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151.232
Dr Cheryl Gammon
2014
IFNHH, Albany
Massey University
Lipids 1
Learning outcomes:
By the end of this session you should be able to:
Define the functions of lipids in the human body and
in food
Differentiate between different types of lipids
according to their chemical structure, classification
and food sources
Describe the digestion, absorption, transport and
metabolism of lipids
Introduction
Fat plays critical role in health and functioning
of human body:
Source of energy (37kJ/g / 9kcal/g)
Insulates body from temperature extremes
Cushion vital organs to protect from mechanical
shock
Carriers of fat soluble vitamins A, D, E, K
Important structural component of cell membranes
Play role in cell signaling
Precursors for synthesis of hormones and other
important physiological mediators
Introduction (cont)
In food, lipids contribute to aroma, flavour,
texture
However, over-consumption associated
with chronic disease (CHD, obesity,
cancer)
Focus over last decades to decrease
dietary fat intake
Is less fat better?
Introduction (cont)
Recent research has
shown that very low fat
diets will not
necessarily chronic
disease.
Very low-fat diets
(<15%E), where fat is
replaced with CHO
(>60%E) possible
adverse effects
Introduction (cont)
Different types of fatty acids or fatty
food sources different physiological
effects.
Risk for chronic disease depend on
quality rather than quantify of dietary fat.
E.g. replacing saturated fatty acids
(SFA) with unsaturated fatty acids more
effective in CHD risk than by total
fat intake.
Lipids
Triglycerides (triacylglycerols)
Fats and oils (95%)
Human body (99%)
Phospholipids
Sterols
Triglycerides
glycerol + 3 fatty
acids triglyceride
+ H2O
Properties depends
on constituent fatty
acids
Fatty Acids
Simplified structure
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Fatty Acids
Length
Saturated vs unsaturated
Location of double bonds (omega number)
Configuration of double bonds (shape)
Fatty Acids
Length of carbon chain
Short chain (<6 carbons) (primarily in dairy
products, produced by fermentation in colon)
Medium chain (6-12 carbons) (Intermediates
of LCFA synthesis, coconut milk, dairy
products)
Long chain (>14 carbons) (most common in
diet)
Fatty Acids
Degree of saturation
Saturated fatty acid
Monounsaturated fatty acid
Polyunsaturated fatty acid
Fatty Acids
Location of double bonds
Omega number
Omega-3 fatty acid
Omega-6 fatty acid
10
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MUFA:
Olives, olive oil, canola, nuts, avocado, rice bran oil (43%)
PUFA:
N-6 (linoleic acid): sunflower oil, PUFA margarine,
soybean, nuts, corn oil, cotonseed oil, rice bran oil (39%),
grapeseed oil, sunflower seeds, pumpkin seeds, etc.
Gamma-linolenic acid: evening primrose, borage,
blackcurrant seed oil
N-3: plant sources (ALA) = soybean, canola, flaxseed
(linseed), walnuts, Chia seeds
Fish sources (EPA, DHA) = mackerel, pilchards, salmon,
sardines, herring, kipper, farmed kingfish, snapper, grey
mullet, kahawai, Jack mackerel, squid, mussels, eel
Marine algae (rich source of DHA)
n-3 fortified products = eggs, milk, spreads, bread
12
13
14
Hydrogenation
Chemical process of adding H to unsat. FA to
make it more solid and stable
15
16
Alternatives to hydrogenation
Edible fats suitable for use by food
industry need to be solid or semi-solid
at room temperature.
People demand optimal taste, flavor,
texture, shelf-stability, convenience,
novelty as well as healthy products.
Two possibilities:
Interesterification
Blending of natural saturated fatty acids
with unsaturated fatty acids
17
Alternatives to hydrogenation
Interesterification = randomisation of the fatty
acid positional distribution along the glycerol
backbone of the TG molecule
1) 31% C16:0
1) 23% C16:0
2) 9% C16:0
2) 25% C16:0
3) 31% C16:0
3) 23% C16:0
Palm oil
Interesterification
No trans fatty acids introduced
Fatty acid composition stays the same.
