Lipids tables

The negative-charge lipid content in the egg lecithins is not as high as that found in BBM and especially BBB lipids (Table 7.1). Furthermore, the negative-charge content in the egg lecithin is about one-fourth that in the soy lecithin. This is clearly evident in the membrane retention parameters for the bases at the 10% lecithin levels (models 12.0 or 14.0 in Table 7.8 vs. model 16.0 in Table 7.12), as they are 20-30% lower for the lipophilic bases in egg, compared to soy. 

Central nervous system myelin is enriched in certain lipids. Table 4-1 lists the composition of bovine, rat, and human myelin compared to bovine and human white matter, human gray matter, and rat whole brain [1] (see Ch. 3). While there are no absolutely myelin-specific lipids, cerebroside (galactosyl ceramide) is the most typical of myelin. With the exception of early development,... 

The lipids are bound to the fine particles of the adsorbent by polar, ionic and van der Waals forces, the most polar being held most tightly, and separation takes place according to the relative polarities of the individual lipids (Table 12.9). It is usual to elute the lipids from the column with solvents of... 

The most abundant compound class found in phytoplankton and bacteria are the proteins. As shown in Table 23.3, proteins make up about half of their dry weight. In comparison to eukaryotic phytoplankton, bacteria are enriched in RNA and DNA. Because proteins and nucleic acids are relatively enriched in nitrogen as compared to carbohydrates and lipids (Table 23.4), bacterial biomass is enriched in nitrogen relative to eukaryotic phytoplankton. 

The membrane contains 0.5-1.0% of the total lipid in milk and is composed principally of phospholipids and neutral lipids in the approximate ratio 2 1, with lesser amounts of other lipids (Tables 3.9 and 3.10) contamination with core lipid is a major problem. The phospholipids are principally phosphatidylcholine, phosphatidylethanolamine and sphingomyelin in the approximate ratio 2 2 1. The principal fatty acids and their approximate percentages in the phospholipids are Cl4 0 (5%), C16 0 (25%), C18 0 (14%), C,8 1 (25%), C18 2 (9%), C22 o (3%) and C24 0 (3%). Thus, the membrane contains a significantly higher level of polyunsaturated fatty acids than milk... 

Lipids of membranes. Approximately 1500 different lipids have been identified in the myelin of the central nervous system of humans. About 30 of these are present in substantial amounts.73 The distribution of the different lipids varies markedly between membranes from different sources (Table 8-3) making generalization difficult. However, phospholipids are apparently always present and, except in chloroplasts, make up from 40% to over 90% of the total lipid (Table 8-3). 

The membranes of the rod discs are -60% protein and 40% lipid (Table 8-3). About 80% of the protein is rhodopsin (visual purple), a lipoprotein that is insoluble in water but soluble in detergent solutions. Digito-nin is widely used to disperse rhodopsin molecules because it causes no change in optical properties. In addition to rhodopsin, in the outer segment discs of frog retinal rods, there are -65 molecules of phospholipid and smaller amounts of other materials for each molecule of rhodopsin (Table 8-3). The cone cells have a similar architecture but have a different shape and contain different light receptors. The receptors in the cones are present in deep indentations of the plasma membrane rather than in discs within the cytoplasm. 

Soybeans and soybean products contain high levels of protein, carbohydrates, and lipids (Table 11.6.1). As minor components of complex mixtures, isoflavones must first be separated from the bulk of the matrix constituents prior to analysis. Efficient extraction methods for isoflavones should account for their diverse structures, chemical properties, and the food matrix of which they are constituents. This unit describes a practical way of extracting isoflavones from soybean products in their natural forms using readily available solvents and laboratory equipment. 

Linoleic acid (Cl8 2) was the predominant component of barley neutral lipids (Table 28). Oleic (18 1) and palmitic acid (16 0) were the other major fatty acids in all the barley fractions. A significant amount of polyunsaturated acid, hnolenic (18 3), was also detected in all the barley fractions. Arachidic acid (C20 0) was present in measurable amounts in hull fraction of barley. 

Contains FMN, nonhaem Fe, acid- abile sulphur, ubiquinone-10 and lipids (Table 3.8). The several constituent polypeptides probably include ubiquinone-binding proteins (281). 

Whey centrifugation at 1000 g during 5 min (process 1) allowed a 20.8% recovery of cheddar cheese whey initial lipids (Table 21.10). The other components, proteins and lactose were precipitated at a lower rate (1.1% and 0.6%, respectively). A 32.1 % whey lipid precipitation was obtained in process 2 consisting of an electroacidification to reach a pH value of 3.7 before the centrifugation step. This represents a 54% increase of precipitation rate in comparison with process 1, with proteins and lactose precipitation levels quite similar (1.9% and 0.9%, respectively). Demineralization step before electroacidification had only small effect on the precipitation level Similar precipitation levels for lipids and lactose were obtained in comparison with process 2 values except for proteins. Conventional electrodialysis allowed an increase of protein precipitation from 1.9% to 3.3% (Table 21.11). 

