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
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
GLYCEROL

• Glycerol is an alcohol with 3 hydroxyl groups

(OH) they condense with fatty acids to form
triglycerides (Lipids)
LIPID MOLECULE
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
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
 CHARACTERISTICS OF FAT
STORAGE
• Most of the body’s energy stores are
triglycerides
• storage is in adipose cells
• Adipose can remove FA’s from the blood
and enzymes can put them back.
 TRIGLYCERIDE

Triglycerides are the main form of lipids in the body and in foods. More
than 95 percent of lipids in the diet are in the form of triglycerides,
some having a visible presence and some hidden in foods. Concentrated
fats (butter and vegetable oil, for example) and marbling of fat in meat are
obviously visible. But fat can also be hidden in foods, as in baked goods,
dairy products like milk and cheese, and fried foods. Naturally occurring
triglycerides are found in many foods, including avocados, olives, corn, and
nuts. We commonly call the triglycerides in our food “fats” and “oils.”
Fats are lipids that are solid at room temperature, whereas oils are liquid.
The terms fats, oils, and triglycerides are often used interchangeably.
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
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 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
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.
LIPID MOLECULE
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.
 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
 Function of the Phospholipid
Bilayer

Phospholipid bilayers are critical components of cell

membranes. The lipid bilayer acts as a barrier to the
passage of molecules and ions into and out of the cell.
However, an important function of the cell membrane is to
allow selective passage of certain substances into and out
of cells.
 Function of the Phospholipid
Bilayer
(1) they keep toxic substances out of the cell.
(2) they contain receptors and channels that allow specific
molecules, such as ions, nutrients, wastes, and metabolic
products, that mediate cellular and extracellular activities to
pass between organelles and between the cell and the outside
environment.
(3) they separate vital but incompatible metabolic processes
conducted within organelles.