Production of Sucrose
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Metabolism of Monosaccharides and Disaccharides Glucose Is the Most Common Monosaccharide Consumed by Humans
Metabolism of Monosaccharides and disaccharides Glucose is the most common monosaccharide consumed by humans. Two other monosaccharides that occur in significant amounts in the diet are fructose and galactose. Galactose is an important component of cell structural carbohydrates. Catabolism of fructose and galactose are essential pathways of energy metabolism in the body (both illustrated with blue in the adjacent diagram). About 15-20% of calories in the diet are supplied by fructose (55 g/day). The major source of fructose is the disaccharide sucrose. Entry of fructose is not dependent on insulin. Galactose is an important component Of cell structural carbohydrates. Fructose needs to be phosphorylated to enter the pathway either by hexokinase or fructokinase. Hexokinase has low affinity towards fructose (high Km) therefore unless high concentrations of fructose exist very little fructose will be converted to Fructose 6-P. Fructokinase provides the main mechanism of phosphorylation to fructose 1-P, Fructose 1-P does not convert to Fructose 1,6 bisphosphate but is metabolized to Glyceraldehyde and DHAP by aldolase B. DHAP can enter glycolysis or gluconeogenesis while Glyceraldehyde can be metabolized by a number of pathways. The rate of fructose metabolism is more rapid than that of glucose because trioses formed from fructose 1-phosphate bypass PFK1, the rate limiting step in glycolisis. What disorders are associated with fructose metabolism? Where? First lets summarize the various routes of Fructose metabolism in the diagram. Disorders of fructose metabolism can result from excessive fructose consumption. An increase in fructose 1-P due to rapid phosphorylation. This accumulation leads to sequestering of phosphate (A & B). -
Conversion of Exhausted Sugar Beet Pulp Into Fermentable Sugars from a Biorefinery Approach
foods Article Conversion of Exhausted Sugar Beet Pulp into Fermentable Sugars from a Biorefinery Approach Cristina Marzo , Ana Belén Díaz * , Ildefonso Caro and Ana Blandino Department of Chemical Engineering and Food Technology, Faculty of Sciences, IVAGRO, University of Cádiz, Campus Universitario de Puerto Real, 11510 Puerto Real, Spain; [email protected] (C.M.); [email protected] (I.C.); [email protected] (A.B.) * Correspondence: [email protected] Received: 29 August 2020; Accepted: 21 September 2020; Published: 24 September 2020 Abstract: In this study, the production of a hydrolysate rich in fermentable sugars, which could be used as a generic microbial culture medium, was carried out by using exhausted sugar beet pulp pellets (ESBPPs) as raw material. For this purpose, the hydrolysis was performed through the direct addition of the fermented ESBPPs obtained by fungal solid-state fermentation (SSF) as an enzyme source. By directly using this fermented solid, the stages for enzyme extraction and purification were avoided. The effects of temperature, fermented to fresh solid ratio, supplementation of fermented ESBPP with commercial cellulase, and the use of high-solid fed-batch enzymatic hydrolysis were studied to obtain the maximum reducing sugar (RS) concentration and productivity. The highest RS concentration and productivity, 127.3 g L 1 and 24.3 g L 1 h 1 respectively, were obtained at 50 C · − · − · − ◦ and with an initial supplementation of 2.17 U of Celluclast® per gram of dried solid in fed-batch mode. This process was carried out with a liquid to solid ratio of 4.3 mL g 1 solid, by adding 15 g · − of fermented solid and 13.75 g of fresh solid at the beginning of the hydrolysis, and then the same amount of fresh solid 3 times every 2.5 h. -
Sweeteners Georgia Jones, Extension Food Specialist
