Oligosaccarides and Polysaccharides

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Presentation transcript:

Oligosaccarides and Polysaccharides Complex Carbohydrates

Lactose, a disaccharide a reducing sugar; exhibits mutarotation 1,4-acetal linkage between 2 monomeric sugars acidic hydrolysis yields galactose and glucose (1:1).

Maltose, a disaccharide a reducing sugar; mutarotates acidic hydrolysis yields only glucose can be digested by humans & fermented by yeast.

Cellobiose, a disaccharide a reducing sugar; mutarotates can NOT be digested by humans nor fermented by yeast; CAN be digested by bacteria in ruminants and termites (which have -glucosidase enzyme).

Sucrose, a disaccharide NOT a reducing sugar; NOT a hemiacetal; does NOT undergo mutarotation hydrolysis yields glucose plus fructose (called “invert sugar” because rotation of polarized light changes sign).

Cellulose, a polysaccharide acid hydrolysis yields only glucose can have thousands of monomers linked; only one anomeric carbon; mutarotation occurs, NOT observed rigid structure; hydrolyzed by -glucosidase enzymes.

Starch: a mixture of linear and branched polysaccharides energy storage for plants (potatoes) hydrolyzed readily by humans; yields only glucose.

Starch: the branched component a much larger and more highly branched polysaccharide (GLYCOGEN) provides energy storage in animals.

Ethanol production Ethanol can be produced by fermentation of simple sugars promoted by yeast. Corn and other grains are major sources of simple sugars, but much more carbohydrate-containing biomass is in the form of polysaccharides such as cellulose.

Ethanol production Efforts are now underway to utilize the otherwise wasted (as a fuel source) polysaccharides by hydrolyzing them to their component monosaccharides followed by fermentation. Other plant sources of both simple and complex carbohydrates are being investigated as possible sources of ethanol for fuel. These include switchgrass, sugar cane, and even kudzu.

Other important carbohydrates

Cell-Surface Carbohydrates: Blood Typing The surface of human blood cells has proteins covalently bound via glycoside bonds to oligosaccharides that serve as antigens. For a human to accept blood from a donor, their blood types must be compatible; otherwise, agglutination (clotting) occurs. Compatibility depends on the identity of the sugars in the oligosaccharides bound to the surface proteins.

Type A Blood

Type B Blood

Type O Blood Recent research has led to isolation of a bacterial enzyme that cleaves the sugar bonded to the 3-position of galactose in type A and B peptides to make O-type