{"id":123,"date":"2017-10-23T19:29:36","date_gmt":"2017-10-23T19:29:36","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/sunynutrition\/?post_type=chapter&p=123"},"modified":"2017-11-09T18:16:51","modified_gmt":"2017-11-09T18:16:51","slug":"2-14-oligosaccharides","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/atd-herkimer-nutrition\/chapter\/2-14-oligosaccharides\/","title":{"raw":"2.14 Oligosaccharides","rendered":"2.14 Oligosaccharides"},"content":{"raw":"
\r\n\r\nWithin complex carbohydrates, there are oligosaccharides and polysaccharides. Oligosaccharides (oligo means few) are composed of 3-10 sugar units and polysaccharides contain greater than 10 sugar units.\r\n
\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"1132\"]\"\" Figure 2.141 Overview of carbohydrates[\/caption]\r\n\r\n<\/div>\r\nRaffinose and stachyose are the most common oligosaccharides. They are found in legumes, onions, broccoli, cabbage, and whole wheat1<\/sup>. The link below shows the raffinose and stachyose content of some plant foods.\r\n<\/colgroup>\r\n\r\n\r\n
Web Link<\/b>\r\n\r\nRaffinose and stachyose content of selected plant foods<\/u><\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nThe structures of the two oligosaccharides are shown below.\r\n
\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"632\"]\"\" Figure 2.142 Structure of raffinose2 <\/sup>[\/caption]\r\n\r\n<\/div>\r\n
\r\n\r\n[caption id=\"\" align=\"aligncenter\" width=\"769\"]\"\" Figure 2.143 Structure of stachyose3<\/sup>[\/caption]\r\n\r\n<\/div>\r\nOur digestive system lacks the enzymes necessary to digest these alpha 1-6 glycosidic bonds found in oligosaccharides. As a result, the oligosaccharides are not digested and reach the colon where they are fermented by the bacteria there. Gas is produced as a byproduct of this bacteria fermentation that can lead to flatulence. To combat this problem, Beano\u00ae is a popular product that contains an enzyme (alpha-galactosidase) to break down oligosaccharides, thereby preventing them from being used to produce gas. The video link below describes how Beano\u00ae works.\r\n<\/colgroup>\r\n\r\n\r\n
Web Link<\/b>\r\n\r\n(Video) Beano's University of Gas: Lesson 2<\/u>-<\/a><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nReferences & Links<\/b>\r\n\r\n1. Byrd-Bredbenner C, Moe G, Beshgetoor D, Berning J. (2009) Wardlaw's perspectives in nutrition. New York, NY: McGraw-Hill.\r\n\r\n2. http:\/\/en.wikipedia.org\/wiki\/File:Raffinose.png\r\n\r\n3. http:\/\/en.wikipedia.org\/wiki\/File:Stachyose.png\r\n\r\nVideos<\/b>\r\n\r\nRaffinose and stachyose content of foods - http:\/\/books.google.com\/books?id=LTGFV2NOySYC&pg=PA374&lpg=PA374&dq=raffinose+and+stachyose+content+of+vegetables&source=bl&ots=X4Dr7jWmwL&sig=CJFvhAIysSZCP2SOy_MqhfoVYQQ&hl=en&ei=TSRITdTfLNH0gAfB2MX_BQ&sa=X&oi=book_result&ct=result&resnum=6&ved=0CD0Q6AEwBQ#v=onepage&q=raffinose%20and%20stachyose%20content%20of%20vegetables&f=false\r\n\r\nBeano's University of Gas - http:\/\/beano.com.cn\/university-of-gas\r\n\r\n<\/div>","rendered":"
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Within complex carbohydrates, there are oligosaccharides and polysaccharides. Oligosaccharides (oligo means few) are composed of 3-10 sugar units and polysaccharides contain greater than 10 sugar units.<\/p>\n

\n
\"\"<\/p>\n

Figure 2.141 Overview of carbohydrates<\/p>\n<\/div>\n<\/div>\n

Raffinose and stachyose are the most common oligosaccharides. They are found in legumes, onions, broccoli, cabbage, and whole wheat1<\/sup>. The link below shows the raffinose and stachyose content of some plant foods.<\/p>\n\n\n<\/colgroup>\n\n\n
Web Link<\/b><\/p>\n

Raffinose and stachyose content of selected plant foods<\/u><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The structures of the two oligosaccharides are shown below.<\/p>\n

\n
\"\"<\/p>\n

Figure 2.142 Structure of raffinose2 <\/sup><\/p>\n<\/div>\n<\/div>\n

\n
\"\"<\/p>\n

Figure 2.143 Structure of stachyose3<\/sup><\/p>\n<\/div>\n<\/div>\n

Our digestive system lacks the enzymes necessary to digest these alpha 1-6 glycosidic bonds found in oligosaccharides. As a result, the oligosaccharides are not digested and reach the colon where they are fermented by the bacteria there. Gas is produced as a byproduct of this bacteria fermentation that can lead to flatulence. To combat this problem, Beano\u00ae is a popular product that contains an enzyme (alpha-galactosidase) to break down oligosaccharides, thereby preventing them from being used to produce gas. The video link below describes how Beano\u00ae works.<\/p>\n\n\n<\/colgroup>\n\n\n
Web Link<\/b><\/p>\n

(Video) Beano’s University of Gas: Lesson 2<\/u>–<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

References & Links<\/b><\/p>\n

1. Byrd-Bredbenner C, Moe G, Beshgetoor D, Berning J. (2009) Wardlaw’s perspectives in nutrition. New York, NY: McGraw-Hill.<\/p>\n

2. http:\/\/en.wikipedia.org\/wiki\/File:Raffinose.png<\/p>\n

3. http:\/\/en.wikipedia.org\/wiki\/File:Stachyose.png<\/p>\n

Videos<\/b><\/p>\n

Raffinose and stachyose content of foods – http:\/\/books.google.com\/books?id=LTGFV2NOySYC&pg=PA374&lpg=PA374&dq=raffinose+and+stachyose+content+of+vegetables&source=bl&ots=X4Dr7jWmwL&sig=CJFvhAIysSZCP2SOy_MqhfoVYQQ&hl=en&ei=TSRITdTfLNH0gAfB2MX_BQ&sa=X&oi=book_result&ct=result&resnum=6&ved=0CD0Q6AEwBQ#v=onepage&q=raffinose%20and%20stachyose%20content%20of%20vegetables&f=false<\/p>\n

Beano’s University of Gas – http:\/\/beano.com.cn\/university-of-gas<\/p>\n<\/div>\n\n\t\t\t

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Candela Citations<\/h3>\n\t\t\t\t\t
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