CELL NUTRIENTS

De Leon – Gasga - IbañezLunas - Mar - Nuñez

PROKARYOTIC CELLS• Unicellular microorganisms that lack a distinct

nucleus and membrane-bound organelles andthat are classified as a kingdom or into to twodomains (Bacteria and Archaea)

EUKARYOTIC CELLSEUKARYOTIC CELLS• Include organisms composed of one or more

cells containing visibly evident nuclei andorganelles.

BRIEF HISTORY• 1665 - Robert Hooke observed plant-cell walls in

slices of cork- Antoine Van Leeuwenhoek’s first description

of live cells with visibly moving parts.• 1830s - Schleiden (Plant cells) and Schwann (Animal

cells) provided the first clear definition of thecell known as the CELL THEORY.

• 19th and 20th Centuries - improvements onmicroscopes and staining techniques.

• 1665 - Robert Hooke observed plant-cell walls inslices of cork

- Antoine Van Leeuwenhoek’s first descriptionof live cells with visibly moving parts.

• 1830s - Schleiden (Plant cells) and Schwann (Animalcells) provided the first clear definition of thecell known as the CELL THEORY.

• 19th and 20th Centuries - improvements onmicroscopes and staining techniques.

Nutrients• Substances that furnishes nourishment.

2 Classifications Accdg. to AmountNeeded:2 Classifications Accdg. to AmountNeeded:• Macronutrients• Micronutrients

MACRONUTRIENTS

•Are needed in concentrations larger than 10-4 M.•Include carbon, nitrogen, oxygen, hydrogen,sulfur, phosphorus, magnesium andpotassium

PROTEINS CARBOHYDRATES FATS

Three (3) Primary MACRONUTRIENTS

Proteins- proteios meaning “first”.- are important biological molecules (biomolecules)

that consist of strings of smaller units called aminoacids, the “building blocks” of proteins.

- We only need about 10-35% of our diets to comefrom protein.

- Protein is found in meats, poultry, fish, meatsubstitutes, cheese, milk, nuts, legumes, and insmaller quantities in starchy foods and vegetables.

- proteios meaning “first”.- are important biological molecules (biomolecules)

that consist of strings of smaller units called aminoacids, the “building blocks” of proteins.

- We only need about 10-35% of our diets to comefrom protein.

- Protein is found in meats, poultry, fish, meatsubstitutes, cheese, milk, nuts, legumes, and insmaller quantities in starchy foods and vegetables.

We need protein for:• Growth•Repair and growth of tissues• Immune function• Making essential hormones and enzymes• Energy when carbohydrate is not available• Building muscle

We need protein for:• Growth•Repair and growth of tissues• Immune function• Making essential hormones and enzymes• Energy when carbohydrate is not available• Building muscle-Protein is found in meats, poultry, fish, meatsubstitutes, cheese, milk, nuts, legumes, and insmaller quantities in starchy foods and vegetables.

Protein Deficiency• Kwashiorkor

- swollen and discolored skin onthe arms and legs- thin and pale hair that is easilyand painlessly pulled out- Diarrhea- loss of appetite- Internally, tissues and organswaste away, except for the liver,which increases in size owing tothe accumulation of fat.

• Kwashiorkor- swollen and discolored skin onthe arms and legs- thin and pale hair that is easilyand painlessly pulled out- Diarrhea- loss of appetite- Internally, tissues and organswaste away, except for the liver,which increases in size owing tothe accumulation of fat.

• Marasmus - a relatively rapid loss of fat and thenby a slow loss of lean body tissue.

Carbohydrates- provide the major source of energy to fuel our

daily activities. It is recommended thatcarbohydrates should supply 45–65% of our totaldaily energy needs.

• the body’s main source of fuel.• easily used by the body for energy.•All of the tissues and cells in our body can useglucose for energy.• needed for the central nervous system, thekidneys, the brain, the muscles (including theheart) to function properly.

- provide the major source of energy to fuel ourdaily activities. It is recommended thatcarbohydrates should supply 45–65% of our totaldaily energy needs.

• the body’s main source of fuel.• easily used by the body for energy.•All of the tissues and cells in our body can useglucose for energy.• needed for the central nervous system, thekidneys, the brain, the muscles (including theheart) to function properly.

• can be stored in the muscles and liver andlater used for energy.• are important in intestinal health and wasteelimination.

- are mainly found in starchy foods (like grain andpotatoes), fruits, milk, and yogurt. Other foods likevegetables, beans, nuts, seeds and cottage cheesecontain carbohydrates, but in lesser amounts.

• can be stored in the muscles and liver andlater used for energy.• are important in intestinal health and wasteelimination.

- are mainly found in starchy foods (like grain andpotatoes), fruits, milk, and yogurt. Other foods likevegetables, beans, nuts, seeds and cottage cheesecontain carbohydrates, but in lesser amounts.

