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atoms, usually with a hydrogen:oxygen atom ratio of 2:1 (as in water); in other words, with the
empirical formula Cm(H2O)n (where m could be different from n).[1] Some exceptions exist; for
example, deoxyribose, a sugar component of DNA,[2] has the empirical formula C5H10O4.[3]
Carbohydrates are technically hydrates of carbon;[4] structurally it is more accurate to view them
as polyhydroxy aldehydes and ketones.[5]
The term is most common in biochemistry, where it is a synonym of saccharide, a group that
includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups:
monosaccharides, disaccharides, oligosaccharides, and polysaccharides. In general, the
monosaccharides and disaccharides, which are smaller (lower molecular weight) carbohydrates,
are commonly referred to as sugars.[6] The word saccharide comes from the Greek word
(skkharon), meaning "sugar." While the scientific nomenclature of carbohydrates is
complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose.
For example, grape sugar is the monosaccharide glucose, cane sugar is the disaccharide sucrose
and milk sugar is the disaccharide lactose (see illustration).
Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage
of energy (e.g., starch and glycogen) and as structural components (e.g., cellulose in plants and
chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of
coenzymes (e.g., ATP, FAD and NAD) and the backbone of the genetic molecule known as
RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include
many other important biomolecules that play key roles in the immune system, fertilization,
preventing pathogenesis, blood clotting, and development.[7]
In food science and in many informal contexts, the term carbohydrate often means any food that
is particularly rich in the complex carbohydrate starch (such as cereals, bread and pasta) or
simple carbohydrates, such as sugar (found in candy, jams, and desserts).
Carbohydrates
Carbohydrates have the general molecular formula CH2O, and thus were once thought to
represent "hydrated carbon". However, the arrangement of atoms in carbohydrates has little to do
with water molecules.
Starch and cellulose are two common carbohydrates. Both are macromolecules with molecular
weights in the hundreds of thousands. Both are polymers (hence "polysaccharides"); that is,
each is built from repeating units, monomers, much as a chain is built from its links.
The monomers of both starch and cellulose are the same: units of the sugar glucose.
Sugars
Monosaccharides
Three common sugars share the same molecular formula: C6H12O6. Because of their six carbon
glucose, "blood sugar", the immediate source of energy for cellular respiration
Although all three share the same molecular formula (C6H12O6), the arrangement of atoms differs
in each case. Substances such as these three, which have identical molecular formulas but
different structural formulas, are known as structural isomers.
Glucose, galactose, and fructose are "single" sugars or monosaccharides. Two monosaccharides
can be linked together to form a "double" sugar or disaccharide.
Disaccharides
Three common disaccharides:
Although the process of linking the two monomers is rather complex, the end result in each case
is the loss of a hydrogen atom (H) from one of the monosaccharides and a hydroxyl group (OH)
from the other. The resulting linkage between the sugars is called a glycosidic bond. The
molecular formula of each of these disaccharides is
C12H22O11 = 2 C6H12O6 H2O
All sugars are very soluble in water because of their many hydroxyl groups. Although not as
concentrated a fuel as fats, sugars are the most important source of energy for many cells.
Carbohydrates provide the bulk of the calories (4 kcal/gram) in most diets, and starches provide
the bulk of that. Starches are polysaccharides.
Polysaccharides
Starches
Starches are polymers of
glucose. Two types are
found:
amylose consists of
linear, unbranched
chains of several
hundred glucose
residues (units). The
glucose residues are linked by a glycosidic bond between their #1 and #4 carbon atoms.
Starches are insoluble in water and thus can serve as storage depots of glucose. Plants convert
excess glucose into starch for storage. The image shows starch grains (lightly stained with
iodine) in the cells of the white potato. Rice, wheat, and corn (maize) are also major sources of
starch in the human diet.
Glycogen
Animals store excess glucose by polymerizing it to form glycogen. The structure of glycogen is
similar to that of amylopectin, although the branches in glycogen tend to be shorter and more
frequent.
Glycogen is broken back down into glucose when energy is needed (a process called
glycogenolysis).
In glycogenolysis,
The phosphate group must then be removed so that glucose can leave the cell.
Cellulose
Cellulose is probably the single most abundant organic molecule in the biosphere. It is the major
structural material of which plants are made. Wood is largely cellulose while cotton and paper
are almost pure cellulose.
Like starch,
cellulose is a
polysaccharide
with glucose as
its monomer.
However,
cellulose differs
profoundly from
starch in its properties.
The result is a series of stiff, elongated fibrils the perfect material for building the cell walls of
plants.
This electron micrograph (courtesy of R. D. Preston) shows the cellulose fibrils in the cell wall
of a green alga. These long, rigid fibrils are a clear reflection of the nature of the cellulose
molecules of which they are composed.
Carbohydrate Classification
There are a variety of interrelated classification schemes. The most useful classification scheme
divides the carbohydrates into groups according to the number of individual simple sugar units.
