Soil Biochemistry

1. sOIL CORBOhYDRATEssOIL CORBOhYDRATEs
pREsENTATION
ON
Indira Gandhi Krishi Vishwavidyalaya, Raipur
(Chhattigarh), 492012
suBmITTED TO
Dr. R. N. SINGH pREsENTED BY
Professor & Course Teacher PARAMJEET SINGH KANWAR
Ph.D. Scholar
Department of Agronomy
COLLEGE OF AGRICuLTuRE , RAIpuR (C.G.)
Email id - paramjeetsinghkanwar@gmail.com, Mobile No.7828853820

2. CONTENTs
 INTRODuCTIONs
 FuNCTION OF CORBOhYDRATEs
 sOuRCE OF CORBOhYDRATEs
 CLAssIFICATION OF CORBOhYDRATEs
 mAjOR GROup OF CORBOhYDRATEs
 sIGNIFICANCE OF CORBOhYDRATEs
 CORBOhYDRATEs mATERIALs IN sOIL OCCuRs
 CONCLusION

3. CARBOHYDRATECARBOHYDRATE
 The term carbohydrate is derived from the french: hydrate de
carbone compounds composed of C, H, and O
 A carbohydrate is a component of food that supplies energy
(calories) to the body. Carbohydrates are one of the
three macronutrients, along with proteins and fats. Most foods
contain some of each of these macronutrients in different
proportions.proportions.
 Carbohydrates are polyhydroxy aldehydes or ketones, or
compounds that can be hydrolyzed to them. Carbohydrate is
an organic compound comprising only carbon, hydrogen, and
oxygen, usually with a hydrogen: oxygen atom ratio of 2:1 (as
in water). Carbohydrates are technically hydrates of carbon.
The empirical formula is Cn(H2O)n .

4. FuNCTIONs OF CARBOhYDRATEsFuNCTIONs OF CARBOhYDRATEs
 Sources of energy
 Intermediates in the biosynthesis of other basic biochemical
entities (fats and proteins)
 Associated with other entities such as glycosides, vitamins and
antibiotics)
 Form structural tissues in plants and in microorganisms Form structural tissues in plants and in microorganisms
(cellulose, lignin, murein)
 Participate in biological transport, cell-cell recognition,
activation of growth factors, modulation of the immune system

5. Supply energy
Stored energy for future use
Structural constituents
Proteins sparing action
Necessary for oxidation of protein and fatNecessary for oxidation of protein and fat
Necessary for synthesis of nonessential amino acids
Conserve water and electrolyte
Beneficial effect on micro flora.

6. sOuRCEs OF CARBOhYDRATEssOuRCEs OF CARBOhYDRATEs
 Baked goods commonly contain dietary starch and added
sugar. Most dietary carbohydrates come from plants.
 Sugars and starches are nutritive carbohydrates, meaning
they are broken down and utilized by the body, primarily to
generate energy.generate energy.
 Although dietary fiber is also a carbohydrate, it contributes
no calories because it is not digested or absorbed.

7. CLAssIFICATION OF CARBOhYDRATEsCLAssIFICATION OF CARBOhYDRATEs
sImpLE CARBOhYDRATEs
Monosaccharides
Disaccharides
COmpLEx CARBOhYDRATEsCOmpLEx CARBOhYDRATEs
Oigosaccharides
Polysaccharides
 glycogen
 starches
 fibers
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8. mONOsACChARIDEsmONOsACChARIDEs
Molecules having only one actual or potential sugar group
are called monosaccharides. They are simple carbohydrates
that cannot be hydrolyzed further into polyhydroxy aldehydes
or ketone unit.
 Ex. Glucose, Fructose, and Galactose
 Glucose :- Glucose serves as the essential energy
source, and is commonly known as blood sugar or
dextrose.
 Found in fruits, vegetables, honey

9. FRuCTOsE :-
 Also called levulose
• combines with glucose to form sucrose.
 Small amounts are converted into glycogen, lactic acid, or fat
 Found in fruit, honey, and high fructose corn syrup
GALACTOsEGALACTOsE
 Galactose rarely occurs naturally as a single sugar
 combines with glucose to form lactose, “milk sugar”
 Used as an immediate energy source or is stored as
glycoge

10. DIsACChARIDEs
 When two monosaccharides are combined together with
elimination of a water molecule it is called disaccharide.
Monosaccharides are combined by glycosidic bond.
 Examples are sucrose, lactose, and maltose.
suCROsE (TABLET suGAR)suCROsE (TABLET suGAR)
 Composed of one glucose and one fructose
 Purified to form brown, white, and powdered sugars
 commercially obtained from sugar cane or sugar beet

11. LACTOsE (mILk suGAR)
 Composed of one glucose and one galactose
 Possesses a beta bond
 Beta bonds are difficult to digest.

12. mALTOsE :- (mALT suGAR)
 Found in beer and malt liquors.
 used as a nutrient (malt extract; Hordeum vulgare); as a
sweetener and as a fermentative reagent.
 Constructed by a condensation reaction
 Composed of two glucose molecules
Possesses an alpha bond Possesses an alpha bond
 Most maltose digested is the result of starch digestion

13. COmpLEx CARBOhYDRATEsCOmpLEx CARBOhYDRATEs
 OLIGOsACChARIDEs :- Oligosaccharides are important
group of polymeric carbohydrates that are found in all living
organisms.
 Oligosaccharides composed of 2 to10 monosaccharide
residues.
 These monosaccharide's linked together by glycoside (α-1,4 or These monosaccharide's linked together by glycoside (α-1,4 or
α-1,6 ) bonds.
 The discovery of new enzymes helps in developing other
oligosaccharides of monosaccharide's with other linked bonds.
Trehalose (α,α 1,1), Gentio-oligosaccharides (β-1,6), Nigero-
oligosaccharides (α-1,3), Cyclodextrin (α-1-4).

