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3.5 Lipid Structure and Function

Melissa Hardy and Christelle Sabatier

Learning Objectives

By the end of this section, you will be able to do the following:

  • Describe the four major types of lipids
  • Explain the role of fats in storing energy
  • Differentiate between saturated and unsaturated fatty acids
  • Define the basic structure of a steroid and some steroid functions

Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are primarily composed of hydrocarbons that include mostly nonpolar carbon–carbon or carbon–hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”). Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic birds and mammals dry when forming a protective layer over fur or feathers because of their water-repellant hydrophobic nature. Lipids are also the building blocks of many hormones and are an important constituent of all cellular membranes. Lipids include fats, oils, waxes, phospholipids, and steroids.

 

Great Crested Grebe
Figure 3.14. Hydrophobic lipids in fur and feathers provide protection. (Great Crested Grebe by Dr. Georg Wiestschorke is used under a Pixabay license).

Fats and Oils

A fat molecule consists of two main components—glycerol and fatty acids. Glycerol is an organic compound (alcohol) with three carbons, five hydrogens, and three hydroxyl (OH) groups. Fatty acids have a long chain of hydrocarbons to which a carboxyl group is attached, hence the name “fatty acid.” The number of carbons in the fatty acid may range from 4 to 36. The most common are those containing 12–18 carbons.

A space-filling model of a triglyceride. Three fatty acids are attached to the central glycerol. (linked Image Description available)

Figure 3.15. A space-filling model of a fat. Oxygen atoms are shown in red, carbon in grey, and hydrogen in white. (Figure is in the public domain). [Image Description]

In a fat molecule, the fatty acids attach to each of the glycerol molecule’s three carbons via dehydration synthesis 

 

Triglycerides are composed of glycerol and three fatty acids (linked Image Description available)

Figure 3.16. Joining three fatty acids to a glycerol backbone via dehydration reactions form triacylglycerol. Three water molecules release in the process. (Figure by OpenStax is used under a Creative Commons Attribution license). [Image Description]

During this ester bond formation, three water molecules are released. The three fatty acids in the triacylglycerol may be similar or dissimilar. We also call fats triacylglycerols or triglycerides because of their chemical structure. Some fatty acids have common names that specify their origin. For example, palmitic acid, a saturated fatty acid, is derived from the palm tree. Arachidic acid is derived from Arachis hypogea, the scientific name for groundnuts or peanuts.

Fatty acids may be saturated or unsaturated. In a fatty acid chain, if there are only single bonds between neighboring carbons in the hydrocarbon chain, the fatty acid is saturated. Saturated fatty acids are saturated with hydrogen. In other words, the number of hydrogen atoms attached to the carbon skeleton is maximized. When a fatty acid has no double bonds, it is a saturated fatty acid because it is not possible to add more hydrogen to the chain’s carbon atoms.

A fat may contain similar or different fatty acids attached to glycerol. Long straight fatty acids with single bonds generally pack tightly and are solid at room temperature. Animal fats with stearic acid and palmitic acid (common in meat) and the fat with butyric acid (common in butter) are examples of saturated fats. Mammals store fats in specialized cells, or adipocytes, where fat globules occupy most of the cell’s volume.

 

Stearic acid is a saturated fatty acid (linked Image Description available)

Figure 3.17. Stearic acid is a common saturated fatty acid. (Figure by OpenStax is used under a Creative Commons Attribution license). [Image Description]

When the hydrocarbon chain contains a double bond, the fatty acid is unsaturated. Oleic acid is an example of an unsaturated fatty acid

 

Oleic acid is an unsaturated fatty acid (linked Image Description available)

Figure 3.18. Oleic acid is a common unsaturated fatty acid. (Figure by OpenStax is used under a Creative Commons Attribution license). [Image Description]

Most unsaturated fats are liquid at room temperature. We call these oils. If there is one double bond in the molecule, then it is a monounsaturated fat (e.g., olive oil), and if there is more than one double bond, then it is a polyunsaturated fat (e.g., canola oil).

