lecture: (day 3 & day 4)faculty.sdmiramar.edu/bhaidar/bio 107 documents/lecture... ·...
TRANSCRIPT
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Week 2: Road Map Lecture: (Day 3 & Day 4) • Organic molecules • Diversity of organic molecules:
– Carbon skeleton variations – Functional groups made of SPONCH elements – Complex biomolecules and role of water in their formation-
from single molecules to a complex chain of connected molecules
• Structure and function of each of the 4 complex biomolecules Lab Biochemistry and Macromolecules (Week 2)
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Mechanical digestion
Pieces of food
Food
Chemical digestion (hydrolysis)
Nutrient molecules enter body cells
Small molecules
Undigested material
Digestion Ingestion 2 1 Absorption 3 Elimination 4
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Atoms/Elements
Molecules
Organelle
Cell
Tissue
Organ
Organ system
Organism (Family)
Population
Community
Ecosystem
Biosphere
Chemical world
Biological World
Non-living
Living
Ascending
Descending
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99 % of living material is made of SPONCH atoms
Other vital minerals
Chemical Elements of Biomolecules:
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Diversity of organic molecules: variation in length and arrangement of carbon skeletons
Hydrocarbons (Carbon and Hydrogen only)
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Functional groups add
to the structural diversity
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Female lion
Estradiol
HO
OH
OH
O Testosterone
Male lion
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H
OH H OH
H OH
Unlinked monomer
Dehydration reaction
Longer polymer
Short polymer
OH H
H OH
Unlinked monomer
Dehydration reaction
Short polymer
H2O
H
H2O
OH
H OH OH H
Hydrolysis
Synthesis or making
Breakdown or breaking
Role of Water in Polymer Synthesis and Breakdown
Mono- one Di- two Tri- three Tetra- four Penta- five Hexa- six Poly- many
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Example of nutritional information on packaged macaroni and cheese
Single Serving %DV
Serving Size 1 cup (228g)
Calories 250
Calories from Fat 110
Total Fat 12g 18%
Trans Fat 1.5g
Saturated Fat 3g 15%
Cholesterol 30mg 10%
Sodium 470mg 20%
Total Carbohydrate 31g 10%
Dietary Fiber 0g 0%
Sugars 5g
Protein 5g
Vitamin A 4%
Vitamin C 2%
Calcium 20%
Iron 4%
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Food consists of simple and complex biomolecules Four Groups 1. Carbohydrates: simple sugars & complex carbs 2. Lipids: triglycerides, phospholipids, steroids 3. Protein 4. Nucleic acids: DNA & RNA
Vitamins (other organic molecules) Minerals- chemical elements
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Carbohydrates: Simple Sugars • Made of units named saccharides: one unit (mono) or two (di) • Taste sweet because they bind to “sweet” receptors on the
tongue • Broken down and digested very quickly for use as source of
energy • Examples sugars found in: blood, fruit juice, honey, milk, table
sugar, malt
Glucose Fructose Galactose
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Sugar Carbohydrate Monosaccharide or disaccharide
Honey Fructose and glucose Monosaccharides
Corn syrup
Glucose Monosaccharide
Fruit sugar
Fructose Monosaccharide
Malt sugar Maltose Disaccharide (glucose and glucose)
Milk sugar Lactose Disaccharide (glucose and galactose)
Beet sugar (cane sugar) Sucrose Disaccharide (fructose and glucose)
Maple syrup Sucrose Disaccharide (fructose and glucose)
Examples of simple sugars and composition
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Not all sweeteners are sugars
Aspatame: two connected amino acids (aspartic acid/phenylalanine di-peptide)
Saccharine: C7H5NO3S
Sucralose: chlorinated sucrose
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Carbohydrates: Polysaccharides are long chains of many units of simple sugars
• Storage of energy: Starch (plants) and glycogen (animals) • Structures: Cellulose (plant cell walls) and chitin (insect
exoskeletons)
Starch granules in potato tuber cells
Glycogen granules in muscle tissue
Cellulose fibrils in a plant cell wall
Glucose monomer
Cellulose molecules
STARCH
GLYCOGEN
CELLULOSE
O O
O O O O O O
O O O
O O O
O O O O
O O O O
O O
O O O
O O
O O O O O
O O O O O O O
O O O O O O
OH
OH
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Proteins: • Polymers of 20 amino acids • Carry out most of the functions of the cell
1. Storage 2. Structural 3. Transport 4. Enzymes 5. Hormones 6. Receptors 7. Contractile
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Proteins
• Monomers: 20 called amino acids. • Polymers: polypetides, peptide bonds connect the
amino acids • complex three-dimensional shape or conformation. • May consist of one or more polypeptides
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- Amino acid structure: a central carbon connected to • An amino group (NH2) • A carboxyl group (COOH) • An R group, different in each of the 20 different amino acids
- Chemical properties of each amino acid is determined by its R group
H
H
N
H
C
R
C
O
OH
Amino group
Carboxyl (acid) group
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Examples of Amino Acids
H
H
N
H
C
CH2
CH
CH3 CH3
C
O
OH
H
H
N C
H
CH2
OH
C
O
OH
H
H
N C
H
C
O
OH CH2
C
OH O
Leucine (Leu) Serine (Ser) Aspartic acid (Asp)
Hydrophobic Hydrophilic
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Essential amino acids
Corn
Beans and other legumes Lysine
Tryptophan Isoleucine Leucine Phenylalanine Threonine (Histidine) Valine Methionine
Complementary food combinations
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• Essential Amino acids http://www.biology.arizona.edu/biochemistry/problem_sets/a
a/aa.html • Discovering Nutrition - Google Books Result
by Paul M. Insel, R. Elaine Turner, Don Ross - 2005 - Medical - 646 pages
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Amino acids are linked together by a peptide bond
H
H N C C
O
OH H
H N + C
H
R
C O
OH H2O
H
H
N C C N C C
R H R OH
O
Peptide bond
Dipeptide Amino acid
Dehydration reaction
Amino group
H
R
Amino acid
Carboxyl group
H O H
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Interactions between R groups gives the polypeptide a three dimensional shape
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•Some proteins are made of a single polypeptide others of more than one
Collagen is a fibrous protein of three polypeptides that are supercoiled like a rope.
