PowerPoint PDF

03/02/2015
CND/S 412 Biochemistry – Lipids
Part 1: General Structure &

Function of Lipids
Jess Keane BSc PG Cert mNTOI
jess@cnelm.co.uk
© Centre for Nutrition Education & Lifestyle Management

Lipid Classification Lipid Classification

• Phospholipids: 2 FAs and
• Fatty Acids (FAs) - a phosphate group and
monomers amino alcohol (e.g.
• Triglycerides: 3 choline) esterified with
FAs esterified with glycerol
glycerol • Glycolipids: FAs
– Found in fats and compounded with glycerol
oils or sphingosine +
– Predominate in monosaccharide
food and in the
body
© Centre for Nutrition Education & Lifestyle Management © Centre for Nutrition Education & Lifestyle Management
Lipid Classification Lipid Characteristics

• Steroids: 3
• Lipids are insoluble in water, but soluble
cyclohexanes + 1
in an organic solvent (e.g. ether, benzene,
cyclopentane attached
acetone, chloroform)
to a hydrocarbon chain
• Sterols: a subgroup of
steroids • The main feature, in all lipids, is the large
number of carbon-hydrogen bonds which
• Waxes: fatty acid + a
makes them non-polar.
long-chain alcohol
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Function of Lipids Function of Lipids

• Energy Stores • Protection against shock
• Triglycerides act as energy reserves. The • Visceral fat protects organs like the kidneys
majority of triglycerides are stored in adipose • Absorption
tissue, in adipocytes (fat cells) • Phospholipids help to emulsify fats and increase
• Sources of energy absorption of fats and fat-soluble nutrients (e.g.
• Fatty acids are released from triglycerides are sterols, vitamins)
broken down in the mitochondria and used in the • Local hormones
production of energy. • Membrane phospholipids can be converted into
• Insulation hormone-like substances called ‘eicosanoids’
• Subcutaneous adipose tissue is important in the which control smooth muscle contraction, blood
maintenance of body temperature clotting and immune cell stimulation
Function of Lipids Function of Lipids

Metobolic Functions: • Structural element of cell membrane
Cholesterol is metabolised to: –Phospholipids
• Extremely important for brain health
• Sex Hormones - reproduction
• Cell Communication
• Corticosteroids – stress response
– Inositol phospholipids translate extracellular
• Mineralcorticoids – blood pressure regulation signals into intracellular ones
• Bile Acids – digestive health – Sphingolipids are involved in cell recognition
• Vitamin D – immune modulation, cellular and cell signalling cascades involved in
growth apoptosis, proliferation, inflammation and
differentiation
Structure of Fatty Acids

Methyl
End
• Common building
CND/S 412 Biochemistry – Lipids block for most lipids
• Long-chain carboxylic
acids
Part 2: General Structure & • Made up of carbon,
hydrogen, oxygen
Function of Fatty Acids – Mostly carbon &
Jess Keane BSc PG Cert mNTOI hydrogen atoms
– Usually have an even
jess@cnelm.co.uk number of carbons
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Structure of Fatty Acids Fatty Acid Characteristics
• Hydrocarbon chains of varying length: 4-30 A f atty acid may be

carbons (most usual is 12-18) characterised as
saturated, unsaturated,
monounsaturated,
• The non-polar hydrocarbon chain is an polyunsaturated or
important counter balance to the polar acid trans f atty acid.
carboxylic group
This is determined by
its chemical bonds and
structure
Fatty Acid Characteristics Fatty Acid Nomenclature

• Carboxyl group: can react
through the weak acidity of the • Nomenclature reflects location of double bonds
hydroxyl hydrogen via the • Also used are common names (e.g., oleic,
difference in stearic, palmitic)
electronegativity between • Linoleic acid is also known as 18:2 n -6
carbon and oxygen. – i.e. FA is 18 carbons in length, has 2 double
• In acids with only a few carbons, bonds, the first of which is on the 6th carbon,
the acid functional group from the omega (ω) or methyl group end so it
dominates and gives the whole is known as an omega 6 fatty acid
molecule a polar character.
• Arachidonic acid = 20:4 n-6
Very Short Chain Fatty Acids Medium Chain Fatty Acids