® ® KFSBOPFQVLCB?O>PH>¨ FK@LIKUQBKPFLK KPQFQRQBLCDOF@RIQROB>KA>QRO>IBPLRO@BP KLTELT KLTKLT G1458 (Revised May 2010) Sweeteners Georgia Jones, Extension Food Specialist Consumers have a choice of sweeteners, and this NebGuide helps them make the right choice. Sweeteners of one kind or another have been found in human diets since prehistoric times and are types of carbohy- drates. The role they play in the diet is constantly debated. Consumers satisfy their “sweet tooth” with a variety of sweeteners and use them in foods for several reasons other than sweetness. For example, sugar is used as a preservative in jams and jellies, it provides body and texture in ice cream and baked goods, and it aids in fermentation in breads and pickles. Sweeteners can be nutritive or non-nutritive. Nutritive sweeteners are those that provide calories or energy — about Sweeteners can be used not only in beverages like coffee, but in baking and as an ingredient in dry foods. four calories per gram or about 17 calories per tablespoon — even though they lack other nutrients essential for growth and health maintenance. Nutritive sweeteners include sucrose, high repair body tissue. When a diet lacks carbohydrates, protein fructose corn syrup, corn syrup, honey, fructose, molasses, and is used for energy. sugar alcohols such as sorbitol and xytilo. Non-nutritive sweet- Carbohydrates are found in almost all plant foods and one eners do not provide calories and are sometimes referred to as animal source — milk. The simpler forms of carbohydrates artificial sweeteners, and non-nutritive in this publication. are called sugars, and the more complex forms are either In fact, sweeteners may have a variety of terms — sugar- starches or dietary fibers.Table I illustrates the classification free, sugar alcohols, sucrose, corn sweeteners, etc. -
Lecture 2 Assistant Lecture Tafaoul Jaber
Lecture 2 Assistant Lecture Tafaoul Jaber Effect of alkali on carbohydrates Benidict , Fehling , Barfoed tests . These tests are based on the most important chemical property of sugar, the reducing property. Benidict and fehling tests are used to determine presence of reducing sugar while Barfoed test is used more specifically to distinguish monosaccharides and disaccharides. Reducing and Non- reducing sugars Sugars exist in solution as an equilibrium mixture of open- chain and closed-ring (or cyclic) structures. Sugars that can be oxidized by mild oxidizing agents are called reducing sugars because the oxidizing agent is reduced in the reaction. A non-reducing sugar is not oxidized by mild oxidizing agents. All common monosaccharides are reducing sugars. The disaccharides maltose and lactose are reducing sugars. The disaccharide sucrose is a non-reducing sugar. Common oxidizing agents used to test for the presence of a reducing sugar are: Benedict's solution, Fehling's solution. Benedict's Test Benedict's test determines whether a monosaccharide or disaccharide is a reducing sugar. To give a positive test, the carbohydrate must contain a hemiacetal which will hydrolyse in aqueous solution to the aldehyde form. Benedict's reagent is an alkaline solution containing cupric ions, which oxidize the aldehyde to a carboxylic acid. In turn, the cupric ions are reduced to cuprous oxide, which forms a red precipitate. This solution has been used in clinical laboratories for testing urine. RCHO + 2Cu2+ + 4OH- ----- > RCOOH + Cu2O + 2H2O Hemiacetal & hemiketal formation Procedure Place 1 ml of carbohydrates solutions in test tube. To each tube, add 1 ml of Benedict's reagent. -
High Fructose Corn Syrup How Sweet Fat It Is by Dan Gill, Ethno-Gastronomist
High Fructose Corn Syrup How Sweet Fat It Is By Dan Gill, Ethno-Gastronomist When I was coming along, back in the ‘50s, soft drinks were a special treat. My father kept two jugs of water in the refrigerator so that one was always ice cold. When we got thirsty, we were expected to drink water. Back then Coke came in 6 ½ ounce glass bottles and a fountain drink at the Drug Store was about the same size and cost a nickel. This was considered to be a normal serving and, along with a Moon Pie or a nickel candy bar, was a satisfying repast (so long as it wasn’t too close to supper time). My mother kept a six-pack of 12-oz sodas in the pantry and we could drink them without asking; but there were rules. We went grocery shopping once a week and that six-pack had to last the entire family. You were expected to open a bottle and either share it or pour about half into a glass with ice and use a bottle stopper to save the rest for later, or for someone else. When was the last time you saw a little red rubber bottle stopper? Sometime in the late 70s things seemed to change and people, especially children, were consuming a lot more soft drinks. Convenience stores and fast food joints served drinks in gigantic cups and we could easily drink the whole thing along with a hamburger and French fries. Many of my friends were struggling with weight problems. -
