Macronutrient Metabolism Final

• -Shortening (25.6%)
• -Salad/cooking oils (25.1%) 
• -Meats (16.5%)

Glycerol and three fatty acids

• -18:2 Δ^9,12
• First number:the number of carbons
• Second number: the number of double bonds
• Superscripts: carbons at which the double bonds are located from the carboxyl end

• 18:2 ω-6
• first number: the number of carbons
• second number: the number of double bonds
• third number: carbon number where the (first) double bond is located from the methyl end

oleic acid

Linoleic acid, arachadonic acid, and γ-linolenic acid

α-linolenic acid, EPA, and DHA

desserts, shortening, cooking oils, butter, cheese, fatty meats

they bypass the regulated steps in β-oxidation resulting in less fat storage and more fat being burned as fuel

• positive: oxidized more readily, antimicrobial, high in MCTs
• negative: not many studies, increases LDL cholesterol, increases endotoxin(?)
• use in clinical setting: not enough evidence to support recommendation for use

fatty acids that are produced during hydrogenation (a process used to solidify vegetable oils) it changes the configuration from a cis to a trans formation.

False: they are unsaturated fatty acids, they do not lose the double bond when reconfigured.

Stearic acid, Oleic acid, and Linoleic acid.

SFA, 12:0

SFA, 14:0

SFA, 16:0

SFA, 18:0

MUFA, omega-9, 18:1 Δ⁹

MUFA, trans-fat, 18:1 Δ⁹

PUFA, omega 6, 18:2 Δ^9,12

PUFA, Omega 3, 18:3 Δ^6,9,12

PUFA, 20:4 Δ^5,8,11,14

PUFA, 20:5 Δ ^{5,8,11,11,14,17}

PUFA, 22:6 Δ ^{4,7,10,13,16,19}

SFA stimulates TLR4 which increases NF-κb to increase TNF-α and IL-6 (which increase inflammatory response).

• linoleic acid (Omega-6) 
• alpha linolenic acid (Omega-3)
• *they help regulate blood pressure, blood clotting, immune function, and other body processes

flax seeds, canola oil, walnuts, avocado, salmon, chia seeds

gastric and pancreatic lipase

gastric lipase cleaves FA from sn-3 leaving a free FA and a diacylglycerol

In the liver from cholesterol

bile is released by the gallbladder after stimulation by CCK. Trypsin stimulates procolipase to colipase which bind to pancreatic lipase helping it function in the small intestine to cleaves the sn-1 and sn-3 FA.

trypsin activates phospholipase A2 which cleaves FA at sn-2 leaving a lysophospholipid and a FA

cholesteryl esterase (carboxylester lipase) cleaves the FA from the cholesterol leaving a free FA and Cholesterol

Micelles allow fats through the unstirred water layer into the intestinal epithelium.

Once in the intestinal epithelium the fats bind to transport proteins that bring them to the ER where B48 helps package them into chylomicrons. The chylomicrons then enter the lymph.

• Acetyl CoA Carboxylase (ACC)
• Fatty Acid Synthase (FAS) 
• Stearoyl CoA Desaturase (SCD)

• -Rate-limiting enzyme
• -It is highly regulated: stimulated by Citrate, inhibited by LCFA, Phosphorylation decreases ACC activity
• -End product (Malonyl CoA) is important in regulation of β-oxidation.