Lipids And Proteins Flashcards
(115 cards)
1
Q
Elements that compose lipids
A
C, H, O
2
Q
Lipids are hydro______
A
Hydrophobic
3
Q
Hydrophobic
A
Repels and doesn’t dissolve in water
4
Q
Lipophilic
A
Affinity for lipids, dissolve in lipids
5
Q
Fatty acids
A
Triglycerides
Phospholipids
Sterols (cholesterol)
6
Q
Lipid functions (3)
A
- energy (stores energy)
- body cells (function & structure)
- protection (temperature and body organs)
7
Q
Saturated fatty acids shape & why
A
Straight zig zag line, no double bonds, 2 hydrogens on every carbon
8
Q
Saturated fatty acids at room temperature are…
A
solid at room temp
9
Q
Saturated fatty acid examples
A
- animal fats
- palm/kernel oil
- coconut oil
10
Q
Unsaturated fatty acid at room temp
A
Liquid at room temp
11
Q
Monounsaturated fatty acid has…
A
1 double bond
12
Q
Monounsaturated fatty acid examples
A
- olive oil
- peanut oil
- canola oil
13
Q
Polyunsaturated fatty acids have…
A
Multiple double bonds
14
Q
Polyunsaturated fatty acid examples
A
- flaxseed oil
- corn oil
- canola oil
- sunflower oil
- fish oils
- nuts and seeds
15
Q
Presence of double bonds results in…
A
Less stable
16
Q
Why are long chains solid at room temp?
A
They stack well
17
Q
Coconut oil is still liquid at room temperature sometimes because…
A
It has shorter chains
18
Q
Limit fat spoilage by…
A
- limit exposure to air
- cold temperatures
- antioxidants
- partial hydrogenation
19
Q
What does partial hydrogenation create?
A
Trans fats
20
Q
Fats spoil due to…
A
Oxidation
21
Q
Trans fats have _______ added
A
Hydrogen
22
Q
Trans fats process
A
Pressure, double bonds broken, liquid fat becomes more solid
23
Q
Essential fatty acids
A
Linoleic acid
Alpha-linolenic acid
24
Q
Linoleic acid
A
Omega 6 fatty acid, arachidonic acid (plant oils)
25
Alpha-linolenic acid
Omega 3 fatty acid, eicosapentaenoic acid (fish oil, walnuts, flax, canola oil)
26
Americans don’t get enough omega _
3
27
Best source of omega 3?
Flaxseeds
28
Essential fatty acid deficiency
Growth retardation, skin disorders, susceptibility to infection, poor wound healing
29
Our body naturally makes omega _
9
30
Desaturase enzymes
Remove H, double bond created, elongates
31
Elongase enzymes
Lengthen by 2 carbons
32
Eicosanoids work in the immune system to help with
Inflammation
33
Complex lipids
Triglycerides, phospholipids, sterols, lipoproteins
34
Triglyceride structure
Hydrocarbon chain = glycerol backbone
| Three fatty acids attached
35
Triglyceride functions
- give taste and texture
- storage form of energy (adipose)
- supply essential fatty acids
- carrier of fat soluble compounds
36
Triglyceride calories
9 kcals/g
37
Phospholipid structure
1 phosphate head (hydrophilic) & 2 fatty acids (hydrophobic)
38
Phospholipids create...
Semipermeable membranes (cell membranes)
39
Phospholipid bodily functions
- cell membrane component
| - lipoprotein component
40
Phospholipids synthesized from
Triglycerides
41
Phospholipid common food additive
Lecithin
42
Phospholipid food function
Emulsifier, keeps fat and water mixed
43
What are sterols?
Steroid alcohols; type of steroid in plants and animals
44
Sterol structure
Hydrocarbon ring structure
45
Cholesterol
```
A sterol
Precursor to other compounds
-vitamin D
-sex hormones
-bile
```
46
Fiber signals for what to be secreted
Bile
47
You need what to make bile?
Cholesterol
48
Bile recirculates unless...
Fiber gets rid of some of it
49
What are lipoproteins? Structure?
Packages of lipids
Triglycerides, cholesterol in center
Phospholipid shell
Proteins on surface
50
What do lipoproteins do?
Carry lipids from gut to liver, liver to cells, cells to liver
51
Bile breaks up fat globules into a...
Micelle
52
A micelle is...
Bile & lipid
53
Lipids are packed for transport in...
Lipoproteins and micelles
54
Chylomicrons do what?
Transport absorbed fat (mostly triglycerides) aka carry dietary lipids to body cells
55
VLDL
Very low density lipoproteins
56
LDL
Low density lipoproteins (bad cholesterol)
57
HDL
High density lipoproteins (good cholesterol)
58
VLDL shrinks to become
LDL
59
When LDL loses a triglyceride it becomes...
