The Metabolism of D(+)-Sucrose

D(+)-Sucrose is a crystalline disaccharide of fructose and glucose, also called saccharose, with Molecular Formula: C12H22O11, found in many plants but extracted as ordinary sugar mainly from sugar cane and sugar beets. It is widely used as a sweetener or preservative and in the manufacture of plastics and soaps. 

In humans and other mammals, D(+)-Sucrose is broken down into its constituent monosaccharides, glucose and fructose, by sucrase or isomaltase glycoside hydrolases, which are located in the membrane of the microvilli lining the duodenum. The resulting glucose and fructose molecules are then rapidly absorbed into the bloodstream. In bacteria and some animals, D(+)-Sucrose is digested by the enzyme invertase.

D(+)-Sucrose is a nonreducing disaccharide composed of glucose and fructose linked via their anomeric carbons. It is obtained commercially from sugarcane, sugar beet , and other plants and used extensively as a food and a sweetener. 

D(+)-Sucrose(CAS NO: 57-50-1) is an easily assimilated macronutrient that provides a quick source of energy, provoking a rapid rise in blood glucose upon ingestion. D(+)-Sucrose, as a pure carbohydrate, has an energy content of 3.94 kilocalories per gram.Overconsumption of D(+)-Sucrose has been linked with adverse health effects.Dental caries or tooth decay may be caused by oral bacteria converting sugars, including D(+)-Sucrose, from food into acids that attack tooth enamel.

When large amounts of refined food that contain high percentages of D(+)-Sucrose are consumed, beneficial nutrients can be displaced from the diet, which can contribute to an increased risk for chronic disease. The rapidity with which D(+)-Sucrose raises blood glucose can cause problems for people suffering from defective glucose metabolism, such as persons with hypoglycemia or diabetes mellitus.

D(+)-Sucrose can contribute to the development of metabolic syndrome. In an experiment with rats that were fed a diet one-third of which was D(+)-Sucrose(CAS NO: 57-50-1), the D(+)-Sucrose first elevated blood levels of triglycerides, which induced visceral fat and ultimately resulted in insulin resistance. 

Another study found that rats fed D(+)-Sucrose-rich diets developed high triglycerides, hyperglycemia, and insulin resistance. A 2004 study recommended that the consumption of D(+)-Sucrose-containing drinks should be limited due to the growing number of people with obesity and insulin resistance.

Human beings have long sought sugars, but aside from wild honey, have not had access to the large quantities that characterize the modern diet. Studies have indicated potential links between consumption of free sugars including D(+)-Sucrose and health hazards, including obesity and tooth decay. It is also considered as a source of endogenous glycation processes.

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The basic usages of D(+)-Sucrose

D(+)-Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. It is a white crystals or powder with a sweet taste. The Molecular Formula of D(+)-Sucrose is C12H22O11, and Molecular Weight is 342.3. However the CAS Registry Number is 57-50-1.

D(+)-Sucrose is a molecule with nine stereocenters and many sites that are reactive or can be reactive. The molecule exists as a single isomer. The purity of sucrose is measured by polarimetry, through the rotation of plane-polarized light by a solution of sugar. The specific rotation at 20 C using yellow "sodium-D" light (589 nm) is +66.47 C. Commercial samples of sugar are assayed using this parameter. Sucrose does not deteriorate at ambient conditions.

In Sucrose, the components glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit. The bond is called a glycosidic linkage. Glucose exists predominantly as two isomeric "pyranoses" (α and β), but only one of these forms links to the fructose. Fructose itself exists as a mixture of "furanoses", each of which having α and β isomers, but only one particular isomer links to the glucosyl unit. 

D(+)-Sucrose(CAS NO: 57-50-1) is a nonreducing disaccharide composed of glucose and fructose linked via their anomeric carbons. It is obtained commercially from sugarcane, sugar beet , and other plants and used extensively as a food and a sweetener. 

D(+)-Sucrose is derived by crushing and extraction of sugarcane with water or extraction of the sugar beet with water, evaporating, and purifying with lime, carbon, and various liquids. It is also obtainable from sorghum. It occurs in low percentages in honey and maple syrup. It is used as a sweetener in foods and soft drinks, in the manufacture of syrups, in invert sugar, confectionery, preserves and jams, demulcent, pharmaceutical products, and caramel. 

D(+)-Sucrose is also a chemical intermediate for detergents, emulsifying agents, and other sucrose derivatives. D(+)-Sucrose is widespread in seeds, leaves, fruits, flowers and roots of plants, where it functions as an energy store for metabolism and as a carbon source for biosynthesis. 

The annual world production of D(+)-Sucrose is in excess of 90 million tons mainly from the juice of sugar cane (20%) and sugar beet (17%). In addition to its use as a sweetner, D(+)-Sucrose is used in food products as a preservative, antioxidant, moisture control agent, stabilizer and thickening agent.

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