MTAP 421 | WEEK 2: CLINICAL CHEMISTRY

Carbohydrates
DEFINITION
Carbohydrates are organic compounds composed of carbon, hydrogen, Examples:
and oxygen which along with lipids and proteins provide energy and (a). Starch: storage form of carbohydrate in plants
contribute to the structure of organisms.
Contain C=O and –OH functional groups (b). Glycogen: storage form of carbohydrate in animals
Derivatives can be formed by addition of other chemical groups such as
phosphates, sulfates and amines GLUCOSE AND ITS METABOLISM
Commonly called “SUGARS” and use the suffix –ose
ENZYMES INVOLVED:
Glycol aldehyde is the simplest carbohydrate
AMYLASE (salivary and pancreatic) – digests non absorbable
CLASSIFICATION polymers to dextrins and disaccharides
MALTASE (from the intestine) – digests disaccharides to
Based on four different properties: monosaccharides
SIZE OF THE BASE CARBON CHAIN SUCRASE and LACTASE – hydrolyze sucrose and lactose respectively
(1). TRIOSES: with three carbons
(2). TETROSES: with four carbons
(3). PENTOSES: with five carbons
(4). HEXOSES: with six carbons
LOCATION OF THE CO FUNCTION GROUP
ALDOSE: has a terminal carbonyl group (O=CH–) called an aldehyde
group
KETOSE: has carbonyl group (O=CH–) in the middle linked to two
other carbon atoms called a ketone group
STEREOCHEMISTRY OF THE COMPOUND
STEREOISOMERS: have the same order and types of bonds but
different spatial arrangements and properties
ENANTIOMERS: images that cannot be overlapped and are non–
superimposable
(a). L–isomer: configuration of the highest–numbered asymmetric
carbon is on the LEFT or if hydroxyl group farthest from the carbonyl
carbon is on the LEFT
(b). D–isomer: configuration of the highest–numbered asymmetric
carbon is on the RIGHT or if hydroxyl group farthest from the carbonyl
carbon is on the RIGHT
NUMBER OF SUGAR UNITS
MONOSACCHARIDES – simple sugars that cannot be hydrolyzed to
simpler form
Examples:
(a). Glucose: main product of photosynthesis; most important nutrients
for fueling the body
(b). Fructose: the sweetest carbohydrate
(c). Galactose: found in milk and dairy products 
DISACCHARIDES – formed by two monosaccharides joined by
glycosidic linkage
Hydrolyzed by disaccharide enzymes (i.e., lactase) produced by the
microvilli of the intestine
Examples:
(a). Maltose = 2 B–D–glucose in 1 4 linkages
Reducing sugar
Also found in the production of beer and liquor
(b). Lactose = glucose + galactose
Milk sugar
Found in dairy products like milk, yogurt, and cheese
(c). Sucrose = glucose + fructose
Most common non–reducing sugar; naturally–occurring in fruits
and vegetables

OLIGOSACCHARIDES – chaining of 2 to 10 sugar units

POLYSACCHARIDES – linkage of many monosaccharide units; yield
more than 10 monosaccharides upon hydrolysis