Dietary Sugars: Chemistry, Analysis, Function and Effects

936 Pages·2012·20.47 MB·English

by  Victor R Preedy, D J Timson, A Szilagyi, Ralph Louis Obendorf, M F Abdelmalek, M D Gastrich, Anna Haukioja, Jorgen Jensen, M Erkkola, K A Amin, M F Varela, L M Moreira, Lee Hansen

Dietary Sugars
Chemistry, Analysis, Function and Effects
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Food and Nutritional Components in Focus
Series Editor:
Professor Victor R Preedy, School of Medicine, King’s College London, UK
Titles in the Series:
1: Vitamin A and Carotenoids: Chemistry, Analysis, Function and Effects
2: Caffeine: Chemistry, Analysis, Function and Effects
3: Dietary Sugars: Chemistry, Analysis, Function and Effects
How to obtain future titles on publication:
A standing order plan is available for this series. A standing order will bring
delivery of each new volume immediately on publication.
For further information please contact:
Book Sales Department, Royal Society of Chemistry, Thomas Graham House,
Science Park, Milton Road, Cambridge, CB4 0WF, UK
Telephone: [phone], Fax: [phone]
Email:
Dietary Sugars
Chemistry, Analysis, Function and Effects
Edited by
Victor R Preedy
School of Medicine, King’s College London, UK
VPDuioebwlinO shloienadedo end2 o 3ncO 2 to8bcO teorb2 0er12 20o 1n2h ttp://pubs.rsc.orgd | oi:10.1039/9781849734929-FP001
Food and Nutritional Components in Focus No. 3
ISBN: 978-1-84973-370-0
ISSN: 2045-1695
A catalogue record for this book is available from the British Library
r The Royal Society of Chemistry 2012
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Preface
In the past three decades there have been major advances in our under-
standing of the chemistry and function of nutritional components. This has
been enhanced by rapid developments in analytical techniques and instru-
mentation. Chemists, food scientists and nutritionists are, however, separated
by divergent skills, and professional disciplines. Hitherto, this transdisci-
plinary divide has been difficult to bridge.
The series Food and Nutritional Components in Focus aims to cover in a single
volume the chemistry, analysis, function and effects of single components in the
diet or its food matrix. Its aim is to embrace scientific disciplines so that
information becomes more meaningful and applicable to health in general.
The series Food and Nutritional Components in Focus covers the latest
knowledge base and has a structured format.
Dietary Sugars has 4 major sections, namely:
Caffeine in Context;
Chemistry and Biochemistry;
Analysis; and
Function and Effects.
Coverage includes sugars in the context of honey, dental caries, whole-body
metabolism and glycemic load. Thereafter, there are sections on the chemistry
of glucose, galactose, maltose, fructose, sucrose, lactose. Other sugars are also
described throughout the book. Methodical aspects include characterization
and assays of sugars in seeds, urine, blood, human milk, vegetables, dairy
produce and other foods. The techniques cover gas, ion and thin layer
chromatography, UV spectrophotometry, electrochemical detection, mass
spectrometry, biosensors, enzymatic reactions, high-temperature liquid
chromatography, Raman spectroscopy and other methodology. In terms of
Food and Nutritional Components in Focus No. 3
Dietary Sugars: Chemistry, Analysis, Function and Effects
Edited by Victor R Preedy
r The Royal Society of Chemistry 2012
Published by the Royal Society of Chemistry, www.rsc.org
v
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vi Preface
function and effects on health and disease there are chapters on obesity and
childhood BMI, total parenteral nutrition, intestinal transport, tracers in
metabolic studies, modelling neurological aging, sugar preference, beer, meta-
bolic syndrome, nonalcoholic fatty liver disease, antioxidant defence, young
children, lactose intolerance, industry, technology and biotechnology.
Each chapter transcends the intellectual divide with a novel cohort of
features, namely by containing:
Key Facts (areas of focus explained for the lay person);
Definitions of Words and Terms; and
Summary Points.
