Disaccharides and their role in health and their structure
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in disaccharides we study maltose lactose lactulose and sucrose, their stuctures and their nuitritional role in human health
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Disaccharides and their role in health and their structure
- 2. DISACCHARIDES • Sugars composed of two mono saccharide units joined by α -Glycosidic bond. • MALTOSE14 • SUCROSE 12 • LACTOSE 14 • LACTULOSE14 • TREHALOSE11
- 3. MALTOSE
- 4. • COMPOSITION • O α- D- Glucopyranosyl (1-4) α-D- Glucopyranosyl • MALT sugar • SOURCES • Malt, germinating cereals, enzymatic hydrolysis of starch by salivary & pancreatic Amylases. • Maltase enzyme hdrolyzes Maltose into Glucose. • strong reducing agent. • Shows muta rotation. • Forms sun flower shaped Osazone crystals.
- 6. ISOMALTOSE • Enzymatic hydrolysis of branch points of the AMYLOPECTIN unit of Starch. • Shows α-(1-6) linkage.
- 7. LACTOSE • SOURCES • Milk ,pharmaceutical preparations. • COMPOSITION • O-β -D- Galactopyranosyl (1-4)-β- D- Glucopyranosyl • Synthesized in mammary glands ,can appear in the urine of lactating mothers.---LACTOSURIA. • COW S’ milk contains 45% Lactose. • Human milk contains 74% Lactose. • Reducing sugar ,shows muta rotation.
- 9. LACTOSE INTOLERANCE • Lactase deficiency • Diarrhea ,flatulence , dehydration . • Treatment • Stop breast feeding/ milk intake. • Yoghurt ,cheese & green vegetables for Ca++ intake. • Lactase pills.
- 12. LACTULOSE • O-α –D Galactopyranosyl (1-4 )-β-D Fructopyranosyl •SOURCES • Heated Milk , synthetically produced . • Can not be hydrolyzed by intestinal enzymes . • Fermentation by intestinal bacteria . •USES • Mild Diuretic /osmotic laxative .
- 13. SUCROSE (TABLE SUGAR ) • O α -D –Glucopyranosyl (1-2) β- D- fructofuranose sources • Cane ,beetroot,sorgham,fruits & vegetables. • Non reducing sugar , • Does not form Osazone crystals. • Does not exhibit muta rotation . • Dextro rotatory sugar ( + 66.5 ) • On hydrolysis it becomes strongly Levorotatory (- 28.2)
- 15. • INVERT SUGAR • Hydrolytic products of Sucrose are called invert sugars. • Sucrose hydrolysis by Sucrase/ dilute acids liberates one molecule each of α D- Glucopyranose & β –D Fructofuranose. • β D- Fructofuranose form is unstable & immediately gets converted to β –D Fructopyranose form, which is strongly Levorotatory ( -92 ) • Overall effect is INVERSION of dextro rotatory Sucrose (+66.5) to Levorotatory.( - 22.8) • Invert sugars are 33% more sweet than Sucrose i.e. Honey
- 16. TREHALOSE • O α-D Glucopyranosyl (1-1) α-D Glucopyranosyl • SOURCES • Fungi, yeast
- 17. OLIGO SACCHARIDES • 3-10 carbohydrate units. • Components of integral membrane proteins, present on their extra cellular domain. • Mostly contain Mannose /Sialic acid residues. • Help in degradation of these integral proteins. • EXAMPLES • Glycoproteins • Antibodies • Coagulation factors
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