Disease
Group 3
1
Dewi Sahfitri Tanjung (409342017), 2Devi Wani (409342006), 3Sri Hayuni (409342029),
4
Syamsiah (409342031); Bilingual Class ’09; Biology Department; State University of Medan;
2010
ABSTRACT
Lipid is one of the nutrient substrate that our body need in large quantities. Together with
carbohydrates and protein, lipid takes the main constituent part in animal and plant cells. The
major function of lipid in the living organism are to provide the energy and restored it as possible
in another form so that it can be used anymore if the body deficit in energy. This function usually
help by the present of carbohydrates and protein also, however because the lipids are
concentrated substrate, so that the amount per-weight basis energy that lipid providing are double
than that contained in either carbohydrates and proteins produce. Because of this characteristic,
excising lipid consumption can causes some risk disease that usually become the main problem in
healthy. In recent, heart disease, stroke, Atherosclerosis and high blood pressure become the most
popular disease in society. Heart disease and high blood pressure combine as the cardiacvascular
disease is the number one disease that killing human. About 29.34% of annual worldwide deaths
are cause by this disease. The new trend of the world, created junk food, fast food and a lot of
snack consisted of saturated fatty which responsible to those diseases. Most of people consume it
as their daily nutrient. The act knowledge of those food containing are lack in society. We have
been survey some food that contain lipid in super market and also we gave some questionnaire
about lipid in society. This survey prove that the lack act knowledge about lipid in society can
causes those killing disease increasing injected the human.
1. Introduction
Lipids are a broad group of naturally occurring molecules which
includes fats, waxes, sterols, fat-soluble vitamins(such as vitamins A, D, E and
K), monoglycerides, diglycerides, phospholipids, and others. Lipids may be broadly defined
as hydrophobic or amphiphilic small molecules; the amphiphilic nature of some lipids allows them
to form structures such as vesicles, liposomes, or membranes in an aqueous environment.
Biological lipids originate entirely or in part from two distinct types of biochemical subunits or
"building blocks": ketoacyl andisoprene groups Using this approach, lipids may be divided into
eight categories: Fattyacyls, Glycerolipids,
Glycerophospholipids, Sphingolipids, Saccharolipids and Polyketides (derived from condensation
of ketoacyl subunits); and Sterol lipids and Prenol Lipids (derived from condensation of isoprene
subunits).
Although the term lipid is sometimes used as a synonym for fats, fats are a subgroup of
lipids called triglycerides. Lipids also encompass molecules such as fatty acids and their
derivatives (including tri-, di-, and monoglycerides andphospholipids), as well as other sterol-
containing metabolites such as cholesterol. Although humans and other mammals use
various biosynthetic pathways to both break down and synthesize lipids, some essential lipids
cannot be made this way and must be obtained from the diet.
2. LIPID
2.1. Classification
According to the composition of lipids, there are three types of lipids: Simple lipid,
Compound or Conjugated lipid, and Derived lipids.
1. Simple Lipids
Simple lipids are esters of fatty acids, glycerol and other higher alcohols. True fats and
waxes are simple lipids. True fats are esters of fatty acid and glycerol, formed by one
molecule of glycerol joined with one to three molecules of fatty acid with loss of one to
three molecules of water. Depending on the number of fatty acids joining with glycerol true
fats are of three types-monoglycerides, diglycerides and triglycerides. Waxes are esters of
fatty acid and alcohol other than glycerol. Examples of waxes are sebum,beewax,cerumen.
2. Compound lipids
When fats combine other non fatty prosthetic groups like phosphate, sulphate, sugars
protien etc they are called compound lipids .Examples are phosphates like choline
,lipoprotien like myelin sheath, Phospholipids (phosphatides),
3. Derived lipids
Substances derived from simple and compound lipids by hydrolysis are called Derived
lipids.Examples are fat soluble vitamins, steroids, hydrocarbons.
According to chemical structure of lipids, there are two types of lipid: Saturated and
Unsaturated fats. Saturated fats consist of fatty acid without double bonds. Unsaturated fats
consist of fatty acids having few double bonds.
2.2. Source
Based from the source of lipid, lipid can be divided into: Vegetable fat and Animal fat.
Vegetable fats
Vegetable fats are lipid materials derived from plants, presemt in cytoplasm as the
droplet form. Physically, oils are liquid at room temperature, and fats are solid.
Chemically, both fats and oils are composed of triglycerides, as contrasted
with waxes which lack glycerin in their structure. Although many different parts of
plants may yield oil, in commercial practice, oil is extracted primarily from seeds.
Many vegetable oils are used to make soaps, skin products, candles, perfumes and
other personal care and cosmetic products. Example: Oil, Palm Oil etc
Animal fats
In pet nutrition, the source of animal fat concerns food
manufacturers. AAFCO states that animal fat is "obtained from the tissues of mammals
and/or poultry in the commercial processes of rendering or extracting. This present at
the adipose connective tissue. It consists predominantly of glyceride esters of fatty
acids and contains no additions of free fatty acids. If an antioxidant is used, the
common name or names must be indicated, followed by the words "used as a
preservative". In actuality the animal source is not specified or required to give the
origin of slaughtered animals. Example: Meat, Egg etc.
