Nutrition carbs, lipids, proteins

Simple carbs

(fruits, milk, and other foods) Monosaccharides, disaccharides, oligosaccharides

Polysaccharides

(many sugars) long carb chains composed more than 10 sugar molecules can be straight or branched. -starch (amylopectin, amylose), glycogen, fiber,

Monosaccharides

(one sugar) all of 6 carbons atoms Glucose, fructose, galactose, pentose, sugar alcohols

Disaccharides

(two sugars, consist of 2 monosaccharides joined my process of condensation) these are important in human nutrition: -sucrose, lactose, maltose

Functions of proteins in our body

-Immunity: antibodies and T-cell receptors are proteins that play this role -Carriers: hemoglobin carries oxygen for example -Structure: proteins like the keratins and collagens give structure to our cells and organs -Fluid balance: albumins and globulins are involved in this role -Speed up reactions: enzymes which are mostly proteins do this

Scavenger pathway

-LDL uptake that leads to plaque formation in our arteries

Intermediate (IDL) essay

0% of triglycerides, as it travels thru the bloodstream it acquires cholesterol from another lipoprotein and circulating enzymes remove some phospholipids. Returns to the liver where liver cells converted to low-density lipoproteins

Primary structure for proteins

1o structure (read primary structure) is the amino acid sequence. Amino acids are held together by covalent amide (Links to an external site.)Links to an external site. bonds (called peptide bonds).

Secondary structure for proteins

2o structure (read secondary (Links to an external site.)Links to an external site.) are local interactions in the protein, they are stabilized by H-bonds between amide groups. (e.g. alpha-helix, beta pleated sheet).

Tertiary structure for proteins

3o structure (read tertiary (Links to an external site.)Links to an external site.) are more distant interactions between side chains (R-groups) between amino acid residues. These are stabilized by ionic bonds (salt bridges), covalent bonds (disulfide bonds, S-S), H-bonds, dipole-dipole forces, and London dispersion forces.

Quaternary structure for proteins

4o structure (read quaternary (Links to an external site.)Links to an external site.) exist in some but not all proteins. These interactions are between separate polypeptide chains in proteins called mulitmers (dimers, trimers, tetramers, etc.). These are stabilized by ionic bonds (salt bridges), covalent bonds (disulfide bonds, S-S), H-bonds, dipole-dipole forces, and London dispersion forces that exist between amino acid residues in separate polypeptide chains.

Immune response

: a coordinated set of steps, including production of antibodies, that the immune system takes in response to an antigen.

Denaturation (essay)

A protein can be denatured by heat, agitation, acid, base (alkaline), heavy metals, or organic solvents. Denaturation leaves a protein with a random primary structure. Any previously existing secondary, tertiary and quaternary structure is destroyed. A denatured protein will not be able to do its function.

How does amylose's structure differ from amylopectins?

Amylose's structure is a straight chain where amylopectin are branches chains. They are the same that they are polysaccharides composed of glucose units.

Food combinations that will act as a complete protein source

Beans+Rice, Hummus+pita (flat bread), Sesame seeds + mixed bean salad, Peanut butter + bread

How does celluloses structure from amylose?

Both had 100s of glucoses linked together in a row, but the type of bond (linkage) is different. Cellulose has B 1-4 glycosidic linkages, amylose has alpha 1-4 linkages.

Fiber

Cellulose is a form of fiber, a polysaccharide with B (1'-4') glycosidic linkages between glucose units. Grains, fruits, veggies, and nuts all contain cellulose. When fruit becomes overripe, pectin breaks down into monosaccharides and the fruit becomes mushy. The pectin in fruits acts like a cement that gives body to fruits and helps them keep their shape. When you increase fiber intake you need to increase fluid intake as well.Once absorbed and transported to the liver carbohydrates may be stored as glycogen, used as energy or converted to fat. The glycogen may be formed in the liver or in muscle.

