Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BIBC120 > Midterm 1 - Lecture 4, 5 > Flashcards

Midterm 1 - Lecture 4, 5 Flashcards

1
Q

Maltose consists of

A

two glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Maltose consists of

A

two glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Sucrose consists of

A

glucose fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Lactose consists of

A

glucose galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is Raffinose and where is it digested?

A

a galactose - sucrose oligosaccharide; digested in LI after bacterial fermentation via (1-6) galactosidase activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

2 Digestible polysaccharides are

A
  1. Amylopectin
  2. Glycogen
    Both alpha 1,4 glucose straight chain; 1,6 branching
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Fxns of glycogen

A

Short-term storage supply of glucose for animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Where is the 1600-1800kcal of glycogen primarily stored?

A
  • Liver storage: 400 kcal

- Muscle storage: 1400 kcal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Where does the brain get blood glucose?

A

From glycogen stored and broken down in the liver

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Soluble fibers

A

Soluble: pectins, gums, mucilage (e.g. oats, apples). Dissolves or swells in water -> fermented by bacteria in colon to organic acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Insoluble fibers

A

Insoluble: cellulose and hemicellulose (e.g. wheat bran). Does not dissolve in water and is poorly fermented by colonic bacteria.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How does the Small Intestine lining absorb glucose?

A

SGLT1 (Na-Glucose cotransporter transfers Glucose from Lumen of SI through epithelial cells and toward the blood)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

3 benefits of carbs

A
  • Support glycogen reserves in muscles.
  • Protects against ketosis and protein loss.
  • Provides fiber.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Carbohydrate Requirements

A

Diet should include at least 50-100 gm/d carbs.
RDA = 130 g/day for adults.
Deficiency not a problem in US

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Health Benefits of Dietary Fiber

A

Increases bulk and softens stool -> less pressure for
elimination -> reduces constipation -> reduces risk of
hemorrhoids & diverticula

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Health Benefits of Soluble Fiber specifically

A

• Binds glucose so slows glucose absorption -> reduces risk of diabetes
• Binds cholesterol so slows absorption-> reduces risk of
cardiovascular disease
• Reduces appetite -> reduce risk of obesity
• Feeds microbiota of colon -> supports GI track (nourish cell lining) & immune system and suppresses inflammation.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Dietary fibers and Relative risks of Breast Cancer

A

Increase in fibers (Soluble, specifically) -> Decrease in Relative risks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Dietary fibers and Asthma

A

Low fiber increases asthma;
Higher fiber changes colon microbiota -> Increases short chain fatty acid production & release into blood -> suppresses inflammation in lung.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Fiber requirements

A

RDA: 25 gm/day for women; 38 gm/day for men
**US citizens do not get enough fiber.
US average intake = 13-17 gm/d
Most UCSD undergrads get 11 gm/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Blood Glucose and Hyperglycemia

A

> 125 mg/dL leads to excessive thirst, hunger & urination;
Chronic conditions: Diabetes, increased risk of CVD

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Blood Glucose and Hypoglycemia

A

nervous, irritable, headache (brain is loosing fuel), coma.

Acute condition can be lethal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

α cells in pancreas

A

make glucagon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

β cells in pancreas

A

make insulin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Define Glycemic Index

A

Blood glucose response to 50 gm a given Carb.
GI: 70 is high.
Protein, fat and fiber lower GI of foods.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Glycemic Load

A

factors Glycemic Index in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Problems with high GL foods

A
  • More rapid return to hunger -> up risk of obesity.
  • Increased risk for CHD for women (see below)
  • Increased risk of insulin insensitivity and diabetes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Diabetes and the pancreas

A

Removal of the pancreas in dogs -> diabetes.
However, adding extracts of pancreas -> no cure…
Active signal was missing in the extracts of the pancreas (Insulin was being destroyed by proteases released through pancreatic duct)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Diabetes type I

A
  • Accounts for 5-10% of cases
  • Most often juvenile onset
  • Insulin dependent due to loss of beta cells
  • Treatment: insulin injections
  • Can be fatal if blood glucose
29
Q

Diabetes type II

A
  • Accounts for majority of cases (90%)
  • 80% is associated with obesity
  • Non-insulin dependent to start
  • Reduced insulin sensitivity
  • Treatment: medication and diet therapy (weight loss)
30
Q

Diabetes overview in US

A

• ~8% of US population has it
• 6th leading cause of death in US
• Leading cause of blindness, kidney failure and
amputation.
• Ketosis -> ketoacidosis -> coma & death

31
Q

Increasing glycemic load does what to risk of

diabetes in women?

A
  • More rapid return to hunger -> up risk of obesity.

- Increased risk of insulin insensitivity-> diabetes

32
Q

Sugar and Diabetes

A

every 150 kcal/day increase in sugar availability (~1 can of soda/day) -> increased diabetes prevalence by 1.1%

33
Q

Characteristics of Sugar alcohols

A
  • sorbitol, mannitol, are nutritivesweeteners, metabolized to glucose but more slowly, 3 kcal/gm.
  • Not as sweet as sucrose.
34
Q

Characteristics of Non-nutritive sweeteners

A
  • saccharin, aspartame, sucralose

- Almost no cal and much sweeter than sucrose.

35
Q

Contrary to expectation, artificial sweeteners increase risk of obesity. How?

A

1) Increase glucose uptake (transporter utilization increased).
2) Don’t suppress appetite like sugar.
3) Artificial sweeteners change microbiota -> glucose intolerance

36
Q

Sucrose consists of

A

glucose fructose

37
Q

Lactose consists of

A

glucose galactose

38
Q

What is Raffinose and where is it digested?