2.3. Structure
Some of lipid structure:
2.4. Function
The majority of lipids in biological systems function either as a source of stored metabolic
energy or as structural matrices and permeability barriers in biological membranes. Very
small amounts of special lipids act as both intracellular messengers and extracellular
xtracellular
messengers such as hormones and pheromones.
2.5. Identification
We can analyze lipid present or some og lipid characteristic from this indentification:
The information about lipid that we explained above, require as the academic learning process
at the class. In fact, some information about lipid must be known as the public understanding due
to the recent disease causes by malfunction of lipid. Heart disease including Atherosclerosis
joining with another cardiacvascular disease become the main problem of the world killer. About
29.34% of annual worldwide deaths are cause by this disease.
The knowledge about lipid in the public must be observed as the indicator public aware about
lipid consumption. Most of the diseases created by public consumption behavior and
misunderstanding about lipid facts . We have been takes some general questionnaire about lipid
among the public.
From the result that we have done we get some data;
Don’t
No The question Source Know % Hesitate%
know%
3.1 Method
a. Question no. 1
We take high school students as the public sample for this question. From 10
students (five boys and five girls) that we interviewed; 5 girls and 1 boy can describe
well about what lipid it is. 2 boys hesitate about it, 2 boys again don’t know at all.
b. Question no.2
We take general people as the public sample for this question. From 10 of them
(five boys and five girls) that we interviewed; 5 girls and 1 boy can describe well
example of lipid, which one include from plant whether animal. 4 boys hesitate
about it.
Average of age between 15-20 years and mostly graduated students and under
graduated students.
c. Question no.3
We take general people as the public sample for this question. From 10 of them
(five boys and five girls) that we interviewed; 2 girls and 2 boy can describe well
about what lipid role in our life, include the question that lipid as the storage
energy. 2 boys and one girl hesitate about it. Other they don’t know at all.
Average age sample about 20-40 years old. Specific location Padang street.
d. Question no.4
We take general people as the public sample for this question. From 10 of them
(five boys and five girls) that we interviewed; 3 girls and 2 boy can describe well
about what lipid role in our life, include the question that lipid as the storage
energy. 2 boys and one girl hesitate about it. Other they don’t know at all.
Average age sample about 20-40 years old. Specific location Tirtosari street.
e. Question no.5
We take under graduated students of biology grade 07 at UNIMED as the public
sample for this question. From 10 of them (five boys and five girls) that we
interviewed; 4 girls and 3 boy can describe well about lipid malfunction. 2 boys and
one girl hesitate about it.
Average age sample about 20-40 years old. Specific location Tirtosari street.
3.2 Analysis
From the data that we collect, we can see the public attention of lipid are pretty good,
they known general knowledge about lipid, include the example of lipid, the lipid
function, the general term of it and lipid malfunction. However, for more detail
question, e.g chemical bounding of lipid, they couldn’t answer that.
From the analysis, people with the educational background know more about lipid,
than general public people. You can see it from the table.
However, the rate amount of people who suffered in lipid malnutrition start from
their age while they are in school or under graduated students. Most of them consume
the food that contains a lot of fat. Sometimes the food contain with the changes from
unsaturated acid to saturated fat by the process of hydrolase (cut the chemical
bounding). This process will produce the trans fat and usually synthesis from the fabric
food synthesis, e.g margarine. This trans fat is one major problem causes some of lipid
malfunction. The life style for modern world created a lot of food containing that.
There is some misunderstanding in lipid facts during this interview, from 50 peoples
that we have been interview 25 people (50%) think eating saturated fat can cause the
increasing of bad cholesterol. That’s the wrong assumption.
The saturated fats are found in animal products and processed foods, such as meats,
dairy products, chips, and pastries. The chemical structure of a saturated fat is fully
saturated with hydrogen atoms, and does not contain double bonds between carbon
atoms. Saturated fats are not heart healthy, since they are most known for raising
your LDL cholesterol (“bad” cholesterol).
Unsaturated fats, on the other hand, are found foods such as nuts, avocados, and
olives. They are liquid at room temperature and differ from saturated fats in that their
chemical structure contains double bonds. Additionally, studies have shown that
unsaturated fats are also heart-healthy fats - they have the ability to lower LDL
cholesterol and raise HDL cholesterol ("good" cholesterol).
This is the different facts that happen in public issue, now day people thinks
unsaturated fat is the bad one. In fact people can try to follow a cholesterol-lowering
diet, eating unsaturated fats should not raise your cholesterol levels further. However,
you should try to avoid foods high in saturated fats.
Some lipid malfunction also can be inherited by parents, the factors are:
Autosomal recessive
Inheritance occurs when both parents carry and pass on a copy of the faulty
gene, but neither parent is affected by the disorder. Each child born to these parents
has a 25 percent chance of inheriting both copies of the defective gene, a 50 percent
chance of being a carrier, and a 25 percent chance of not inheriting either copy of
the defective gene. Children of either gender can be affected by
an autosomal recessive this pattern of inheritance.
