| Chem 431 |
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Fall 2001 |
| Lecture Notes:: 1 October |
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Animals can't digest b-bonds, essentially only bacteria can break this bond. Cool biological examples: Desert Iguana consume feces to maintain culture; Rabbits eat and reprocess first pass feces (soft) to take advantage of fermentation; Multiple stomachs in Ruminants; Ultimate symbiosis in some termites: protozoans in gut have bacteria in gut, and use spirochetes as "cilia" (rowers).
Sucrose, Sucrase (Invertase), and the magic of liquid filled chocolate covered cherries.
Can have both homo- and heteropolysaccharides. We will focus on homopolysaccharides as most central, but will mention some heteropolysaccharides to illustrate their functions. Homopolysaccharides have a single type of residue. Most common contain glucose. Used for energy (food) storage (starches and glycogen) and structure (cellulose).
Starch (energy storage in plants). Two kinds
Glycogen: animal starch. Just like amylopectin, but more highly branched (every 8-12 residues). This allows more free ends for more rapid breakdown-important in animals.
Cellulose: b-1,4 linkages, thus resistant to breakdown (including acid hydrolysis) as want for structure (don't want to digest self). Multiple, extended strands come together as fibrils held together with H-bonds (Figure 8-9, p 205) [overhead 10.15, V&V], laid down in cell wall in criss-cross pattern, glued together with polyalcohols (lignin).
Chitin: Serves similar role to cellulose, but in animals (crustaceans and insects), fungi, and some algae. Homopolymer of N-acetyl-D-glucosamine. Like cellulose , it has b-1,4 linkages, and is thus resistant to breakdown. (Figure p 205)
Among the heteropolysaccharides are the glycans such as Hyaluronic acid, an alternating polysaccharide of D-glucuronic acid and N-acetyl-D-glucosamine; MW to 5,000,000 (Figure 8-12, p 208) which serves as a lubricant in joints and is a component of the vitreous humor. Again we see b-1,4 linkages.
Also very important are the glycans conjugated to proteins and peptides to give proteoglycans (Figure 8-13, p 209).
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