Glukoz

Glukoz, also known as glucose, is a simple monosaccharide and the most important carbohydrate in biology. Its chemical formula is C6H12O6. Glukoz exists in solution in equilibrium between a linear form and cyclic forms; in solution there are two anomeric configurations, alpha and beta, and solutions undergo mutarotation when exposed to changes in conditions. The naturally occurring form in organisms is D-glukoz; the L-enantiomer is rare and not commonly used in metabolism.

In nature, glukoz is produced by photosynthesis in plants and serves as a primary energy source for cellular metabolism. In animals and fungi, it is obtained from food and can be synthesized from other substrates via gluconeogenesis. Glukoz is metabolized mainly by glycolysis, which converts it to pyruvate and yields ATP and reducing equivalents. Pyruvate can enter the mitochondria to generate more ATP through the citric acid cycle and oxidative phosphorylation or be used for lactate under anaerobic conditions.

Globally, glukoz is stored as glycogen in liver and muscle tissue in animals, and as starch in plants. It circulates in the bloodstream; normal fasting blood glucose levels are about 70-99 mg/dL (3.9-5.5 mmol/L). Regulation of blood glucose involves hormones such as insulin and glucagon.

Industrial production of glukoz involves hydrolysis of starch from maize, wheat, or potatoes using enzymes like amylase and glucoamylase, or through acid hydrolysis. It is widely used as a sweetener, a fermentation substrate, and a raw material for various bioproducts. Its reducing nature allows participation in Maillard reactions in cooking and food processing.