Two Basic Types of Carbohydrates

• Simple Carbohydrates (mono-saccharide)• Complex Carbohydrates• Simple Carbohydrates (mono-saccharide)• Complex Carbohydrates

Fats- important for protecting our organs, maintaining

cell membranes, promoting growth anddevelopment and absorbing essential vitamins.

•Normal growth and development• Energy• Absorbing certain vitamins•Providing cushioning for the organs• Maintaining cell membranes• Providing taste, consistency, and stability tofoods

- important for protecting our organs, maintainingcell membranes, promoting growth anddevelopment and absorbing essential vitamins.

•Normal growth and development• Energy• Absorbing certain vitamins•Providing cushioning for the organs• Maintaining cell membranes• Providing taste, consistency, and stability tofoods

Four Main Types of Fats

• Saturated fats• Monounsaturated fats• Polyunsarattued fats• Trans fatty acids

• Saturated fats• Monounsaturated fats• Polyunsarattued fats• Trans fatty acids

EIGHT MACRONUTRIENTELEMENTS AND SOME

PHYSIOLOGICAL FUNCTIONSAND GROWTH

REQUIREMENTS

EIGHT MACRONUTRIENTELEMENTS AND SOME

PHYSIOLOGICAL FUNCTIONSAND GROWTH

REQUIREMENTS

1. CARBON compounds (˃10-2)•Are the major sources of cellular carbon and energy.•Heterotrophs use organic carbon sources such ascarbohydrates, lipid, hydrocarbon as a carbon andenergy source.•Autotrophs can use carbon dioxide as a carbonsource. They can form carbohydrate through light orchemical oxidation.

•Are the major sources of cellular carbon and energy.•Heterotrophs use organic carbon sources such ascarbohydrates, lipid, hydrocarbon as a carbon andenergy source.•Autotrophs can use carbon dioxide as a carbonsource. They can form carbohydrate through light orchemical oxidation.

Carbon Sources

• In industrial fermentation, the most common carbonsources are molasses (sucrose), starch (glucose,dextrin), corn syrup, and waste sulfite liquor(glucose).

• In laboratory fermentations, glucose, sucrose andfructose are the most common carbon sources.Ethanol, methanol and methane also constitutecheap carbon sources.

• In aerobic fermentations, about 50% of substratecarbon is incorporated into cell mass and about50% of it is used as energy sources.

• In anaerobic fermentation, a large fraction ofsubstrate carbon is converted to products and asmaller fraction is converted to cell mass (less than30%).

• In industrial fermentation, the most common carbonsources are molasses (sucrose), starch (glucose,dextrin), corn syrup, and waste sulfite liquor(glucose).

• In laboratory fermentations, glucose, sucrose andfructose are the most common carbon sources.Ethanol, methanol and methane also constitutecheap carbon sources.

• In aerobic fermentations, about 50% of substratecarbon is incorporated into cell mass and about50% of it is used as energy sources.

• In anaerobic fermentation, a large fraction ofsubstrate carbon is converted to products and asmaller fraction is converted to cell mass (less than30%).

2. NITROGEN compounds (10-3)• Are important sources for synthesizing protein,

nucleic acid.• Constitutes 10% to 14% of cell dry weight.• The most commonly used nitrogen sources are

ammonia or ammonium salts such as ammoniumchloride, sulfate and nitrate, protein, peptides, andamino acids.

• Urea may also be used as a nitrogen source bysome organisms.

• Are important sources for synthesizing protein,nucleic acid.

• Constitutes 10% to 14% of cell dry weight.• The most commonly used nitrogen sources are

ammonia or ammonium salts such as ammoniumchloride, sulfate and nitrate, protein, peptides, andamino acids.

• Urea may also be used as a nitrogen source bysome organisms.

Some Carbon and NitrogenSources Utilized by Fermentation

Industry

3. OXYGEN• Constitutes about 20% of the cell dry weight.• Required for aerobic respiration• Molecular oxygen is required as terminal electron

acceptor in the aerobic metabolism of carboncompounds.

• Gaseous oxygen is introduced into growth media bysparging air or by surface aeration.

• Improving the mass transfer of oxygen in a bioreactoris a challenge in reactor control.

• Constitutes about 20% of the cell dry weight.• Required for aerobic respiration• Molecular oxygen is required as terminal electron

acceptor in the aerobic metabolism of carboncompounds.

• Gaseous oxygen is introduced into growth media bysparging air or by surface aeration.

• Improving the mass transfer of oxygen in a bioreactoris a challenge in reactor control.

4. HYDROGEN

• Constitutes 8% of dry cell weight• Derived from carbon compounds such as

carbohydrates.

• Constitutes 8% of dry cell weight• Derived from carbon compounds such as

carbohydrates.

5. PHOSPHORUS (10-4 to 10-3)

• Constitutes 3% of cell dry weight• Present in nucleic acids and in the cell wall of some

gram-positive bacteria such as teichoic acids,phospholipids, nucleotides and certain coenzymes

• A key element in the regulation of cell metabolism.• Most common: Inorganic phosphates.• The phosphate level should be less than 1 mM for

the formation of many secondary metabolites suchas antibiotics.

