Lipids Chemistry and Metabolism Flashcards
1
Q
The storage form of fatty acids are
A
triacylglycerol
2
Q
A glycerol is bonded to the phosphate group
A
Phosphatidylglycerol
3
Q
are fatty acids esterified to a backbone called glycerol
A
triacylglycerol
4
Q
Derived from glycerol-3 phosphate in which C2and C3 are esterified to two fatty acyl side chains
A
Glycerophospholipid
5
Q
functions of lipids
A
- fuel
- serve as thermal insulators
- provides protection
- building blocks or precursors
- structural
6
Q
The core of a lipoprotein structure is made up of the most hydrophobic component namely
_____ and __________.
A
triacylglycerol; cholesterol esters
7
Q
Mediators for inflammation and pain
A
prostaglandins
8
Q
Found in fish & oyster (tuna, mackerel, sardines, salmon) – at least twice a week serving
A
linolenic acid
9
Q
configuration of unsaturated FA wherein it behaves much like a saturated fatty acid
A
TRANS configuration
10
Q
Form of fatty acid that is physiologically very useful
A
prostaglandins
11
Q
smallest lipoprotein
A
HDL
12
Q
triacylglycerol is synthesized through ________ between glycerol and
fatty acids
A
dehydration reaction
13
Q
_______ have molecules that are closer to
each other so they are expected to be _____ at room temperature and they have a _____ melting point
A
saturated fatty acids; solid; higher
14
Q
in unsaturated FA, it has two or more double bond
A
Polyunsaturated fatty acid
15
Q
configuration of unsaturated FA wherein it is still linear
A
TRANS configuration
16
Q
storage form of fatty acids
A
triacylglycerol
17
Q
most abundant lipids
found in biological membrane
A
Glycerophospholipid
18
Q
it carry TAGs from liver
A
VLDL
19
Q
helps to keep the membrane fluid
A
cholesterol
20
Q
it can be either saturated or unsaturated
A
fatty acid
21
Q
The most common of all steroid in the human body is
A
cholesterol
22
Q
They have no presence of double bond in the chain
A
saturated fatty acids
23
Q
Whether fatty acids are long, medium or short chains, they can be further divided into two:
A
saturated and unsaturated
24
Q
it has a carbon chain that are filled
with hydrogen
A
saturated fatty acids
25
2 kinds of lipids:
- the storage lipid
- the membrane lipid
26
What are the components of a Phosphosphingolipid?
* The backbone is a sphingosine
* The tail is a fatty acid (one only). Usually it is saturated
* The head is a phosphate
27
in terms of density, chylomicron is the _______
least dense
28
ω6
linoleic acid
29
2 CONFIGURATION OF UNSATURATED FATTY ACIDS
CIS configuration and TRANS configuration
30
Prevent heart disease, arthritis, cancer
linolenic acid
31
ω3
linolenic acid
32
they are hydrocarbons with carboxyl functional group
fatty acids
33
are both essential fatty acids
linoleic acid and linolenic acid
34
amphipathic
phospholipids
35
it is the major component of the cell membrane
phospholipids
36
it lacks some hydrogen so it is expected to at least have a double bond
Unsaturated fatty acids
37
it is intercalated at the hydrophobic region
at the inner most part of the lipid bilayer in between the tails of the chains
cholesterol
38
it is a derivative of VLDL. It predominantly contains cholesterol
LDL
39
these are esters of fatty acids with glycerol
fats and oils
40
What is the predominant storage form of lipid?
Triacylglycerol (TAG)
41
usually solid in room temperature and are of animal source
fat
42
what kinds of backbone can phospholipids have
They can have either glycerol or sphingosine
43
A class of lipid that is made up of Sphingosine esterified to a fatty acid and a monosaccharide or oligosaccharide
sphingoglycolipid
44
common characteristics of lipids:
low solubility in water and high solubility in non-polar organic solvents
45
High fat in diet = ____ calorie diet
high
46
Anti-inflammatory
linolenic acid
47
comparison of Glycerophospholipid and Phosphosphingolipid in terms of backbone, tail, and head
Glycerophospholipid
backbone: glycerol
tail: 2 FA
head: phosphate
Phosphosphingolipid
backbone: sphingosine
tail: 1 FA
head: phosphate
48
In Acid Number, you are only ______________ and
this is carried out in the presence of an alkali such as _______ or _______
neutralizing the free fatty acids; KOH; NaOH
49
What is the limit of cholesterol in a day?
