Tools in oligosaccharide synthesis current research and application.

Abstract

Oligosaccharides and polysaccharides have found manifold interests in the fields of food, pharmaceuticals, and cosmetics as a result of their various specific properties. Food, sweeteners, and food ingredients constitute important sectors where oligosaccharides are used in substantial amounts. Large amounts of sucrose isomers and derivatives, as well as major amounts of fructo-oligosaccharides are commercialized in Europe and worldwide as sweeteners, prebiotics, and other uses. Increasing attention has been devoted to the sophisticated roles of oligosaccharides and glycosylated compounds at cell or membrane surfaces, and their function, as in infection and cancer proliferation. The challenge for synthetic access is obvious, and convenient approaches using cheap and readily available substrates and enzymes are discussed here. Important examples of commercialized products and recent promising developments are presented in this chapter.