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carbohydrate | Oligosaccharides

في هذا الفديو سنبدأ بالتحدث عن ( oligosaccharides ) introduction of oligosaccharides 0:00 : Definition of oligosaccharides 0:13 general formula of oligosaccharides 0:35 classification of oligosaccharides 1:05 Raffinose "melitose" 1:52 : structure of Raffinose 2:09 properties of Raffinose 3:23 sources of Raffinose 3:36 Stachyose 5:33 : structure of Stachyose 5:35 properties of Stachyose 6:48 sources of Stachyose 7:01 Verbascose 7:26 : structure of Verbascose 7:29 properties of Verbascose 8:57 sources of Verbascose 9:24 " رابط قائمة التشغيل للحصول على الفديوهات بالترتيب " :    • carbohydrates   ..................................................................................... في هذا الفديو سنبدا بشرح قليلات السكاريد ( oligosaccharides ) Tri- and higher oligosaccharides play crucial roles in various biological processes and can be found in a wide range of organisms. While they are not as abundant as disaccharides, several oligosaccharides hold nutritional relevance. Raffinose, also known as melitose, is a non-reducing trisaccharide present in legumes and cruciferous vegetables like beans, peas, cabbage, brussels sprouts, and broccoli. Comprising galactose connected to sucrose through an α (1-6) glycosidic linkage, raffinose cannot be digested by humans due to the absence of the enzyme α-galactosidase (α-GAL). Consequently, it passes through the small intestine undigested and undergoes fermentation by bacteria in the large intestine, producing carbon dioxide, hydrogen, and methane. This fermentation process is responsible for the flatulence associated with the consumption of beans and these vegetables. Stachyose, a non-reducing tetrasaccharide, is another oligosaccharide found alongside raffinose in various plants, including beans. Structurally, stachyose consists of two α-D-galactose units, one α-D-glucose unit, and one β-D-fructose unit, sequentially linked as galactose (α 1-6) galactose (α 1-6) glucose (α 1-2) fructose. Similar to raffinose, stachyose is resistant to digestion in the human intestine, leading to its fermentation and subsequent gas production. Another noteworthy oligosaccharide of nutritional importance is verbascose, a pentasaccharide composed of three galactose units, one glucose unit, and one fructose unit. The galactose units are linked to each other and to glucose through α (1-6) glycosidic linkages, while glucose is further linked to fructose via an α (1-5) glycosidic linkage. This arrangement gives verbascose a reducing end and a non-reducing end. Acting as a soluble fiber, verbascose contributes to excretion and digestive health. While these poorly digested oligosaccharides exhibit beneficial properties as soluble fibers, excessive consumption can lead to abdominal bloating, excessive gas production, and diarrhea. Therefore, it is important to maintain a balanced intake of oligosaccharides to harness their nutritional benefits without experiencing adverse gastrointestinal effects. ..................................................................................... كلمات مفتاحية | key words : شرح oligosaccharides biochemistry oligosaccharides biochemistry شرح oligosaccharides biochemistry شرح بالعربي oligosaccharides شرح oligosaccharides oligosaccharides biology oligosaccharides classification oligosaccharides formation CHO chemistry oligosaccharides شرح carbohydrates oligosaccharides carbohydrate oligosaccharides Bio oligosaccharides carbohydrates chemistry oligosaccharides chemistry of oligosaccharides understanding oligosaccharides all about oligosaccharides oligosaccharides in Arabic .................................................................................... علامات تصنيف | hashtags : #biochemistry #medicine #بايو #شرح #طب #carbohydrate #CARBOHYDRATES #SACCHARIDES #BIOCHEMISTRY#medical_students #biochemistry #carbohydrate #sugarfree #sugar #oligo #olig #oligo