carbohydrates, classfication, sources and types by Dr. Vinod.pptx

Carbohydrates, classification, sources

1. Carbohydrates and its inborn errors Dr. Vinod Kumar Patil Assistant Professor Department of Food and Nutrition Faculty of Sciences Khaja Bandanawaz University Kalaburagi

2. Carbohydrates are required by the human body as an energy source. Carbohydrates, commonly known as carbs or saccharides, are macronutrients that, like protein and fat, are required in greater quantities by the human body. Carbohydrates are broken down into glucose, a key energy source for muscles and the brain. Carbohydrates have received a poor rap in recent years. Carbohydrates are associated with obesity, type 2 diabetes, and a variety of other health issues. Carbohydrates are required for fat oxidation and the production of some non-essential amino acids. Carbohydrates are found in fruits, vegetables, cereals, and milk. Carbohydrates store energy and aid in the upkeep of our muscles. Our digestive tract converts carbs into blood sugar, or glucose, throughout the digestion process. Refined carbohydrates (such as white rice and white flour) function more like simple carbs in your body after processing whole grains and removing their outer layer of bran.

3. Carbohydrates should typically provide  45 to 65% of a  person's daily calories . On the Nutrition Facts labels, the daily requirement for  total carbohydrates is 275 grams ,  based on a 2,000-calorie diet . Each person's daily carbohydrate consumption may change depending on their calorie demands and health circumstances.

4. Maltose = 2 X α -D-Glucose α (1-4) glycosidic bond Cellobiose = 2 X β (1-4) glycosidic linkage formed by hydrolysis of cellulose Sucrose = α -D-Glucose and β -D-Fructose bond by 1-2 glycosidic bond Lactose = β -D-Galactose and β -D-Glucose by β (1-4) glycosidic bond

5. Polysaccharides Homo-polysaccharides Starch- reserve carbohydrate in plants and is most dietary source for higher animals, found in roots, tubers, vegetables, cereals, etc. composed of D- Glucose held by α -glycosidic bond. Starch has water soluble components, 15-20 % amylose of about 200-1000 units of D-Glucose bonded by α (1-4) glycosidic linkage. Water insoluble D-Glucose of about 80-85 % amylopectin bonded by β (1-6) glycosidic linkage. The amylopectin is like branched tree of about 20-30 glucose units per branch bond by α (1-4) glycosidic linkage. Inulin is polymer of around 5000 units of fructose bonded by β (2-1) glycosidic bond . Found in garlic, onion and other bulbs. It is not used by body but it functions through measurement of glomerular filtration rate (GFR).

6. Glycogen is animal starch which is reserve source in animals. It has high content in liver, muscle, brain, etc. D-Glucose bonded by α (1-4) glycosidic linkage and α (1-6) glycosidic linkage and about 25000 units of D- Glucose. Cellulose is only in plants cell wall and absent in animal body. Composed of β (1-4) glycosidic bond. It is not digested by humans but has importance in human nutrition, it has major constituents of fiber (non-digestible carbohydrate). Functions in decreasing the absorption of glucose and cholesterol from the intestine. Chitin is composed of N-acetyl D-glucosamine units held by β (1-4) glycosidic linkage found in exoskeleton of some invertebrates (insects, crustaceans).

7. Heteropolysaccharides Mucopolysaccharides composed of different types of sugars and its derivatives namely amino sugars and uronic acids, composed of glycosaminoglycans (GAG) Acetylated amino groups, carboxyl groups present in GAG structure. Some mucopolysaccharides found in combination with proteins to form mucoproteins or mucoids or proteoglycans, contain upto 95 % carbohydrate and 5 % protein, essential components of tissue structure, extracellular spaces of tissue. Consists of collagen and elastin fibers in matrix. Hyaluronic acid is an important GAG composed of alternate units of D-glucuronic and N acetyl D-glucosamine bonded by β (1-3) glycosidic bond, has about 250-25000 units held by β (1-4) glycosidic bond. Chondroitin sulfate is major constituent of mammalian tissues (bone, cartilage, tendons, heart valves, skin, cornea, etc ). It has repeating units of disaccharides units of D-glucuronic acid and N-acetyl D- galatosamine 4 sulfate. Heparin is an anticoagulant in blood, lung, liver, kidney, spleen, etc. composed of Nsulfo D-glucosamine 6-sulfate and glucuronate 2-sulfate. Dermatan sulfate mostly occurs in skin, structurally related to chondroitin 4-sulfate. Keratin 4-sulfate is heterogenous GAG with a variable sulfate contents of mannose, fructose, sialic acid, etc. composed of D-galactosamine and N-acetylglucosamine 6-sulfate.

