Nutritional Biochemistry

& Metabolism

DIETARY LIPIDS
Holifa Saheera Asmara, PhD.
 Biomedical importance of lipids
01 Briefly explain the biomedical importance of lipids in human.

Classification of lipids
02 Describe the classification of lipids and their properties.

Derived lipids
Learning 03 Describe the classification of fatty acids and their importance
Describe alcohol & cholesterol and their biomedical importance

outcome 04
Simple lipids
Describe the structural properties of simple lipids and their
biomedical importance

Complex lipids
05 Describe the structural properties of complex lipids and their
biomedical importance
What are lipids?
Definition
 Heterogenous group of compound
 Alcohol esters with fatty acids
 Eg: fats, oils, waxes, etc.

Main properties
 Distinction between fats and oils is a purely physical.
 Chemically they are all esters of glycerol with FAs.
 various types of esters of different alcohols.
 some may contain phosphoric acid, N-base & carbohydrates.
 Insoluble in water, soluble in non-polar (organic) solvents.
 ether, chloroform, benzene, acetone, etc.
Biomedical Importance
Nutrition & health Important dietary component
Understanding the role of various lipids High energy value, lipid soluble
Eg. : PUFA vitamins, EFA
.

Disease & nutrient

Thermal insulator
Understanding the disease-related
Eg. diseases: obesity, diabetes fat is stored in adipose tissue in
mellitus, atherosclerosis. the subcutaneous tissues &
around certain organs.

Electrical insulators(nonpolar lipids)

Lipid transportation in blood
allowing rapid propagation of depolarization
Lipoproteins (lipids + proteins)
waves along myelinated nerves

PUFA=polyunsaturated fatty acid; EFA= essential fatty acid

Classification of lipids
Simple lipids: esters of FA with various alcohols

01 Fats: esters of fatty acids with glycerol

Oils: fats in the liquid state
Waxes: esters of FA with higher m.w alcohols.
Neutral lipids: eg: cholesterol

Complex lipids: esters of FAs containing groups in

addition to an alcohol & a FA
• Phospholipids: lipids containing, in addition to FA &

02
alcohol, a phosphoric acid residue. They frequently have
N containing bases & other substituents, Eg:
• glycerophospholipids the alcohol is glycerol
• sphingophospholipids the alcohol is sphingosine.
• Glycolipids (glycosphingolipids): lipids containing a FA,
sphingosine, carbohydrate.
• Other complex lipids: sulfolipids, aminolipids, lipoproteins

Derived lipids

03
include FAs, glycerol, steroids, other alcohols, fatty
aldehydes, hydrocarbons, lipid-soluble vitamins,
hormones.
Simple lipids
Ester of FA with various alcohols
1.Neutral fats: triesters of FA with glycerol.
i. triacylglycerol(TG), acylglycerols (glycerides),
cholesterol, cholesteryl esters
2.Waxes are esters of FA with higher monohydroxy
aliphatic alcohols.
i. True waxes are esters of higher FA with acetyl
alcohol (C16H33OH) or other higher straight
chain alcohols.
ii. Cholesterol esters are esters of FA with
cholesterol.
iii. Vit A & VitD esters are palmitic or stearic acids
esters of Vit A (retinol) or VitD respectively.
Complex lipid
Ester of FA containing groups + others, in addition to alcohol & FAs

Phospholipids

they are substituted fats containing, in addition to FA &

glycerol, phosphoric acid residue, nitrogenous base
and other substituents; e.g:
 phosphatidylcholine (lecithin)
 phosphatidylethanolamine (cephalin)
 phosphatidylinositols (lipositols)
 phosphatidylserine
 plasmalogens
 sphingomyelins
 etc. lecithin
Complex lipids
Ester of FA containing groups + others, in addition to alcohol & FAs

Glycolipids

1. Lipids containing carbohydrate moiety.

2. 2 types:
 cerebrosides
 gangliosides
3. Contain a special alcohol called
sphingosine (sphingol) + N-base in
addition to FA.
4. Does not contain phosphoric acid or
glycerol.
Complex lipids
Ester of FA containing groups + others, in addition to alcohol & FAs

Other complex lipids

1.Sulpholipids: lipids characterized by
possessing sulphate groups.
2.Aminolipids: proteolipids
3.Lipoproteins: lipids as prosthetic group to
proteins.
Derived Lipids
Derivatives obtained by hydrolysis of simple & complex lipids, still possess the general
characteristics of lipids

1.FA may be saturated, unsaturated or cyclic.

