macromolecules aka … sugars and fats carbohydrates and lipids
TRANSCRIPT
MACROMOLECMACROMOLECULESULES
AKA … Sugars and FatsAKA … Sugars and Fats
Carbohydrates and LipidsCarbohydrates and Lipids
Types of CarbohydratesTypes of Carbohydrates
1.1. MonosaccharidesMonosaccharides
2.2. Oligosaccharides (Di’s and Tri’s)Oligosaccharides (Di’s and Tri’s)
3.3. PolysaccharidesPolysaccharides
Carbs… MonosaccharidesCarbs… Monosaccharides
simple sugar containing 3 to 7 carbonssimple sugar containing 3 to 7 carbons examples: glucose, fructose, galactoseexamples: glucose, fructose, galactose provides instant provides instant
energyenergy
““ONE”ONE” ““SUGAR”SUGAR”
“STRAIGHTCHAIN” FORM
“RING” FORM(in water)
Carbs… Characteristics of Carbs… Characteristics of SugarsSugars
1) An –OH group is attached to each 1) An –OH group is attached to each carbon except one; this carbon is carbon except one; this carbon is double bonded to an oxygen (carbonyl double bonded to an oxygen (carbonyl groupgroup
Start numbering the carbons of your sugars at the end closest to the carbonyl group!!!
1
2
3
4
5
6
1
2
3
4
5
6
Carbs… Characteristics of Carbs… Characteristics of SugarsSugars
2) Size of carbon skeleton varies from 2) Size of carbon skeleton varies from 3 to 7 carbons.3 to 7 carbons.
ClassificationClassification Number of Number of CarbonsCarbons
ExampleExample
TrioseTriose 33 GlyceraldehydeGlyceraldehyde
PentosePentose 55 RiboseRibose
HexoseHexose 66 GlucoseGlucose
Carbs… Characteristics of Carbs… Characteristics of SugarsSugars3) Spatial arrangements may vary. For 3) Spatial arrangements may vary. For
example, glucose and galactose are example, glucose and galactose are stereoisomers.stereoisomers.
Can you spot the only difference??? 1
2
3
4
5
6
1
2
3
4
5
6
Notice how the –OH’s are on different sides. This affects the properties of these molecules & makes them chemically different
Carbs… Characteristics of Carbs… Characteristics of SugarsSugars
4) In aqueous solutions, many 4) In aqueous solutions, many monosaccharides form rings. monosaccharides form rings. Equilibrium favours the ring structure.Equilibrium favours the ring structure.
1
2
3
4
5
6
12
3
4
5
6The #5C –OH reacts within the molecule at the terminal aldehyde group, breaking the double bond and creates a closed ring
Carbs… DissaccharidesCarbs… Dissaccharides
made up of two monosaccharidesmade up of two monosaccharides common examples: common examples:
glucose + glucose = maltose (malt sugar)glucose + glucose = maltose (malt sugar)
glucose + fructose = sucrose (table sugar)glucose + fructose = sucrose (table sugar)
glucose + galactose = lactose (milk sugar)glucose + galactose = lactose (milk sugar)
““SUGARS”SUGARS”““TWO”TWO”
MOO!!!
the forming of a disaccharide creates the forming of a disaccharide creates waterwater in the in the process - this is known as process - this is known as dehydation synthesis or dehydation synthesis or condensation reactioncondensation reaction
the connection between monosaccharides is called the connection between monosaccharides is called a a glycosidic linkageglycosidic linkage
Dissaccharides… cont’dDissaccharides… cont’d
PolysaccharidesPolysaccharides
a a complexcomplex carbohydrate consisting of carbohydrate consisting of many simple sugars linked togethermany simple sugars linked together
Functions:Functions:
Energy StorageEnergy Storage
StarchStarch - in plants - in plants
GlycogenGlycogen - in - in animalsanimals
Structural SupportStructural Support
CelluloseCellulose – – component of plant component of plant cell wallcell wall
ChitinChitin – exoskeleton – exoskeleton of arthropodsof arthropods
““MANY”MANY” ““SUGARS”SUGARS”
•Glycogen is a branched polysaccharide. This makes glycogen more loosely packed, allowing enzymes to access it easily to be broken down into glucose.
• Cellulose is tightly packed because of the lack of branches. This allows the cellulose molecules to stack themselves closer to each other, creating bonds between molecules. This causes it to be rigid and makes it difficult to break down.
Macromolecule #2Macromolecule #2LIPIDSLIPIDS
Functions:Functions: Long-term energy storage (triglycerides)Long-term energy storage (triglycerides)
Form cell membrane Form cell membrane (phospholipids)(phospholipids) Messaging (steroids act as Messaging (steroids act as hormones)hormones) InsulationInsulation
Cushioning of Internal OrgansCushioning of Internal Organs
LipidsLipids
Why are lipids well suited for Why are lipids well suited for long term energy storage?long term energy storage?
