Oligosaccharides – this is a kind of polymeric carbohydrates, the molecules of which contain a small amount of monosaccharides in the chain. The human body, they play an important role in forming a healthy microflora. Nutritionists call this process of "prebiotic effect", because due to the special functions of oligosaccharides in the intestine increases the activity of bifidobacteria and lactic acid bacteria. Eating foods rich in these carbohydrates stimulate the growth of other species of beneficial bacteria and microorganisms.
Independently produce these vital nutrients, the human body is, unfortunately, not able. Therefore, to stay healthy, beautiful and cheerful, you must adhere to the balanced diet containing all the group of carbohydrates.
The Beneficial microorganisms living on the walls of the colon and creating there healthy microflora to a normal existence is necessary to the human diet necessarily present oligosaccharides. This is an extremely useful and necessary for proper functioning of the human elements. Such substances are defined partially fermented by intestinal bacteria that promote healthy digestive tract microbiocenosis. These food compounds are called prebiotics.
The importance of the consumption of oligosaccharides are obvious: the shortage in the human body need disaccharides leads to various diseases and pathologies are not only gastrointestinal tract but also the whole organism. The intake of carbohydrates is necessary for normal functioning of the brain and muscles. With insufficient consumption of these compounds in the body is a violation of protein and fat metabolism, in the blood and begin to accumulate harmful products of oxidation of amino acids and fatty acids.
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The nature of these substances in large quantities contained in many plants, fruits and vegetables that we eat in your diet-greens, honey, apples, bananas, cabbage, bulb onions, garlic and other vegetable crops. Many of the oligosaccharides found in milk and lactic acid products. A sufficient amount is present in various cereals, beans, soy, beans and corn. Very often they are included in the special biologically active additives to food.
Carbohydrates are of great importance for the human body and must be present in his daily menu. These compounds carry multiple functions, ensuring the normal existence of people. This should include:
However the use of carbohydrates is not limited to sustenance of the human body. Knowing some properties of oligosaccharides, today they're used extensively in many industrial processes. Involve in the production of various food products. Because oligosaccharides are a kind of natural preservatives.
This category of compounds can be divided into three groups:
The Monosaccharides are the simple carbohydrates, they do not undergo hydrolysis in the human gut and are rapidly absorbed. The most important representatives of this group are considered to be hexoses and pentoses.
Polysaccharides and oligosaccharides – more complex compounds. Polysaccharides - high molecular weight biopolymer compounds which in turn are divided into digestible (starch and glycogen storage compounds) and indigestible (dietary fiber).
Oligosaccharides consist of several residues of simple carbohydrates. As they contain from 2 to 10 residues of monosaccharides, they are divided into disaccharides, trisaccharide, etc. are of crucial importance to the human body represent disaccharides.
So, sucrose,contained in cane or beet sugar, is found in plants in the form of a solution, accumulate in their stems and roots. Lactose-a carbohydrate of animal origin, are contained in their milk. Trehalose is found in certain algae and fungi. Maltose in free form is not found, it contains as an intermediate product of starch hydrolysis during germination of rye and barley grains.
The Basic examples of oligosaccharides, the most common and frequently used in food that contains two monosaccharide is sucrose, maltose, trehalose and lactose. Any chemical processes involving oligosaccharides, due to the ability to either hydrolyzed, laminating at the same time on the monosaccharide residues from which they were composed. For example, in the hydrolysis of maltose formed two glucose and lactose is formed from galactose and glucose. Sucrose, in turn, breaks down into glucose and fructose.
Oligosaccharides, like other macronutrients, the primary functional feature is considered to be hydrophilic. It is due to the presence of large number of Oh-groups that interact with water molecules. The result of the binding of water due to the structure of the carbohydrate. For example, despite the same number of hydroxyl groups, the hygroscopicity of fructose is much higher than glucose. And much gigroskopicna sucrose lactose or maltose. Using a variety of water features carbohydrates, they deliberately involve in different processes.
When you freeze raw materials, semi-finished and finished products, depending on valid or invalid excess moisture, it may be appropriate to use sucrose, lactose or maltose.
In addition, oligosaccharides are compounds, which bind the volatile aromatic substances and affect the final color of the product in the drying processes. So they are often specially introduced into the product to achieve a good result.
Today this group of carbohydrates is widely used in the manufacture of various drugs, biologically active additives in cosmetology.
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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."
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