lipid component
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2021 ◽  
Vol 20 (3) ◽  
pp. 0046
Author(s):  
روى محمود عبد اللطيف ◽  
أ.د. اسراء فؤاد صالح

روى محمود عبد اللطيف \ كلية التربية البدنية وعلوم الرياضة للبنات ا.د اسراء فواد صالح \ كلية التربية البدنية     وعلوم الرياضة للبنات


2021 ◽  
Vol 99 (6) ◽  
pp. 74-80
Author(s):  
A. Bielins'ka ◽  
S. Bochkarev ◽  
I. Petik ◽  
O. Varankina ◽  
O. Hareba
Keyword(s):  

BIOPHYSICS ◽  
2021 ◽  
Vol 66 (3) ◽  
pp. 409-414
Author(s):  
L. N. Shishkina ◽  
L. I. Mazaletskaya ◽  
A. N. Smirnova ◽  
V. O. Shvydkiy

Steroids ◽  
2021 ◽  
Vol 169 ◽  
pp. 108823
Author(s):  
Daisuke Yokokawa ◽  
Shunsuke Tatematsu ◽  
Ryoka Takagi ◽  
Yusuke Saga ◽  
Hervé Roy ◽  
...  
Keyword(s):  

BMC Biology ◽  
2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Kristyna Pluhackova ◽  
Andreas Horner

Abstract Background Lipid-protein interactions stabilize protein oligomers, shape their structure, and modulate their function. Whereas in vitro experiments already account for the functional importance of lipids by using natural lipid extracts, in silico methods lack behind by embedding proteins in single component lipid bilayers. However, to accurately complement in vitro experiments with molecular details at very high spatio-temporal resolution, molecular dynamics simulations have to be performed in natural(-like) lipid environments. Results To enable more accurate MD simulations, we have prepared four membrane models of E. coli polar lipid extract, a typical model organism, each at all-atom (CHARMM36) and coarse-grained (Martini3) representations. These models contain all main lipid headgroup types of the E. coli inner membrane, i.e., phosphatidylethanolamines, phosphatidylglycerols, and cardiolipins, symmetrically distributed between the membrane leaflets. The lipid tail (un)saturation and propanylation stereochemistry represent the bacterial lipid tail composition of E. coli grown at 37∘C until 3/4 of the log growth phase. The comparison of the Simple three lipid component models to the complex 14-lipid component model Avanti over a broad range of physiologically relevant temperatures revealed that the balance of lipid tail unsaturation and propanylation in different positions and inclusion of lipid tails of various length maintain realistic values for lipid mobility, membrane area compressibility, lipid ordering, lipid volume and area, and the bilayer thickness. The only Simple model that was able to satisfactory reproduce most of the structural properties of the complex Avanti model showed worse agreement of the activation energy of basal water permeation with the here performed measurements. The Martini3 models reflect extremely well both experimental and atomistic behavior of the E. coli polar lipid extract membranes. Aquaporin-1 embedded in our native(-like) membranes causes partial lipid ordering and membrane thinning in its vicinity. Moreover, aquaporin-1 attracts and temporarily binds negatively charged lipids, mainly cardiolipins, with a distinct cardiolipin binding site in the crevice at the contact site between two monomers, most probably stabilizing the tetrameric protein assembly. Conclusions The here prepared and validated membrane models of E. coli polar lipids extract revealed that lipid tail complexity, in terms of double bond and cyclopropane location and varying lipid tail length, is key to stabilize membrane properties over a broad temperature range. In addition, they build a solid basis for manifold future simulation studies on more realistic lipid membranes bridging the gap between simulations and experiments.


Author(s):  
Yuhan Zang ◽  
Daoxia Guo ◽  
Lihua Chen ◽  
Pinni Yang ◽  
Zhengbao Zhu ◽  
...  

2020 ◽  
Vol 203 ◽  
pp. e231-e232
Author(s):  
Tatsuro Hayashi* ◽  
Go Kimura ◽  
Mikio Shibasaki ◽  
Hiroya Hasegawa ◽  
Naoto Hodotsuka ◽  
...  

2020 ◽  
Vol 2 ◽  
pp. 54-62
Author(s):  
Оlena Shydakova-Kameniuka ◽  
Oleksii Shkliaiev ◽  
Olga Samokhvalova ◽  
Maya Artamonova ◽  
Galyna Stepankova ◽  
...  

One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn’t manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn’t accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn’t influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them. It has been established, that during the studied storage term products didn’t gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn’t also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.


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