The Fats of Life Dr Hilary MacQueen Denbigh School November 2010.

Slides:

Advertisements

Similar presentations

Advertisements

The Lipids Triglycerides Phospholipids Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning.

Chemistry: An Introduction to General, Organic, and Biological Chemistry, Twelfth Edition© 2015 Pearson Education, Inc Fatty Acids We might think.

FATS.  Fats: an essential component of the diet needed for: energy vitamin absorption hormone production protection of vital organs  Each gram of fat.

Fatty Acids. Long-chain carboxylic acids that have an even number (usually 12-18) of carbon atoms. Long-chain carboxylic acids that have an even number.

Notes Chapter 5 p.2 : Lipids

Chapter 5 Macromolecules-Lipids Lipids Lipids are composed of C, H, O – long hydrocarbon chains (H-C) “Family groups” – fats – phospholipids – steroids.

Chemistry: An Introduction to General, Organic, and Biological Chemistry, Eleventh Edition Copyright © 2012 by Pearson Education, Inc. Chapter 15 Lipids.

Triglycerides Are Esters of Glycerol and Fatty Acids

Introduction  Lipids have a varied structure but all have the following properties in common:-  Insoluble in water  Soluble in organic solvents  The.

The Macronutrients - Lipids Chapter 1. Lipids  Lipid is a general term for a heterogeneous group of compounds. Oils, fats, waxes, and related compounds.

FATS Chapter 6 Sports Nutrition FATS The Concentrated Energy Source.

Lipid Review What are the four examples of lipids? 2.

FAT Fat is an essential nutrient which is needed to keep the body healthy; it is a Macro Nutrient. Oil or Fat? It has several uses: Energy – Can be stored.

LIPIDS. Hydrophobic, non-polar molecules Used for energy storage, building membranes and chemical signalling Four main types: fats, waxes, steroids and.

The Lipids Triglycerides Phospholipids Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning.

CHEM 1152 Dr. Sheppard Spring 2015

Examples Fats Oils Waxes Steroids Functions Long-term energy storage Main component of cell membranes Hormones Insulation/cushioning.

1 Chapter 15: Lipids Chem 20 El Camino College. 2 Lipids Lipids are a family of biomolecules that are not soluble in water but can be extracted by organic.

1. 2 Notes: What are lipids?  A family of chemical compounds that are a main component in every living cell.  They are organic and have carbon chains.

Lipids By Umair, Manjit, and Rajat.  Lipids are a biological macromolecule composed of hydrogen, carbon and oxygen atoms  However the ratio of oxygen.

LIPIDS. Where can you find lipids? Lipid Functions and Properties Energy storage – Better source of energy than carbs Cushioning Insulation Lipids are.

AP Biology Discussion Notes Wednesday 9/30. Goals for Today: 1.Be able to describe and compare the building, breaking, components, and functions of Lipids/Fats.

What are lipids?  main component in every living cell.  Organic  have carbon chains with attached hydrogen atoms and a carboxyl group at one end. FAT.

6.3 Structure of Lipids Chapter 6 ~ The Chemistry of Life Section 6.3 p

Structure and function of cell components (i)Carbohydrates (ii)Lipids (iii)Proteins (iv)Nucleic Acids (v)Membranes (vi)Cytoskeleton.

Agenda Function of Lipids Types of Lipids Structures of fatty acids

Agenda Function of Lipids Types of Lipids Structures of fatty acids

5.3: Lipids Introduction Lipids are a diverse group of hydrophobic molecules Lipids are the one class of large biological molecules that do not form polymers.

LIPIDS --- Fats & Oils. LIPIDS include: fats oils cholesterol phospholipids.

Lipids Triglycerides Phospholipids Sterols Lipids Lipids are a class of nutrients that includes: –Triglycerides (fats and oils) –Phospholipids –Sterols.

Biochemistry Lipids Commonly known as fats. Includes oils, waxes, & steroids. Contain C,H,O (no 2:1 ratio) Hydrophobic (water fearing molecules) Main.

