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9: Food to energy metabolic pathways
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9.1: Basics of metabolism
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Metabolism, its subclasses: catabolism, anabolism; stages of food catabolism, and some important compounds involved in food catabolism, including ATP/ADP, NAD+/NADH, FAD/FADH2 pairs are described.
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9.2: Digestion of food
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Stage 1 of food catabolism, i.e., hydrolysis of carbohydrates, fats, and proteins by various digestive enzymes, is described.
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9.3: Oxidation of glucose -the glycolysis
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Glycolysis -the metabolic pathway of glucose oxidation and the fate of its end product pyruvate under aerobic and anaerobic conditions are described.
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9.4: Citric acid cycle
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The third stage of food catabolism, i.e., the citric acid cycle and its eight reactions are described.
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9.5: Oxidative Phosphorylation
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Forth stage of food catabolism, i.e., i) electron transport chain through complexes I through IV, higher energy molecules involved in the process, including flavin mononucleotide, coenzyme Q, iron-sulfur clusters, and their redox chemistry, and ii) ATP synthesis mechanism in complex V, along with accounting for ATP yield, body heating by brown fat, and reactive oxygen species produced in the process are described.
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9.6: Oxidation of fatty acids
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Stage two of fat's catabolism, including beta-oxidation of fatty acids, ATP yield per fatty acid, ketogenesis causing ketosis or ketoacidosis, and catabolism of glycerol, are described.
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9.7: Degradation of amino acids
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Stage two of catabolism of proteins, i.e., catabolism of amino acids, including transamination, oxidative amination, and urea cycle that takes care of the N and processing of the carbon skeleton of the amino acid to intermediates that enter into citric acid cycle for energy production are described.