67117 - General and Nutritional Biochemistry

Learning outcomes

At the end of the coursethe students provide a basic knowledge on the structure and functions of the major biological molecules. The main metabolic pathways will be discussed, together with their relations and regulation. Students will know the fundamental concepts of molecular biology The student has basic knowledge on the role of nutrients and not-nutrients in foods. In particular, the student: - knows the basics of proper nutrition -knows the correct intake of nutrients and functional foods to achieve and maintain the state of health, - know the rational use of food supplements.

Course contents

GENERAL BIOCHEMISTRY Prof. N. Calonghi (6CFU)

INTRODUCTION The molecules of life: properties of biomolecules. Energy and living systems. Covalent and non covalent bonds. Role of weak bonds in biological molecules.

AMINO ACIDS AND PROTEINS Properties of amino acids. Primary structure of proteins. Secondary structure. Fibrous and globular proteins. Protein folding. Tertiary and Quaternary structure.

HEMOGLOBIN AND MYOGLOBIN Hemoglobin and myoglobin functions. Structure and mechanism. Allosteric regulation of hemoglobin.

MECHANISM OF ENZYME ACTION Enzyme properties. Catalytic mechanisms. Enzyme kinetics. Inhibition. Regulation of enzymatic activity. Coenzymes.

SUGARS Monosaccharides. Disaccharides. Polysaccharides.

LIPIDS Fatty acids. Triacylglycerols. Glycerophospholipids. Sphingolipids. Cholesterol. Plasma lipoproteins.

BIOLOGICAL MEMBRANES Structure and properties of biological membranes. Mechanisms of membrane transport. Facilitative transport and ATP-driven active transport.

SIGNAL TRANSDUCTION Signaling of peptidic hormones. Signaling of lipidic hormones. Signal transduction of glucagon, epinephrine and insulin. Signaling and tyrosine kinases. Apoptosis.

INTRODUCTION TO METABOLISM Metabolism overview. The role of ATP. Redox reactions. Coupled reactions.

CARBOHYDRATE CATABOLISM The glycolytic pathway and its regulation. Acetyl-Coenzyme A synthesis. Citric acid cycle: enzymes, regulation and amphibolic nature. Mitochondrial transport system. Components of the electron transport chain. Energy coupling hypothesis and proton gradient generation. ATP synthesis. Control of oxidative phosphorylation.

LIPID CATABOLISM Fatty acid oxidation and its regulation.

AMINOACID CATABOLISM Transamination. Glutamate dehydrogenase.

GLYCOGEN METABOLISM: synthesis, breakdown and their regulation.

GLUCONEOGENESIS Reactions and regulation. Effects of insulin, glucagon and epinephrine on carbohydrate metabolism.

LIPID ANABOLISM. Fatty acid biosynthesis. Elongases and desaturases. Cholesterol biosynthesis. Plasma lipoproteins. Effects of insulin, glucagon and epinephrine on lipid metabolism.

NUCLEOTIDES AND NUCLEIC ACIDS. Structure and functions of nucleotides. Double helical DNA. Forces stabilizing DNA structure. DNA is the carrier of genetic information.

DNA REPLICATION. DNA replication in prokaryotes. Enzymes and mechanism of replication.

TRANSCRIPTION. The role of RNA in protein synthesis. Enzymes and mechanism of transcription in prokaryotes.

TRANSLATION. Transfer RNA and its aminoacylation. The genetic code. Ribosomes and mechanism of translation in prokaryotes.

Nutrition Biochemistry Lecturer Dott.ssa Cecilia Prata (3 CFU)

NUTRITIONAL STANDARDS, GUIDELINES and CALORIMETRY Definition of Food Science and Nutrition Science. Categories of nutrients, macronutrients and micronutrients. From nutrients to foods. The seven classes of foods. Nutritional quality of food. Nutrition and Health. Food and energy. Body mass index (BMI), biochemical evaluations and its use to diagnose the defect and overweight in adults, RDA. Formulation of dietary guidelines. Food pyramids.

WATER Water balance. Water requirements. Water: endogenous and exogenous sources. Water homeostasis in the body. Water hardness. Water as a drink.

