Oligosaccharide

Oligosaccharides are a type of carbohydrate formed by the combination of three to ten simple sugars, or monosaccharides. They are commonly found in plants and milk products and play a crucial role in various biological functions.

Structure[edit | edit source]

Oligosaccharides are composed of three to ten monosaccharide residues, which are linked together by glycosidic bonds. The structure of an oligosaccharide can be linear or branched, depending on the type of glycosidic bonds present.

Types[edit | edit source]

There are several types of oligosaccharides, including:

Disaccharides: These are the simplest form of oligosaccharides and consist of two monosaccharide units. Examples include sucrose, lactose, and maltose.

Trisaccharides: These consist of three monosaccharide units. An example is raffinose.

Tetrasaccharides: These consist of four monosaccharide units. An example is stachyose.

Functions[edit | edit source]

Oligosaccharides perform several important functions in the body:

Prebiotic function: Some oligosaccharides, such as fructooligosaccharides and galactooligosaccharides, serve as food for beneficial gut bacteria, promoting their growth and activity.

Cell recognition and cell signaling: Oligosaccharides attached to proteins and lipids on the cell surface play a crucial role in cell recognition and signaling processes.

Immune response: Oligosaccharides can modulate the immune response by interacting with specific receptors on immune cells.

See also[edit | edit source]

Oligosaccharide Resources
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