🧫Organic Chemistry II Unit 8 – Carbohydrates

What Are Carbohydrates?

• Carbohydrates are organic molecules composed of carbon, hydrogen, and oxygen atoms, typically with a 1:2:1 ratio, respectively
• Serve as a primary source of energy for living organisms, providing 4 calories per gram when metabolized
• Play crucial roles in various biological processes, including cell recognition, cell-cell communication, and immune system function
• Classified based on their chemical structure, which can range from simple sugars to complex polymers
• Found abundantly in nature, with sources including fruits, vegetables, grains, and dairy products
• Can be represented by the general formula $C_n(H_2O)_n$, where $n$ is the number of carbon atoms
• Exist in three main forms: monosaccharides, oligosaccharides, and polysaccharides, each with distinct properties and functions

Structure and Classification

• Carbohydrates are classified into three main categories based on their degree of polymerization: monosaccharides, oligosaccharides, and polysaccharides
  • Monosaccharides are the simplest form, consisting of a single sugar unit (glucose, fructose, galactose)
  • Oligosaccharides are formed by the linkage of 2-10 monosaccharide units (sucrose, lactose, maltose)
  • Polysaccharides are long chains of monosaccharide units, often containing hundreds or thousands of units (starch, cellulose, glycogen)
• The carbon skeleton of carbohydrates can be linear or cyclic, with the latter being more common in nature
• Cyclic structures are formed through the formation of hemiacetal or hemiketal linkages between the carbonyl group and a hydroxyl group within the same molecule
• Carbohydrates can be further classified based on their functional groups, such as aldehydes (aldoses) or ketones (ketoses)
• The stereochemistry of carbohydrates plays a crucial role in determining their properties and biological functions
• Carbohydrates can form glycosidic bonds between the anomeric carbon of one sugar and a hydroxyl group of another, leading to the formation of di-, oligo-, and polysaccharides

Monosaccharides: The Building Blocks

• Monosaccharides are the simplest carbohydrates and serve as the building blocks for more complex structures
• Classified based on the number of carbon atoms in their skeleton, ranging from three (trioses) to seven (heptoses) or more
• Common examples include glucose (aldohexose), fructose (ketohexose), and ribose (aldopentose)
• Monosaccharides can exist in open-chain or cyclic forms, with the latter being more stable in aqueous solutions
• Cyclic forms are created by the formation of a hemiacetal or hemiketal linkage between the carbonyl group and a hydroxyl group within the same molecule
• The cyclization of monosaccharides results in the formation of stereoisomers called anomers, designated as α or β based on the orientation of the hydroxyl group at the anomeric carbon
• Monosaccharides can undergo various chemical reactions, including oxidation, reduction, and substitution, which are essential for their biological functions and industrial applications

Disaccharides and Oligosaccharides

• Disaccharides are formed by the condensation of two monosaccharide units through a glycosidic bond
• Common examples include sucrose (table sugar), lactose (milk sugar), and maltose (malt sugar)
• Sucrose is composed of glucose and fructose units, linked by an α-1,2-glycosidic bond
• Lactose, found in milk, consists of galactose and glucose units connected by a β-1,4-glycosidic bond
• Maltose, a product of starch hydrolysis, is formed by two glucose units joined by an α-1,4-glycosidic bond
• Oligosaccharides are short chains of monosaccharide units, typically containing 3-10 units
• Play important roles in biological processes, such as cell recognition and signaling (blood group antigens)
• Can be linear or branched, with the latter exhibiting more complex structures and functions
• The properties of oligosaccharides are determined by the type, number, and sequence of monosaccharide units, as well as the nature of the glycosidic bonds