2.Monoglycerides (monoacylglycerol) & diglycerides (diacylglycerol).
3.Alcohols
1.Straight chain alcohols; are water insoluble alcohols of higher m.w. obtained on
hydrolysis of waxes.
2.Cholesterol & other steroids including Vit D.
3.Alcohols containing the β-ionone ring include VitA & certain carotenoids.
4.Glycerol (others).
Other Lipids
Aliphatic hydrocarbons include
isooctadecane found in liver fat and
certain hydrocarbons found in bees wax
and plant waxes.

1.Carotenoids
2.Squalene is a hydrocarbon found in shark
& mammalian livers & in human sebum.
3.VitE & VitK
Fatty Acids

Definition
An organic acid that occurs in a
natural triglyceride & is a
monocarboxylic acid ranging in
chain length from 4C to about
24C atoms. FA are obtained
from hydrolysis of fats.
Definition
A hydrocarbon compound containing C + H
joined together in straight chains, branched
trains or non-aromatic rings.

Chain
1.Saturated: containing no double bond
2.Unsaturated: containing ≥1 double bond(s)

Aliphatic carboxylic acid chain

* Natural fats: contains even number of C atom
A. Saturated Fatty Acids

CnH2n+1COOH
1. Lower FAs: contain ≤10C
 e.g. acetic acid, butyric acid, etc.
 milk contains significant amount of lower FAs.
2. Higher FAs: contain >10C
 e.g. palmitic acid, stearic acid, etc.
B. Unsaturated FAs

1. Monounsaturated FA
1. contain 1 double bond.
2. general formula  Cn H2n–1 COOH
3. Example:
 oleic acid C17H33 COOH (found in nearly all fats)
B. Unsaturated FAs

2. Polyunsaturated (polyethenoid) FA
3 polyunsaturated FAs of biological importance:
1. Linoleic acids (18 : 2; 9, 12)
• Dietary source: peanut oil, corn oil, cottonseed oil, soya bean
oil, egg yolk.
2. Linolenic acid (18 : 3; 9, 12, 15)
• Found with linoleic acids
• Dietary source: linseed oil, rapeseed oil, soybean oil, fish
viscera, cod liver oil.
3. Arachidonic acids (20 : 4; 5, 8, 11, 14)
• Found in small amount with linoleic & linolenic acids
• Dietary source: peanut oil, animal fats, liver fats
C. Branched chain FAs

Found in animal & plants

Odd & even carbon branched chain FAs
Found in:
• Sebum of sebaceous glands
• certain foods, e.g. phytanic acid in butter.
D. Substituted FAs

FA-OH & FA-CH3

The H atom(s) have been replaced by ≥1, either with:
• – OH group
• – CH3 group

Both saturated & unsaturated FA-OH, particularly with long chains,

are found in nature; e.g.
• cerebronic acid of brain glycolipids.
• ricinoleic acid in castor oil.
E. Cyclic FAs

FAs bearing cyclic

groups
 Unsaturated.
 Present in some seeds; Eg.
• chaulmoogric acid
• hydnocarpic acid
E. Ecosanoids

