Title: Carbohydrate
1Carbohydrate
- Aulanniam
- Laboratory of Biochemistry
- Brawijaya University
2Six Classes of Nutrients
- Carbohydrate
- Protein
- Fat
- Vitamins
- Minerals
- Water
3Carbohydrates and Relation to Health
- Dietary fiber and prevention of chronic diseases
- Carbohydrates and dental health
- Carbohydrates and diabetes
- Carbohydrates and weight loss???
4Carbohydrates and Prevention of Chronic
DiseasesHealth Benefits of Fiber
- Reduce the risk of
- Heart disease
- Diabetes
- Diverticular disease (gastrointestinal / GI)
- Other
- Relieves Constipation
- Hemorrhoids
- Lowers the GI/GL
- Makes you feel full
5Complex Carbohydrates
- Starch
- digestible plant polysaccharide
- Fiber
- indigestible polysaccharide residues of food
- Cannot be broken down by human digestive enzymes
- some broken down by bacteria in the digestive
tract - few, if any, calories because not digested
- Examples cellulose, hemicellulose, pectin, gums
Polysaccharide long chain of 10 or more glucose
molecules linked together the chains can be
straight or branched another term for complex
carbohydrates
6Dietary Fiber
- Components of the cell walls of plants
- cereal grains, fruits, vegetables
- Polymer of monosaccharides
- Human digestive enzymes cannot break down
- Cellulose 3000 glucose
7Dietary Fiber - Two groups
- Insoluble
- fibers that mostly do not dissolve in water
- not digested by bacteria in the large intestine
- Soluble
- fibers that either dissolve or swell in water or
- are metabolized by bacteria in the large
intestines
8Fiber Sources
Soluble Fiber - Heart Insoluble Fiber GI tract
? Oatmeal ? Nuts and seeds ? Legumes dried peas beans ? Fruits apples pears ? Whole grains ? Wheat bran ? Vegetables carrots celery
9Degree of polymerization
- Monosaccharides
- Storage, energy modules, metabolic intermediates
- Disaccharides, trisaccharides
- Storage
- Oligosaccharides
- Molecular Recognition
- Polysaccharides
- Structure, storage
10Fisher Projectionsof chiral monosaccharides
- Next-to-bottom carbon hydroxyl extends to the
right --- a D sugar cf. with L amino acid
11fig 9-3a
12fig 9-3b
13Hemiacetal/-ketal structures of monosaccharides
- Reaction of an aldehyde or ketone with an alcohol
- favorable intramolecular reaction
14fig 9-5
15Intramolecular hemiacetals/ketals of
monosaccharides are RINGS
stereo
chair
open chain
Haworth
16Anomers
- Sugars that vary in configuration about the
anomeric (aldehydic or ketonic) carbon - Convention ? hydroxyl down,
- ? hydroxyl up
17fig 9-6
18Fig 9-7
19Hexose derivatives
- Amino sugars
- Acetamido sugars
- Deoxy sugars
- Fucose, rhamnose, abequose
- Other glycosidic additives
- Lactic acid
- Oxidized sugars
- Sugar phosphates
20Fig 9-9
21Reducing sugars
- Aldehydes are oxidized by mild agents
- Cu2 aldehyde (or ?-hydroxyketone) ? Cu
acid - Disaccharides react more slowly
22Fig 9-10
23Disaccharides
- Glycosidic linkage
- Acetal (or ketal) formed. 2nd monosaccharide
acts as an alcohol
24Fig 9-5 (repeat)
25- Reducing
- one anomeric C not glycosidically linked
- Nonreducing
- Both anomeric Cs linked (fructose, trehalose)
26Disaccharide nomenclature
- Nonreducing end on left
- Linkage (n?m)-
- Reducing end
- Note that nonreducing end configuration is fixed
- Reducing end can mutarotate, thus 1st component
given as ?- or ?-, 2nd ambiguous (next slide)
27Fig 9-11
28Table 9-1
29Important disaccharides
- Maltose
- Lactose
- Sucrose
- Trehalose
30Fig 9-12
31Table 9-2
32Storage polysaccharides
- Plants
- Starch
- Amylose llinear polyglucose, ?-1,4 linked
(?-D-glucopyranosyl-(1?4)-), M 106 - Amylopectin polyglucose, ?-1,4 linked, ?-1,6
branched 1 per 24-30, M 108 - Animals
- Glycogen
- polyglucose, ?-1,4 linked, ?-1,6 branched 1 per
24-30, M 106
33Fig 9-15 b
34Fig 9-14
0.10 ?m
1.0 ?m
35fig 9-15
36Structural Polysaccharides
- Plants
- Cellulose linear polyglucose
- ? 1,4 linked
- M 106
- Certain exoskeletons
- Chitin linear poly(N-acetyl-D-glucosamine)
- ? 1,4 linked
37Fig 9-17a and 9-18
Cellulose
Chitin
38Structural polysaccharides, cont
- Bacterial cell walls peptidoglycans
- Extracellular matrix of multicellular animals -
glycosaminoglycans
39Fig 9-19
40Fig 9-20
41Sugar-protein and sugar-lipid conjugates
- Glycoconjugates
- Proteoglycans
- Glycosaminoglycans bound to proteins
- Glycoproteins
- Oligosaccharides bound to proteins
- Glycolipids
- Oligosaccharides bound to lipids (heads of
membrane lipids)
42Fig 9-29
43Fig 9-27
442. Carbohydrates and Dental HealthDental Caries
(Cavities)
Cavities
Bacterial Sugars
-
- MECHANISM
- Bacterial acid dissolves enamel
- Carbohydrate serves as food for bacteria
- Plaque on teeth sugars stay in but acids dont
go out -
- CARIOGENIC FOOD FACTORS
- Fermentable contains sugars
- Sticky
- Stays in mouth a long time (think taffy)
453. Carbohydrates and Diabetes
- Diabetes An inability to regulate blood glucose
levels - A disease in which an individual does not produce
or properly use insulin
- Results in
- abnormally high levels of glucose in blood
- Because of
- lack or ineffectiveness of insulin
- hormone that is needed to convert sugar, starches
and other food into energy needed for daily life - the true cause continues to be a mystery,
- although both genetics and environmental factors
- such as obesity and lack of exercise play roles
46Type I vs. Type II Diabetes
Type 1 Insulin Dependent
Type 2 Non- Insulin Dependent
Incidence
- 5-10 of cases
- Pancreas unable to make insulin to meet needs
- Genetic predisposition environmental factors
- Insulin injections
- Dietary Intervention
- Reduce the amount of simple sugars
- Eat foods w/ dietary fiber
- Person will lose weight
- 90-95 of cases
- Maybe insufficient insulin or cells maybe
unresponsive to insulin - Genetic predisposition obesity
- Dietary intervention
- Weight loss intervention
- Person is always hungry
- Increase in obesity
Insulin
Risk factor
Treatment
47Carbohydrates role in blood glucose
Glycemic Index
- A numerical system
- Measures extent of rise in circulating blood
sugar a carbohydrate triggers - GI number, blood sugar response
48Glycemic Index
- estimate of how quickly food affects your blood
sugar
49Glycemic Index
- High GI gt 70 potatoes, white bread
- Low GI lt 55 pasta, whole grain bread
- Not just about individual foods
- its about our diet
50Factors Influencing GI
- Biochemical structure of the carbohydrate
- Absorption process
- Size of the food particle
- Contents and timing of the previous meal
- Co-ingestion of fat, fiber, or protein
51Carbohydrates and Weight Loss??
- Low carb diets
- Diet and low calorie foods
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