Monosaccharides contain a single unit; disaccharides contain two sugar units; and
polysaccharides contain many sugar units as in polymers - most contain glucose as the
monosaccharide unit.
Carbohydrates
Monosaccharides
Glucose
Galactose
Fructose
Ribose
Glyceraldehyde
Disaccharides
Sucrose
Maltose
Lactose
Polysaccharides
Starch
Glycogen
Cellulose
Number of Carbons
Monosaccharides can be further classified by the number of carbons present. Hexoses (6carbons) are by far the most prevalent.
Six = Hexose
Glucose
Galactose
Fructose
Number of Carbons
Five = Pentose
Ribose
Three = Triose
Glyceraldehyde
Functional Groups
Aldoses contain the aldehyde group - Monosaccharides in this group are glucose,
galactose, ribose, and glyceraldehyde.
Ketoses contain the ketone group - The major sugar in this group is fructose.
Non-reducing: Contain no hemiacetal groups. Sucrose and all polysaccharides are in this
group.
Types of Carbohydrates
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Like all other biomolecules carbohydrates are made of micromolecules and
macromolecules.
Micromolecules
are
the
monosaccharides
while
the
macromolecules are the oligosaccharides and polysaccahrides. Actually, the
micromolecules polymerize and condense to form macromolecules.
are
classified
as disaccharides,
trisaccharides
and
Foods rich in carbohydrates are referred to as strachy foods. They are found in
legumes, starchy vegetables, whole-grain breads and cereals. They also occur
naturally with vitamins and minerals in foods like milk, fruits, milk products. They
are alsdo found in refined and processed products like candy, carbonated
beverages, and table sugar.
Carbohydrates Classification
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Carbohydrates are classified into three groups
Monosaccharides or Monosachoroses
From Greek, mono=one; sakchron=sugar.
Monosaccharides are often called simple sugars, these are compound which possess
a free aldehyde or ketone group. They are the simplest sugars and cannot be
hydrolyzed. The general formula is C n(H2O)n or CnH2nOn. The monosaccharides are
subdivided into tiroses, tertrose, pentoses, hexoses, heptoses etc., and also as
aldoses or ketoses depending upon whether they contian aldehyde or ketone group.
Examples
of
monosaccharides
are
Fructose,
Erythrulose,
Ribulose.
Oligosaccharides or Oligosaccharoses
In Greek, Oligo means few.
Oligosaccharides are compound sugars that yield 2 to 10 molecules of the same or
different monosaccharides on hydrolysis.
Oligosaccharides yielding 2 molecules of monosaccharides on hydrolysis is known
as a disaccharide, and the ones yielding 3 or 4 monosaccharides are known as
trisaccharides and tetrasaccharides respectively and so on. The general formula of
disaccharides is Cn(H2O)n-1 and that of trisaccharides is C n(H2O)n-2 and so on.
Example
of
Trisaccharides
disaccharides
are
are
sucrose,
lactose,
Raffinose,
maltose
etc.
Rabinose.
Polysaccharides or Polysaccharoses
In Greek, poly means many.
Polysaccharides are compound sugars and yield more than 10 molecules of
monosaccharides on hydrolysis. Theya re further classified depending on they type
of molecules produced as a resullt of hydrolysis. They may be homopolysaccharides
i.e, monosaccharides of the same type or heteropolysaccharides i.e.,
monosaccharides of different types. The general formula is (C6H10O5)x.
Example of homopolysaccharides are starch,
Heteropolysaccharides
are Hyaluronic
glycogen,
acid,
cellulose, pectin.
Chondrotin.
The Gibbs free energy of formation of solid glucose is -909 kJ/mol and the enthalpy of formation
is -1007 kJ/mol.The heat of combustion (with liquid water in the product) is about 2803 kJ/mol,
or 3.72 kcal per gram.The G (change of Gibbs free energy) for this combustion is about -2880
kJ/mol.
Upon heating, glucose,like any carbohydrate,will undergo pyrolysis (carbonization) yielding
steam and a char consisting mostly of carbon.This reaction is exothermic, releasing about 0.237
kcal per gram.
Monosaccharides are important in several ways. A constant source of blood glucose is
compulsory for human life. Glucose is the preferred energy source of the brain. Polysaccharides
function as storage and structural components in plants and animals.
Monosaccharides
A monosaccharide is a carbohydrate that can't be hydrolyzed to simpler carbohydrate
units. The monosaccharide is the basic carbohydrate unit of cellular metabolism.
Monosaccharides are single sugar units. Their general formula is (CH 2O)n. They are
classified according to the number of carbon atoms as trioses (3C), tetroses (4C),
pentoses (5C), hexoses (6C) and heptoses (7C). Of these, pentoses and especially
hexoses (e.g. glucose, fructose, galactose) are the most common so we will
concentrate on them.