- Total fat intake should be: < 30 Kcal
- Total cholesterol should be: < 300 mg/day
50
4 classes of lipoproteins
1. Chylomicrons
2. VLDL
3. LDL
4. HDL
51
Fat oils, nut seeds
linoleic acid
52
Class of lipids containing a backbone of sphingoid bases; compounds which are essential in signal transmission and recognition
Phosphosphingolipid
53
It is a saturated fatty acid, it has a straight chain
stearic acid
54
it is the simplest type of sphingoglycolipid. it has a monosaccharide as its head either a glucose or a galactose
Cerebroside
55
esters of fatty acids with high molecular weight monohydric alcohols
waxes
56
It is composed of three rings (A, B, C) which are 6-membered and all fused together and the fourth ring (D) is a 5 membered ring
cholesterol
57
The outer leaflet of the cell membrane is predominantly made up of ________
phosphatidylcholine
58
Found chiefly in animal tissues
phospholipids
59
structure of Glycerophospholipid
There is a polar head, the phosphate, and two tails
60
it functions as carriers of lipid from one place of the body to another
lipoproteins
61
When it is unsaturated there’s a presence of double bond, there’s a presence of kink in the hydrocarbon chain, less compact, less ordered, appears liquid at room temperature, and requires lower temperature to melt them
triacylglycerol
62
in unsaturated FA, it has only one double bond
Monounsaturated fatty acid
63
Important class of local hormone which regulates the immune system
prostaglandins
64
configuration of unsaturated FA wherein the H atoms are on the opposite sides of the bond
TRANS configuration
65
in triacylglycerol, you can reverse the reaction through _________
saponification
66
the TAGs of
chylomicron are ________
exogenous (outside source)
67
amount in mg of KOH or NaOH required to neutralize free fatty acids in 1g of oil/fat
acid number
68
bends in the hydrocarbon chain
kinks
69
Clusters of lipids and proteins are called
lipoproteins
70
in terms of density, HDL is the _______
most dense
71
2 Common characteristics of lipids
1. Low solubility in water
2. High solubility in organic non-polar solvents
72
This is kind of fatty acid is usually found in animal sources like as butter, lard, and some tropical plants like palm and coconut
saturated fatty acids
73
configuration of unsaturated FA wherein the H atoms are on the same side of the bond
CIS configuration
74
If the backbone is sphingosine, what are the other components?
We only have one fatty acid for the tail, and the head is still a phosphate
75
Indicate degree of unsaturation of fat/oil
iodine number
76
fatty meats, chicken skin, butter, cream, full cream milk, cheese, ice cream, lard, coconut oil, palm oil, chocolate, deep fried foods, takeaway and fast foods
saturated (bad fats)
77
In sphingoglycolipid, the backbone is _______, the tail is a ______ and the head is
a ______
sphingosine; fatty acid; sugar (monosaccharide or oligosaccharide)
78
biscuits, cakes, pastries, doughnuts
trans (bad fats)
79
oleic acid have curves, those curves are the result of double bond called,
kinks
80
The Hydroxyl group of Ser is the one bonded to the Oxygen of phosphate which is another ester linkage
Phosphatidylserine
81
is a lipid often represented as having a polar head and a hydrophobic tail, both groups are attached to a common backbone
phospholipids
82
good cholesterol, carry cholesterol from peripheral tissues to the liver
HDL
83
comparison of Cerebroside and Ganglioside in terms of backbone, tail, and head
Cerebroside
backbone: sphingosine
tail: 1 FA
head: Monosaccharide
Ganglioside
backbone: sphingosine
tail: 1 FA
head: Oligosaccharide
84
it is acted upon by enzyme COX (Cyclooxygenase) and will be synthesized into Prostaglandin
Arachidonic acid
85
In the nervous tissue, we have a special kind of lipid called
sphingoglycolipid
86
sunflower oil, soybean, corn, cottonseed, margarine spread, linseed, walnuts, brazil nuts, pecans, pine nuts, wheatgerm, oily fish, and fish oils
polyunsaturated (good fats)
87
number of carbons in medium chain fatty acid
6-10 carbons
88
amount in mg of KOH or NaOH required to completely saponify 100g of oil/fat
saponification number
89
An amino containing group is bonded to the phosphate
Phosphatidylethanolamine
90
So there are 2 glycerol, sandwiched in between them is a phosphate. They also have two tails of fatty acids
Phosphatidylglycerol
91
Unsaturated fatty acids can be further divided into two
monounsaturated and polyunsaturated
92
the most concentrated storage form of energy
fats
93
the TAGs of the VLDL
are ________
endogenous (source is made by the body itself)
94
A variation of phosphatidylethanolamine where the Hydrogen is replaced with 3 Methyl group which is called a choline.