Contain many high energy bonds Contain many high energy bonds between carbon and hydrogenbetween carbon and hydrogen
Contain twice as much energy per gram Contain twice as much energy per gram than carbohydrates (very concentrated)than carbohydrates (very concentrated)
Types of LipidsTypes of Lipids
1.1. Fats (triglycerides)Fats (triglycerides)
2.2. PhospholipidsPhospholipids
3.3. SteroidsSteroids
4.4. WaxesWaxes
FatsFats
Made up of glycerol and 3 fatty acids.Made up of glycerol and 3 fatty acids.
There are many kinds of fatty There are many kinds of fatty acids. They differ in two ways:acids. They differ in two ways:
1. In length1. In length
2. In the # of hydrogen atoms 2. In the # of hydrogen atoms attached to itattached to it
An Example of a Fat An Example of a Fat MoleculeMolecule
(Triglyceride)(Triglyceride)
Glycerol
Fatty acids
1
2
3
Digestion of a Fat Digestion of a Fat MoleculeMolecule
+
+ 3 H2O
triglyceride glycerol
3 fatty acids
The above is a hydrolysis reaction.
What is the reverse of this reaction called?
Fig 1.22p. 29
Types of Fatty AcidsTypes of Fatty Acids
SATURATED (palmitic acid)SATURATED (palmitic acid) No double bonds between carbonsNo double bonds between carbons
MONOUNSATURATED (oleic acid)MONOUNSATURATED (oleic acid) 1 double bond1 double bond
POLYUNSATURATED (linoleic acid)POLYUNSATURATED (linoleic acid) More than 2 double bondsMore than 2 double bonds
Saturated Unsaturated Polyunsaturated
# of double bonds between carbons
Orientation
State at Room Temp.
Origin
Which are better for you?
Example
Types of FatsTypes of Fats
SaturateSaturatedd
UnsaturatUnsaturateded
Poly - Poly - unsaturatunsaturat
eded
# of # of Double Double Bonds Bonds
between between carbonscarbons
nonenone
At least At least one one
double double bond bond
between between carbon carbon atomsatoms
Several Several double double bondsbonds
Types of Fats… cont’dTypes of Fats… cont’d
SaturateSaturatedd
UnsaturatUnsaturateded
Poly - Poly - unsaturatunsaturat
eded
OrientatiOrientation of on of
Fatty Fatty AcidsAcids
Straight Straight chainschains
Kinks / Kinks / bends at bends at
the the double double bondsbonds
Kinks / Kinks / bends at bends at
the the double double bondsbonds
Types of Fats… cont’dTypes of Fats… cont’d
SaturateSaturatedd
UnsaturatUnsaturateded
Poly - Poly - unsaturatunsaturat
eded
State at State at Room Room Temp.Temp.
Solid Solid (tightly (tightly packed)packed)
LiquidLiquid
(less (less tightly tightly
packed)packed)
LiquidLiquid
(even less (even less tightly tightly
packed)packed)
Types of Fats… cont’dTypes of Fats… cont’d
SaturateSaturatedd
UnsaturatUnsaturateded
Poly - Poly - unsaturatunsaturat
eded
OriginOrigin AnimalsAnimals
(meat, (meat, dairy)dairy)
PlPlanants ts
Types of Fats… cont’dTypes of Fats… cont’d
SaturateSaturatedd
UnsaturatUnsaturateded
Poly - Poly - unsaturatunsaturat
eded
Which Which are are
healthierhealthier??
Bad forBad for
Stored Stored in in
adipose adipose tissuetissue
HealthHealthierier
Types of Fats… cont’dTypes of Fats… cont’d
SaturateSaturatedd
UnsaturatUnsaturateded
Poly - Poly - unsaturatunsaturat
eded
ExamplesExamples Butter, Butter, lardlard
Olive oil, vegetable Olive oil, vegetable oil, peanut oil, canola oil, peanut oil, canola
oil (genetically oil (genetically modified)modified)
What up with TRANS-What up with TRANS-FATS?FATS?
NOT GOOD FOR YOU!!! (FRIES, PEANUT BUTTER)NOT GOOD FOR YOU!!! (FRIES, PEANUT BUTTER) Created from oils (unsaturated) that are Created from oils (unsaturated) that are
hydrogenated (hydrogen added to double bonds) hydrogenated (hydrogen added to double bonds) Done to increase shelf life, flavour, & workability Done to increase shelf life, flavour, & workability
(eg. semi-solid for baking)(eg. semi-solid for baking) Only partial hydrogenation occurs & get a change Only partial hydrogenation occurs & get a change
in the orientation of hydrogens around some in the orientation of hydrogens around some double bondsdouble bonds
This fat is packaged by your body as LDL (aka This fat is packaged by your body as LDL (aka BAD cholesterol) leaving you @ risk for heart BAD cholesterol) leaving you @ risk for heart disease, artheriosclerosis, diabetes & obesitydisease, artheriosclerosis, diabetes & obesity
Type of Lipids #2Type of Lipids #2PHOSPHOLIPIDSPHOSPHOLIPIDS
are fat derivatives in which one fatty are fat derivatives in which one fatty acid has been replaced by a phosphate acid has been replaced by a phosphate group and one of several nitrogen-group and one of several nitrogen-containing molecules.containing molecules.
