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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
what type of fat doesn't go in chylomicron and absorbed into blood
medium chain fatty acids
26
what does a lipid desiring tissue have
LPL lipoprotein lipase on its surface an enzyme which promotes the uptake of lipoprotein contents particularily fatty acids into cells
27
what happens when the chylomicron enters the liver
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
28
what are the 3 potential fates of LDL
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
29
what is HDLs role and where is it made
HDL is made in the liver, it picks up cholesterol from the body tissues and lipoproteins and returns them to liver
30
what is LDL primarily delivering
cholesterol to where its needed
31
what is VLDL primarily delivering
triglycerides
32
bad cholesterol
LDL
33
good cholesterol
HDL
34
what part of the triglyceride is used to make glucose
glycerol, fatty acids are cut by beta oxidation and form acetyl CoA
35
what are the 2 potential fates of for the acetyl CoA produced through metabolism of triglycerides
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
what delivers excess lipids from a) the small intestine b) the liver to adipose tissue
a) chylomicrons b) VLDL
37
lipid functions
Energy provisions Membranes Transport and Storage of Fat-Soluble Vitamins Synthesis of other key molecules
38
narrowing of the arteries from build up of fatty material
atherosclerosis
39
risk factors for atherosclerosis
family history, age, smoking, exercise levels, weight, stress levels all can manage risk for CVD
40
trans fatty acids effects on the body
increase ratio of LDL to HDL, increase risk for CVD and all cause mortality
41
trans fats effects on cardiovascular health and sources
significantly increase CVD risk more than any other nutrient processed foods, hydrogenated and partially-hydrogenated fats
42
Saturated fats effects on cardiovascular health and sources
increase LDL which is main risk factor for CVD, no direct evidence that direct link to CVD animal products, butter, tropical oils
43
omega 3 fatty acids effects on cardiovascular health and sources
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
Omega 6 fatty acids effects on cardiovascular health and sources
increase inflammation, blood clotting, which may compromise cardiovascular health, may cause neutral or slight decreased risk of CVD soy, corn, veg oil
45
cholesterol effects on cardiovascular health and sources
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
Plant sterols effects on cardiovascular health and sources
reduce LDL but no established lower risk of CVD nuts, fruits, seeds
47
essential amino acids, atleast 3
histidine isoleucine leucine lysine methionine valine tryptophan
48
when diet lacks non essential amino acid the liver makes through -
transamination
49
primary structure of protein
straight, peptide bond link the amino acids
50
secondary structure protein
alpha helixes and beta pleated sheets, from hydrogen bonds
51
tertiary structure protein
when a secondary structure proteins amino acid side chains have salt bridges, disulfide bonds
52
quaternary structure protein
several proteins with tertiary structure bind together
53
protein digestion
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
what do trypsin and chymotrypsin do
break down polypeptides into single, dipeptides and tripeptides, which then can be absorbed through active transport into center of small intestine villus
55
largest protein body can absorb
tripeptide
56
amino acid absorption
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
Protein functions
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
how do myosin and actin work
during muscle contraction, myosin binds to actin chains and kink their heads to shorten the muscle length
59
how do proteins help with fluid balance
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
how do proteins protect from disease
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
what kind of substances do proteins help synthesize
creatine, RNA, DNA, dopamine, serotonin
62
why is using energy from amino acids wasteful
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
marasmus
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
kwashiorkor
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
protein and body weight
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
PDCAAS
protein digestibility corrected amino acid score, compares the amino acid content of a food against a standard amino acid profile
67
PER
peortien effeciency ratio used in canada, specific amount of protein divided by amount of food consumed
68
where are BCAAs metabolized
muscle instead of liver
69
bcaas
valine, isoleucine, leucine
70
complete plant proteins
soy, tofu, quinoa, buckwheat

Nutrition (6 decks)

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