KNOWLEDGE AND UNDERSTANDING
The course will provide students with fundamental notions regarding cells, genetics, evolution of living organisms, structure and function of plants and animals, metabolism of carbohydrates, lipids and aminoacids, energy extraction from nutrients.
APPLYING KNOWLEDGE AND UNDERSTANDING
The course aims at providing students with the tools needed to analyze the biological and biochemical processes underlying the preparation of foods from animal and plant sources and the absorption and utilization of food nutrients.
To deal with the topics of the Biochemistry course, students should possess a basic knowledge of Chemistry and Organic Chemistry.
Course contents summary
Protein structure; folding and unfolding of proteins. Antibodies: structure and function. Structural proteins: collagen. Enzymes: overview of the mechanism of action of enzymes and enzyme kinetics. Lipids with energy reserve function. Overview of Bioenergetics. “High energy” compounds. Glycolysis. Pentose phosphate pathway. Alcoholic and lactic acid fermentation. Glycogenolysis and glycogenosynthesis. Krebs cycle. Gluconeogenesis. Overview of lipid metabolism. Fatty acid beta-oxydation. Ketonic bodies and ketogenesis. Synthesis of saturated fatty acids. Overview of amino acid metabolism. Degradation of amino acids. Correlation of amino acid metabolism with carbohydrate and lipid metabolism. Respiratory chain and oxidative phosphorylation. DNA and gene information. DNA replication and transcription. Ribosomal, transport and messenger RNA (r-RNA, t-RNA, m-RNA). The genetic code. Protein synthesis: translation.
Introduzione alla Biochimica di Lehninger. Nelson e Cox, Zanichelli Editore