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Lecturer(s)
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Kubec Roman, prof. Ing. Ph.D.
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Course content
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1. Introduction. Laboratory techniques for isolation and identification of natural products. 2. Important biochemical pathways. Prime and secondary metabolites. 3. Amino acids, peptides, and proteins. Important non-proteinogenic amino acids. Classification, occurrence, chemical and biological properties. 4. Saccharides. Classification, occurrence, chemical and biological properties. Pectin, hemicelluloses, plant gums. Important O-, N-, and S-glycosides, cyanogenic and steroidal glycosides. 5. Fatty acids and lipids. Classification, physical and biological properties. Prostaglandins, sterols, and bile acids. 6. Vitamins. Classification, occurrence, chemical and biological properties. Antivitamins. Hormones, phytohormones, and pheromones. 7. Terpenic compounds, polyphenols. Biogenesis, classification, occurrence, sensory and biological properties. 8. Alkaloids and other nitrogen-containing natural products. 9. Naturally-occurring color compounds and pigments - carotenoids, quinones, pterins, betalains, anthocyans, pyrrolic compounds. 10. Major classes of flavor compounds (hydrocarbons, alcohols, ethers, acetals, carbonyl species). 11. Major classes of taste-active compounds (sweet, bitter, pungent, and astringent species). 12. Secondary metabolites of microorganisms and fungi. Antibiotics. Mycotoxins and bacterial toxins. 13. Naturally-occurring toxic compounds in food.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Work with multi-media resources (texts, internet, IT technologies)
- Preparation for exam
- 18 hours per semester
- Semestral paper
- 18 hours per semester
- Class attendance
- 28 hours per semester
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Learning outcomes
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The course is aimed to cover the most important groups of natural products, their chemical and biological properties, and laboratory techniques used for their isolation and identification.
After successful passing the course, students are expected to be familiar with main classes of natural products, their structure, occurrence, and biological properties. The acquired knowledge may be employed in other chemistry disciplines and related fields (both in teaching or research/commercial laboratories).
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Prerequisites
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The knowledge of organic chemistry covered by subjects Organic chemistry I and Organic chemistry II (KCH/OCH1B and KCH/OCH2B or their equivalents).
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Assessment methods and criteria
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Combined exam
Advanced knowledge of organic chemistry and biochemistry.
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Recommended literature
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Bhat, S. V. a kol. Chemistry of Natural Products. Narosa, 2005. ISBN 81-7319-481-5.
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Bhat, S. V. a kol. Chemistry of Natural Products. Narosa, 2005. ISBN 81-7319-481-5.
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Dewick, P. M. Medicinal Natural Products. Wiley, 2008. ISBN 0-471-49641-3.
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Dewick, P. M. Medicinal Natural Products. Wiley, 2008. ISBN 0-471-49641-3.
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Velíšek, J. a Hajšlová J. Chemie potravin. Ossis, Tábor, 2009.
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Velíšek, J. a Hajšlová J. Chemie potravin. Ossis, Tábor, 2009.
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