Lipid Structure and Function
|
|
- Malcolm Long
- 5 years ago
- Views:
Transcription
1 Lipid Structure and Function
2 ommon Physical Properties of Lipids Soluble in non-polar organic solvents ontain,, O Sometimes N & P Includes fats and oils mostly triglycerides Fat: solid at room temperature Oil: liquid at room temperature More highly reduced than O 2.25x more energy
3 Lipids or Glucose for Energy? O O O O O O O 2 O ATP Energy-ontaining Nutrients ( and ) Electron Transport hain + 2 O O 2 O 2
4 Lipids or Glucose for Energy? O O O O O O O 2 O More reduced state (more bound to ) More potential for oxidation Less reduced state (more O bound to ) Less potential for oxidation
5 Energy from Lipids ompared to carbohydrates, fatty acids contain more hydrogen molecules per unit of carbon, thus, they are in a more reduced form arbohydrates are partially oxidized so they contain less potential energy (+ and e-) per unit of carbon
6 Functions and Properties oncentrated source of energy (9 kcal/gm) Energy reserve: any excess energy from carbohydrates, proteins and lipids are stored as triglycerides in adipose tissues Provide insulation to the body from cold Maintain body temperature Mechanical insulation Protects vital organs
7 Functions and Properties Electrical insulation Protects nerves, help conduct electro-chemical impulses (myelin sheath) Supply essential fatty acids (EFA) Linoleic acid and linolenic acid Formation of cell membranes Phospholipids, a type of fat necessary for the synthesis of every cell membrane (also glycoproteins and glycolipids)
8 Functions and Properties Synthesis of prostaglandins from fatty acids ormone-like compounds that modulates many body processes Immune system, nervous systems, and GI secretions Regulatory functions: lower BP, blood clotting, uterine contractions elp transport fat soluble vitamins Palatability and aroma Flavor and taste for some species! The satiety value help control appetite Fullness; fats are digested slower Regulated through gastric inhibitory protein (GIP) and cholecystokinin (K)
9 Physical Traits of Fatty Acids Form membranes, micelles, liposomes Orient at water:oil interface ontain hydrophobic and hydrophilic groups Lipid bilayer for membranes Micelles formed during digestion
10 Physical Traits of Fatty Acids Fatty acids form soaps with cations Na & K soaps water soluble a & Mg soaps not water soluble Poorly digested Major issue in feeding fats to ruminants
11 Physical Traits of Fatty Acids Unsaturated fatty acids oxidize spontaneously in presence of oxygen Auto-oxidation, peroxidation, rancidity Free radicals formed Reduce nutritional value of fats Antioxidants prevent oxidation Vitamins and E, selenium
12 - - = O Fatty Acid Structure - - ( ) n - - O Methyl group - - arbon group(s) arboxyl group
13 Fatty Acids With a few exceptions, natural fatty acids: ontain an even number of carbon atoms Arranged in an unbranched line ave a carboxyl group (-OO) at one end ave a methyl group ( 3 ) at the other end
14
15 Fatty Acid hain Length Short chain: 2 to 6 (volatile fatty acids) Medium chain: 8 12 Long chain: As chain length increases, melting point increases Fatty acids synthesized by plants and animals have an even number of carbons Mostly long chain 16 to 18 fatty acids are most prevalent
16 Fatty Acid Saturation Saturated - no double bonds Unsaturated contain double bonds Monounsaturated one double bond Polyunsaturated - >1 double bond The double bond is a point of unsaturation As number of double bonds increases, melting point decreases
17 Saturated Fats All the chemical bonds between the carbon are single bonds --- No double bonds No space for more atoms; fully saturated Solid at room temperature Butter, shortening, lard, coconut oil, palm oil, and fully hydrogenated vegetable oils Poultry skin, whole milk
18 Mono-Unsaturated Fatty Acids Only one double bond Therefore, two atoms can be added Liquid at room temperature Olive oil, canola oil, peanut oil Other sources: avocado, almonds, cashews, pecans and sesame seeds (tahini paste)
19 Poly-Unsaturated Fatty Acids Two or more double bonds Include omega-3 and omega-6 fatty acids (essential fatty acids) Linolenic acid: omega 3 fatty acid Linoleic acid: omega 6 fatty acid Richest sources of poly-unsaturated fatty acids include: Vegetable oils orn, sunflower, safflower, cotton seed oils
20 Saturation Unsaturated fatty acids onverted to saturated fatty acids by rumen microbes More susceptible to rancidity Oxidation of double bonds produces peroxides and free radicals, which can cause damage to other compounds Antioxidants Vitamins E, arotenoids Such as beta-carotene, lycopene Selenium
21 ydrogenation of Fatty Acids To protect fats from becoming rancid, polyunsaturated fatty acids may be hydrogenated Increases saturation and stability - more resistant to oxidation Unsaturated fats entering rumen are naturally hydrogenated ( bio -hydrogenated) Transforms the - configuration from cis to trans configuration Trans configuration alters biological availability Trans configuration alters biological effects Suppresses de novo milkfat synthesis in mammary gland
22 Review of Fatty Acid Nomenclature hain length Most fatty acids have an equal number of carbons Fish oil is rich in odd-numbered FAs Double bonds Number Location from methyl or carboxyl end Degree of saturation O O
