1. Fundamentals of Biochemistry
Third Edition
Donald Voet • Judith G. Voet • Charlotte W. Pratt
Chapter 8
Carbohydrates
Copyright © 2008 by John Wiley & Sons, Inc.

2. Section1 – Monosaccharides
Polysaccharide
Aldose
Ketose
Chiral Carbons 2n

8. This reaction happens freely (slowly) in solution: 64% beta, 36% alpha
Preferred

9. Oxidation of aldehyde
-onic acid
Oxidation of primary
alcohol
-uronic acid

10. Mild conditions, reduction to polyhydroxy alcohols
-itol added to most names

12. Amino sugars – add amino group in place of -OH

13. Sialic acids are important for glycoproteins and glycolipids; recognition site of Influenza Viruses

14. Glycosidic bonds – reaction of anomeric group to an alcohol
Reducing
Non-Reducing

16. Section 2 – Polysaccharides
O-β-D-galactopyranosyl-(1→4)-D-glucopyranose
O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside

17. Sucralose
(Splenda)
Steviol
(Stevia)
Sodium
cyclamate

18. β(1→4) linkages
Cannot be broken down in vertebrate digestion

19. Exoskeletons

20. α(1→4) linkages
Energy Storage in plants

21. 1 every units
Digestion:
amylase
α-glucosidase
debranching enzymes
glycogen debranching enzyme
Glycogen has more branch points than amylopetin (1 every 8-14 units

22. Figure 8-12

23. Section 3 - Glycoproteins

26. N-linked oligosaccharides

27. O-linked oligosaccharides

28. Biological Activity Define protein structure Recognition
Usually on surface
limit conformation; stabilize fold
Recognition
Glycoconjugates
Lectins – identify specific oligosaccharides
Selectins – attachment of leukocytes
Blood groups

30. All chapter questions