mono sac cha rides
DESCRIPTION
monosakaridaTRANSCRIPT
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Monosaccharides
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General characteristics of Carbohydrates The term carbohydrate is derived from the French term : hydrate de
carbone
Compounds composed of C, H, and O
Empirical formula (CH2O)n when n = 5 then C5H10O5
Not all carbohydrates have this empirical formula: e.g. deoxysugars,
amino sugars etc
Carbohydrates are the most abundant compounds found in nature
(cellulose: 100 billion tons annually)
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General characteristics -They have large number of hydroxyl groups (polyhydroxy)
-In addition they may contain-an aldehyde group (polyhydroxyaldehydes) or a keto group-(polyhydroxyketones).
-Their derivatives may also contain nitrogen, phosphorus or sulfur.
OHCH
R
OCH
R
OC
HYDROXYL GROUPKETO GROUP
ALDEHYDE GROUP
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1) Sources of energy, especially for brain cells and Red blood cells.
2) Intermediates in the biosynthesis of other basic biochemical entities (fats and proteins)
3) Associated with other entities such as glycosides, vitamins and antibiotics)
4) Form structural tissues in plants and in microorganisms
5) Participate in biological transport, cell-cell recognition,
activation of growth factors, modulation of the immune system
Functions of Carbohydrates
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1) Monosaccharides (monoses or glycoses)Trioses, Tetroses, Pentoses, Hexoses
2) OligosaccharidesDi, tri, tetra, penta, up to 9 or 10
Most important are the disaccharides
3) Polysaccharides or glycansa)Homopolysaccharides
b) Heteropolysaccharides
Classification of carbohydrates
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-Also known as simple sugars
-Classified either by the number of carbon atoms or by the nature of functional group-aldoses or ketoses
-Most of the carbohydrates (99%) are straight chain compounds
-D-glyceraldehyde is the simplest of the aldoses (aldotriose)
-All other sugars have the ending ose (glucose, galactose, ribose, lactose, etc…)
Monosaccharides
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1-According to number of carbons they contain in their backbone structures-
It is a variable prefix followed by the suffix(-ose) (Trioses=3C), (Tetroses=4C), (Pentoses=5C),
(Hexoses=6C),(Heptoses=7C).
2- According to nature of reactive group - Aldose sugars e.g. glyceraldehyde or a ketose sugars
e.g.dihydroxyacetone depending on the presence of Aldehyde or keto group.
MONOSACCHARIDES NOMENCLATURE
D-Glyceraldehyde
OHCH
OC
OHCH
2
2
Dihydroxyacetone.
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C
Monosaccharides ClassificationName Relevant examples
3 Triose Glyceraldehyde, Dihydroxyacetone
4 Tetrose
Erythrose ,Erythrulose
5 Pentose
Ribose, Ribulose, Xylulose
6 Hexose Glucose, Galactose, Mannose, Fructose
9 NonoseNeuraminic acidalso called Sialic acid
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Aldose sugars
n - denotes the number of asymmetric carbon atoms
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Ketose sugars
n - denotes the number of asymmetric carbon atoms
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-It Is the carbon atom that is attached to 4 different groups.
-All monosaccharides have it except dihydroxyacetone.
-Different isomers are possible based on the presence of number of asymmetric carbon atoms
Asymmetric carbon atom
OHCH
OC
OHCH
2
2
Dihydroxyacetone.
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1) D and L isomerism- The designation of a sugar isomer as the D form or
of its mirror image as the L form is determined by comparison of its
spatial relationship to the parent compound of the carbohydrates, the
three-carbon sugar glycerose (glyceraldehyde), also called reference
sugar.
The orientation of the —H and —OH groups around the carbon atom
adjacent to the terminal primary alcohol carbon ( as carbon 5 in glucose)
determines whether the sugar belongs to the D or L series.
When –OH is on the right side the sugar is D isomer; when it is on the
left, it is the L isomer.
