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Using Probiotics and Prebiotics to Manage the Gastrointestinal Tract Ecosystem Read chapter Read first chapter

2009 | OriginalPaper | Chapter

10. Oligosaccharides Derived from Sucrose

Authors : Pierre F. Monsan, Francois Ouarné

Published in: Prebiotics and Probiotics Science and Technology

Publisher: Springer New York

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Abstract

Sucrose is a non-reducing disaccharide, consisting of an α-D-glucopyranosyl residue and a β-D-fructofuranosyl residue linked covalently by their respective anomeric carbons (α-D-glucopyranosyl-1,2-β-D-fructofuranoside). It is not just a simple disaccharide, among others: in fact, the energy of its glycosidic bond is higher than that of a usual glycosidic bond. It is equal to 27.6 kJ/mol, which is similar to the energy of a nucleotide-sugar bond as in UDP-glucose or ADP-glucose. This means that sucrose is a protected and activated form of D-glucose (as well as of D-fructose), which plays a key role in the metabolism of plants, for a wide variety of synthesis reactions.

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previous chapter Resistant Starch and Starch-Derived Oligosaccharides as Prebiotics
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Metadata
Title
Oligosaccharides Derived from Sucrose
Authors
Pierre F. Monsan
Francois Ouarné
Copyright Year
2009
Publisher
Springer New York
Book
Prebiotics and Probiotics Science and Technology

Print ISBN: 978-0-387-79057-2

Electronic ISBN: 978-0-387-79058-9

Copyright Year: 2009

DOI
https://doi.org/10.1007/978-0-387-79058-9_10

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