Extensive summary of all the mentioned cases from the course 'Lego Bricks of Life' BBS1001. I got a 7.6 as final grade. Includes the learning goals and the post discussion. This document got all the cases explained and will help you massively with studying.
,Case 1 What’s in your favorite snack?
Learning goals
1. The names and the structure of the sugars and fats
2. Type of enzymes and what they do and how they work (how do sugars and fat
get digested/broken down)
3. Why do we need sugar and fats/there uses?
4. Differences between natural and synthetic fats and sugars
5. Differences between refined and unrefined sugars
6. Difference between saturated and unsaturated fats
Name and structure of fats
Fats are triglycerides. Triglycerides are triesters of glycerol and long-chain carboxylic acids called
fatty acids. They are made of an alcohol (glycerol) and an acid part.
Complex lipids can be classified into two groups: 1. Phospholipids and 2. Glycolipids.
1. Phospholipids contain an alcohol, two fatty acids and a phosphate group. There are two
types of phospholipids: 1. glycerophospholipids (the alcohol is glycerol) and 2.
Sphingolipids (the alcohol is sphingosine).
2. Glycolipids are complex lipids that contain carbohydrates. Sugar in the structure of
lipids.
We can classify lipids into four groups:
1. Simple lipids
2. Complex lipids
3. Steroids
4. Prostaglandins, thromboxane’s, and leukotrienes
Trans lipids -> unsaturated fats that raises LDL cholesterol levels and lowers HDL cholesterol
levels.
Omega
PAGINA 1
,The amount of carbon atoms in the fatty acid: the amount of double bonds and omega sign and
the place of the double bond
counting from the methyl side
18;2(n-6) 3 carbon atoms further if there is no extra information
Delta
Delta counting from the carboxyl acid part.
The amount of carbon atoms in the fatty acid: the amount of double bonds and omega sign and
the place of the double bond
Double bonds -> the cis isomers are pro dominant.
Unsaturated -> double bonds a bent in the line
Trans saturated -> straight line
Poly unsaturated -> multiple double bonds
Name and structures of sugars
-ose indicates sugars
D and L monosaccharides
A D-monosaccharide has the same configuration at
its penultimate carbon as D-glyceraldehyde (its -OH group is on the right) (looking at the
highest number of carbon and in which way the -OH group is placed)
An L-monosaccharide has the same configuration at its penultimate carbon as L-glyceraldehyde
(its -OH group is on the left)
Alfa and beta are based on the position of the substituent at the anomeric carbon.
To assign alfa or beta configuration to the cyclic form of a carbohydrate, look at the relative
positions of the CH2OH group and the OH group at the numeric carbon.
Beta sugars have the OH group attached above the ring.
Alfa sugars have the OH group attached below the ring.
furanose-> cyclic sugars that contain a five membered ring (fructose)
pyranose -> cyclic sugars that contain a six membered ring (glucose)
monosaccharides that contain five or more carbons atoms form cyclic structures in aqueous
solution.
The uses of fat
• The storage of energy
The burning of fat has greater importance than glycogen (for quick energy). The burning of fat
produces more than twice as much energy as the burning of an equal weight of sugars.
• Membrane components
Lipids are the part of membranes that separate compartments of aqueous solutions from each
other. The polar groups that the lipids contain are much smaller than the nonpolar portions.
The nonpolar portions provide the water-repellent, hydrophobic property.
• Chemical messengers
PAGINA 2
,Lipids also serve as chemical messengers. Primary messengers such as steroid hormones,
deliver signals from one part of the body to another part. Secondary messengers, such as
prostaglandins and thromboxane’s, mediate the hormonal response.
• Isolators and protectors of some organs
• Cholesterol -> vitamin D, hormones, and a sheath of the body cells
The uses of sugars
- Stored in the liver as glycogen.
- Provide energy in the form of for example ATP.
- Essential component in DNA and RNA
- You need sugars to form glycolipids.
