Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

NUTR*3210 > Unit 5 Notes > Flashcards

Unit 5 Notes Flashcards

1
Q

What are the types of carbohydrate classifications

A

Simple or complex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the simple CHO?

A

Monosaccharide or disaccharide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the types of monosaccharides?

A

The types of monosaccharides are triose (3-C) like pyruvate, pentose (5-C) like ribose-5-phosphate and hexose (6-C).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are disaccharides? Name the three types.

A

Disaccharides are 2 monosaccharides which are bonded together via a glycosidic linkage.
Sucrose = glucose + fructose
lactose = glucose + galactose
Maltose = glucose + glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the two main disaccharides?

A

Maltose and lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the complex CHO?

A

There are oligosaccharides which are 3-9 monosaccharides bonded together via a glycosidic linkage.
There are polysaccharides which 6 or more monosaccharides joined together via a glycosidic linkage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are examples of polysaccharides?

A

Cellulose, hemicellulose, amylase and amylopectin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What must sugars have?

A

Aldehyde or ketone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Where is an aldehyde found?

Where is a ketone found?

A

An aldehyde is found at the end of the chain.

A ketone is found in the middle somewhere.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the difference between a ketone and aldehyde?

A

A ketone is a carbon with a double bonded O and two side chains.
An aldehyde is a carbon with a double bonded O, one hydrogen and one side chain.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are sugars with an aldehyde called?

A

Aldoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are sugars with a ketone called?

A

Ketoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

In summary what must a sugar have (4)?

A

They need a carbonyl group (C=O), an -OH and either an aldehyde or a ketone.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What allows a sugar to form a ring structure?

A

Sugars do not require enzymes in order to form a ring structure as the reactivity of the carbonyl group is able to.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the difference in shapes between glucose and fructose.

A

Glucose forms a 6 carbon ring with 1 tail.

Fructose forms a 5 carbon ring with 2 tails.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What carbon in a sugar is referred to as the anomeric carbon?

A

Regardless if the carbonyl group is attached to an aldehyde or a ketone this is the anomeric carbon. This is the carbon which is apart of the aldehyde or ketone C=O in LINEAR CHAIN.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are stereoisomers?

A

These are molecules that are mirror images of each other but canNOT be superimposed on each other.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What molecules have stereoisomerism?

A

Any molecule which has a chiral carbon which is a carbon with four different side groups attached.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the two types of stereoisomers?

A

Notes: these are molecules which look like mirror images but are not.
There are enantiomers which are mirror images and diastereomers which are NOT mirror images

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How can we tell between different stereoisomers easily considering they are mirror images of each other?

A

We can tell by using the Fischer Projection to see if the greatest chiral carbon has a hydroxyl group on the left (L) or right (D)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

How are disaccharides formed?

A

Disaccharides are formed when the hydroxylated carbons have water removed and become connected via an oxygen. This linkage is known as a glycosidic bond.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Sucrose is composed of both fructose and glucose. What form is glucose in alpha or beta?
What form is fructose in alpha or beta?

A

Glucose is alpha and fructose is beta.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Is sucrose made more by plants or animals?

A

Sucrose is more plant formed, to help enhance the sweetness of them to allow for more seed dispersal.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Is fructose made more by plants or animals?

A

fructose is made more animals.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What form is glucose and galactose found in lactose?

A

Glucose can be either alpha or beta and galactose can be beta.

Note: alpha = down = right
Beta = up = left

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is different about maltose from the other disaccharides?
What form are the two glucoses in?

A

maltose is not synthesized to a disaccharide rather it forms through the breakdown of starches during digestion.
The first glucose is alpha and the second glucose is either alpha or beta.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

How does maltose form?

A

When a starch is being broken down what happens is it releases some 2-C units with the carbons being released. Maltose is composed of two glucose molecules held together via a glycosidic bond (two carbons bonded via oxygen).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is a reducing sugar?

A

Reducing sugars are a sugar which contains at least one hemiacetal (circle sugar with an aldehyde) that can act as a reducing group in order to join the two monosaccharides together.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Why is sucrose a non-reducing sugar?

A

Sucrose is a non-reducing sugar because the anomeric both monosaccharides will be used to form the glycosidic bond so not one monosaccharide is acting as the reducing agent.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Are non-reducing sugars or reducing sugars more reactive?

A

reducing sugar disaccharides are more reactive and non-reducing sugars are less chemically reactive. However, they are both reduced to monosaccharides before entering the blood stream so it is not as important.

31
Q

True or false

Only homopolysaccharides are found in nature not heteropolysaccharides?

A

False. Both homopolysaccharides and heterpolysaccharides are found in nature. However, the homopolysaccharides is more abundant than heteropolysaccharides.