Phosphatidylcholine
95
the larger the amount of KOH or NaOH needed, the ____ free fatty
acid
larger
96
comparison of Phosphosphingolipid and Sphingoglycolipid in terms of backbone, tail, and head
Phosphosphingolipid
backbone: sphingosine
tail: 1 FA
head: phosphate
Sphingoglycolipid
backbone: sphingosine
tail: 1 FA
head: mono or oligosaccharide
97
important component of cell membrane, integral component of plasma lipoproteins, involved in blood coagulation, solubilizes cholesterol in bile
phospholipids
98
it is a 3 carbon alcohol
glycerol
99
kinds of membrane lipids which can be found all throughout the body
phospholipids
100
Cholesterol’s lipid structure is based on a 4-ring system called
cyclopentanophenanthrene ring
101
transports lipids from your diet into your general circulation
chylomicrons
102
largest lipoprotein
chylomicron
103
types of bad fats
- saturated
- trans
104
It is unsaturated fatty acid, it has two double bond
linoleic acid
105
A 24-carbon fatty acid
prostaglandins
106
is the prototype for a long chain saturated fatty acid. It contains 16 carbons
palmitic acid
107
If the backbone is a glycerol, what are the other components?
Two fatty acids for the tails and phosphate for the head
108
It is responsible for the lipid bilayer of the cell membrane
phospholipids
109
ADA and DHA- form Omega-3
linolenic acid
110
Limit cholesterol intake to _________
<300mg/day
111
components of fatty acid
- Carboxylic acid functional group (COOH)
- Long hydrocarbon chains
112
canola oil, olive oil, olives, margarine spread, avocado, almonds, peanut, cashews, hazelnuts, macadamias, pistachio, egg yolk
monounsaturated (good fats)
113
lipids containing fatty acid, sphingosine and carbohydrate residues
glycolipids
114
It is unsaturated fatty acid, it has three double bond
linolenic acid
115
health effects of dietary fat in blood cholesterol
Raise blood cholesterol
116
lipids can no longer undergo hydrolyzation in an alkaline condition
nonsaponifiable
117
They serve as transport vehicle for fat.
lipoproteins
118
To prevent its negative effects, limit to ______ of total caloric intake
<30%
119
it is excreted in the form of bile acids
cholesterol
120
it is the addition of hydrogen to an unsaturated fatty acid carried out under very high temperature
hydrogenation
121
Higher iodine number, _____ degree of unsaturation,
_____ double bond (C=C)
higher; more
122
can be utilized as a precursor for several important steroid hormones and Vitamin D
cholesterol
123
it's alcohol is sphingosine
Sphingophospholipids
124
bad cholesterol, carry cholesterol to peripheral tissues
LDL
125
two kinds of membrane lipids
phospholipids and sphingoglycolipids
126
It is the simplest of all glycerophospholipid
Phosphatidic Acid
127
There is a part of the molecule that is hydrophobic (nonpolar) and hydrophilic (polar)
amphipathic
128
Commonly called as fats and oils
triacylglycerol
129
kinds of membrane lipids exclusively found in the brain
sphingoglycolipids
130
lipids yield how many cal/g
yields 9 cal/g
131
Found in meats & poultry
linoleic acid
132
lipids can be classified based on
1. structure
2. Ability to undergo hydrolysis under alkaline condition
133
Fatty acid esters of glycerol
triacylglycerol
134
dietary fat promotes what types of cancer
Promote breast cancer and colonic cancer
135
There are two types of sphingoglycolipids:
1. Cerebroside
2. Ganglioside
136
Where can you find this TAG?
Stored in the adipocytes
137
liquid in room temperature and are usually of plant origin
oil
138
HDL is packed
with a lot of ______
proteins
139
number of carbons in short chain fatty acid
< 6 carbons
140
Unsaturated fatty acid can be converted into a
saturated fatty acid through a reaction called
hydrogenation
141
When it is saturated it is expected to have a straight chain, more ordered and more compact in structure, they appear solid at room temp, and requires high temperature to melt them
triacylglycerol
142
Is cholesterol unsaturated?
