Download Nutrition12_Glyconutrients

Glyconutrients
Glycoprotein
• Glycoproteins are proteins that contain
oligosaccharide chains (glycans) covalently
attached to their polypeptide side-chains.
• The process of attaching the glycans is known
as glycosalation.
• The sugar groups attached to glycoprotein can
assist in protein folding or improve a proteins’
stability.
Functions of Glycoproteins
Function
Glycoprotein
Structural Molecule
Collagen
Lubricant and Protective Agent
Mucins
Transport Molecule
Transferrin, ceruloplasmin
Immunologic Molecule
Immunoglobins, histocompatibility
antigens
Enzyme
Various, e.g alkaline phosphatase
Cell Attachment-recognition site
Proteins involved in cell to cellc
ommunication
Interact with specific carbohydrates
Lectins, selectins (cell adhesion lectins),
antibodies
Functions of Glycoproteins
Function
Glycoprotein
Receptor
Various Proteins in hormone and drug
action
Affect folding of certain proteins
Calnexin, Calreticulin
Regulation of development
Notch and its analogs, key proteins in
development
Hemostasis (and thrombosis)
Specific glycoproteins on the surface
membranes of platelets
Examples
• Mucins – mucins are secreted in the mucus of
the respiratory and digestive tracts. The
sugars attached to the mucins give them
considerable water-holding capacity and make
them resistant to proteolysis by digestive
enzymes.
• Immune System Glycoproteins – antibodies,
major histocompatibility complex (MHC)
(interacts with T-cells)
Examples
• Glycoproteins in platelets.
• Structural glycoproteins
Hormones That Are Glycoproteins
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Follicle-stimulating hormone
Luteinizing hormone
Thyroid Stimulating hormone
Human chorionic gonadotropin
Alpha-fetoprotein
Erythropoietin
Eight Sugars in Glycoproteins
Sugar
Abbreviation
β-D-Glucose
Glc
β-D-Galactose
Gal
β-D-Mannose
Man
α-L-Fucose
Fuc
N-Acetylgalactosamine
GalNAc
N-Acetylglucosamine
GlcNAc
N-Acetylneuraminic acid
NeuNAc
Xylose
Xyl
Eight Sugars in Glycoproteins
Glucose
• Readily available in our diets.
• Converted from white sugar, fructose, and
starchy foods.
• Usually oversupplied in our diets from sugar
cane, rice, corn, potatoes, wheat, etc.
Galactose
• Readily available in our diets.
• Obtained from the conversion of lactose (milk
sugar).
Fucose
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NOT readily available in our diets.
Found in breast milk.
Present in several medicinal mushrooms.
Benefits the immune system.
Mannose
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NOT readily available in our diets.
Involved in cellular interactions.
Studies show it can lower blood sugar levels.
Assists the immune system to defend against
microbial pathogens.
• Anti-inflammatory effect.
Xylose
• Not readily available in our diets.
• Present in some sugarless gums and candies.
• Added to some nasal sprays to discourage the
binding of allergens and pathogens to mucuos
membranes.
• Anti-bacterial and anti-fungal properties.
• May help prevent certain cancers.
N-acetyl-neuraminic acid
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NOT readily available in our diet.
Present in breast milk.
Assists in brain development.
Boosts immune function.
Anti-viral properties.
N-acetyl-glucosamine
• NOT readily available in our diets.
• Beneficial for cartilage regeneration and joint
inflammation.
• Glucosamine comes from this compound.
• Deficiencies have been linked to diseases of
the bowel.
N-acetyl-galactosamine
• NOT readily available in the diet.
• May inhibit the growth of some tumors.
• Assists in cell to cell communication.
Breast Milk
• Breast milk contains five of the essential
sugars.
– Fucose
– Galactose
– N-acetylneuraminic acid
– N-acetylglucosamine
– Glucose
Aloe Vera
• Aloe vera contains mannose , galactose, and
arabinose.
Arabinogalactan
• Saps and gums of trees contain many
glyconutrients.
• Arabinogalactin can be obtained from the
Larix decidua or larch tree.
• It is also found in fruits and vegetables such as
tomatoes, corn, carrots, coconut.
• It is in the herb echinacea.
Echinacea
• Echinacea contains the following
glyconutrients:
– Arabinogalactan
– Galactose
– Arabinose
Astragalus Gummifer
• The stems and branches of astragalus shrubs
are rich in galactose, arabinose, xylose, fucose,
rhamnose, galcturonic acid, and proteins.
Gum Acacia
• Extracted from the African acacia tree, gum
acacia contains arabinose, galactose,
rhamnose, and glucuronic acid.
Gum Ghatti
• Obtained from the sap of the Indian sumac,
gum ghatti contains galactose, arabinose,
mannose, xylose, and glucuronic acid
Limu Moui
• A marine vegetable native to Tonga, limu moui
contains the following glyconutrients:
– Galactose
– Mannose
– Xylose
Medicinal Mushrooms and Beta
Glucans
• Edible mushrooms contain an immuneenhancing sugar compound known as
lentinant (a polysaccharide that contains betaglucans)
Pectins
• Pectins come from fruits like apples,
pumpkins, and tomatoes.
Foods That Contain Glyconutrients
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Aloe vera
Astralgus
Saps
Gums
Garlic
Certain mushrooms
Yeasts
Husks
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Breast milk
Coconut meat
Echinacea
Maize
Pectins from fruits
Some algae
Certain herbs
Factors That Reduce Glyconutrients
In Food
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Green harvests
Processed foods
Preservatives
Increased toxins
Limited variety of foods in our diet
Glycoforms
• Virtually every cell in the body is covered with
hair-like glycoforms.
• The sugar molecules form codes that allow
cells to communicate with one another.
Glyconutrient Conversion
• A series of enzyme controlled steps converts
one glyconutrient sugar to another.
• Enzyme conversions require energy.
• Toxins, stress, drugs, processed foods, lack of
enzymes, age, etc. can all inhibit an enzymes
ability to convert these glyconutrients.
• It is more efficient to obtain glyconutrients in
the diet than to have to convert them.
Glyconutrient Effects
• Raise the level of natural killer cells and
macrophages to fight against infectious
organisms.
• Activate immune T-cell activity only when
invaders are present.
• Decrease cell death in people suffering from
chronic fatigue syndrome.
Glyconutrient Effects
• Elevate disease resistance in weakened
individuals.
• Act as antioxidant compounds.
• Protect the body from toxin and pollution
exposure.
• Slow premature aging.
Glyconutrient Effects
• Decrease inflammation in diseases like
rheumatoid arthritis.
• Helps immune cells recognize invaders due to
a mutual “sugar exchange” of information.
• Enable cellular components to stick to each
other initiating the proper reactions.