Sugars and polysaccharides

Sugars and polysaccharides:

• Glucose is major source of energy in our diet. Takes about 20-25 percent of our bodies resting glucose.

• Cellulose gives plants its structure and is fibrous.

• Monosaccharides for energy source

• Disaccharides quick energy realise

• Polysaccharides for storage

• D form glucose OH is attached to the right of the asymmetric carbon.

• L form glucose OH is attached to left of asymmetric carbon.

• D is more commonly found and used. L form not seen very much and nature and made artificially .

• Monosacvharudes with 5-6 carbons are usually cyclic structures.

• Hydroxyl group on C5 reacts with aldehyde or ketone group.

• Enzymes can hydrolyse glycosidic bonds.

• Alpha amylase in saliva acts specifically on glucose a 1-4 glycosidic bond.

• Glycogen is main form of carbohydrate storage in humans. Occurs mainly in liver and muscle.

• When carbohydrate is consumed and digested, blood glucose levels rise and pancreas secretes insulin.

• Insulin acts on hepatocytes

• Amylopectin is plant starch, related to glycogen but less branches.

• Amylase is plant starch

• Cellulose dietary fibre.

• OH groups can be replaced with amine groups, to make amino sugars

• Or sulfates to make sulphated sugars

• Or phosphate to make phosphorylated sugars

• When we remove OH we get deoxy sugar, which can make DNA

• When sulfate groups are added, they create negative charge and it also holds onto water.

• Heparin activates main inhibitor of thrombin and factor X

• Blood coagulation is dependent upon activation of the clotting cascade.