Researcher:

Chin Wui Ling

Caryn Tan Sze Yee
Chong Yi Hua
Hema Farhana
Hew Yee Lim
Lokanayagi a / p Santher
Segaran
TUNKU ABDUL RAHMAN COLLEGE
Loo Fu Hong

( TARC )
SCHOOL OF PRE - UNIVERSITY
STUDIES Advisor
Mr.Low Wai Leon
Colloquium Presentation
2011
Carbohydrates in infant
milk
 Study


study:
Objective:
Research objective is to

the importance of baby

milk for baby or infant.
the nutrients in baby
milk.
the benefits of
carbohydrate to baby
or infant.
the type of
carbohydrate in baby
milk.
the different between
few types of baby milk
the way to estimate
INTRODUCTIO  Infant formula is food manufactured to
support great adequate of growth of
infants under six month age when fed as
sole source of nutrition
 Roughly based on the mother’s milk 1-3
months of postpartum.
 Most of the milk is from purified cow’s milk
whey and casein as protein source, and
others.
 In United States, there’s manufacturer using
soy milk to replace cow’s milk to babies
who is allergic to other proteins.
REASONS TO USE INFANT FORMULA :
Mother’s health
üinfected with diseases , in
example, tuberculosis
and HIV.
üMalnourishment or had
breast cancer
üTaking drugs

Babies unable to breastfeed

üChild has birth defects or inborn
error of metabolism, in
example galactosemia.
 Recommendation by FDA based on
American Academy of Pediatrics
Committee on Nutrition

Metals: magnesium, iron, zinc, manganese, coppe

Phosphorus
id Iodine
A, C, D, E, K, thiamin(B),riboflavin(B2),B6,B12
Sodium chloride
Potassium chloride
c acid Carbohydrates
Nucleotides
 Carbohydrates are an important source


of energy for growing infants as it

accounts for 35 to 42%of their daily
energy intake.
C a rb o h yd ra te is an organic

compound containing the
elements carbon, hydrogen,
and oxygen in proportion
1 : 2 : 1 which is
C6H12 O6
 Digestion of
carbohydrates
in infant baby
 Mouth
into small particles to increase surface area for enzyme action.
ysedby amylase into maltose.
 Duodenum
ncreatic juice hydrolyse incomplete digestion in the mouth
arch is converted into maltose

Stomach
Stomach did not help in carbohydrate digestion.
 illeu
m
ucrase , maltase and lactase are released. Further digestio
bsorption begins.
 Blood capillaries and
liver
Glucose absorbed is carried by hepatic portal vein to the liver and distributed throu
Oxidation of glucose in the muscles produces energy for various activities, such a
Excess glucose is converted and stored in liver.
Carbohydrates can divided
into three main classes
based on their complexity
 3 to 7 carbon
Cannot be broken down

Aldose (glyceraaldehyde) and ketose (dihydroxyacetone)

glucose, fructose, galactose and ribose

Water soluble D-isomers

 The normal concentration of glucose in human blood is in the ra

dextrose and blood

Trioses,sugar .
D-glyceraldehyde and dihydroxyacetone and the D forms of gluco
The Brain Sugar
:D-galactose
ØIn the human body, galactose is synthesized from glucose in
the mammary glands for use in lactose which is a disaccharide
consisting of glucose unit and a galactose unit.

ØD-galactose is sometimes called

brain sugar because it is a component
of glycoprotein found in brain and
nerve tissues
 D-fructose

■ It is one of the three important dietary

monosaccharide along with glucose and
galactose.
D-Ribose

●D-ribose is a pentose which is a

component of a variety of complex
molecules, including ribonucleic acids
(RNAs) and energy –rich compounds such
as adenosine triphosphate (ATP).

●2-deoxy-D-ribose is a compound of DNA

molecules. The prefix deoxy means “minus
an oxygen”. So, the structures of ribose and
2 deoxyribose differ in that the latter
compound lacks an oxygen atom at carbon
2.
Reaction of Monosaccharides
(a) Phosphate Ester Formation

►The hydroxyl groups of monosaccharide can react with inorganic oxyacidss to

form inorganic ester.

►For example, specific enzymes in the human body catalyze the esterification of
the hemiacetal group (carbon 1) and the primary alcohol group (group 6) in
glucose to produce the compounds glucose 1 phosphate and glucose 6-phosphate.

a-D- Glucose 1-phosphate a-D-Glucose 6-phosphate

 (b) Amino Sugar Formation

When one of the hydroxyl groups of a monosaccharide is

replaced with an amino group ,an amino sugar is produced. The
three common natural sugars are

D-glucosamine D-galactosamine D-mannosamine

tyl derivatives are important building blocks of polysaccharides found

 disaccharides
The combination of two monosaccharide
produces a disaccharides.
It’s always a carbon-hydrogen-carbon bond in
a disaccharide.

Maltose(malt
Disaccharide
Sucrose (canesugar)
Lactose(milk sugar) Monosaccharide
Glucose +Fructose
+ Glucose
units
+Galactose
 qMaltose commonly known as malt sugar.
qNormally found in baby food and malted 
milk
qThe single most common monosaccharide is 
the hexose 
qD­glucose, represented by the formula 
C6H12 O6.
qEach disaccharide is formed by a 
condensation reaction .
qWhen two glucose molecules are linked 
together by a glycosidic bond (one of the 
glucose must be α ­D­glucose), such as in 
maltose.
Formation of maltose by condensation is shown in the following
α - D - glucose + α - D glucose  maltose + water
(C 6 H 12 O 6 + C 6 H 12 O 6  C 12 H 22 O 11 +H 2 0 )
D­Maltose+H 2 O +(H+ or maltase)   2 D­glucose 
Hydrolysis of maltose:
Cellobiose is produced as an immediate in the
Cellobiose
hydrolysis of the polysaccharide cellulose . It differs
from maltose in that one of the D-glucose unit is β
configuration. This result in a β(1-4) glycosidic
linkage.

