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FN 131 lec > LIPIDS > Flashcards

LIPIDS Flashcards

1
Q

Lipids are ____ in water and ____ in non-polar solvents

A

Insoluble; Soluble

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2
Q

Type of linkage present in lipids

A

Glyceride linkage

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3
Q

How are lipids energy dense?

(kcal)

A

It provides 9kcal/g

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4
Q

Why are lipids energy dense?

A

The long fatty acid chains can be separated and used for glycolysis

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5
Q

Common animal sources of lipids

A

fatty meats, butter, lard, cheese, whole milk, cream, egg yolk

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6
Q

Common plant sources of lipids

A

vegetable oil, nuts, chocolate, avocado, durian, olives, margarine

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7
Q

Foods that are purchased and used as fats|

(ex. butter, margarine, cooking oil)

A

visible fats

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8
Q

Which part of the egg consists of lipids and which are for proteins

A

egg yolk for lipids (cholesterol), egg white for protein

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9
Q

Examples of invisible fats

A

egg yolk, cheese, milk, cream, and salad dressings

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10
Q

What is the difference of fats and oils

A

fats: solid at room temp. and came from animal sources
oils: liquid at room temp. and came from plants sources

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11
Q

What are the 6 main purposes of lipids

A
  1. Energy storage
  2. Transport of fat soluble vitamins
  3. Supply essential fatty acids
  4. Protect & support organs and bones
  5. Insulate from cold temperatures
  6. Provide satiety
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12
Q

Lipid Storage

what is the starting material for fatty acid synthesis

A

acetyl-CoA

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13
Q

Lipid Storage

Importance of malonyl-CoA

A

Inhibits fatty acid beta-oxidation to ensure storage of fat

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14
Q

Lipid Storage

What is the purpose of inhibiting fatty acid oxidation

(Importance of ensuring fat is stored)

A

To balance energy storage and utilization

Storage: ensure backup energy & prevents wasteful expenditure of energy

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15
Q

Lipid Storage

Raw material for synthesis of Malonyl-CoA

A

Acetyl-CoA

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16
Q

Lipid Storage

What specific enzyme does malonyl-CoA inhibits

A

carnitine acyl transferase

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17
Q

Transport of fat soluble vitamins

What are the fat-soluble vitamins

A

Vit. A, D, E, K

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18
Q

Essential fatty acids

What are the essential fatty acids

A

Omega 3 & Omega 6

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19
Q

Body Insulation

How does fat insulate the body

A

Cold temperature triggers brown adipose tissue to release stored energy in the form of heat

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20
Q

Lipid Family

3 main types of lipids in the body

A
  1. Triglycerides
  2. Phospholipids
  3. Sterols
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21
Q

basic structure of triglycerides

A

1 molecule of glycerol with 3 fatty acid chain attachments

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22
Q

why are triglycerides considered space saving efficient molecules for storing energy?

A
  1. energy dense
  2. Their neutrality and nonpolar characteristics allow them to be stored in anhydrous environment and they will not expand from water uptake
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23
Q

How are fatty acids classified?

A
  1. essentiality
  2. degree of saturation
  3. chain length
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24
Q

Differentiate essential from non-essential

A

Essential: cannot be synthesized by the body and must be supplied by diet
Non-essential: can by synthesized by the body

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25
Q

Difference of omega 3 and omega 6

A

Omega 3: first double bond located at 3rd carbon from methyl end
Omega 6: first double bond located at 6th carbon from methyl end

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26
Q

members of the omega 3 family

A
  1. alpha linolenic acid
  2. eicosapentoic acid
  3. docosahexaenoic acid

ALA (18:3)
EPA (20:5)
DHA (22:6)

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27
Q

food sources for ALA

A

flax seed (57%) meal and oils, canola (8%) oils, soybean (7%) oils, walnut, butternuts, red & black currant seeds

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28
Q

food sources of EPA and DHA

A

cod liver oil, fish oil capsules, mackerel, salmon, sardines, bangus, crab, shrimp, oysters

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29
Q

Benefits of omega 3 FAs

A
  1. growth and development of fetal CNS and retina
  2. CVD: decrease triglycerides
  3. precursore for prostaglandins
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30
Q

Purpose of prostaglandins

A

to cause inflammation, pain, and fever as part of the healing process. Can also causes muscle contraction to prevent blood loss

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31
Q

what does thromboxane do during the healing process

A

produced by platelets to stimulate blood clot

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32
Q

major food sources of omega 6

A

vegetable oils (corn, sunflower, cottonseed), salad dressings, margarine

(common in plants)

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33
Q

members of the omega 6 family

A
  1. linoleic acid
  2. gamma linoleic acid
  3. arachidonic acid

LA (18:2)
GLA (18:3)
AA (20:6)