• Contain 2-3 carbons • Contain 6,8,10 or 12 carbons
• Acetic acid: – Caproic: 6 carbons
– 2 carbons – Caprylic: 8 carbons
– Found in vinegar esp. – Capric: 10 carbons
cider vinegar – Lauric: 12 carbons
• Propionic acid • Main sources: dairy, palm, coconut & breast
– 3 carbons milk
• Butyric acid (4 carbons) • Easily metabolised
• Easily metabolized / • Good source of energy
~ water soluble
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Saturated Fatty Acids Types and Sources of Saturated

Fatty Acids
• Mainly f ound in: dairy, meats, palm and Name of Acid Occurence in Foods Name of Acid Occurence in Foods
coconut oils Acetic vinegar Myristic milk and some
• SFAs have all bonding positions between Priopronic vegetable fat, palm oil
carbons occupied by hydrogens. There are no Butyric 2.5-5.4% in cow butter

Palmitic almost all natural fats
Stearic fats of land animals

double bonds between carbons in chain Valeric Arachidic grount nut oil (3%),
traceds widely
• Vary in length Number of Carbons
Caproic 1-2% in cow butter, trace in
palm oil
distributed
–Butyric Acid (4:0)

Behenic 2% in ground nut and
Caprylic 1-2% in cow butter, 6-8% rapeseed oil
in cocoa butter
–Palmitic (16:0)
Lignoceric ground nut and
Number of double bonds Capric milk fat, palm oil rapeseed oil-under 3%
–Stearic (18:0) Lauric cow butter and palm oil Cerotic traces in most vegetable
fats
© Centre for Nutrition Education & Lifestyle Management © Centre for Nutrition Education & Lifestyle Management 20
Saturated Fatty Acids Characteristics of SFA

• Are solid at room temperature and have a
high melting point
☞The reason for this is the geometry of the

molecule; the tetrahedral bond angles on
carbon results in a molecular geometry for
saturated fatty acids that is relatively linear
although with zigzags.
Characteristics of SFA Fatty Acid Structure
☞This structure allows SFAs molecules to

aligned closely (aggregate) and interact by Van
der Waals forces, resulting in relatively high
melting points. They are solid at room
temperature and exhibit less fluid natures =>
important for cell membrane consistency
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Saturated Fats Unsaturated Fatty Acids

• Unsaturated Fatty Acids: have one or more
double bonds in the chain
– Monounsaturated Fats
• One double bond.
• Most common MUFA - Oleic Acid - 18:1 n-9 (Omega
9)
• Main fat present in: olive oil, nuts, avocado
– Polyunsaturated: two or more double
bonds
– Most double bonds are cis- bonds that
cause a bend in the chain
Unsaturated Fatty Acids Unsaturated Fatty Acids

• Linoleic acid (LA) 18:2 n-6 (Omega 6)
• Gamma linolenic acid (GLA) 18:3 n-6
– Main food sources: abundant in most seeds &
(Omega 6)
their oils
Methyl End – Main food sources: evening primrose oil (EPO),
Carboxyl End
ω- end blackcurrant seed and borage oils
Δ-end
– Note omega the end is the opposite to the carboxyl
• α-linolenic acid (ALA) 18:3 n-3 (Omega 3) group

– Main food sources: flaxseed, hemp, rapeseed,
soybean, and walnut oils and in dark green
leaves
Polyunsaturated Fats Characteristics of USFAs

Eicosapentaenoic acid (EPA) 20:5 n-3 (Omega 3) • Unsaturated fatty acids are liquid at room
• Main food sources: fish, human breast milk temperature and have a low melting point
☞One or more double bonds in the hydrocarbon

chain results in one or more "bends" in the
Docosahexaenoic acid molecule. This is due to steric hindrance
(DHA) 22:6 n-3 (Omega 3) between the hydrogen atoms either side of the
double bond.
• Main food sources: fish,
algae, human breast milk
© Centre for Nutrition Education & Lifestyle Management 29 © Centre for Nutrition Education & Lifestyle Management
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Characteristics of USFAs Unsaturated Fatty Acids

