Soil biochemistry
- 1. sOIL CORBOhYDRATEssOIL CORBOhYDRATEs pREsENTATION ON Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattigarh), 492012 suBmITTED TO Dr. R. N. SINGH pREsENTED BY Professor & Course Teacher PARAMJEET SINGH KANWAR Ph.D. Scholar Department of Agronomy COLLEGE OF AGRICuLTuRE , RAIpuR (C.G.) Email id - [email protected], Mobile No.7828853820
- 2. CONTENTs INTRODuCTIONs FuNCTION OF CORBOhYDRATEs sOuRCE OF CORBOhYDRATEs CLAssIFICATION OF CORBOhYDRATEs mAjOR GROup OF CORBOhYDRATEs sIGNIFICANCE OF CORBOhYDRATEs CORBOhYDRATEs mATERIALs IN sOIL OCCuRs CONCLusION
- 3. CARBOHYDRATECARBOHYDRATE The term carbohydrate is derived from the french: hydrate de carbone compounds composed of C, H, and O A carbohydrate is a component of food that supplies energy (calories) to the body. Carbohydrates are one of the three macronutrients, along with proteins and fats. Most foods contain some of each of these macronutrients in different proportions.proportions. Carbohydrates are polyhydroxy aldehydes or ketones, or compounds that can be hydrolyzed to them. Carbohydrate is an organic compound comprising only carbon, hydrogen, and oxygen, usually with a hydrogen: oxygen atom ratio of 2:1 (as in water). Carbohydrates are technically hydrates of carbon. The empirical formula is Cn(H2O)n .
- 4. FuNCTIONs OF CARBOhYDRATEsFuNCTIONs OF CARBOhYDRATEs Sources of energy Intermediates in the biosynthesis of other basic biochemical entities (fats and proteins) Associated with other entities such as glycosides, vitamins and antibiotics) Form structural tissues in plants and in microorganisms Form structural tissues in plants and in microorganisms (cellulose, lignin, murein) Participate in biological transport, cell-cell recognition, activation of growth factors, modulation of the immune system
- 5. Supply energy Stored energy for future use Structural constituents Proteins sparing action Necessary for oxidation of protein and fatNecessary for oxidation of protein and fat Necessary for synthesis of nonessential amino acids Conserve water and electrolyte Beneficial effect on micro flora.
- 6. sOuRCEs OF CARBOhYDRATEssOuRCEs OF CARBOhYDRATEs Baked goods commonly contain dietary starch and added sugar. Most dietary carbohydrates come from plants. Sugars and starches are nutritive carbohydrates, meaning they are broken down and utilized by the body, primarily to generate energy.generate energy. Although dietary fiber is also a carbohydrate, it contributes no calories because it is not digested or absorbed.
- 7. CLAssIFICATION OF CARBOhYDRATEsCLAssIFICATION OF CARBOhYDRATEs sImpLE CARBOhYDRATEs Monosaccharides Disaccharides COmpLEx CARBOhYDRATEsCOmpLEx CARBOhYDRATEs Oigosaccharides Polysaccharides glycogen starches fibers 7
- 8. mONOsACChARIDEsmONOsACChARIDEs Molecules having only one actual or potential sugar group are called monosaccharides. They are simple carbohydrates that cannot be hydrolyzed further into polyhydroxy aldehydes or ketone unit. Ex. Glucose, Fructose, and Galactose Glucose :- Glucose serves as the essential energy source, and is commonly known as blood sugar or dextrose. Found in fruits, vegetables, honey
- 9. FRuCTOsE :- Also called levulose • combines with glucose to form sucrose. Small amounts are converted into glycogen, lactic acid, or fat Found in fruit, honey, and high fructose corn syrup GALACTOsEGALACTOsE Galactose rarely occurs naturally as a single sugar combines with glucose to form lactose, “milk sugar” Used as an immediate energy source or is stored as glycoge
- 10. DIsACChARIDEs When two monosaccharides are combined together with elimination of a water molecule it is called disaccharide. Monosaccharides are combined by glycosidic bond. Examples are sucrose, lactose, and maltose. suCROsE (TABLET suGAR)suCROsE (TABLET suGAR) Composed of one glucose and one fructose Purified to form brown, white, and powdered sugars commercially obtained from sugar cane or sugar beet
- 11. LACTOsE (mILk suGAR) Composed of one glucose and one galactose Possesses a beta bond Beta bonds are difficult to digest.
- 12. mALTOsE :- (mALT suGAR) Found in beer and malt liquors. used as a nutrient (malt extract; Hordeum vulgare); as a sweetener and as a fermentative reagent. Constructed by a condensation reaction Composed of two glucose molecules Possesses an alpha bond Possesses an alpha bond Most maltose digested is the result of starch digestion
- 13. COmpLEx CARBOhYDRATEsCOmpLEx CARBOhYDRATEs OLIGOsACChARIDEs :- Oligosaccharides are important group of polymeric carbohydrates that are found in all living organisms. Oligosaccharides composed of 2 to10 monosaccharide residues. These monosaccharide's linked together by glycoside (α-1,4 or These monosaccharide's linked together by glycoside (α-1,4 or α-1,6 ) bonds. The discovery of new enzymes helps in developing other oligosaccharides of monosaccharide's with other linked bonds. Trehalose (α,α 1,1), Gentio-oligosaccharides (β-1,6), Nigero- oligosaccharides (α-1,3), Cyclodextrin (α-1-4).
