Triglycerides diffusion properties

Fatty acids are clearly larger in size and show markedly slower diffusion velocity than the small water (or creatine) molecules which have been examined so far by diffusion weighted NMR spectroscopy. However, assessment of diffusion properties of lipids could be a key step for further experimental studies of skeletal muscle lipid metabolism. Diffusion properties of FFA and triglycerides are likely different due to differences in molecular weight. In addition, effects of temperature, chemical surroundings, and the mobility of small lipid droplets in the cytosol may also lead to measurable differences in the diffusion characteristics. 

Lipids also influence the properties of starch. Like free amino acids, monoglycerides or fatty acid esters of hydroxy acids, lipids form inclusion compounds with amylose (cf. 4.4.4.14.3). Like di- and triglycerides, they also reduce the swelling capacity and solubility by inhibiting water diffusion. Therefore, both degreasing as well as lipid addition are of importance as physical modification methods of starches. 

After arrival in the systemic circulation the drag is released from the chylomicrons, either due to hydrolysis of the triglycerides (by the lipoproteinic lipases of the blood), or by diffusion of the drag from an intact chylomicron to the water of the plasma. For these reasons, the possibility of a drag being transported via the lymph depends on the physicochemical properties of the administered drag, as well as the quantity and the properties of the co-administered lipid carrier which is used to induce the intracellular production of chylomicrons. 

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