Derived from eicosapolyenoic FA

 Nomenclature of FA - 1
• Genevan system
• After the hydrocarbon with the same number &
arrangement of C atoms
• End with –oic:
1. Saturated FAs end with the –anoic
• Eg: octanoic acids
2. Unsaturated FAs end with the –enoic
• Eg: octade-cenoic acid (oleic acid)
Nomenclature of FA - 2
• C1: numbered from the carboxyl carbon.
• The C atoms adjacent to the carboxyl carbon 
C2: α-C, C3: β-C , C4: γ-C
• The terminal methyl carbon : ω-C or n-C.
 Nomenclature of FA - 3
Use Δ for indicating the no. & position of the double bonds. Eg:
1. Δ9 indicates a double bond between C9 & C10 of the FA
2. ω-9 indicates a double bond on the 9th C counting from the ω-C

In animals, additional double

bonds are introduced only
between the existing double
bond (eg: ω9, ω6, or ω3) and
the carboxyl carbon, leading
to 3 series of FAs known as
the ω9, ω6, ω3 families.
Isomerism of FAs
Geometric isomers
1.Depend on the orientation of the radicals
around the axis of the double bonds.
1.‘Cis’: if the radicals are on the same
side of the bond
2.‘Trans’: if the radicals are on the
opposite side of the bond
2.‘Cis’ form is comparatively unstable & is
more reactive.
3.Example: Oleic acid & elaidic acid both
have same molecular formula C17H33COOH
Essential FAs Which EFA is the most important?
Linoleic acids: precursor of arachidonic acids by a 3
stage reactions by addition of acetyl-CoA, which
They cannot be synthesized in the requires pyridoxal phosphate.
body and must be provided in the diet.
Lack of EFA in the diet can produce
growth retardation & other deficiency
manifestation symptoms. Linoleic acids
• Precursor for
Linolenic acids arachidonic acids
• An omega-6-FAs
Omega-3-FA
• ALA: alpha-LA
Omega-6-FAs
Arachidonic acids • GLA- gamma-LA
Precursor of PG & • DHLA- dihomo-GLA
leukotrienes

*EFA= essential FA
Why EFA cannot be synthesized?
1. Introduction of additional double bonds in unsaturated FA is limited to the area
between – COOH group & the existing double bond.
2. It is not possible to introduce a double bond between the –CH3 group at the opposite
end of the molecule & the first unsaturated linkage.
Biomedical Importance of EFA
Function of EFA
1. Structural element of tissues: PUFAs occur in [higher] in lipids associated with tissues structures.
2. Structural element of gonads: contain a [high] of PUFAs.
3. Synthesis of PG & other compounds: PG are synthesized from arachidonic acid by cyclooxygenase
enzyme. Leukotrienes are conjugated trienes formed from arachidonic acid in leucocytes by the
lipooxygenase pathway.
4. Structural element of mitochondrial membrane: A deficiency of EFA causes swelling of mitochondrial
membrane and reduction in efficiency of oxidative phosphorylation  explain for increased heat
production noted in EFA deficient animals.
5. Serum level of cholesterol: Fats with high content of PUFA tends to lower serum level of cholesterol.
6. Effect on clotting time: Prolongation of clotting time is noted in ingestion of fats rich in EFA.
7. Effect on fibrinolytic activity: An increase in fibrinolytic activity follows the ingestion of fats rich in EFA.
8. Role of EFA in fatty liver: Deficiency of EFA produces fatty liver.
9. Role in vision: DHA is the most abundant polyenoic FAs present in retinal photoreceptor membranes.
DHA is formed from dietary linolenic acid. It enhances the electrical response of the photoreceptors to
illumination  for optimal vision.
*DHA=docosahexaenoic acid; PG: prostaglandin
 • a polyunsaturated fatty acid
• synthesized from α-linolenic
or obtained directly from
dietary fish oil
• present in [high] in retina,
cerebral cortex, testes,
sperms
• needed for development of
the brain & retina
• Low blood levels of DHA
have been reported in
patients with retinitis
pigmentosa

Docosahexaenoic acids (DHA)

 acanthosis
Deficiency
Manifestations of EFA
1. Cessation of growth.
2. Skin lesions:
• skin becomes abnormally permeable to water.
• increased loss of water increases BMR.
• Example:
 acanthosis (hypertrophy of prickle cells)
 hyperkeratosis (hypertrophy of stratum corneum)
3. Abnormalities of pregnancy & lactation in adult females.
4. Fatty liver accompanied by increased rates of FA synthesis,
lessened resistance to stress.
5. Kidney damage.

