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OLIGOSACCHARIDES Flashcards

1
Q

Commonly found in onions, cabbage, broccoli and wheat

A

OLIGOSACCHARIDES

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2
Q

its molecules with a low degree of polymerization that are
not digested by enzymes in the digestive tract but are
rapidly degraded and fermented by colon microflora.

A

OLIGOSACCHARIDES

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3
Q

a type of a carbohydrate that cannot be broken down by the human digestive tract

A

OLIGOSACCHARIDES

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4
Q

In humans, intestinal bacteria action on the undigestable
——— and ——– present in beans produces gaseous
products that can cause discomfort and flatulence

A

raffinose and stachyose

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5
Q

Positively impact gut microflora and are therefore recommended in human diets to help prevent digestive tract cancer

A

OLIGOSACCHARIDES

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6
Q

potato toxin, is a oligosaccharide found in
association with an alkaloid

A

Solanin

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7
Q

bitter taste of potatoes is due to relatively higher levels of

A

solanin

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8
Q

natural defense mechanism but can cause
gastrointestinal and neurological disorders even when
consumed in small quantities.

A

Solanin

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9
Q

its alternate name is glycan

A

POLYSACCHARIDES

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10
Q

not sweet and don’t show positive tests with Tollen’s and Benedict’s solutions

A

polysaccharide

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11
Q

limited water solubility

A

polysaccharide

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12
Q

2 Storage polysaccharides

A

– starch
– glycogen

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13
Q

2 Structural polysaccharides

A

– cellulose
– chitin

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14
Q

2 Acidic polysaccharides

A

– heparin
– hyaluronic acid

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15
Q

5 Homopolysaccharides

A

– starch
– glycogen
– cellulose
– chitin
– carageenan

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16
Q

5 Heteropolysaccharides

A

– hyaluronic acid
– heparin
– chondroitin sulfate
– alginic acid

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17
Q

the chief caloric distributor in the diet; the reserve carbohydrates for plants

A

Starch

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18
Q

straight chain polymer; 15 - 20% of the starch; water- soluble fraction; 60 – 300 glucose units joined by α-1,4 glycosidic bonds

A

Amylose

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19
Q

experimental evidence indicates that the molecule is actually
coiled like a spring and is not a straight chain of glucose units

A

Amylose

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20
Q

When coiled in this fashion the molecule has just enough
room in its core to accommodate an iodine molecule.

A

Amylose

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21
Q

The characteristic blue color that ——- gives when treated with
iodine is due to the formation of the amylose-I2 complex.

A

starch

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22
Q

The iodine molecules align along the core
of the helical amylose, causing an
interaction that leads to the characteristic
color change

A

(bluish-black).