14. OLIGOsACChARIDEs
◦ short carbohydrate chains of 3 - 10 monosaccharides
◦ found in legumes and human milk
◦ Examples:
 raffinose
 stachyose
cannot be broken down by human enzymes,
though can be digested by colonic bacteria
Complex CarbohydratesComplex Carbohydrates
14
though can be digested by colonic bacteria

15. OLIGOsACChARIDEsOLIGOsACChARIDEs
3-10 monosaccharides: raffinose and stachyose
Found in beans and legumes
Not digested by the body
Metabolized by bacteria in the large intestine
Raffinose=galactose+glucose+fructose
Stachyose=galactose+galactose+ glucose+fructose
OrOr
A carbohydrate that consists of a relatively small number of
monosaccharides. oligosaccharide in Science
Expand. oligosaccharide. Lactose, maltose, and sucrose
are oligosaccharides consisting of two simple sugars.
Raffinose is an oligosaccharide consisting of three simple
sugars.

16. pOLYsACChARIDEspOLYsACChARIDEs
 Long carbohydrate chains of monosaccharides linked
by glycosidic bonds
 Digestible polysaccharides:
 Amylose
Amylopectin
 Glycogen Glycogen
 Non-digestible polysaccharides: fibers
◦ Soluble fiber
◦ Insoluble fiber

17.  sTARCh :- most common storage polysaccharide in
plants
 composed of 10 – 30% a-amylose and 70-90%
amylopectin depending on the source.
 Common sources are grains , potatoes, peas, beans,
wheat.

18.  Found in food derived from plants
 Includes polysaccharides such as cellulose, hemicellulose,
pectins, gums and mucilages
 Also includes non-polysaccharides such as lignin, cutins
and tannins
 Fibers are not a source of energy because Human digestive
enzymes cannot break down fibers
 The bacteria in human GI tract can breakdown some
fibers.

19. GLYCOGENGLYCOGEN
 Storage form of glucose in animals and humans.
 Structure is similar to amylopectin but with more complex
branching.
 Numerous alpha bonds.
 Found in liver (400 kcal) and muscles (1400 kcal).

20. (1)sOLuBLE FIBERs :- includes gum,pectin, some
hemicellulose and mucilages found in fruits, oats, barley and
legumes . Actions on body:
 Delay GI transit(benefits digestive disorders)
 Delay glucose absorption 9benefits diabetes)
 Lowers blood cholesterol(benefits heart disease)
(2) INsOLuBLE FIBERs :- includes cellulose, many
hemicellulose, lignin found in wheat bran , corn bran, wholehemicellulose, lignin found in wheat bran , corn bran, whole
grain bread, cereals and vegetables (carrot, cabbage).Actions in
body:
 Accelerates GI transit and increases fecal weight(promotes
bowel movement)
 Slows starch hydrolysis and delays glucose absorption(Benefits
diabetes)

21.  sOIL CARBOhYDRATEs.
 Contribute carbohydrates in the form of simple sugars,
hemicellulose, and cellulose, but these are more or less
decomposed by bacteria, actinomycetes and fungi, which in turn
synthesize polysaccharides and other carbohydrates of their
own.
or
 Carbohydrates consitute 5 to 25% of the organic matter in most
soils. Plant remains contribute carbohydrates in the form of
simple sugars, hemicellulose, and cellulose, but these are more or
less decomposed by bacteria, actinomycetes and fungi, which in
turn synthesize polysaccharides and other carbohydrates of their
own.

22. sIGNIFCANCEsIGNIFCANCE OF CARBOhYDRATEsOF CARBOhYDRATEs
 The significance of carbohydrates in soil arise largely from the
ability of complex polysaccharides to bind inorganic soil
particles into stable aggregates.
 Carbohydrates also form complexes with metal ions, and they
serve as building blocks for humus synthesis. Some sugars
may stimulate seed germination and root elongation.
 Other soil properties affected by polysaccharides include
cation exchange capacity (attributed to COOH groups of
uronic acids) , anion retention (occurrence of NH2groups), and
biological activity (energy source for microorganisms).

23. ThE mAjOR GROups OF CARBOhYDRATEsThE mAjOR GROups OF CARBOhYDRATEs
 Monosaccharides, which are aldehyde and ketone derivatives of
the higher polyhydric alcohols.

24.  Oligosaccharides, a large group of polymeric
carbohydrates consisting of a relatively few
monosaccharide units.

25.  Polysaccharides- contain many monomeric units
(8 or more)

26. 1. free sugars in the soil solution
2. complex polysaccharides
3. polymeric molecules of various sizes and shapes
which are so strongly attached to clay and/or humic
colloids.

27. ThE CARBOhYDRATEs mATERIAL IN sOIL OCCuRs As:
The contribution of individual sugar types to soil
organic matter
 (Stevenson 1982)
Sugar % of organic matter
Amino sugars 2-6
Uronic acids 1-5
Hexose sugars 4-12
Pentose sugars <5
Cellulose to 15
Others Trace

28. CONCLusION
 The main importance of carbohydrates in soil arise largely
from the ability of complex polysaccharides to bind inorganic
soil particles into stable aggregates.
 Some sugars may stimulate seed germination and root
elongation.
 Other soil properties affected by polysaccharides include
cation exchange capacity (attributed to COOH groups of
uronic acids) , anion retention (occurrence of NH2groups), and
biological activity (energy source for microorganisms).