Introduction to Carbohydrates. importance of carbohydrates Carbohydrates are initially synthesized in plants by photosynthesis. important for Carbohydrates.

Slides:



Advertisements
Similar presentations
Carbohydrat Biochemistry AULANNI’AM BIOCHEMISTRY LABORATORY BRAWIJAYA UNIVERSITY.
Advertisements

MALIK ALQUB MD. PhD. CARBOHYDRATES. Summary Structure of carbohydrates Monosaccharides Disaccharides Polysaccharides Functions of carbohydrates.
IMPORTANT FUNCTIONS OF CARBOHYDRATES To provide energy through their oxidation To supply carbon for the synthesis of cell components To serve as a stored.
Chapter 17: Carbohydrates
CARBOHYDRATES: STRUCTURE AND FUNCTION By Dr. Amr S. Moustafa, MD, PhD.
XXXI. Carbohydrates A.Overview Carbohydrates are the most abundant class of naturally occurring organic compounds. They make up 50% of the earth’s biomass.
(Chapter 7). - Overview - Classification and Structure of Carbohydrates : A) Isomers and epimers B) Enantiomers 1 st Lecture: Pages :
Introduction to Biochemistry Carbohydrates. Carbohydrates are a major source of energy from our diet. composed of the elements C, H and O. also called.
Chapter 14 Carbohydrates
Lab 5: Qualitative Analysis Test for Carbohydrates
Biological Molecules Carbohydrates. III. Carbohydrates include sugars, starches, and cellulose A. carbohydrates contain only the elements carbon, hydrogen,
General, Organic, and Biological Chemistry
CHAPTER 2 THE STRUCTURE AND FUNCTION OF MACROMOLECULES
CHAPTER 15 Carbohydrates. Where in the world do we find carbohydrates? Most abundant organic compound in nature Photosynthesis: plants make glucose using.
CLS 101: Chemistry for Nursing
1 Chapter 12 Outline 12.1 Monosaccharides - Aldose and ketose -Glyceraldehyde, Stereoisomers (Mirror image = enantiomer), D and L isomers of Glyceraldehyde.
1 Carbohydrates Chapter 27 Hein * Best * Pattison * Arena Colleen Kelley Chemistry Department Pima Community College © John Wiley and Sons, Inc. Version.
Chapter 16 Carbohydrates Denniston Topping Caret 6 th Edition Copyright  The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Carbohydrates Carbohydrates (or saccharides) consist of only carbon, hydrogen and oxygen Carbohydrates come primarily from plants, however animals can.
Carbohydrates and Carbohydrate metabolism (Chemistry of Carbohydrate ) Objective: Understand classification and structure of carbohydrates Understand multistep.
Proteins  Maintenance of structures  Proper functioning of all living organisms.
L/O/G/O Presented By: Iin Kurniasih (Jica, 14 November 2011) Presented By: Iin Kurniasih (Jica, 14 November 2011) CARBOHYDRAT E.
Carbohydrate – (hydrated carbon) Carbohydrates have empirical formula C x (H 2 O) y. Most abundant carbohydrate is glucose, C 6 H 12 O 6. Two types of.
Carbohydrates.
Chapter 5: Macromolecules Macromolecules A large molecule in a living organism –Proteins, Carbohydrates, Nucleic Acids Polymer- long molecules built.
Chapter 25 Biomolecules: Carbohydrates. 2 The Importance of Carbohydrates Carbohydrates are… –widely distributed in nature. –key intermediates in metabolism.
