Carbohydrate Composition of Endotoxins from R-Type Isogenic Mutants of Shigella Sonnei Studied by Capillary Electrophoresis and GC-MS†

Total Page:16

File Type:pdf, Size:1020Kb

Carbohydrate Composition of Endotoxins from R-Type Isogenic Mutants of Shigella Sonnei Studied by Capillary Electrophoresis and GC-MS† CROATICA CHEMICA ACTA CCACAA, ISSN 0011-1643, e-ISSN 1334-417X Croat. Chem. Acta 84 (3) (2011) 393–398. CCA-3487 Original Scientific Article Carbohydrate Composition of Endotoxins from R-type Isogenic Mutants of Shigella sonnei Studied by Capillary Electrophoresis and GC-MS† Annamária Bui,a Anikó Kilár,b,c Ágnes Dörnyei,a,c Viktória Poór,a Krisztina Kovács,b Béla Kocsis,b and Ferenc Kilára,c,* aInstitute of Bioanalysis, Faculty of Medicine, University of Pécs, Szigeti út 12., H-7624 Pécs bDepartment of Medical Microbiology and Immunology, Faculty of Medicine, University of Pécs, Szigeti út 12., H-7624 Pécs, Hungary cDepartment of Analytical and Environmental Chemistry, Faculty of Sciences, University of Pécs, Ifjúság útja 6., H-7624 Pécs, Hungary RECEIVED NOVEMBER 9, 2010; REVISED FEBRUARY 5, 2011; ACCEPTED MAY 13, 2011 Abstract. The carbohydrate composition of the rough-type endotoxins (lipopolysaccharides, LPSs) from Shigella sonnei mutant strains (Shigella sonnei phase II - 4303, 562H, R41 and 4350) was investigated by capillary electrophoresis and GC-MS. The monosaccharides obtained by hydrolysis were determined by capillary electrophoresis combined with laser induced fluorescence detection (CE-LIF) after labeling with 8-aminopyrene-1,3,6-trisulfonic acid (APTS) and by GC-MS as alditol-acetate derivatives. It was ob- tained that the lipopolysaccharides of the isogenic rough mutants are formed in a step-like manner, con- taining no heptose (4350), one D-glycero-D-mannoheptose (562H), or two or three L-glycero-D- mannoheptoses (R41, 4303, respectively) in the deep core region. Besides the heptoses, the longest LPS from the mutant Shigella sonnei 4303 contains hexoses, such as glucoses and galactoses, in a pro- portion of approximately 3:2. This study provides a comprehensive comparison of the variability in the carbohydrate part of the rough endotoxins extracted from Shigella sonnei isogenic mutants. (doi: 10.5562/cca1795) Keywords: lipopolysaccharide structure, Shigella sonnei rough mutant, D-glycero-D-mannoheptose, capillary electrophoresis, CE-LIF, GC-MS INTRODUCTION i.e., L-glycero-D-mannoheptose or D-glycero-D-manno- heptose) and neutral hexoses like D-glucose (D-Glc), The structural composition of the bacterial endotoxins D-galactose (D-Gal) or their derivatives. One (or more) (also known as lipopolysaccharides or LPSs) is of im- Kdo residue(s) is (are) found in the connection part portance due to their pathophysiological impact. The between the core OS and the lipid A. The lipid A usual- endotoxins are cell wall components of the Gram- ly consists of a D-glucosamine (GlcN) disaccharide negative smooth (S) or rough (R) bacteria,1 and consist backbone acylated with β-hydroxylated fatty acids. of two or three main parts: (i) a glycolipid region, called The significance of the endotoxins in living organ- lipid A, (ii) an oligosaccharide (OS) region, called core, isms is due to the antigenicity of the O-antigen as well to which (iii) a polysaccharide region, called O-chain, is as the toxic character of the lipid A moiety4. The inner- attached in the S-type endotoxins.2 Spontaneous or in- most region of an endotoxin, consisting of the lipid A duced mutations of S-type strains may cause loss of and the Kdo residues, is essential for the viability of the carbohydrate constituents (O-chains and part of the Gram-negative bacteria. core) in the endotoxins, resulting in the R-type lipopoly- Shigella sonnei (S. sonnei) phase I3 is an important saccharides.3 There is a high degree in the variability of member of the Enterobacteriaceae family, and