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Biochemistry

Biochemistry. The Chemistry of Life. You are chemistry. BIOCHEMISTRY: The study of the molecular basis of life and its processes. Biochemists have to understand both the living and chemical world well.

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Biochemistry

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  1. Biochemistry The Chemistry of Life

  2. You are chemistry. • BIOCHEMISTRY: The study of the molecular basis of life and its processes. • Biochemists have to understand both the living and chemical world well. • KEY: Many biological processes are the same in different organisms Their basic building blocks and pathways are the same.

  3. BIOMOLECULES • Carbohydrates • Lipids • Proteins • Nucleic Acids

  4. Bread Pasta Rice CARBOHYDRATES

  5. Carbohydrates • “Hydrates of carbon” (C, H, & O) • Polyhydroxy aldehydes (ALDOSES) or ketones (KETOSES) • Usually Cx(H2O)y • “Sugars” • Single unit: Monosaccharide • Two units: Disaccharide • Three units: Trisaccharide, etc. • Many units: Polysaccharide

  6. Some Common Disaccharides • Sucrose: Table Sugar • Glucose+Fructose • Lactose: Milk sugar • Glucose+Galactose • Maltose: Malt/Barley sugar • Glucose+Glucose

  7. Some Common Polysaccharides • Starch: glucose polymer (alpha) • Potato, rice, wheat, corn • Glycogen: branched glucose polymer • Animal storage • Cellulose: glucose polymer (beta) • Plant structures, paper, cotton, wood • Chitin: Modified glucose (N-Acetyl Glucose) • Fungi cell wall, insect exoskeleton

  8. http://www.bmb.psu.edu/courses/bisci004a/chemtutor/polysac2.jpghttp://www.bmb.psu.edu/courses/bisci004a/chemtutor/polysac2.jpg http://www.bmb.psu.edu/courses/bisci004a/chemtutor/polysac1.jpg

  9. CARBOHYDRATES • Extra carbohydrates is stored in the liver and muscle tissues as glycogen • Large excess are converted to fat • Carbohydrates supply 4 kcal of energy per gram

  10. On the “Sugarfree” Phenomenon • Saccharin • Oldest artificial sweetener • Aspartame and Acesulfame-K • Not carbohydrates • Sucralose • “Splenda”

  11. LIPIDS • Lipid – a cellular constituent that is soluble in organic solvents (e.g. hexane); insoluble in water • Lipid family • Fatty acids (long chain carboxylic acids) • Phospholipids - forms the cell membrane • Steroids (e.g. cholesterol and sex hormones) • Fat soluble vitamins

  12. Fatty Acids http://biology.clc.uc.edu/graphics/bio104/fat.jpg

  13. Fatty Acids http://biology.clc.uc.edu/graphics/bio104/fatty%20acid.jpg

  14. Fatty Acids http://biology.clc.uc.edu/graphics/bio104/cistrans.jpg

  15. Phospholipids • Made from glycerol, two fatty acids, and (in place of the third fatty acid) a phosphate group with some other molecule attached to its other end • Contains a “hydrophobic” and “hydrophillic” group • Hydrophobic – water hating, not soluble in water • Hydrophilic – water loving, soluble in water

  16. Phospholipids http://biology.clc.uc.edu/graphics/bio104/lecithin.jpg

  17. Phospholipids http://www.sirinet.net/~jgjohnso/membranebilayer.jpg

  18. Cell Membrane http://www.sirinet.net/~jgjohnso/cellmembranes15.jpg

  19. Steroids • Biological molecules that perform diverse functions • Consists of four fused rings

  20. Functions of Fats • Used to build cells and parts of the cell (e.g. brain cells, nerve tissues, cell membrane) • Stored in the body in adipose tissue • Adipose tissue are called fat depots • Surround vital organs (e.g. heart, kidney, spleen) to serve as protective cushion • Stored under the skin for insulation • Fat reserves are converted to glycerol and fatty acids ( 9 kcal per gram) • Glycerol is burned for energy or converted to glucose

