Fatty acids formation

Ingestion of commercial preparations that contain digestion-resistant starches and bacteria (e.g. homolactic lactobacilli) increases volatile fatty acid formation in the colon. This provides more fuel for colonocytes it is claimed regular intake of these preparations improves intestinal function and hence mood, known sometimes as die feel good factor. 

Fatty acid Formation of Acyl carrier (i) acetyl site Condensation Transfer of Release of (i) Formation of... 

Biotin (vitamin B ) is widespread in foods and is also synthesized by intestinal bacteria. It is a coenzyme for the carboxylation of pyruvate, acetyl-coenzyme-A (CoA), propionyl CoA, and /1-methyl-crotonyl CoA and is involved in fatty acid formation and in energy release from carbohydrates. In humans deficiencies only occur in patients with an abnormal gut flora and manifests itself as exfoliative dermatitis and alopecia. 

Fig. 3.3.1 Pathways of essential fatty acid formation from the dietary (poly)unsaturated fatty acids. The total set of elongases and desaturases has not been completely clarified. The notation (n-3) and (n-6) are alternatives for ( -3) and (co-6), respectively...

Herman, C.J. and Groves, M.J. (1993) The in uence of free fatty acid formation on the pH of phospholipid-stabilized triglyceride emulsionS .harm. Res., 10 774-776. 

The hydrolysis reaction was carried out at various temperatures ranging from 255 to 350°C. Figure 1 demonstrates the effect of reaction temperature on the yield of fatty acids from triglycerides throughout the hydrolysis reaction. From Fig. 1, it is apparent that the course of the reaction for fatty acids formation was correlated with reaction temperature. At 350°C, a complete conversion could be achieved by 3 min of treatment. However, to get the same yield, it took 12 and 20 min at 300 and 270°C, respectively, while at 255°C only about 80% of the yield was achieved, and the yield was not increased for prolonged reaction treatment. Therefore, the reaction conditions of 270°C and 20 min were considered the mildest. 

Calcium is important for several functions in the body, including bone and teeth growth, function of nerves and muscles, proper heart function and blood clotting [11]. Likewise, Mg is needed for protein and fatty acid formation, cell renewal,... 

The hydrolysis of triglycerides in cheese is an example of a desirable flavor-producing process. The extent of free fatty acid formation is much higher in blue cheese than in Cheddar cheese, as is shown in Table 10-3. This is most likely the result of lipases elabo-... 

An interesting sidelight of the monensin story is the discovery of its further use as a growth promotant in ruminants. For years, synthetic chemicals had been screened for activity in cattle and sheep diets to eliminate the wasteful methane production and to increase volatile fatty acid formation (especially propionate) in the rumen, wiiich would improve feed efficiency. Although the concept was sound, no useful products resulted. Experimentation with monensin showed that polyethers have this activity and these compounds are used widely today for this purpose. ... 

Uauy R, Mena P. Wegher B. Nieto S, Salem N Jr. Long chain polyunsaturated fatty acid formation in neonates effect of gestational age and intrauterine growth. Pediatr Res 2000 47(1) 127-135. 

Marrakchi, H., Choi, K.H. and Rock, C.O. A new mechanism for anaerobic unsaturated fatty acid formation in Streptococcus pneumoniae. J Biol Chem, 211 (2002) 44809-A4816. 

Coenzyme A HS-CoA (e.g., fatty acid formation) Acetyl group N, P, S... 

Since subcellular membranes in brain cells contain high amounts of polyunsaturated fatty acids, formation of a single carbon-centered radical within a membrane can lead to peroxidation of... 

De Koning, A.J. and Mol, T.H., 1990, Rates of free fatty acids formation from phospholipids and neutral lipids in frozen cape hake (Merluccius spp.) mince at various temperatures, J. Sci. Food Agric., 50, 391. 

Schwanke, unpublished Table 1). The strong decrease of fatty acid formation but not of aromatic amino acid and valine formation during chloroplast maturation indicates a diminution of the activity at the pyruvate — acetyl-CoA step. 

C/acetate (Fig. 2C) a labeling of isoprenoids were found. The fatty acid formation serves as isotopic dilution control. The mutual non-competition of pyruvate (including precursors) and acetate but the effective labeling by both substrates provides conclusive evidence that both substrates are needed to supply the introductory reaction of plastidic Mev pathway. We suggest that developing chloroplasts form the assumed acetoacetyl-CoA from acetyl-CoA and another activated decarboxylation product of pyruvate. 

Alcohols and carboxylic acids acetate, ascorbate, benzoate, benzoquinone, catechol, chlorophenol, ethanol, fatty acids, formate, glycerol, gluconate, glycolate, glyoxylate, hexanol, hydroquinone, hy-droxybutyrate, isocitrate, lactate, malate, methanol, oxalate, phenol, phosphoenolpyruvate, pyruvate, succinate, salicylate. 

Lipase liberates fatty acids from triglycerides. The rate of fatty acids formation is measured by titration with standard sodium hydroxide solution. Micro-calorimetric methods can also be used the enzyme is determined by the heat generated in the reaction in Tris buffer at pH 8.0. One unit of lipase activity liberates 1 microequivalent of fatty acid from a triglyceride in 1 h at pH 7.7 and 37°C. 

Kandel S, Sauveplane V, Compagnon V, Franke R, Millet Y, Schreiber L, Werck-Reichhart D, Pinot F (2007) Characterization of a methyl jasmonate and wounding-responsive cytochrome P450 of Arabi-dopsis thaliana catalyzing dicarboxylic fatty acid formation in vitro. FEBS J 274 5116-5127... 

Cook, W. H., and White, W. H. 1939. Frozen storage of poultry. III. Peroxide oxygen and free fatty acid formation. Food Research 4, 433. 

Figure 3.4 General pathways of fatty acid formation in plants.

It is conceivable that increased soap in the fryer oil, treated with typical commercial adsorbents, reduces the oil/air interface promoting oxidation and eventually increasing the formation of polar compounds. This also can darken the oil color. If allowed to stay in the oil for long, the soap can increase oil/water solubility and promote free fatty acid formation. 

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