W4L2 Flashcards

1
Q

Iron uptake into cells

A
  1. Fe+3-loaded transferrin binds to cell surface receptor (Transferrin Receptor) at neutral pH (pH 7.4)
  2. Transferrin (with receptor) internalizes into cell via Endocytosis
  3. pH of endosome lumen becomes acidic and Fe+3 dissociates
    - throughout endosome, there is drop in pH
    - transferrin is still bound to receptor, but iron not attached
  4. Apo-transferrin (no Fe+3 bound to it) dissociates from Transferrin Receptor at neutral pH (after recycling back to the plasma membrane)

Please Note: Transferrin Receptor has different affinities for transferrin depending on pH and whether (or not) transferrin is bound to Fe+3.
- transferrin with Fe+3: high affinity with receptor at neutral pH
- transferrin without Fe+3: high affinity with receptor at acidic pH
- transferrin without Fe+3: low affinity with receptor at neutral pH

Note: Recycle the same protein and pumps on the endosomal membrane maintains the pH

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2
Q

Anemia

A

Lack of red blood cells or hemoglobin

Caused by blood loss

Caused by decreased red blood cell production
- Iron Deficiencies in the diet

Caused by increased destruction of red blood cells
- Hemolytic anemias

Treatment with blood transfusion or extra iron in the diet

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3
Q

Hemochromatosis

A

Iron overload

Affects liver, heart and endocrine organs

Hereditary forms as well as non-hereditary forms

Severe forms result from a hepcidin resistant ferroportin

Hepcidin comes from the liver. Liver makes it

Absorbs 2-3 times more iron than needed

Treatment by getting rid of the blood

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4
Q

Lipid Transport

A

Absorption is not straight forward through our intestinal tract

Proper absorption requires emulsification (bile action)

Transport in body requires transport vehicles

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5
Q

Dietary Lipid Absorption

A
  1. Bile salts from liver coat the fat
    - one side of salt is hydrophilic (stays within the solution), the other side of the salt is hydrophobic (binds to the fat)
  2. Pancreatic lipase and collipase break down fats into monoglycerides and fatty acids stored in micelles
  3. Monoglycerides and fatty acids move out of the micelles and enter intestinal cells by diffusion. Fatty acids are hydrophobic so will just go across plasma membrane

4.Cholesterol is transported into cells as well. Cannot just diffuse across membrane

  1. Absorbed fats combine with cholesterol and proteins in the intestinal cells form chylomicrons
    - Chylomicrons are made in the smooth ER
    - Chylomicron then goes through the Golgi apparatus
    - Golgi apparatus secretes it
  2. Chylomicrons are removed by the lymphatic system (lacteal to vena cava)
    - Because: The distance bw capillary cells do not allow the large chylomicrons to make it across. The junctions are too tight. Thus, they need to go through lacteals, which are looser
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6
Q

Lipoprotein Structure

A

Made up of:
- apolipoprotein
- cholesterol
- triglyceride
- phospholipids

This is transported throughout lacteals and blood stream

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7
Q

Lipid Transport Post-Absorption

A
  1. From the lacteals to the blood stream, lipids travel in chylomicrons throughout the body
  2. Adipose cells can extract lipids using lipoprotein lipases
    - Chylomicrons go to fat cells, which extract what they want, which is lipids
  3. Then, Chylomicrons remnants (like apolipoprotein, triglycerides, cholesterol) are metabolized by the liver
    - Excess cholesterol and triglycerides can be stored by the liver
    - Liver can also send lipids to the rest of the body in water-soluble carriers.
    – Adipose can send lipids to the liver in similar carriers
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8
Q

Types of Lipoproteins

A

All contain diff amounts of: triglyceride, phospholipid, cholesterol, protein

From intestine
- Chylomicron (mostly triglyceride)
- Remember, once the chylomicron remnants go to the liver, the liver will repackage them with more things like proteins and then sends it back out

Made by liver
- VLDL
- LDL

Returned back to liver
- HDL

From lowest to highest protein content (highest to lowest triglyceride content):
1. Chylomicron
2. VLDL - very low density lipoprotein
3. LDL - low density lipoprotein
4. HDL - high density lipoprotein

