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hunt245 > Lecture 2a: Lipids > Flashcards

Lecture 2a: Lipids Flashcards

1
Q

What are lipids soluble in?

A

non-polar solvents (e.g. acetate, ether, chloroform)

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2
Q

Are lipids soluble in water?

A

No

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3
Q

What are lipids linked to?

A

Linked to or can be linked to fatty acids

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4
Q

Are lipids toxic?

A

Relatively non-toxic

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5
Q

What are lipids the main storage form of?

A

Energy in our body

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6
Q

What part of cells are lipids?

A

Component of cell membranes

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7
Q

What do lipids provide?

A

Insulation

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8
Q

What do lipids help control?

A

Body temperature

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9
Q

What do lipids provide protection for?

A

Internal organs

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10
Q

What do lipids form the basis of?

A

Many hormones

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11
Q

What absorption do lipids aid in?

A

Intestinal absorption of fat-soluble vitamins

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12
Q

What is the quality of lipids important for?

A

In terms of chronic disease risk

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13
Q

Why don’t we want to much fat?

A

To avoid a significant increase in body fat/weight

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14
Q

What do lipids provide in our food?

A

Enhance flavour/palatability and provide essential fatty acids

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15
Q

What are the 5 main types of lipids? (T, P, Sp, St, FSV)

A

Triacylglycerol
Phospholipids
Sphingolipids
Sterols
Fat soluble Vitamins

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16
Q

What are the fat soluble vitamins? (4)

A

A, D, E and K

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17
Q

What is the most common type of lipid in our body and in food?

A

Triglycerides

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18
Q

What are triglycerides made up of?

A

Glycerol and 3 fatty acids

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19
Q

What is the difference between triacylglycerol and triglyceride?

A

None, they mean the same thing

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20
Q

What is the Awater factor for TAGs?

A

37 kJ per gram

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21
Q

What are TAG’s the storage form of?

A

Fatty acids

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22
Q

What are TAG’s a structural component of?

A

Lipoproteins (how we carry fat around the body)

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23
Q

What percent of dietary lipids are TAG’s?

A

over 90%

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24
Q

What are phospholipids?

A

Major lipid class found in cell membranes

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25
Q

What is the structure of phospholipids?

A

2 fatty aids and a phosphate base

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26
Q

What can the bases of phospholipids be?

A

Choline
Inositol
Serine
Ethanolamine

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27
Q

What are phospholipids a source of?

A

Fatty acids

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28
Q

What are phospholipids a structural component of?

A

Membranes and plasma lipoproteins

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29
Q

What type of molecules are phospholipids?

A

Information molecules (eicosanoids)

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30
Q

What percent of dietary lipids are phospholipids?

A

5-10%

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31
Q

What is the structure of cholesterol?

A

Ring formation

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32
Q

Is cholesterol essential?

A

No, we make our own cholesterol

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33
Q

What is cholesterol a structural component of?

A

Membranes

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34
Q

What is cholesterol the backbone of?

A

Steroid backbone

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35
Q

What vitamin is cholesterol a precursor for the synthesis of?

A

Vitamin D

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36
Q

What acid is cholesterol a precursor for the synthesis of?

A

Bile acids

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37
Q

What structures are fatty acids part of?

A

phospholipid bilayers

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38
Q

What impact do fatty acids have on membranes?

A

Impact their fluidity

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39
Q

What type of molecules are fatty acids?

A

Information molecules (eicosanoids)
- prostaglandins
- thromboxanes
- leukotrienes

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40
Q

What is a short chain fatty acid?

A

C2-C6

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41
Q

What is a medium chain fatty acid?

A

C8-C12

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42
Q

What is a long chain fatty acid?

A

> C14

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43
Q

What is a very long chain fatty acid?

A

> C22

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44
Q

What length are most fatty acids in the diet?

A

C10-C22 (medium to very long)

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45
Q

Short to medium chains act more like what?

A

CHO as they go straight to the liver

46
Q

What does the first number of the fatty acid notation mean?

A

Number of carbons (e.g. C18:0 = 18 carbons)

47
Q

What does the second number of the fatty acid notation mean?

A

Number of double bonds (e.g. C18:0 = 0 double bonds)

48
Q

What does it mean when a molecule has 0 double bonds?

A

It is completely saturated with hydrogens

49
Q

When counting molecules what end do we count from?

A

The methyl end

50
Q

What is the melting point of SAFA?

A

High

51
Q

What is a common SAFA?

A

Stearic acid (C18:0)

52
Q

What is the melting point of stearic acid?

A

69 degrees

53
Q

Which SAFA is the primary product of fatty acid synthesis in the body?

A

Palmitate (C16:0)

54
Q

How many double bonds do SAFA’s have?

A

Always 0

55
Q

How many double bonds do Monounsaturated Fatty Acids have?

A

Mono = 1 cis or trans double bond

56
Q

What is the melting point of MUFA?

A

intermediate melting points (olive oil)

57
Q

What is a common MUFA?

A

Oleic Acid (C18:1n-9)

58
Q

What is the melting point of oleic acid?

A

16 degrees

59
Q

Are MUFA essential in the diet?

A

No they can be synthesised in the body

60
Q

What does C18:1n-9 mean?

A

This molecule has 18 carbons, count from methyl end, on the 9th carbon there will be a double bond.

61
Q

How many double bonds do polyunsaturated fatty acids have?

A

Poly = two or more cis or trans double bonds

62
Q

How many carbons seperate double bonds in PUFA?