Structures of Monosaccharides Hemiacetals
Disaccharides 10:51 AM 1 Disaccharides Definition • Disaccharides are carbohydrates consisting of two monosaccharide units linked via a glycosidic bond. Non-reducing disaccharide (1,1'-Glycosidic linkage) OH HO OH O HO O OH O OH OH HO OH HO O O HO OH + HO OH Glycosidic bond OH OH HO OH HO OH 6' 6 O O Reducing end 5' 1' 4 5 HO 4' O OH 3' 2' 3 2 1 HO OH HO OH Glycone Aglycone Reducing disaccharide (1,4'-Glycosidic linkage) • These disaccharides may be reducing or non-reducing sugars depending on the regiochemistry of the glycosidic 10:51 AM linkage between the two monosaccharides. 2 Nomenclature of Disaccharides • Since disaccharides are glycosides with two monosaccharide units linked through a glycosidic bond, their nomenclature requires the formulation of priority rules to identify which of the two monosaccharides of a disaccharide provides the parent name of the disaccharide and which one will be considered the substituent. • The nomenclature of disaccharides is based on the following considerations: i. Disaccharides with a free hemiacetal group (Reducing disaccharide) ii. Disaccharides without a free hemiacetal group (Non- Reducing Disaccharide) 10:51 AM 3 Nomenclature of Reducing Disaccharides • A disaccharide in which one glycosyl unit appears to have replaced the hydrogen atom of a hydroxyl group of the other is named as a glycosylglycose. The locants of the glycosidic linkage and the anomeric descriptor(s) must be given in the full name. • The parent sugar residue in such a reducing disaccharide is chosen on the basis of the following criteria: • The parent sugar residue is the one that includes the functional group most preferred by general principles of organic nomenclature. -
Difference Between Reducing Sugar and Starch Key Difference - Reducing Sugar Vs Starch
Difference Between Reducing Sugar and Starch www.differencebetween.com Key Difference - Reducing Sugar vs Starch Redox is a chemical reaction which changes the oxidation number of a molecule, atom or ion. Oxidation and Reduction are the main two events occur during the Redox reaction. Loss of electrons or increase in oxidation state is known as oxidation while the gain of electrons or decrease in oxidation state is known as reduction. Reducing agent is a molecule which can donate an electron to another molecule and become decreased in oxidation state. Some sugars can act as reducing agents. They are known as reducing sugars. Reducing sugars have the aldehyde group to become oxidized and convert into the carboxylic acid group. Starch is a polymer made of amylose and amylopectin. It is the major carbohydrate reserve in plants. Starch does not possess a free hydrogen molecule which is attached to oxygen. Hence, starch is unable to be formed the open aldehyde and as a result unable to be oxidized and reduced other sugars. The key difference between Reducing sugar and Starch is that starch is not a reducing sugar due to the absence of hydrogen on the circled oxygen to allow for ring opening. What is Reducing Sugar? Sweet soluble carbohydrates are known as sugars. There are various types of sugars. They can be monosaccharides (simple sugars), disaccharides or polysaccharides. Monosaccharides include glucose, fructose, galactose etc. Disaccharides include sucrose, lactose etc. Polysaccharides include starch, cellulose, pectin etc. Most of the monosaccharides are having an aldehyde group or a ketone group. Hence, they can be oxidized and act as a reducing agent for another molecule. -
Intestinal Absorption of Sucrose in Man: Interrelation of Hydrolysis and Monosaccharide Product Absorption