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9
Q

Internalization of LDL

A
  1. Ligand (LDL) binds to membrane receptor at cell surface
  2. Receptor-ligand migrates to clathrin-coated pit
    - Triskelion causes clathrin coated vesicle
    - Triskelion is a form of clathrin
    - Many triskelions come together to make a clathrin coat
    - btw, transferrin receptor does the same thing by going to clathrin-coated pit, followed by endocytosis
  3. Endocytosis into Clathrin-coated Vesicle
  4. Clathrin-coated Vesicle loses clathrin coat
  5. Receptors and ligands inside the vesicle separate at the endosome (is acidic)
  6. Ligands go to lysosomes or Golgi for processing
  7. Transport vesicle containing the receptors inside move to the cell membrane
  8. Transport vesicle and cell membrane fuse (membrane recycling).
  9. Exocytosis
    - So the receptors go back to membrane surface
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10
Q

Familial Hypercholesterolemia (FH)

A

Genetic inheritance- severity dependent on # of mutant genes

LDL receptor gene is impacted
- If you do not have enough LDL receptor to process lipids, it will stay in your bloodstream

Heterozygotes- 2x LDL in blood - develop cardiovascular disease

Homozygotes- 4-6x LDL in blood - heart attack in 20s

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11
Q

Lipid Bilayer

A

Dynamic structure composed of phospholipids

Continuously being replaced through recycling

Membranes contain lipids, protein, cholesterol, glycolipids and glycoproteins

Recycling between existing membranes (grows by inserting individual components like proteins and lipids)

Compositions vary depending on type of cell

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12
Q

Membrane Compositions
of diff membranes

A
  1. Liver membrane
    - about 50/50 lipid and protein, very little carbohydrate
  2. Erythrocyte membrane
    - about 50/50 lipid and protein, very little carbohydrate
  3. Myelin membrane
    - lots of lipid (79%), little protein, even less carbohydrate
  4. Mitochondrial inner membrane
    - mostly protein (76%), some lipid (24%), no carbohydrate (bc not located at cell surface)
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13
Q

Asymmetry of Lipid Bilayer

A

Inner and outer leaflets have different lipids types
- diff lipid (phospholipid) concentration

Asymmetry provides curvatures of membranes and directs overall shape of cell or organelle

Curvature:
Membrane can be saturated or unsaturated
- Saturated lipids = pack tighter
- Unsaturated lipids = have a kink, will stick out, will not pack as tightly, take up more space so more curvature

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14
Q

Membrane lipids

A
  1. Glycerolipids aka glycerophospholipids
    - glycerol base + phosphate + 2 fatty acid chains
  2. Sphingolipids
    - sphingosine
  3. Glycerosphingolipid
    - sphingosine with glucose
  4. Sterols
    - i.e. cholesterol
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15
Q

Types of Glycerophospholipids

A

Phosphatdiyl + R group

R groups:

  1. Net negative charge - Inositol (PI), Serine (PS)

Inositol and serine are both neutral. But when you add it to a net negative phosphate, it is overall net negative

phosphatidylinositol and phosphatidylserine have net negative charge

  1. Neutral charge - Choline (PC), Ethanolamine (PE)

Choline and ethanolamine are both positive.

Phosphatidylcholine and phosphatidylethanolamine are net neutral

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16
Q

Membrane Composition (in general)

A

Phosphatidylcholine is most common (35-75%)

Substantial portion is negatively charged (~20%)

There are as much cholesterol as phospholipid in the membrane

More saturated fatty acids in plasma membrane, more unsaturated in organelles
- organelles are smaller with more curvatures so unsaturated allows for membrane curvature

17
Q

Types of Glycerophospholipids

A

Fatty acids are found at carbons 1 and 2

Fatty acids can vary:
1. Length: 12-22 carbons, usually 16-18

  1. Degree of saturation
    - No double bonds (saturated) to 3 double bonds (unsaturated)
18
Q

Fatty Acids: generic name, number of carbons, number of double bonds

A
  1. Stearic acid
    - 18 carbons
    - 0 double bonds
    - enriched in meats
  2. Oleic acid
    - 18 carbons
    - 1 double bond at position 9
    - enriched in olive oil
  3. Linoleic acid
    - 18 carbons
    - 2 double bonds at position 6 and 9
    - omega 6 fatty acid: walnuts
  4. Linolenic acid
    - 18 carbons
    - 3 double bonds at position 3, 6 and 9
    - omega 3 fatty acid: fish