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BIOCHEM > Energy-Storage Lipids: Triacylglycerols > Flashcards

Energy-Storage Lipids: Triacylglycerols Flashcards

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1
Q

The most widespread energy storage material

A

carbohydrate glycogen

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2
Q

Major Energy– Storage material is

A

triacylglycerols:

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3
Q

are concentrated primarily in special cells (adipocytes)

A

Triacylglycerols

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4
Q

are nearly filled with triacylglycerols.

A

Adipocytes

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5
Q

Adipocytes are nearly filled with

A

triacylglycerols.

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6
Q

has 3 fatty acids attached to a glycerol

A

Triacylglycerols

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7
Q

is formally the removal of
water between an alcohol and an acid.

A

Ester formation

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8
Q

This bond occurs three times between
glycerol and three fatty acid molecules to
form

A

triacylglycerol

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9
Q

Two Types of Triacylglycerols

A

Simple Triacylglycerols
Mixed Triacylglycerols

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10
Q

This bond occurs three times between
glycerol and three fatty acid molecules to
form triacylglycerol.

A

Ester formation

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11
Q

it is when Three identical fatty acids are esterified

A

Simple Triacylglycerols

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12
Q

are Naturally occurring ——— triacylglycerols are rare

A

Simple Triacylglycerols

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13
Q

it is when A triester formed from the esterification of glycerol
with more than one kind of fatty acid

A

Mixed Triacylglycerols

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14
Q

are mostly found and are different even from the same source

A

Mixed Triacylglycerols

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15
Q

e.g., corn, peanut and wheat

A

Mixed Triacylglycerols

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16
Q

examples of Mixed Triacylglycerols

A

corn, peanut and wheat

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17
Q

-fed cows have different

A

triacylglycerols

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18
Q

a simple Triacylglycerols with three fatty acids

A

glycerol

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19
Q

a simple Triacylglycerols with three water molecules

A

Triester of glycerol

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20
Q

2 Physical State of fats

A

Predominantly Saturated
Solids or semisolids at room temperature

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21
Q

2 Physical States of oils

A
  • Predominantly unsaturated
  • Liquids at room temperature
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22
Q

