triacylgycerols

1. PRESENTATION BY:
Aayushi Tomar
M-12-2-18
CHUVASH STATE MEDICAL
UNIVERSITY
GENERAL MEDICINE
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2. Their synthesis mostly occur in liver
and adipose tissue and to a lesser
extent in other tissues.fatty acids
and glycerols must be be activated
prior to the synthesis of
triacylglycerols.

3. Synthesis in different parts of body

4. Synthesis of glycerol 3 phophate
 Two mechanisms are involved:
 In the liver, glycerol is activated by glycerol kinase.this
enzyme is absent in adipose tissue.
 In both liver and adipose tissue,glucose serves as a
precursor for glycerol 3 phophate.Dihydroxyacetone
phophate(DHAP) produced in glycolysis ir reduced by
glycerols 3 phophate dehydrogenase to glycerol 3
phophate

6. Addition of acyl groups to form TG
 Glycerol 3 phophate acyltranferase catalyses the
tranfer of an acyl group to produce lysophophatidic
acid.DHAP can also accept acly group,ultimately
resulting in the formation of lysophophatidic CID
 Another acyly group is added to lysophosphatidic acifd
to from phosphatidic acid(1,2 diacylglycerol
phosphate).
 The enzyme phosphate cleavages off phosphate of
phosphatidic acid to produce diacylglycerol.
 Incorporation of another acyl group finally results in
synthesis of triaclyglycerols.

7.  Three fatty acids found in triacylglycerol are not of the
same type.
 A saturated fatty acid is usually present on carbon 1 ,an
unsaturated fatty acid is found on carbon 2,and carbon
3 may have either.
 The intermediate of TG synthesis phosphatidic acid
and diacylglycerol are also utilized for phospholipid
synthesis.

8. FUNCTIONS
 Triglycerides are lipids, a type of fat. They are found in
foods that come from both plants and animals. The
triglycerides in plants come from vegetable oils, such
as sunflower and peanut, which remain liquid at room
temperature. Meat and dairy products contain
triglycerides in animal fats, which remain solid at
room temperature. Triglycerides are necessary for
certain bodily functions, but high levels of them can
lead to health problems.

9. There are many different types of triglyceride, with the main division between
saturated and unsaturated types.
Saturated fats are "saturated" with hydrogen – all available places where
hydrogen atoms could be bonded to carbon atoms are occupied. These have a
higher melting point and are more likely to be solid at room temperature.
Examples include fatty beef, lamb, pork, chicken with skin, whole milk, cream,
butter, cheese and ice cream.
Unsaturated fats have double bonds between some of the carbon atoms,
reducing the number of places where hydrogen atoms can bond to carbon
atoms. These have a lower melting point and are more likely to be liquid at
room temperature. EXAMPLES:Oily fish – salmon, tuna, mackerel, herring
and trout – contain a type of unsaturated fat called omega-3 fatty acids, while
most nuts and seeds contain a type of unsaturated fat called omega-6 fatty
acids.

10. HEALTH EFFECTS
 Saturated fats raise levels of cholesterol in your blood,
which clogs your arteries over time, increasing your
risk of having a heart attack or stroke. Plus, many
foods high in saturated fats are also high in dietary
cholesterol, which raises levels of artery-clogging
cholesterol. Replacing saturated fat with unsaturated
fat may protect your heart, especially when
accompanied by other heart-healthy lifestyle
measures.