Saturated fatty adds

More than LOO different fatty acids are known, and about 40 occur widely. Palmitic acid (C ) and stearic acid (Cjy) are the most abundant saturated fatty adds oleic and linoleic acids (both Care the most abundant unsaturated ones. Oleic acid is monounsaturated since it has only one double bond, whereas linoleic, linolenic, and arachidonic acids are polyunsaturated fatty acids because they have more than one double bond. Linoleic and linolenic... 

Quom has a higher ratio of polyunsaturated to saturated fatty add s than the other foods listed. It contains no cholesterol. The amino add profile is similar to that of other protein foods. It is slightly lower in methionine and cysteine content. 

Data dted by Garke (24) indicate that fatty add content may be a good indication of lipid fractionation by SFE. He found that saturated fatty adds were reduced 72% and unsaturated fatty adds reduced by 63% compared to the unextracted control. Cholesterol was reduced by 76% to an average of 41.6 mg/100 g in the extracted meat residue (24). 

LAFETINA eg, REEP B, GANONG BR Bell RM. Exogenous sn-1,2-diacyIglycerols containing saturated fatty adds function as bioregulatcs s of protein kinase C in human platelets. JBiolChem269 1358-1365,1985. 

The nature of a fatty add influences its fate. Short- and medium-tdiain fatty adds tend to be oxidised immediately to carbon dioxide, rather than deposited as TGs or phospholipids. The presence of double bonds ("unsaturations") in long-chain fatty adds influences the immediate fate of the add. Some evidence suggests that unsaturated fatty acids, such as 18 2, tend to be oxidized at a slightly faster rate in the hours following a meal than saturated fatty acids, such as 18 0 (Jones et al., 1985, Jones and Schoeller, 1988). More specifically, about 2% of a test meal of 18 0 may be oxidized in the 9 hours toUowing Ingestion, whereas about 10% of a test meal of 18 2 may be oxidized in the same period, The mechanisms that influence the fates of unsahirated and saturated fatty adds are only beginning to be understood. 

A typical American diet contains about 40% of its total energy content as fat. About half this energy is in the form of saturated fatty adds, one-fourth as monounsatu-rated fatty acids, and one-fourth as pol5nmsaturated fatty acids (PUFAs) (Ginsberg et al, 1990). The quantity and nature of dietary fats can influence the level of plasma cholesterol. A reduction in total fat from the t3q>ical 40% of energy intake to 30% can result in a decrease in plasma cholesterol. 

A. The 16-carbon, fully saturated fatty add, palmitate (16 0), is the product of the fatty acid synthase complex. It may be elongated by two carbons to form stearic add (18 0), or it may be oxidized to form palmitoleic acid (16 1,A9). Stearate can be oxidized to oleic acid (18 1,A ). Arachidonic acid (20 4,A5,8 11 14) can be synthesized from the essential fatty acid linoleate (18 2,A9 12). It cannot be produced from palmitate. Fatty acids synthesized in the liver are converted to triacylglycerols, packaged in VLDL, and secreted into the blood. 

Pyka, A. and Bober, K (2003) Selected structural descriptors and values for calculation and prediction of molar volume ofhomologous series of saturated fatty adds. IndianJ. Chem.,42,1360-1367. 

Fatty acids are big news, whether saturated or unsaturated. Too much saturated fatty add seems to be bad for us, clogging arteries, while some unsaturated fatty acids seem to protect us against that fatal condition. There are hundreds of fatty acids in living things but most have one special characteristic— they have an even number of carbon atoms. Here are two of the most frequently found fatty acids. 

Saturated Fatty Adds Unsaturated Fatty Acids... 

See also / -Oxidation of Saturated Fatty Add Unsaturated Fatty Add Oxidation, Oxidation of Odd-Numbered Fatty Acids, Peroxisomal / -Oxidation, Fatty Acids... 

Table 2. Saturated Fatty Adds JCH3(CH2) COOH]...

We have studied the synthesis of fatty acids by the closed Fischer-Tropsch process, using various carbonates as promoters and meteoritic iron as catalyst. The conditions used were D2/CO mole ratio = 1 1, temperature == 400°C, and time = 24-48 hr. Sodium, calcium, magnesium, potassium, and rubidium carbonates were tested as promoters but only potassium carbonate and rubidium carbonate produced fatty acids. These compounds are normal saturated fatty adds ranging from C5 to Cis, showing a unimodal Gaussian distribution without predominance of odd over even carbon-numbered aliphatic chains. The yields in general exceed the yields of aliphatic hydrocarbons obtained under the same conditions. The fatty acids may be derived from aldehydes and alcohols produced under the influence of the promoter and subsequently oxidized to the acids. 

In a similar study using differential thermal analysis (DTA), the perturbation effects of fatty acids on the SC were studied (Tanojo et al., 1994). Thermal behavior of the SC revealed that saturated fatty adds easily mix with the skin lipids and monounsaturated fatty acids to form a separate domain containing mostly pure fatty acids within the SC lipids. Polyunsaturated fatty acids also formed separate domains, but the extent of thermal transition was more than that showed by saturated fatty acids and less than monounsaturated fatty acids. In a recent investigation, SEMs of the skin treated with 10% oleic acid in ethanolic solution showed generation of pores on the surface of epidermal comeocytes (Touitou et al., 2002). 

