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Lipids_structure_classification_functions.ppt
- 1. LIPIDS: LIPIDS: structure and functions structureand functions V. I. Vernadsky Crimean Federal University Medical Academy named after S. I. Georgievsky Department of Biochemistry Department of Biochemistry Docent Ekaterina V. Parshkova Docent Ekaterina V. Parshkova
- 2. LIPIDS (from ancientGreek λίπος - fat) - these are organic compounds of various structures, poorly soluble in water, but readily soluble in organic polar solvents (chloroform, benzene, gasoline etc.), most of the molecules are represented by esters of mono- or polyalcohols and fatty acids . * *Although the term "fats" is sometimes used as a synonym for lipid Although the term "fats" is sometimes used as a synonym for lipids s, , but but fats fats are a subgroup of lipids called triglycerides are a subgroup of lipids called triglycerides. .
- 3. FUNCTIONS OF LIPIDS -energetic (1 g ≈ 9,1 kcal) - structural (cellular (organoids) membranes, myelin - supporting and insulating substance of the NS) - protective (for inner organs - insulates and cushion, cuticle of plants, secrets of waterfowl, water reserve) - regulatory (thermoregulation, signals transduction (steroid hormones, sphingolipids), FS vitamins, pigments, prostaglandins)
- 4. Kali Yuga Kali Yugaof biochemistry of biochemistry CLASSIFICATION CLASSIFICATION of LIPIDS of LIPIDS
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- 6. SIMPLE SIMPLE LIPIDS LIPIDS CLASSIFICATION CLASSIFICATION of LIPIDS ofLIPIDS Phospholipids Phospholipids COMPLEX COMPLEX Glycoli Glycoliр рids ids Steroids Steroids Glycerides (neutral fats, try- dy- monoacylglycerins) Waxes Sphingolipids Sphingolipids
- 7. WAXES WAXES cerumen ( cerumen (earwax earwax) ) lanolin lanolin( (from from sheep wool) sheep wool)
- 8. Animal fats (mutton,beef, pork), vegetable oils (olive, sunflower, corn, linseed). TRIGLYCERIDES (neutral fats) are esters of higher fatty acids and alcohol glycerol. * *Vegetable oils (generally liquid at room temperature Vegetable oils (generally liquid at room temperature). ). E Exception xception - - palm, cocoa. palm, cocoa. * *Fats of animal Fats of animals ( s (usually a usually are re solid at room temperature solid at room temperature). ). E Exception xception - - fish oil fish oil. . NB! T NB! The melting point depends on the amount of unsaturated acids he melting point depends on the amount of unsaturated acids! !
- 9. Formation of esterbonds Formation of ester bonds
- 10. F FATTY ACIDS ANDTHEIR NOMENCLATURE ATTY ACIDS AND THEIR NOMENCLATURE
- 12. alpha to omega alphato omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega alpha to omega
- 13. PHOSPHOLIPIDS contain fatty acids,alcohol, phosphoric acid and an additional group of atoms, in many cases containing nitrogen. Glycerophospholipids Glycerophospholipids
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- 17. Phospholipids in cell Phospholipidsin cell membranes membranes
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- 22. Do not confusethe terms Do not confuse the terms “myelin” and “myelin” and “sphingomyelin” ” !! !!
- 23. STEROIDS - steranederivatives (cyclopentaneperhydrofenanthrene, gonan) cholesterol bile acids steroid hormones vitamin D cardiac glycosides cholesterol
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- 26. Thank you forattention!