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Lipid Molecule
Lipid Classes
simple: FAs esterified with glycerol compound: same as simple, but with other compounds also attached phospholipids: fats containing phosphoric acid and nitrogen (lecithin) glycolipids: FAs compounded with CHO, but no N derived lipids: substances from the above derived by hydrolysis sterols: large molecular wt. alcohols found in nature and combined w/FAs (e.g., cholesterol)
saturated: the SFAs of a lipid have no double bonds between carbons in chain polyunsaturated: more than one double bond in the chain most common polyunsaturated fats contain the polyunsaturated fatty acids (PUFAs) oleic, linoleic and linolenic acid unsaturated fats have lower melting points stearic (SFA) melts at 70oC, oleic (PUFA) at 26oC
Lipid Digestion/Absorption
Fats serve a structural function in cells, as sources of energy, and insulation the poor water solubility of lipids presents a problem for digestion: substrates are not easily accessible to digestive enzymes even if hydrolyzed, the products tend to aggregate to larger complexes that make poor contact with the cell surface and arent easily absorbed to overcome these problems, changes in the physical state of lipids are connected to chemical changes during digestion and absorption
Lipid Digestion/Absorption
Five different phases:
hydrolysis of triglycerides (TG) to free fatty acids (FFA) and monoacylglycerols solubilization of FFA and monoacylglycerols by detergents (bile acids) and transportation from the intestinal lumen toward the cell surface uptake of FFA and monoacylglycerols into the cell and resynthesis to triglyceride packaging of TGs into chylomicrons exocytosis of chylomicrons into lymph
amount of fat consumed ( fat = digestion = absorption) age of subject ( age = digestion) emulsifying agents chain length of FAs (> 18C = digestibility) degree of saturation of FA ( sat = digestibility) overheating and autooxidation (rancidification at double bond) optimal dietary calcium = optimal FA absorption (high Ca = absorption)
Lipid Metabolism/Absorption
short chain FAs are absorbed and enter the portal vein to the liver those FAs with more than 10 carbons are resynthesized by the liver to triglycerides they are then converted into chylomicrons and pass to the lymphatic system some FAs entering the liver are oxidized for energy, others stored blood lipids: 45% P-lipids, 35% triglycerides, 15% cholestrol esters, 5% free FAs
General Comments
Carbohydrates often written as COH much of what we need to know about them, besides their structure, was covered in Bioenergetics, Parts 1&2 here, we cover structure
Carbohydrate Structure
Basic chemical structure consists of sugar units found as aldehydes or ketones derived from polyhydric alcohols contain: C, H, O often shown as aliphatic or linear structures, but exist in nature as ringed structures
Glucose Structure
O
CH2OH
H OH
H-C-OH
H OH
H-C-OH
Haworth perspective
CH2OH
Carbohydrate Classification
Usually by the number of sugar units in the molecule: monosaccharides (glucose) disaccharides (2 units) maltose (2 glucose units) sucrose (glucose + fructose) polysaccharides (long chain polymers of monosaccharides most important polysaccharides to animals are starch and cellulose
OH
OH
OH
CH2OH H O OH
OH
CH2OH
O O H H
O O H
OH
OH
OH
cellulose