The hexose monosaccharides are the most important carbohydrate sources of cellular
energy. 3 hexoses glucose, galactose, and fructose are of major significance in
nitrition. All 3 have the same molecular formula and thus contain an equal no. of
reduced carbons. They differ in structure but are biologically interconvertible.
Glucose plays a cenral role in carbohydrate energy utilization. Other carbohydartes
are usually converted to glucose before cellular utilization.
1.Glucose
Glucose is the most important of the monosaccharides. It is an aldohexose and is found in the
free state in plant and animal tissue.
Function
polysaccharides starch, cellulose and glycogen. Among the common sugars, glucose is
of intermediate sweetness.
It is the most common respiratory substrate & the most common monosaccharides. It
is also the key sugar of the body and is carried by the bloodstream to all body parts.
The concentration of glucose in the blood is normally 80-100 mg per 100ml of blood.
Because glucose is the most abundant carbohydrate in the blood, it is also sometimes
known as blood suar. Glucose requires no digestion and therefore may be given
intravenously to patients who cannot take food by mouth. Glucose is found in the
urine of those who have diabetes mellitus (sugar diabetes). The condition in which
glucose is excreted in the urine is called glycosuria.
Monosaccharides
A monosaccharide is a carbohydrate that can't be hydrolyzed to simpler carbohydrate
units. The monosaccharide is the basic carbohydrate unit of cellular metabolism.
Monosaccharides are single sugar units. Their general formula is (CH 2O)n. They are
classified according to the number of carbon atoms as trioses (3C), tetroses (4C),
pentoses (5C), hexoses (6C) and heptoses (7C). Of these, pentoses and especially
hexoses (e.g. glucose, fructose, galactose) are the most common so we will
concentrate on them.
The hexose monosaccharides are the most important carbohydrate sources of cellular
energy. 3 hexoses glucose, galactose, and fructose are of major significance in
nitrition. All 3 have the same molecular formula and thus contain an equal no. of
reduced carbons. They differ in structure but are biologically interconvertible.
Glucose plays a cenral role in carbohydrate energy utilization. Other carbohydartes
are usually converted to glucose before cellular utilization.
1.Glucose
Glucose is the most important of the monosaccharides. It is an aldohexose and is found in the
free state in plant and animal tissue.
Structure
The above graph shows glucose as having either an open chain or ring structure. The
open chain form can be straight, but because of the bong angles between carbon atoms
it is possible for sugars with 5 and 6 carbon atoms to bend and form stable ring
structures. In hexoses like glucose, the first carbon atom combines with the oxygen
atom on carbon atom no. 5 to give a 6-membered ring. Oxygen is part of the ring and
that 1 carbon atom, carbon atom no. 6, sticks up out of the ring. In pentoses, the 1 st
carbon atom joins with the oxygen atom on the 4th carbon atom to give a 5-membered
ring.
The ring structures of pentoses and hexoses are the usual forms, with only a small
proportion of the molecules existing in the open chain form at any 1 time. The ring
structure is the form used to make dissaccharides and poly saccharides.
polysaccharides starch, cellulose and glycogen. Among the common sugars, glucose is
of intermediate sweetness.
It is the most common respiratory substrate & the most common monosaccharides. It
is also the key sugar of the body and is carried by the bloodstream to all body parts.
The concentration of glucose in the blood is normally 80-100 mg per 100ml of blood.
Because glucose is the most abundant carbohydrate in the blood, it is also sometimes
known as blood suar. Glucose requires no digestion and therefore may be given
intravenously to patients who cannot take food by mouth. Glucose is found in the
urine of those who have diabetes mellitus (sugar diabetes). The condition in which
glucose is excreted in the urine is called glycosuria.
2.Fructose
Fructose, also known as levulose, is a ketohexose that occurs in fruit juices, honey,
and (along with glucose) as a constituent of sucrose.
Structure
The open chain form can be represented in a Fischer projection formula:
Like glucose and galatose, fructose exists in both cyclic and open chain forms. One
common cyclic structure is a five membered furanose ring in the configuration:
Function
Fructose is the major constituent of the polysaccharide insulin, a starchlike substance
present in many plants. It is the sweetest of all the sugars,being about twice as sweet
as glucose. This accounts for the sweetness of honey. The enzyme invertase, present in
bees, spl;its sucrose into glucose and fructose. Fructose is metabolized directly but is
also readily converted to glucose in the liver.
3.Galactose
Galactose is also an aldohexose and occurs, along with glucose, in lactose and in
many oligo- and polysaccharides such as pectin, gums, and mucilages. Galactose is an
isomer of glucose, differing only in the spatial arrangement of the H and OH groups
around carbon 4.
Structure
Galatose, like glucose, is an aldohexose and differs structurally from glucose only in
the configuration of the H and OH group on the 4th carbon:
Galatose, like glucose, also exists primarily in 2 cyclic pyranose forms that have
hemiacetal structures and undergo mutarotation:
Function
Galactose is synthesized in the mammary glands to make the lactose of milk. It is also
a constituent of glycolipids and glycoproteins in many cell membranes such as those
in nervous tissue. Galactose is less than half as sweet as glucose.