# Fate of EFA: undergoes β-oxidation after required isomerisation or epimerisation

Alcohol-lipids
Alcohols contained in the lipid molecule includes glycerol,
cholesterol and the higher alcohols, e.g. acetylalcohol,
C16H33COOH (usually found in waxes).

1. Glycerol
• commonly called as “glycerin”
• the simplest trihydric alcohol as it contains 3 OH groups in the molecule
• colorless oily fluid with a sweetish taste
• miscible with water & alcohol in all proportions but is almost insoluble in ether
Industrial source:
• by-product of soap manufacture
• fermentation of glucose by changing conditions in such a way as to decrease the
formation of CO2 and alcohol
Physiological sources:
• Endogenous: lipolysis of fat in adipose tissue
• Exogenous: dietary glycerol (±22%) readily absorbed to portal blood from the gut
Unsaturated Alcohol
Among the unsaturated alcohols found in fats, many of them are pigments.

Phytol (phytyl alcohol)

• A constituent of chlorophyll

Lycophyll
• A polyunsaturated dihydroxy alcohol which occurs in tomatoes as a purple pigment

Carotene
• Easily split in the body at the central point of the chain to give 2 molecules of alcohol, vitA

Sphingosine or sphingol
• An unsaturated amino alcohol present in body as a constituent of phospholipid, sphingomyelin
and various glycolipids
 Steroid & Sterol
Steroids
 often found in association with fat
 may be separated from the fat, after the fat is saponified, since they occur in unsaponifiable residue
 All of the steroids have a similar cyclic nucleus resembling phenanthrene (ring A, B and C) to which a
cyclopentane ring (ring D) is attached
 designated as cyclopentano perhydro-phenanthrene nucleus
 Methyl side chains occur typically at positions 10 & 13 (constituting carbon atoms 19 & 18 respectively).

Sterol
 has OH group
 Side chain at C17, has no carbonyl or carboxyl
groups  sterol
 Name terminates with –ol
 Most important sterol in human body is cholesterol
 Cholesterol

Structure
 the most important sterol in human body.
 molecular formula is C27H45OH
 possesses “cyclopentanoperhydrophenanthrene nucleus”.
 It has:
 an OH group at C3.
 an unsaturated double bond between C5 & C6.
 2 CH3 groups at C10 & C13.
 an 8C side chain attached to C17.
 Cholesterol
Properties
 Cholesterol, from Greek, meaning ‘solid bile’
 White or faintly yellow, odorless, pearly leaflets or granules
 Insoluble in water; soluble in alcohol, ether, chloroform, hot alcohol, ethyl acetate, vegetable oils
 Since it has an unsaturated bond, it can take up 2 halogen atoms.
 Not saponifiable, melting point is 147-150o C.
 Easily crystallizes from such solutions in
colorless, rhombic plates with ≥1
characteristic notches in the corner
 Cholesterol
Source
1. Exogenous:
• Dietary cholesterol,
approximately 0.3 gm/day.
• Diet rich in cholesterol are butter,
cream, milk, egg yolk, meat, etc.
• A hen’s egg weighing 2 oz gives
250 mg cholesterol
2. Endogenous:
• Synthesized in the body from
acetyl CoA, approximately 1.0
gm/day.
 Cholesterol
Occurrence
1. Widely present in body tissues, in normal adults:
• brain & nervous tissue  2%
• liver  ±0.3%
• skin  0.3%
• intestinal mucosa 0.2 %
• adrenal cortex  ±≥10%
• corpus luteum  rich in cholesterol.
2. The relatively high content of cholesterol in:
• Skin: vit D formation by UV rays & that in the
adrenal gland
• Gonads: steroid hormone synthesis.
3. Also present in blood & bile
4. Usually a major constituent of gallstones.
 Cholesterol
Forms
1. Free form
a. is equally distributed between plasma & red The FAs that form cholesterol esters:
blood cells, but the latter do not contain
esters.
b. predominates in brain & nervous tissues

