Organic chemistry for medicine and biology students Chem 2311 Chapter 16 Carbohydrates

1. Organic chemistry for medicine and biology students Chem 2311 Chapter 16 Carbohydrates By Prof. Dr. Adel M. Awadallah Islamic University of Gaza

2. Carbohydrates • Carbohydrates are the most abundant organic molecules in nature • The empiric formula for many of the simpler carbohydrates is (CH2O)n, hence the name “hydrate of carbon” • Carbohydrates are classified as: • Polyhydroxyaldehydes (aldoses) • Polyhydroxyketones (Ketoses)

3. Monosaccharides

4. D,L-Sugars

5. Epimersare diastereomers that differ only in one stereogenic center. D-(-)-Erythrose and D-(-)-threose D-glucose , D-manose D-glucose, D-galactose

6. Anomeric carbons and the cyclic hemiacetal structure of Glucose Anomeric carbonis the carbon that forms the newstereogenic center

7. D-glucoseis an aldohexose with the formula (C·H2O)6. The red atoms highlight thealdehydegroup, and the blue atoms highlight theasymmetric centerfurthest from the aldehyde; because this -OH is on the right of theFischer projection, this is a D sugar. Theαandβanomersof glucose. Note the position of the anomeric carbon (red or green) relative to the CH2OH group bound to carbon 5: they are either on the opposite sides (α), or the same side (β).

8. Mutarotation Mutarotation: is the change in optical rotation due to interconversion of anomers in solution. It is explained by the equilibrium

9. Pyranose and Furanose StructuresGlucofuranoses are present to less than 1 % in glucose solutions

10. The Ketose D-fructose exists in solution mainly in two furanose forms

11. Problem:D-Erythrose cannot exist in pyranose forms, but furanose forms are possible. Explain. Draw the structure for α-D-erythrofuranose

12. Conformations of PyranosesIn β-D-Glucose all the larger substituents are at each ring carbon are equatorial, hence this form is preffered at equilibrium

13. Esters and Ethers from Monosaccharides

14. Reduction of Monosaccharides Aldoses are reduced to alditols Sorbitol is used commercially as a sweetener and sugar substituent

15. Oxidation of Monosaccharides Aloses are oxidized to aldonic acids A carbohydrate that reduces Ag+ or Cu2+ is called a reducing sugar

16. Aldoses are oxidized by aqueous nitric acid to dicarboxylic acids called aldaric acids

17. Formation of Glycosides from Monosaccharides

19. Disaccharides (Maltose)

20. Cellobiose

21. Lactose

22. Sucrose

23. Sweeteners

24. Polysaccharides Starch and Glycogen Starch is the energy storing carbohydrate of plants Hydrolysis of starch Starch is composed of amylose (20%) and amylopectin In amylose, the glucose units (50 -300) are in continuous chain with 1,4 linkages

25. Amylopectin (300 – 5000 glucose units) is highly branched moleculeChains with consecutive 1,4 links average 25-30 units in length. These chains are connected by 1,6 linkages.

26. Glycogen • Energy storing carbohydrate of anilmals • 1,4 and 1,6 linked glucose units • about 100,000 glucose units • A branch every 8-12 glucose units • Produced from glucose that is absorbed from the intestines into the blood • Glycogen helps maintain the glucose balance in the body, by removing and storing excess glucose from ingested food and later supplying it to the blood

27. Cellulose Cellulose is an unbranched polymer of glucose joined by 1,4-β-glycosidic bonds (average 5000 units) Humans and other animals digest starch and glycogen Many bacteria contain β-glucosidase and can hydrolyze cellulose (found in Termites (النمل الأبيض) and Ruminants (الحيوانات المجترة ))