Table of Contents
Introduction:
lipids are a complex category of chemical molecules that include fats, oils, hormones, and some membrane components that are grouped together because they have little interaction with water. Triglycerides are a form of lipid that is stored as fat in adipose cells, which serve as an energy storage depot for organisms as well as providing thermal insulation. Some lipids, such as steroid hormones, act as chemical messengers between cells, tissues, and organs, while others transmit information between biochemical processes inside a single cell. Cell membranes and organelles (cell structures) are microscopically thin structures made up of two layers of phospholipid molecules. Membranes serve to keep individual cells apart from their surroundings and to compartmentalize the cell interior into structures that perform specific activities.
A brief outline of topic:
Energy is one of the most costly nutritional components of feed composition in animal diets. Because lipids are a concentrated source of energy, lipids have been shown to affect growth rate and feed efficiency, and also diet palatability, feed dustiness, and pellet quality. According to a study of the literature, the bulk of lipid research investigations have focused on the effects of feeding apparently high quality lipids on growth performance, digestion, and metabolism in young animals. The vast range of composition and quality discrepancies among lipid sources accessible to the animal sector, on the other hand, necessitates a deeper understanding of the lipid composition and quality parameters impacting their digestion and metabolism. Furthermore, there is frequent misunderstanding about lipid nomenclature, measuring lipid content and composition, and assessing quality characteristics, all of which are important to comprehend the genuine feeding value to animals. Finally, advances in lipid digestion, post-absorption metabolism, and physiological processes (e.g., cell division and differentiation, immune function, and inflammation) as well as metabolic oxidative stress in animals and lipid peroxidation necessitate a more concise assessment of factors affecting the value of lipid supplementation to livestock diets.
A brief note:
Definition of lipids :
- Lipids are a diverse class of organic compounds that are insoluble in water but soluble in non-polar chemical solvents.
- They are found in the majority of plants, animals, and microbes and serve as cell membrane components, energy storage molecules, insulation, and hormones.
Properties of Lipids
At room temperature, lipids can be either liquids or non-crystalline solids.
Pure fats and oils have no colour, odour, or taste. They are organic compounds with a lot of energy. Water insoluble Organic solvents such as alcohol, chloroform, acetone, benzene, and others are soluble in it. There are no ionic charges. Saturated fatty acids predominate in solid triglycerols (Fats). Unsaturated fats were plentiful within liquid triglycerols (oils).
Triglycerol hydrolysis
Triglycerols, like other esters, undergo hydrolysis when they react with water to generate carboxylic acid and alcohol.
Saponification
Triacylglycerols can be hydrolyzed in a variety of ways, the most common of which use alkali or lipase enzymes. Saponification is the name given to alkaline hydrolysis since one of the byproducts is a soap, usually sodium or potassium salts of fatty acids.
The process of hydrogenation
Unsaturated fatty acids’ carbon-carbon double bonds can be hydrogenated by interacting with hydrogen to form saturated fatty acids.
Halogenation
Unsaturated fatty acids react with halogens via addition at the double bond, whether they are free or mixed as esters in fats and oils (s). Decolorization of the halogen solution is the consequence of the reaction.
Rancidity
Any fat or oil that acquires an unpleasant odour is referred to as rancid. Rancidity occurs as a result of hydrolysis and oxidation processes. Triacylglycerols with unsaturated fatty acids suffer from oxidative rancidity.
Structure of Lipids
- Lipids are composed of the atoms carbon, hydrogen, and oxygen, but contain far less water than other compounds such as carbohydrates.
- Lipids, unlike polysaccharides and proteins, are not polymers since they lack a repeating monomeric unit. Glycerol and Fatty Acids are the two molecules which build it up.
- A glycerol molecule is composed of 3 carbon atoms, and one has a hydroxyl group connected to it, and the remaining positions are filled with hydrogen atoms.
- Fatty acids are made up of an acid group at one end of the molecule and a hydrocarbon chain represented by the letter ‘R.’
- They can be either saturated or unsaturated.
- A triglyceride is absorbed if every potential bond is made with a Hydrogen atom, eliminating no C=C linkages.
Triglyceride Structure
Triglycerides are lipids that are made up of one glycerol molecule and three fatty acid molecules. Ester bonds are covalent ties that exist between the molecules. Condensation produces them.
Because the charges are equally distributed across the molecule, hydrogen bonds with water molecules do not form, rendering it insoluble in water.
Lipids and Their Functions
- They play a variety of roles in the life of an organism. They can also be used to create protective barriers. Furthermore, they include cell membranes and some cell wall construction in plants.
- They also supply energy to both plants and animals. They also frequently collaborate with proteins. Furthermore, modifications to their polar head groups and chains might have an impact on their work. Furthermore, due to their amphipathic character, phospholipids serve as the foundation for lipid bilayers that make up cell membranes. Furthermore, the exterior layer of the lipid is made up of water, whilst the inner layer is made up of an elastic oily material.
- Most importantly, they play a role in cell division by regulating lipid content as a function of the cell cycle.
- Furthermore, the cell cycle activity involves at least 11 lipids. They also assist with the mechanical features of membrane stiffness division.
- It also acts as a barrier for specialised tissues, such as nerves. Lipids also make up the myelin sheath that surrounds the neuron.
- Furthermore, they deliver a tremendous quantity of energy when consumed, with double the energy of carbs and proteins.
- They are also stored in the body and broken down when needed to provide energy. They also provide the power cell with ATP (adenosine triphosphate).
- They also provide critical energy for plant metabolic activities and cell-to-cell communication.
- Although lipid protects important organs and provides insulation from the environment in animals,
- They also provide critical energy for plant metabolic activities and cell-to-cell communication.
- Although lipid protects essential organs and provides insulation from the environment in animals. They also offer waterproofing and resistance.
- Lipids also play a function in cell signalling because they govern membrane fluidity and help in the distribution of electrical signals in the peripheral and central nervous systems.
- Additionally, they aid in the stability of synapses. They’re also important for development, a strong immune system, and reproduction.
FAQ (Frequently Asked Questions):
Q1). What exactly are lipids?
Answer: Because water is a polar molecule, these organic compounds are soluble exclusively in nonpolar solvents and insoluble in water. These molecules can be produced in the human body and are present in oil, butter, whole milk, cheese, fried meals, and some red meats.
Q2). What are lipids composed of?
Answer: A glycerol molecule is joined to three fatty acid molecules to form a lipid. A lipid of this kind is known as a triglyceride.
Q3). What role do lipids play in our bodies?
Answer:Lipids serve a critical function in our bodies. They are a part of the cell membrane’s structure. They assist in the synthesis and secretion and provide energy to our bodies. They aid in healthy food digestion and absorption. If consumed in sufficient amounts, they constitute a beneficial element of our diet. They are also very significant in transmitting.
