Triglycerides: Esters of glycerol with fatty acids
Fats are solids at room temperature
Oils are liquids at room temperature These biomolecules are comprised solely of Carbon, Hydrogen and Oxygen. They make up 40% of the calories in the average diet. Fats (solid triglycerides) and an oil (a liquid triglyceride) C O OH Carboxyl end Polar head Long hydrocarbon chain Nonpolar tail General Fatty Acid Structure Saturated Fats Contain no C=C double bonds Generally are solids or semisolids at room temp Animal fat is a major source Should not make up more than 30% of your total fat intake per day Unsaturated Fats Contain one or more C=C double bonds Generally are liquids at room temp Vegetable oils are major source Fatty Acid Micelle Formation COOH COOH COOH COOH COOH COOH Palmitic acid Stearic Acid Saturated Fatty Acids Unsaturated Fatty Acids Oleic Acid Linoleic Acid Linolenic Acid Arachidonic Acid NOTE: Linoleic, linolenic, and aracidonic acids are examples of polyunsaturated fatty acids. Linoleic and linolenic acids are also the two essential fatty acids your body needs. HOOC CH 3 12 C's HOOC CH 3 14 C's HOOC CH 3 16 C's HOOC CH 3 16C's 1 C=C HOOC CH 3 16C's 2 C=C HOOC CH 3 16C's 3 C=C Myristic Acid 14 C's Palmitic Acid 16 C's Stearic Acid 18 C's Oleic Acid 18 C's 1 C=C Linoleic Acid 18 C's 2 C=C Linolenic Acid 18 C's 3 C=C Molecular factors affecting Melting Points Molecular Weight Myristic Acid 58 o C Palmitic Acid 63 o C Stearic Acid 71 o C
COOH COOH COOH COOH COOH COOH COOH COOH COOH semisolid at room temp liquid at room temp solid at room temp Degree of unsaturation Monounsaturated one C=C
Polyunsaturated 2 or more C=C Oleic Acid 16 o C Linoleic Acid -5 o C Linolenic Acid -11 o C
Fatty Acids COOH COOH COOH COOH COOH COOH Palmitic acid Stearic Acid Saturated Fatty Acids Unsaturated Fatty Acids Oleic Acid Linoleic Acid Linolenic Acid Arachidonic Acid NOTE: Linoleic, linolenic, and aracidonic acids are examples of polyunsaturated fatty acids. Linoleic and linolenic acids are also the two essential fatty acids your body needs. Essential Fatty Acids Linoleic Acid and Linolenic Acid Sources: Green leafy vegetables and fish oils glycerol Fatty Acid Fatty Acid Fatty Acid CH 2 CH OH CH 2 OH OH Glycerol + 3 Fatty Acids Yields a Triglyceride CH 2 CH O CH 2 O O C C C O O O CH 2 (CH 2 ) 13 CH 3 CH 2 (CH 2 ) 13 CH 3 CH 2 (CH 2 ) 13 CH 3 Glycerol backbone Ester bonds Fatty acids ( palmitic acid) Building a triglyceride structure Lets draw a triglyceride made from palmitic, stearic and oleic acids. Building a triglyceride structure Draw backbone C C C O O O CH 3 CH 3 CH 3 g l y c e r o l O O O Building a triglyceride structure Put in the correct number of carbons 14 C's 16 C's 16 C's 1 C=C C C C O O O CH 3 CH 3 CH 3 g l y c e r o l O O O This triglyceride is a fat WHY? It is comprised of one or less double bonds and is primarily made from saturated fatty acids. Make another using oleic, linolenic and myristic acids. Is this triglyceride is a solid or a liquid at room temp? Is this triglyceride a fat or an oil? 16 Cs 1 C=C 16 Cs 3 C=C 12 Cs C C C O O O CH 3 CH 3 CH 3 g l y c e r o l O O O This Triglyceride is ______________ an oil It contains 4 double bonds therefore it is an oil at room temp. Oils are liquids at this temp. This is a chemical reaction that decreases the amount of unsaturation in a fat or oil by the addition of H 2 in the presence of a metal catalyst. C C H 3 C H CH 3 H + H 2 Pt C C CH 3 H CH 3 H H H Unsaturated fat Saturated Fat O C O C O C CH 3 = CH 3 = = CH 3 = = = g l y c e r o l O O O + 6 H 2 Pt O C O C O C CH 3 CH 3 CH 3 g l y c e r o l O O O Partial hydrogenation of vegetable oils produces a mixture of triglycerides that soften and melt near body temperature Steroids Basic steroid Structure HO cholesterol Cholesterol Essential component of cell membranes Used as raw material for sex hormones and adrenocorticoid hormones Used to make bile salts High blood levels also associated with heart disease, atherosclerosis, arterial plaques
Cholesterol transported as Lipoprotein complex (LDL) Lipoproteins classified by Density HDL: High-density Lipoprotein LDL: Low-density Lipoprotein VLDV: Very low-density Lipoprotein Triglycerides and cholesterol Chylomicron Mostly triglycerides COO - HO O OH Prostaglandins Prostaglandin E 2 Lipoproteins classified by Density HDL: High-density Lipoprotein LDL: Low-density Lipoprotein VLDV: Very low-density Lipoprotein Triglycerides and cholesterol Chylomicron Mostly triglycerides