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I. A PRIMER ON FATS
Triglycerides: the major class of dietary lipids, including fats & oils
– Made up of 3 units known as fatty acids and 1 unit called glycerol (backbone)
Simple – a triester formed from the esterification of glycerol with 3 identical fatty acid
molecules
Mixed – a trimester formed from the esterification of glycerol with more than one kind of
fatty acid molecule
Most biochemically important triacylglycerols are mixed triacylglycerols
Phospholipids:
Sterols
– Cholesterol
Fatty acids:
– an acid group at one end and hydrogen atoms attached all along their length
II. A CLOSER VIEW OF FATS
Saturated fatty acid: a fatty acid carrying the maximum possible number of hydrogen atoms
Monounsaturated fatty acid: also called a MUFA; a fatty acid containing one point of unsaturation
Polyunsaturated fatty acids: also called a PUFA; a fatty acid in which two or more point of
unsaturation occur
– Found in nuts, vegetable oils such as safflower, sunflower and soybean, and in fatty fish
The body can synthesize all of the fatty acids it needs from carbohydrates, fat or protein except for:
Omega – 6
- Linoleic
Omega – 3
- Linolenic
- Cold water fish
- Help dissolve blood clots
- Lower blood pressure
- Dilate the arteries
B. Hydrogenation
The process of adding hydrogen to unsaturated fat to make it more solid and more resistant to
chemical changes such as spoiling
Increasing a fat’s saturation can cause a fat to lose its unsaturated health benefits
TRANS-FATTY ACIDS
MELTING POINTS OF FATTY ACIDS AND THE COMPLEX LIPIDS THAT CONTAIN THEM
Melting points of fatty acids increase with increasing size. Melting points of unsaturated fatty acids
(those with double bonds) are lower than saturated fatty acids of the same size.
Complex lipids that contain mainly unsaturated fatty acids are liquids at room temperature.
PHYSICAL PROPERTIES
Oils are liquids at room temperature because they contain a large proportion of unsaturated fatty acids.
Both fats and oils are insoluble in water
Tristearin (a fat) contains only saturated fatty acids (stearic acid) and would be a solid at room
temperature.
TRIGLYCERIDE REACTIONS
Triglyceride
+
H O, H H , Ni
2
2
Glycerol NaOH
Fatty Acids More saturated
triglyceride
Glycerol
Fatty Acid Salts
• Phospholipids are the most common membrane lipids. Many are phosphoacylglycerols (structurally
related to triacylglycerols).
PHOSPHOLIPIDS
Fatty Acid
G
l Fatty Acid Phosphoacylglycerols,
y
c like soaps, contain both a
e polar (the head) and a
Phosphoric Acid
r
o nonpolar region (the tail)
l
Amine
SPHINGOLIPIDS
• Based on sphingosine
– Long-chain
– Nitrogen-containing
– Alcohol
• Major categories
– Sphingomyelins
– Glycosphingolipids
SIMPLE LIPIDS: STEROIDS
Simple lipids (unlike complex lipids such as triacylglycerols) do not contain fatty acids linked
by ester bonds.
Simple lipids include:
Steroids
Prostaglandins
Leukotrienes
Steroids are simple lipids that contain the fused-ring system commonly called the steroid
nucleus.
Cholesterol is the most abundant steroid in animals. Many other steroids are synthesized from it.
CHOLESTEROL – A STEROL
Bile: a mixture of compounds, made by the liver, stored in the gallbladder, & secreted
into the small intestine
Emulsifies lipids to prepare them for enzymatic digestion & helps transport them into the
intestinal wall cells
HORMONES
1. Sex hormones
2. Adrenocorticoid hormones
1. Mineralcorticoids – control the balance of Na+ and K+ in the cells and body fluids
Prostaglandins
are synthesized from polyunsaturated fatty acids. They have a role in the
physiology of fever and pain. Aspirin interferes with the body’s ability to
synthesize prostaglandins.
