Phosphate Ester Formation Hydroxyl group + H 3 PO 4 --> Phosphate Ester Phosphate esters are...
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Transcript of Phosphate Ester Formation Hydroxyl group + H 3 PO 4 --> Phosphate Ester Phosphate esters are...
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Phosphate Ester Formation
• Hydroxyl group + H3PO4 --> Phosphate Ester
• Phosphate esters are important compounds in carbohydrate metabolism.
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Phosphate ester formation
-D-glucose-1-phosphate
Sugar and phosphate combinations are the basis for nucleotides involved in DNA / RNA,
energy carrying molecules (ADP & ATP), and chemical messengers (cAMP)
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Amino Sugar Formation
• Hydroxyl group is replaced by an amino group --> Aldosamine– Important in cartilage polysaccharides and red blood cell
markers (ABO)– There are 3 important, naturally-occurring amino sugars.
• In each the amino group is on C#2.
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Amino sugar formation
Glucosamine and hyaluronic acid act as the backbone for the formation of proteoglycans
found in the structural matrix of joints
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Glycosidic bonds: The hydroxyl group and a hydroxyl group
of another sugar or other compound can join together, splitting out water to form a glycosidic bond.
R-OH + HO-R' R-O-R' + H2O
glycosidic linking helps form disaccharides, oligosaccharides, and polysaccharides
from rings of monosaccharides
Acting hemiacetal Acting as an alcohol
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Disaccharide formation
Alpha () or beta () describes the –OH orientation on C #1.The numbers represent the C # connections on the Haworth projection
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Disaccharides
• Formation of disaccharides is like glycoside formation (condensation rxn)– Monosaccharide + alcohol --> glycoside + H2O
• Monosaccharide + monosaccharide --> disaccharide + H2O• Disaccharide glycosidic linkage Reducing? Human Digestion• Maltose (1-4) yes easily• Cellobiose (1-4) yes no• Lactose (1-4) yes usually• Sucrose (1-2) no yes
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Common Disaccharides:
Milk sugar: galactose and glucose
connected
Sucrose: -Glucose and -Fructose, (12) glycosidic linkage
(14) glycosidic linkage of 2 D-Glucose molecules
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Polysaccharides (glycan)
• Variations– Homopolysaccharides vs. Heteropolysaccharides– Length of chain– Type of Glycoside Linkage– Degree of Branching
• Properties– NOT sweet– No positive Tollens or Fehling’s test– Limited water solubility– Colloids form readily
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Storage Polysaccharidesenergy source
(homopolysaccharides)
Starch (plants)
amylose (15-20%)straight-chain-glucose polymer
(~1000 G) amylopectin (80-85%)
branched chain (~100,000 G)
glucose polymer (~100,0000 G)
Starch + H2O --> glucoseNutritional value
Glycogen (animals)
Highly branched
glucose polymer(~1,000,000 G)
Glucose <==> Glycogen
(stored in liver
& muscle)
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Cellulose
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Structural Polysaccharides (homopolysaccharides)
Cellulose (cell wall)
straight chain -glucose
polymer
Chitin (exoskeleton)
N-acetyl amino derivative of glucose
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Cotton and wood are primarily cellulose(14) glycosidic bonds of two glucose rings
create linear but angled bonding.
Our enzymes cannot match this bond angle structure
to hydrolyze cellulose into cellobiose subunits or break that down to glucose
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Acidic Polysaccharides(heteropolysaccharides)
• Hyaluronic acid– Joint lubricant
• Heparin– Anticoagulant
Acidic polysaccharides associated with the connective tissue of joints give hurdlers such as these the flexibility needed to accomplish their task.
Hyaluronic acid: heteropolysaccharide – 2 different glucose derivatives:Glucuronic acid plusN-acetyl--D-GlucosamineAlternates (13) and (14) linkage
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Glycolipids & Glycoproteins
• These form when glycosidic linkages connect monosaccharides with lipids &/or proteins.
• Very important molecules for cell recognition processes
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Dietary Considerations
• A balanced diet ~ 60% carbohydrate– Simple carbs = mono & disaccharides– Complex carbs = polysaccharides
– Starch– Cellulose
• Natural vs. Refined Sugars– Natural: a mixture of sugar and other compounds– Refined: 100% sugar molecules
• Glycemic effect: due to the rate of carbohydrate digestion– Glycemic index
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Glycemic Index:Measures the rate that specific
carbohydrates are hydrolyzed into glucose.
Slow release of glucose into blood = good
Quick release of glucose into blood / overproduction of insulin = bad
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