carbohydrates dr. vidya.d asst. professor, college of pharmacy, prince sattam bin abdul aziz...
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CARBOHYDRATES
Dr. Vidya.DAsst. Professor,
College of Pharmacy,
Prince Sattam Bin Abdul Aziz University,
Kingdom of Saudi Arabia
PHL – 213
Biochemistry - I
Objectives
Identify the functions of carbohydrates.Name the primary sources of carbohydrates.Describe the classification of carbohydrates.
Facts
Primary source of energy for the bodyLeast expensive and most abundant of the energy nutrientsNamed for the chemical elements they are composed of—carbon, hydrogen, and oxygen
Functions
Provide energyProtein-sparing actionNormal fat metabolismProvide fiber
Providing Energy
Each gram of carbohydrate provides 4 calories.
A body needs a constant energy supply.A half day’s supply of carbohydrates is stored
in the liver and muscles for use as needed.Stored form is called glycogen.
Protein-Sparing Action
The primary function of proteins is to build and repair tissues.When enough carbohydrates (at least 50–100 g/day) are ingested, proteins are spared to be used for their primary function.
Normal Fat Metabolism
Without an adequate supply of carbohydrates, fat is not metabolized to meet energy requirements.Ketones are produced as a byproduct of fat metabolism.Ketosis may result.
Providing Fiber
Dietary fiber is found in grains, vegetables, and fruits.
Recommended intake is 20–35 g/day.Fiber lowers blood glucose levels; may
prevent some colon cancers; and helps prevent constipation, hemorrhoids, and diverticular disease by softening stool.
Food Sources
Principal sources of carbohydrates are plant foods:
e.g. Cereal grains, Vegetables, Fruits, Nuts, Sugars
The only substantial animal source is milk.
Aldehyde groupH-C=O
Monosaccharides
Enantiomers
if they are
Mirror images of each other
can link to form
Disaccharides
e.g.,sucrose = glucose + fructoseLactose = galactose + glucoseMaltose = glucose + glucose
Oligosaccharides Polysaccharides
can be
Homo-e.g.,
Starch, glycogen,cellulose
Hetero-e.g.,
GAGs
Epimers
Differ in configuration around one specific carbon atom
Isomers
if they contain
Same chemical formula
Ketoses
Keto groupC=O
Can be classified as
if theyif they containif they contain
Aldoses
Carb
oh
ydra
tes
Sim
ple
(or
) small
sug
ars
Com
ple
x (or )
larg
e su
gars
Monosaccharides
Sweet In tasteNot hydrolysableHave three to seven carbons3 carbons=Triose4 carbons=Tetrose5 carbons=Pentose6 carbons=Hexose7 carbons=Heptose
Structure of monosaccharide
Fisher projection• The straight
chain structural formula
Haworth projection• Cyclic
formula or ring structure
X-ray diffraction analysis• Boat and
chair form
Straight chain
Ring structure
Chair form
Isomerism
The compounds possessing identical molecular formula but different structures are called isomers.
Various types of isomerism1. Structural isomerism2. Stereoisomerism
Structural isomerism
Same molecular formulae but differ from each other by having different structures.
Stereoisomerism
Same molecular formula and same structure but they differ in configuration.
That is arrangement of their atoms in space.
Presence of asymmetric carbon atoms allow the formation of stereoisomerism
Stereoisomerism
The important types of stereoisomerism associated with glucose are
D and L isomerism
Optical isomerism
Epimerism
α and βanomerism
D and L isomerism
Optical isomerism
Optical activity is the capacity of a substance to rotate the plane polarized light passing through it.
Clockwise direction
• Dextrorotatory(d) or (+)
Counterclockwise direction
• Levorotatory(l)or (-)
Optical isomerism
Chiral compounds rotate polarized light clockwise or counter clockwise through certain angle
Epimerism
Epimerism is the stereoisomerism if two monosaccharides differ from each other in their configuration around a single specific carbon(other than anomeric) atom.
Epimerism
Anomerism
These are isomers obtained from the change of position of hydroxyl group attached to the anomeric carbon e.g. and glucose are 2 anomers.
