Lipids PDF

LIPIDS - For example, when a fatty acid bonds with - Hydrophobic “water-fearing” glycerol (an alcohol; each of its three carbons - Consists of: long hydrophobic hydrocarbon bears a hydroxyl grou...

LIPIDS - For example, when a fatty acid bonds with - Hydrophobic “water-fearing” glycerol (an alcohol; each of its three carbons - Consists of: long hydrophobic hydrocarbon bears a hydroxyl group) to form a triglyceride chains (a type of fat), a water molecule is released - Soluble in non-polar solvents like ether and each time they bond. chloroform - This happens because a hydrogen atom (H) - Insoluble in water from the fatty acid and a hydroxyl group (OH) - Unit structure: fatty acids from glycerol combine to form water, leaving - Energy storage, structural components for cell - behind a new bond between the two membranes, essential for hormones and molecules. signaling - The bond that forms between them is called - Sustaining nerve impulse transmission and an ester linkage. It happens when a hydroxyl memory storage group (–OH) from glycerol and a carboxyl - Building blocks: 3 fatty acids and glycerol group (–COOH) from the fatty acid combine to - Hydrolysis = 3 fatty acids + glycerol release water, leaving a bond. - Egg yolk = lipids ; egg white = protein - FATS = 200 and 250 °C boiling point BASES FOR CLASSIFICATION (FATTY ACIDS) - Above 300 °C, fats may decompose = Short-chain - less than 5 carbons acrolein’s (unsaturated aldehyde) formation Medium-chain - 6-12 carbons (decomposition product of glycerol) = Long-chain - 13-21 carbons pungent odor of burning fat Very-long-chain - 20 or more - Broken down by the enzyme LIPASE TRIACYLGLYCEROL or TRIGLYCERIDE Fatty Acids - Subgroup of lipids - Long-chain monocarboxylic acids - The final result is a fat molecule made of - Length of chain is always with an even three fatty acids attached to one glycerol number of carbons molecule. - Hydrocarbons are loosely packed because - Control the body’s internal climate, melting point decreases because of = bonds maintaining constant temperature - The more double bonds a fatty acid has - twice as much energy per gram as (unsaturation), the easier it is for it to carbohydrates (more energy than carbs) undergo lipid peroxidation (spoilage or - Glyceride is ester rancidity) because double bonds are reactive. - Antioxidants prevent rancidity by stopping the reaction that spoils fats. - Sa mga processed foods tulad ng potato chips, nilalagyan minsan ng mga antioxidant tulad ng hydroquinone para mapanatiling sariwa ang mantika at hindi mag-amoy panis (slows down rancidity) Examples: Palmitic acid is a common fatty acid with 16 carbon atoms (C16). Stearic acid has 18 carbon atoms (C18). - A dehydration reaction in fatty acids is when water (H₂O) is removed as two molecules join together.  - The kink prevents the fatty acid chains from packing closely together, kaya liquid sila at room temp - nearly every double bond is a cis (same side) kaya nagkakaroon ng “kink” - pag trans kasi eh straight chain - pwede pa may hydrogenized - margarine partially hydrogenated plant based oil (pwede pa magkaroon ng trans fat) CLASSIFICATIONS OF UNSATURATED FATS MONOUNSATURATED FATS - “mono” = one (MUFA) - 1 double bond - olive oil, canola oil - heart-healthy = reduces bad cholesterol (LDL) and raise good cholesterol (HDL) - oleic acid, palmitoleic acid (macadamia nuts) POLYUNSATURATED FATS - “poly” = many (PUFA) - more than 1 double SATURATED - no double bonds bonds FATS - every carbon is saturated with - fish oils, flaxseeds, hydrogen sunflower oil, soybean oil, - solid at room temp walnuts - animal fats (meat, dairy) and - omega-3 and omega-6 some plant oils (coconut, palm) (essential fats) kasi di sya also cow butter napproduce ng body so - longer shelf lives need kunin from the diet - high intake = increased risk of heart disease When food labels say "hydrogenated vegetable oils," - hydrogenation or halogenation it means that unsaturated fats have been turned into (target ang may double bonds) saturated fats by adding hydrogen. This process cannot alter them since wala naman silang double bonds makes the fats solid at room temperature. For example, peanut