LIPIDS

Lipids

• Lipids are a broad group of macronutrients

which plays a major role as a structural
components of cellular membranes, signaling,
storing energy.
• Organic molecules that are insoluble in water
and soluble in organic solvents.
• Diverse groups of compounds that are largely
nonpolar in nature.

• They are hydrocarbons.

• They are hydrophobic.

LIPID STRUCTURE

• Lipids are the polymer

of fatty acids that
contain a long, non-
polar hydrocarbon
chain with a small
polar region containing
oxygen.
CLASSIFICATIONS OF LIPIDS
1. SIMPLE LIPIDS
a. Fats and Oils: esters of fatty acids and
glycerol
b. Waxes: esters of high-molar-mass fatty
acids and high-molar- mass alcohols.
2. COMPOUND LIPIDS
a. Phospholipids: substances that yield
glycerol, phosphoric acid, fatty acids, and
nitrogen-containing base upon hydrolysis.

b. Sphingolipids: substances that yield an

unsaturated amino alcohol (sphingosine), a
long-chain fatty acid, and either a carbohydrate or
phosphate and a nitrogen base upon
hydrolysis.
c. Glycolipids: substances that yield sphingosine, a
fatty acid, and a carbohydrate upon
hydrolysis.

3. STEROIDS
- Substances that possess the steroid nucleus,
which is a 17-carbon structure consisting of
four fused carbocyclic rings. Cholesterol and
several hormones are in this class.
4. MISCELLANEOUS LIPIDS
- Substances that do not fit into the
preceeding classifications; these includethe fat-
soluble vitamins A, D, E, and K and Lipoproteins.
SIMPLE LIPIDS
FATTY ACIDS
• Carboxylic acids wth long, hydrophobic carbon
chains.

• Certain fatty acids as well as lipids are

biochemical precursors of several types of
hormones.
• Arachidonic Acid and to less extent Linoleic Acid
are used by the body to make hormones.
• Biochemicals from arachidonic acid are termed
eicosanoids.
• Prostaglandins are the best known of the
cicosanoids class, which also includes
leukotrienes, prostacyclins, and thromboxanes.
• Cell membranes release arachidonic acids in
response to variety of circumstances, including
infection and allergic reactions.
• Enzymes in the surrounding fluid convert this fatty
acid to specific cicosanoids adding oxygen to the
arachidonic double bonds.
• Unlike hormones, eicosanoids take action in the
place where they are synthesized.
• Prostaglandins are the the primary cause of the
sweeling, redness, and pain associated with
tissue inflammation.
Saturated Fatty Acids -

• There is only a single bonds neighboring between

carbons in the hydrocarbon chain.
• The numbers of hydrogen atoms attached to the
carbon skeleton is maximized.
• Long straight fatty acuds with single bonds tend
to get packed tightly and are solid at room
temperature.
• Mammals store fats in specialized cells called,
adipocytes.
Unsaturated Fatty Acids -
• The hydrocarbon chain contains a double bond.
• Unsaturated fats are liquid at room temperature and
are called oils.
• monounsaturated - one double bond in the molecule
• polyunsaturated - more than one double bond in the
molecule.
• Cis and Trans indicate the configuration of the
molecule around the double bond.
• monounsaturated - one double bond in the
molecule
• polyunsaturated - more than one double bond
in the molecule.
• Cis and Trans indicate the configuration of the
molecule around the double bond.
Cis - the hydrogens are
present on the same
plane.
-this causes a bend
that prevents the fatty
acids from packaging
tightly.
Trans - the hydrogen
atoms are on two
different planes.
POLYUNSATURATED FATTY ACIDS

• Linoleic Acid
• Linolenic Acid
• Arachidonic Acid
LINOLEIC ACID
• Has a double bond on the third carbon from the
end of the carbon chain (the omega (w)
position).
• It is an w-3 fatty acid.
• It has a chemical formula of C18H32O2
• Commonly found in nuts, seed and refined
vegetable oils.
 LINOLENIC ACID
• Commonly found in nuts, vegetable and oils.
• Alpha-linolenic acid - essential polyunsaturated fatty
acid.
-most common type of omega-3 fatty acid
- most important from a dietary perspective
-acts as a precursor to other omega-3 fatty acids,
specifically eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA).
-small amounts of ALA are coverted into DHA
and EPA.
ARACHIDONIC ACID
• Fatty acid most commonly found in peanut oil.
• Responsible for muscle inflammation.
• A polyunsaturated omega-6 fatty acid that
includes an organic chain of 20 carbon atoms.
• Found inside the human body particularly in the
muscles, liver and brain.
• These acids are essential for animal nutrition
and must be present in the diet.
• lacking these fstty acids lead to impaired growth
and reproduction and skin disorders such as
eczema and dermatitis.
• These fatty acids represent two nutrient classes
that are metabolized differently.
• Their difference lies with how close the
doublebonds are to the terminal methyl group.
ECZEMA
• Is a condition where patches of skin become
inflames, itchy, red, cracked and rough.
• Blisters may sometimes occur.
• The word “eczema” is also used to talk about atopic
dermatitis, the most common type of eczema.
• “atopic” refers to a collection of diseases involving
the immune system, including atopic dermatitis,
asthma, and hay fever.
DERMATITIS

• Can attribute to to an unsaturated fatty acid

deficiency if the symptoms cleared up when the
fatty acid is suplied in the diet.
• A general term that describes a skin irritation.
• Examples of this condition are dandruff and
contact dermatitis.
FATS AND OILS
Chemically, fats and oils are
esters of glycerol and have
higher molar-mass fatty acids.
 +