4.Chief function of monosaccharides
Examples
Trioses
Pentoses
Hexoses
Carbohydrate Monosaccharides
inShare
Glyceraldehyde
dihydroxyacetone
ribose
deoxyribose
ribulose
glucose
fructose
galactose
By Dr Ananya Mandal, MD
Carbohydrates are large macromolecules made up of carbon (C), hydrogen (H) and oxygen (O)
and have the general formula Cx(H2O)y.
Carbohydrates can be classified according to the number of sugar units they contain, as follows:
Monosaccharides
The general formula for a monosaccharide is (CH2O)n. Monosaccharides are the simplest form
of carbohydrate, which means they cannot be hydrolyzed or broken down into smaller
carbohydrates. Monosaccharides are important molecules that complex carbohydrates are broken
down into, in order to generate energy. They are also essential for building nucleic acids.
Monosaccharide classification
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2. The location of the carbonyl group If the carbonyl group is an aldehyde, then the
monosaccharide is an aldose whereas if the carbonyl group is a ketone, the
monosaccharide is a ketose.
3. The molecules stereochemistry or chiral handedness This refers to the configuration of
the molecule, which may exist in different structural forms or isomers.
The first two classification systems above are often combined and a monosaccharide may be
called an aldohexose (e.g. glucose), an aldopentose (e.g. ribose) or a ketohexose (e.g. fructose),
for example.
Apart from the first and last carbon atom, each carbon atom bearing a hydroxyl group is
asymmetric and may have two possible configurations in space (R or S). A number of isomers
can therefore exist for any monosaccharide.
Glucose
Keep Learning
Monosaccharides and disaccharides are the two kinds of simple sugars, a form of carbohydrate.
In contrast to polysaccharides, which contain three or more sugars and are also known as
complex carbohydrates, monosaccharides and disaccharides contain one and two sugars,
respectively. Monosaccharides include glucose, fructose, and galactose. Disaccharides, by
contrast, include sucrose, lactose, and maltose, and these are made up of two monosaccharides
bonded together, such as glucose and fructose or even glucose with glucose. Monosaccharides
require the least effort by the body to break down and therefore are digested and subsequently
available for energy more quickly than disaccharides.
Carbohydrates are the bodys most immediately available source of energy, the source it relies
upon for everything from getting through a workout to fueling the brain. The more complex the
carbohydrate that is, the more sugars it contains the longer it takes to be broken down in
the intestines to its simplest components, monosaccharides and disaccharides. Glucose, a form of
monosaccharide, is the bodys preferred energy source, and it is also known as blood sugar. Most
carbohydrates, whether disaccharides or polysaccharides, end up in glucose form once broken
down in the digestive tract. In other words, a major difference between monosaccharides and
disaccharides is that monosaccharides are used immediately for energy, whereas disaccharides
must be converted into their monosaccharide components before they are of use to the body.
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The foods from which monosaccharides and disaccharides like fructose and sucrose are derived
for commercial purposes is another difference between the two. Glucose is found in a large
number of living organisms, from plants, to insects, to humans. In commercial food production,
however, fructose tends to be the preferred sweetener, as it is sweeter than table sugar and can be
made cheaply from corn. High fructose corn syrup, for instance, is a fructose sweetener derived
from corn that is found in many sweet foods and beverages like baked goods and soda.
Disaccharides are obtained from a variety of plant and animal sources, sources that naturally
contain a combination of monosaccharides. Sucrose, the scientific name for table sugar, is a
disaccharide that contains both glucose and fructose. It is typically derived from the sugar cane
or sugar beet plants, both of which are vegetables. Lactose, another disaccharide, comes not from
plants but from animals as it is the type of sugar found in milk and other dairy products. It is
made up of glucose combined with galactose.
Disaccharide
From Wikipedia, the free encyclopedia
A disaccharide or biose[1] is the carbohydrate formed when two monosaccharides undergo a
condensation reaction which involves the elimination of a small molecule, such as water, from
the functional groups only. Like monosaccharides, disaccharides form an aqueous solution when
dissolved in water. Three common references are sucrose, lactose,[2] and maltose.
"Disaccharide" is one of the four chemical groupings of carbohydrates (monosaccharide,
disaccharide, oligosaccharide, and polysaccharide).