☞These molecules do not
"stack" very well. The
intermolecular interactions
are much weaker than
saturated molecules. As a
result, the melting points are
much lower for unsaturated
fatty acids and they exhibit
the fluid nature (important in
membrane structure) and
are mostly found to be liquid
at room temperature.
Characteristics of Unsaturated Oxidation of Fatty Acids

Fatty Acids
• Easily oxidised
– When exposed to
oxygen, the carboxyl
group or double
bonds oxidise
» Saturated fats are
more resistant to
Radical formation is accelerated by light, oxygen and heat
oxidation
Keep polyunsaturated fats in dark glass bottle in the fridge
Avoid high temperature cooking
34
Characteristics of Unsaturated Cis & Trans Fatty Acid Structure

Fatty Acids • Double bonds in
• Unsaturated fatty acids undergo a chemical fatty acid prevents
change known as auto-oxidation. The process the free rotation
requires oxygen (air) . around the bond,
• Vegetable oils resist this process because they creating two
contain antioxidants, such as tocopherol. configurations;
– cis and trans
• These are
geometrical isomers.
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Cis & Trans Fatty Acid Structure Cis & Trans Fatty Acid
• In cis-form the hydrogen Characteristics
atoms of double bonded • Cis-fatty acids are generally found naturally while
carbon atom oriented on trans-fatty acids are rare
same side • Trans-fatty acids are found in manufactured fats.
• In trans-form they oriented They are created at high temperatures such as
in opposite direction. those reached during frying, deep frying and
• The differences in hydrogenation.
geometry play an • Hydrogenation of polyunsaturated fatty acids
important role in biological stabilizes them and prevents them from becoming
processes. rancid and keeps them solid at room temperature.
Hydrogenation Cis & Trans Fatty Acid

Characteristics
• Hydrogenation (adding H2)
• Cis and trans forms of fatty acids show different
- Converts a double bond to a single bond
physical and chemical properties just like other
• Hydrogenated fatty acids organic geometrical isomers.
–more saturated than natural vegetable oils
–able to pack together more tightly • Trans isomers show higher melting points due to
–more solid at room temperature closely packed structure compare to cis isomers.
–behave more like saturated fatty acids
• Trans-fatty acid resemble saturated fatty acids in
their structure which can interrupt many
biochemical reactions.
Trans Fatty Acid Characteristics
• Harmful effects include blood platelets

aggregation (more sticky), increased cell CND/S 412 Biochemistry – Lipids
membranes rigidity, decreased permeability of
the cell membranes and decreased liver
detoxification capacity.
Part 3: Essential Fatty Acid
Metabolism
• https://www.bda.uk.com/foodfacts/TransFats Jess Keane BSc PG Cert mNTOI
See link above for factsheet on trans fats jess@cnelm.co.uk
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Fatty Acid Synthesis Fatty Acid Synthesis

• Fats are synthesized
from Acetyl-CoA in • Plants and animals can produce unsaturated FAs
mitochondria from saturated FAs.
• Acetyl-CoA is • A double bond can be formed by removing 2
created in the hydrogen atoms in the process of
breakdown of
carbohydrates and
Desaturation
proteins • In most mammals, double bonds can be
• Therefore fats can introduced at the ∆4, ∆5, ∆6, and ∆9
be synthesized from positions but never beyond the ∆9 position.
proteins and
carbohydrates
Fatty Acid Synthesis Fatty Acid Synthesis

• Humans do not
have the enzyme • Plants have the ability to and
to insert a double therefore make linoleic acid and α-
bond (desaturate) linolenic acid.
at C3 and C6 (3 • These 2 FAs are called Essential Fatty
and 6 carbon atoms Acids; they are vital to human health
from the methyl but cannot be made by our cells
end) therefore
these f ats are
essential
Fatty Acid Food Sources Fatty Acid Food Sources
Foods do not consist of just 1 type of fat

(Lord and Bralley 2008) © Centre for Nutrition Education & Lifestyle Management (Lord and Bralley 2008)
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Fatty Acid Metabolism