• Constitutes 3% of cell dry weight• Present in nucleic acids and in the cell wall of some

gram-positive bacteria such as teichoic acids,phospholipids, nucleotides and certain coenzymes

• A key element in the regulation of cell metabolism.• Most common: Inorganic phosphates.• The phosphate level should be less than 1 mM for

the formation of many secondary metabolites suchas antibiotics.

6. SULFUR (10-4)

• Constitutes 1% of cell dry weight• Present in protein and some coenzymes.• Source: Ammonium sulfate, Sulfur containing amino

acids, cysteine• Some autotrophs can use S0 and S2+ as energy

sources.

• Constitutes 1% of cell dry weight• Present in protein and some coenzymes.• Source: Ammonium sulfate, Sulfur containing amino

acids, cysteine• Some autotrophs can use S0 and S2+ as energy

sources.

7. POTASSIUM (10-4 to 10-3)

• A cofactor for some enzyme and is required incarbohydrate metabolism.

• Source: potassium phosphates

• A cofactor for some enzyme and is required incarbohydrate metabolism.

• Source: potassium phosphates

8. MAGNESIUM (10-4 to 10-3)

• A cofactor for many enzymes and is present in cellwalls and membranes.

• Ribosomes specifically requires Mg2+ ions.• Sources: Magnesium sulfate or Magnesium chloride

• A cofactor for many enzymes and is present in cellwalls and membranes.

• Ribosomes specifically requires Mg2+ ions.• Sources: Magnesium sulfate or Magnesium chloride

MICRONUTRIENTSMICRONUTRIENTS

What are Micronutrients?

• Micronutrients are comprised of vitamins andminerals which are required in small quantities toensure normal metabolism, growth and physicalwell-being.

Vitamins• Essential organic nutrients, most of which are not

made in the body, or only in insufficient amounts, and are mainly obtained through food.

• ClassificationWater-soluble -- A vitamin that can dissolve in

water. They are carried to the body's tissues but arenot stored in the body.

Fat-soluble -- A vitamin that is soluble in fatsolvents and oils (lipo-soluble). They are stored inmoderate amounts from the gastrointestinal tract.

• Essential organic nutrients, most of which are not

made in the body, or only in insufficient amounts, and are mainly obtained through food.

• ClassificationWater-soluble -- A vitamin that can dissolve in

water. They are carried to the body's tissues but arenot stored in the body.

Fat-soluble -- A vitamin that is soluble in fatsolvents and oils (lipo-soluble). They are stored inmoderate amounts from the gastrointestinal tract.

WATER-SOLUBLEVITAMINS

WATER-SOLUBLEVITAMINS

Vitamin B/B-Complex

• fats and protein• needed for healthy skin, hair, eyes, and liver.• also help the nervous system function properly and

are needed for good brain function.

• fats and protein• needed for healthy skin, hair, eyes, and liver.• also help the nervous system function properly and

are needed for good brain function.

Vitamin B1 (Thiamin)

• help the body convert food (carbohydrates) into fuel(glucose), which the body uses to produce energy.

• sometimes called an "anti-stress" vitamin because itmay strengthen the immune system and improve thebody's ability to withstand stressful conditions.

• help the body convert food (carbohydrates) into fuel(glucose), which the body uses to produce energy.

• sometimes called an "anti-stress" vitamin because itmay strengthen the immune system and improve thebody's ability to withstand stressful conditions.

Thiamin deficiency disease

BERIBERISwelling, tingling, or burning sensation in the handsand feet, Confusion, Irritability, Trouble breathingbecause of fluid in the lungs, Uncontrolled eyemovements (nystagmus)

BERIBERISwelling, tingling, or burning sensation in the handsand feet, Confusion, Irritability, Trouble breathingbecause of fluid in the lungs, Uncontrolled eyemovements (nystagmus)

Sources

• Pork• Beef• Nuts• Organ meats• Whole-grain or enriched cereals and rice

• Pork• Beef• Nuts• Organ meats• Whole-grain or enriched cereals and rice

Vitamin B2 (Riboflavin)

• works as an antioxidant, fighting damaging particlesin the body known as free radicals.

• important for growth and red blood cell production

Symptoms of riboflavin deficiency

• Fatigue• Slowed growth• Digestive problems• Cracks and sores around the corners of the mouth• Swollen magenta-colored tongue• Eye fatigue• Swelling and soreness of the throat• Sensitivity to light

• Fatigue• Slowed growth• Digestive problems• Cracks and sores around the corners of the mouth• Swollen magenta-colored tongue• Eye fatigue• Swelling and soreness of the throat• Sensitivity to light

Sources

• Almonds• Wheat germ• Mushrooms• Soybeans• Spinach

• Almonds• Wheat germ• Mushrooms• Soybeans• Spinach

Vitamin B3 (Niacin)

• the digestive system, skin, and nerves to function• also important for converting food to energy.

