4. CARBOHYDRATE METABOLISM
1/3 of body’s glycogen is stored in liver
1.
2.
3.
4.
released as glucose to bloodstream
eat – intake glucose
liver condenses extra glucose to glycogen
blood glucose falls
liver hydrolyzes glycogen to glucose
Glycogen is bulky, so we store only so much: short term
energy supply
Fat is the long term energy supply.
7. CARBOHYDRATES
COMPOSITION
A carbohydrate is an organic
compound comprising
only carbon, hydrogen, and oxyge
n, usually with a hydrogen :
oxygen atom ratio of 2:1 (as
in water); in other words, with the
empirical formula Cm(H2O)n
16. CLASSIFICATION OF CARBOHYDRATES
Monosaccharides- glucose, fructose,galactose
Oligosaccharides
Di, tri, tetra, penta, up to 9 or 10
Most important are the disaccharides-lactose, sucrose,maltose
Polysaccharides or glycans
Homopolysaccharides-starch, glycogen, cellulose
Heteropolysaccharides
25. DISACCHARIDES
pairs of the monosaccharides
glucose is always present
2nd of the pair could be fructose, galactose or another glucose
taken apart by hydrolysis
put together by condensation
hydrolysis and condensation occur with all energy nutrients
maltose, sucrose, lactose
34. POLYSACCHARIDES(COMPLEX
CARBOHYDRATES)
homoglycans
(starch, cellulose, glycogen,
inulin)
heteroglycans (gums, mucopolysaccharides)
characteristics:
polymers (MW from 200,000)
White and amorphous products (glassy)
not sweet
not reducing; do not give the typical aldose or ketose
reactions)
form colloidal solutions or suspensions
35. STARCH
most common storage polysaccharide in plants
composed of 10 – 30%
amylose and 70-90%
amylopectin depending on the source
Common sources are grains , potatoes, peas, beans,
wheat
36. GLYCOGEN
also
known as animal starch
stored in muscle and liver
present in cells as granules (high MW)
contains both (1,4) links and (1,6) branches
at every 8 to 12 glucose unit
complete hydrolysis yields glucose
37. FIBERS
Found in food derived from plants
Includes polysaccharides such as cellulose,
hemicellulose, pectins, gums and mucilages
Also includes non-polysaccharides such as lignin,
cutins and tannins
Fibers are not a source of energy because Human
digestive enzymes cannot break down fibers
The bacteria in human GI tract can breakdown some
fibers.
38. GLYCEMIC INDEX
way of classifying food
according to their ability to
raise blood glucose
much controversy
39.
Glycemic index is
defined as the area
under the blood
glucose curves seen
after ingestion of a
meal with
carbohydrate-rich
food, compared with
the area under the
blood glucose curve
observed after a meal
consisting of the
same amount of
carbohydrate in the
form of glucose or
white bread.
40. REQUIREMENTS FOR CARBOHYDRATE
The
RDA for carbohydrate is set at 130 g/day for
adults and children, based on the amount of
glucose used by carbohydrate-dependent
tissues, such as the brain and erythrocytes.
Adults should consume 45–65 percent of their
total calories from carbohydrates.
It is recommended that added sugar represent no
more than 25% of total energy because of
concerns that sugar may displace nutrient-rich
foods from the diet, potentially leading to
deficiencies of certain micronutrients.
41. PROPERTIES
1. MONOSACCHARIDE - These are crystalline compounds, soluble
in water, sweet to taste, and needs
digestion in order to be absorbed into the blood stream. They may
contain either five carbons (pentose)
or six carbons (hexose).
2. DISACCHARIDES -These are crystalline, water-soluble, sweet to
the taste, and must be digested to
monosaccharides before they can be absorbed and used for energy.
These are a combination of two
monosaccharides.
3. POLYSACCHARIDES -These are not water soluble and are not
crystalline. They form colloidal
suspensions instead of solutions. They are not sweet and must be
digested before being absorbed.
They are made up of many polysaccharides joined together.
The water solubility obviously depended on the molecular weight of
carbohydrates in water.