source and taste of fats

A

Animal source and tasteless

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23
Q

2 sources of oils

A

Plants and fish oil

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24
Q

Pure oils and fats are

A

colorless and odorless

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25
what oil is the most saturated
coconut oil
26
what oil is the most monounsaturated
olive oil
27
what oil is the most polyunsaturated
safflower oil
28
3 Current recommended amounts are: total fat intake in calories:
* 15% - Monounsaturated fat * 10% - Polyunsaturated * <10% - Saturated fats
29
Current recommended amounts are: total fat intake in calories of Monounsaturated fat
15%
30
Current recommended amounts are: total fat intake in calories of Polyunsaturated fat
10%
31
Current recommended amounts are: total fat intake in calories of Saturated fat
10%
32
Numerous studies now indicate that eating nuts can have a strong protective effect against
coronary heart disease
33
it has Low amounts of saturated fatty acids
nuts
34
also contain valuable antioxidant vitamins, minerals, and plant fiber protein
Nuts
35
they must be obtained from dietary sources since they are not synthesized within the body
Fatty acids
36
Two most important essential fatty acids are:
Linoleic acid Linolenic acid
37
shorhand of Linoleic acid
(18:2)
38
shorthand of Linolenic acid
(18:3)
39
omega of linoleic acid
omega 6
40
omega of Linolenic acid
omega 3
41
------Arachidonic acid (20:4)
omega 6
42
-----EPA (20:5) & DHA (22:6)
omega 3
43
are needed for Proper membrane structure
Linoleic acid Linolenic acid
44
Serve as starting materials for the production of several nutritionally important longer-chain omega-6 and omega-3 fatty acids
Linoleic acid Linolenic acid
45
Deficiencies of above two acids may result in skin redness, infections and dehydration likely and liver abnormalities may develop
Linoleic acid Linolenic acid
46
Deficiencies of Linoleic acid and Linolenic acid may result in
skin redness, infections, dehydration, and liver abnormalities
47
Artificial Fat Substitute
Olestra
48
5 Chemical Reactions of Triacylglycerols
Hydrolysis Saponification Hydrogenation Halogenation Oxidation
49
Chemical Properties due to two functional groups:
esters and alkenes
50
Breaking of ester bonds to give rise to ------ or ----------------
mono- or diacylglycerol and fatty acid(s)
51
enzymes produced by the pancreas
(Pancreatic lipases)
52
Carried out by enzymes produced by the pancreas
Hydrolysis
53
In the presence of acid and heat, or under biological conditions, triglycerides (fats) can be
hydrolyzed
54
In the presence of acid and heat, or under biological conditions, triglycerides (fats) can be hydrolyzed to produce ---- and -----
glycerol and three fatty acids.
55
as common method used on a large scale.
Alkaline
56
Addition of hydrogen across double (=) bond - increases degree of saturation
Hydrogenation
57
Many food products are produced by partial --------
hydrogenation of oils and fats
58
Peanut oil + H2 →
Peanut Butter
59
Vegetable oil + H2 →
Margarine
60
Fatty acids with ----------- configuration are typical in natural foods.
cis configuration
61
Fatty acids with cis configuration are typical in
natural foods
62
Most of the trans fatty acids are formed during the process of hydrogenation of
vegetable oils.
63
fatty acids that are formed during the process of hydrogenation of vegetable oils.
trans fatty acids
64
8 reasons why artficial trans fats are so bad
- causes inflammation and damages tissues or organs - increase of heart disease and strokes - reduce hdl - increases ldl - increases risk of diabetes - increase risk of certain cancers - increases weight gain and belly fat - increase risk of alzheimer's
65
Addition of halogen across double (=) bond - increases degree of saturation
Halogenation
66
a test for unsaturation
Halogenation
67
the amount of halogen absorbed by a lipid can be used as an index of the degree of
unsaturation
68
the amount of halogen absorbed by a lipid can be used as an index of the degree of unsaturation; the index value is called
iodine number
69
the number of grams of iodine that will add to ------------- or ------
100 g of fat or oil
70
high I2 number indicates a high degree of
unsaturation
71
Double bonds in triacylglycerols are subject to oxidation with oxygen in air (an oxidizing agent )-Leads to C=C breakage
Oxidation
72
Remember that oxidation of alkenes may result into two short chain molecules which are
an aldehydes or a carboxylic acid
73
The aldehydes and/or carboxylic acids so produced often have objectionable
odors
74
The aldehydes and/or carboxylic acids so produced often have objectionable odors - fats and oils are said to be
rancid
75
unwanted oxidation process of fats and oils results to
rancid
76
To avoid this unwanted oxidation process 2 antioxidants are added as preservatives,
Vitamin C and vitamin E
77
are good antioxidant preservatives.
Vitamin C and vitamin E
78
2 types of Rancidity
Hydrolytic rancidity: Oxidative rancidity:
79
Due to bacterial hydrolytic enzymes, which results in the formation of shortchain fatty acids.
Hydrolytic rancidity:
80
It can be prevented by heat deactivation, proper handling and storage
Hydrolytic rancidity:
81
It is due to oxidation of fat by free radicals resulting in formation of compounds such as dicarboxylic acids, aldehydes, ketones, etc.
Oxidative rancidity:
82
is an autocatalytic process that occurs in food and biological membranes.
Lipid oxidation
83
are the major contributors to off-flavors of food products.
Aldehydes
84
* Chemical Properties due to two functional groups: esters and alkenes
Hydrolysis
85
Breaking of ester bonds to give rise to mono- or diacylglycerol and fatty acid(s)
hydrolysis
86
Carried out by enzymes produced by the pancreas (Pancreatic lipases)
hydrolysis
87
in saponification, triglyceride is degraded into
glycerol and sodium palmitate

BIOCHEM (24 decks)

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