Lesson 2.3. Oligosaccharides

Maltose

OLIGOSACCHARIDES:

• 2 units of glucose on a α(1→4) glycosidic bond

diastatic fermentation of barley (Hordeum vulgare) and other grains

OLIGOSACCHARIDES:

• Maltose is sourced from:

sweetener

OLIGOSACCHARIDES:

Uses of Maltose

1. ___________

2. ___________ adjuster

3. component of ______________________________

1 = ?

tonicity

OLIGOSACCHARIDES:

Uses of Maltose

1. ___________

2. ___________ adjuster

3. component of ______________________________

2 = ?

beers

OLIGOSACCHARIDES:

Uses of Maltose

1. ___________

2. ___________ adjuster

3. component of ____________________ because it is responsible for its tangy flavor and effervescence

3 = ?

Sucrose

Glucose + fructose on a α-(1→2)-β glycosidic bond

most stable

OLIGOSACCHARIDES:

• Sucrose is the a.___________________ disaccharide because b._________________ are involved in the glycosidic bond. Thus, it is a c.________________ sugar.

a = ?

both anomeric carbons

OLIGOSACCHARIDES:

• Sucrose is the a.___________________ disaccharide because b._________________ are involved in the glycosidic bond. Thus, it is a c._______________ sugar.

b = ?

non-reducing

OLIGOSACCHARIDES:

• Sucrose is the a.___________________ disaccharide because b._________________ are involved in the glycosidic bond. Thus, it is a c._______________ sugar.

c = ?

invert sugar

OLIGOSACCHARIDES:

• Upon hydrolysis of sucrose, it yields a mixture of glucose and fructose known as a.___________________.

• It is b.______________ because the c._________________ molecule is free.

a = ?

sweeter

OLIGOSACCHARIDES:

• Upon hydrolysis of sucrose, it yields a mixture of glucose and fructose known as a.___________________.

• It is b.______________ because the c._________________ molecule is free.

b = ?

glucose

OLIGOSACCHARIDES:

• Upon hydrolysis of sucrose, it yields a mixture of glucose and fructose known as a.___________________.

• It is b.______________ because the c._________________ molecule is free.

c = ?

Beta vulgaris

OLIGOSACCHARIDES:

Sources of Sucrose:

1. Sugar Beet (a.___________) through limp slivers called b._________________

2. Sugarcane (___________________________)

3. Sugar maple (__________________________)

1.a. = ?

cossettes

OLIGOSACCHARIDES:

Sources of Sucrose:

1. Sugar Beet (a.___________) through limp slivers called b._________________

2. Sugarcane (___________________________)

3. Sugar maple (__________________________)

1.b. = ?

Saccharum officinarum

OLIGOSACCHARIDES:

Sources of Sucrose:

1. Sugar Beet (a.___________) through limp slivers called b._________________

2. Sugarcane (___________________________)

3. Sugar maple (__________________________)

b = ?

Acer saccharum

OLIGOSACCHARIDES:

Sources of Sucrose:

1. Sugar Beet (a.___________) through limp slivers called b._________________

2. Sugarcane (___________________________)

3. Sugar maple (__________________________)

3 = ?

lime (CaO)

OLIGOSACCHARIDES:

Uses of Sucrose:

1. Sugarcane/Sugar Beet is boiled with a.________________ to invert the sugar and coagulate b._________________, and is decolorized with c._________________.

2. Albumin ____________________________ and is removed.

3. Sugar ______________________ and is removed from the solution.

4. The sugar that did not crystalize will result to a thick mixture known as ____________.

1.a. = ?

albumin

OLIGOSACCHARIDES:

Uses of Sucrose:

1. Sugarcane/Sugar Beet is boiled with a.________________ to invert the sugar and coagulate b._________________, and is decolorized with c._________________.

2. Albumin ____________________________ and is removed.

3. Sugar ______________________ and is removed from the solution.

4. The sugar that did not crystalize will result to a thick mixture known as ____________.

1.b. = ?

sulfur dioxide

OLIGOSACCHARIDES:

Uses of Sucrose:

1. Sugarcane/Sugar Beet is boiled with a.________________ to invert the sugar and coagulate b._________________, and is decolorized with c._________________.

2. Albumin ____________________________ and is removed.

3. Sugar ______________________ and is removed from the solution.

4. The sugar that did not crystalize will result to a thick mixture known as ____________.

1.c. = ?

floats as a layer

OLIGOSACCHARIDES:

Uses of Sucrose:

1. Sugarcane/Sugar Beet is boiled with a.________________ to invert the sugar and coagulate b._________________, and is decolorized with c._________________.

2. Albumin ____________________________ and is removed.

3. Sugar ______________________ and is removed from the solution.

4. The sugar that did not crystalize will result to a thick mixture known as ____________.

2 = ?

crystallizes

OLIGOSACCHARIDES:

Uses of Sucrose:

1. Sugarcane/Sugar Beet is boiled with a.________________ to invert the sugar and coagulate b._________________, and is decolorized with c._________________.

