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Nutrition > Lipids and protein > Flashcards

Lipids and protein Flashcards

1
Q

unsaturated vs saturated fatty acid

A

saturated - straight, no double bonds, unsaturated - kinked, double bonds

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2
Q

omega end vs acid end of fatty acids

A

acid side is with the -COOH group and the omega side has the ch3 represented but a line

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3
Q

monounsaturated vs polyunsaturated

A

mono is one double bond, poly is two or more double bonds

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4
Q

omega 3 name

A

alpha linolenic acid

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5
Q

omega 6 name

A

linolenic acid

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6
Q

omega 3 sources

A

chia, flax

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7
Q

omega 3 synthesizes what important fatty acids sources?

A

DHA, EPA from milk fish oil and salmon

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8
Q

omega 6 sources

A

corn, soybeans, veg oil

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9
Q

what can omega 3 and 6 synthesize
what are their functions when derived from omega 3 vs 6

A

eicosanoids - signalling molecules
omega 3- anti-inflammatory
omega-6 pro-inflammatory

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10
Q

where do most short chain fatty acids come from

A

bacteria in large instestine produce them from fibre, they are the main source of energy for the cells in the colon

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11
Q

cis vs trans fatty acids structure

A

cis - hydrogens are on same side of double bond makes a kink
trans - hydrogens are on opposite sides of the double bond keeps straight structure

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12
Q

cis fatty acids -> trans fatty acids is called and why is it done, risks

A

hydrogenation
to increase shelf life because they are more stable, known to increase risk for CVD and other health issues

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13
Q

animal derived sterol and its functions

A

cholesterol, 1/3 of cell membrane made of it, promotes membrane structure, controls what enters and exits cells and precursor for vit D, estrogen, testosterone, cortisol. not needed from diet cause liver and body can make

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14
Q

Plant derived sterols and functions

A

have slightly different molecular structure than animal plant sterols, or phytosterols precursor for variety of hormones, nuts seeds fruits are sources as well as veg oils but when they are hydrogenated they lose the relative composition of plant sterols, when humans consume they compete with cholesterol and limit its absorption

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15
Q

triglyceride vs phospholipid structure

A

triglyceride - hydrophobic. glycerol, 3 fatty acids
phospholipid - amphiphilic. phosphate group (hydrophilic head), glycerol, 2 fatty acids (hydrophilic tail)

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16
Q

phospholipid function

A

cell membrane, emulsifiers in food

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17
Q

lipid digestion

A

mouth - lingual lipase chemically digests short chain fatty acids, mechanical digestion separates lipids
stomach - gastric lipase digests medium and short-chain fatty acids
liver - bile is produced and secreted
gallbladder - bile is stored
small intestine - majority of lipid digestion: bile emulsifies lipids, pancreatic lipase digests remaining lipids

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18
Q

orlistat

A

drug that inhibits fat absorption

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19
Q

where does lipid absorption begin and what happens here

A

absorptive villus of small intestine
- the micelle breaks down and the sterols, fat sol vits, glycerol and FA pass through cell membrane by passive diffusion
- as the lipids exit cell, they get wrapped in phospholipids called a chylomicron, they enter the centre of villus
-chylomicron enters lacteal (too big to enter blood)

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20
Q

lipoprotein structure

A

lipo-protein
- lipo - phospholipids protein - proteins
phospholipids with embedded proteins

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21
Q

explain the density of lipoproteins

A

lipids are low density so the less lipids that makes up the composition of the lipoprotein the more dense they are
high lipid content - low density
low lipid content - high density

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22
Q

what makes lipoproteins more dense

A

when they lose triglycerides

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23
Q

what type of lipoprotein has the most triglycerides

A

very low density lipoproteins VLDL

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24
Q

what type of lipoprotein has the least triglycerides

A

high density lipoproteins HDL

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25
Q

what type of fat doesn’t go in chylomicron and absorbed into blood

A

medium chain fatty acids

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26
Q

what does a lipid desiring tissue have

A

LPL lipoprotein lipase on its surface an enzyme which promotes the uptake of lipoprotein contents particularily fatty acids into cells

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27
Q

what happens when the chylomicron enters the liver

A

the chylomicron gets broken down into its components, the liver reassembles TGs, cholesterol, protein, and phospholipids into VLDL (main delivery system from liver to tissues

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28
Q

what are the 3 potential fates of LDL

A
  1. cells with LDL receptors can take up entire LDL structure where cholesterol and other contents can be used
  2. LDL returns to liver to be broken down
  3. if LDL levels are high, its more likely to become oxidized, these structures can stick to artery walls, narrowing them
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29
Q

what is HDLs role and where is it made

A

HDL is made in the liver, it picks up cholesterol from the body tissues and lipoproteins and returns them to liver

30
Q

what is LDL primarily delivering

A

cholesterol to where its needed

31
Q

what is VLDL primarily delivering

A

triglycerides

32
Q

bad cholesterol

A

LDL

33
Q

good cholesterol

A

HDL

34
Q

what part of the triglyceride is used to make glucose

A

glycerol, fatty acids are cut by beta oxidation and form acetyl CoA

35
Q

what are the 2 potential fates of for the acetyl CoA produced through metabolism of triglycerides