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23
Q

a branched chain polymer

A

Amylopectin

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24
Q

80 - 85 % of the starch

A

Amylopectin

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25
the water-insoluble fraction
Amylopectin
26
is composed of 300 – 6000 glucose units joined primarily by α-1,4- glucosidic bonds and occasionally by α -1,6- glucosidic bonds
Amylopectin
27
α -1,6 bonds are responsible for branching which occurs about once every 25-30 units.
Amylopectin
28
the animal starch
Glycogen
29
glucose storage molecule of animals
Glycogen
30
stored in granules in liver and muscle cells
Glycogen
31
is like amylopectin, is a nonlinear polymer of glucose units joined by  -1,4- and  -1,6-glycosidic bonds but has lower molecular weight
Glycogen
32
more highly branched structure
Glycogen
33
its branches are shorter
Glycogen
34
it gives red-brown color with I2
Glycogen
35
a fibrous carbohydrate found in all plants where it serves as the structural component of the plant’s cell wall
cellulose
36
a linear polymer of glucose units joined by β-1,4-glucosidic bonds
Cellulose
37
linear nature of chains allows close packing into fibers, making it difficult for solvent molecules to pull the chains apart, thus cellulose is inert towards most solvents
Cellulose
38
is ~95% cellulose
Cotton
39
is ~50% cellulose
wood
40
It serves as dietary fiber in food-- readily absorbs water and results in softer stools
cellulose
41
yields D-glucose upon hydrolysis yet man & the carnivorous animals can’t utilize cellulose as a source of glucose.
Cellulose
42
human‘s digestive juices lack the enzyme
cellulase
43
an enzyme that hydrolyze the glucosidic linkages
cellulase
44
what are examples ruminants
(cows, goats)
45
ruminants (cows, goats) and termites have, within their digestive tracts, microorganisms that produce
cellulase
46
Similar to cellulose in both function and structure
Chitin
46
polymer of N-acetyl-D- glucosamine bound by β-1 4 glycosidic linkages
Chitin
47
(has a linear extended structure like cellulose)
Chitin
48
Function is to give rigidity to the exoskeletons of crabs, lobsters, shrimp, insects, and other arthropods
Chitin
49
itself is inert and practically insoluble in most solvents. Its derivative, chitosan, can be prepared by simple alkali- catalyzed deacylation.
Chitin
50
are commercially used as films, fibers, surface coatings and ultrafiltration membranes
Chitosan derivatives
51
occurs as hydrocolloid extracted from selected species of red algae
Carageenan
52
locally obtained from Eucheuma striatum, Eucheuma spinosum and Acanthapora
Carageenan
53
sulphated polysaccharides, consisting of polymers of sulphated D-galactopyranose bonded through alternating α- 1,3 and β-1,4 glycosidic linkages
Carageenan
54
widely used in food industry
Carageenan
55
its gelling property is used in enhancing the texture of various dairy products and in preventing oiling off in caramel and toffee during hot weather
Carageenan
56
known as a sulfate ester group.
OSO3− group
57
It consists of a sulfur atom double-bonded to two oxygen atoms and single-bonded to one oxygen atom, which in turn is bonded to a carbon atom in the sugar ring.
sulfate ester group.
58
OSO3− group is known as a
sulfate ester group
59
forms strong, rigid gels with potassium ions.
k-carrageenan
60
forms soft, elastic gels with calcium ions.
L-carrageenan
61
does not gel but acts as a thickening agent.
^-carrageenan
62
repeating unit is a disaccharide composed of β-D-glucouronic acid and N-acetyl-D-glucosamine in a β-(1,3)-linkage.
Hyaluronic acid
63
each disaccharide is attached to the next by β-(1,4)-linkage alternating β-(1,3) and β-(1,4)- linkages
Hyaluronic acid
64
highly viscous - serve as lubricants in the fluid of joints and part of vitreous humor of the
Hyaluronic acid
65
when some insects sting, they inject an enzyme called ---------------, which breaks hyaluronic acid linkages and facilitates the spread of the venom
hyaluronidase
66
reduces the viscosity of hyaluronic acid, making it useful in medical and cosmetic applications.
Hyaluronidase
67
Medically, ------------ injections improve the absorption of medications
hyaluronidase
68
consists of repeating units of D- glucuronic acid and D- glucosamine
Heparin
69
an anticoagulant in blood that inhibits blood clot formation
Heparin
70
used in open-heart surgery
Heparin
71
locally extracted from Sargassum seaweeds
Alginic acid
72
consist of repeating units of β- 1,4 bonded mannuronic and α- 1,4 bonded L-guluronic acid; cell wall material
Alginic acid
73
serves as base coatings in meats and fish which reduces moisture loss and fat absorption
Alginic acid
74
consists of repeating units of D- glucuronic acid-D-glucosamine sulfate
Chondroitin sulfate
75
structural role in cartilage, bone, and cornea of the eye
Chondroitin sulfate
76
an Acidic Polysaccharide
Chondroitin sulfate
77
– how quickly carbohydrates are digested – how high blood glucose rises – how quickly blood glucose levels return to normal
Glycemic index
78
has been developed for rating foods
Glycemic index (GI)
79
Low-GI foods are
desirable
80
is a lipid molecule that has one or more carbohydrate (or carbohydrate derivative) units covalently bonded to it.
glycolipid
81
is a protein molecule that has one or more carbohydrate (or carbohydrate derivative) units covalently bonded to it
glycoprotein
82
are very important in cellular functions such as cell-cell recognition, cell adhesion and cellular communication.
carbohydrate complexes
83
those not hydrolyzed by digestive enzymes
Unavailable carbohydrates
84
they constitute the dietary fiber
Unavailable carbohydrates
85
aids in the formation of bulk in the intestinal tract, which increases the absorption of water along the tract.
Fiber
86
as it reaches the gut, is intact in structure where they form a meshwork
Dietary fiber
87
Lack of dietary fiber may also lead to
overnutrition
88
may also be beneficial in weight maintenance.
Dietary fiber
89
increases the bulk in the stomach and intestines without contributing to the caloric intake
Fiber
90
can be trapped in the meshwork reducing the concentration of blood cholesterol.
Cholesterol
91
can lead to plaque formation leading to ischaemic heart disorders
excess cholesterol
92
grams of dietary fiber daily is a desirable intake.
20-35

BIOCHEM (22 decks)

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