23 Fatty-acid Nomenclature Named according to chain length O O
24 Fatty-acid Nomenclature Named according to the number of double bonds 18: O O ommon name: Stearic acid
25 Fatty-acid Nomenclature Named according to the number of double bonds 18: O O ommon name: Oleic acid
26 Fatty-acid Nomenclature Named according to the number of double bonds 18: O O ommon name: Linoleic acid
27 Fatty-acid Nomenclature Named according to the number of double bonds 18: O O ommon name: Linolenic acid
28 Fatty-acid Nomenclature Named according to the location of the first double bond from the non-carboxyl end (count from the methyl end) Omega system (e.g., omega 3, 3) n system (e.g., n 3) O O
29 Fatty-acid Nomenclature Omega 9 or n 9 fatty acid Omega 6 or n 6 fatty acid 2 O O O O Omega 3 or n 3 fatty acid O O
30 Fatty Acid Synthesis Issues Ω-3 Ω-6 Ω-9 --=--=--= OO Animals can synthesize a fatty acid with a double bond in the omega 9 position but not at either 3 or 6 positions Omega-3 and omega-6 fatty acids must be derived from diet old water fish accumulate high levels of omega 3 fatty acids from their diet
31 Omega System and Essential Fatty Acids Linoleic acid is an omega-6 fatty acid Linolenic and arachidonic acids are omega-3 fatty acids Linoleic and linoleic acids are essential fatty acids Arachidonic acid can be synthesized from linoleic acid, so not essential Exception is cats (of course)
32 Fatty-acid Nomenclature Named according to location of s is or trans fatty acids is-9-octadecenoic acid (Oleic acid) Trans-9-octadecenoic acid (Elaidic acid)
33 Fatty-acid Nomenclature O O O O
34 Isomers Geometrical isomers due to double bond is occurs naturally bend in acyl chain Trans Not as common Found in hydrogenated oils Results from bacterial synthesis In fats in ruminants!! Straight acyl chains hain branching Straight Synthesized by mammals and plants Branched Synthesized by bacteria
35 is Fatty Acids
36 Melting Points Affected by chain length Longer chain = higher melting temp Fatty acid: 12:0 14:0 16:0 18:0 20:0 Melting point: Which fatty acids are liquid at room temperature? Which fatty acids are solid at room temperature?
37 hain Length In most fats with a mixture of fatty acids, the chain length of the majority of fatty acids will determine the hardness of the fat <10 carbons = liquid Between 10 and 20 carbons =??? >20 carbons = solid Acetic Acid (2 ) Vinegar Liquid Stearic Acid (18 ) Beef Tallow Solid Arachidic Acid (20 ) Butter Solid
38 Melting Points Affected by number of double bonds More saturated = higher melting temp Fatty acid: 18:0 18:1 18:2 18:3 Melting point: Which fatty acid is liquid at room temperature? Which fatty acids are solid at room temperature?
39 Acids arbons Double bonds Abbreviation Source Acetic 2 0 2:0 bacterial metabolism Propionic 3 0 3:0 bacterial metabolism Butyric 4 0 4:0 butterfat aproic 6 0 6:0 butterfat aprylic 8 0 8:0 coconut oil apric :0 coconut oil Lauric :0 coconut oil Myristic :0 palm kernel oil Palmitic :0 palm oil Palmitoleic :1 animal fats Stearic :0 animal fats Oleic :1 olive oil Linoleic :2 grape seed oil Linolenic :3 flaxseed (linseed) oil Arachidonic :4 peanut oil, fish oil
40 Essential Fatty Acids Must be in diet Tissues can not synthesize Linoleic acid (18:2) Omega-6-FA Linolenic acid (18:3) Omega-3-FA Arachidonic (20:4) Not found in plants! an be synthesized from 18:2 (linoleic acid) in most mammals (except in cat) Essential nutrient in the diet of cats
41 Functions of Essential Fatty Acids A component of the phospholipids in cell membranes Precursor for prostaglandins: arachidonic acid Important metabolic regulator ontraction of smooth muscle Aggregation of platelets Inflammation
42 Arachidonic Acid Prostaglandins Thrombocyclin Prostacyclin Leukotrenes Neurotransmitters ychrome P450 Synthesized in liver elongates linoleic acid (18:2)
43 Essential Fatty Acids Since dietary poly-unsaturated fatty acids are hydrogenated to saturated fatty acids in the rumen by the microbes, how do ruminants meet their essential fatty acid requirement? By-pass (rumen protected) lipids Microbial lipid synthesis Microbes don t utilize lipids for energy, but they do synthesize them for their cell membranes
44 Essential Fatty Acids Deficiency of essential fatty acid intakes: Growth retardation Problems with reproduction Skin lesions Kidney and liver disorders
45 Simple Lipids Neutral fats and oils Monoacyl glycerols (monoglycerides) Diacyl glycerols (diglycerides) Diglycerides found in plant leaves One fatty acid is replaced by a sugar (galactose) Triacyl glycerols (triglycerides) Triglycerides found in seeds and animal adipose tissue Triacyl glycerols (triglycerides) Lipid storage form Where in the body? Adipocytes!! Most lipids consumed are triglycerides
46 Triglycerides Most common structure in dietary lipids omposed of one glycerol molecule and three fatty acids connected by an ester bond (bond between an alcohol and and organic acid) Fatty acids may be same or mixed Fatty Acid Glycerol Fatty Acid Fatty Acid
47 Triglyceride Structure Fatty acid composition of triglyceride varies according to function Membrane lipids must be fluid at all temperatures ontain more unsaturated fatty acids Lipids in tissues subjected to cooling (e.g., hibernators or tissues in extremities) ontain more unsaturated FAs Butterfat (milk fat) is fairly fluid in spite of containing mostly saturated FAs Why? hain length!!