2. Ester form
a. esterified with FA at OH group at C3 position.
b. is also referred as bound form.
c. predominates in adrenal cortex
 Cholesterol
Esterification of cholesterol
Esterification occurs as follows:
1. Some cholesterol esters are formed in tissues by the transfer
of acyl groups from acyl-CoA to cholesterol by acyl
transferases.
2. But most of the plasma cholesterol esters are produced in the
plasma itself by the transfer of an acyl group (mostly
unsaturated acyl group) from the β-position of lecithin to
cholesterol with the help of the enzyme lecithin cholesterol acyl
transferase (LCAT)
 Other importance sterols
7-dehydrocholesterol

• Present in skin
• Different from cholesterol; in having 2nd
double bond between C7 & C8
7-dehydrocholesterol (pre-cholecalciferol)
• obtained partly from cholesterol in skin &
UV
intestinal wall.
• 7-dehydrocholesterol is known as
provitamin-D3.
Vitamin D3 (cholecalciferol)

(In the epidermis of skin)

 Other importance sterols
Ergosterol
• a plant sterol, first isolated from
ergot, a fungus of rye, later from
yeast & certain mushrooms.

• has the same nucleus as 7-

dehydrocholesterol but differs
slightly in its side chain

• It is converted to vitamin D2 by
the opening of the ring B of the
sterol, when irradiated with UV
rays (long wave 265 μm); over-
irradiation may produce toxic
products
 Other importance sterols
Sitosterol
• a plant sterol, occurring in higher plant (phytosterol)
• No nutritional value for human being
• Appears to decrease the intestinal absorption of both
exogenous and endogenous cholesterol  lowering the
blood cholesterol level.
• Dietary source: Vegetable oils (corn, canola), nuts (almonds,
cashews, walnuts, pecan, hazelnuts), seeds (sesame),
avocados

Coprosterol (coprostanol)
• Cholesterol in feces that is reduced by bacteria
• Hydrogenation of double bond between C5 &C6  saturated
• Ring A & B, C5 & C10 is cis, (but in chol.  trans)
 Other importance steroids
 bile acids
 adrenocortical hormones
 gonadal hormones
 D vitamins
 cardiac glycosides
 sterols form the “aglycone” (structure)
 some alkaloids
Neutral fats
Triglycerides (TG)

• all are triesters of the trihydric alcohol,

glycerol with various FAs.

• The type formula: R1, R2, R3,

represent FA chains which may or may
not all be the same.

• Naturally occurring fats have

apparently the D-structural
configuration.
Triglycerides (triacylglycerols)
Physical properties
1.Neutral fats are colourless, odourless, tasteless substances. The colour & taste of some of
the naturally occurring fats is due to extraneous substances.
2.Solubility: insoluble in water but soluble in organic fat solvents.
3.Specific gravity: (all fats) is <1.0,  all fats float in water.
4.Emulsification: by shaking vigorously in water / emulsifying agents such as gums, soaps,
proteins (produce more stable emulsions).
• The emulsification of dietary fats in intestinal canal, brought about by bile salts, is a
prerequisite for digestion & absorption of fats.
5.Its consistency (hardness) is related to their MP:
1.glycerides of lower FA melt at lower temperature than those of the higher FAs
2.unsaturated FA glycerides melt at lower temperature.

