|SCIENTIFIC DISCIPLINARY SECTOR||BIO/10|
Nutritional Biochemistry studies the aspects relating to the composition of foods, their nutritional properties and their contribution as structural and functional components in maintaining the physiological homeostasis of the organism.
The teaching course of Biochemistry of Nutrition aims to provide students the knowledge of the biochemical and nutritional characteristics of micro and macronutrients including several aspects: 1) the functional and modulating value of such nutrients in metabolism, 2) their specific role in the biochemical mechanisms that underlie the main metabolic pathways, 3) their function in the regulation and integration of the different catabolic and anabolic systems. Students will become able to analyze the metabolic fate of the foods in order to identify systems capable of regulating the bioavailability and absorption of the main nutrients recognizing the possible metabolic interactions between nutrients. At the end of the course the students
The aim of this teaching is to give a basic knowledge about rhe role of micro and macronutrients. In particular, it will be investigated the role of vitamins, carbohydrates, lipids and proteins as a function of their bioavailability in conditions of both nutritional and assimilation deficiencies. In this context, the student will have to acquire the ability to analyze the metabolic fate of the main foods and to identify the strategies necessary to increase their bioavailability and assimilation. The student will also be able to identify the metabolic interactions among the nutrients, highlighting the nutritional deficiencies deriving from unbalanced diets.
Knowledge of general biochemistry and energy metabolism
The lessons will be carried out in presence.
Please check the module Aulaweb page for timetable updates dependent on the sanitary and epidemic situation.
Sources and bioavailability of nutrients. Energy and plastic nutrients. Macronutrients and micronutrients. Vitamins. Inorganic nutrients.
Molecular mechanism of the activation and hydrolytic action of digestive enzymes for the use of nutrients.
Carbohydrates. Digestion and assimilation. Glycemic index of foods. Chemical nature and properties of simple sugars and polysaccharides. Glycogen and starch. Organization of starch granules. Soluble and insoluble dietary fibers. Sources of simple sugars, starch and vegetable fiber.
Lipids. Digestion and assimilation. Chemical nature and properties of fatty acids, triglycerides, phospholipids, cholesterol and derivatives. Essential fatty acids.
Proteins. Digestion and assimilation. Chemical nature and properties of amino acids, polypeptides and proteins. Essential amino acids and nutritional properties of proteins. Meat and other animal sources of protein. Gluten and other vegetable proteins.
Non-protein nitrogen compounds: glutathione, carnitine. etc ...
Metabolism and bioenergetics. Aspects of energy metabolism and its regulation. Hormonal integration and regulation of metabolism. Metabolic specialization of organs and tissues. Liver metabolism and the main extrahepatic tissues. Energy reserves. The biochemistry of glycemic homeostasis. Metabolic pathways of carbohydrates, lipids, and nitrogen compounds. Metabolic regulation in the diet-fasting cycle.
Ethanol metabolism. Antioxidants and oxidative stress. Enzymatic mechanisms of detoxification: cytochromes P450 (CYP) and flavin-dependent monooxygenase (FMO).
-Biochimica della nutrizione Ugo Leuzzi, Ersilia Bellocco, Davide Barreca -Zanichelli
-Le basi molecolari della nutrizione Giuseppe Arienti -Piccin quarta edizione
Office hours: Students can meet the teacher by booking individual appointments. The teacher can be contacted either by e-mail or telephone. e-mail: firstname.lastname@example.org phone: 010 3538160 If it is not possible to meet "in presence", the students will be helped online through interactive meetings.
Consult detailed timetable at the following link: https://easyacademy.unige.it/portalestudenti/
Oral exam. Please refer to the specific AulaWeb application for any updates due to changes in the health and epidemiological situation.
Oral examination with assessment of knowledge and ability to link between the various topics in the program. To establish the degree of competence acquired by the students, with respect to the program of this teaching, the commission will positively evaluate the ability to analyze and integrate different aspects of the proposed question and the use of an appropriate vocabulary.