causes the polysaccharide chains (O-chains) amongst the dif- dysentery. This S-type strain can spontaneously mutate ferent bacteria, while the core oligosaccharides have a to the non-pathogenic R-type S. sonnei 4303 (phase II),3 more conservative structure. The oligosaccharide core which has the same core region but it lacks the is formed by several sugar units such as 3-deoxy- O-chain3,5,6 due to plasmid-loss. A series of R-type iso- 7 8 D-manno-2-octulosonic acid (Kdo), heptose(s) (Hep, genic mutants, namely S. sonnei R41, 562H and 4350 † Presented at the 10th International Symposium and Summer School on Bioanalysis within the CEEPUS Network CII-HU-0010- 04-0910, Zagreb, Croatia, July 2010. * Author to whom correspondence should be addressed. (E-mail: [email protected]) 394 A. Bui et al., Endotoxins from R-type Mutants of Shigella sonnei have been developed by ethyl-methyl-sulfonate induced Preparation of Monosaccharides from Endotoxins mutagenesis9 from the parent strain, S. sonnei 4303 The endotoxins (50–200 mg) were hydrolyzed with 1 % (being already a mutant). The mutant strains were iso- lated with the help of R-specific phages. Previous stu- acetic acid (“mild hydrolysis”) at 100 °C for 90 min to dies claim that the S. sonnei 4350 strain is a heptose- separate the carbohydrate part from the lipid A. The transferase-less mutant,8 while the S. sonnei 562H strain lipid A part of each endotoxin was removed by centri- lacks the ADP-L-glycero-D-mannoheptose-6-epimerase fugation (10000 × g, 15 min, 4 °C). The supernatants enzyme.7,10 (containing the truncated core parts and other small Kdo Although, the carbohydrate regions of the endo- fragments, as well as minor amount of intact endotoxin toxins from the S-type S. sonnei phase I and the R-type due to incomplete hydrolysis), were freeze-dried, redis- S. sonnei 4303 (phase II) have been studied extensively solved in 1 ml of pyridine-acetate buffer (4 ml pyridine, by different methods,11–15 the structures of the LPS 20 ml acetic acid in 1000 ml deionized water) and frac- extracted from the isogenic deep rough mutants (562H, tionated by gel chromatography on a Sephadex G-50 R41, 4350) have not been fully characterized (the mole- (Sigma-Aldrich, USA) column (2.5 × 80 cm) using the same buffer.19 Fractions (4 ml each) were collected and cular masses of these LPSs were determined by mass 20 spectrometry).16 tested by the phenol-sulfuric acid method for the car- In this paper we describe the usefulness of bohydrate content. Following lyophilization, the frac- capillary electrophoresis combined with laser indu- tion materials were hydrolyzed in 0.5 M sulfuric acid ced fluorescence detection (CE-LIF) and GC-MS for 14 h at 100 °C in order to obtain the monosaccharide methods in the identification of the sugar moiety of components. Barium hydroxide was used after hydroly- endotoxins. These methods were used to provide a sis to remove the sulfate. The hydrolyzed samples, con- detailed profiling of the LPSs of isogenic deep rough taining the monosaccharides, were then lyophilized. mutants of S. sonnei. Thin Layer Chromatography EXPERIMENTAL Samples, containing the monosaccharide mixture from the endotoxins, were run in a Shandon's chromatogra- 21 Materials phy vessel on a Cellulose DC Plastikfolia (Merck, Darmstadt, Germany) thin layer with buthanol/pyri- All monosaccharide standards (D-ribose, D-mannose, dine/water mixture (6:4:3), which is optimal for neu- D-glucose, D-galactose, inositol), as well as APTS tral sugars. An aqueous mixture of D-ribose, D-mannose, (8-aminopyrene-1,3,6-trisulfonic acid), were supplied D-galactose and D-glucose was used as the standard by Sigma-Aldrich (St. Louis, Missouri, USA). Sodium solution. The samples were detected by silver staining as 22 cyanoborohydride (1.0 M NaBH3CN solution in tetra- described by Trevelyan et al. hydrofuran) was obtained from Aldrich (St. Louis, Mis- souri, USA) and