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Basic Nutrition

Physical Therapy Department for surgery

Faculty of Physical Therapy- Cairo University
Teaching Prof. Dr /Wafaa H. Borhan
Staff Professor in Physical Therapy Department for surgery-Faculty of
Physical Therapy-Cairo University

Ass.Prof.Dr /Samah H. Nagib

Assistant Professor in Physical Therapy Department for surgery-
Faculty of Physical Therapy-Cairo University

Dr /Haidy N. Ashem
Lecturer in Physical Therapy Department for surgery-Faculty of
Physical Therapy-Cairo University
 lipids

Dr /Haidy N. Ashem
Lecturer in Physical Therapy Department for surgery-Faculty of
Physical Therapy-Cairo University
By the end of this lecture, the students will be able to:

 Distinguish lipids from the other classes of

macromolecules and list the biological functions

 be able to recognize Structure and properties of lipids

 Differentiate between saturated and unsaturated fats.
 classification, structure and biological role.
 Explain the digestion and absorption of lipids
• Definition
• a compound that is insoluble in water, but soluble in
an organic solvent (e.g., ether, benzene, acetone,
chloroform)
• “lipid” is synonymous with “fat”, but also includes
phospholipids, sterols, etc.
 Account for (20-30%) of total dietary energy
 One gram of lipid supplies 9Kcal
Lipids are a class of biological molecules defined by low
solubility in water and high solubility in nonpolar
solvents.
As molecules that are largely hydrocarbon in nature,
lipids represent highly reduced forms of carbon and,
upon oxidation in metabolism, yield large amounts of
energy. Lipids are thus the molecules of choice for
metabolic energy storage.
• Biological functions
• The most important role of lipids is as а fuel. Thus
fat is the most concentrated form in which
potential energy can be stored.
• Since fat is а bad conductor of heat, it provides
excellent insulation.
• Fat may also provide padding to protect the
internal organs.
• Some compounds derived from lipids are
important building blocks of biologically active
materials.
• Lipoproteins are constituents of cell walls.
• One more important function of dietary lipids is
that of supplying the so-called essential fatty acids
• other functions:

• provide means whereby fat-soluble

nutrients (e.g., sterols, vitamins) can
be absorbed by the body
• structural element of cell, subcellular
components
• 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)
 Types of Lipids

• Lipids with fatty acids

Waxes
Fats and oils (trigycerides)
Phospholipids
Sphingolipids

• Lipids without fatty acids

Steroids
 Fatty Acids
• Long-chain carboxylic acids
• Insoluble in water
• Typically 12-18 carbon atoms (even number)
• Some contain double bonds

corn oil contains 86%

unsaturated fatty acids and
14% saturated fatty acids
 Saturated and Unsaturated Fatty Acids

Saturated = C–C bonds

Unsaturated = one or more C=C bonds
 Structures
Saturated fatty acids
• Fit closely in regular pattern
COOH
COOH
COOH

Unsaturated fatty acids

Cis double bonds
H H
C C

cis double bond COOH

 Properties of Saturated Fatty Acids
• Contain only single C–C bonds
• Closely packed
• Strong attractions between chains
• High melting points
• Solids at room temperature
 Properties of Unsaturated
Fatty Acids
• Contain one or more double C=C bonds
• Nonlinear chains do not allow molecules to
pack closely
• Few interactions between chains
• Low melting points
• Liquids at room temperature
 Fats and Oils
Formed from glycerol and fatty acids

Esters of glycerol and fatty acids

 Properties of Triglycerides
Hydrogenation
• Unsaturated compounds react with H2
• Ni catalyst
• C=C bonds C–C bonds

Hydrolysis
• Split by water and acid or enzyme catalyst
• Produce glycerol and 3 fatty acids
 Saponification and Soap
• Hydrolysis with a strong base
• Triglycerides split into glycerol and the salts
of fatty acids
• The salts of fatty acids are “soaps”
• KOH gives softer soaps
Phospholipids or Phosphoacylglycerols are
triesters of glycerol in which two -ОН groups are
esterified with fatty acids and one the third is
esterified with phosphofic acid, which in turn is
esterified to an alcohol.
• Nonsaponifiable Lipids: Lipids do not
undergo hydrolysis in alkaline solution.
• steroids, fat-soluble vitamins
• A steroid is a lipid whose structure is
based on the tetracyclic (four-ring)
system shown in the following
examples. Three of the rings are six-
membered, while the fourth is five-
membered. Steroids have many diverse
roles throughout both the plant and
animal kingdoms.
Cholesterol is the most abundant steroid in the
human body

