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Biochemistry I > Chapter 10: Carbohydrate Structure and Function > Flashcards

Chapter 10: Carbohydrate Structure and Function Flashcards

1
Q

Classifications of carbohydrates

A
  • Simple molecules
  • Monosaccharides
  • Disaccharides
  • Oligosaccharides
  • Polysaccharides
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2
Q

Monosaccharides

A
  • May be attached to proteins

- Glycoproteins/proteoglycans

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3
Q

Oligosaccharides

A
  • 6-10 molecules
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4
Q

Polysaccharides

A
  • Polymers with 100s to 1000s of residues

- Molecular weights > 1 million

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5
Q

Properties of monosaccharides

A
  • Simple structures (> 3 carbons)
  • At least 2 OH groups
  • Simplest monosaccharides
  • Water soluble and taste sweeter
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6
Q

Most familiar monosaccharides

A
  • Glucose and fructose (hexoses)
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7
Q

D-Glyceraldehyde (aldotriose)

A
  • Simple structure (monosaccharide) with single asymmetric carbon
  • Chiral molecule
  • Optically active
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8
Q

Dihydroxyacetone (ketotriose)

A
  • Achiral monosaccharide
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9
Q

Classification of monosaccharides depends on

A
  • Chemical nature of carbonyl group
  • Glycoconjugates
  • Number of carbons
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10
Q

Glycoconjugates include

A
  • Glycolipids

- Glycoproteins

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11
Q

3 carbons

A
  • Trioses
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12
Q

4 carbons

A
  • Tetroses
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13
Q

5 carbons

A
  • Pentoses
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14
Q

6 carbons

A
  • Hexoses
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15
Q

7 carbons

A
  • Heptoses
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16
Q

Numbering of aldoses

A
  • Proceeds from the carbonyl carbon for aldoses
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17
Q

Aldoses

A
  • Sugar with aldehyde functional group
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18
Q

Ketoses

A
  • Sugar with ketone functional group
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19
Q

D or L configuration

A
  • Based on the configuration of the bottom chiral C

- Relates the configuration to that of glyceraldehyde

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20
Q

D configuration

A
  • OH group on right hand side
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21
Q

L configuration

A
  • OH group on left hand side
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22
Q

Aqueous solutions cause

A
  • Monosaccharides to form rings
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23
Q

At 31 degrees celcius

A
  • Equilibrium is 36% alpha configuration
  • 64% beta configuration
  • Only small amounts of straight chain
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24
Q

3 isomeric forms of glucose

A
  • Interconvertible, haworth projections
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25
Q

Properties of disaccharides

A
  • Condensation products of two monosaccharide residues
  • Joined by glycosidic bond
  • Covalent
26
Q

Physiologically important (most common) disaccharides

A
  • Sucrose (table sugar)

- Lactose

27
Q

Sucrose (table sugar)

A
  • Composed of glucose and fructose
  • Linked through an alpha-1,2-glycosidic bond
  • Most abundant in nature
28
Q

Sucrase function

A
  • Catalyzes hydrolysis reaction

- Sucrose > glucose and fructose

29
Q

Lactose structure

A
  • Disaccharide found predominantly in the milk of mammals
  • Consists of galactose and glucose
  • Beta-1,4-glycosidic bond
30
Q

Lactase

A
  • Hydrolyzes lactose

- Enzyme is absent in lactose intolerant people

31
Q

Lactose intolerant

A
  • Flatulentce
  • Bloating
  • Abdominal pain
32
Q

Polysaccharides (glycans)

A
  • Most carbohydrate material in nature found in this form

- Homopolysaccharides or heteropolysaccharides

33
Q

Storage glycans

A
  • Glycogen

- Starch

34
Q

Cellulose

A
  • Provides support in plants
35
Q

Glycogen

A
  • Homopolysaccharide of glucose
  • Frequent branches (every 8-12 residues)
  • Up to 50,000 residues
36
Q

