Pharmacology, therapeutics and patient safety - Biochemistry Flashcards
Describe the function of lipids
- Key components of cell membranes
- They are the major form of energy storae
- They play important roles in cell signalling
What are the 5 classes of lipids?
- Fatty acids
- Triacyglycerols (fats and oils)
- Glycerolphospholipids (membranes)
- Sphingolipids (membrane lipids)
- Cholesterol
Describe the structure of fatty acids
- Fatty acids are hydrocarbon chains, with a carboxy group at one end (α-carbon) and a methyl group (CH3) at the other (the ω-carbon)
- Ubranched
What are saturated and unsaturated fatty acids. Provide an example for each
Saturated - single bonds only between carbon atoms e.g., lauric, palmitic acid, stearic acid and arachidic acid
Unsaturated - contains one or more double bonds between the carbon atoms e.g., linoleic acid and arachidonic acid
Draw out the general structure of a fatty acid
Describe the relationship between saturated fatty acids and melting points
Melting point increases with the length of the chain
Compare the relationship between melting points of saturated and unsaturated fatty acids
Unsaturated fatty acids have lower melting points that saturated fatty acids of the same length
Describe the relationship between the melting point and the number of double bonds
The melting point decreases with the number of double bonds
What are 2 main essential fatty acids?
- Omega-3
- Omega-6
a) Describe the 3 main omega-3 fatty acids and how they can be synthesised
b) Name sources of omega-3 fatty acids
a)
- Alpha-linoleic acid (vitamin F) - human body cannot synthesise this fatty acid so it is supplied in diet
- Icosapentaenoic acid (EPA) and 3. docosahexaenoic acid (DHA) are not regarded as essential fatty acids and can be synthesised from alpha-linolenic acid
b) Omega-3 fatty acids are present in fish, shellfish, vegetable oil (e.g., olive and sunflower) and few vegetables
a) Describe the two Omega-6 acids and where they can be synthesised from
b) Name sources of omega-6
a)
- Linoelic acid (vitamin F) - supplied from diet
- Arachidonic acid not regarded as fatty aids and be synthesised from linoleic acid
b)
Omega-6 fatty acids are present in vegetable oilds seeds, soybean oil, canola oil and fish oil (particularly salmon and sardines)
What are fatty acid precursors of?
Fatty acids are precursors for prostaglandins, thromboxanes and leukotrienes (infammatory mediators)
a) What are triacylglycerols?
b) Describe their structure
c) What are the sources of triacylglycerols
a) Triacyglycerols are esters of glycerol and fatty acid. They are storage form of lipids
b) Composed of short-chain fatty acids/unsaturated fatty acids
c) Found in vegetable oils and animal fats
Describe the state of triacyglycerols at room temperature
- Triacylglycerols are liquid at room temperature
- Triacylglycerols that contain more saturated fats and longer fatty acids chains are solid at room temperature e.g., butter
Describe the transport and storage of triacylglycerols
- Triacylglycerols are transported by lipoproteins and stored in adipocytes
- Triacylglycerols from the liver are transported by very low density lipoproteins (VLDL) to adipocytes (fat cells)
- Triacylglycerols cannot be absorbed whole into adipocytes, as they are too big so they are broken down into glycerol and fatty acids by lipoprotein-lipase
- Fatty acids are taken up by adipocytes and form acyl-CoA
- Glucose enters the cell and is metabolised into glycerol-3-P, this joins to acyl-CoA to form on molecule of triacylglycerol
- When energy is needed triacylglycerol can be broken down by hrmone-sensitve lipase into glycerol and fatty acids. The fatty acids then travel in the blood as fatty acid-albumin complex
a) What are glycerophospholipids formed from?
b) Describe the structure of glycerophospholipids
c) What are they the main component of?
a) Formed from phosphatidic acid
b)
- Composed of 2 fatty acids chains, glycerol, phosphate and alcohol
- Fatty acid chains = hydrophobic
- Phosphate and alcohol (head) = hydrophilic
b) Cell membrane
Describe the cleavage and resorption of glycerophospholipids
- Glycerophospholipids are emulsified with bile and then are cleaved by phospholipases of the pancrease
- Glycerophospholipids are broken down into glycerol, fatty acid and phosphate and their alcohols
a) Name the 3 main types of sphingolipids
b) Describe the function of sphingolipids
a)
- Sphingomyelin
- Glycosphingolipid - cerebroside and ganglioside
- Ceramide
b)
- Components of cell membranes
- Contribute to the structure of blood group substances
- Phosphorylated sphingosine is a signalling molecule.