In the sample holder extraction experiments, the overall total lipid mass balances for the extraction of 1 gram of lipid (Table IV) indicated only a small difference between the actual and the theoretical amounts of oil collected. 

The number of products after hydrolysis simple lipids or complex lipids) (Table 1), Fig. (1). 

Fatty acids are the carboxylic acids used as building blocks for saponifiable lipids. Only very small amounts of fatty acids are found in uncombined form in nature. Several dozen different fatty acids have been isolated from various plant and animal lipids. Table 19-1 lists the most important fatty acids, all of which have a long hydrocarbon chain attached to the carboxyl (COOH) group. 

Lipid content of finfish can vary over a wide range (0.3 to 45%, w/w). In contrast, shellfish, which are mostly crustaceans (prawns, crabs, lobster, crayfish), and mollusks (bivalves, squids) usually only contain 1 to 2% lipids. In Poland, where many high-lipid finfish are consumed, fish can be divided into four basic groups lean (below 2% lipid), medium fat (2 to 7% lipid), fat (7 to 15% lipid), and high fat (more than 15% lipid) (Table 12.1). This classification differs from the commonly used classification of Lambertsen (1978), who divided fish into the following four classes (Ackman, 1994) ... 

Hirata et al (1987) conducted extensive tests comparing the FA composition of egg yolk after feed supplements of vegetable oil and animal fat. The FA sample of the dietary fat supplement is reflected considerably more clearly in TAG than in polar lipids. Table 14.10B reveals that compared to the supplement of animal fats, the proportion of linoleic acid in the TAG of the egg yolk is highest after a 10% soy oil supplementation, and the proportion of oleic acid the lowest this also applies to a coconut oil supplementation. Furthermore, after coconut oil supplementation, the TAG contain substantially more myristic, myristoleic, and patmitoleic acids. Because myristoleic acid (C14,) and pahnitoleic acid (Cjea) are not present in coconut oil, but do occur in egg yolk lipids, the production of a double bond in myristic and palmitic acids by fat metabolism can be assumed. Although coconut oil consists of 50% lauric acid (C,2 o), only small amounts of this acid can be found in the egg yolk. It has been assumed that hens can use only very small amounts of FA with shorter chains for egg yolk lipid production. Shorter FA in the coconut oil do not contribute to egg yolk FA production. The... 

Oral contraceptive preparations based upon EE and a progestagen derived from progesterone produce the anticipated effects upon lipids Table... 

The results achieved when studying the specificity of interaction between HDS and human blood plasma in vitro give evidence for an increased affinity of disperse silica to lipoproteins in comparison with proteins that do not contain lipids (Table 13.2). 

Crude HEAR and LEAR oils inevitably contain some nonglyceride impurities from the biosynthetically active parts of the seed (Carr, 1978). The polar lipids from a HEAR (cv. Sinus) and a LEAR (cv. Janpol) were recently examined by Sosulski et al. (1981). The results (Tables XVII and XVIII) are even more comparable In polar lipid class composition to soybean "lecithin" (Scholfield, 1981 Pardun, 1982) than previously reported by Zajac and Niewiadomski (1975) for HEAR lipids (Ackman, 1977). European HEAR (cv. Norde) phospholipids and fatty acids have been compared to those of LEAR (cv. Oro) by Alter and Gutfinger (1982). The proportion of neutral lipid is a variable that results from the type of processing and would normally be minimized. It is of interest that an alleged soy lecithin evaluated for mink feed closely resembled in fatty acid composition the HEAR lipids (Table XVIII), with 2.0-5.0% of 22 1 (Lund, 1980). If this was in fact rapeseed lecithin the beneficial results of this diet can be added to other nutritional studies (e.g., McCuaig and Bell, 1980, 1981) on HEAR and LEAR gums. 

The scale of the all changes substantially depends on the values for the initial lipids. So, the formation of liposomes from the murine organ lipids brought out the enhancement of the membrane rigidity (the increase of the PC/PE ratio), the more pronounced under the formation of liposomes from the brain lipids (Table 1), while the diminution of the ability of lipids to the oxidation is obtained in case the EEOPL/ZPOPL ratio is more than 0.7 in lipids of the murine organs (Table 1). 

The principal lipids of milk are triacylglycerols which may represent up to 98% of the total lipids (Table 3.219). Human milk contains significant quantities of phospholipids, sterols, sterol esters, unesterified fatty acids and monoacylglycerols. In contrast, the proportion of phospholipids in bovine milk is low (Table 3.219). 

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