Upload
cael-startup
View
215
Download
0
Tags:
Embed Size (px)
Citation preview
LIPID METABOLISMLIPID METABOLISM
04/18/231 Metabolisme Lipida
Hendra WijayaEsa Unggul University
INDEKSINDEKS
CHARACTERISTICS OF LIPID
DIGESTION AND ABSORPTION OF LIPID
TRANSPORT OF LIPID
BETA-OXIDATION OF LIPID
SYNTHESIS OF LIPID
CHARACTERISTIC OF LIPID
CHARACTERISTIC OF LIPID
04/18/233 Metabolisme Lipida
Hendra WijayaEsa Unggul University
TYPES OF TYPES OF LIPIDS LIPIDS IN THE BODYIN THE BODY
Fatty AcidsFatty AcidsTriglyceridesTriglyceridesSterolsSterolsPhospholipidsPhospholipids
TYPES OF TYPES OF LIPIDS LIPIDS IN THE BODYIN THE BODY
Fatty AcidsFatty AcidsTriglyceridesTriglyceridesSterolsSterolsPhospholipidsPhospholipids
ROLE OF LIPIDS IN THE BODYEnergy (9 kcal/gram)
Energy to make muscles contract, including heart - supplied mostly from fat
Insulate body against temperature extremesProtect the body’s vital organs from shockForm the major material of cell membranesNerve transmissionContain or transport fat-soluble vitamins
ROLE OF LIPIDS IN THE BODYEnergy (9 kcal/gram)
Energy to make muscles contract, including heart - supplied mostly from fat
Insulate body against temperature extremesProtect the body’s vital organs from shockForm the major material of cell membranesNerve transmissionContain or transport fat-soluble vitamins
ROLE OF LIPIDS IN FOODROLE OF LIPIDS IN FOODEnhance FlavorEnhance FlavorSatietySatietyTextureTexture
Solid to LiquidSolid to LiquidEnhance TendernessEnhance Tenderness
Carry fat-soluble vitaminsCarry fat-soluble vitaminsCan be visible or hiddenCan be visible or hidden
ROLE OF LIPIDS IN FOODROLE OF LIPIDS IN FOODEnhance FlavorEnhance FlavorSatietySatietyTextureTexture
Solid to LiquidSolid to LiquidEnhance TendernessEnhance Tenderness
Carry fat-soluble vitaminsCarry fat-soluble vitaminsCan be visible or hiddenCan be visible or hidden
04/18/234 Metabolisme Lipida
CHARACTERISTICS OF FATTY ACIDSCHARACTERISTICS OF FATTY ACIDSCHARACTERISTICS OF FATTY ACIDSCHARACTERISTICS OF FATTY ACIDS
Rarely exist alone - are part of triglycerides or phospholipidsRarely exist alone - are part of triglycerides or phospholipidsStructure :Structure :Chain Length - Short (2-4 C), Medium (6-10 C), Long (>12 C)Chain Length - Short (2-4 C), Medium (6-10 C), Long (>12 C)
Saturation = Presence or Absence of Double BondsSaturation = Presence or Absence of Double Bonds
Rarely exist alone - are part of triglycerides or phospholipidsRarely exist alone - are part of triglycerides or phospholipidsStructure :Structure :Chain Length - Short (2-4 C), Medium (6-10 C), Long (>12 C)Chain Length - Short (2-4 C), Medium (6-10 C), Long (>12 C)
Saturation = Presence or Absence of Double BondsSaturation = Presence or Absence of Double Bonds
Saturated Fatty AcidsSaturated Fatty AcidsSaturated Fatty AcidsSaturated Fatty Acids Unsaturated Fatty AcidsUnsaturated Fatty AcidsUnsaturated Fatty AcidsUnsaturated Fatty Acids
04/18/236 Metabolisme Lipida
CHARACTERISTICS OF FATTY ACIDSCHARACTERISTICS OF FATTY ACIDSCHARACTERISTICS OF FATTY ACIDSCHARACTERISTICS OF FATTY ACIDS
Trans- and Cis-Fatty AcidsTrans- and Cis-Fatty AcidsTrans- and Cis-Fatty AcidsTrans- and Cis-Fatty Acids
