Carbohydrates: Simple Sugars and Complex Chains Chapter 5.
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Transcript of Carbohydrates: Simple Sugars and Complex Chains Chapter 5.
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Carbohydrates:Simple Sugars and
Complex Chains
Chapter 5
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Carbohydrates
• all plant food
• milk
• carbohydrates are not equal– simple carbohydrates– complex carbohydrates
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Carbohydrates
• Sugars, starches, and fibers• Major food sources: plants
– Produced during photosynthesis
• Two main carbohydrate types– Simple and complex
Photo © PhotoDisc
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Simple Carbohydrates• sugars
– monosaccharides – single sugars– disaccharides – 2 monosaccharides
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Simple Sugars: Monosaccharides and Disaccharides
• Simple carbohydrates– Monosaccharides
• Glucose• Fructose• Galactose
– Disaccharides• Sucrose• Lactose• Maltose
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Simple Carbs• monosaccharides
– all are 6 carbon hexes• 6 carbons• 12 hydrogens• 6 oxygens• arrangement differs
– accounts for varying sweetness
– glucose, fructose, galactose
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Monosaccharides
• Glucose– Is most abundant– Also is called dextrose– Gives food sweet flavor– Provides energy to
body cells• Blood sugar
– Found in fruits, vegetables, honey
© AbleStock
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Monosaccharides
• Fructose– Also called levulose or fruit sugar– Tastes the sweetest– Occurs naturally in fruits
and vegetables– Found in fruits, honey,
and corn syrup
© Photodisc
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Monosaccharides
• Galactose– Primary sugar in milk and
dairy products– Rarely found naturallyAs a single sugar
- Hardly even taste sweet
© AbleStock
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Disaccharides: The Double Sugars
• Two monosaccharides linked
together
• Sucrose, lactose, and maltose
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Disaccharides
• pairs of the monosaccharides– glucose is always present– 2nd of the pair could be fructose, galactose or
another glucose– taken apart by hydrolysis– put together by condensation– hydrolysis and condensation occur with all
energy nutrients– maltose, sucrose, lactose
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Condensation
• making a disaccharide– chemical reaction linking 2
monosaccharides
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Hydrolysis
• breaking a disaccharide– water molecule splits– occurs during digestion
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Disaccharides: The Double Sugars
• Sucrose: glucose + fructose– “Table sugar”– Made from sugar cane and sugar beets– Listed as “sugar” on food labels
• Lactose: glucose + galactose– “Milk sugar”– Found in milk and milk products
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Sucrose
• fructose and glucose
• tastes sweet– fruit, vegetables,
grains
• table sugar is refined sugarcane and sugar beets
• brown, white, powdered
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Lactose
• glucose and galactose
• main carbohydrate in milk– known as milk sugar
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Lactose Intolerance
• age, damage, medication, diarrhea, malnutrition
• management requires dietary change– 6 grams (1/2 cup) usually tolerable– take in gradually– hard cheeses & cottage cheese– enzyme drops or tablets
• lactose free diet is extremely difficult to accomplish
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Disaccharides: The Double Sugars
• Maltose: glucose + glucose– Product of starch breakdown– Found in germinating cereal grains– Not abundant
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Complex Carbohydrates
• starches and fibers
• polysaccharides– chains of monosaccharides
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Complex Carbohydrates
• Chains of two or more sugar molecules– Oligosaccharides– Polysaccharides
• Structural differences• Digestible or nondigestable
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Complex Carbohydrates
• Starch– How plants store energy– Found in grains, legumes, and
tubers– Long chains of glucose units
• Amylose—straight chains• Amylopectin—branched chains
– Resistant starch
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Starches
• stored in plant cells
• body hydrolyzes plant starch to glucose
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Complex Carbohydrates
• Glycogen– Body’s storage form of carbohydrate– Provides glucose when blood glucose
levels get low– Highly branched chains of glucose units– Most stored in our skeletal muscle and liver– Carbohydrate “loading”
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Glycogen
• limited in meat and not found in plants– not an important dietary source of
carbohydrate
• BUT– all glucose is stored as glycogen– long chains allow for hydrolysis and release of energy
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Complex Carbohydrates
• Fiber– Indigestible chains of monosaccharides– Dietary fiber: found in plants
• Fruits, vegetables, legumes, and whole grains
– Functional fiber: isolated and added to foods