Isomerism in Monosaccharides
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D-Glyceraldehyde L-Glyceraldehyde
D and L Isomers Of Glyceraldehyde
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1) Most of the monosaccharides occurring in mammals are D sugars, and the enzymes responsible for their metabolism are specific for this
configuration.
2) Simple monosaccharides with four, five, six, and seven carbon atoms have multiple asymmetric carbons, they exist as diastereoisomers,
isomers that are not mirror images of each other.
Some sugars naturally occur in the L form e.g.L-Arabinose and L-Fucose are found in glycoproteins, while L- Xylulose is produced
during the metabolism of Glucose in Uronic acid pathway. It is subsequently converted to its D form.
Isomers of Monosaccharides(D and L)
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D and L Isomers of Fructose
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2) Optical Isomerism-
The presence of asymmetric carbon atoms also confers optical activity on the compound. When a beam of plane-polarized light is passed through a
solution of an optical isomer, it rotates either to the right, dextrorotatory (+), or to the left, levorotatory (–). The direction of rotation of polarized light is independent of the stereochemistry of the sugar, so it may be designated
D(–), D(+), L(–), or L(+). For example, the naturally occurring form of fructose is the D(–) isomer. In solution, glucose is dextrorotatory, and glucose solutions
are sometimes known as dextrose.
Isomerism in Monosaccharides
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Measurement of optical activity in chiral or asymmetric molecules using plane polarized light is called Polarimetry. The measurement of optical
activity is done by an instrument called Polarimeter.
POLARIMETRY
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D-Glucose +52.7D-Fructose -92.4
D-Galactose +80.2L-Arabinose+104.5D-Mannose +14.2D-Xylose +18.8Lactose +55.4Sucrose +66.5Maltose +130.4
Invert sugar -19.8Dextrin +195
Specific rotation of various carbohydrates at 20oC
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3) Epimers- Epimer carbons are the middle asymmetric carbons other than the sub terminal one (related to D&L
forms ).The differences in orientation of –OH group around only one of these epimer carbons will produce epimers.
Isomers differing as a result of variations in configuration of the —OH and —H on carbon atoms 2, 3, and 4 of glucose are known as epimers.
Biologically, the most important epimers of glucose are mannose and galactose, formed by epimerization at carbons 2 and 4, respectively.
Mannose and Galactose are not epimers of each other as they differ in configuration around 2 carbon atoms.
Isomers of Monosaccharides
Isomers differing as a result of variations in configuration of the —OH and —H on carbon atoms 2, 3, and 4 of glucose
are known as epimers. Biologically, the most important epimers of glucose are mannose and galactose, formed by
epimerization at carbons 2 and 4, respectively. Mannose and Galactose are not epimers of each other as they differ in
configuration around 2 carbon atoms.
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Epimers of Glucose
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Isomers of Monosaccharides(Aldoses)
OHCH
OC
OHCH
2
2
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Isomers of Monosaccharides (Ketoses)
OHCH
OC
OHCH
2
2
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4) Pyranose and furanose ring structures-
The ring structures of monosaccharides are similar to the ring structures of either pyran (a six-membered ring) or furan (a
five-membered ring)For Glucose in solution, more than 99% is in the Pyranose form
Isomers of monosaccharides
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5) Anomers-The ring structure of an aldose is a hemiacetal, since it is
formed by combination of an aldehyde and an alcohol group. Similarly, the ring structure of a ketose is a
hemiketal. The ring can open and reclose allowing the rotation to occur around the carbon bearing the reactive carbonyl group yielding two possible configurations- α and β of the hemiacetal and hemiketal. The carbon about which this rotation occurs is called Anomeric
carbon and the two stereoisomers are called Anomers. Crystalline glucose is α-D-glucopyranose.
Isomers of monosaccharides
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Cyclic Fischer Projectionof -D-Glucose
Anomers
Haworth Projectionof -D-Glucose
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When drawn in the Haworth projection, the α configuration places the hydroxyl downward. While the β is the reverse.
