Covers how desaturases introduce double bonds into saturated fatty acids, with the enzyme cofactors, the carbon positions humans can desaturate, and why omega-3 and omega-6 acids must come from the diet. It then touches on essential fatty acid deficiency, eicosanoid classes, and triacylglycerol metabolism with hormone-sensitive lipase and glycerol. Earlier sections contrast saturated and unsaturated fatty acids and the omega-3 and omega-6 families, and the note closes with four multiple-choice questions and answers.
Topic 27 of 70 in the MU Sofia syllabus for Biochemistry (Medicine, Year 2). The free AceMed note covers it in 11 sections, about 792 words (6 min of reading), with 10 flashcards.
In this note
Differences Between Saturated and Unsaturated fatty acids
Saturated vs Unsaturated Fatty Acids
Omega-3 vs Omega-6 Fatty Acid
Desaturation of Fatty Acids
Deficit of Essential Fatty Acids
Eicosanoids – Major Classes and Biological Role
Catabolism and Biosynthesis of Triacylglycerols
Hormone Sensitive Lipase
Metabolism of Glycerol
MCQs ☺
Answers
Saturated vs Unsaturated Fatty Acids
Saturated Fatty Acids:
1. Chemical structure
Do not have double bonds between carbon atoms in the hydrocarbon chain.
Each carbon atom is fully saturated with hydrogen atoms.
2. Physical Properties:
Generally solid at room temperature.
Have a higher melting point due to the straight nature of their chains, which pack closely together.
3. Dietary sources:
Found in animal fats such as butter, cheese, and meat fat.
Also found in some plant fats like coconut oil and palm oil.
4. Health impacts:
Often associated with increased levels of LDL cholesterol in the blood, potentially increasing heart disease risk.
Saturated vs Unsaturated Fatty Acids
Unsaturated Fatty Acids:
1. Chemical structure
Contain one or more double bonds in the hydrocarbon chain.
These double bonds can be in cis or trans configuration, affecting the molecule's shape and properties.
2. Physical Properties:
Usually liquid at room temperature.
Have a lower melting point because the kinks at double bonds prevent tight packing.
3. Dietary sources:
Primarily found in plant oils like olive oil, sunflower oil, and fish oils.
Include both monounsaturated (one double bond, e.g., oleic acid) and polyunsaturated (multiple double bonds, e.g., linoleic acid) fatty acids.
4. Health impacts:
Generally considered healthier, especially polyunsaturated fatty acids, which can help reduce LDL cholesterol levels.
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