Also and fructose are 2 anomers.
Anomerism
Mutarotaion is defined as the change in the specific optical rotation by the interconversion of α and β forms of D glucose to an equilibrium mixture
Mutarotaion
Types:1. Aldoses2. KetosesAldoses contain Aldehydic group –CHOKetoses contain Ketonic group –CO-
Name of the sugar
Role IN the body Example
Triose Important in cellular respiration, in the glycolysis step.
D-glyceraldehydeL- glyceraldehyeDihydroxyacetone
Pentoses They form the backbone of polysaccharides, Proteins, Lipids & nucleic acids
RiboseRibulose
Hexoses Glucose - Primary energy molecule Fructose - energy molecule in semenGalactose - dairy products, sugar beets, gums and mucilage
Mannose - it forms part of glycolipids & glycoproteins in several tissues.
Glucose, FructoseGalactose, MannoseTalose, Allose, Idose
Derivatives of monosaccharides 1) Sugar phosphates
Metabolized as phosphate esters2) Deoxy sugars
Hydrogen atoms replaces -OH group on C-2.Important to structure of nucleic acids.
3) Amino sugarsAmino group (NH-) substituted for -OH group in monosaccharide.
4) Sugar alcoholsReplace carbonyl oxygen to form polyhydroxy alcoholse.g. glycerol --> glyceraldehydeReplace “-ose” with “-itol”.Ribose --> ribitol
5) Sugar acidsOxidation of carbonyl carbon or highest carbon.glucose --> gluconate or glucuronateImportant in many polysaccharides.
6) Ascorbic acidDerived from D-glucuronate.Primates cannot do the conversion, so must be supplied in the diet.
Glucose
Polyhydroxy aldehydeDextrose=DextrorotatoryGrape sugarBlood Sugar - 110mg/1000mL in bloodEnergy source for the bodyCombines with others to form disaccharides
Importance of Glucose
Most widely used HexoseAn energy sourceA precursor forms: Cellulose, Glycogen,
Starch etc.Hypoglycemia and Hyperglycemia
Importance of Fructose
Found in foods and Drinks1 to 2 times sweeter than table sugarUsed as artificial sweetenerAnaerobic fermentation raw material for
bacteria and yeasts.Apricots, apples, grapes etc.
Fructose in body(from Sucrose)
Structure of Oligosaccharides
Disaccharides
Disaccharides
Reducing
MaltoseLactose
Isomaltose
Non-reducing
Sucrose
DISACCHARIDESThese are glycosides formed by the
condensation of 2 simple sugars.
If the glycosidic linkage involves the carbonyl groups of both sugars (as in sucrose) the resulting disaccharide is non-reducing.
On the other hand, if the glycosidic linkage involves the carbonyl group of only one of the 2 sugars (as in maltose and lactose) the resulting disaccharide is reducing.
POLYSACCHARIDES
These are formed by the condensation of n molecules of monosaccharides with the removal of n-1 molecules of water.
Since condensation involves the carbonyl groups of the sugars, leaving only one free carbonyl group at the end of a big molecule, polysaccharides are non-reducing.
They are of 2 types:1. Homopolysaccharides (or) Homoglycans - composed of one
type of monosaccharide(e.g. Starch, Glycogen, cellulose).2. Heteropolysaccharides (or ) Heteroglycans – composed of
more than one type of monosaccharide (e.g. glycosaminoglycans, glycoproteins)
POLYSACCHARIDES
Often classified according to their biological role:
1) starch and glycogen - storage polysaccharidesBoth are homoglycans.Starch is storage form in plants and fungi.Glycogen is storage form in animals.Bacteria contain both.
Starch
Starch - mixture of amylose and amylopectinamylose is an unbranched polymer of 100-1000 D-glucose in an a-(1 --> 4) glycosidic linkage.
amylopectin is a branched polymer a-(1--> 6) branches of residues in an a-(1 --> 4) linkage; overall between 300-6000 glucose residues, with branches once every 25 residues; side chains are 15-25 residues long
α-amylase is an endoglycosidase found in human saliva but also plants that randomly hydrolyzes the a (1--> 4) bond of amylose and amylopectin.
