CHEMISTRY OF LIPIDS

PROSTAGLANDINS

Dr Vijay Marakala

Dr. Vijay Marakala, MBBS, MD.

Assistant professor
BIOCHEMISTRY
SIMS & RC

EICOSANOIDS
What is Eicosanoids?

Eicosanoid
s are
formed
from 20
carbon
PUFA
arachidoni

Classification
Eicosanoids

Prostanoids

Leukotriens
LT

Prostaglandi
ns
PG

Prostacyclins
PGI

Thromboxan
es
TX

PROSTAGLANDINS

PROSTAGLANDINS
Why
PG?

Location

Structur
e

PROSTAGLANDINS[PG]
Nomenclatur
e

Prostaglandins Classification
PG Subclassification

Classificatio
n

Subscript

A,B,C
A,B,C
I
I

1,2,3
1,2,3

PGF11 &PGF22

Nomenclatur
e

Classificatio
n

Subscript

Nomenclatur
e

Classificatio
n

Subscript

PROSTAGLANDINS
Hormones?

Primary PG

Other PG

P
G

Act like local

hormones
16 naturally occurring
PG
7 are found
throughout the body

PROSTAGLANDINS - FUNCTIONS

Effects on
CVS

Effects on
uterus

Effects on
Respiratory
tract

Effects on
Inflammati
on

Effects on
GIT

PROSTAGLANDINS - FUNCTIONS
Effect
s on
CVS

PGI22
Vasodilatation
Inhibits platelet aggregation
PGA and PGE class prostaglandins
lower blood pressure.

PROSTAGLANDINS - FUNCTIONS
Effect
PGF2
s on
uterus Inducing labor

PROSTAGLANDINS - FUNCTIONS
Effects
on
Respirato
ry tract

PGF-Bronchoconstriction
PGE-Bronchodilator

PROSTAGLANDINS - FUNCTIONS

Effects on
Inflammati
on

PGE2
Involved in inflammatory
response

PROSTAGLANDINS - FUNCTIONS
Effect
s on
GIT

PGE2
suppress
gastric acid
secretion

Thromboxanes [TX]
First isolated from blood platelets, thrombocytes
Capital letters designate class
Subscript number denotes number of double bonds

Most
commo
n

TXA

Thromboxanes - FUNCTIONS
Increase platelet aggregation
Vasoconstriction
Mobilize intracellular calcium
Smooth muscle contraction
Bronchoconstriction

Leukotrines [LT]
LEUKOTRINES WERE SO NAMED BECAUSE THEY
WERE INITIALLY DESCRIBED IN LEUCOCYTES

Grouped into 5 classes [A to E]

LTC4

bscript number denotes number of double bon

Leukotrines - Functions
Increase chemotaxis
Facilitate inflammation & allergic
reactions
Contraction of smooth muscle
Bronchoconstriction
Vasoconstriction

:0
1
9
8
7
6
5
4
3
2
1
0
Time for
a short break

CHEMICAL PROPERTITES OF FAT

HYDROLYSIS

SAPONIFICATIO
N

OXIDATION

RANCIDITY

HYDROGENATI
ON

HYDROLYSIS
The fats are
hydrolyzed
by
the
enzymes
lipases
to
yield
fatty
acids
and
glycerol

SAPONIFICATION
The hydrolysis of fats by alkali is called saponification. This
reaction results
in the formation of glycerol and salts of fatty acids which are
called soaps

HYDROLYTIC RANCIDITY
When butter or other fats are stored, they
often become rancid and hence unpalatable.
Rancidity is caused by the growth of
microorganisms which secrete enzymes like
lipases.
These split the fats into glycerol and free
fatty acids.
The fatty acids impart unpleasant odour and
flavour to the fat.

OXIDATIVE RANCIDITY
Oils containing highly unsaturated fatty acids
are spontaneously oxidized by atmospheric
oxygen at ordinary temperatures.
The oxidation takes place slowly and results
in the formation of short chain fatty acids
(C4to C10) and aldehydes which give a
rancid taste and odour to the fats.
Oxidative rancidity is observed more
frequently in animal fats than in vegetable
fats.

HYDROGENATION
It converts unsaturated fatty acids of
triglycerides into saturated fatty acids.
Commercially hydrogenation is used to
convert liquid fats of plant origin to solid
cooking fats.
Vanaspati (dalda) is obtained from vegetable
oils through this process.

FATS FACTS AND FANTASIES

Irrespective of the source, fat is the most concentrated
form of dietary energy.
There is no such thing as low-calorie fat.
For weight reduction, the only rule is to eat less and
exercise more.
Nutritionally, polyunsaturated fatty acids (PUFAs) are
considered superior.
Fats of animal origin are saturated whereas vegetable
oils are unsaturated.
Fish oils too are unsaturated and have long-chainlength fatty acids.

ID CHEMISTRY