LIPID METABOLISM

Hendra Wijaya
Esa Unggul University

1 03/01/17 Metabolisme Lipida

 INDEKS

CHARACTERISTICS OF LIPID
DIGESTION AND ABSORPTION OF LIPID
TRANSPORT OF LIPID
BETA-OXIDATION OF LIPID
SYNTHESIS OF LIPID
 CHARACTERISTIC OF LIPID
Hendra Wijaya
Esa Unggul University

3 03/01/17 Metabolisme Lipida

 ROLE OF LIPIDS IN FOOD
Enhance Flavor
Satiety
Satiety
Texture
Solid
Solid to
to Liquid
Liquid
Enhance
Enhance Tenderness
Tenderness
Carry fat-soluble vitamins
vitamins TYPES OF
Can be visible or hidden
hidden
LIPIDS
IN THE BODY
ROLE OF LIPIDS IN THE BODY
Energy (9 kcal/gram)
Energy to make muscles contract, Fatty Acids
including heart - supplied mostly from fat Triglycerides
Insulate body against temperature extremes Sterols
Protect the bodys vital organs from shock Phospholipids
Form the major material of cell membranes
Nerve transmission
Contain or transport fat-soluble vitamins

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 CHARACTERISTICS OF FATTY ACIDS
Rarely exist alone - are part of triglycerides or phospholipids
Structure :
Chain Length - Short (2-4 C), Medium (6-10 C), Long (>12 C)
Saturation = Presence or Absence of Double Bonds

Saturated Fatty Acids Unsaturated Fatty Acids

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CHARACTERISTICS OF FATTY ACIDS
 Trans- and Cis-Fatty Acids
Trans- result when PUFAs are hydrogenated.
In hydrogenation the double bond is broken and is saturated with H atoms
Has same health effects as saturated fatty acids

Cis- how most fats occur in nature. The hydrogens next to the double
bonds are on the same side of the carbon chain.
MAY NOT BE AS CHOLESTEROL RAISING AS TRANS-FATTY ACIDS

3/22/2007 Metabolisme Lipida 89

8 03/01/17 Metabolisme Lipida

 TRANS-
FATS

Dietary trans fats raise the level of low-density

lipoproteins (LDL or "bad cholesterol"). Trans
fats also reduce high-density lipoproteins (HDL
or "good cholesterol"), and raise levels of
triglycerides in the blood.

increasing the risk of coronary heart

disease.
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 THE TOP 10 TRANS-FAT FOODS
Data: U.S. Food & Drug Administration (2011)

salad dressing fried potato doughnut cake

mayonnaise margarine crispy fried potato chocolate bar

Trans fatty acids:

not only increase LDL
level, but also decrease
HDL level
creamy biscuit margarine spread
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Essential Fatty Acids
Human body cannot make a C=C bond before the 10th carbon in a fatty
acid. Thus, essential fatty acids must come from food sources

18:2; 9,12 asam linoleat;

18:3; 9, 12, 15 asam

linolenat

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 Asam linoleat dan linolenat tergolong sebagai asam lemak esensial (tidak dapat disintesis
oleh tubuh), sehingga harus selalu disuplai dari makanan.
Gejala klinis yang menandai defisiensi asam lemak esensial antara lain, kulit kasar dan
kering, terhambatnya pertumbuhan pada bayi dan anak-anak, meningkatnya kemudahan
terserang infeksi dan luka yang tidak cepat sembuh (Jeppesen et al, 1998).

Tahap Umur (tahun) Sumber AL Laki-laki Wanita

Kehidupan omega-6 (g/hari) (g/hari)
Bayi 0-6 bl ASI 4,4 4,4
Bayi 7-12 bl ASI 4,6 4,6
Anak-anak 1-3 th LA 7,0 7,0
Anak-anak 4-8 th LA 10,0 10,0 Kecukupan konsumsi asam
Anak-anak 9-13 th LA 12,0 10,0 lemak omega-6 dan omega-3
Remaja 14-18 th LA 16,0 11,0 yang dianjurkan
Dewasa 19-50 th LA 17,0 12,0
Dewasa > 51 LA 14,0 11,0
Ibu hamil Semua umur LA - 13,0
Ibu menyusui Semua umur LA - 13,0
Tahap Umur (tahun) Sumber AL Laki-laki Wanita
Kehidupan omega-3 (g/hari) (g/hari)
Bayi 0-6 bl ALA, EPA,
DHA 0,5 0,5
Bayi 7-12 bl ALA, EPA,
LA = asam linoleat DHA 0,5 0,5
ALA = asam alfa-linolenat, Anak-anak 1-3 th ALA 0,7 0,7
EPA = asam eikosapentaenoat; Anak-anak 4-8 th ALA 0,9 0,9
DHA = asam dokosaheksaenoat. Anak-anak 9-13 th ALA 1,2 1,0
Remaja 14-18 th ALA 1,6 1,1
Sumber: Institute of Medicine (2002). Dewasa > 19 th ALA 1,6 1,1
Ibu hamil Semua umur ALA - 1,4
12 Ibu menyusui
03/01/17
Semua umur ALA - 1,3
Metabolisme Lipida
 TRIGLYCERIDES
Glycerol Molecule + 3 FA Molecules
Storage form of fatty acids in the body
Most common fat in foods - 95%

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 PHOSPHOLIPIDS
These compounds are
similar to triglycerides,
but have choline (or
another compound) and a
phosphorus- containing acid
in place of one of the
fatty acids
Have a hydrophobic and
hydrophilic end
They are important
constituents of cell
membranes
Help form micelles which are
emulsifiers
Lecithin is a well known
phospholipid
These compounds are not
essential

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 STEROID

Most
Most cholesterol
cholesterol is
is made
made byby the
the body
body
Very
Very little
little cholesterol
cholesterol in
in foods
foods except:
except: Brains,
Brains, Liver,
Liver,
Shellfish, Eggs
Shellfish, Eggs
Other lipid: Eicosonoid