Biochemistry Unit I II semester First year

1. Biomolecules
Mrs. D.M. Kulkarni
Assistant professor
Yash institute of pharmacy,
Aurangabad

2. Definition, types, introduction, biological role
There are 5 categories of macromolecules:
Carbohydrates
Amino acids,
Proteins,
Lipids,
Nucleic acids
CONTENTS

3. Biomolecules are Chemicals or molecules present in the living
organisms
Cellular pool is sum total of different types of biomolecules,
compounds and ions in a cell
Biomolecules are compounds of carbon, Hydrogen,
Nitrogen,Oxygen
Hence the chemistry of living organisms is organized around carbon
Carbon is the most versatile and the most predominant element of
life.
All bio-molecules are polymers.
They make up living organisms.

4. Minerals
Gases
Water
Sugars
Amino acids
nucleotides
Carbohydrates
Lipids
Proteins
Nucleic acids
Micro molecules
Small sized, low mol wt
Between 18 and 800 daltons
Found in the acid soluble pool
Macromolecules
Large sized, high mol wt
Above 10000 daltons
Found in the acid insoluble pool
BIOMOLECULES

5. Biomolecule Building block Major functions
Polysaccharide Monosaccharide Storage form of energy
Protein Amino acid Basic structure and function of cell
Lipids Fatty acids & glycerol Storage form of energy to meet
long term demands
Major Complex Biomolecules of Cell
DNA Deoxyribonucleotide Hereditary information
RNA Ribonucleotide Protein synthesis

6. CARBOHYDRATES
Carbohydrates are the most abundant organic
molecules in nature.
The term carbohydrate is derived from the French
term
hydrate de carbone i.e. it is a hydrate of carbon or
Cn(H2O)n
organic substances having C, H & O Wherein H
and O are in the ratio 2:1 as found in H2O
Carbohydrates are defined as Poly hydroxy
aldehydes or ketones or the substances which
obtain them upon hydrolysis

7. FUNCTIONS OF CARBOHYDRATES
- Most abundant source of energy (4 cal/g)
- Precursors for many organic compounds (fats, amino
acids)
- Present as glycoproteins and glycolipids in the cell
memebrane and functions such as cell growth and
fertilization
- Present as structural components like cellulose in
plants, exoskeleton of some insects, cell wall of
microorganisms
- Storage form of energy (glycogen) to meet the energy
demands of the body.

8. CARBOHYDRATES
MONOSACCHARIDES OLIGOSACCHARIDES POLYSACCHARIDES
Basic units of carbohydrates
Cannot be hydrolysed into
smaller units
can be further
hydrolysed
Non crystalline, non soluble
in water, tasteless, on
hydrolysis gives mol of
monosaccharides
e.g. starch , cellulose
a. Based on the no. of
C-atoms
a. Based on the type of
functional group
a. Disaccharides
b. Trisachharides
c. T
etrasachharides

9. MONOSACCHARIDES
Based on the no of C-atoms
- Trioses (C3H6O3)
e.g. Glyceraldehyde,
Dihydroxyacetone
- Tetroses (C4H8O4)
e.g. Erythrose, Threose
- Pentoses (C5H10O5)
e.g. Ribulose, Xylose
Arabinose
(deoxyribose – C5H10O4)
- Hexoses (C6H12O6)
e.g. glucose, fructose
galactose, mannose
- Heptoses (C7H14O7)
e.g. sedoheptulose
glucoheptose
Based on the
functional group
- Aldoses : the functional
group is Aldehyde –CHO
e.g. Glyceraldehyde,
glucose
- Ketoses : the functional
group is ketone
( C = O)
e.g. Dihydroxyacetone,
fructose

10. Derivatives of Monosaccharides
1. Deoxy Sugars :
2. Amino Sugars :
3. Sugar Acid :
Deoxygenation of ribose produces deoxyribose,
which is a structural component of DNA
When 1 or more –OH groups of monosaccharides
are replaced by –NH2 (amino group) it forms an
amino sugar e.g. Glucosamine, which forms
chitin, fungal cellulose, hyaluronic acid.
Oxidation of –CHO or –OH group forms sugar
acids. Ascorbic acid is a sugar acid
4. Sugar alcohols : Reduction of aldoses or ketoses.
Glycerol and Mannitol.

