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Biomolecules > carbohydrates > Flashcards

carbohydrates Flashcards

1
Q

what are the range of different uses for carbohydrates?

A

1) ) Source of energy
- input for energy generation pathways e.g. glycolysis
- source material for making other biomolecules e.g. They can be converted into amino acid via transamination (amino acid synthesis) or the generation of nucleic acids (RNA and DNA).

2) Structural
- DNA (Ribose; Monosaccharide)
- Plant Wall (Cellulose; Polysaccharide)
- Drugs and Hormones (receptors that recognise these hormones also have carbohydrates attached to them.
( e.g. Adenosine; Ribose)

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2
Q

carbohydrate
what molecules do they contain?
what is the molar ration?

A

Biological molecules which contain carbon, oxygen and hydrogen in very specific ratio.
Molar ration C1H2O1= C1(H2O)1 (for every one molecule of carbon there is one water molecule)

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3
Q

what are the simplest form of carbohydrates and what are the common types including molecular DRAWINGS and Formulas ?

A

simplest form = Monosaccharides
-glucose
- galactose
- fructose
All have the same molecular formula (C6H12O6)

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4
Q

Triose, Tetrose, pentose, hexose

A

Triose
Carbons: 3
Example : Pyruvate, glyceraldehyde, dihydroxyacetone.
Importance: Intermediates glycolysis, precursor of glycerol (for lipid synthesis)

Tetrose
carbons : 4
Example : D- Erythrose
Importance: Intermediates of carbohydrate metabolism.

Pentose
Carbons : 5
Example: D- ribose
Importce: Structural element of nucleic acid, RNA, Co-enzymes.

Hexose
Carbons : 6
Example : D- Glucose
Importance: Mian sugar of the body

Example : D-Fructose
Importance: Converted to glucose and utilised by the body

Example: D-Galactose
Importance: Synthesised in mammary gland to make the lactose of milk.

Example : D-Mannose
Importance: Constituent of glycoprotein, glycolipids.

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5
Q

what is polymerisation?

A

(condensation)
adding carbohydrate monomers to build something big.

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6
Q

what is formed when one or more type of monosaccharides are combined together?

A

2 Monosaccharides = Disaccharide
3-20 Monosaccharides = Oligosaccharides
21-1000’s Monosaccharides= Polysaccharides

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7
Q

what happens when two monosaccharides join together?

A

No matter what size, for every two monosaccharides that combine it results in the overall loss of one water molecule = Condensation

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8
Q

Formation of disaccharides.

A

Glucose + Glucose = Maltose
Galactose + Glucose = Lactose
Fructose + Glucose= Sucrose

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9
Q

Formation of Trisaccharides

A

Glucose + Fructose + Galactose = Raffinose

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10
Q

Formation of Tetrasaccharide

A

2X Galactose + Glucose + Fructose = Stachyose

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11
Q

Formation of Pentasaccharides

A

3X Galactose + Glucose + Fructose = Verbascose

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12
Q

Molecular formulas of Maltose, Lactose and Sucrose.

A

BOOK

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13
Q

What is carbon 1 known as ?

A

Anomeric carbon- when forming bonds with sugars this is the atom which dictates how two sugars interact.

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14
Q

Types of ways to represent the same molecule.

A
  • Fischer (like display formula/lines)
  • Haworth ( the “normal” way)
  • chair/boat (3D)
  • stereochemical (2D)
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15
Q

what is the differnece between a-glucose and b- glucose.

A

a- glucose
The OH on the anomeric carbon is Trans (opposite side) compared with the OH group in carbon 6.

B- glucose
The OH group on the anomeric carbon is Cis (same side) compared with the OH group in carbon 6.

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16
Q

what is chirality?

A

Chirality is a property of asymmetry in molecules, where a chiral molecule cannot be superimposed on its mirror image-

This is similar to how your left and right hands are mirror images of each other but are not identical.

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17
Q

D-Glucose and L-Glucose are mirror images of each other and are enantiomers.
what are enantiomers?

A

Enantiomers are two chiral molecules which have the same chemical formula but the atoms are arranged as a mirror image- no matter how we rotate or translate them individually they cannot be superimposed (they cannot be made to match exactly).

18
Q

where is chirality (“handedness”) of a molecule important.

A

for enzyme/protein recognition in metabolism- one enantiomer fits perfectly in the enzymes active site/pocket, while the other enantiomer (mirror image) will not be a perfect fit= no biological response.

19
Q

which one of these sugar are naturally occurring?

A

D-sugars = naturally occurring
L- sugars = do not occur naturally but can be made synthetical

20
Q

D&L used for what?

A

used to define chirality of a sugar. Most of the sugars in nature are in the D formation. Conversely amino acids are in the L conformation.
D=Dexter= right
L=Laevis= left

21
Q

What does Emil Fischer suggest?

