THE EFFECTS OF CHAIN LENGTH ON THE INFRARED SPECTRA OF FATTY ACIDS AND METHYL ESTERS

1962 ◽  
Vol 40 (2) ◽  
pp. 321-333 ◽  
Author(s):  
R. Norman Jones
Keyword(s):  
Fatty Acids ◽  
Carbon Tetrachloride ◽  
Chain Length ◽  
Infrared Spectra ◽  
Comparative Studies ◽  
Carbon Disulphide ◽  
Methyl Esters ◽  
Straight Chain ◽  
Group Frequency ◽  
Chain Fatty Acids

The infrared spectra of straight-chain fatty acids and their methyl esters have been measured over the range 1500–650 cm−1 in carbon tetrachloride and carbon disulphide solution. The effects of the chain length on the peak intensities of the bands have been analyzed in relation to the group frequency assignments derived from comparative studies of deuterium-substituted methyl laurates.

Relationship of primer specificity of fatty acid de novo synthetase to fatty acid composition in 10 species of bacteria and yeasts

1980 ◽  
Vol 26 (8) ◽  
pp. 893-898 ◽  
Author(s):  
Toshi Kaneda ◽  
E. J. Smith
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chain Length ◽  
De Novo ◽  
Micrococcus Luteus ◽  
Straight Chain ◽  
Acetyl Coa ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

Fatty acid compositions of lipids from six bacteria and four yeasts were determined. Fatty acid de novo synthetases were investigated with respect to chain length specificity towards acyl-CoA primers of various chain lengths.Four species of bacteria (Bacillus subtilis, Corynebacterium cyclohexanicum, Micrococcus luteus, and Pseudomonas maltophilia) possess branched-chain fatty acids of the iso and anteiso series as the major acids. De novo synthetases from these organisms exhibited specificity towards the chain length of the primer in the order butyrl-CoA > propionyl-CoA [Formula: see text] acetyl-CoA. The remainder, two bacteria and all four yeasts, have the straight-chain type of fatty acids only and fall into two groups: (1) Eschericia coli B, Pseudomonas fluorescens, and Saccharomyces cerevisiae, which utilize the primers in the order acetyl-CoA > propionyl-CoA [Formula: see text] butyryl-CoA; and (2) Candida sake, Candida tropicalis, and Rhodolorula glutinis, which show the order propionyl-CoA > acetyl-CoA [Formula: see text] butyryl-CoA.L-α-Keto-β-methylvalerate, a precursor of the branched-chain primers, can be used as a source of primer for fatty acid synthesis by the organisms with branched-chain acids but not by those with the straight-chain type.The results indicate that organisms having straight-chain fatty acids lack the branched-chain equivalents for two reasons: first, their enzymes are not active toward primers with more than three carbons, and second, they lack a system of supplying suitable branched-chain primers.It appears that activities of de novo synthetases from the organisms having straight-chain fatty acids generally have much higher activities than those from the organisms possessing branched-chain fatty acids.

scholarly journals Studies on the Methods of Preparation of Di- and Tri-selena- straight-chain Fatty Acids and the Corresponding Amides, with Some Remarks on the Infrared Spectra of the Mono-, Di- and Tri-selena-fatty Acids.

1966 ◽  
Vol 20 ◽  
pp. 563-571 ◽  
Author(s):  
Rouhollah Golmohammadi ◽  
Hiroaki Iwamoto ◽  
Göran Bergson ◽  
L. Ehrenberg ◽  
J. Brunvoll ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Infrared Spectra ◽  
Straight Chain ◽  
Chain Fatty Acids

Quantum mechanical simulations of near-infrared spectra of biomolecules – Long-chain fatty acids

NIR news ◽  
2018 ◽  
Vol 29 (6) ◽  
pp. 13-19 ◽  
Author(s):  
Krzysztof B Beć ◽  
Justyna Grabska
Keyword(s):  
Fatty Acids ◽  
Infrared Spectra ◽  
Near Infrared ◽  
Infrared Region ◽  
Quantum Mechanical ◽  
Long Chain Fatty Acids ◽  
Near Infrared Spectra ◽  
Technical Article ◽  
Long Chain ◽  
Chain Fatty Acids

Exact and in-depth interpretation of near-infrared spectra has often appeared problematic in any case stepping beyond the simplest molecules. The inherent complexity of near-infrared spectra due to the abundance of combination modes and the resulting extensive band overlay frequently limits our comprehension of the spectral bands to vague wavenumber regions in which certain modes likely appear. Coincidently, quantum mechanical simulation of spectra which could offer momentous support in solving such problems has rather been rare in the case of near-infrared region due to practical limitations. Recent years have seen a trending development of accurate and affordable methods of near-infrared spectra simulation. A trend in modelling increasingly complex molecules can be noticed reaching even fairly large biomolecules. In this technical article we overview the most recent accomplishments in the field on the example of long-chain fatty acids and their cyclic dimers, which extend beyond 100 atoms.

scholarly journals Separation of Saturated Straight Chain Fatty Acids. Qualitative Paper Chromatography.

