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Lipids

Lipids. “Fat, what good is it?”. Lipids. Biomolecules soluble in organic solvents Roles Nutritional Structural regulatory. Types of Lipids. Glycerol-based Sphingolipids Steroids Eicosanoids/leukotrienes. Storage Lipids. Fatty acids Saturated and Unsaturated

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Lipids

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  1. Lipids “Fat, what good is it?”

  2. Lipids • Biomolecules soluble in organic solvents • Roles • Nutritional • Structural • regulatory

  3. Types of Lipids • Glycerol-based • Sphingolipids • Steroids • Eicosanoids/leukotrienes

  4. Storage Lipids • Fatty acids • Saturated and Unsaturated • Relationship to melting point • Triacylglycerides • Glycerol + 3 fatty acids • Waxes

  5. Glycerol based fats • Glycerol on the left • Esterifies to 3 fatty acids

  6. Triacylglyerides • Glycerol in blue • Fatty acids in red • Condensation produces 3 water molecules • Very nonpolar…excludes water

  7. Lipids in Membranes: • Phospholipids • Cholesterol • Glycolipds: Sugar group attached • Proteins: either integral or peripheral • Sphingolipids

  8. Phosphoacylglycerols • Glycerol esterified to 2 fatty acids. • Third position is phosphate • Other end of phosphate can combine with other molecules to form various derivatives • amphipathic

  9. Phosphoacylglycerols

  10. Derivatives of Phosphoacylglycerols (PAG)

  11. Phosphatidyl choline with fatty acids as oleate and palmitate

  12. Sphingolipids • Sphingosine instead of glycerol • Derivatized at ester C1 • Fatty acids added at amine • Different types are found in plasma membrane and myelin sheaths • Gangliosides • cell to cell interactions • antigenic

  13. Sphingosine

  14. Sphingolipids

  15. Sphingophospholipid with choline and the fatty acid as linolenic

  16. Cholesterol

  17. Role of Cholesterol • Keeps the lipids in membrane from aggregrating: Keeps the membrane intact as a bilayer • Precursor to Bile Acids • Act as detergentsto dissolve dietary fats • Fats can be broken better by enzymes • Precursor to steroid hormones that regulate gene expression • Precursor to Vitamin D

  18. Good vs. Bad Cholesterol • Related to lipoproteins (protein + lipid complexes) • Dietary excess fat is packaged into VLDL • Fat cells (adipose cells) take these up convert to fatty acids • Some VLDL is converted to LDL • LDL is very rich in Cholesterol

  19. LDL • Too much LDL can circulate in the blood • Build up in arteries; lead to heart attack

  20. HDL • Another lipoprotein that converts cholesterol into a lipoprotein that returns to the liver ; Removes cholesterol out of the bloodstream; • believed to prevent heart attacks

  21. Ratio of LDL to HDL • LDL cholesterol of less than 100 mg/dL is the optimal level. Less than 130 mg/dL is near optimal for most people. • A high LDL level (more than 160 mg/dL or 130 mg/dL or above if you have two or more risk factors for cardiovascular disease) reflects an increased risk of heart disease • Low HDL cholesterol levels [less than 40 mg/dL] is thought to increase the risk for heart disease.

  22. Steroid hormones

  23. Eicosanoids • Prostaglandins: different types • Some stimulate contraction of smooth muscle during menstruation and labor • Others produce fever and inflammation and pain • Thromboxanes: act in the formation of blood clot • Leukotrienes: induces contraction of the muscle lining the lungs • overproduction leads to asthma

  24. Eicosanoids/Leukotrienes

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