11. OLIGOSACCHARIDES
They are formed by condensation of 2-9 monosaccharides
Depending upon the no. of monosachharide molecules they are :
a. Disaccharides (sucrose, lactose)
b. Trisaccharides (raffinose)
c. Tetrasaccharides (stachyose)
The smallest and the commonest oligosaccharides are Disaccharides

12. DISACCHARIDES
A disaccharide consists of 2 monosaccharide units (similar or dissimilar)
held together by a glycosidic bond
They are crysatalline, water soluble and sweet to taste.
MALTOSE : - is also called as malt sugar.
- made up of 2 glucose molecules
LACTOSE : - is also called as milk sugar as it is found naturally in
milk
- made up of glucose and galactose
- souring of milk is due to conversion of lactose to
lactic acid
SUCROSE : -is also called as cane sugar. It is the sugar found in
sugar cane and sugar beet
- most abundant among naturally occuring sugars.
- Important source of Dietary carbohydrates
- made up of glucose and fructose

13. POLYSACCHARIDES
- Also called as GLYCANS
- Made up of repeating units of monsaccharides held by glycosidic
bonds
- During its formation a water molecule is released at each
condensation
This helps reduce the bulk making it almost insoluble
decreasing its effect on the water potential or osmotic potential of
the cell
- Unlike sugars they are not sweet.
- They are ideal as STORAGE AND AS STRUCTURAL COMPONENTS
- They are of 2 types Homoglycans and Heteroglycans.
HOMOGLYCANS
-Made up of only 1 type of
monosaccharide monomers
-For eg starch, glycogen,
cellulose
-Glucan (made up of glucose)
-Fructan(made up of fructose)
-Galactan (made up of galactose)
HETEROGLYCANS
-Made up condensation of2 or
more types of monosaccharides
- For eg Hyaluronic acid, agar,
Chitin, peptidoglycans etc

14. Polysaccharides
Starch structure vs Glycogen structure

15. STORAGE
POLYSACCHARIDES
STARCH
1. Carbohydrate reserve of plants and the most important dietary source
for animals
2. High content of starch in cereals, roots, tubers, vegetables etc.
3. Homopolymer made up of GLUCOSE units. Also called as GLUCAN.
4. Starch = Amylose + Amylopectin (polysaccharide components)
GLYCOGEN
1. Carbohydrate reserve in animals. Hence referred as animal starch
2. High concentration in Liver, muscles and brain.
3. Also found in plants that do not have chlorophyll (yeast and fungi)
4. GLUCOSE is the repeating unit.
INULIN
1. Polymer of fructose i.e. fructosan
2. Found in Dahlia, bulbs, garlic, onion etc
3. Easily soluble in water
4. Inulin is not readily metabolised in the human body and is readily filtered
through the kidney. Hence used for testing kidney function (GFR)

16. STRUCTURAL
POLYSACCHARIDES
CHITIN
1. Second most abundant organic substance.
2. Complex carbohydrate of Heteropolysaccharide type.
3. Found in the exoskeletons of some invertebrates like insects and
crustaceans. Provides both strength and elasticity.
4. Becomes hard when impregnated with calcium carbonate.
CELLULOSE
1. Occurs exclusively in plants and is the most abundant organic
substance in plant kingdom.
2. Predominant constituent of plant cell wall.
3. It is totally absent in animals.

17. Polysaccharides: Cellulose structure

18. Proteins

19. PROTEINS
 Most abundant organic molecules of the living system.
 They form about 50% of the dry weight of the cell.
 They are most important for the architecture and functioning
of the cell.
Proteins are polymers of amino acids
 Proteins on complete hydrolysis yields Amino Acids
 There are 20 standard amino acids which are repeatedly found
in the structure of proteins – animal, plant or microbial.
 Collagen is the most abundant animal protein and Rubisco is
the most abundant plant protein
 Protein Synthesis is controlled by DNA.