β-amylase is an exoglycosidase found in higher plants that hydrolyzes maltose residues from non-reducing ends of amylopectin.
- 1,4 linkage between two glucose units
-1,6 linkage between two glucose units
Glycogen
Glycogen - branched polymer of glucose residues with branches every 8-12 residues with branches containing as many as 50,000 glucose residues
Cellulose & Chitin - structural polysaccharides
Cellulose - straight chain homoglycan of glucose with b-(1--> 4) linkages with alternating glucose molecules; ranges in size from 300-15,000 glucose residues
Extensive H-bonding within and between cellulose chains.
Makes bundles or fibrils ---> rigid.
Chitin - linear polymer of N-acetylglucosamine residues
Alternating 180o with b - (1 --> 4) linkage.Lots of H-bonding between adjacent strands.
The ability to digest cellulose is found only in microorganisms that contain the enzyme
Cellulase.
Certain animal species (e.g. Cow) utilize such organisms in their digestive tracts to digest cellulose
Heteroglycans (or) Hetropolysaccharides (or) Glycoconjugates
Heteroglycans
Proteoglycans
Peptidoglycans
Glycoproteins
Proteoglycans
Complexes of polysaccharides called glycosaminoglycans & core proteins.
Found in extracellular matrix of connective tissues.
Glycosaminoglycans are unbranched heteroglycans made of disaccharide units (amino sugar, D-
galactosamine or D-glucosamine & alduronic acid). e.g. hyaluronic acid Found in cartilage and synovial fluid.
Proteoglycan cartilage
Peptidoglycans
Found in cell wall of bacteria.Composed of alternating residues of N-
acetylglucosamine and N-acetylmuramic acid joined by b- (1--> 4) linkages.
Glycoproteins
Proteins with oligosaccharides attached.Carbohydrate chains are from 1-30 residues in
length.Examples: enzymes, hormones, structural
proteins, transport proteins.Found in eucaryotic cells.Can be attached to proteins with one of two
configurations:O-linked - carbohydrate bonded to -OH of serine or threonineN-linked - carbohydrate (usually N-acetylglucosamine) linked to asparagines
ROLES OF CARBOHYDRATES IN BIOLOGY
Carbohydrates serve as information-rich molecules that guide many biological processes.
Examples include:1) Asialoglycoprotein receptorPresent in liver cells; binds to asialoglycoproteins
to remove them from circulationPresence of sialoglycoprotein prevents
glycoproteins such as antibodies and peptide hormones from being internalized
Presence of sialic acid on terminal galactose on these proteins mark the passage of time; when they are removed (usually by the protein itself), the glycoproteins are removed from circulation.
2) Lectins
Carbohydrate-binding proteins of plant origin.
Contain 2 or more binding sites for carbohydrate units ->
cross-link or agglutinate erythrocytes and other cells.
3) Many viruses and bacteria can gain entry into host cells via
carbohydrates displayed on cell surface.
Influenza virus contains a hemagglutinin protein that
recognizes sialic acid residues on cells lining respiratory tract.
Neisseria gonorrhoeae infects human genital or oral epithelial
cells because of recognition of cell surface carbohydrates;
other cells lack these carbohydrates.
Contd..4) Interaction of sperm with ovulated eggs
Ovulated eggs contain zona pellucida, an extracellular coat made of O-linked oligosaccharides.
Sperm cells have receptor for these carbohydrates. Binding of sperm to egg causes release of proteases and hyaluronidase,
which dissolve zona pellucida to allow sperm entry.
5) Selectins
Carbohydrate-binding adhesion proteins that mediate binding of neutrophils and other leukocytes to sites of injury in the inflammatory response.
6) Homing receptor of lymphocytes
Homing is phenomenon in which lymphocytes tend to migrate to lymphoid sites from which they were originally derived.
Mediated by carbohydrates on lymphocyte surface and endothelial lining of lymph nodes.