48 Most ommon Fatty Acids in Diand Triglycerides Fatty acid arbon:double bonds Double bonds Myristic 14:0 Palmitic 16:0 Palmitoleic 16:1 is-9 Stearic 18:0 Oleic 18:1 is-9 Linoleic 18:2 is-9,12 Linolenic 18:3 is-9,12,15 Arachidonic 20:4 is-5,8,11,14 Eicosapentaenoic 20:5 is-5,8,11,14,17 Docosahexaenoic 22:6 is-4,7,10,13,16,19 3 ( 2 ) n OO
49 omplex Lipids - Phospholipids Two primary types: Glycerophosphatides ore structure is glycerol Part of cell membranes, chylomicrons, lipoproteins Sphingophosphatides ore structure is sphingosine Part of sphingomyelin
50
51 omplex Lipids - Phospholipids Glycerophosphatides resemble triglyceride in structure except one of the fatty acids is replaced by a compound containing a phosphate group, or occasionally, nitrogen Most prevalent is lecithin
52 Phospholipids Significant use in feed industry as emulsifiers Lipids form emulsion in water Phospholipid sources: Liver, egg yolk, Soybeans, wheat germ Peanuts
53 omplex Lipids - Glycolipids arbohydrate component in structure erebrosides & gangliosides Medullary sheaths of nerves; white matter of brain
54 Derived Lipids Prostaglandins Synthesized from arachidonic acid Several metabolic functions Steroids holesterol, ergosterol, bile acids Terpenes Made by plants arotenoids, xanthophylls
55 Sterols ompounds with multi-ring structure Insoluble in water Present both in plant and animal foods Major sterol is cholesterol owever, cholesterol is found only in animal products (manufactured in liver) igh content in organ meats and egg yolk
56 ommon Sterol ompounds holesterol (a sterol) Vitamin D3 (cholecalciferol) Testosterone (a steroid hormone) Stigmasterol (a phytosterol)
Dr. Nafith Abu Tarboush
4 Dr. Nafith Abu Tarboush June 24 th 2013 Ahmad Moayd 1 Definition and general properties refer to slide no. 2 Lipids: macromolecules made from Alcohol and Fatty acid bonded by ester linkage. Amphipathic
More informationFAT. Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology
FAT Dr. Shamsul Azahari Zainal Badari Department of Resource Management and Consumer Studies Faculty of Human Ecology OBJECTIVES LECTURE By the end of this lecture, student can: Define what is lipid/fat
More informationDefinition: Water insoluble No common structure (though generally large R groups)
Lipids Definition Definition: Water insoluble No common structure (though generally large R groups) Water Solubility (Hydrophilic) What makes molecules water soluble (hydrophilic)? Like dissolves like
More informationMCQS ON LIPIDS. Dr. RUCHIKA YADU
MCQS ON LIPIDS Dr. RUCHIKA YADU Q1. THE FATS AND OILS ARE RESPECTIVELY RICH IN a) Unsaturated fatty acids b) Saturated fatty acids c) Saturated and unsaturated fatty acids d) None of these Q2. ESSENTIAL
More informationLipids Definition. Definition: Water insoluble No common structure (though generally large R groups)
Lipids Definition Definition: Water insoluble No common structure (though generally large R groups) Water Solubility (Hydrophilic) What makes molecules water soluble (hydrophilic)? Like dissolves like
More informationClassification, functions and structure
Classification, functions and structure Elena Rivneac PhD, Associate Professor Department of Biochemistry and Clinical Biochemistry State University of Medicine and Pharmacy "Nicolae Testemitanu" Lipids
More informationBiological role of lipids
Lipids Lipids Organic compounds present in living organisms, insoluble in water but able to be extracted by organic solvents such as: chloroform, acetone, benzene. Extraction = the action of taking out
More informationCHAPTER 28 LIPIDS SOLUTIONS TO REVIEW QUESTIONS
28 09/16/2013 17:44:40 Page 415 APTER 28 LIPIDS SLUTINS T REVIEW QUESTINS 1. The lipids, which are dissimilar substances, are arbitrarily classified as a group on the basis of their solubility in fat solvents
More informationIntroduction to the Study of Lipids
Introduction to the Study of Lipids Factors to Consider in the Study of Biomolecules What are the features of the basic building blocks? (ex: monosaccharides, alcohols, fatty acids, amino acids) 1) General
More informationOBJECTIVE. Lipids are largely hydrocarbon derivatives and thus represent
Paper 4. Biomolecules and their interactions Module 20: Saturated and unsaturated fatty acids, Nomenclature of fatty acids and Essential and non-essential fatty acids OBJECTIVE The main aim of this module
More informationLipids are used to store and excess energy from extra carbohydrates in animals
Lipids Lipids are a major source of energy used by cells, however lipids are more difficult for your body to break down. They produce nearly twice the amount of energy than proteins or carbohydrates. Lipids
More informationChemistry 1506: Allied Health Chemistry 2. Section 8: Lipids. Biochemical Esters and Hydrocarbons. Outline
hemistry 1506 Dr. unter s lass Section 8 Notes - Page 1/21 hemistry 1506: Allied ealth hemistry 2 Section 8: Lipids Biochemical Esters and ydrocarbons utline SETIN 8.1 INTRDUTIN...2 SETIN SETIN SETIN 8.2
More informationLec 4a- BPK 110 Human Nutrition: Current Iss.