MP=melting point
 Triglycerides (triacylglycerols)
Chemical properties
1.Hydrolysis
• The fats may be hydrolyzed with:
 Super heated steam
 By acids / alkalies
 By the specific fat splitting enzymes lipases
• Saponification: hydrolysis of a fat by an alkali.
 Products: glycerol + alkali salts of FA (soup)
 Soaps are cleansing agents because of
their emulsifying action.
 Some soaps of high m.w & a considerable
degree of unsaturation are selective
germicides; Na-ricinoleate, have detoxifying
activity against diphtheria & tetanus toxins.
Triglycerides (triacylglycerols)
Chemical properties
2. Additive reaction
• The unsaturated FAs present in NF exhibits all the additive reactions, i.e.
hydrogenation, halogenation, etc.
• Oils which are liquid at ordinary RT, on hydrogenation become solidified.
• The principle used by some manufacturer
 Inedible oils like cotton seed oil are hydrogenated  to edible solid fat.

NF=neutral fats; RT= room temperature

Triglycerides (triacylglycerols)
Chemical properties
3. Oxidation
• Fats very rich in unsaturated FAs undergo spontaneous oxidation at the double bonds
 Eg: linseed oil

• PUFA  aldehydes + ketones + resins (drying oils)

 used in the manufacture of paints and varnishes.

 form transparent coating on the surfaces to which the oil is applied
Triglycerides (triacylglycerols)
Chemical properties
4. Rancidity
• Aging  unpleasant odor & taste of natural fats, esp. animal sources

• Causes:
a. By various oxidative processes:
 oxidation of double bonds of unsaturated glycerides may form “peroxides” 
decompose to form aldehydes of odour & taste.
 It is enhanced by exposure to light.
b. Hydrolysis  FFA + glycerol + mono- / diglycerides.
 It is enhanced by presence of lipases (moisture & warm temperature).

• Prevention of rancidity in vegetable fats:

 contain certain antioxidants (vitE, phenols, hydroquinones, tannins etc.)
 preserved for longer periods than animal fats.
Complex lipids
Phospholipids
Chemical properties
Definition
• A complex lipids, contain in addition to FAs & glycerol (other alcohols):
 phosphoric acids residue, N-containing base, other substances
Classification:
1. Glycerophosphatides:
 alcohol is glycerol
 e.g: phosphatidylethanolamine (cephalin), phosphatidylcholine (lecithin),
phospatidylserine, plasmalogens, phosphatidic acid, cardiolipins, phosphatides.
2. Phosphoinositides:
1. alcohol is inositol
 e.g. phosphatidyl inositol (lipositol).
3. Phosphosphingosides:
 alcohol is sphingosine (sphingol; an unsaturated amino alcohol)
 e.g. sphingomyelin.
Phosphatidic acids

• Phosphatidic acid is important as an intermediate in the synthesis of TG &

phospholipids, but is not found in any great quantities in tissues
Phospholipids
Phosphatidylcholine (lecithin)
• It is widely distributed in animals  liver, brain, nerve tissues, sperm, egg-yolk
• In plants, particularly abundant in seeds & sprouts.
• Lecithin has been prepared synthetically.
 On hydrolysis, lecithin  glycerol + FAs + phosphoric acid + N-base choline.
 Depending on the position of phosphoric acid-choline complex, on αC or βC  α-
lecithin / β-lecithin can form.
Phospholipids

Phophatidyletanolamine (chepalin) Phophatidyltserine

• Structurally identical with lecithins • Structurally identical with cephalin
• The base ethanolamine replaces choline. • serine replaces ethanolamine
• Both α & β cephalins occur with lecithin • found in brain, nervous tissues, blood
• Particularly rich in brain & nervous tissues. • small amount in other tissues
Phophatidylinositol (lipositols)

• Inositol is an alcohol, a cyclic compound hexa-hydroxy cyclohexane (C6H12O6)

• It replaces the base choline in lecithin.
• Inositol as a constituent of phospholipids was 1st discovered in acid fast bacilli.
• Later, it was found to occur in brain & nervous tissues, moderately in soybeans,
also in plant phospholipids.
Plasmalogens

• It make up an appreciable amount, about 10% of total phospholipids of brain & nervous
tissue, muscle, mitochondria.
• On hydrolysis  1 mol. LC aliphatic aldehyde + FA + glycerol –PO4 + -N-base (usually
ethanolamine, but may be sometimes choline).
• The unsaturated ether group at C1 position  a saturated aldehyde (palmitic / stearic
aldehyde)
• It also considered to undergoes condensation of the enol form (an aliphatic aldehyde with a
glycerol – OH group)
Plasmalogens

