Nomenclature Monosaccharides Oligosaccharides

The present Recommendations deal with the acyclic and cyclic forms of monosaccharides and their simple derivatives, as well as with the nomenclature of oligosaccharides and polysaccharides. They are additional to the Definitive Rules for the Nomenclature of Organic Chemistry [13,14] and are intended to govern those aspects of the nomenclature of carbohydrates not covered by those rules. 

In the nomenclature of oligosaccharides, trivial names are still used for a number of substances (e.g. maltose, cellobiose or trehalose. Figure 4.5). In the case of reducing disaccharides, systematic nomenclature takes as its basis the name of the monosaccharide with a free hemiacetal hydroxyl group, which is preceded by the name of the substituted monosaccharide and the respective anomeric configuration is indicated (a- or P-). Disaccharide maltose (Figure 4.5), formed by condensation of... 

Haworth representation, cyclic monosaccharides, 61-63 Hemiacetal groups disaccharides with, 149-150 without, 148-149 nomenclature, 122-123 oligosaccharides with, 153-154 without, 151-153... 

Eur. J. Biochem. (1980) 111, 295-298 Nomenclature of unsaturated monosaccharides Eur. J. Biochem. (1981) 119, 1-3 Nomenclature of branched-chain monosaccharides Eur. J. Biochem. (1981) 119, 5-8 Abbreviated terminology of oligosaccharide chains /. Biol Chem. (1982) 257, 3347-3351 Polysaccharide nomenclature /. Biol Chem. (1982) 257, 3352-3354 Symbols for specifying the conformation of polysaccharide chains... 

The common nomenclature for di- or oligosaccharides specifies the order of monosaccharide units, the configuration at each anomeric carbon, and the carbon atoms involved in the glycosidic linkage (s). 

These two nomenclature systems, the only ones which allow the position of the substituents on the constituent monsaccharides to be clearly indicated, are found particularly in articles on synthetic chemistry. They are awkward but can be simplified for free oligosaccharides. Each monosaccharide is represented by the following symbols Glc for glucose. Gal for galactose, Man for mannose. 

See also Saccharides, Structural Polysaccharides, Oligosaccharides, Monosaccharide Nomenclature, Biosynthesis of Polysaccharides (from Chapter 16), Biosynthesis of Other Polysaccharides (from Chapter 16), Biosynthesis of Amino Sugars (from Chapter 16), Biosynthesis of... 

See also Saccharides, Oligosaccharides, Polysaccharides, Monosaccharide Nomenclature... 

This chapter on saccharides is divided into two main parts. The first part describes major monosaccharides, and their functional derivatives, oligosaccharides and polysaccharides. Their structure and nomenclature, occurrence in major food commodities, properties and importance in human physiology and nutrition, recommended intake and use in food technology are all described. The second part is devoted to reactions of saccharides that lead to the formation of products that influence odour, taste and colour of foods, and to reactions taking place during storage and thermal processing of food raw materials and foods. 

Table 1.3 highlights the salient features of macromolecule construction. Polymeric carbohydrates are composed of monosaccharides linked by glyco-sidic bonds to form multiple units which, if relatively small, are called oligosaccharides, and, if larger, are called polysaccharides. Oligosaccharides may be described as disaccharide, trisaccharide, tetrasaccharide etc. according to their number of monomeric units. Similar nomenclature is employed for proteins and nucleic acids. The numbers of different monomeric units found in their respective macromolecules is low and variable. For example, there are over 300 amino acids known to man but only 20 plus a few of their derivatives are found in proteins. Also, many proteins exist which lack some of the 20 amino acids. 

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