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NUT 115 > lecture quiz 3: fats > Flashcards

lecture quiz 3: fats Flashcards

1
Q

lipids

A

organic compounds insoluble in water but soluble in organic solvents (e.g. ether)

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2
Q

lipid subclasses

A
  • glycerides
  • phospholipids
  • glycolipids
  • lipoproteins
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3
Q

glycerides aka

A

fats

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4
Q

main type of fat important in animal nutrition

A

triglycerides

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5
Q

elemental components of fats

A

C, H, & single O (in carboxylic acid end)

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6
Q

all glycerides are made up of…

A

a glycerol backbone attached to either 1, 2, or 3 fatty acids (mono-, di-, or triglycerides)

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7
Q

fat (glycerides) energy-density compared to carbs or proteins

A

yield ~2.25x more energy than carbs & proteins

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8
Q

digestibility of fats (glycerides)

A

highly digestible

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9
Q

main purpose of fats (glycerides) in animal nutrition

A

energy

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10
Q

carbohydrate classification for animal nutrition

A

1) structural carbohydrates: fiber (cell wall fraction; cellulose, hemicellulose, lignin)

  • important for the structure of the plant
  • only digestible to ruminants & hind-gut fermenters b/c of microbial enzymes in rumen/cecum, but less digestible than starches & sugars

2) non-structural carbohydrates (NSC): starch & sugars

  • highly digestible
  • too much NSC in ruminant diet can lead to severe health issues
  • recommended not to exceed 10-12% of diet in horses
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11
Q

carbohydrate classification for human nutrition

A

1) simple carbs

  • mono & di
  • digested quickly & send immediate bursts of glucose ➞ spike in BG
  • found in table surgar, juices, & foods w/ “added sugar”
  • can cause insulin resistance & T2D

2) complex carbs

  • mostly polyasaccharides including starch & fiber
  • digested more slowly & supply a lower more steady release of glucose (no spike)
  • some complex carb-rich foods are healthier (e.g. whole grains over refined grains)
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12
Q

why is fiber recommended even though it cannot be digested?

A
  1. reduces calorie-density of diet ➞ important for weight control
  2. important to maintain the GI health for ruminants & hind-gut fermenters (microbes ferment fiber producing VFAs)
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13
Q

concerns RE non-structural carbohydrates

A

too much NSC in diet of ruminant & hind-gut fermenters can cause:

  1. acidosis in ruminants
  2. bloat in ruminants & horses
  3. colic in horses
  4. insulin resistance in horses
  5. laminitis in horses (long-term)
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14
Q

differences in carbohydrate classification for human vs animal nutrition

A

human: classified by simple or complex regarding glucose release mechanisms ➞ concerned with health & longevity

animals: classified by structural or non-structural regarding digestibility ➞ concerned w/ growth & production

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15
Q

monomers of lipids

A

fatty acids

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16
Q

fatty acid classes important in nutrition

A
  1. volatile fatty acids (VFAs) (aka short-chain fatty acids - SCFA)
  2. long-chain saturated fatty acids
  3. non-essential long-chain unsaturated fatty acids
  4. essential long-chain unsaturated fatty acids (EFAs)
17
Q

volatile fatty acids (VFAs)

A

produced from microbial fermentation of carbs in the rumen or cecum & colon (aka short-chain fatty acids)

  1. acetic acid (2C) - CH₃COOH
  2. propionic acid (3C) - CH₃CH₂COOH
  3. butyric acid (4C) - CH₃CH₂CH₂COOH
18
Q

long-chain saturated fatty acids

A
  1. palmitic acid (16C) - CH₃(CH₂)₁₄COOH (16:0)
  2. stearic acid (18C) - CH₃(CH₂)₁₆COOH (18:0)
19
Q

non-essential long-chain unsaturated fatty acids

A

oleic acid (18:1)

20
Q

essential vs non-essential fatty acids

A

essential = body cannot make ∴ must obtain from diet

  1. linoleic acid (18:2)
  2. linolenic acid (18:3)
  3. arachidonic acid (20:4) → only for cats

non-essential = body can make

  1. oleic acid (18:1)
21
Q

long-chain unsaturated essential fatty acids (EFAs)