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34
Q

benefits of omega 6 FAs

A
  1. CVD: associated with decreased levels of LDL and HDL
  2. Deficiency: growth retardation, skin lesions, reproductive failure, fatty liver, polydipsia
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35
Q

what are the two parent members of the omega 3 and 6 families

A

Omega-3: alpha linolenic acid
Omega-6: linoleic acid

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36
Q

what is the ratio of omega 3 and omega 6

A

1 omega 3: 4 omega 6

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37
Q

why is there a difference in amount of omegga 3 and 6 fatty acids

A

because omega 3 and omega 6 compete for the same enzyme for elongation

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38
Q

Difference of saturated and unsaturated fatty acids

A

Saturated: all carbons carry the max hydrogens possible; solid at room temp; usually from animal products
Unsaturated: contains double bonds; liquid at room temp; usually from plants

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39
Q

common food source of saturated fats

A

meat, egg yolks, whole milk, whole milk cheeses, cream, ice cream, butter, chocolate, coconut and palm oil

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40
Q

2 types of unsaturated fats

A

monounsaturated and polyunsaturated fats

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41
Q

difference of mono and polyunsaturated fat

A

monounsaturated: one double bond
polyunsaturated: more than one double bond

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42
Q

common food source of monounsaturated fats

A

olive oil, canola oil, avocados, cashew nuts

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43
Q

benefit of monounsaturated fats

A

may raise HDL without raising LDL

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44
Q

why is palm oil not environmentally friendly

A

plantation of palm trees require clearing massive lands leading to deforestations, habitat destruction, etc.

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45
Q

consistency or texture of polyunsaturated fats

A

usually soft or oily

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46
Q

examples of polyunsaturated fats

A

omega 3 and omega 6

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47
Q

why is omega 6 not 100% protective

A

may produce free radicals

must be taken with antioxidants to prevent this

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48
Q

__ is the process of adding hydrogen to polyunsaturated vegetable oils, forming __

A

Hydrogenation, Trans fats

49
Q

purpose of hydrogenation

A

solidifying (semi-solid) oils at room temp.

50
Q

why do we want the solid or semi-solid form of fats

A

prolong shelf life and makes it pliable to use

51
Q

effect of trans fat

A

raise LDL and total cholesterol

52
Q

common sources of trans fat

A

baked goods and restaurant foods

53
Q

difference of the categories in classifying fatty acids by chain length

A

short: <6 carbons
medium: 6-10 carbons
long: 12-24 carbons

54
Q

components of phospholipids

A

glycerol, fatty acids, choline (or nitrogen-containing compound), and a phosphate group

55
Q

where are phospholipids synthesized

A

liver

56
Q

functions of phospholipids

A
  1. emulsifies in food industry and body
  2. constituent of cell membrane
57
Q

a momdel that describes the structure of the plasma membrane

A

fluid mosaic model

58
Q

example of sterols

A

cholesterol

59
Q

functions of sterols

A
  1. starting material for body compounds such as bile, sex hormones, adrenal hormones, vit. D and cholesterol
  2. structural component in cell membranes
60
Q

T or F: cholesterol only exists in animal products

A

true

61
Q

T or F: cholesterol is needed by every cell in the body

A

true

62
Q

what materials from fats and lipids can be absorbed by the body

(when dismantled)

A

monoglycerides, fatty acids, glycerol

63
Q

how are lipids digested in the mouth

A
  1. fat begins to melt in mouth
  2. lipase is secreted by salivary glands to start digesting medium and short chain fatty acids (milk)
64
Q

type of lipase secreted by ____ salivary glands

A

lingual lipase from sublingual salivary glands

65
Q

T or F: fat is digested stomach

A

true: but only very little amount

66
Q

type of enzyme to digest lipids in stomach

A

gastric lipase

67
Q

what hormone signals the release of bile from gallbladder

A

cholecystokinin (cck)

68
Q

what triggers the release of cck to release bile from gallbladder

A

food containing lipids and proteins detected by the cells on the mucosal lining of the duodenum

69
Q

how does bile help in digestion of lipids

A

bile acts as emulsifier

70
Q

enzyme to digest cholesterol

A

cholesterol esterase

71
Q

what is the mode of action of the enzyme to digest cholesterol

A

hydrolysis

72
Q

enzyme secreted by pancreas for lipid digestion

A

pancreatic lipase

73
Q

T or F: small intestines release enzyme to digest lipids

A

True: intestinal lipase

74
Q

product of lipid digestion in mouth

A

diglycerides and free FA

75
Q

product of lipid digestion in stomach

A

70% triglyceride, free FA, partially digested fats

76
Q

product of the interaction between fat and bile

A

emulsified fat

77
Q

product of cholesterol digestion

A

esters of cholesterol and fatty acids

78
Q

product of lipid digestion in small intestine

A

monoglycerides, phospholipid fragments, sterols, and free FA

79
Q

how are small units of lipids absorbed in the body

A

diffuses into intestinal cells into the bloodstream

80
Q

how are larger units of lipids absorbed in the body

A

they merge into micelles to diffuse into the intestinal cells

81
Q

what happens to large units of lipids once they diffuse into the intestinal cell?

