Dr.ehab carbohydrates-summary

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Dr.ehab carbohydrates-summary

  1. 1. Carbohydrates General molecular formula Cn(H2O)n  Appeared to be hydrates of carbon. not all carbohydrates have this empirical formula: deoxysugars, aminosugars  Carbohydrate - polyhydroxy aldehyde, ketones.
  2. 2. General characteristics Most carbohydrates are found naturally in bound form rather than as simple sugars  Polysaccharides (starch, cellulose, inulin, gums)  Glycoproteins and proteoglycans (hormones, blood group substances, antibodies)  Glycolipids (cerebrosides, gangliosides)  Glycosides  Nucleic acids
  3. 3. Classification ofcarbohydrates Monosaccharides Trioses, tetroses, pentoses, hexoses Disaccharides Maltose, sucrose, lactose Oligosaccharides  3 to 9 Polysaccharides or glycans  Homopolysaccharides  Heteropolysaccharides
  4. 4. D-Glucose in Nature  The most abundant carbohydrate is D-glucose.  Cells of organisms oxidize glucose for energy: In animals excess glucose is converted to a polymer called glycogen.
  5. 5.  Disaccharides On hydrolysis give two molecules of monosaccharides E.g Sucrose (Cane sugar) Lactose (milk sugar) Maltose (malt sugar)
  6. 6. Polysaccharides Starch, cellulose, glycogen On the hydrolysis of each of them, they yields large number of monosaccharides.
  7. 7. Monosaccharides also known as simple sugars classified by 1. the number of carbons and 2. whether aldoses or ketoses most (99%) are straight chain compounds D-glyceraldehyde is the simplest of the aldoses (aldotriose) all other sugars have the ending ose (glucose, galactose, ribose, lactose, etc…)
  8. 8. Monosaccharides• General formula (CH2O)n• Triose: n = 3 (e.g., glyceraldehyde)• Tetrose: n = 4• Pentose: n = 5 (e.g., ribose)• Hexose: n = 6 (e.g., glucose)• Heptose: n = 7
  9. 9. CONCEPTS OF ISOMERSTwo or more different compounds which contain thesame number and types of atoms and the samemolecular weights.
  10. 10.  Stereoisomers: Enantiomers and Diastereomers Stereoisomers Are not constitutional isomers since they have the constituent atoms connected in the same sequence! They only differ in the arrangement of their atoms in space! Stereoisomers can be subdivided into two categories: Enantiomers: Are stereoisomers whose molecules are mirror images of each other. (These are like our hands). The molecules of enantiomers are not superimposeable
  11. 11.  Diastereomers: Are stereoisomers that are not mirror images of each other as indicated in (Fig.).
  12. 12. MonosaccharidesRepresented by Fischer projections CHO H C O H C OH H C OH CH2OH CH2OHD-Glyceraldehyde Emil Fischer Nobel Prize 1902
  13. 13. D- and L- Notation Prior to determination of absolute configurations, the 19th century chemists assigned arbitrary designations to structures: HC O HC O H OH HO H CH2OH CH2OH (R)-(+)-glyceraldehyde (S)-(–)-glyceraldehyde D-glyceraldehyde L-glyceraldehyde
  14. 14. D- and L- Notation If the OH group attached to the bottom-most chirality center is on the right, it is a D-sugar: The D- or L- together with the common name of the monosaccharide completely describes the structure, since the relative configurations at all chirality centers is implicit in the common name.
  15. 15. Aldotetroses Aldotetroses have two chirality centers hence 22 = 4 stereoisomers:
  16. 16. Enantiomers and epimers H H H H C O C O C O C O HO C H HO C HH C OH OH C H HO C H HO C HH C OH OH C H H C OH HO C H CH2OH CH2OH H C OH H C OH these two aldotetroses are enantiomers. They are stereoisomers that are mirror CH2OH CH2OH images of each other these two aldohexoses are C-4 epimers. they differ only in the position of the hydroxyl group on one asymmetric carbon (carbon 4)
  17. 17. Epimers A pair of diastereomers that differ only in the configuration about a single carbon atom are said to be epimers. Epimers Epimers H O H O H O H OH H OH HO H HO H HO H HO H HO H H OH H OH H OH H OH H OH CH2OH CH2OH CH2OH D(+)-Galactose D(+)-Glucose D(+)-Mannose Diastereomers
  18. 18. POLARIMETERDextrorotatory -plane polarized light rotated to clockwise (or to theright)Levoratatory - plane polarized light rotated to counterclockwise.