Anomers
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When drawn in the Fischer projection, the configuration places the hydroxyl attached to the anomeric carbon to the right of the ring, While the
is the reverse
Anomers
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Carbohydrates can change spontaneously between the and configurations through the formation of intermediate open chain. This will lead to a process known as mutarotation. It is the gradual change of
specific optical rotation of sugar.In solution
Mutarotation
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6) Aldose-ketose isomerismFructose has the same molecular formula as glucose but differs in its
structural formula, there is a potential keto group at position 2 (the anomeric carbon of
fructose), whereas there is a potential aldehyde group at position 1, the anomeric carbon
of glucose.
Glucose and Fructose are Aldose ketose isomers
Isomers of Monosaccharides
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1) Fischer projection: straight chain representation
2) Haworth projection: simple ring in perspectiveConformational representation:
3) Chair and boat conformations
Structural representation of sugars
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1) Draw either a six or 5-membered ring including oxygen as one atom.
2) Most aldohexoses are six-memberedaldotetroses, aldopentoses, ketohexoses are 5-
membered
Rules for drawing Haworth projections
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Number the ring clockwise starting next to the oxygen
if the substituent is to the right in the Fischer projection, it will be drawn down in the Haworth
projection (Down-Right Rule)
Rules for drawing Haworth projections
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In Haworth configuration all groups to the right of carbon backbone in Fischer projection are oriented
down while all groups to the left of carbon backbone are oriented up, except those around
C5,the reverse orientation occurs.
Rules for drawing Haworth projections
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When drawn in the Haworth projection, the α configuration places the hydroxyl downward. While
the β is the reverse.
Rules for drawing Haworth projections
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Pyranose and Furanose forms of Glucose
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Pyranose and Furanose forms of Ribose
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Chair and Boat Conformations
Chair and boat conformations of a pyranose sugar
2 possible chair conformations of -D-glucose
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1)Osazone formation
2) Reduction
3) Oxidation
4) Action of alkali
5) Action of acid
6)Glycoside formation
7)Ester formation
Reactions of monosaccharides
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-Used for the identification of sugars
-Consists of reacting the monosaccharide with phenyl hydrazine
-A crystalline compound with a sharp melting point and a characteristic shape is obtained
D-fructose and D-mannose give the same needle shaped osazone crsytals as D-glucose
-Seldom used these days for identification
-HPLC or mass spectrometry is used now a days for the
identification of sugars
Formation of osazones
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Formation of osazones
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Aldoses may be oxidized to 3 types of acids1) Aldonic acids: aldehyde group is converted to a carboxyl group Glucose – Gluconic acid, Galactose-Galactonic acid
and Mannose- Mannonic acid
2) Uronic acids: aldehyde is left intact and primary alcohol at the other end is oxidized to COOH
Glucose --- Glucuronic acidGalactose --- Galacturonic acidMannose-----Mannuronic acid
3) Saccharic acids: (glycaric acids) – oxidation at both ends of monosaccharide)
Glucose ---- Gluco saccharic acidGalactose --- Mucic acid
Mannose --- Mannaric acid
Oxidation reactions
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Oxidation Products Of D-Glucose
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-Either done catalytically (hydrogen and a catalyst) or enzymatically
-The resultant product is a polyol or sugar alcohol -Glucose forms sorbitol (glucitol)
-Mannose forms mannitol
-Fructose forms a mixture of mannitol and sorbitol
-Glyceraldehyde forms glycerol
Reduction
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Sructures of some sugar alcohols
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-Monosaccharides are normally stable to dilute acids, but are dehydrated by strong acids
-D-ribose when heated with concentrated HCl yields furfural
-D-glucose under the same conditions yields 5-hydroxymethyl furfural
- Forms the basis of Molisch test, Seliwanoff test and Bial’s Test
Action of strong acids on monosaccharides
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-In mild alkaline conditions Enediols are formed
- Enediols are highly reactive sugars and are powerful reducing agents.
-This allows the interconversion of D-mannose, D-fructose and D-glucose
-This interconversion reaction is known as Lobry de Bruyn- Van Eckenstein transformation.
