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Topic: Lipids & their Classification
Lipids
Outlines:
• Introduction
• Classification
• Digestion
• Functions
• Conclusion
Introduction to Lipids
• Lipids are diverse group of chemicals that are fats and oily substances.
• Lipids are hydrophobic.
• These are insoluble in water.
• Lipids are in soluble in organic solvent, such as Ether, ethanol, acetone,
chloroform, benzene etc.
• Lipids contains carbon, hydrogen and oxygen as in carbohydrates. but in lipids
the for proportion of oxygen is much less.
• Having only to oxygen atoms at one end of long molecule.
Classification of Lipids
Lipids are classified into three categorized:
1. Simple lipids
2. Complex lipids
3. Derived lipids
Simple Lipids
• Simple lipids consists of long chain fatty acids, which may be free or combined
with alcohol by an ester linkage.
• Simple lipids are triglycerides, steryl esters, fats, and waxes.
Fats and oils:
• Esters of fatty acids with glycerol.
• Solid at room temperature.
• some are liquid at room temperature and are known as oils.
• Physical state depends upon the nature of fatty acids.
• Fats are rich in saturated fatty acids.
• Oils are rich in unsaturated fatty acids.
Waxes
• They are esters of higher fatty acids with higher mono hydrogen aliphatic alcohols
e.g. acetyl alcohol.
• Have very long straight chain of 60-100 carbon atoms.
• They are inert due to their saturated nature of hydrocarbon chain.
• Used as bases for the preparation of cosmetics , ointments , polishes , lubricants
and candles.
• In nature ,they are found on the Surface of plants and insects.
• They acts as insulator for loss of body heat.
• Fatty acids are carboxylic acids with hydrocarbon side chain.
• They are simplest form of lipids.
• They are of two types, saturated and unsaturated.
Fatty acids
Saturated fatty acids Unsaturated fatty acids
• Contain only single C-C bond. • Contain one or more double C-C bond.
• Closely packed. • Not closely packed.
• Strong actions between chains. • Few interactions between chains.
• High melting point. • Low melting point.
• Solids at room temperature. • Liquids at room temperature.
Compound lipids
• These are esters of fatty acids with alcohol and possesses additional groups.
• Non-lipids include proteins, phosphates, nitrogen, carbohydrates, sulphate.
• Further divided into phospholipids, glycolipids, sulpholipids, lipoproteins.
1. Phospholipids:
• Made up of two fatty acids, a phosphate group and a glycerol molecule.
• Maim component of the cell membrane.
• Regulate certain cellular processes.
• Lecithin, cephalin and cardiolipin maintain ETC.
• Cephalin helps in blood clotting. Continue….
2. Glycolipids:
• they are lipids with a carbohydrate attached by a covalent bond.
• They maintain stability of cell membrane and facilitates cellular recognition.
• They are further divided into gangliosides and cerebrosides.
3. Gangliosides:
• Gangliosides are made up of fatty acid and sphingosine.
• They are highly expressed in nervous system of vertebrates.
• Occurs on cellular surfaces of neuronal cells.
4. Lipoproteins: they are made up of lipids combined with specific proteins. They include
triglycerides, phospholipids, cholesterol and fatty acids. Soluble in water due to their protein
content.
Derived lipids
• These are obtained on hydrolysis of simple and compound lipids.
• Possessing properties of lipids.
• Examples are alcohol, monoglycerides, triglycerides, terpenes and carotenoid.
• The most common derived lipids are steroids, terpenes, and carotenoids.
• Steroid do not contain fatty acids.
• They are non saponifiable, they do not hydrolyzed on heating.
continue….
Monoglycerides, Diglycerides and Triglycerides:
• Monoglycerides are class of glycerides, composed of molecule of glycerol linked to an
ester bond.
• Monoglycerides occur in food fat, made up of glycerol & one fatty acid chains.
• Triglycerides are very similar to monoglycerides, except they contain three fatty acid
chain.
• Small amount of monoglycerides are found in packed and prepared food products; like
bread, mayonnaise, nut butters, ice-cream margarine etc.
• Monoglycerides are good, but we should take a limited amount of monoglycerides in our
food as they are mostly processed food.
• We should take fresh fruits, vegetables, legumes or unprocessed food.
Digestion & Absorption
• Digestion takes place in small intestine.
• Digestion requires bile salts and pancreatic enzymes, actually these bile salts
emulsify the dietary lipids.
• Pancreatic lipase along with colipase converts TAG into 2-monoacyglycerol and
free fatty acid, which are packaged into micelles.
• Absorption:
• Micelles get attached to the microvilli of intestinal epithelial cells.
• Epithelial cells absorb 2-monoacylglycerol, free fatty acids, cholesterol and fat
soluble vitamins.
Functions
• Lipids are storage form of energy.
• They are important dietary components because of their high energy value.
• They are the structural components of cell membrane.
• Lipids provide shape and contour to the body.
• They acts as regulator for certain cellular processes.
• Cholesterol is the building block for steroid hormones and also function in the
cell membrane structure.
Conclusion
• Lipids are important diet for us.
• But we should take a limited quantity of lipids in our diet.
• Lipids also regulates metabolic activities in body.
• Most of these are hormones, like estrogen, testosterone, progesterone etc.
• All these are examples of steroid hormones.
• Lipids also acts as insulators in the subcutaneous tissues and around certain
organs.
• Lipoproteins serves as means of transporting lipids in the blood.
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