Effect of experimental diabetes on the fatty acid composition, molecular species of phosphatidyl-choline and physical properties of hepatic microsomal membranes

2000 ◽  
Vol 63 (3) ◽  
pp. 167-176 ◽  
Author(s):  
R.R. Brenner ◽  
A.M. Bernasconi ◽  
H.A. Garda
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Molecular Species ◽  
Phosphatidyl Choline ◽  
Experimental Diabetes ◽  
Microsomal Membranes

138 LIPID CHANGES IN TOMATO FRUIT MICROSOMAL MEMBRANES DURING RIPENING

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 448d-448
Author(s):  
Bruce D. Whitaker
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Free Sterol ◽  
Tomato Fruit ◽  
Sterol Composition ◽  
Steryl Glycoside ◽  
Microsomal Membranes ◽  
Fruit Pericarp ◽  
Total Membrane

A previous study of lipids from pericarp tissue of tomato fruit ranging from mature-green to red-ripe showed a large increase in total sterols accompanied by dramatic changes in sterol composition and conjugation with ripening. This study was conducted to determine whether similar changes occur in microsomal membranes derived from tomato fruit pericarp. Acylated steryl glycoside (ASG), the predominant steryl lipid, declined during ripening, with increases in steryl glycoside (SG) and free sterol (FS). Only minor changes in fatty acid composition were associated with the drop in ASG. The stigmasterol:sitosterol ratio increased throughout ripening, but much more in Fs than in SG or ASG. The ratio of FS to phospholipid (PL) increased with ripening. However, FS was never greater than 10 percent of the total membrane sterol (TMS), and TMS:PL actually declined over the middle stages of ripening. It is not known why tomato tissues maintain such high levels of ASG and SG, but sterol conjugation is thought to regulate the physical properties of cell membranes.

The yield, fatty acid composition and physical properties of milk fat obtained by feeding soya oil to dairy cows

1980 ◽  
Vol 31 (4) ◽  
pp. 368-374 ◽  
Author(s):  
William Banks ◽  
John L. Clapperton ◽  
Morag E. Kelly ◽  
Agnes G. Wilson ◽  
Robert J. M. Crawford
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physical Properties ◽  
Dairy Cows ◽  
Acid Composition ◽  
Milk Fat ◽  
Soya Oil

Lipid classes, fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds

2004 ◽  
Vol 84 (2) ◽  
pp. 158-163 ◽  
Author(s):  
Hiromi Yoshida ◽  
Yumi Shougaki ◽  
Yuki Hirakawa ◽  
Yuka Tomiyama ◽  
Yoshiyuki Mizushina
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Molecular Species ◽  
Lipid Classes ◽  
Triacylglycerol Molecular Species

THE TRANSPORT OF PHOSPHOLIPIDS FROM THE YOLK TO THE YOLK-SAC MEMBRANE DURING THE DEVELOPMENT OF THE CHICK EMBRYO

1967 ◽  
Vol 45 (7) ◽  
pp. 1125-1133 ◽  
Author(s):  
R. C. Noble ◽  
J. H. Moore
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chick Embryo ◽  
Stearic Acid ◽  
Acid Composition ◽  
Phosphatidyl Choline ◽  
Phosphatidyl Ethanolamine ◽  
Yolk Sac ◽  
Membrane Phospholipids ◽  
Lysophosphatidyl Choline

A study was made of the concentrations and fatty acid compositions of the various phospholipid fractions in the yolks and yolk-sac membranes at different stages in the development of the chick embryo. Phosphatidyl choline was the major component of both the yolk and membrane phospholipids. The composition of the yolk phospholipids was broadly similar to that of the membrane phospholipids. In both the yolk and membrane phospholipids, the proportions of phosphatidyl choline and phosphatidyl ethanolamine tended to decrease, whereas the proportions of phosphatidyl serine, sphingomyelin, and lysophosphatidyl choline tended to increase as incubation proceeded. The fatty acid composition of the yolk phosphatidyl choline did not change during incubation, but there was a progressive decrease in the palmitic acid: stearic acid ratio in the membrane phosphatidyl choline. The changes in the fatty acid composition of the yolk phosphatidyl ethanolamine indicated that there was a preferential absorption from the yolk of phosphatidyl ethanolamine with stearic acid in the α position and arachidonic or docosahexaenoic acids in the β position. The lysophosphatidyl choline in the yolk and membrane evidently consisted of mixtures of the 1-acyl and 2-acyl isomers. There was no evidence that extensive breakdown and resynthesis of phospholipids occurred during the transport of lipids from the yolk to the yolk-sac membrane.

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

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