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BIBC120 > Midterm 1 - Lecture 4, 5 > Flashcards

Midterm 1 - Lecture 4, 5 Flashcards

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1
Q

Maltose consists of

A

two glucose

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2
Q

Maltose consists of

A

two glucose

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3
Q

Sucrose consists of

A

glucose fructose

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4
Q

Lactose consists of

A

glucose galactose

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5
Q

What is Raffinose and where is it digested?

A

a galactose - sucrose oligosaccharide; digested in LI after bacterial fermentation via (1-6) galactosidase activity

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6
Q

2 Digestible polysaccharides are

A
  1. Amylopectin
  2. Glycogen
    Both alpha 1,4 glucose straight chain; 1,6 branching
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7
Q

Fxns of glycogen

A

Short-term storage supply of glucose for animals

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8
Q

Where is the 1600-1800kcal of glycogen primarily stored?

A
  • Liver storage: 400 kcal

- Muscle storage: 1400 kcal

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9
Q

Where does the brain get blood glucose?

A

From glycogen stored and broken down in the liver

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10
Q

Soluble fibers

A

Soluble: pectins, gums, mucilage (e.g. oats, apples). Dissolves or swells in water -> fermented by bacteria in colon to organic acids

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11
Q

Insoluble fibers

A

Insoluble: cellulose and hemicellulose (e.g. wheat bran). Does not dissolve in water and is poorly fermented by colonic bacteria.

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12
Q

How does the Small Intestine lining absorb glucose?

A

SGLT1 (Na-Glucose cotransporter transfers Glucose from Lumen of SI through epithelial cells and toward the blood)

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13
Q

3 benefits of carbs

A
  • Support glycogen reserves in muscles.
  • Protects against ketosis and protein loss.
  • Provides fiber.
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14
Q

Carbohydrate Requirements

A

Diet should include at least 50-100 gm/d carbs.
RDA = 130 g/day for adults.
Deficiency not a problem in US

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15
Q

Health Benefits of Dietary Fiber

A

Increases bulk and softens stool -> less pressure for
elimination -> reduces constipation -> reduces risk of
hemorrhoids & diverticula

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16
Q

Health Benefits of Soluble Fiber specifically

A

• Binds glucose so slows glucose absorption -> reduces risk of diabetes
• Binds cholesterol so slows absorption-> reduces risk of
cardiovascular disease
• Reduces appetite -> reduce risk of obesity
• Feeds microbiota of colon -> supports GI track (nourish cell lining) & immune system and suppresses inflammation.

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17
Q

Dietary fibers and Relative risks of Breast Cancer

A

Increase in fibers (Soluble, specifically) -> Decrease in Relative risks

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18
Q

Dietary fibers and Asthma

A

Low fiber increases asthma;
Higher fiber changes colon microbiota -> Increases short chain fatty acid production & release into blood -> suppresses inflammation in lung.

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19
Q

Fiber requirements

A

RDA: 25 gm/day for women; 38 gm/day for men
**US citizens do not get enough fiber.
US average intake = 13-17 gm/d
Most UCSD undergrads get 11 gm/day

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20
Q

Blood Glucose and Hyperglycemia

A

> 125 mg/dL leads to excessive thirst, hunger & urination;
Chronic conditions: Diabetes, increased risk of CVD

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21
Q

Blood Glucose and Hypoglycemia

A

nervous, irritable, headache (brain is loosing fuel), coma.

Acute condition can be lethal

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22
Q

α cells in pancreas

A

make glucagon

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23
Q

β cells in pancreas

A

make insulin

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24
Q

Define Glycemic Index

A

Blood glucose response to 50 gm a given Carb.
GI: 70 is high.
Protein, fat and fiber lower GI of foods.

