foodstuffs and their energy contents © michael palmer 2014

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Foodstuffs and their energy contents © Michael Palmer 2014

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Page 1: Foodstuffs and their energy contents © Michael Palmer 2014

Foodstuffs and their energy contents

© Michael Palmer 2014

Page 2: Foodstuffs and their energy contents © Michael Palmer 2014

Carbon pools in carbohydrate and fat metabolism

© Michael Palmer 2014

Page 3: Foodstuffs and their energy contents © Michael Palmer 2014

Triacylglycerol and its cleavage products

© Michael Palmer 2014

Page 4: Foodstuffs and their energy contents © Michael Palmer 2014

Solubilization of fat by detergents

© Michael Palmer 2014

Page 5: Foodstuffs and their energy contents © Michael Palmer 2014

Uptake and re-packaging of digested fat in the small intestine

© Michael Palmer 2014

Page 6: Foodstuffs and their energy contents © Michael Palmer 2014

The lymphatics drain excess fluid from the interstitial space

© Michael Palmer 2014

Page 7: Foodstuffs and their energy contents © Michael Palmer 2014

Chylomicrons are drained from the intestine through the lymphatics, bypassing the liver

© Michael Palmer 2014

Page 8: Foodstuffs and their energy contents © Michael Palmer 2014

Lipoprotein lipase extracts triacylglycerol from chylomicrons

© Michael Palmer 2014

Page 9: Foodstuffs and their energy contents © Michael Palmer 2014

Two activated forms of fatty acids

© Michael Palmer 2014

Page 10: Foodstuffs and their energy contents © Michael Palmer 2014

Activation of fatty acids and transport to the mitochondrion

© Michael Palmer 2014

Page 11: Foodstuffs and their energy contents © Michael Palmer 2014

Reactions in β-oxidation

© Michael Palmer 2014

Page 12: Foodstuffs and their energy contents © Michael Palmer 2014

Shared reaction patterns in β-oxidation and TCA cycle

© Michael Palmer 2014

Page 13: Foodstuffs and their energy contents © Michael Palmer 2014

The reaction mechanism of thiolase

© Michael Palmer 2014

Page 14: Foodstuffs and their energy contents © Michael Palmer 2014

Utilization of propionate

© Michael Palmer 2014

Page 15: Foodstuffs and their energy contents © Michael Palmer 2014

Organ relationships in triacylglycerol utilization

© Michael Palmer 2014

Page 16: Foodstuffs and their energy contents © Michael Palmer 2014

Brown fat tissue

© Michael Palmer 2014

Page 17: Foodstuffs and their energy contents © Michael Palmer 2014

Medium-chain fatty acids

● contain less than 12 carbon atoms

● low content in most foods, but relatively high (10–15%) in palm seed and coconut oil, from which they are industrially prepared

● triglycerides with medium chains are more soluble and more rapidly hydrolyzed by gastric and pancreatic lipase

● not efficiently re-esterified inside intestinal cells; systemic uptake mostly as free fatty acids

● reach mitochondria by diffusion, without prior activation to acyl-CoA and acyl-carnitine

Page 18: Foodstuffs and their energy contents © Michael Palmer 2014

Ketone body metabolism

© Michael Palmer 2014

Page 19: Foodstuffs and their energy contents © Michael Palmer 2014

Synthesis of acetoacetate and β-hydroxybutyrate

© Michael Palmer 2014

Page 20: Foodstuffs and their energy contents © Michael Palmer 2014

Decarboxylation of acetoacetate

© Michael Palmer 2014

Page 21: Foodstuffs and their energy contents © Michael Palmer 2014

Acetone can serve as a precursor for gluconeogenesis

© Michael Palmer 2014

Page 22: Foodstuffs and their energy contents © Michael Palmer 2014

Anticonvulsant effects of acetone and acetol

© Michael Palmer 2014

Page 23: Foodstuffs and their energy contents © Michael Palmer 2014

The acetyl-CoA carboxylase reaction

© Michael Palmer 2014

Page 24: Foodstuffs and their energy contents © Michael Palmer 2014

The structure of fatty acid synthase

© Michael Palmer 2014

Page 25: Foodstuffs and their energy contents © Michael Palmer 2014

Phosphopantetheine acts as a flexible tether in acyl carrier protein

© Michael Palmer 2014

Page 26: Foodstuffs and their energy contents © Michael Palmer 2014

Fatty acid synthase reactions (1)

© Michael Palmer 2014

Page 27: Foodstuffs and their energy contents © Michael Palmer 2014

Fatty acid synthase reactions (2)

© Michael Palmer 2014

Page 28: Foodstuffs and their energy contents © Michael Palmer 2014

Mitochondrial export of acetyl-CoA via citrate

© Michael Palmer 2014

Page 29: Foodstuffs and their energy contents © Michael Palmer 2014

Mitochondrial export of acetyl-CoA via acetoacetate

© Michael Palmer 2014

Page 30: Foodstuffs and their energy contents © Michael Palmer 2014

Elongation and desaturation of fatty acids

● elongases reside in mitochondria and endoplasmic reticulum

● chemistry of elongation similar to β-oxidation in mitochondria, similar to fatty acid synthase in the ER

● desaturases occur in the ER, introduce double bonds at various positions

● double bonds are created at least 9 carbons away from the ω end—ω-3 fatty acids cannot be formed and are therefore essential

Page 31: Foodstuffs and their energy contents © Michael Palmer 2014

Cerulenin, an antibiotic that irreversibly inhibits fatty acid synthase

© Michael Palmer 2014

Page 32: Foodstuffs and their energy contents © Michael Palmer 2014

Fatty acid synthase inhibition slows tumor growth in mouse experiments

© Michael Palmer 2014

Page 33: Foodstuffs and their energy contents © Michael Palmer 2014

The glyoxylate cycle

© Michael Palmer 2014

Page 34: Foodstuffs and their energy contents © Michael Palmer 2014

Reactions in the glyoxylate cycle

© Michael Palmer 2014