1 / 25

Biochemistry

Biochemistry. Carbohydrates, Lipids and Proteins Biology 2121 Chapter 2. Biochemistry. Biochemistry Study of chemical composition and reactions of living matter Biochemical molecules (4 major types) Organic vs. Inorganic Organic Compounds

gudrun
Download Presentation

Biochemistry

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Biochemistry Carbohydrates, Lipids and Proteins Biology 2121 Chapter 2

  2. Biochemistry Biochemistry • Study of chemical composition and reactions of living matter • Biochemical molecules (4 major types) • Organic vs. Inorganic Organic Compounds • Molecules that make up cells and tissues contain carbon • React to form larger molecules – functional groups • Monomers combine to form polymers • Polymers are broken down into monomers

  3. Functional Groups Forming Polymers – Dehydration Synthesis Breaking down Polymers into monomers – Decomposition – Hydrolysis

  4. Carbohydrates 1. Generalcharacteristics • Contains carbon, hydrogen and oxygen • Soluble in water (decreases with size) • Sizes – small single units to larger compounds 2. Function(s) • Energy – 4 kcal/g • Cell membrane – 1-2% of cell mass; cell recognition 3. Structure • Monomer – “monosaccharide” • Polymer – “polysaccharide”

  5. Carbohydrates 1. Monosaccharides • C6H12O6 - 3 isomers (glucose, fructose and galactose) 2. Disaccharides • Formed by dehydration synthesis • Broken-up by hydrolysis 3. Polysaccharides • Starch, Glycogen, Cellulose 6-Carbon Sugars 5-Carbon Sugars

  6. Disaccharides

  7. Polysaccharides • Glycogen – STORED IN THE LIVER • Starches – plants • Cellulose - roughage

  8. Lipids 1. GeneralCharacteristics • carbon, hydrogen and oxygen • Insoluble in water – soluble in other nonpolar substances (alcohol) • Non-polar 2. Function(s) • Energy – 9 kcal/g • Cell membrane, steroids, fat-soluble vitamins 3. Structure • Most – fatty acid tail (H-C chain) that is non-polar

  9. Functions of Lipids

  10. STRUCTURE OF A TRIGLYCERIDE- Neutral Fat • Formation – dehydration synthesis • Singlebonding between carbons – ‘saturated’ • “Ester Bond” • Long FA chains – solid at room temperature • CH2 – fatty acid tails • Animation • Animation II

  11. Triglycerides Unsaturatedand PolyunsaturatedFats • 1-Double bond between the carbon; 2 double bonds (polyunsaturated) • Chains ‘bend’ or form kinks • Plant lipids; olive oil, corn oil, safflower oil • Chains are shorter than saturated fatty acid triglycerides • Liquids at Room Temperature Triglycerides in the Body • Fat deposits; insulation of organs

  12. Phosphorus Group Glycerol 2-Fatty Acid Chains • Phospholipids • BILAYER OF A PLASMAMEMBRANE • Two FAtails; glycerol; phosphate (polar) • Amphipathic– polar and non-polar nature

  13. Steroids CHOLESTEROLIS CLASSIFIED AS A STEROL – LIPID. MADE UP OF ‘FUSED’ CARBON RINGS AND SIDE CHAINS OF MOLECULES A ‘PRECURSOR’ TO OTHER STEROIDS – TESTOSTERONE, VITAMIN D Side-chainsmade each steroid different

  14. Steroids, Lipoid Substances and Lipoproteins Steroids • Estrogen, progesterone and Testosterone – Sex hormones • Vitamin D: produced in skin (UV light); bone growth • Bile Salts: fat digestion and absorption LipoidSubstances • Fat Soluble Vitamins: A (retinal in eyes); E (wound healing); K (blood clotting) Lipoproteins • Transportation of fatty acids and cholesterol in the bloodstream; LDLs and HDLs

  15. Proteins Largemolecules-C,H,O,N and S Body– 10-30% of cell mass Functionsand Examples • Muscle Contraction (actin and myosin) • Enzymes – catalysts • Hemoglobin (oxygen transport) • Collagen and Keratin (parts of connective tissue, hair, nails, etc.) • Antibodies (immunity)

  16. Structure Amino Acid Structure AminoAcid Central ‘C’ Amine Group Hydrogen Carboxyl Group -COOH Acidic Properties 20 different types

  17. Amino Acids - Bonding • Peptidebonds (covalent) between amino acids form ‘dipeptides’ • Formed by dehydration synthesis • Animation

  18. Multiple Peptide Bonds Polypeptide-10 to 2000 + amino acids 4Structuresof proteins 1. Primary • Exact sequence (of amino acids) of the ‘polypeptide chain’ 2. Secondary • Twisting or folding of the polypeptide primary sequence

  19. Primary and Secondary Structures Primary and Secondary Structures Primarystructure SecondaryStructures Stabilized by Hydrogen bonds Alpha helix and Beta pleated sheets Beta Pleated Alpha Helix

  20. Structures of Proteins 3. Tertiary • 3-D shape of a protein • Folds due to bonding between amino acids • S-S bond (disulfide); hydrogen bonds; ionic bonds • ‘Fully functional’ 4. Quaternary • A protein that has more than one polypeptide chain • Hemoglobin

  21. Structural Classes of Proteins 1. Fibrous • Secondary structure; insoluble; very stable • Examples: • Keratin • Collagen- tendons and ligaments (single most abundant protein in the body) • Actinand myosin (muscle tissue) 2. Globular • Tertiary structure; soluble • Examples: • Proteinhormones (GH and insulin) • Enzymes • Hemoglobin and Myoglobin

  22. Denaturation • The function of a protein may be altered by disruptingthe peptide bonds • How? • Increases in temperature • Changes in pH • Animation • Animation II

  23. Enzymes • How Enzymes Work • Feedback Inhibition What is occurring with the substrate in this diagram? A substrate fits into the active site. The substrate may be ‘degraded’ or broken down into smaller parts or smaller substrates put together to form larger substances

  24. Enzyme Activity Enzymes may be 100% protein Some enzymes are Holoenzymes • Protein part and a “cofactor” or non-protein part • Inorganic cofactor : Fe • Organic cofactor: vitamin (coenzyme) Will only work if the cofactor is present

  25. Characteristics of Enzymes • 4. Lower the activationenergy of a chemical reaction

More Related