Transcript Functional Properties of Carbohydrate

Functional Properties
of Carbohydrate
Dudsadee Uttapap
Carbohydrate
Structure
Function
Chemical elements/Functional group
Molecular size
Molecular arrangement
CHO in commercial products
Sorbitol, cellulose gum,
xanthan gum, sucralose
Sorbitol, Carrageeenan,
cellulose gum
CHO in commercial products
Xanthan
CHO in commercial products
carboxymethyl cellulose
(cellulose gum)
Sucrose vs
Sucralose
Sucralose
selective chlorination of sucrose
Sucrose
sucralose is 600 times sweeter than sugar
and does not metabolize to produce energy
CHO in commercial products
Sorbitol
Carrageenan
Monomer: D-galactose (anhydro/sulfate)
Bonding: -1,4/-1,3
kappa
iota
lambda
CHO in commercial products
with International Patented Prebio ProteQ
Combination consist of GOS / FOS in patented ratio
CHO in commercial products
Prebiotic
CHO in commercial products
Hyaluronic acid
hyaluronic acid is utilized in many products,
such as pharmaceuticals, cosmetics, and food
CHO in commercial products
Tablet
Binder, Disintegrant,
Sweetening Coating Agent
Starch and Pregelatinized Starch, Microcrystalline Cellulose, Guar Gum,
Sodium Carboxymethyl Cellulose, Fructose, Mannitol, and Xylitol ,
Hydroxypropyl methylcellulose, Maltodextrin
ATP: energy currency
Monoosaccharide
Carbon
Aldose
Ketose
3C
glyceraldehyde
dihydroxyacetone
4C
erythrose, threose
erythrulose
5C
arabinose, lyxose, ribose, xylose
ribulose, xylulose
6C
allose, altrose, galactose, glucose,
gulose, idose, mannose, talose
fructose, psicose,
sorbose, tagatose
Glucose vs Fructose
Glucose
Fructose
Relative sweetness
Carbohydrate functions
Energy sources (glucose/glycogen)
Structural elements
cell wall (plants, bacteria)
connective tissues
adhesion between cells
Dermatan sulfate
composed of L-iduronate
(many are sulfated) +
GalNAc-4-sulfate
linkages is  (1, 3)
The most abundant heteropolysaccharides in the body are
the glycosaminoglycans (GAGs). These molecules are long
unbranched polysaccharides containing a repeating
disaccharide unit. The disaccharide units contain either of
two modified sugars--- N-acetylgalactosamine (GalNAc) or
N-acetylglucosamine (GlcNAc) and a uronic acid such as
glucuronate or iduronate. GAGs are highly negatively charged
molecules, with extended conformation that imparts high
viscosity to the solution. GAGs are located primarily on the
surface of cells or in the extracellular matrix (ECM). Along
with the high viscosity of GAGs comes low compressibility,
which makes these molecules ideal for a lubricating fluid in
the joints. At the same time, their rigidity provides
structural integrity to cells and provides passageways
between cells, allowing for cell migration. The specific GAGs
of physiological significance are hyaluronic acid, dermatan
sulfate, chondroitin sulfate, heparin, heparan sulfate, and
keratan sulfate.
Characteristics of GAGs
Localization
Comments
Hyaluronate
synovial fluid, vitreous humor,
ECM of loose connective tissue
large polymers, shock
absorbing
Chondroitin sulfate
cartilage, bone, heart valves
most abundant GAG
Heparan sulfate
basement membranes,
components of cell surfaces
contains higher acetylated
glucosamine than heparin
Heparin
component of intracellular
granules of mast cells
lining the arteries of the lungs,
liver and skin
more sulfated than heparan
sulfates
Dermatan sulfate
skin, blood vessels, heart
valves
Keratan sulfate
cornea, bone,
cartilage aggregated with
chondroitin sulfates
GAG
Plant cell wall
The Gram positive cell wall
Peptidoglycan
two sugars are N-acetyl glucosamine (NAG) and
N-acetyl muramic acid (NAM).
Galactose
Mannose
Ribose
Glucose
Derivatives of Glucose
Oligosaccharide
-starch oligosaccharide; maltose, stachyose
-cellulose: cellobiose
-sucrose, lactose, trehalose
-cyclodextrin (6C,7C,8C)
-fructooligosaccharide (GF2,GF3,GF4)
-coupling sugar (Gn-G-F)
Glycosidic linkage/acetal lingkage
Cyclodextrin
Monomer: Glucose
Bonding: -1,4
Fructan
Fructans are probably the most
abundant storage carbohydrate
in plants next to starch and
sucrose. Fructans are linear or
branched polymers of mostly ßfructosyl-fructose
linkages. Unlike sucrose they
are synthesized and stored in
vacuoles and can accumulate in
the stems, bulbs and tubers of
a number of plants
Fructooligosaccharides are a fruit derived sugar. These
promote the grown of bifidobacteria in the gut.