Lec 4a- BPK 110 Human Nutrition: Current Iss. TOPICS FOR Lec 4a: 1. Introduction to Lipids 2. Lipid Structure 3. Saturated vs. Unsaturated Fatty Acid Chains 4. Phospholipids and Sterols (Other Lipids)
More informationUnderstanding Ingredients. Fats and Oils
Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /
More informationChemistry 506: Allied Health Chemistry 2. Chapter 17: Lipids. Biochemical Esters and Hydrocarbons
hemistry 506 Dr. unter s lass hapter 17. hemistry 506: Allied ealth hemistry 2 1 hapter 17: Lipids Biochemical Esters and ydrocarbons Introduction to General, rganic & Biochemistry, 5 th Edition by Bettelheim
More informationFactors to Consider in the Study of Biomolecules
Factors to Consider in the Study of Biomolecules What are the features of the basic building blocks? (ex: monosaccharides, alcohols, fatty acids, amino acids) 1) General structure and functional groups
More informationTopic 3: Molecular Biology
Topic 3: Molecular Biology 3.2 Carbohydrates and Lipids Essen=al Understanding: Carbon, hydrogen and oxygen are used to supply and store energy. Carbohydrates CARBOHYDRATES CHO sugars Primarily consist
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More informationLipid & Fat: Overview
Lipid & Fat: Overview What is a lipid? Triglycerides, Phospholipids and Sterols Triglycerides = Fat Saturated & unsaturated Essential fatty acids ü Omega 3 & Omega 6 Trans fat Why do you need fat? How
More informationLipids do not like water! (aka: hydrophobic) Generally insoluble
Lipids Lipids Lipids do not like water! (aka: hydrophobic) Generally insoluble Lipids They act like this because of their molecular structure (non-polar) Lipids are made mostly of C and H atoms, with O
More informationBIOB111_CHBIO - Tutorial activity for Session 12
BIOB111_CHBIO - Tutorial activity for Session 12 General topic for week 6 Session 12 Lipids Useful Links: 1. Animations on Cholesterol (its synthesis, lifestyle factors, LDL) http://www.wiley.com/college/boyer/0470003790/animations/cholesterol/cholesterol.htm
More informationDietary fat supplies essential body tissue needs, both as an energy fuel and a structural material.
Chapter 3 Fats Chapter 3 Lesson 3.1 Key Concepts Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material. Foods from animal and plant sources supply distinct
More informationFATS & OILS GLOSSARY
FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases
More informationIntroduction to Lipid Chemistry
Introduction to Lipid Chemistry Benjamin Schwartz Ontario SCC Education Day September 18, 2018 Lipid knowledge for the personal care industry What is a Lipid? Lipids are fatty acids and their derivatives,
More information3.9 Carbohydrates. Provide building materials and energy storage. Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio
3.9 Carbohydrates Provide building materials and energy storage Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio Are of two main types Simple carbohydrates Complex carbohydrates
More informationCHAPTER 28 LIPIDS SOLUTIONS TO REVIEW QUESTIONS
HAPTER 28 LIPIDS SLUTINS T REVIEW QUESTINS 1. The lipids, which are dissimilar substances, are arbitrarily classified as a group on the basis of their solubility in fat solvents and their insolubility
More informationLipids. OpenStax College
OpenStax-CNX module: m44401 1 Lipids OpenStax College This work is produced by OpenStax-CNX and licensed under the Creative Commons Attribution License 3.0 By the end of this section, you will be able
More informationGUTS Lecture Syllabus for Lipid Structure and Nomenclature
GUTS Lecture Syllabus for Lipid Structure and Nomenclature For Questions or Assistance contact: Dr. Gwen Sancar, gsancar@ad.unc.edu Learning bjectives After completing the GUTS lecture and associated self-
More informationHistory. Aron first proposed that fat may be essential for normal growth Tested on animals-vitamins A,D,E added. Fat deficiency severely affected
Chapter 5 LIPIDS History 1918 Aron first proposed that fat may be essential for normal growth Tested on animals-vitamins A,D,E added Fat deficiency severely affected Bone growth Reproduction Called Vitamin
More informationGeneral Biochemistry-1 BCH 202
General Biochemistry-1 BCH 202 1 I would like to acknowledge Dr. Farid Ataya for his valuable input & help in this course. 2 Outline Lipids Definition, function, fatty acids, classification: simple lipids:
More informationThe Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids.
The Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids. Biological Compounds Carbohydrates Lipids Proteins Nucleic Acids Introduction Cells join smaller organic molecules
More informationFats and Other Lipids
Fats and Other Lipids Chapter 6 Chapter 6: Fats and other Lipids 1 6.1 Understanding Lipids Lipids include: 1. Fatty acids 2. Triglycerides 3. Phospholipids 4. Cholesterol Oil and Water Don t Mix Because
More informationThe Lipids: Triglycerides, Phospholipids and Sterols
The Lipids: Triglycerides, Phospholipids and Sterols Chapter 5 The Lipids-Triglycerides, Phospholipids, and Sterols The Lipid Family Triglycerides (fats and oils) Predominate in the body (99%) and in foods
More informationChapter 8. Functions of Lipids. Structural Nature of Lipids. BCH 4053 Spring 2001 Chapter 8 Lecture Notes. Slide 1. Slide 2.
BCH 4053 Spring 2001 Chapter 8 Lecture Notes 1 Chapter 8 Lipids 2 Functions of Lipids Energy Storage Thermal Insulation Structural Components of Membranes Protective Coatings of Plants and Insects Hormonal
More informationMULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.
Exam Name MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Which of the following is TRUE about essential fatty acids? 1) A) No vegetables contain
More informationChapter 19 Lecture Outline
Chapter 19 Lecture utline Prepared by Andrea D. Leonard University of Louisiana at Lafayette Lipids! Introduction to Lipids! Lipids are biomolecules that are soluble in organic solvents and insoluble in
More informationBy: Dr Hadi Mozafari 1
Biological lipids are a chemically diverse group of compounds, the common and defining feature of which is their insolubility in water. By: Dr Hadi Mozafari 1 Fats and oils are the principal stored forms
More informationChapter 20 Lipids. Organic and Biochem
Chapter 20 Lipids rganic and Biochem 20.1 Introduction Found in living organisms Insoluble in water but Soluble in non-polar substances Example of Lipid Solvent: diethyl ether Polar groups in lipids are
More informationLipids fatty, oily, or waxy hydrophobic organic compounds.
Lipids Lipids Lipids fatty, oily, or waxy hydrophobic organic compounds. u long hydrocarbon chain u composed of CHO Diverse group u fats u oils u waxes u steroids Do not form polymers u big molecules made
More informationFacts on fats: The basics
Facts on fats: The basics 25 March 2014 1. introduction EUFIC s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats
More informationFats Can Be Good For You!
Fats Can Be Good For You! Fat Quiz (True or False) 1. Excess fat in the diet is a major cause of heart disease. 2. Saturated fats raise cholesterol levels. 3. The saturated fats in butter and coconut oil
More informationLIPIDS Dr. Latifah Al-Oboudi 2012
LIPIDS Dr. Latifah Al-Oboudi 2012 The Lipid Family Triglycerides Phospholipids Sterols All types of lipids are: soluble in organic solvents such as chloroform, benzene, and ether, but not in water. Differ
More informationChapter 28: Lipids In a slightly different order than in your textbook Fatty Acids
common name hapter 28: Lipids In a slightly different order than in your textbook Fatty Acids shorthand notations #of : # of = #of, location of = line structure comments butyric acid 4:0 in butterfat lauric
More informationNutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals
Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy
More informationChapter 5. The Lipids-Triglycerides, Phospholipids, and Sterols
Chapter 5 The Lipids-Triglycerides, Phospholipids, and Sterols The Lipid Family Triglycerides (fats and oils) Predominate in the body (99%) and in foods (95%) Composed of Carbon, Hydrogen and Oxygen 9
More informationLipids Types, Food Sources, Functions
Lipids Types, Food Sources, Functions What Are Lipids? Lipids Diverse group of molecules that are insoluble in water Fats The lipid content of diets and foods 1 Lipids in Body Cells and Tissues Types of
More informationFats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform,
FATS Fats = Lipids Organic compounds- mostly carbon Found in animals & plants Don t dissolve well in H20 Dissolve in organic solvents: ether, chloroform, toluene, methanol Assignment Oil and Water Fats
More informationLipid Diges.on 11/4/ CLASSIFICATION OF LIPID LIPID GLYCEROL BASED NON- GLYCEROL BASED SIMPLE COMPOUND GLYCOLIPID PHOSPHOGLYCERIDES
Lipid Diges.on 3.1 CLASSIFICATION OF LIPID LIPID GLYCEROL BASED NON- GLYCEROL BASED SIMPLE COMPOUND GLYCOLIPID PHOSPHOGLYCERIDES FATS GLUCOLIPIDS GALACTOLIPIDS LECITHINS CEPHALINS SPHINGOMYELINS CEREBROSIDES
More information3.1.3 Lipids. Source: AQA Spec
alevelbiology.co.uk SPECIFICATION Triglycerides and phospholipids are two groups of lipid. Triglycerides are formed by the condensation of one molecule of glycerol and three molecules of fatty acid. A
More informationBiosynthesis of Triacylglycerides (TG) in liver. Mobilization of stored fat and oxidation of fatty acids
Biosynthesis of Triacylglycerides (TG) in liver Mobilization of stored fat and oxidation of fatty acids Activation of hormone sensitive lipase This enzyme is activated when phosphorylated (3,5 cyclic AMPdependent
More information15.1 Lipids 15.2 Fatty Acids. Copyright 2009 by Pearson Education, Inc.
