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ANSC 315 > Module 4- Lipid Digestion > Flashcards

Module 4- Lipid Digestion Flashcards

1
Q

T or F: lipids are soluble in organic solvents such as ether & chloroform

A

T

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2
Q

what are the 2 most important energy sources in the diet?

A

lipids & carbs

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3
Q

phospholipids allow the cell membrane to be

A

selectively permeable

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4
Q

what are the 4 fat soluble vitamins?

A

ADEK

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5
Q

lipids are substrates for

A

cholesterol

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6
Q

cholesterol is important in the formation of ( ) hormones

A

sex

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7
Q

3 components of lipids

A

C, H, O2

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8
Q

why do lipids have more oxygen

A

required for oxidation for energy production

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9
Q

what is the simplest lipid

A

fatty acid

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10
Q

what is the simplest carb

A

glucose

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11
Q

fatty acids are ( ) to make energy

A

oxidized

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12
Q

what are the 3 types of simple lipids

A

1) fatty acids
2) tri, di & monoglycerols
waxes

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13
Q

sterol vs non-sterol wax ester

A

sterol: precursors for corticosteroids
non-sterol: functional

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14
Q

T or F: waxes do not provide energy but they are functional

A

T

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15
Q

lipoproteins & their functions (2)

A

lipids conjugated to a protein
- lipid absorption in small intestine & transport into bloodstream

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16
Q

what are the 2 ends of a fatty acid & what property do they each give the fatty acid?

A

1) methyl -> CH3
- hydrophillic: attracts water
2) carboxylic -> COOH
- hydrophobic: repels water

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17
Q

saturated vs unsaturated FA

A

saturated: no C-C double bonds
unsaturated: 1 or more C-C double bond

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18
Q

acetic acid

A

CH3COOH

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19
Q

cis vs trans

A

cis: H on same side of C-C double bond
trans: H on different sides of C-C double bonds

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20
Q

trans fatty acids are a result of ( ) of cis fatty acids

A

microbial fermentation

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21
Q

the presence of a C-C double bond means the fatty acid will be

A

kinked, not linear

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22
Q

naturally occurring fatty acids are in the ( ) configuration

A

cis

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23
Q

fatty acids that have more than 1 C-C double bond will always be separated by ( ) carbon atoms

A

3

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24
Q

C 16: 0

A

palmitic acid

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25
Q

C 18: 0

A

stearic acid

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26
Q

C18: 1

A

oleic acid

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27
Q

C18: 3

A

alpha linoleic acid

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28
Q

C18: 2

A

linoleic acid

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29
Q

2 essential fatty acids

A

1) linoleic acid = C18: 2 delta 9,12
2) a-linoleic acid = C18: 3 delta 9,12,15

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30
Q

what 2 desaturase enzymes do animals lack?

A

delta 12 & delta 15

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31
Q

what desaturase enzyme do animals have?

A

delta 9

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32
Q

desaturase enzyme function

A

inserts a C-C double bond into C9 starting from COOH end

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33
Q

T or F: plants can synthesize both essential FA so animals on plant diet get both

A

T

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34
Q

3 symptoms of FA deficiency

A

1) retarded growth
2) reproductive failure
3) necrosis of tail

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35
Q

what 2 beneficial effects do omega 3 fatty acids have on human health?

A

1) brain development
2) anti-carcinogenic effects

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36
Q

what omega FA is linked to negative health impacts?

A

omega 6

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37
Q

what ratio of omega 3 : omega 6 fatty acids reduce negative health impacts?

A

4:1

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38
Q

T or F: lipid content is most plants is relatively high

A

F

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39
Q

major form of lipid storage in plants

A

triglycerides

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40
Q

ideal lipid % in animal feeds

A

2-3%

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41
Q

silages have (%) lipids

A

2-4

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42
Q

T or F: oil seed lipid content is very high

A

T

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43
Q

as animals get older, water ( ) and fat ( )

A

decreases, increases

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44
Q

why will dry cows have a higher adipose tissue reserve compared to lactating animals?