  19. 19. POLARIMETRY Measurement of optical activity in chiral orasymmetric molecules using plane polarized light Molecules may be chiral because of certain atomsor because of chiral axes or chiral planes Measurement uses an instrument called apolarimeter
  20. 20. polarimetry Magnitude of rotation depends upon: 1. the nature of the compound 2. the length of the tube (cell or sample container) usually expressed in decimeters (dm) 3. the wavelength of the light source employed; usually either sodium D line at 589.3 nm or mercury vapor lamp at 546.1 nm 4. temperature of sample 5. concentration of analyte in grams per 100 ml
  21. 21.  observed x 100 [] D T = lxcD = Na D lineT = temperature oC obs : observed rotation in degree (specify solvent)l = length of tube in decimeterc = concentration in grams/100ml[] = specific rotation
  22. 22. Specific rotation of variouscarbohydrates at 20oC  D-glucose +52.7  D-fructose -92.4  D-galactose +80.2  L-arabinose +104.5  D-mannose +14.2  D-arabinose -105.0  D-xylose +18.8  Lactose +55.4  Sucrose +66.5  Maltose+ +130.4  Invert sugar -19.8  Dextrin +195
  23. 23. Glucose (dextrose)Most common monosaccharide.Commercially from starch.Mutarotation ---The optical changes of glucose in watersolution to constant value 20D = +520 - D - glucose -> D - glucose <- b - D - glucose 20D = 113 20D = 52 20D = = 19At equilibrium = 35% of  - form and 65% of b - form.
  24. 24. MONOSACCHARIDEHexoses1. Glucose (dextrose) --- rotate the polarized light to theright. H OH 6 C CH2 OH H C OH O 5 HO C H O 4 1 OH HO H C OH OH 3 2 H C OH CH2 OH
  25. 25. 3. Fructose (levulsoe) --- Rotation in polarimeter is left CH2 OH CH2 OH CH2 OH OH C O HO C C HO C H HO C H HO C H O or O H C OH H C OH H C OH H C OH H C H C CH2 OH CH2 OH CH2 OH D-Fructose b-D-Fructose -D-Fructose
  26. 26. Fructose (levulsoe)b - D - Fructofuranose  - D - Fructofuranose HOCH2 O OH HOCH2 O CH2 OH HO HO CH2 OH OH OH OH
  27. 27. Hexoses C6H12O6 CHO H C OH HO C H H C OH H C OH CH2OH D- Glucose
  28. 28. Oxidation reactions Aldoses may be oxidized to acids  Aldonic acids: aldehyde group is converted to a carboxyl group ( glucose – gluconic acid)  Saccharic acids (glycaric acids) – oxidation at both ends of monosaccharide)  Glucose ---- saccharic acid  Galactose --- mucic acid  Mannose --- mannaric acid
  29. 29.  Oxidation Reactions: 1- Nitric acid, HNO3: Nitric acid is a potent oxidizing reagent and will convert both aldehydes into carboxylic acids. This usually results in the conversion of an aldose into a dicarboxylic acid derivative:ose/aric
  30. 30. b- Conc. HNO3 CHO COOH H C OH H C OHHO C H conc. HNO3 HO C H H C OH H C OH H C OH H C OH CH2OH COOH glucose saccharic acid
  31. 31. CH2OH COOH C O H C OH CH2OHHO C H Conc. HNO3 + H C OH COOHH C OH COOH glycollic acidH C OH meso-tartaric acid CH2OH D- fructose
  32. 32.  Bromine water  Ose/onic H O HO O H OH H OHHO H Br2/H2O HO H H OH H OH H OH H OH CH2OH CH2OHD(+)-Glucose Gluconic acid
  33. 33.  Monosaccharides are further classified as reducing or non-reducing sugars according to their behaviour toward Ag(I) (Tollens’ solution) or Cu(II) (Benedict’s solution). Both Tollens’ and Benedict’s tests are visual tests for aldehyde groups which, when oxidized to carboxylic acids, reduce the silver or copper ions yielding metallic silver metal or red copper(I)oxide precipitates (Fig.).
