Physiology

Topic: Metabolism of Carbohydrates

GROUP MEMBERS
1. AASMA RANI
2. SAMINA HANIF
3. AFSHAN
4. ZOHRA U NISA
5. HABIB ULLAH
METABOLISM OF
CARBOHYDRATES
OBJECTIVES
METABOLISM OF CARBOHYDRATES
WHAT IS CARBOHYDRATES?
DAILY REQUIRMENTS OF CARBOHYDRATES
CLASSIFICATION OF CARBOHYDRATES.
SOURCES OF CARBOHYDRATES.
FUNCTION OF CARBOHYDRATES.
IMPORTANTS OF CARBOHYDRATES.
DISORDERS OF CARBOHYDRATES DEFICIENCIES
SYNTHESIS OF HARMONS AND ENZYMES.
METABOLISM OF
CARBOHYDRATES
Metabolism of carbohydrate is a bio chemical
process responsible for the formation,
breakdown and interconversion of
carbohydrates in living organism.
The most important carbohydrates is glucose,
a simple sugar (monosaccharide's) that is
metabolized by nearly all known organisms.
:-DEFINATION
Carbohydrates or Saccharides ( Greek
Sakcharon meaning Sugar)
Organic compounds composed of carbon (C)
Hydrogen (H) & Oxygen (O)
Many Carbohydrates also contain Nitrogen (N)
and other elements.
Hydrogen and Oxygen in Carbohydrates were
found to be present in the same proportion as
in Water. Its due to this fact that compounds
derived their name
Carbon Hydrate
DAILY REQUIRMENTS OF
CARBOHYDRATES.
Adult should consumed 45%-65% of their
total calories from carbohydrates.
Classification of
Carbohydrates
Carbohydrates are mainly classified in to four
different groups.
1. Monosaccharide's
2. Disaccharides.
3. Oligosaccharides.
4. Polysaccharides.
:- Monosaccharide's. 1
Monosaccharide's are those carbohydrates
which cant be hydrolyzed further in to more
simple carbohydrates
They are the simplest form of carbohydrates.
Carbohydrates are digested in the alimentary
canal and absorbed as monosaccharide's.
e.g. Glucose, Fructose & Glactose.
Disaccharides. 2
These consist of two monosaccharide's
molecules chemically combined. When two
monosaccharide's are joined in a chemical
process called dehydration synthesis which
cause two monosaccharide's to combine
losing a water molecule in the process. This
process also known as condensation reaction.
.e.g. Lactose, Maltose & Sucrose
3. Oligosaccharides
Sand wished in between the simple sugar
(monosaccharide's) and the
starches(Polysaccharides) are a group of
Carbohydrates that we never heard much
about until recently and most people still
probably have no idea what they are.
Polysaccharides. 4
These are complex molecule made up of large
numbers of monosaccharide's in chemical
combination e.g. Starches, Glycogen &
Cellulose. Not all polysaccharides can be
digested by human e.g. Cellulose and other
substance present in Vegetable, Fruits & some
Cereals pass through the alimentary canal
almost unchanged.
Sources of*
:-Carbohydrates
Sugars, soft drinks & candies are sources of
simple carbohydrates.
Breads and Cereals provide starches.
Fruits, Vegetables and whole grains offer
fiber.
* Function of
Carbohydrates
Carbohydrates have different functions in
living things.
Glucose Energy source of cell respiration.
Lactose Sugar / source of energy in Milk.
Glycogen Store glucose in Liver & Muscles.
Fructose Sweetens most succulent fruits.
Sucrose Transport sugar in plants ( Pholem)
Cellulose Primary component of Plants cell
wall.
*. Importance of Carbohydrates
Most abundant class of Biomolecules.
An important macronutrient.
Performs important physiological functions in
the body.
Associated with Pathological conditions
( Diabetes Mellitus, Lactose intolerance).
DISORDER OFCARBOHYDRATE
DEFCIENCY
Diabetes mellitus
Diabetes mellitus, often simple referred to as
diabetes-is a group of metabolic disease in
which a person has high blood sugar.
Either because the body doesn't produce
enough insulin.
Or b/c cells do not respond to the insulin that
is produced.
