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Food biochemistry

Course developers

Replaced course

PārZ5034 [GPAR5034] Food biochemistry

Course abstract

The aim of the course is to provide students with theoretical knowledge, skills and competences in Food Biochemistry.
As part of the study course, students acquire knowledge about biochemical transformations of food components. No less is the acquisition of knowledge and understanding of the regular metabolic process in the human body; as well as the interaction of genetic information and exposure to environmental influences in metabolic regulation.
Knowledge will be acquired on the possibilities for regulating and controlling the activity of enzymes in food processing, enzyme distribution, purification and immobilisation, as well as the use of enzymes in the food industry, quality control and environmental protection.
Students will acquire knowledge of the practical application of biochemistry and modern genetic achievements in food, their actual achievements and perspectives.

Learning outcomes and their assessment

The ability to demonstrate an in-depth knowledge and understanding that is consistent with the content and latest findings of Food Biochemistry and their critical application in practice, including through the interaction of the food industry, food science and microbiology. Test 1 and 2.
Skills - ability to independently use theory, methods and problem-solving skills to perform research or highly qualified professional functions. The ability to explain and discuss in a reasoned way the use of Food Biochemistry in improving and controlling food quality. An in-depth understanding of the individual topics of Food Biochemistry.
Test 3. Own-initiative work. Compiling literature for the preparation of two reports.
Competence - is able to independently, competently acquire, select, analyse and use information, solve problems in food biochemistry, use of enzymes in food.
• Independent studies of scientific literature on the topic.
Presentation of two reports, presentation and public discussion, ability to explain and defend their solutions competently and reasonably and to use their knowledge in the analysis of other authors' works.
Exam.

Course Content(Calendar)

