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ANSC 315- Nutrition. > Lipids > Flashcards

Lipids Flashcards

1
Q

How much lipid is in a typical animal diet? How much with supplimentation?

A

2-3% in diet.
6-8% With supplimentation.

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2
Q

What is the E content of carbs in comparison to lipids?

A

2.25%

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3
Q

What are the fate soluble vitamins?

A

KADE.

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4
Q

These are examples of which classification of lipid?
(simple or compound lipid?)

Fatty acids. Tracylglycerols, diacylglycerols, monoacylglycerols. Waxes (sterol esters and non-sterol esters).

A

Simple lipids

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5
Q

These are examples of which classification of lipid?
(simple or compound lipid?)

Phospolipids, phosphatidic cids, plasmlogens, sphingomyelins.
Glycolipids, lipoproteins.

A

Compound lipids

Contain, no lipid components.

Phospohlipids (contain P).
Glycolipids (contain carbohydrates)
Lipoproteins (Contain Protein).

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6
Q

T/F
Lipids contain hydrocarbon chains. The contain more C and H in relation to carbohydrates which makes them a more [ ] source of E?

A

T

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7
Q

T/F
The carboxyl end is insoluable in water

A

F
The carboxyl end is soluable in water!!
OH-C=O

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8
Q

Cis or trans?

A

Trans-
H on opposite sides

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9
Q

Cis or trans?

A

Cis-
H on the same side, resulting in a KINKY molecule

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10
Q

Which (Cis or trans) exists in ruminant tissues as the ferminantion of unsaturated FAs?

A

Trans in ruminant tissues from the fermenetation of unsaturated FAs.

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11
Q

___Delta/Omega_____ reads from carboylic to methyl (right to left)

A

___Delta__ reads from carboylic to methyl (right to left)

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12
Q

__Delta/ Omega___ reads from methyl to carboxylic (lef tto right)

A

Omega___ reads from methyl to carboxylic (lef tto right)

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13
Q

Which notation is this? Delta or Omega?

A

Omega

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14
Q

Why are linoleic and linolenic essential?

A

B/c the body cannot synthezise them on its own

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15
Q

What do the delta 12 and 15 desaturate enzymes do? Why is it important?

A

Take c-c and making into c=c (double bonds). They are onyl expressed in plants. Animals cannot do this. WHich is why linoleic and linloenic acid are so important!!

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16
Q

Things you will see without enough essential FAs in diet:

A

Retareded growth, Kidney lesions, dermatitis of feet and back, repro failure, necrosis of tail, early death

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17
Q

Best source of lipids?

A

Oilseeds!!!
Canola, soybean, sunflower, safflower

Omega 3–> fish oils

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18
Q

What is the difference between constant and variable body fat?

A

Constant is the structural components found in membranes, nerves, blood and is constants required. (phospholipid and glycolipids).

Variable- fat reserves, can be mobilized for utilization

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19
Q

What are the function sof Fas and lipids in the body, general.

A

Long-term E reserves, isolation, structural component of cell membrances (phospholipids), component of steriod hormones, fat-soluable vit absorption and synth.

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20
Q

T/F
At room temp fats are liquids, and oils are solids.

A

F.
Fats- solid
Oils- liquid

21
Q

T/F
Longer chain and saturated FA= SOLID

A

T

22
Q

What is eliminated with the creation of ester linkages?

A

Water is eliminated

23
Q

Are polar head group hydrophobic or philic in nature?

A

HYDROPHILIC (water lovers)

24
Q

What am I describing?
Component of cell membrances- bilayer
Hydrophilic inner, outer layer

Lipid trnasport as part of lipoproteins

A

Phospholipids

25
Q

What am I describing?
Hydrophobic core; hydrophilic surface monolayer.

Lipid transport in the blood

A

Lipoproteins.
Ex) Chylomicrons

26
Q

What is rich in glycolipids?

A

Grasses are rich in glycolipids. Major source of lipids for animals consuming forages.

Sugar can be glucose or galactose.
Structural role in cells.

