MCDB 310 Lecture Notes - Lecture 19: Acetyl-Coa, Chylomicron, Acetyl Group

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Chapter 17 & 18: fatty acid and amino acid oxidation. Review: triacylglycerols (triglycerides, fats and neutral fat: glycerol - has 3 fatty acids, the 3 fa are different so they need to be broken down differently (need to use different reactions, ester linkages in the glycerol. It is relatively chemically inert: this makes it a good storage molecule for a long time - can store a lot of energy. Digestion of fat: some fatty acids digested from mouth to stomach, fa are released by lipases in the stomach which is an acidic environment. Fa: alkaline ph is good for pancreatic lipases and non-specific esterases to take fa off, alkaline have bile salts - help imsulfy fats, bile salts are amphipathic detergents and they form micelles, make droplets smaller to be transported. In tissue capillaries: extracellular lipoprotein lipases hydrolyze triglycerides to fa and glycerol, this is activated by apolipoproteins, the fa and glycerol then enters the tissues.

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