Trans-Trans- result when PUFA’s are hydrogenated. result when PUFA’s are hydrogenated. In hydrogenation the double bond is broken and is saturated with H atomsIn hydrogenation the double bond is broken and is saturated with H atomsHas same health effects as saturated fatty acidsHas same health effects as saturated fatty acids
Cis-Cis- how most fats occur in nature. The hydrogens next to the double how most fats occur in nature. The hydrogens next to the double bonds are on the same side of the carbon chain.bonds are on the same side of the carbon chain.MAY NOT BE AS CHOLESTEROL RAISING AS TRANS-FATTY ACIDSMAY NOT BE AS CHOLESTEROL RAISING AS TRANS-FATTY ACIDS
Trans-Trans- result when PUFA’s are hydrogenated. result when PUFA’s are hydrogenated. In hydrogenation the double bond is broken and is saturated with H atomsIn hydrogenation the double bond is broken and is saturated with H atomsHas same health effects as saturated fatty acidsHas same health effects as saturated fatty acids
Cis-Cis- how most fats occur in nature. The hydrogens next to the double how most fats occur in nature. The hydrogens next to the double bonds are on the same side of the carbon chain.bonds are on the same side of the carbon chain.MAY NOT BE AS CHOLESTEROL RAISING AS TRANS-FATTY ACIDSMAY NOT BE AS CHOLESTEROL RAISING AS TRANS-FATTY ACIDS
3/22/20073/22/2007 Metabolisme LipidaMetabolisme Lipida 8989
04/18/238 Metabolisme Lipida
04/18/239
TRANS-FATS
Dietary trans fats raise the level of low-density lipoproteins (LDL or "bad cholesterol"). Trans fats also reduce high-density lipoproteins (HDL or "good cholesterol"), and raise levels of triglycerides in the blood.
increasing the risk of coronary heart disease.
Metabolisme Lipida
04/18/2310
THE TOP 10 TRANS-FAT FOODSData: U.S. Food & Drug Administration (2011)
Trans fatty acids: not only increase LDL level, but also decrease HDL level
salad dressing fried potato doughnut cake
mayonnaise margarine crispy fried potato chocolate bar
creamy biscuit margarine spread
Metabolisme Lipida
Essential Fatty AcidsEssential Fatty Acids
Human body cannot make a C=C bond before the 10th carbon in a fatty Human body cannot make a C=C bond before the 10th carbon in a fatty acid. Thus, essential fatty acids must come from food sourcesacid. Thus, essential fatty acids must come from food sources
Essential Fatty AcidsEssential Fatty Acids
Human body cannot make a C=C bond before the 10th carbon in a fatty Human body cannot make a C=C bond before the 10th carbon in a fatty acid. Thus, essential fatty acids must come from food sourcesacid. Thus, essential fatty acids must come from food sources
18:2; 9,12 asam linoleat;18:2; 9,12 asam linoleat;
18:3; 9, 12, 15 asam linolenat18:3; 9, 12, 15 asam linolenat
04/18/2311 Metabolisme Lipida
Asam linoleat dan linolenat tergolong sebagai asam lemak esensial (tidak dapat disintesis oleh tubuh), sehingga harus selalu disuplai dari makanan.Gejala klinis yang menandai defisiensi asam lemak esensial antara lain, kulit kasar dan kering, terhambatnya pertumbuhan pada bayi dan anak-anak, meningkatnya kemudahan terserang infeksi dan luka yang tidak cepat sembuh (Jeppesen et al, 1998).