Primary structure of proteins is this 3-D structure stabilized by ionic bonds, covalent bonds, H-bonds, dipole-dipole forces, and London dispersion forces between side chains of amino acid residues

False; this is describing structure of proteins not primary

All that are monosaacharides

Galactose (aldohexose), glucose (aldo-hexose), ribose (pentose), fructose (ketohexose)

Which of the following represent a molecule that we would classify as a carb?

Glucose, sucrose, cellulose, lactose, glycogen, amylose. Carb names in -ose or begin with glyco0 or end in -saccharide

Very Low density (VLDL) essay

Has a very low density, formed in the liver, it enters the bloodstream and is gradually acted upon by lipoprotein lipase, releasing triglycerides to body cells.

Describe in detail how amylose is digested and absorbed by humans

It is first digested in our mouth by salivary amylase and some of the amylose being converted to maltose. Then more digestion occurs in the duodenum where pancreatic amylase digests the rest of the amylose converting it into maltose. Digested even more in the duodenum the maltose turns into 2 glucose molecules. Glucose is absurd by active transport which requires a pump and ATP. Glucose goes through the pathways; glycolysis, TCA and electron transport chain.

The lipoprotein that is mainly cholesterol by composition, and that is made as a leftover of the VLDLs as they deliver triglycerides to cell that need the energy are called?

LDLs; are made in the blood as leftovers of VLDLs and are mainly cholesterol by % composition

Structure of a lipid (essay) pull downs

Lipds are lots of C, Hs and very few O.

Fatty acids

Long chain acyl groups with a carboxylic acid group on one end, not normally found free like this in nature. The omega-3, omega-6 and -9 are all polyunsaturated fatty acids. Omega-3 is in canola, soybean, walnuts and flaxseed oils. Saturated fats: a fatty acid completely filled by hydrogen with all carbons in the chain linked in single bonds Unsaturated fatty acid: a fatty acid in which the carbon chain contains one or more double bonds. (Monounsaturated fatty acids are found in olive oil, canola oil and peanut oil in large amounts.) Polyunsaturated fatty acid: a fatty acid in which the carbon chain contains two or more double bonds Trans fats are produced accidentally during partial hydrogenation and should be avoided in our diet as they increase the bad cholesterol.

Which of the following disease are protein deficiency disease?

Marasmus, Kwashiorkor

The levels of protein and denaturation (essay)

Protein shape, sequence and properties of AA determines protein shape and shape determines proteins functions. Protein denaturation, disrupts shape, protein unfolds and loses its shape (denature), and caused by acidic or alkalinity, high temp, alcohol, oxidation and agitation. As a protein is synthesized it begins to fold into its ultimate 3-D shape that allows it to do its function. We describe the structure of proteins as follows -Primary, Secondary, Tertiary, Quaternary

Structure of a protein (essay) pull downs

Proteins contain C, H, O but also contain N and may contain S, P.

Lipids

Store energy. Broad range of organic molecules that dissolves easily in organic solvents such as alcohol, ether or acetone but are much less soluble in water. Fat -solid, oil-liquid at room temperature -triglycerides, phospholipids, fatty acids,

All that are disaccharides

Sucrose, lactose, maltose

This disaccharide composed of glucose (alpha 1-beta 2) fructose is also called

Table sugar (sucrose)

How we digest absorbed and metabolize any of the macronutrients (essay)

The food enters the mouth where it gets broken down by maltose and lingual lipase. It goes down through the esophagus it's not a bolus. Goes into the stomach where the gastric juices make it into chime. Goes into the duodenum where pancreatic lipase, bile, sucrose, lipase, and maltose get broken down and absorbed in the small intestine. The rest will be taken through the large intestine taking the rest of the water out making it stool and through the rectum.

Structure of a carb (essay) pull downs

The key to this is carbohydrates are CH2O and are usually hexagons or pentagons if they aren't drawn straight down the page.

Sugar alcohols

They taste sweet and supply energy to the body. Absorbed more slowly than sugars, and the body processes them differently. Commonly used as nutritive sweeteners like breath mints and candy.