The book is designed for chemists, food scientist and nutritionists, as well as
health care workers and research scientists. Contributions are from leading
national and international experts, including contributions from world
renowned institutions.
Professor Victor R Preedy,
King’s College London
VPDuioebwwlins Olhoenadldi enoden o2n3 2O8c Otocbteorb 2e0r 1220 1o2n http://pubs.rsc.org | doi:10.1039/9781849734929-FP005
Contents
Dietary Sugars in Context
Chapter 1 Sugars in Honey 3
Sevgi Kolayli, Laı¨d Boukraaˆ, Hu¨seyin S¸ ahin and
Fatiha Abdellah
1.1 Introduction 3
1.2 Main Sugars 4
1.2.1 Monosaccharides 4
1.2.2 Disaccharides 5
1.2.3 Oligosaccharides 6
1.3 Adulteration of Honey 8
1.4 Crystallization of Honey 8
1.5 Is Honey Sweeter than Sugar? 9
1.6 Honey Sugars and Health 9
1.6.1 Honey and Blood Glucose Level 9
1.6.2 Honey as an Anti-infective Agent 10
1.6.3 Honey as a Prebiotic 10
Summary Points 11
Key Facts 12
Definition of Words and Terms 12
List of Abbreviations 13
References 13
Chapter 2 Sugars and Dental Caries 16
Anna Haukioja and Merja Laine
2.1 Dental Caries 16
2.1.1 Dental Caries and Erosion 16
2.1.2 Dental Plaque in Caries 17
2.1.3 Saliva Protects Oral Tissues 18
Food and Nutritional Components in Focus No. 3
Dietary Sugars: Chemistry, Analysis, Function and Effects
Edited by Victor R Preedy
r The Royal Society of Chemistry 2012
Published by the Royal Society of Chemistry, www.rsc.org
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viii Contents
2.2 The Influence of Sugars in Diet on Caries Risk 18
2.3 The Relation between Different Sugars and Dental
Health 20
2.3.1 Sugar Polymers 20
2.3.2 Disaccharides 21
2.3.3 Monosaccharides 24
2.3.4 Sugar Alcohols 24
Summary Points 25
Key Facts 26
Definitions of Words and Terms 26
References 27
Chapter 3 Whole Body Glucose Metabolism 30
Jørgen Jensen and Jesper Franch
3.1 Introduction 30
3.2 Glucose Transport 31
3.2.1 Glucose Transporters 32
3.3 Metabolism of Glucose 34
3.3.1 Glycogen Synthesis 34
3.3.2 Glycolysis 35
3.3.3 Alternative Routes of Glucose Metabolism 37
3.4 Glucose and the Mitochondria 37
3.4.1 The Krebs Cycle 37
3.4.2 De Novo Lipid Synthesis 38
3.5 Regulation of Whole Body Glucose Metabolism 38
3.5.1 Glucose Metabolism after Meals 39
3.5.2 Glucose Metabolism in the Post-absorptive
Phase 39
3.5.3 Glucose Metabolism During Exercise 39
3.5.4 Type 2 Diabetes 40
Summary Points 42
Key Facts 43
Definitions of Words and Terms 44
Acknowledgements 45
References 45
Chapter 4 Medical Implications of Dietary Simple Sugars and Complex
Carbohydrates, Glycemic Index and Glycemic Load 48
Mary Downes Gastrich and Michelle Wien
4.1 Introduction 48
4.2 Purpose of this Review 49
4.3 Results 50
VPDuioebwwlins Olhoenadldi enoden o2n3 2O8c Otocbteorb 2e0r 1220 1o2n http://pubs.rsc.org | doi:10.1039/9781849734929-FP007
Contents ix
4.4 The Relationship Between the Quality and Quantity
of Dietary CHO and Differing Medical Implications 50
4.4.1 Dietary CHO and Metabolic Syndrome/CVD
Risk Factors 50
