Energy Production in a Cell (Chapter 25 Metabolism)
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The Metabolism of Subcutaneous Adipose Tissue in the Immediate Postnatal Period of Human Newborns
Pediat. Res. 6: 211-218 (1972) Adipose tissue glucose metabolism /3-hydroxyacyl-CoA dehydrogenase neonates fatty acid catabolism phosphofructokinase The Metabolism of Subcutaneous Adipose Tissue in the Immediate Postnatal Period of Human Newborns. 2. Developmental Changes in the Metabolism of 14C-(U)-D-Glucose and in Enzyme Activities of Phosphofructo- kinase (PFK; EC. 2.7.1.11) and /3-Hydroxyacyl-CoA Dehydro- genase (HAD; EC. 1.1.1.35) M. NOVAK1351, E. MONKUS, H. WOLF, AND U. STAVE Department of Pediatrics, University of Miami School of Medicine, Miami, Florida, USA, Staedtische Kinderklinik, Kassel, West Germany, and Fels Research Institute, Yellow Springs, Ohio, USA Extract Changes in the in vitro metabolism of subcutaneous adipose tissue have been compared in normal human newborns from 2 hr to 2 weeks of age. A group of healthy adult volunteers was also included. Samples were obtained by using a needle biopsy tech- nique. More of the isotope from uC-(U)-D-glucose was incorporated into triglyc- erides (P < 0.05) and also oxidized by suspensions of adipose cells from infants 2-3 hr of age than in older infants (P < 0.01). The ratio of radioactivity in carbon dioxide to radioactivity in triglyceride was also significantly greater in 2- to 3-hr-old infants than in older neonates (P < 0.05). Thin layer chromatography of the total lipid ex- tract showed the greatest amount of radioactivity in the triglycerides, a small amount in 1,3-digiycerides and 1,2-diglycerides, and a trace in fatty acids and monogiyc- erides. These findings were compared with the developmental changes in two key enzymes: phosphofructokinase (PFK), which represents the glycolytic pathway, and (3-hydroxyacyl-coenzyme A (GoA) dehydrogenase (HAD), which is involved in the P oxidation of fatty acids. -
Chapter 12 Slides
11/15/17 CHAPTER 12: Carbohydrates: Structure and Function OUTLINE • 12.1 Role of Carbohydrates • 12.2 Monosaccharides • 12.3 Complex Carbohydrates • 12.4 Carbohydrate Catabolism • 12.5 Oligosaccharides as Cell Markers CHAPTER 12: Carbohydrates: Structure and Function WHAT ARE CARBOHYDRATES? • Glucose and its derivatives are carbohydrates: Ø Carbohydrates are simple organic molecules that have a shared basic chemical Formula: Cn(H2O)n Ø The name “carbo + hydrate” represents that Fact that they are made from CO2 and H2O by photosynthesis • About halF oF all earth’s solid carbon is Found in two polymers of glucose found in plants: Ø Starch = major energy storage molecule Ø Cellulose = major structural component oF the plant cell wall (aka. “fiber”) CHAPTER 12: Carbohydrates: Structure and Function THE SIMPLEST CARBOHYDRATES • Monosaccharides are carbohydrates that cannot be hydrolyZed into simpler carbohydrates: Ø These are the Fundamental building blocks For all other carbohydrates (oFten called “simple sugars”) Ø All have Formulas of based on the basic pattern: Cn(H2O)n • Monosaccharides have speciFic Functional groups: 1. An aldehyde OR a ketone (not both!) 2. Several (two or more) alcohol (-OH) groups 1 11/15/17 CHAPTER 12: Carbohydrates: Structure and Function STRUCTURE & NOMENCLATURE OF MONOSACCHARIDES • Monosaccharides are classiFied by two features: 1. Length of their main carbon chain (utilize standard IUPAC naming For # oF carbons) 2. Whether they contain an aldehyde or ketone group • Names always end with –ose • Two common hexoses: -
Popular Sweeteners and Their Health Effects Based Upon Valid Scientific Data
