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Carbohydrates
(‘Hydrates of carbon') or saccharides (Greek meaning "sugar")
CarbohydrateS
Polyhydric alcohols having potentially active aldehyde and ketone groups
Carbohydrates
Carbohydrates
Monosaccharides
Aldoses (e.g., glucose) have an aldehyde group at one end.
Ketoses (e.g., fructose) have a keto group, usually at C2.
C
C OHH
C HHO
C OHH
C OHH
CH2OH
D-glucose
OH
C HHO
C OHH
C OHH
CH2OH
CH2OH
C O
D-fructose
A chain-form monosaccharide that has a carbonyl group (C=O) on an end carbon forming an aldehyde group (-CHO) is classified as an aldose. When the carbonyl group is on an inner atom forming a ketone, it is classified as a ketose.
The basic carbohydrate unit is called Monosaccharide
The general formula of an unmodified monosaccharide is (C·H2O)n, where n is any number of three or greater
Include large group of compounds commonly known as starches or sugars which are widely distributed in plants and animals
Carbohydrates
Carbohydrates or hydrates of carbon
Empirical formula :
Cn(H2O)n
2 to 1 ratio of hydrogen to oxygen
Biological Significance1. Carbohydrates are the main source of
energy in the body.
• When oxidized in the body, they liberate CO2, water and energy.
Biological Significance1.Carbohydrates are the main source of
energy in the body.
• Supply the major portion of energy required by living cells.
• Brains cells and RBCs are almost wholly dependent on carbohydrates as energy source.
Biological Significance
2. Certain products of carbohydrate metabolism act as catalysts to promote oxidation of foodstuffs.
Biological Significance
3. Certain carbohydrates are the starting materials for the biological synthesis of fatty acids and amino acids.
Biological Significance
4. Carbohydrates save proteins from being used for the production of energy.
Sources Foods that are high in
carbohydrates include breads, pastas, beans, potatoes, bran, rice and cereals.
Occurrence
• Carbohydrates are widely distributed in plant and animal tissues.
Occurrence
• In plants, they are produced by photosynthesis and include the starches of the plant framework and plant cells.
Occurrence• Glycogen is the storage form of
carbohydrates in animals found abundantly in the liver and muscles
• Sucrose – cane sugar; also present in the nectar of flowers and in fruits
Occurrence
• Glucosides which are derivatives of carbohydrates are found in certain plants
• Glucose is the sugar in the blood and other body fluids
• Lactose – milk
General Properties
Physical Properties:Forms: The monosaccharides and disaccharides
are white crystalline substances.
Starches are amorphous powder.
Complex cellulose is fibrous
General Properties
Solubility: Monosaccharides and disaccharides
readily dissolve in water.
Higher carbohydrates like starch dissolve only slightly.
Cellulose is practically insoluble.
General properties
Relative Sweetness:fructose Lactose invert sugar xyloseSucrose starchglucosegalactoseMaltose
Carbohydrates with lower molecular weight have sweet taste.
Other Properties Many saccharide structures differ only
in the orientation of the hydroxyl groups (-OH).
This slight structural difference makes a big difference in the biochemical properties, organoleptic properties (e.g., taste), and in the physical properties such as melting point and Specific Rotation (how polarized light is distorted).
Other Properties Stereoisomerism : Same structural formula but
differ in spatial configuration With respect to the Penultimate Carbon atom
glucose has 2 stereoisomers D-glucose and L-glucose
L-GlucoseD-Glucose
D & L sugars are mirror images of one another. They have the same name, e.g., D-glucose & L-glucose.
O H O H C C H – C – OH HO – C – H
HO – C – H H – C – OH
H – C – OH HO – C – H
H – C – OH HO – C – H
CH2OH CH2OH
D-glucose L-glucose
Optical Activity : Rotation of Plane polarized
light and (+)glucose or (–)glucose respectively
D-glucose L-glucose
Epimers
Structures that have opposite configurations of a hydroxyl group at only one position (C2 or C4)
such as glucose and mannose; glucose and galactose
D-glucose
Chemical Properties
Osazone formation with phenylhydrazine
Benedict’s test Oxidation Reduction to Alcohols, etc.
Structural Representation of Carbohydrates Open Chain Structure / Linear Structure/ Fischer Structure
Hemi-acetal Structure
Haworth Structure
Open Chain Structure
Long Straight chain form of carbohydrates
Haworth StructurePresence of a Pyranose Ring
Pentoses and hexoses can cyclize as the ketone or aldehyde reacts with a distal OH.
Glucose forms an intra-molecular hemiacetal, as the C1 aldehyde & C5 OH react, to form a 6-member pyranose ring, named after pyran.
H O
OH
H
OHH
OH
CH2OH
H
OH
H H O
OH
H
OHH
OH
CH2OH
H
H
OH
-D-glucose -D-glucose
23
4
5
6
1 1
6
5
4
3 2
H
CHO
C OH
C HHO
C OHH
C OHH
CH2OH
1
5
2
3
4
6
D-glucose (linear form)
Fructose forms either a 6-member pyranose ring, by reaction of the C2
keto group with the OH on C6, or a 5-member furanose ring, by reaction of the C2
keto group with the OH on C5.