citric acid and boric acid were pur- Gas-Chromatography with MS Detection chased from Reanal (Budapest, Hungary). All other reagents were of analytical grade. The monosaccharides that were isolated from the endo- toxins were analyzed in their alditol-acetate forms by Bacterial Strains GC-MS. The derivatization procedure was used accord- ing to Sawardeker et al.23 Briefly, the hydrolyzates S. sonnei phase I bacteria were cultured at 37 °C in a were reduced with sodium-borohydride at room temper- laboratory fermentor in a beef extract peptone broth at ature for 4 h. The excess borohydride was quenched pH = 7.2, until they reached the late logarithmic phase with acetic acid and then the borate was removed with 7 (about 10 h), and then collected by centrifugation. methanol. The samples containing the reduced sugars Spontaneous mutation of the smooth colonies of this were then desiccated. Peracetylation was performed strain leads to the rough or R-type S. sonnei 4303 (phase with acetic anhydride at 100 °C for 12 h. The samples, II) of which further R mutants, named S. sonnei R41, containing the sugar derivatives, were washed with 562H and 4350, were produced by induced mutation water, desiccated and resuspended in chloroform. The 17 using ethyl-methyl-sulfonate as mutagenic agent. The GC-MS system (Agilent Technologies, Waldbronn, mutant bacteria were isolated and classified on the basis Germany) consisted of a gas chromatograph (6890N) 8 of their core-specific phage sensitivity. The bacterial and a mass spectrometer (5975) equipped with a endotoxins were extracted from acetone-dried organ- quadrupole mass analyzer. The separation was per- isms by the phenol-chloroform-petroleum ether me- formed on a DB-225 column (Agilent Technologies, 18 thod and were lyophilized. Waldbronn, Germany, length: 30 m; inner diameter: Croat. Chem. Acta 84 (2011) 393. A. Bui et al., Endotoxins from R-type Mutants of Shigella sonnei 395 0.25 mm; film thickness: 0.15 μm). Helium was used as phy Inc., Moorpark, CA, USA). After the electrophoret- a carrier gas (initial flow, 1.5 ml min–1) and splitless ic run the capillary was washed with 0.1 M NaOH for 4 injection was applied. The GC temperature program was min.
Recommended publications
  • A by Fluorous-Tag Assistance Th
    Angewandte Chemie DOI: 10.1002/ange.200704262 Carbohydrate Microarrays Synthesis and Quantitative Evaluation of Glycero-d-manno-heptose Binding to Concanavalin A by Fluorous-Tag Assistance** Firoz A. Jaipuri, Beatrice Y. M. Collet, and Nicola L. Pohl* Herein we report the first use of a quantitative fluorous approach has proven valuable for the probing of other classes microarray strategy to show that the mannose-binding lectin of small molecules.[2] In the case of histone deacetylase concanavalin A (conA), contrary to prevailing belief, actually inhibitors with dissocation constants of less than 0.1s À1, the can accept modifications of the mannose at the C-6 position in hits found by fluorous microarrays were comparable to those the form of glycero-manno-heptoses found on pathogenic found by techniques such as surface plasmon resonance bacteria (Figure 1). The well-known mannose–conA interac- (SPR) and solution-based biochemical assays.[2a] Ideally, of course, the relative quantification of these binding interac- tions could also be carried out within the same fluorous microarray screening format. ConA is a plant lectin that is widely used like antibodies as research tools and diagnostics to identify the presence of specific sugars, such as mannose, on cells;[3] however, in reality the sugar specificities of lectins have not been tested broadly, especially against less readily available carbohydrates. ConA is the most-studied lectin and is usually considered to bind terminal alpha-linked mannose, glucose, and N-acetylglucos- amine. Earlier inhibition data suggest that modifications at the C-3, C-4, and C-6 positions of the d-mannopyranose deter binding to conA.[4] In particular, the loss of the hydroxy group in the C-6 position as in 6-deoxy-d-mannose and 1,6-anhydro- b-d-manno-pyranose result in complete loss of activity.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 6,713,116 B1 Aldrich Et Al