Popular Sweeteners and Their Health Effects Interactive Qualifying Project Report Submitted to the Faculty of the WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science By __________________________________ Ivan Lebedev __________________________________ Jayyoung Park __________________________________ Ross Yaylaian Date: Approved: __________________________________ Professor Satya Shivkumar Abstract Perceived health risks of artificial sweeteners are a controversial topic often supported solely by anecdotal evidence and distorted media hype. The aim of this study was to examine popular sweeteners and their health effects based upon valid scientific data. Information was gathered through a sweetener taste panel, interviews with doctors, and an on-line survey. The survey revealed the public’s lack of appreciation for sweeteners. It was observed that artificial sweeteners can serve as a low-risk alternative to natural sweeteners. I Table of Contents Abstract .............................................................................................................................................. I Table of Contents ............................................................................................................................... II List of Figures ................................................................................................................................... IV List of Tables ................................................................................................................................... -
The Identification of Key Foods for Food Composition Research
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002) 15, 183–194 doi:10.1006/jfca.2001.1046 Available online at http://www.idealibrary.comon ORIGINAL ARTICLE The Identification of Key Foods for Food Composition Research D. B. Haytowitz1, P. R. Pehrsson, and J. M. Holden Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, B-005, Rm. 307A, BARC-West Beltsville, MD 20705, U.S.A. Received January 3, 2001, and in revised formNovember16, 2001 The United States Department of Agriculture’s (USDA) National Food and Nutrient Analysis Program(NFNAP) was initiated to update existing component values and to add data on new foods and components to reflect today’s marketplace and needs for data. The USDA Nutrient Database for Standard Reference contains data for about 6040 foods for over 100 compounds. To develop a full nutrient profile for each food costs approximately $12 000 (six analytical samples  $2000 per sample). To determine food sampling priorities, the Nutrient Data Laboratory (NDL) has used the Key Foods approach to generate a list of 666 foods. This method utilizes existing nutrient profiles and nationally representative food consumption survey data collected by USDA in the Continuing Survey of Food Intakes by Individuals 1994–1996 (CSFII) and by The U.S. Department of Health and Human Services (USDHHS) in the National Health and Nutrition Examination Survey (NHANES). One premise of the project is that more samples will be collected and prepared for those foods which provide important amounts of nutrients of public health significance to the diet and not every sample will be analyzed for all the nutrients currently in NDL’s nutrient databases. -
Cost-Saving Energy Solutions for Food Businesses
Cost-Saving Energy Solutions for Food Businesses Restaurants, coffee shops and grocery stores serve as hubs of commerce and social activity in many downtown commercial districts and can be a key ingredient for a viable rural community. Many of these businesses have a substantial opportunity to Adjusting the defrost lower overhead costs and increase their profit margins by replacing equipment and cycle of refrigeration reducing energy costs. Making changes like sourcing locally, re-using food waste and considering renewable energy are also possible solutions for long-term sustainability. equipment can result in a significant energy and cost savings. Energy Efficiencies One restaurant owner Intensity with Replacing was able to save $800 annually by of Food and Operating shortening the defrost Businesses Equipment cycle from 70 minutes Food-based businesses are energy-intensive Energy savings can be achieved simply through to 15 minutes. businesses, using large amounts of electricity operation and management changes of and natural gas for cooking, food processing and equipment. Higher upfront costs for upgrading refrigeration. For example, about 24 percent of to more energy efficient equipment can be a energy in restaurants is used for cooking. deterrent for business owners on a tight budget. However, federal, state and utility incentives Virtually every aspect of running a food-based can often offset or exceed the up-front cost of business is affected by energy and energy prices. high-efficiency equipment. In addition to cost, They face high energy costs due to electricity reliability is a key requirement in both restaurants and gas demand from griddles, fryers, steam and grocery stores. -
