MICROBIOLOGY

• Sugar


  The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11)
• Monosaccharides


  Also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built
• Saccharide


  Derived from the Greek word "sakcharon", meaning "sugar"
• Aldose


  Sugar with an aldehyde group (the functional group with the structure R-CHO)
• Ketose


  Sugar with a ketone group (the functional group with the structure RC(=O)R')
• Monosaccharides


  • Soluble in water
  • Classified as triose, tetrose, pentose, hexose, or heptose based on carbon atoms
• Monosaccharides


  • Triose
  • Tetrose
  • Pentose
  • Hexose
  • Heptose
• Triose


  Monosaccharide containing three carbon atoms
• Tetrose


  Monosaccharide with four carbon atoms, having either an aldehyde or ketone functional group
• Pentose


  Monosaccharide with five carbon atoms, can be further divided into aldopentoses and ketopentoses
• Aldopentoses


  • Ribose, xylose, arabinose, lyxose
• Ketopentoses


  • Ribulose, xylulose
• Hexose


  Sugar containing six carbons
• Heptose


  Sugar containing seven carbons
• Common Monosaccharides


  • Glucose
  • Fructose
  • Galactose
  • Mannose
• Glucose


  One of the most important monosaccharides, a main source of calories, can cross the blood-brain barrier to nourish the brain
• Fructose


  Fruit sugar, commonly found in honey, fruits and vegetables
• Galactose


  Known as milk sugar
• Mannose


  A sugar monomer of the aldohexose series, a C-2 epimer of glucose, important in human metabolism especially in glycosylation of proteins
• Isomers


  Compounds with the same chemical formula but different structures, examples are fructose, glucose, mannose, galactose
• Epimers


  Carbohydrate isomers that differ in configuration around only one specific carbon atom (chiral center)
• Disaccharides


  Sugars composed of 2 monosaccharides joined together by a dehydration reaction
• Most abundant disaccharides


  • Sucrose
  • Lactose
  • Maltose
• Sucrose


  Formed when a glucose monomer and a fructose monomer are joined in a dehydration reaction, known as table sugar, found in fruits and vegetables
• Lactose


  Galactose + glucose, found in milk of mammals, a synthetic sugar that is not absorbed but broken down in the colon
• Maltose


  Glucose + glucose, malt sugar, found in molasses, a product of starch digestion
• Other disaccharides


  • Isomaltose
  • Cellobiose
  • Trehalose
• Isomaltose


  A disaccharide similar to maltose, a reducing sugar used in foods and beverages
• Cellobiose


  Glucose + glucose, a hydrolysis product of cellulose
• Trehalose


  Glucose + glucose, a natural alpha-linked disaccharide with high water retention properties, helps plants and animals survive without water
• Simple sugars, whether natural or added, are mixtures of monosaccharides and disaccharides
• Honey is 50% fructose, 44% glucose, 4% galactose, and 2% maltose
• Maple syrup is 1% fructose, 3% glucose, and 96% sucrose
• Amino acids


  Molecules that combine to form proteins, the building blocks of life
• Amino acids


  • Help break down food
  • Grow and repair body tissue
  • Make hormones and neurotransmitters
  • Provide energy
  • Maintain healthy skin, hair and nails
  • Build muscle
  • Boost immune system
  • Sustain normal digestive system
• Amino acid classifications

  • Essential
  • Nonessential
  • Conditionally essential
• Essential amino acids


  Cannot be made by the body, must come from food
• Essential amino acids

  • Histidine
  • Isoleucine
  • Leucine
  • Lysine
  • Methionine
  • Phenylalanine
  • Threonine
  • Tryptophan
  • Valine
• Nonessential amino acids


  Amino acids the body can produce, even if not obtained from food
• Nonessential amino acids


  • Alanine
  • Arginine
  • Asparagine
  • Aspartic acid
  • Cysteine
  • Glutamic acid
  • Glutamine
  • Glycine
  • Proline
  • Serine
  • Tyrosine