• It make up an appreciable amount, about 10% of total phospholipids of brain & nervous
tissue, muscle, mitochondria.
• On hydrolysis  1 mol. LC aliphatic aldehyde + FA + glycerol –PO4 + -N-base (usually
ethanolamine, but may be sometimes choline).
• the unsaturated ether group at C1 position  a saturated aldehyde (palmitic / stearic
aldehyde)
• The above group may be considered in effect, to represent the condensation of the enol
form of an aliphatic aldehyde with a glycerol – OH group
Sphyngomeylin

• Found in large quantities in brain and

nervous tissues, and very small amount in
other tissues.
• It does not contain glycerol.
• In place of glycerol, it contains an 18C
unsaturated amino alcohol called
‘sphingosine’ (sphingol).
• Ceramide: sphingosine molecule in which
a fatty acyl group is substituted on the NH2
• when a P-group is attached to ceramide, it
is called ceramide phosphate. • When choline is split off from
• On hydrolysis: sphingomyelin  1 mol. FA sphingomyelin, ceramide phosphate is
+ phosphoric acid + N-base choline + 1 left.
mol. complex unsaturated amino alcohol • Sphingomyelinase is the enzyme
sphingosine (sphingol). which hydrolyses sphingomyelin to
form ceramide and phosphoryl choline.
Cardiolipin

• A phospholipid found in mitochondria (inner membrane) & bacterial wall.

• Chemically, it is formed from phosphatidyl glycerol
• On hydrolysis:
 Cardiolipin  4 mols FAs + 2 mols of phosphoric acid + 3 mols of glycerol
 the only phosphoglyceride that possesses antigenic properties.
Cerebrocides

• large amounts in the white matter of brain & in the myelin sheaths of nerve.
• not found in embryonic brain but develops as medullation progresses.
• widely distributed in animal tissues in smaller amounts
• The [cerebrocides] higher in medullated than in non-medullated nerve fibres
• Structurally:
 no glycerol, no phosphoric acid, no N-base.
 on hydrolysis:
 A sugar, usually galactose, but sometimes glucose
 A high m.w FA
 alcohol, sphingosine or dihydrosphingosine.
 contain N though there is no N-base.
Gangliocides

• a new class of carbohydrate rich glycolipids

• isolated from ganglion cells, neuronal bodies, dendrites, spleen, RBC
• highest concentrations are found in gray matter of brain
• the most complex of glycosphingolipids
• the exact structures of the gangliosides are not definitely established
• on hydrolysis, gangliosides yield the following:
• A long chain FA (18-24C).
• Alcohol-sphingosine.
• A carbohydrate moiety which usually
contains:
• Glucose / galactose / both
• 1 molecule of N-acetyl galactosamine
• ≥1 molecule of N-acetyl neuraminic acid
(NANA) ( sialic acid).
Sulpholipids

• Most abundant in white matter tissue of brain

• Also found in liver, kidney, testes, brains and certain tumours
• In brain  sulfate esters of glycolipids
 Amphipathic
lipids
A: get oriented at oil-water interfaces with
the polar groups in the water phase and
the non-polar groups in the oil phase

B: Orientation of amphipathic lipids as

above forms the basic structure of
biological membranes

C: when present in an aqueous medium;

facilitated by bile salts, is prerequisite for
fat digestion & absorption

D: are formed by sonication of the

amphipathic lipid in an aqueous medium;
consist of spheres of lipid bilayers that
enclose part of the aqueous medium
Amphipathic lipids
Emulsion

• larger in size
• formed usually by non-polar
lipids (e.g. TG) when mixed with
water (aqueous medium).
• stabilized by emulsifying agents
such as amphipathic lipids (e.g.
phosphatidyl choline) which form
a surface layer separating the
main bulk of non-polar material
from the water
Thank you