A

assemble into triglycerides to be packed into chylomicrons which are released to the lymphatic system

(95-97% of dietary fat)

82
Q

what is the basic unit for lipid catabolism

A

acetyl CoA

83
Q

what does beta oxidation do

A

cleaves carbon at a time

84
Q

what are the two molecules and their respective pathways in lipid catabolism

A

glycerol: glycolysis
fatty acids: beta oxidation

85
Q

process of converting acetyl CoA and glyceraldehyde-3-phosphate to adipose tissue

A

lipogenesis

86
Q

step before glyceraldehyde-3-phosphate undergoes lipogenesis

A

conversion to glycerol by removing 2 phosphates

87
Q

what are the two possible products of acetyl CoA when turned into HMG CoA

A

cholesterol and ketone bodies

88
Q

what happens if ketone bodies accumulate in the body

A

ketoacidosis (lowering of pH)

89
Q

products of acetyl CoA after turning into malonyl CoA

A

triacylglycerides and phospholipids

90
Q

what are the components of lipoproteins

A

triacylglycerols, phospholipids, cholesterol and protein

91
Q

function of lipoproteins

A

main transport form of fat

92
Q

why are VLDL, LDL, and HDL called density proteins

A

due to protein content (more protein, higher density)

93
Q

%protein of each lipoprotein

A

chylomicron (2%)
VLDL (10%)
LDL (25%)
HDL (40%)

94
Q

what do chylomicrons transport and what is the pathway of transport

A

transport diet-derived triglycerides; from small intestine to liver and other tissues

95
Q

what do VLDL transport and what is the pathway of transport

A

triglyceride; from liver to body cells

96
Q

what do LDL transport and what is the pathway of transport

A

cholesterol; from liver to body cells

97
Q

what do HDL transport and what is the pathway of transport

A

cholesterol; from body cells and blood back to the liver

98
Q

T or F: the density of lipoproteins is proportional to its size

A

False: the least dense is the chylomicron and is also the largest lipoprotein

99
Q

why is HDL considered “good cholesterol”

A

HDL can carry cholesterol from the plaque deposits in the arteries

100
Q

why are non-HDL considered “bad cholesterol”

A

serves as raw material for plaque in blood vessels

101
Q

purpose and mechanism of calcium blockers

A

relieve pressure by blocking calcium channels into smooth muscle cells, making the muscles contract less

102
Q

lipid functions when stored as adipose tissue

A
  1. insulation
  2. support vital organs
  3. generate heat
  4. energy reserve
103
Q

what happens to lipids when in blood as lipoproteins

A
  1. excreted in feces (small amounts)
  2. converted to brain and nerve tissue
  3. oxidized for energy
  4. synthesized from carbohydrates and proteins
  5. stored as energy reserve
104
Q

how much fat do adults need

(range)

A

15-30%

105
Q

disadvantage of ketogenic diet

A

fat heavy diet and onset of gout

106
Q

saturated fats that increase LDL

A

lauric, myristic, and palmitic acid

107
Q

what are fat replacers

A

substitute fat in foods to give a similar taste, texture and mouth feel as a full fat food

108
Q

purpose of fat replacers

A

reduce fat and calories in food

109
Q

types of fat replacers

A

carbohydrate-based, protein-based, and fat-based

110
Q

examples of carb-based fat replacers

A

guar gum, polydextrose (Litess), gum Arabic, xanthum gum, carrageenan (an extract from seaweed), dried plum paste, modified food starches, oat fiber, and wheat fiber

111
Q

characteristic of carb-based fat replacer

A

they have the creaminess of fat

112
Q

where do protein-based fat replacers come from

A

milk proteint and/or egg white protein

113
Q

characteristic of protein-based fat replacer

A

give same mouth feel as fats

114
Q

process of making protein-based fat replacers

A

microparticulaton

115
Q

example of fat-based fat replacers

A

Caprenin, Benefat, Olean

116
Q

If fat-based fat replacers are made of fat molecules, how does it become a “fat replacer”?

(for Olestra)

A

Extra fatty acids are added to increase molecule size, making it too large to be absorbed and simply passes through the intestines to be eliminated as waste

(Not all fat-based replacers. Some are only partially absorbed.)

117
Q

T or F: all fat replacers are considered safe

A

True

118
Q

Even though Olestra does contribute to fat and caloric intake, what are its disadvantages

A
  1. Not for people with disorders that interfere with nutrient absorption
  2. Reduces absorption of fat-soluble vitamins
  3. May cause loose stools and diarrhea

FN 131 lec (12 decks)

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