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UNIT 6 > MCP > Flashcards

MCP Flashcards

1
Q

Carbohydrates

A
  • chemical formulas = (CH2O)n, where n >/= 3
  • basic carbohydrate unit = monosaccharide
  • monosaccharides may be covalently linked together to form oligosaccharides and polysaccharides
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2
Q

Monosaccharides

A

-classified by the number of carbons such as pentose for 5 carbons and hexoses for 6 carbons

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3
Q

what are the smallest monosaccharides? and how many carbons do they have?

A

Trioses, 3 carbons

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4
Q

What are monosaccharides classifications based on? What are the two types?

A
  • based on chemical nature of the carbonyl group
  • aldose if carbonyl is an aldehyde
  • ketose if carbonyl is a ketone
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5
Q

What are the most common aldoses?

A
  • glyceraldehyde (triose)
  • ribose (pentose)
  • glucose, mannose and galactose (hexoses)
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6
Q

what are the most common ketoses?

A
  • dihydoxyacetone (triose)
  • ribulose (pentose)
  • fructose (hexoses)
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7
Q

What form are monosaccharides most often found in ?

A

CYCLIC

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8
Q

What is the anomeric carbon?

A

anomeric carbon is the carbon -which was the former carbonyl carbon which when forming cyclic rings reacts with one of the -OH groups to form a hemiacetal or hemiketal

  • C1 in aldoses
  • C2 in Ketoses
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9
Q

What is a reducing sugar?

A

A reducing sugar is an anomeric carbon that’s oxygen does not have anything else bound to it -with anomeric carbon considered the reducing end

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10
Q

What type of bond links monosaccharides ?

A

glycosidic bonds

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11
Q

Define Disaccharide

A

two sugar residues covalently linked via a glycosidic bond

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12
Q

Define Oligosaccharide

A

short typically 2-15 sugars linear or branched chain of sugars covalently bound to one another via glycosidic linkages

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13
Q

Define polysaccharide

A

long linear or branched polymer of sugar covalently bound or linked to one another via glycosidic linkages (may consist of hundreds of sugars)

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14
Q

Where are carbohydrates principally digested?

A

the mouth and small intestines

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15
Q

amylose

A

found in starch linear polysaccharide consisting of 100s to 1,000,000 of glucose residues in alpha-1,4 linkage

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16
Q

amylopectin

A

found in starch- branched polysaccharide consisting of 100s to 1,000,000s of glucose residues in alpha -1,4 linkage with alpha-1,6 branches

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17
Q

lactose

A

dissacharide consisting of galactose and glucose in beta-1,4 linkage; found in dairy and milk products

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18
Q

sucrose

A

(table sugar) -disaccharide consisting of glucose and fructose in alpha-1,2 linkage; this is a non-reducing sugar because of the -OH’s of the two anomeric carbons are not free

19
Q

glycogen

A

branched polysaccharide consisting of hundreds to millions of glucose residues in alpha-1,4 linkage with alpha-1,6 branches; same basic structure as amylopectin, but more highly branched; storage form of glucose found in most cells greatest in liver and skeletal muscle

20
Q

Cellulose

A

(major component of dietary fiber) -linear polysaccharide consisting of hundreds to millions of glucose residues in Beta-1,4 linkage; cannot be digested by humans because we don’t have the enzyme that will cleave the glucose to glucose beta-1,4 linkage

21
Q

Define glycosidases

A

a large group of enzymes that cleave a wide array of glycosidic linkages

22
Q

endogylcosidases

A

cleave internal glycosidic bonds in sugar plymers

23
Q

exoglycosidases

A

cleave terminal glycosidic bonds in sugar polymers

24
Q

disaccahridases

A

cleave glycosidic bonds in disaccharides

25
Q

What factors determine the specific glycosidase used?

A
  1. structure of the glycosidic linkage
  2. specific sugars on either side of the linkage
  3. position of the glycosidic linkage within the polymer (i.e. terminal vs. internal)
26
Q

Alpha amylase

A

endoglucosidase that hydrolyzes random internal alpha-1,4 bonds between glucose residues in starch (both amylopectin and amylose)

27
Q

Salivary alpha amylase

A

produced in the salivary glands in the mouth-cleaves starch polymers into smaller polysaccharides. It is inactivated in the stomach (bc of acidic pH)

28
Q

Pancreatic alpha amylase

A

produced by the pancreas and secreted into the duodenum- it continues hydrolyzing the starch digestion products to produce maltose, maltotriose and longer linear oligosaccharides, alpha dextrins and isomaltose

29
Q

Dextrin

A

oligosaccharide which has at least one alpha-1,6 linkage by definition

30
Q

Glucoamylase

A

an exoglucosidase that cleaves a terminal alpha-1,4 bond between glucose beginning in the non-reducing end; substrates include maltose, maltotriose, alpha dextrin, amylose, and amylopectin; produces glucose and isomaltose

31
Q

maltase

A

cleaves the alpha-1,4 bond in maltose and maltotirose to produce glucose and maltose

32
Q

isomaltase

A

cleaves the alpha-1,6 bond in the isomaltose and alpha dextrins to produce glucose and glucose polymers

33
Q

sucrase

A

cleaves the alpha-1,2 bond in sucrose to produce glucose and fructose

34
Q

lactase

A

cleaves the beta-1,4 bond in lactose to produce galactose and glucose

35
Q

Lactose Intolerance

A

found in 75% of world’s population- because evolutionary new trait to be able to digest milk beyond infancy and childhood - must cause symptoms to be considered lactose intolerant

36
Q

Tay Sachs Disease

A

defect in enzyme = B- hexosaminidase

accumulated substrate = gangliosides G M2

37
Q

Gaucher disease

A

enzyme = Beta glucossidases

accumulation of glucocerebrosides

38
Q

Metachromatic Leukodystrophy

A

enzyme = arylsulfatase

accumulation of sulfatides

39
Q

Krabbe disease (Globoid cell leukodystrophy)

A

enzyme= Beta galactosidases

accumulation of galactocerebrosides

40
Q

Gangliosidosis

A

enzyme = beta galactosidases

accumulation of gangliosides

41
Q

Sandhoff disease

A

enzyme beta hexosaminidase

accumulation of globosides

42
Q

Farby disease

A

enzyme - alpha galactosidase
accumulation of globosides

X LINKED

43
Q

Nieman-Pick Disease (A + B)

A

Enzyme= sphingomyelinase

accumulation of sphingomyelin

44
Q

Farber disease

A

enzyme = ceraminidase

accumulation of ceramide

UNIT 6 (1 decks)

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