Leukotrienes
play a role in allergic and inflammation responses. They were originally isolated
from leukocytes.
Micelles are spherical structures that have a nonpolar, hydrophobic environment in the core, and
a polar, aqueous environment on the surface. The bile salt-lipid complexes formed in the small
intestine are micelles.
Bilayers
consist of polar lipids that have their nonpolar regions facing together, and their
polar-head groups facing out into the aqueous solution.
Liposomes
are spherical structures that are bilayers folded around a core of water.
FLUID MOSAIC MODEL OF MEMBRANES
Protein and lipid molecules are free to diffuse around in the membrane because only weak,
noncovalent bonding holds them in the membrane.
Membranes are selectively permeable barriers that restrict the movement of many ions and
molecules. Nonpolar molecules cross by simple diffusion.
In facilitated diffusion, proteins act as polar channels that allow ions or polar molecules to pass
through the membrane without the expenditure of cellular energy.
ACTIVE TRANSPORT
• Some movements across a membrane are “uphill,” or against the concentration gradient
– Requires energy
– Uses ATP hydrolysis to maintain the Na+-K+ gradient needed in the cell
WAXES: PROTECTIVE COATING LIPIDS
- Esters of an alcohol other than glycerol (long chain alcohol, sterol, hydroxycarotenoids, vitamin
A) and a long chain fatty acid (wax esters).
WAXES
A polar lipids forming a protective coating (cutin in the cuticle) on plant leaves and fruits
- in animals (wax of honeybee, cuticular lipids of insects, spermaceti of the sperm whale,
skin lipids, uropygial glands of birds, depot fat of planktonic crustacea), algae, fungi and
bacteria.
Wax esters are saponified by hot alkaline solutions and give a fatty acid and an alcohol.
They are soluble in aromatic solvents, chloroform, ethers, esters and ketones.
USES
Carnauba wax- a hard wax whose uses involve high finishes: automobile wax, boat wax, floor
wax, and shoe wax
Lanolin – a mixture of waxes obtained from sheep wool, used as gloss base for skin creams and
ointments intended to enhance retention of water (softens the skin)
Wax is a pliable, water-repelling substance used particularly in protecting surfaces and
producing polished surfaces
Mineral wax(paraffin) –mixture of long chain alkanes obtained from the processing of
petroleum
LIPOPROTEINS IN BLOOD
• Low-density lipoproteins (LDLs) transport cholesterol and other lipids from the liver to the cells of the
body.
• High-density lipoproteins (HDLs) transport cholesterol from body cells back to the liver.
• High ratios of LDL to HDL have been correlated with cardiovascular disease.
• For this reason, LDL is sometimes referred to as bad cholesterol and HDL as good cholesterol.
LOWERING BLOOD CHOLESTEROL LEVELS
3 groups traditionally account for nine-tenths of the fat in the U.S. diet
Fats, oils & sweets group
Meat, poultry, fish, dry beans, eggs & nut group
Milk, yogurt & cheese group
Most of the fat in our diets comes from animal products
B. Fat Substitutes
Carbohydrate-based
Help retain moisture to maintain the juiciness or creaminess that is lost with fat reduction
Carrageenan, fruit purees, gelatin, gums, starches & products made from fiber
Protein-based
Proteins are cooked & blended to form tiny round particles that trap water to maintain the
mouth feel of fat
Whey protein concentrate (Dairy-Lo), or milk & egg white protein (Simplesse)
Fat-based
Are either only partially digestible or completely undigestible to prevent absorption of fat
Caprenin (substitute for cocoa butter in candy), Salatrim (found in low fat baking chips),
and olestra (often found in fat free potato chips)
Read labels to determine both the amounts & types of fat contained in foods
D. In the Kitchen
E. At the Table
F. Recipe Modification
Egg whites
Fat-free evaporated milk
Fat-free sour cream
Fruit purees
Fat-free cream cheese
Oils