2. Albumin ____________________________ and is removed.

3. Sugar ______________________ and is removed from the solution.

4. The sugar that did not crystalize will result to a thick mixture known as ____________.

3 = ?

molasses

OLIGOSACCHARIDES:

Uses of Sucrose:

1. Sugarcane/Sugar Beet is boiled with a.________________ to invert the sugar and coagulate b._________________, and is decolorized with c._________________.

2. Albumin ____________________________ and is removed.

3. Sugar ______________________ and is removed from the solution.

4. The sugar that did not crystalize will result to a thick mixture known as ____________.

4 = ?

Sweetening Agent

OLIGOSACCHARIDES:

Uses of Sucrose:

1. most common use; masks the bitter/salty tastes of active medicinal ingredients, making it more palatable

2. near-saturated solution that acts as a viscous vehicle for delivering drugs; it can also function to suspend drug particles evenly

3. used in high concentrations through osmotic pressure by drawing water out of microorganisms, dehydrating and killing them (ex: tocino)

4. forms a protective film over mucous membranes; creates a soothing coating over the irritated tissues of the throat (relieves inflammation)

5. creates a hard, smooth, colored outer shell; protecting the drug from light and moisture, masks unpleasant odors

6. limits the solubility of oxygen in the liquid, helps maintain the chemical stability of sensitive drugs

1 = ?

Syrup

OLIGOSACCHARIDES:

Uses of Sucrose:

1. most common use; masks the bitter/salty tastes of active medicinal ingredients, making it more palatable

2. near-saturated solution that acts as a viscous vehicle for delivering drugs; it can also function to suspend drug particles evenly

3. used in high concentrations through osmotic pressure by drawing water out of microorganisms, dehydrating and killing them (ex: tocino)

4. forms a protective film over mucous membranes; creates a soothing coating over the irritated tissues of the throat (relieves inflammation)

5. creates a hard, smooth, colored outer shell; protecting the drug from light and moisture, masks unpleasant odors

6. limits the solubility of oxygen in the liquid, helps maintain the chemical stability of sensitive drugs

2 = ?

Preservative

OLIGOSACCHARIDES:

Uses of Sucrose:

1. most common use; masks the bitter/salty tastes of active medicinal ingredients, making it more palatable

2. near-saturated solution that acts as a viscous vehicle for delivering drugs; it can also function to suspend drug particles evenly

3. used in high concentrations through osmotic pressure by drawing water out of microorganisms, dehydrating and killing them (ex: tocino)

4. forms a protective film over mucous membranes; creates a soothing coating over the irritated tissues of the throat (relieves inflammation)

5. creates a hard, smooth, colored outer shell; protecting the drug from light and moisture, masks unpleasant odors

6. limits the solubility of oxygen in the liquid, helps maintain the chemical stability of sensitive drugs

3 = ?

Demulcent

OLIGOSACCHARIDES:

Uses of Sucrose:

1. most common use; masks the bitter/salty tastes of active medicinal ingredients, making it more palatable

2. near-saturated solution that acts as a viscous vehicle for delivering drugs; it can also function to suspend drug particles evenly

3. used in high concentrations through osmotic pressure by drawing water out of microorganisms, dehydrating and killing them (ex: tocino)

4. forms a protective film over mucous membranes; creates a soothing coating over the irritated tissues of the throat (relieves inflammation)

5. creates a hard, smooth, colored outer shell; protecting the drug from light and moisture, masks unpleasant odors

6. limits the solubility of oxygen in the liquid, helps maintain the chemical stability of sensitive drugs

4 = ?

Coating Agent

OLIGOSACCHARIDES:

Uses of Sucrose:

1. most common use; masks the bitter/salty tastes of active medicinal ingredients, making it more palatable

2. near-saturated solution that acts as a viscous vehicle for delivering drugs; it can also function to suspend drug particles evenly

3. used in high concentrations through osmotic pressure by drawing water out of microorganisms, dehydrating and killing them (ex: tocino)

4. forms a protective film over mucous membranes; creates a soothing coating over the irritated tissues of the throat (relieves inflammation)

5. creates a hard, smooth, colored outer shell; protecting the drug from light and moisture, masks unpleasant odors

6. limits the solubility of oxygen in the liquid, helps maintain the chemical stability of sensitive drugs

5 = ?

Anti-oxidant

OLIGOSACCHARIDES:

Uses of Sucrose:

1. most common use; masks the bitter/salty tastes of active medicinal ingredients, making it more palatable

2. near-saturated solution that acts as a viscous vehicle for delivering drugs; it can also function to suspend drug particles evenly

3. used in high concentrations through osmotic pressure by drawing water out of microorganisms, dehydrating and killing them (ex: tocino)

4. forms a protective film over mucous membranes; creates a soothing coating over the irritated tissues of the throat (relieves inflammation)

5. creates a hard, smooth, colored outer shell; protecting the drug from light and moisture, masks unpleasant odors

6. limits the solubility of oxygen in the liquid, helps maintain the chemical stability of sensitive drugs

6 = ?

