Week 2: Road Map. Lab Biochemistry and Macromolecules (Week 2)
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1 Week 2: Road Map Lecture: (Day 3 & Day 4) rganic molecules Diversity of organic molecules: Carbon skeleton variations Functional groups made of SPNC elements Complex biomolecules and role of water in their formationfrom single molecules to a complex chain of connected molecules Structure and function of each of the 4 complex biomolecules Lab Biochemistry and Macromolecules (Week 2)
2 Pieces of food Small molecules Mechanical digestion Food Chemical digestion (hydrolysis) Nutrient molecules enter body cells Undigested material 1 Ingestion 2 Digestion 3 Absorption 4 Elimination
3 Ascending Non-living Atoms/Elements Molecules Chemical world rganelle Cell Living Tissue rgan rgan system rganism Biological World (Family) Population Community Descending Ecosystem Biosphere
4 Chemical Elements of Biomolecules: 99 % of living material is made of SPNC atoms ther vital minerals
5 Diversity of organic molecules: variation in length and arrangement of carbon skeletons ydrocarbons (Carbon and ydrogen only)
6 Functional groups add to the structural diversity
7 Estradiol Female lion Testosterone Male lion
8 Role of Water in Polymer Synthesis and Breakdown Mono- Di- Tri- Tetra- Penta- exa- one two three four five six Synthesis or making Short polymer Short polymer Longer polymer Unlinked Unlinked monomer Dehydration reaction ation reactio n 2 Poly- many 2 Breakdown or breaking ydrolysis
9 Example of nutritional information on packaged macaroni and cheese Single Serving Serving Size 1 cup (228g) Calories 250 %DV Calories from Fat 110 Total Fat 12g 18% Trans Fat 1.5g Saturated Fat 3g 15% Cholesterol 30mg 10% Sodium 470mg 20% Total Carbohydrate 31g 10% Dietary Fiber 0g 0% Sugars 5g Protein Vitamin A 4% Vitamin C 2% Calcium 20% Iron 4% 5g
10 Food consists of simple and complex biomolecules Four Groups 1. Carbohydrates: simple sugars & complex carbs 2. Lipids: triglycerides, phospholipids, steroids 3. Protein 4. Nucleic acids: DNA & RNA Vitamins (other organic molecules) Minerals- chemical elements
11 Carbohydrates: Simple Sugars Made of units named saccharides: one unit (mono) or two (di) Taste sweet because they bind to sweet receptors on the tongue Broken down and digested very quickly for use as source of energy Examples sugars found in: blood, fruit juice, honey, milk, table sugar, malt Glucose Fructose Galactose
12 Examples of simple sugars and composition Sugar Carbohydrate Monosaccharide or disaccharide oney Fructose and glucose Monosaccharides Corn syrup Glucose Monosaccharide Fruit sugar Fructose Monosaccharide Malt sugar Maltose Disaccharide (glucose and glucose) Milk sugar Lactose Disaccharide (glucose and galactose) Beet sugar (cane sugar) Sucrose Disaccharide (fructose and glucose) Maple syrup Sucrose Disaccharide (fructose and glucose)
13 Not all sweeteners are sugars Aspatame: two connected amino acids (aspartic acid/phenylalanine di-peptide) Saccharine: C 7 5 N 3 S Sucralose: chlorinated sucrose
14 Carbohydrates: Polysaccharides are long chains of many units of simple sugars Storage of energy: Starch (plants) and glycogen (animals) Structures: Cellulose (plant cell walls) and chitin (insect exoskeletons) Cellulose fibrils in a plant cell wall Starch granules in potato tuber cells Glycogen granules in muscle tissue STARC GLYCGEN CELLULSE Glucose monome r Cellulose molecules
15 Proteins: Polymers of 20 amino acids Carry out most of the functions of the cell 1. Storage 2. Structural 3. Transport 4. Enzymes 5. ormones 6. Receptors 7. Contractile
16 Proteins Monomers: 20 called amino acids. Polymers: polypetides, peptide bonds connect the amino acids complex three-dimensional shape or conformation. May consist of one or more polypeptides
17 - Amino acid structure: a central carbon connected to An amino group (N 2 ) A carboxyl group (C) An R group, different in each of the 20 different amino acids - Chemical properties of each amino acid is determined by its R group N C C Amino group R Carboxyl (acid) group
18 Examples of Amino Acids N C C N C C N C C C 2 C 2 C 2 C C C 3 C 3 Leucine (Leu) Serine (Ser) Aspartic acid (Asp) ydrophobic ydrophilic
19 Complementary food combinations Essential amino acids Corn Methionine Valine (istidine) Threonine Phenylalanine Leucine Isoleucine Tryptophan Lysine Beans and other legumes
20 Essential Amino acids a/aa.html Discovering Nutrition - Google Books Result by Paul M. Insel, R. Elaine Turner, Don Ross Medical pages
21
22 Amino acids are linked together by a peptide bond N C C R Carboxyl group Amino group + N C R C Dehydration reaction 2 N C C R Peptide bond N C C R Amino acid Amino acid Dipeptide
23 Interactions between R groups gives the polypeptide a three dimensional shape
24 Some proteins are made of a single polypeptide others of more than one Collagen is a fibrous protein of three polypeptides that are supercoiled like a rope. emoglobin is a globular protein with two copies of two kinds of polypeptides.