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Fiber
• structural parts of plants– found in all plant derived food
• bonds of fibers cannot be broken down during the digestive process– minimal or no energy available
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Complex Carbohydrates• Types of fiber
– Oligosaccharides: short chains of monosaccharides• Raffinose, stachyose• Dried beans, peas, lentils, human milk
– Cellulose• In plants: grains, fruit, nuts, vegetables
– Hemicellulose• Variety of monosaccharides
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Complex Carbohydrates
– Pectins• All plants, especially fruits
– Gums and cilages• Gel-forming fibers that hold plant cells
together– Lignins
• Nondigestable substances in vegetables and fruit
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Fiber types
• cellulose
• pectins
• lignins
• resistant starches– classified as fibers– escape digestion and
absorption
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Fiber Characteristics
• soluble fibers, viscous, fermentable– easily digested by bacteria in colon– associated with protection against heart disease
and diabetes• lower cholesterol and glucose levels
– found in legumes and fruits
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Fiber
• insoluble and not easily fermented– promote bowel movements– alleviate constipation– found in grains and vegetables
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Carbohydrate Digestion
• break down into glucose– body is able to absorb and use
• large starch molecules– extensive breakdown
• disaccharides– broken once
• monosaccharides– don’t need to be broken down
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Carbohydrate Digestion and Absorption
• Digestion: breaking down carbohydrates into simple sugars– Begins in the Mouth – Chewing releases
saliva• Salivary amylase begins digestion of
carbohydrates– Stomach
• No carbohydrate digestion
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Carbohydrate Digestion and Absorption
• Digestion– Small intestine
• Pancreatic amylase continues starch digestion
• The brush border enzymes digest disaccharides
• Other digestive enzymes–Maltose, sucrose, and lactase
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• small intestine– majority of carbohydrate digestion takes
place here– pancreatic amylase reduces carbs to
glucose chains or disaccharides– specific enzymes finish the job
• maltase– maltose into 2 glucose
• sucrase– sucrose into glucose and fructose
• lactase– lactose into glucose and galactose
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• large intestine– 1-4 hours for sugars and
starches to be digested– only fibers remain
• attract water, which softens stool
– bacteria ferment some fibers• water, gas, short-chain fatty acids
(used for energy)
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Carbohydrate Digestion and Absorption
• Absorption: The small intestine swings into action– End products of carbohydrate digestion
• Glucose• Galactose glucose• Fructose glucose
– Liver stores and releases glucose • To maintain blood glucose levels
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Carbohydrate Digestion and Absorption
• Travels with carbohydrate
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Carbohydrates
• glucose provides energy for the brain and ½ of energy for muscles and tissues
• glycogen is stored glucose
• glucose is immediate energy
• glycogen is reserve energy
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Carbohydrates in Action• Glucose is our primary fuel
– Maintain normal blood glucose levels
– Excess glucose is stored• Using glucose for energy
– Stored glucose as glycogen• Liver• Muscle
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Carbohydrate Metabolism• 1/3 of body’s glycogen is stored in liver
– released as glucose to bloodstream
1. eat – intake glucose2. liver condenses extra glucose to glycogen3. blood glucose falls4. liver hydrolyzes glycogen to glucose
Glycogen is bulky, so we store only so much: short term energy supply
Fat is the long term energy supply.
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Glucose for Energy
• enzymes break apart glucose – yielding energy
• inadequate supply of carbohydrates– ketone bodies (fat fragments) are an alternate
energy source during starvation– excess ketones can lead to ketosis: imbalance of
acids in body
• minimum of 50 – 100 grams of carbs/day are needed to avoid ketosis
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Carbohydrates in Action
• Using glucose for energy– Sparing body protein
• Adequate carbohydrates spare protein– Preventing ketosis
• Ketone bodies–Ketosis dehydration
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Glucose Homeostasis
• maintaining an even balance of glucose is controlled by insulin and glucagon– insulin
• moves glucose into the blood
– glucagon• brings glucose out of storage
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Carbohydrates in Action
• Regulating blood glucose– Why? To maintain supply for cells– Controlled by hormones
• Insulin–Key
• Glucagon–Breaks down glycogen
• Epinephrine–“Fight or flight” hormone
– Glycemic index
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Maintaining Blood Glucose Homeostasis
IntestineWhen a person eats,blood glucose rises.