Fatty Acid Metabolism
• Conversion of Linoleic acid (LA) and alpha
Linolenic Acid (ALA) into their longer-chain
derivates occurs in the process of
elongation
• Elongase enzymes add carbon atoms to
pref ormed fatty acids (usually acetyl CoA,
two-carbon units are added)
• E.g. EPA and DHA are created from ALA as a
result of elongation and desaturation

Fatty Acid Metabolism Fatty Acid Metabolism

Delta-6 Desaturase: Delta-5 Desaturase:
• This enzyme is inhibited by • Is inhibited by :
• Mg, Zn deficiency • Mg, Biotin deficiency
• Vitamin B6, B3, C deficiency
• Insulin resistance
• Insulin resistance
• Glucagon
• Age
• Alcohol
• Adrenaline and glucocorticoids
• Adrenaline and glucocorticoids
Omega 6 pathway Omega 3 pathway
Sunflower, vegetable, LA ALA Flax, pumpkin seed,

Fatty Acids Metabolism
safflower, soya oil and Linoleic acid Alpha-linolenic Acid walnuts, hemp, dark
Delta 6 Desaturase
processed foods enzyme green leafy vegetables
Mg, Zn, B3, B6, C
• Fatty acid molecules
Evening primrose oil,
borage ( (starflower) oil
GLA
Gamma-Linolenic Acid
Stearidonic acid
are broken down into
elongase
enzyme
two-carbon
fragments (Acetyl
DGLA Eicosatetraenoic acid
Dihomo-Gamma-Linolenic Acid
CoA) in mitochondria
Delta 5 Desaturase
in a reaction called
enzyme Seafood especially oily
Meat, dairy, eggs

AA
Arachidonic Acid
Mg, Bio n EPA
Eicosapentaenoic acid
fish: herring, mackerel,
sardines, salmon beta-oxidation
COX-1 & COX-2
enzyme
DHA
Docosahexaenoic acid
• Inside mitochondria
they enter the Krebs
Prostaglandin
Series 1
Leukotrienes
Pro-
Prostaglandin
Series 2
Prostaglandin
Series 3
Cycle
An - Pro- An -
inflammatory
inflammatory inflammatory inflammatory
© Elspeth Stewart – Key Nutri on
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Essential Fatty Acids Functions

• EFA help maintain membrane fluidity and
thus all the aspects of cell-to-cell CND/S 412 Biochemistry – Lipids
communication (activity of most
membrane enzymes increases with the
degree of membrane lipid unsaturation) Part 4: General Structure &
• EFA (ALA, DHA, AA) are essential for Function of Triglycerides
f oetal brain development
• EFA are the precursors of eicosanoids Jess Keane BSc PG Cert mNTOI
jess@cnelm.co.uk
– Refer to Part 7: Eicosanoids
Triglycerides Structure of Triglycerides

• 3 f atty acids + • Note: The
glycerol constituent
• The f orm of lipid fatty acids
most found in may be of
f ood varying
• Also adipocytes structures &
contain therefore
triglycerides chemical
(storage properties
molecule)
Esterification Hydrolysis
• The -OH (red) bond • Lipases hydrolyse triglycerides to fatty
on the acid is broken acids and glycerol.
and the -H (red)
bond on the alcohol
is also broken. Both
join to make HOH, a
water molecule.
http://www.elmhurst.edu/~chm/vche
mbook/552triglycerides.html
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Triglyceride Metabolism
• Adipocytes acquire fatty acids from
circulating lipoproteins by an enzyme
lipoprotein lipase, which releases free fatty
acids and glycerol from the lipoproteins and
allows them to be taken up by the cell
• When there is a demand for energy from
f ats, triglycerides are mobilised from
adipocytes by an enzyme hormone-
sensitive lipase and released into the blood
© Centre for Nutrition Education & Lifestyle Management Fig 24.20(b) from Principles of Anatomy and Physiology by Tortora and Derrickson 11th
Edition pub John Wiley & Sons 2006
Triglyceride Metabolism Characteristics of Triglycerides