A
  1. linoleic acid (18:2)
  2. linolenic acid (18:3)
  3. arachidonic acid (20:4) ➞ essential only for cats
22
Q

fatty acid structure

A
  • fatty acids contain an carboxyl group attached to a hydrocarbon chain
  • C has 4 bonds:
    • 2 bonds used to create C chain
    • other 2 bonds either bond H or to C for a second time to form a double bond
23
Q

saturated vs unsaturated fatty acids

A

saturated fatty acids (SFAs) have single bonds only ➞ straight structure

  • all bonds are occupied or “saturated” with H
  • packed orientation ∴ stay solid at room temp

unsaturated fatty acids have 1+ double bond ➞ causes kinks in structure (bent)

  • cannot be as packed ∴ liquid at room temp (oils)
  • monounsaturated (MUFA) have 1 double bond
  • polyunsaturated (PUFA) have 2+ double bonds
24
Q

examples of polyunsaturated fatty acids (PUFAs)

A
  1. omega-6 (n-6)
  2. omega-3 (n-3)
25
Q

structural components of omega-6 and omega-3 fatty acids

A
  • methy group on one end named omega end & carboxyl group on other end
  • named by starting from the omega end & counting # of C moving right until you reach a double bond
    • omega-6 FAs have 1st double bond on C6
    • omega-3 FAs have 1st double bond on C3
26
Q

differences btwn omega-3 & omega-6

A
  • FAs w/in each omega family have similar biological properties & fxns
  • omega-6 FAs converted to AA-derived eicosanoids that fxn in:
    1. ↑BP
    2. ↑HR
    3. blood clotting
    4. immune response
    5. inflammation
  • omega-3 FAs converted to EPA-derived eicosanoids that fxn in: opposite proerties of AA-derived eicosanoids
    1. ↓BP
    2. ↓HR
    3. preventing blood clotting
    4. inhibiting immune response
    5. preventing inflammation
27
Q

simplelest omega-6 FA

A

linoleic acid (18:2 n-6)

28
Q

simplelest omega-3 FA

A

(alpha)-linolenic acid (ALA) (18:3 n-3)

29
Q

major product of omega-6 biochemical pathway

A

arachidonic acid (AA) (20:4 n-6)

30
Q

major product of omega-3 biochemical pathway

A

eicosapentaenoic acid (EPA) (20:5 n-3)

31
Q

enzymes that convert arachidonic acid & eicosapentaenoic acid to eicosanoids

A

cyclooxygenase (COX) & lypoxygenase (LOX)

32
Q

“simplest” omega fatty acid means

A

least # of C

33
Q

why is arachidonic acid an essential fatty acid for cats?

A

cats don’t have Δ-6-desaturase ∴ cannot convert into arachidonic acid

  • arachidonic acid = precursor to eicosanoids (= cytokines: pro-inflammatory mol)
  • arachidonic acid only found in animal tissues (plasma membrane) ➞ 1 reason cats are considered obligate carnivores
33
Q

what is the recommended omgea-6 to omgea-3 ratio for humans and what is it actually?

A

recommended: 2-4 to 1
actual (in western diet): 15-17 to 1

34
Q

foods high in omega-3 FA

A
  1. fish
  2. flax seeds
35
Q

functions for fats in animal diets

A
  1. energy
  2. provides essential fatty acids (EFAs)
  3. serves as carrier for absorption of fat-soluble vitamins (D, E, A, K)
  4. dust control: grinding seeds/oats creates dust harmful for human health & wasting nutrients ➞ adding fats/oils reduces dust
  5. improves palatability of some diets
  6. value-added animal products: by feeding livestock certain diets producers can market their produce as enriched in that nutrient (e.g. feeding chickens flax seeds to market omega-3 eggs)
36
Q

considerations to adding fats to diets

A

PUFA prone to oxidation & rancidity ∴ feeds containing oils should contain antioxidants (to combat free radicals)

37
Q

why is it important to keep the ratio of omega-6 to omega-3 as low as possibe

A

omega-6 eicosanoids = pro-inflammatory → good in short-term but long-term causes illness

38
Q

omgega-3 eggs

A

produced from hens fed diet containing ground flaxseeds (a good source of linolenic acid)

  • chickens are very efficient at converting lineolenic acid to longer-chain omega-3 FAs & all those are in the enriched product as well
    • EPA 20:5n-3
    • DPA 22:5n-3
    • DHA 22:6n-3

NUT 115 (22 decks)

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