Biomolecules Flashcards
Dietary Carbohydrates (4)
Starch, Sucrose, Dietary Fiber, Lactose.
Starch
Polysaccharide of glucose.
Sucrose
Disaccharide of glucose and fructose (a-1, b-2 bond).
Lactose
Disaccharide of glucose and galactose (b 1 to 4 bond)
Lactose Intolerance
Pt. does not have lactase to break lactose into glu and gal, leading to bacterial fermentation.
Blood Glucose Levels
Normal: 70-100 mg/dL (fasting), <140 mg/dL (fed)
Hypoglycemic: <60 mg/dL
DM: >126 mg/dL (fasting), >199 mg/dL (fed)
<40 mg/dL: coma, brain damage, death
Common Disaccharides
Maltose, Lactose, Sucrose
Oligosaccharides
Glycolipids and glycoproteins.
Polysaccharides
Glycogen, Starch, Cellulose.
Modified Monosaccharides (5)
Deoxyaldose, Acetylated Amino Sugars, Acidic Sugars, Sugar Esters, Sugar Alcohols.
Deoxyaldose
Component of DNA.
Acetylated Amino Sugars
Component of glycoproteins and glycolipids.
Acidic Sugars
Present in CM and ECM.
Sugar Esters
Constitute the gangiosides in oligodendrocytes of the NS.
Sugar Alcohols
Food additives (ex: mannitol, sorbitol, xylitol).
More on Sugar Alcohols (3)
Fewer cals per gram, not as readily absorbed, do not contribute to tooth decay.
Maltose
Glucose and glucose (a 1-4 bond)
Amylose
Unbranched with a 1-4 linkages.
Amylopectin
Branched (12-20 glu) with a 1-4 linkages and a 1-6 linkages.
Cellulose
Unbranched with b 1-4 linkages of b-glucose.
Glycogen
Highly branched (6-10 glu) a 1-4 and a 1-6 linkages.
Isoprenoids
Synthesized from acetyl CoA.
Can be condensed to make cholesterol, vitamins and coenzyme Q.
Cholesterol
Precursor of steroid hormones, bile acids and vitamin D.
Three Functions of Proteins
Energy, Structure, Activity (enzymes, signaling, transport).