A
  1. If theres enough carbs to maintain oxaloacetate levels, acetyl CoA enters the citric acid cycle
  2. If not enough carbs, acetyl CoA is metabolized through ketogenesis producing ketones
36
Q

what delivers excess lipids from
a) the small intestine
b) the liver
to adipose tissue

A

a) chylomicrons
b) VLDL

37
Q

lipid functions

A

Energy provisions
Membranes
Transport and Storage of Fat-Soluble Vitamins
Synthesis of other key molecules

38
Q

narrowing of the arteries from build up of fatty material

A

atherosclerosis

39
Q

risk factors for atherosclerosis

A

family history, age, smoking, exercise levels, weight, stress levels
all can manage risk for CVD

40
Q

trans fatty acids effects on the body

A

increase ratio of LDL to HDL, increase risk for CVD and all cause mortality

41
Q

trans fats effects on cardiovascular health and sources

A

significantly increase CVD risk more than any other nutrient
processed foods, hydrogenated and partially-hydrogenated fats

42
Q

Saturated fats effects on cardiovascular health and sources

A

increase LDL which is main risk factor for CVD, no direct evidence that direct link to CVD
animal products, butter, tropical oils

43
Q

omega 3 fatty acids effects on cardiovascular health and sources

A

reduce inflammation, blood cholesterol and blood clotting, while promoting vasodilation which are cardioprotective. May cause slight deceased risk for CVD
flax seeds, chia, fatty fish, fish oil

44
Q

Omega 6 fatty acids effects on cardiovascular health and sources

A

increase inflammation, blood clotting, which may compromise cardiovascular health, may cause neutral or slight decreased risk of CVD
soy, corn, veg oil

45
Q

cholesterol effects on cardiovascular health and sources

A

for most doesn’t increase LDL and CVD risk but some people are more sensitive to cholesterol which then increases their LDL, direct link between cholesterol and CVD not established
eggs, shellfish, animal products

46
Q

Plant sterols effects on cardiovascular health and sources

A

reduce LDL but no established lower risk of CVD
nuts, fruits, seeds

47
Q

essential amino acids, atleast 3

A

histidine
isoleucine
leucine
lysine
methionine
valine
tryptophan

48
Q

when diet lacks non essential amino acid the liver makes through -

A

transamination

49
Q

primary structure of protein

A

straight, peptide bond link the amino acids

50
Q

secondary structure protein

A

alpha helixes and beta pleated sheets, from hydrogen bonds

51
Q

tertiary structure protein

A

when a secondary structure proteins amino acid side chains have salt bridges, disulfide bonds

52
Q

quaternary structure protein

A

several proteins with tertiary structure bind together

53
Q

protein digestion

A

mouth- only mechanical
stomach - HCL denatures proteins, pepsin cheminally digests protein
pancreas - secretes pancreatic proteases - chymotrypsin and trypsin
small intestine - majority of protein digestion, pancreatic proteases digest protein

54
Q

what do trypsin and chymotrypsin do

A

break down polypeptides into single, dipeptides and tripeptides, which then can be absorbed through active transport into center of small intestine villus

55
Q

largest protein body can absorb

A

tripeptide

56
Q

amino acid absorption

A

up to tripeptide - absorb into small intestine villus by active transport
then they pass into blood stream via capillaries and then to liver where they are NOT metabolized and released into general blood circulation then the tissues can pick up amino acids from blood for various functions

57
Q

Protein functions

A

body structure (collagen and elastin), Transport ( protein tracks, protein channels, hemoglobin), Enzymes, movement (myosin and actin), fluid balance, protection from disease, synthesis of non protein substances (creatine, DNA, RNA, neurotransmitters, energy

58
Q

how do myosin and actin work

A

during muscle contraction, myosin binds to actin chains and kink their heads to shorten the muscle length

59
Q

how do proteins help with fluid balance

A

amino acids found in blood proteins carry negative or positive charges, water is attracted to these charges and moves from the extracellular space into blood stream

60
Q

how do proteins protect from disease

A

collagen makes up skin and is a barrier for infectious agents, antibodies are second line of defence they stick to outside of pathogens labelling them for removal

61
Q

what kind of substances do proteins help synthesize

A

creatine, RNA, DNA, dopamine, serotonin

62
Q

why is using energy from amino acids wasteful

A

because AAs have to be deaminated, the product of this is ammonia, which is excreted as urea, body would rather use all of an amino acid than use it for energy and getting rid of the nitrogen containing amine group

63
Q

marasmus

A

wasting syndrome that occurs when energy from all sources is inadequate, symptoms include, low body weight, difficulty managing body temp, anemia, dehydration, heart irregularities most common in children and infants

64
Q

kwashiorkor

A

form of protein malnutrition in young children, happens when inadequate protein but energy needs met, distended and swollen abdomen, swollen legs and feet, but otherwise slim appearance

65
Q

protein and body weight

A

tends to be more filling, may help with energy balance because higher thermic effect, amino acids play important role in metabolism of carbs and lipids

66
Q

PDCAAS

A

protein digestibility corrected amino acid score, compares the amino acid content of a food against a standard amino acid profile

67
Q

PER

A

peortien effeciency ratio used in canada, specific amount of protein divided by amount of food consumed

68
Q

where are BCAAs metabolized

A

muscle instead of liver

69
Q

bcaas

A

valine, isoleucine, leucine

70
Q

complete plant proteins

A

soy, tofu, quinoa, buckwheat

Nutrition (6 decks)

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