Adipose
60
What does VLDL do?
Carry lipids from liver to cells (mainly triglycerides)
| -delivers TG to cells then shrinks
61
What does LDL do?
Carry lipids to cells (mainly cholesterol)
62
What does HDL do?
Carry lipids from adipose cells and cell breakdown
| Returns lipids to liver for re use or excretion
63
Delivery trucks
LDL - take cholesterol TO cell
64
Garbage trucks
HDL - remove cholesterol FROM cells to liver
65
VLDL composition
60% triglycerides
66
LDL composition
10% triglyceride, mostly cholesterol
67
HDL composition
20% cholesterol, mostly protein
68
Healthy fat intake
Naturally occurring fats, lean meats, trim excess fat, fish twice a week, nonfat or low-fat products, plant oils when cooking, limit fried foods
69
Recommended total fat intake
20-35% kcals
70
Recommended saturated fat intake
>10% kcals
71
Types of non-fats
CHO based
Protein based
Fat based
72
CHO based non-fats include...
Gums, modified starches, dextrins, thickeners
73
Protein based non-fat:
Simplesse
74
Fat based non-fats include...
Olestra
| Salatrim
75
Olestra (olean) properties
- indigestible
- 0 kcal, 0 fat
- retains physical properties of fat
76
Olestra effect on body
- negative effect on bowel
| - binds fat soluble vitamins (more excretion)
77
What are proteins?
Polymers (chains) of amino acids
78
Elements that compose proteins
C, H, O, N
79
Essential amino acids...
Must be supplied by the diet/cannot be made in the body
80
Nine essential amino acids
```
Histidine
Isoleucine
Lysine
Leucine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
```
81
Non essential amino acids...
Can be made in the body/source of nitrogen
82
How many non essential amino acids?
11
83
Transamination
Transferring amine
84
Conditionally essential amino acids...
Becomes EAA under certain conditions (ex- PKU, phenylketonuria)
85
Levels of protein structure
Primary, secondary, tertiary, quaternary
86
Primary protein structure
Amino acid sequence & length
Coded in dna
Critical to function
87
Secondary protein structure
Localized folding due to hydrogen bonds
88
Tertiary protein structure
Higher level interactions due to side chains (esp sulfur) bonding together
89
Quaternary protein structure
Interaction of different polypeptide chains
90
Peptide bonds form how?
By condensation when the acid group and amine group of two different amino acids join and release a molecule of water
91
Sickle cell disease is caused by what amino acid exchange
Glutamic sucks to valine
92
When glutamic acid is replaced by valine...
The 3D structure of hemoglobin is distorted which alters its function, resulting in sickle cells
93
Sickle shaped cells result in
Blocked capillaries, pain/inflammation, cells that easily rupture
94
Denaturing a protein...
Changes its 3D structure & destroys its function
95
Ways to denature proteins include
Heat
Acid
Mechanical force
Salt
96
Protein functions (a lot)
Anabolism, transport, enzymes, hormones, immunity, fluid balance, acid base balance, source of energy
97
Anabolism..
Source of nitrogen and EAA
98
Structural and mechanical functions of protein...
Bones, teeth, collagen, muscle fibers, hair, nails
99
Protein transport
Carriers and membrane pumps
100
Not all hormones
are proteins
101
Antibodies are...
Proteins
102
Fluid balance
Vascular proteins attract water
103
Acid base balance
Buffer (albumin)
104
Excess protein intake...
Secreted as urea
105
Deamination
Amine group removed in the liver, resulting in ammonia and a keto acid. Ammonia -> urea -> excreted thru urine
106
RDA for protein
Adults: 0.8 g/kg/day
Infants: 1.52 g/kg/day
107
AMDR for protein
10-35%
108
Complete proteins
Contain all EAA in the optimal ratio
109
Incomplete proteins
Low in 1 or more EAA
110
Limiting EAA
The EAA in an incomplete protein that is too low/not there
111
Complementary proteins
Combination of incomplete proteins, provide all EAA, vegetarian diets
112
Amino acid acids
Based on limiting AA
Ratio
Doesn’t assess digestibility
113
Protein digestibility corrected amino acid score (PDCAAS)
- EAA composition
- adjusted for digestibility
- used to determine %daily value
- fda standard
114
Kwashiorkor
Protein deficiency, results in poor growth, low blood albumin, edema, little disease resistance, apathy, withdrawal
115
Marasmus
General starvation, results in poor growth, muscle and fat wasting, little disease resistance, slowed metabolism, impaired brain development
