Journal of Glycomics & Lipidomics
Open Access

Classification of Monosaccharide, Disaccharide and Polysaccharide

Jahnu Bhatt^{* *}Correspondence: Jahnu Bhatt, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, India, Email:

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Description

Carbohydrates are a primary source of food for most living things as well as a vital source of energy. Carbon, hydrogen, and oxygen atoms make up a carbohydrate biomolecule. Aldehydes and ketones are the two fundamental chemicals that make up carbs. Carbohydrates can be found in both natural and processed foods. Carbohydrates are divided into three categories:

• Monosaccharide– Monosaccharide includes glucose and galactose.

• Disaccharide- Disaccharide includes sucrose and maltose.

• Polysaccharide- Polysaccharide includes starch, glycogen, and cellulose.

Monosaccharide

Monosaccharide is the simplest carbohydrates; they conform to the general chemical formula (CH₂O)x and are termed simple sugars.

Disaccharide

Disaccharide, also called double sugar, any substance that is composed of two molecules of simple sugars (monosaccharide) linked to each other. Disaccharides are crystalline water-soluble compounds.

Polysaccharide

There are several types of polysaccharides. Polysaccharides are divided into two types:

• Heteropolysaccharides.

• Homopolysaccharides

Homopolysaccharides

A homopolysaccharide is a polysaccharide that contains monosaccharides.

Glycogen: It is a chemical that is made up of a long chain. Animals and fungus contain it.

Cellulose: It is the material that makes up a plant's cell wall. It’s made up of lengthy chains of -glycosides.

Starch: The condensation of amylose and amylopectin produces starch. It's mostly found in plants, fruits, seeds, and other organic matter.

Inulin: It is a fructofuranose molecule that is made up of chains of fructofuranose molecules. Dahlia, artichoke, and other tubers contain it.

Heteropolysaccharides

Heteropolysaccharides are polysaccharides that contain different forms of monosaccharides.

Hyaluronic acid: D-glucuronic acid and N-acetyl-glucosamine make up hyaluronic acid.

It's present in the skin and connective tissues.

Heparin: D-glucuronic acid, L-iduronic acid, and N-sulfo-Dglucosamine make up heparin, which is widely dispersed in mast cells and blood.

Chondroitin-4-sulfate: D-glucuronic acid and N-acetyl-Dgalactosamine- 4-O-sulfate are the sugars that make up chondroitin-4-sulfate. It can be found in cartilages.

Gamma globulin: N-acetyl-hexosamine, D-mannose, and Dgalactose are the sugars that make up the polysaccharide gamma globulin. It's discovered in the blood.

Functions of polysaccharides

Animals and plants use polysaccharides to organize their structures. Polysaccharides also have some functions. They allow organisms to store energy. Water cannot infiltrate the molecules because of numerous hydrogen bonds, making them hydrophobic. They allow for variations in the concentration gradient, which affects the cell's uptake of nutrients and water. Many polysaccharides form glycolipids and glycoproteins by covalently bonding with lipids and proteins.

These glycolipids and glycoproteins are utilized to transmit information between and inside cells. Polysaccharides are polymeric carbohydrates made up of long chains of monosaccharide units linked together by glycoside bonds and having the general formula (C₆H₁₀O₅)n, 40n3000. Polysaccharides are the most abundant natural biopolymer and have distinct chemical, physical, and biological features.

Polysaccharides also known as polycarbohydrates, are the most common carbohydrates in food. They are polymeric carbohydrates with lengthy chains made up of monosaccharide units linked together by glycosidic connections. This carbohydrate can hydrolyze (react with water) with the help of amylase enzymes, resulting in component sugars (monosaccharides, or oligosaccharides). They have a variety of structures, ranging from linear to heavily branching. Storage polysaccharides like starch, glycogen, and galactogen, as well as structural polysaccharides like cellulose and chitin.

Polysaccharides are frequently diverse, with minor changes to the repeating unit. These macromolecules can have features that differ from their monosaccharide building blocks, depending on their structure. They can be amorphous or even water insoluble.

When all of the monosaccharide in a polysaccharide is of the same type, it is known as a homopolysaccharide or homoglycan. When more than one type of monosaccharide is present, it is known as a heteropolysaccharide or heteroglycan.

Natural saccharides are made up of monosaccharides, which are simple carbohydrates having the general formula (CH₂O)n, where n is three or more. Monosaccharide includes glucose, fructose, and glyceraldehyde, among others. Polysaccharides, on the other hand, have the general formula Cx(H₂O)y, with x typically ranging from 200 to 2500. When the repeating units in the polymer backbone are six-carbon monosaccharide, as is generally the case, the usual formula is (C₆H₁₀O₅)n, with 40 n 3000 being the most common value. Polysaccharides have more than ten monosaccharide units, whereas oligosaccharides have three to ten monosaccharide units as a rule of thumb; nevertheless, the precise cutoff varies depending on convention. Polysaccharides are a type of biological polymer that is widely used. In living organisms, their function is mainly related to construction or storage.