Cerebroside, gangliosides found predominantly int he brain and medullary sheaths of nerve tissue

27
Q

What is a building block fro the synth or steriod hormones?

A

Cholesterol.
Building block for bile salts. Emulsification and absorption of fat.
PRECURSOS FOR VIT D SYNTH

28
Q

How do micelles help with absorption of fat-soluable its?

A

Micelles formed during th absorption of Fas contain the fat-soluble vit

29
Q

What is C18: 2, what is C18:3?

A

C18:2 triacylglyerol (triglycerides)
C18:3 Glycolipids

30
Q

Chain length of short, med and long chain FAs?

A

SHort, up to 8
Med, 10-16
Long, = or >18

31
Q

T/F Plants make less stable feed ingredient because of their longer chain and mostly unsaturation.

A

T
More unsaturation results in greater capacity for oxidization (rancidity).

32
Q

T/F
The degree of saturation is affects the digestability

A

T
Unsaturated FA are more digestible. Kinky

Increasing chain length increases FA digestability

33
Q

Reasons for lipid supplementation in livestock diets?

A

Provide E. Increase palatability, provide fat soluable vitamins. Essential FAs. Dust control (lipids bind dust).
Improve diet handling (improved pellet quality)

34
Q

How does feeding fat alleviate heat stress?

A

Easy to digest, animal has less heat increment and wont get as hot as they feed. Increasing the caloric density of the diet and when it is hot they won’t eat as much to maintain their E

35
Q

How do lipids help with dustiness?

A

Lipids make the feed bind better, less feed dust. Lipids can actually improve the air quality

36
Q

What would be the number 1 lipid in the diet?

A

Triglyerides
ex) Glycolipids, phospolipids, cholesterol, cholesterol-esters.

37
Q

Where does lipid digestion occur?

A

Primariliy in the small intestine.

The stomach initiated emulsification. Lingual lipase (serous gland) and gastric lipase (stomach wall) play minor role.

38
Q

What does emulsification do?

A

Reduces TG from large fat globules to tiny droplets. Large SA for enzymatic activity.
TG are hydroponic, but the enzymes are hydrophilic

39
Q

Where are bile salts produced?

A

In the liver, stored in the gallbladder. They facilitate emulsification

Reabsorbed through the ileum

40
Q

What does amphipathic mean?

A

Both hydrophilic and hydrophobic

41
Q

What happens in the proximal duodenum

A

Stomach mixing + bile acids in the proximal duodenum.
STable suspension in water

42
Q

How do lipase and co-lipase help with digestion?
On a bile-coated, emulsified fat droplet:

A

On a bile-coated, emulsified fat droplet:
Co-lipase clears bile constituents from an area of the surface of the droplet allowing the attachment of lipase.

Lipase makes fatty acids and turns triglycerides into monoglyerides.

43
Q

When lipase makes fatty acids and monoglycerides, what happens next?

A

The fatty acids, monogylcerides, cholesterol, lysophospholipids combine with bile acids + phospholipids to form micelles. Which move to the microvilli and releases its contents by disintegration.

44
Q

What exists inside micelles?

A

NEFA (free fatty acids), monoglycerides, cholesterol, phospholipids exist in bilayer inside micelle.

Bile salts form on the edge of the micelle.

At the apical membrane micelles interact with microvilli to release contents

45
Q

What happens to bile salts when the micelle contents is released?

A

Bile salts reabsorbed in ileum for reuse

46
Q

Once in the enterocyte, what happens to monglycerides and where do they go?

A

Monoglycerides used to reform triglycerides from fatty acids. Triglycerides are then packed into the core of chylomicrons for transport out of the cell. Exocytosis. Into LYMPHATIC circulation

47
Q

What is the Chylomicron surface coated with?

A

Chylomicron surface coated with phopholipids, cholesterol and proteins

48
Q

What does FATP stand for?

A

Fatty acid transport protein.
Passive diffusion. E-independant

49
Q

What do lipoproteins transport?

A

Endogenously produced lipids.
–> Lipids that are produced within the diff cells and tissues.
Packaged into VLDL etc.

ANSC 315- Nutrition. (9 decks)

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