IE modify melting and crystallisation
properties of fats & oils mixtures - resulting
in desired functional properties.
Process already chosen as route of choice
for some food manufacturers.
Trans-free spreads in NZ
18
Blending:
Blending of unsaturated fat sources with
natural SFA rich oils such as palm oil.
Solid fat
Liquid oil
Palm-stearin
Palmkernel oil
Coconut oil
Fully hydrogenated
oils (high in C18:0)
Sunflower oil
Corn oil
IE
Phospholipids
19
Phospholipids
Similar to TG but contain
phosphorous
Water soluble head & fatsoluble tail
Component of cell membranes.
Regulates transport of
substances in & out of cells
Serve as emulsifiers (allow fat
& water to mix and travel in and
out of cells)
Lecithin often used as
emulsifier in food
Egg yolks, peanuts, soybeans
Body manufactures. Thus not
essential.
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Cholesterol
Animal products
Roles of cholesterol
Bile acids
Sex hormones
(estrogen &
testosterone)
Adrenal hormones
Vitamin D
Structural component
of cell membrane
Body makes own
cholesterol.
Copyright 2005 Wadsworth Group, a division of
Thomson Learning
20
Plant sterols
Naturally occurring
in plants (vegetable
oils, seeds, nuts)
Not well absorbed
Functional food
Decrease blood
cholesterol
21
Dietary fat
95%
Triglycerides
(Fatty acids)
Saturated
fatty acids
Trans
5%
Sterols
+ Phospholipids
Unsaturated
Fatty acids
Monounsaturated
Polyunsaturated
Omega-3
Omega-6
Fat Digestion
Mouth
Melting when body temp reached
Lingual lipase
Small role in adults
Active role in infants (digest short &
medium-chain fatty acids in milk)
Little lipid digestion
22
Fat Digestion
Stomach
Churning and mixing fat with water
and acid
Gastric lipase (primarily on SCFA)
Little lipid digestion
Fat Digestion
Small intestine (most of the
digestion)
Cholecystokinin (CCK) causes
gallbladder to contract and release
Bile - emulsification
23
Fat Digestion
Fat Digestion
24
Fat Digestion
Pancreatic+
Hydrolysis
intestinal lipase
Triglycerides monoglycerides +
2 free fatty acids
Phospholipase
Phospholipids lyso-phospholipid
+ 1 free fatty acid
CE-hydrolyse
Cholesterolesters free
cholesterol + 1 free fatty acid
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Fat Digestion
25
Fat
Digestion
Overview
Fat Digestion
Enterohepatic
circulation
How viscous
fiber decrease
cholesterol
26
27
Lipid Transport
Apolipoproteins
Important role in lipid metabolism:
Ligand for chylomicron & LDL-receptor (apoE,
apoB100)
Activator of enzymes (lipases) (apoA-I, apoC-II)
Give structure (apoA-II)
Mediates lipoprotein formation (apoB48, apoB100)
28
29
30
Dietary cholesterol
Micelle
Faeces
Bile
31
Plant sterols
Chrystals
Dietary cholesterol
Micelle
Faeces
Bile
Reduced absorption:
Lower liver [cholesterol]
Liver compensate:
cholesterol synthesis
(HMG-CoA reductase)
* LDL-receptors
LDL-receptors:
32
Storing of fat
Fat is stored as TG
Provides 37kJ/g
Unlimited capacity unlike glycogen stores
LPL (on surface of adipose cells) hydrolyse TG in
lipoproteins to fatty acids & glycerol and passes into
cells.
In cell TG are again formed for storage.
Adipose cells always stores fat after meals. Later
released when needed (fasting).
33
34
Fat cell
LPL
TG
35