AVAILABLE AND NOT AVAILABLE CARBOHYDRATES Monosaccharides, disaccharides, polysaccharides. Nutrition and metabolism of carbohydrates. Lactose intolerance. Galactosemia. Glucose metabolism. Need of carbohydrates. Foods and glucose tolerance, glycemic index, nutrition and diabetes.

Dietary fiber: Resistant starch. Soluble and insoluble fibers. Solubility, viscosity and fermentability of dietary fiber. Benefits and negative effects of the fibers. Recommended intake levels. Food sources. Dietary fiber and health.

PROTEINS Nitrogen balance. Protein turnover. Essential , semi-essential, nonessential, and conditionally essential aminoacids Transamination reactions. Features of aminoacids. Protein needs and requirements of essential aminoacids. Nutritional value of proteins. Food sources of proteins and protein quality Protein-energy malnutrition. Celiac disease.

LIPIDS ClassificationSaturated, metabolism ,function and food sources of lipids. , monounsaturated and polyunsaturated fatty acids. Trans fatty acids. Plasma lipoproteins. Intake recommendations. Cholesterol. Relationship between lipids and diseases. Essential fatty acids (Linoleic acid and alpha-linolenic acid):metabolic functions, RDA, food sources of Omega-6 and omega-3.Cholesterol function, nutrition and control of serum cholesterol concentration. Lipoproteins.

ALCOHOLIC BEVERAGES Ethanol metabolism, diet and alcoholism.

COFFEE, TEA and CHOCOLATE Properties and effects on various organ system of the xanthines, particularly caffeine

VITAMINS Differences between water-soluble and fat soluble. Nomenclature, sources and properties. Possible causes of deficiencies. B vitamins: general. Vitamins B1, B2, B3, B5, B6, B8, B9, B12, C: food sources, functions, deficiency.

Fat-soluble vitamins Vitamins A, E, K, D: vitamin molecules to activities, functions, food sources, requirements, deficiency and toxixity.

MINERAL Biochemical functions. Bioavailability. Causes of loss of minerals. Functions, deficiencies and toxicity of sodium, potassium, calcium, phosphorus, magnesium, fluoride, iodine, manganese, copper, zinc, selenium and iron.

REACTIVE OXYGEN SPECIES AND ANTIOXIDANTS Reactive oxygen and nitrogen species and Oxidative stress. Intracellular and extracellular antioxidants.

FUNCTIONAL FOODS AND NUTRACEUTICALS:. Functional foods and nutraceutical compounds in the prevention of chronic degenerative diseases.

DIETARY SUPPLEMENTS: definition and legal regulation in the EU. Reasons for taking supplements. Vitamin and mineral supplements: judging the adequacy of micronutrient intakes. Protein supplements. Branched chain aminoacids and creatine: rationale and evidence for the use of supplements

Readings/Bibliography

M.K. Campbell, S.O.Farrell "Biochimica", EdiSES

David L. Nelson, Michael M. Cox "Introduzione alla Biochimica di Lehninger", Zanichelli

J.L.Tymoczko, J.M. Berg, L.Stryer "Principi di Biochimica", Zanichelli.

A. Mariani Costantini, C. Cannella, G. Tomassi " Alimentazione e nutrizione umana" Il Pensiero Scientifico Editore

Arienti G. "Le basi molecolari della nutrizione". Piccin

I. Cozzani eE. Dainese. "Biochimica degli Alimenti e della Nutrizione". Piccin

P.Biagi, A.Di Giulio, A. Fiorilli, A. Lorenzini "Principi di Nutrizione" e " Alimentazione per lo sport e la Salute" Casa Editrice Ambrosiana

Teaching methods

Oral lessons with Power Point slides

Assessment methods

The assessment provides a single final exam, consisting in an oral test on both modules.
The first part of the exam aims at testing the knowledge acquired by the student in General Biochemistry: structure and function of the major biomolecules, metabolism and its regulation, transmission of genetic information.
Only after a positive evaluation, the exam will continue with the assessment of the knowledge of Biochemistry of nutrition, with particular regard to the role of macro-and micronutrients and dietary products.
In the final evaluation, the commission ensures that the student has achieved the course objectives and also his ability to have an overview of the subject and to use a proper and specific language.

Teaching tools

PC and overhead projector for Powerpoint presentations.

Office hours

See the website of Natalia Calonghi

See the website of Cecilia Prata