Complex carbohydrates consist of many monosaccharides bonded together in a variety of bonding patterns.
Oligosaccharides yield 3 to 6 monosaccharide units on hydrolysis. These carbohydrates are attached to either the side chain oxygen atom of serine or threonine residues by O-glycosidic linkages or to the side chain nitrogen of asparagine residues by N-glycosidic linkages.
The commonly found oligosaccharides in foods are sucrose, maltose, lactose, raffinose and stachyose.
Sucrose found throughout the plant world is most abundant in sugarcane, sugar beet and maple syrup. It is the familiar table sugar.
Foods high in oligosaccharides include onions, chicory, Jerusalem artichoke, asparagus globe artichoke, leek, garlic banana, and wheat.
Oligosaccharides also present in dried beans, soybeans, peas and lentils.
Oligosaccharides have been dietary staples since antiquity and have received mush less attention than other carbohydrates, including simple sugars or dietary fiber.
In the body, oligosaccharides are components of cell membranes allowing cells to recognized and interact with one another.
Oligosaccharides play a key role in processes that take place in the surfaces of cells, particularly in cell-cell interactions and immune recognition.
Lately, interest in oligosaccharides has increased duetheir functional properties. These induce sweetening, ability, fat replacement, and enhancement of a ‘healthy’ gastrointestinal tract.
Oligosaccharide in foods
