BCH210H1 Lecture Notes - Lecture 14: Phospholipid Scramblase, Lysis, Olive Oil

• School: UTSG
• Department: Biochemistry
• Course: BCH210H1
• Professor: Stavroula Andreopoulos

Document Summary

Lipids are all very different, whereas proteins are recognizable by peptide bonds and side chains (i. e. , no common features, other than soluble in nonpolar solvents, and non-soluble in water) Storage glycerol, phospholipids, sphingolipids, and sterols: olive oil (liquid at rt) is healthier than trans-fatty acids, mutation in protein causes degradation of sphingolipids. Sterol is highly abundant in the body, both in membranes and as signaling molecule: arachidonic acid signaling molecule pathways involved in enzymes and pain. Looking at a broader overall picture of what happens when these lipids come together: membrane is a barrier within the cell or between the cell and the extracellular matrix. Lecture 2 objectives: review lipid assembly mechanisms, micelles and bilayers, compare lipid and protein behaviour in membranes, fluidity, phase transition temperatures, dynamics, understand evidence for the fluid mosaic model, highlight recent modifications to model, detergent micelles and bilayers. Shape is a big determinant of how lipids will form.