General Biochemistry

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Lecture classes will focus on the curricular unit core notions whereas practical classes will focus on exercise sheets resolution by the students. Lecture classes will take advantage of powerpoint presentations projection and in the practical classes the exercise sheets correct answers will be revealed at the end of the class. The study material is available through the platform adopted by ISEC.

At the end of this curricular unit the student should identify the the basic notions of biochemistry, obtain comprehensive knowledge of the chemical structure and properties of proteins, carbohydrates and lipids and understand their biological importance.

1. Introductory principles of biochemistry. Main molecular interactions: Covalent, ionic and hydrogen bonds, dipoles and van der Waals forces. Solubility of compounds: The aqueous medium, solubility of ionizable, polar, non-polar and amphipathic compounds. Acids, bases, salts, buffers and pH.

2. Structure and properties of proteins. Structural units of proteins (amino acids). Stereochemistry of amino acids, amino acids as dipolar ions, acid-base chemistry of amino acids, amino acid reactions. Amide or peptidic bond: Features. Separation and amino acid analysis: Determination of the amino acid sequence of a protein. Characterization of proteins: size, function and acid-base properties, proteins classification, structural proteins levels (primary, secondary, tertiary and quaternary); forces that determine the structure.

3. Structure and properties of carbohydrates. Monosaccharides: Fischer projections; stereochemistry; cyclic structures; Haworth projections; monosaccharides cyclization reactions, mutarotation; Major monosaccharides. Monosaccharides reactions: Reducing sugars; Oxidation, reduction, esterification and amine derivatives. Glycosidic bond: disaccharides, oligosaccharides and polysaccharides.

4. Structure and properties of lipids. Fatty acids: essential fatty acids. Glycerolipids: Chemical properties of triacylglycerols; Acylglycerol reactions: hydrolysis, saponification and hydrogenation. Phospholipids: glycerophospholipids, sphingolipids: sphingomyelins; sphingoglycolipids. Polyisoprenic lipids: terpenes, steroids. Waxes. Prostaglandins.

NAO