67174 - General, Applied and Nutritional Biochemistry

Learning outcomes

The course aims to provide the students of the basic knowledge of biochemistry and molecular biology. Information at the molecular level regarding the structure and function of the biological molecules will be presented together with some of the mechanism of action of drugs and the molecular mechanisms involved with deseases development. A practical laboratory of 24 hours will cover significant aspects of the theoretical topics presented in the lectures. The basic elements of the role of biochemistry related to nutrition will also be presented to the student. Definition of macronutrients, micronutrients and nutraceutics components of food will be given in order to provide a rationale comprehension of the use of some integrators of the diet.

Course contents

General Biochemistry (6 ECTS) Prof. Paolo Neyroz
1. Basic measure Units.

2. Water structure and the concept of pH

3. The major chemical bonds of biological molecules
4.Proteins structure and function
a) The aminoacids, their structure and the peptidic bond
b) Primary structure of proteinsS
c) Secondary structure of proteins.
d) Tertiary structure of proteins.
e) Proteins' folding and the "Anfinsen cage".
f) Quaternary structure of proteins: From Mioglobin to
Hemoglobin.
5. Molecular Biology
6. Enzymology

Applied Biochemistry (3 ECTS) Prof. Valeria Righi (students must refer to course 8414 of the Pharmacy degree )

1. UV-VIS spectroscopy

a) The Lambert-Beer law

2.Fluorescence spectroscopy

3. Chemiluminescence

4. Principles of cytofluorometry

5. Liquid chromatography

a) gel-filtration

b) ionic exchange

c) affinity chromatography

6. Gel electrophoresis

7. Immunochemistry

8. Molecular biology techniques

Nutritional Biochemistry (3 ECTS) Prof. Silvana Hrelia

Defining Food Science and Nutrition Science. Food quality and its determinants from farm to fork. The role of consumers and the new "from fork to farm" assumption. Food safety.

Formulation of dietary guidelines: BMI and biochemical evaluations, RDA, food pyramids. Nutrient classes. The seven classes of foods.

Nutrition and metabolism of carbohydrates: food sources, digestion, absorption, metabolism and function. Lactose intolerance. Galactosemia. Foods and glucose tolerance, nutrition of the diabetic. Non energy related functions of carbohydrates. Dietary fiber.

Nutrition and metabolism of fats: food sources, absorption, metabolism and function. Saturated, monounsaturated and polyunsaturated fatty acids. Trans fatty acids. N-6 and n-3 fatty acids: biosynthesis, metabolic functions, RDA, nutritional sources. Cholesterol nutrition and the control of serum cholesterol concentration. Lipoproteins.

Oxidative stress: reactive oxygen and nitrogen species. Intracellular and extracellular antioxidants. Dietetic antioxidants. Functional foods and nutraceutical compounds: mechanisms of the chemopreventive, cardioprotective and neuroprotective action.

Nutrition and metabolism of proteins: essential aminoacids, food sources of proteins and protein quality, digestion, absorption, metabolism and function. Nitrogen balcance. Protein requirements. Protein and disease: homocystinuria, phenylketonuria, celiac disease, protein malnutrition.

Water: endogenous and exogenous sources. Water requirement. Water homeostasis in the body.

Ethanol metabolism, diet and alcoholism. Coffee, tea, cocoa and chocolate.

Nutrition and metabolism of vitamins: nomenclature, sources and properties. Vitamin A, D, K and E: absorption, metabolism, storage, functions, requirements, deficiency and toxicity. Vitamin C: function, metabolism, requirements, deficiency and toxicity. The B vitamins involved in the intermediary metabolism: function, metabolism, requirements, deficiency and toxicity. Interaction of drugs with vitamins.

Nutrition and metabolism of the major minerals and of trace elements: absorption, metabolism, excretion, storage, requirements, deficiency and toxicity.

Dietary supplements: definition and legal regulation in the EU dimension. Reasons for taking supplements. Vitamin supplements and mineral supplements: judging the adequacy of micronutrient intakes. Protein supplements. Branched chain aminoacids and creatine: rationale and evidence for the use of supplements. Dietary supplements in in sedentary people and in physical activity.

Readings/Bibliography

BIOCHIMICA GENERALE, Prof. Paolo Neyroz:
D. VOET, J.G. VOET, C. W. PRATT,Fondamenti di BiochimicaEd. Zanichelli J.M. BERG, J.L. TYMOCZKO, L. STRYER,BiochimicaVII edizione, Ed. Zanichelli

BIOCHIMICA APPLICATA, Prof. Valeria Righi:
Biochimica Applicata, autori Stoppini-Bellotti Editore EdiSES, Napoli

Metodolgia biochimica -Le bioscienze e le biotecnologie in laboratorio

A cura di Keith Wilson e John Walker

Edizioni Raffaello Cortina Editore, Milanocosto: 98.13€

Biochimica Clinica

Luigi Spandrio

Edizioni Sorbona, Milanocosto: 58€

Copies of the textbooks are available at the Rimini Library

BIOCHIMICA DELLA NUTRIZIONE, Prof. Silvana Hrelia:

A. MARIANI COSTANTINI, C. CANNELLA, G. TOMASSI,Fondamenti di Nutrizione Umana,Il Pensiero Scientifico Editore, Roma.

I. COZZANI e E. DAINESE. Biochimica degli Alimenti e della Nutrizione. Piccin, Padova, 2006

Set di diapositive Power Point proiettate a lezione.

Assessment methods

Oral test at each evaluation term. At the end of the course a written multiple-choices test is programmed for the students of the current academy year, exclusively.

Teaching tools

PowerPoint slides' presentation

Office hours

See the website of Paolo Neyroz

See the website of Valeria Righi

See the website of Silvana Hrelia