Lecture

The Second semester

By :Ahmed Alawady
Al-Toosi University College
Department of Medical Laboratory Techniques
Amino acids , peptides. and proteins
2022-2023
 Formation of peptides ( an amide linkage)

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Fatty acids are structural components of all the lipids we’ll study
.except cholesterol, bile acids and steroid hormones
They are naturally occurring monocarboxylic acids that tend to

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:have even numbers of carbon atoms, and may be classified as
C4 - C26
CH3(-CH2)14COOH

Fatty acids are not like most lipids in that they may be recognized
.distinctly by the presence of a COOH group on a carbon chain
 Lipoprotein
Lipoproteins were first discovered and then named by separating them according to
their buoyancy or density in a weak salt solution using the ultracentrifuge:

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chylomicrons are the largest and most buoyant, followed by very low density
(VLDL), intermediate density (IDL), low density (LDL) and high density (HDL)
which is the smallest and densest. The largest particles (chylomicrons and VLDLs)

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have mostly TG in their core and the particles carrying less TG are much smaller in
size and denser in buoyancy. Larger lipoproteins are always buoyant compared to
small lipoproteins which are comparatively always denser. It is therefore somewhat
redundant to say large and buoyant or small and dense when describing lipoproteins.
Thus the term small LDL should suffice rather than a small, dense LDL. Lipoproteins
are also classified according to their main structural apoprotein. Thus the particles
enwrapped by a single molecule of apolipoprotein B (apoB) are collectively called
betalipoproteins which includes chylomicrons, VLDLs
Structure of Cholesterol

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 function of cholesterol

Cholesterol is a sterol synthesized by animal cells and is also a component of the diet, being

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present in food of animal origin. Its main function is to maintain the integrity and fluidity
of cell membranes and to serve as a precursor for the synthesis of substances that are
vital for the organism including steroid hormones, bile acids, and vitamin D. Although a

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high dietary cholesterol intake was considered as a risk factor for cardiovascular diseases
(CVD), recent evidence suggests that it does not increase significantly low-density
lipoprotein cholesterol (LDL-C) levels in the circulation. Results, however, remain
controversial, potentially due to the correlation with saturated fat intake. In view of these
recent findings and the fact that cholesterol plays a vital role in major functions in the body,
the special issue of Nutrients on “Cholesterol and Health” focused on the functions of
cholesterol and the effects of dietary cholesterol in various metabolic processes.
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