Fatty acids, long-chain monounsaturates

Monounsaturated fatty acids Long-chained molecules found in nuts, avocados, olive oil, grapeseed oil, peanut oil, flaxseed oil, sesame oil, corn oil, and canola oil. 

Several monounsaturated phospholipid fatty acids exist in nature, but few cases are known of very long-chain monounsaturated acids longer than 22 carbons. However, marine sponges are unusual in that they have very long-chain fatty acids in their phospholipids. Sponges have provided the most interesting examples of long-chain phospholipid fatty acids since... 

High aliphatic alcohols and wax esters in which aliphatic alcohols or sterols are esterified to fatty or phenolic acids are also present in cmde vegetable oils at low levels and are partially removed in the winterization process during oil refining. Waxes, mainly esters of long-chain saturated fatty acids and a monounsaturated alcohol, especially eicosenoic alcohol, are found in crude vegetable oils such as olive, sunflower, soybean or peanut but are absent from com or rice bran oils... 

The most common dietary fatty acids are the saturated long-chain fatty acids palmitate (C16) and stearate (C18), the monounsaturated fatty acid oleate (C18 l), and the polyunsaturated essential fatty acid, linoleate (C18 2) (To review fatty acid nomenclature, consult Chapter 5). Animal fat contains principally saturated and monounsaturated long-chain fatty acids, whereas vegetable oils contain linoleate and some longer-chain and polyunsaturated fatty acids. They also contain smaller amounts of branched-chain and odd-chain-length fatty acids. Medium-chain-length fatty acids are present principally in dairy fat (e.g., milk and butter), maternal milk, and vegetable oils. 

In conclusion it may be stated that long chain monounsaturated fatty acids are formed in mammalian organisms by direct dehydrogenation of the fully saturated precursor ... 

Methods used for isolation of the 15 000 x g particulate fraction from homogenates of the developing seeds, incubation of these fractions with [1- C] oleoyl-CoA or [2- C]malonyl-CoA in the presence of Mg , CoASH, NADH and/or NADPH, isolation of the very long chain monounsaturated fatty acids, and the analysis of their methyl esters by radio gas chromatography were essentially as described before [4,7]. In several experiments, the total lipids were extracted from the... 

Time course of formation of very long chain monounsaturated fatty acids from [1- C]oleoyl-CoA or [2- C]malonyl-CoA by the 15 000 X g particulate fractions from S. alba, L. annua, and T. majus [11] corroborates the pathways involving successive condensations [1,3,4,8,9] in a similar manner as observed in the elongation of stearoyl-CoA [12]. 

The very long chain monounsaturated fatty acids synthesized from radioactive oleoyl-CoA or malonyl-CoA were readily incorporated into the major intermediates of the Kennedypathway, i.e. phosphatidic acids and diacylglycerols. Concomitantly the synthesis of triacylglycerols containing very long chain acyl moieties occurred, which is consistent with the operation of the Kennedy pathway. 

With exception of minor proportions of 20 1, the very long chain monounsaturated fatty acids were not incorporated into either phosphatidylcholines or lysophosphatidic acids. 

Murphy, D. J., Mukherjee, K. D. (1988) Biosynthesis of very long chain monounsaturated fatty acids by subcellular fractions of developing seeds. 

Upon expression the seeds yield about 50% (by weight) of a liquid wax composed of high molecular weight C20 and C22 esters of straight long-chain, monounsaturated fatty acids and alcohols (up to 85% of the oil), including monoethylenic acids composed mainly of eicosenoic acid (34%) and docose-noic acid (14%) alcohols, including eicose-nol (22%) and docosenol (21%) trace amounts of oleic and palmitoleic acids. 

Production of BOS Oils with Very-Long-Chain Monounsaturated Fatty Acids... 

Holbrook LA, Magus JR, Taylor DC. Abscisic acid induction of elongase activity, biosynthesis and accumulation of very long chain monounsaturated fatty acids and oil body proteins in microspore-derived embryos of Brassica napus L cv Reston. Plant Sci 1992 84 99-115. 

Initial investigations on the mechanism of unsaturated fatty acid biosynthesis in the eubacteria revealed that a variety of these organisms were incapable of forming long-chain monounsaturated acids by direct... 

The fatty acids are a family of long-chain carboxylic acids that may be saturated, monounsaturated, or polyunsaturated. Several fatty acids are essential components of the human diet. Dietary intake of fats has important implications for health and well-being. 

Fatty Acids Fatty acids are long-chained carboxylic acids. Although their name includes the word fatty, fatty acids are not the same as fats. Fats are triglycerides, and fatty acids are one component of triglycerides. Naturally occurring fatty acids always have an even number of carbon atoms. Saturated fatty acids have carbon chains that contain only carbon-carbon single bonds. Unsaturated fatty acids have carbon chains that contain at least one carbon-carbon double bond. Monounsaturated fatty acids have one carbon-carbon double bond in the... 

The fatty acids are long chain carboxylic acids synthesised by the condensation and reduction of acetyl coenzyme-A units by fatty acid synthase. The more important ones have nonsystematic names in wide use. Stearic and palmitic acids are saturated (no double bonds), oleic acid is monounsaturated, and linoleic and linolenic are polyunsaturated (Table 3.1). All these common fatty acids are cis (E) fatty acids. Because of the links in the chain caused by the double bonds, the unsaturated fatty acids tend to be liquids at room temperature (they are less easy to pack together to form a solid). Bacteria and plants (which cannot thermoregulate) will use more unsaturated acids in their cell membranes when they are exposed to cold this helps to maintain membrane fluidity. 

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