NUTRITN 230 Lecture Notes - Lecture 8: Dietary Fiber, Microbiota, Raffinose
Document Summary
Raffinose: made up of 3 monosaccharides (galactose-glucose-fructose) Stachyose: made up of 4 monosaccharides (galactose-galactose-glucose- fructose) Found in onions, cabbage, broccoli, whole wheat, legumes, (kidneys and soybeans), bananas, garlic, and human milk (protects infants from infection) Pass into the colon and broken down by intestinal microflora. Affect type of bacteria that grow in colon and have beneficial effects on gi health. Allow cells to recognize and interact with one another. Storage form of cho in humans/ animals. Highly branched structure allows it to be broken down quickly when glucose needed. Amount stored depends on amount of cho consumed in diet. Relatively small 200 to 500 gm. Muscle glycogen temporarily increased by carb loading. Amylopectin: digestive enzymes act at the ends of glucose chains. Sources: roots and tubers (potatoes, beets, turnips), corn, grains, legumes. Cannot be digested or absorbed by digestive enzymes. Dissolves in water and absorbs water forming a viscous solution. Cannot be broken down by intestinal flora.
