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Fundamentals > Carbs > Flashcards

Carbs Flashcards

1
Q

Polysaccharides subgroups (2)

A 
Starch (a-glucans)
Non starch (non a-glucans)
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2
Q

Examples of monosaccharides (3)

A

Glucose
Fructose
Galactose

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3
Q

How are monosaccharides linked together?

A

Glycosidic bonds

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4
Q

What are the subgroups of sugar?(3)

A 
Monosaccharides 
Disaccharides 
Polyols (sugar alcohols)
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5
Q

Oligosaccharides subgroups (2)

A

Malto-oligos

Non digestible-oligos

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5
Q

Explain the structure of starch (4)

A

Consists of linear amylose and branched amylopectin

Linear amylose - chain of glucose linked together by 1,4 bonds

Branched amylopectin - glucose also linked by 1,4 however branch points are 1,6 bonds

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6
Q

Which bonds cannot be broken down by the small intestine?

A

B- bonds

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7
Q

What determines whether a carb is digestible by enzymes?

A

Type of bond

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8
Q

Disaccharides examples (3)

A

Lactose
Maltose
Sucrose

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9
Q

What determines the nutritional properties of a carb?(2)

A

Monosaccharide composition

Type of bond

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10
Q

What are glycaemic carbs?(2)

A

They provide glucose for metabolism

As a result of digestion in absorption in small intestine

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11
Q

What are non glycaemic carbs?(2)

A

Not absorbed in small intestine

Fermented in large intestine

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12
Q

What are carbs composed of?(3)

A

Carbon, hydrogen, oxygen

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13
Q

What is the enzyme that hydrolyses glycaemic carbs?

A

a-amylase

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14
Q

How are monosaccharides aborted across the basolateral membrane?(2)

A

Facilitated diffusion

GLUT2

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15
Q

What is the brush border?

A

Microvilli on the small intestine wall

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16
Q

Name the brush border enzymes involved in digestion (3)

A

Glucosidases (Maltase)
Disaccharidases
Oligosaccharidases

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17
Q

Explain the digestion process in the stomach (3)

A

Chewing and salivary a-amylase partially breakdown starch
Starch enters the stomach
Salivary amylase is inactivated by stomach acid

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18
Q

Explain digestion in the small intestine (3)

A

Food reaches the lumen of the small intestine
Pancreatic a-amylase further breaks down starch
Brush border/enterocyte enzymes breaks down starch to monosaccharides

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19
Q

What do the a-amylase enzymes do?(2)

A

Break down alpha 1-4 glycosidic bonds of starch

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20
Q

Which microvilli enzyme hydrolyses both 1,4 and 1,6 glycosidic bonds?

A

Sucrase-isomaltase

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21
Q

Explain the absorption of fructose process within the intestine (3)

A

Fructose crosses enterocyte apical membrane via facilitated diffusion
Using GLUT5

Fructose then crosses the the basolateral membrane into the blood via GLUT2

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22
Q

What are some of the reasons why some carbs enter the large intestine (colon) (6)

A

Enzymes required are not present within the small intestine
Cant gain access to carb
Does not hydrolyses carb fast enough
Monosaccharide transporters not available or do not function at a high enough rate
Beta bonds

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23
Q

Fermentation process (3)

A

Bacteria produces hydrolytic enzymes
Carbs are broken down into monosaccharides
Monosaccharides are used as energy for growth by bacteria

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24
Q

What are the products of fermentation (2)

A

Short chain fatty acids

Gases

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25
Q

Name the SCFA products of fermentation (3)

A

Acetate
Propionate
Butyrate

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26
Q

What is the fate of each SCFA (3)

A

Butyrate - used as predominant energy source by colon cells
Propionate - absorbed and transported to liver
Acetate - absorbed and metabolised by peripheral tissues

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27
Q

What is the range of blood glucose?

