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MODULE 15

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25 views27 pages

MODULE 15

Uploaded by

Chiarnie Lopez
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Module 15: CARBOHYDRATES

(Glycosaminoglycan, Naming and


Properties of
Carbohydrates)

2023
LEARNING OUTCOMES:
1. Identify the five glycosaminoglycan

2. Explain the differences between sugar and starch

3. Recognize the physical and chemical properties of carbohydrates


HETEROPOLYSACCHARIDES

• Polysaccharides which on hydrolysis yield mixtures of


heteropolysaccharides and derived products
HETEROPOLYSACCHARIDES
• 2 MAIN GROUPS:
a. Neutral mucopolysaccharides
o Made up of N-acetyl-hexosamine and hexose
o Example: those occurring in bacteria and so-called
“mucoids” including important immunological,
specific blood group substances
b. Acid mucopolysaccharides
o Contain hexuronic acid, sulfate or phosphate
HYALURONIC ACID
• Made up of d-glucoronic acid, d-glucosamine and acetic acid in
equimolecular amounts

• Serves as a cementing substance in the tissues which allows the


passage only of the metabolites but not the infecting microorganisms.
However it is fragmented by hyaluronidase (“spreading factor”) from
bacteria, allowing the diffusion and spread of bacterial infection
HEPARINE (heparin)

• An important acid mucopolysaccharide secreted by the lung tissues


and certain types of cells lining the arterial blood vessels

• Powerful inhibitor of blood clotting, thus preventing intravascular


coagulation
Five Glycosaminoglycans (GAG)
/Mucopolysaccharides
• Hyaluronic acid
• Chondroitin sulfate
• Keratan sulfate
• Dermatan sulfate
• Heparin
Hyaluronic acid
• Contains D-glucoronic acid + glucosamine
• It is sulfate free GAG
• Present in high concentration in testes, seminal fluid, & in certain
snake and insect venoms.
• Serves as a lubricant and shock absorbent in joints.
• Hyaluronidase enzyme of semen degrades the gel around ovum &
allows effective penetration of sperm into ovum.
Chondroitin sulfate
• Most abundant GAG in the body.
• Contains D-Glucoronic acid + Galactosamine
• It is present in cartilages, tendons, ligaments, and aorta which helps
to maintain their shapes.
• Osteoarthritis( the amount of Chondroitin sulfate decreases while
that of Hyaluronic acid increases)
Keratan sulfate
• Contains D-galactose + Glucosamine
• Only GAG with no uronic acid
• Found in cornea and tendon
• Maintains the corneal transparency

• 2 Types:
• Keratan sulfate I – found in cornea
• Keratan sulfate II – found in skeletal muscle
Dermatan sulfate
• Contains L-iduronic acid + Glucosamine
• Found in Skin , Blood vessels ,Heart valves & Cornea
• Its’ presence in the Sclera maintains overall shape of the eye .
• Major GAG synthesized by arterial smooth muscle cells
Heparin
• Contains D-glucoronic acid + glucosamine
• It is the only intracellular GAG
• It is an anticoagulant
Naming of Polysaccharides:
• Examples:
a. hexose – it is termed hexosan
b. starch yielding glucose is known as glucosan
c. starch yielding fructose is known as fructosan
Differences Between Sugar and Starch

Properties Sugar Starch

Physical State Crystalline Solid Amorphous Solid

Taste Sweet Tasteless

Solubility in Water Soluble Slightly soluble in H2 to insoluble in


cold H
soluble in hot H2O - gel
PROPERTIES OF CARBOHYDRATES
I- PHYSICAL
A. Monosaccharides and Oligosaccharides:
1. White crystalline solids
2. Soluble in water
3. Optically active – due to the presence of a chiral carbon
a. Dextrorotatory – right (+)
b. Levorotatory – left (-)
4. Sweet taste
PROPERTIES OF CARBOHYDRATES
I- PHYSICAL
B. Polysaccharides are:
1. Amorphous solid
2. Low molecular weight form a colloidal dispersion in H2O
3. High molecular weight are insoluble in H2O
(eg.Cellulose)
4. Not sweet / no flavor at all
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
A. Hydrolysis
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
A. Hydrolysis

- Agents of Hydrolysis:
1. Heat
2. Acid
3. Bases
4. Enzymes
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
B. Reducing Property or Action of Carbohydrates:
● Attributed to a free aldehyde or ketone group
● Reducing Tests
● All are oxidized into acids CHO - COOH
● Reducing sugars are called as such because

• Eg. Fehling’s Test - Reduction is due to the reduction of


Cupric SO4→ Cuprous oxide
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
C. Fermentation
o Complex process which involves the breaking down of
complex substances with the aid of biological
catalysts called Enzymes
o Ethyl alcohol + CO2 are the products of fermentation
Eg. Fermentation of Sugar:
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
D. Osazone Formation
Reagent: Phenylhydrazine
(+) Result: yellow crystals or yellow ppt.
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
Osazone formation aids in the identification by:
a. Each osazone has a definite crystal formation
● Maltose- petal-shaped
● Lactose- powder puff-shaped
● Galactose- rhombic-plate
● Glucose, Fructose, and Mannose - Broom shaped
b. Each osazone has a definite melting point
b. Length of time for osazone formation
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
3 Reactions Involved in Osazone Formation:
a. Formation of glucosazone
b. Formation of fructosazone
c. Formation of mannosazone
● Mannose – first one to form an osazone
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
E. Molisch Test
o a general test for carbohydrates except trioses and
tetroses which lack the minimum requisite of 5C
atoms
o Reagent: α – naphthol + conc. H2SO4
o (+) Result: violet ring at the junction
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
F. Oxidation
o Aldehyde - Acid
PROPERTIES OF CARBOHYDRATES
II- CHEMICAL
G. Reduction
o Aldehyde – Alcohol
Reference

• Espino-Cabatit (1988) Biochemistry 12th ed. UST Press, Manila


Vasudevan, D. (1395). Textbook of BIOCHEMISTRY for Medical
Students (7th Editio). Jaypee Brothers MedicalL Publishers (P)
LTD.

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