TYPE 1 DIABETES
Results from the bodys failure to
produce insulin & presently requires
the person to inject insulin.
Also referred to as insulin dependent
diabetes mellitus.
IDDM for short & juvenile diabetes.
TYPE 2 DIABETES
Results from insulin resistance a condition in
which cells fail to use insulin properly , some
times combined with an absolute insulin
deficiency ( Formerly referred to as non-
insulin dependent diabetes mellitus, NIDDM).
GESTATIONAL
DIABETES
Is when pregnant women who have never had
diabetes before, have high blood glucose level
during pregnancy it may precede
development of type 2 include-conginital
diabetes which is due to genetic defect of
insulin secretion.
 DIABETIES INSIPIDUS
(DI)
Is a rare disease that cause frequent urination
the large volume of urine is diluted mostly
water. To make up for lost water, a person with
DI may feel the need to drink large amount
and likely to urinate frequently even at night,
which can disrupt sleep and on occasion cause
bed wetting because of the excretion DI may
quickly become dehydrated if they do not drink
enough water. Children with DI may be irritable
and may have fever, vomiting or diarrhea.
DIABETIC KETOACIDOSIS (DKA)
DKA is a serious acte complication of diabetes
mellitus. It carry's significant risk of death and
morbidity specially with delayed treatment.
The prognosis of DKA is worse in the extremes
of age with a mortality rate of 5%-10%.
The absence of insulin activity the body fails
to utilize glucose as fuel and uses fats instant
this leads to ketosis.
HYPOGLYCEMIA
Blood glucose level is very low.
Mostly seen as a consequence of poorly
managed diabetes.
Symptoms are weakness, rapid heart beat,
hunger, sweating & anxiety.
LACTOSE
INTOLERANCE
Lactose is the sugar in milk. To digest lactose we need a
special enzyme called lactase as babys we have lots of
enzyme so we can handle the lactose in breast milk. However,
for many of us we have less lactase as we get older.
What happens if we dont have much lactase? Well we wont
digested the lactose sugar. But some friendly bacteria in our
intestines love to eat this sugar. This is good for the bacteria
but not so good for us, because the bacteria breaks down the
lactose it make certain gases and other chemical that can
cause:-
1. Bloating
2. Cramps
3. Diarrhea
These symptoms occurred 30 minutes to 2 hours after having
Milk or another food containing lactose this is called
.Lactose intolerance
CARBOHYDRATES SYNTHISIS
INVOLVING HARMONSE AND
ENZYMES
SALIVARY AMYLASE. Carbohydrates digestions
begins in the mouth when saliva is secreted
as food is chewed. Salivary Amylase, the first
digestive enzyme, begins the work of cleaving
starch in to smaller molecules called poly
Saccharides. Maltose, Disaccharide, is also
formed a result. You can actually taste the
sweetness that occurs from this enzymatic
action if you hold a bite of starchy food, such
as Bread in your mouth rather than
swallowing it immediately.
GASTRINE & GASTRIC
JUICES
The resultant food mass, or bolus, then enters
the stomach where gastric juice, secreted by
glands in the stomach, inactivate amylase.
The secretions is stimulated by gastrine a
hormone produced by the stomach. This stops
further enzymatic activity, however there is
some residual digestion of starch from
stomach Acids. Fiber is not digested at all in
the stomach.
PANCREATIC AMYLASE &
DISACCHARIDASES.
The small intestine is where the majority of
carbohydrate digestion takes place here the
presence of food stimulates the small intestine to
secrete clole cystokinin or CCK. CCK then signals the
Pancreas to secrete pancreatic Amylase, another
important hormone in Carbohydrate digestion.
Pancreatic Amylase is released in to the small
intestine through the pancreatic duct where it
further degrade starch and Polysaccharides in to
Maltose. On the Intestinal surface several enzymes
collectively called Disaccharidases break the
disaccharides down in to Monosaccharide's.
FIBER & BACTERIAL
ENZYMES
The undigested fiber now in the large
Intestine is acted upon by bacterial enzymes,
which partially ferment it, producing short
chain fatty acids, gas and water. Fiber then
passes out side the body as Stool.