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Polysaccharides (/ ˌ p ɒ l i ˈ s æ k ə r aɪ d /), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages .
Peptidoglycan or murein is a unique large macromolecule, a polysaccharide, consisting of sugars and amino acids that forms a mesh-like layer (sacculus) that surrounds the bacterial cytoplasmic membrane. [1] The sugar component consists of alternating residues of β-(1,4) linked N-acetylglucosamine (NAG) and N-acetylmuramic acid (NAM).
Mixed-linkage glucan : xyloglucan endotransglucosylase (MXE) is a plant cell wall-modifying enzyme found in plants of the genus Equisetum. [1] The enzyme is proposed, in vivo , to catalyse the endotransglucosylation of two different hemicellulose polysaccharides, mixed-linkage glucan and xyloglucan , by effectively 'stitching' them together.
Glycosaminoglycans [1] (GAGs) or mucopolysaccharides [2] are long, linear polysaccharides consisting of repeating disaccharide units (i.e. two-sugar units). The repeating two-sugar unit consists of a uronic sugar and an amino sugar , except in the case of the sulfated glycosaminoglycan keratan , where, in place of the uronic sugar there is a ...
Mixed-linkage glucan (MLG), sometimes incorrectly referred to as beta-glucan, is a hemicellulosic polysaccharide consisting of β-D(1-3) and β-D(1-4) linked glucosyl residues. MLG is highly prevalent within the Poales , where it has important properties in the diet .
The terms glycans and polysaccharides are defined by IUPAC as synonyms meaning "compounds consisting of a large number of monosaccharides linked glycosidically". [1] However, in practice the term glycan may also be used to refer to the carbohydrate portion of a glycoconjugate, such as a glycoprotein, glycolipid, or a proteoglycan, even if the carbohydrate is only an oligosaccharide. [2]
Polysaccharides (sugar polymers) can be linear or branched and are typically joined with glycosidic bonds. The exact placement of the linkage can vary, and the orientation of the linking functional groups is also important, resulting in α- and β-glycosidic bonds with numbering definitive of the linking carbons' location in the ring.
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch , making up approximately 20–25% of it. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important ...