Trans Fatty acids chemistry

The hydrogenation process also forms unnatural trans fatty acids from natural cis fatty acids (see The World of Chemistry, C/s and Trans Fatty Acids and Your Health"). 

D. Firestone and A. Sheppard, Advances in Lipid Methodology — One (ed. W.W. Christie) The Oily Press, Ayr (1992) pp.273-322. R.E. McDonald and M.M. Mossoba, Food Lipids Chemistry, Nutrition, and Biotechnology, (ed. C.C. Akoh and D.B. Min) Marcel Dekker, New York (1998) pp. 137-166. J.L. Sebedio and W.W. Christie, Trans Fatty acids in Human Nutrition, The Oily Press, Dundee (1998). 

Chemistry and measurements are an important part of our everyday lives. Levels of toxic materials in the air, soil, and water are discussed in our newspapers. We read about radon gas in our homes, holes in the ozone layer, trans fatty acids, and climate change. Understanding chemistry and measurement helps us make proper choices about our world. 

Vogel S, Mendelsohn CL, Mertz JR, Piantedosi R, Waldburger C, Gottesman ME, and BlanerWS (2001) Characterization ofa new member of the fatty acid-binding protein family that binds all-trans-retinol. Journal of Biological Chemistry 276, 1353-60. 

The wide distribution of PKSs in the microbial world and the extreme chemical diversity of their products do in fact result from a varied use of the well-known catalytic domains described above for the canonical PKS systems. Taking a theoretic view of polyketide diversity, Gonzalez-Lergier et al. (41) have suggested that even if the starter and extender units are fixed, over 100,000 linear heptaketide structures are possible using only the 5 common reductive outcomes at the P-carbon position (ketone, (R- or S-) alcohol, trans-double bond, or alkane). Recently, it has become apparent that even this does not represent the upper limit for polyketide diversification. To create chemical functionalities beyond those mentioned above, nature has recruited some enzymes from sources other than fatty acid synthesis (the mevalonate pathway in primary metabolism is one example) not typically thought of as type I PKS domains. Next, we explore the ways PKS-containing systems have modified these domains for the catalysis of some unique chemistries observed in natural products. 

The introduction of improved sample preparation and separation techniques has made IR a popular identification tool in food chemistry (Eskamani, 1975). One of the most useful applications of IR spectroscopy in food processing is the identification of cis trans unsaturation. This subject has been partly dealt with under the heading Fatty acids (Section 9.1.4a). In the food industry, cis trans determination may be helpful in the detection of fat adulteration. Bartlett and Chapman (1961) used IR spectroscopy to determine hydrogenated (saturated) fats in butter. Butter... 

Florence, A. C. R., B6al, C., Silva, R. C., Bogsan, C. S. B., PiUeggi, A. L. O.S., Gioielli, L. A., et al. (2012). Fatty acid profile, trans-octadecenoic, a-linolenic and conjngated linoleic acid contents differing in certified organic and conventional probiotic fermented milks. Food Chemistry, 135, 2207-2214. 

Hughes, P. E., Hunter, W. J., Tove, S. B. (1982). Biohydrogenation of unsaturated fatty acids. Purification and properties of cis-9, trans-ll-octadecadienoate reductase. Journal of Biological Chemistry, 257, 3643-3649. 

The natural oleochemicals are obtained from natural oils with the least change in the structure of the carbon chain fraction. In contrast, synthetic oleochemicals are built up from ethylene to the desired carbon chain fraction or from oxidation of petroleum waxes. Fats and oils are renewable products of nature. One can aptly call them oil from the sun where the sun s energy is biochemically converted to valuable oleochemicals via oleo-chemistry. Natural oleochemicals derived from natural fats and oils by splitting or trans-esterification, such as fatty acids, methyl esters, and glycerine are termed basic oleochemicals. Fatty alcohols and fatty amines may also be counted as basic oleochemicals, because of their importance in the manufacture of derivatives (6). Further processing of the basic oleochemicals by different routes, such as esterification, ethoxylation, sulfation, and amidation (Fig. 12.1), produces other oleochemical products, which are termed oleochemical derivatives. 

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