Dietary Sugars: Chemistry, Analysis, Function and Effects

936 Pages·2012·20.471 MB·English

by  Victor R Preedy, J R Alonso-Fernandez, D J Timson, A Szilagyi, Ralph Louis Obendorf, M F Abdelmalek, Mitch McGrath, Laid BoukraO, M D Gastrich, Anna Haukioja, Jorgen Jensen, M Erkkola, K A Amin, M F Varela, Fabio Vieira dos Santos, L M Moreira, Lee Hansen, Marybeth B Hall, Tomomi Fujisawa, D S Millington, E Denova-Gutierrez, Mohammed Benaissa, D Centonze, Dirk A L Aarts, J J Gagliardino, M. L Sanz, Leon A Terry, A Abdul-Aziz, M M. F. Choi, E. M. S. M Gaspar, J L. Todoli, K Sugimoto, W Surareungchai, Jeanette N Keith, N Silanikove, David S Newburg, Odilia I Bermudez, Andrea L Deierlein, K McCowen, M J Rodriguez-Yoldi, John Griffith Jones, C A Pinkert, N Tamaki Tamaki, S Navarro, C Cheeseman, M Soupioni, Jose Manuel Pingarron, Luca Valgimigli

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
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49 Titles in the Series:
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81 1: Vitamin A and Carotenoids: Chemistry, Analysis, Function and Effects
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9/9 2: Caffeine: Chemistry, Analysis, Function and Effects
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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:
BookSalesDepartment,RoyalSocietyofChemistry,ThomasGrahamHouse,
Science Park, Milton Road, Cambridge, CB4 0WF, UK
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Dietary Sugars
Chemistry, Analysis, Function and Effects
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Octobhttp:// FoodandNutritionalComponentsinFocusNo.3
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o1 ISSN: 2045-1695
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TheRSCisnotresponsibleforindividualopinionsexpressedinthiswork.
PublishedbyTheRoyalSocietyofChemistry,
ThomasGrahamHouse,SciencePark,MiltonRoad,
CambridgeCB40WF,UK
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Forfurtherinformationseeourwebsiteatwww.rsc.org
PrintedandboundinGreatBritainbyCPIGroup(UK)Ltd,Croydon,CR04YY,UK
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10. In the past three decades there have been major advances in our under-
doi: standing of the chemistry and function of nutritional components. This has
g | been enhanced by rapid developments in analytical techniques and instru-
or
2sc. mentation. Chemists, food scientists and nutritionists are, however, separated
201bs.r by divergent skills, and professional disciplines. Hitherto, this transdisci-
October http://pu pliTnahreysedriiveisdFeohoadsabnedenNudtirffiitciounltaltoCbomridpgoen.entsinFocusaimstocoverinasingle
8 n volumethechemistry,analysis,functionandeffectsofsinglecomponentsinthe
2o
on 12 diet or its food matrix. Its aim is to embrace scientific disciplines so that
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2 Dietary Sugars has 4 major sections, namely:
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(cid:2) Analysis; and
(cid:2) Function and Effects.
Coverageincludes sugars inthecontext ofhoney, dentalcaries,whole-body
metabolism and glycemic load. Thereafter, there are sections on the chemistry
ofglucose,galactose, maltose, fructose, sucrose,lactose. Other sugars arealso
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
FoodandNutritionalComponentsinFocusNo.3
DietarySugars:Chemistry,Analysis,FunctionandEffects
EditedbyVictorRPreedy
rTheRoyalSocietyofChemistry2012
PublishedbytheRoyalSocietyofChemistry,www.rsc.org
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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
5 children, lactose intolerance, industry, technology and biotechnology.
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97 (cid:2) Key Facts (areas of focus explained for the lay person);
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18 (cid:2) Definitions of Words and Terms; and
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97 (cid:2) Summary Points.
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0. Thebookisdesignedforchemists,foodscientistandnutritionists,aswellas
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or renowned institutions.
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9 Dietary Sugars in Context
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0.1 Chapter 1 Sugars in Honey 3
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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
FoodandNutritionalComponentsinFocusNo.3
DietarySugars:Chemistry,Analysis,FunctionandEffects
EditedbyVictorRPreedy
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vii
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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
7 2.3.2 Disaccharides 21
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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
Chapter4 MedicalImplicationsofDietarySimpleSugarsandComplex
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
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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
7 4.4.2 Dietary CHO and T2DM/Insulin Resistance 65
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Pu 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
FabioVieiradosSantos,VanessaJaquelinedaSilvaVieirados
Santos,JulianaPereiraLyonandLeonardoMarmoMoreira
6.1 Introduction 86
6.2 Chemical Classification of D-Galactose 88
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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
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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 TheRaffinosePermeaseofE.coliandMaltose 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