Phospholipids

This type of lipid is found in the lipid bilayer of cells, and is important in the packaging of fat from our diet and fat that is made in our livers. Similar to triglycerides in that they contain both glycerol and fatty acids. No needed in the diet.

Triglycerides

This type of lipid is stored in adipose tissue in our abdomen and thighs. We also eat this lipid in things like olive oil and canola oil. The structure consists of three fatty acids esterified to glycerol.

Steroid

This type of nonsaponifiable lipid is recognized by it's A, B, C, D rings. Cholesterol is an example of this type of lipid.

The 4 types of lipoprotein (essay)

Very low density (VLDL), Intermediate density (IDL), Low density (LDL), High density (HDL)

Glycogen

a very large, highly branched polysaccharide composed of multiple glucose units. Sometimes called animal starch, glycogen is the primary storage form of glucose in animals Glycogen is the storage form of carbohydrates in the liver and muscles of animals (including humans). It is a highly-branched polysaccharide with alpha 1'-4' and alpha 1'-6' glycosidic bonds between glucose units.

Enzymes

biological catalysts (often proteins) that speed up reactions.

Proteins

building proteins.Not all plants have all the essential amino acids, but they do come with good things fiber for GI tract, and plants don't give us bad things-cholesterol and high amounts of saturated fat. -peptide bond, dipeptide, tripeptide, Oligopeptide, hemoglobin, collagen, antibodies, immune response, ribosomes

Ribosomes

cell components composed of protein located in the cytoplasm that translate messenger RNA into protein synthesis

The type of lipoprotein that is mainly composed of triglycerides that is made in our small intestine submucosa and circulate to provide triglycerides to cells that need the energy

chylomicrons; they are lipoproteins from the food we eat in our small intestine. They are mainly triglycerides based on percent composition

Low density (LDL) essay

deliver cholesterol to cells (bad cholesterol) as high levels are a risk factor for health disease; Is more than half cholesterol and cholesterol esters; triglycerides make up only 6%.

There are exactly 20 amino acids in a protein

false; while there are 20 different types of amino acids that are incorporated into protein, any single protein usually has 50 to hundreds of amino acids in its structure

Lipids that are solid at room temp are called

fats, solid oils are fats

Amylopectin (starch)

form of starch that is highly branched with alpha 1'-4' and alpha 1'-6' glycosidic bonds. The amylopectin, due to branching is used in modified food starch or corn starch because it forms a stable starch gel. This keeps gravies or sauces stable through the freeze/thaw cycle required for packaged foods.

Lactose beta 1'-4' linkage between galactose and glucose (major sugar in milk)

found mainly in milk. One molecule of glucose and one molecule of galactose. Gives dairy products a sweet taste.

Oligopeptide

four to 10 amino acids joined by peptide bonds

Proteins are..

involved in fluid balance. Albumins and globulins in blood are so large that they remain in blood and help draw fluid back to the blood.

Olestra

is a fat substitute that is used in Wow potato chips and fat free Pringles it is pictured on p. 204 of your text, it can cause abdominal cramping, diahrrea, bloating and gas.

Fructose

is also called levulose/fruit sugar, this monosaccharide is often found in fruit and soda pop. Tastes the sweetest of all sugars and occurs naturally in fruits and veggies. High fructose=55%. Naturally present in honey and many fruits; often added to foods in the form of high fructose corn syrup.

Galactose

just like glucose except for the position of the -OH group on carbon 4'. Glucose and this sugar make up lactose. Rarely occurs as a monosaccharide in food. It usually is chemically bonded to glucose to form lactose, the primary sugar in milk.

Antibodies

large blood proteins produced by B lymphocytes in response to exposure to particular antigens. Each type of antibody specifically binds to and helps eliminate its matching antigen from the body. Once formed antibodies circulate in the blood and helps protect the body against subsequent infection.

