Learning goals – CASE 1
1. Which kinds of fats and sugars are there?
Fats (Triglycerides) Sugars (carbohydrates)
You can divide triglycerides in oils and fats, There are different types of sugars, divided
but you could both call them fats: in:
Oils →Triglycerides that remain liquid at Monosaccharides
room temperature (shorter chain fatty acids) → Have 3 till 6 carbon atoms (mostly 5
or 6)
Fats →Triglycerides that remain solid at → Simplest form of sugars
room temperature (longer chain fatty acids) → General formula is (CH2O)n
________________________________ → Have a aldehyde (aldoses), or a
ketone group (ketoses)
A triglyceride is a glycerol molecule with tree Most important ones:
fatty acids bonded to it via an ester linkage. • Glucose (C6H12O6)
(The glycerol can also bond with only one or • Fructose (C6H12O6)
two fatty acids) • Ribose (C5H10O5)
• Galactose (C6H12O6)
Fats are different because they have
different fatty acids on them. Disaccharides
Fatty acids are divided in two groups: → Are bonds of two monosaccharide
molecules
Saturated fatty acids → Formed by a condensation reaction,
→ No double bonds in hydrocarbon tail where two hydroxyl groups react and
water comes free
Unsaturated fatty acids OR hydrolysis from polysaccharides
→ One of more double bonds in Most important ones:
hydrocarbon tail • Sucrose (Glucose + Fructose)
→ Monounsaturated (one double bond) • Lactose (Galactose + Glucose)
→ Polyunsaturated (multiple double • Maltose (Glucose + Glucose)
bonds)
Oligosaccharides
The length of a fatty acid is also different for → Short chains of repeating
other fatty acids, which causes different monosaccharides (around 3-10)
characteristics and names.
Polysaccharides
The most important fatty acids are: → Very long chains of repeating
• Stearic acid (C18) monosaccharides made by
• Palmitic acid (C16) condensation reactions
• Oleic acid (C16) Most important ones:
• Glycogen (really branched chain of
You also have essential fatty acids glucose units)
→ Three polyunsaturated fatty acids • Cellulose (Glucose units bonded by
→ (Young) people can’t make these beta-linkages, unbranched)
fatty acids on their own, it has to be in • Starch (consists of 2 other
their food. polysaccharides, amylose and
→ There are 3: amylopectin)
o Linoleic acid
o α-linoleic acid
o Arachidonic acid
, 2. What is the structure and nomenclature from these fats and sugars?
Fats (Triglycerides) Sugars (carbohydrates)
Structure Structure
→ Monosaccharide can be just an open
→ Triglycerides are build up by a glycerol chain form or a ring formation.
molecule (which is always the same) and
three fatty acids. The glycerol and fatty Ring is formed when the aldehyde or
acids are bonded by an ester linkage. A ketone group reacts with a hydroxyl
fatty acid always has a carboxyl group and group and thereby closing the ring.
a long hydrocarbon tail.
→ There are a lot of different isomeric
forms of the most carbohydrates. The
most important ones are:
o L- and D-configuration
If the hydroxyl groups are on the
right side, it’s in D-configuration.
= Glycerol If they are on the left side, It’s in
L-configuration.
→ If the fatty acid is saturated, the The most monosaccharides in
hydrocarbon chain is straight and can the human body have the D
rotate around the C-C bonds. If the fatty configuration.
acid is unsaturated, there is a kink in the
chain at the place of the double bond.
→ The configuration of the double bonds also
tells something about the structure:
Cis or Trans
o Alfa and beta
“Big groups” on “Big groups” on the designation α means that the
same side opposite sides hydroxyl group attached to C-1
Causes kinks in is on the opposite side of the
the structure (therefore ring as C-6; β means that the
most of the times oils) hydroxyl group is on the same
side of the ring as C-6
,Fats (Triglycerides) Sugars (carbohydrates)
Nomenclature Nomenclature
There are different systems of nomenclature of There are different systems of nomenclature
fatty acids: of carbohydrates:
• IUPAC nomenclature • IUPAC nomenclature
• Trivial names • Trivial names
• A shorthand nomenclature:
For example → FA C16:0 Haworth projection
Fatty Acid, 16 Carbon molecules, 0 double → Carbon atoms are
bonds. not written out.
→ In ring formation
Most of the times also the first position of a
double binding is shown, rarely al the
double bonds are written.
For example → FA C18:1 (n-9)
This means the double bond is on the 9th
carbon atom (counted from end of
hydrocarbon chain, ω-side)
Fisher projection
→ Straight formation
→ Every kink is a C-atom
The delta side
The letter delta Δ is used to show on which
positions are double bonds. The delta side is the
side where the Carboxyl group is.
The omega side
The letter omega ω is used to show on which
positions are double bonds. The omega side is
the side where the Methyl group is. (end of the
hydrocarbon tail)
, 3. How are these fats and sugars digested/absorbed?
Digestion and Dissection
→ Takes place in three stages:
1. Breakdown of food mostly outside cells, so in the mouth and the gut, to simple
subunits.
Also some intracellular lysosomes can digest organic molecules.
