Introduction to Oligosaccharides

1. What are oligosaccharides?

Oligosaccharides mainly include: lactose oligosaccharides, galacto-oligosaccharides, fructose oligosaccharides, isomaltooligosaccharides, palatinose, gentio-oligosaccharides, soybean oligosaccharides, raffinose, wild sesame tetrasaccharides, etc.

Existence form Oligosaccharides refer to compounds containing 2-10 glycosidic bonds, which are formed by the dehydration condensation of the glycoside hydroxyl group of a monosaccharide and a hydroxyl group of another monosaccharide. They are often covalently bound to proteins or lipids and exist in the form of glycoproteins or glycolipids.

Oligosaccharides are usually formed by connecting 2-4 monosaccharides through glycosidic bonds to form small polymers. They include functional oligosaccharides and ordinary oligosaccharides. The common characteristics of this type of oligosaccharides are: they are difficult to be digested and absorbed by the gastrointestinal tract, have low sweetness, low calories, and basically do not increase blood sugar and blood lipids.

2. Sources of Oligosaccharides

It is mainly found in human milk, soybeans, cotton seeds, eucalyptus, beets, gentian roots and enzymatic hydrolysates of starch.

3. Health Benefits of Oligosaccharides

(1) Improve the microecological environment in the human body, which is conducive to the proliferation of bifidobacteria and other beneficial bacteria. It produces organic acids through metabolism to lower the pH value in the intestine, inhibit the growth of Salmonella and spoilage bacteria in the intestine, regulate gastrointestinal function, inhibit intestinal spoilage substances, change stool characteristics, prevent and treat constipation, increase vitamin synthesis, and improve human immune function;

(2) Oligosaccharides are similar to water-soluble plant fibers, which can improve blood lipid metabolism and reduce the levels of cholesterol and triglycerides in the blood;

(3) Oligosaccharides are non-insulin dependent and will not increase blood sugar, making them suitable for people with high blood sugar and diabetes.

(4) Since it is difficult to be hydrolyzed by salivary enzymes and small intestinal digestive enzymes, it has a very low caloric value and is rarely converted into fat;

(5) It does not form a matrix with caries bacteria and does not have the function of coagulating bacteria, thus preventing caries.

4. Application of Oligosaccharides

As a food ingredient, oligosaccharides are widely used in dairy products, lactic acid bacteria beverages, bifidobacterium yogurt, cereal foods and health foods, especially in foods for infants and the elderly.

In the health food series, there are also oral liquids made solely from oligosaccharides, which are directly used to regulate intestinal flora, moisturize the intestines and promote bowel movements, regulate blood lipids, regulate immunity, etc.