- 14. OLIGOsACChARIDEs ◦ short carbohydrate chains of 3 - 10 monosaccharides ◦ found in legumes and human milk ◦ Examples: raffinose stachyose cannot be broken down by human enzymes, though can be digested by colonic bacteria Complex CarbohydratesComplex Carbohydrates 14 though can be digested by colonic bacteria
- 15. OLIGOsACChARIDEsOLIGOsACChARIDEs 3-10 monosaccharides: raffinose and stachyose Found in beans and legumes Not digested by the body Metabolized by bacteria in the large intestine Raffinose=galactose+glucose+fructose Stachyose=galactose+galactose+ glucose+fructose OrOr A carbohydrate that consists of a relatively small number of monosaccharides. oligosaccharide in Science Expand. oligosaccharide. Lactose, maltose, and sucrose are oligosaccharides consisting of two simple sugars. Raffinose is an oligosaccharide consisting of three simple sugars.
- 16. pOLYsACChARIDEspOLYsACChARIDEs Long carbohydrate chains of monosaccharides linked by glycosidic bonds Digestible polysaccharides: Amylose Amylopectin Glycogen Glycogen Non-digestible polysaccharides: fibers ◦ Soluble fiber ◦ Insoluble fiber
- 17. sTARCh :- most common storage polysaccharide in plants composed of 10 – 30% a-amylose and 70-90% amylopectin depending on the source. Common sources are grains , potatoes, peas, beans, wheat.
- 18. Found in food derived from plants Includes polysaccharides such as cellulose, hemicellulose, pectins, gums and mucilages Also includes non-polysaccharides such as lignin, cutins and tannins Fibers are not a source of energy because Human digestive enzymes cannot break down fibers The bacteria in human GI tract can breakdown some fibers.
- 19. GLYCOGENGLYCOGEN Storage form of glucose in animals and humans. Structure is similar to amylopectin but with more complex branching. Numerous alpha bonds. Found in liver (400 kcal) and muscles (1400 kcal).
- 20. (1)sOLuBLE FIBERs :- includes gum,pectin, some hemicellulose and mucilages found in fruits, oats, barley and legumes . Actions on body: Delay GI transit(benefits digestive disorders) Delay glucose absorption 9benefits diabetes) Lowers blood cholesterol(benefits heart disease) (2) INsOLuBLE FIBERs :- includes cellulose, many hemicellulose, lignin found in wheat bran , corn bran, wholehemicellulose, lignin found in wheat bran , corn bran, whole grain bread, cereals and vegetables (carrot, cabbage).Actions in body: Accelerates GI transit and increases fecal weight(promotes bowel movement) Slows starch hydrolysis and delays glucose absorption(Benefits diabetes)
- 21. sOIL CARBOhYDRATEs. Contribute carbohydrates in the form of simple sugars, hemicellulose, and cellulose, but these are more or less decomposed by bacteria, actinomycetes and fungi, which in turn synthesize polysaccharides and other carbohydrates of their own. or Carbohydrates consitute 5 to 25% of the organic matter in most soils. Plant remains contribute carbohydrates in the form of simple sugars, hemicellulose, and cellulose, but these are more or less decomposed by bacteria, actinomycetes and fungi, which in turn synthesize polysaccharides and other carbohydrates of their own.
- 22. sIGNIFCANCEsIGNIFCANCE OF CARBOhYDRATEsOF CARBOhYDRATEs The significance of carbohydrates in soil arise largely from the ability of complex polysaccharides to bind inorganic soil particles into stable aggregates. Carbohydrates also form complexes with metal ions, and they serve as building blocks for humus synthesis. Some sugars may stimulate seed germination and root elongation. Other soil properties affected by polysaccharides include cation exchange capacity (attributed to COOH groups of uronic acids) , anion retention (occurrence of NH2groups), and biological activity (energy source for microorganisms).
- 23. ThE mAjOR GROups OF CARBOhYDRATEsThE mAjOR GROups OF CARBOhYDRATEs Monosaccharides, which are aldehyde and ketone derivatives of the higher polyhydric alcohols.
- 24. Oligosaccharides, a large group of polymeric carbohydrates consisting of a relatively few monosaccharide units.
- 25. Polysaccharides- contain many monomeric units (8 or more)
- 26. 1. free sugars in the soil solution 2. complex polysaccharides 3. polymeric molecules of various sizes and shapes which are so strongly attached to clay and/or humic colloids.
- 27. ThE CARBOhYDRATEs mATERIAL IN sOIL OCCuRs As: The contribution of individual sugar types to soil organic matter (Stevenson 1982) Sugar % of organic matter Amino sugars 2-6 Uronic acids 1-5 Hexose sugars 4-12 Pentose sugars <5 Cellulose to 15 Others Trace
- 28. CONCLusION The main importance of carbohydrates in soil arise largely from the ability of complex polysaccharides to bind inorganic soil particles into stable aggregates. Some sugars may stimulate seed germination and root elongation. Other soil properties affected by polysaccharides include cation exchange capacity (attributed to COOH groups of uronic acids) , anion retention (occurrence of NH2groups), and biological activity (energy source for microorganisms).