KINE 2P20 Lecture Notes - Lecture 6: Lipoprotein Lipase, Peanut Butter, Myelin
9 May 2018
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Department
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Nutrition 2P20
CIS vs. TRANS Fatty Acids
- Most MUFA/PUFA are CIS in nature
▪ Liquid at room temperature
▪ Healthful properties
- TRANS behave like SFAs
▪ Solid at room temperature, pack together
▪ Generally unhealthier
▪ Some occur naturally (~2-4% FAs in milk)
▪ Most are man-made – partial hydrogenation
▪ Increase risk of heart disease
• No acceptable intake
- Hydrogens on the same side, kinks, affects how it behaves in the body
▪ Same constitutes, different structure
▪ CIS-FA: 18:1; n-9 (bent)
▪ TRANS-FA: 18:1, n-9 (straight)
Hydrogenation
- Stick margarines, vegetable shortening, shelf-stable baked goods, peanut butter, fried
foods,
- Vegetable oils solid at room temperature
- Higher melting point, more stable, less rancid
Phospholipids
- Lipids attached to a phosphate group
- 2 FAs, glycerol, & phosphate group
- FA end = fat soluble
- Phosphate/glycerol end = water soluble
- Emulsifiers in foods (soy lecithin)
Sterols
- Lipid form in plants and animals
- Cholesterol only in animals
▪ Egg yolks, organ meats
▪ All plant products are naturally holesterol free
- Necessary but not an essential nutrient
Cholesterol
- Important role in the body
▪ Production of: steroid hormones, vitamin D, bile
▪ Part of myelin, cell membranes
▪ Precursor of other important sterols
- MYTH: good/bad cholesterol – there’s oly one type
- LDL to cells, HDL to liver, away from cells
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Document Summary
Most mufa/pufa are cis in nature: liquid at room temperature, healthful properties. Trans behave like sfas: solid at room temperature, pack together, generally unhealthier, some occur naturally (~2-4% fas in milk, most are man-made partial hydrogenation. Increase risk of heart disease: no acceptable intake. Hydrogens on the same side, kinks, affects how it behaves in the body: same constitutes, different structure, cis-fa: 18:1; n-9 (bent, trans-fa: 18:1, n-9 (straight) Stick margarines, vegetable shortening, shelf-stable baked goods, peanut butter, fried foods, Higher melting point, more stable, less rancid. Cholesterol only in animals: egg yolks, organ meats, all plant products are naturally (cid:862)(cid:272)holesterol free(cid:863) Important role in the body: production of: steroid hormones, vitamin d, bile, part of myelin, cell membranes, precursor of other important sterols. Myth: good/bad cholesterol there"s o(cid:374)ly one type. Ldl to cells, hdl to liver, away from cells. Lipases and bile break down tgs into mgs and fas.
