LIPIDS
Presented by: Group 9
Introduction to Lipids
Structures of Triglycerides and Some Properties
Structures of Complex Lipids
Role of Lipids in the Structure of Membrane
LIPIDS
The Greek word “LIPOS” means FAT
Lipids are fatty, waxy, or oily compounds that are soluble
in nonpolar solvents (such as alcohol and ether) and
insoluble in polar solvents (such as water)
Lipids are the most significant components of plant and
animal cells, along with carbohydrates and proteins.
Lipids help regulate hormones, transmit nerve impulses,
cushion organs, and store energy in the form of body fat.
FORMATION OF LIPIDS
The lipids are formed by the process, namely lipogenesis or
lipolysis.
1. In this process, excess carbohydrates in the diet are turned
into triglycerides.
2. Triglycerides must first be hydrolyzed into their two main
components, fatty acids, and glycerol, in order to extract
energy from them.
3. The condensation of glycerol with three fatty acids
produces lipids.
Michel Eugène Chevreul (1786-1889)
Father of Lipid Chemistry
Born in Angers, France
One of the most successful chemists in the 17th
century
Began his investigations in the year 1811
He discovered that, upon dissolving the soap in
water and treating it with hydrochloric acid, the
insoluble organic acids separated and formed a
floating layer
ROLE OF LIPIDS IN THE BODY
Energy Storage
Regulating and Signaling
Insulating and Protecting
Transporting
MAJOR TYPES OF LIPIDS
1. Triglycerides
2. Phospholipids
3. Sterols
Triacylglycerols
The most common type of lipid in our body
that gives us energy
It comes from fats and oils
Make up more than 95% of lipids in the diet
Naturally occurring triacylglycerol is found
in many foods, including avocados, olives,
corn, and nuts
Major Type of Lipids
Phospholipids
Make up only about 2% of dietary lipids
Can be found in both plants and
animals
Is crucial for building the protective
barrier, or membrane, around the
body’s cells
Major Type of Lipids
Sterols
Steroids are a group of hormones the
body makes using lipids.
Main sterol in humans: cholesterol.
Cholesterol is more produced in the liver
and the intestines, and about 20%
comes from our diet.
Cholesterol takes part in many
important body functions, like making
hormones and vitamin D
Major Type of Lipids
STRUCTURE OF TRIGLYCERIDES
Triglycerides
form of lipid
STRUCTURE OF TRIGLYCERIDES
Components of Triglycerides
Glycerol
Fatty Acid
One of the hydroxyl
groups of the glycerol
molecule is esterified with
each of the three fatty
acid molecules
STRUCTURE OF TRIGLYCERIDES
Any arrangement of fatty acids can result in the
formation of a triglyceride molecule
In the human body, triglycerides serve as a long-term
energy storage type
Triglycerides are nearly nonpolar molecules
STRUCTURE OF TRIGLYCERIDES
Any arrangement of fatty acids can result in the
formation of a triglyceride molecule
In the human body, triglycerides serve as a long-term
energy storage type
Triglycerides are nearly nonpolar molecules
PHYSICAL AND CHEMICAL
PROPERTIES OF TRIGLYCERIDES
1. Physical Properties
2. Chemical Properties
PROPERTIES OF TRIGLYCERIDES
PHYSICAL PROPERTIES
Non-polar, hydrophobic, soluble in organic solvents & insoluble in water
Oil and fats float on water as a result
Function as solvent for other fats
A, D, E, and K - fat soluble vitamins
Saturated fatty acids have melting values that are greater than
unsaturated fatty acids of the same length.
PROPERTIES OF TRIGLYCERIDES
CHEMICAL PROPERTIES
1. Hydrolysis
hydrolyzed to create glycerol and fatty acids under biological conditions
PROPERTIES OF TRIGLYCERIDES
CHEMICAL PROPERTIES
2. Hydrogenation
The method of hydrogenating fat is employed in the food industry to
create modified plant fats known as hydrogenated fats
PROPERTIES OF TRIGLYCERIDES
CHEMICAL PROPERTIES
3. Saponification
The process of hydrolyzing fat with aqueous alkali (NaOH or KOH) to
produce glycerol and the salt of fatty acid (soap)
PROPERTIES OF TRIGLYCERIDES
CHEMICAL PROPERTIES
4. Halogenation
Halogens like Cl2, Br2, and I2 can attach to the double bonds of
unsaturated fatty acids
PROPERTIES OF TRIGLYCERIDES
CHEMICAL PROPERTIES
5. Rancidity
”rancidity” - unappealing flavors and odors in
food that come from the fat or oil portion of the
food degrading
CLASSIFICATIONS OF LIPIDS
1. Simple Lipids
2. Complex Lipids
3. Derived Lipids
Simple Lipids
Esters of fatty acids with various alcohol groups
1. Fats and oils
- Fats are esters of fatty acids with glycerol
- Oils are fats in the liquid state
2. Waxes
- Esters of fatty acids with higher molecular weight
monohydric alcohols
eg. Cetyl alcohol
Triacontanoylpalmitate Classification of Lipids
Complex Lipids
Esters of fatty acids containing additional groups like phosphate
1. Phospholipids - lipids containing phosphoric acid residue, and frequently
containing nitrogen-containing bases and other substituents
eg. in - Glycerophospholipids - alcohol is glycerol
- Sphinogopholipids - alcohol is sphingosine
2. Glycolipids (glycosphingolipids)
- lipids containing fatty acids, and carbohydrates
3. Sulfolipids - containing a sulfonic acid residue
4. Lipoproteins - macromolecular complexes, containing lipid + protein
Classification of Lipids
Derived Lipids
Substances derived from simple and compound lipids by hydrolysis
These include fatty acids, alcohols, monoglycerides and diglycerides,
steroids, and carotenoids.