Contents
1 Classification
2 Formation
3 Properties
4 Common disaccharides
5 References
6 External links
Classification
There are two different types of disaccharides: reducing disaccharides, in which one
monosaccharide, the reducing sugar, still has a free hemiacetal unit; and non-reducing
disaccharides, in which the components bond through an acetal linkage between their anomeric
centers and neither monosaccharide has a free hemiacetal unit. Cellobiose and maltose are
examples of reducing disaccharides. Sucrose and trehalose are examples of non-reducing
disaccharides. [3] [4]
Formation
Disaccharides are formed when two monosaccharides are joined together and a molecule of
water is removed, a process known as dehydration reaction. For example; milk sugar (lactose) is
made from glucose and galactose whereas the sugar from sugar cane and sugar beets (sucrose) is
made from glucose and fructose. Maltose, another notable disaccharide, is made up of two
glucose molecules.[5] The two monosaccharides are bonded via a dehydration reaction (also
called a condensation reaction or dehydration synthesis) that leads to the loss of a molecule of
water and formation of a glycosidic bond.[6]
Properties
The glycosidic bond can be formed between any hydroxyl group on the component
monosaccharide. So, even if both component sugars are the same (e.g., glucose), different bond
combinations (regiochemistry) and stereochemistry (alpha- or beta-) result in disaccharides that
are diastereoisomers with different chemical and physical properties.
Depending on the monosaccharide constituents, disaccharides are sometimes crystalline,
sometimes water-soluble, and sometimes sweet-tasting and sticky-feeling.
Common disaccharides
Disaccharide
Sucrose (table sugar, cane sugar, beet sugar, or
Unit 1
Glucose
Unit 2
Fructose
Bond
(12)
saccharose)
Lactulose
Lactose (milk sugar)
Maltose (malt sugar)
Trehalose
Cellobiose
Chitobiose
Galactose
Fructose
(14)
Galactose
Glucose
(14)
Glucose
Glucose
(14)
Glucose
Glucose
(11)
Glucose
Glucose
(14)
Glucosamine Glucosamine (14)
Maltose, cellobiose, and chitobiose are hydrolysis products of the polysaccharides starch,
cellulose, and chitin, respectively.
Less common disaccharides include:[7]
Disaccharide
Units
Kojibiose
two glucose monomers
Nigerose
two glucose monomers
Isomaltose
two glucose monomers
,-Trehalose two glucose monomers
,-Trehalose two glucose monomers
Sophorose
two glucose monomers
Laminaribiose two glucose monomers
Gentiobiose two glucose monomers
a glucose monomer and a fructose
Turanose
monomer
a glucose monomer and a fructose
Maltulose
monomer
a glucose monomer and a fructose
Palatinose
monomer
a glucose monomer and a fructose
Gentiobiulose
monomer
Mannobiose
Melibiose
Melibiulose
Rutinose
Rutinulose
Xylobiose
Name 3 Disaccharides
List of Disaccharides
Bond
[8]
(12)
(13)
(16)
(11)
(11)[9]
(12)
(13)
(16)
(13)
(14)
(16)
(16)
either (12), (13), (14), or
(16)
(16)
(16)
(16)
(16)
(14)
Glucose Foods
Chemistry
Cellulose
Carbohydrate
Fructose Sugar
Alcohol Sugar
Super Foods
Chemistry Categories
Chemistry 101
Demonstrations - Experiments
Grow Crystals
Chemistry Laboratory
Chemistry Basics
Disaccharides are sugars or carbohydrates made by linking two monosaccharides. This is a list of
some disaccharides, including the monosaccharides they are made from and foods containing
them. Sucrose, maltose, and lactose are the most familiar disaccharides, but there are others.
1. sucrose (saccharose)
glucose + fructose
Sucrose is table sugar. It is purified from sugar cane or sugar beets.
2. maltose
glucose + glucose
Maltose is a sugar found in some cereals and candies. It is a product of starch
digestions and may be purified from barley and other grains.
3. lactose
galactose + glucose
Sugar found in milk.
4. lactulose
galactose + fructose
5. trehalose
glucose + glucose
6. cellobiose
glucose + glucose
Hydrolysis product of cellulose.
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Glucose Foods
Chemistry
Cellulose
Carbohydrate
Note multiple disaccharides are possible when monosaccharides bond to each other, since a
glycosidic bond can form between any hydroxyl group on the component sugars. For example,
two glucose molecules can join to form maltose, trehalose, or cellobiose. Even though these
disaccharides are made from the same component sugars, they are distinct molcules with
different chemical and physical properties from each other.
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Image Credit:
http://bioweb.wku.edu/
Our body needs different types of food for the various functions, maintenance and growth. Food
can be categorized broadly into carbohydrates, proteins and fats. While fats help in long term
storage of energy which is not utilized right away, proteins help in building muscles and tissues.
It is the carbohydrates that provide us with the energy required to do immediate work as they can
be broken down right away into glucose which is utilized by the muscles to provide energy.
These in turn are categorized into mono-saccharides(simple sugars), di-saccharides and
polysaccharides. "SACCHARIDES" is derived from the greek word sacchar meaning "Sugar"
and Poly meaning many sugars put together is basically a many sugared molecule in simple
terms. Polysaccharides are polymer carbohydrates made up of many monosaccharides or
disaccharides. In simple terms, polysaccharides are complex sugar molecules made up of many
blocks of simple sugar. The sugars are held together by the glycosidic bonds. A glycosidic bond
is a covalent bond that joins a carbohydrate molecule to another group that may or may not be a
carbohydrate. Their properties may vary from their building blocks i.e. the monosaccharides.