1955 ◽  
Vol 9 ◽  
pp. 864-865 ◽  
Author(s):  
Olavi Perilä ◽  
Rolf Gmelin ◽  
Ivan Larsen ◽  
Ole Lamm
Keyword(s):  
Fatty Acids ◽  
Paper Chromatography ◽  
Straight Chain ◽  
Chain Fatty Acids

scholarly journals Effect of different long-chain fatty acids on cholecystokinin releasein vitroand energy intake in free-living healthy males

2012 ◽  
Vol 108 (4) ◽  
pp. 755-758 ◽  
Author(s):  
Charlotte J. Harden ◽  
Adam N. Jones ◽  
Tannia Maya-Jimenez ◽  
Margo E. Barker ◽  
Natalie J. Hepburn ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chain Length ◽  
Energy Intake ◽  
Acyl Chain ◽  
Dependent Manner ◽  
Long Chain Fatty Acids ◽  
Long Chain ◽  
Healthy Males ◽  
Cck Release ◽  
Chain Fatty Acids

Long-chain fatty acids have been shown to suppress appetite and reduce energy intake (EI) by stimulating the release of gastrointestinal hormones such as cholecystokinin (CCK). The effect of NEFA acyl chain length on these parameters is not comprehensively understood. Anin vitroscreen tested the capacity of individual NEFA (C12 to C22) to trigger CCK release. There was a gradient in CCK release with increasing chain length. DHA (C22) stimulated significantly (P < 0·01) more CCK release than all other NEFA tested. Subsequently, we conducted a randomised, controlled, crossover intervention study using healthy males (n18). The effects of no treatment (NT) and oral doses of emulsified DHA-rich (DHA) and oleic acid (OA)-rich oils were compared using 24 h EI as the primary endpoint. Participants reported significantly (P = 0·039) lower total daily EI (29 % reduction) with DHA compared to NT. There were no differences between DHA compared to OA and OA compared to NT. There was no between-treatment difference in the time to, or EI of, the first post-intervention eating occasion. It is concluded that NEFA stimulate CCK release in a chain length-dependent manner up to C22. These effects may be extended to thein vivosetting, as a DHA-based emulsion significantly reduced short-term EI.

scholarly journals The Peroxisomal Acyl-CoA Thioesterase Pte1p fromSaccharomyces cerevisiaeIs Required for Efficient Degradation of Short Straight Chain and Branched Chain Fatty Acids

2006 ◽  
Vol 281 (17) ◽  
pp. 11729-11735 ◽  
Author(s):  
Isamu Maeda ◽  
Syndie Delessert ◽  
Seiko Hasegawa ◽  
Yoshiaki Seto ◽  
Sophie Zuber ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Straight Chain ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

THE NORMAL C17 FATTY ACIDS OF MUSK-OX FAT

1957 ◽  
Vol 35 (12) ◽  
pp. 1434-1437 ◽  
Author(s):  
Mary J. Chisholm ◽  
C. Y. Hopkins
Keyword(s):  
Fatty Acids ◽  
Melting Point ◽  
Mixed Melting Point ◽  
Methyl Esters ◽  
Heptadecanoic Acid ◽  
X Ray Diffraction ◽  
Straight Chain ◽  
Trans Form ◽  
Total Fatty Acids ◽  
Musk Ox

A sample of body fat of the Canadian musk ox (Ovibosmoschatus subsp.) was converted to methyl esters and distilled. The fraction containing esters of C17 acids was crystallized fractionally at low temperature and two straight-chain C17 acids were isolated. n-Heptadecanoic acid was identified by analysis, by mixed melting point of the acid and two derivatives with authentic samples, and by its X-ray diffraction pattern. 9-Heptadecenoic acid was identified by analysis, by mixed melting point of two derivatives with authentic samples, and by oxidative cleavage. It is estimated that the fat contained 1.7% of n-heptadecanoic acid and 0.9% of cis-9-heptadecenoic acid, based on the total fatty acids. Although there was an appreciable content of trans acids in the fat, the heptadecenoic acid was found to contain little or none of the trans form.

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