Mycose/Tremalose

OLIGOSACCHARIDES:

• synonym of Trehalose

Trehalose

OLIGOSACCHARIDES:

• its chemical nature are 2 units of glucose ia α-(1->1)-α glycosidic bond

non-reducing

OLIGOSACCHARIDES:

• Trehalose is a ______________ sugar because there are no free aldehyde groups

brown seaweed and fungi (mushroom)

OLIGOSACCHARIDES:

• Trehalose is found in ______________________

Lactose

OLIGOSACCHARIDES:

• Its chemical nature is glucose + galactose on a β(1->4) glycosidic bond

Cow (Bos taurus) and Goat

OLIGOSACCHARIDES:

Sources of Lactose:

1. common source of Milk

2. From the crystallization of a.________, a by-product of b._______________

1 = ?

whey

OLIGOSACCHARIDES:

Sources of Lactose:

1. common source of Milk

2. From the crystallization of a.________, a by-product of b._______________

2.a. = ?

cheese production

OLIGOSACCHARIDES:

Sources of Lactose:

1. common source of Milk

2. From the crystallization of a.________, a by-product of b._______________

2.b. = ?

Tablet Diluent

OLIGOSACCHARIDES:

Uses of Lactose:

1. provide bulk to the tablet because it has excellent compressibility, chemically inert, soluble in water, disintegrates easily, and does not absorb moisture from the air (low hygroscopicity)

lactase/B-galactosidase

Lactose Intolerance is due to the absence of the enzyme a._______________________ which results to b. ______________________________.

a = ?

Diarrhea, GI Disturbance

Lactose Intolerance is due to the absence of the enzyme a._______________________ which results to b. ______________________________.

b = ?

Butter

OLIGOSACCHARIDES:

Forms of Lactose:

• fat globules united by churning

Buttermilk

OLIGOSACCHARIDES:

Forms of Lactose:

• liquid after globules unite

Skimmed Milk

OLIGOSACCHARIDES:

Forms of Lactose:

• milk without cream/globule

Coagulum (Coagulated Casein)

OLIGOSACCHARIDES:

Forms of Lactose:

• skimmed milk treated with rennin/rennet

Cheese

OLIGOSACCHARIDES:

Forms of Lactose:

• Coagulum is further treated/fermented

Whey

OLIGOSACCHARIDES:

1. skimmed milk without coagulated proteins

fat globules rise

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

churned

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

2 = ?

liquid below butter

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

3 = ?

remove the butter

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

4 = ?

rennin/rennet

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

5 = ?

fermentation

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

6 = ?

inorganic salts are added to lactose

PRODUCTION OF BUTTER AND CHEESE

1. Milk is allowed to stand for hours until __________________.

2. These are _______________ to become butter.

3. The ______________________ is the buttermilk.

4. When you ______________________, you get skimmed milk.

5. When the skimmed milk is treated with ___________, coagulum is formed.

6. After further _______________, cheese is formed.

7. The liquid after the coagulum is removed becomes whey when ___________________.

7 = ?

Condensed Milk

OLIGOSACCHARIDES:

Variations of Milk:

• partially evaporated, sweetened milk

• very viscous due to addition of a lot of sugar

Evaporated Milk

OLIGOSACCHARIDES:

Variations of Milk:

• partially evaporated, unsweetened milk

Malted Milk

OLIGOSACCHARIDES:

Variations of Milk:

• milk evaporated with malt extract

Lactulose

OLIGOSACCHARIDES:

• product from the alkaline rearrangement (tautamirization) of lactose

semi-synthetic

OLIGOSACCHARIDES:

• Lactulose has a __________________ source

laxative

OLIGOSACCHARIDES:

• Lactulose is used as a _______________________ because it produces acetic and lactic acid which is known for its GI irritant property.

poorly

OLIGOSACCHARIDES:

MOA of Lactulose:

a. ____________ absorbed

b. colon converts it to ________________________ which are GI irritants, increasing peristalsis

c. decreases _________________________________ in portal-systemic encephalopathy

a = ?

acetic and lactic acid

OLIGOSACCHARIDES:

MOA of Lactulose:

a. ____________ absorbed

b. colon converts it to ________________________ which are GI irritants, increasing peristalsis

c. decreases _________________________________ in portal-systemic encephalopathy

b = ?

blood ammonia concentration

OLIGOSACCHARIDES:

MOA of Lactulose:

a. ____________ absorbed

b. colon converts it to ________________________ which are GI irritants, increasing peristalsis

c. decreases _________________________________ in portal-systemic encephalopathy

c = ?

Maltotriose

OTHER OLIGOSACCHARIDES:

• three units of glucose

Limit Dextrins

OTHER OLIGOSACCHARIDES:

• products of partial hydrolysis of starch (amylase — more common and a-glucosidase)

• causes browning of bread

alpha-glucosidase inhibitors

OTHER OLIGOSACCHARIDES:

• inhibits intestinal absorption of sugars

• an oral hypoglycemic agent (specifically for postprandial sugar)

Gentianose

OTHER OLIGOSACCHARIDES:

• glu + glu + fru

• from Gentiana spp.

Raffinose

OTHER OLIGOSACCHARIDES:

• glu + gal + fru

• from many seeds, such as cottonseed

Stachyose

OTHER OLIGOSACCHARIDES:

• -glu + gal + gal + fru

• from Stachys japonica