Lesson 2.4. Products of Sugar Metabolism

aldehydes

Most important sugars are _________________.

Oxidation

gives rise to sugar acids

Reduction

gives rise to sugar alcohols

Prunus cerasus

PRODUCTS FROM OXIDATION:

• Cherry Juice is sourced from the ripe fruit of ______________________

Malic Acid

PRODUCTS FROM OXIDATION:

• Main Component of Cherry Juice

Cherry Syrup

PRODUCTS FROM OXIDATION:

• Cherry Juice is used in the preparation of ____________________ to mask the taste of sour drugs.

pectin

PRODUCTS FROM OXIDATION:

• Natural Cherry Juice contains a._______, which causes incompatibilities especially to b._______________________.

• In order to treat this, c._____________________ is added and left for a d.________.

a = ?

alcoholic preparations

PRODUCTS FROM OXIDATION:

• Natural Cherry Juice contains a._______, which causes incompatibilities especially to b._______________________.

• In order to treat this, c._____________________ is added and left for a d.________.

b = ?

0.1% benzoic acid

PRODUCTS FROM OXIDATION:

• Natural Cherry Juice contains a._______, which causes incompatibilities especially to b._______________________.

• In order to treat this, c._____________________ is added and left for a d.________.

c = ?

week

PRODUCTS FROM OXIDATION:

• Natural Cherry Juice contains a._______, which causes incompatibilities especially to b._______________________.

• In order to treat this, c._____________________ is added and left for a d.________.

d = ?

Plant Acids

PRODUCTS FROM OXIDATION:

• its chemical nature are organic acids derived from plants containing 2-6 C atoms and 2-3 carboxyl groups

Acidulants

PRODUCTS FROM OXIDATION:

Uses of Plant Acids:

1. __________________ in effervescent formulations

2. Component of __________________

1 = ?

buffers

PRODUCTS FROM OXIDATION:

Uses of Plant Acids:

1. __________________ in effervescent formulations

2. Component of __________________

2 = ?

Citric Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• 6 carbons

• isolated by Scheele from lemon juice (hespiridium) in 1784

Isocitric Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• isomer of citric acid

Aconitic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• dehydrated form of citric acid

Lactic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• 3 carbons

• acidulant in infant feeding formula

• found in yakult and kimchi

Tartaric Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• 4 carbons

• by-product of wine industry

• found in grapes, tamarind, Rochelle salt

Malic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• 4 carbons

• present in Apple (Malus domestica)

Oxalic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• 2 carbons

• present in kamias (Averrhoa bilimbi), balimbing (Averrhoa carambola), and gabi (Colocasia esculenta)

• oxidation product of ethylene glycol poisoning

Formic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• 1 carbon

• seen in ant bites

• volatile poison (oxidation product of methanol poisoning)

Protocatechuic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• present in onion varieties (usually Tagalog var.)

• makes it resistant to attacks of a particular fungus

Shikimic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• precursor of aromatic amino acids

Ascorbic Acid

PRODUCTS FROM OXIDATION:

Examples of Plant Acids:

• cofactor of collagen hydroxylases

fermentation of yeast

PRODUCTS FROM REDUCTION

Sources of Ethanol

1. for wine production

2. for solvent/disinfectant purposes

1 = ?

catalytic hydration of ethylene

PRODUCTS FROM REDUCTION

Sources of Ethanol

1. for wine production

2. for solvent/disinfectant purposes

2 = ?

94.9

PRODUCTS FROM REDUCTION

USP Definition of Ethanol

a. %w/v

b. %w/w

c. deg C

a = ?

92.3

PRODUCTS FROM REDUCTION

USP Definition of Ethanol

a. %w/v

b. %w/w

c. deg C

b = ?

15.56

PRODUCTS FROM REDUCTION

USP Definition of Ethanol

a. %w/v

b. %w/w

c. deg C

c = ?

CNS Stimulant

PRODUCTS FROM REDUCTION

PRODUCTS FROM REDUCTION

Use/s of Ethanol:

a. In low concentration

b. In higher concentration

a = ?

CNS Depressant

PRODUCTS FROM REDUCTION

Use/s of Ethanol:

a. In low concentration

b. In higher concentration

b = ?

