Module 1
Biomolecules and their Applications
HEMALATHA B R
R.L.J.I.T
BIOMOLECULES AND THEIR
APPLICATIONS (QUALITATIVE)
Carbohydrates (cellulose-based water filters, PHA and PLA as bioplastics)
Nucleic acids (DNA Vaccine for Rabies and RNA vaccines for Covid19,
Forensics – DNA fingerprinting)
Proteins (Proteins as food – whey protein and meat analogs, Plant based
proteins)
lipids (biodiesel, cleaning agents/detergents)
Enzymes (glucose-oxidase in biosensors, lignolytic enzyme in bio-
bleaching).
Department of Allied Sciences BBOC/K407
• Carbohydrates
• Lipids
• Proteins
• Nucleic Acid
Department of Allied Sciences BBOC/K407
CARBOHYDRATES
• Important source of Energy
• Maintains health & survival of living beings
• Carbon, Hydrogen, oxygen, Nitrogen,
Phosphorous & Sulfur
• Cellular Process- Cellular signaling and
recognition,
-Regulating gene expressions
Types
• Monosaccharide (simplest form)
Glucose (Long Chain, Ring, Hexagonal—
structures)
Fructose
Disaccharide
• Two Monosaccharide condensate
Sucrose
Maltose
Lactose Note
Note: During Digestion Disaccharide will be
broken into Monosaccharide
Polysaccharide
• Long chain of Monosaccharide linked together
1. Energy storage
Glycogen- Animals
Starch- Plants
2. Cellulose- Structure and Support in Cell wall
Industrial Applications of Carbohydrates
• Food and Beverage
a) sweeteners, thickeners, and stabilizers
b) Energy sources- Sports drinks
Energy bars
• Pharmaceuticals
a) Excipients- enhances the solubility,
stability and bio availability of drugs
b) Energy sources
Industrial Applications of Carbohydrates
• Cosmetics
a) Moisturizers, Shampoos and Conditioners
Hydrates skin and hair
• Biotechnology
a) Biogradable plastics- Biofuels and
Renewable energy
Industrial Applications of Carbohydrates
• Research
a) Immunology, Virology and Cellular
biology
b) Ligands in protein- carbohydrate
interaction- Cellular signaling pathways
LIPIDS
Lipids are fatty, waxy, or oily compounds that
are soluble in organic solvents and insoluble in
polar solvents such as water
• Fats and oils (triglycerides)
• Phospholipids
• Waxes
• Steroids
LIPIDS-Structure
• Lipids are an essential component of the cell
membrane.
• The structure is typically made of a glycerol
backbone, 2 fatty acid tails (hydrophobic), and
a phosphate group (hydrophilic).
• Phospholipids are amphipathic.
LIPIDS-Structure
• Cell membrane--- phospholipids are arranged
in a bilayer manner
---------------providing cell protection and serving
as a barrier to certain molecules.
• The hydrophilic part faces outward and the
hydrophobic part faces inward
-------monitor which molecules can enter and
exit the cell.
LIPIDS-Structure
• Energy reserve, regulate hormones, transmit
nerve impulses, cushion vital organs, and
transport fat-soluble nutrients.
• Fat in food serves as an energy source with
high caloric density, adds texture and taste,
and contributes to satiety
LIPIDS
COURTESY: FAZAL SHAIK
ENZYMES
• Biomolecule, which are proteins that help speed up
metabolism, or the chemical reactions in our bodies
They build some substances and break others down
• Hydrolases,
• Oxidoreductases
• Lyases
• Transferases
• ligases
• Isomerases
ENZYMES
They build some substances and break others down
Critical task of lowering a reaction's activation energy
The amount of energy that must be put in for the reaction to begin
Enzymes work by binding to reactant molecules and holding
them in such a way that the chemical bond-breaking and
bond-forming processes take place more readily.
High specificity, simplicity, and scalability, enzyme-based
biosensors
----fast, precise, and continuous monitoring of analytes
---ability to detect lower analyte concentration limits
• Enzymes - biological catalysts-biocatalysts
that speed up biochemical reactions in living
organisms.
--extracted from cells - then used to catalyze a
wide range of commercially important
processes.
