LIPIDS
Lecture slides are based on the following books.
Principles of Biochemistry by H. Robert Horton, Laurence A. Moran, K. Gray Scrimgeour,
Marc D. Perry, J. David Rawn. 4th Edition, ISBN: 0-13-197736-9
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LIPIDS
Lipids are a class of biological molecules defined by low solubility
in water and high solubility in nonpolar solvents.
Lipids molecules are the good choice of metabolic energy
storage.
Lipid = a compound that is insoluble in water, but soluble
in an organic solvent (e.g., ether, benzene, acetone,
chloroform)
“lipid” is synonymous with “fat”, but also includes
phospholipids, sterols, etc.
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Chemical Structure of Lipid Molecule
Chemical structure:
One molecule of glycerol
+
Three
molecules of fatty acids
Lipid or Triglyceride
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Nutritional Uses of Lipids
• We already know that lipids are concentrated sources of
energy (9.45 kcal/g)
• other functions include:
• 1) provide means whereby fat-soluble nutrients (e.g.,
sterols, vitamins) can be absorbed by the body
• 2) structural element of cell, subcellular components
• 3) components of hormones and precursors for
prostaglandin synthesis
• 4) For understanding obesity, atherosclerosis and role of
PUFA in nutrition and health
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Biological functions
• The most important role of lipids is as а fuel. Thus fat
is the most concentrated form in which potential
energy can be stored.
• Since fat is а bad conductor of heat, it provides
excellent insulation.
• Fat may also provide padding to protect the internal
organs.
• Some compounds derived from lipids are important
building blocks of biologically active materials.
• Lipoproteins are constituents of cell walls.
• One more important function of dietary lipids is that
of supplying the so-called essential fatty acids
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Classification
By structure:
• Simple: FA’s esterified with glycerol. Ex: fats, oils, waxes,
steroids.
• Complex: same as simple, but with other compounds also
attached. ex: phospholipids, spingolipids, glygolipids.
• Derived lipids and precursors: substances from the above
derived by hydrolysis. Ex: hormones, fat-solubility vitamins
On the basis of whether they undergo hydrolysis reactions in
alkaline solution:
• Saponifiable lipids can be hydrolyzed under alkaline
conditions to yield salts of fatty acids.
• Nonsaponifiable lipids do not undergo hydrolysis reactions in
alkaline solution.
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Fatty acids
• Fatty acids are part of lipid
• Long-chain fatty acids (12 to 26 carbon atoms) are
found in meats and fish; medium-chain fatty acids (6 to
10 carbon atoms)
• Short-chain fatty acids (fewer than 6 carbon atoms)
occur primarily in dairy products.
There are saturated and unsaturated Fatty acids.
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Saturated fatty acid
Fatty acid chains that contain only carbon-carbon single bonds are referred to as
saturated.
Palmitic acid:
Unsaturated fatty acid
Those molecules that contain one or more double bonds are said to be unsaturated.
There are mono- and polyunsaturated fatty acids.
Oleic acid:
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Essential and Non Essential Fatty Acids
• Essential fatty acids: Fatty acid has to taken through food
Linoleic
Linolenic
Arachidonic
Eicosopentaenoic acid
Docosohexaenoic
• Non essential fatty acid: Fatty acid produced by the body
Lauric acid
Palmitic acid
Stearic acid
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Prostaglandins
• Fatty acid-like substances
• Produced in prostate
– small amounts produced
in all tissue
• Synthesized from
Arachidonic Acid
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Prostaglandins
• PGE2
– induce labor
– therapeutic abortion
– lowers bp
– used to treat asthma
• PGE2
– causes hypertension
• PGE1
– used as a nasal decongestant
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Thromboxane
Induce Platelet aggregation
When a blood vessel is ruptured, platelets
congregate and PGH2 causes Them to clot together
Aspirin blocks the effect and acts A blood thinner
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Waxes
• А wax is а monoester formed from the reaction of а
long-chain monohydroxy alcohol with а fatty acid
molecule.
The block diagram:
Example
• Biological role: They serve as protective coatings on
leaves, stems, and fruit of plants and the skin and fur
of animals
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Characterization of fats
• Acid number: It is the number of milligrams of potassium
hydroxide required to neutralise the free fatty acids in 1 g
of the oil or fat.
