BIOCHEMISTRY

LIPIDS
TYPES OF LIPIDS
1.  Triglycerides 
2.  Phospholipids
3.  Sterols

Triglycerides – Fats & Oils

1.  Predominate form of fat in foods and major storage form of fat in the body
2.  Structure – composed of 3 fatty acids + glycerol

Fatty Acids
Organic acid (chain of carbons with hydrogens attached) that has an acid group at
one end & a methyl group at the other end

Fatty Acids & Triglycerides

glycerol + 3 fatty acids → triglyceride + H2O
FATTY ACIDS
- carbon chains, vary in:

1.  Length – affects absorption

2.  Saturation –chemical  structure; affects 
        cooking & storage properties and health

Length of carbon chain

- Stearic acid – 18-carbon, saturated

- Simplified structure

Saturation

Saturated fatty acid – carbon chains

filled with hydrogen atoms (no C=C double bonds)
1. Saturated fat – triglyceride containing 3 saturated fatty acids, such as animal fats 
           (butter, lard) & tropical oil (palm, coconut)
2. Appear solid at room temperature

Unsaturated fatty acid – carbon chains lack some hydrogens (>1 C=C double bond)

1.  Monounsaturated fat – triglyceride

             containing fatty acids with 1 double 
             bond; i.e. canola & olive oil
2.  Polyunsaturated fat- triglycerides 
             containing a high % of fatty acids with
             >2 double bonds; i.e. corn, safflower,
             soybean, sunflower oils and fish; 3.  Appear liquid at room temperature
Oleic acid – 18-carbon, monounsaturated

Linoleic acid – 18-carbon, polyunsaturated

Fatty Acids
Location of double bonds
Omega number – refers to the position of the double bond nearest the methyl (CH3)
end of the carbon chain
Omega-3 fatty acid
Omega-6 fatty acid

Omega-3 and Omega-6 Fatty Acids Compared

FATTY ACIDS
Hydrogenated – addition of  hydrogen to unsaturated fat
1. Makes it more “solid” or firm      
2. Effects stability and protects against oxidation; more “shelf- stable”
3. Widely used by food industry in  margarine, shortening, peanut butter, baked
goods & snack food

Hydrogenation
Cis vs. trans-fatty acids
In nature, most double bonds are cis meaning that the hydrogens next to the double
bonds are on the same side of the carbon chain. When a fat is partially
hydrogenated, some of the double bonds change from cis to trans.

Cis- and Trans-Fatty Acids Compared

PHOSPHOLIPIDS
– similar to triglycerides in structure except only 2 fatty acids + choline
Phospholipids in foods: Lecithin, egg yolks, soybeans, wheat germ, peanuts.

Lecithin
PHOSPHOLIPIDS

1. Functions: part of cell membranes and acts as an emulsifier

(helps keep fats in solution)
2. Not a dietary essential; made by the liver 

Sterols
Structure consists of carbon rings
Important part of:
    1.  Sex hormones – testosterone
    2.  Vitamin D
    3.  Bile (aids fat digestion)
    4.  Adrenal hormones - cortisol
    5.  Cholesterol – in foods and
                made by the liver; dietary
                sources include egg yolks, 
                liver, meats, dairy products

Fat Digestion
Hydrolysis
Triglycerides → monoglycerides, fatty acids, glycerol 
Mouth
-Melting
-Lingual lipase 

Stomach
-Churning and mixing
-Gastric lipase

Small intestine
-Pancreatic lipases
-Intestinal lipases

Small intestine
-CCK
-Bile and emulsification

Emulsification of Fat by Bile

Fat Digestion Overview

Lipid Transport

Lipoproteins – clusters of lipids and proteins that are used as transport vehicles for
fat
Chylomicrons
VLDL = very-low-density lipoproteins
LDL = low-density lipoproteins
HDL = high-density lipoproteins

Size & Compositions of Lipoproteins

Functions of Fats
In the body, fats provide:

 1. Energy – 9 kcals/gm

A.  Supplies 60% of body’s energy
         needs at rest
B.  Stored as adipose tissue
2. Insulation & protection
3. Cell membrane constituents

In foods, fats:
1.  Provide energy (9 kcal/gm)
2.  Contribute flavor, aroma, and  tenderness
3.  Provide satiety
4.  Carry fat-soluble vitamins (A,D,E &
     K)
5.  Provide a source of essential fatty acids
Essential fatty acids – 2 polyunsaturated 

        fatty acids that must be provided in diet

1.  Linoleic – omega-6 fatty acid and
    Linolenic – omega-3 fatty acid
2.  Founds in plant oils, nuts, seeds, whole 
              grains and fish
3.  Play a role in normal growth &
             development and may prevent heart 
             disease, hypertension, arthritis & 
             cancer

Health Effects of Fats

Excess fat intake contributes to many diseases including: 
1.  Obesity
2.  Diabetes
3.  Cancer
4.  Heart disease
How?
1.  High fat diets = high kcal diets
2.  High saturated fat intake raises blood 
                cholesterol
3.  High fat intakes may promote cancer
Health Effects of Lipids
-Risks from trans fats
-Risks from cholesterol
-Risks from saturated fats

Saturated Fats in the U.S. Diet

 Dietary Cholesterol

Health Effects of Lipids

Benefits from monounsaturated fats and polyunsaturated fats

Benefits from omega-6 and omega-3 fats
1.  May reduce blood cholesterol 
            & help prevent cancer
Dietary Recommendations
1.  Limit total fat intake to <30% of kcals
Example: If 2000 kcal diet, then
2000 x .30 = 600 kcals/9 kcals per gram = 65 gms of protein
2.  Limit cholesterol to <300 mg/day
3.  Saturated & polyunsaturated fats each <10% of kcals

Cutting Fat Cuts Calories and Saturated Fat

Dietary Recommendations
1.  Use all fats in moderation
    *1 tsp fat = 5 gm = 45 kcals
2.  Beware of “hidden fats” – added to  
        convenience foods, processed foods, & in cooking 
3.  Choose lean meats, skinless poultry, 
        nonfat dairy products; limit meats to <7 oz./day
4.  Choose fish 2-3 times/week
5.  Choose monounsaturated fats – canola, olive, 
        peanut, or sesame oils; avoid hydrogenated oils
6.  Limit egg yolks to 3-4/week
Heart-Healthy Choices
Fat Substitutes

Types:
1.  Carbohydrate based – i.e. Oatrim & Z-Trim; made from plant fibers
2.  Protein based – i.e. Simplesse; made from egg white or milk protein
3.  Fat based – i.e. Olestra; made from  sucrose & fatty acids; passes through body
undigested
         
B.  Do they work?

1.  Potential health benefits – promote

       weight loss and lower blood lipids
2.  But like sugar substitutes, many people
       just eat more instead of replacing fat
3.  Side effects possible with Olestra
4.  Use in moderation