Chapter 15 Lipids 15.1 Lipids 15.2 Fatty Acids Copyright 2009 by Pearson Education, Inc. 1 Lipids Lipids are biomolecules that contain fatty acids or a steroid nucleus. soluble in organic solvents, but
More informationLipid & Fat: Overview
Lipid & Fat: Overview What is a lipid? Triglycerides, Phospholipids and Sterols Triglycerides = Fat Saturated & unsaturated Essential fatty acids ü Omega 3 & Omega 6 Trans fat Why do you need fat? How
More informationChapter 2 The Chemistry of Life Part 2
Chapter 2 The Chemistry of Life Part 2 Carbohydrates are Polymers of Monosaccharides Three different ways to represent a monosaccharide Carbohydrates Carbohydrates are sugars and starches and provide
More informationBio 12 Important Organic Compounds: Biological Molecules NOTES Name:
Bio 12 Important Organic Compounds: Biological Molecules NOTES Name: Many molecules of life are.(means many molecules joined together) Monomers: that exist individually Polymers: Large organic molecules
More informationDr. Nafith Abu Tarboush
5 Dr. Nafith Abu Tarboush June 25 th 2013 Mohammad Abu Dosh Sheet 5.. Lipids ( Dr. Nafith ) : Classification of fatty acids : - they are classified depending on the existence of double bonds to : 1) Saturated
More information2. lipophobic: Adverse to fat solvents; insoluble fat and fat solvents. 4. squalene: A cholesterol precursor found in whale liver and plants.
Chapter 5 Lipids Key Terms 1. hydrophilic: Can mix with or dissolve in water. 2. lipophobic: Adverse to fat solvents; insoluble fat and fat solvents. 3. adipocytes: Fat cells. 4. squalene: A cholesterol
More informationUNRAVELLING & UNDERSTANDING OILS
UNRAVELLING & UNDERSTANDING OILS By Dr Tim Kempton B.Rur. Sc, Ph.D. (Nutrition) Current literature has well established the benefits of feeding fats and oils to horse s, since it was recognized that grain
More informationThe most concentrated source of food energy. There are 9 calories in every gram of fat
Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)
More informationRoles of Lipids in the body
Roles of Lipids in the body 1- Energy storage : Lipids contain a lot of calories in a small space. Since Lipids are generally insoluble in polar substances such as water, they are stored in special ways
More informationImportance of Nutrition
The EAT WELL Plate Canada s food guide Food pyramid Importance of Nutrition Energy for body metabolism (nerve impulses, contraction of muscles, repair and replacement of cells Raw materials for building
More informationOrganism. Organ and organ systems. Tissue. Cells. Carbohydrates Proteins Lipids Nucleic Acids
hemistry of Life rganism rgan and organ systems Tissue ells arbohydrates Proteins Lipids Nucleic Acids Hydrocarbons, Alcohols, Phenols, Ethers, Thiols, Aldehydes, Ketones, arboxylic Acids, Esters, Amines,
More informationLipids and Membranes
Lipids and Membranes Presented by Dr. Mohammad Saadeh The requirements for the Pharmaceutical Biochemistry I Philadelphia University Faculty of pharmacy Lipids and Membranes I. overview Lipids are related
More informationFATS The Facts. compiled by the Nestlé Research Center
FATS The Facts compiled by the Nestlé Research Center Dietary fats are a public health concern Dietary fats are necessary for ensuring optimal health. Recent dietary guidelines focus on fat quality and
More informationI. Structure and Properties of Lipids
I. Structure and Properties of Lipids Lipids: A diverse group of compounds characterized by their low solubility in water and a high solubility in organic solvents such as chloroform and methanol. Nonpolar
More informationChapter 5 Reading Guide Note: please read my supplemental lecture (part I) before going through these questions.
Chapter 5 Reading Guide Note: please read my supplemental lecture (part I) before going through these questions. 1. Which has more oxygen atoms (O), carbohydrates or lipids? 2. What 2 chemical groups are
More informationFunctions of Lipids. - Storage Fats are long term energy (9 kcal/g) while carbohydrates are quick energy (4 kcal/g).