• Not a part of biological membranes
• Triglycerides are storage molecules
– Most of the body’s energy stores are
triglycerides
– Storage is in adipose tissue
– Source: dietary or anabolism (synthesis) from
carbohydrate or amino acid carbon skeletons
Lipoprotein (transports
– Breakdown of triglycerides releases fatty acids
triglycerides in the blood)
into the blood stream
Characteristics of Triglycerides Triglyceride Metabolism

What makes triglycerides good stores of energy?
• What makes triglycerides good stores of energy? • Hypoglycaemia => lipolysis; mobilisation of
– Anhydrous triglycerides from adipocytes and hydrolysis
– Number of hydrogens means more reducing power of fatty acids => beta oxidation in
– Less water equals more energy weight for weight. mitochondria => acetyl Co A enters krebs
• When oxidised, fats produce 9kcal/g, glycogen, starch, and cycle => energy
proteins yields about 4kcal/g.
• Glycerol undergoes gluconeogenesis to produce
glucose => glycolysis => energy production
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Triglyceride Metabolism
• Lipolysis is stimulated by:
• Adrenaline and noradrenaline
• Adrenocorticotropic hormone (ACTH)
• Thyroid-stimulating hormone (TSH)
• Thyroxine Part 5: Phospholipids &
Glucagon
•
• Growth hormone
Glycolipids
jess@cnelm.co.uk
Phospholipid Structure Phospholipid Structure

1. A glycerol esterified to 2 fatty acids (nonpolar).
– The two fatty acids tend to be non-identical. They may differ in
length and/or the presence or absence of double bonds.
2. The third alcohol group on the glycerol is bonded to
phosphoric acid through a phosphate ester bond
(oxygen-phosphorus double bond oxygen)
3. There is usually a complex amino alcohol also attached
to the phosphate through a second phosphate ester
bond. The complex amino alcohols include choline,
ethanolamine, and the amino acid-serine (polar)
Characteristics of Phospholipids Phospholipid Structure

• Minor portion of lipids in diet
• The long hydrocarbon chains of the fatty acids
• Phospholipids are major components in the lipid
are non-polar.
bilayers of cell membranes
• The phosphate group has a negatively charged
• Their amphipathic nature (having a non-polar end
oxygen and a positively charged nitrogen to
and a polar end) makes them well suited to this
make this group ionic.
function.
• The oxygen of the ester groups also make on – Amphipathic lipids in an aqueous environment form
whole end of the molecule strongly ionic and complexes in which their polar regions are in contact
polar. with water and their hydrophobic regions are away
from water.
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Phospholipid Characteristics
• Membrane fluidity: The interior of a lipid bilayer is
normally highly fluid - the hydrocarbon chains of
phospholipids are disordered and in constant motion.
• The degree of fluidity depends on the proportion of

unsaturated fatty acids in the phospholipids
• Note: Cholesterol can give the membrane a degree of
rigidity (which is also important – otherwise the cell
membrane could be too fluid and therefore leaky)

Phospholipid Structure Sphingolipid Structure

• Lecithin (phosphatidylcholine) is most • Sphingolipid: sphingosine + fatty acid +
common phosphate/amino alcohol
– sphingosine instead of the glycerol
• Found in eggs, liver, soybeans, wheat germ,
– very- long-chain (up to C26), saturated fatty acids
peanuts, spinach, legumes
• these interact with cholesterol to help stabilise cell
• Lecithin is also made in liver membranes and therefore regulate cell signaling.
• Lecithin is extracted from soy beans for use as an • Polyunsaturated fatty acids are only rarely present, although
emulsifying agent in foods. Lecithin is an emulsifier sphingomyelins of testes are exceptions; they contain
polyunsaturated fatty acids, up to 34 carbon atoms,
because it has both polar and non-polar properties, including 28:4(n-6) and 30:5(n-6)
which enable it to cause the mixing of other fats and – Important in the myelin sheath that surrounds
oils with water components. most nerve fibers. Therefore found in brain and
nervous tissue.
Glycolipid Structure
• Glycolipid: glycerol + 1 f atty acid + sugar

always contain a sugar group rather than a
–
phosphate. CND/S 412 Biochemistry – Lipids
– The sugar group is often galactose but may be
glucose.
Part 6: Sterols & Steroids
– In cell membranes. Large concentrations in brain
tissue. Jess Keane BSc PG Cert mNTOI
– Function in cell adhesion & self-identity jess@cnelm.co.uk
markers
•
13
03/02/2015
Steroid Structure Cholesterol Characteristics