2. Further breakdown in the cytosol and finally in the mitochondrial matrix.
3. Citric acid cycle and oxidative phosphorylation.
1. Which kinds of fats and sugars are there?
Fats (Triglycerides) Sugars (carbohydrates)
You can divide triglycerides in oils and fats, There are different types of sugars, divided
but you could both call them fats: in:
Oils →Triglycerides that remain liquid at Monosaccharides
room temperature (shorter chain fatty acids) → Have 3 till 6 carbon atoms (mostly 5
or 6)
Fats →Triglycerides that remain solid at → Simplest form of sugars
room temperature (longer chain fatty acids) → General formula is (CH2O)n
________________________________ → Have a aldehyde (aldoses), or a
ketone group (ketoses)
A triglyceride is a glycerol molecule with tree Most important ones:
fatty acids bonded to it via an ester linkage. • Glucose (C6H12O6)
(The glycerol can also bond with only one or • Fructose (C6H12O6)
two fatty acids) • Ribose (C5H10O5)
• Galactose (C6H12O6)
Fats are different because they have
different fatty acids on them. Disaccharides
Fatty acids are divided in two groups: → Are bonds of two monosaccharide
molecules
Saturated fatty acids → Formed by a condensation reaction,
→ No double bonds in hydrocarbon tail where two hydroxyl groups react and
water comes free
Unsaturated fatty acids OR hydrolysis from polysaccharides
→ One of more double bonds in Most important ones:
hydrocarbon tail • Sucrose (Glucose + Fructose)
→ Monounsaturated (one double bond) • Lactose (Galactose + Glucose)
→ Polyunsaturated (multiple double • Maltose (Glucose + Glucose)
bonds)
Oligosaccharides
The length of a fatty acid is also different for → Short chains of repeating
other fatty acids, which causes different monosaccharides (around 3-10)
characteristics and names.
Polysaccharides
The most important fatty acids are: → Very long chains of repeating
• Stearic acid (C18) monosaccharides made by
• Palmitic acid (C16) condensation reactions
• Oleic acid (C16) Most important ones:
• Glycogen (really branched chain of
You also have essential fatty acids glucose units)
→ Three polyunsaturated fatty acids • Cellulose (Glucose units bonded by
→ (Young) people can’t make these beta-linkages, unbranched)
fatty acids on their own, it has to be in • Starch (consists of 2 other
their food. polysaccharides, amylose and
→ There are 3: amylopectin)
o Linoleic acid
o α-linoleic acid
o Arachidonic acid
, 2. What is the structure and nomenclature from these fats and sugars?
Fats (Triglycerides) Sugars (carbohydrates)
Structure Structure
→ Monosaccharide can be just an open
→ Triglycerides are build up by a glycerol chain form or a ring formation.
molecule (which is always the same) and
three fatty acids. The glycerol and fatty Ring is formed when the aldehyde or
acids are bonded by an ester linkage. A ketone group reacts with a hydroxyl
fatty acid always has a carboxyl group and group and thereby closing the ring.
a long hydrocarbon tail.
→ There are a lot of different isomeric
forms of the most carbohydrates. The
most important ones are:
o L- and D-configuration
If the hydroxyl groups are on the
right side, it’s in D-configuration.
= Glycerol If they are on the left side, It’s in
L-configuration.
→ If the fatty acid is saturated, the The most monosaccharides in
hydrocarbon chain is straight and can the human body have the D
rotate around the C-C bonds. If the fatty configuration.
acid is unsaturated, there is a kink in the
chain at the place of the double bond.
→ The configuration of the double bonds also
tells something about the structure:
Cis or Trans
o Alfa and beta
“Big groups” on “Big groups” on the designation α means that the
same side opposite sides hydroxyl group attached to C-1
Causes kinks in is on the opposite side of the
the structure (therefore ring as C-6; β means that the
most of the times oils) hydroxyl group is on the same
side of the ring as C-6
,Fats (Triglycerides) Sugars (carbohydrates)
Nomenclature Nomenclature
There are different systems of nomenclature of There are different systems of nomenclature
fatty acids: of carbohydrates:
• IUPAC nomenclature • IUPAC nomenclature
• Trivial names • Trivial names
• A shorthand nomenclature:
For example → FA C16:0 Haworth projection
Fatty Acid, 16 Carbon molecules, 0 double → Carbon atoms are
bonds. not written out.
→ In ring formation
Most of the times also the first position of a
double binding is shown, rarely al the
double bonds are written.
For example → FA C18:1 (n-9)
This means the double bond is on the 9th
carbon atom (counted from end of
hydrocarbon chain, ω-side)
Fisher projection
→ Straight formation
→ Every kink is a C-atom
The delta side
The letter delta Δ is used to show on which
positions are double bonds. The delta side is the
side where the Carboxyl group is.
The omega side
The letter omega ω is used to show on which
positions are double bonds. The omega side is
the side where the Methyl group is. (end of the
hydrocarbon tail)
, 3. How are these fats and sugars digested/absorbed?
Digestion and Dissection
→ Takes place in three stages:
1. Breakdown of food mostly outside cells, so in the mouth and the gut, to simple
subunits.
Also some intracellular lysosomes can digest organic molecules.
2. Further breakdown in the cytosol and finally in the mitochondrial matrix.
3. Citric acid cycle and oxidative phosphorylation.
