14. Explain the effects of high intake of poly unsaturated fatty acids on shelf

Question

14. Explain the effects of high intake of poly unsaturated fatty acids on shelf life and processing quality of animal products.

What is the function of lipoproteins?

What is the primary form of lipoprotein that transports exogenous lipids?

What is the difference in cholesterol transport between LDL and HDL?

What enzyme is responsible for hydrolysis of fatty acids from chylomicrons for utilization in peripheral tissues?

Fatty acids serve as energy substrates when an animal needs energy and glucose levels are low. Besides diet, where does the animal get fatty acids? Name the specific name of these cells

Explanation / Answer

Polyunsaturated fatty acids (PUFA) causes rancidity and color deterioration in meat, which affects it shelf life. PUFA also leads to oxidation products leading to off-odours and color changes.

Lipoprotein contains both proteins and lipids and it allows fats to move through the water inside and outside cells. The proteins functions in emulsifying the lipid molecules. Some of the examples include many enzymes, transporters, structural proteins, antigens, adhesins, and various types of toxins

Lipoprotein particles have hydrophilic groups of phospholipids, cholesterol, and apoproteins directed outward. Triglyceride-fats and cholesteryl esters are present inside the phospholipid monolayer, shielded from the water by the phospholipid monolayer and the apoproteins.

The main function of LDL is to deliver cholesterol to cells, where it is used in membranes, or for the synthesis of steroid hormones whereas, HDL play more of a protective function by transporting excess cholesterol out of the body.

Lipoprotein lipase

Fatty acids are obtained from blood sugar. They are mainly synthesized in liver and fatty tissues. They get fatty acids stored in the adipose tissue (in cells named as adipocytes)

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