Different biochemical behaviour between

maltose and cellobiose is related to the
stereochemistry of their glycosidic linkage.
Maltase, the enzyme that breaks the glucose-
glucose α(1-4) glycosidic linkage present in
maltose, is found in human body.
LACTOSE(milk sugars):
Abundantly found in milk.
It is an important ingredient
in commercially produced
infant formulas that are Lactose is made up of a β-D-galactose unit and D-glucose
designed to stimulate unit joined by a β(1-4) glycosidic linkage

mother’s milk.
Enzymes in mammalian
mammary glands take glucose
from the bloodstream and
systhesize lactose.

Lactose can be hydrolyzed by acid or by the enzyme

lactase,forming a mixture of galactose and glucose.
D-Lactose+H 2 O+(H+ or lactase)  D-galactose+ D-glucose
Polysaccharides
 Is a polymer that contains many monosaccharide
units bonded to each other by glycosidic
linkages.
 A storage polysaccharide is a storage form of
monosaccharides and is used as an energy
source in cells.
 The most important storage polysaccharide in
animal and human cells is glycogen.
Oligosaccharides
 a sa cch a rid e p o lym e r co n ta in in g a
sm a ll n u m b e r ( n o rm a lly th re e to
te n ) o f co m p o n e n t su g a rs
 co m m o n ly fo u n d o n th e p la sm a
m e m b ra n e o f a n im a lce lls a n d p la y
a ro le in ce ll-ce llre co g n itio n .
 fo u n d e ith e r O - o r N - lin ke d to
co m p a tib le a m in o a cid sid e ch a in s
in p ro te in s o r to lip id m o ie tie s.
 3 typ e o f o lig o sa cch a rid e , Fru cto -
o lig o sa cch a rid e ( FO S ), G a la cto -
O lig o sa cch a rid e ( M O S ) a n d In u lin .
 p a rtia lly d ig e ste d b y h u m a n s
FOS, GOS and Inulin
FOS, GOS, or inulin increases the
number friendly bacteria in the
colon while simultaneously reducing
the population of harmful bacteria.
Undigested portion serve as food for
intestinal microflora.
Depend on type of oligosaccharides,
different group of bacteria are
simulated.
FOS and Inulin promote calcium
absorption.
The fermentation of produce gases and Bifidobacterium or Lactobacillus
acids. The latter provide some biffidus
energy to the body.
FOS can also be synthesized by
enzymes of the fungus Aspergillus
niger acting on sucrose. GOS is
naturally found in soybeans and can
be synthesized from lactose (milk
sugar).
Chapter 4:Effect of carbohydrate
to infant
Hypoglycemia, nausea & vomiting, abdominal pain, sweating, tremors, c
Prolonged Ingestion
Experiment on the presence of
carbohydrates in infant milk
Aim : To investigate the relationship between infant
milk and non-reducing sugar.
 * The concentration of non-reducing sugar is determined by
colour changes. It increases from:

Green → yellow → orange → red.


* Conclusion:
  Theseinfant milk do not contain reducing sugar but
 contain non–reducing sugar.


 Increasing concentration of non-reducing sugar



*
Test tube 1 to 4 is arranged from left to right.
 Conclusion
O Infant milk plays an important role in infant
body.
O Infant milk contains a lot of essential nutrients
which bring benefits to infant health.
O The molecules of infant milk powder is small.
This enhances infant to absorb the nutrients
easily.
O Some infants cannot utilize certain nutrient,
such as galactosemia. They should consume
milk that is galactose-free.
O In conclusion, infant should consume suitable
milk powder .
 References
Besty ,T.L.H.(2008).Eseential Biology Form 4.Petaling Jaya.Pearson Malaysia
Sdn.Bhd.
Tan ,Y.T. & Loh ,W.L. & Kathirasan ,M.(2010).Ace Ahead Chemistry (2nd
ed).Shah Alam:Oxford Fajar Sdn.Bhd.
Whiter ,E.O. & Cary,C.A. & Ellis ,N.R.(1934).Reserch laboratories,Bureau of Dairy
Industry,and Animal Husbandy Division,Bureau of Animal Industry in U.S.
Department of Agriculture ,Washington.The effects of lactose on growth and
longevity .Retrieved August 31,1934 from the World Wide Web:
http://jn.nutrition.org
Linda A. Hatfield, PhD & Maryellen E. Gusic & Anne-Marie Dyer & Rosemary C.
Polomano, PhD(2008). Pennsylvania State University School of Nursing,
College of Health and Human Development, University Park, Pennsylvania &
Division of General Pediatrics, Pennsylvania State University College of
Medicine & Division of Biostatistics, Public Health Sciences, Penn State Milton
S. Hershey Medical Center, Hershey, Pennsylvania & Biobehavioral Research
Center, University of Pennsylvania School of Nursing, University of
Pennsylvania, Philadelphia in Pennsylvania. Sucrose During Routine
Immunizations at 2 and 4 Months of Age. Retrived February 2,2008 from the
the World Wide Web:
http://pediatrics.aappublications.org/cgi/content/full/121/2/e327
THANK YOU.