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Oligosaccharides

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Oligosaccharides 

carbohydrates whose molecules contain two to ten monosaccharide groups connected by glycoside bonds; accordingly, a distinction is made among disaccharides, trisaccharides, and so on. Many free oligosaccharides are found in plants, which are an important source of these substances (for example, sucrose is obtained from beets or sugarcane). Cow’s milk contains the disaccharide lactose; human milk contains, in addition, a number of oligosaccharides, including hexasaccha-rides. Oligosaccharides can be obtained by enzymatic or partial acid hydrolysis of polysaccharides. A number of natural oligosaccharides and their analogues can be obtained chemically.



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Scientists used carboxymethylcellulose, locust bean gum and prebiotic oligosaccharides to replace wheat flour at a 10% substitution level.
The group produces polysaccharides and oligosaccharides, oligopeptides, ceramide-like analogs, mineral derivatives (L-pyrrolidone carboxylic acid salts), and a wide variety of Ecocert compliant standardized plant extracts.
This led to the production of said enzyme or the like by genetic engineering techniques, the production of oligosaccharides using said enzyme, and the diagnosis of diseases on the basis of said gene or the like.
 
 
 
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