8. The following are the key roles of carbohydrates- Carbohydrate fiber aids in the reduction of blood cholesterol. It is found in some connective tissues. It prevents the protein from being burned, allowing it to be used for building and repair. These also aid in the maintenance of a healthy digestive system. These are the primary energy sources. Healthy Sources of Carbohydrates  Unhealthy Sources of Carbohydrates Corn Artificial Sugar Fresh Fruits Pastries Milk Products Other Highly Processed Foods Potatoes Soda Vegetables White Bread

9. Vegetables Sweet potatoes Beetroot Corn High Carb Grains Brown Rice Oats High Carb Fruits Bananas Apples Mangoes High-Carb Dried Fruits Dates Raisins Goji berries High Carb Pulses Kidney beans Garbanzo beans Lentils

10. Carbohydrate-containing foods include- Apples, bananas, berries, mangoes, melons, oranges are examples of fruits. Bread, noodles, pasta, crackers, cereals, and rice are examples of grains. Cakes, cookies, chocolates, and other desserts are examples of snack foods and sweets. Dried beans, lentils, and peas are examples of legumes. Meat, fish, poultry, various types of cheese, nuts, and oils are examples of low-carbohydrate foods. Milk and yogurt are examples of dairy products. Potatoes, maize, and peas are examples of starchy vegetables. Sugary juices, ordinary sodas, fruit drinks, sports drinks, and energy drinks./

11. Disaccharides Lactose Maltose Sucrose Trehalose Milk, buttermilk, yogurt, sour cream, and condensed milk are all options. Malted barley and wheat. It is made from sugar cane and sugar beets. Fungi and mushrooms are both edible. Milk, frozen yogurt, cottage cheese, evaporated milk, goat's milk, and ice cream are all examples of dairy products.   Molasses with malt extract.   Beets and carrots are examples of sweet root vegetables.   Honey - Beer Table sugar, processed meals like cakes, cookies, and dark chocolate. Wine and beer - Bread, bagels, morning cereals, and energy snacks are all options. - There are some seaweeds, lobsters, and prawns. The following is a list of the most prevalent food and drink sources of various kinds of carbs

12. Monosaccharides Fructose Galactose Glucose -   Honey    Lactose absorption   Some fruits (grapes and dried apricots), vegetables (sweet corn), and honey contain trace quantities. - Fruits in cans, such as pineapple, strawberry, and plum. Instant coffee granules, black pepper Juices, cured hams, and pasta sauces are examples of manufactured foods. - Fruit preserves, chutneys, barbeque, and plum sauce, gherkins, and sun-dried tomatoes. Lactose-free milk is available.   Dates, currants, and figs are examples of dried fruits. - Apples, dates, and sultanas are examples of dried fruits. Yogurt with flavors or fruit bits Golden syrup with honey.

13. Oligosaccharides Polysaccharides Raffinose, stachyose, verbascose, inulin, fructose, and galactooligosaccharides are all sugars. - Starch Non-starch polysaccharides Beans, legumes, cabbage, broccoli, and Brussels sprouts. - There are trace levels in other root vegetables and immature fruit.   Pulses Pre-biotics - Potatoes and corn Vegetables and fruit Artichoke, fennel, asparagus, beans, and peas. Cereals, cornmeal, pretzels, flour, oats, quick noodles, pasta, and rice are all processed foods.

14. Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco -stability.

15. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins , inulin, lignins , chitins (in fungi), pectins , beta-glucans, and oligosaccharides. Hydroxy propylated starch carboxymethylated starch

16. Inborn Errors of Carbohydrate Metabolism  Galactosaemia  Glycogen storage diseases  Pyruvate carboxylase deficiency  Fructose-1,6-bisphophatase deficiency  Hereditary fructose intolerance  Glucose-6-phosphate dehydrogenase deficiency