A

b/c they mobilize adipose tissue during early lactation to support milk production

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45
Q

what are the structural lipids in an animal?

A

phospholipids

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46
Q

T or F: storage lipids are variable, not constant

A

T

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47
Q

list 3 major functions of FA in the body?

A

1) insulation
2) component of steroid hormones
3) fat soluble vitamin absorption

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48
Q

2 types/components of lipids

A

1) fats-> solid at room temp
2) oils -> liquid at room temp

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49
Q

difference between fats & oils

A

chain length & degree of saturation

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50
Q

lipids composed of longer chain FA / saturated are ( ) while lipids composed of short chain FA / are unsaturated are ( ) at room temperature

A

long- solid = fat
short= liquid = oil

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51
Q

triglyceride structure

A

glycerol backbone with 3 FA attached in an ester linkage

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52
Q

T or F: the FA attached in a triglyceride can be all the same or different

A

T

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53
Q

what happens to a triglyceride during lipid digestion?

A

lipase breaks ester linkage to release 3 free FA

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54
Q

monoglyceride

A

1 FA is attached to glycerol backbone

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55
Q

phospholipids heads are ( ) while tails are ( )

A

hydrophillic, hydrophobic

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56
Q

2 reasons why phospholipids are important for cell membranes

A

1) provide structure
2) give it selective permeability

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57
Q

cell membrane is composed of a

A

bilayer of phospholipids

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58
Q

why are phospholipids soluble in aqueous environments?

A

bc hydrophilic ends are in contact with aqueous environment inside & outside the cell

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59
Q

lipoproteins have a hydro( ) core

A

hydrophobic

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60
Q

glycolipids contain a ( ) component in their structure
- list an example

A

carbohydrate such as glucose or galactose

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61
Q

2 important glycolipids

A

cerebrosides & gangliosides

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62
Q

what feed source is rich in glycolipids?

A

grasses

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63
Q

what 2 forms can cholesterol exist in?

A

1) free form
2) cholesterol ester

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64
Q

cholesterol is made of a ( ) ring structure

A

4

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65
Q

cholesterol ester function

A

synthesis of a variety of compounds

66
Q

bile acids functions

A

digestion of lipids

67
Q

building block of bile acids

A

cholesterol

68
Q

what is the active form of vitamin D

A

vitamin D3

69
Q

how are fat soluble vitamins absorbed?

A

absorbed in micelles

70
Q

primary triglyceride

A

C18: 2

71
Q

T or F: phospholipids are high in ruminal bacteria

A

T

72
Q

short, medium & long chain FA lengths

A

short: 0-8 carbons
med: 10-16 carbons
long: 18+ carbons

73
Q

animal based lipid supplements contain ( ) fats while plant based lipid supplements contain ( ) fats

A

saturated, unsaturated

74
Q

digestibility of fats and oils is affected by what 2 factors

A

1) degree of saturation
2) chain length

75
Q

longer FA chain lengths ( ) digestibility

A

increases

76
Q

what type of lipids are most digestible?

A

unsaturated

77
Q

why are saturated lipids less digestible than unsaturated?

A

saturated FA are packed tightly due to kinks = less surface area = less area for enzymes to penetrate = less digestible

78
Q

lipids are added to livestock diets in what form?

A

oil seeds

79
Q

3 reasons for adding lipids to livestock diets

A

1) increase palatability
2) alleviate heat stress
3) dust control

80
Q

why would feed intake be greater with higher fat content?

A

bc fat increases palatability

81
Q

T or F: supplementation of lipids in the diet improves absorption of fat soluble vitamins

A

T

82
Q

why are essential FA essential?