BIOLOGICALLY IMPORTANT MACROMOLECULES - LIPIDS. LIPIDS Fats Composed of carbon, hydrogen and oxygen -Fewer oxygen, greater carbon and hydrogen Hydrophobic.

LIPIDS The Molecules of Cells CH 3. Lipids Lipids include fats, which are mostly energy-storage molecules Lipids include fats, which are mostly energy-storage.

Chapter 10 Notes Lipids Lipids are organic compounds that are insoluble in water and have a greasy feel There are three types of lipids in foods and the.

Lipids: What do you need to know? o Classification of major lipid groups o Structure of fatty acids o Physical properties of fatty acids o Structure &

General, Organic, and Biological Chemistry Copyright © 2010 Pearson Education, Inc.1 Chapter 17 Lipids 17.2 Fatty Acids.

Pages 40 to 41.  Chemical composition  Carbon, hydrogen, oxygen and sometimes phosphorus  Building Blocks  Glycerol with 1 to 3 fatty acids  Phospholipids.

Fatty acids They all have a carboxyl group (-COOH) at one end and a methyl group (CH 3 -) at the other end. A fatty acid has the general formula: CH 3.

Molecular Biology LIPIDS. Key component in cells  especially in the cell membrane. Made of C, H and O Insoluble in water.

1 Chapter 15 Lipids 15.1 Lipids Copyright © 2007 by Pearson Education, Inc. Publishing as Benjamin Cummings.

After completing this lesson you should be able to : Fats and oils are esters formed from the condensation of glycerol (propane-1,2,3- triol) and three.

There are four types of biological macromolecules Carbohydrates Lipids Proteins Nucleic acids.

General, Organic, and Biological Chemistry Copyright © 2010 Pearson Education, Inc.1 Chapter 17 Lipids 17.3 Waxes, Fats, and Oils.

Lipids Pg Objective: I can identify and classify different types of lipids based on their molecular structure and relate it to my health.

Macromolecules Lipids. Common myths and misconceptions…do you have something to learn?  /19279/ cw/index.html.

Macromolecules Lipids. Common myths and misconceptions…do you have something to learn?  /19279/ cw/index.html.

Lesson 3 Lipids.

The Structure and Function of Large Biological Molecules Lipids

Lipids Copyright © 2005 by Pearson Education, Inc.

17.2 Fatty Acids We might think of saturated fatty acids as chips with regular shapes that stack closely together in a can. Similarly, irregularly shaped.

Chapter 13 Lipids Sections

LIPIDS What Is a Lipid? A lipid is a fat-soluble molecule. To put it another way, lipids are insoluble in water but soluble in at least one organic solvent.

Triglycerides Are Esters of Glycerol and Fatty Acids

Activity #8: Lipids.

Examples of Unsaturated Fatty Acids

Lipids Warm up! What do you already know about lipids? Name 3 foods that are high in lipid (ex: fat) What would you like to learn about lipids?

Chemical structure of the saccharolipid lipid A as found in E. Coli

Fats and oils Overview In this section, study the chemistry and structure of edible fats and oils, and learn how the difference in melting points of fats.

Lipids Biology 12.

Bioorganic Lipids 4/6/2019 Dr Seemal Jelani Chem-160.

An Additional Energy Source During Exercise

Organic molecules are the molecules in living things

Bioorganic Lipids 12/5/2019 Dr Seemal Jelani Chem-160.

Presentation transcript:

The Fats of Life Dr Hilary MacQueen Denbigh School November 2010

Plan Chemistry of fatty acids Naming fatty acids Cis and trans fatty acids Fat in the body New research

Chemical formulae of fatty acids

Fatty acid nomenclature Triacylglycerol = TAG = triglyceride Saturated = no C—C double bonds Monounsaturated = one C—C double bond Polyunsaturated = more than one C—C double bond N = omega

Fat chemistry Three fatty acids attached to one glycerol Fatty acids are long chains of COOH.(CH 2 ) n.CH 3 The variation lies in the (CH 2 ) n part Chains with between 2 and 36 C atoms are common, though some microbes can have up to 80