• Steroids have a 4 ring • Cholesterol, an important
structure consisting of 3 constituent of cell
membranes, has a rigid
cyclohexane rings and 1
cyclopentane ring. ring system and a short
branched hydrocarbon
• Sterols are steroid tail. Cholesterol is largely
alcohols, the most hydrophobic. But it has
common is cholesterol. one polar group, a
hydroxyl, making it
amphipathic.
Cholesterol Characteristics
• Interaction with the
relatively rigid
cholesterol
decreases the
mobility of
hydrocarbon tails of
phospholipids,
decreasing the
fluidity of the
membrane
© Centre for Nutrition Education & Lifestyle Management © Centre f or Nutrition Education & Lif estyle Management
Bile Acids Structure Bile Acid Characteristics
• Bile acids are amphipathic. This means that

they have both water-soluble and water-
insoluble (or fat-soluble) parts, making them
good emulsifying agents.
– In order for the human digestive system to digest
fats, they must be emulsified into the digestive
juices, because the enzymes that break them
down are water-soluble.
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Bile Acid Characteristics
Part 7: Eicosanoids

jess@cnelm.co.uk
Omega 6 pathway Omega 3 pathway
Eicosanoids Sunflower, vegetable,

safflower, soya oil and
LA
Linoleic acid
Delta 6 Desaturase
ALA
Alpha-linolenic Acid
Flax, pumpkin seed,
walnuts, hemp, dark
processed foods enzyme green leafy vegetables
Mg, Zn, B3, B6, C
• The eicosanoids consist of the prostaglandins GLA Stearidonic acid

Evening primrose oil, Gamma-Linolenic Acid
(PG), thromboxanes (TX), leukotrienes (LT) and borage ( (starflower) oil
elongase
lipoxins (LX). enzyme
DGLA Eicosatetraenoic acid

Dihomo-Gamma-Linolenic Acid
• The principal eicosanoids of biological Delta 5 Desaturase

enzyme Seafood especially oily
significance to humans are a group of Meat, dairy, eggs

AA
Arachidonic Acid
Mg, Bio n EPA
Eicosapentaenoic acid
fish: herring, mackerel,
sardines, salmon
molecules derived from the C20 fatty acid, COX-1 & COX-2
enzyme
DHA
Docosahexaenoic acid
arachidonic acid, from dihomo-γ-linolenic acid

(DGLA) and from eicosapentaenoic acid (EPA) Prostaglandin
Series 1
An -
Leukotrienes
Pro-
Prostaglandin
Series 2
Pro-
Prostaglandin
Series 3
An -
inflammatory
inflammatory inflammatory inflammatory
© Elspeth Stewart – Key Nutri on
Eicosanoids One of the responses to injury
• To do with inflammation
• Consider an injury
Prostaglandins series 2 – vasodilators

Leukotrienes series 4 – attract immune cells
Thromboxane A2 – platelet aggregation
(eicosanoids have a short half life 0.5 – 5 mins)

15
03/02/2015
Eicosanoid Metabolism
• Fatty acid membrane composition
determines which prostaglandins will
predominate
• Membrane composition is determined by the
diet and the desaturation/elongation
reactions
• More AA, LA in the diet - more PGE2; more
ALA/EPA in the diet-more PGE3, more GLA
in the diet-more PGE1
• (Garrow et al 2004)

Eicosanoids Functions
Potent hormone like action.
• Prostaglandins
– Constrict smooth muscle: uterus
– Mediate inflammation
• Thromboxanes
– Encourage clotting and restrict blood flow to
wound
• Leukotrienes
– Chemotactic agent, bronchoconstrictors-allergy.
(Kumar 2005)
Eicosanoids Functions Further Reading