Plants commonly store fat or oil in many seeds and use them as a source of energy during seedling development. Unsaturated fats or oils are usually of plant origin and contain cis unsaturated fatty acids. Cis and trans indicate the configuration of the molecule around the double bond. If hydrogens are present in the same plane, it is a cis fat. If the hydrogen atoms are on two different planes, it is a trans fat. The cis double bond causes a bend or a “kink” that prevents the fatty acids from packing tightly, and forming as many van der Waals interactions between them, keeping them liquid at room temperature. Olive oil, corn oil, canola oil, and cod liver oil are examples of unsaturated fats.

 

Cis and trans unsaturated fatty acids (linked Image Description available)

Figure 3.19. Saturated fatty acids have hydrocarbon chains connected by single bonds only. Unsaturated fatty acids have one or more double bonds. Each double bond may be in a cis or trans configuration. In the cis configuration, both hydrogens are on the same side of the hydrocarbon chain. In the trans configuration, the hydrogens are on opposite sides. A cis double bond causes a kink in the chain. (Figure by OpenStax is used under a Creative Commons Attribution license). [Image Description]

Trans Fats

The food industry artificially hydrogenates oils to make them semi-solid and of a consistency desirable for many processed food products. Simply speaking, hydrogen gas is bubbled through oils to solidify them. During this hydrogenation process, double bonds of the cis– conformation in the hydrocarbon chain may convert to double bonds in the trans– conformation.

Margarine, some types of peanut butter, and shortening are examples of artificially hydrogenated trans fats. Recent studies have shown that an increase in trans fats in the human diet may lead to higher levels of low-density lipoproteins (LDL), or “bad” cholesterol, which in turn may lead to plaque deposition in the arteries, resulting in heart disease. Many fast food restaurants have recently banned using trans fats, and food labels are required to display the trans fat content.

Waxes

Wax covers some aquatic birds’ feathers and some plants’ leaf surfaces. Because of waxes’ hydrophobic nature, they prevent water from sticking on the surface.

Raindrops and a ladybug on a leaf
Figure 3.20. Some leaves have a waxy coat. (Photograph by Denis Doukhan is used under a Pixabay license).

Phospholipids

Phospholipids are the major components of the plasma membrane. Like fats, most phospholipids are comprised of fatty acid chains attached to a glycerol backbone. However, instead of three fatty acids attached as in triglycerides, there are two fatty acids, and a modified phosphate group is attached to the glycerol’s third carbon.

A phospholipid is an amphipathic molecule, meaning it has a hydrophobic and a hydrophilic part. The fatty acid chains are hydrophobic and cannot interact with water; whereas, the phosphate-containing group is hydrophilic and interacts with water. You will have a chance to explore phospholipids in more details in Section 4.1 Plasma Membrane Structure and Components

Steroids

Unlike phospholipids and fats, steroids have a fused ring structure. Although they do not resemble the other lipids, scientists group them with them because they are also hydrophobic and insoluble in water. All steroids have four linked carbon rings and several of them, like cholesterol, have a short tail. Many steroids also have a hydroxyl group, which makes them alcohols (sterols).

 

Structural diagrams of cholesterol and cortisol highlighting the shared four-ring steroid nucleus and their differing side groups. (linked Image Description available)

Figure 3.21. Four fused hydrocarbon rings comprise steroids such as cholesterol and cortisol. (Figure by OpenStax is used under a Creative Commons Attribution license). [Image Description]

Cholesterol is the most common steroid. The liver synthesizes cholesterol. It is the precursor to many steroid hormones such as testosterone and estradiol, as well as Vitamin D, and bile salts. Cholesterol is absolutely necessary for the body’s proper functioning. Sterols (cholesterol in animal cells, phytosterol in plants) are components of the plasma membrane of cells and are found within the phospholipid bilayer.

Video 3.8. Biomolecules – The Lipids by Wisc-Online


Figure Descriptions

Figure 3.15. The image depicts a space-filling molecular model of a fat molecule. It consists of interconnected spheres representing atoms, with three distinct colors to differentiate each type. The red spheres symbolize oxygen atoms, the gray spheres are carbon atoms, and the white spheres represent hydrogen atoms. The arrangement forms a single large, curved chain, indicative of a fatty acid structure. The red spheres are clustered at one end, serving as a functional group in the molecule, while the intertwined gray and white spheres extend outwards, forming the hydrocarbon tail. [Return to Figure 3.15]

