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Related Concept Videos

Oligosaccharide Assembly01:24

Oligosaccharide Assembly

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.
Multiple sugar molecules that may or may...
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Biosynthesis of Polysaccharides

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...
Protein Glycosylation01:25

Protein Glycosylation

Glycosylation, the most common post-translational modification for proteins, serves diverse functions. Adding sugars to proteins makes the proteins more resistant to proteolytic digestion. Glycosylated proteins can act as markers and receptors to promote cell-cell adhesion. Additionally, they have many essential quality control functions in the cell, such as correct protein folding and facilitating transport of misfolded proteins to the cytosol, which can be degraded.
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Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...
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Proteoglycans

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Updated: May 27, 2026

Hierarchical and Programmable One-Pot Oligosaccharide Synthesis
09:56

Hierarchical and Programmable One-Pot Oligosaccharide Synthesis

Published on: September 6, 2019

Functional oligosaccharides: application and manufacture.

R A Rastall1

  • 1Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6AP, United Kingdom. r.a.rastall@reading.ac.uk

Annual Review of Food Science and Technology
|December 2, 2011
PubMed
Summary
This summary is machine-generated.

Prebiotic oligosaccharides, like inulin and fructo-oligosaccharides, are functional food ingredients with potential health benefits. Further human trials are needed to fully understand their impact on gut health and disease prevention.

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Regioselective O-Glycosylation of Nucleosides via the Temporary 2',3'-Diol Protection by a Boronic Ester for the Synthesis of Disaccharide Nucleosides

Published on: July 26, 2018

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Last Updated: May 27, 2026

Hierarchical and Programmable One-Pot Oligosaccharide Synthesis
09:56

Hierarchical and Programmable One-Pot Oligosaccharide Synthesis

Published on: September 6, 2019

Regioselective O-Glycosylation of Nucleosides via the Temporary 2',3'-Diol Protection by a Boronic Ester for the Synthesis of Disaccharide Nucleosides
08:46

Regioselective O-Glycosylation of Nucleosides via the Temporary 2',3'-Diol Protection by a Boronic Ester for the Synthesis of Disaccharide Nucleosides

Published on: July 26, 2018

Area of Science:

  • Nutritional Science
  • Microbiology
  • Food Science

Background:

  • Oligosaccharides are gaining attention as prebiotic functional food ingredients.
  • They can be sourced from biomass or synthesized enzymatically.
  • Key market prebiotics include inulin, fructo-oligosaccharides, and galacto-oligosaccharides.

Purpose of the Study:

  • To review the current understanding and applications of prebiotic oligosaccharides.
  • To highlight the need for advanced human trials in prebiotic research.
  • To explore the influence of gut microbiome research on prebiotic development.

Main Methods:

  • Evaluation of prebiotic oligosaccharides using in vitro and in vivo methods.
  • Review of existing literature on prebiotic efficacy and applications.
  • Analysis of emerging research on gut functional ecology.

Main Results:

  • Prebiotics are investigated for effects on gut health, well-being, and specific conditions like colon cancer and inflammatory bowel disease (IBD).
  • Current research indicates potential benefits for mineral absorption and infection resistance.
  • Understanding the human gut microbiome is shaping new prebiotic intervention targets.

Conclusions:

  • Oligosaccharides represent a significant area of interest for functional foods and health interventions.
  • While promising, large-scale human studies employing modern microbiological techniques are essential for robust validation.
  • Advances in gut microbiome research are paving the way for more targeted and effective prebiotic strategies.