Download - Chapter 3 Sugars Lipids Proteins
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BIO F111 – General Biology
On the mountaintop, for you, O Hero, await precious treasures,
Walk on, let not your energy be squandered over momentary pleasures.
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Chamber Consultation Hour (Pankaj Kumar Sharma)
• Chamber: 3222-P
• Time: Tuesdays/Thursdays, 4:30 – 5:30 PM
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PPT Slides for Chapter 1 uploaded on:
• http://nalanda.bits-pilani.ac.in/
• Login as a guest user till your get your user id and password.
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Chapter
3
The Molecules of Life
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Objectives: To learn
• How (milk) lactose intolerance can be treated?
• Why is it difficult for humans to digest cellulose?
• ‘Puraani jeans aur guitar3’ How is the jeans made puraani by textile companies?
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Giant Molecules from Smaller Building Blocks
• Organic compounds are carbon-based.
• Macromolecules are polymers.
• Polymers are made by stringing together many smaller molecules called monomers.
• A dehydration reaction
• links two monomers together and
• removes a molecule of water.
• Hydrolysis does the opposite.
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OH H
Short polymer
Dehydration
reaction
Monomer
H2O
Figure 3.4-1
Longer polymer
(a) Building a polymer chain
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H2O
Hydrolysis
Figure 3.4-2
Hydrolysis
OH H
(b) Breaking a polymer chain
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Large Biological Molecules (Macromolecules)
• There are four categories of large biological molecules found in all living creatures:
1. carbohydrates,
2. lipids,
3. proteins, and3. proteins, and
4. nucleic acids.
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Carbohydrates
• Contain C, H, O
• Empirical formula is: CnH2nOn
• Simple sugars are known as monosaccharides
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• Simple sugars are known as monosaccharides
• Examples include glucose, galactose, fructose
• Out of the above three, fructose (fruit sugar) is the sweetest
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Glucose
C6H12O6
Fructose
C6H12O6
Isomers
Figure 3.5
Isomers
(same formula, different arrangements)
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Figure 3.6
In water, many monosaccharides form rings.
(a) Linear and ring structures (b) Abbreviated ringstructure
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processed to extract
Starch
broken down into
Glucose
Figure 3.8
Glucose
converted via enzyme to sweeter
Fructose
added to foods ashigh-fructose corn syrup
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Functions of Carbohydrates ?
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Functions of Carbohydrates
• Provide energy
• Are important components of Nucleic acids
(DNA/RNA)
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(DNA/RNA)
• Component of cell membranes
• Maintain cell shape/structure (e.g. Cellulose of
plant cell walls)
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Figure 3.0-2
Chapter Thread: Lactose Intolerance
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Disaccharides
• Linked by glycosidic bonds b/w monosaccharides
• Examples:
• Sucrose = Glucose + Fructose
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• Sucrose = Glucose + Fructose
• Maltose = Glucose + Glucose
• Milk Lactose = Glucose + Galactose
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OH H
Glucose Galactose
H2O
Figure 3.7
Lactose
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• How can ‘lactose intolerance’ be treated?
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• Monosaccharides (Simple sugars) �
Polysaccharides (Complex sugars)
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• Common polysaccharides derived from
glucose are: plant starch (linear amylose &
branched amylopectin); plant cellulose
(linear); animal glycogen (branched)
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Polysaccharides
• Cellulose
• is the most abundant organic compound on Earth,
• forms cable-like fibrils in the walls that enclose plant cells, and
• cannot be broken by any enzyme produced by • cannot be broken by any enzyme produced by animals.
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Spot the difference!
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Biostoning of jeans
using the enzyme
‘cellulase’!
Levi Strauss
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Cellulase enzyme is
used to
“biostone” jeans
to give
desired colour/texture
in controlled manner.in controlled manner.
The enzyme breaks
down cellulose, releasing
indigo dye in the process.
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Next objectives for today
• Why do animals living in cold temperatures
have higher proportions of PUFA (Poly
Unsaturated Fatty Acids) in their body lipids?
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• How do fat deposits serve the birds on long
distance flights?
• Why do some athletes take steroids before ‘the
big game’?
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Lipids (Fats)
• Large and nonpolar in general
– Do not dissolve in water
• No. of oxygen atoms lesser than in sugars
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• Three main types of lipids:
– True fats (e.g., butter)
– Phospholipids (membrane components)
– Steroids (most hormones)
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True (Neutral) Fats
• Provide energy & insulation
• Can be stored in a relatively small space
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• The building blocks of fats are:
– A glycerol molecule
– Three fatty acids
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Fatty acid
Glycerol
(a) A dehydration reaction linking a fatty acid to glycerol
H HO
H2O
Figure 3.11
(b) A fat molecule with a glycerol “head” and threeenergy-rich hydrocarbon fatty acid “tails”
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• Saturated fats are usually solid at room
temperature.
– e.g. Most animal fat
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• Unsaturated fatty acids have one or more
double bonds between carbons.
– e.g. Most plant and fish fats
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How do fat deposits serve the birds
on long distance flights?
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• There is more than twice as much energy in a
gram of fat as in a gram of sugar.
• Hydrogenation of vegetable oils produces
saturated fatty acids, sometimes creating
unhealthy ‘trans fats’.
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• Trans fatty acids may be produced in the
process of deep frying.