Content
What are the various types of Polysaccharides?
What are the different kinds of Structural Polysaccharides?
How are Polysaccharides processed in our Body?
What is Dietary Fiber?
What is Starch?
What is Ganoderma Polysaccharide?
The food we eat is mixed with enzymes released by the body at various points to help in the
digestion of the different types of molecules such as fats, proteins and carbohydrates. While
chewing helps in breaking down the carbohydrates into smaller chunks, it is in the stomach
followed by the small intestine that the final breakdown of the polysaccharides happens. The
acid released in the stomach breaks them down into monosaccharides. The monosaccharides are
glucose molecules which are the basic energy providing molecules. The glucose is further broken
down in the cells into molecules of ATP - Adenosine Triphosphate. It is only when glucose is
broken down into ATP can carbohydrates provide energy that can utilized by the body to do
work. While the excess ATP molecules are converted by the liver into glycogen, these can be
later broken down to glucose when needed by the body.
Dietary Fiber is a kind of polysaccharide that our body cannot digest. While women need at
least 25 grams of fiber per day, men need anywhere from 30-38 grams per day. Dietary fiber is
fiber that our body cannot digest to get any nutrients out of it and is the indigestable part that
absorbs water as it moves down the alimentary canal and helps in bowel movement. But then not
all fibers are dietary fibers. Some of the examples of fibers are, non-starch polysaccharides cellulose, lignin, chitins and pectins, gum, mucilage. Both fibers and Dietary fibers are present
in soluble and insoluble forms. Dietary fiber is only present in plant food which includes nuts,
fruits and vegetables. Good sources of dietary fiber are broccoli, bran cereals, beans, peas,
whole-wheat breads, grains and cereals. The soluble dietary fiber helps us in preventing
constipation, reducing cholesterol levels, treatment of hemorrhoids and diverticulosis. The
soluble fibers can be only digested with the help of the bacteria present in our digestive tract. The
insoluble fiber is indigestible and helps in bowel movement.
What is Starch?
Starch, an example of the storage polysaccharide is produced by all plants. It acts as a major
energy reserve in plants and consists of glucose units. Starch is generally made up of 2025% amylose and 75 to 80% amylopectin. Starch can be digested by hydrolysis with the help of
"Amylases" enzymes. Amylases enzymes are present in animals and humans and hence starch
can be digested by them. Rice, Potato, Maize and Wheat are all starches used by us as part of our
diet. Starch is also used as an adhesive.
Polysaccharides are present in a very high concentration in 2 Asian herbs, Ganoderma Lucidum
and Cordyceps Sinensis. While the Ganoderma herb has Ganoderma Polysaccharides, the
Cordyceps herb contains Cordyceps Polysaccharides. Both these herbs are proven to improve
immune system, which helps in helping with cancer and diabetes.
What are three examples of polysaccharides?
Topic: Molecular Biology
Top Answer
Another common polysaccharide is Cellulose, the primary component of plants and especially
trees. Since cellulose has a very strong molecular structure, it is not easily digested by animals;
dietary fibers such as psyllium husk are examples of cellulose.
Chitin is another example; it is the smooth substance that forms crustacean and clam shells, as
well as insect exoskeletons. Chitin is not easily broken down and is very common, and so acts as
protection in organisms and has many industrial uses.
Polysaccharide
From Wikipedia, the free encyclopedia
Amylose is a linear polymer of glucose mainly linked with (14) bonds. It can be made of
several thousands of glucose units. It is one of the two components of starch, the other being
amylopectin.
Polysaccharides are polymeric carbohydrate molecules composed of long chains of
monosaccharide units bound together by glycosidic linkages and on hydrolysis give the
constituent monosaccharides or oligosaccharides. They range in structure from linear to highly
branched. Examples include storage polysaccharides such as starch and glycogen, and structural
polysaccharides such as cellulose and chitin.
Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating
unit. Depending on the structure, these macromolecules can have distinct properties from their
monosaccharide building blocks. They may be amorphous or even insoluble in water.[1][2] When
all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a
homopolysaccharide or homoglycan, but when more than one type of monosaccharide is present
they are called heteropolysaccharides or heteroglycans.[3][4]
Natural saccharides are generally of simple carbohydrates called monosaccharides with general
formula (CH2O)n where n is three or more. Examples of monosaccharides are glucose, fructose,
and glyceraldehyde[5] Polysaccharides, meanwhile, have a general formula of Cx(H2O)y where x
is usually a large number between 200 and 2500. Considering that the repeating units in the
polymer backbone are often six-carbon monosaccharides, the general formula can also be
represented as (C6H10O5)n where 40n3000.