• Each enzyme has an “active site” which has a
unique shape. The substance an enzyme
works on is a substrate which also has a
unique shape
• The enzyme and the substrate must fit
together to work.
• The enzyme is not destroyed during the
reaction and is used over and over.
• A cell contains thousands of different types
of enzyme molecules- each specific to a
particular chemical reaction
• Optimum conditions to work--
• If conditions aren’t right--enzymes can
change shape --the substrate no longer fits
and reaction doesn’t occur
Properties of Enzymes for Engineering
Applications
• Specificity
• Reactivity
• Stability
• Renewability
• Cost-effectiveness
Engineering Applications of Enzymes
• Bioremediation: break down pollutants in the
environment, such as oils, pesticides, and toxic waste.
• Biofuel production: convert plant material into
biofuels, such as ethanol and biodiesel.
• Food and beverage production: baking, brewing,
cheese making, and juice production.
• Textile production: remove stains, whiten fabrics,
and improve the softness of textiles.
• Detergents: laundry detergents to break down
protein, starch, and lipid stains.
• Pharmaceuticals: production of various
pharmaceutical products, such as antibiotics and
vaccines.
• Research and biotechnology: tools in genetic
engineering, protein engineering, and molecular
biology.
• Biosensors --analytical devices that combine
a biological recognition element with a
transducer to detect and quantify target
analytes
• Biological recognition element : enzyme,
antibody, nucleic acid, or other biological
molecule that specifically interacts with the
target analyte
• The transducer--converts the biological
response into an electrical signal that can be
quantified and interpreted
NUCLEIC ACIDS
• Nucleic acids are biopolymers that play a
crucial role in the storage and transfer of
genetic information in all living organisms
• Deoxyribonucleic acid (DNA)
• Ribonucleic acid (RNA)
Nucleic Acids
• Nucleic acids are
biopolymers that play a
crucial role in the
storage and transfer of
genetic information in all
living organisms
• Deoxyribonucleic acid
(DNA)
• Ribonucleic acid (RNA)
DNA
• Deoxyribonucleic acid (DNA)
--carries the instructions for the
development, functioning, and
reproduction
-double stranded helix nucleotides
-sugar (deoxyribose), a
--phosphate group, nitrogenous
base (adenine, guanine, cytosine, or
thymine)
RNA
• Ribonucleic acid (RNA)
• --expression of the genetic
information stored in DNA
• -carrying the message from the
DNA to the ribosome
• single-stranded molecule
composed of nucleotides
• -sugar (ribose), a phosphate group,
and a nitrogenous base (adenine,
guanine, cytosine,
or uracil)
Proteins
• Protein is found throughout the body
• Proteins are large, complex molecules made
up of chains of smaller building blocks called
amino acids
• vital role in the structure, function, and
regulation of cells, tissues, and organs.
Functions of Proteins
• Catalyzing chemical reactions
• Transporting molecules
• Providing mechanical support
• Regulating cell behavior,immune responses,
hormone regulation, and muscle contraction
• 20 different types of amino acids, and the
specific sequence of amino acids in a protein
determines its unique structure and function.
Functions of Proteins
• Proteins are synthesized by cells from the
genetic information encoded in DNA.
• The process of protein synthesis begins when
the genetic code for a particular protein is
transcribed into a molecule of messenger RNA
(mRNA).
• The mRNA is then transported out of the
nucleus and into the cytoplasm, where it is
translated into a protein by ribosomes.
Proteins as Food
• Proteins are synthesized by cells from the
genetic information encoded in DNA.
• Proteins are essential nutrients that provide
the body with amino acids, which are the
building blocks of the body's tissues.
• Proteins are found in many different foods,
including meat, poultry, fish, dairy products,
beans, lentils, tofu, and eggs.
Proteins as Food
• Proteins are a vital component of a healthy
diet, as they help to build and repair tissues,
• support immune function, and regulate
various metabolic processes. The body also
uses proteins as a source of energy when
carbohydrates and fats are not available.
• The quality of proteins in food is determined
by the types of amino acids they contain, as
well as the amount of each type of amino
acid.