A

3-5.5 mmol/l

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28
Q

Glycogenesis process (6)

A 
G6P converted to G1P
Using phosphoglucomutase
G1P converted to UDP-glucose 
Using G1P uridyltranferase
Glucose from UDP-glucose added to glycogen chain
Using glycogen synthase 
UDP is released
29
Q

Glycogenolysis initial process (4)

A

Glycogen to G1P
By glycogen phosphorylase
G1P to G6P
By phosphoglyceromutase

30
Q

Glycogenolysis process in liver (3)

A

G6P converted to glucose
Via G6 phosphatase
Glucose then enters blood

31
Q

Glycogenolysis in muscle (3)

A

G6P to pyruvate
Via glycolysis
Pyruvate is transaminated to alanine

32
Q

What are low carb diets associated with?(3)

A

High concentrations of ketone bodies
Depleted glycogen stores
Hypercholesterolaemia

33
Q

What are intrinsic sugars?

A

Naturally incorporated into cellular structure of food

34
Q

What are extrinsic sugars?

A

Not contained within cellular structure of foods

35
Q

What are free sugars?(4)

A

Sugar added to food

36
Q

Explain the absorption of glucose and galactose across apical membrane (4)

A

Decreased sodium within cell draws sodium across apical membrane with glucose
This occurs via active transport
Using sodium-glucose transport protein 1
Sugar then crosses the the basolateral membrane into the blood via GLUT2 (facilitated diffusion)

37
Q

What determines the rate of glucose uptake from the intestine?(2)

A

Rate of hydrolysis of oligosaccharides and polysaccharides

38
Q

Glucose formula

A

C2H12O6

39
Q

Degree of polymerisation for each class of carbs (3)

A

Sugars 1-2
Oligo 3-9
Poly 9+

40
Q

Example of malto-oligosaccharides

A

Maltodextrins

41
Q

Examples of starch (3)

A

Amylose
Amylopectin
Modified starches

42
Q

Examples of non digestible oligosaccharides (3)

A

Ruffinose
Fructo-oligo
Galacto-oligo

43
Q

Examples of non starch polysaccharides (4)

A

Cellulose
Hemicellulose
Pectin
Hydrocolloids

44
Q

Where is glucose found?(3)

A

Fruits
Plant juices
Honey

45
Q

Where is fructose found?(3)

A

Free state alongside glucose in:
Ripening fruits
Honey

46
Q

Where is galactose found?(2)

A

In combination with glucose as lactose

In milk

47
Q

Composition of sucrose (2)

A

Alpha 1, 2 linked

Glucose-fructose

48
Q

Composition of lactose (2)

A

Beta 1, 4 linked

Galactose-glucose

49
Q

Maltose composition (2)

A

Alpha 1, 4 linked

Glucose-glucose

50
Q

Sucrose sources (3)

A

Sugar cane
Sugar beet
Fruit

51
Q

Lactose sources

A

Milk and dairy produce

52
Q

Maltose sources (2)

A

Spotted grain

Malt beverages

53
Q

What is the most common natural sweetener?

A

Sucrose

54
Q

_______ is produced during the digestion of starch

A

Maltose

55
Q

Sources of starch (3)

A

Cereals
Root veg
Legumes

56
Q

Glycogen is a form of ______

A

Starch

57
Q

What is the optimal pH range for alpha amylase?

A

6.6-6.8

58
Q

Where is alpha amylase produced?

A

Acinar cells in the pancreas

59
Q

Define glycogenesis

A

Synthesis of glycogen from glucose

60
Q

Define glycogenolysis

A

Stored glycogen is converted to glucose

61
Q

Define gluconeogenesis

A

Synthesis of glucose from non-carb sources

62
Q

Main substrates involves in gluconeogenesis (3)

A

Lactate
Glycerol
Alanine

63
Q

How many molecules of ATP per glucose is produced?

A

38

64
Q

DRV for free sugars

A

5% of energy intake

65
Q

DRV for total carbs

A

50%

66
Q

Non starch polysaccharide RDA

A

30 g/day

67
Q

Why is it recommended that 50% of energy intake comes from carbs?(2)

A

Too much may be associated with inadequate intakes of essential nutrients

Too little may be associated with excess intake of sat fats

68
Q

How can extrinsic sugars cause dental carries?

A

Fermented in mouth to yield acidic products

69
Q

Lactose is an example of an _____ sugar

A

Extrinsic

70
Q

Where are free sugars found?(3)

A

Honey, syrups and unsweetened fruit juices

Fundamentals (17 decks)

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