32
Q

What is the difference between homopolysaccharides and heteropolysaccharides?

A

Homopolysaccharides are composed all of the same unit whereas heteropolysaccharides are composed of all different units.

33
Q

Fibre is a good example of homopolysaccharides or heterpolysaccharides?

A

Heterpolysaccharides

34
Q

What are two examples of homopolysaccharides?

A

Starches (plant) and glycogen (human)

35
Q

How are starches produced?

A

Starches are produced via amylose and amylopectin.

36
Q

If a starch has a higher amount of amylose than amylopectin what is the structure going to be?

A

The structure is going to be more dense, less soluble and less digestible.

37
Q

Starches that are amylose?

A

Amylose is a long chain of alpha (1-4) linked glucose molecules. (Alpha (1-4) is linear chain)
The simple structure can lead to various starches forming.

38
Q

Starches are Amylopectin?

A

The amylopectin is alpha (1-6) branched chains.

These will make the starches less dense and more soluble and digestible.

39
Q

If you were to consume a starch that had a greater amount of amylopectin than amylose would it be easier for one to digest?

A

Because the starch has more amylopectin (alpha 1-6) than amylose (alpha 1-4) because amylose is more dense, less soluble and less digestible.

40
Q

What forms starch graules?

A

The linear chained (alpha 1-4) amylose.

41
Q

For glycogen what structure is it more similar to amylopectin or amylose?

A

The glycogen is more similar to amylopectin than amylose, more branched. However, glycogen has more of a granule appearance like amylose (alpha 1-4 linear).

42
Q

What causes glycogen to become so dense and size limited?

A

Glycogen becomes dense due to the high branching spots. These high branching sites will go and get so full there is no more room.

43
Q

Why is it good that glycogen stores are limited because of branching?

A

In order to prevent the glycogen stores from disrupting the liver and muscle structures the branching limits the size these glycogen stores can grow to as they become too dense at the edges to the point where no further glucose can be added.

44
Q

Where is fibre produced in plants?

A

Fibre is produced within the cell wall of plants or related structures like this in plants. It is more the structural component of plants.
FIBRE IS NOT PRODUCED IN HUMANS.

45
Q

Where is fibre broken down in the body?

A

Fibre is a polysaccharide (heteropolysaccharides) and the complex structure of this molecule is what makes it hard in humans to digest and break it down in the stomach and small intestine. There is only a small amount of fibre digestion in the colon via the microbes. However, in pseudo-ruminants and ruminants there is fibre fermentation to obtain energy requirements and nutrient requirements.

46
Q

What are two things we need to look at in fibre?

A

We need to look at their ability to form gel structures (water solubility) and their adsorptive qualities.
The adsorptive qualities is their ability to bind enzymes and nutrients which can impair one from meeting their nutrient requirement.

47
Q

What fibre is not a complex carbohydrate?

A

Lignin is not a complex carbohydrate. Lignin is an indigestible thus we group it with fibres which tend to have a low digestibility.

48
Q

What does it mean when a fibre is able to be converted into a gel form?

A

When a fibre is converted into a gel form it is easy for the bacteria to ferment with their enzymes. However, fibre that is not able to form a gel can still have their surface wetted which can allow for a small amount of bacteria fermentation occurring.

49
Q

Is the solubility of a fibre able to determine if the fibre is digestible?

A

Not 100% because some insoluble fibres despite not turning into a gel can still be fermented a little bit by the digestive enzymes due to their wet surface.

50
Q

Despite having enzymes for starches in the stomach and small intestine how do some resistant starches encourage bacteria fermentation?

A

Starches have amylose and amylopectin which the amylose can form granules which are tightly packed and less digestible, soluble and more dense. Thus, they can be hard for the enzymes to breakdown and can be therefore not broken down in the stomach and small intestine and can all allow for bacteria fermentation.

51
Q

Why is lignin a good digestive marker?

A

Lignin is a good digestive marker because it can not be attacked by enzymes in the body and there are no enzymes in the body to break it down.

52
Q

Where in the digestive system does soluble fibres turn into a gel like structure?

A

The soluble fibres turn into a gel like structure in the stomach and the small intestine. This will reduce transition time (leaving the stomach) which can decrease the amount of digestive enzymes secreted.

53
Q

explain the concept of adsorption and fibre.

A

Fibre can go and bind to bile, digestive enzymes, cholesterol which can impair the enterohepatic circulatory system.

54
Q

How are soluble fibres able to increase mineral avaliabilty?

A

Soluble fibres increase mineral availability by going and forming soluble ligand

55
Q

What are three benefits to soluble fibres?