Inheritance occurs when the mother carries the affected gene on the X
chromosome that determines the child’s gender and passes it to her son. Sons of
carriers have a 50 percent chance of inheriting the disorder. Daughters have a 50
percent chance of inheriting the X-linked chromosome but usually are not severely
affected by the disorder. Affected men do not pass the disorder to their sons but
their daughters will be carriers for the disorder.
From the interview, mostly people afraid about this heritance, so start from the
beginning they aware about the food that they are consumed.
4. Product Survey at Super Market
Total Lipid/
No Name Of Products Lipid Rate Netto
ann*
1 Chocolate Indomilk Biokids 6.5 gr 400 gr
2. Vanilla Indomilk Biokids 7 gr 400 gr
3. Produgen Vitafirst 0 gr 245 gr
4. Produgen gold 3 gr 245 gr
5. L-men Chocolate 2.7 gr 500 gr
6 L-men Hazlnut 2.5 gr 500 gr
7 Chocolate Boneto 6 gr 350 gr
8 Vanilla Boneto 5 gr 350 gr
9 Hilo Teen 3 gr 350 gr
1o Hilo Active 2 gr 350 gr
11 Hilo Gold 3 gr 350 gr
Silverquen Chunky bar
12. 37.3 gr 175 gr
Almond
13 Silverquen Orange 33.6 gr 175 gr
14 Cadburry Chocolate 9 gr 14%/ann 175 gr
15 Frisian Flag Chocolate 4 gr 7%/ann 385 gr
16 Frisian Fag Gold 3.5 gr 6%/ann 385 gr
17 Omella Creamer 5 gr 8%/ann 385 gr
18 Indomilk Chocolate 4 gr 7%/ann 385 gr
19 Lady Nestle Chocolate 4.5 gr 7%/ann 380 gr
20 Bimoli Vegetable Oil 10 gr 16%/ann Liter
21 Sania Vegetable Oil 13.9 gr 25%/ann Liter
22 Sania Royal Vegetable Oil 14 gr 25%/ann Liter
23 Sanco Vegetable Oil 15 gr 24%/ann Liter
*ann = Amount of Nutrient Need
A lot of lipids function as long-term energy storage. One gram of fat stores more than twice
as much energy as one gram of carbohydrates. Lipids are also an important component of the
cell membrane. Lipids consist of glycerol and fatty acids "tails". The fatty acid "tails" are long
chains of carbon and hydrogen that contribute to the non-polar behavior of fats - they don't mix
with (polar) water. The fatty acid chains can be saturated, with all carbons saturated with
hydrogen atoms forming a straight chain without double bonds. Unsaturated fatty acids contain
double bonds within the carbon chain, which results in a bend of the chain.
Most of the lipid found in food is in the form of triacylglycerols, cholesterol and
phospholipids. A minimum amount of dietary fat is necessary to facilitate absorption of fat-
soluble vitamins (A, D, E andK) and carotenoids. Humans and other mammals have a dietary
requirement for certain essential fatty acids, such as linoleic acid (an omega-6 fatty acid)
and alpha-linolenic acid (an omega-3 fatty acid) because they cannot be synthesized from
simple precursors in the diet.
A large number of studies have shown positive health benefits associated with
consumption fatty acids on infant development, cancer, cardiovascular diseases, and various
mental illnesses, such as depression, attention-deficit hyperactivity disorder, and dementia. In
contrast, it is now well-established that consumption of trans fats, such as those present
in partially hydrogenated vegetable oils, are a risk factor for cardiovascular disease.
A few studies have suggested that total dietary fat intake is linked to an increased risk of
obesity and diabetes. However, a number of very large studies, including the Women's Health
Initiative Dietary Modification Trial, an eight year study of 49,000 women, the Nurses' Health
Study and the Health Professionals Follow-up Study, revealed no such links. None of these
studies suggested any connection between percentage of calories from fat and risk of cancer,
heart disease or weight gain. The Nutrition Source, a website maintained by the Department of
Nutrition at theHarvard School of Public Health, summarizes the current evidence on the
impact of dietary fat: "Detailed research—much of it done at Harvard—shows that the total
amount of fat in the diet isn't really linked with weight or disease.
6. References
Fahy E, Subramaniam S, Brown HA, et al. (2005). "A comprehensive classification system for
lipids". Journal of Lipid Research 46 (5): 839.
Stryer L, Berg JM, Tymoczko JL (2007). Biochemistry (6th ed.). San Francisco: W.H.
Freeman.
Van Holde KE, Mathews CK (1996). Biochemistry (2nd ed.). Menlo Park, Calif:
Benjamin/Cummings Pub. Co.
Website:
http://www.ninds.nih.gov/disorders/lipid_storage_diseases/detail_lipid_storage_diseases.htm
http://www.nbna.org/index.php?option=com_content&view=article&id=151:uaa-
atherosclerosis-fact-sheet&catid=49:nbna-programs&Itemid=77
http://en.wikipedia.org/wiki/Atherosclerosis
http://cholesterol.about.com/cs/faq/f/difference.htm