    USOO6713116B1 (12) United States Patent (10) Patent No.: US 6,713,116 B1 Aldrich et al. (45) Date of Patent: Mar. 30, 2004 (54) SWEET-STABLE ACIDIFIED BEVERAGES 4,957,763 A 9/1990 Saita et al. ................. 426/548 5,169,671. A 12/1992 Harada et al. .............. 426/658 (75) Inventors: Jessica A. Aldrich, Hazlet, NJ (US); 5,380,541 A 1/1995 Beyts et al. ................ 426/548 Lisa Y. Hanger, Basking Ridge, NJ 5.431,929 A 7/1995 Yatka et al. ................... 426/3 5,731,025 A 3/1998 Mitchell ..................... 426/548 (US); Guido Ritter, Laer (DE) 6,322,835 B1 * 11/2001 De Soete et al. ........... 426/453 (73) Assignee: Nutrinova Inc., Somerset, NJ (US) 6,372.277 B1 * 4/2002 Admiraal et al. ........... 426/548 FOREIGN PATENT DOCUMENTS (*) Notice: Subject to any disclaimer, the term of this patent is extended or adjusted under 35 W WO as: : 3.1. - - - - - - - - - - - A23L/1/236 U.S.C. 154(b) by 0 days. WO WO 98/19564 5/1998 ............. A23L/2/60 (21) Appl. No.: 09/675,825 OTHER PUBLICATIONS (22) Filed: Sep. 29, 2000 Widemann et al., “Synergistic Sweeteners”, Food Ingred. and Analysis Int., 19(6):51-52, 55-56 (abstract only), Dec. Related U.S. Application Data 1997.* (63) Continuation-in-part of application No. 09/186,275, filed on sk cited- by examiner Nov. 5, 1998, now abandoned. Primary Examiner Keith Hendricks (60) Pisional application No. 60/079,408, filed on Mar. 26, (74) Attorney, Agent, or Firm-ProPat, L.L.C. (51) Int. Cl.
    [Show full text]
  • The Isolation and Partial Characterization of the Lipopolysaccharides from Rhizobium Leguminosarum Biovar Trifolii Strains TB4, TB104, and TB112 (Llne)
    Eastern Illinois University The Keep Masters Theses Student Theses & Publications 1990 The solI ation and Partial Characterization of the Lipopolysaccharides from Rhizobium leguminosarum biovar trifolii strains TB4, TB104, and TB112 Jill K. Miller Eastern Illinois University This research is a product of the graduate program in Zoology at Eastern Illinois University. Find out more about the program. Recommended Citation Miller, Jill K., "The sI olation and Partial Characterization of the Lipopolysaccharides from Rhizobium leguminosarum biovar trifolii strains TB4, TB104, and TB112" (1990). Masters Theses. 2302. https://thekeep.eiu.edu/theses/2302 This is brought to you for free and open access by the Student Theses & Publications at The Keep. It has been accepted for inclusion in Masters Theses by an authorized administrator of The Keep. For more information, please contact [email protected]. THESIS REPRODUCTION CERTIFICATE TO: Graduate Degree Candidates who have written formal theses. SUBJECT: Permission to reproduce theses. The University Library is receiving a number of requests from other institutions asking permission to reproduce dissertations for inclusion in their library holdings. Although no copyright laws are involved, we feel that professional courtesy demands that permission be obtained from the author before we allow theses to be copied. Please sign one of the following statements: Booth Library of Eastern Illinois University has my permission to lend my thesis to a reputable college or university for the purpose of copying it for inclusion in that institution's library or research holdings. l f ttJ9o I Date I respectfully request Booth Library of Eastern Illinois University not allow my thesis be reproduced because -------------- Date Author m The Isolation and Partial Characterization of the Lipopolysaccharides from Rhizobium leguminosarum biovar trifolii strains TB4, TB104, and TB112 (llnE) BY Jill K.