20. AMINO ACIDS
 Amino acids are group of organic compounds
having 2 functional groups (-NH2) and (-COOH)
 (-NH2) group is basic whereas (-COOH) is acidic
 R- can be H in glycine, CH3 in alanine, Hydroxymethyl in serine
in others it can be hydrocarbon chain or a cyclic group
 All amino acids contain C, H, O and N but some of them additionally
contain S
 Physical and chemical properties of amino acids are due to
amino, carboxyl and R functional groups
 Amino acids are differentiated into 7 groups

21. No. Nature Amino acids
1. NEUTRAL : Amino acids with 1 amino and 1
carboxyl group
Glycine (Gly), Alanine (Ala),
Valine (Val), Leucine (Leu),
Isoleucine (Ile)
2. ACIDIC : 1 extra carboxyl group Aspartic acid (Asp),
Asparagine (Asn), Glutamic
acid (Glu), Glutamine (Gln)
3. BASIC : 1 extra amino group Arginine (Arg), Lysine (Lys)
4. S – CONTAINING : Amino acids have sulphur Cysteine (Cys), Methionine
(Met)
5. ALCOHOLIC : Amino acids having –OH group Serine (Ser), Threonine
(Thr), Tyrosine (Tyr)
6. AROMATIC : Amino acids having cyclic
structure
Phenylalanine (Phe),
Tryptophan (try)
7. HETEROCYCLIC : amino acids having N in
ring structure
Histidine (His), Proline (Pro)

22. Aspartic acid (acidic)
Alanine
(neutral)
Lysine (basic)
Serine (alcoholic) Cysteine (suphur) Phenylalanine (aromatic)

23. PEPTIDE
FORMATION
 Amino acids are linked serially by
peptide bonds (-CONH-) formed between
the
(-NH2) of one amino acid and the
(-COOH) of adjacent amino acid
 Chain having 2 amino acids linked by
a peptide bond is called as a
DIPEPTIDE
 The sequence of amino acids present
in a polypeptide is specific for a
particular protein.

24. STRUCTURE OF
PROTEIN
4 basic structural levels are assigned to
proteins – primary, secondary, tertiary
and quaternary
PRIMARY
The primary structure refers to the number
and linear sequence of amino acids in the
polypeptide chain and the location of the
disulphide bridges
The primary structure is responsible for the
function of the protein.
The N-terminal amino acid is written on the
left side whereas the C- terminal amino acid
is written on the right side

25. SECONDARY
The folding of the linear chain into a specific coiled
structure is called as secondary structure.
3 types : α- helix, β- pleated sheet and collagen
helix
α- helix β- pleated sheet Collagen helix

26. TERTIARY
The helical polypeptide may fold upon itself and assume a complex but
specific form – spherical, rod like or something in between.
These geometrical shapes are known as tertiary (30) structure
QUATERNARY
Proteins are said to be quaternary in structure
If they have 2 or more polypeptide chains
Haemoglobin is an excellent example

27. PROTEINS
Function
Chemical nature
and solubility
Nutritional
importance

28. Functional
classification
Structural proteins e.g. keratin, collagen
Enzymatic proteins e.g. pepsin
Transport proteins e.g. Haemoglobin
Hormonal proteins e.g. Insulin, Growth hormone
Contractile proteins e.g. Actin, myosin
Storage proteins e.g. Ovalbumin
Genetic proteins e.g. Nucleoproteins
Defence proteins e.g. Imunoglobulins
Receptor proteins e.g. for hormones and viruses

29. Classification based on
chemical nature and
solubility
1. Simple proteins : They are composed only of amino acid
residues
2. Conjugated proteins : Along with amino acids , there is a
non-protein prosthetic group.
3. Derived proteins : They are denatured or degraded products
of the above two

30. Proteins
Simple
Conjugated
Derived
Nucleoproteins
Glycoproteins
Mucoproteins
Lipoproteins
Phosphoproteins
Chromoproteins
Metalloproteins
Globular Fibrous
Albumin
Globulin
Histones
Collagen
Elastin
Keratin
Primary Secondary
Metaproteins
Coagulated
proteins
Proteans
Proteoses
protones
Peptides

31. There are at least 7 functions of proteins
 Enzyme catalysts – specific for 1 reaction
 Defense – antibody proteins, other proteins
 Transport- Hgb, Mgb, transferrins, etc
 Support – keratin, fibrin, collagen
 Motion – actin/myosin, cytoskeletal fibers
 Regulation- some hormones, regulatory proteins
on DNA, cell receptors
 Storage – Ca and Fe attached to storage proteins

32. With the water, I say, Touch me not,
To the tongue, I am tasteful,
Within limits, I am dutiful,
In excess, I am dangerous
LIPIDS