Polysaccharides contain more than ten monosaccharide units. Definitions of how large a
carbohydrate must be to fall into the categories polysaccharides or oligosaccharides vary
according to personal opinion. Polysaccharides are an important class of biological polymers.
Their function in living organisms is usually either structure- or storage-related. Starch (a
polymer of glucose) is used as a storage polysaccharide in plants, being found in the form of both
amylose and the branched amylopectin. In animals, the structurally similar glucose polymer is
the more densely branched glycogen, sometimes called 'animal starch'. Glycogen's properties
allow it to be metabolized more quickly, which suits the active lives of moving animals.
Cellulose and chitin are examples of structural polysaccharides. Cellulose is used in the cell
walls of plants and other organisms, and is said to be the most abundant organic molecule on
earth.[6] It has many uses such as a significant role in the paper and textile industries, and is used
as a feedstock for the production of rayon (via the viscose process), cellulose acetate, celluloid,
and nitrocellulose. Chitin has a similar structure, but has nitrogen-containing side branches,
increasing its strength. It is found in arthropod exoskeletons and in the cell walls of some fungi.
It also has multiple uses, including surgical threads. Polysaccharides also include callose or
laminarin, chrysolaminarin, xylan, arabinoxylan, mannan, fucoidan and galactomannan.
Contents
1 Function
o 1.1 Structure
2 Storage polysaccharides
o 2.1 Starches
o 2.2 Glycogen
3 Structural polysaccharides
o 3.1 Arabinoxylans
o 3.2 Cellulose
o 3.3 Chitin
o 3.4 Pectins
4 Acidic polysaccharides
7 See also
8 References
9 External links
Function
Structure
Nutrition polysaccharides are common sources of energy. Many organisms can easily break
down starches into glucose; however, most organisms cannot metabolize cellulose or other
polysaccharides like chitin and arabinoxylans. These carbohydrate types can be metabolized by
some bacteria and protists. Ruminants and termites, for example, use microorganisms to process
cellulose.
Even though these complex to carbohydrates are not very digestible, they provide important
dietary elements for humans. Called dietary fiber, these carbohydrates enhance digestion among
other benefits. The main action of dietary fiber is to change the nature of the contents of the
gastrointestinal tract, and to change how other nutrients and chemicals are absorbed.[7][8] Soluble
fiber binds to bile acids in the small intestine, making them less likely to enter the body; this in
turn lowers cholesterol levels in the blood.[9] Soluble fiber also attenuates the absorption of sugar,
reduces sugar response after eating, normalizes blood lipid levels and, once fermented in the
colon, produces short-chain fatty acids as byproducts with wide-ranging physiological activities
(discussion below). Although insoluble fiber is associated with reduced diabetes risk, the
mechanism by which this occurs is unknown.[10]
Not yet formally proposed as an essential macronutrient (as of 2005), dietary fiber is
nevertheless regarded as important for the diet, with regulatory authorities in many developed
countries recommending increases in fiber intake.[7][8][11][12]
Storage polysaccharides
Starches
Starches are glucose polymers in which glucopyranose units are bonded by alpha-linkages. It is
made up of a mixture of amylose (1520%) and amylopectin (8085%). Amylose consists of a
linear chain of several hundred glucose molecules and Amylopectin is a branched molecule made
of several thousand glucose units (every chain of 2430 glucose units is one unit of
Amylopectin). Starches are insoluble in water. They can be digested which can break the alphalinkages (glycosidic bonds). Both humans and animals have amylases, so they can digest
starches. Potato, rice, wheat, and maize are major sources of starch in the human diet. The
formations of starches are the ways that plants store glucose
Glycogen
Glycogen serves as the secondary long-term energy storage in animal and fungal cells, with the
primary energy stores being held in adipose tissue. Glycogen is made primarily by the liver and
the muscles, but can also be made by glycogenesis within the brain and stomach.[13]
Glycogen is the analogue of starch, a glucose polymer in plants, and is sometimes referred to as
animal starch,[14] having a similar structure to amylopectin but more extensively branched and
compact than starch. Glycogen is a polymer of (14) glycosidic bonds linked, with (16)linked branches. Glycogen is found in the form of granules in the cytosol/cytoplasm in many cell
types, and plays an important role in the glucose cycle. Glycogen forms an energy reserve that
can be quickly mobilized to meet a sudden need for glucose, but one that is less compact and
more immediately available as an energy reserve than triglycerides (lipids).
In the liver hepatocytes, glycogen can compose up to eight percent (100120 g in an adult) of the
fresh weight soon after a meal.[15] Only the glycogen stored in the liver can be made accessible to
other organs. In the muscles, glycogen is found in a low concentration of one to two percent of
the muscle mass. The amount of glycogen stored in the bodyespecially within the muscles,
liver, and red blood cells[16][17][18]varies with physical activity, basal metabolic rate, and eating
habits such as intermittent fasting. Small amounts of glycogen are found in the kidneys, and even
smaller amounts in certain glial cells in the brain and white blood cells. The uterus also stores
glycogen during pregnancy, to nourish the embryo.[15]
Glycogen is composed of a branched chain of glucose residues. It is stored in liver and muscles.