Enzymes
Enzymes are large molecules that increase the rates of chemical reactions without themselves
undergoing any change. The vast majority of all enzymes are globular proteins. Your stomach,
small intestine and pancreas all make digestive enzymes. The pancreas is really the enzyme
“powerhouse” of digestion. It produces the most important digestive enzymes, which are those
that break down carbohydrates, proteins, and fats. Most enzymes are extremely specific.
Substrate specificity-> the limitation of an enzyme tot catalyzes specific reactions with specific
substrates.
Enzymes are commonly given names derived from the reaction that they catalyze and/or the
compound or type of compound on which they act. The names of most enzymes and in -ase.
Abnormal activity of particular enzymes in various body fluids signals either the onset of a
certain disease or their progression.
Diseases and enzymes
Lactose intolerance-> when your small intestine doesn’t produce enough of the enzyme lactase.
The lactose cannot get digested.
Galactosemia-> a shortage of the enzymes that break down galactose can lead to galactose build
up and an accumulation of galactose in your body.
You cannot do anything with galactose it needs to be transformed into glucose first.
Digestion of fat
Lipase is made in the pancreas and hydrolyses fats to glycerol and fatty acids. Your liver
produces bile that helps digest/emulsify fats. Enzymes are water-soluble and can’t enter the
lipids, so they must work on the outside of the cell. That is why the bile salts make the big fat
droplets into more smaller fat particles.
The types of lipases
• Gastric lipase -> is produced within the stomach and its primary function is to digest
fatty acids.
• Pharyngeal/lingual lipase -> is secreted by the salivary glands and attacks fatty acids
from the moment the food enters the mouth.
• Hepatic lipase -> acts on the remaining lipids carried on lipoproteins in the blood, is
produced by the liver.
• Pancreatic lipase -> is the main enzyme that breaks down the fats in the digestive
systems.
• Lipoprotein lipase -> functions in the blood to act on triglycerides carried on VLDL.
PAGINA 3
, Most of the fat digestion happens once it reaches the small intestine. This is also where most
nutrients are absorbed.
Your pancreas produces enzymes that break down fats, carbohydrates, and proteins.
Your liver produces bile that helps you digest fats and certain vitamins. This bile is stored in the
gallbladder. These digestive juices are delivered to your small intestine through ducts where it all
works together to complete the fat breakdown.
During this process, fat and cholesterol are packaged into tiny particles called chylomicrons.
The lymphatic system has special small vessels called lacteals these are in the center of each
callus in the intestine. These enable it to absorb fats and fat-soluble nutrients from the gut.
The glycerides get digested and can’t get transported. Micelles are small fat transport droplets
that can transport the monoglyceride through your system.
Digestion of sugars
Before the body can absorb sugars, it must break down di-, oligo- and polysaccharides into
monosaccharides because only these can pass into the bloodstream. The monosaccharides units
are connected to each other by glycosidic bonds (these can be broken down by hydrolysis).
You have 2 types of amylases:
• Alfa amylase -> attacks al three storage polysaccharides at random (main component of
saliva)
• Beta amylase -> also hydrolyzes the bonds but in an orderly fashion, cutting
disaccharide maltose units one by one from the nonreducing end of a chain.
Amylase is made in the mouth and pancreas and breaks down complex carbohydrates.
Lactase is made in the small intestine and breaks down lactose.
Sucrase is made in the small intestine and breaks down sucrose.
Maltase converts maltose into glucose.
The difference between saturated and unsaturated fats
Saturated fat tends to raise levels of cholesterol in the blood both LDL and HDL.
Unsaturated double bond (liquid at room temperature)
Polyunsaturated-> more than one double bond per fatty acid chain
Saturated only single bonds (vast at room temperature) denser because of trans isomers.
Difference between refined and natural sugars
Refined
• Lab produced.
• Doesn’t have fibers.
• Does not make you full/fulfil you.
• No nutrients and antioxidants
Natural
• Has fibers -> able to slow down the digestion and absorption of glucose (takes longer to
digest)
• Has nutrients -> vitamins and minerals (vitamin B)
• Phytochemicals -> antioxidants (fight several diseases)
• Take longer to digest.
• polysaccharides
PAGINA 4
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