Lecithin fatty acid

Cholesterol is formed in the liver (85%) and intestine (12%) - this constitutes 97% of the body s cholesterol synthesis of 3.2 mmol/day (= 1.25 g/day). Serum cholesterol is esterized to an extent of 70-80% with fatty acids (ca. 53% linolic acid, ca 23% oleic acid, ca 12% palmitic acid). The cholesterol pool (distributed in the liver, plasma and erythrocytes) is 5.16 mmol/day (= 2.0 g/day). Homocysteine stimulates the production of cholesterol in the liver cells as well as its subsequent secretion. Cholesterol may be removed from the pool by being channelled into the bile or, as VLDL and HDL particles, into the plasma. The key enzyme in the synthesis of cholesterol is hydroxy-methyl-glutaryl-CoA reductase (HGM-CoA reductase), which has a half-life of only 3 hours. Cholesterol is produced via the intermediate stages of mevalonate, squalene and lanosterol. Cholesterol esters are formed in the plasma by the linking of a lecithin fatty acid to free cholesterol (by means of LCAT) with the simultaneous release of lysolecithin. (s. figs. 3.8, 3.9) (s. tab. 3.8)... 

It has been shown that the tendency for interfacial curvature can be reduced dramatically by a decreased fatty acid fraction in the lecithin/fatty acid mixtures rather than by an increase in pressure [93]. The marked differences between the effects of pressure and monolayer composition on the phase behavior of lecithin/fatty acid mixtures reflect the fact that compositional variations cause large changes in the lateral pressure between amphiphiles, whereas hydrostatic pressure does not. Hence, pressure provides an extremely fine resolution parameter for probing the stability and geometry of lyotropic lipid mesophases. 

In nature, there are many physiological structures and functions supported by amphiphilic molecules (namely, surfactants), such as lecithin, fatty acid, Upoamino acids, and lipopeptides. From this viewpoint, amino acid- and protein-based surfactants are logically one of the most important materials to be reviewed and developed. 

Provisional identification as Penicillium sp. Grown on soya bean lecithin. Fatty acids analyzed by fractional crystallization and distillation. 

Chem. Descrip. Glycerol polyglycol tallow/native lecithin fatty acid ester Uses Emulsifier for prod, of milk replacers for herd and veal Lactomul CML [Cognis]... 

Lecithin, fatty acid esters and a-sulfo fatty acid esters, - glycerol ethoxylates and - fatty alcohol ethoxylates, - fatty alcohol sulfonates, - alky Ipolyglucosides, - fatty amine ethoxylates and - lignosulfonates. 

Lecithins are fatty acid esters of glycero-phosphoric acid derivatives. Commercially glycerophosphoric acid is used to prepare the medicinal glycerophosphate salts, c.g. the calcium salt. 

CifiHjjOi. A fatly acid which is easily oxidized in air.-It occurs widely, in the form of glycerides, in vegetable oils and in mammalian lipids. Cholesieryl linoleale is an important constituent of blood. The add also occurs in lecithins. Together with arachidonic acid it is the most important essential fatty acid of human diet. 

An essential component of cell membranes are the lipids, lecithins, or phosphatidylcholines (PC). The typical ir-a behavior shown in Fig. XV-6 is similar to that for the simple fatty-acid monolayers (see Fig. IV-16) and has been modeled theoretically [36]. Branched hydrocarbons tails tend to expand the mono-layer [38], but generally the phase behavior is described by a fluid-gel transition at the plateau [39] and a semicrystalline phase at low a. As illustrated in Fig. XV-7, the areas of the dense phase may initially be highly branched, but they anneal to a circular shape on recompression [40]. The theoretical evaluation of these shape transitions is discussed in Section IV-4F. 

A typical biomembrane consists largely of amphiphilic lipids with small hydrophilic head groups and long hydrophobic fatty acid tails. These amphiphiles are insoluble in water (<10 ° mol L ) and capable of self-organization into uitrathin bilaycr lipid membranes (BLMs). Until 1977 only natural lipids, in particular phospholipids like lecithins, were believed to form spherical and related vesicular membrane structures. Intricate interactions of the head groups were supposed to be necessary for the self-organization of several ten thousands of... 

Table 3. Fatty Acid Composition of Oil-Free Lecithins, ...

Fatty acids Soybean Rapeseed Sunflower-seed lecithin Egg lecithin... 

Commercial cmde lecithin is a brown to light yeUow fatty substance with a Hquid to plastic consistency. Its density is 0.97 g/mL (Uquid) and 0.5 g/mL (granule). The color is dependent on its origin, process conditions, and whether it is unbleached, bleached, or filtered. Its consistency is deterrnined chiefly by its oil, free fatty acid, and moisture content. Properly refined lecithin has practically no odor and has a bland taste. It is soluble in aflphatic and aromatic hydrocarbons, including the halogenated hydrocarbons however, it is only partially soluble in aflphatic alcohols (Table 5). Pure phosphatidylcholine is soluble in ethanol. 

Hydrolysis. The first effect of either acid hydrolysis or alkaline hydrolysis (saponification) is the removal of the fatty acids. The saponification value of commercial lecithin is 196. Further decomposition into glycerol, phosphoric acid, and head groups (ie, choline, ethanolamine, etc) may foUow prolonged heating. Lecithin may also be hydrolyzed by enzymes. 

Hydrogena.tlon. Lecithin can be hydrogenated. The resulting lecithins have only saturated fatty acid residues (palmitic or stearic acid) and are more or less colorless and crystalline. 

Hydroxyl tion. Commercial lecithin can be hydroxylated at the unsaturated fatty acid chains by treatment with concentrated hydrogen peroxide and acids like lactic or acetic acid. 

Other Reactions of Phospholipids. The unsaturated fatty acid groups in soybean lecithin can be halogenated. Acetic anhydride combined with the amino group of phosphatidylethanolamine forms acetylated compounds. PhosphoHpids form addition compounds with salts of heavy metals. Phosphatidylethanolamine and phosphatidjhnositol have affinities for calcium and magnesium ions that are related to interaction with their polar groups. 

Food. Lecithin is a widely used nutritional supplement rich ia polyunsaturated fatty acids, phosphatidylcholine, phosphatidylethanolamine, phosphatidjhnositol, and organically combiaed phosphoms, with emulsifying and antioxidant properties (38). 

Permeation enhancers are used to improve absorption through the gastric mucosa. Eor example, oral dehvery of insulin (mol wt = 6000) has been reported from a water-in-oH- emulsion containing lecithin, nonesterified fatty acids, cholesterol [57-88-5], and the protease inhibitor aprotinin [9087-70-1] (23). 

The yolk is separated from the white by the vitelline membrane, and is made up of layers that can be seen upon careful examination. Egg yolk is a complex mixture of water, Hpids, and proteias. Lipid components iaclude glycerides, 66.2% phosphoUpids, 29.6% and cholesterol [57-88-5] 4.2%. The phosphohpids consist of 73% lecithin [8002 3-5] 15% cephahn [3681-36-7], and 12% other phosphohpids. Of the fatty acids, 33% are saturated and 67% unsaturated, including 42% oleic acid [112-80-1] and 7% linoleic acid [60-33-3]. Fatty acids can be changed by modifying fatty acids ia the laying feed (see... 

Anilinonaphthalenesulfonic acid ammonia salt (ANS reagent) fatty acids [112,113] lecithin/sphingomyelin [114, 115] cholesterol and its esters [116, 117] steroids, detergents, hydrocarbons [118,119] prenol, prenylquinones [120]... 

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