M6.

3
Biochemistry of Lipids
and Fats
1. Differentiate the types of lipids and enumerate the functions of these lipids in membranes of
eukaryotic and prokaryotic cells.
A. Glycerol based lipids
A.1. Glycosylglycerides
Glycosylglycerides form a highly complex lipid family in which the sn‐3 position of the glycerol
backbone is esterified to a glycosyl moiety.
A.2. Phospholipids
Phospholipids provide barriers in cellular membranes to protect the cell, and they make
barriers for the organelles within those cells. Phospholipids work to provide pathways for various
substances across membranes.

B. Cholesterol
Cholesterol contains a hydroxyl group that interacts with the phosphate head of phospholipids,
whereas the bulky steroid region interacts with phospholipid acyl chains.Among other
important physical properties of membranes, these interactions regulate membrane fluidity,
membrane packing, non‐lamellar phase propensity and the formation of microdomains.

C. Ceramide‐based sphingolipids
Cell proliferation, differentiation, senescence, apoptosis, migration, carcinogenesis,
inflammation, and angiogenesis

2. Explain the processes involved in the tracking down of fatty acid in metabolism (e.g. palmitic
acid) after ingestion.
Ingested fats (lipids) are cleaved by enzymes (e.g., pancreatic lipase), absorbed in the small
intestine, and then transported in chylomicrons via the lymphatic system into the bloodstream,
where they reach the liver, peripheral tissues (with LDL receptors) and adipose tissue (storage).

3. Give examples of fats or lipid molecules with their biological and/or physiological importance.
For the production of cell membranes and cell structures, cholesterol is crucial and essential
for the synthesis of hormones, vitamin D and other substances. Moreover, cholesterol helps
regulate the fluidity of the membrane through physiological temperatures in cell membrane
synthesis.

4. Define the following words and phrases succinctly:

lipid metabolism: synthesis and degradation of lipids in cells

fat synthesis: preparation for energy storage

β-oxidation of fatty acids: produce energy

5. Differentiate techniques used for isolation, purification and identification of a given fat or lipid
substance.

Chromatography
Chromatography is one of the most powerful analytical procedures for separating and
analyzing the properties of lipids. Chromatography can be used to determine the complete
profile of molecules present in a lipid. This information can be used to: calculate the amounts
of saturated, unsaturated, polyunsaturated fat and cholesterol; the degree of lipid oxidation;
the extent of heat or radiation damage; detect adulteration; determine the presence of
antioxidants.

Lipid fractions by TLC

TLC is used mainly to separate and determine the concentration of different types of lipid
groups in foods. A TLC plate is coated with a suitable absorbing material and placed into an
appropriate solvent. A small amount of the lipid sample to be analyzed is spotted onto the TLC
plate. By comparing the distance that the spots move with standards of known composition it is
possible to identify the lipids present. 

Fatty acid methyl esters by GC

Intact triacylglycerols and free fatty acids are not very volatile and are therefore difficult to an
alyze using GC (which requires that the lipids be capable of being volatized in the instrument).
For this reason lipids are usually derivitized prior to analysis to increase their volatility. 

6. Describe the significance of estimating both the iodine value and saponification value in fats
and oils.
It is important to estimate both iodine value and saponification value to accurately determine
the total fat content of foods. It will provide information about the type of lipids present in edible
fats and oils. Moreover, it will ensure the development of low fat foods in health as processing
conditions depend on the total lipid content.

HAZEL E. SUPERABLE
P3B