Ch.11 Carbohydrates and Glycoproteins

Flashcards for key terminology and concepts related to carbohydrates and glycoproteins.

Monosaccharides

The simplest carbohydrates, consisting of single sugar units.

Polyhydroxy aldehydes

A type of monosaccharide with an aldehyde group and multiple hydroxyl groups.

Hexoses

Monosaccharides that contain six carbon atoms.

Isomers

Molecules with the same molecular formula but different structures.

Constitutional isomers

Isomers that differ in the connectivity of their atoms.

Stereoisomers

Molecules that have the same bonds but differ in spatial arrangement.

Epimers

Diastereoisomers that differ in configuration at one specific asymmetric carbon.

Aldose

A type of monosaccharide that contains an aldehyde group.

Ketose

A type of monosaccharide that contains a ketone group.

Glycosidic linkage

A covalent bond formed between a carbohydrate and another molecule.

Reducing sugars

Sugars that can donate electrons to oxidizing agents.

Glycation

The nonenzymatic addition of a carbohydrate to a protein.

Proteoglycans

Glycoproteins that are predominantly carbohydrates, typically associated with a glycosaminoglycan.

N-linked glycosylation

Attachment of carbohydrates to the nitrogen atom of asparagine residues in proteins.

O-linked glycosylation

Attachment of carbohydrates to the oxygen atom of serine or threonine residues in proteins.

Glycosaminoglycans

Long, unbranched polysaccharides consisting of repeating disaccharide units.

Chitin

A structural polysaccharide made from N-acetylglucosamine, found in fungal cell walls.

Lectins

Carbohydrate-binding proteins that play roles in cell recognition and adhesion.

Selectins

A type of lectin involved in the immune response and the recruitment of leukocytes.

Influenza virus

A virus that binds to sialic acid residues on glycoproteins on cell surfaces.

Neuraminidase

A viral protein that cleaves sialic acid residues to release viral particles.

Glycated hemoglobin (A1C)

Formed when glucose binds nonenzymatically to hemoglobin, used to assess long-term blood glucose levels.

D-Fructose

A monosaccharide that rapidly interchanges between multiple ring structures.

D-Glucose

A primary source of energy for cells and the only fuel used by red blood cells.

Cellulose

A structural polysaccharide composed of β-1,4 linked glucose residues.

Mucins

Glycoproteins that form mucus and play roles in hydration and protection of epithelial cells.