Chapter 8: Lipids Functions of Lipids - Storage Fats are long term energy (9 kcal/g) while carbohydrates are quick energy (4 kcal/g). - Membrane Components Lipid barriers keep water out. - Messengers Hormones
More informationLipids and Classification:
Lipids and Classification: Lipids: Biological lipids are a chemically diverse group of organic compounds which are insoluble or only poorly soluble in water. They are readily soluble in non-polar solvents
More informationLIPIDS OF PHYSIOLOGICAL SIGNIFICANCE
LIPIDS OF PHYSIOLOGICAL SIGNIFICANCE Original slides. Important. 436 Notes 438 notes Extra information رابط التعديل: https://docs.google.com/document/d/1wvdec1atp7j- ZKWOUSukSLsEcosjZ0AqV4z2VcH2TA0/edit?usp=sharing
More informationLipids. Polar bears have a large reserve of lipids.
Chapter 28 Lipids Polar bears have a large reserve of lipids. Introduction to General, Organic, and Biochemistry, 10e John Wiley & Sons, Inc Morris Hein, Scott Pattison, and Susan Arena Course 28.1 Lipids:
More information2013 W. H. Freeman and Company. 10 Lipids
2013 W. H. Freeman and Company 10 Lipids CHAPTER 10 Lipids Key topics: Biological roles of lipids Structure and properties of storage lipids Structure and properties of membrane lipids Structure and properties
More informationChapter 11: Lipids. Voet & Voet: Pages
Chapter 11: Lipids Voet & Voet: Pages 380-394 Slide 1 Lipids Lipids are distinguished by their high solubility in non polar solvents and low solubility in H2O Diverse group of compounds including Fats,
More informationChemistry B11 Chapters 15 Lipids
Chapters 15 ipids ipids: are family of biomolecules that have the common property of being soluble in organic solvents but not in water. Role of lipids: they have three important roles in nature: 1. They
More informationPALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O
PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O Basic Facts on Oil Palm Originated from West Africa, palm oil is the rich source of edible oil and has become important resource of vegetable oil in the
More informationSaba Al Fayoumi. Nour Hamdan. Bann Khraisat. Dr. Mamoun Ahram
9 Saba Al Fayoumi Nour Hamdan Bann Khraisat Dr. Mamoun Ahram Proteoglycans and glycoproteins have been previously discussed and the differences between them have been noted. Protein glycosylation (protein-linked
More informationNutrients. Chapter 25 Nutrition, Metabolism, Temperature Regulation
Chapter 25 Nutrition, Metabolism, Temperature Regulation 25-1 Nutrients Chemicals used by body to produce energy, provide building blocks or function in other chemical reactions Classes Carbohydrates,
More informationChapter 05: Fats Grodner and Escott-Stump: Nutritional Foundations and Clinical Application: A Nursing Approach, 6th Edition
Instant download and all chapters Test Bank Nutritional Foundations and Clinical Applications A Nursing Approach 6th Edition Michele Grodner https://testbanklab.com/download/test-bank-nutritional-foundations-clinical-applicationsnursing-approach-6th-edition-michele-grodner/
More informationOrganic molecules highly hydrophobic and water insoluble.
UNIT 5. LIPIDS OUTLINE 5.1. Introduction. 5.2. Fatty acids. 5.3. Eicosanoids. 5.4. Triacylglycerols = Triglycerides. 5.5. Waxes. 5.6. Membrane lipids: glycerophospholipids and sphingolipids. 5.7. Isoprenoids
More informationBIOLOGY 111. CHAPTER 2: The Chemistry of Life Biological Molecules
BIOLOGY 111 CHAPTER 2: The Chemistry of Life Biological Molecules The Chemistry of Life : Learning Outcomes 2.4) Describe the significance of carbon in forming the basis of the four classes of biological
More information2.3 Carbon-Based Molecules CARBON BASED MOLECULES
CARBON BASED MOLECULES KEY CONCEPTS Carbon-based molecules are the foundation of life. Lipids are one class of organic molecules. This group includes fats, oils, waxes, and steroids. Lipids are made of
More informationFATS, OILS, & CHOLESTEROL
FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.
More information2.3 Carbon Compounds 12/19/2011 BIOLOGY MRS. MICHAELSEN. Lesson Overview. Carbon Compounds The Chemistry of Carbon. Lesson Overview.
2.3 The Chemistry of Carbon A. Carbon atoms have four valence electrons 1. Form strong covalent bonds with many other elements: H, O, P, S, N. 2. Living organisms are made up of carbon and these other
More informationMicroreview. A.-F. Miller, 2008, pg
Microreview Polysaccharides: a vast diversity based on stereochemistry. Stereochemical differences are associated with secondary and tertiary structural differences: nature s huge and plentiful polymers.