A

animals do not have enzymes to synthesis delta 12 & 15

83
Q

T or F: lipids increase biosynthesis of steroid hormones

A

T

84
Q

90% of lipids in diets fed to livestock are in the form of

A

triglycerides

85
Q

total dietary lipid content is (%) in monogastric diets after supplemental lipids are added

A

6-7%

86
Q

primary location of lipid digestion in monogastrics

A

small intestine

87
Q

serous gland

A

secretes lingual lipase

88
Q

gastric lipase is secreted by

A

chief cells in stomach wall

89
Q

one major difference between salivary amylase and lingual lipase

A

salivary amylase is completely digested once it gets to the stomach but lingual lipase is not

90
Q

emlusification

A

break large fat globules into fat droplets

91
Q

where does most emulsification take place in monogastrics

A

duodenum

92
Q

what organ initiates emulsification? how?

A

muscular contractions of stomach wall break them into fat droplets

93
Q

major substrate for lipid digestion in monogastrics

A

triglycerides

94
Q

what 2 things are flowing out of monogastric stomach during lipid digestion?

A

1) intact triglycerides
2) small amounts of di & monoglycerides

95
Q

reason for emlusification

A

increases surface area for enzyme activity

96
Q

why do oil & water not mix?

A

fat globules are hydrophobic = limits enzyme penetration

97
Q

where are micelles produced vs stored?

A

produced: liver
stored: gallbladder

98
Q

how are micelles reabsorbed?

A

through the ileum

99
Q

pancreatic lipase function

A

digests triglycerides

100
Q

where is co-lipase produced? what is its function?

A

produced by pancreas
removes bile salts attached to fat droplets to allow lipase to attach & start digesting the lipid

101
Q

end products of triglycerides

A
  • NEFA
  • small amounts of mono & diglycerides
102
Q

T or F: there is complete removal of all 3 FA after triglycerides are digested in monogastrics

A

F

103
Q

product of phospholipase

A

lipophospholipids

104
Q

lipophospholipids

A

phosphate group + 3 FA

105
Q

cholesterol esterase function & products (2)

A

digests cholesterol esters
free cholesterol & FA

106
Q

core of micelle is made of what 4 things?

A

1) NEFA
2) monoglycerides
3) cholesterol
4) lipophospholipids

107
Q

T or F: mixed micelles are absorbed

A

F

108
Q

where does re-synthesis of TG occur?

A

endoplasmic reticulum

109
Q

what does the disintegration of micelles release?

A

end products of lipid digestion which will be absorbed

110
Q

chylomicron function

A

allows micelle to migrate towards cell membrane & allow access into lymphatic system through exocytosis

111
Q

why is the outside of a chylomicron made of phospholipids?

A

their hydrophillic ends allow it to interact with aqueous environment in bloodstream

112
Q

chylomicron functions (2)

A
  • facilitate absorption of lipids of feed origin
  • transport lipids into bloodstream
113
Q

lipoprotein function

A

transport endogenous lipids that are packaged into VLDLs, LDLs, HDL, etc

114
Q

endogenous lipids

A

lipids synthesized in liver, skeletal muscle & adipose tissue

115
Q

short chain vs long chain FA absorption

A

short: absorbed directly into portal system -> liver
long: absorbed into lymphatic system -> peripheral tissues -> thoracic duct

116
Q

2 mechanisms of FA absorption

A

1) passive diffusion
2) facilitated diffusion

117
Q

facilitated diffusion of FA uses what transporter?

A

FATP -> fatty acid transport protein

118
Q

how many FATPs are there?

A

4

119
Q

T or F: absorption of lipids is an energy-independent mechanism

A

T

120
Q

T or F: glycerol is not used in adipose tissue, it goes to the bloodstream instead

A

T

121
Q

fatty acyl-Coa is activated in the ( ), then transported into ( ) for ( )

A

cytosol, mitochondria matrix, oxidation

122
Q

2 ATP =( ) AMP

A

1

123
Q

beta oxidation of oleic acid

A

releases acetyl CoA so it can enter TCA cycle

124
Q

most FA have an (even/odd) number of carbon atoms for beta oxidation

A

even

125
Q

how many cycles of beta oxidation does palmitic acid go through? how many acyl CoA are produced?

A

8, 8

126
Q

2 examples of when overproduction of acyl CoA can occur?

A

1) early lactation
2) keto diet

127
Q

what happens with excessive catabolism of adipose tissue?

