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Biochemistry > Week 5: Carbohydrates > Flashcards

Week 5: Carbohydrates Flashcards

1
Q

What are the general functions of carbohydrates?

A
  1. energy source
  2. energy storage
  3. lubricants
  4. structural component of cell walls and exoskeletons
  5. informational molecules in cell-cell
  6. signaling, DNA, RNA
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2
Q

What are the 3 groups of carbohydrates?

A
  1. Simple sugars
  2. Polysaccharides
  3. Glycoconjugates
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3
Q

What are the types of simple sugars?

A
  1. Monosaccharides
  2. Disaccharides
  3. Oligosaccharides
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4
Q

What are the types of polysaccharides?

A
  1. Glucose homopolymers

2. Disaccharide heteropolymers

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5
Q

What are the types of glycoconjugates?

A
  1. Glycoproteins
  2. Proteoglycans
  3. Glycolipids
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6
Q

What is the function of single sugars?

A

Energy storage

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7
Q

What is the function of polysaccharides?

A
  1. Energy storage

2. Structural components

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8
Q

What are the functions of glycoconjugates?

A
  1. Cellular communication
  2. Protection
  3. Protein diversification
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9
Q

What is the building of all carbohydrates?

A

Simple sugars

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10
Q

What is the basic nomenclature of simple sugars?

A

Number of carbons + -ose

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11
Q

What are the carbonyl classification of carbs?

A
  1. Aldose

2. Ketose

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12
Q

What is the simplest monosaccharides that contain 3 C atoms?

A

Triose

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13
Q

What is a constitutional isomers?

A

Having identical molecular formulas but differ in the order of attachment

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14
Q

What is a stereoisomers?

A

Isomers that differ in spatial arrangement

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15
Q

What are enantiomers?

A

Stereoisomers that are non superimposable mirror images

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16
Q

What type of hexose is most prominent in living organisms?

A

D-Stereoisomers

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17
Q

What is the term for stereoisomers that are not mirror images?

A

Diastereomers

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18
Q

What is an epimer?

A

Diastereoisomers that differ at 1 asymmetric center

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19
Q

What are example epimers of D-glucose?

A

D-Mannose and D-galactose

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20
Q

What D-mannose and D-galactose epimers to each other?

A

No they are diastereoisomers

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21
Q

What are the 6 common monosaccharides is biological process?

A
  1. D-ribose
  2. D-deoxyribose
  3. D-glucose
  4. D-mannose
  5. D-galactose
  6. D-fructose
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22
Q

Can monosaccharides be hydrolyzed to smaller molecules?

A

No

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23
Q

What form of monosaccharides be most predominate in solutions?

A

cyclic forms

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24
Q

What cyclic sugar does glucose form?

A

Pyranose that resembles pyran

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25
Q

What cyclic sugar does fructose form?

A

Furanose that resembles furan

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26
Q

What are the steps of cyclization of monosaccharides?

A
  1. The nucleophilic alcohol attacks the electrophilic carbonyl carbon, allowing formation of a hemiacetal.
  2. As a result, the linear carbohydrate forms a ring structure.
  3. At the completion of this structure, the carbonyl carbon is reduced to an alcohol 4. The orientation of the alcohol around the carbon is variable and transient.
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27
Q

What is the difference between a and b forms of anomers?

A
  1. a: the hydroxyl as C-1 is below the plane of the ring

2. b: the hydroxyl as C-1 is above the plane of the ring

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28
Q

What would a typical solution of glucose contain?

A
  1. One-third α anomer
  2. Two-thirds β anomer
  3. About 1% open chain
29
Q

What is a reducing sugar?

A

Sugars that react with oxidizing agents

30
Q

What product is created when glucose reacts with hemoglobin?

A

Glycosylated hemoglobin (HbA1c)

31
Q

Would Glycosylation of Hb effect oxygen binding of ability of Hb

A

No

32
Q

What are the characteristics of monosaccharides?

A
  1. Compounds that contain a single carbonyl group and two or more hydroxyl groups
  2. Cannot be hydrolyzed to simpler carbohydrates
33
Q

What are the characteristics of disaccharides?

A

2 sugars linked together by O-glycosidic bonds

34
Q

What are the characteristics of oligosaccharides?

A
  1. 2 or more sugars linked by O-glycosidic bonds
  2. Play a key role in processes that take place on the surfaces of cells, such as cell–cell interactions and immune recognition
35
Q

What are the characteristics of polysaccharides?

A
  1. Formed when many monosaccharides are bonded together

2. Essential structural components of several classes of organisms

36
Q

What is the hydrolyzed for of maltose?

A

Maltase

37
Q

What are the components of maltose?

A

2 glucose molecules linked at a

38
Q

What are the components of sucrose?

A
  1. a-glucode

2. b-fructose

39
Q

Enzyme that cleaves sucrose?

A

sucrase

40
Q

What are the components of lactose?

A

Galactose b-linked to glucose

41
Q

Enzyme that cleaves lactose?

A

Lactase

42
Q

Where are the enzymes that cleave disaccharides located?

A

The surface of epithelial cells lining the small intestine

43
Q

What’s the difference between homopolysaccharides and heteropolysaccharides?

A
  1. Homo: one monomer unit

2. Hetero: multiple monomer units

44
Q

What is the difference between linear and branched polysaccharides?

A
  1. Linear: bound by 1 type of glycosidic bond

2. Branched: bound by multiple types of glycosidic bonds

45
Q

What is the storage form of glucose in animal cells?

A

Glycogen

46
Q

What is the storage form of glucose in plants?

A

Starch

47
Q

What are the 2 forms of starch?

A
  1. Amylose

2. Amylopectin

48
Q

How is glycogen and starch affected when in cells?

A

Insoluable

Forms granules due to their high molecular weight

49
Q

What enzyme hydrolyzes glycogen and secreted by the salivary gland and pancreas?

A

a-amylase

50
Q

What enzymes assist the breakdown of glycogen by degrading a(1 -6) linkages?

A
  1. Glycogen phosphorylase

2. Debranching enzymes

51
Q

How are cellose molecules linked?

A

B-1,4 glycosidic bond

52
Q

What’s the difference between a and b linkages the regarding structure?

A

B: yields a straight chain capable of interacting with cellulose molecules to form strong and insoluble fibrils
a: starch and glycogen for compact hollow cylinders suitable for storage

53
Q

What makes cellulose difficult to break down?

A
  1. Fibrous structure

2. Water insolubility

54
Q

What enzyme is secreted by fungi and bacteria allowing them to digest cellulose?

A

cellulase

55
Q

Why can’t animal digest cellulose?

A

They lack the enzyme to hydrolyze linkages

56
Q

How are alcohols joined to glucose

A

O-glycosidic bonds

57
Q

How are amines joined to glucose?

A

N-glycosidic bonds

58
Q

How are phosphates joined to carbohydrates?

A

ester linkages

59
Q

What is process is the most common modification of carbohydrates?

A

Phosphorylation

60
Q

How would phosphorylation modify carbs?

A

Makes the sugar anionic and prevents them from leaving the cell facilitating the metabolism of sugars

61
Q

What is glycoproteins?

A
  1. A component of membrane proteins

2. The largest component by weight

62
Q

What is a proteoglycan?

A
  1. The protein is attached to a particular type of polysaccharide called a glycosaminoglycan
  2. Functions as a lubricant
63
Q

What are mucins?

A
  1. Predominately carbs and O-linked glycoproteins

2. Mucus

64
Q

What is the structure of glycoprotein?

A

A protein with small oligosaccharides attached Carbohydrate is linked through O-glycosidic linkage to the O of Ser or Thr in the protein
Carbohydrate is linked to amide N of Asn residue through a N-glycosidic linkage

65
Q

Describe the structure of Glycosaminoglycans

A
  1. One of the sugars is an amino sugar

2. At least one sugar has a negative charge due to the presence of a sulfate or carboxyl group

66
Q

What glycosaminoglycans produced by immune cells and is also used commercially as an anticoagulant?

A

Heparin

67
Q

Glycosaminoglycan component of the vitreous humor of the eye and of the lubricating fluid of joints

A

Hyaluronic acid

68
Q

Glycosaminoglycan components of connective tissue and extracellular matrix

A

Chondroitin sulfates and keratan sulfate

Biochemistry (16 decks)

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