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Department of Biology Matematic and Natural Science Faculty Semarang State University
Biological molecules that are insoluble in aqueous solutions and soluble in organic solvents, have some relation to fatty acids as esters, and have potentiality of utilization by living organisms are classified as lipids
Lipids are non-polar (hydrophobic) compounds, soluble in organic solvents. Characteristics of fat is hydrophobic because of nonpolar fatty acid chain
Lipids store large amounts of energy, 9 kcal/gram due to energy rich fatty acid chain
They perform four major physiological functions: 1. Serve as structural components of biological membranes 2. Provide energy reserves, predominantly in the form of triacylglycerols 3. Both lipids and lipid derivatives serve as vitamins and hormones 4. Lipophilic bile acids aid in lipid solubilization
Bloors Classification
A.Simple lipid - ester of fatty acids with various alcohols B. Compound lipid - esters of fatty acids with alcohol plus other groups. C. Derived lipids hydrolytic products of A & B with lipid characters D. Miscellaneous lipids
True waxes: acetyl alcohol esters of fatty acids Cholesterol esters Vitamin A esters Vitamin D esters
Compound lipid - esters of fatty acids with alcohol plus other groups
1. Phospholipids and spingomyelin: contains phosphoric acid and often a nitrogenous base
Compound lipid - esters of fatty acids with alcohol plus other groups
2. Spingolipids (also include glycolipids and cerebrosides): contains aminoalcohol spingosine, carbohydrate, N-base; glycolipids contains no phosphate 3. Sulfolipids : contains sulfate group
Compound lipid - esters of fatty acids with alcohol plus other groups
4. Lipoproteins : lipids attached to plasma/other proteins 5. Lipopolysaccharides: lipids attached to polysaccharides
LIPOPROTEIN
Phosphatidylethanolamine (PE)
Derived lipids hydrolytic products of A & B with lipid characters 1. Saturated & unsaturated fatty acids 2. Monoglycerides and diglycerides 3. Alcohols (b-carotenoid ring, e.g., vitamin A, certain carotenoids)
Some fatty acids and their common names: 14:0myristic acid; 16:0 palmitic acid; 18:0stearic acid; 18:1 cisD9 oleic acid 18:2 cisD9,12 linoleic acid 18:3 cisD9,12,15 a-linonenic acid 20:4 cisD5,8,11,14 arachidonic acid 20:5 cisD5,8,11,14,17 eicosapentaenoic acid (an omega-3)
Stearic acid
Eicosapentaenoic acid (EPA) (20:55,8,11,14,17) omega 3 Docosahexaenoic acid (DHA) (22:64,7,10,13,16,19) omega 3
Omega-3, and -6, Polyunsaturated Fatty Acids (PUFAs) The term omega, refers to the terminal carbon atom farthest from the functional carboxylic acid group The designation of a polyunsaturated fatty acid (PUFA), defines the position of the first site of unsaturation relative to the omega end of that fatty acid There are three major types of omega-3 fatty acids that are ingested in foods and used by the body: 1. -linolenic acid (ALA), 2. Eicosapentaenoic acid (EPA), and 3. Docosahexaenoic acid (DHA)
1. Aliphatic hydrocarbons: found in liver fat and certain hydrocarbon found in beeswax (lilin yang dirajut lebah) and plant waxes 2. Carotenoids 3. Squalene : found in shark (ikan hiu) and mammalian liver and in human sebam; an important intermediate in biosynthesis of cholesterol 4. Vitamin E and K
Miscellaneous lipids
See you
LIPOPROTEIN