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