CH2OH
C O
C HHO
C OHH
C OHH
CH2OH
HOH2C
OH
CH2OH
HOH H
H HO
O
1
6
5
4
3
2
6
5
4 3
2
1
D-fructose (linear) -D-fructofuranose
Hemi-acetal Structure The 1st Carbon in glucose
condenses with the –OH group of the 5th Carbon to form a ring
Classification :1) The most useful Classification
Scheme divides the carbohydrates into groups according to the number of individual simple sugar units
1)Monosaccharide 2)Disaccharides 3)Polysaccharides
2) Number of Carbons 3) Functional Groups
MONOSACCHARIDEMonosaccharides are the simplest
carbohydrates in that they cannot be hydrolyzed to smaller carbohydrates. The general chemical formula of an unmodified monosaccharide is (C•H2O)n, where n is any number of three or greater.
The Killiani Synthesis
Tetroses
D-Erythrose D-Threose
Pentoses
The ring form of ribose is a component of ribonucleic acid (RNA).Deoxyribose, which is missing an oxygen at position 2, is a component of deoxyribonucleic acid (DNA). In nucleic acids, the hydroxyl group attached to carbon number 1 is replaced with nucleotide bases.
Hexoses
Hexoses, such as the ones illustrated here, have the molecular formula C6H12O6.
German chemist Emil Fischer (1852-1919) identified the stereoisomers for these aldohexoses in 1894. He received the 1902 Nobel Prize for chemistry for his work.
Heptoses
Sedoheptulose has the same structure as fructose, but it has one extra carbon.
Disaccharides contain two sugar units.
In almost all cases one of the
sugars is glucose, with the other sugar being galactose, fructose, or another glucose.
Common disaccharides are maltose, lactose, and sucrose.
Disaccharide descriptions and components
TrisaccharidesRaffinose, also called melitose,
is a trisaccharide that is widely found in legumes and cruciferous vegetables, including beans, peas, cabbage, brussels sprouts, and broccoli. It consists of galactose connected to sucrose via a 1α→6 glycosidic linkage.
Trisaccharides
Humans cannot digest saccharides with this linkage and the saccharides are fermented in the large intestine by gas-producing bacteria.
Polysaccharides
contain many sugar units in long polymer chains of many repeating units. The most common sugar unit is glucose. Common poly saccharides are starch, glycogen, and cellulose.
Classification
1. Starch Group*starch, glycogen, inulin, dextrin
2. Cellulose Groupa. celluloseb. hemicellulose
Pentosans – gum arabic Hexosans – agar-agar Hexopentosans - pectins
According to nature of units Homopolysaccharides
only one kind of monosaccharide unit Heteropolysaccharides
mixtures of monosaccharides + derived products
According on the type of linkages
Linear polysaccharides only one kind of glycosidic linkage
Branched polysaccharides two or more kinds of linkages
Starch Starch is the major form of stored
carbohydrate in plants. Starch is composed of a mixture of two substances: amylose, an essentially linear polysaccharide, and amylopectin, a highly branched polysaccharide.
polymers of α-D-Glucose. Natural starches contain 10-20% amylose and 80-90% amylopectin.
Amylose molecules -consist typically of 200 to 20,000 glucose units which form a helix as a result of the bond angles between the glucose units.
Amylopectin -differs from amylose in being highly branched.
Short side chains of about 30 glucose units are attached with 1α→6 linkages approximately every twenty to thirty glucose units along the chain.
Amylopectin molecules may contain up to two million glucose units.
Inulin Inulins are present in many
vegetables and fruits, including onions, leeks, garlic, bananas, asparagus, chicory, and Jerusalem artichokes. Inulins are polymers consisting of fructose units that typically have a terminal glucose.
Glycogen
Glucose is stored as glycogen in animal tissues by the process of glycogenesis.
When glucose cannot be stored as glycogen or used immediately for energy, it is converted to fat.
Glycogen, the glucose storage polymer in animals, is similar in structure to amylopectin.
But glycogen has more (16) branches.
The highly branched structure permits rapid glucose release from glycogen stores, e.g., in muscle during exercise.
The ability to rapidly mobilize glucose is more essential to animals than to plants.
H O
OH
H
OHH
OH
CH 2OH
HO H
H
OHH
OH
CH 2OH
H
O
HH H O
OH
OHH
OH
CH 2
HH H O
H
OHH
OH
CH 2OH
H
OH
HH O
OH
OHH
OH
CH 2OH
H
O
H
O
1 4
6
H O
H
OHH
OH
CH 2OH
HH H O
H
OHH
OH
CH 2OH
HH
O1
OH
3
4
5
2
glycogen
Cellulosepolymer of β-D-Glucose, which in
contrast to starch, is oriented with -CH2OH groups alternating above and below the plane of the cellulose molecule thus producing long, unbranched chains.