Niacin deficiency

• causes pellagraSymptoms:• Digestive problems• Inflamed skin• Mental impairment• Large doses of niacin can

cause:• Increased blood sugar

(glucose) level

• Liver damage• Peptic ulcers• Skin rashes

• causes pellagraSymptoms:• Digestive problems• Inflamed skin• Mental impairment• Large doses of niacin can

cause:• Increased blood sugar

(glucose) level

• Liver damage• Peptic ulcers• Skin rashes

Sources

Vitamin B5 (Pantothenic acid)

• critical to the manufacture of red blood cells, as wellas sex and stress-related hormones produced in theadrenal glands, small glands that sit atop the kidneys

• important in maintaining a healthy digestive tract,and it helps the body use other vitamins, particularlyB2 (also called riboflavin)

• critical to the manufacture of red blood cells, as wellas sex and stress-related hormones produced in theadrenal glands, small glands that sit atop the kidneys

• important in maintaining a healthy digestive tract,and it helps the body use other vitamins, particularlyB2 (also called riboflavin)

Symptoms of Vitamin B5deficiency• Fatigue• Insomnia• Depression• Irritability• Vomiting• stomach pains• burning feet• upper respiratory infections

• Fatigue• Insomnia• Depression• Irritability• Vomiting• stomach pains• burning feet• upper respiratory infections

Sources

• Fresh meats, vegetables, and whole unprocessedgrains have more vitamin B5 than refined, canned,and frozen food

• Corn, cauliflower, broccoli, tomatoes, sweetpotatoes, sunflower seeds

• Fresh meats, vegetables, and whole unprocessedgrains have more vitamin B5 than refined, canned,and frozen food

• Corn, cauliflower, broccoli, tomatoes, sweetpotatoes, sunflower seeds

Vitamin B6 (Pyridoxine)

• helps the body make several neurotransmitters,chemicals that carry signals from one nerve cell toanother.

• needed for normal brain development and function,and helps the body make the hormones serotoninand norepinephrine, which influence mood, andmelatonin, which helps regulate the body clock.

• helps the body make several neurotransmitters,chemicals that carry signals from one nerve cell toanother.

• needed for normal brain development and function,and helps the body make the hormones serotoninand norepinephrine, which influence mood, andmelatonin, which helps regulate the body clock.

Symptoms

• Muscle weakness• Nervousness• Irritability• Depression• Difficulty concentrating• Short-term memory loss

• Muscle weakness• Nervousness• Irritability• Depression• Difficulty concentrating• Short-term memory loss

Sources

• Eggs• Banana• Chicken• Sunflower seeds• Carrots

• Eggs• Banana• Chicken• Sunflower seeds• Carrots

Vitamin B9 (Folic acid)

• helps tissues grow and cells work• taking the right amount of folic acid before and

during pregnancy helps prevent certain birth defects• taking folic acid supplements before you get

pregnant and during the first trimester can loweryour chances of miscarriage.

• also helps prevent anemia.

• helps tissues grow and cells work• taking the right amount of folic acid before and

during pregnancy helps prevent certain birth defects• taking folic acid supplements before you get

pregnant and during the first trimester can loweryour chances of miscarriage.

• also helps prevent anemia.

Folate deficiency

• Diarrhea• Gray hair• Mouth ulcers• Peptic ulcer• Poor growth• Swollen tongue (glossitis)

• Diarrhea• Gray hair• Mouth ulcers• Peptic ulcer• Poor growth• Swollen tongue (glossitis)

Sources

• Dark green leafy vegetables• Dried beans and peas (legumes)• Citrus fruits and juices• Whole grains• Poultry• Pork• Shellfish• Liver

• Dark green leafy vegetables• Dried beans and peas (legumes)• Citrus fruits and juices• Whole grains• Poultry• Pork• Shellfish• Liver

Vitamin B12 (Cobalamin)

• important for protein metabolism• helps in the formation of red blood cells and in the

maintenance of the central nervous system.

• important for protein metabolism• helps in the formation of red blood cells and in the

maintenance of the central nervous system.

B12 Deficiency

• Anemia and pernicious anemia• Loss of balance• Numbness or tingling in the arms and legs• Weakness

• Anemia and pernicious anemia• Loss of balance• Numbness or tingling in the arms and legs• Weakness

Sources

• Organ meats (beef liver)• Shellfish (clams)• Meat, poultry, eggs, milk and other dairy foods• Some breakfast cereals and nutritional yeasts

• Organ meats (beef liver)• Shellfish (clams)• Meat, poultry, eggs, milk and other dairy foods• Some breakfast cereals and nutritional yeasts

Vitamin C (Ascorbic acid)

• needed for normal growth and development.• Used to form an important protein used to make

skin, tendons, ligaments, and blood vessels, healwounds and form scar tissue, repair and maintaincartilage, bones, and teeth, aid in the absorption ofiron

• needed for normal growth and development.• Used to form an important protein used to make

skin, tendons, ligaments, and blood vessels, healwounds and form scar tissue, repair and maintaincartilage, bones, and teeth, aid in the absorption ofiron

Too little vitamin C can lead tosigns and symptoms of deficiency• Anemia• Bleeding gums• Decreased ability to fight infection• Decreased wound-healing rate• Easy bruising• Gingivitis (inflammation of the gums)• Nosebleeds• Possible weight gain because of slowed metabolism• Rough, dry, scaly skin• Weakened tooth enamel• A severe form of vitamin C deficiency is known as scurvy. This

mainly affects older, malnourished adults.