  21. Fats and Health • Lipoproteins • Group of proteins with a triglyceride or cholesterol • Very-low density lipoprotein (VLDL) • Transport triglycerides • Low density lipoprotein (LDL) • Transport cholesterol to cells • High density lipoprotein (HDL) • Transport cholesterol to liver

  22. C8 ...... 8.86 (Caprylic) C10......6.17 (Capric) C12......48.83 (Lauric) C14......19.97 (Myristic) C15......Traces (0.01) C16.......7.84 (Palmitic) C18.......3.06 (Stearic) C18:2 ....0.76 C18:1.....4.44 C20........0.05 (Arachidic) • On Coconut Oil

  23. Regular Coconut Oil (RBD) vs. VCO • RBD • Refined, bleached, deodorized • From highly processed copra • VCO • Quick drying of fresh coconut meat which is then used to press out the oil. • 2. Wet-milling. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes, and mechanical centrifuge.

  24. Crisco and Olestra (by P&G) 1911: Shortening “To eat, or not to eat - fat is the question.” - from the Introduction of Mary Enig, Know your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Bethesda Press, USA, 2000.

  25. Olestra • 1998, Proctor and Gamble introduced a new fat/oil substitute called Olestra (brand name Olean® • material replaces fats in snack foods such as potato chips • claimed that food using Olestra in place of digestible fats provide less calories since the Olestra is not digested and passes through the body unchanged • Some side effects include abdominal cramping and loose stools

  26. Olestra

  27. How does Olestra work? http://www.cnn.com/HEALTH/9802/10/fakefat.olestra/olestra.large.jpg

  28. Olean®

  29. Olean® http://static.howstuffworks.com/gif/question526-fat-chips.jpg http://static.howstuffworks.com/gif/question526-olestra-chips.jpg

  30. Proteins • Made up of amino acids • The side groups are what make each amino acid different from the others. Of the 20 used to make proteins, there are three groups. The three groups are ionic, polar and non-polar. • Amino Acid Peptide  Polypeptide  Protein

  31. SIDE CHAIN

  32. AMINO ACID ZWITTERION AMINO ACIDS ARE ZWITTERIONS

  33. Synthesis of Proteins + H2O

  34. Synthesis of Proteins

  35. N-Terminal End C-Terminal End Synthesis of Proteins

  36. Synthesis of Proteins = ≠

  37. Synthesis of Proteins = ≠

  38. Synthesis of Proteins ≠ ≠

  39. Proteins http://chemed.chem.purdue.edu/genchem/topicreview/bp/1biochem/graphics/20.gif

  40. Why is sinigang tasty?

  41. Structure of Proteins • Primary Structure • sequence of the amino acids in the protein • Secondary Structure • polypeptide chain folds back on itself to form a secondary structure • Tertiary Structure • interactions between amino acid side chains that leads to the three-dimensional structure of the polypeptide chain • Quaternary Structure • interactions between individual polypeptide chains

  42. Protein Structure 25.3

  43. Proteins Protein Structure

  44. Hydrogen Bonds in Parallel and Antiparallel b-pleated Sheets 25.3

  45. ionic forces dispersion forces ionic forces dispersion forces dispersion forces Protein Structure Intermolecular Forces in a Protein Molecule hydrogen bonds dipole-dipole forces CYSTEINE bonds and Hair rebonding 25.3

  46. Sickle cell anemia HEMOGLOBIN of a person w/ SICKLE CELL ANEMIA HEMOGLOBIN of a HEALTHY PERSON http://www.concord.org/~barbara/workbench_web/unitIV_mini/images/normHB.jpeg http://www.concord.org/~barbara/workbench_web/unitIV_mini/images/sickleHB.jpg

  47. Sickle cell anemia http://www.pueblo.gsa.gov/cic_text/health/sicklecell/sickle.gif

  48. THE ENZYME GLYCOSIDASE Q: WHAT IS AN ENZYME? A: They are proteins which act as biological catalysts that enhance reaction rates as they provide an alternative reaction pathway that requires less energy than an uncatalyzed reaction. *Catalysis can happen at mild temperatures *Very specific to the reactions they catalyze *SUBSTRATES *ACTIVE SITE

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