Bifidobacteria produce a natural antibiotic against E.Coli
0157:H7 AND stroptococcus. There are fewer
bifidobacteria in the elderly (who also tend to eat less
fruit). So, it is the elderly who mostly die from this
deadly E.Coli infection.
Polysaccharide
Homopolymer/Heteropolymer
Sources
Microbial: xanthan, gellan, dextran
Seaweed; carrageenan, agar, alginate
Plant: gum arabic, guar gum, pectin,
cellulose, starch, konjac
Animal: chitin
Starch
Amylose
Amylopectin
Cellulose
Monomer: glucose
Bonding: -1,4
Carboxymethyl cellulose
-Glucan
Monomer: Glucose
Bonding: -1,4/-1,3
The ß-1,3 glucan, callose, also similar to cellulose, is an important
polymeric component of sieve plates of phloem tubes. Callose is
also produced during wound healing of damaged plant tissues
Chitin
Monomer: acetylglucosamine
Bonding:
-1,4
Agarose
Monomer: D-galactose/3,6-anhydro-L-galactose
Bonding: -1,3/-1,4
Konjac (glucomannan)
Monomer:
glucose, mannose
Bonding:
-1,4
Alginate
G
M
G, M
Monomer: -mannuronic acid (M)
-L-guluronic acid (G)
Bonding:
-1,4/-1,4
Pectin
Monomer:
D-galacturonic acid, L-rhamnose
Others:
D-galactose, D-xylose,
D-arabinose short side chain)
Bonding:
-1,4
Pectin-Alginate image
Carrageenan
Monomer: D-galactose (anhydro/sulfate)
Bonding: -1,4/-1,3
kappa
iota
lambda
Xanthan
Monomer: backbone
side chain
glucose (as cellulose)
mannose/glucuronic acid
Bonding: -1,4/-1,2/-1,3
Dextran
Dextran is an α-D-1,6-glucose-linked glucan with side-chains 1-3
linked to the backbone units of the Dextran biopolymer. The degree
of branching is approximately 5%. The branches are mostly 1-2
glucose units long. Dextran can be obtained from fermentation of
sucrose-containing media by Leuconostoc mesenteroides B512F.
Seed Gum
Locust bean gum
Monomer: galactose, mannose (galactomannan)
Bonding:
-1,4/-1,6 (branch)
Guar gum
Monomer: galactose, mannose (galactomannan)
Bonding: -1,6/-1,4
Tamatind gum, the heavily
substitured natural cellulosic
Exhibits a very low level of mixed gelling
interaction with other polysaccharides.
Plant exudate
Gum karaya
Gum ghatti
Gum Tragacanth
Gum arabic
Gum Arabic
-complex heteropolysaccharide
-low viscosity
Functional properties of carbohydrate
Food products
Nonfood products
Structural-function relationship
Molecular size
Molecular arrangement
Chemical composition
Functional group
Micelle formation
Three-dimensional gel network
Agar Gel Forming Mechanism
B: association of polygalacturonic acid sequences through
chelation of Ca++ ions according to the egg-box model
C: chelation formala
Pectin gel forming mechanism
Pectin
High methoxy pectin
Low methoxy pectin
Olestra is synthesized using a sucrose molecule, which can support
up to eight fatty acid chains arranged radially like an octopus, and
is too large to move through the intestinal wall. Olestra has the
same taste and mouthfeel as fat, but since it does not contain
glycerol and the fatty acid tails can not be removed from the
sucrose molecule for digestion, it passes through the digestive
system without being absorbed and adds no calories or nutritive
value to the diet.
Silverlon® Calcium Alginate Wound Dressings
Product Description:
Silverlon™ CA Advanced Antimicrobial
Alginate Dressing, is a sterile, nonwoven pad composed of a High M
(manuronic acid) alginate and a silver
nylon contact layer. The silver ions
provides an antimicrobial barrier
which protects the dressing from
bacterial contamination. The dressing
absorbs exudates, maintains a moist
wound environment and allows for
intact removal.
Dissolve on your tongue instantly
just one strip will freshen-up your
breath in seconds.
Leave you with a clean mouth
feeling.
Contain no sugar or calories.
