1. Chapter 6 Lipids Objectives: Describe the lipids of major biological importance; their basic structure and function Understand how lipids are digested and absorbed by the GI tract; how they are transported and stored in various locations Understand how lipids are packaged into various types of lipoproteins; how these lipoproteins can be distinguished from one another, and how they are related to cardiovascular disease. Learn how the major lipids are metabolized via  oxidation, how ketones are formed, and how we regulate the manufacture and breakdown of cholesterol Understand how lipid metabolism is regulated, and how diet and pharmaceutical aids target this regulation Learn how some fats are “good” for you and can potentially prevent disease Learn about the thermogenic capacity of brown fat and how it differs from yellow fat

3. By 2020 about one in five health care dollars spent on people ages 50-69 could be consumed by obesity-related medical problems -- up about 50 percent from 2000. The proportion of health care expenditures associated with treating the consequences of obesity would increase from 14 percent in 2000 to 21 percent in 2020 for 50-69 year-old men, and from 13 percent to 20 percent for women in the same age group. Many of the improvements in health achieved by middle-aged and older Americans in recent decades as a result of medical advances could largely be erased over the next two decades if population weight continues to increase.

4. BMI (kg/m 2 ) 1920212223242526272829303540 Height (in.) Weight (lb.) 589196100105110115119124129134138143167191 599499104109114119124128133138143148173198 6097102107112118123128133138143148153179204 61100106111116122127132137143148153158185211 62104109115120126131136142147153158164191218 63107113118124130135141146152158163169197225 64110116122128134140145151157163169174204232 65114120126132138144150156162168174180210240 66118124130136142148155161167173179186216247 67121127134140146153159166172178185191223255 68125131138144151158164171177184190197230262 69128135142149155162169176182189196203236270 70132139146153160167174181188195202207243278 71136143150157165172179186193200208215250286 72140147154162169177184191199206213221258294 73144151159166174182189197204212219227265302 74148155163171179186194202210218225233272311

5. 06CO, p. 128 White Adipose

6. Fats with Structural or Biological Importance Fatty Acids SFA MUFA PUFA Essential fatty acids N-3 fatty acids (  FA)

7. Fig. 6-1, p. 130 SATURATED (SFA) MONOUNSATURATED (MUFA) CIS VS. TRANS

8. Partially hydrogenated Deep fat frying

9. Fig. 6-2, p. 130 Δ12 and Δ15 desaturases Essential Fatty Acids Linoleic  linolenic

10. N-3 fatty acids or Omega-3-fatty acids (EPA – eicoapentaenoic acid, and DHA – docosahexaenoic acid ) Hypolipidemic effects Antithrombotic effects

11. Table 6-1, p. 131

12. Fig. 6-3, p. 132 Triglycerides medium chain triglycerides - weight gain - athletic performance

13. Fig. 6-7, p. 133 Sterols

14. Fig. 6-8, p. 134

15. Fatty Acid and Cholesterol Composition of Some Common Fats Saturated g/Tbsp Monounsaturated g/Tbsp Polyunsaturated g/Tbsp Cholesterol mg/Tbsp Canola Oil1.08.24.10 Safflower Oil1.21.610.10 Sunflower Oil1.42.78.90 Corn Oil1.l73.38.00 Olive Oil1.89.91.10 Sesame Oil1.95.45.70 Soybean Oil2.03.27.90 Peanut Oil2.36.24.30 Vegetable Shortening3.25.73.30 Chicken Fat3.85.72.711 Lard5.05.81.412 Beef Tallow6.45.30.514 Butter7.13.40.631 Coconut Oil11.80.80.20

16. Fig. 6-11, p. 135 Phospholipids (two types) 1. Glycerophosphatides phosphatidylcholine (lecithin) -protection from alcoholic cirrhosis -synthesis of eicosanoids phosphatidylserine (rice & GLVs) -”brain booster” (beware viruses) - athletic performance phosphatidylinositol (whole, unprocessed grains, citrus fruits cantaloupe, brewer’s yeast, unrefined molasses, and liver. It is also available in wheat germ, lima beans, raisins, peanuts, cabbage, and some nuts) -anchoring membrane proteins -synthesis of eicosanoids

17. Virgin Olive Oil vs. Lite Olive Oil vs. Extra Virgin Olive Oil All virgin olive oils are extracted mechanically from the olives. No processing or other processes other than filtering have been done to the oil. Virgin vs. Extra Virgin refers to the concentration of oleic acid present in the oil. The oleic acid lowers the pH. The lower the pH, the less “taste” of the olive is present. Olive oil is monounsaturated and has to be heated to very high temperatures to be converted to its trans form. This is highly likely in industrial fryers, but relatively unlikely to happen on the cooking stove in a home.

18. PGH2 synthases = Cox1 and Cox 2

19. Table 6-5, p. 160

20. Fig. 6-9, p. 134 2.Sphingolipids -Sphingomyelins

21. Intestinal mucosal cell Endoplasmic reticulum HDL Lymphatics FA-albumin Lysophosphatidylcholine (direct absorption) Monoacylglycerols Free fatty acids Glucose Glycerol Micellar particles Cholesterol LYSPC CHYLO Apoprotein FA-CoA CE Short-chain FFA PC TG Albumin MG CHOL a-GP Portal circulation Fig. 6-16, p. 139 Lipid Transport and Storage

22. Peripheral apoprotein (e.g., apoC) Phospholipid Cholesteryl ester Triacylglycerol Core of mainly nonpolar lipids Monolayer of mainly polar lipids Integral apoprotein (e.g., apoB) Free cholesterol Fig. 6-17, p. 140

23. Table 6-3, p. 140

24. Table 6-4, p. 141 LCAT = lecithin:cholesterol acyltransferase

26. Fig. 6-18, p. 142

27. Fig. 6-19, p. 143

28. Fig. 6-20, p. 144

29. Metabolism of Circulating Lipoproteins Things to remember: LDLs are the major carrier of cholesterol to tissues, where it may be used for membrane construction or converted into other metabolites. HDLs remove cholesterol from cells and other lipoproteins and return it to the liver for excretion in the bile.

30. LDL receptor (coated pit) Cholesteryl Linoleate Protein (b) (a) LDL LDL binding Lysosome Internalization Lysosomal hydrolysis Amino acids Cholesterol Cholesteryl oleate 3.pLDL receptors 2.qACAT 1.pHMG CoA reductase Regulatory actions Fig. 6-21, p. 145 How cells know whether to take or give away cholesterol

34. [N]LDL Platelets Foam cells Smooth muscle cells [O]LDL EI MC [O]LDL Arterial lumen Endothelium Intima Macrophage PDGF p. 166

35. Major Metabolic Pathways for Fat Metabolism Catabolism Fatty Acids Catabolism via  oxidation in mitochondrial matrix Formation of ketone bodies Cholesterol Esterification and bile acid synthesis Synthesis Fatty Acids Cholesterol Triglycerides

36. Fig. 6-23, p. 151

37. Fig. 6-34, p. 161

38. Fig. 6-35, p. 163