    [Show full text]
  • 7 | Carbohydrates and Glycobiology
    7 | Carbohydrates and Glycobiology Aldoses and Ketoses; Representative monosaccharides. (a)Two trioses, an aldose and a ketose. The carbonyl group in each is shaded. • An aldose contains an aldehyde functionality • A ketose contains a ketone functionality The Glycosidic Bond • Two sugar molecules can be joined via a glycosidic bond between an anomeric carbon and a hydroxyl carbon • The glycosidic bond (an acetal) between monomers is less reactive than the hemiacetal at the second monomer – Second monomer, with the hemiacetal, is reducing – Anomeric carbon involved in the glycosidic linkage is nonreducing • The disaccharide formed upon condensation of two glucose molecules via 1 4 bond is called maltose • Formation of maltose. A disaccharide is formed from two monosaccharides (here, two molecules of D-glucose) when an —OH (alcohol) of one glucose molecule (right) condenses with the intramolecular hemiacetal of the other glucose molecule (left), with elimination of H2O and formation of a glycosidic bond. The reversal of this reaction is hydrolysis—attack by H2O on the glycosidic bond. The maltose molecule, shown here as an illustration, retains a reducing hemiacetal at the C-1 not involved in the glycosidic bond. Because mutarotation interconverts the α and β forms of the hemiacetal, the bonds at this position are sometimes depicted with wavy lines, as shown here, to indicate that the structure may be either α or β. Nonreducing Disaccharides • Two sugar molecules can be also joined via a glycosidic bond between two anomeric carbons • The product has two acetal groups and no hemiacetals • There are no reducing ends, this is a nonreducing sugar • Trehalose is a constituent of hemolymph of insects • Two common disaccharides.
    [Show full text]
  • Nucleotide Sugars in Chemistry and Biology
    molecules Review Nucleotide Sugars in Chemistry and Biology Satu Mikkola Department of Chemistry, University of Turku, 20014 Turku, Finland; satu.mikkola@utu.fi Academic Editor: David R. W. Hodgson Received: 15 November 2020; Accepted: 4 December 2020; Published: 6 December 2020 Abstract: Nucleotide sugars have essential roles in every living creature. They are the building blocks of the biosynthesis of carbohydrates and their conjugates. They are involved in processes that are targets for drug development, and their analogs are potential inhibitors of these processes. Drug development requires efficient methods for the synthesis of oligosaccharides and nucleotide sugar building blocks as well as of modified structures as potential inhibitors. It requires also understanding the details of biological and chemical processes as well as the reactivity and reactions under different conditions. This article addresses all these issues by giving a broad overview on nucleotide sugars in biological and chemical reactions. As the background for the topic, glycosylation reactions in mammalian and bacterial cells are briefly discussed. In the following sections, structures and biosynthetic routes for nucleotide sugars, as well as the mechanisms of action of nucleotide sugar-utilizing enzymes, are discussed. Chemical topics include the reactivity and chemical synthesis methods. Finally, the enzymatic in vitro synthesis of nucleotide sugars and the utilization of enzyme cascades in the synthesis of nucleotide sugars and oligosaccharides are briefly discussed. Keywords: nucleotide sugar; glycosylation; glycoconjugate; mechanism; reactivity; synthesis; chemoenzymatic synthesis 1. Introduction Nucleotide sugars consist of a monosaccharide and a nucleoside mono- or diphosphate moiety. The term often refers specifically to structures where the nucleotide is attached to the anomeric carbon of the sugar component.
    [Show full text]
  • Chapter 11 Lecture Notes: Carbohydrates
    Chapter 11 Lecture Notes: Carbohydrates Educational Goals 1. Given a Fischer projection of a monosaccharide, classify it as either aldoses or ketoses. 2. Given a Fischer projection of a monosaccharide, classify it by the number of carbons it contains. 3. Given a Fischer projection of a monosaccharide, identify it as a D-sugar or L-sugar. 4. Given a Fischer projection of a monosaccharide, identify chiral carbons and determine the number of stereoisomers that are possible. 5. Identify four common types of monosaccharide derivatives. 6. Predict the products when a monosaccharide reacts with a reducing agent or with Benedict’s reagent. 7. Define the term anomer and explain the difference between α and β anomers. 8. Understand and describe mutarotation. 9. Given its Haworth projection, identify a monosaccharide either a pyranose or a furanose. 10. Identify the anomeric carbon in Haworth structures. 11. Compare and contrast monosaccharides, disaccharides, oligosaccharides, and polysaccharides. 12. Given the structure of an oligosaccharide or polysaccharide, identify the glycosidic bond(s) and characterize the glycosidic linkage by the bonding pattern [for example: β(1⟶4)]. 13. Given the Haworth structures of two monosaccharides, be able to draw the disaccharide that is formed when they are connected by a glycosidic bond. 14. Understand the difference between homopolysaccharides and heteropolysaccharides. 15. Compare and contrast the two components of starch. 16. Compare and contrast amylopectin and glycogen. 17. Identify acetal and hemiacetal bonding patterns in carbohydrates. An Introduction to Carbohydrates Carbohydrates are quite abundant in nature. More than half of the carbon found in living organisms is contained in carbohydrate molecules, most of which are contained in plants.
