《生物化学》课程PPT教学课件（英文版）Chapter 10 Lipids

Chapter 10 Lipids

Chapter 10 Lipids

1. Lipids encompass a large and diverse group of organic compounds II Lipids are broadly defined as biological molecules that are soluble in organic solvents 1.1.1 Lipids are usually extracted from biological materials by nonpolar solvents like ether, chloroform(氯仿), benzene(苯) 1.2 The biological functions of lipids are diverse。 1. 2. 1 Certain lipids(e.g, triacylglycerols (三脂酰甘油), commonly called fats) serve as efficient reserves for the storage of energy

1. Lipids encompass a large and diverse group of organic compounds 1.1 Lipids are broadly defined as biological molecules that are soluble in organic solvents. 1.1.1 Lipids are usually extracted from biological materials by nonpolar solvents like ether, chloroform（氯仿）, benzene（苯）. 1.2 The biological functions of lipids are diverse. 1.2.1 Certain lipids (e.g., triacylglycerols （三脂酰甘油）, commonly called fats) serve as efficient reserves for the storage of energy

1.2.2 Lipids(including mainly g! ycerophospholipids甘油裤脂)2 sphingolipid and sterols ) are the major structural elements or s, the biomembranes 1.2.3 The water-insoluble vitamins like vitamin A, D, e, k and some hormones (like steroids(类醇), prostaglandins(前列腺素)) are lipids 1. 2. 4 The bile acids help to solubilize(emulsify other classes of lipids for better digestion. 1. 2. 5 Lipids also serve as enzyme cofactors light-absorbing pigments, intracellular messengers

1.2.2 Lipids (including mainly glycerophospholipids （甘油磷脂）, sphingolipids, and sterols) are the major structural elements of the biomembranes. 1.2.3 The water-insoluble vitamins like vitamin A, D, E, K and some hormones (like steroids（类固醇）, prostaglandins（前列腺素）) are lipids. 1.2.4 The bile acids help to solubilize (emulsify) other classes of lipids for better digestion. 1.2.5 Lipids also serve as enzyme cofactors, light-absorbing pigments, intracellular messengers

Fat cells of guinea pig (a) 8 m

Fat cells of guinea pig

A cotyledon cell from a seed of the plant arabidopsis ● (b) 3 um

A cotyledon cell from a seed of the plant arabidopsis

Spermaceti organ

Fatty acid composition of three food fats CIe and CIs C1 and Cis Ca to C1 saturated unsaturated saturated 100 s Olive oil Butter, Beef fat, Melting point N soft solid hard solid Natural fats at25°C as affected by the proportion of saturated fat

Fatty acid composition of three food fats Melting point as affected by the proportion of saturated fat

Beewax: an ester of palmitic acid(软脂酸) with the alcohol triacontanol CH3(CH2)14-C-0-CH2-(CH2)2CH3 Palmitic acid 1-Triacontanol

Beewax: an ester of palmitic acid（软脂酸） with the alcohol triacontanol

2. Fatty acids are a class of compounds containing a long hydrocarbon chain and a terminal carboxylate group 2. 1 Fatty acids can be saturated or unsaturated. 2.1.1 Saturated fatty acids do not contain carbon-carbon double bonds 2.1. The two most common saturated fatt acids are palmitic and stearic acids (软脂酸和硬 脂酸) containing 16 and 18 carbons respectively (abbreviated as 16: 0 and 18: 0). 2.1.3 Unsaturated fatty acids contain one or more carbon-carbon double bonds, usually of cis configuration in the aliphatic 脂肪族的 chains

2. Fatty acids are a class of compounds containing a long hydrocarbon chain and a terminal carboxylate group 2.1 Fatty acids can be saturated or unsaturated. 2.1.1 Saturated fatty acids do not contain carbon-carbon double bonds. 2.1.2 The two most common saturated fatty acids are palmitic and stearic acids（软脂酸和硬 脂酸）, containing 16 and 18 carbons, respectively (abbreviated as 16:0 and 18:0). 2.1.3 Unsaturated fatty acids contain one or more carbon-carbon double bonds, usually of cis configuration in the aliphatic（脂肪族的） chains