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    2 - Oligosakarida

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    AyuÒ'Įsy
    Oligosaccharides are carbohydrates made of 2-10 monosaccharide units linked by glycosidic bonds. Common types include fructooligosaccharides from plants, galactooligosaccharides, and mannan oligosaccharides used in animal feed. Oligosaccharides have various roles in the body including providing energy, regulating blood glucose, and serving as dietary fiber.

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    2 - Oligosakarida

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    AyuÒ'Įsy
    275 views15 pages
    Oligosaccharides are carbohydrates made of 2-10 monosaccharide units linked by glycosidic bonds. Common types include fructooligosaccharides from plants, galactooligosaccharides, and mannan oligosaccharides used in animal feed. Oligosaccharides have various roles in the body including providing energy, regulating blood glucose, and serving as dietary fiber.

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    Oligosakarida

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    2.-OLIGOSAKARIDA

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    Oligosaccharides are carbohydrates made of 2-10 monosaccharide units linked by glycosidic bonds. Common types include fructooligosaccharides from plants, galactooligosaccharides, and mannan oligosaccharides used in animal feed. Oligosaccharides have various roles in the body including providing energy, regulating blood glucose, and serving as dietary fiber.

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    © All Rights Reserved
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    Download as ppt, pdf, or txt
    275 views15 pages

    2 - Oligosakarida

    Uploaded by

    AyuÒ'Įsy
    Oligosaccharides are carbohydrates made of 2-10 monosaccharide units linked by glycosidic bonds. Common types include fructooligosaccharides from plants, galactooligosaccharides, and mannan oligosaccharides used in animal feed. Oligosaccharides have various roles in the body including providing energy, regulating blood glucose, and serving as dietary fiber.

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    OLIGOSAKARIDA

    Hardoko
    FAKULTAS PERIKANAN DAN ILMU KELAUTAN
    UNIVERSITAS BRAWIJAYA
    OLIGOSAKARIDA
    • Adalah karbohidrat yang mempunyai 2-10 rantai
    monosakarida dan dihubungkan dengan ikatan kovalen
    glikosida.
    • Ikatan glikosida terbentuk dari reaksi dehidrasi yang
    mengakibatkan hilangnya atom hidrogen dari
    monosakarida yang satu dan gugus hidroksil (-OH) dari
    monosakarida yang lain.
    • Bila ikatan glikosida dibentuk dari gugus laktol (atom
    karbon anomerik) dari kedua monosakarida maka akan
    menghasilkan gula non-pereduksi, dan bila dari gugus
    laktol dan gugus alkohol maka akan menghasilkan gula
    pereduksi
    • Terdiri dari Disakarida, Trisakarida, tetra, dst
    Jenis-jenis disakarida :
    • Sukrosa /sakarosa : D-glukosa & D-fruktosa
    • Laktosa : D-glukosa & D-galaktosa
    • Maltosa : D-glukosa & D-glukosa dg ikt -1,4 
    bisa didpt dr hidrolisis pati dg -amilase
    • Selubiosa : D-glukosa & D-glukosa dg ikt -1,4
     Tata nama : menggunakan 3 huruf simbol utk
    monosakarida dengan akkhiran f atau p (utk
    furanosa dan piranosa)
    Maltosa

    Sakarosa
    Pembentukan maltosa
    • oligosaccharide (from the Greek oligos, a few,
    and sacchar, sugar) is a saccharide polymer
    containing a small number (typically two to
    ten[1]) of component sugars
    • Fructo-oligosaccharides (FOS), which are found
    in many vegetables, consist of short chains of
    fructose molecules. (Inulin has a much higher
    degree of polymerization than FOS and is a
    polysaccharide.) Galactooligosaccharides
    (GOS), which also occur naturally, consist of
    short chains of galactose molecules. These
    compounds can be only partially digested by
    humans.
    • Mannan Oligosaccharides (MOS) are widely
    used animal feed to improve gastrointestinal
    health, energy levels and performance. They are
    normally obtained from the yeast cell walls of
    Saccharomyces cerevisiae.
    • Research at the University of Illinois has
    demonstrated that Mannan Oligosaccharides
    differ from other Oligosaccharides in that they
    are not fermentable and their primary mode of
    actions include agglutination of type-1 fimbrae
    pathogens and immunomodulation [2]
    [edit]Therapeutic effects
    Carbohydrates have six major functions within the
    body:
    • Providing energy and regulation of blood
    glucose
    • Sparing the use of proteins for energy
    • Breakdown of fatty acids and preventing ketosis
    • Biological recognition processes
    • Flavor and Sweeteners
    • Dietary fiber

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