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Related Concept Videos

Carbohydrate Digestion00:57

Carbohydrate Digestion

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Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...
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Chemistry of Carbohydrates03:25

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Carbohydrates are an essential part of the diet in humans and animals. Grains, fruits, and vegetables are natural sources of carbohydrates that provide energy to the body, particularly through glucose, a simple sugar that is a component of starch and an ingredient in many staple foods. The stoichiometric formula (CH2O)n, where n is the number of carbons in the molecule represents carbohydrates. In other words, the ratio of carbon to hydrogen to oxygen is 1:2:1 in carbohydrate molecules. This...
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Oligosaccharide Assembly01:24

Oligosaccharide Assembly

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Protein glycosylation starts in the ER lumen and continues in the Golgi apparatus. Glycosyltransferases catalyze the addition of sugar molecules or glycosylation of proteins. Usually, these enzymes add sugars to the hydroxyl groups of selected serine or threonine residues to form O-linked glycans or the amino groups of asparagine residues to form N-linked glycans. Different positions on the same polypeptide chain can contain differently linked glycans.
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Proteoglycans01:05

Proteoglycans

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Glycans, a class of complex heterogeneous molecules, can be covalently attached to proteins to form glycosylated proteins that regulate various physiological and pathological processes. Glycosylated proteins or glycoproteins comprise N-linked and O-linked oligosaccharides. O-glycosylation is the most common type of protein glycosylation. Here, glycans attach to the oxygen atom of the hydroxyl groups of Serine or Threonine residues. O-linked glycosylation occurs later in protein processing,...
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Oral Hypoglycemic Agents: α-Glucosidase Inhibitors01:19

Oral Hypoglycemic Agents: α-Glucosidase Inhibitors

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α-glucosidase inhibitors, including acarbose (Precose), miglitol (Glyset), and voglibose (Voglib) (primarily available in Asia), are drugs that control blood sugar levels by delaying the digestion of starch and disaccharides. They achieve this by inhibiting α-glucosidase enzymes in the intestine, which slow the absorption of carbohydrates in the intestine, which in turn leads to a prolonged release of the glucoregulatory hormone GLP-1 from intestinal L-cells.
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Biosynthesis of Polysaccharides01:26

Biosynthesis of Polysaccharides

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Polysaccharides such as glycogen and starch are synthesized from nucleoside diphosphate sugars, primarily uridine diphosphate glucose (UDPG) and adenosine diphosphate glucose (ADPG). These activated glucose donors act as key intermediates in carbohydrate metabolism and biosynthesis. UDPG primarily involves glycogen synthesis in animals and many bacteria, while ADPG plays a fundamental role in starch synthesis in plants and certain bacteria.UDPG is formed when glucose-1-phosphate reacts with...
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Updated: Apr 27, 2026

OLIgo Mass Profiling OLIMP of Extracellular Polysaccharides
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OLIgo Mass Profiling OLIMP of Extracellular Polysaccharides

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Nondigestible oligosaccharides.

M Roberfroid1, J Slavin

  • 1Université Catholique de Louvain, Department of Pharmaceutical Sciences, Brussels, Belgium.

Critical Reviews in Food Science and Nutrition
|February 24, 2001
PubMed
Summary
This summary is machine-generated.

Nondigestible oligosaccharides offer health benefits similar to soluble dietary fiber. These compounds can improve gut health, glucose control, and triglyceride metabolism, showing promise as functional nutraceutical ingredients.

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Area of Science:

  • Nutritional Science
  • Food Chemistry

Background:

  • Dietary carbohydrates vary greatly in size, from simple sugars to complex polymers.
  • Oligosaccharides (2-20 monomeric units) are ancient dietary staples, yet less studied than sugars or fiber.
  • Recent interest in oligosaccharides stems from their sweetening and fat-replacing properties, alongside their unique digestive resistance.

Purpose of the Study:

  • To highlight the functional properties of nondigestible oligosaccharides.
  • To explore their potential as functional ingredients in nutraceuticals and processed foods.

Main Methods:

  • Review of existing literature on oligosaccharide properties and functions.
  • Analysis of their resistance to digestion and fermentation in the gastrointestinal tract.

Main Results:

  • Nondigestible oligosaccharides resist upper gastrointestinal digestion and ferment in the large bowel.
  • They exhibit functional effects comparable to soluble dietary fiber.
  • Demonstrated benefits include enhanced gastrointestinal health, improved glucose regulation, and modulated triglyceride metabolism.

Conclusions:

  • Nondigestible oligosaccharides possess significant health benefits.
  • Their incorporation into processed foods and nutraceuticals is promising for functional food applications.