Oligosaccharides(oligose) are a new type of functional sugar source. Normally, functional oligosaccharides are lower in calories and consist of helpful bacteria as they integrate nutrition, health care, and diet therapy so as to play an important role in improving the immune system. They are widely used in food, health products, beverages, medicine, and feed additives, and other fields. For example, oligosaccharide syrup can sweeten and thickens dishes while providing a sticky glaze.
Types of oligosaccharides are mainly included: Fructo oligosaccharide, Malt oligosaccharide, Xylo-oligosaccharide, Galacto-oligosaccharide.
The metabolic production of organic acids lowers the intestinal pH, inhibits the growth of intestinal Salmonella and spoilage bacteria, regulates gastrointestinal function, and inhibits Intestinal spoilage substances, changes stool characteristics, prevents constipation, and increases vitamin synthesis, improve human immune function.
One of the benefits of functional oligosaccharides is that they can improve the micro-ecological environment in the human body, which is beneficial to the proliferation of bactericidal and other beneficial bacteria.
Functional oligosaccharides are similar to water-soluble plant fibers and can improve blood lipid metabolism and reduce the content of cholesterol and triglycerides in the blood.
Do oligosaccharides raise blood sugar? The answer is absolutely negative. Oligosaccharides are dependent on non-insulin, will not increase blood sugar, suitable for people with high blood sugar and diabetes.
Because oligosaccharide is difficult to be hydrolyzed by saliva enzymes and small intestine digestive enzymes, the calorific value of it is very low, and it is rarely converted into fat;
Functional oligosaccharides do not form a matrix by dental caries, nor do they have the role of coagulating bacteria, which can prevent dental caries.
Raffinose and stachyose are both examples of functional oligosaccharides. Oligosaccharide is a trisaccharide formed from the combination of three monomers: galactose, glucose, and fructose. Storage oligosaccharides are general in plants. Fructooligosaccharides (also called oligofructose) are short chains of fructose residues found in many plants, especially in the blue Agave plant, Jerusalem artichoke, and yacón. Commercially, they are used as sweeteners and food additives.
While fructooligosaccharides derived from plants, galactooligosaccharides, and human milk oligosaccharides derived from dairy. Galacto-oligosaccharides are oligosaccharides made up of a short chain of galactose molecules. Human milk oligosaccharides occur in breast milk and mainly composed of 2′-fucosyllactose. Fructooligosaccharides, galacto-oligosaccharides, and human milk oligosaccharides are examples of dietary oligosaccharides. They are integrated into the human diet for their prebiotic effect.
Oligosaccharides are very complicated carbohydrates of the non-a-glucan type which, because of the configuration of their osidic bonds, resist hydrolysis by salivary and intestinal digestive enzymes. In the colon, they are fermented by anaerobic bacteria. Among the non-digestible oligosaccharides, the chicory fructooligosaccharides occupy a key position and, in most European countries, they are recognized as natural food ingredients.
Functional oligosaccharides help promote the growth of healthy gut microflora. From there, bacteria that feed on fermentable carbohydrates produce many beneficial substances, including short-chain fatty acids (SCFAs) and certain B vitamins.
Oligosaccharides are about 30% - sweeter than sucrose.
The degree of polymerization of Fructooligosaccharide is 2-9, and that of inulin is 2-60.
It has obvious effect on the proliferation of short bifid, long bifid, infant bifid and adolescent bifid in Bifidobacterium; it has obvious proliferation effect on Lactobacillus acidophilus and Lactobacillus salivarius in Lactobacillus.
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