LIPIDS

Guide Questions Group 1-B

 Saponification literally means soap making. Hard water is particularly rich in Ca2+, Mg2+, or Fe3+ ions, these ions interferes with the action of soap as it combine with soap molecules to form insoluble precipitates that have no cleaning power and would form a scum. Eg.2CH3(CH2)16COO-Na+(aq) + Ca2+(aq) -----> [CH3(CH2)16COO-]2Ca2+(s) + 2Na+(aq)

State the relevance of saponification with the hardness of H2O.

 Fats are the main source of energy for satisfactory growth and physical activity during early infancy. They provide the fatty acids and cholesterol needed to form cell membranes in all the organs. Moreover, important organs such as the retina and the central nervous system are mainly composed of fats. Most of the fats needed to form these tissues are essential fatty acids (EFAs) which cannot be synthesized by the organism and have to be acquired through nutrition.

Clinical significance of Fats and Oils

 Cholesterol is used to produce hormones and cell membranes and is transported in the blood plasma of all mammals. In addition, cholesterol is an important component for the manufacture of bile acids, steroid hormones, and vitamin D, like many other essential components of the body, attracts clinical attention when present in abnormal concentrations. Increased or decreased levels usually occur because of abnormalities in the synthesis, degradation, and transport of their associated lipoprotein particles.

Clinical significance of Cholesterol

 Fatty acids are a major source of lipids in the diet. Dietary fatty acids are able to significantly influence the concentration of serum cholesterol and thereby influence the risk of atherosclerosis. Some fatty acids are essential for the brain growth and development of humans.Fatty acids (provided either by ingestion or by drawing on triglycerides stored in fatty tissues) are distributed to cells to serve as a fuel for muscular contraction and general metabolism. They are consumed by mitochondria to produce ATP through beta oxidation.

Clinical significance of Fatty Acids

 Acid value - Amount of free acids present in a given amount of fat. The lipids are extracted from the food sample and then dissolved in an ethanol solution containing an indicator. This solution is then titrated with alkali (KOH) until a pinkish color appears. The acid value is defined as the mg of KOH necessary to neutralize the fatty acids present in 1g of lipid. The acid value may be overestimated if other acid components are present in the system. The acid value is often a good measure of the breakdown of the triacylglycerols into free fatty acids, which has an adverse effect on the quality of many lipids.

Other quantitative methods of identifying fats

 Lipid fractions by Thin Layer Chromatography - Thin Layer Chromatography is used mainly to separate and determine the concentration of different types of lipid groups in foods, e.g. triacylglycerols, diacylglycerols, monoacylglycerols, cholesterol, cholesterol oxides and phospholipids. A TLC plate is coated with a suitable absorbing material and placed into an appropriate solvent. A small amount of the lipid sample to be analyzed is spotted onto the TLC plate. With time the solvent moves up the plate due to capillary forces and separates different lipid fractions on the basis of their affinity for the absorbing material. At the end of the separation the plate is sprayed with a dye so as to make the spots visible. By comparing the distance that the spots move with standards of known composition it is possible to identify the lipids present. Spots can be scraped off and analyzed further using techniques, such as GC, NMR or mass spectrometry. This procedure is inexpensive and allows rapid analysis of lipids in fatty foods.

Other quantitative methods of identifying fats

 Fatty acid methyl esters by Gas Chromatography Intact triacylglycerols and free fatty acids are not very volatile and are therefore difficult to analyze using GC (which requires that the lipids be capable of being volatized in the instrument). For this reason lipids are usually derivitized prior to analysis to increase their volatility. Triacylglycerols are first saponifiedwhich breaks them down to glycerol and free fatty acids, and are then methylated. Triacylglycerol Fatty acid methyl esters (FAMEs) + methylated glycerol Saponification reduces the molecular weight and methylation reduces the polarity, both of which increase the volatility of the lipids. The concentration of different volatile fatty acid methyl esters (FAMEs) present in the sample is then analyzed using GC.

Other quantitative methods of identifying fats

Fatty acid acts as insulation in higher vertebrates, serves as an energy storage, energy source 1g.=9 Kcal of energy, and shock absorber for internal organs. It also provides fatsoluble" vitamins (A, D, E and K) which are isoprene-based lipids that are essential nutrients stored in the liver and fatty tissues.

What is the biological importance of fatty acids?

Essential fatty acids (EFA) are essential for survival of humans and other mammals and it cannot be synthesized in the body and hence, have to be obtained in our diet while Sterol compounds are any of a group of predominantly unsaturated solid alcohols of the steroid group, such as cholesterol and ergosterol, present in the fatty tissues of plants and animals.

What are the essential fatty acids? Sterol compounds?

 Fat is a group of substance that forms part of the food that we eat. It is also a substance that is produced and stored in the body. It can be in liquid or solid form. All fats belong to the group of fatty acids, while oil is a more general name. Oil, on the other hand is usually a purified form of fats it is always in liquid form and it is generally viscous. Many types of oils are fatty acids of plant or animal origin. Oils have lower melting point compared to fats.

Differentiate fats from oils, especially in their physical and chemical properties.

Lazaro, Jan Mykell Jamon, Kathlyn Juanito, Marie Christy Locsin, Maria Patricia Alyssa Perez, Justine Mae

Group 1-B