Carbohydrates, CAC & Terminal Respiration Flashcards
Why are carbohydrates highly oxidisable?
What is the benefit of this?
Highly oxidizable
– Sugar and starch molecules have “high energy” H atom-associated electrons
– Thus they are a major energy source
– Carbohydrate catabolism is the major metabolic process for most organisms
What is the main function of carbohydrates?
Main Function to store potential energy:
- Starch in plants
- Glycogen in animals
What are some other functions of carbohydrates?
They have structural and protective functions:
- In plant cell walls
- Extra cellular matrices of animal cells
And they also contribute to cell-cell communications:
- ABO Blood Groups
What are the 3 important hexoses (6-C sugars) in human biochemistry?
- Glucose (Glc)
- Galactose (Gal)
- Fructose (Fru)
NOTION 1.1
How are disaccharides formed?
How is the covalent bond formed?
Disaccharides = Formed from monomers that are linked by glycosidic bonds.
Covalent bond formed when hydroxyl group of one monosaccharide reacts with anomeric carbon of another monosaccharide.
What is an anomeric carbon?
What’s an anomeric carbon?
• Different anomers are mirror images (stereoisomers) 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
What are 3 important disaccharides in human biochemistry?
3 important disaccharides in human biochemistry:
– Maltose
– Lactose
– Sucrose
Where does maltose come from in our diet?
- Don’t have much directly from the diet
- It is a break-down product of starch
- It is in beer (from the starch of the barley)
- Found in many baby foods as a “natural” sweetener
Is maltose termed a “reducing sugar”? And why?
Yes… Anomeric C-1 is available for oxidation, so maltose can be oxidised (termed a reducing sugar).
Reaction pathway for formation of Maltose
NOTION 1.2
- Where can lactose be found?
- How is lactose formed?
- Is lactose a “reducing sugar”?
- Main sugar in milk
- It is formed from a glycosidic bond between galactose and glucose
- Anomeric carbon on the glucose is available for oxidation so it is termed a reducing sugar
Reaction pathway for formation of lactose
NOTION 1.3
Where can sucrose be found?
Where is sucrose made?
What % of dietary carbohydrates is made up from sucrose?
Is it termed a “reducing sugar”?
- Common (table) sugar
- Only made by plants
- Approx. 25% of dietary carbohydrate
- Sweetener in most processed food
- Does not have a free anomeric C-1 so there is no oxidation site, hence sucrose is termed a non-reducing sugar
Reaction pathway for formation of sucrose
NOTION 1.4
How are polysaccharides distinguished from each other?
Distinguished from each other in the,
– identity of their recurring monosaccharide units
– length of their chains
– types of bonds linking monosaccharide units
– amount of branching they exhibit
What are homopolysaccharides?
What are heteropolysaccharides?
Homopolysaccharides
– Single monomeric species
Heteropolysaccharides
– Have two or more monomer species
What 2 types of glucose polymers make up starch?
Contains 2 types of glucose polymer:
- Amylose (20-25% of starch)
- Amylopectin (75-80% of starch)
What is Amylose?
Amylose (20-25% of starch)
– D-glucose residues in (α1→4) linkage
– Can have thousands of glucose residues
NOTION 1.5
What is Amylopectin?
Amylopectin (75-80% of starch)
– Similar structure as amylose but branched
– Glycosidic (α1→4) bonds join glucose in the chains but branches are (α1→6) and occur every 24 –30 residues
NOTION 1.6
Full structure of Starch
- Has many non-reducing ends and very few reducing ends
- Amylose and amylopectin are believed to form alpha helices and form a structure like this:
NOTION 1.7
What is glycogen?
- 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
NOTION 1.8
Where is 90% of glycogen in the human body?
90% is in:
• Liver (acts to replenish blood glucose when fasting)
• Skeletal muscle (catabolism produces ATP for contraction)
Why do we store glucose in polymers?
- Compactness
- Amylopectin and glycogen have many non-reducing ends
– This allows them to be readily synthesised and degraded to and from monomers respectively
– Thus speeds up the formation or degradation - The polymers form hydrated gels and are not really “in solution”
– This means they are osmotically inactive
– If free glucose were in the cells then [Glc]inside > > [Glc]outside
– Either Glc would move out of the cell down the concentration gradient
– Or, the cell would use huge amounts of energy keeping it in the cell
What are glycoproteins?
Glycoproteins = Proteins that have carbohydrates covalently attached.
Most extracellular eukaryotic proteins have associated carbohydrate molecules.
The carbohydrates content varies between 1-80% by mass.