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Medical Biochemistry > Lipids > Flashcards

Lipids Flashcards

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USMLE® Step 1 flashcards
1
Q

Phospholipids Components

A

Fatty acid units, Amino alcohol unit, Phosphoric acid unit, Glycerol Unit

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2
Q

Simplest Phosphoglyceride

A

phosphotidate

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3
Q

Complex Phosphoglyceride

A

phosphoryl group + hydrophobic molecules, ie chloine/ ethanolamine

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4
Q

Melting of fatty acids

A
  • increases with increasing chain length because long hydrocarbon chains interact more strongly than short ones
  • lowered with increasing unsaturation, fatty acids with trans double bonds pack more tightly
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5
Q

Lipids polarity

A

non-polar

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6
Q

Types of lipids

A

Simple, complex & derived

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7
Q

Simple lipids

A

ester-containing lipids with only 2 types of components: alcohol & =>1 fatty acids

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8
Q

Complex lipids

A

ester-containing lipids with >2 types of components: alcohol, fatty acids & other components

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9
Q

Derived lipids (non-saponifiable)

A

formed by metabolic transformation of fatty acids, derived from simple and complex lipids via hydrolysis

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10
Q

Lipids definition

A

lipids are esters formed via the combination of fatty acids with an alcohol called glycerol

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11
Q

Fatty acids

A

straight-chain organic acids consisting of hydrocarbon (CH) chain with a terminal carboxyl (-COOH) group

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12
Q

Glycerol Definition

A

A triol. Is an alcohol containing 3 hydroxyl (-OH) groups (alcohol), each of which can be esterified with a fatty acid.

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13
Q

What are neutral acylglycerols

A

ester of glycogen and fatty acids that occur naturally as fats and oils

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14
Q

Glycerol components

A

A trihydric alcohol, containing primary and secondary alcohol groups

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15
Q

Types of acylglycerols

A
  • Monoacylglycerol
  • Diacylglycerol
  • Triacylglycerol (aka Triglyceride)
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16
Q

Monoacylglycerol components

A

1 fatty acids and 2 hydroxyls (OH)

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17
Q

Diacylglycerol components

A

2 fatty acids and 1 hydroxyl

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18
Q

Triacylglycerol components

A

3 Fatty acids

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19
Q

Fatty acids in simple lipids (pt. 1)

A
  • long-chain carboxyl acids
  • fat characteristics determined by kinds and proportions of fatty acids found in acylglycerols (non-polar), and arrangement on the glycerol molecule
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20
Q

Fatty acids in simple lipids (pt. 2)

A
  • found in natural fats contains even no. of C atoms

- free FA are rare in nature

21
Q

Fatty acid structure

A
  • Long-chain monocarboxylic acids
  • CH3(CH2)nCOOH
  • Size range: C4-C36. In nature, C12-C24
  • Always even no. of C
22
Q

Amphiphilic molecule (fatty acids)

A
  • hydrophilic and hydrophobic
  • hydrocarbon (CH) group (non-polar)
  • COOH group (polar)
23
Q

Saturated & Unsaturated

A

Saturated: no double bonds
Unsaturated: one or more double bonds

24
Q

Saturated fatty acid general formula

A

CH3(CH2)nCOOH

25
Q

Saturated fatty acid general formula

A

CH3(CH2)nCOOH

26
Q

Unsaturated fatty acid general formula

A

CH3(CH2)nCH=CH(CH2)nCOOH

27
Q

Type of unsaturated double bond

A
  • mono-unsaturated
  • poly-unsaturated
  • conjugated and non-conjugated
28
Q

Types of essential fatty acids

A
  • Linoleic and Linolenic (Omega 3 and Omega 6)
  • found in plants and fish oils
  • produce hormone-like substances to regulate body functions (etc. blood pressure & blood clotting)
29
Q

Saturated Fatty Acid reactions

A
  • esterification
  • hydrolysis
  • acid-base (neutralization)
30
Q

Unsaturated Fatty Acid Reactions

A
  • esterification
  • hydrolysis
  • acid-base (neutralization)
  • addition (hydrogenation)
31
Q

Esterification of Fatty Acid

A
  • 1 Glycerol + 1 FA = monoglyceride + water
  • 1 Monoglyceride + 1 FA = Diglyceride + water
  • 1 Diglyceride + 1 FA = triglyceride + water
32
Q

Formation of triglyceride

A
  • esterification of glycerol and fatty acids (same as lipids)
  • simple triglyceride is formed in complete esterification when only one fatty acid used
  • =>2 fatty acids = mixed triglyceride
  • simple triglycerides are rare, and can form optical isomers
33
Q

Complex phospholipids

A
  • cellular membranes are primarily made of complex lipids
  • Two categories of complex lipids: phospholipids and glycolipids
  • Two major components of phospholipids found in cell membranes are phosphoglycerides and sphingolipids
34
Q

complex lipids structure (Phosphoglyceride)

A
  • derived from glycerol
  • also known as glycerophospholipids
  • complex lipids containing glycerol, two fatty acids, & a phosphoric acid attached to another N- containing group
  • referred to as phospholipids
35
Q

complex lipids structure (Phosphoglyceride)

A
  • derived from glycerol
  • also known as glycerophospholipids
  • complex lipids containing glycerol, two fatty acids, & a phosphoric acid attached to another N- containing group
  • referred to as phospholipids
36
Q

Modified Fat

A

phosphate replaces one fatty acid chain

37
Q

Glycolipid Uses

A
  • Production of cell membranes

- Emulsifying agents

38
Q

Chemical Properties of fats & oils (Melting Point)

A
  • food-related (solidification)
  • most fats are solid at r.t
  • Melt gradually or in staged due to different types of triglyceride molecules
39
Q

Physical Properties of fats & oils (Solubility)

A
  • solubility of fats decreases with increasing chain length

- phospholipids & glycolipid molecules are more soluble in polar solvent than triglyceride

40
Q

Physical Properties of fats & oils (Specific Gravity)

A
  • Specific Gravity less than 1 (0.9)

- Specific Gravity increases with decreasing molecular weight and increasing unsaturation

41
Q

Physical Properties of fats & oils (Colour)

A
  • Pure fats/oils are white or yellow solids/liquids

- odourless and tasteless

42
Q

Chemical properties of fats & oils (Saponificaiton)

A
  • Heating of fat with a strong base (etc NaOH) to produce glycerol and salt of fatty acid
  • sodium/ potassium salt of fatty acid is soap
  • Long-chain aliphatic part (non polar, hydrophobic), carboxylate part (polar, hydrophilic)
  • emulsifies grease for easier removal
  • lowers surface tension of water easier emulsification
43
Q

Soap Molecule distinct parts

A

hydrophilic & hydrophobic

44
Q

Types of fats & oil rancidity

A
  • hydrolytic rancidity

- Oxidative rancidity

45
Q

Hydrolytic Rancidity

A
  • From exposure to moist air

- Microbes in air contain enzymes lipases to catalyze hydrolysis

46
Q

Oxidative Rancidity

A
  • From oxidation of double bonds in unsaturated fatty acids

- Double bonds rupture to form pungent & volatile aldehydes

47
Q

Steroids

A

-Broad class of compounds that have the same base structure

48
Q

Cholesterol (Steroid)

A
  • Principal membrane lipid for fluidity

- Amphiphilic: polar OH groups & extensive non-polar fused rings & hydrocarbon chains

49
Q

Lipoprotein

A

-function to transport cholesterol to peripheral tissues

Medical Biochemistry (4 decks)

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