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Lipids

Lipids. A Family of Hydrophobic Macromolecules. Lipid Facts.  Fat:  Oil:  Contribute 30-50% of calories for Americans . Lipids are primarily consumed for energy Diverse groups:. Lipid Facts Continued. Types of Lipids. 4 major sub-groups: 1) Glycerides (fats) 2) Phospholipids

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Lipids

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  1. Lipids A Family of Hydrophobic Macromolecules

  2. Lipid Facts •  Fat:  • Oil:  • Contribute 30-50% of calories for Americans • . • Lipids are primarily consumed for energy • Diverse groups:

  3. Lipid FactsContinued • .

  4. Types of Lipids 4 major sub-groups: 1) Glycerides (fats) 2) Phospholipids 3) Steroids 4) Waxes

  5. Lipids Attached to… • Lipid + Carbohydrate = (cell signalling and attaching) • Lipid + Phosphate = (cell membranes) • Lipid + Protein = (cell signalling, structure, attaching)

  6. Function • . 2. . 3. .

  7. 4. Structural: 5. Vitamins and Hormones 6. Waxes:

  8. Glycerides (Fats) • . • . • Glycerides are defined by their fatty acid components: • Number (1 to 3 fatty acid) • Length • Degree of saturation (referring to if double bonds between carbons are present or not)

  9. Glycerol • . • . GLYCEROL Source: http://en.wikipedia.org/wiki/Image:Glycerin_Skelett.svg

  10. Fatty Acids • . • Usually hydrophobic (can be amphipathic)

  11. Naming Glycerides • Monglycerides = 1 fatty acid • Diglycerides = 2 fatty acids • Triglycerides = 3 fatty acids

  12. Fatty Acid Nomenclature Based on: • Number of carbons • Number of double bonds Oleic Acid

  13. Saturated • . • . • . • . • Implicated in coronary heart disease (CHD) • Meats, dairy Unsaturated • . • . • . • . • Less stable to off flavor development • Vegetables, legumes, fish

  14. Polyunsaturated:  • Highly Unsaturated:  • Omega 3 Fatty Acids • Good for reducing CHD • High in fish Linolenic Acid, an Omega 3 Fatty Acid

  15. Unsaturated Fatty Acids • . • . • Trans double bonds • . • . • . • Cis double bonds • . • . • .

  16. Unsaturated: double bonds between 1 or more carbons Saturated: only single bonds

  17. Formation of a triglyceride

  18. Phospholipids • . • . • . • Cell membrane • Amphipathic: • Phosphate head = hydrophillic • Fatty acid tails = hydrophobic Source: http://en.wikipedia.org/wiki/Image:Phospholipid.svg

  19. Form micelles, liposomes or bilayers in water • Cell membranes (selectively permeable) are composed of bilayers of phospholipids. Source: http://en.wikipedia.org/wiki/Image:Cell_membrane_detailed_diagram.svg

  20. LIPIDS

  21. Steroids • . • . • . • Also a membrane component CHOLESTEROL Source: http://en.wikipedia.org/wiki/Image:Cholesterol.svg PROGESTERONE Source: http://en.wikipedia.org/wiki/Image:Progesterone-2D-skeletal.png TESTOSTERONE Source: http://en.wikipedia.org/wiki/Image:Testosterone_structure.png

  22. Steroids made from Cholesterol Source: http://upload.wikimedia.org/wikipedia/en/b/b0/Steroidfromcholesterol.PNG

  23. Cholesterol Why is cholesterol important in the body? • . • . • . • . Foods high in cholesterol • Organ meats • Eggs • Shellfish

  24. CONNECTION Anabolic steroids pose health risks • Anabolic steroids are natural and synthetic variants of the male hormone testosterone • Build up bone and muscle mass • Can cause serious health problems

  25. (4 ring compounds)

  26. Waxes • Extremely hydrophobic • Cutin: cuticle of leaf

  27. Function and Structure of Lipids

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