- Strong alkalis cause CARAMELISATION (Decomposition)of sugars.
Action of Alkalies on sugars
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-Enediols obtained by the action of bases are quite susceptible to oxidation when heated in the
presence of an oxidising agent. It forms the basis of Benedict’s and Fehling test for the detection of
reducing sugars-Copper sulfate is frequently used as the oxidising
agent and a red precipitate of Cu2O is obtained-Sugars which give this reaction are known as
reducing sugarsFehling’s solution : KOH or NaOH and CuSO4
Benedict’s solution: Na2CO3 and CuSO4
Action of Alkalies on sugars
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1-Amino sugarsThey are formed by replacing the hydroxyl group
(at C2 usually) of monosaccharides by amino group. The most common amino sugars are
glucosamine and galactosamine.-Glucosamine is present in Heparin, Hyaluronic
acid and blood group substances. -Galactosamine is present in Chondroitin of
cartilages and tendons.
Important derivatives of monosaccharides
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-The amino group may be condensed with active acetate forming N-acetyl glucosamine.
-They are components of glycosaminoglycans and some glycosphingolipids (lipids).
-N-acetyl Mannosamine- it is a component of glycoproteins and gangliosides(Lipids) of cell membrane.
- A polymer of N-Acetyl Glucosamine is a component of chitin- N-Acetyl Galactosamine is a component of Chondroitin sulphate.
Amino Sugars
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Amino sugar acids are produced by condensation of amino sugar with Pyruvic or lactic acid.
e.g.Muramic acid is produced by the condensation of lactic acid with D- Glucosamine. Certain bacterial cell walls contain Muramic acid.
N-Acetyl Neuraminic acid is formed from the condensation of Pyruvic acid with N-Acetyl
Mannosamine.
Amino Sugar acids
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-Are formed by removal of an oxygen atom usually from
2 nd carbon atom
-one quite ubiquitous deoxy sugar is 2’-deoxy ribose which is the sugar found in DNA
-6-deoxy-L-mannose (L-rhamnose) is used as a fermentative reagent in bacteriology
2-Deoxy sugars
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Deoxy Sugars
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Sugar acids-Are formed by the oxidation of aldehyde
C1(Aldonic acid) -or terminal hydroxyl group at C6 of aldose
sugar(uronic acid) -or both (saccharic) to form carboxylic group.
-Glucuronic and Iduronic acids are the components of glycosaminoglycans.
-L-ascorbic acid(vitamin C) is a sugar acid. -Glucuronic acid is involved in detoxification of
bilirubin and other foreign compounds.
3-Sugar acids
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Are formed by the reduction of the carbonyl group (aldehyde or ketone ) of monosaccharide
4-Sugar alcohols
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- Hydroxyl groups of sugars can be esterified to form Acetates, phosphates, benzoates etc.
-Sugars are phosphorylated at terminal C1 hydroxyl group or at other places .At terminal hydroxyl: Glucose-6-P or ribose-5-P.At C1 hydroxyl group: Glucose-1-P .At both places: Fructose 2,6
bisphosphate - Metabolism of sugars inside the cells starts with
phosphorylation.-Sugar phosphates are also components of nucleosides and
nucleotides.
5-Sugar Esters
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They are formed by the reaction of the hydroxyl group of anomeric carbon (hemiacetal or
hemiketal) with the hydroxyl group of any other molecule with the elimination of water. A
glycosidic bond is formed. 2nd molecule may be:
Another sugar(glycon)disaccharide - polysaccharide.
A non carbohydrate moiety (aglycon) as Methanol, glycerol, sterols .etc.
6-Glycosides
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Condensation reactions: Acetal and Ketal formation
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1) Cardiac Glycosides- These include derivatives of digitalis and strophanthus such as oubain.
2)Streptomycin is used as an antibiotic
3) Phloridzine -displaces Na+ from the binding site of “carrier protein” and prevents the binding of sugar
molecule and produces Glycosuria.
Significance of Glycosides