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Courses BBS1001 Lego Bricks of Life
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Quite extensive information of all the 13 cases of the BBS1001 of BMS/Biomedical Sciences, the Lego Bricks of Life course, with tables for BLAST, almost a 100 pages.
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Case 1; Fats and SugarsFATS1; (9 Cal/gram ~Different for Saturated and Unsaturated~)
- Saturated fats; Saturated fats are fats that have only one bond between
all C-molecules. Saturated fats are called saturated because it has
the maximum amount of H-molecules that’s possible for
all C-atoms. (Solid at room temperature)
Saturated fats are seen as BAD fats, they increase the
amount of bad cholesterol in your body. Bad cholesterol
(LDL) tends to ‘stick’ in you artery, that makes the artery narrower so
les blood can pass at once, so the heart must pump more times in a
minute to increase the blood flow (to theoretical normal).
- Unsaturated fats; Unsaturated fats are fats that have one (mono)
or more (poly) double bonds between the C-molecules, in this
case there are less H-molecules then maximum possible,
hence the name unsaturated fats. (Liquid at room temp.)
Unsaturated fats are good, in the body they get
transformed to GOOD cholesterol (HDL). HDL secretes
the LDL out of the artery and also makes sure that there
will be less LDL stored there.
- Trans fats; Trans fats are fats that were unsaturated but got changed to saturated fats, sometimes
in nature itself, but most of the time through chemical processing. Because of processing the fats
there shelf life elongates.
Even though fats can be good or bad, and they have a high calorie intake, you need them. Some fats
are essential for your body, it needs them, but cannot make them itself (Omega 3 and Omega 6 fatty
acid).
But fat is also needed to transport the vitamins A, D, E and K, they can only be digested, absorbed
and transported in conjunction with fats.
1https://en.wikipedia.org/wiki/Fat
http://www.georgefielding.com/new-blog/2017/3/27/bariatric-surgery-can-significantly-improve-good-cholesterol-levels
http://www.newhealthadvisor.com/Difference-Between-Saturated-and-Unsaturated-Fats.html
, The molecule of fat consists out of one glycerol and three fatty
acids. The three fatty acids can all be saturated and all be the
same, but can also be different from each other. Two can be
1 What is the structure of fat? saturated and one be unsaturated for example. But fats get
usually stored in our body as triglycerides. Mono- and diglycerides
o are normally only in our body when they get absorbed through the
c intestines and made whole again.
Because of the quite big molecules and no places to bond with
c o o Fatty acid (part)
H2O, fats don’t dissolve into water; they are hydrophobic.
c Because of this it’s not easy to transport the fats in your body,
they can’t just be transported via the bloodstream. (Digest fats …)
c o o Fatty acid (part)
Triglycerides/phospholipids/sterols (Omega 3 – 6)
c Short <6
c o Fatty acid (part)
(Glycerol)
2 What is the structure of sugar?
The structure of sugars only exists out Carbon, Hydrogen and
Oxygen molecules. But there are a lot different sugars, when we
normally talk about sugar we mean ‘table sugar’, this structure is
rather easy; one glucose molecule and one fructose molecule,
hence the H2O that gets split of to form their bond.
But there are way more sugars, as in saccharides, the general
formula for them is (CH2O)n, where n is three or more.
There can also be way more molecules in a bigger molecule, like
glycogen exists out of hundreds of glucose molecules (around a
protein base kern). Alpha (down) and Beta (up).
When a monosaccharide also has one or more aldehyde groups
( ) it is called a -aldoses, when it has one or more ketone
groups ( ) it is called -ketoses.
Aldoses; -amount of carbon in the chain.
-orientation; -H and -OH bonded. !!! Schrift !!!
Glycogen
Quite often these groups react with the carboxyl group in the
same molecule, thereby it forms a ring structure;
glucose/fructose
Sugars do dissolve into water, sugars have lots of -OH groups,
who can bond with H2O, so they are hydrophile.
,3 How does the body digests fats?
The first thing that happens to all food is; you chew it, you
make it smaller and thereby increase the surface whereon the
enzymes can start to break the molecules, mechanical
digestion. Together with saliva, lipase emulsifies the food and
makes it easier to swallow. In the stomach the food gets broken
down further, and turns into a somewhat liquified substance.