Diluted Alcohol

PRODUCTS FROM REDUCTION

Ethanol

• 48.4-49.5% w/v ethanol at 15.56 deg C

Brandy

PRODUCTS FROM REDUCTION

Forms of Ethanol

• from distillation of wine (grapes)

Whiskey

PRODUCTS FROM REDUCTION

Forms of Ethanol

• from distillation of malted grain

Rum

PRODUCTS FROM REDUCTION

Forms of Ethanol

• from distillation of fermented molasses

Manna (Fraxinus ornus)

PRODUCTS FROM REDUCTION

Source/s of Mannitol:

a. extracted from:

b. commonly produced today by ________________________________

a = ?

hydrogenation of fructose

PRODUCTS FROM REDUCTION

Source/s of Mannitol:

a. extracted from:

b. commonly produced today by ________________________________

b = ?

osmotic laxative

PRODUCTS FROM REDUCTION

Source/s of Mannitol:

a. If taken orally

b. If injected intravenously

1. utilized for _______________________________________

a = ?

osmotic diuretic

PRODUCTS FROM REDUCTION

Source/s of Mannitol:

a. If taken orally

b. If injected intravenously

1. utilized for _______________________________________

b = ?

kidney failure, glaucoma, and increased intracranial pressure

PRODUCTS FROM REDUCTION

Source/s of Mannitol:

a. If taken orally

b. If injected intravenously

1. utilized for _______________________________________

b.1. = ?

Sorbitol

PRODUCTS FROM REDUCTION:

• by-product of glucose metabolism polyol pathway whenever a person has hyperglycemia (via the polyol pathway)

Glucitol

PRODUCTS FROM REDUCTION

• Synonym of Sorbitol

Mountain Ash (Sorbus aucuparia)

PRODUCTS FROM REDUCTION

Sources of Sorbitol:

a. It is extracted from:

b. Nowadays, it is produced by _________________________

a = ?

bacterial biotechnology

PRODUCTS FROM REDUCTION

Sources of Sorbitol:

a. It is extracted from:

b. Nowadays, it is produced by _________________________

b = ?

Sweetener

PRODUCTS FROM REDUCTION

Uses of Sorbitol:

a. ____________________ that tastes half as sweet as sucrose

b. Used in the manufacture of _________________________________ since it is not absorbed on oral ingestion.

c. used to keep a product moist

a = ?

toothpastes and chewing gums

PRODUCTS FROM REDUCTION

Uses of Sorbitol:

a. ____________________ that tastes half as sweet as sucrose

b. Used in the manufacture of _________________________________ since it is not absorbed on oral ingestion.

c. used to keep a product moist

b = ?

Humectant

PRODUCTS FROM REDUCTION

Uses of Sorbitol:

a. ____________________ that tastes half as sweet as sucrose

b. Used in the manufacture of _________________________________ since it is not absorbed on oral ingestion.

c. used to keep a product moist

c = ?

Glucose

POLYOL PATHWAY:

1. a._______________ accumulation can lead to b._____________________.

2. This depletes ___________________

3. This lowers ___________________

4. This leads to possible oxidative damage to ______________________________

1a. = ?

sorbitol excess

POLYOL PATHWAY:

1. a._______________ accumulation can lead to b._____________________.

2. This depletes ___________________

3. This lowers ___________________

4. This leads to possible oxidative damage to ______________________________

1.b = ?

NADPH levels

POLYOL PATHWAY:

1. a._______________ accumulation can lead to b._____________________.

2. This depletes ___________________

3. This lowers ___________________

4. This leads to possible oxidative damage to ______________________________

2 = ?

Antioxidant Activity

POLYOL PATHWAY:

1. a._______________ accumulation can lead to b._____________________.

2. This depletes ___________________

3. This lowers ___________________

4. This leads to possible oxidative damage to ______________________________

3 = ?

cells and microvasculature

POLYOL PATHWAY:

1. a._______________ accumulation can lead to b._____________________.

2. This depletes ___________________

3. This lowers ___________________

4. This leads to possible oxidative damage to ______________________________

4 = ?