The Effect of Sucrose- and Aspartame- Sweetened Drinks on Energy Intake, Hunger and Food Choice of Female, Moderately Restrained Eaters
International Journal of Obesity (1997) 21, 37±42 ß 1997 Stockton Press All rights reserved 0307±0565/97 $12.00 The effect of sucrose- and aspartame- sweetened drinks on energy intake, hunger and food choice of female, moderately restrained eaters JH Lavin, SJ French and NW Read Centre for Human Nutrition, Northern General Hospital, Herries Road, Shef®eld S5 7AU, UK Objective: To compare the effects of aspartame-sweetened and sucrose-sweetened soft drinks on food intake and appetite ratings of female restrained eaters. Subjects: Fourteen female students, shown to have eating restraint. Methods: Subjects were given four drinks (330 ml) of aspartame-sweetened lemonade, sucrose-sweetened lemonade and carbonated mineral water on three separate days. Seven of the subjects were informed of the drink type they were consuming on each occasion. Measurements: Appetite ratings were recorded and energy and macronutrient intakes were measured during the study day and day after leaving the department. Results: During the ®rst study day energy intake was lower whilst drinking the sucrose-sweetened lemonade compared with the aspartame-sweetened lemonade, although neither differed signi®cantly from energy intakes during the day they drank water. When the calories from the sucrose-sweetened lemonade were included (1381 kJ, 330 Kcal) energy intake did not differ between treatments. The following day energy intake was signi®cantly higher after the aspartame-sweetened lemonade compared with both sucrose-sweetened lemonade and the water due to an increase in the amount of carbohydrate consumed and resulted in a higher total energy intake over the two days studied. Knowledge of the drink types had no effect on energy intake or macronutrient intake. -
Incorporating Away-From-Home Foods Into a Healthy Eating Plan
Incorporating Away–From–Home Food into a Healthy Eating Plan Summary Much of this brief is based upon a In our often time-pressed society, convenience is a recently published way of life for many individuals. Foods and meals report: The prepared outside of the home are an increasingly Keystone Forum 1, 2 important part of the American diet. This is a on Away-From- trend that has coincided with a dramatic rise in the Home Foods: prevalence of obesity. While food, wherever prepared, Opportunities for is not the only factor affecting body weight, away- Preventing Weight from-home food should be an important consideration Gain and Obesity.3 for people aiming to maintain or lose weight. A The report resulted growing body of literature indicates that the eating from consensus of away-from-home food can be a factor influencing building workshops energy intake. Informed choices pertaining to away- which included from-home food could help reduce calorie over participants from consumption and aid in weight management. the private sector, nongovernmental The objectives of this brief are to: organizations, Summarize environmental and societal changes academia, and government to “identify the state of that may contribute to the increased consumption of the evidence, as well as, important knowledge gaps, away-from-home food. regarding obesity and weight gain prevention and away-from-home foods.” Review the properties of away-from-home-food that may facilitate the over-consumption of energy. In this brief, away-from-home food refers to food Examine studies investigating the relationship of prepared and purchased outside of the home. -
Aerobic and Nitrate Respiration Routes of Carbohydrate Catabolism in Pseudomonas S Tut Zeri
AN ABSTRACT OF THE THESIS OF WILLIAM JAN SPANGLER for the Ph. D. in MICROBIOLOGY (Name) (Degree) (Major) thesis is presented Date 7 / `> /q6! Title AEROBIC AND NITRATE RESPIRATION ROUTES OF CAR- BOHYDRATE CATABOLISM IN PSEUDOMONAS STUTZERI Abstract approved ( Major professor) Pseudomonas stutzeri and other denitrifying bacteria are able to grow under anaerobic conditions, using nitrate -oxygen as the terminal hydrogen acceptor, in a manner analagous to classical aerobic respiration with free -molecular oxygen. This rather unique phenomenon is known as nitrate respiration. Nitrate respiration has been studied with respect to the nitrate reducing enzymes and carrier systems involved in the reduction sequence, but very little emphasis has been placed on the metabolic pathways which are associated with nitrate respiration. This study was carried out in an attempt to establish the metabolic pathways operative, both under aerobic con- ditions and during nitrate respiration, in order to determine whether there was any shift of pathways under conditions of nitrate respira- tion. Primary pathways were determined by the radiorespirometric method using specifically labelled glucose and gluconate. The results, based primarily on the rate of decarboxylation of the C -1 and C -4 positions of glucose, indicated the operation of the Entner- Doudoroff and pentose phosphate pathways under both aerobic condi- tions and conditions of nitrate respiration. Evolution of 14CO2 from the other labels of glucose, as well as incorporation of these labels into the cell, indicated that terminal pathways such as the tricar- boxylic acid cycle or glyoxalate cycle might also be operative under both conditions of oxygen relationship. The secondary pathways were studied using specifically labelled acetate. -
Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age
Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age Kim F. Michaelsen, Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma, and Henrik Friis Abstract quality, especially PUFA content and ratios, in children with moderate malnutrition. There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate mal- Introduction nutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional Child malnutrition is a major global health problem, qualities of relevant foods and ingredients in relation leading to morbidity and mortality, impaired intellec- to the nutritional needs of children with moderate mal- tual development and working capacity, and increased nutrition and to identify research needs. The following risk of adult disease. This review will deal with the general aspects are covered: energy density, macronutri- needs of children between the ages of 6 months and ent content and quality, minerals and vitamins, bioactive 5 years with moderate malnutrition. Infants below 6 substances, antinutritional factors, and food processing. months of age should (ideally) be exclusively breastfed, The nutritional values of the main food groups—cereals, and if malnourished, will have special needs, which will legumes, pulses, roots, vegetables, fruits, and animal not be covered here. Moderate malnutrition includes all foods—are discussed. The special beneficial qualities children with moderate wasting, defined as a weight- of animal-source foods, which contain high levels of for-height between –3 and –2 z-scores of the median minerals important for growth, high-quality protein, of the new World Health Organization (WHO) child and no antinutrients or fibers, are emphasized. -
An Energy Shuttle for Biosynthesis Key Terms: ATP, NADH, FADH
Chapter 8 Metabolism Chapter Outline I. Energy: Fuel for Work. *Energy is necessary to do any kind of work. The body converts chemical energy from food sources—carbohydrates, proteins, and fats—into a form usable by cells. A. Transferring food energy to cellular energy (Figure 8.2) B. What is metabolism (Figure 8.3)? *Anabolic reactions (anabolism) build compounds. These reactions require energy. Catabolic reactions (catabolism) break compounds into smaller units. These reactions produce the energy. C. The cell is the metabolic processing center (Figure 8.4) Key terms: metabolism chemical energy, photosynthesis, metabolite, metabolic pathway, catabolism, anabolism, cell, nucleus, cytoplasm, cytosol, organelle, mitochondria, cofactor, coenzyme II. Who Are the Key Energy Players? A. ATP: The Body’s Energy Currency (Figure 8.5). *Adenosine triphosphate (ATP) is the energy currency of the body. B. NADH and FADH2: The Body’s Energy Shuttles. *The body’s energy shuttles NADH, FADH2, and NADPH are important carriers of hydrogen and high-energy electrons. NADH and FADH2 are used in making ATP, while NADPH is used in biosynthetic reactions. C. NADPH: An Energy Shuttle for Biosynthesis Key terms: ATP, NADH, FADH2, NADPH, biosynthesis, ADP, pyrophosphate, AMP, GTP, NAD, hydrogen ion, FAD III. Breakdown and Release of Energy. *Cells extract energy from carbohydrate via four main pathways: glycolysis, pyruvate into acetyl CoA, the citric acid cycle, and the electron transport chain. A. Extracting Energy from Carbohydrate (Table 8.1). *The citric acid cycle and electron transport chain require oxygen. Glycolysis does not. 1. Glycolysis 2. Conversion of pyruvate to acetyl CoA 3. Citric acid cycle 4. -
Specific Catabolic Pathways
Chemistry 1506 Dr. Hunter’s Class Section 12 Notes - Page 1 Chemistry 1506: Allied Health Chemistry 2 Section 12: Specific Catabolic Pathways Molecular Destruction Outline SECTION 12.1 GENERAL FLOW OF CATABOLIC PATHWAYS..............................................................2 SECTION 12.2 GLYCOLYSIS ............................................................................................................................6 SECTION 12.3 TRIGLYCERIDE METABOLISM ..........................................................................................7 2000-2002, Dr. Allen D. Hunter, Department of Chemistry, Youngstown State University Chemistry 1506 Dr. Hunter’s Class Section 12 Notes - Page 2 Section 12.1 General Flow of Catabolic Pathways Overall Process Start with complex mixtures of food molecules Used to generate energy (as “fuel” molecules) ATP NADH and FADH2 Acetyl CoA Ultimate products are CO2, H2O, Urea (C(O)(NH2)2), etc. Intermediate Breakdown products may be used in Anabolic pathways 2000-2002, Dr. Allen D. Hunter, Department of Chemistry, Youngstown State University Chemistry 1506 Dr. Hunter’s Class Section 12 Notes - Page 3 Carbohydrate Catabolism 1st stages can start in the digestive tract Final stage is called glycolysis and finishes within the mitochondrion Polysaccharides ⇓ Oligosaccharides ⇓ Disaccharides ⇓ Monosaccharides ⇓ CO2 + “fuel” molecules 2000-2002, Dr. Allen D. Hunter, Department of Chemistry, Youngstown State University Chemistry 1506 Dr. Hunter’s Class Section 12 Notes - Page 4 Lipid Catabolism Starts in digestive system and ends inside mitochondria Lipases break the ester linkages in the triglycerides Triglycerides ⇓ Glycerol + Fatty Acids ⇓ ⇓ CO2 + “fuel” molecules 2000-2002, Dr. Allen D. Hunter, Department of Chemistry, Youngstown State University Chemistry 1506 Dr. Hunter’s Class Section 12 Notes - Page 5 Protein Catabolism Starts in digestive system and ends inside mitochondria Proteins ⇓ Peptides ⇓ Amino Acids ⇓ CO2 + “fuel” molecules + Urea 2000-2002, Dr. -
Nutritional Determinants of Metabolic Diseases in Humans
Unicentre CH-1015 Lausanne http://serval.unil.ch Year : 2019 NUTRITIONAL DETERMINANTS OF METABOLIC DISEASES IN HUMANS Surowska Anna Surowska Anna, 2019, NUTRITIONAL DETERMINANTS OF METABOLIC DISEASES IN HUMANS Originally published at : Thesis, University of Lausanne Posted at the University of Lausanne Open Archive http://serval.unil.ch Document URN : urn:nbn:ch:serval-BIB_635D730749F67 Droits d’auteur L'Université de Lausanne attire expressément l'attention des utilisateurs sur le fait que tous les documents publiés dans l'Archive SERVAL sont protégés par le droit d'auteur, conformément à la loi fédérale sur le droit d'auteur et les droits voisins (LDA). A ce titre, il est indispensable d'obtenir le consentement préalable de l'auteur et/ou de l’éditeur avant toute utilisation d'une oeuvre ou d'une partie d'une oeuvre ne relevant pas d'une utilisation à des fins personnelles au sens de la LDA (art. 19, al. 1 lettre a). A défaut, tout contrevenant s'expose aux sanctions prévues par cette loi. Nous déclinons toute responsabilité en la matière. Copyright The University of Lausanne expressly draws the attention of users to the fact that all documents published in the SERVAL Archive are protected by copyright in accordance with federal law on copyright and similar rights (LDA). Accordingly it is indispensable to obtain prior consent from the author and/or publisher before any use of a work or part of a work for purposes other than personal use within the meaning of LDA (art. 19, para. 1 letter a). Failure to do so will expose offenders to the sanctions laid down by this law.