A

Emil Fischer
- Atoms C and D (solid wedge) = projecting out of the page= horizontal line
-Atoms A and B (dashed wedge)= projected into the page= vertical line.

IMAGE IN BOOK

22
Q

What does the penultimate carbon mean?

A

refers to the second-to-last carbon atom in a chain of carbon atoms.

LEARN HOW TO IDENTIFY !

23
Q

How to know if a molecule is D or L?

A

The two molecules are identical apart from the position of the OH group on the penultimate carbon (*).
If the OH group is on the right hand side of the penultimate carbon, its a D sugar.
If the OH group is on the Left hand side of the penultimate carbon, it a L sugar.

Therefore, Fischer projections= sugar Enantiomers.

24
Q

what does diastereomers mean?

A

(two) molecules which are not mirror images of each other and each molecules has multiple chiral centres (*).

DIAGRAM IN BOOK!

25
Q

what are sugar epimers.
what are they a type of ?

A

sugars where 2 molecules differ in configuration at only a SINGLE carbon atom, other than the reference carbon atom i.e. not the penultimate carbon (D/L etc).

IMAGE BOOK!

26
Q

Sugar Epimers = Only 1 change
more than one= not an epimer

A
27
Q

USE POWEPOINT SLIDE 20 to test ability to identify enantiomers, epimers and Diastereoisomers

A
28
Q

What type of sugar is D galactose?

A

An Aldohexose- it contains the CHO group associated with aldehydes.

DISPLAY FORMULA IN BOOK.

29
Q

Display formula of Aldehyde CHO group?

A

BOOK

30
Q

Sugar that contains an aldehyde group and 6 carbon= ?

Sugar that contains an aldehyde group and 5 carbons= ?

A

If a sugar contains an aldehyde group
and has 6 carbons its an aldohexose

If a sugar has an aldehyde group and has 5 carbons it’s a aldopentose .

31
Q

What type of sugar is D-fructose

A

Fructose contains a ketone i.e. an
organic compound containing a
carbonyl group (C=O) and is a
ketohexose.

DISPLAY FORMULA IN BOOK.

32
Q

Display formula of ketone group?

A

BOOK

33
Q

If a sugar contains a ketone group and
has 6 carbons=?

If a sugar has a ketone group and has 5 carbons=?

A

If a sugar contains a ketone group and
has 6 carbons its an ketohexose.

If a sugar has a ketone group and has 5 carbons it’s a ketopentose.

34
Q

EXamples of aldohexose/aldopentose and ketohexose/ketopentose

A

Aldohexose :
- Glucose
- Galactose
- Mannose

Aldopentose:
- Ribose
- Deoxyribose

Ketohexose:
- Fructose

Ketopentose:
- Ribulose

35
Q

Any sugar with a free aldehyde group or a free ketone group is a what?

Examples?

A

Any sugar with a free aldehyde group or a free ketone group is a reducing sugar.
Has the ability to reduce other molecules but in the process it is oxidised.

glucose, fructose and lactose,maltose

36
Q

What is Glycosylation?

A

where carbohydrates (sugars) are attached to proteins or lipids.

37
Q

What is the importance of Glycosylation?

A
  • for cell-cell interactions (recognitio) , immune responses, and pathogen recognition.
  • Glycoproteins on the extracellular surface of cells often act as receptors, enzymes, or structural components, influencing cellular communication and behavior.
38
Q

What are the two types of Glycosylation?
- what type of amino acid?
- process= what does the carbohydrate attach to ?
- structure?
- function?

A

N-linked Glycosylation

  • Amino Acid: Asparagine (Asn)
  • Process: The carbohydrate is attached to the nitrogen atom of the asparagine side chain. This usually occurs in the endoplasmic reticulum and continues in the Golgi apparatus.
  • Structure: with branches, which can vary in composition (e.g., high-mannose or complex glycans).
  • Functions: Plays roles in protein folding, stability, and cell-cell recognition.

O-linked Glycosylation

  • Amino Acids: Serine (Ser) and Threonine (Thr)
  • Process: Carbohydrates are attached to the hydroxyl group of serine or threonine residues. This typically occurs in the Golgi apparatus.
  • Structure: O-linked glycans are usually shorter and more variable than N-linked glycans, often consisting of single or small groups of sugars.
  • Functions: Important for protein stability, signaling, and interaction with other molecules.
39
Q

Glycosylation in Medicine- SARS-CoV-2

A
  • Coronavirus- SARS,MERS,COVID19
  • Protein sequence fairly similar
  • Real difference is a subtle changes the carbohydrate coat of the spike
    protein
40
Q

what is the Spike protein responsible for?

A

attaching to a host cell and injecting viral RNA. This layer prevents the immune system from recognising the protein sequence in similar coronaviruses such as SARS-Cov-1, MERs etc.

41
Q

what is the bond between alpha Maltose and Beta Lactose
which carbohydarte is used to make beer?

A

1-4
maltose

Biomolecules (9 decks)

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