00061 - Biochemistry

Learning outcomes

The learning goal of this course is to give students the knowledge necessary to understand the molecular mechanisms that underlie the life and the transformations of organic compounds. At the end of the course, the student should be able to understand the structural characteristics of biological molecules (proteins, lipids and carbohydrate) and enzyme functionality.

Course contents

Biological chemistry and biomolecules.

Carbohydrates: monosaccharides, oligosaccharides and polysaccharides.

Lipids: simple, complex, and derived lipids.

Nucleic acids: structure and function of DNA and RNA. Overview on DNA duplication, transcription and translation.

Proteins and amino acids: amino acid structure, peptide bond. Primary, secondary, tertiary and quaternary structure of proteins. Biological functions of proteins: hemoglobin and oxygen transport.

Enzymes: catalytic power, specificity, and regulation. Coenzymes, cofactors and prosthetic groups. Enzyme specificity and regulation. Kinetics of enzyme-catalyzed reactions: Michaelis-Menten model. Enzyme inhibition. Allosteric enzymes. Regulation of enzyme activity.

Metabolism: Catabolism and anabolism. Regulation and compartmentalization.

Glycolysis and its regulation. Gluconeogenesis and its regulation. Pentose phosphate pathway.

The TCA cycle.

Electron transport and oxidative phosphorylation.

Photosynthesis.

Fatty acid metabolism: fatty acid β-oxidation. Glyoxylate cycle. Fatty acid biosynthesis.

Nitrogen metabolism: amino acid catabolism, transamination, and oxidative deamination.

Readings/Bibliography

Textbooks:

Terry A. Brown “Conoscere la Biochimica” Zanichelli.

David L. Nelson e Michael M. Cox “Introduzione alla Biochimica di Lehninger” Zanichelli.

Lincoln Taiz and Eduardo Zeiger “Fisiologia Vegetale” Piccin.

Hans-Walter Heldt and Birgit Piechulla “Plant Biochemistry” 4th edition, Academic Press.

Bob B. Buchanan, Wilhelm Gruissem e Russell L. Jones “Biochemistry and Molecular Biology of Plants” 2nd edition, John Wiley & Sons, Ltd

Recommended bibliography to deepen the biochemistry knowledge:

N.A. Michael Eskin and Fereidoon Shahidi “Biochemistry of Foods” 3rd edition, Academic Press.

Fatih Yildiz “Advances in Food Biochemistry” 1st edition, CRC Press.

Teaching methods

Lectures.

Assessment methods

Multiple-choice questions.

The exam takes place in person.

Teaching tools

PowerPoint slides. Audio-visual aids. e-learning platforms.

Materials are available to students in the e-learning platform (https://virtuale.unibo.it/?lang=en).

Office hours

See the website of Francesca Danesi