Cholesterol, an unsaturated alcohol whose structure is the most

abundant animal steroid. It has been estimated that a 60 kg person
has a total of about 175 g of cholesterol distributed throughout the
body. Much of this cholesterol is bonded through ester links to fatty
acids, but some is found as the free alcohol. Gallstones, for
example, are nearly purecholesterol.
Cholesterol serves two important functions in the body. First, it is a
minor component of cell membranes, where it helps to keep the
membranes fluid. Second, it serves as the body’s starting material
for the synthesis of all other steroids, including the sex hormones.
• Fatty acids consist of a hydrocarbon chain
with a carboxylic acid at one end.
are saponifiable lipid building blocks.
Fatty acids are naturally occurring carboxylic
acids with an unbranched carbon chain and
an even number of carbon atoms. The
pathway by which fatty acids are
biosynthesized they almost always contain an
even number of carbon atoms. Long-chain
fatty acids (12 to 26 carbon atoms) are found
in meats and fish; medium-chain fatty acids (6
to 10 carbon atoms) and short-chain fatty
acids (fewer than 6 carbon atoms) occur
primarily in dairy products.
There are saturated and unsaturated Fatty
acids.
• Saturated fatty acid
• Fatty acid chains that contain only
carbon-carbon single bonds are
referred to as saturated.
• Palmitic acid:
• Fatty acid chains that contain only
carbon-carbon single bonds are
• Unsaturated fatty acid
• Those molecules that contain one or
more double bonds are said to be
unsaturated.
There are mono- and polyunsaturated
fatty acids.
 Organic molecules that are characterized by low
solubility in water, that is, are relatively hydrophobic.
 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
• 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
• saturated fats tightly packed, clog arteries
as atherosclerosis

• because of double bonds, polyunsaturated

fats do not pack well -- like building a wall
with bricks (sat.) vs. irregular-shaped
objects (unsat.)

• plant fats are much higher in PUFA’s than

animal fats
 Lipid Digestion/Absorption
Fats serve a structural function in cells, as
sources of energy, and insulation
the poor water solubility of lipids presents a
problem for digestion: substrates are not
easily accessible to digestive enzymes
even if hydrolyzed, the products tend to
aggregate to larger complexes that make poor
contact with the cell surface and aren’t easily
absorbed
to overcome these problems, changes in the
physical state of lipids are connected to
chemical changes during digestion and
absorption
Five different phases:
hydrolysis of triglycerides (TG) to free
fatty acids (FFA) and
monoacylglycerols
solubilization of FFA and
monoacylglycerols by detergents (bile
acids) and transportation from the
intestinal lumen toward the cell surface
uptake of FFA and monoacylglycerols
into the cell and resynthesis to
triglyceride
packaging of TG’s into chylomicrons
exocytosis of chylomicrons into lymph
Enzymes Involved in Digestion of Lipids
• lingual lipase: provides a stable interface
with aqueous environment of stomach
• pancreatic lipase: major enzyme
affecting triglyceride hydrolysis
• colipase: protein anchoring lipase to the
lipid
• lipid esterase: secreted by pancreas, acts
on cholestrol esters, activated by bile
• phospholipases: cleave phospholipids,
activated by trypsin
• What about Bile???
• The liver secretes а clear, golden-yellow, viscous fluid
known as bile. It is stored in the gall bladder and is mainly
useful for digestive system.
• These are biological detergents synthesized by the liver
and secreted into the intestine
• they form the spherical structures (micelles) assisting in
absorption
• hydrophobic portion (tails of FA) are located to the inside
of the micelle, with heads (hydrophillic portion) to the
outside
• they move lipids from the intestinal lumen to the cell
surface
• absorption is by diffusion (complete for FA and
monoglycerides, less for others)
Lipid Metabolism/Absorption
• short chain FA’s are absorbed and enter the
portal vein to the liver
• those FA’s with more than 10 carbons are
resynthesized by the liver to triglycerides
• they are then converted into chylomicrons and
pass to the lymphatic system
• some FA’s entering the liver are oxidized for
energy, others stored
• blood lipids: 45% P-lipids, 35% triglycerides, 15%
cholestrol esters, 5% free FA’s
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
Essential Fatty Acids