A

One carbon always separates the double bonds

63
Q

How to read C18:3n-3

A

18 carbons, first double bond is 3 carbons away from the methyl end, all double bonds have one carbon in-between

64
Q

What is the melting point of PUFA?

A

Low melting points

65
Q

What is a common PUFA?

A

Linoleic acid (C18:2n-6)

66
Q

What is the melting point of linoleic acid?

A

-5 degrees

67
Q

Are PUFA’s essential in the diet?

A

Body cannot synthesise n-6 and n-3 PUFA
=C18:2n-6 and C18:3n-3 are essential fatty acids (EFA)

68
Q

What are the essential fatty acids human need?

A

omega-3 fatty acids (a-linolenic acid)
omega-6 fatty acids (linoleic acid)

69
Q

Why are some fatty acids essential?

A

Humans are not able to produce a double bond before the 9th C from the methyl (CH3) or omega (w) end.

70
Q

How much energy intake should essential fatty acids make up?

A

At least 1-3%

71
Q

What are the symptoms of essential fatty acid deficiencies?

A

– Growth retardation
– Reproductive failure
– Skin lesions (dry skin)
– Kidney and liver disorders
– Neurological and visual problems

72
Q

Are essential fatty acid deficiencies common?

A

No, most diets meet the minimum requirements more than adequately

73
Q

What are trans fatty acids?

A

a type of unsaturated fatty acid that contain at least one double bond in the trans configuration

74
Q

What does trans mean?

A

opposite sides

75
Q

What is a common trans fatty acid?

A

Elaidic Acid (C18:1n-9)

76
Q

What is a cis fatty acid?

A

a type of unsaturated fatty acid in which the hydrogen atoms attached to the carbon atoms of the double bond are on the same side of the bond

77
Q

What is a common cis fatty acid?

A

Oleic acid (C18:1n-9)

78
Q

What has a higher melting point, cis or trans fatty acids?

A

Trans bonds have higher melting points

79
Q

How do we get fat?

A

By eating it and also biosynthesising some

80
Q

What do we use fat for?

A

Energy

81
Q

How do we store fat?

A

As TAG’s in adipose tissue

82
Q

What is desaturation of fatty acids?

A

adding on double bonds

83
Q

What is elongation of fatty acids?

A

the addition of two-carbon units (acetyl-CoA) to the carboxyl end of a fatty acid chain, resulting in the extension of the chain length

84
Q

What oils are very high in SAFA?

A

Coconut oil, butter, palm oil, lard

85
Q

What oils are very high in MUFA?

A

Olive oil, canola oil, peanut oil

86
Q

What oils are very high in PUFA?

A

Seed oils (e.g. flaxseed oil, sunflower oil, corn oil)

87
Q

What type of fat increases blood cholesterol?

A

Saturated fat

88
Q

If you want to decrease cholesterol, what oil should you pick?

A

An oil that is rich in polyunsaturated omega - 6 (e.g. sunflower oil)

89
Q

What cholesterol is considered bad?

A

LDL

90
Q

Which cholesterol is lower risk?

A

HDL

91
Q

What receptor does SAFA decrease?

A

Decreases LDL receptor activity (therefore there will be lots more cholesterol floating around), this will eventually cause damage to vessel walls

92
Q

What does SAFA suppress? (A)

A

Suppresses ACAT (rate limiting enzyme of cholesterol esterification), resulting in greater proportion remaining in the regulatory pool. These enzymes normally get rid of cholesterol.

93
Q

What do trans fatty acids increase?

A

Cholesterol synthesis

94
Q

Which omega PUFA decreases cholesterol?

A

PUFA n-6 by

95
Q

How does PUFA omega 6 decrease cholesterol in terms of receptors?

A

Increased LDL receptor activity, this is good as there will be less cholesterol floating around

96
Q

What enzyme do PUFA omega 6 increase?

A

Increased CYP7 (rate limiting enzyme in converting cholesterol to bile acids), these are involved in digestion and therefore help to get rid of cholesterol

97
Q

What receptor regulator does PUFA omega 6 decrease?

A

decrease in Proprotein convertase subtilisin/kexin type-9 (PCSK9) – a hepatic LDL-receptor regulator which degrades the receptor

98
Q

What do PUFA omega 3’s decrease?

A

TAG levels

99
Q

What secretion does PUFA omega 3 increase?

A

increased lipogenesis and VLDL secretion

100
Q

Omega 3 PUFA’s increase the activity of what?

A
  • Increased lipoprotein lipase activity – increased hepatic clearance of lipoproteins
  • Increased reverse cholesterol transport
100
Q

What percent of fatty acids in our blood is undesirable?

A

0-4%

100
Q

What do PUFA omega 3’s decrease?

A

Reduce inflammation

100
Q

What percent of fatty acids in our blood is intermediate?

A

4-8%

101
Q

What percent of fatty acids in our blood is desirable?

A

Above 8%

101
Q

What should protein intake be?

A

15-25% of energy

101
Q

What should fat intake be?

A

20-35% of energy

102
Q

What should omega 6 fat intake be? (linoleic acid)

A

4%-10% of energy

103
Q

What should omega 3 fat intake be? (a-linolenic acid)

A

0.4-1%

104
Q

What does fat intake look in New Zealand

A

All age groups are at the upper level - closer to 35

105
Q

What is the threshold that we would like SAFA to be?

A

Not over 10%

106
Q

What does SAFA intake look like in NZ?

A

All age groups are over the threshold that we would like (over 10%) - this could be why our heart disease rates are so high

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