Monosaccharides are the simplest carbohydrates
A key component of cartilage are molecules called
glycosaminoglycans
glycans
glycogylcans
aminoglycans
The smallest monosaccharides are composed of carbons
glycosaminoglycans , large polymers made up of many repeats of dimers
Name six common monosaccharides
D-Ribose
D-deoxyribose
D-oxy
D-glucose
D-mannose
D-galactose
D-lactose
D-fructose
Glucose is a reducing sugar
Glucose can react with hemoglobin, forming
Monossacharides
Glycosylated hemoglobin A1c
Carbohydrates
Hemoglobin A1c allows one to
monitor the long term control of blood glucose levels in diabetics
monitor the short term control of blood glucose levels in diabetics
Monossacharides are joined to alcohols acids( alcohols, acids ) and amines amino( amines, amino ) through glycosidic glycogen( glycosidic, glycogen ) bonds
What are key intermediates in energy generation and biosynthesis
Phosphorylates sugars
Phosphorylation is
a common modification of carbohydrates
a common modification of sugars
makes the sugars anionic and prevents them from leaving the cell
facilitates the metabolism of sugars
What contains two or more monosaccharies linked by O-glycosidic bonds
Oligosaccharides
sucrose
lactose
disaccharides
What are common disaccharides
Sucrose
maltose
glucose
Sucrose is obtained from sugar cane and sugar beets and is composed of
of glucose linked to fructose
linked to a glucose by a β-1-4-linkage
a degradation product of large oligosaccharides
The linkage is α for glucose and β for fructose.
is cleaved by sucrase
Lactose is the disaccharide of milk that consists of
a galactose linked to a glucose by a β-1-4-linkage
the linkage is α for glucose
lactase cleaves
Maltose
disaccharidee
composed of 2 glucose molecules linked by an α-1-4-linkage.
disaccharide of milk
is hydrolyzed by maltase
polysaccharides are
small polyermic oligosaccharides
large polymeric oligosaccharides
Disaccharides
If all of the monosaccharides in the polysaccharide are the same, the polysaccharide is called a homopolymer hyperpolymer( homopolymer, hyperpolymer )
The polysaccharide glycogen is the storage form of glucose in plant cells
Most glucose units in glycogen are lined by
α-1,4-glycosidic bonds
branches formed by α-1,6-glycosidic bonds every 10 glucose units
branches formed by α-1,6-glycosidic bonds every 15 glucose units
α-1,2-glycosidic bonds
In plants, glucose is stored as starch
Two forms of glucose are and
Amylose is a
linear polymer of glucose
branched polymer of glucose
linked by α-1,4-glycosidic bonds.
, with an α-1,6-glycosidic bond for every 30 α-1,4-glycosidic bonds.
Amylopectin is
with an α-1,6-glycosidic bond for every 30 α-1,4-glycosidic bonds.
cellulose is a structural component of plants made of chains of glucose
Mammals cannot digest cellulose and other plant fibers, soluble fibers, such as polygalacturonic acid, aid in digestion
Carbohydrates can be linked to proteins to form
Glycoproteins
largest component by weight
Play variety of roles, including membrane proteins
Smallest component by weight
Erythropoietin
glycoprotein
40 percent carbohydrate by weight
secreted into the blood by the kidney to stimulate production of red blood cells
secreted into the blood by the kidney to stimulate production of white blood cells
glycosylation of erythropoietin enhances the stability of the protein in the blood
What are the three main classes of glycoproteins
proteoglycans
Mucins
Mucoproteins
Amino proteins
Proteoglycans
attached to a particular type of polysaccharide called glycosaminoglycan
By weight, mainly carbohydrate
By weight, mainly glucose
play structural roles
act as lubricants
Proteoglycans are proteins attached to glycosaminoglycans, which make up 95% of the proteoglycan by weight.
Glycosaminoglycans are composed of
repeating units of a disaccharide, one of which is a derivative of an amino sugar and one of which carries a negative charge, either as a carboxylate or sulfate.
repeating units of a monosaccharide, one of which is a derivative of an amino sugar and one of which carries a negative charge, either as a carboxylate or sulfate.
repeating units of a disaccharide, one of which is a derivative of an amino sugar and one of which carries a positive charge, either as a carboxylate or sulfate.
Proteoglycans are important components of cartilage
Cartilage is composed of the
proteoglycan aggrecan and collagen
chitin
The glycosaminoglycan component of aggrecan cushions joints by releasing water on impact, and then rebinding water.
Chitin
glycosaminoglycan
found in exoskeleton of insects
one of the most abundant carbohydrates in the world
Mucopolysaccharidoses, such as Hurler disease, are
pathological conditions that result from the inability to degrade proteoglycans
pathological conditions that result from the inability to degrade glycosaminoglycan
pathological conditions that result from the inability to degrade glycogen
Mucins or mucoproteins like proteoglycans are predominately carbohydrate
Mucins or mucoproteins
attach to the carbohydrate by N-acetylgalactosamine
Often lubricants
adhere to epithelial cells, acting a protective barrier
Non lubricants
Blood groups are based off what patterns
protein glycosylation
Glycosaminoglycan
The human ABO blood groups reflect the specificity of
glycosyltransferases
All of the blood groups share the oligosaccharide foundation called A
In type A blood, N-acetylgalactosamine is
added to the O by a specific glycosyltransferase.
added to the A by a specific glycosyltransferase.
added to the B by a specific glycosyltransferase.
In type B blood, galactose is added by another transferase
The blood type O, sometimes called H, lacks both the enzymes required to modify the foundation.
are specific carbohydrate binding proteins
Influenza virus binds to sialic acid residues
Some viruses gain entry into cells by
first binding to carbohydrates on the cell surface.
first binding to sugars on the cell surface.
first binding to proteoglycans on the cell surface.
The influenza virus binds to
oligosaccharides composed of sialic acid and galactose.
disaccharides composed of sialic acid and galactose.
oligosaccharides composed of sialic acid and fructose.
disaccharides composed of sialic acid and fructose.
What viral protein is responsible for carbohydrate binding
Hemoglobin
Hemagglutinin
proteoglycan