More informationANSC 619 PHYSIOLOGICAL CHEMISTRY OF LIVESTOCK SPECIES. Lipid Chemistry NO. OF CARBONS COMMON NAME GENEVA NAME STRUCTURE
ANSC 619 PHYSIOLOGICAL CHEMISTRY OF LIVESTOCK SPECIES I. Common Saturated Fatty Acids NO. OF CARBONS COMMON NAME GENEVA NAME STRUCTURE 4 Butyric Tetranoic CH 3 (CH 2 ) 2 COOH 6 Caproic Hexanoic CH 3 (CH
More information2013 W. H. Freeman and Company. 10 Lipids
2013 W. H. Freeman and Company 10 Lipids Storage lipids: TG lipid 의기능 : 1 Energy source 3 Electrical insulator 2 Thermal insulator 4 Membrane 의구성성분, 방수, 부력, cofactor, signaling 등 지방대사이상 : obesity, atherosclerosis,
More informationLipids. PBHL 211 Darine Hachem, MS, LD
Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g
More informationThe Effects of Lipids on the Body
The Effects of Lipids on the Body Review: 3 general types 1. Triglycerides Major type of fat found in food and in bodies 2. Phospholipids In body: Carry food back and forth across cell membranes In food:
More informationBiological Molecules Ch 2: Chemistry Comes to Life
Outline Biological Molecules Ch 2: Chemistry Comes to Life Biol 105 Lecture 3 Reading Chapter 2 (pages 31 39) Biological Molecules Carbohydrates Lipids Amino acids and Proteins Nucleotides and Nucleic
More informationFats and Lipids (Ans570)
Fats and Lipids (Ans570) Outlines Fats and Lipids Structure, nomenclature Phospholipids, Sterols, and Lipid Derivatives Lipid Oxidation Roles of fat in food processing and dietary fat Lipid and fat analysis:
More informationFATS & OILS. Inneke Hantoro. Food Material Science 2011/12
FATS & OILS Inneke Hantoro Food Material Science 2011/12 Inneke Hantoro Definition & Composition of Fats Fats: simple lipids, compound lipids, composite lipids, spingolipids, derived lipids. Simple lipids
More informationExperiment 12 Lipids. Structures of Common Fatty Acids Name Number of carbons
Experiment 12 Lipids Lipids are a class of biological molecules that are insoluble in water and soluble in nonpolar solvents. There are many different categories of lipids and each category has different
More informationBiomolecules. Unit 3
Biomolecules Unit 3 Atoms Elements Compounds Periodic Table What are biomolecules? Monomers vs Polymers Carbohydrates Lipids Proteins Nucleic Acids Minerals Vitamins Enzymes Triglycerides Chemical Reactions
More informationINTEGRATIVE MEDICINE BLOOD - EDTA Result Range Units
D Collected : 00-00-0000 INTEGRATIVE MEDICINE BLOOD - EDTA Result Range Units RED CELL FATTY ACID PROFILE Red Cell Fatty Acid Summary Saturated Fats, Total 36.99 19.30-39.40 Monounsaturated Fats, Total
More informationLipids. Lipids: a Diverse group of chemicals. Storage Lipids: derivatives of fatty acids. 11/21/10
1 Lipids Lehninger 3 rd ed. Chapter 11 (For biosynthesis see Chapter 21) 2 Lipids: a Diverse group of chemicals Insolubility in water. Fats and oils: energy stores. Phospholipids and sterols: structural
More informationRichard Trim Malcolm Ballantine. Halesworth & District
Richard Trim Malcolm Ballantine Halesworth & District Setting the Scene Public Health England established 2013 Healthcare vs Health Healthcare responsibility of NHS Health responsibility of PHE Healthcare:
More informationLipids: Fats, Oils & Waxes: AP Biology
Lipids: Fats, Oils & Waxes: Lipids long term energy storage concentrated energy *9 Cal/gram Lipids: Triglycerides Lipids are composed of C, H, O u long hydrocarbon chains (H-C) Family groups u fats u phospholipids
More informationEH1008 Biomolecules. Inorganic & Organic Chemistry. Water. Lecture 2: Inorganic and organic chemistry.
EH1008 Biomolecules Lecture 2: Inorganic and organic chemistry limian.zheng@ucc.ie 1 Inorganic & Organic Chemistry Inorganic Chemistry: generally, substances that do not contain carbon Inorganic molecules:
More informationOUTLINE. The need for fat. What is fat? Types of fats. Dietary sources of the different types of fat
DIETARY FATS OUTLINE The need for fat What is fat? Types of fats Dietary sources of the different types of fat Evidence for cardiovascular health benefit of fish omega-3 and omega-6 fatty acids Possible
More informationTest Bank for Lehninger Principles of Biochemistry 5th Edition by Nelson
Test Bank for Lehninger Principles of Biochemistry 5th Edition by Nelson Link download full: http://testbankair.com/download/test-bank-forlehninger-principles-of-biochemistry-5th-edition-by-nelson/ Chapter
More informationNutrition & Wellness for Life 2012 Chapter 6: Fats: A Concentrated Energy Source
Tools: Printer 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright Goodheart-Willcox Co., Inc. All rights reserved. Tissue in which the body
More informationTesting for Biologically Important Molecules
Testing for Biologically Important Molecules General Principles There are four major classes of organic compounds found in living organisms - arbohydrates, Lipids, Proteins and ucleic Acids. The chemical
More information