Alpha 1,4 glycodisic bonds

A
  • Link glucose monomers
37
Q

Alpha 1,6 glycosidic bonds

A
  • Link branches

- Branching enzyme introduces these branches

38
Q

Glycogen represents

A
  • 10% liver mass

- 2% muscle mass

39
Q

Starch in plant cells

A
  • Mix of amylose and amylopectin

- Up to 6000 residues in total

40
Q

Amylose

A
  • A storage polysaccharide from plants
  • Predominantly alpha-1,4 bonds
  • Sit/stack on each other, make it difficult to digest
41
Q

Amylopectin

A
  • Branches every 25 residues
  • Highly branched, easier to digest
  • Degrade easier than amylose
42
Q

Meal rich in amylopectin

A
  • Causes higher blood sugar level > high glycemic index/glycemic load
  • Diabetics should look for food with lower glycemic index
43
Q

Easily digestible

A
  • High glycemic index
44
Q

Cellulose properties

A
  • Structural polysaccharide
  • Most abundant and natural polymer in the world
  • Stabilized by interchain H-bonds
  • 300-15,000 glucose residues
45
Q

Glycosaminoglycans properties

A
  • Heteropolysaccharides
  • Unbranched, linear anionic polysaccharides
  • High viscosity
  • Extracellular matrix
  • Low compressibility
  • Structural integrity to cells
46
Q

Linear anionic polysaccharides (glycosaminoglycans)

A
  • Repeated sulfated disaccharides
47
Q

Low compressibility of glycosaminoglycans

A
  • Ideal for lubricating fluid in joints

- Major component of synovial fluid

48
Q

Hyaluronic acid properties

A
  • Component of glycosaminoglycans
  • Unique because it is not sulfated
  • Not limited to animals (also found in bacteria)
49
Q

Glycosaminoglyan structure

A
  • Unbranched polysaccharide
  • Repeating disaccharide units (often sulfated)
  • Half of it has a uronic acid
  • Other half has modified amino sugar
50
Q

Uronic acids

A
  • Glucouronate

- Iduronate

51
Q

Monified amino sugars

A
  • N-Acetylgalactosamine (GalNAc)

- N-Acetylglucosamine (GlcNAc)

52
Q

Chondroitin-4-sulfate

A
  • Most abundant glycosaminoglycan

- Found in ECM of connective tissue, cartilage, tendon, and bone

53
Q

Dermatan sulfate

A
  • Abundant in extracellular matrix of skin and blood vessels

- Antithrombotic function

54
Q

Heparin

A
  • Variably sulfated
  • Not found in connective tissue
  • Natural anticoagulant
55
Q

Hyaluronic acid

A
  • Not sulfated
  • Not bound to protein
  • High molecular weight ( >10^7)
  • Found in umbilical cord, synovial fluid, and vitreous humor of the eye
56
Q

Glycoproteins

A
  • Covalently linked to oligosaccharide/polysaccharide chains
  • Proteins made on ribosome with CHO and often added in ER
  • Soluble/can be found in secretions too
57
Q

Important functions of glycoproteins

A
  • Communication between cells
  • Maintain cell structure
  • Self-recognition by immune system
  • Coagulation
  • Mucins
58
Q

Proteoglycans (mucopolysaccharides)

A
  • High molecular weight proteins, but properties resemble polysaccharides more than proteins
  • Found in ECM (connective tissues) or transmembrane proteins
  • Continually turned over by lysosomal enzymes
59
Q

Hurler’s Syndrome

A
  • Accumulation of lysosomal enzymes/proteoglycans

- Mucopolysaccharides type I

60
Q

Carbohydrates in nature

A
  • Intercellular signaling and recognition processes
  • Structural elements
  • Energy stores
61
Q

Blood group antigen on the surface of the red blood cells (and other cell types)

A
  • Carbohydrate in nature
62
Q

Numbering of ketoses

A
  • Proceeds from the terminal carbon nearest the carbonyl

Biochemistry I (34 decks)

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