Double bonds in fatty acids Fatty acids containing C—C double bonds are called unsaturated Double bonds are inserted into fatty acid chains by desaturase enzymes The first double bond always goes in between the 8 th and 9 th C, counting from the COOH end Extra double bonds are always separated by at least one single C—C bond Animals can put in extra double bonds only between the first one and the COOH end Plants can also put extra double bonds between the first and the CH 3 end

Double bonds cause the chain to bend

Shape and function of fatty acids Saturated fatty acids can pack tightly together – They tend to be more solid at room temperature – Examples are butter, lard, suet, wax Unsaturated fatty acids cannot pack so tightly – They tend to be more liquid at room temperature – Examples are margarine, cooking oil, bath oil

How are fatty acids named? C18:0stearic acid

How are fatty acids named? C18:0stearic acid C18:1oleic acid

How are fatty acids named? C18:0stearic acid C18:1oleic acid C18:2n-6linoleic acid

How are fatty acids named? C18:0stearic acid C18:1oleic acid C18:2n-6linoleic acid C18:3n-3  -linolenic acid

How are fatty acids named? C18:0stearic acid C18:1oleic acid C18:2n-6linoleic acid C18:3n-3alpha-linolenic acid essential

Longer-chain fatty acids C20:5n-3eicosapentaenoic EPA C22:6n-3docosahexaenoic DHA C20:4n-6arachidonic Marine fish elongate C18 and have a lot of n-3 Fresh water fish have more n-6

Cis and trans fatty acids cis trans

How are fatty acids named? C18:0stearic acid C18:1oleic acid C18:2n-6linoleic acid C18:3n-3alpha-linolenic acid C18:1telaidic acid (trans)

Trans fatty acids Made by microbes in the rumen In the cow, most trans fatty acids are oxidised for energy and about 5% are stored Hydrogenation also yields trans fatty acids: 90% of oleic acid is changed into elaidic acid Trans fatty acids have different physical properties and taste from the cis versions Oleic acid is a liquid at room temperature, but elaidic acid is a solid Trans fatty acids are less susceptible to spoilage as enzymes work more slowly on them

Are trans fatty acids harmful? We’ve been eating ruminant-derived trans fatty acids for 9000 years We eat 2-12 g trans fatty acids per day, ~7% total fat intake Diets rich in hydrogenated fats increase this significantly (crisps, fried food, biscuits, pastries, burgers, processed foods) Only 5% of the fatty acids in brain membranes are trans, compared to 14% in adipose tissue Can trans fatty acids be used fast enough to support function?

Fatty acids and glycerol CH 2 -OH HO-CO.(CH 2 ) n.CH 3 │ CH-OH HO-CO.(CH 2 ) n.CH 3 │ CH 2 OH HO-CO.(CH 2 ) n.CH 3 CH 2 -O-CO.(CH 2 ) n.CH 3 │ CH-O-CO.(CH 2 ) n.CH 3 │ CH 2 -O-CO.(CH 2 ) n.CH 3 LipolysisEsterification + 3H 2 O

Fatty acids and glycerol CH 2 -OH HO-CO.(CH 2 ) n.CH 3 │ CH-OH HO-CO.(CH 2 ) n.CH 3 │ CH 2 OH HO-CO.(CH 2 ) n.CH 3 CH 2 -O-CO.(CH 2 ) n.CH 3 │ CH-O-CO.(CH 2 ) n.CH 3 │ CH 2 -O-CO.(CH 2 ) n.CH 3 LipolysisEsterification + 3H 2 O

What do adipocytes look like? White adipocytes Brown adipocytes

Small mammals

BAT in humans

Changes in BAT

Are women warmer than men?

Conclusions Fats are essential to our well-being Fats and oils consist of long C—C chains with varying numbers of double bonds We can make some fatty acids, but we need more from our diet Trans fatty acids are not harmful in moderation There is a complex fat trafficking system around the body Fatty acids can be used for making membranes and signalling molecules Fat can be used for chemical, mechanical and heat energy Uncoupling protein keeps you warm!