Tahap Kehidupan
Umur (tahun) Sumber AL omega-6
Laki-laki (g/hari)
Wanita (g/hari)
Bayi 0-6 bl ASI 4,4 4,4Bayi 7-12 bl ASI 4,6 4,6Anak-anak 1-3 th LA 7,0 7,0Anak-anak 4-8 th LA 10,0 10,0Anak-anak 9-13 th LA 12,0 10,0Remaja 14-18 th LA 16,0 11,0Dewasa 19-50 th LA 17,0 12,0Dewasa > 51 LA 14,0 11,0Ibu hamil Semua umur LA - 13,0Ibu menyusui Semua umur LA - 13,0
Tahap Kehidupan
Umur (tahun) Sumber AL omega-3
Laki-laki (g/hari)
Wanita (g/hari)
Bayi 0-6 bl ALA, EPA, DHA 0,5 0,5
Bayi 7-12 bl ALA, EPA, DHA 0,5 0,5
Anak-anak 1-3 th ALA 0,7 0,7Anak-anak 4-8 th ALA 0,9 0,9Anak-anak 9-13 th ALA 1,2 1,0Remaja 14-18 th ALA 1,6 1,1Dewasa > 19 th ALA 1,6 1,1Ibu hamil Semua umur ALA - 1,4Ibu menyusui Semua umur ALA - 1,3
Kecukupan konsumsi asam lemak omega-6 dan omega-3 yang dianjurkan
LA = asam linoleatALA = asam alfa-linolenat, EPA = asam eikosapentaenoat; DHA = asam dokosaheksaenoat.
Sumber: Institute of Medicine (2002).
04/18/2312 Metabolisme Lipida
TRIGLYCERIDESTRIGLYCERIDESTRIGLYCERIDESTRIGLYCERIDES• Glycerol Molecule + 3 FA MoleculesGlycerol Molecule + 3 FA Molecules• Storage form of fatty acids in the bodyStorage form of fatty acids in the body• Most common fat in foods - 95%Most common fat in foods - 95%
• Glycerol Molecule + 3 FA MoleculesGlycerol Molecule + 3 FA Molecules• Storage form of fatty acids in the bodyStorage form of fatty acids in the body• Most common fat in foods - 95%Most common fat in foods - 95%
04/18/2313 Metabolisme Lipida
PHOSPHOLIPIDSPHOSPHOLIPIDSPHOSPHOLIPIDSPHOSPHOLIPIDS
These compounds are These compounds are similar to triglycerides, similar to triglycerides, but have choline but have choline (or (or another compound) another compound) and a and a phosphorus-phosphorus- containing acid containing acid
in place of one of the in place of one of the fatty acidsfatty acids Have a hydrophobic and Have a hydrophobic and hydrophilic endhydrophilic end They are important They are important constituents of cell constituents of cell membranesmembranes Help form micelles which are Help form micelles which are
emulsifiersemulsifiers Lecithin is a well known Lecithin is a well known phospholipidphospholipid These compounds are not These compounds are not essentialessential
These compounds are These compounds are similar to triglycerides, similar to triglycerides, but have choline but have choline (or (or another compound) another compound) and a and a phosphorus-phosphorus- containing acid containing acid
in place of one of the in place of one of the fatty acidsfatty acids Have a hydrophobic and Have a hydrophobic and hydrophilic endhydrophilic end They are important They are important constituents of cell constituents of cell membranesmembranes Help form micelles which are Help form micelles which are
emulsifiersemulsifiers Lecithin is a well known Lecithin is a well known phospholipidphospholipid These compounds are not These compounds are not essentialessential
04/18/2314 Metabolisme Lipida
STEROID
Most cholesterol is made by the bodyMost cholesterol is made by the body Very little cholesterol in foods except: Very little cholesterol in foods except: Brains, Liver, Brains, Liver, Shellfish, EggsShellfish, Eggs
Most cholesterol is made by the bodyMost cholesterol is made by the body Very little cholesterol in foods except: Very little cholesterol in foods except: Brains, Liver, Brains, Liver, Shellfish, EggsShellfish, Eggs
Other lipid: Eicosonoid