Main Types of Fatty Acids
1. Saturated Fatty Acids
are usually solid at room temperature
can be found in meats and dairy products
only single bonds are present
2. Unsaturated Fatty Acids
are usually liquid at room temperature
can be found in vegetable oils, nuts, and fish
may have more double bonds in the hydrocarbon chain
Classification of Lipids
SATURATED AND UNSATURATED
FATTY ACID IN HYDROCARBON CHAIN
Complex Lipids
Heterogeneous Compounds made up of steroids, fats,
waxes, oil, and other substances.
These are very important because these complex lipids help
the cell membrane their overall shape.
Helps in healing and maintaining the cell membrane.
Most prominent ones are Phospholipids and Glycolipids.
Structure of Complex Lipids
Phospholipids
It consists of a glycerol molecule, two
fatty acids, and a phosphate group that
is modified by an alcohol.
The head is hydrophilic while the tails
are hydrophobic.
Tails face inwards away from the water
while the head is the opposite.
Structure of Complex Lipids
Glycolipids
Consists of a monosaccharide
or Oligosaccharide group
attached to a glycerol or a
sphingosine group with 1 or 2
fatty acids
Has a polar head and a
nonpolar body
Structure of Complex Lipids
Sulfolipids
Similar in structure to Galactose
Is responsible for 2 of the core
components of the photosynthetic
electron transport chain
Structure of Complex Lipids
Lipoprotein
Complex particles that have a
central hydrophobic core of
nonpolar lipids
Core is primarily composed of
cholesterol esters and triglycerides
Has a hydrophilic membrane that is
composed of phospholipids, free
cholesterol, and apolipoproteins.
ROLE OF LIPIDS IN THE
STRUCTURE OF MEMBRANE
Lipids are the structural materials of cells and membranes
- As structural components of the plasma membrane,
lipids are responsible for contributing to membrane
tension, rigidity, and overall shape. After an injury, the
biophysical properties of the plasma membrane, and
the individual lipids themselves, are altered, eliciting
changes to membrane rigidity and fluidity.
ROLE OF LIPIDS IN THE
STRUCTURE OF MEMBRANE
ROLE OF LIPIDS IN THE
STRUCTURE OF MEMBRANE
They form the structure of the cell, they provide storage for high-
energy molecules, they are messengers for signal transduction,
and they are involved in the formation of membranes.
Unsaturated fatty acids are important components of these lipids.
Most lipid molecules in the bilayer contain at least one unsaturated
fatty acid
The cell membranes separate cells from the external environment
and provide selective transport for nutrients and waste products
into and out of cells.
These membranes are made of lipid bilayers:
The hydrophobic tails point toward each other, which enables them to
get as far away from the water as possible.
The hydrophilic heads projecting to the inner and outer surfaces of the
membrane.
CHOLESTEROL
• another membrane component
CHOLESTEROL
Positions the hydrophilic portion of the molecule on the surface of
the membranes and the hydrophobic portion inside the bilayer.
The unsaturated fatty acids prevent the tight packing of the
hydrophobic chains in the lipid bilayer, thereby providing a liquid-
like character to the membranes.
This property of membrane fluidity is of extreme importance because
many products of the body's biochemical processes must cross the
membrane, and the liquid nature of the lipid bilayer allows such
transport.
UNSATURATED SATURATED
FATTY ACIDS FATTY ACIDS
PROTEIN MOLECULES
(in the lipid bilayer)
are either suspended on the surface (peripheral proteins) or
partly or fully embedded in the bilayer (integral proteins)
Others are thoroughly embedded, going through the bilayer and
projecting from both sides.
Group 9 | BSN 1A
Reporters:
Mariedel A. Coguita
Jerrece Claire S. Malinao
Jamaica Grazel D. Tevar
Sylvain B. Torquido