=
• Fats and Oils fit the general description of a lipid.
• They are large molecules averaging more than
50 carbon atoms per molecule .
• They have many polar uncharged groups.
• Fats are an important food source for humans
and normally account about 25-50% of our
calorie intake.
• The average fat containes about 75% carbon by
mass while carbohydrate contains 40% carbin
only.
• Fats are a rich source of biochemical energy.
• Scientists developed fat substitutes.
• Fat substitutes need to have creamy teaxture
and taste to foods without the energy content of
fats.
• A cellulose-based substitute was introduced in
1960.
• Both carbohydrate and protein-based fat
substitutes are naturally have lower calories
than fats.
OLESTRA
• Contains long-chain fatty acids, so it tastes and
cooks like a fat.
• It is indigestible because it is esterified to
sucrose and not to glycerol.
• It has been approve to use in snacks foods.
WAXES
• esters og high-molar-mass fatty acids and high-
molar-mass alcohols.
• Waxes are very large molecules with almost no
polar groups.
• They represent one of the most hydrophobic
classes of lipids.
• Their extreme water insolubility allowas waxes
to serve a protection function.
• Leaves, feathers, fruit and fur are naturally
coated with wax

• Waxes tend to be the hardest of the lipids

because their carbon chains are long and have
very few double bonds.
COMPOUND LIPIDS
PHOSPHOLIPIDS
• Are a group of compounds that yield one or
more fatty acid molecules, a phosphate group,
usually a nitrogenous base upon hydrolysis.
• The phosphate group and the nitrogen
base,which are found at one end of the
phospholipid molecule, often have negative and
positive charges.
• Phospholipids have a hydrophilic end that
interacts with water.
• Lipid with hydrophobic and hydrophilic character
is needed to make membranes.
• Phospholipids are one of the most important
membrane components.
• Most of the phosphilipids that enter the
bloodstream are formed in the liver.
PHOSPHATIDIC ACID
• Are glyceral esters of fatty acids and phosphoric
acid.
• Important intermediates in the synthesis of
triacylglycerols and other phospholipids.
• Other phospholipids are formed from a
phophatidic acids when specific nitrogen-
containing compounds are linked to the
phosphate group by an ester bond.
• Three commonly used nitrogen are choline,
ethanolamine, and L-serine
PHOSPHATIDYL CHOLINES (Lecithins)
• Glyceral ester of fatty acids, phosphoric acid and
choline.
• Lecithin, an old term that is still used,
particularly in commercial products that contain
phosphatidyl choline.
• Are synthesized in the liver and are present in
considerable amounts in nerve tissue and brain
substance.
• Most commercial phosphatidyl choline is
obtained from soybean oil and contains palmitic,
stearic, palmitoleic, oleic, linoleic, linolenic,
arachidonic acids.
• An edible and digestible emulsifying agent used
in food industry.
• Chocolate and margarine are emulsified with
phosphatidyl choline.
• Emulsifier in many pharmaceutical preparations.
• This phospholipid make up between 10 and 20 %
of many membranes.
PHOSPHATIDYL ETHANOLAMINES (Cephalins)

• Another important constituent of biological

membranes in the phosphatidyle ethanolamines.
• Are glyceral esters of fatty acids, phosphoric acid
and ethanolamine (HOCH2CH2NH2)
• Found essentially in living organisms.
SPHINGOLIPIDS
• Compounds that, when hydrolized, yield a
hydroplihic group (either phosphate and
choline or a carbohydrate)
• A long-chain fatty acid (18-26 carbons) and
• Sphingosine (an unsaturated amino alcohol)
GLYCOLIPIDS

• A sphingolipids that contain s carbohydrate

group
• The two most important classes of
glycolipids:
CEREBROSIDE- may contain either D-
galactose or D-glucose.

GANGLIOSIDES- resemble cerebrosides in

structure, but contain complex
oligosaccharides instead of simple
monosaccharides.
STEROIDS

• Have a fused ring structure.

• Although they do not resemble the other
lipids, steroids are grouped with lipids
because they are also hydrophobic and
insoluble in water.
• Have four linked carbon rings and several of
them, like cholesterol, have a short tail.
• Many steroids also have the –OH functional
group, which puts them in the alcohol
classification (sterols) .
CHOLESTEROL
• Most common steroid
• Mainly synthesized in the liver and is the
precursor to many steroid hormones such as
testosterone and estradiol, which are
secreted by the gonads and endocrine
glands
• It is necessary for proper functioning of the
body.
• It is a component of the plasma membrane
of animal cells and is found within the
phospholipid bilayer
ATHEROSCLEROSIS
• Metabolic disease that leads to deposits of
cholesterol and other lipids on the inner wall of
the arteries.
• Came from the greek word “athere” which
means “mush” and nicely describes the
appearance of tehse fatty deposits called
plaque.
• Improper transport of cholesterol through the
blood contributes to atherosclerosis.
• Atherosclerosis might be decribed as a disease
partly caused by unwanted lipid aggregation.
BIOLOGICAL MEMBRANES
• Biological membranes are thin, semipermeable
cellular barriers.
• It exclude dangerous chemicals from the cell
while allowing nutrients to enter.
• A membrane can be visualized as being layered
much like a piece of laminated plywood.
• The hydrophobic interior provides the barrier
while the hydrophilic exterior interacts with the
aqueus environment.

LIPID BILAYER
• composed of two adjoining layers of lipid
molecules aligned so that their hydrophobic
portions form the bilayer interior while their
hydrophilic portions form the bilayer exterior.