Intestinal absorption of sucrose in man: interrelation of hydrolysis and monosaccharide product absorption. G M Gray, F J Ingelfinger J Clin Invest. 1966;45(3):388-398. https://doi.org/10.1172/JCI105354. Research Article Find the latest version: https://jci.me/105354/pdf Journal of Clinical Inxestigation Vol. 45, No. 3, 1966 Intestinal Absorption of Sucrose in Man: Interrelation of Hydrolysis and Monosaccharide Product Absorption * GARY M. GRAY t AND FRANZ J. INGELFINGER (From the Evans Memorial Department of Clinical Research, University Hospital, and the Department of Medicine, Boston University School of Medicine, Boston University Medical Center, Boston, Mass.) Disaccharides are hydrolyzed by their specific amounts of the hydrolysis products accumulate enzymes present in the intestinal mucosa (1-3). intraluminally during the process of sucrose ab- Although some current textbooks still state that sorption in man and that these monosaccharides these enzymes are secreted into the intestinal lu- appear to move back from their mucosal site of hy- men (4-7), the concentrations of monosaccharide drolysis to the lumen (13). products free in intestinal contents during disac- The present work is concerned with the rela- charide absorption in vitro (8-10) have been found tion of hydrolysis of sucrose to the absorption of insufficient to support the concept of intraluminal its monosaccharide components, glucose, an ac- hydrolysis. In addition, the low disaccharidase tively absorbed monosaccharide (14, 15, 17), and activity of intestinal contents during the absorp- fructose, which is passively absorbed (14, 15). tion process in vivo (11-13) strongly suggests that the disaccharide either enters the cell before Methods being hydrolyzed or else is hydrolyzed at the cell Thirty-two normal young subjects were studied on 105 surface by mucosa-bound enzyme. -
A-08) the Health Effects of High Fructose Syrup (Resolution 407, A-07) (Reference Committee D
REPORT 3 OF THE COUNCIL ON SCIENCE AND PUBLIC HEALTH (A-08) The Health Effects of High Fructose Syrup (Resolution 407, A-07) (Reference Committee D) EXECUTIVE SUMMARY Objective: To review the chemical properties and health effects of high fructose corn syrup (HFCS) in comparison to other added caloric sweeteners and to evaluate the potential impact of restricting use of fructose-containing sweeteners, including the use of warning labels on foods containing high fructose syrups. Methods: Literature searches for articles published though December 2007 were conducted in the PubMed database and the Cochrane Database of Systematic Reviews using the search terms “high fructose corn syrup” and “high fructose syrup.” Web sites managed by federal and world health agencies, and applicable professional and advocacy organizations, were also reviewed for relevant information. Additional articles were identified by reviewing the reference lists of pertinent publications. Results: HFCS has been increasingly added to foods since its development in the late 1960s. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose, consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. Concern about HFCS developed after ecological studies, using per capita estimates of HFCS consumption, found direct correlations between HFCS and obesity. -
L-Arabinose and Oligosaccharides Production from Sugar Beet Pulp by Xylanase and Acid Hydrolysis
African Journal of Biotechnology Vol. 10(10), pp. 1907-1912, 7 March, 2011 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJB10.1749 ISSN 1684–5315 © 2011 Academic Journals Full Length Research Paper L-Arabinose and oligosaccharides production from sugar beet pulp by xylanase and acid hydrolysis Rina Wu1, Huashan Zhang2, Xiaoying Zeng1, Jitai Zhang1 and Hairong Xiong1* 1Engineering research centre for the protection and utilization of bioresource in southern China, College of life science, South-central University for Nationalities, Wuhan, 430074, China. 2Key laboratory of fermentation engineering, Ministry of education (Hubei University of Technology), Wuhan, 430068, China. Accepted 7 January, 2011 Xylanase and sulfuric acid were used to hydrolyze sugar beet pulp for the production of L-arabinose and oligosaccharides. Xylanase was obtained by the solid state fermentation of Thermomyces lanuginosus DSM10635. Xylanase or dilute sulfuric acid hydrolysis was adopted to hydrolyze sugar beet pulp. The hydrolysates were quantitatively identified by high-performance liquid chromatography (HPLC). The content of arabinose was 48.4% in the total monosaccharide of sulfuric acid hydrolysate, whereas, more oligosaccharides were obtained from sugar beet pulp hydrolysate of xylanase. This study has established a new way for arabinose production, as well a potential method for oligosaccharides production. Key words: Xylanase, hydrolysis, sugar beet pulp, L-arabinose, HPLC. INTRODUCTION Hemicellulose is the second most abundant plant poly- metabolic conversion of sucrose (Xiong et al., 2005). saccharide and an attractive energy feedstock for the Currently, arabinose is mainly produced by hydrolyzing production of bioethanol. Xylan is the major hemicellulose the scarce and expensive Arabic gum which was very component in nature. -