Biochemistry Unit.  Composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.  The basic unit is called a monosaccharide and includes glucose, fructose,
CARBOHYDRATES Carbohydrates are a major energy source for living organisms Carbohydrates always have a 1:2:1 ratio of carbon, hydrogen, and oxygen. Mitochondria.
Carbohydrates. Structure and Function How do we define a carbohydrate? aldehydes or ketones with multiple hydroxyl groups “hydrate” of carbon – C-H 2.
Chapter 10 – Carbohydrates
Carbohydrates. Carbohydrates are the most abundant organic molecules in nature. Carbohydrates formula : (CH 2 O) n Functions of carbohydrates: Energy.
MACROMOLECULES. Four Types of Macromolecules 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids.
CARBOHYDRATE CHEMISTRY DR AMINA TARIQ BIOCHEMISTRY.
Chapter 18: Carbohydrates
Copyright © Houghton Mifflin Company. All rights reserved.3–13–1 Biochemistry Biochemistry is the study of chemical substances found in living systems.
Carbohydrates Introduction
17.5 Properties of Monosaccharides
Chapter 17: Carbohydrates 17.1 ─ Classes of Carbohydrates 17.2 and 17.3 ─ Stereochemistry and Fischer Projections 17.4 and 17.6 ─ Monosaccharides 17.5.
Chapter 13 Carbohydrates
Carbohydrates Carbohydrate – (hydrated carbon)
1 Carbohydrates Carbohydrates are  A major source of energy from our diet.  Composed of the elements C, H, and O.  Also called saccharides, which means.
Carbohydrates.
Carbohydrates: structure and Function
Carbohydrates What are they? Formula = (CH 2 O) n where n > 3 Also called sugar Major biomolecule in body What do cells do with carbs? Oxidize them for.
CARBOHYDRATE CHEMISTRY SUURBAAR JENNIFER. I NTRODUCTION Carbohydrates are one of the three major classes of biological molecules. Carbohydrates are also.
CARBOHYDRATE CHEMISTRY UNIT-1 CHAPTER-2. I NTRODUCTION Carbohydrates are one of the three major classes of biological molecules. Carbohydrates are also.
Chapter 20: Carbohydrates K.DunlapChem 104. Carbohydrates Composed of carbon, oxygen, hydrogen two-third of the human diet is composed of carbohydrates.
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Chapter 14 Lecture Outline Prepared by Jennifer N. Robertson-Honecker.
Chapter Pg Objective: I can identify and classify several different types of carbohydrates based on their molecular structures.
CARBOHYDRATES Carbohydrates.
Introduction to Carbohydrates of medical importance
Sugars Alice Skoumalová.
Sample Problem 15.1 Monosaccharides
Carbohydrates Sources of Carbohydrates Digestion and Absorption
CARBOHYDRATE CHEMISTRY
CORE PRINCIPLES Biological molecules.
Carbohydrates: structure and Function
Carbohydrates Dr. Gamal Gabr.
LincoLarry Jln High School
Structure and metabolism
Review Question 1 How many molecules of water are needed to completely hydrolyze a polymer that is 4 monomers long? 3.
CARBOHYDRATES Lea Peterson, Justin Diantonio, Pat Donelan, Hannah Martel, Dylan Appelgate.
Carbohydrates.
CARBOHYDRATE CHEMISTRY
CHAPTER 5 THE STRUCTURE AND FUNCTION OF MACROMOLECULES
Introduction to Carbohydrates of medical importance
THE STRUCTURE AND FUNCTION OF MACROMOLECULES
CARBOHYDRATES LECTURE-01.
Sugars 10/29/09.
The Structure and Function of Macromolecules
Presentation transcript:

Introduction to Carbohydrates

importance of carbohydrates Carbohydrates are initially synthesized in plants by photosynthesis. important for Carbohydrates are important for: Provide energy 1- Provide energy through metabolism pathways and cycles Store energy 2- Store energy in the form of: starch (in plants) glycogen (in animals and humans) Supply carbon 3- Supply carbon for synthesis of other compounds. Form structural components 4- Form structural components in cells and tissues.

carbohydrates ? What are carbohydrates ? Carbohydrates are hydrocarbon molecules (Carbon & Hydrogen) that are classified classified into: 1-monosaccharidesnot 1-monosaccharides: can not be hydrolysed 2-disaccharides two 2-disaccharides : on hydrolysis give two monosaccharides 3-oligosaccharides oligosaccharides: on hydrolysis give 3-10 monosccharides 4-polysaccharides10 or more 4-polysaccharides: on hydrolysis give 10 or more monosaccharides 5-complex sugarsand 5-complex sugars: on hydrolysis give a sugar molecule and non-sugar molecule

monosaccharide What is a monosaccharide? (C-H 2- 0) n Simplest carbohydrate molecule is a monosaccharide : (C-H 2- 0) n Monosaccharides carbons - have 3 to 7 carbons aldehyde - have either aldehyde group (aldose) or ketone group (ketose) OH - have hydroxyl (OH) groups on every carbon (except carbonyl carbon) Polyhydroxyaldehydes or Polyhydroxyketones ALDOSEsKETOSEs ALDOSEs KETOSEs

classified according to number of carbon atoms (3 -7 carbon atomes) & presence of aldehyde or ketone groups & presence of aldehyde or ketone groups Trioses three Trioses : with three carbons e.g. Glyceraldhyde (aldotriose) & Dihydroxyacetone (ketotriose) Tetrosesfour Tetroses: with four carbons e.g. Erythrose (aldotetrose) Erythulose (ketotetrose) Pentosesfive Pentoses: with five carbons e.g Ribose (aldopentose) & Ribulose (ketopentose) Hexoses six Hexoses : with six carbons e.g. Glucose (aldohexose) Galactose (aldohexose) Mannose (aldohexose) & Fructose (ketohexose) classification classification of monosaccharides

isomers & epimers in monosaccharides isomers: Compounds that have the same chemical formula but with different structures For example fructose, glucose, mannose and galactose are all isomers of each other having the same chemical formula C 6 H 12 O 6 epimers: Carbohydrate isomers that differ in configuration around only specific carbon atom (with the exception of carbonyl carbon) are defined as epimers of each other For example: glucose and galactose are C-4 epimers as their structures differ only in the position of –OH at carbon 4 Glucose and mannose are C-2 epimers N.B. glucose and fructose are isomers BUT NOT epimers ALL EPIMERS ARE ISOMERS BUT NOT ALL ISOMERS ARE EPIMERS

enantiomers in monosaccharides - A special form of isomerism is found in pairs of structure that are mirror images of each other. enantiomers These mirror images are called enantiomers & the two members of the pair are designated as a D- or L- sugar D sugars - Most sugars are D sugars D- isomeric forms -In the D- isomeric forms, -OH group on the assymetric carbon (a carbon linked to four different atoms) farthest from the carbonyl carbon is on the L-isomeric forms right, while in the L-isomeric forms, it is on the left. racemases -Enzymes known as racemases are able to interconvert D- & L- sugars (D- to L & L- to D-)

cyclization of monosaccharides open-chain (acyclic) Less than 1% of monosaccharides with five or more carbons exist in the open-chain (acyclic) form. ring (cyclic) form The majority are predominantly found in a ring (cyclic) form in which the aldehyde or ketone group reacts with –OH group on the same sugar. Anomeric carbon: cyclization creates an anomeric carbon (the former carbonyl carbon) generating the a- and b- configuration of the sugar  - D-glucose &  D-glucose For example :  - D-glucose &  D-glucose These two sugars are glucose but are anomers to each other Modified Fischer projection formula: In  - configuration the, the –OH on the anomeric carbon projects to the same side of the ring Hawroth projection formula : trans different In  - configuration, -OH of anomeric carbon is trans to CH2OH group (different) cis same &  - configuration, -OH of anomeric carbon is cis to CH2OH (same)

Modified Fischer Projection Formula Carbon number 1 (anomeric carbon) Carbon number 5

O C C C C C H CH2OH Carbon number 1 Carbon number 1 (anomeric carbon ) Carbon number 5  - D - glucose trans Hawroth Projection Formula Carbon number OH

O C C C C C OH H CH2OH Carbon number 1 Carbon number 1 (anomeric carbon ) Carbon number 5  - D - glucose cis Hawroth Projection Formula Carbon number