butter, margarine, and other Ex: capric acid (10:0) products are hydrogenated to keep the oils from lauric acid (12:0) separating into liquid form. butyric acid (4:0) FATS - solid at room temp (# of carbons: # of double bonds) You always start counting from OILS - liquid at room temp the functional group (-COOH) UNSATURATED - one or double bonds which FATS creates “kinks” (bend or twist sa structure) - liquid at room temp (canola oi, olive oil) TRANS FATS Derived Hydrolysis ng simple and compound - Choose foods lagi na may label na 0% trans Lipids lipids fat - Kasi ang trans fat can contribute to Examples: fatty acid, glycerol, cardiovascular diseases, raises LDL (bad sphingosine, and steroid derivatives cholesterol) - Very common to sa mga processed foods Terpenes, sterols, androgens, estrogens - However, during partial hydrogenation, not all of the double bonds in the unsaturated fats are turned into single bonds. This process creates trans fats, which are Fat-soluble vitamins (A, D, E, and K) are vitamins that unnatural forms of unsaturated fats. dissolve in fat. Your body needs fat to absorb them, and then they are stored in your body’s fat and liver. ESSENTIAL FATTY ACIDS - di kayang iproduce ng This helps your body use them later when needed. katawan mo so you need to get it from your diet (linoleic omega-6, alpha-linoleic omega-3) Vitamin E - di basta-basta tinetake kasi nagiistay sa body (MYRA E) kasi it can build up over time; unlike sa NON ESSENTIAL FATTY ACIDS - napproduce na ng ADEK na iniihi rin katawan (palmitic, oleic acids) CHOLESTEROL - Kind of sterol found in egg yolk, dairy products, animal tissues Simple Lipids Made of fatty acids + alcohol only. - Constituent of bile acids and a precursor of vitamin D Examples: Triglycerides (fats) and - Cholesterol can precipitate (form solid waxes. crystals) sa gallbladder (bato sa apdo). It can lead to the formation ng gallstones which are hard particles Compound Made of fatty acids + alcohol + extra 7-dehydrocholesterol is found in the skin. Lipids components (like phosphate or sugar). Sunlight turns it into Vitamin D3 (cholecalciferol) Examples: Phospholipids (cell membranes), glycolipids. Vitamin D2 (ergocalciferol) comes from plants Glycolipids are found in the brain and Cholesterol has three main functions: nerve cells. 1. It helps transport fats to the tissues and in Lecithin is a type of compound lipid fat metabolism. made of phosphoric acid, choline, 2. It helps make bile salts. glycerol, and fatty acids. It's used in 3. It is the starting substance for sex hormones food and to help with memory and adrenal hormones. problems like Alzheimer’s. PHYSICAL AND CHEMICAL PROPERTIES OF FATS AND Compound lipids such as plasmalogen, OILS lipositol, sphingomyelin, and cephalin are present in the brain, heart, and 1. Fats and oil are colorless and odorless when nervous tissue. pure. PLANT PIGMENTS - vegetable oils, olive oil (medyo green) corn oil (yellowish)  - May klase ng oil, Golden Fiesta ata sabi ni prof na not healthy kasi may tagline ata na pwede hanggang pitong Sodium soaps = hard soaps; Potassium soaps = soft soaps luto hahaha - Used oil = not healthy!!! - Street foods = HEPATITIS (mas madumi, mas masarap) 2. All fats have a greasy feeling = grease spot - Yung mga perfume (oil) nag iiwan ng yellow stain sa white shirts Figure 2.5 shows the reaction between tripalmitin and 3. Fats are usually insoluble in polar solvent sodium hydroxide forming glycerol and three sodium (water) palmitate molecules, which is a crude soap. - Pero soluble sa: ether, benzene, chloroform, kerosene - “Like dissolves like” kasi non polar HYDROLYTIC RANCIDITY = decomposition of lipids by din sila like fats hydrolysis or oxidation (pedeng combination) 4. Fats are lighter than water = floats 5. Fats can be emulsified or suspended like - Requires water to break down the oil;s chem soap and proteins structure = undesirable odors & flavors - Emulsifying agents = reduces surface - Butter when become rancid kasi water can tension of the liquid = prevents from cause the fat molecs to break apart coagulating (clumping - Nangyayari ang rancidity when fats or oil together/solidifying) oxidizes or through hydrolysis - Preparation of soap = “saponification” Iniiwasan din sa light because light can also cause - Used oil can also be made as soap rancidity through saponification - We use sodium hydroxide or - amber bottles sa mga gamot potassium hydroxide - foil packaging of meds - In this process, animal fats (like lard) - Water (moist) can also cause spoilage or vegetable oils react with sodium - Yung Ceelin nagiging brown kapag naexpose hydroxide (for solid soap) or sa air and moisture potassium hydroxide (for liquid - Seaweeds din soap). This reaction produces soap - silica gel - absorbs moisture (sodium or potassium salts of fatty acids) and glycerol. 1. Partial hydrogenation: When oil is heated, the LIPOLYTIC ENZYMES = digestion of fats molecules change from cis to trans, making it LIPASE = Nagbbreakdown sa lipids (stores in the semi-liquid (like margarine or peanut butter). gallbladder) 2. Complete hydrogenation: If fully hydrogenated, the oil hardens. - When needed, the gallbladder contracts to 3. Overheating: Can create aldehydes, causing release bile into the small intestine to help bad smells. digest the lipids. DURING DIGESTION: ACROLEIN TEST - burnt/grease odor; presence ng glycerol (or fats) when heated strongly (300 degree celsius)  - Sample is heated with potassium bisulfate Lipid metabolism mainly involves lipolysis and KHSO4 = acrolein release (CH2=CH-CHO) beta-oxidation in the mitochondria. Other processes include ketosis and lipogenesis. Lipolysis is the breakdown of fats into fatty acids and glycerol. The fatty acids are released into the bloodstream and carried to tissues that need energy, while glycerol is taken up by the liver or kidney and converted to glycerol 3-phosphate, which is used in energy pathways like glycolysis. Ketosis happens when there’s not enough Fats can also oxidize (react with oxygen), but this is carbs in the diet, and the body produces different from oxidative rancidity. When fats ketones for energy instead. completely oxidize, they break down into carbon dioxide (CO2), water (H2O), and release energy. O2 + fat → CO2 + H2O + energy (atp) Beta-oxidation is a process where fatty acids are broken down in cycles. In each cycle, two carbon - The fat is broken down into smaller parts atoms are removed from the fatty acid, forming acetyl through beta-oxidation CoA. This acetyl CoA enters the Krebs cycle, where it produces ATP (energy), CO2, and water. fat → acetyl-CoA → Krebs cycle → ATP (energy) This process is also called the Fatty Acid Spiral because it repeats in cycles, breaking down the fatty acid step by step. SALKOWSKI TEST and LIEBERMANN-BURCHARD TEST - Umuulit gang maubos until the fatty acid is - Identifies the presence of cholesterol completely used up - positive = cherry red Ang NAFLD (Non-Alcoholic Fatty Liver Disease) ay SALKOWSKI - uses chloroform with isang kondisyon kung saan nagkakaroon ng sobrang TEST concentrated H2SO4 (sulfuric taba sa atay kahit hindi uminom ng alak acid) - positive = emerald green LIEBERMANN- - chloroform, concentrated H2SO4, BURCHARD and acetic anhydride (amoy suka) LIPOGENESIS Lipogenesis is the process by TEST which the body creates fat (lipids) from excess carbohydrates. KETOACIDOSIS Accumulate = pagbaba ng pH - Before maoxidize, papasok muna sa = acidosis mitochondrial matrix DKA = DIABETIC KETOACIDOSIS = - May process muna before makapasok (may pagbaba ng blood pH transporters) TYPE 1 DIABETES LIPOLYSIS Triglycerides = fatty acids + L-CARNITINE glycerol Nangyayari when there’s not - Fat transporters papunta sa mitochonrial enough glucose matrix BETA The fatty acids (from lipolysis) are OXIDATION broken down into acetyl-CoA molecules  Mitochondrial matrix Turns fatty acids - ATP Tapos papasok na sa krebs cycle ACETYL COA - building block of cholesterol - Acetyl-CoA is produced from the breakdown of fatty acids and carbohydrates. Gaucher disease and Tay-Sachs disease are both lysosomal storage disorders (LSDs) related to lipid metabolism. Cause: These diseases happen because the body lacks certain enzymes needed to break down specific lipids. Inheritance: Both are autosomal recessive, meaning both parents must carry the defective gene for the disease to occur in their child.