1. Neurohumoral regulation of physiological and biochemical functions in the human body. Specific adaptation system and non-specific stress syndrome. Role of the hypothalamus and pituitary in endocrine coordination. Liberins, statins, tropines. Hormone breakdown by mechanism of action. Hormonal regulation of calcium metabolism. Metabolic effects of insulin. - Lecture 1.5 h, Seminar 1.5 h.
2. Change of chemical energy in metabolic processes. Transport of substances through cell membranes. ATF consumption for thermoregulation. Regulation of total catabolic pathways (glycolysis - pyruvate - Acetyl KoA - citric acid cycle - respiratory chain). Cellular regulation of ATF biosynthesis: respiratory and phosphorylation mammals. - Lecture 1.5 h, Seminar 1.5 h, Presentation of Report 1.
3. Signal molecules regulating energy homeostasis. Saturation signals. Orexigenic and anorexigenic signalling molecules. Leptin. Neuropeptide Y. Cholecystokinin. - Lecture 1 h, Seminar 1 h, Presentation of Report 1.
4. Carbohydrate metabolism. Enzymatic hydrolysis of carbohydrate in the digestive tract. Monosaccharide transport in intestinal mucosa cells. Fluctuations in blood glucose and insulin levels throughout the day, depending on the diet. Glycaemic index. General characteristics of anaerobic glycolysis, pyruvate decarboxylation, citric acid cycle, gluconeogenesis, regulatory hormones, enzymes and metabolites. Shunt mechanisms of gluconeogenesis. Galactose and fructose metabolism. Metabolism of ethanol and its effects in the liver. - Lecture 1.5 h, Seminar 1.5 h, Presentation of Report 1, Test 1 - Hormones. Human energy metabolism. Carbohydrates.
5. Lipid metabolism. Neurohumoral regulation of the body's energy reserves (fat) Causes of obesity. Leptin, effects, synthesis disorders. Brown fat tissue mitochondrial peculiarities. Digestion and absorption of food lipids. Role of bile acids. Lipid digestive hormones. Lipid transport forms in the blood. Formation of cholesterol foundation in the body. Lipolysis in tissues, tissue lipases. Role of pituitary gland, thyroid hormone and corticosteroid in lipid exchange.  - oxidation of fatty acids, general characteristics, speed regulation. Carnitine functions. Allosteric regulation of energy exchange. Glucose-Fatty Acid-Rendl cycle. Biosynthesis of ketones from acetylCoA and amino acids in fasting and diabetes mellitus (Diabetes mellitus). Induction of fatty acid biosynthesis hormones (insulin, adrenaline and glucagon). Regulator of fatty acid biosynthesis Acetyl CoA carboxylase. Hormonal regulation of fat biosynthesis. The fat molecule glycerol skeletal sources of adipose tissue. - Lecture 1.5 h, Seminar 1.5 h, Presentation of Report 1.
6. Lipid peroxidation in food and cells. Oxygen formation in the respiratory chain. Cellular defence systems against the toxic effects of oxygen - enzymes superoxide dismutase, catalase, glutathione peroxidase and antioxidants. Vitamins with antioxidant effects. Mechanism of antioxidant effect of vitamin E. Vitamin C, β - carotene. - Lecture 1 h, Seminar 1 h, Presentation of Report 1.
7. Determinants of protein function: primary structure, physical and chemical factors of the environment, special biochemical mechanisms: chaperones and chaperonins. Amino acid foundation, its formation and utilization. Concept of a rational protein diet, adequate protein nutrition indicators. Protein deficiency in the diet. Nutrition protein and nitrogen balance. Enzymatic hydrolysis of proteins in the digestive tract. Cell transport of amino acids. Role of hormone secretin and cholecystokinin in food digestion. Protection of pancreatic cells from proteases. General aspects of nitrogen metabolism. Protein Digestibility Corrected Amino Acid Score (PDCAAS). Ammonia change in cells, hyperammonaemia. Ammonia binding reactions, ornithine cycle, its regulatory stages, energy balance. General principles of hormonal regulation of protein exchange. Effect of insulin, glucagon, growth hormone, thyroid hormone, estrogen, androgen, glucocorticoid on protein exchange. - Lecture 1.5 h, Seminar 1.5 h, Presentation of Report 1, Test 2 - Lipids. Protein.
8. Mechanisms of enzyme activity, kinetics, enzyme inhibition and application of enzymes. Structure of the enzyme active centre. Hierarchical structure of multimeric enzymes. Effect of allosteric and cooperative effects on enzyme kinetics. Enzyme inhibitors and their effect on enzyme kinetics. Enzyme inhibitors in food. The use of oxy-reductases, transferases, hydrolases, leases and isomerases in food technology. - Lecture 1 h, Seminar 1 h.
9. Environmental effects on enzyme structure and function. Optimal conditions for enzyme activity and their optimization. Environmental effects on enzyme kinetics and their determination. Application of Michael-Manten kinetics in optimization of enzyme activity. Application of statistical experimental design methods for optimization of enzyme catalysed reactions. - Lecture 1 h, Seminar 1 h.
10. Immobilization of enzymes and their application. Enzyme isolation and purification. Immobilization of enzymes by adsorption, polymer incorporation, crosslinking and covalent bonding. Advantages and limitations of these methods. Carriers, their classification and properties. Effects of carrier interaction with immobilized enzyme. Use of nanoparticles as carriers. Modification of the carrier surface. Reagents for immobilisation. Application of immobilized enzymes in food technology. Lecture 2 h, Seminar 3 h, Presentation of Report 2.
11. Enzymes in biosensors. Application of enzymes in food analysis. Advantages and disadvantages of enzyme application in food analysis in comparison with traditional methods. Use of enzymes to determine metabolite concentration by end point or kinetic methods. Use of enzymes in immunoassay methods. Use of polymerase chain reaction. Enzyme-containing elements in biosensors. Use of molecular memory polymers for metabolite determination. - Lecture 1 h, Seminar 3 h; Test 3 – Enzymes, Presentation of Report 2.

Requirements for awarding credit points

3 Tests have written and credited.
Two reports on the individual topics of Food Biochemistry submitted and defended.
A written exam. All tests and defended papers must credited for the examination.
Exam task consists of:
• questions about the theoretical subject acquired during the course;
• questions on topics covered in the reports.
The course is considered successful if the exam grade is not lower than “4” (almost satisfactory).

