Nutrients and Macromolecules BSCS

Nutrients Water Carbohydrates Proteins Nucleotides Fats Vitamins and essential elements

Digestion Nutrients are broken down to pass into the circulatory system Carbohydrates are broken down into simple sugars Proteins are broken down into amino acids Fats are broken down into simpler molecules

Protein Proteins are essential for repairing and maintaining body tissue. Protein is obtained by a variety of sources to provide essential amino acids. The body can synthesize 20 amino acids, but another 8 must be obtained by eating food. Amino acids consist of carbon, nitrogen, hydrogen and oxygen Many amino acids bond together in a chain that folds into a precise shape called a protein. The shape determines the function. This can be determined by hormones.

Protein function Proteins do the work in the cell, they… A. provide structure such as collagen & keratin B. provide communication between cell and organs such as neurotransmitters, receptors and hormones C. allow transport of substances in and out of cells such as channels, carriers and pumps D. allow recognition and cell protection such as antibodies E. speed up metabolic reactions in cells such as enzymes

Nucleotides These macromolecules are made of sugars, phosphates and nitrogenous bases such as DNA DNA is inherited from parents and determines traits of offspring DNA determines structure and function of a cell. RNA is another nucleotide that serves a s a template for DNA ATP is another nucleotide produced during glycolysis and aerobic cellular respiration. This is the energy molecule of the cell.

Fat or Lipids Important for making hormones, cell membranes and for storing energy. Saturated fats are obtained from animal products. Simple fats consist of 3 fatty acid molecules joined to a molecule of glycerol. Fatty acids contain carbon, hydrogen a small amount of oxygen. They provide development of nervous and reproductive systems. One source of fatty acids is fish oil. Fats should consist of no more than 30% of a daily diet. Lipids are hydrophobic, repels water, and serve as a source of energy and energy storage.

Carbohydrates, fiber, vitamins and essential elements Carbohydrates provide fuel for the body through ATP. Simple sugar contain carbon, hydrogen and many oxygen’s. One example is glucose The basic unit is a saccharide. 1=monosaccharide, 2=disaccharide, 3 or more=polysaccharide. Starches consist of many simple sugars bonded together in branching structures. Fiber provides cellulose which absorbs water, toxins and eventually eliminates waste. Along with enzymes, vitamins regulate cellular activities such as growth. Elements are basic components of matter.

Enzymes Enzymes speed up or catalyze molecular reactions. Enzymes act on molecules called substrates. Substrates bind to specific places on enzymes. Carbohydrate and protein act as substrates in digestion.

Digestive enzymes These break down larger molecules into simpler molecules, many under certain pH conditions Lower pH means more acidic Amylase breaks down starch into double sugars or 2 glucose making Maltose. This happens at a pH of Proteases break down protein into amino acids. Pepsin at a pH of 2.0, others at a pH of 7.0 to 8.0 Lipases break down fats into fatty acids and glycerol at a pH of 8.0

Organs in digestion Amylase is an enzyme in the mouth, pepsin in the stomach and pancreatic amylase, protease and lipase in the small intestine. Further breakdown and absorption of simple sugars, amino acids and fatty acids take place in the small intestine due to these enzymes. The liver and pancreas also produce digestive enzymes. The liver produces bile which is stored in the gallbladder. Bile contain bile salts which break down fats into tiny droplets so enzymes work well because of larger surface area.

Organs con’t The liver monitors nutrient levels in the blood and adjust them accordingly. The liver also removes toxins. If glucose levels drop in your bloodstream, the liver releases more glucose stored as glycogen. Glycogen can be broken down into glucose to replenish low levels.

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