (also called monosaccharides);
- oligosaccharides (or polymeric compounds with a glycosidic bond)
- polysaccharides are biopolymer compounds having a large molecular weight.
What are the differences between carbohydrates
Monosaccharides are simple carbohydrates, they are not hydrolyzed in the human intestines 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 fiber).
Oligosaccharides are composed of several residues of simple carbohydrates. Since they contain from 2 to 10 residues of monosaccharides, they are divided into disaccharides, trisaccharides, etc. The most important for the human body are disaccharides.
So, sucrose contained in cane or beet sugar is found 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 fungi. Maltose is not found in its 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 the most common and commonly consumed oligosaccharides containing two monosaccharides are sucrose, maltose, trehalose and lactose. Any chemical processes that occur with the participation of oligosaccharides are due to the ability to hydrolyze, splitting at the same time into those monosaccharides, from the residues of which they consisted. For example, hydrolysis of maltose produces two glucose, and galactose and glucose form from lactose. Sucrose, in turn, breaks down into glucose and fructose.
The functions of oligosaccharides in various technological processes
In oligosaccharides, as in other macronutrients, hydrophilicity is considered the main functional feature. It is due to the presence of a large number of OH groups interacting with water molecules. The result of water binding 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 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 permissible or unacceptable, 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 the drying process. 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.