33. Lipids are the chief concentrated storage form of energy forming
about 3.5% of the cell content.
Lipids are organic substances relatively insoluble in water but
soluble in organic solvents (alcohol, ether)
Functions :
1. They are the concentrated fuel reserve of the body.
2. Lipids are constituents of membrane structure and regulate the
membrane permeability.
3. They serve as source of fat soluble vitamins
4. Lipids are important cellular metabolic regulators
5. Lipds protect the internal organs and serve as insulating materials

34. LIPIDS
Simple
Complex
Derived
Phospholipids
Glycolipids
Lipoproteins
Fats & Oils Waxes
Steroids
T
erpenes

35. SIMPLE LIPIDS
They are esters of fatty acids with alcohol. They are of 2 types :
1. Neutral or true fats : Esters of fatty acids with glycerol
2. Waxes : Esters of fatty acids with alcohol other than glycerol.
Neutral / True
fats
True fats are made up of C, H, & O but O is less
A fat molecule is made up of 2 components :
a) GLYCEROL
b) FATTY ACIDS (1-3 mol, of same or diff long chained)

36. Glycerol
A glycerol mol has 3 carbons each bearing a
–OH group
Fatty acid
A fatty acid mol is an unbranched chain of C-
atoms.
It has a –COOH group at one end and a H
bonded to almost all the C-atoms
Fatty acids may be saturated or unsaturated

37. WAXES
Lipids which are long chain saturated fatty acids and a long chain
Saturated alcohol of high mol wt other than glycerol
Example :
1. Bees wax : secretion of abdominal glands of worker honey bees
2. Lanolin or wool fat : Secretion of cutaneous glands and obtained
from the wool of sheep
3. Sebum : secretion of sebaceous glands of skin
4. Cerumen : soft and brownish waxy secretion of the glands in the
external auditory canal. Also called as Earwax
5. Plant wax : Coating formed on the plant organs to prevent
transpiration
6. Paraffin wax : A translucent waxy substance obtained from
petroleum

38. COMPLEX
LIPIDS
They are derivatives of simple lipids having
additional group like phosphate, N2-base,
Protein etc. They are further divided into
Phospholipids, Glycolipids, Lipoproteins.
Phospholipid They are made up of a molecule of glycerol
Or other alcohol having
1. A phos group at 1 of its –OH groups
2. 2 fatty acid molecules at other 2 –OH
groups
3. A nitrogen containing base attatched to
phos group
A phospholipid molecule has a
hydrophobic tail (fatty acids) and a
hydrophilic head(phos group)

39. Glycolipid
They are components of cell
membranes, particularly myelin
sheath and chloroplast membranes
CEREBROSIDE are the most
simplest form of glycolipids

40. Lipoprotein
They contain lipids and proteins in their molecules.
They are main constituent of membranes.
They are found in milk and Egg yolk.
Lipids are transported in blood and lymph as lipoproteins.
5 types of lipoproteins :
1. chylomicrons
2. VLDL
3. LDL
4. HDL
5. Free fatty acid albumin complex

41. DERIVED
LIPIDS
They are derivatives obtained on the
hydrolysis of the simple and complex lipids.
e.g. steroids, terpenes and prostaglandins
Steroid The steroids do not contain fatty acids
but are included in lipids as they have
fat-like properties.
They are made up of 4 fused carbon
rings
Cholesterol, Vit D, testosterone,
adrenocortical hormones.
The most common steroids are
STEROLS.
Common sterols are Cholesterol and
ergosterol

42. Terpenes
Terpenes are a major component of essential oils produced by
plants. They give fragrance to the plant parts.
Vitamins A, E and K contain a terpenoid called phytol
Carotenoid pigment is precursor for Vitamin A
Lycopene, a pigment present in tomatoes is a terpenoid
Gibberellins, the plant hormone is also a terpene

43. NUCLEOTIDES

44. SUGAR
N2 BASES

46. dr.aarif
DNA

49. m- RNA r- RNA t- RNA

50. References :
1. Biomolecules Rahna.K.Rathnan Assistant professor
Sahrdaya College of engineering and technology
2. Purin Charoensuksai, PhD Department of Biopharmacy,
Faculty of Pharmacy, Silpakorn University