Department of Biochemistry Foundation Module Phase - 1

1. LIPIDS Department of Biochemistry Foundation Module Phase - 1

2. Lipids Soluble in non-polar solvents and insoluble in polar solvents. Lipids are not polymers

3. Serve as vitamins and hormones. Structural components of biological membranes. synthesized bile acids that aid lipid solubilization The lipids of physiological importance for humans have four major functions Provide energy

4. What are the health issues associated with lipids?

5. Classification of lipids Fatty acids + Alcohol 1) Simple lipids- Give some examples for simple lipids? 2)Complex /Compound lipids- Fatty acids + Alcohol+ X

6. Some common examples for complex lipids

7. Fatty Acids Fatty Acids are amphipathic molecules. Why?

8. What is the chemical difference between saturated and an unsaturated fatty acid?  

9. Unsaturated fats are preferred over saturated fatty acids for nutritional reasons. Would you expect a deep sea fish (living in cold water) or a shallow water fish (living in warmer water) to have a higher percentage of unsaturated fatty acids in its tissues? (find the best answer)A deep sea fish A shallow water fish

10. corn oil contains 86% polyunsaturated fatty acids So tend to be liquid at room temperature Olive oil contains monounsaturated fatty acids. So tend to be liquids at room temperatures, likely to solidify when refrigerated. Saturated fatty acids (tropical oils, animal fats) tend to be solids, or nearly solids, at room temperatures.

11. The degree of saturation of a fatty acid affects particularly the fatty acid melting point. Why does this occur?

12. Melting Points and Solubility in Water of Fatty Acids Melting Point Solubility in H2O Chain Length

13. F. A. M. P. (0C) 60 16:0 16:1 1 18:0 63 18:1 16 18:2 -5 18:3 -11 Effects of Double Bonds on the Melting Points

14. What are essential fatty acids?

15. Name a good source of ‘omega-3 oils’ • Oily fish - salmon, mackerel, sardines,tuna. • Pumpkin seeds, sesame seeds • soybean oil

16. Linoleic acid (LA) It is a component of many common Vegetable oils. sunflower, soybean, corn and cottonseed oils

17. Why are essential fatty acids good for you?

18. What are the main ingredients in your soap? • Saponification Value . Soap

19. One test tube is filled with Sunflower oil (A). • Coconut oil is placed in a second test tube.(B) • Add few drops of Hubl’s iodine for each solution. • Test tubes are shaken. • After some minutes a spatula full of starch powder is added to each of the two test tubes. • The test tubes are again shaken. A B Comment the observation.

20. Foods prepared with edible oil develop a kind of smell and undergo changes in taste. What is the reason for this? Rancidity Hydrolytic Oxidative Partial hydrolysis of TAG Oxidation of UFA @double bond positions. FFA Glycerol (mono/di) Peroxides Aldehyde Ketones Objectionable odour + Taste

21. Fat and oils Mostly Triacylglycerides: Glycerol 3 Fatty Acids Triacylglyceride

22. What elements are found in lecithin? What do you know about Sphingolipids?

23. Identify- a - j

24. What are Eicosanoids?

25. A B Name the enzymes A& B. State the mechanisms by which aspirin and ibuprofen inhibit PGH2 Synthesis.

26. . What Is Hydrogenated Vegetable Oil? Vegetable oils are generally liquid at room temperature, so how is it that we have margarine made from sunflower oil and corn oil?

27. Steroids • Steroid nucleus • 3 cyclohexane rings • 1 cyclopentane ring steroid nucleus

28. Cholesterol • Most abundant steroid in the body • Add methyl CH3- groups, alkyl chain, and -OH to steroid nucleus

29. Cholesterol in the Body • Cellular membranes • Myelin sheath, brain, and nerve tissue • Bile salts • Hormones • Vitamin D

30. Q. Identify each lipid as: (1) phospholipid (2) steroid • (3) triglyceride (4) sphingolipid • A. Cholesterol • Glycerol, 2 fatty acids, phosphate, and choline • Sphingosine, fatty acid, phosphate, and choline • Estradiol • Bile salts • Most of plasma membranes Answer

31. The diagram represents a phospholipid molecule (c) Name the following parts of the molecule (i) A (ii) B (iii) C Answers

32. THE END

33. How Does this happen ??????? Back to the Q For more details (for your interest only)

34. a.Fats: Fatty acids + Glycerol b. Waxes: Fatty acids + Long chain alcohol Back to the q

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36. Back to the q

37. presence of double bonds Back to the q Presence of double bonds

38. A deep sea fish Back to the q

39. Double bonds place kinks in hydrocarbon chains and kinked hydrocarbon chains have lower melting points than not kinked Back to the q

40. Essential fatty acids (EFAs) • Are fatty acids that are required in the human diet; • They must be obtained from food as human cells have no biochemical pathways capable of producing them internally. • There are two families of EFAs: ω-3 (or omega-3 or n-3) and ω-6 (omega-6, n-6.) • Alpha-linolenic acid (ALA) - • is a polyunsaturated omega-3 fatty acid. • Linoleic acid (LA) • is an unsaturated omega-6 fatty acid. Back to the q

41. Essential fatty acids are used by every cell in your body -- and healthy cells make healthy people! • EFAs control or modulate an amazing number of cellular processes. Essential fatty acids regulate a large number of mechanisms including increasing the fluidity of cell membranes and improving the ability of selective permeability. • These mechanisms help keep toxins out and bring nutrients into your cells. • Essential fatty acids also influence the activation of cell genes, act as second messengers and produce good eicosanoids. • Eicosanoids help reduce inflammation in the body, help keep blood from clotting, and help keep your blood vessels dilated. • Furthermore, a diet rich in EFAs can be helpful in many diseases Back to the q

42. Observation: The sample containing Coconut oil turns intensely blue (iodine-starch complex). In Sunflower oil all the iodine will be consumed. Consequently no color change can be observed after the addition of starch. Discussion and background: Sunflower oil contains unsaturated fatty acids. Iodine adds across the double bonds in an unsaturated bond. Coconut oil consists mainly of glycerides from saturated fatty acids (e.g. palmitic and lauric acid). Back to the q

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45. a: Oligosaccharide • b: Glycoprotein • c: Glycolipids • d: Head of phospholipid • e:Tail of phospholipid • f: Phospholipid bilayer • g: Filament • h:Peripheral protein • i: Cholesterol • j: Transmembrane protein Back to the q

46. Eicosanoids are a family of powerful, hormone-like compounds produced in the body from essential fatty acids . . . • They have specific effects on target cells close to their site of formation. • They are rapidly degraded, so they are not transported to distal sites within the body. • Examples: prostaglandins, prostacyclins, thromboxanes, leukotrienes, epoxyeicosatrienoic acids (EETs). • Rolesin inflammation, fever, regulation of blood pressure, blood clotting, immune system modulation, control of reproductive processes & tissue growth, sleep/wake cycle regulation. Back to the q

47. A: LipoxygenaseB:PGH2 synthase Back to the q

48. Previous slide

49. A. 2 steroid B. phospholipid C. 4 sphingolipid D. 2 steroid E. 2 steroid F. 1 phospholipid Back to the q

50. Phosphate group & N- base Glycerol 2 Fatty acids Back to the q