Whey protein as food
• Whey protein is a type of protein derived from
the liquid that separates from milk during the
cheese-making process
• It is a complete protein, meaning it contains all
of the essential amino acids the body needs to
build and repair tissues
• Whey protein is widely used as a dietary
supplement, particularly by athletes,
bodybuilders, and people looking to increase
their protein intake
Whey protein as food
• It is commonly added to smoothies, shakes, and
other beverages, and is also available in powder
form that can be mixed into other foods or
beverages.
• Compared to other types of protein, whey protein
is rapidly absorbed by the body and is high in
branched-chain amino acids, which are essential
for muscle growth and repair
• It is also a good source of essential nutrients,
including calcium, potassium, and vitamins B2 and
B12
Use of whey protein as food
• Whey protein is a type of protein derived from
cow's milk and is commonly used as a food
supplement
• Sports nutrition
• Weight management
• Health promotion
• Meal replacement
Meat analogs of protein as food
Tempeh
Tofu
Meat analogs of protein as food
Seitan Veggie burgers
Meat analogs of protein as food
Plant-based sausages
Meatless meatballs
Use of whey protein as food
• Legumes, grains, nuts, and seeds
• Sustainable-require fewer resources to produce
and generate fewer greenhouse gas emissions.
• Nutrient-rich
• Versatile
• Hypoallergenic
• Cost-effective
Soy protein, pea protein, lentil protein,
chickpea
protein, and hemp protein
Meat analogues
VITAMINS
Vitamins are essential micronutrients that play
diverse roles in maintaining health and supporting
various physiological functions in the body. They
are classified into two categories: fat-soluble
vitamins (A, D, E, and K) and water-soluble vitamins
(B vitamins and vitamin C).
• Vitamin A : Retinol – Essential for a
vision,immune function, mucous membranes,
• Maintaining healthy skin and cell growth and
differentiation.
• Carrots, sweeet potatoes,spinach,
kale,broccoli
• Liver, fish, oil, eggs, dairy products
• Vitamin B₁ : Thiamine
• Energy metabolism, nerve function, and
carbohydrate metabolism.
• Whole grains, legumes, nuts, seeds
• Pork, beef, organ meats, whole grains
• Vitamin B₂ - Riboflavin
• Energy production, metabolism of fats,
carbohydrates, and proteins, and maintenance of
healthy skin and vision; acts as an antioxidant.
• Dairy products, leafy greens, almonds,
mushrooms
• Meat,poultry,fish, eggs, dairy products
• Vitamin B₃ - Niacin
• Energymetabolism,DNArepair, and cell signaling.
• Meat,poultry,fish, peanuts, whole grains
• Legumes, seeds, nuts, dairy products
• Vitamin B₅ - Pantothenic acid
• Energy metabolism, fatty acid synthesis, and the
synthesis of cholesterol, hormones,
&neurotransmitters.
• Avocado, mushrooms, broccoli, sweet potatoes
• Chicken,beef, liver, whole grains
• Vitamin B₆ -Pyridoxine
• Amino acid metabolism, neurotransmitter synthesis,
and the production of red bloodcells. It plays a
crucial role in brain development and function,
immune health, and the regulation of homocysteine
levels.
• Chickpeas, potatoes,bananas, poultry
• Fish, beef liver,poultry, nuts, seeds
• Vitamin B₇ - Biotin
• Essential for carbohydrate,fat, and protein
metabolism.
• Nuts,seeds,sweet potatoes, avocado
• Vitamin B₉ - Folate
• Folic acid
• Crucial for DNA synthesis, cell division, and the
formation of red blood cells. It plays a vital role
in fetal development, preventing birth defects.
• Leafy greens, asparagus, citrus fruits, beans
• Liver, eggs, fortified grains, lentils
• Vitamin B₁₂ - Cobalamin
• DNA synthesis, red blood cell formation and
neurological function, maintaining nerve
cells'health and preventing a type of anemia called
megaloblastic anemia.
• Meat, fish,poultry, dairy products
• cereals, nutritional yeast, algae
• VitaminC Ascorbic acid
• Antioxidant that supports immune function,
collagen synthesis, wound healing, and the
absorption of iron.