Dissacharides, oligo- & polysaccharides Monosaccharides can be joined by glycosidic bonds to form disaccharides (two units) oligosaccharides (3-10 units) oligosaccharides (3-10 units) polysaccharides (more than 10 units) polysaccharides (more than 10 units) Important Disaccharides Important Disaccharides: lactosemilk lactose (glucose + galactose): found in milk sucrosetable sugar sucrose (glucose + fructose): found in table sugar maltosemalt maltose (glucose + glucose): in malt Important Polysaccharides : glycogenanimal glycogen (from animal sources) starch plant starch (from plant sources) cellulose plant cellulose (plant sources) Bacterial polysaccharides glycosidic bonds The bonds that link monosaccharides are called glycosidic bonds

Polysaccharides Glycogen 1- Glycogen animals - It is a long and branched polysaccharide (glucose polymer) that humans and animals store liver skeletal muscles in the liver and skeletal muscles. storage - Main storage of carbohydrates in the body Starch plants - It is available in plants. main carbohydrate of diet -- It is the main carbohydrate of diet - Rich sources of starches - Rich sources of starches: include potatoes, rice and whe at. -It is a polysaccharide (glucose polymers) made up of: amylose 1- amylose (outer layer of starch granules) molecules are linear (long but with no branches) amylopectin 2- amylopectin (inner layer of starch granules) molecules are long and with branches enzyme amylase Humans and animals digest starch by hydrolysis by the enzyme amylase

Glycogen Amylopectin of Starch Glycogen & Amylopectin of Starch are branched chain  - D-glucose. polysaccharides made from  - D-glucose.  (1 - 4) linkage Glucose molecules are bound by  (1 - 4) linkage  (1 - 6) linkage Branches are linked by  (1 - 6) linkage structure structure of glycogen & amylopectin of starch

3- Cellulose plants the structural constituents of plants are made mainly from cellulose. Wood Wood is mostly made of cellulose. papercotton paper and cotton are almost pure cellulose. Fibers of vegetables & fruits Fibers of vegetables & fruits are cellulose. Some animals can digest cellulose because their gut has a type of bacteria that has an enzyme which breaks down cellulose. BUT humans can not digest cellulose 4- Bacterial polysaccharide bacteriabacterial capsules 4- Bacterial polysaccharide s These are polysaccharides that are found in bacteria, especially in bacterial capsules. Pathogenic (illness causing) bacteria often produce a thick layer of mucous-like polysaccharide which protects the bacteria from the host's immune system. E. coli E. coli, which can cause disease, produces hundreds of different polysaccharides.

Amylose of starch (outer layer of starch granules) Linear (not branched)  1-4 glycosidic bond  1-4 glycosidic bond cellulose

Complex Carbohydrates Carbohydratesnon- carbohydrate Carbohydrates can be attached by glycosidic bonds to non- carbohydrate molecules including: nucleic acids 1- purines and pyrimidines (in nucleic acids) glycoproteins 2- proteins (in glycoproteins) glycolipids 3- lipids (glycolipids)

Reducing Sugars If the oxygen on the anomeric carbon of a sugar is not attached to any other structure, the sugar can act as a reducing agent and is termed a reducing sugar. Medical Importance Medical Importance : Benedict's reagent or Fehling's solution These sugars can react with chromogenic reagents as Benedict's reagent or Fehling's solution causing the reagent to be reduced and colored Applications in Medicine: diagnosis of presence glucose in urine Reducing and non-reducing sugars Reducing and non-reducing sugars : reducing - All monosaccharides are reducing sugars reducing - All disaccharides (EXCEPT sucrose) are reducing sugars non-reducing - Oligo- and polysaccharides are non-reducing suga rs

main carbohydrates of diet of humans monosaccharides 1- monosaccharides: glucose, fructose mainly glucose, fructose ABORBEDNO ABORBED with NO DIGESTION disaccharides 2- disaccharides: sucroselactose maltose sucrose, lactose & maltose DIGESTED DIGESTED into monosaccharides polysaccharides 3-polysaccharides: starch starch (plant source e.g. rice, potato, flour) glycogen & glycogen (animal source) DIGESTED DIGESTED into monosaccharides cellulose cellulose (fibers of vegetables & fruits) NOT NOT DIGESTED