About the book
Oligosaccharides are generally defined as carbohydrates from 2 to 20 monomeric units long. Oligosaccharides have been dietary staples since antiquity but have received much less attention than other carbohydrates such as simple sugars or dietary fiber. Recently, interest in oligosaccharides has increased not only because of properties that include sweetening ability and fat replacement, but also because of resistance to digestion in the upper gastrointestinal tract and fermentation in the large bowel. Thus, some oligosaccharides have functional effects such as enhancement of a healthy gastrointestinal tract, improvement of glucose control, immune status and modulation of the metabolism of triglycerides. These oligosaccharides are the nondigestible oligosaccharides. These compounds are easily incorporated into processed animal feeds and human foods and hold much promise as functional ingredients in nutraceutical products. So far, there are a lot of scientific results about oligosaccharides both, in animal and human nutrition as well. However, these results are not sufficiently structured, and therefore, it is often difficult to understand the physiological relationships.
The aim of the planned book is to provide an overview on the different oligosaccharides in relation to their physiological effects and mode of action based on the latest scientific findings. This book presents the composition and chemical structures of carbohydrates present in diets and discusses their nutritive and anti-nutritive effects on digestion and absorption of nutrients in livestock and human subjects. The chemical analysis of oligosaccharides and their impact on the composition of microbiome, immune status and gene-expression will also be discussed in the book.