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25
Glycemic Load
factors Glycemic Index in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving
26
Problems with high GL foods
- More rapid return to hunger -> up risk of obesity. - Increased risk for CHD for women (see below) - Increased risk of insulin insensitivity and diabetes
27
Diabetes and the pancreas
Removal of the pancreas in dogs -> diabetes. However, adding extracts of pancreas -> no cure... Active signal was missing in the extracts of the pancreas (Insulin was being destroyed by proteases released through pancreatic duct)
28
Diabetes type I
* Accounts for 5-10% of cases * Most often juvenile onset * Insulin dependent due to loss of beta cells * Treatment: insulin injections * Can be fatal if blood glucose
29
Diabetes type II
* Accounts for majority of cases (90%) * 80% is associated with obesity * Non-insulin dependent to start * Reduced insulin sensitivity * Treatment: medication and diet therapy (weight loss)
30
Diabetes overview in US
• ~8% of US population has it • 6th leading cause of death in US • Leading cause of blindness, kidney failure and amputation. • Ketosis -> ketoacidosis -> coma & death
31
Increasing glycemic load does what to risk of | diabetes in women?
- More rapid return to hunger -> up risk of obesity. | - Increased risk of insulin insensitivity-> diabetes
32
Sugar and Diabetes
every 150 kcal/day increase in sugar availability (~1 can of soda/day) -> increased diabetes prevalence by 1.1%
33
Characteristics of Sugar alcohols
- sorbitol, mannitol, are nutritivesweeteners, metabolized to glucose but more slowly, 3 kcal/gm. - Not as sweet as sucrose.
34
Characteristics of Non-nutritive sweeteners
- saccharin, aspartame, sucralose | - Almost no cal and much sweeter than sucrose.
35
Contrary to expectation, artificial sweeteners increase risk of obesity. How?
1) Increase glucose uptake (transporter utilization increased). 2) Don’t suppress appetite like sugar. 3) Artificial sweeteners change microbiota -> glucose intolerance
36
Sucrose consists of
glucose fructose
37
Lactose consists of
glucose galactose
38
What is Raffinose and where is it digested?
a galactose - sucrose oligosaccharide; digested in LI after bacterial fermentation via (1-6) galactosidase activity
39
2 Digestible polysaccharides are
1. Amylopectin 2. Glycogen Both alpha 1,4 glucose straight chain; 1,6 branching
40
Fxns of glycogen
Short-term storage supply of glucose for animals
41
Where is the 1600-1800kcal of glycogen primarily stored?
- Liver storage: 400 kcal | - Muscle storage: 1400 kcal
42
Where does the brain get blood glucose?
From glycogen stored and broken down in the liver
43
Soluble fibers
Soluble: pectins, gums, mucilage (e.g. oats, apples). Dissolves or swells in water -> fermented by bacteria in colon to organic acids
44
Insoluble fibers
Insoluble: cellulose and hemicellulose (e.g. wheat bran). Does not dissolve in water and is poorly fermented by colonic bacteria.
45
How does the Small Intestine lining absorb glucose?
SGLT1 (Na-Glucose cotransporter transfers Glucose from Lumen of SI through epithelial cells and toward the blood
46
3 benefits of carbs
- Support glycogen reserves in muscles. - Protects against ketosis and protein loss. - Provides fiber.
47
Carbohydrate Requirements
Diet should include at least 50-100 gm/d carbs. RDA = 130 g/day for adults. Deficiency not a problem in US
48
Health Benefits of Dietary Fiber
Increases bulk and softens stool -> less pressure for elimination -> reduces constipation -> reduces risk of hemorrhoids & diverticula
49
Health Benefits of Soluble Fiber specifically
• Binds glucose so slows glucose absorption -> reduces risk of diabetes • Binds cholesterol so slows absorption-> reduces risk of cardiovascular disease • Reduces appetite -> reduce risk of obesity • Feeds microbiota of colon -> supports GI track (nourish cell lining) & immune system and suppresses inflammation.
50
Dietary fibers and Relative risks of Breast Cancer
Increase in fibers (Soluble, specifically) -> Decrease in Relative risks
51
Dietary fibers and Asthma
Low fiber increases asthma; Higher fiber changes colon microbiota -> Increases short chain fatty acid production & release into blood -> suppresses inflammation in lung.
52
Fiber requirements
RDA: 25 gm/day for women; 38 gm/day for men **US citizens do not get enough fiber. US average intake = 13-17 gm/d Most UCSD undergrads get 11 gm/day
53
Blood Glucose and Hyperglycemia
> 125 mg/dL leads to excessive thirst, hunger & urination; Chronic conditions: Diabetes, increased risk of CVD
54
Blood Glucose and Hypoglycemia
55
α cells in pancreas
make glucagon
56
β cells in pancreas
make insulin
57
Define Glycemic Index
Blood glucose response to 50 gm a given Carb. GI: 70 is high. Protein, fat and fiber lower GI of foods.
58
Glycemic Load
factors Glycemic Index in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving
59
Problems with high GL foods
- More rapid return to hunger -> up risk of obesity. - Increased risk for CHD for women (see below) - Increased risk of insulin insensitivity and diabetes
60
Diabetes and the pancreas
Removal of the pancreas in dogs -> diabetes. However, adding extracts of pancreas -> no cure... Active signal was missing in the extracts of the pancreas (Insulin was being destroyed by proteases released through pancreatic duct)
61
Diabetes type I
* Accounts for 5-10% of cases * Most often juvenile onset * Insulin dependent due to loss of beta cells * Treatment: insulin injections * Can be fatal if blood glucose
62
Diabetes type II
* Accounts for majority of cases (90%) * 80% is associated with obesity * Non-insulin dependent to start * Reduced insulin sensitivity * Treatment: medication and diet therapy (weight loss)
63
Diabetes overview in US
• ~8% of US population has it • 6th leading cause of death in US • Leading cause of blindness, kidney failure and amputation. • Ketosis -> ketoacidosis -> coma & death
64
Increasing glycemic load does what to risk of | diabetes in women?
- More rapid return to hunger -> up risk of obesity. | - Increased risk of insulin insensitivity-> diabetes
65
Sugar and Diabetes
every 150 kcal/day increase in sugar availability (~1 can of soda/day) -> increased diabetes prevalence by 1.1%
66
Characteristics of Sugar alcohols
- sorbitol, mannitol, are nutritivesweeteners, metabolized to glucose but more slowly, 3 kcal/gm. - Not as sweet as sucrose.
67
Characteristics of Non-nutritive sweeteners
- saccharin, aspartame, sucralose | - Almost no cal and much sweeter than sucrose.
68
Contrary to expectation, artificial sweeteners increase risk of obesity. How?
1) Increase glucose uptake (transporter utilization increased). 2) Don’t suppress appetite like sugar. 3) Artificial sweeteners change microbiota -> glucose intolerance

BIBC120 (21 decks)

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