Lecture 2 Biochemistry PDF

Lipids ( Fats/Oils)  What is the Lipid? Introduction: Its organic compounds, nonpolar molecules, hydrophobic, which are insoluble in water and soluble only in nonpolar solvents, such as Ether, Chloroform and Benzene They are isolated from other biological molecules by extracting...

Lipids ( Fats/Oils)  What is the Lipid? Introduction: Its organic compounds, nonpolar molecules, hydrophobic, which are insoluble in water and soluble only in nonpolar solvents, such as Ether, Chloroform and Benzene They are isolated from other biological molecules by extracting them with nonpolar solvents Fat and oil are the principle stored from in many organism They serve as a transporter form of metabolic process They provide structure component of membrane such as Phospholipids, Glycolipids, Sphingolipids Serve as pigment(carotene), hormones (vit D &A), cofactors ( Vit E & K), detergents (bile salt) and signaling molecules (steroid hormone). Protective function 29  Clinical significance of lipids Following disease are associated with abnormal chemistry of metabolism of lipids Obesity Atherosclerosis Diabetes Millets Hyperlipoproteinemia Fatty liver Lipid storage diseases (lipidoses) 30 Classification of Lipids: 31  Fatty acids(FA) Definition: A carboxylic acid that occurs with hydrocarbon chain ranging in length from 2 to 36 Type of Fatty acids: 1- Saturated FA A- Short chain Saturated F.A. (2-10 carbon). - Volatile and water-soluble F.A.(2-6 C). Acetic, Butyric, Caproic acid - Non-volatile and water-insoluble F.A.(7-10 C). Caprylic (8C), Capric (10C) B- Long chain Saturated F.A.(more the10 carbon) - Myristic (14C), Palmitic (16C), Stearic (18C) 2- Unsaturated FA: A- Monounsaturated FA:- Oleic acid (one double bond) 18C B- Poly unsaturated FA: 2 double bond = Lenoleic acid (18C) 3 double bond = Lenolenic acid (18C) 4 double bond = Arachidonic acid (20C 32  Formation of Triacylglycerol (TCA) (Fat and Oil) ester bonds O CH2 O C (CH2)14CH3 + H2O O in this example Glycerol +3 plasmatic acid CH O C (CH2)14CH3 + H 2O but most often triglyceride contain mixer O of fatty acids CH2 O C (CH2)14CH3 + H2O 33 Protein  What is the Proteins? Introduction: Proteins are biomolecules comprised of polymer of amino acid joined together by peptide bonds. “Biomolecules: are molecules produced by living organisms”. Are involved in most of the body’s functions and life processes 50% of dry weight of the most cells are proteins The type, number and sequence of amino acids are determined by DNA. Each type of protein has its own unique structure and function Proteins are organic nitrogenous compounds composed of C,H,O and N2 35 Biological importance of Proteins? 36  Amino acid structure Amino acids are the building blocks of proteins > 300 AA occurs naturally, 22 of them make up protein in animal & plants, and 20 out of them are directly specified by genetic code in DNA 37 Abbreviations are used to name an amino acids 38  Amino acid properties 1- Soluble in polar solvents Soluble in water and alcohol, WHY? 2- Colorless don't absorb visible light, except aromatic amino acid absorb UV-light at 280nm wavelength 3- Stereoisomerism AA have the same molecular formula and same structural group but differ in orientation of group in the space 39  Amino acid properties 3- Stereoisomerism: Ex. How about Glycine amino acid? What are the naturally occurring amino acids in mammalian? 40 Classification of Amino acids: Amino Acids 20= Standard amino acids Non-Standard amino acids 21- Selenocysteine (Sec) - D- amino acid 22- Pyrrolysine (Pyl) - Non-protein AA - AA derivatives 41 Classification of Amino acids: 42 Classification of Amino acids: Based on Metabolic Fate Ketogenic Both(Ketogenic &Glucogenic Remaining 14 amino acid - Phenylalanine eg. - Alanine -Leucine - Isoleucine -Lysine - Aspartate - Tryptophan - Tyrosine - Glycine - Methionine …etc. 43 Classification of Amino acids: Based on Nutritional Requirement Essential AA Semi-essential AA Non-essential AA - Tryptophan - Histidine - Glycine - Arginine Non-essential AA synthesized - Valine - Alanine from essential AA - Phenylalanine - Serine - Tyrosine (from Phe) - Cysteine (from Met) - Threonine - Cysteine - Isoleucine - Aspartate Non-essential AA get from food/synthesized in our selves - Methionine - Asparagine - Histidine - Glutamate - Arginine Conditional essential AA - Glutamine - Starvation - Leucine - Tyrosine - Inborn error metabolism - Lysine - Proline TVP TIME HALL 44  Amino acids and clinical correlation Amino disorder will lead to: Phenylketonuria (PKU) Tyrosinemia Albinism Alkaptonuria Homocystinuria Carcinoid syndrome Hartnup disease 45  Protein chemistry Formation of Peptide Bonds ✓ A peptide bond is formed by a dehydration reaction between two amino acids. ✓ Amino acids bond together in a specific sequence, number and types to form proteins. ✓ This reaction is also known as a condensation reaction which usually occurs between amino acids. 46 Peptide Bonds Formation of Peptide Bonds by Dehydration Condensation (dehydration)reaction between (α–carboxyl) group of an amino acid with (α-amino) group of another amino acid 47  Peptide Bonds Many amino acids joined together to form = poly peptides chains Amino acid residues of peptides are numbered from the N—terminal towards the C-terminal 48 The roles and fate of Macronutrients Biochemistry of the molecules and their processing in the living cells 50  Metabolism process Energy Containing Nutrients Energy Depleted Fats Catabolism and products CO2 CHO’S Proteins H2O NH3 ADP+HPO4 ATP NAD+ NADH NADP+ NADPH FAD FADH2 Cell Precursor Macromolecules Molecules Proteins Amino acid Lipids Anabolism Sugars polysaccharides Fatty acid Nucleic acid Nitrogenous bases  The roles and fate of macronutrients Carbs: Carbs are broken down into pyruvate in a process called glycolysis end by 2 pyruvates. Pyruvate‘s fate depends on the body’s needs, it is either: ✓ turned into energy and CO2 or ✓ converted into fats through acetyl-CoA or ✓ converted into amino acids through oxalacetate or ✓ turned into glucose again through oxalacetate in case of low body sugar. Fats: Dietary fats (triglycerydes) are broken down into acetyl-CoA, which can be either oxidized into energy and CO2 or used for synthetis of (other) fats. Proteins: (amino acids) Simplified amino acids can go two ways: ✓ either through pyruvate into acetyl-CoA (energy and fat synthesis) or ✓ some of the amino acids can be used for glucose synthesis through oxalacetate. 52 The roles and fate of macronutrients ATP Glycolysis O2 FADH2 ATP + NADH 53  Want big impact? USE BIG IMAGE Chairman’s Lorem ipsum dolor et vera Message adipiscing elit. Pellentesque Thank you, 4 invax hendrerit diam, et mollis libero. Curabitur sed facilisis elit. UR, Coming! Mauris semper vitae porta. 20/1/2025 In congue velit se Integer sales Felisex. 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