• Anemia• Bleeding gums• Decreased ability to fight infection• Decreased wound-healing rate• Easy bruising• Gingivitis (inflammation of the gums)• Nosebleeds• Possible weight gain because of slowed metabolism• Rough, dry, scaly skin• Weakened tooth enamel• A severe form of vitamin C deficiency is known as scurvy. This

mainly affects older, malnourished adults.

Sources

• Citrus fruits and juices, such as orange and grapefruit• Kiwi fruit• Mango• Papaya• Pineapple• Strawberries, raspberries, blueberries, and

cranberries

• Citrus fruits and juices, such as orange and grapefruit• Kiwi fruit• Mango• Papaya• Pineapple• Strawberries, raspberries, blueberries, and

cranberries

FAT-SOLUBLE VITAMINS

Vitamin A (Retinoid)Pro-vitamin A (Beta-carotene)• key for good vision, healthy immune system, and cell

growth

When You Get Too Much or TooLittle Vitamin A:• Excess vitamin A can cause birth defects including

cleft palate and spontaneous abortions.• Excess beta-carotene can cause carotenodermia, a

harmless condition that turns the skin yellowish incolor.

• Excess vitamin A can cause birth defects includingcleft palate and spontaneous abortions.

• Excess beta-carotene can cause carotenodermia, aharmless condition that turns the skin yellowish incolor.

Sources:

• Liver, egg yolks, whole milk, broccoli, spinach,carrots, sweet potatoes, cantaloupe, peaches andother dark green and yellow/orange fruits andvegetables

Vitamin D (Cholecalciferol)

• helps to regulate the amount of calcium andphosphate in the body

• needed to keep bones and teeth healthy.

Vitamin D deficiency

• bone deformities such as rickets in children• bone pain and tenderness as a result of a condition

called osteomalacia in adults

Sources:

• sunlight• oily fish – such as salmon, sardines and mackerel• eggs• fortified fat spreads• fortified breakfast cereals

• sunlight• oily fish – such as salmon, sardines and mackerel• eggs• fortified fat spreads• fortified breakfast cereals

Vitamin E (Tocopherol)

• important in the formation of red blood cells and ithelps the body use vitamin K

• helps widen blood vessels and keep blood fromclotting inside them.

• important in the formation of red blood cells and ithelps the body use vitamin K

• helps widen blood vessels and keep blood fromclotting inside them.

Side effects• High doses of vitamin E supplements might increase

the risk for bleeding and serious bleeding in thebrain.

• High levels of vitamin E may also increase the risk ofbirth defects.

• Low intake may lead to hemolytic anemia, the earlydestruction of red blood cells because of the lack ofvitamin E to protect them from oxidation.

• High doses of vitamin E supplements might increasethe risk for bleeding and serious bleeding in thebrain.

• High levels of vitamin E may also increase the risk ofbirth defects.

• Low intake may lead to hemolytic anemia, the earlydestruction of red blood cells because of the lack ofvitamin E to protect them from oxidation.

Sources:• Vegetable oils (such as wheat germ, sunflower, safflower,

corn, and soybean oils)• Nuts (such as almonds, peanuts, and hazelnuts/filberts)• Seeds (such as sunflower seeds)• Green leafy vegetables (such as spinach and broccoli)• Fortified breakfast cereals, fruit juices, margarine, and

spreads.

• Vegetable oils (such as wheat germ, sunflower, safflower,corn, and soybean oils)

• Nuts (such as almonds, peanuts, and hazelnuts/filberts)• Seeds (such as sunflower seeds)• Green leafy vegetables (such as spinach and broccoli)• Fortified breakfast cereals, fruit juices, margarine, and

spreads.

Vitamin K (Phylloquinone,Menaquinones)• known as the clotting vitamin, because without it

blood would not clot• helps maintain strong bones in the elderly

Side effects– deficiency of vitamin K causes impaired blood

clotting. Suboptimal intakes of vitamin K are linked toreduced bone density and increased risk of fractures.

