F212 Unit 2: Food and Health

Response to disease
1. specific immune response
  1. produces antibodies
    1. immunoglobulins - large proteins w/ specific shape complimentary to antigen of pathogen
    2. structure= 4 polypeptide chains joined w/ disulfide bridges
      1. constant region - heavy polypeptide chain - enables antibody to attach to pathogen -helps in phagocytosis
      2. Variable region - ARMS - specific shape complimentary to antigen - bind to pathogen
      3. Hinge region- flexibility - allow antibody to attach to more than one antigen
    3. NEUTRALISATION - antibodies cover pathogen binging sites - prevent pathogen from binding to host cell or entering
    4. AGGLUTINATION - Large antibody binds with many pathogen - group becomes too large to enter host cell
  2. gives immunity to the disease bc produces immunological memory release of memory cells
2. non specific response
  1. phagocytes
    1. phagocytosis
      1. phagocyte identifies foreign antigen
        cytoplasm moves around pathogen engulfing it
        pathogen in phagocytic vacuole
        lysosome fuses w/ phagocytic vacuole
        digestive enzymes break down pathogen, absorbed into cytoplasm
        phagocyte presents foreign antigens of pathogen
        activate other immune system cells
    2. neutrophils
    3. macrophages
      1. Antigen Presenting Cells
        incorporate antigen of pathogen into a cell surface molecule
Plants and animals as food
1. microorganisms spoil food
  1. keeping food fresh
    1. salting = inhibits growth of microorganisms by decreasing water potential gradient of water into cell
Disease
1. Effects of lifestyle
  1. diet
    1. obesity
      1. cancer
      2. cardiovascular disease
      3. type 2 diabetes
    2. CHD
      1. due to atherosclerosis (deposit of fatty substances in walls of coronary arteries)
        narrows lumen
        restricts blood flow
        can cause oxygen starvation
      2. Increase Risk
        excess salt
        fats
        saturated fats = low density lipoproteins
        animal fats
        cholesterol
        stabilizes plasma membranes & is found in the skin
        insoluble in water tf must be transported in form of lipoproteins
        LP's are combinations of fats, proteins and CHOLESTEROL
        HDL'S
        unsaturated fats, cholesterol and protein
        body tissue back to liver
        used in cell metabolism - to make bile
        broken down
        reduce blood cholesterol levels
        polyunsaturated fats = increase activity of LDL receptors = decrease concentration of LDL's
        reduce blood cholesterol levels
        monounsaturated fats help remove LDL's from blood
        LP's are released into blood and are taken up by cells that have the correct receptor sites
      3. Decrease risk
        dietary fibre
        moderate alcohol consumption
        oily fish
  2. smoking
2. pathogenic organisms
  1. fungi
    1. Trichopyton rubrum = athletes foot
  2. bacteria
    1. Mycobacterium Tuberculosis = TB
  3. viruses
    1. Human Immunodeficiency Virus = HIV = AIDS
  4. proctists
microorganisms to make food
1. need for conservation
2. improving growth of plants and animals
3. Yoghurt- lactobacillus bacteria uses lactose sugar in milk to make lactic acid = causes protein in milk to thicken
4. Cheese is made from milk that has curdled = lactobacillus bacteria acts upon the curd
5. Quorn mycoprotein single cell protein made by fungus
microorganisms to make antibiotics, plants to supply new medicines
1. search for new sources of medicine

Next up

F212 Unit 2: Food and Health

Description

Resource summary

Similar

	Created by Gurdev Manchanda over 9 years ago