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Biochem Transes
Biochem Transes
PRELIMINARY
- DNA -> RNA (mRNA) -> Protein
INTRODUCTION TO BIOCHEMISTRY - Replication -> Transcription -> Translation
Central Dogma
- Flow of information
Transfer Reactions
a. Phosphorylation - addition of phosphate group
b. Transamination - transfer of amino group
c. Acetylation - addition of acyl group
d. Transmethylation - transfer of methyl group
Decarboxylation
- Removal of carboxyl group
Classification of Cells
There are two major types of cells
Uses of Biochemistry - Prokaryotic
The results of biochemical research are used extensively - lacks a nucleus and does not have an
in the world outside the laboratory extensive system of internal membranes
- Agriculture - all bacteria and archaea have this cell
- Pharmacology and Toxicology type
- Medical Sciences - Eukaryotic
- Clinical Chemistry - has a nucleus and has internal
- Nutrition membrane-bounded compartments
- all organisms other than bacteria or
THE CELL AND ITS CHEMISTRY archaea have this cell type
CARBOHYDRATES
Carbohydrates
- provide energy through oxidation
- serve as a form of stored chemical energy
- supply carbon for the synthesis of cell components
- form part of the structures of some cells and tissues
Water Ionizes - a molecule that contains the elements CHO in a 1:2:1
- The covalent bond within a water molecule ratio
sometimes breaks spontaneously - sizes vary (simple and complex carbohydrates)
H2O ↔ OH- + H+ - building block is simple sugar or monosaccharide
- This produces a positively hydrogen ion (H+) and a - Carbohydrates or saccharides (saccharon) are
negatively charged hydroxide ion (OH-) polyhydroxy aldehydes or ketones, or substances that
- The amount of ionized hydrogen from water in a yield such compounds on hydrolysis
solution can be measured as pH - An aldehyde is an organic compound in
- The pH scale is logarithmic, which means that a pH which the carbonyl group is attached to a
scale difference of 1 unit actually represents a 10-fold carbon atom at the end of a carbon chain. A
change in hydrogen ion concentration ketone is an organic compound in which the
carbonyl group is attached to a carbon atom
within the carbon chain.
Stereochemistry of Carbohydrates
- Two Forms of Glyceraldehyde (enantiomers)—not
the same as each other; one enantiomer cannot be
superimposed on the other. Enantiomers are mirror
images of each other.
- D-glyceraldehyde
- Common Disaccharides
- Sucrose
- table sugar
- Formation of Phosphate Esters - glucose + fructose
- Phosphate Esters - Lactose
- a class of - found in mammary milk
organophosphorus - glucose + galactose
compounds with the - Maltose
general structure O=P(OR) - found in molasse
3, a central phosphate - used to ferment beer
molecule with alkyl or - glucose + glucose
aromatic substituents. D. Polysaccharides
- phosphate esters can form - Contains hundreds/thousands carbohydrate
at the 6-carbon of units
aldohexose and - Not reducing sugar
ketohexose - Two types:
- sugar-phosphate - Homopolysaccharides - one type of
backbone of DNA & RNA, monosaccharides
ATP - Heteropolysaccharides - multiple
- Monosaccharide derivatives types of monosaccharides
- Deoxy sugars - Starch
- Sugars that have had - polymer consisting of glucose units
hydroxyl group replaced - insoluble in water because of high
with hydrogen atom molecular weight
- Amino sugars - forms of starch:
- Sugars where hydroxyl 1. Amylose
group is replaced with an - unbranched
amino group chains connected
- Alcohol sugars by (1-4)
- Polyhydric alcohols glycosidic
(polyols) formed when the linkages
carbonyl group of the - 10-20% in plants
monosaccharide is - amylose chain is
reduced to hydroxyl group flexible enough to
(one -OH/hydroxyl group allow the
attached to each carbon) molecules to twist
- Carboxylic Acid sugars into shape of a
- A carbonyl or hydroxyl helix
group is oxidized to a 2. Amylopectin
carboxylic acid group - consists of long
- Common Monosaccharides chains of glucose
- Glucose connected by
- Fructose (1-4) glycosidic
- Galactose linkages, with
B. Oligosaccharides (1-6) branches
- Contain 2-10 monosaccharide units every 24 to 30
C. Disaccharides glucose units
- Two monosaccharides linked together along the chain
through a glycosidic linkage - 80-90% of the
starch in plants is
in this form
Polypeptide
- Count the amino acid residue
- To find the peptide bond locate the carbonyl
Proteins structure
- protein structure is complex
- the order of the amino acids that form the
polypeptide affects how the protein folds
together
- the way that a polypeptide folds to form the
protein determines the protein's function
- some proteins are comprised of
more than one polypeptide
- Primary Protein Structure
- Sequence of a chain of amino acids
Proteins
- the covalent bond linking two amino acids together is
called a peptide bond
- the assembled polymer is called polypeptide
- Tertiary Protein Structure
- Three-dimensional folding pattern of a
protein due to side chain interactions
Proteins Denaturation
- changes to the environment of the protein may cause
it to unfold or denature
- increased temperature or lower pH affects hydrogen
Properties of Enzymes
bonding, which is involved in the folding process
- enzymes are proteins
- a denatured protein is inactive
- enzymes are catalysts
- enzymes are highly specific
Chemical Reactions
- All chemical reactions require an initial input of energy
called activation energy
- reactions become more likely to happen if their
activation energy is lowered
- this process is called catalysis
- catalyzed reactions proceed must faster than
non-catalyzed reactions
ENZYMES
Main Classes of Enzymes
What are enzymes?
- Catalysts
- substances that speed up chemical reactions
- enzymes are specific for one particular reaction or
group of related reactions
- many reactions cannot occur without the correct
enzyme present
General Characteristics of Enzymes
Enzymes are well-suited to their roles in three major ways:
- they have enormous catalytic power
- they are highly specific
- their activity can be regulated
Enzyme Inhibition
- a decrease in enzyme-related processes, enzyme
production, or enzyme activity.