Sources• Green leafy vegetables, such as kale, spinach, turnip greens,

collards, Swiss chard, mustard greens, parsley, romaine, andgreen leaf lettuce

• Vegetables such as Brussels sprouts, broccoli, cauliflower, andcabbage

• Green leafy vegetables, such as kale, spinach, turnip greens,collards, Swiss chard, mustard greens, parsley, romaine, andgreen leaf lettuce

• Vegetables such as Brussels sprouts, broccoli, cauliflower, andcabbage

Minerals• Inorganic nutrients that also play a key role in

ensuring health and well-being.• Trace elements:

copper, iodine, iron, manganese, selenium and zinc

• Macro elements:calcium, magnesium, potassium and sodium

• Inorganic nutrients that also play a key role inensuring health and well-being.

• Trace elements:copper, iodine, iron, manganese, selenium and zinc

• Macro elements:calcium, magnesium, potassium and sodium

Trace Minerals• Iodine helps your thyroid gland develop and

function. It helps your body to metabolize fats,and promotes energy production and growth.

• Iron helps your body produce red blood cellsand lymphocytes.

• Manganese promotes bone formation andenergy production, and helps your bodymetabolize the macronutrients, protein,carbohydrate and fat.

• Iodine helps your thyroid gland develop andfunction. It helps your body to metabolize fats,and promotes energy production and growth.

• Iron helps your body produce red blood cellsand lymphocytes.

• Manganese promotes bone formation andenergy production, and helps your bodymetabolize the macronutrients, protein,carbohydrate and fat.

Macro-minerals• Sodium is responsible for maintaining the proper fluid

balance in your body; helps fluids pass through cell wallsand helps regulate appropriate pH levels in your blood.

• Magnesium helps your heart maintain its normalrhythm. It helps your body convert glucose (blood sugar)into energy, and it is necessary for the metabolization ofthe micronutrients calcium and vitamin C.

• Chloride helps regulate water and electrolytes withinyour cells, as well as helping to maintain appropriatecellular pH.

• Sodium is responsible for maintaining the proper fluidbalance in your body; helps fluids pass through cell wallsand helps regulate appropriate pH levels in your blood.

• Magnesium helps your heart maintain its normalrhythm. It helps your body convert glucose (blood sugar)into energy, and it is necessary for the metabolization ofthe micronutrients calcium and vitamin C.

• Chloride helps regulate water and electrolytes withinyour cells, as well as helping to maintain appropriatecellular pH.

Amino Acids• Depending on the organism, some or all of the amino

acids may need to be supplied externally inconcentrations from 10-6 M to 10-13 M. Some fattyacids, such as oleic acid and sterols, are also neededin small quantities by some organisms.

• Higher forms of life, such as animal and plant cells,require hormones to regulate their metabolism.Insulin is a common hormone for animal cells, andauxin and cytokinins are plant-growth hormones.

• Depending on the organism, some or all of the aminoacids may need to be supplied externally inconcentrations from 10-6 M to 10-13 M. Some fattyacids, such as oleic acid and sterols, are also neededin small quantities by some organisms.

• Higher forms of life, such as animal and plant cells,require hormones to regulate their metabolism.Insulin is a common hormone for animal cells, andauxin and cytokinins are plant-growth hormones.

THREE MAJOR CATEGORIESOF MICRONUTRIENTS

THREE MAJOR CATEGORIESOF MICRONUTRIENTS

Widely NeededWidely Needed

WIDELY NEEDEDIRON• Plays a regulatory role in some fermentation process

– iron deficiency is required for excretion ofriboflavin by Ashbya gosypii

– iron concentrations regulate penicillin productionby Penicillium chyrysogenum

IRON• Plays a regulatory role in some fermentation process

– iron deficiency is required for excretion ofriboflavin by Ashbya gosypii

– iron concentrations regulate penicillin productionby Penicillium chyrysogenum

WIDELY NEEDEDZINC• Cofactor in some enzymes and also regulate some

fermentations such penicillin fermentations.

WIDELY NEEDEDMANGANESE• Enzyme cofactor and plays a role in the regulation of

secondary metabolism and excretion of primarymetabolytes

Needed under specificgrowth conditions

Needed under specificgrowth conditions

NEEDED UNDER SPECIFICGROWTH CONDITIONSCopper• Present in certain respiratory – chain components

and enzymes• Copper deficiency stimulates penicillin and citric acid

production

Copper• Present in certain respiratory – chain components

and enzymes• Copper deficiency stimulates penicillin and citric acid

production

NEEDED UNDER SPECIFICGROWTH CONDITIONSCobalt• Present in corrinoid compounds such as vitamin B12

• Required by propionic bacteria and certainmethanogens

Cobalt• Present in corrinoid compounds such as vitamin B12

• Required by propionic bacteria and certainmethanogens

NEEDED UNDER SPECIFICGROWTH CONDITIONSMolybdenum• A cofactor of nitrate reductase and nitrogenase• Required for growth on NO3 and N2 as the sole

source of nitrogen

Molybdenum• A cofactor of nitrate reductase and nitrogenase• Required for growth on NO3 and N2 as the sole

source of nitrogen

NEEDED UNDER SPECIFICGROWTH CONDITIONSCalcium• A cofactor for amylases and some proteases• Present in bacterial spores and in the cell walls of

some cells, such as plant cells.

