Department of Biochemistry Foundation Module Phase - 1
description
Transcript of Department of Biochemistry Foundation Module Phase - 1
![Page 1: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/1.jpg)
Department of Biochemistry
Foundation Module Phase - 1
![Page 2: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/2.jpg)
Lipids
Soluble in non-polar solvents and insoluble in polar solvents. Lipids are not polymers
![Page 3: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/3.jpg)
Provide energy
Structural components of biological membranes.
synthesized bile acids that aid
lipid solubilization
Serve as vitamins and hormones.
The lipids of physiological importance for humans have four major functions
![Page 4: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/4.jpg)
What are the health issues associated with lipids?
![Page 5: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/5.jpg)
Classification of lipids
1) Simple lipids-
Give some examples for simple lipids?
2) Complex /Compound lipids-
Fatty acids + Alcohol
Fatty acids + Alcohol+ X
![Page 6: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/6.jpg)
Some common examples for complex lipids
![Page 7: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/7.jpg)
Fatty Acids
Fatty Acids are amphipathic molecules. Why?
![Page 8: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/8.jpg)
What is the chemical difference between saturated and an
unsaturated fatty acid?
![Page 9: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/9.jpg)
Unsaturated fats are preferred over saturated fatty acids for nutritional reasons.
Would you expect a deep sea fish (living in cold water) or a shallow water fish (living in warmer water) to have
a higher percentage of unsaturated fatty acids in its tissues?
(find the best answer)
A deep sea fish A shallow water fish
![Page 10: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/10.jpg)
corn oil contains 86% polyunsaturated fatty acids
So tend to be liquid at room temperature
Saturated fatty acids (tropical oils, animal fats) tend to be solids, or nearly solids, at room temperatures.
Olive oil contains monounsaturated fatty acids. So tend to be liquids at room temperatures, likely to solidify when refrigerated.
![Page 11: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/11.jpg)
The degree of saturation of a fatty acid affects particularly the fatty acid
melting point.
Why does this occur?
![Page 12: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/12.jpg)
Melting Points and Solubility in Water of Fatty Acids
Solubility in H2O
Chain Length
Melting Point
![Page 13: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/13.jpg)
Effects of Double Bonds on the Melting Points
16:0
6016:1 118:0 6318:1 1618:2 -518:3 -11
F. A. M. P. (0C)
M.P.
# Double bonds
![Page 14: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/14.jpg)
What are essential fatty acids?
![Page 15: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/15.jpg)
Name a good source of ‘omega-3 oils’
Oily fish
- salmon, mackerel, sardines,tuna. Pumpkin seeds, sesame seeds soybean oil
![Page 16: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/16.jpg)
Linoleic acid (LA)
It is a component of many commonVegetable oils.
sunflower, soybean, corn and cottonseed oils
![Page 17: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/17.jpg)
Why are essential fatty acids good for you?
![Page 18: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/18.jpg)
I. Saponification Value
. O
C R
O
O
C R
C R
O
H2C O
HC O
H2C O
KOH
H
H
H
H2C O
HC O
H2C O
R C OK+ 3 + 3
What are the main ingredients in your soap?
Soap
![Page 19: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/19.jpg)
• One test tube is filled with Sunflower oil (A). •Coconut oil is placed in a second test tube.(B)• Add few drops of Hubl’s iodine for each solution. • Test tubes are shaken. •After some minutes a spatula full of starch powder is added to each of the two test tubes.
•The test tubes are again shaken.
A B
Comment the observation.
![Page 20: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/20.jpg)
Foods prepared with edible oil develop a kind of smell and undergo changes in taste. What is the reason for this?
Rancidity
Hydrolytic Oxidative
Partial hydrolysis of TAG Oxidation of UFA @double bond positions.
FFA Glycerol
(mono/di) Peroxides
Aldehyde Ketones
Objectionable odour + Taste
Objectionable odour + Taste
![Page 21: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/21.jpg)
Mostly Triacylglycerides:
Fat and oils
O
H2C OH
HC OH
H2C OH
HO C R
HO C R
HO C R
O
O
O
H2C O C RO
O
H2C O C R
HC O C R+ + 3 H2O
Glycerol 3 Fatty Acids Triacylglyceride
![Page 22: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/22.jpg)
What elements are found in lecithin?
What do you know about Sphingolipids?
![Page 23: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/23.jpg)
Identify- a - j
![Page 24: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/24.jpg)
What are Eicosanoids?
![Page 25: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/25.jpg)
leukotrienes phospholipids arachidonate diacylglycerol
prostaglandin H2 prostacyclins thromboxanes
other prostaglandins
Lipoxyganase
PGH2 Synthase
Prostacyclin Synthase
Thromboxane Synthase
Linear pathway
Cyclic pathway B
A
Name the enzymes A& B.
State the mechanisms by which aspirin and ibuprofen inhibit PGH2 Synthesis.
![Page 26: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/26.jpg)
What Is Hydrogenated Vegetable Oil?
Vegetable oils are generally liquid at room temperature, so how is it that we have margarine made from sunflower oil and corn oil?
.