The present data suggests that the normal dietary intake of saturated fatty adds that conditioned our species genome likely fell between 10 to 15% of total energy, and that values lower than 10% or higher than 15% would have been the exception rather than the rule. Consequendy, population-wide recommendations to lower... 

Among foods with favorable fatty acid profile, nuts have received particular attention because epidemiological studies have indicated that their increased intake is associated with protection from coronary heart disease (CHD) [10-13]. The total lipid content and fatty acid composition of Brazil nut oil from different sources are listed in Table 9.2. The total lipid content of Brazil nut ranges from 60.87% to 66.71% of the whole nut. Brazil nut is low in saturated fatty adds (SFA) and high in unsaturated fatty acids. There are great variations in fatty add composition of Brazil nut from different sources. However, the available data aU indicate that their PUFA and MUFA are mainly 18 2(o6 and 18 lco9, respectively. The variation in the results from different research gronps are nonetheless... 

Crude pahn kernel oil (CPKO) which is derived from the kernel of the oil palm fruit consists of large amounts of saturated fatty acids such as lauric acid (C12 0) [ 48 %], myristic acid (C14 0) [ 16 %], and palmitic acid (C16 0) [ 8 %] (Loo et al. 2005). However, the concentration of unsaturated fatty acids such as linoleic (C18 2) [ 2 %] is very low. It contrast, palm oil products derived from mesocarp such as crude palm oil (CPO) and palm olein (PO) are mainly composed of C16 0 and contain more unsaturated fatty adds such as oleic acid (C18 l), (C18 2) and trace quantities of Hnolenic add (C18 3) (Loo et al. 2005). Compared to palm oil products, soybean oil is rich in unsaturated fatty adds with C18 2 (54 %), C18 l (22 %), and C18 3 (8 %) as the major constituents while 10 % of the distributions are contributed from saturated fatty adds (Kahar et al. 2004 Loo et al. 2005). Nevertheless, soybean oil has proven to be a good carbon source for high cell density cultures. Since, CPKO contains lesser unsatuiated fatty adds, it conld become potential carbon feedstock for high cell density PHA prodnction. 

Hydrolysis of a fat or an oil gives a mixture of the salts of straight-chain fatty acids. Animal fats contain primarily saturated fatty adds, while most vegetable oils are polyunsaturated. 

The interpretation of mass spectra of common wax components are described elsewhere (Hamilton, 1995b Evershed, 1992b Christie, 1994). The mass spectra of fatty acids, alcohols, wax esters and other lipids can be found in an open access website (The AOCS Lipid Library, 2011). Briefly, the identification is performed on the basis of the characteristic fragment and molecular ions. For example, the mass spectra of saturated fatty add methyl... 

The increase in the saturated fatty acids (myristic and palmitic) found in lean and myristic acid in subcutaneous fat are very likely due to the inhibition of stearoyl-CoA desaturase activity, a key enzyme involved in the synthesis of monounsaturated fatty acids (MUFA) by CLA. Studies by Lee el al. (22) and Bretillon el al. (23) demonstrated that CLA isomers inhibited A9 desaturase activity, and thus this inhibition caused an inaease in the saturated fatty add content. Changes in the unsaturated fatty acid profile of subcutaneous fat could result from the increase of 18 1 and 18 2 due to the contribution of CLA 60 in the diet. CLA 60 was substituted for com in the study by Thiel-Cooper el al. (3) therefore, because CLA 60 contains high concentrations of unsaturated fatty acids, the diet would be higher in unsaturated fatty acids than a com diet alone, hi earlier work, Banni el al. (24) and Sdbedio el al. (25) suggested that... 

Saturated fatty add alkyl chains in the staggered, anti conJformation... 

Recent studies have shown that consuming a significant amount of trans fatty acids can lead to serious health problems related to serum cholesterol levels. Low overall serum cholesterol and a decreased ratio of low-density lipoprotein (LDL) cholesterol to high-density lipoprotein (HDL) cholesterol are associated with good overall cardiovascular health. High semm cholesterol and an elevated ratio of LDL cholesterol to HDL cholesterol are linked to a high incidence of cardiovascular disease, especially atherosclerosis. Research has indicated that diets high in either saturated fatty adds or trans fatty adds raise the ratio of serum LDL cholesterol to HDL cholesterol and substantially increase the risk of cardiovascular disease. 

Figure 11.16. Saturated fatty add production using a modular ketosynthase to build the fatty acids two carbons at a time. For n = 10, dodecanoic acid (lauric acid) for n = 12, tetradecanoic acid (myristic acid) for n = 14, hexadecanoic acid (palmitic acid) and for n = 16, octadecanoic acid (stearic acid).

Cohen, L.A. (1987) Differing effects of high-fat diets rich in polyunsaturated, monounsa-turated or medium chain saturated fatty adds on rat mammary tumor promotion, in Proceedings of the AOCS Short Course on Polyunsaturated Fatty Acids and Eicosanoids, ed. W.E.M. Lands, American Oil Chemists Sodety, Champaign, IL, pp. 241-247. 

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