Oligosaccharides, also known as oligosaccharides, refer to the general term for low-polymer saccharides with straight or branched chains formed by 2-10 monosaccharide units connected by glycosidic bonds. In recent years, oligosaccharides have attracted much attention because they are the most convenient carbon source for colonic bacteria in addition to non-starch polysaccharides. After ingestion, the carbohydrates are not digested in the small intestine and enter the ileum and cecum in an intact state. , in the colon, most or a part of it can be utilized by the resident bacteria in the colon as a substrate, resulting in a decrease in pH and the production of short-chain fatty acids, which can reduce pathogenic bacteria. 4
Under normal circumstances, people divide oligosaccharides into two categories based on functional differences: ordinary oligosaccharides and functional oligosaccharides, among which ordinary oligosaccharides (such as sucrose, maltose, trehalose, cyclodextrin and Sugar, etc.) can be digested and absorbed by the body to generate energy, while functional oligosaccharides cannot be absorbed by the body, which is in line with the definition of prebiotics. Promote the proliferation of bifidobacteria, improve the body's immunity and disease resistance, and promote the healthy growth of animals. Improving the quality of livestock and poultry aquatic products has broad application prospects. The successfully developed functional oligosaccharides include more than 10 kinds of fructooligosaccharides, soybean oligosaccharides, galacto-oligosaccharides, isomalt oligosaccharides, xylo-oligosaccharides, mannose oligosaccharides, chitosan oligosaccharides, lactitol and isomaltulose