Ch. 8: Biological Membranes Flashcards
cell (plasma) membrane general function and structure
semipermeable phospholipid bilayer
glycoprotein coat
created by carbohydrates associated with membrane-bound proteins
lipid rafts
collections of similar lips with or without associated proteins that serve as attachment points for other biomolecules
flippases
assist in the energetically unfavorable process of “flipping” a phospholipid from one side to the other
fatty acids
carboxylic acids that contain a hydrocarbon chain and terminal carboxyl group
triacylglycerols/tryglycerides
storage lipids involved in human metabolic processes
three fatty acid chains esterified to a glycerol molecule
unsaturated fatty acids
one or more double bond in hydrocarbon tail, creates kinks, allows for fluidity
liquid at room temp
“healthier”
saturated fatty acids
no double bonding = stack tightly = limited fluidity
main components of animal fats, solid at room temp, processed food, “unhealthy”
glycerophospholipid
phospholipid. two fatty acid chains, glycerol molecule, phosphate head
micelles vs liposomes
micelles (single layer) and liposomes (double layer)
sphingolipids
similar in structure to phospholipids but lack glycerol. Modified to form a variety of biologically necessary molecules (ceramics, sphingomyelins, cerebrosides, gangliosides)
role of cholesterol
- regulates membrane fluidity by stabilizing adjacent phospholipids (increases fluidity at low temps, decreases at high temps)
- precursor to steroids
waxes
long-chain fatty acid, long-chain alcohol = hydrophobic, high melting point
stability and rigidity to non polar region
cell membranes of plants, not animals, for protection/waterproofing
transmembrane proteins
pass through entirety of the bilayer
embedded proteins
associated with either cytoplasmic or extracellular aspect of the cell membrane
integral proteins
transmembrane + embedded proteins
those that interact with interior of the membrane
peripheral proteins
bound through electrostatic interactions with the bilayer
“membrane-associated” proteins
where do carbohydrates interact with the membrane
attach to protein molecules on extracellular surface
can form a coat around the cell (d/t interaction with water) or act as signaling/recognition molecules