4.4.2 Dietary CHO and T2DM/Insulin Resistance 65
4.4.3 Dietary CHO and Cancer Risks 65
4.4.4 Dietary CHOs and Other Medical Conditions 66
4.5 Gender Differences in Trials of the Effects of Dietary
CHO and Various Medical Implications 66
4.5.1 Trends in Gender Differences in Dietary CHO
and Metabolic Syndrome and CVD 66
4.5.2 Trends in Gender Differences in Dietary CHO
and Insulin Resistance/T2DM 66
4.5.3 Trends in Gender Differences in Dietary CHO
and Cancers 67
4.5.4 Trends in Gender Differences in Dietary CHO
and Other Medical Conditions 67
4.6 Conclusions 68
4.7 Discussion 68
Summary Points 69
Key Facts 70
Definitions 70
List of Abbreviations 71
References 71
Chemistry and Biochemistry
Chapter 5 Glucose Chemistry 77
Bilal Ahmad Malik and Mohammed Benaissa
5.1 Introduction 77
5.2 Structure 79
5.3 Chemical Reactions with Glucose 80
5.4 The Configuration of Glucose 82
5.5 Mutarotation of Glucose 83
Summary Points 83
Definitions of Words and Terms 84
List of Abbreviations 84
References 85
Chapter 6 Galactose Chemistry 86
Fabio Vieira dos Santos, Vanessa Jaqueline da Silva Vieira dos
Santos, Juliana Pereira Lyon and Leonardo Marmo Moreira
6.1 Introduction 86
6.2 Chemical Classification of D-Galactose 88
VPDuioebwwlins Olhoenadldi enoden o2n3 2O8c Otocbteorb 2e0r 1220 1o2n http://pubs.rsc.org | doi:10.1039/9781849734929-FP007
x Contents
6.3 Chemical Reactions with D-Galactose 91
6.3.1 Galactoside Formation 91
6.3.2 Ether Formation 92
6.3.3 Ester Formation 92
6.3.4 Cyclic Ketal Formation 93
6.3.5 Oxidation 93
6.3.6 Reduction 95
6.4 Lactose: Disaccharide Formation and Hydrolysis 96
Summary Points 97
Key Facts about Galactose and its Importance 97
Definitions of Words and Terms 98
List of Abbreviations 99
References 99
Chapter 7 Maltose Chemistry and Biochemistry 101
Robert R. Crow, Sanath Kumar and Manuel F. Varela
7.1 Introduction 101
7.2 The Metabolism of Maltose 101
7.2.1 Maltose and Glycolysis 103
7.2.2 Enzymes Involved in Maltose Metabolism 103
7.3 Maltose Transport Systems 105
7.3.1 Passive Transport and Channels for Maltose 105
7.3.2 Primary Active Transporters for Maltose 105
7.3.3 Secondary Active Transporters for Maltose 106
7.3.4 Group Translocation Transport Systems for
Maltose 107
7.4 Mutations that Confer Maltose Transport in other
Sugar Transporters 107
7.4.1 The Lactose Permease of E. coli and Maltose 108
7.4.2 The Melibiose Permease of Enterobacter
cloacae and Maltose 109
7.4.3 The Raffinose Permease of E. coli and Maltose 109
Summary Points 110
Key Facts of Maltose Chemistry and Biochemistry 110
Definition of Words and Terms 111
List of Abbreviations 111
References 112
Chapter 8 Fructose Chemistry 115
David J Timson
8.1 Introduction: Structure and Stereochemistry 115
8.2 Chemical Reactions of Fructose 117
8.2.1 Oxidation and Reduction 118
8.2.2 Modifications of the Hydroxyl Groups:
Acetylation and Methylation 118
VPDuioebwwlins Olhoenadldi enoden o2n3 2O8c Otocbteorb 2e0r 1220 1o2n http://pubs.rsc.org | doi:10.1039/9781849734929-FP007