Corn Syrup Confusion
[Sweeteners] Vol. 19 No. 12 December 2009 Corn Syrups: Clearing up the Confusion By John S. White, Ph.D., Contributing Editor Corn syrups comprise two distinct product families: “regular” corn syrups, and high-fructose corn syrup (HFCS). Much confusion has arisen about corn syrups in the past five years, largely because of the ill-considered controversy surrounding HFCS. The confusion ranges from uncertainty about the basic composition of the products to debates over sophisticated metabolism and nutrition issues. Composition Because they are derived from hydrolyzed corn starch, corn syrups are composed entirely of glucose: free glucose and mixtures of varying-length glucose polymers. A variety of products within the corn syrup family are made by carefully controlling acid, acid-enzyme or enzyme-enzyme hydrolysis processes. They are differentiated in functionality by assigning each a unique dextrose equivalent (DE) number, a value inversely related to average polymer chain length. By definition, regular corn syrups range from a low of 20 to above 73 DE. Spray or vacuum drum driers are used to make dried corn syrups (corn syrup solids), which function the same as liquid products when rehydrated. HFCS contains both fructose and glucose (a key distinguishing feature from regular corn syrups), and are not characterized by DE, but rather by fructose content. The most important commercial products are HFCS-42 (42% fructose, 58% glucose) and HFCS-55 (55% fructose, 45% glucose). With pride of accomplishment, the industry named these products high-fructose corn syrup to differentiate them from regular corn syrups, which proved to be an unfortunate choice since HFCS is frequently confused with crystalline (pure) fructose. -
Quantitative Monosaccharide Analysis
Glycan Analysis Services: Quantitative Monosaccharide Analysis Mono-Mix GlcN GalN 2AA Standard Gal Glc Man Fuc Quantitative Monosaccharide Analysis and why it is important ICH guideline Q6B states that the carbohydrate content (neutral sugars, amino sugars, and sialic acids) should be determined for glycoprotein biopharmaceuticals. This provides information relating to the types of N- and/or O-glycans present on a glycoprotein. Changes in glycosylation can have a significant affect on both the physiochemical and biological properties of a glycoprotein. It is therefore important to monitor the monosaccharide content during all stages of the product life cycle as well as QC batch to batch consistency. The major monosaccharides that make up N-glycans and O-glycans are the neutral monosaccharides N-acetylglucosamine (GlcNAc), N- acetylgalactosamine (GalNAc), galactose (Gal), glucose (Glc), mannose (Man) and fucose (Fuc); plus sialic acids. For monosaccharide analysis these sugars are released from the protein by acid hydrolysis. Sialic acids are released under milder conditions than those used to release neutral sugars as sialic acids are destroyed under the conditions required for neutral monosaccharide release, therefore sialic acid quantification is performed separately (view our presentation on Quantitative Sialic Acid Analysis). Neutral sugars are hydrolysed by incubation with trifluoroacetic acid (TFA) or hydrochloric acid (HCl). Usually 3 hour incubation at 100 °C with 2M TFA will release all of the monosaccharides. If harsher conditions are required (as can be the case to completely remove the core N-acetylhexosamines which are directly attached to the protein) 6M HCL can be used, however there will be degradation of the hexose sugars under these conditions, therefore release conditions may require optimising for individual glycoproteins.