Figure 3.16. The figure illustrates the step-by-step assembly of a fat molecule. At the top left, a beige box shows glycerol, a three-carbon backbone with a hydroxyl (–OH) group on each carbon; one of these hydroxyls is circled to signal its reactivity. Beside it, a long beige rectangle depicts a fatty acid: a carboxyl group (HO–C=O) at the left end, its hydroxyl circled, followed by an extended zig-zag hydrocarbon chain of carbon and hydrogen atoms. A downward arrow leads to the larger bottom panel, labelled Triacylglycerol, where the glycerol and three identical fatty-acid chains have joined. Each former hydroxyl of glycerol is now linked to a fatty acid’s carbonyl carbon through an ester bond (highlighted in the drawing), and the three long hydrophobic tails hang parallel to one another. The layout visually explains that fat (triacylglycerol) forms via dehydration synthesis: glycerol’s three –OH groups and the –OH portions of three fatty-acid carboxyl groups lose water molecules and create three ester linkages, anchoring the fatty acids to the glycerol backbone. [Return to Figure 3.16]

Figure 3.17. The diagram shows stearic acid as an extended zig-zag chain of eighteen carbon atoms drawn horizontally inside a beige rectangle. Each internal carbon is single-bonded to two hydrogens, while the leftmost carbon carries three hydrogens, illustrating complete saturation (no carbon–carbon double bonds). At the right end, the terminal carbon is double-bonded to an oxygen atom and single-bonded to a hydroxyl group (–OH), forming the molecule’s carboxyl (–COOH) head. This straight, fully hydrogenated chain exemplifies a common saturated fatty acid. [Return to Figure 3.17]

Figure 3.18. The figure depicts oleic acid as a horizontal zig-zag chain of eighteen carbon atoms inside a beige rectangle. Counting from the left, a single cis carbon–carbon double bond appears between carbons 9 and 10, introducing a slight bend; all other carbon–carbon links are single bonds. Each internal carbon bears two hydrogens, except the double-bonded pair, which each carry one hydrogen, while the leftmost carbon has three hydrogens. At the right end, the terminal carbon forms a carboxyl group (double-bonded to an oxygen and single-bonded to a hydroxyl group), creating the molecule’s hydrophilic head. This single double bond classifies oleic acid as a monounsaturated fatty acid, contrasting with fully saturated chains like stearic acid. [Return to Figure 3.18]

Figure 3.19. The figure stacks three beige panels to contrast fatty-acid geometries. The top panel shows stearic acid, an 18-carbon saturated chain with only single bonds and a linear, fully extended shape. The middle panel depicts cis-oleic acid, whose ninth–tenth carbon double bond places both highlighted hydrogens on the same side (marked by small pink circles), forcing the chain to kink at an angle. The bottom panel presents trans-oleic acid, identical in length and double-bond location but with the two highlighted hydrogens on opposite sides of the double bond, so the chain remains nearly straight. Together the images illustrate that saturated fatty acids lack double bonds, while unsaturated ones contain at least one; a cis double bond introduces a bend, whereas a trans double bond preserves a straight, stearic-acid-like conformation. [Return to Figure 3.19]

Figure 3.21. The illustration shows two steroid molecules, cholesterol on the left and cortisol on the right, each drawn as line-angle formulas on a beige background. Both share the hallmark steroid nucleus. a compact cluster of four fused hydrocarbon rings labeled A, B, C (three six-membered hexagons), and D (a five-membered pentagon). In cholesterol, the ring system bears a single hydroxyl (–OH) group at carbon 3, a small double bond between carbons 5 and 6, and an eight-carbon aliphatic tail extending from carbon 17 of ring D. Cortisol displays the same four-ring scaffold but is ornamented with multiple oxygen-containing groups: hydroxyls at carbons 11, 17, and 21, a carbonyl (=O) at carbon 3, and another carbonyl within a side chain at carbon 20. These additional polar moieties distinguish cortisol as a glucocorticoid hormone, whereas cholesterol remains largely non-polar, serving as a membrane component and precursor for other steroids. Together the two structures emphasize that all steroids consist of four fused hydrocarbon rings, with biological diversity arising from the functional groups attached around that common core. [Return to Figure 3.21]

 

Text adapted from OpenStax Biology 2e and used under a Creative Commons Attribution License 4.0.

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3.5 Lipid Structure and Function Copyright © by Melissa Hardy and Christelle Sabatier is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License, except where otherwise noted.