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TYPES OF FATS
Saturated Fats Unsaturated Fats
Margarine
Figure 3.12
Margarine
Plant oils Trans fats Omega-3 fats
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Phospholipids
• Amphipathic in nature.
• Important component
of cell membranes.
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of cell membranes.
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Steroids
• Structure contains interlocking rings of
carbon.
• Component of membranes (e.g. cholesterol).
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• Component of membranes (e.g. cholesterol).
• Component of hormones (e.g. Testosterone,
estrogen).
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Cholesterol can be convertedby the body to
Figure 3.13
Testosterone A type of estrogen
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Presence of cholesterol stabilizes
the animal cell membrane.
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Alex Rodriguez Mark McGwire
Synthetic anabolic
steroids, prescribed
for cancer/AIDS,
may be abused by
Floyd Landis Ben Johnson
may be abused by
athletes to build
quick muscles.
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Thought Question:
Why do animals living in cold temperatures
have higher proportions of PUFA in their
body lipids?
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BIO F111
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Changing roles of fat…
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Objectives
• How could Mr. V.K. Bansal (Bansal Classes) help change the face of Kota (Rajasthan)?
• How could Spiderman stop a fast speeding train in the climax of the movie ‘Spiderman-2’?the climax of the movie ‘Spiderman-2’?
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Bansal Sir says:
• “$excess vision can be a detriment. Because if you keep looking too far ahead, it is unlikely that you will be able to tread your present path satisfactorily, let alone relish the journey. I therefore have always restricted my visualizing to a bare minimum. This way, I am freed of needless bother minimum. This way, I am freed of needless bother and am able to focus completely on the task at hand.”
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MAJOR TYPES OF PROTEINS
Structural Proteins(provide support)
Storage Proteins(provide amino
acids for growth)
ContractileProteins
(help movement)
Transport Proteins(help transportsubstances)
Enzymes(help chemical
reactions)
Figure 3.15
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The Monomers of Proteins: Amino Acids
• All proteins are made by stringing together a common set of 20 kinds of amino acids.
• Every amino acid consists of a central carbon atom bonded to four covalent partners.
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The Monomers of Proteins: Amino Acids
• Three of those attachment groups are common to all amino acids:
1. a carboxyl group (−COOH),
2. an amino group (−NH2), and
3. a hydrogen atom.3. a hydrogen atom.
• The variable component of amino acids
• is called the side chain and
• is attached to the fourth bond of the central carbon.
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Aminogroup
Carboxylgroup
Figure 3.16-1
(a) The general structure of an amino acid
Sidechain
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Hydrophobic Hydrophilic
Figure 3.16-2
Hydrophobicside chain
Hydrophilicside chain
Leucine Serine
(b) Examples of amino acids with hydrophobic and hydrophilicside chains
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Structure/Function: Protein Shape
• Cells link amino acids together by dehydration reactions,
• forming peptide bonds, and
• creating long chains of amino acids called polypeptides.
• A functional protein is one or more polypeptide chains precisely twisted, folded, and coiled into a molecule of unique shape.
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Carboxylgroup
OH
Aminogroup
H
Sidechain
Amino acid
Dehydration reaction
Sidechain
Figure 3.17-s2
Amino acid
H2O
Sidechain
Sidechain
Peptide bond
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Structure/Function: Protein Shape
• How is it possible to make the huge variety of proteins found in your body from just 20 kinds of amino acids?
• Like the English alphabet used to make different words by varying the sequent of just 26 letters, proteins use 20 different “letters” (amino acids) toproteins use 20 different “letters” (amino acids) tocreate polypeptides hundreds or thousands of amino acids in length.
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Structure/Function: Protein Shape
• The amino acid sequence of each polypeptide determines the three-dimensional structure of the protein.
• A protein’s three-dimensional structure enables the molecule to carry out its specific function.the molecule to carry out its specific function.
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One amino acid
(alanine)1
Here you can see how the polypeptidefolds into a compact shape.
Figure 3.18
folds into a compact shape.
129The amino acid sequence of lysozyme
This model allows you to see the details
of the protein’s structure.
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Fill in the blank
• The enormous diversity of protein molecules is mostly due to the diversity of _________ on the amino acids.
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Forces stabilizing tertiary structure of proteins
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Structure determines function3(e.g. Hemoglobin: α2β2)
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Structure/Function: Protein Shape
• Misfolded proteins are associated with many diseases, including some severe nervous system disorders.
• The diseases shown in Figure 3.20 are all caused by prions, misfolded versions of normal brain by prions, misfolded versions of normal brain proteins.
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Normalprotein
PrionClustersof prions
Skull
Brain
Prionconvertsnormalproteins
Prionproteinsclumptogether
Figure 3.20
normalproteins
clumptogether
Bovine spongiformencephalopathy(BSE)
Kuru Fatal weight loss indeer, elk, and moose
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Structure/Function: Protein Shape
• A protein’s shape is sensitive to the environment. An unfavorable change in temperature, pH, or some other factor can cause a protein to unravel.
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• Denaturation…
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Marvel of engineering!
• According to Science News reporter Richard Lipkin, in a January 21, 1995 article - spider silk is so strong and resilient that on the human scale, a web resembling a fishing net could catch a passenger plane in flight!
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Hey Spiderman, stop the train!
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Video
• Dr. Shibashish Chowdhury talking about the protein folding problem
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