Carbohydrates

By : Dr. Evangeline Y. Andeza

Carbohydrates
 Provide a major portion of the daily
caloric requirement
 Structural component-cell walls of
bacteria
 Empirical formula : (CH2O)n-hydrate of
C
 Oxidized functional
group:Aldoses,Ketoses
Classification
 A.Monosaccharides-need not be
hydrolyzed
 B. Disaccharides-require small
ikntestinal surface E for hydrolysis into
Monosaccha-rides
 C. Trisaccharides
 D. Polysaccharides-depend on
pancreatic amylase for degradation
Classification
 1. Monosaccharides
a. Trioses- (C3H6O3)-glyceraldehyde
b. Tetroses-(C4H8O4)-
Erythrose(aldotetrose),erythrulose(Ket
otetrose)
c. Pentoses-(C5H10O5)-
Xylose(aldopentose),Xylulose(ketopen
tose),Ribose,deoxyribose,arabinose
Classification
 D.Hexoses-(C6H12O6)-aldohexoses-
glucose,mannose,galactose,ketohexose
,fructose
 E.Heptoses-(C7H14O7)-
Sedopheptose,sedoheptulose,ketohept
ose
Classification
 2.Disaccharides
 Sucrose(Glucose & Fructose)
 Lactose(Glucose & Galactose)
 Maltose(Glucose & Glucose)
Classification
 3.Trisaccharides(C18H34O11)
 Raffinose
 Shows linkage specificity of enzymes
 Melibiase-Galactose-Glucose linkage
 Sucrase-Glucose-fructose linkage
 Are collectively called oligosaccharides
Classification
 4. Polysaccharides
 A. Pentosans-
Xylans,Ribans,Deoxyribans,Arabans
 B. Hexosans-Glucans-
glycogen,starch,Dextrins,Cellulose
-Fructans-Inulin
-Galactans-Agar-agar
Classification
 C. Pentohexosans-Pectin
Structure
 A. Isomers & epimers
 Compounds that have the same
structural formula but have different
structures
 Examples:Fructose,glucose,mannose,g
alactose
 Epimers-2 monosaccahrides differ in
configuration around 1 C atom
B.Enantiomers
 Mirror images of each other
 2 members of the pair are designated
as D and an L sugar
 Majority: D sugars
C.Cyclization of
monosaccahrides
 Less tha 1 % of monosaccharides exists
in the open-chain(acylic form)
 Are predominantly found in the ring
form,in w/c the aldehyde or ketone
group has reacted w/ an alcohol group
on the same sugar
Cylization of monosaccahrides
 1. Anomeric carbon-formation of a ring
results in the creation of an anomeric C
at C 1 of an aldose or at C2 of a ketose
Cylization of monosaccharides
 2.Reducing sugars-if the O2 on the
anomeric C of a sugar is not attached to
any other structure,that sugar is a
reducing sugar
 Can react with chemical
reagents(Benedict’s)
D. Complex carbohydrates
 Can be attached by Glycosidic bonds to
non-CHO structures ,including purines
& pyrimidines(found in Nucleic
acids),aromatic rings(Steroids,bilirubin),
 Proteins(glycoproteins &
glycosaminoglycans),lipids(glycolipids)
Naming Glycosidic bonds
 Are named according to the numbers of
the connected C, and also w/ regard to
the position of the anomeric hydroxyl
grp. Of the sugar involved in the bond
 If alpha configuration – alpha bond
 If Beta configuration – B - bond
Complex CHO
 1.O and N glycosides:If the grp. On the
non-CHO molecule to which the sugar
is attached is an OH group,the structure
is an O-glycoside.If the grp. Is an –
NH2,the structure is an N-glycoside
Digestion of carbohydrates
 Principal sites : Mouth & intestinal lumen
 Digestion is rapid,geenrally completed by the
time the stomach contents reach the junction
of the duodenum & jejunum
 E needed for degradation : primarily
disaccharidases & endoglycosidases
 Hydrolysis of the glycosidic
bonds:glycosidases
Digestion of carbohydrates
 A. Begins in the mouth
 B. Further digestion by pancreatic E occurs in
the small intestine
 C. Final CHO digestion by E synthesized by
the intestinal mucosal cells
 D.Absorption of monosaccahrides by
intestinal mucosal cells
 E.Abnormal degradation
Abnormal degradation of
Disaccharides
 1. Digestive Enzyme deficiencies-
caused by intestinal
diseases,malnutrition,drugs
 2. Lactose Intolerance-African & Asian
descent-90%
 3. Iso-maltase-sucrase deficiency-
10%10% Greenland’s Eskimos
Digestion of Di &
Polysaccharides
 Require the small intestinal surface E
for hydrolysis into
monosaccahrides,while
Polysaccharides depend on the
pancreatic amylase for degradation
Hydrated starch & glycogen are attcked
by the endosaccharidase alpha-
amylase present in saliva & pancreatic
juice
Starch
 Isa plant plysaccharide with a
molecular mass more than 100 kDa.
 Consists of a mixture of linear chains of
glucose molecules linked by alpha-1,4-
glucosidic bonds(amylose) & of
branched chains w/branch points made
up by alpha-1,6 linkages(amylopectin)
 Ratio(1,4 to 1,6bonds) 20:1
Glycogen
 Is an animal polysaccharide similar in
structure to amylopectin
 More branch points than starch
Metabolism of CHO

By : Dr. Evangeline Y.Andeza