25 Physical and chemical conditions affecting the bonds folding the structure of a protein can change its conformation (p, salt concentration, temperature), or denature it. Functionally active Functionally inactive catalase (7cat)
26 Lipids - Three major groups of diverse water insoluble (hydrophobic) biomolecules Simple fats (glycerides)- long term energy storage (Glycerol + fatty acids) Phospholipids- make up cell membranes (Glycerol + fatty acids + phosphate + another group) Steroids- regulation (4 fused rings with added functional groups)
27 Simple Fat: fatty acids joined to glycerol Glycerol Fatty Acids The same or different fatty acid may be present
28 Fatty acids may vary in: - length of hydrocarbon chain (number of carbons). - presence, number, and locations of double bonds. Saturated fatty acids Unsaturated fatty acids carbon-carbon double bonds Physical state at room temperature Absent Solid Present il
29 Polyunsaturated fatty acids Chemical structure of docosahexaenoic acid, or DA (22:6n-3), and eicosapentaenoic acid, or EPA (20:5n-3). Enhanced by Neuroinformation difference between omega 3, 6, and 9.
30 Polyunsaturated fatty acids Key omega-3 and omega-6 fatty acids - found in oily cold-water fish: tuna, salmon, and mackerel - Fresh seaweed - Plant sources: Leafy greens, nuts, seeds mega-9 are not essential in humans
31 Phospholipids: - Made of glycerol with two attached fatty acids and a phosphate group connected to a Choline group at the third position - Major component of the cell membrane
32 Steroids - carbon skeleton consisting of four fused carbon rings. cholesterol (component of cell membranes of animal cells) and some regulatory hormones
33 Nucleic Acids: Informational biomolecules Polymers of nucleotides: deoxyribonucleotides & ribonucleotides. Direct the activities and functions within a single cell. Store and transmit hereditary information. Two types of Nucleic acids: DNA and RNA.
34 The monomers of nucleic acids are nucleotides, consisting of : sugar phosphate nitrogenous base N N N N N P C 2 Nitrogenous base (A) Phosphate group Sugar
35 The sugar and phosphate backbone of the nucleic acids or polynucleotides T A Nucleotide There are 4 nitrogen bases in DNA C T G A: adenine T: thymine G: guanine C: cytosine Sugar-phosphate backbone
36 DNA consists of two strands of polynucleotides twisted around each other in a double helix C C G G A T C T A C G RNA - single-stranded polynucleotide Base pair A A T A G T T C - contains uracil (U) instead of thymine (T) T A A T
37 Stretches of nucleotides of a DNA molecule make up genes Sequence of nucleotides within genes dictate the amino acid sequences of proteins
38 ereditary Inborn Errors of Metabolism affect Major Biomolecules Biomolecules Carbohydrates- lactose intolerance Lipids- Familial hyper-cholesterolemia Proteins- Maple Syrup urine disease Nucleic Acids- Lesch-Nyhan Syndrome Vitamins Biotinidase deficiency Minerals Wilson s disease
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