    [Show full text]
  • 1 Part 4. Carbohydrates As Bioorganic Molecules Сontent Pages 4.1
    1 Part 4. Carbohydrates as bioorganic molecules Сontent Pages 4.1. General information……………………….. 3 4.2. Classification of carbohydrates …….. 4 4.3. Monosaccharides (simple sugar)…….. 4 4.3.1. Monosaccharides classification……………………….. 5 4.3.2. Stereochemical properties of monosaccharides. … 6 4.3.2.1. Chiral carbon atom…………………………………. 6 4.3.2.2. D-, L-configurations of optical isomers ……….. 8 4.3.2.3. Optical activity of enantiomers. Racemate. …… 9 4.3.3. Open chain (acyclic) and closed chain (cyclic) forms of monosaccharides. Haworth projections ……………… 9 4.3.4. Pyranose and furanose forms of sugars ……………. 10 4.3.5. Mechanism of cyclic form of aldoses and ketoses formation ………………………………………………………………….. 11 4.3.6. Anomeric carbon …………………………………………. 14 4.3.7. α and β anomers ………………………………………… 14 4.3.8. Chair and boat 3D conformations of pyranoses and envelope 3D conformation of furanoses ……………………. 15 4.3.9. Mutarotation as a interconverce of α and β forms of D-glucose ………………………………………………………………… 15 4.3.10. Important monosaccharides .............................. 17 4.3.11. Physical and chemical properties of monosaccharides ………………………………………………………… 18 4.3.11.1. Izomerization reaction (with epimers forming). 18 4.3.11.2. Oxidation of monosaccharides…………………. 18 4.3.11.3. Reducing Sugars …………………………………. 19 4.3.11.4. Visual tests for aldehydes ……………………… 21 4.3.11.5. Reduction of monosaccharides ……………….. 21 4.3.11.6. Glycoside bond and formation of Glycosides (Acetals) ……………………………………………………………….. 22 4.3.12. Natural sugar derivatives ................................... 24 4.3.12.1. Deoxy sugars ............................................... 24 4.3.12.2. Amino sugars …………………………………….. 24 4.3.12.3. Sugar phosphates ………………………………… 26 4.4. Disaccharides ………………………………… 26 4.4.1.