• Citrus fruits, strawberries, bell peppers,
broccoli
• Vitamin D - Cholecalciferol
• Essential for calcium absorption, bone health, and
immune function. It helps regulate calcium and
phosphorus levels in the blood and supports the
growth and maintenance of strong bones and
teeth.
• Sunlight (UV exposure),fortified dairy products
• Fatty fish (salmon,tuna, mackerel), egg yolks
• Vitamin E - Tocopherol
• An antioxidant that protects cell membranes from
oxidative damage. It plays a role in immune
function,skin health and gene expression
regulation. Vitamin E also supports cardiovascular
health and may reduce the risk of chronic
diseases.
• Nuts, seeds, vegetable oils, leafy greens
• Vegetable oils, nuts, seeds, avocado
• Vitamin K: -Phylloquinone
• Essential for blood clotting, bone metabolism, and
heart health. It plays a crucial role in the synthesis
of clotting factors and the regulation of calcium in
bones and blood vessels.
• leafy greens (kale, spinach, collard greens)
• Liver, egg yolks, cheese, fermented foods
HORMONES
• Hormones are chemical messengers produced by
endocrine glands or tissues in the body that
regulate various physiological processes and
maintain homeostasis.
• Insulin
• Regulates blood glucose levels by facilitating
glucose uptake, promoting glycogen synthesis, and
inhibiting gluconeogenesis. It plays a crucial role in
carbohydrate metabolism and helps maintain
blood glucose within a narrow range.
• Pancreas (specifically beta cells in theisletsof
Langerhans) Liver, muscle, adipose tissue
• Testosterone
• Development of male reproductive tissues and
secondary sexual characteristics. It influences
libido, muscle mass, bone density, facial hair
growth, mood regulation, and energy levels.
• Testes (in males),ovaries and adrenal glands
(in females)
• Reproductive organs, muscle,bone, brain
• Estrogen
• Development and function of female
reproductive organs, including the uterus,
ovaries, and breasts. Regulates
menstrualcycle, maintains bone density, and
supports cardiovascular health. Estrogen also
affects mood, cognition, and skin health.
• Ovaries (mainly), adrenal glands, adipose
tissue, Reproductive organs, bone, brain,
cardiovascula r system
• Thyroxine (T4)
• Regulates metabolism, growth, and
development throughout the body. It influences
cellular energy production, protein synthesis,
organs & tissue function. Thyroxine levels are
crucial for maintaining metabolic balance and
overall health.
• Thyroid gland, Cells throughout the body
• Cortisol
• For Body's stress response, increases blood
sugar levels, suppressing the immune system,
and modulating metabolism. It also regulates
inflammation,bloodpressure,and the sleep-
wake [Link] helps the body cope
• Adrenal glands(specifically the adrenal cortex)
• Liver, muscle, immune cells
• Growth Hormone
• Growth hormone stimulates growth, cell
reproduction, and regeneration. It promotes the
growth of bones, muscles, and other tissues, as
well as supporting protein synthesis, fat
metabolism, and the utilization of nutrients for
energy production. Growth hormone is crucial for
growth and maintenance of tissues throughout
life.
• Anterior pituitary gland, Bones, muscles,and
tissues throughout the body
• Progesterone
• Critical role in the menstrual cycle, pregnancy,
and embryonic development. It prepares the
uterus for implantation and maintains the uterine
lining during pregnancy, supportingfetal growth
and development. Progesterone is essential for
reproductive health and successful pregnancy.
• Ovaries (mainly), adrenal glands, placenta (during
pregnancy) Reproductive organs, uterus, placenta
(during pregnancy)
• Auxins
• Auxins regulate plant growth and development,
including cell elongation, apical dominance,and
root [Link] also influence tropic
responses such as phototropism and
gravitropism.
• Shoot apical meri stems, young leaves, seeds
• Various plant tissues, including stems,
roots, and leaves
• Gibberellins
• Gibberellins promote stem elongation, seed
germination, and flowering in plants. They also
regulate fruit and leaf growth and influence
responses to environmental stimuli such as light
and temperature changes.
• Shoot apical meristems, young leaves, seeds
• Stem and leaf tissues, seeds, and fruit
THANK YOU