an important part of the cell membrane an important part of the cell membrane (phospholipid bilayer)(phospholipid bilayer)
PhospholipidPhospholipidFigure 1.23 p. 29
PhospholipidPhospholipid
• The phospholipid can also be represented as:
Polar Head – hydrophilic (water-loving)
Non-Polar Tails (fatty acids) - hydrophobic (water-hating)
Type of Lipids #3Type of Lipids #3STEROIDSSTEROIDS
Steroids consist of 4 fused carbon rings
Cholesterol•Precursor for other steroids•Component of animal cell membranes•Contributes to arteriosclerosis
Testosterone
MACROMOLECMACROMOLECULESULESProteins Proteins
ProteinsProteinsFUNCTIONSFUNCTIONS Act as enzymes (to control chemical Act as enzymes (to control chemical
reactions)reactions) Provide support and help shape cellsProvide support and help shape cells Act as transporters (hemoglobin)Act as transporters (hemoglobin) Act as hormonesAct as hormones Make up structures (hair, cartilage)Make up structures (hair, cartilage) Act as antibodies (immunoglobulins)Act as antibodies (immunoglobulins)
Watch.htm
ProteinsProteinsare polymers of…are polymers of…
Amino Acids20
8 EssentialNeed to obtain via diet
12 Non-EssentialBody can make
Amino Acid StructureAmino Acid Structure
CarboxylCarboxyl
GroupGroup
R – Side ChainR – Side Chain
Central CarbonCentral Carbon
R – Side Chain 20 possibilities; different R-groups give the amino acid different biological properties
Amino Group
ProteinsProteins Are often very large polymers of many Are often very large polymers of many
amino acids (monomers) linked together to amino acids (monomers) linked together to form form POLYPEPTIDESPOLYPEPTIDES
Proteins are built by condensation Proteins are built by condensation reactions forming reactions forming peptide bonds.peptide bonds.
aaaa11 – aa – aa22 dipeptidedipeptide
aaaa11 – aa – aa22 -- aa -- aa33 tripeptide tripeptide
aaaa11 – aa – aa22 -- aa -- aa33 – aa – aan n polypeptide polypeptide
Proteins are broken down through Proteins are broken down through hydrolysis reactionshydrolysis reactions
PolypeptidesPolypeptidesPolypeptide ChainPolypeptide Chain
Amino Acid Amino Acid Amino Acid
Peptide Bonds(Amide Linkage)
This polypeptide will begin to fold over on itself until it has reached its 3-dimensional shape
The folding will be determined by the R-group interactions of the specific amino acid sequence
It is only the final shape that will determine the protein’s specific function
Peptide BondsPeptide Bonds
+ H+ H22OO
This is a …This is a … DEHYDRATION DEHYDRATION REACTION!REACTION!
Levels of Protein StructureLevels of Protein StructurePrimary StructurePrimary Structure Amino acid linear sequenceAmino acid linear sequence
Secondary StructureSecondary Structure Folding into a helix or pleated Folding into a helix or pleated
sheetsheet
Text: Appendix 5 p. 559-561
Levels of Protein StructureLevels of Protein Structurep. 559-562: Appendix 5p. 559-562: Appendix 5Tertiary StructureTertiary Structure Folding of secondary structures Folding of secondary structures
into a 3-D shapeinto a 3-D shape
Quarternary StructureQuarternary Structure 2 or more polypeptide chains 2 or more polypeptide chains
assembling togetherassembling together
Hemoglobin – A Complex Hemoglobin – A Complex ProteinProtein Found in RBCs, is responsible for Found in RBCs, is responsible for
oxygen transport to your cells for oxygen transport to your cells for respirationrespiration
Scientists believe the protein dates Scientists believe the protein dates back 4 billion years to the start of lifeback 4 billion years to the start of life
A quarternary protein consisting of 4 A quarternary protein consisting of 4 polypeptidespolypeptides
2 of the polypeptides (2 of the polypeptides (αα subunits) subunits) contain 141 amino acids while the contain 141 amino acids while the other 2 (other 2 (ββ subunits) contain 146 subunits) contain 146 amino acidsamino acids
Hemoglobin – A Complex Hemoglobin – A Complex ProteinProtein
Heme groups contain iron (II), acting as Heme groups contain iron (II), acting as sites where oxygen molecules can bindsites where oxygen molecules can bind
Heme
Hemoglobin – At the Heme Hemoglobin – At the Heme of it allof it all
These molecular cages are called porphyrins and are thought to have predated oxygen (2 billion years ago) back when single celled living things used sulfur in its metabolism
DID YOUKNOW?