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Related Concept Videos

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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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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Introduction to Carbohydrates01:34

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Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
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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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OLIgo Mass Profiling OLIMP of Extracellular Polysaccharides
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Oligosaccharides: a boon from nature's desk.

Seema A Belorkar1, A K Gupta2

  • 1Department of Microbiology and Bioinformatics, Bilaspur University, 206, Budhiya complex, Sarkanda, Bilaspur, Chhattisgarh, 495004, India. seema.belorkar@gmail.com.

AMB Express
|October 5, 2016
PubMed
Summary

This review explores natural oligosaccharides, including fructooligosaccharides (FOS) and exotic types like galactooligosaccharides (GOS). These compounds offer significant health benefits and promote positive physiological effects.

Keywords:
Functional food and applicationsOligosaccharidesPrebiotics

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Area of Science:

  • Carbohydrate Chemistry and Nutrition
  • Food Science and Technology

Background:

  • Oligosaccharides are naturally occurring carbohydrates with significant health benefits.
  • Sources include plant and animal products, with a focus on less common types like galactooligosaccharides (GOS) and fructooligosaccharides (FOS).

Approach:

  • This article reviews the chemical structures, natural sources, and synthesis of various oligosaccharides.
  • It details the physiological effects and profound health benefits of these compounds, with emphasis on FOS.

Key Points:

  • Explores diverse oligosaccharides: FOS, GOS, xylooligosaccharides, arabinooligosaccharides, and marine oligosaccharides.
  • Discusses their monomeric units, functional properties, and microbial enzyme-mediated synthesis.
  • Highlights health-promoting roles and positive physiological outcomes.

Conclusions:

  • Oligosaccharides are integral, health-promoting ingredients found in various natural sources.
  • Understanding their diverse structures and functions reveals their profound impact on human physiology and well-being.