Polysaccharides and Their Functions

• Polysaccharides are long chains of monosaccharide units, often containing hundreds or thousands of units
• Serve various functions in living organisms, including energy storage, structural support, and cell signaling
• Can be linear or branched, with the latter exhibiting more complex structures and properties
• Starch, a plant storage polysaccharide, consists of two components: amylose (linear) and amylopectin (branched)
  • Amylose is composed of α-1,4-linked glucose units, forming a helical structure
  • Amylopectin has α-1,4-linked glucose units with α-1,6 branches, resulting in a more complex structure
• Cellulose, a structural polysaccharide in plant cell walls, is composed of β-1,4-linked glucose units, forming linear chains that interact via hydrogen bonds
• Glycogen, an animal storage polysaccharide, is similar to amylopectin but has more frequent α-1,6 branches, allowing for more efficient energy storage and release
• Chitin, a structural polysaccharide found in the exoskeletons of arthropods and cell walls of fungi, consists of β-1,4-linked N-acetylglucosamine units

Stereochemistry of Carbohydrates

• Stereochemistry plays a crucial role in determining the properties and functions of carbohydrates
• Monosaccharides can exist as stereoisomers, which have the same chemical formula but differ in the spatial arrangement of their atoms
• Enantiomers are mirror images of each other and are non-superimposable, designated as D or L based on the configuration of the highest-numbered chiral carbon
• Diastereomers are stereoisomers that are not mirror images, and they can have different physical and chemical properties
• The formation of cyclic structures in monosaccharides leads to the creation of a new stereocenter at the anomeric carbon, resulting in the formation of anomers (α and β)
• The configuration at the anomeric carbon can significantly impact the properties and reactivity of carbohydrates
• Glycosidic bond formation between monosaccharides is influenced by the stereochemistry of the reactants, leading to the formation of specific stereoisomers
• The stereochemistry of polysaccharides can affect their structural and functional properties, such as the formation of helices or sheets, and their interactions with other molecules

Reactions of Carbohydrates

• Carbohydrates undergo various chemical reactions due to the presence of functional groups, such as hydroxyl, carbonyl, and hemiacetal/hemiketal groups
• Oxidation reactions can occur at the anomeric carbon or other positions, leading to the formation of products such as aldonic acids, uronic acids, or aldaric acids
• Reduction reactions can convert the carbonyl group of monosaccharides into hydroxyl groups, producing sugar alcohols (alditols) such as sorbitol or mannitol
• Substitution reactions can replace the hydroxyl groups of carbohydrates with other functional groups, such as amines, esters, or ethers
• Glycosylation reactions involve the formation of glycosidic bonds between the anomeric carbon of one sugar and a hydroxyl group of another molecule, leading to the synthesis of di-, oligo-, and polysaccharides
• Hydrolysis reactions can break glycosidic bonds in the presence of water and catalysts (enzymes or acids), releasing monosaccharide units from more complex structures
• Fermentation reactions, mediated by microorganisms, can convert sugars into other products, such as ethanol or lactic acid, which have various industrial applications
• Maillard reactions, which occur between reducing sugars and amino acids, are responsible for the browning and flavor development in foods during cooking or processing

Biological Importance and Applications

• Carbohydrates play essential roles in various biological processes, making them crucial for the proper functioning of living organisms
• Serve as the primary energy source for cells, providing ATP through glycolysis and the citric acid cycle
• Structural components of cell walls in plants (cellulose) and fungi (chitin), providing mechanical support and protection
• Glycoproteins and glycolipids, which contain carbohydrate moieties, are involved in cell recognition, cell-cell communication, and immune system function
• Glycosylation of proteins can affect their stability, solubility, and biological activity, making it an important post-translational modification
• Carbohydrate-based vaccines and therapeutics can be used to target specific pathogens or diseased cells by exploiting their unique carbohydrate structures
• In the food industry, carbohydrates are used as sweeteners (sucrose, high-fructose corn syrup), thickeners (starch, pectin), and stabilizers (guar gum, xanthan gum)
• Carbohydrate-derived biomaterials, such as cellulose and chitin, have applications in drug delivery, tissue engineering, and wound healing
• Carbohydrate metabolism disorders, such as diabetes and galactosemia, highlight the importance of proper carbohydrate processing in maintaining health