Calcium• A cofactor for amylases and some proteases• Present in bacterial spores and in the cell walls of

some cells, such as plant cells.

NEEDED UNDER SPECIFICGROWTH CONDITIONSSodium• Needed in trace amounts by some bacteria,

especially by methanogens for ion balance• Important in the transport of charged species in

eucaryotic cells

Sodium• Needed in trace amounts by some bacteria,

especially by methanogens for ion balance• Important in the transport of charged species in

eucaryotic cells

NEEDED UNDER SPECIFICGROWTH CONDITIONSChloride• Needed by some halobacteria and marine microbes,

which require Na+ too

NEEDED UNDER SPECIFICGROWTH CONDITIONSNickel• Required by some methanogens as a cofactor

NEEDED UNDER SPECIFICGROWTH CONDITIONSSelenium• Required in formate metabolism of some organisms

Rarely requiredRarely required

RARELY REQUIRED• B, Al, Si, Cr, V, Sn, Be, F, Ti, Ga, Ge, Br, Zr, W, Li, and I.• These elements are required in concentrations of

less than 10-6 M and are toxic at high concentrations,such as 10-4 M

• Some ions such as Mg2+, Fe3+, and PO3-4 may

precipitate in nutrient medium and becomeunavailable to the cells

• B, Al, Si, Cr, V, Sn, Be, F, Ti, Ga, Ge, Br, Zr, W, Li, and I.• These elements are required in concentrations of

less than 10-6 M and are toxic at high concentrations,such as 10-4 M

• Some ions such as Mg2+, Fe3+, and PO3-4 may

precipitate in nutrient medium and becomeunavailable to the cells

Chelating Agent• are used to form soluble compounds with the

precipitating ions. Chelating agents have certaingroups termed ligands

• Citric acid, EDTA (ethylenediaminetetraaceticacid),polyphosphates, histidine, tyrosine, and cysteine arethe most commonly used chelating agents.

• Na2, EDTA is the most common chelating agent.

• are used to form soluble compounds with theprecipitating ions. Chelating agents have certaingroups termed ligands

• Citric acid, EDTA (ethylenediaminetetraaceticacid),polyphosphates, histidine, tyrosine, and cysteine arethe most commonly used chelating agents.

• Na2, EDTA is the most common chelating agent.

Ligands• bind to metal ions to form soluble complexes.• Major ligands are carboxyl (—COOH), amine (—NH2),

and mercapto (—SH) groups.

Growth Factors• Stimulate the growth and synthesis of some

metabolites.• Vitamins, hormones, and amino acids are major

growth factors.

MICRONUTRIENTDEFFICIENCY

MICRONUTRIENTDEFFICIENCY

Micronutrient Defficiency

• A lack of one or more of the micronutrients requiredplant or animal health.

• In humans and other animals they include bothvitamin deficiencies and mineraldeficiencies, whereas;

• In plants the term refers to deficiencies ofessential trace minerals.

• A lack of one or more of the micronutrients requiredplant or animal health.

• In humans and other animals they include bothvitamin deficiencies and mineraldeficiencies, whereas;

• In plants the term refers to deficiencies ofessential trace minerals.

In humans• the cause of some diseases, exacerbate others and

are recognized as having an important impact onworldwide health.

• Important micronutrientsinclude iodine, iron, zinc, calcium, selenium, fluorine,and vitamins A, B6, B12, B1, B2, B3, and C.

• the cause of some diseases, exacerbate others andare recognized as having an important impact onworldwide health.

• Important micronutrientsinclude iodine, iron, zinc, calcium, selenium, fluorine,and vitamins A, B6, B12, B1, B2, B3, and C.

In humans• Micronutrient deficiencies are associated with 10%

of all children's deaths, and are therefore of specialconcern to those involved with child welfare.Deficiencies of essential vitamins or minerals such asVitamin A, iron, and zinc may be caused by long-termshortages of nutritious food or by infections such asintestinal worms. They may also be caused orexacerbated when illnesses (such as diarrhoea ormalaria) cause rapid loss of nutrients through fecesor vomit

• Micronutrient deficiencies are associated with 10%of all children's deaths, and are therefore of specialconcern to those involved with child welfare.Deficiencies of essential vitamins or minerals such asVitamin A, iron, and zinc may be caused by long-termshortages of nutritious food or by infections such asintestinal worms. They may also be caused orexacerbated when illnesses (such as diarrhoea ormalaria) cause rapid loss of nutrients through fecesor vomit

In plants• In plants a micronutrient deficiency (or trace mineral

deficiency) is a physiological plant disorder whichoccurs when a micronutrient is deficient in the soil inwhich a plant grows.

• Micronutrients are distinguishedfrom macronutrients (such as nitrogen, phosphorus,and potassium) by the relatively low quantitiesneeded by the plant.

• In plants a micronutrient deficiency (or trace mineraldeficiency) is a physiological plant disorder whichoccurs when a micronutrient is deficient in the soil inwhich a plant grows.