A

acyl CoA is used to make ketones bc it exceeded capacity of TCA cycle

128
Q

3 ketone bodies

A

1) acetone
2) b-hydroxybutyrate
3) acetoacetate

129
Q

what are products of triglycerides used for?

A

beta oxidation to produce ATP

130
Q

what is the 1st important step in the synthesis of FA?

A

malonyl CoA

131
Q

what is malonyl CoA important for?

A

milk synthesis in mammary gland

132
Q

T or F: there is complete degradation of TG into glycerol + 3 FA in ruminants

A

T

133
Q

saturated vs unsaturated FA in rumen

A

saturated: no transformation, go to small intestine
unsaturated: undergo transformation through biohydrogenation to convert to saturated FA

134
Q

biohydrogenation

A

conversion of unsaturated FA to saturated by adding 2 H

135
Q

glycolipid digestion in rumen

A

instantaneously fermented to produce VFAs

136
Q

T or F: rumen bugs can synthesis sufficient lipids

A

T

137
Q

what lipids do rumen bugs mostly synthesize?

A

microbial phospholipids

138
Q

T or F: very little unsaturated FA in diet end up in small intestine

A

T

139
Q

why do very little unsaturated FA in ruminant diets make it to the small intestine?

A

b/c most are biodehydrogenated due to activity of microorganisms

140
Q

T or F: FA composition in a pig reflects very closely to the FA composition of the diet, but this does not occur in ruminants

A

T

141
Q

how does biohydrogenation alter methanogenesis?

A

reduces methane production bc it is using up H ions in rumen instead of them going towards supporting methane production

142
Q

how to reduce methane production in the diet using lipids?

A

feed diet high in unsaturated FA

143
Q

T or F: more unsaturated FAs will be in the small intestine than what the ruminant actually consumed

A

T

144
Q

why will more unsaturated FAs be in the small intestine than in the feed?

A

b/c of biohydrogenation

145
Q

2 intermediates of biohydrogenation under normal conditions

A

1) cis-9 trans 11 C18: 2
2) trans-11 C18:1

146
Q

what causes the biohydrogenation pathway to change?

A

high amounts of linoleic acids

147
Q

2 intermediates formed by the altered biohydrogenation pathway

A

1) trans 10 cis 12 CLA
2) trans 10 C 18:1

148
Q

anti-lipogenic

A

suppress lipogenesis in adipose tissue/mammary gland = milk fat depression

149
Q

what are the 2 anti-lipogenic intermediates of biohydrogenation

A

1) trans 10 cis 12 CLA
2) trans 10 C18:1

150
Q

beneficial effects of cis 9 trans 11

A

1) reduce blood pressure
2) reduce cancer
3) improve heart health

151
Q

most important animal product source of cis 9 trans 11 for human consumption

A

milk

152
Q

what animal products have a high level of CLA?

A

bovine products

153
Q

total fat in ruminant diets should be (%)

A

6-7

154
Q

4 impacts of too much fat in ruminant diet

A

1) reduced fiber digestion
2) lower production of VFA
3) reduced DMI & milk yield
4) milk fat depression

155
Q

what 4 things are a mixed micelle composed of

A

1) free fA
2) monoglycerides
3) diglycerides
4) cholesterol

156
Q

order of lipid digestion in small intestine (4)

A

1) bile salts
2) co-lipase
3) pancreatic lipase
4) micelles

157
Q

what do micelles transport

A

microvilli

158
Q

why is fiber digestion decreased with a high fat diet

A

microbial enzymes cannot access feed due to lipid layer around feed particles

159
Q

T or F: unsaturated FA are toxic to protozoa

A

T

160
Q

a decrease in protozoa = ( ) in fiber digestion

A

decrease

161
Q

high fat diet reduces what ratio of VFAs? why?

A

acetate : propionate
- less acetate due to less fiber

162
Q

T or F: small intestine lipid absorption is the same in ruminants & monogastrics

A

T

ANSC 315 (9 decks)

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