In the duodenum there comes bile, from the liver, stored in the
gallbladder, by the food. The bile emulsifies the fat more, so
that means that the surface for the enzymes gets even bigger.
At the same time the pancreas secretes both lipases, that
breaks down the (big) fat molecules into smaller fat molecules,
and bicarbonate ions, so the PH get neutralized, otherwise the
lipases wouldn’t work, because they denature (((Because of the
low PH, the lipases would take the H+ from the H3O+ and therefore would lose their “Spatial
structure”. When they get the H+ their molecule group ‘arrangements’ and values change, that also
means that some parts don’t attract each other anymore, and other parts will; that changes the
structure of the enzyme, and that means that it no longer functions)))
After the bile made it so that there are lots of fat ‘micelles’ in the water the lipases can break the
triglycerides (TOGETHER WITH WATER MOLECULES) into monoglycerides and fatty acids. Both
monoglycerides and fatty acids can be absorbed through the membrane of the small intestines,
through passive diffusion; so no energy needed.
When the monoglycerides and fatty acids have passed the membrane they will be converted back to
triglycerides again (and water). Together with cholesterol, phospholipids and proteins the
triglycerides will form chylomicron (formed in intestines), so they can pass cell layers and enter the
bloodstream. Fits lymphatic then bloodstream.
4 How does the body digest sugars?
Just like the fats the digestion of sugars starts in the mouth with the mechanical digestion, but there
is also already a little bit of chemical digestion. In the saliva there is an enzyme called amylase, that
breaks down a little bit of the sugar, not a lot though, that’s because the time the food will be in the
mouth and in the oesophagus is very short. In the stomach, through the low PH, most of the amylase
will get destroyed/denatured.
The largest quantities of sugar get digested in the intestine, a major difference between the digestion
with (exc. the emulsifying as well) is that there are lots of different enzymes that will break down lot
of different sugars. Like lactase breaks down lactose, maltase breaks down maltose, sucrase breaks
down sucrose etc. But whatever molecules get broken down
and whatever enzyme does this, it gets broken down into
monosaccharides, and by breaking down the molecule H2O is
needed as well. When the sugars are broken down to
monosaccharides they get, actively, absorbed through
microvilli. The liver can make glycogen out of hundreds of
glucose molecules so it can be stored, this is mostly also
because otherwise the concentration of glucose in your blood
would be too high. Though glucose can also be instantly, of
course when it is in the bloodstream, used by mitochondria to
burn for making energy.
, (((Not all sugars can be digested in the human body, cellulose for example, where the cell walls of
plants are made, cannot be digested. For breaking down cellulose, cellulase is needed, and that is
most of the time only found in herbivores; like in the pens of cows.)))
5 What are the differences between synthetic fats & sugars and natural fats & sugars?
The easy answer would be, that the difference between them is natural fats & sugars are made by
organisms them self, as is their body, and synthetic fats & sugars are made by humans in laboratories
(~So intentionally~; Synth. VS ~unintentionally~;Nat. Thereby you could also say that synthetic fats
and sugars are created by an idea of maybe a few years, where naturally fats and sugars are “based”
on million years of evolution). Often we try to change unsaturated fats into saturated fats, by letting
it react with H2 so the ‘food product’ doesn’t spoil as fast, but that’s not always true.
Another difference is that natural fats and sugars, more often than not, are, let’s say, not alone. For
example when you eat a banana you get sugar in your body, but not only sugar, also vitamins and
way more other products that are in bananas. But when you eat table sugar for example you only eat
(at least that should be the case I guess) sucrose molecules, and no other vitamins or what so ever.
HDL and LDL;
Eating saturated fats heightens your LDL (bad cholesterol/ Low Density Lipoproteins), LDL sticks in
you artery, and clogs it up. By narrowing the artery in this way the bloodstream circulation goes
down, the only way that the body is able to heighten this again is by contracting the heart more
often; higher heartrate. But the LDL also makes your arteries less ‘elastic’, in that way it can’t handle
the high blood pressure very good…
Eating unsaturated fats on the other hand heightens your HDL (good cholesterol/High Density
Lipoproteins), HDL ‘removes’ the LDL in you arteries and also prevents the LDL from sticking/clogging
up in your arteries.
1 Carbohydrates
2 (un)Saturated
3 Enzymes
4 Lipids
5 Digestion
6 Nomenclature
7 Functions
8 Structure
9 Natural/Refine
10 Properties
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