Prostaglandins Series 1-PGE1: • http://www.elmhurst.edu/~chm/vchembook/ind
• Reduces platelet aggregation (lower risk of heart ex.html
attacks, strokes) • http://www.chemguide.co.uk
• Help to remove sodium and water excess from the • http://www.rpi.edu/dept/bcbp/molbiochem/MB
body Web/mb1/part2/
• Vasodilation improving circulation, lowering blood
• http://www.cs.stedwards.edu/chem/Chemistry/
pressure, relieving angina
CHEM43/CHEM43/Sphingolipids/sphingolipids.ht
• PGE1 and PGE3 prevent the release of
ml
Arachidonic Acid (precursor of proinflammatory
PGE2 ) from the cell membranes. Prostaglandins • http://themedicalbiochemistrypage.org/eicosan
Series 2-PGE2 - opposing effects oids.php#intro
16

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03/02/2015

CND/S 412 Biochemistry – Lipids

Part 1: General Structure &

© Centre for Nutrition Education & Lifestyle Management

Lipid Classification Lipid Classification

Lipid Classification Lipid Characteristics

Function of Lipids Function of Lipids

Function of Lipids Function of Lipids

Structure of Fatty Acids

Structure of Fatty Acids Fatty Acid Characteristics

• Hydrocarbon chains of varying length: 4-30 A f atty acid may be

Fatty Acid Characteristics Fatty Acid Nomenclature

Very Short Chain Fatty Acids Medium Chain Fatty Acids

Saturated Fatty Acids Types and Sources of Saturated

carbons occupied by hydrogens. There are no Butyric 2.5-5.4% in cow butter

Stearic fats of land animals

–Butyric Acid (4:0)

Saturated Fatty Acids Characteristics of SFA

☞The reason for this is the geometry of the

Characteristics of SFA Fatty Acid Structure

☞This structure allows SFAs molecules to

Saturated Fats Unsaturated Fatty Acids

Unsaturated Fatty Acids Unsaturated Fatty Acids

• α-linolenic acid (ALA) 18:3 n-3 (Omega 3) group

Polyunsaturated Fats Characteristics of USFAs

☞One or more double bonds in the hydrocarbon

Characteristics of USFAs Unsaturated Fatty Acids

Characteristics of Unsaturated Oxidation of Fatty Acids

Characteristics of Unsaturated Cis & Trans Fatty Acid Structure

Hydrogenation Cis & Trans Fatty Acid

Trans Fatty Acid Characteristics

• Harmful effects include blood platelets

Fatty Acid Synthesis Fatty Acid Synthesis

Fatty Acid Synthesis Fatty Acid Synthesis

Fatty Acid Food Sources Fatty Acid Food Sources

Foods do not consist of just 1 type of fat

© Centre for Nutrition Education & Lifestyle Management

Fatty Acid Metabolism

© Centre for Nutrition Education & Lifestyle Management

Fatty Acid Metabolism Fatty Acid Metabolism

Omega 6 pathway Omega 3 pathway

Sunflower, vegetable, LA ALA Flax, pumpkin seed,

Meat, dairy, eggs

Essential Fatty Acids Functions

Triglycerides Structure of Triglycerides

Triglyceride Metabolism Characteristics of Triglycerides

Characteristics of Triglycerides Triglyceride Metabolism

glucose => glycolysis => energy production

Phospholipid Structure Phospholipid Structure

Characteristics of Phospholipids Phospholipid Structure

• The degree of fluidity depends on the proportion of

© Centre for Nutrition Education & Lifestyle Management

Phospholipid Structure Sphingolipid Structure

• Glycolipid: glycerol + 1 f atty acid + sugar

Steroid Structure Cholesterol Characteristics

Bile Acids Structure Bile Acid Characteristics

• Bile acids are amphipathic. This means that

Bile Acid Characteristics

CND/S 412 Biochemistry – Lipids

Jess Keane BSc PG Cert mNTOI

Omega 6 pathway Omega 3 pathway

Eicosanoids Sunflower, vegetable,

• The eicosanoids consist of the prostaglandins GLA Stearidonic acid