![Page 27: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/27.jpg)
Steroids
•Steroid nucleus
•3 cyclohexane rings
•1 cyclopentane ring
steroid nucleus
![Page 28: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/28.jpg)
Cholesterol
•Most abundant steroid in the body
•Add methyl CH3- groups, alkyl chain, and -OH to steroid nucleus
CH3
HO
CH3
CH3 CH3
CH3
![Page 29: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/29.jpg)
Cholesterol in the Body
•Cellular membranes
•Myelin sheath, brain,
and nerve tissue
•Bile salts
•Hormones
•Vitamin D
![Page 30: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/30.jpg)
Q. Identify each lipid as: (1) phospholipid (2) steroid
(3) triglyceride (4) sphingolipid
A. Cholesterol
B.Glycerol, 2 fatty acids, phosphate, and choline
C.Sphingosine, fatty acid, phosphate, and choline
D.Estradiol
E. Bile salts
F. Most of plasma membranesAnswer
![Page 31: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/31.jpg)
The diagram represents a phospholipid molecule
(c) Name the following parts of the molecule
(i) A
(ii) B
(iii) C
Answers
![Page 32: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/32.jpg)
![Page 33: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/33.jpg)
How Does this happen ???????
Back to the QFor more details
(for your interest only)
![Page 34: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/34.jpg)
a.Fats: Fatty acids + Glycerol
b. Waxes: Fatty acids + Long chain alcohol
Back to the q
![Page 35: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/35.jpg)
Example Fatty acids Alcohol other component
a.Phospholipid
ex:1.Glycero phospholipid
ex: Lecithin
2.Sphingophospho lipid
b.Glycolipids(Glycosphingo lipid)
Fatty acids
Fatty acids
Fatty acids
Fatty acids
Fatty acids
Alcohol
Glycerol
Glycerol
Sphingosine
Sphingosine
Phosphoric acid residue
Phosphoric acid residue
Choline
Phosphoric acid residue
Carbohydrate
Back to the q
![Page 36: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/36.jpg)
O
R C OH
#1 Carbon Acid Group O
R C OH
Non-polar End - Hydrophobic End (Fat-soluble tail)
Polar End - Hydrophilic End
Back to the q
![Page 37: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/37.jpg)
presence of double bonds
CH3 CH2 CH2 CH2 CH2 CH2 CH2 C OH
O1245678 3
CH3 CH2 CH2 CH2 CH2 CH2 CH2 C OH
O1245678 3
Back to the qPresence of double bonds
![Page 38: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/38.jpg)
A deep sea fish
Back to the q
![Page 39: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/39.jpg)
Double bonds place kinks in hydrocarbon chains
and kinked hydrocarbon chains have lower melting points than not kinked
Back to the q
![Page 40: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/40.jpg)
Essential fatty acids (EFAs)
Are fatty acids that are required in the human diet;
They must be obtained from food as human cells have no biochemical pathways capable of producing them internally.
There are two families of EFAs: ω-3 (or omega-3 or n-3) and ω-6 (omega-6, n-6.) I. Alpha-linolenic acid (ALA) -
is a polyunsaturated omega-3 fatty acid.
II. Linoleic acid (LA) is an unsaturated omega-6 fatty acid.
Back to the q
![Page 41: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/41.jpg)
Essential fatty acids are used by every cell in your body -- and healthy cells make healthy people!
EFAs control or modulate an amazing number of cellular processes. Essential fatty acids regulate a large number of mechanisms including increasing the fluidity of cell membranes and improving the ability of selective permeability.
These mechanisms help keep toxins out and bring nutrients into your cells.
Essential fatty acids also influence the activation of cell genes, act as second messengers and produce good eicosanoids.
Eicosanoids help reduce inflammation in the body, help keep blood from clotting, and help keep your blood vessels dilated.
Furthermore, a diet rich in EFAs can be helpful in many diseases
Back to the q
![Page 42: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/42.jpg)
Discussion and background:
Sunflower oil contains unsaturated fatty acids. Iodine adds across the double bonds in an unsaturated bond. Coconut oil consists mainly of glycerides from saturated fatty acids (e.g. palmitic and lauric acid).
Observation: The sample containing Coconut oil turns intensely blue (iodine-starch complex). In Sunflower oil all the iodine will be consumed. Consequently no color change can be observed after the addition of starch.
Back to the q
![Page 43: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/43.jpg)
Back to the q
![Page 44: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/44.jpg)
Back to q
![Page 45: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/45.jpg)
a: Oligosaccharide b: Glycoprotein c: Glycolipids d: Head of phospholipid e:Tail of phospholipid f: Phospholipid bilayer g: Filament h:Peripheral protein i: Cholesterol j: Transmembrane protein
Back to the q
![Page 46: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/46.jpg)
Eicosanoids are a family of powerful, hormone-like compounds produced in the body from essential fatty acids . . .
•They have specific effects on target cells close to their site of formation. •They are rapidly degraded, so they are not transported to distal sites within the body.
•Examples: prostaglandins, prostacyclins, thromboxanes, leukotrienes, epoxyeicosatrienoic acids (EETs). •Roles in inflammation, fever, regulation of blood pressure, blood clotting, immune system modulation, control of reproductive processes & tissue growth, sleep/wake cycle regulation.
Back to the q
![Page 47: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/47.jpg)
A: LipoxygenaseB:PGH2 synthase
Back to the q
![Page 48: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/48.jpg)
Previous slide
![Page 49: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/49.jpg)
A. 2 steroid
B. phospholipid
C. 4 sphingolipid
D. 2 steroid
E. 2 steroid
F. 1 phospholipid
Back to the q
![Page 50: Department of Biochemistry Foundation Module Phase - 1](https://reader036.fdocuments.net/reader036/viewer/2022070406/5681424b550346895dae7724/html5/thumbnails/50.jpg)
2 Fatty acidsGlycerolPhosphate group &
N- base
Back to the q