A

Three benefits to soluble fibre are

  1. they provide a food source for microbiota helping to make them healthy by providing something they can ferment
  2. they increase the mineral availability by forming soluble ligands
  3. they can be fermented by bacteria enzymes to produce VFA
56
Q

What are three negatives to insoluble fibre?

A

Three negatives are that

  1. they reduce transition time from the stomach to small intestine which can decrease the amount of digestive enzymes secreted
  2. they can bind to bile acids/salts, cholesterol, dioxins and lipophilic toxins which can impair the enterohepatic circulatory system
  3. can reduce the GI (glycemic index) by reducing the glucose available.
57
Q

insoluble fibre is

a. 1/3 the fibre
b. 1/2 the fibre
c. 2/3 the fibre

A

Insoluble fibre is 2/3 the fibre

58
Q

soluble fibre is

a. 1/3 the fibre
b. 1/2 the fibre
c. 2/3 the fibre

A

soluble fibre is 1/3 the fibre

59
Q

What are benefits to consuming insoluble fibres?

A
  1. they decrease transition time and promote regulate proper bowel movement.
  2. they reduce the risk of diverticulitis
  3. Reduce colon cancer by adsorbing toxins, other cancer starters and reduce decreasing their transition time
  4. Can control pH in the colon which is good for the microbiota in them.
  5. Can provide energy via VFA
60
Q

What is a negative of insoluble fibres?

A

They adsorb some minerals via production of things like insoluble ligand which impairs mineral absorption and increases mineral deficiency

61
Q

Do digestible starches have the same glycosidic bonds as resistant starches?

A

Yes. Both resistant and digestible starches have the same glycosidic bonds as each other however resistant starches are not as able to be digested due to how tight the granules are. (amylase is a part of starches that is alpha 1-4 which makes it less soluble, less digestible and more dense)

62
Q

What enzyme does the salivary glands in the mouth release?

A

It releases alpha-amylase.

63
Q

What does alpha-amylase do?

A

Alpha amylase will go and attack the alpha 1-4 glycosidic bonds, hydrolyzing them. Alpha-amylase tends to attack the middle bonds called the endoglycosidic activity. Endoglycosidic activity forms many small disaccharides, like maltose (glucose+glucose).

64
Q

What types of CHO enter the stomach?

A

medium chain polysaccharides will enter the stomach as dextrines or maltoses.

65
Q

Explain what happens in the stomach to CHO.

A

There will be a small amount of digestion from the alpha amylase released in the mouth continuing however this is soon stopped by the acidic secretions of the stomach. There is no further digestion of CHO in the stomach. The only thing that happens is soluble fibres like pectins and gums will be converted into gels because of the aqueous environment.

66
Q

What enzyme is released by the pancreas into the small intestine?

A

Alpha-amylase. This enzyme will breakdown the alpha 1-4 glycosidic linkages in starches or glycogen.

67
Q

Explain the small intestine processes?

A

The small intestine will breakdown and have a lot of absorption of CHO. The alpha-amylase will break down the glycogen and starch. As well the villi and microvilli increase the amount of area available for absorption. The microvilli are covered with a mesh layer of glycoproteins and mucopolysaccharides which enhance the absorption as glycoproteins will bind to digestive enzymes which enhance the amount that is absorbed.

68
Q

Why is having glycocalix so helpful?

A

Glycocalix (mucopolysaccharides) are helpful as they help to enhance absorption into the microvilli to the villi so the nutrients can enter the cytosol and be taken away by the hepatic circulatory system as they allow enzymes to be imbedded in them and also will allow molecules to diffuse in and helps cleavage

69
Q

What happens in the colon to CHO.

A

There is no absorption of sugars as the colon does not have sugar transporters. The sugars that end up in the colon are used for energy and food by the bacteria. Thus, not having max absorption in the small intestine is necessary as it allows for nutrients for the microbes. The sugars in the colon are converted to pyruvate and with low oxygen will converted to lactate where the microbes will ferment them and produce VFA (acetic, butyric and propionic acid). These VFA will be absorbed by the colon through passive diffusion and will be used in the body.

70
Q

How is acetic and butyric acid used?

A

Acetic acid and Butyric acid is converted to acetyl-CoA or fatty acid synthesis

71
Q

How is the VFA propionic acid used?

A

This VFA will be sent to the liver to be converted into glucose

72
Q

Is the colon bacteria able to convert the carbohydrate polymers into sugars?

A

The colonic bacteria can convert the CHO polymers into sugars which aren’t absorbed in the colon because there isn’t sugar transporters instead the sugars are used as food by the microbes.

73
Q

What three enzymes are needed for the breakdown of starches and glycogen?

A

alpha-amylase, isomaltase, and maltase

NUTR*3210 (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions