BIOL1003 - 4 - Molecules of Life - Fall2014-CuL

BIOL 1003
INTRODUCTORY
BIOLOGY I
4. Molecules of life: we are what we eat - FALL2014
Iain McKinnell Dept. Biology
Introduction
All organisms contain the same macromolecules.
carbohydrates,
proteins,
lipids,
nucleic acids.
Core of these macromolecules is carbon
Earths organisms are 18% carbon
Carbon must flow from the atmosphere to
photosynthesizers to organisms
Use carbon to build up tissues & power activities
The most simple organic

molecules are hydrocarbons
Methane (CH4) is one
of the simplest organic

compounds.
Length. Carbon skeletons vary in length.
Ethane
Propane
Branching. Skeletons may be unbranched

or branched.
Butane
Isobutane
Double bonds. Skeletons may have double bonds.
1-Butene
Most organic
2-Butene
Rings. Skeletons may be arranged in rings.
molecules are not

simple hydrocarbons
however
Cyclohexane
Benzene
Functional Groups are key to the functioning of biological molecules

An organic compound has unique
properties that depend upon the
size and shape of the compound

functional groups attached to it.
A functional group affects a
biological molecules function in a

characteristic way.
Often impart charge/polarity, changing

the bonding capacity.
E.g. Add OH to hydrocarbon and
you have an alcohol.
Electronegativity of O results in polarity

Compounds containing functional
groups are hydrophilic (water-loving).
Cells make a huge number of large molecules from a

limited set of small molecules
There are four classes of molecules important to
organisms:
carbohydrates,
proteins,
lipids, and
nucleic acids.
Each of these complex molecules comes from
simple building blocks

They are polymers built by joining monomers
E.g. Carbohydrates are built through the joining of
Monosaccharides-disaccharides-polysaccharides
Monomers are linked together to form polymers

through dehydration reactions
Unlinked
monomer
Short polymer
Dehydration reaction
forms a new bond
Longer polymer
Glucose
Glucose
Maltose
All biological reactions of this sort are mediated by
enzymes, which speed up chemical reactions in cells.
Polymers are broken apart by hydrolysis
Hydrolysis
breaks a bond
Polymer animation
Carbohydrates
Major source of energy, also play a significant structural
role in both plants and animals

Comprised of Carbon, Hydrogen & Oxygen
Usually in a 1:2:1 ratio
Consumed as nutrients
Simple sugars (milk, juice, honey)
Complex sugars (Veggies, pasta)
Processed simple sugars
Fibre - complex carbs not digested
Monosaccharides are the simplest carbohydrates

Carbohydrates range from simple sugar molecules
(monomers) to large polysaccharides.

The most simple sugars are monomers -
monosaccharides, such as
Glucose
fructose.
Disaccharides also considered simple sugars
Monosaccharides can be hooked together to form
Polysaccharides (complex carbohydrates).
Polysaccharides are long chains of sugar units

Polysaccharides are
macromolecules and
polymers composed of thousands of monosaccharides.
Polysaccharides may function as
storage molecules
Starch granules
Starch
Glycogen
in potato tuber cells
Starch
Glucose
monomer
structural compounds.
Cellulose
Chitin
Cellulose microfibrils
in a plant cell wall
Cellulose
Hydrogen bonds
Cellulose
molecules
Lipids
No monomer or structural unit common to all lipids
Shared characteristic is that they are water insoluble
(hydrophobic, or water-fearing)
Consist mainly of carbon and hydrogen atoms linked by
nonpolar covalent bonds
Also Oxygen (more H relative to O),

and phosphorus
are important in long-term energy
storage
fats,
phospholipids, and
steroids.
Fats (glyceride lipids)

Glycerol
Most common form of lipid

3 carbon glycerol linked
to
fatty acids
Fatty acid chain of
hydrocarbons terminating
in a COOH group.
90% of fats are
triglycerides
Several different fatty
acids types may combine
to form a triglyceride
Fatty acids
Unsaturated vs. saturated fats

Fatty acids containing one or more
double bonds - unsaturated fatty

acids
cause kinks or bends in the carbon chain
olive oils
Fats with the maximum number of
hydrogens - saturated fatty acids

animal fats
Fats animation
Unsaturated vs. saturated fats

Hydrogenated
vegetable oils are

unsaturated fats that
have been converted
to saturated fats by
adding hydrogen.
This hydrogenation
creates trans fats
associated with health
risks.
Phospholipids
Phospholipids are
structurally similar to fats -major
component of all cells.
Glycerol attached to 2 fatty
acids and a phosphate head

group
Phosphorus atom attached to four

oxygen
Fatty acids tails Hydrophobic

Phosphate head Hydrophilic
Will bond with H20
Phosphate
group
Glycerol
Hydrophilic
heads
Water
Hydrophobic
tails
Symbol for
phospholipid
Water
Steroids - a variety of functions

Steroids are lipids in which the carbon skeleton contains
four fused rings.

Cholesterol
common component in animal cell membranes and

starting material for making steroids, including sex hormones.
Proteins
Chemical reactions are enabled by proteins
(enzymes)
Also form scaffolding/structural support
Dietary complete protein contains all the essential
amino acids required

Beef, poultry, fish, eggs
Nuts, pulses, vegetables
Proteins are polymers of amino
acids
Proteins: amino acids linked by peptide bonds

Amino acids have
an amino group and
a carboxyl group (which makes it an acid).
Bonded to the central carbon is
a hydrogen atom and chemical group symbolized by R,
which determines the specific properties of each of the
20 amino acids used to make proteins.
Amino
group
Carboxyl
group
Proteins: amino acids linked by peptide bonds

Amino acid monomers are linked together
joining carboxyl group of one amino acid to the amino group of the
next amino acid, and
creating a peptide bond.
Additional amino acids can be added by the same process
to create a chain of amino acids called a polypeptide.
Carboxyl
group
Amino acid
Amino
group
Amino acid
Peptide
bond
Dehydration
reaction
Dipeptide
A proteins specific shape determines its function

A polypeptide chain contains hundreds or thousands of
amino acids linked by peptide bonds.

The amino acid sequence causes the polypeptide to
assume a particular shape.
The shape of a protein determines its specific function.
Groove
A proteins shape depends

on four levels of structure
primary structure
Amino
acids
Amino acids
Hydrogen
bond
Beta pleated
sheet
secondary structure
Alpha helix
Transthyretin
polypeptide
tertiary structure
quaternary structure
Transthyretin, with four
identical polypeptides
Lipoproteins & glycoproteins

Glycoproteins
Carbs and proteins
Receptors, some hormones, signaling
molecules
Lipoproteins
Lipid plus protein
Transport fats
LDL vs. HDL
Fat in the diet

Health or harm of dietary fat is down to its effect on
lipoproteins
Polyunsaturated fat containing omega-3 fatty acids
Monounsaturated & polyunsaturated fat without omega-3
Saturated fats
Trans fat
Polyunsaturated fat containing omega-3 fatty acids

Fatty acids with 2 or more carbon-carbon double bonds =
polyunsaturated
Omega-3 is one such fatty acid the C=C bond is between the 3rd and
4th carbon from the omega end
Increase HDL, reduce fat in blood, reduce growth of deposits

Salmon, mackerel, walnuts, canola, tofu
Fat in the diet

Monounsaturated & polyunsaturated fats
without omega-3
Monounsaturated fats (mostly oils)
Leave LDL & HDL unchanged
Mediterranean diet
Non-omega-3 polyunsaturated fats

Slightly lower HDL (not considered harmful)
Fat in the diet

Saturated fats
Do the most to raise LDL levels
1% increase in diet leads to 2% increase in LDL (keep to
<7% of calories).
Animal fat & dairy
Trans fat Industrial hydrogenation

Turns oils into fats at room
temperature
Raises LDL, lowers HDL
Increases fat in blood, should
get <1% of calories
Cookies, fries, cakes, etc
LIGHTSPRING/SHUTTERSTOCK.COM
Other biomolecular needs

Micronutrients required in small amounts
Vitamins
Most not synthesized (Vit D is synthesized by body)
function as co-enzymes
Best obtained via whole foods
Minerals
Not carbon but essential (Ca+, Na+, K+, etc)
Obtain through food
Antioxidants
Prevent free radical damage
Found in nuts, fruits, grains
Nucleic Acids
For life to occur must have a mechanism for
passing traits to the next generation.

All life on Earth uses nucleic acids
DNA is the primary information bearing molecule
Contains the recipe for all the proteins in the cell
DNA and RNA - nucleic acids

The amino acid sequence of a polypeptide is programmed
by a discrete unit of inheritance known as a gene.

Genes consist of DNA(deoxyribonucleic acid).
Gene
DNA
Transcription
RNA
Amino
acid
Translation
Protein
Nucleic
acids
Nucleic acids are polymers of nucleotides

DNA (deoxyribonucleic acid) and RNA (ribonucleic
acid) are composed of monomers called nucleotides.

Nucleotides have three parts:
a five-carbon sugar called ribose in RNA and deoxyribose in DNA,

a phosphate group, and
a nitrogenous base.
Nitrogenous
base
(adenine)
Phosphate
group
Sugar
Nucleic acids are polymers of nucleotides
Two polynucleotide strands wrap
around each other to form a DNA

double helix.
The two strands are associated
because particular bases always

hydrogen bond to one another.
A pairs with T, and C pairs with G,
producing base pairs.
G
A
Base
pair
T
T
RNA is usually a single
polynucleotide strand.
A
T
Summary
Understand the role of carbon and functional groups
What are the four main classes of biomacromolecules?
Describe dehydration and condensation reactions
Carbs - Mono, di, polysaccharides

Roles of carbs
What are the 3 types of lipids

What are the different structure and functions?
Proteins
Describe amino acid structure
What are the four levels of protein structure?
Nucleic acids
What is the structure of a nucleotide?
Next up Chapter 4: A tour of the cell.

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BIOL 1003

Iain McKinnell Dept. Biology

The most simple organic

of the simplest organic

Length. Carbon skeletons vary in length.

Branching. Skeletons may be unbranched

Double bonds. Skeletons may have double bonds.

Rings. Skeletons may be arranged in rings.

molecules are not

Functional Groups are key to the functioning of biological molecules

properties that depend upon the

size and shape of the compound

A functional group affects a

biological molecules function in a

Often impart charge/polarity, changing

E.g. Add OH to hydrocarbon and

you have an alcohol.

Electronegativity of O results in polarity

Cells make a huge number of large molecules from a

simple building blocks

Monomers are linked together to form polymers

All biological reactions of this sort are mediated by

enzymes, which speed up chemical reactions in cells.

Polymers are broken apart by hydrolysis

role in both plants and animals

Fibre - complex carbs not digested

Monosaccharides are the simplest carbohydrates

(monomers) to large polysaccharides.

Monosaccharides can be hooked together to form

Polysaccharides (complex carbohydrates).

Polysaccharides are long chains of sugar units

in potato tuber cells

nonpolar covalent bonds

Also Oxygen (more H relative to O),

Fats (glyceride lipids)

Most common form of lipid

Unsaturated vs. saturated fats

double bonds - unsaturated fatty

Fats with the maximum number of

hydrogens - saturated fatty acids

Unsaturated vs. saturated fats

vegetable oils are

acids and a phosphate head

Phosphorus atom attached to four

Fatty acids tails Hydrophobic

Steroids - a variety of functions

four fused rings.

common component in animal cell membranes and

amino acids required

Proteins are polymers of amino

Proteins: amino acids linked by peptide bonds

Proteins: amino acids linked by peptide bonds

to create a chain of amino acids called a polypeptide.

A proteins specific shape determines its function

amino acids linked by peptide bonds.

A proteins shape depends

Lipoproteins & glycoproteins

Receptors, some hormones, signaling