Carbohydrates(2016)

Carbohydrates

By: Geonyzl L. Alviola

Introduction to Carbohydrates

• are also called “saccharides” refers to sugars.• These compounds are made

up of three elements (C) Carbon, (H) hydrogen and (O) Oxygen• It contains a hydroxyl group

(OH)

Introduction of Carbohydrates

Carbohydrates are made of carbon, hydrogen and oxygen atoms.

These atoms form chemical bonds that follow the laws of nature.

Introduction to Carbohydrates

The ratio of the atoms (1C:2H:1O)

The basic formula of carbohydrates (CH2O)n

Types of Carbohydrates

Carbohydrates consist of:

SugarStarchesFiber

Simple Carbohydrates

MonosaccharideoGlucoseoFructoseoGalactose

Disaccharide

Complex Carbohydrates

Oligosaccharides Polysaccharides

Sugar ~ Starch ~ Fiber

OligosaccharidesConsist of 3 to 10 units of simple sugarsare covalently attached to proteins or to

membrane lipids may be linear or branched chains

 important for modulating the function of membrane proteins that act as receptors.

Cell recognitionCell binding property

PolysaccharidesPlants store glucose as amylose or

amylopectin, glucose polymers collectively called starch.

Glucose storage in polymeric form minimizes osmotic effects.

Amylose is a glucose polymer with a(14) linkages.

Glycogen - the glucose storage polymer in animals, is similar in structure to amylopectin. Stored in the liver.

But glycogen has more a(16) branches.

Multisubunit Cellulose Synthase complexes in the plasma membrane spin out from the cell surface microfibrils consisting of 36 parallel, interacting cellulose chains. These microfibrils are very strong. The role of cellulose is to impart strength and rigidity to plant cell walls, which can withstand high hydrostatic pressure gradients. Osmotic swelling is prevented.Explore and compare structures of amylose & cellulose using Chime.

c e l lu lo s e

H O

OHH

OHH

OH

CH 2OH

HO

H

OHH

OH

CH 2OH

HO

H H O

O H

OHH

OH

CH 2OH

HH O

H

OHH

OH

CH 2OH

H

H

OHH O

O H

OHH

OH

CH 2OH

HO

H H H H

1

6

5

4

3

1

2

Proteoglycans are glycosaminoglycans that are covalently linked to serine residues of specific core proteins. The glycosaminoglycan chain is synthesized by sequential addition of sugar residues to the core protein.

heparan sulfate glycosaminoglycan

cytosol

core protein

transmembrane a-helix

Heparin, a soluble glycosaminoglycan found in granules of mast cells, has a structure similar to that of heparan sulfates, but is more highly sulfated.

heparin: (IDS-SGN)5

PDB 1RID

C  O  N  S

When released into the blood, it inhibits clot formation by interacting with the protein antithrombin. Heparin has an extended helical conformation.

Dietary FiberDietary fiber or roughage is the

indigestible portion of food derived from plants. It has two main components:

Soluble and non-soluble fiber

Soluble fiber, which dissolves in water, is readily fermented in the colon into gases and physiologically active byproducts, and can be prebiotic and viscous.

Insoluble fiber, which does not dissolve in water, is metabolically inert and provides bulking, or it can be prebiotic and metabolically ferment in the large intestine. Bulking fibers absorb water as they move through the digestive system, easing defecation.

Sugar Digestion and Absorption

Mouth

Pancreas

Small Intestine

Liver

Salivary Amylase

Pancreatic Amylases

Small Intestine Enzymes

Insulin

Carbohydrate Benefits

Carbohydrates provide energy!Diets high in complex carbohydrates may

reduce the risk of:Chronic Bowel DysfunctionColon CancerDiabetesHeart disease

Carbohydrate Rich Foods

Whole-Grain Foods

FruitsVegetablesMilk Products

Other Forms of Sugar Derivatives

Sugar Alcohols – Served as reduced- calorie sweetener

provide fewer calories than sugar and have less of an effect on blood (ADA,2014)

Mannitol, ribitol, erythritol, gylcerol, hydrogenated starch hydrolysates, isomalt, maltitol, mannitol, sorbitol, xylitol

- Ribitol =  is a crystalline pentose alcohol  (C5H12O5) formed by the reduction of ribose. It occurs naturally in the plant Adonis vernalis, as well as in the cell walls of Gram positive bacteria

mannitol

Preventing or treating excess body water in certain kidney conditions, reducing swelling of the brain, or reducing pressure in the eye. (Drugs.com, 2016)

Diabetes

Affects about 16 million s of people worldwide

Type 1 Diabetes

Type 2 Diabetes

Carbohydrates

• Is the body’s main source of energy

• Provides many health benefits

• Can help prevent some diseases and dysfunctions

• Can be found in many foods

References Merki, M. B. (1999). Teen Health. : Glencoe/McGraw-Hill.

Smolin, L. A., & Grosvenor, M. B. (2005). Nutrition: Everyday Choices. : Wiley, John & Sons

Slavin, J. (2004). Whole grains and human health. Nutrition research reviews, 17(01), 99-110.

Wang, Y., Han, K. S., Wang, X. Y., Koh, Y. J., & Hur, J. S. (2009). Effect of Ribitol and Plant Hormones on Aposymbiotical Growth of the Lichen-forming Fungi of Ramalina farinacea and Ramalina fastigiata. Mycobiology, 37(1), 28-30

ADA. 2014. Sugar Alcohols. http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/sugar-alcohols.html

Drugs. 2016. Mannitol. Drugs.comKornfeld, R., & Kornfeld, S. (1985). Assembly

of asparagine-linked oligosaccharides. Annual review of biochemistry, 54(1), 631-664.

Carbohydrate Activity

Which food do you think contain more sugar?

Which food contains more starch?

Group the food in corresponding category

Part 2

Choose among the food that are good sources of

fiber

Thank you for listening