Samenvatting
Summary All Cases BBS1001
- Instelling
- Maastricht University (UM)
This document contains all the cases from BBS1001 The LEGO Bricks of Life. Biomedical Sciences, Maastricht University.
[Meer zien]Voorbeeld 4 van de 104 pagina's
Voorbeeld 4 van de 104 pagina's
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The LEGO bricks of life – case 1FATS:
What are the different types of fat and what is their chemical structure?
Fats, also known as lipids. Lipids is the group name of fats and oils,
thus it is mostly made of carbon and hydrogen. Most lipids have a
backbone of glycerol and 1-3 fatty acids. Lipids are nonpolar and not
very soluble in water.
Saturated fats:
• No double bonds
• Solid at room temperature
• ‘Bad’ fat found in many meats and dairy products
• A lot of prepared foods have a high quantity of saturated fats
• Can have an unhealthy effect on cholesterol,
they increase levels of ‘bad’ LDL-cholesterol in the blood
Unsaturated fats:
• One or more double bonds (mono- and poly-unsaturated
fats)
• Liquid at room temperature
• ‘Good’ fat found in nuts, seeds, oily fish and vegetable oils
• Can either be cis fats or trans fats
• Omega-3 and -6 are unsaturated fats
Trans fats:
• ‘Bad’ fat found in many meats and dairy products
but the majority of trans fats come from processed food
• Can have an unhealthy effect on cholesterol
• They increase levels of ‘bad’ LDL-cholesterol in the
blood
• They can decrease the level of ‘good’ HDL-cholesterol
• They may increase the level of triglycerides (another
type of fat in the blood), which is bad
• Harmful for cardiovascular health, especially those
trans fats which come from unnatural sources
• Melting point = usually high
• Solid at room temperature
Cis fats:
• ‘Good’ fat found in nuts, seeds and vegetable oils
• Are beneficial and can increase the level of ‘good’ HDL-cholesterol
• Decreases the ‘bad’ LDL-cholesterol
• Decreases triglycerides, which is good
• Melting point = usually low
• Liquid at room temperature
,Triglycerides:
Triglycerides are a form of dietary fat found in meats, dairy products and cooking oils. The liver also
makes triglycerides. Whether they come from the digestion of foods or from the liver, triglycerides
are used for one of two purposes. They may be taken up by cells and tissues and used for energy.
Alternatively they may be stored as fat. After eating a meal the blood is rich in triglycerides. It
usually takes a few hours for triglyceride levels to return to normal.
Essential fats:
• Cannot be produced by the body, they have to be consumed through food or dietary
supplements
• There are three kinds of essential fatty acids:
- Alpha-linoleic acid (kind of omega-3 fatty acid)
- Linoleic acid (kind of omega-6 fatty acid)
- Conditional essential fatty acids. They become essential only on certain development or
illness conditions.
Non-essential fats:
• Can be produced by the body, although they can still be ingested from some of the food that
we eat.
• There are non-essential fatty acids which are simply classified as such because the human
body can synthesize them from other nutrients like carbohydrates and other unsaturated
fatty acids. These are the omega-9 fatty acids, which can lower bad cholesterol, increase
good cholesterol, and control blood sugar.
NOTE: there are different types of fat in the body, for example:
• Sphingolipids
• Plasmalogans
• Cholesterol
How to draw fats:
This is C16(n-7). The chain has 16 C-atoms and the double
bond is occurring 7 C-atoms away from the methyl group.
(n-7) can also be (Ω-7) or (∆-7) or (ɯ-7)
How are fats digested and absorbed?
Mouth
An enzyme in your saliva, lingual lipase, begins to emulsify fat and saliva moistens the food to make it
easier to swallow.
Stomach:
The muscles begin to churn and move to further break it down. Once the food leaves the stomach,
the food has become a semi-liquid substance referred to a chyme.
,Small intestine:
The small intestine is the main site for absorption of nutrients and digestion of fat. When chyme
enters the upper portion of the small intestine, hormones signal the gallbladder to contract. These
contractions push bile, which is made by the liver, out of the gallbladder and into the common bile
duct, which connects the gallbladder to the small intestine. At the same time, the pancreas, located
just underneath the stomach, secretes lipases, enzymes that break down fat.
Creation of micelles:
Fats are hydrophobic, which means they do not dissolve in water. Left to their own devices, fat
molecules would clump together and form one big fat molecule that is not easily digested. Bile
prevents this from happening. Bile molecules have a hydrophobic (or water-fearing) end and a
hydrophilic (or water-loving) end. The hydrophobic end sticks to each fat molecule and the
hydrophilic protrudes to prevent the molecules from sticking together. The combined structures of
fat molecules and bile molecules are called micelles.
Breakdown of micelles:
Once fat molecules become micelles, lipases go to work, breaking down fat molecules into fatty acids
and monoglycerides, which pass through the small intestine. After they pass through the small
intestine, fatty acids are converted to triglycerides, which combine with cholesterol, phospholipids
and protein to form a structure called a chylomicron. The protein coating of the chylomicron makes it
water-soluble so it can travel through the lymph vessels and eventually the bloodstream.
Monoglyceride: has a glycerol backbone
Free fatty Acids: don’t have a glycerol backbone
What are the functions of fat?
There are three functions of fat in the body
• Energy: your body turns to fat as a backup energy source when carbohydrates are not
available. Fat is a concentrated source of energy. Fat is burned in the mitochondria. Beta-
oxidation breaks the fatty acid chain down thus it releases ATP.
• Vitamin absorption: Some types of vitamins rely on fat for absorption and
storage. Vitamins A, D, E and K, called fat-soluble vitamins, cannot function without
adequate daily fat intake.
• Insulation: Fat cells, stored in adipose tissue, insulate your body and help sustain a normal
core body temperature. Adipose tissue is not always visible, but if you are overweight, you
may be able to see it under your skin.
, SUGARS:
What are the different types of sugar and what is their chemical structure?
Sugars, also known as saccharides. There are four types
of saccharides
• Monosaccharides: (or simple sugars) They
consist of one sugar unit that cannot be further
broken down into simple sugars. Examples of
monosaccharides are glucose, fructose and
galactose.
• Disaccharides: They are sugars that consist of
two monosaccharides. Examples of disaccharides
are sucrose, lactose and maltose.
• Oligosaccharides: They are sugars that consist of
3 to 9 monosaccharides. An example of an
oligosaccharide is raffinose.
• Polysaccharides: They are sugars that consist of
10 to up to several thousand monosaccharides
arranged in chains. Examples of polysaccharides
are glucose, fructose, galactose and mannose.
How to draw sugars?
Fischer projection: this is an acyclic form of a sugar.
There are two types of Fischer projections possible, the
L-projection and the D-projection.
Haworth projection: this is a cyclic form of a sugar. Only
part of the C-atoms is visible here.
Beta shape: the only difference with the alfa shape is the
OH-group. The OH-group is on the other side of the ring.
Trans shape: the OH-group is on the other side of the
CH2OH-group.
Cis shape: the OH-group is on the same side as the
CH2OH-group.
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