Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides
Ya-jing Chen, Xin Sui, Yue Wang, Zhihui Zhao, Tao-hong Han, Yijun Liu +4 more
Food Chemistry X
Abstract
Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiological properties. Their research and production involve many disciplines such as medicine, chemical industry, and biology. Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflammatory, antioxidant, and lipid-lowering properties. Therefore, the industrial applications of oligosaccharides have increased rapidly in the past few years. It has great prospects in the field of food and medicinal chemistry. This review summarized the preparation, structural features and biological activities of oligosaccharides, with particular emphasis on the application of functional oligosaccharides in the food industry and human nutritional health. It aims to inform further research and development of oligosaccharides and food chemistry.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
oligosaccharides can be obtained by chemical synthesis or enzymatic reaction
“Oligosaccharides can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction.”
functional oligosaccharides can be used as dietary fiber and prebiotics
“Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflamma...”
oligosaccharides can be extracted from natural products
“Oligosaccharides can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction.”