A

a galactose - sucrose oligosaccharide; digested in LI after bacterial fermentation via (1-6) galactosidase activity

39
Q

2 Digestible polysaccharides are

A
  1. Amylopectin
  2. Glycogen
    Both alpha 1,4 glucose straight chain; 1,6 branching
40
Q

Fxns of glycogen

A

Short-term storage supply of glucose for animals

41
Q

Where is the 1600-1800kcal of glycogen primarily stored?

A
  • Liver storage: 400 kcal

- Muscle storage: 1400 kcal

42
Q

Where does the brain get blood glucose?

A

From glycogen stored and broken down in the liver

43
Q

Soluble fibers

A

Soluble: pectins, gums, mucilage (e.g. oats, apples). Dissolves or swells in water -> fermented by bacteria in colon to organic acids

44
Q

Insoluble fibers

A

Insoluble: cellulose and hemicellulose (e.g. wheat bran). Does not dissolve in water and is poorly fermented by colonic bacteria.

45
Q

How does the Small Intestine lining absorb glucose?

A

SGLT1 (Na-Glucose cotransporter transfers Glucose from Lumen of SI through epithelial cells and toward the blood

46
Q

3 benefits of carbs

A
  • Support glycogen reserves in muscles.
  • Protects against ketosis and protein loss.
  • Provides fiber.
47
Q

Carbohydrate Requirements

A

Diet should include at least 50-100 gm/d carbs.
RDA = 130 g/day for adults.
Deficiency not a problem in US

48
Q

Health Benefits of Dietary Fiber

A

Increases bulk and softens stool -> less pressure for
elimination -> reduces constipation -> reduces risk of
hemorrhoids & diverticula

49
Q

Health Benefits of Soluble Fiber specifically

A

• Binds glucose so slows glucose absorption -> reduces risk of diabetes
• Binds cholesterol so slows absorption-> reduces risk of
cardiovascular disease
• Reduces appetite -> reduce risk of obesity
• Feeds microbiota of colon -> supports GI track (nourish cell lining) & immune system and suppresses inflammation.

50
Q

Dietary fibers and Relative risks of Breast Cancer

A

Increase in fibers (Soluble, specifically) -> Decrease in Relative risks

51
Q

Dietary fibers and Asthma

A

Low fiber increases asthma;
Higher fiber changes colon microbiota -> Increases short chain fatty acid production & release into blood -> suppresses inflammation in lung.

52
Q

Fiber requirements

A

RDA: 25 gm/day for women; 38 gm/day for men
**US citizens do not get enough fiber.
US average intake = 13-17 gm/d
Most UCSD undergrads get 11 gm/day

53
Q

Blood Glucose and Hyperglycemia

A

> 125 mg/dL leads to excessive thirst, hunger & urination;
Chronic conditions: Diabetes, increased risk of CVD

54
Q

Blood Glucose and Hypoglycemia

A
55
Q

α cells in pancreas

A

make glucagon

56
Q

β cells in pancreas

A

make insulin

57
Q

Define Glycemic Index

A

Blood glucose response to 50 gm a given Carb.
GI: 70 is high.
Protein, fat and fiber lower GI of foods.

58
Q

Glycemic Load

A

factors Glycemic Index in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving

59
Q

Problems with high GL foods

A
  • More rapid return to hunger -> up risk of obesity.
  • Increased risk for CHD for women (see below)
  • Increased risk of insulin insensitivity and diabetes
60
Q

Diabetes and the pancreas

A

Removal of the pancreas in dogs -> diabetes.
However, adding extracts of pancreas -> no cure…
Active signal was missing in the extracts of the pancreas (Insulin was being destroyed by proteases released through pancreatic duct)

61
Q

Diabetes type I

A
  • Accounts for 5-10% of cases
  • Most often juvenile onset
  • Insulin dependent due to loss of beta cells
  • Treatment: insulin injections
  • Can be fatal if blood glucose
62
Q

Diabetes type II

A
  • Accounts for majority of cases (90%)
  • 80% is associated with obesity
  • Non-insulin dependent to start
  • Reduced insulin sensitivity
  • Treatment: medication and diet therapy (weight loss)
63
Q

Diabetes overview in US

A

• ~8% of US population has it
• 6th leading cause of death in US
• Leading cause of blindness, kidney failure and
amputation.
• Ketosis -> ketoacidosis -> coma & death

64
Q

Increasing glycemic load does what to risk of

diabetes in women?

A
  • More rapid return to hunger -> up risk of obesity.

- Increased risk of insulin insensitivity-> diabetes

65
Q

Sugar and Diabetes

A

every 150 kcal/day increase in sugar availability (~1 can of soda/day) -> increased diabetes prevalence by 1.1%

66
Q

Characteristics of Sugar alcohols

A
  • sorbitol, mannitol, are nutritivesweeteners, metabolized to glucose but more slowly, 3 kcal/gm.
  • Not as sweet as sucrose.
67
Q

Characteristics of Non-nutritive sweeteners

A
  • saccharin, aspartame, sucralose

- Almost no cal and much sweeter than sucrose.

68
Q

Contrary to expectation, artificial sweeteners increase risk of obesity. How?

A

1) Increase glucose uptake (transporter utilization increased).
2) Don’t suppress appetite like sugar.
3) Artificial sweeteners change microbiota -> glucose intolerance

BIBC120 (21 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions