Biochemistry Jack Smith AP Chemistry Introduction to Biochemistry
Biochemistry Jack Smith AP Chemistry
Introduction to Biochemistry Part One
What Is Biochemistry? ● Biochemistry is one of the five main branches of chemistry ● It connects biology and chemistry together through the study of the chemical nature of living organisms ● This study of living organisms involves organic molecules the reactions that take place within these organisms ● Most group biochemistry and molecular biology, an area that investigates similar studies, together
Uses of Biochemistry ● Biochemistry studies many aspects of cells and organisms, such as which processes take place within them o It can also be used to study the properties of the molecules § Example: Studying keratin within hait, so shampoos work more effectively ● The biomolecules that are study can have an everyday application o This ranges from using a lipid as an additive in our foods to enhance taste or to replace a usually additive with another § Example: using Stevia, a natural plant extract, to replace sugar
Jobs of a Biochemist ● Biochemists have many different environments in which they have the choice to work o What they work on determines their surroundings § Most will do all of their work within labs § If they mainly work on modeling, it leads them to constant work with computers § If they want to work in the field, they generally look at the systems of organisms § Some are able to split time between the lab and classroom, typically under the employment of a university
Areas of Science Related to Biochem ● There are many other aspects of chemistry that fall under the larger category of biochemistry o These include… § 1) Pharmacology § 2) Molecular Genetics § 3) Molecular and Chemical Biology § 4) Many more(refer to picture)
Molecules of Biochemistry Part Two
Molecules of Biochemistry ● There are 4 main types of molecules that biochemist study o Carbohydrates o Proteins o Nucleic Acids o Lipids ● Most molecules that are dealt with in biochemistry are primarily made up of carbon( connecting it to the organic side of the science)
Molecules of Biochemistry Continued ● These molecules associated with biochemistry are mostly polymers o Complex macromolecules that consists of many repeating elements connected together in a long chain
Carbohydrates ● One of the six essential nutrients for the body and it greatest source of energy ● Changed within the digestive system into glucose, or blood sugar ● The converted sugar is used by cells tissues and organs as energy ● Two classifications o Simple § which are naturally found in fruits vegetables, and dairy o Complex § found in grains, such as bread and cereals( preferably whole grains) ● these help with digestion, as they are typically a good source of fiber
Proteins ● Another essential nutrient of the body; do most of the work within the cells and aid in the structure, functioning and regulating of tissues and organs o They are made of a smaller unit called amino acids § 20 different types of amino acids exist ● Which amino acids create a sequence together determines both the shape and function of that particular protein ● Example: Antibodies help protect the body from viruses and harmful bacteria while messenger proteins, such as hormones, tell the body to carry out biological processes that occur between the organs, tissues, and cells of the body
Nucleic Acids ● Allows living organisms to pass their genetic coding to their offspring ● Two types of nucleic acids exist o Deoxyribonucleic Acid(DNA) § Passed along to an organism’s offspring by copying itself, with the information being compiled into chromosomes, which are found within the nucleus of the cell § Carries the information of cellular activity, so the new cells being form know what needs to be done in order to grow o Ribonucleic Acid(RNA) § required for the creation of protein and a part of ribosomes § genetic coding is passed along a chain from DNA to RNA and finally to protein in order for them to know how to function
Lipids ● Another of the six main nutrients of the body and essential for the growth of cells ● Lipids have three main purposes o Store energy in the body for later use o Aiding in cell membrane development o Components of hormones and vitamins ● There are many different types of lipids o These include fats, waxes, phospholipids, and steroids o Most notable substance in our body made of lipids is cholesterol
Cholesterol ● Made of lipids and is naturally produced by the body o The body makes 85% of the cholesterol in our body, with the other 15% coming from everyday diet ● Two types of cholesterols exist o Low density lipoproteins (LDL) o High density lipoproteins (HDL) § HDL is beneficial to the body, as it carries out the excess cholesterol to the liver for excretion( Mostly LDL) § LDL can be harmful, as it can easily attach to the walls of arteries, and when built up, increases a person’s chance of heart disease § Whole grains, due to their high fiber content, combat the buildup of LDL by breaking it down and carrying it out of the arteries, and to a point for excretion
Biochemistry of Food and Nutrition Part Three
Biochemistry of Food and Nutrition ● Biochemistry of food is the study of the chemical processes that occur within foods and their effect within the body after consumption o It is linked with food chemistry through the main components of the essential nutrients (carbs, lipids, proteins; mentioned previously) § However, it also encompesses other aspects quickening a food process, the creation of cheese or alcohol through fermentation, or trying to slow down a process, like the browning of fruits o Research conducted in this area generally looks at… § Metabolism of food § Flavonoids and their health benefits § Food allergens and their properties
Metabolism ● Metabolism is a descriptive term to describe the chemical processes that allow organisms to continue living ● Metabolism can be broken down into two categories o Catabolism § Breaking down large molecules in more simple substances, usually accompanied by a release of energy o Anabolism § Combining simple substances in order to create a more complex substance; entails the use of energy to do so ● Metabolism is essential, as the energy that is created through it is then used in the creation of proteins and nucleic acids
Metabolism ● Carbohydrates, which can be found in three forms(starch, sugar, and cellulose), help the body create glucose, which all tissues of the body need in order to work o Carbs are a majority of diets, as they make up of almost 50% of diets ● Proteins help to build up the body’s tissue, support the structure and function of cells, and a wide array of other functions o Essential for the genetic material production of DNA and RNA o Proteins are also important as the human body cannot produce the 8 “essential”amino acids, but some foods, like eggs and meats are high in quality proteins and amino acids o Metabolism is able to “extract” these amino acids for the body to use
Metabolism ● Other major factors, such as vitamins, fats, and minerals are all important factors that are involved with metabolism ● Even governments around the world have studied what foods do for and to our bodies and how much we should intake, shown through the creation of the Food Pyramid o The first pyramid was created in the 1970 s by the Swedish Health Board o The USDA adopted its own in 1992, with correction to it being made in 2005, with a whole new system designed in 2011 called My. Plate
Flavonoids ● Flavonoids are a group of compound that is visible through the pigmentation of fruits ● Also called bioflavonoids, they have a variety of health benefits that include o Antioxidants o Antiviral properties o Anti-inflammatory properties § Some of them are currently being studied to see if there any cancer-treating properties within them
Flavonoids ● Flavonoids are directly related to the consumption and intake of antioxidants, and even in some of their functions, such as free radical eliminators ● Flavonoids are commonly found in fruits, vegetables, tea, and wine o However, it is difficult to measure the amount flavonoids being taken in due a myriad of factors, one being the different diets of the world’s cultures ● Flavonoids have a tremendous effect on the systems of the body, most notably the nervous and cardiovascular systems o The cardiovascular system is supported by them though the lessening of oxidative damage( antioxidants) and the strengthening of blood vessels, which also helps in the reduction of plaque buildup that leads to clogged arteries and heart disease
Flavonoids ● The nervous system also has a correlation to the reduction in free radicals, as the flavonoids help to create a protection system for the nerve cells o It also is helpful through nerve regeneration( outside of the brain and spinal cord) o Some early studies have shown that a large intake of flavonoids may help put off the onset of certain neurodegenerative diseases, like Alzheimer’s and dementia( when, for right now, is related to age)
Food Allergens ● Food Allergens cause the body to reaction in an abnormal way when exposed to certain types of food o The most common allergens are the peanut, shellfish, milk/ lactose -filled products, and wheat/gluten ● There is no known cure to any food allergies and avoidance is key o However, in recent studies reported on this year, some researchers are suggesting to expose infants and toddlers to peanuts in earlier than prescribed, to hopefully prevent the child from developing an allergy to it § So far, very controversial and has not been proven effective yet(Article on this topic below) ● http: //www. nydailynews. com/news/national/eatingpeanuts-early-reduce-infants-allergy-chances-article 1. 2126463
Food Allergens ● However, there are certain molecules of the food that are similar to pathogenesis proteins, which certain individuals have an intolerance to them o There are 14 different families of these allergens that are similar to the pathogenesis proteins, which can be found in an array of foods § Examples are chitinases( Family 3, found in avocados, bananas, and chestnuts) § Lipid transfer proteins ( Family 14, founds in cereals and fruits) ● Research is continually done in order to determine which part/parts of these molecules have an allergic effect on humans
Fermentation ● One of the most used food processes involving biochemistry is the creation of beer, wine, and cheese through fermentation ● During cellular respiration glucose is converted into pyruvic acid, with the next step dependent on the presence or absence of oxygen o For the creation of these products, there must be an absence of oxygen § Without oxygen, the newly formed pyruvic acid will now follow one of two different fermentation processes ● Which one it follows depends on the cells that have gone through the process
Fermentation ● The first process, alcoholic fermentation, generates ethanol and carbon dioxide o The ethanol is used in making beer and wine, while the carbon dioxide will sometimes be used in bread making and in carbonated beverages ● The second process, lactic acid fermentation, creates lactate o The lactate created during this fermentation is used to produce cheeses
Bibliography Part Four
Bibliography ● ● ● ● Alba-Lois, L. , & Segal-Kischinevzky, C. (2010, January 1). Yeast Fermentation and the Making of Beer and Wine. Retrieved March 2, 2015, from http: //www. nature. com/scitable/topicpage/yeast-fermentation-and-the-making-of-beer 14372813 Molecular and biochemical classification of plant-derived food allergens. (2000, July 1). Retrieved March 2, 2015, from http: //www. ncbi. nlm. nih. gov/pubmed/10887301 The Chinese Academy of Sciences. (2004, June 23). Flavonoids in food and their health benefits. Retrieved March 2, 2015, from http: //www. ncbi. nlm. nih. gov/pubmed/15678717 Flavonoids. (n. d. ). Retrieved March 2, 2015, from http: //www. whfoods. com/genpage. php? tname=nutrient&dbid=119 What is Metabolism? (2009, November 26). Retrieved March 2, 2015, from http: //www. news-medical. net/health/What-is-Metabolism. aspx Bailey, R. (n. d. ). Nucleic Acids. Retrieved March 2, 2015, from http: //biology. about. com/od/molecularbiology/a/nucleicacids. htm Stein Carter, J. (2000, August 15). Lipids. Retrieved March 2, 2015, from http: //biology. clc. uc. edu/courses/bio 104/lipids. htm
Bibliography ● ● ● What are proteins and what do they do? (2013, October 13). Retrieved March 2, 2015, from http: //ghr. nlm. nih. gov/handbook/howgeneswork/protein Carbohydrates: Medline. Plus. (2014, May 27). Retrieved March 2, 2015, from http: //www. nlm. nih. gov/medlineplus/carbohydrates. html Day, A. , Marshall, L. , Morgan, M. , & Williamson, G. (2011, January 1). School of Food Science and Nutrition. Retrieved March 2, 2015, from http: //www. food. leeds. ac. uk/research/sections/food-chemistry-and-biochemistry. html What is a polymer? (n. d. ). Retrieved March 2, 2015, from http: //pslc. ws/macrog/kidsmac/basics. htm Helmenstine, P. (2014, May 21). Biochemistry - Introduction and Overview. Retrieved March 2, 2015, from http: //chemistry. about. com/od/biochemistry/a/introduction-tobiochemistry. htm Breiteneder, H. , & Ebner, C. (2000, July 1). Molecular and biochemical classification of plant-derived food allergens. Retrieved March 2, 2015, from http: //www. ncbi. nlm. nih. gov/pubmed/10887301
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