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mgk 467.004
ligosaccharides are polymers of simple sugars (monosaccharides). Polymers of between two and ten sugar units are generally classified as oligosaccharides, and longer polymers are generally classified as polysaccharides. The same types of enzymes produce both oligosaccharides and polysaccharides. Oligosaccharide enzymes are the enzymes that generate both. This discussion will focus on enzymes that generate fructose polymers (fructo-oligosaccharides or FOS) and glucose polymers (gluco-oligosaccharides (GLOS). These polymers perform a variety of functions in living organisms and are often attached as side chains to proteins and lipids. They are especially common in vegetables and cold weather grains such as wheat and barley. In humans, the digestible oligosaccharides such as sucrose and starch are a source of energy and blood glucose because our bodies have enzymes to digest and absorb them. The oligosaccharides and longer polymers such as cellulose that we cant digest are classified as fiber by food scientists. Non-digestible oligosaccharides may have beneficial effects on constipation, mineral absorption, lipid metabolism, cancer prevention, hepatic encephalopathy, glycemia/insulinemia, and immunomodulation (Sweenen, 2006). Unfortunately, processed food often contains more easily and rapidly digestible oligosaccharides and simple sugars such as glucose and fructose than we need. The potential consequences of a steady diet of these easily digestible sugar sources are weight gain and excessive blood sugar absorption. Emerging science associates these conditions with higher risk of digestive problems, obesity, dyslipidemia, type II diabetes, liver disease, cardiovascular disease, cancer, and a weakened immune system. It is interesting that these are almost exactly the beneficial areas of non-digestible oligosaccharides. Consumption of more oligosaccharide producing enzymes along with meals is one tool that may be beneficial in glucose and weight
mgk 467.004
its activity is quantified in terms of levansucrase. The additional sugar side activities makes it more useful. This levansucrase also produces non-digestible oligosaccharides like the transglucosidase, tying up the fructose from the sucrose molecule while releasing the glucose. As with the transglucosidase, this effectively reduces the sugar easily available for absorption. Reduced sugar absorbed results in fewer calories absorbed. The resulting digestion resistant oligosaccharide increases the intestinal fiber levels and supports probiotic growth. Like transglucosidase, similar synergistic opportunities are available in formulations with other digestive enzymes. In addition, a combination of transglucosidase and levansucrase may also be synergistic, since glucose and fructosyl oligosaccharide produced by the levansucrase can be receptors for the glucose from transglucosidase, and remnants of the starch polymer and glucosyl oligosaccharide from the transglucosidase reaction can be receptor substrates for the levansucrase reaction. The inter-related reactions, substrates, and reaction products can get pretty complicated, but the bottom line is that adding oligosaccharide enzymes to a meal should reduce the sugars and thus the calories absorbed. This was demonstrated in at least two human clinical studies with the transglucosidase enzyme. The potential health maintenance benefits of the oligosaccharide producing enzymes makes them a useful tool in the enzyme arsenal, especially for people concerned about sugar management, weight management, fiber intake, and general health management. They also make useful adjuncts to probiotic products, weight management products, and digestive support products.