Zhao, C, Wu, Y, Liu, X, Liu, B, Yu, H, Sarker, SD, Cao, H and Nahar, L (2017) Functional properties, structural studies and chemoenzymatic synthesis of oligosaccharides. Trends in Food Science and Technology. ISSN 0924-2244

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Abstract

Oligosaccharides offer beneficial effects on immune system and gut health, such as anticancer activity, immunomodulatory activity, and complement activation. Functional oligosaccharides are widely found in plants, algae, bacteria and higher fungi. Milk oligosaccharides, especially human milk oligosaccharides, have considerable health benefits, such as the growth-promotion of the beneficial bacterial flora in the intestines, and developing resistance to bactertial and viral infections. Recent developments in high performance liquid chromatography, mass spectrometry, nuclear magnetic resonance and capillary electrophoresis techniques contribute to the analysis of the oligosaccharide identification and mixture quantification. Synthesis of oligosaccharides is becoming increasingly important to pharmaceutical industries, in which chemo-enzymatic synthesis is considered as an effective method. This article gives a brief summary of structures, accessible sources, physiological and chemical characteristics, and potential health benefits of functional oligosaccharides.

Item Type:	Article
Uncontrolled Keywords:	0908 Food Sciences
Subjects:	T Technology > TX Home economics > TX341 Nutrition. Foods and food supply Q Science > QD Chemistry R Medicine > RM Therapeutics. Pharmacology
Divisions:	Pharmacy & Biomolecular Sciences
Publisher:	Elsevier
Date Deposited:	12 Jun 2017 10:42
Last Modified:	04 Sep 2021 11:26
DOI or ID number:	10.1016/j.tifs.2017.06.008
URI:	https://researchonline.ljmu.ac.uk/id/eprint/6683

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