  34. 34. Effect of Ba(OH)2 or Ca(OH)2 The alkaline reaction conditions facilitate the a tautomeric equilibrium between the enol and keto forms of the open-chain structure. Enolization may result in the formation of glucose from fructose, mannose or vice versa.
  35. 35. H O H O H C OH H OH H C OH OH H OH H OH H OH H H OH H OH H OH H OH H OH H OH CH2OH CH2OH CH2OH 1,2-EnediolD-Glucose D-Mannose H H OH C O OH H H OH H OH CH2OH D-Fructose
  36. 36.  Acylation of monosaccharides Reaction with acetic anhydride: the alcohol groups of sugars react with acetic anhydride to make ester derivatives.
  37. 37. Reduction either done catalytically (hydrogen and a catalyst) or enzymatically the resultant product is a polyol or sugar alcohol (alditol) glucose form sorbitol (glucitol) mannose forms mannitol fructose forms a mixture of mannitol and sorbitol glyceraldehyde gives glycerol
  38. 38. Reaction of carbonyl groups CHO CH2OHH C OH H C OHHO C H HO C H Na/HgH C OH H C OHH C OH H C OH CH2OH CH2OH D- Glucose sorbitol
  39. 39. CH2OH CH2OH CH2OH C O H C OH HO C HHO C H HO C H HO C H + Na/HgH C OH H C OH H C OHH C OH H C OH H C OH CH2OH CH2OH CH2OH D- fructose sorbitol mannitol
  40. 40. Reaction with HCN give cyanohydrin CN CHO H OHH C OH H C OHHO C H HO C H HCNH C OH H C OHH C OH H C OH CH2OH CH2OH D- Glucose Glucose cyanide
  41. 41. Reaction with hydroxylamine CHO CH N OHH C OH H C OHHO C H HO C H NH2OH. HClH C OH H C OHH C OH H C OH CH2OH CH2OH D- Glucose Glucose oxime
  42. 42. Formation of osazones once used for the identification of sugars consists of reacting the monosaccharide with phenylhydrazine a crystalline compound with a sharp melting point will be obtained D-fructose and D-mannose give the same osazone as D-glucose seldom used for identification; we now use HPLC or mass spectrometry
  43. 43. Formation of Osazone CHO CH=NHNHPh CH=NHNHPhH C OH PhNHNH2 H C OH C O PhNHNH2 PhNHNH2 (CHOH)3 (CHOH)3 (CHOH)3 CH=NHNHPh CH2OH CH2OH CH2OH C NHNHPh D- Glucose (CHOH)3 CH2OH CH2OH CH2OH CHO C O PhNHNH2 C NHNHPh Osazone C NHNHPh (CHOH)3 (CHOH)3 PhNHNH2 (CHOH)3 CH2OH PhNHNH2 CH2OH CH2OH D- fructose
  44. 44.  Formation (Glycosides). Acetal derivatives formed when a monosaccharide reacts with an alcohol in the presence of an acid catalyst are called glycosides. "ose" suffix of the sugar name is replaced by "oside", and the alcohol group name is placed first
  45. 45. Sucrose -D-glucopyranosido-b-D-fructofuranoside b-D-fructofuranosido--D-glucopyranoside sugar cane or sugar beet hydrolysis yield glucose and fructose (invert sugar) ( sucrose: +66.5o ; glucose +52.5o; fructose –92o) used pharmaceutically to make syrups, troches
  46. 46. Sugar cane Sugar beet
  47. 47. Sucrose2-0--D-Glucopyranosyl b-D-Fructofuranoside CH2 OH 1 O CH2 OH O H OH 2 5 HO HO O 3 4 CH2 OH OH 6 OH
  48. 48. Lactose b-D-galactose joined to -D-glucose via b (1,4) linkage milk contains the  and b-anomers in a 2:3 ratio b-lactose is sweeter and more soluble than ordinary - lactose used in infant formulations, medium for penicillin production and as a diluent in pharmaceuticals
  49. 49. LactosePrincipal sugar in milk CH2 OH CH2 OH OH O O O OH OH OH OH OH