1
2
Insulin stimulates the uptake of glucose into cells and storageas glycogen in the liver andmuscles. Insulin also stimulatesthe conversion of excessglucose into fat for storage.
3
4
5
6
7 Blood glucose begins torise.
a The stress hormoneepinephrine and other hormonesalso bring glucose out of storage.
GlucoseInsulinGlucagonGlycogen
Glucagon stimulates livercells to break down glycogenand release glucose into theblood.a
Liver
Low blood glucose stimulatesthe pancreas to releaseglucagon into the bloodstream.
As the body's cells useglucose, blood levels decline.
Glucagon
Pancreas
Fat cell
Liver
Muscle
High blood glucose stimulatesthe pancreas to release insulin.
Pancreas
Insulin
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Carbohydrates in Action: Regulating Blood Glucose
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Carbohydrates in Action
• Diabetes mellitus– Consequences
• Hyperglycemia—persistent high blood glucose levels
–Glucose unable to enter cells–Increased risk of high blood
pressure, heart disease, and kidney disease
–Damage to body proteins and tissues
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Carbohydrates in Action
• Diabetes mellitus– Type 1 diabetes: lack of insulin production– Type 2 diabetes: cells are resistant to
insulin• Prediabetes• Insulin resistance
– Gestational diabetes: occurs during pregnancy
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Carbohydrates in Action
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Carbohydrates in Action
• Diabetes– Best prevention
• Healthful diet–Monitoring and well-balanced meals–The Exchange List for Meal Planning
• Regular exercise
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Sugar
• ½ comes from natural sources, ½ from refined and added– sucrose, corn syrup, honey
• excess can lead to nutrient deficiencies and tooth decay– empty calories– sugar and starch break down in the mouth
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Sugar
• recommended intake– added sugar = no more than 10% of energy intake
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Carbohydrates in Action
• Low blood glucose: hypoglycemia– Symptoms
• Nervousness, irritability, hunger, headache, shakiness, rapid heart rate, and weakness
– Results from• Too much insulin, missed meals, and
vigorous exercise– Reactive hypoglycemia– Fasting hypoglycemia
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Carbohydrates in Your Diet
• Recommended carbohydrate intake– RDA = 130 grams per day– AMDR = 45–65% of calories– Daily Value (for 2,000 kcal) = 300 grams– Dietary Guidelines
• Choose carbohydrates wisely• Choose fiber-rich fruits, vegetables, and
whole grains often
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Carbohydrates in Your Diet• Choosing carbohydrates
wisely– Increase fruit, vegetables,
whole grains, low-fat milk
• Strategies– Eat peel of fruit/vegetables– Eat legumes– Choose brown rice– Choose high-fiber cereal– Gradually increase and
drink plenty of water!
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Starch and Fiber
• diet that includes starch, fiber and natural sugars– whole grains, vegetables, legumes, fruits
• may protect against heart disease and stroke• reduces the risk of type 2 diabetes• enhances the health of the large intestine• can promote weight loss
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Carbohydrates in Your Diet
• Moderating sugar intake– Use less added sugar– Limit soft drinks, sugary cereals, and candy– Choose fresh fruits or those canned in water
or juice
Photo © CSquared Studios/PhotoDisc
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Carbohydrates in Your Diet
• Nutritive sweeteners– Natural vs. refined– Sugar alcohols
• Non-nutritive sweeteners– Saccharin– Aspartame– Acesulfame K– Sucralose
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Artificial Sweeteners
• help keep sugar and energy intake down
• anything we eat has FDA approval– saccharin– aspartame– acesulfame potassium– sucralose– neotame
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Carbohydrates and Health
• Sugar– High sugar intake
may be low in nutrients
– High sugar intake promotes tooth decay
Photo @ PhotoDisc
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Sugar Replacers
• sugar alcohols– provide bulk and sweetness
• cookies, gum, candy, jelly
– do contain minimal kcal– low glycemic response
• absorbed slowly
– do not cause dental caries
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Carbohydrates and Health
• Fiber– Possible role in weight control– Better control of blood glucose– Reduced risk of heart disease– Healthier gastrointestinal functioning– Negative effects of excess fiber
• Gradual intake and increased water consumption
• Can bind small amounts of minerals