Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers.
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Transcript of Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers.
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Chapter 4Chapter 4
The Carbohydrates: Sugars, The Carbohydrates: Sugars, Starches, and FibersStarches, and Fibers
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OH N C
C
H
H
H C
H
H
O H C
H
H
N C
H
H
O HH
H
Hydrogen Oxygen Nitrogen Carbon
Ethanol Ethanolamine
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Carbohydrates most abundant class of compounds found in nature
contain the elements C, H and O
term “CARBOHYDRATES” came from fact that these compounds could be written as “hydrates of carbon”
e.g. C6H12O6 = C6(H2O)6
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Simple Carbohydrates (sugars)
Monosaccharides
OCH2OH
HH
OHH
OH
OH
HH
OH
Glucose
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Simple Carbohydrates (sugars)
Monosaccharides
OCH2OH
HH
OHH
OH
OH
HH
OH OCH2OH
HOH
HH
OH
OH
HH
OH
Glucose Galactose
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Simple Carbohydrates (sugars)
Monosaccharides
OHOH2C
H
OH
H
H
OHOH
CH2OH
Fructose
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Simple Carbohydrates (sugars)
Disaccharides
OCH2OH
HH
OH
OH
OH
HH
OHOCH2OH
HH
OHH
OH
OH
H
H
Maltose
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Simple Carbohydrates (sugars)
Disaccharides
OCH2OH
HH
OH
OH
OH
HH
OHOCH2OH
HH
OHH
OH
OH
H
H
Maltose
-glycosidic bond
GlucoseGlucose
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Simple Carbohydrates (sugars)
Disaccharides
OCH2OH
HH
OH
OH
OH
HH
OHOCH2OH
HH
OHH
OH
OH
H
H
OCH2OH
HH
OHH
OH
OH
HH
OH
2
Glucose
Hydrolysis
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Simple Carbohydrates (sugars)
Disaccharides
O
OCH2OH
HH
OHH
OH
OH
H
H
OHOH2C
HOH
H
H
OHCH2OH
Glucose
glycosidic bond
Fructose
Sucrose
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Simple Carbohydrates (sugars)
Disaccharides
OCH2OH
HH
OH
OH
OH
HOH
H
OCH2OH
HOH
HH
OH
OH
HH
Glucose
-glycosidic bond
Galactose
Lactose
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Complex Carbohydrates
Polysaccharides
(glycogen, starches & fibres)
Glycogen – energy storage in animals
Starches – energy storage in plants
Fibres – provides structure in plants
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Complex Carbohydrates
(glycogen versus starches)
OO OOO
O
OOOO
OOO O
O
OOOOOO
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Glycogen Starch(amylopectin) and (amylose)
Animals Plants
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Hydrolysis (breakdown) of
Complex Carbohydrates
Both glycogen and starches can be broken down by the human
digestive system to give
||
Glucose
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Major sources of starch include grains, legumes, and tubers.
©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license.
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Starch and cellulose molecules compared (small segments)
O
O
O
O
O
O
O
O
O
O
OO
O
O
O
O
O
O
OO
OO
OO
OO
O
O
O
O
Cellulose
Starches
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Starch digestion in the GI Tract
MOUTH: Starches are hydrolysed to smaller and smaller polysaccharides by enzymes referred to as AMYLASE.
STOMACH: AMYLASE is deactivated due to acidic pH.
SMALL INTESTINE: Pancreatic AMYLASE break starch polysaccharides down more and DISACCHARIDASES break down disaccharides.
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Fiber in the GI Tract
MOUTH: Fibers are mechanically ripped apart by teeth and moistened.
NO ENZYME BREAKDOWN
STOMACH and SMALL INTESTINE:
NO ENZYME BREAKDOWN
LARGE INTESTINE: Bacterial enzymes can break down small amounts of fiber….
FERMENTATION…. CAUSES GAS
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Absorption of Monosaccharides
Monosaccharides enter directly into the blood capillaries
Glucose and Galactose are moved across cell membranes byACTIVE TRANSPORT
Fructose moves across my FACILITATED DIFFUSION
Converted toGLUCOSE
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The carbohydrates of grains, vegetables, fruits and legumes supply most of the energy in a healthful diet.
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Maintaining blood glucose homeostasis
©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license.
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Diabetes
- related to the function of insulin to regulate glucose levels
Type I (juvenile diabetes)
Type 2 (adult diabetes)
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©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license.
Foods rich in starch and fiber offer many health benefits.
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©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license.
Carbohydrates on Food Labels
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Structure of Artificial Sweeteners
SNH
C
O O
O NHSO3H
N
C H
H
OH
OO O CH3
ONH2
Saccharin(450 X)
Cyclamate(30 X)
Aspartame(180 X)
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Hydrolysis of Aspartame
N
C H
H
OH
OO O CH3
ONH2
N
C H
H
O OH
H OH
O
ONH2
OH
CH3OH
methanol
aspartic acid
phenylalanine
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Sucralose
O
OCH2OH
HCl
H
OH
OH
H
H
OCH2
HOH
H
H
OHCH2 Cl
Cl
O
OCH2OH
HH
OHH
OH
OH
H
H
OHOH2C
HOH
H
H
OHCH2OH
(600 X)
Glucose
Fructose
Sucrose
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SugarReplacers
H
C
C
C
C
C
O
OHH
HOH
OHH
CH2OH
H OH
H
C
C
C
C
C
O
HOH
HOH
OHH
CH2OH
H OH
H
C
C
C
C
CH2OH
O
OHH
HOH
OHH
H
C
C
C
C
C
OH
OHH
HOH
OHH
CH2OH
H OH
HH
C
C
C
C
C
OH
HOH
HOH
OHH
CH2OH
H OH
HH
C
C
C
C
CH2OH
OH
OHH
HOH
OHH
H
glucose mannosexylose
sorbitol mannitolxylitol
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Dental Caries
(cavities)
©2001 Brooks/Cole, a division of Thomson Learning, Inc. Thomson Learning™ is a trademark used herein under license.