Cellulose, a major constituent of plant cell walls, consists of long linear chains of glucose with (14) linkages.Every other glucose is flipped over, due to linkages.
c e l lu lo s e
H O
OH
H
OHH
OH
CH 2 OH
HO
H
OHH
OH
CH 2 OH
HO
H H O
O H
OHH
OH
CH 2 OH
HH O
H
OHH
OH
CH 2 OH
H
H
OHH O
O H
OHH
OH
CH 2 OH
HO
H H H H
1
6
5
4
3
1
2
CelluloseCellulose is the major structural
material of plants. Wood is largely cellulose, and cotton is almost pure cellulose. Cellulose can be hydrolyzed to its constituent glucose units by microorganisms that inhabit the digestive tract of termites and ruminants.
Cellulose may be modified in the laboratory by treating it with nitric acid (HNO3) to replace all the hydroxyl groups with nitrate groups (-ONO2) to produce cellulose nitrate (nitrocellulose or guncotton) which is an explosive component of smokeless powder.
Partially nitrated cellulose, known as pyroxylin, is used in the manufacture of plastics, lacquers, and nail polish.
Hemicelluloseapplied to the polysaccharide
components of plant cell walls other than cellulose, or to polysaccharides in plant cell walls which are extractable by dilute alkaline solutions.
Hemicellulose
The chemical structure of hemicelluloses consists of long chains of a variety of pentoses, hexoses, and their corresponding uronic acids.
DextranDextran is a polysaccharide similar
to amylopectin, but the main chains are formed by 1α→6 glycosidic linkages and the side branches are attached by 1α→3 or 1α→4 linkages.
DextranDextran is an oral bacterial
product that adheres to the teeth, creating a film called plaque. It is also used commercially in confections, in lacquers, as food additives, and as plasma volume expanders.
Heteropolysaccharides- monosaccharides and derived products
1. neutral mucopolysaccharide those occurring in bacteria mucoids including immunological,
specific blood group substances
2. acid mucopolysaccharide cartilage tissues skin
Mucopolysaccharides- Glycosaminoglycans are linear polymers of repeating disaccharides.
The constituent monosaccharides tend to be modified, with acidic groups, amino groups, sulfated hydroxyl and amino groups, etc.
H O
H
H
O HH
O H
COO
H
H O
O H H
H
NH COCH 3H
CH 2O H
H
OO
D -g lucuronate
O
1
23
4
5
61
23
4
5
6
N -acetyl-D -g lucosam ine
hyaluronate
heteropolysaccharides
3. hyaluronic acid complex mucopolysaccharide main constituent of the ground
substance of connective tissues abundant in:
synovial fluid vitreous humour aqueous humour
heteropolysaccharides
in tissues, it serves as a cementing substance which allows the passage of metabolites
fragmented by an enzyme, hyaluronidase, also called the spreading factor
bacteria sperms poisonous secretions of reptiles and other
animals
Xylan - HOMOPOLYSACCHARIDE
Digestion of CarbohydratesPolysaccharides in the mouth are
broken through the introduction of amylase, a digestive enzyme in saliva.
The high acid content of the stomach inhibits amylase activity, so carbohydrate digestion is suspended in the stomach.
Digestion of CarbohydratesPancreatic amylase is secreted
by the pancreas into the duodenum and works with other enzymes to complete the breakdown of carbohydrate into a monosaccharide
Is then absorbed into the surrounding capillaries of the villi.
Nutrition
Carbohydrates are not essential nutrients
The body can obtain all its energy from protein and fats
Carbohydrates contain 3.75 Kilocalories
An essential diet contains between 40-65% of dietary energy from carbohydrates
Glycemic IndexA measure of the effects of
carbohydrates on blood glucose levels.
Carbohydrates that break down rapidly have a high GI; Those that break down slowly, releasing glucose gradually into the bloodstream, have a low GI
Glycemic IndexA lower glycemic response is
often thought to equate to a lower insulin demand, better long-term blood glucose control and a reduction in blood lipids.
Classification GI range Examples
Low GI >55 % most fruit and vegetables, grainy
breads, pulses
Moderate GI 55 – 69 % wheat bread, whole wheat products,
brown rice, orange
High GI 70 and above
corn flakes, baked potato, white bread
Structure of monosaccharides, disaccharides and polysaccharides
Formation of maltose and sucrose from their monosaccharides
Structure:Function of polysaccharides
Functions of CarbohydratesCarbohydrates spare protein from
being used up as an energy source. If there are not enough carbohydrates,
then large amounts of fat are used for energy. The body is not able to handle this large amount so quickly, so it accumulates ketone bodies
Functions of CarbohydratesCarbohydrate is necessary for the
regulation of nerve tissue and is the source of energy for the brain.
Some carbohydrates are high in fibre, which helps prevent constipation
Structural components
play a major role in promoting your health fitness.
Immediate respiratory substrates e.g. glucose
Energy stores e.g. glycogen in mammals starch in plants
Structural components e.g. cellulose in plant cell walls chitin in arthropod exoskeletonnpentose sugars - ribose and deoxyribose are components of RNA and DNA respectively.
Metabolites i.e. intermediates in biochemical pathways
Cell-to-cell attachment molecules e.g. combined with proteins to form glycoproteins or lipids to form glycolipids on plasma membrane
Transport e.g. sucrose in plant phloem tissue