Galactose: Structure and Function in Biology and Medicine


Vitor Hugo Pomin (Editor)
Institute of Medical Biochemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

Series: Nutrition and Diet Research Progress
BISAC: SCI007000

Galactose, a C4 epimer of glucose, is a hexose widely used to build up biologically functional glycoconjugates in living organisms. When combined with glucose through covalent bonds, it makes the widely known lactose, a disaccharide largely found in milk. Besides participating in metabolism, galactose also has multiple clinical roles. This book aims to report most of the science concerning the sugar type, galactose. The content of this book is heavily based on scientific results from renowned research groups of different countries.

This contributes to the high-quality of this collection. Novelty and updated content are also features of this publication. The six containing chapters discuss: 1) the structure, dietary sources and clinical significance of galactose; 2) clinical relevance of galactose; 3) diet and implications of galactose in galactosemia; 4) recent advances in the science of galacto-oligosaccharides as prebiotics; 5) the structural configuration of galactose and its role in glycan biosyntheses; and 6) regulation of galactose operon in Escherichia coli. This book is recommended to anyone involved or interested in the science of galactose. (Imprint: Nova)


Table of Contents

Table of Contents


Chapter 1 – Galactose: Chemical Structure, Dietary Sources and Clinical Significance (pp. 1-24)
Youjing Lv and Guangli Yu (Laboratory of Marine Drugs, Ministry of Education of China, Shandong Provincial Key Laboratory of Glycoscience and Glycotechnology School of Medicine and Pharmacy, Ocean University of China, Qingdao, China)

Chapter 2 – Clinical Relevance of Galactose (pp. 25-46)
Tzi Bun Ng and Charlene Cheuk Wing Ng (School of Biomedical Sciences,Faculty of Medicine, The Chinese University of Hong Kong, New Territories, Hong Kong, China)

Chapter 3 – Galactose: Diet and Its Implication in Galactosemia (pp. 47-74)
Ana C. Ribeiro, Maria J. Silva and Maria E. Figueira (Faculty of Pharmacy, University of Lisbon, Lisboa, Portugal)

Chapter 4 – Galacto-Oligosaccharides Recent Progress on Research and Application As Prebiotics (pp. 75-106)
Sheryl Lozel Arreola, Montira Intanon, Ngoc Hung Pham, Dietmar Haltrich and Thu-Ha Nguyen (Food Biotechnology Laboratory, Department of Food Sciences and Technology, University of Natural Resources and Life Sciences, (BOKU Wien), Vienna, Austria)

Chapter 5 – Galactose Configurations in Nature with Emphasis on the Biosynthesis of Galactofuranose in Glycans (pp. 107-134)
Carla Marino and Rosa M. de Lederkremer (CIHIDECAR-CONICET-UBA, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Pabellon II, Ciudad Universitaria, Buenos Aires, Argentina)

Chapter 6 – Regulation of the Galactose Operon in E. coli (pp. 135-174)
Dale E. A. Lewis and Amlanjyoti Dhar (Laboratory of Molecular Biology, National Cancer Institute, National Institutes of Health, Bethesda, MD, US)



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