LIPIDS

OBJECTIVES

• Describe the molecular structure of a triglyceride and its

role as a source of energy;
• Understand the relationship between triglycerides and
obesity.
• Describe the structure of phospholipids and their role in
membrane structure and function;
• Relate structure to properties and hence to function.
•
•
 LIPID CHARACTERISTICS

• Lipid = an organic compound that is insoluble in water, but

soluble in an organic solvent (e.g., ether, benzene, acetone,
chloroform)
• Lipids contain the elements C,H and O. They have a greater
proportion of C and H when compared with
carbohydrates.
• “lipid” is synonymous with “fat”, but also includes
phospholipids, sterols, etc.
FATS AND OILS ARE LIPIDS
TRIGLYCERIDE

• Formed by condensation reactions between fatty acids and

an alcohol called glycerol.
• Fatty acids contain the acidic (carboxyl group (COOH)
• General formula (R-COOH)
• R- is either hydrogen or some other group for e.g. CH
FATTY ACIDS

• Fatty acids contain many carbon atoms between 14 and 22

• Fatty have a long chain of carbon and hydrogen called
hydrocarbon tail
• Many of the properties of lipids are determined by the
hydrocarbon tail including insolubility in water( the tails are
hydrophobic (water-hating)
FATTY ACIDS
SATURATED VS. UNSATURATED FATTY ACIDS

• saturated: the SFA’s of a lipid have no double bonds

between carbons in chain
• polyunsaturated: more than one double bond in the
chain (C=C)
• most common polyunsaturated fats contain the
polyunsaturated fatty acids (PUFAs) oleic, linoleic and
linolenic acid
• unsaturated fats have lower melting points
• stearic (SFA) melts at 70oC, oleic (PUFA) at 26oC
FATTY ACIDS
FATTY ACIDS COMMONLY FOUND IN LIPIDS

Sat. Fatty Acids Formula Melting Point (oC)

Butyric C4H8O2 Liquid
Palmitic C16H22O2 63
Stearic C18H36O2 70
Unsat. Fatty Acids Formula Melting Point (oC)
Oleic C18H34O2 Liquid
Linoleic C18H32O2 Liquid
Linolenic C18H30O2 Liquid
GLYCEROL

• Glycerol is an alcohol with 3 hydroxyl groups (OH) they

condense with fatty acids to form triglycerides (Lipids)
LIPID MOLECULE
LIPID MOLECULE
TRIGLYCERIDES

• Triglycerides are a type of fat (lipid) found in your blood.

• When you eat, your body converts any calories it doesn't
need to use right away into triglycerides. The triglycerides
are stored in your fat cells. Later, hormones release
triglycerides for energy between meals.
• If you regularly eat more calories than you burn, particularly
from high-carbohydrate foods, you may have high
triglycerides (hypertriglyceridemia).
PROPERTIES OF
TRIGLYCERIDES(LIPIDS)
• Triglycerides can be fats or oils depending on whether they
are solid or liquid at room temperature. Those with a
higher proportion of unsaturated fatty acids tend to be
liquid at room temperature.
WHAT'S THE DIFFERENCE
BETWEEN TRIGLYCERIDES AND
CHOLESTEROL?

• Triglycerides and cholesterol are different types of lipids

that circulate in your blood:
• Triglycerides store unused calories and provide your body
with energy.
• Cholesterol is used to build cells and certain hormones.
PROPERTIES OF TRIGLYCERIDES
(LIPIDS)
• Triglycerides are non-polar- no uneven distribution of
charge within the molecule.
• They do not dissolve in water because they do not form
hydrogen bonds with water molecules(hydrophobic)
• Less dense than water so they float
FUNCTIONS OF LIPIDS

• Lipids are energy stores.

• Yield more energy than carbohydrates upon oxidation
(over twice as much energy)
• Lipids have a high proportion of C-C and C-H bonds in
comparison to carbohydrates(has more C-O). These bonds
store more energy than the C-O bonds.
FUNCTIONS OF LIPIDS

• Animals store fats during hibernation, this fat serves as

insulation as well as an energy store (blubber in whales
contributes to buoyancy)
• Plants store oils in seeds, fruits and chloroplasts seasame,
castor, olive etc
• Oxidation of lipids yields water important to desert animals
 NUTRITIONAL USES OF LIPIDS

• We already know that lipids are concentrated sources

of energy (9.45 kcal/g)
• other functions include:
• 1) provide means whereby fat-soluble nutrients (e.g.,
sterols, vitamins) can be absorbed by the body
• 2) structural element of cell, subcellular components
• 3) components of hormones and precursors for
prostaglandin synthesis
LIPID CLASSES
• simple: FA’s esterified with glycerol
• compound: same as simple, but with other compounds also
attached
• phospholipids: fats containing phosphoric acid and nitrogen
(lecithin)
• glycolipids: FA’s compounded with CHO, but no N
• derived lipids: substances from the above derived by hydrolysis
• sterols: large molecular wt. alcohols found in nature and combined
w/FA’s (e.g., cholesterol)
SATURATED VS. UNSATURATED FATS

• saturated fats tightly packed, clog arteries as

atherosclerosis
• because of double bonds, polyunsaturated fats do not pack
well -- like building a wall with bricks vs. irregular-shaped
objects
• plant fats are much higher in PUFA’s than animal fats
SATURATED VS UNSATURATED
FATS
SATURATED VS. UNSATURATED FA’S
PLANT VS. ANIMAL FAT

corn soy tallow lard

Sat. FA’s
Myristic 3
Palmitic 7.0 8.5 27 32.2
Stearic 2.4 3.5 21 7.8
Unsat. FA’s
Oleic 45.6 17 40 48
Linoleic 45.0 54.4 2 11
Linolenic 7.1 0.5 0.6
Arachid.
 CHARACTERISTICS OF FAT
STORAGE
• Most of the body’s energy stores are triglycerides
• storage is in adipose, source is dietary or anabolism (synthesis) from
COH or AA carbon skeletons
• remember obesity?
• adipose can remove FA’s from the blood and enzymes can put them
back
 PHOSPHOLIPIDS

• Phospholipids are a class of lipids that are a major component of

all cell membranes. They can form lipid bilayers because of their
amphiphilic characteristic. The structure of the phospholipid
molecule generally consists of two hydrophobic fatty acid "tails" and
a hydrophilic "head" consisting of a phosphate group.
PHOSPHOLIPID STRUCTURE
PHOSPHOLIPID PROPERTIES
PHOSPHOLIPID PROPERTIES
PHOSPHOLIPID PROPERTIES
PHOSPHOLIPID PROPERTIES