138 LIPID CHANGES IN TOMATO FRUIT MICROSOMAL MEMBRANES DURING RIPENING

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.

Download Full-text

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

Prostaglandins Leukotrienes and Essential Fatty Acids ◽

10.1054/plef.2000.0175 ◽

2000 ◽

Vol 63 (3) ◽

pp. 167-176 ◽

Cited By ~ 27

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

Download Full-text

How different factors modify the fatty acid composition of the microsomal membrane, its physical properties, structure and membrane bound enzymes function

Chemistry and Physics of Lipids ◽

10.1016/j.chemphyslip.2007.06.128 ◽

2007 ◽

Vol 149 ◽

pp. S57-S58

Author(s):

Rodolfo Brenner ◽

Ana Bernasconi ◽

Mauro Montanaro

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Physical Properties ◽

Acid Composition ◽

Microsomal Membrane ◽

Membrane Bound ◽

Membrane Bound Enzymes

Download Full-text

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

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740310407 ◽

1980 ◽

Vol 31 (4) ◽

pp. 368-374 ◽

Cited By ~ 60

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

Download Full-text

BIOGENESIS OF ENDOPLASMIC RETICULUM MEMBRANES

The Journal of Cell Biology ◽

10.1083/jcb.30.1.73 ◽

1966 ◽

Vol 30 (1) ◽

pp. 73-96 ◽

Cited By ~ 390

Author(s):

Gustav Dallner ◽

Philip Siekevitz ◽

George E. Palade

Keyword(s):

Endoplasmic Reticulum ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Rat Hepatocytes ◽

Liver Fatty Acid ◽

Adult Liver ◽

Protein Ratio ◽

Microsomal Membranes ◽

Rough Er

The development of the endoplasmic reticulum of rat hepatocytes was studied during a period of rapid cell differentiation, i.e., from 3 days before to 8 days after birth. Before birth, the ER increases in volume, remaining predominantly rough surfaced; after birth, the increase continues but affects mainly the smooth-surfaced part of the system. These changes are reflected in variations of the RNA/protein and PLP/protein ratios of microsomal fractions: the first decreases, while the second increases, with age. The analysis of microsomal membranes and of microsomal lipids indicates that the PLP/protein ratio, the distribution of phospholipids, and the rate of P32 incorporation into these phospholipids show little variation over the period examined and are comparable to values found in adult liver. Fatty acid composition of total phosphatides undergoes, however, drastic changes after birth. During the period of rapid ER development in vivo incorporation of leucine-C14 and glycerol-C14 into the proteins and lipids of microsomal membranes is higher in the rough-than in the smooth-surfaced microsomes, for the first hours after the injection of the label; later on (∼10 hr) the situation is reversed. These results strongly suggest that new membrane is synthesized in the rough ER and subsequently transferred to the smooth ER.

Download Full-text

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

Journal of AgriSearch ◽

10.21921/jas.v4i1.7420 ◽

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.

Download Full-text