INGREDIENTS
CoolMint: Pullulan, Menthol, Flavours, Aspartame, Acesulfame Potassium,
Copper Gluconate, Polysorbate 80, Carrageenan, Glyceryl Oleate, Cineole
(Eucalyptol), Methyl Salicylate, Thymol, Locust Bean Gum, Propylene
Glycol, Xanthan Gum, Fast Green FCF.
Tablet Excipients
Excipients are inactive, non-medicinal
ingredients that are used by all
manufacturers of tableted products to
impart desirable characteristics important
for manufacture, convenience of use, and
product efficacy. Most are inert powdered
materials that are blended with the active
ingredients prior to tableting. Excipients
may be classified as follows according to
their general function.
Binders are added to hold a tablet together after
it has been compressed. Without binders, tablets
would break down into their component powders
during packaging, shipping, and routine handling.
Disintegrants are used to ensure that, when a
tablet is ingested, it breaks down quickly in the
stomach. Rapid disintegration is a necessary first
step in ensuring that the active ingredients are
bioavailable and readily absorbed.
Lubricants are required during manufacture
to ensure that the tableting powder (i.e. the
raw ingredient blend) does not stick to the
pressing equipment. Lubricants improve the
flow of powder mixes through the presses,
and they help finished tablets release from
the equipment with a minimum of friction and
breakage.
Sweetening and Flavoring Agents are
commonly
added
to
chewable
tablet
formulations to improve taste, texture and
overall palatability.
Coating Agents are used to impart a finished
look and a smooth surface to tablets, and to
mask any unpleasant flavors that the tablet
ingredients may have. Coating agents are
applied after tablet pressing in a separate
operation.
Emulsifying agents are widely used as
dispersing, suspending and clarifying agents.
They are used to stabilize blends of liquids
that are not mutually soluble and improve the
bioavailability
of
some
lipid-soluble
compounds.
Starch and Pregelatinized Starch are used primarily as
binders to improve tablet durability and integrity. Both
are derived from corn. Pregelatinized starch is partially
hydrolyzed and dried to make it flow better during
tableting. It also has superior binding characteristics.
Starch and pregelatinized starch are also used as
disintegrants. After ingestion, these starch granules
swell in the fluid environment of the stomach and force
the tablet to break apart.
Microcrystalline Cellulose serves multiple functions in
tablet formulas. It is an excellent binder and
disintegrant. It is derived from plant fiber.
Modified Food Starch (Dextrin) functions as
a stabilizer and a binder. It may also help to
improve tablet solubility and texture. It is
produced from starch.
Guar Gum functions as a strong binder. It
helps to keep the tablets from disintegrating
during packaging, storage and handling. It is
derived from the seed kernel of the guar
plant.
Croscarmellose Sodium (Sodium Carboxymethyl
Cellulose) is called a "super disintegrant" because it
is very effective even at very low concentrations at
promoting the breakdown of tablets following
ingestion. It is manufactured from cellulose (plant
fiber) which has been processed to have a high
affinity for water.
Dextrose a simple sugar is used in
some formulas as binder and
disintegrant.
Fructose, Mannitol, and Xylitol are used in chewable
tablets as sweetening agents to mask the unpleasant
taste of vitamins and minerals and to improve texture.
These natural sweeteners are extracted and purified
from plant sources, particularly from fruits. In addition,
these ingredients have good binding properties and aid
in the tablet formation and integrity.
Hydroxypropyl Methylcellulose is constituent of the filmcoating agent used on most USANA tablets. As its name
implies, this excipient is derived from cellulose or plant
fiber. It helps protect the tablet integrity and aids in the
ease of swallowing the tablets.
Maltodextrin is another constituent of
the film-coating agent on most USANA
tablets. It helps protect the tablet
integrity and aids in the ease of
swallowing the tablets. It is derived
from the partial hydrolysis of starch.
As a group, sugar alcohols are not as sweet as sucrose, and they have less food energy than
Source: Antonio Zamora,
"Carbohydrates"
Sweetn
ess per
Sweetn
food
ess
Food
energy,
Name relative energy
relative
to (kcal/g)
to
sucrose
sucrose
0.7
0.2
14
0.812
0.213
15
0.6
4.3
0.56
HSH
0.4–0.9
3.0
Isomalt
Lactitol
Maltitol
Mannito
l
Sorbitol
Xylitol
Compar
e with:
Sucros
e
0.5
0.4
0.9
2.0
2.0
2.1
0.52–
1.2
1.0
0.8
1.7
0.5
1.6
1.2
0.6
1.0
2.6
2.4
0.92
1.6
1.0
4.0
1.0
Arabitol
Erythrit
ol
Glycero
l