| Customization: | Available |
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| Certification: | ISO |
| Shape: | Powder |
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oligosaccharides (chemical probiotics)
Soy oligosaccharides (SOS) are a group of non-digestible carbohydrates extracted from soy seeds, accounting for approximately 40-50 g/kg of dry weight of soy meal . They are primarily composed of stachyose, raffinose, and sucrose, and possess a variety of physiological functions . SOS can be obtained through hot-water extraction, alkali extraction, and organic solvent extraction from soy whey or defatted soy meal. To improve extraction efficiency, ultrasound- or microwave-assisted methods can also be employed .
SOS has been shown to reduce oxidative stress and improve levels of pathoglycemia and dyslipidemia caused by high-fat diets . It also has an inhibitory effect on the formation of putrefactive compounds from soy protein by gut microbiota . Additionally, SOS has free radical scavenging activity and can be used as an antioxidant in the development of functional and health foods . Furthermore, SOS can improve the functional properties of proteins, such as CaSO4-induced SPI thermal gels, also known as soy protein-based tofu-type emulsion gels .
Research has also indicated that oligosaccharides, including SOS, can have a prebiotic effect, promoting the growth of beneficial bacteria like lactobacilli and bifidobacterium in the gut . This can help limit pathogenic activities in the colon, enhance mineral absorption in the intestine, decrease blood glucose levels, and reduce serum lipid levels .
SOS and other oligosaccharides are low-molecular-weight carbohydrates that lie between monosaccharides and polysaccharides. They can be extracted directly from natural products or obtained through chemical synthesis or enzymatic reactions. Oligosaccharides have important physicochemical and physiological properties, and their industrial applications have increased rapidly in recent years, showing great promise in the fields of food and medicinal chemistry
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