The relationship between fatty acid structure and the positional distribution of esterified fatty acids in phosphatidyl glycerol from Mycoplasma laidlawii B

1970 ◽  
Vol 202 (1) ◽  
pp. 120-128 ◽  
Author(s):  
Ronald N. Mcelhaney ◽  
Mark E. Tourtellotte
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Positional Distribution ◽  
Phosphatidyl Glycerol ◽  
Esterified Fatty Acids ◽  
Fatty Acid Structure ◽  
The Relationship ◽  
Acid Structure

Correlation of Fatty Acid Structure With Preferential Order of Urea Complex Formation

1967 ◽  
Vol 50 (5) ◽  
pp. 1111-1118
Author(s):  
John L Iverson ◽  
R W Weik
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Complex Formation ◽  
Inclusion Compounds ◽  
Methyl Esters ◽  
Urea Complex ◽  
Fatty Acid Structure ◽  
Acid Structure

Abstract The selective order in which methyl esters of fatty acids form urea complexes was correlated with the fatty acid structure. Detailed information about the preferential order in which inclusion compounds are formed was obtained by fractionating complex oils (e.g., butter, lanolin, cod liver). The preferential order was correlated with GLC retention times, and the detection of trace amounts of fatty acids (<0.1%) was possible. Urea adductability values (UAV) are proposed as a useful means of expressing preferential order of the formation of inclusion compounds

Effect of fatty acid structure on esterification by the small intestine in vitro

1963 ◽  
Vol 204 (5) ◽  
pp. 821-824 ◽  
Author(s):  
Alvin M. Gelb ◽  
Jacques I. Kessler
Keyword(s):  
Fatty Acids ◽  
Small Intestine ◽  
Fatty Acid ◽  
Small Bowel ◽  
Chain Length ◽  
Degree Of Unsaturation ◽  
Fatty Acid Structure ◽  
Acid Structure

The effect of chain length and degree of unsaturation of fatty acids (FA) on in vitro esterification by slices of hamster small intestine was observed in a medium containing C14-labeled FA. After incubation, lipids were extracted and separated and the radioactivity in the esterified lipids was measured. Comparative experiments, in which results were expressed as per cent of substrate esterified per 100 mg tissue, indicate that for saturated FA, maximal esterification occurred with myristic acid, 14 carbons. As chain length was either increased or decreased, percentage esterification decreased. FA with 8 carbons or less were only minimally esterified. Among 18-carbon FA, two unsaturated bonds significantly decreased percentage esterification, although one unsaturated bond did not. These results suggest that, at least in vitro, the small bowel esterifies FA at varying rates depending upon chain length and degree of unsaturation. These differences are in the same direction as differences in absorption and partition of FA in vivo previously reported by others.

scholarly journals Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production

2019 ◽  
pp. 555-562
Author(s):  
Vladimir Sadovoy ◽  
Tatyana Voblikova ◽  
Anatoly Permyakov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Sheep Milk ◽  
Fatty Acid Structure ◽  
And Storage ◽  
Acid Structure

Introduction. Information on the structure of fatty acids is crucial for production and promotion of goat and sheep milk in dairy industry. The profile of fatty acids of milk fat can affect the nutrition value and market value of dairy products. Study objects and methods. The present research featured fatty acid structure of goat and sheep milk and its transformation during yogurt production. The fatty acid structure was studied using gas chromatography. The milk was obtained from goats of the Zaanensky breed and sheep of the North Caucasian breed. Their ratio in the yogurt was 1:1. Results and discussion. The content of saturated fatty acids was 12% less in goat milk than in sheep milk. Olein, stearin, and palmitic acids are the main fatty acids in the fatty phase of milk and yogurt. The research revealed some changes in concentration of individual fatty acids during milk processing and during the storage of yogurt. As a result of ripening and storage, the amount of saturated fatty acids in yogurt increased by 5% on day 7, in comparison with the initial dairy mix. The content of the polynonsaturated fatty acids decreased by 19.27%. Goat milk had the highest value of the ratio of the hypocholesteremic and hypercholesteremic fatty acids. Goat milk demonstrated the most acceptable fatty acid structure in terms of healthy nutrition and prevention of atherosclerosis and thrombogenesis. During yogurt production and storage, the monononsaturated and polynonsaturated fatty acids decreased, while the content of saturated fatty acids increased. Thus, goat milk can increase the amount of monononsaturated and polynonsaturated fatty acids in dairy products. However, the research also revealed a general tendency to decrease in monononsaturated and polynonsaturated fatty acids during yogurt production and storage, with a parallel increase in the content of saturated fatty acids. Unlike ship milk, goat milk had a lower value of the indices of atherogenicity and thrombogenesis. Conclusion. The indices of atherogenicity and thrombogenesis provided additional information on the functional properties of the product. The established features of the fatty acid profile and its transformation during yogurt production provide data that can help produce qualitatively new dairy drinks with a healthy fatty acid profile.

Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)

2021 ◽  
pp. 1-10
Author(s):  
M.F. Escamilla-Rosales ◽  
D. Castañeda-Antonio ◽  
M.E. Ramos-Cassellis ◽  
L. López-Contreras ◽  
E. Ramírez-Moreno ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Quality Parameters ◽  
Soxhlet Method ◽  
Fatty Acid Structure ◽  
High Concentrations ◽  
Trans Fa ◽  
Acid Structure

In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans.

scholarly journals New Insights on the Mechanism of Fatty Acids as Buccal Permeation Enhancers

Pharmaceutics ◽  
2018 ◽  
Vol 10 (4) ◽  
pp. 201 ◽  
Author(s):  
Cristina Padula ◽  
Silvia Pescina ◽  
Sara Nicoli ◽  
Patrizia Santi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fluorescein Isothiocyanate ◽  
Penetration Enhancers ◽  
Systemic Delivery ◽  
Permeation Enhancers ◽  
Maximum Value ◽  
The Relationship ◽  
Insight Into ◽  
The Ideal

Buccal mucosa has recently received much attention as a potential route for systemic delivery of drugs, including biologics and vaccines. The aim of this work was to gain insight into the mechanism of fatty acids as buccal permeation enhancers, by studying the effect of a series of medium and long chain fatty acids on the permeation of a model high molecular weight and hydrophilic molecule, fluorescein isothiocyanate labelled dextran (FD-4, m.w. 4 kDa) across porcine esophageal epithelium. A parabolic relationship between fatty acid lipophilicity and enhancement was obtained, regardless of the presence and number of double bonds. The relationship, which resembles the well-known relationship between permeability and lipophilicity of transdermal delivery, presents a maximum value in correspondence of C10 (logP approx. 4). This is probably the ideal lipophilicity for the fatty acid to interact with the lipid domains of the mucosa. When the same analysis was performed on skin data, the same trend was observed, although the maximum value was reached for C12 (logP approx. 5), in agreement with the higher lipophilicity of the skin. The results obtained in the present work represent a significant advancement in the understanding of the mechanisms of action of fatty acids as buccal penetration enhancers.

scholarly journals Fatty acid positional distribution (sn-2 fatty acids) and phospholipid composition in Chinese breast milk from colostrum to mature stage

2018 ◽  
Vol 121 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Ke Wu ◽  
Runying Gao ◽  
Fang Tian ◽  
Yingyi Mao ◽  
Bei Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Positional Distribution ◽  
Phospholipid Composition ◽  
Mature Stage ◽  
Feeding Time

AbstractThis study quantified the fatty acid profile with emphasis on the stereo-specifically numbered (sn) 2 positional distribution in TAG and the composition of main phospholipids at different lactation stages. Colostrum milk (n 70), transitional milk (n 96) and mature milk (n 82) were obtained longitudinally from healthy lactating women in Shanghai. During lactation, total fatty acid content increased, with SFA dominating in fatty acid profile. A high ratio of n-6:n-3 PUFA was observed as 11:1 over lactation due to the abundance of linoleic acid in Chinese human milk. As the main SFA, palmitic acid showed absolute sn-2 selectivity, while oleic acid, linoleic acid and α-linolenic acid, the main unsaturated fatty acids, were primarily esterified at the sn-1 and sn-3 positions. Nervonic acid and C22 PUFA including DHA were more enriched in colostrum with an sn-2 positional preference. A total of three dominant phospholipids (phosphatidylethanolamine (PE), phosphatidylcholine (PC) and sphingomyelin (SM)) were analysed in the collected samples, and each showed a decline in amount over lactation. PC was the dominant compound followed by SM and PE. With prolonged breast-feeding time, percentage of PE in total phospholipids remained constant, but PC decreased, and SM increased. Results from this study indicated a lipid profile different from Western reports and may aid the development of future infant formula more suitable for Chinese babies.

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