Yes, because of the presence of double
bond between number 5 and 6 at ring B
143
two types of phospholipids
- Glycerophospholipid
- Sphingophospholipids
144
is cholesterol an alcohol?
Yes because it has an OH at position # 3
145
Prevents diseases like cancer, hypertension & heart diseases
essential fatty acid
146
it is what we want wherein the hydrogen will attack the double bond resulting to the formation of the saturated fatty acid
complete hydrogenation
147
Comprise of very heterogeneous group of compounds
lipids
148
Precursor and derivatives of lipids
glycerol
steroids
fatty aldehydes
ketone bodies
hormones
Vitamin D
149
is the prototype for long a long chain unsaturated fatty acid. It has 18 carbons and at the very center, you’ll find the presence of a double bond
oleic acid
150
it is the most abundant animal steroid
cholesterol
151
Involved in the contraction of smooth muscles, control of inflammation, body temperature, and other physiologic processes
prostaglandins
152
configuration of unsaturated FA wherein it bends in 120 degree at the C=C
CIS configuration
153
it serves as the backbone for Phosphosphingolipid
Sphingosine
154
normal calorie intake of female and male
Female: 2000 cal per day
Male: 2500 cal per day
2000 x 30% = 600 KCal/ 9 KCal = 65 grams of fat
(This is your limit per day)
155
they are heterogeneous class of biomolecule, they have variations
in terms of structure
lipids
156
Vegetable oils (corn, sunflower, soybean)
linoleic acid
157
means that the body does not produce or synthesize them and that it should be provided in the diet
essential fatty acid
158
To transfer one fat from one part of the body to another part of the body
lipoproteins
159
these are biological molecule components. These are esters of fatty acids and alcohols together with some other head groups
complex lipids
160
Fatty acids can be classified by
1. Length of the hydrocarbon tail
2. Degree of unsaturation
161
number of carbons in long chain fatty acid
12-16 carbons
162
esters of fatty acid and alcohol containing phosphoric acid residue
phospholipids
163
It has a steroid nucleus
cholesterol
164
its physiologic significance is that it makes up the inner leaflet of the cell membrane
Phosphatidylserine
165
Derived from arachidonic acid which is polyunsaturated fatty acid with 4 double bonds
prostaglandins
166
types of fatty acid
1. long chain
2. medium chain
3. short chain
167
In Saponification Number, you are completely __________ the ______ or ______.
saponifying the oil or fats
168
configuration of unsaturated FA wherein it has a kink on the hydrocarbon chain
CIS configuration
169
Major class of naturally occurring phospholipid
Glycerophospholipid
170
It has a glycerol, phosphate and 2 fatty acids
Phosphatidic Acid
171
types of good fats
- monounsaturated
- polyunsaturated
172
The hydrogen is replaced with the amino acid Serine
Phosphatidylserine
173
The backbone is _____ and esterified to it are 3 ______
glycerol; fatty acids
174
a types of sphingoglycolipids wherein it has a head that is more complex. Its head is an oligosaccharide, the short chain of monosaccharides
Ganglioside
175
this fatty acid can be saturated or unsaturated
triacylglycerol
176
it's alcohol is
glycerol
Glycerophospholipids
177
backbone is glycerol
Glycerophospholipid
178
g of iodine that combine with 100g of oil/fat
iodine number
179
Important biomolecules and are derivatives of unsaturated fatty acid (ω6)
prostaglandins
180
Excess fat intake can lead to:
o Obesity
o Diabetes
o Caner (Colon & Breast)
o Heart Disease
181
backbone is sphingosine
Sphingophospholipids
182
It is unsaturated fatty acid, it has one double bond
oleic acid
183
Why do we want to hydrogenate an unsaturated fatty acid?
hydrogenating an unsaturated fatty acids prolongs the shelf life of foods. Through hydrogenation, it will make the oil of the food solid at room temperature.
184
One way to lower blood cholesterol is to give drugs that bind to bile
acids like _________-.
cholestyramine
185
it contains an amino group (NH), a hydroxyl group (OH) and a significantly long carbon chain. It is not as simple as glycerol
sphingosine
186
made up of few elements and can no longer be broken down into smaller units
simple lipids
187
exposure to alkaline media will break them down into simpler components
saponifiable
188
it carry dietary TAGs from intestines to other tissues
chylomicrons
189
Limit unsaturated fatty acid _____ of caloric intake
<10%
190
Play a role in normal growth and development
essential fatty acid