  50. 50. Maltose 2-glucose molecules joined via (1,4) linkage known as malt sugar produced by the partial hydrolysis of starch (either salivary amylase or pancreatic amylase)
  51. 51. Disaccharides (anydrides of 2 monosaccharides): Maltose: 4-0--D-Glucopyranosyl (1->4) -D- Glucopyranose CH2 OH CH2 OH O O OH OH HO O OH OH OH
  52. 52. Cellobiose4-0-b-D-Glucopyranosyl (1->4)-b-D-Glucopyranose CH2 OH CH2 OH O O OH O OH OH HO OH OH
  53. 53. Sucralfate (Carafate)
  54. 54. Polysaccharides homoglycans (starch, cellulose, glycogen, inulin) heteroglycans (gums, mucopolysaccharides) characteristics:  polymers (MW from 200,000)  White and amorphous products  not sweet  not reducing; do not give the typical aldose or ketose reactions)  form colloidal solutions or suspensions
  55. 55. Starch most common storage polysaccharide in plants composed of 10 – 30% -amylose and 70-90% amylopectin depending on the source the chains are of varying length, having molecular weights from several thousands to half a million
  56. 56. STARCHThe reserve carbohydrate of plants. Occurs as granulesin the cell. Made of amylose and amylopectin.Amylose --- ploymer of -D- Glucose (1->4) linkage-straight-chain. CH2 OH CH2 OH CH2 OH CH2 OH O O O O OH OH OH OH O O O OH OH OH OH OH
  57. 57. Amylose and amylopectin are the 2 forms of starch. Amylopectinis a highly branched structure, with branches occurring every 12to 30 residues
  58. 58. suspensions of amylosein water adopt a helical conformationiodine (I2) can insert inthe middle of the amylosehelix to give a blue colorthat is characteristic anddiagnostic for starch
  59. 59. (in starch) (in cellulose)
  60. 60. Cellulose Polymer of b-D-glucose attached by b(1,4) linkages Yields glucose upon complete hydrolysis Partial hydrolysis yields cellobiose Most abundant of all carbohydrates  Cotton flax: 97-99% cellulose  Wood: ~ 50% cellulose Gives no color with iodine Held together with lignin in woody plant tissues
  61. 61. POLYSACCHARIDECellulose --- polymer of b-D-Glucose (1, 4) linkage.Repeating cellobiose moiety. CH2 OH CH2 OH CH2 OH CH2 OH O O O O OH O OH O OH O OH OH OH OH OH OH n
  62. 62. Structure of cellulose
  63. 63. Glycogen also known as animal starch stored in muscle and liver present in cells as granules (high MW) contains both (1,4) links and (1,6) branches at every 8 to 12 glucose unit complete hydrolysis yields glucose glycogen and iodine gives a red-violet color hydrolyzed by both  and b-amylases and by glycogen phosphorylase
  64. 64. GLYCOGENAnimal starch.  - (1 -> 4) linkage and  - (1 -> 6) linkage 12 : 1
  65. 65. RELATIVE SWEETNESS OF DIFFERENT SUGARS Sucrose 100 Glucose 74 Fructose 174 Lactose 16 Invert Sugar 126 Maltose 32 Galactose 32
  66. 66. CARBOHYDRATE DETERMINATION1. Monosaccharides and Oligosaccharides A. Enzymatic Method 1. Glucose oxidase 2. Hexokinase B. Chromatography Method 1. Paper or thin layer chromatography 2. Gas chromatography 3. Liquid column chromatography2. Polysaccharides
  67. 67. Glucose Oxidase System Glucose OxidaseD-Glucose + O2 Gluconic Acid + H2O2 PeroxidaseH2O2+ 0 - Dianisidine 2 H2O + Oxidized 0-Dianisidine (Colorless) (Brown) H3 CO OCH3 H3 CO OCH3H2 N NH2 HN NH
  68. 68. Synthetic Sweeteners

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