• Micronutrients are distinguishedfrom macronutrients (such as nitrogen, phosphorus,and potassium) by the relatively low quantitiesneeded by the plant.

In plants• A number of elements are known to be needed in

these small amounts for proper plant growth anddevelopment. Nutrient deficiencies in these areascan adversely affect plant growth and development.Some of the best known trace mineral deficienciesinclude: boron deficiency, calcium deficiency, irondeficiency, magnesium deficiency, and manganesedeficiency.

• A number of elements are known to be needed inthese small amounts for proper plant growth anddevelopment. Nutrient deficiencies in these areascan adversely affect plant growth and development.Some of the best known trace mineral deficienciesinclude: boron deficiency, calcium deficiency, irondeficiency, magnesium deficiency, and manganesedeficiency.

Common Micronutrient DeficiencyDisorders• Iodine deficiency is the world's foremost cause of brain

damage. Iodine deficiency during pregnancy can result instillbirth, miscarriage and irreversible mental retardation.Fortunately, it's easily prevented by the use of iodizedsalt.

• Vitamin A deficiency is a leading cause of blindness inchildren; in pregnant women it can cause night blindnessand increases maternal mortality rates.

• Iron deficiency is the most common deficiency in theworld, and the only one prevalent in developedcountries. Over 30% of the world's population suffersfrom iron deficiency anemia.

• Iodine deficiency is the world's foremost cause of braindamage. Iodine deficiency during pregnancy can result instillbirth, miscarriage and irreversible mental retardation.Fortunately, it's easily prevented by the use of iodizedsalt.

• Vitamin A deficiency is a leading cause of blindness inchildren; in pregnant women it can cause night blindnessand increases maternal mortality rates.

• Iron deficiency is the most common deficiency in theworld, and the only one prevalent in developedcountries. Over 30% of the world's population suffersfrom iron deficiency anemia.

Getting Enough Vitamins andMinerals in Your Diet• Eat a balanced diet including plenty of nuts, whole

grains and green leafy vegetables.• Eat plenty of colorful fruits and vegetables, like red

cherries, purple grapes, yellow bananas and orangecarrots. The more colorful your diet, the better.

• Eat fruit salads for dessert instead of sweets. Prepareyour own homemade soups and salads, and includetwo or more vegetable side dishes with each meal.

• Eat a balanced diet including plenty of nuts, wholegrains and green leafy vegetables.

• Eat plenty of colorful fruits and vegetables, like redcherries, purple grapes, yellow bananas and orangecarrots. The more colorful your diet, the better.

• Eat fruit salads for dessert instead of sweets. Prepareyour own homemade soups and salads, and includetwo or more vegetable side dishes with each meal.

INGEST THE PROPER AMOUNT OFMICRONUTRIENTS TO ENSURE OPTIMAL

HEALTH AND PREVENT DEFICIENCYDISORDERS! :D :D :D

INGEST THE PROPER AMOUNT OFMICRONUTRIENTS TO ENSURE OPTIMAL

HEALTH AND PREVENT DEFICIENCYDISORDERS! :D :D :D

Growth MediaCell CultureCell Culture•The process by which cells are grown under controlledconditions, generally outside of their natural environment.

Two Broad Categories ofGrowth Media

Two Broad Categories ofGrowth Media

Category Media Type Examples Uses

NaturalMedia/Complex

Media

Biological Fluidsplasma, serum, lymph,human placental cordserum, amniotic fluid

Tissue Extracts

Extract of liver, spleen,tumors, leucocytes andbone marrow, extract ofbovine embryo and chickembryo

Extract of liver, spleen,tumors, leucocytes andbone marrow, extract ofbovine embryo and chickembryo

Clots coagulants or plasmaclots

ArtificialMedia/Defined

Media

Balanced saltsolutions

PBS, DPBS, HBSS,EBSS

Form the basis ofcomplex media

Basal media MEM DMEM Primary and diploidculture

Complex media RPMI-1640, IMDM Supports wide range ofmammalian cells

Artificial Media• Serum Containing Media• Serum-Free Media• Chemically Defined Media• Protein-free Media

• Serum Containing Media• Serum-Free Media• Chemically Defined Media• Protein-free Media

Criteria for Selecting Media• The selection of the media depends on the type of

cells to be cultured and also the purpose of theculture and availability of resources. Different celltypes or Cell Lines have highly specific growthrequirements.

• The selection of the media depends on the type ofcells to be cultured and also the purpose of theculture and availability of resources. Different celltypes or Cell Lines have highly specific growthrequirements.

Cell Lines• a group of animal cells derived from a primary culture

at the time of first subculture; it is considered to be anestablished cell line when it demonstrates thepotential for indefinite subculture in vitro.

Importance of Cell CulturingImportance of Cell Culturing• diagnosis of infection• diagnosis of genetic disorders• evaluation of mutagenicity• evaluation of susceptibility to drugs• study of cell development or activity