    [Show full text]
  • Chem 452 - Lecture 7 Carbohydrates Part 1
    Chem 452 - Lecture 7 Carbohydrates Part 1 Question of the Day: What characteristic of monosaccharides accounts for their large number of possible structures? Introduction to Carbohydrates ✦ There is a similarity to other biomolecules • nucleotides -> oligonucleotides -> polynucleotides (DNA & RNA) ‣ nucleic acids are chemically uniform and structurally uniform • amino acids -> oligopeptides -> polypeptides (proteins) ‣ proteins are chemically diverse and structurally diverse • monosaccharides -> oligosaccharides -> polysaccharides (starch & glycogen) ‣ saccharides are chemically uniform but structurally diverse! Chem 452, Lecture 7 - Carbohydrates 2 Introduction to Carbohydrates ✦ (CH2O)n ✦ Chemically simple, structurally complex ✦ Nomenclature • monosaccharides • oligosaccharides • polysaccharides Chem 452, Lecture 7 - Carbohydrates 3 Monosaccharides ✦ Aldoses • polyhydroxyaldehydes ✦ Ketoses • polyhydroxyketones ✦ Number of carbons • triose • tetrose • pentose • hexose • heptose Chem 452, Lecture 7 - Carbohydrates 4 Monosaccharides ✦ Trioses • Glyceraldehyde and Dihydroxyacetone Chem 452, Lecture 7 - Carbohydrates 5 Monosaccharides ✦ Trioses • L and D Glyceraldehyde ‣ Contains a chiral carbon ‣ Fischer projections Chem 452, Lecture 7 - Carbohydrates 6 Monosaccharides ✦ Trioses • Dihydroxyacetone ‣ Contains no chiral carbons Chem 452, Lecture 7 - Carbohydrates 7 Monosaccharides ✦ Aldotriose through aldohexoses Chem 452, Lecture 7 - Carbohydrates 8 Monosaccharides ✦ Aldotriose through aldohexoses This figures only shows half of the aldoses
    [Show full text]
  • •Carbohydrate Chemistry
    • Carbohydrate Chemistry 1 Chapter Outline 5.1 Definition and classes of Carbohydrates 5.2 Biomedical importance of carbohydrates 5.3 Monosaccharides 5.4 Ring Formation— Monosaccharide Structure 5.5 Disaccharides 5.6 Polysaccharides 5.7 Properties & Practical chemistry 2 Definition • Carbohydrates are defined as polyhydroxy aldehyde or ketones or compound which give them on hydrolysis. 3 Classifications: • Major 4 classes based on number of monomeric units with two broad categories • Sugars and non - sugars I) Monosaccharides: Made up of single monomeric units II) Disaccharides :Made up of 2 monomeric units III) Oligosaccharides: Made up of 3 to 10 monosaccharides unit IV) Polysaccharides: Made up of more than 10 monomeric units 4 Classifications: • Monosaccharides can be further classify in 2 ways: • A) Based on functional (aldehyde or ketone) group present • Aldoses : Monosacchrides containing aldehyde group (CHO) are called aldoses. • Ex Glucose, Galactose, Ribose etc • Ketoses : monosaccharides containing keto (C=O) group are called ketoses • Ex: Fructose, Ribulose, Xylulose etc 5 Monosaccharides: • Based on number of carbon atoms present: • Trioses: (3 c) Ex: Glyceraldehyde, DHA • Tetroses: (4 c) Ex: Erythrose, Erythrulose • Pentoses: (5 c) Ex: Ribose, Ribulose, Xylulose • Hexose: (6 c) Ex: Glucose, Fructose, Galactose, Manose • Heptose: (7 c) Ex: Aldoheptose, Sedoheptulose 6 Disaccharides: • Contain 2 monosaccharide unit bonded by glycosidic bonds: • Sucrose: 1 mole glucose+1mole fructose • Lactose: 1 mole glucose+1mole galactose • Maltose: 2 moles of glucose • Trehalose, Isomaltose and cellobiose 7 Oligisaccharides: • Contain 3 to 10 monomeric units bonded by glycosidic bonds: • Maltotriose (Trisaccharide) • Raffinose (Trisaccharide) • Stachyose (Tetrasaccharide) • Verbascose (Pentasaccharide) • Oligosaccharides present in all cell membrane • Blood group antigens are also oligosaccharides 8 Polysaccharides: • Contain more than 10 monomeric units bonded by glycosidic bonds.
    [Show full text]
  • Biochemistry
    Biochemistry Biochemistry: Science concerned with the chemical basis of life in different phases of activity from the smallest micro- organism such as viruses to the most complex species like human. IT is involved to know: 1. How do we grow? 2. Where do we get our energy? There is a relationship between living and environment by exchange of chemicals take place between them through digestion, absorption, and excretion leading to growth and replenishment of tissues and multiplication of cell and the species. Medical Biochemistry: It is sub branch of biochemistry, studied by doctors and nurses, It covered by the following aspects of chemistry. 1. tissues and foods 2. digestion and absorption. 3. tissue metabolism. 4. biochemistry disorders in disease. And others Importance of biochemistry to nurses: ( IT is the language of life ) 1. essential to understand the basic functions of the human body. 2. to know how the food is digest, absorbed and used for body building. 3. to understand how the body gets energy every day. 4. interrelation between various metabolic processes. 5. study relationship between disease manifestations and changes in the composition of blood and other tissues to indicate the normal from the abnormal values of the body fluids. 6. the correct diagnosis , nursing care plans, treatment, prevention and control of infectious diseases depend on a sound knowledge of medical biochemistry. Carbohydrates Carbohydrates (CHO): include large group of compounds known as sugars and starches distributed in animals and plants. Chemically: They are polyhydric alcohols having potentially active aldehyde or ketone groups. General formula of CHO Cn ( H2O )n Ratio of hydrogen to oxygen = 2 /1 In general CHO properties: 1.
