carbohydrates Flashcards
Describe the function and process of glycolysis.
- Catabolic pathway that saves some potential energy from glucose/G-6-P by forming ATP through substrate level phosphorylation
- Essentially the only way that energy can be made from fuel molecules when cells lack O2 (exercising muscle) or mitochondria (RBCs)
glucose has a ______ ending
OH (linear)
COOH at beginning
galactose has a _______ ending
CH2OH (linear)
COOH at beginning
fructose has a ______
singular O (pentagon shaped)
Disaccharides are formed from
monomers that are linked by glycosidic bonds.
A glycosidic bond is a type of covalent bond formed when hydroxyl group of one monosaccharide reacts with anomeric carbon of another monosaccharide
What’s an anomeric carbon?
Different anomers are mirror images of each other (left- and right-handed forms)
It is carbon #1 on the glucose residue
It stabilises the structure of glucose
Is the only residue that can be oxidised
Monosaccharides
cannot be hydrolysed into a simpler sugar.
3 hexoses in humans:
- glucose (glc)
- galactose (gal)
- fructose (fru)
3 disaccharides in humans:
- Maltose
- Lactose
- Sucrose
Maltose and diets
- Not much in our diets
- Breakdown product of starch
- Found in beer (starch of barley)
- Baby foods use it as natural sweetner
- Anomeric C1 available and so can be oxidised - reducing sugar
Lactose and diets
- Mainly found in milk
- Formed from a glycosidic (covalent) bond between galactose and glucose
- Anomeric C1 available and so can be oxidised - reducing sugar
Sucrose and diets
- Common (table) sugar
- Only made by plants
- Approx. 25% of dietary carbohydrate
- Sweetener in most processed food
- No anomeric C1 and so cannot be oxidised - non-reducing sugar
Polysaccharides and types
Polymers of medium to high molecular weight.
Homopolysaccharides
- Single monomeric species
Heteropolysaccharides
- Have two or more monomer species
how can polysaccharides be distinguished from each other
- Identity of their recurring monosaccharide units
- Length of their chains
- Types of bonds linking monosaccharide units
- Amount of branching they exhibit
Starch and types
Has many non-reducing ends and very few reducing ends
Contains two types of glucose polymer:
- Amylose (20-25% of starch)
- Amylopectin (75-80% of starch)
Amylose features
- D-glucose residues in (α1→4) linkage
- Can have thousands of glucose residues
- Form alpha helices
Account for 20-25% of starch
1,4 glycosidic bond is formed between
a hydroxyl oxygen atom on carbon-4 on one sugar (monosaccharide) and the α-anomeric form of C-1 on the other (monosaccharide).
Formed due to condensation reaction.
Amylopectin features
- Similar structure as amylose but branched
- Glycosidic (α1→4) bonds join glucose in the chains but branches (linkages) are (α1→6) and occur every 24 – 30 residues
- Form alpha helices
Account for 75-80% of starch
Glycogen in humans
- Animal cells use a similar strategy as plants to store glucose
- Polymer of glucose (α1→4) linked sub-units with (α1→6) branches every 8 to 12 residues
- This makes glycogen more extensively branched than starch
90% of glycogen is in:
Liver
- acts to replenish blood glucose when fasting
Skeletal muscle
- catabolism produces ATP for contraction
glycogen structure
- giant ball with protein in the middle
- surrounded by mitochondrion so we can use it for energy when needed
- highly packed glucose
Why store glucose in polymers?
- Compactness
- Amylopectin and glycogen have many non-reducing ends
- The polymers form hydrated gels and are not really “in solution”
many non reducing ends in glycogen and amylopectin allows them to:
- Be readily synthesised and degraded to and from monomers
- Thus speeds up the formation or degradation
As the polymers form hydrated gels and therefore are not really in solution this means:
- They are osmotically inactive
- If free glucose were in the cells then glucose would leave cell
- Either glucose would move out of the cell down the concentration gradient or the cell would use huge amounts of energy keeping it in the cell