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Know what structural considerations make a saturated fatty acid saturated )
- Saturated F.A is a fatty acid that does not have a double bond on their tails. Since there is no double bonds bw carbons then the chain is fully hydrogenated
- *they are easier to stack on top of one another making them a solid in room temp
Know the difference between a CIS-trans fatty acid ) CIS (2)
-creates a healthier fat
-this form results in folding back & kinking of the molecule into a u-like orientation
Know the difference between a CIS-trans fatty acid ) Trans (2)
-creates a less healthier trans fat
-have the effect of extending the molecule into a linear shape similar to saturated F.A
Omega away 20:5 ω 3, what does the 20 stand for?
Chain size, how many carbons are there
Omega away 20:5 ω 3, what does the 5 stand for?
# of double bonds
Omega away 20:5 ω 3, what does the 3 stand for?
- Position of first double bond
- *double bonds always separated by 3 so for this one it would be 3,6,9,12,15
What makes F.A essential?
- We do not have the capacity to synthesize it endogenously, omega 3 or omega 6 positions
- *that's why we need to get it through our diet
Omega 3 (3)
-cholesterol reducing effects
- -precursors to modulators of inflammation
Omega 3 sources
-fish/shellfish and some vegetable oils
Omega 6 FA (2)
-role in proinflammatory response
Omega 6 soruces
-vegetable oils, wheat, poultry
Know the general role of cholesterol as a precursor to hormones ) Act as a precursor to other necessary steroids...(4)
Lingual lipase, Location of action
Begins in the mouth
Lingual lipase, role
Stereospecific cleaving the 3rd carbon on the triacylglycerol
Gastric Lipase, location of action
Gastric Lipase, roles
Same as lingual lipase so cleaves to only 3rd carbon on the triacylglycerol because it is stereospecific
Pancreatic lipase, location of action
- Small intestines
- *created by pancreas
Pancreatic lipase, roles
Cleaves 1st and 3rd F.A leaving only monoacylglycerol and free F.A
Bile salts are amphipathic molecules so they arrange themselves around fat molecules which makes the fat bead up in small droplets. This leads to an increase of S.A for the pancreatic enzymes to attack the Micelles
Bile, location of action
Be able to discuss the issues surrounding hydrophilic enzymes to be able to interact with hydrophobic fat. How do we get around this problem?
We get around this problem by using bile. Bile has amphipathic nature that allows it to surround itself to fat molecules which will lead to the fat beading up into Michelle. Once the fat is turned into Micelles, pancreatic lipase is able to attack the Micelles due to the increased surface area exposed