Mark all of the following that are polyunsaturated fatty acids that are precursors to the eicosanoids (local hormones)..

linoleic acid and alpha-linolenic acid

Polysaccharides structure and difference (essay)

long carb chains composed more than 10 sugar molecules can be straight or branched. Structural differences affect how the polysaccharide behaves in water and with heating. The way monosaccharides are linked makes them digestible (starch) and nondigestible (fiber)

Maltose (product of starch digestion):

made out of two glucose molecules connected by an alpha 1'-4' glycosidic bond. It is found in our diet as the initial degradation product of starch. It is also made by sprouting grains so it is found in beverages such as beer. Starch like bread gets broken down into maltose during digestion.

Carbohydrates

main purpose is quick energy. Two main types of carbs in food simple carbs (sugars) and complex carbs (starches and fibers) C6H12O6

Polypeptide

more than 10 amino acids joined by peptide bonds

Glucose (blood sugar/dextrose):

most abundant unit in nature, referred to as dextrose. Gives a mildly sweet flavor to food. Joined to other sugars to form disaccharides, starch, or dietary fiber. Makes up at least one of the 2 sugar molecules in very disaccharides. Supplies energy to cells, Glucose is virtually the only fuel used by the brain, except during prolonged starvation, when the glucose supply is low. It is needed as fuel for the red blood cells and brain. Glucose can be made from liver glycogen, gluconeogenesis from some amino acids and from odd chain fatty acids and glycerol (although these are rare).

The type of polyunsaturated fatty acid in fatty fish like tune, salmon and sarnies as well as in walnuts and flax seed that is touted as beneficial for preventing blood clots, thereby lowering the risk for heart attacks and strokes is

omega-3 fatty acids; most of this research comes from epidemiological data showing that Alaskan natives have much fewer clotting problems that Americans in the lower 48 states.

Monounsaturated fatty acids have..

one C=C double bond

Sucrose (common table sugar):

one molecule of glucose and one molecule of fructose. Provides some of the natural sweetness of honey, maple syrup, fruits and veggies. On the food label the sugars refers to sucrose.

High density (HDL) essay

pick up cholesterol for removal or recycling nicknamed "good cholesterol) as it reduces risk for heart disease. The liver and intestines make up HDL,

Amylose (Starch)

polysaccharide that is a homopolymer of glucose, it is a straight chain with only alpha 1-4 glycosidic bonds.

Oligosaccharides

raffinose and stachyose are found in beans and legumes. They are not digested in the small intestine but are digested by bacteria in our colon that then leads to the formation of gas.

Molecules are classified as lipids based on their...

solubility; lipids are not soluble in water but are soluble in organic solvents

Functions of proteins (essay)

structural and mechanical, enzymes, hormones, antibodies, fluid balance, acid-base balance, channels and pumps, transport

Pentose

sugar molecules containing 5 carbon atoms, part of RNA, these are not needed in a diet.

Peptide bond

the bond between two amino acids formed when a carboxyl (-COOH) group of one amino acid joins an amino (-NH2) group of another amino acid, releasing water in the process.

Starch

the major storage form of carbs in plants; starch is composed of long chains of glucose molecules in a straight (amylose) or branching (amylopectin) arrangement.

Collagen

the most abundant fibrous protein in the body. Collagen is the major constituent of connective tissue, forms the foundation for bones and teeth, and helps maintain the structure of blood vessels and other tissues

Hemoglobin

the oxygen carrying protein in red blood cells that consists of four heme groups and four globin polypeptide chains. The presence of hemoglobin gives blood it red color. In sickle cell anemia there is a mutation in hemoglobin that changes the shape of the red blood cells.

Tripeptide

three amino acids joined by peptide bonds

Marks all the following that we should limit or avoid in our diet

trans fat and saturated fats

The secondary structure of proteins can be described as alpha helices or beta sheets. They are stabilized by hydrogen bonds between amide groups

true

Dipeptide

two amino acids joined by a peptide bond.

Which of the following is a complete protein structure?

white meat chicken