Description of the organization and tasks of students’ independent work

1. Literature and scientific literature studies, independently preparing answers to three tests and examination questions.
2. The Master's student prepares a 10-to 15-page literature review - a report on selected topics in Food Biochemistry, selected individually, according to the topic or practical work of each student, with at least 10 publications and / or patent reviews. Structure of the report: Introduction, Analysis of literature studies, Conclusions, References.

Criteria for Evaluating Learning Outcomes

The study course ends with a written exam.
The assessment of the study course exam consists of the assessment of the examination tasks (50%), three tests of the course (20%), public assessment of two reports (30%).
The presentation (up to 10 min) and the report are evaluated by the quality of the work, the ability of the Master's student to defend his / her solution and activity in the analysis of the works of other authors.
Grade on a 10-point scale. The student can get successful assessment (4 points) in the test and exam if at least 50% of the questions are answered correctly.

Compulsory reading

1. Nelson D. L. Lehninger principles of biochemistry: University of Wisconsin-Madison. 7th edition. New York, NY: W.H. Freeman and Company; Houndmills, Basingstoke: Macmillan Higher Education, 2017. I45 lpp
2. McKee T., McKee J.R. Biochemistry: the molecular basis of life. Oxford, New York: Oxford University Press, 2012. 752 p.
3. King M. W. Integrative Medical Biochemistry. Indiana University School of Medicine and Center for Regenerative Biology and Medicine.New York: McGraw Hill Education Medical , 2014. 1871 p.
4. Robert K.Murray, David A.Bender, Kathleen M. Botham, Peter J. Kennely, Victor W. Rodwell, P. Anthony Weil, „Harper's Illustrated Biochemistry, the twenty-ninth edition”, University of California, San Francisco,2012. 1125 p.
5. Gropper S. Advanced nutrition and human metabolism. Florida Atlantic University, Auburn University University of Delaware, Timothy P. Carr, University of Nebraska-Lincoln. 7th edition. Boston, MA: Cengage Learning, 2017. Biochemistry 5th ed., / : Belmont, CA: Cengage Learning, 2013. 1169 p
6. Ferrier, Denise R. (2017) Biochemistry Philadelphia, Wolters Kluwer, 567 p.
7. Eskin, N.A. M., Shahidi F. (2013) Biochemistry of Foods: Edition 3. London, Academic Press, e-book, pdf.
8. Biochemical, physiological, and molecular aspects of human nutrition. (2013) Edited by] Martha H. Stipanuk, Marie A. Caudill,. Third edition., St. Louis, Missouri, Elsevier, 948 p.
9. Belitz, H.-D., Grosch, W., Schieberle, P. (2009) Food chemistry. 4th ed. Berlin : Springer, 1070 p.

Further reading

1. Biochemistry Lippincot Ilustrated Rewievs. 7 ed. Philadelphia, Wolters Kluver, 2017. 567 p.
2. Handbook of food enzymology (2003) [e-book] Edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong., New York : Marcel Dekker, 1108 p.
3. Miķelsone V. Bioķīmija. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008. 197 l.
4. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU. Rīga: Drukātava, 2007. 46 lpp.
5. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU; Rīga: Drukātava, 2007. 58 lpp.

Periodicals and other sources

1. The Journal of Physiology and Biochemistry. Published by Springer. ISSN (printed): 1138-7548. ISSN (electronic): 1877-8755. Anotācijas LLU FB datubāze SpringerLink
2. The International Journal of Biotechnology & Biochemistry. Published by Research India Publications. ISSN: 0973-2691. Pieejams arī: http://www.ripublication.com/ijbb.htm
3. International Journal of Biochemistry &Cell Biology. Published by Elsevier Science. ISSN:1357-2725. Pieejams LLU FB datu bāzē ScienceDirect.

Notes

Food biochemistry is Compulsory for the master students of Faculty of Agriculture and Food Technology for the study programme Food science in the 1rd semester.