    [Show full text]
  • Senior Five Notes Principles of Nutrition Nutrition
    Senior five notes Principles of nutrition Nutrition; this is the study of food, its ingestion, digestion, absorption, utilization what happens if too much is taken in, what happens if too little is taken in and its egestion. This is the scientific study of all processes of growth, maintenance and repair of living bodies which depend on food intake. OR Is the study of food and its uses in the body. It’s a process of feeding the body with food and involves taking in food (ingestion), food breakdown (digestion), absorption of the digested food (assimilation) absorption of nutrients into the cell constituents and removal of undigested materials from the body (egestion) Nutrients These are the chemical substances found in the food which give food its characteristic colour, texture, taste and flavour. They include carbohydrates, proteins, vitamins, fats and mineral salts among others Dietetics This is the study of nutrition in relation to the body’s health and diseases. It involves the practical applications of nutritional science. Nutritional science. This is the study of scientific knowledge governing the nutritional needs of humans especially for maintenance, growth, activity and reproduction. It’s concerned with the nature and composition of foods, the amounts required by the body, physical and chemical changes brought about by the intake of food. MAL-NUTRITION This is a condition that occurs when the body receives wrong amount of nutrients. Its long term diet imbalance brought about when the intake of one / more nutrients is out of proportion to the needs of an individual. In certain circumstances malnutrition may be brought about when the intake of one / more nutrients is greater / smaller than that required by the body i.e.
    [Show full text]
  • Special Carbohydrates of Avocado – Their Function As ‘Sources of Energy’ and ‘Anti-Oxidants’
    SPECIAL CARBOHYDRATES OF AVOCADO – THEIR FUNCTION AS ‘SOURCES OF ENERGY’ AND ‘ANTI-OXIDANTS’ SAMSON ZERAY TESFAY Submitted in partial fulfilment of the requirements for the Degree of DOCTOR OF PHILOSOPHY IN AGRICULTURE Discipline of Horticultural Science School of Agricultural Sciences and Agribusiness Faculty of Science and Agriculture University of KwaZulu-Natal Pietermaritzburg South Africa December 2009 DECLARATION I, SAMSON ZERAY TESFAY , declare that the research reported in this thesis, except where otherwise indicated, is my original work. This thesis has not been submitted for any degree or examination at any other university. __________________________ Samson Zeray Tesfay December 2009 I certify that the above statement is correct. _________________________ Dr. Isa Bertling Supervisor December 2009 i ACKNOWLEDGEMENTS All my special and sincere thanks go to the following: Dr. Isa Bertling , Discipline of Horticultural Science, University of KwaZulu-Natal, for her supervision of the study from the start to its completion. The support to the work in addition to her friendly and interactive approach is never to be forgotten. Above all, her availability whenever needed was the key during the study. Prof. John P. Bower , the co-supervisor of the study, for his invaluable support towards the study. My family, for their moral and financial support. Lisa and Peanie Bertling Roodt, the little flowers for their love and friendship. The South African Avocado Growers’ Association (SAAGA), for the financial support. All academic and technical staff of Horticultural and Crop Science. My friends and colleagues To my creator for giving me life, energy and ability to conduct the experiment. ii ABSTRACT There is increasing interest in special heptose carbohydrates, their multifunctional roles from a plant physiological view point in fruit growth and development as well as in the whole plant in general due to their potential in mitigating photo-oxidative injury to the whole plant system and the image of avocado as ‘health fruit’.
    [Show full text]