Oligosaccharides are complex carbohydrates made up of a small number of monosaccharides (simple sugars) joined together through glycosidic bonds.
Oligosaccharides have a branched or linear structure, depending on the type of monosaccharides and the way they are linked together. They can also vary in size, with 3-10 monosaccharides typically present in an oligosaccharide molecule.
Oligosaccharides can be found in a variety of natural sources, including plants, animals, and microorganisms. They are often present in foods such as legumes, grains, and dairy products, and are also found in the human body as part of cell membranes and as signaling molecules.
Oligosaccharides play important roles in various biological processes, such as cell-cell recognition, immune system function, and digestion. They can also act as prebiotics, promoting the growth of beneficial bacteria in the gut.
Scientists use various techniques, such as nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry, to analyze the structure and composition of oligosaccharides. They also study their function and potential applications in fields such as medicine, food science, and biotechnology.