Schematic 2-D cross-sectional view of glycogen. A core protein of glycogenin is
surrounded by branches of glucose units. The entire globular granule may contain
approximately 30,000 glucose units.[19]
A view of the atomic structure of a single branched strand of glucose units in a glycogen
molecule.
Structural polysaccharides
Arabinoxylans
Arabinoxylans are found in both the primary and secondary cell walls of plants and are the
copolymers of two pentose sugars: arabinose and xylose.
Cellulose
The structural component of plants are formed primarily from cellulose. Wood is largely
cellulose and lignin, while paper and cotton are nearly pure cellulose. Cellulose is a polymer
made with repeated glucose units bonded together by beta-linkages. Humans and many animals
lack an enzyme to break the beta-linkages, so they do not digest cellulose. Certain animals such
as termites can digest cellulose, because bacteria possessing the enzyme are present in their gut.
Cellulose is insoluble in water. It does not change color when mixed with iodine. On hydrolysis,
it yields glucose. It is the most abundant carbohydrate in nature.
Chitin
Chitin is one of many naturally occurring polymers. It forms a structural component of many
animals, such as exoskeletons. Over time it is bio-degradable in the natural environment. Its
breakdown may be catalyzed by enzymes called chitinases, secreted by microorganisms such as
bacteria and fungi, and produced by some plants. Some of these microorganisms have receptors
to simple sugars from the decomposition of chitin. If chitin is detected, they then produce
enzymes to digest it by cleaving the glycosidic bonds in order to convert it to simple sugars and
ammonia.
Chemically, chitin is closely related to chitosan (a more water-soluble derivative of chitin). It is
also closely related to cellulose in that it is a long unbranched chain of glucose derivatives. Both
materials contribute structure and strength, protecting the organism.
Pectins
Pectins are a family of complex polysaccharides that contain 1,4-linked -D-galactosyluronic
acid residues. They are present in most primary cell walls and in the non-woody parts of
terrestrial plants.
Acidic polysaccharides
Acidic polysaccharides are polysaccharides that contain carboxyl groups, phosphate groups
and/or sulfuric ester groups.
Most of these polysaccharides exhibit useful visco-elastic properties when dissolved in water at
very low levels.[20] This makes various liquids used in everyday life, such as some foods, lotions,
cleaners, and paints, viscous when stationary, but much more free-flowing when even slight
shear is applied by stirring or shaking, pouring, wiping, or brushing. This property is named
pseudoplasticity or shear thinning; the study of such matters is called rheology.
Viscosity of Welan gum
Shear Rate (rpm)
Viscosity (cP)
0.3
23330
0.5
16000
11000
5500
3250
2900
10
1700
20
900
50
520
100
310
Aqueous solutions of the polysaccharide alone have a curious behavior when stirred: after
stirring ceases, the solution initially continues to swirl due to momentum, then slows to a
standstill due to viscosity and reverses direction briefly before stopping. This recoil is due to the
elastic effect of the polysaccharide chains, previously stretched in solution, returning to their
relaxed state.
Cell-surface polysaccharides play diverse roles in bacterial ecology and physiology. They serve
as a barrier between the cell wall and the environment, mediate host-pathogen interactions, and
form structural components of biofilms. These polysaccharides are synthesized from nucleotideactivated precursors (called nucleotide sugars) and, in most cases, all the enzymes necessary for
biosynthesis, assembly and transport of the completed polymer are encoded by genes organized
in dedicated clusters within the genome of the organism. Lipopolysaccharide is one of the most
important cell-surface polysaccharides, as it plays a key structural role in outer membrane
integrity, as well as being an important mediator of host-pathogen interactions.
The enzymes that make the A-band (homopolymeric) and B-band (heteropolymeric) O-antigens
have been identified and the metabolic pathways defined.[21] The exopolysaccharide alginate is a
linear copolymer of -1,4-linked D-mannuronic acid and L-guluronic acid residues, and is
responsible for the mucoid phenotype of late-stage cystic fibrosis disease. The pel and psl loci
are two recently discovered gene clusters that also encode exopolysaccharides found to be
important for biofilm formation. Rhamnolipid is a biosurfactant whose production is tightly
regulated at the transcriptional level, but the precise role that it plays in disease is not well
understood at present. Protein glycosylation, particularly of pilin and flagellin, became a focus of
research by several groups from about 2007, and has been shown to be important for adhesion
and invasion during bacterial infection.[22]
carbohydrates
gen formula
simplest carbohydrate (structural formula)
classification of carbohydrates
importance of monosaccharide w/ structual fornula
difference between monosaccharide