Lecture 6 Part 1 Flashcards
what is a carb made of
carbon
hydrogen
oxygen
what are some of the values of carbs in foods
70-75% of plant DM
80-85% contained in grains
how does the liver acts as a vessel
place where lot of energy is transformed
what is the carb cycle
- CHO consumed by animal
- converted to CO2
- plants use CO2 for photosynthesis to produce carbs
what are carbs the source of in animals
source of energy or bulk
monosaccharide
1 sugar
disaccharide
2 sugars
oligosaccharide
3-10 sugar units
polysaccharide
greater than 10 sugar units
pentose
5 carbons
what makes up pentose
arabinose- pectin’s
xylose- corn cob, wood
ribose- nucleic acids
hexose
6 carbons
what are some hexoses
glucose
fructose
mannose
galactose
glucose
- most important sugar
- primary sugar used for energy
- circulates as free glucose
- not as sweet
what is insulin sensitive too
blood glucose
fructose
- found in fruit and honey
- sweetest
- converted to glucose in animal body
galactose
- milk
- component of milk sugar
- not found free in nature
- only made in mammary tissue
mannose
found in plants (legumes)
a -1-4 glycosidic bond
- bonds between saccharides
- 1-4
- alpha
alpha
tells us about the larger shape
1-4
which carbons are bonded together
how are alpha glycosidic bons formed
when OH on carbon-1 is below glucose ring
when are beta glycosidic bonds formed
when OH is above the plane
when counting carbons, which way do you count
clockwise
what are some disaccharides
sucrose
maltose
lactose
cellobiose
sucrose
- glucose + fructose
- table sugar
- sweet
- found in sugar beets, sugar cane, and tree sap
maltose
- glucose + glucose
- starchy plants and roots
- not very sweet
lactose
- milk sugar
- lactose intolerance= lactase deficiency
cellobiose
- glucose + glucose
- fibrous portion of plants
- only microbial enzymes can cleave off glucose units
cellulose
polysaccharide version
cellobiose
disaccharide version
what bond is lactose
b-1,4
- mammals produce enzyme that can break bond apart
what are the mammal disaccharides
sucrose
maltose
lactose
what are the microbial disaccharides
cellobiose
trisaccharides
3 sugars
what is an example of a trisaccharide
raffinose
- glucose + fructose + galactose
- found in some eucalyptus, sugar beets, cottonseed
what are some of the polysaccharides
pentosans
hexoses
what are the hexoses
starch
dextrin
cellulose
glycogen
inulin
what are the two types of starch
amylose
amylopectin
starch
- plant energy storage
- highly digestible bc has to be accessible quickly
dextrin
partial hydrolytic product of starch
- partially broken down
amylose
a-1,4 linkages only
- straight, unbranched chains that curl around
- soluble in water
- 14 to 30% total plant starch
amylopectin
- mixture of a-1,4 linkages with a-1,6 linkages
- non soluble in water
- 70 to 85% total plant starch
- more digestible because more areas for digestive enzymes to work
cellulose
- non starch polysaccharide
- cell walls
only microbial enzymes can digest - increase in cellulose with plant age
- gives plant rigidity
glycogen
animal starch
inulin
- non starch polysaccharide
- starchy types of plants
chair structure
very stable
what is the difference in structure of glycogen and amylopectin
glycogen has a lot more branching
mixed polysaccharides
hemicellulose
- mix of pentoses and hexoses
pectins
- pentoses and hexoses mixed with salts of complex acids
gums
- pentoses and hexoses
hemicellulose
- NSP
- fibrous plants
- primary component of cell walls
- utilized by ruminants and horses
- higher digestibility than cellulose
- metabolized into VFA’s
- requires fermentation by microbes
pectins
- NSP
- found in apples, citrus
- in space between cell walls
- very good at holding water
- used to reduce diarrhea in infants
gums
- NSP
- not really digested, even by microbes
- non nutritive
polysaccharide like
LIGNIN
- not true polysaccharide
- increases rigidity of plants
- plants age, lignin increases
- woody parts of plants
- not digestible by animal or microbes