• Saponification number: It is number of milligrams of
potassium hydroxide required tо completely saponify l00 g
of the oil or fat.
• Iodine number: It is the number of grams of iodine that
combine with 100 g of oil or fat. It is а measure of the
degree of unsaturation of а fat or oil; а high iodine number
indicates а high degree of unsaturation of the fatty acids of
the fat.
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Lipid bilayer of plasma membrane
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• Sphingolipids in which the esterifying group is
phosphoric acid to which choline is attached are called
sphingomyelins.
Sphingomyelins are found in all cell membranes and are
important structural components of the myelin sheath,
the protective and insulating coating that surrounds
nerves
Sphingomyelins
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Glycolipid
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• Cerebrosides, the simplest of such carbohydrate-
containing lipids, usually have а glucose or galactose as
the carbohydrate unit.
• Gangliosides contain more complex carbohydrate
heads; up to seven monosaccharide units are present.
Cerebrosides Gangliosides
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Non-saponifiable Lipids
• Lipids do not undergo hydrolysis in alkaline
solution.
• Nonsaponifiable Lipids: steroids, eicosanoids,
terpenes, pheromones, fat-soluble vitamins
• steroid is example of Non-Saponifiable lipid
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Cholesterol is the most abundant
steroid in the human body
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Function of Cholesterol
Cholesterol serves two important functions in the body
It is a minor component of cell membranes, where it
helps to keep the membranes fluid
It serves as the body’s starting material for the
synthesis of all other steroids, including the sex
hormones
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Steroids hormones
Hormones are chemical messengers produced by
ductless glands
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Lipoproteins
Water-soluble form of lipids
Triacylglycerols
(soluble in blood)
Spherical particles
Polar surface and nonpolar inner
Transporting lipids through the bloodstream to tissues where they are stored,
Used for energy, or to make hormones.
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Lipoproteins
VLDL: very-low-density lipoprotein Triglycerides and Cholesterol
LDL: low-density lipoprotein Cholesterol
HDL: high-density lipoprotein Cholesterol
Chylomicrons Triglycerides and Cholesterol
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Lipids Disorder
• Lipids deficiency (Shortage in Lipids
intake)
• Lipids exceeding (Overtaking in Lipids
intake)
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Lipids Deficiency
• Fat should comprise of 30% of total calories
to prevent fatty acid deficiency
• Fatty acid deficiency syndromes
– Dry scaly skin, dermatitis (Linoleic acid
deficiency)
– Hand tremors (Prostaglandin deficiency)
– Inability to control blood pressure
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Lipids Exceeding
• Fat should comprise not more than 30% of
total calories to prevent lipids exceeding
• To prevent overtaking, we should consume
fat breakdown (% total calories)
– <8% from saturated fat
– 10% from polyunsaturated fat
– 10-15% from monounsaturated fat
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Body Mass Index
• Current best single gauge for body fat
• BMI =(Weight in Kg)/((Height in cm )(Height in
cm)) X 10,000
BMI Weight Status
Below 18.5 Underweight
18.5 – 24.9 Healthy Weight
25.0 – 29.9 Overweight
30.0 and Above Obese
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Health Problems
• Energy Intake > Energy needed = Lipids
overtaking
• Develop medical problem
– Cancer
– Heart disease
– Diabetes
– Obesity
– High blood pressure
– High blood cholesterol 32
Prevention of Lipid Disorder
• Reduce fat
– Cut down on high fat foods
– E.g. butter, margarine, oil, mayonnaise
• Consume small amounts of unsaturated fats
– Do not eliminate fat completely since it is high in calories
• Limit added sugar and alcohol
- Added sugar and alcohol are ‘empty calories’
• Watch portions of all food
-‘fat free’ ≠ ‘calorie-free’
• Drink at least 8 glasses of water everyday
-Water is calorie-free, refreshing, and filling
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Prevention of Lipid Disorder
• Increase intake of vegetables, fruits, and whole
grains
– Loaded with fiber
– Contain high amounts of vitamins, minerals, and
phytonutrients
• Include low-fat protein-rich food with every
meal
– E.g. beans, eggs, and fish
• Slow down when eating
– Too fast eating will exceed calorie needs before
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realizing we are full
END
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