Hemoglobin is a globular protein with two copies of two kinds of polypeptides.
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• Physical and chemical conditions affecting the bonds folding the structure of a protein can change its conformation (pH, salt concentration, temperature), or denature it.
Functionally active Functionally inactive
www.pdb.org catalase (7cat)
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Lipids - Three major groups of diverse water insoluble (hydrophobic) biomolecules
• Simple fats (glycerides)- long term energy storage (Glycerol + fatty acids)
• Phospholipids- make up cell membranes (Glycerol + fatty acids + phosphate + another group)
• Steroids- regulation (4 fused rings with added functional groups)
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Simple Fat: fatty acids joined to glycerol
The same or different fatty acid may be present
Glycerol Fatty Acids
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Fatty acids may vary in: - length of hydrocarbon chain (number of carbons). - presence, number, and locations of double bonds.
Saturated fatty acids Unsaturated fatty acids
carbon-carbon double bonds
Absent Present
Physical state at room temperature
Solid Oil
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Polyunsaturated fatty acids
Chemical structure of docosahexaenoic acid, or DHA (22:6n-3), and
eicosapentaenoic acid, or EPA (20:5n-3). Enhanced by Neuroinformation
http://lansbury.bwh.harvard.edu/polyunsaturated_fatty_acids.htm http://www.omega3sealoil.com/Chapter2a.html
difference between omega 3, 6, and 9.
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Polyunsaturated fatty acids
Key omega-3 and omega-6 fatty acids - found in oily cold-water fish:
tuna, salmon, and mackerel - Fresh seaweed - Plant sources: Leafy greens, nuts, seeds
Omega-9 are not essential in humans
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Phospholipids: - Made of glycerol with two attached fatty acids and a
phosphate group connected to a Choline group at the third position
- Major component of the cell membrane
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Steroids - carbon skeleton consisting of four fused carbon rings. – cholesterol (component of cell membranes of animal cells) and
some regulatory hormones
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Nucleic Acids: Informational biomolecules
• Polymers of nucleotides: deoxyribonucleotides &
ribonucleotides.
• Direct the activities and functions within a single cell.
• Store and transmit hereditary information.
• Two types of Nucleic acids: DNA and RNA.
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The monomers of nucleic acids are nucleotides, consisting of :
• sugar • phosphate • nitrogenous base
Sugar
OH
O P O
O−
CH2
H
O
H H
OH H
H
N
N
H N
N H
H H N
Phosphate group
Nitrogenous base (A)
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The sugar and phosphate backbone of the nucleic acids or polynucleotides
Sugar-phosphate backbone
T
G
C
T
A Nucleotide
There are 4 nitrogen bases in DNA – A: adenine T: thymine G: guanine C: cytosine
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DNA consists of two strands of polynucleotides twisted around each other in a double helix
C
T A
G C
C G
T A
C G
A T
A
G C
A T
A T T A
Base pair
T RNA - single-stranded polynucleotide - contains uracil (U) instead of thymine (T)
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– Stretches of nucleotides of a DNA molecule make up genes
– Sequence of nucleotides within genes dictate
the amino acid sequences of proteins
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Hereditary Inborn Errors of Metabolism affect Major Biomolecules
Biomolecules Carbohydrates- lactose intolerance Lipids- Familial hyper-cholesterolemia Proteins- Maple Syrup urine disease Nucleic Acids- Lesch-Nyhan Syndrome
Vitamins – Biotinidase deficiency Minerals – Wilson’s disease