Triglyceride fatty acids

Wolfe has presented an excellent description of the systematic application of stable and radioactive isotope tracers in determining the kinetics of intestinal fat absorption, hepatic triglyceride synthesis, lipid mobilization, triglyceride-fatty acid recycling, and cholesterol turnover. 

Oil-producing plants vary significantly in the exact composition of the fatty acids that make up the triglyceride. Triglyceride fatty acids contain from zero to as many as four olefins. Table 1 illustrates the fatty acid composition of several... 

The BP monographs for many of the fixed oils contain a GC analysis to confirm the content of the fatty acids composing the triglycerides (fatty acid triesters of glycerol) present in the oil. The monograph for almond oil states the composition of the fatty acids making up the triglyceride should be ... 

However, studies in hypercholesterolemic subjects, using soy protein depleted of isoflavones have shown that soy protein independently of isoflavones can favorably affect LDL size, LDL particle distribution was shifted to a less atherogenic pattern,and can decrease triglyceride concentrations, triglyceride fatty acid fractional synthesis rate, and cholesterol... 

Wang Y, Jones PJ, Ausman LM, Lichtenstein AH. Soy protein reduces triglyceride levels and triglyceride fatty acid fractional synthesis rate in hypercholesterolemic subjects. Atherosclerosis 173, 269-275, 2004. 

Glyceroneogenesis and the triglyceride/fatty acid cycle. J. Biol. 

The heterogeneous class of compounds marked by solubility in so-called lipid solvents (acetone, hydrocarbons, ether, etc.) and relative insolubility in water, has traditionally been called lipids (3). This historical classification, based upon isolation procedures from natural products, is obviously too broad for simple generalizations since it includes triglycerides, fatty acids, phospholipids, sterols, sterol esters, bile acids, waxes, hydrocarbons, fatty ethers and hydrocarbons. For the purposes of this chapter, we will consider lipids to be fatty acids and their derivatives. 

Table I summarizes the various meats, meat constituents, and other related substances which have been analyzed, including substances reported on previously (6) as well as those for which new data are given. The substances chosen are intended to provide a cross-section of the type of inherently related material from which volatile irradiation odor and flavor compounds might be expected to form. Thus, in addition to several whole meats, the volatile irradiation products from a number of protein and lipid substances have been analyzed. Among the lipid substances included are typical whole fats and separate moieties such as triglycerides, fatty acid esters, and cholesterol, as an example of a steroid. Among the proteinaceous substances included are a protein, a polypeptide, and some individual amino acids. Finally, beef itself has been separated into a protein, a lipid, and a lipoprotein fraction, and these have been separated, irradiated, and analyzed.

Patton, J.S. (1975). The effect of pressure and temperature on phospholipid and triglyceride fatty acids of fish white muscle a comparison of deepwater and surface marine species. Comparative Biochemistry and Physiology 52B, 105-110. 

Know the meaning of triglyceride, fatty acid, fat, oil, hardening of a vegetable oil, hydrogenolysis, soap, saponification. 

The wide availability of relatively inexpensive dimethylaminopropylamine (DMAPA) allows surfactant producers to convert economic triglycerides, fatty acids and methyl esters into amido -functional tertiary amines that may then be quaternized with sodium chloroacetate to produce alkylamidopropyl betaines (see Figure 6.15). The most economically significant of these is cocamidopropyl betaine which can be produced from a variety of feedstocks and lauramidopropyl betaine which is generally produced from lauric acid. These are widely used secondary surfactants in consumer products such as shampoos, bath products, washing up liquids and other cleaners. 

As far as quantitative chemical derivatization GC analysis is concerned, it is necessary to mention especially the work of Gehrke and his collaborators, who specified the fundamental concepts of quantitative GC analysis combined with the chemical derivatization of sample compounds and applied them to the accurate determination of the twenty natural protein amino acids and other non-protein amino acids as their N-TFA-n-butyl esters [5 ], the urinary excretion level of methylated nucleic acid bases as their TMS derivatives [6], TMS nucleosides [7] and other investigations. Further examples include a computer program for processing the quantitative GC data obtained for seventeen triglyceride fatty acids after their transesterification by 2 NKOH in n-butanol [8], a study of the kinetics of the transesterification reactions of dimethyl terephthalate with ethylene glycol [9] and the GC-MS determination of chlorophenols in spent bleach liquors after isolation of the chlorophenols by a multi-step extraction, purification of the final extract by HPLC and derivatization with diazoethane [10]. 

Enser MB, Kunz F, Borensztajn J et al. (1967) Metabolism of triglyceride fatty acid by the perfused rat heart. Biochem J 104 306-317... 

Interesterification > Acidolysis (triglyceride + fatty acid) Transesterification (e.g. triglyceride + triglyceride), Reaction with the fatty acids in the 1,3-positions only Reaction with the fatty acids in all three positions... 

It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of Lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the preponderance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing ah or certain fractions of the total phosphatide complex. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteristics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but they are practically insoluble in fixed oils. When ah phosphatide fractions are present, Lecithin is partially soluble in alcohol and practically insoluble in acetone. 

This pheromone consists of triglycerides, fatty acids, and hydrocarbons, and each has some marking and ovicidal activity. The fatty acid composition of the triglycerides is similar to that of edible oils, and treatment of the azuki bean with certain edible oils (200 ug/bean) could protect the beans from injury by . macu-latus, C. chlnensls, and Zabrotes subfaclatus. 

Elia, M., Zed, C., Neale, C-, and Livesay, G. (1987). The energy cost of triglyceride fatty acid recycling in nonobese subjects after an overnight fast and four days starvation. Metabolism 36, 251-255. 

The USPNF 23 describes lecithin as a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidylcholine, phosphatidylethanolamine, phosphatidylser-ine, and phosphatidylinositol, combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates as separated from a crude vegetable oil source. 

Fats or raw materials that serve as a source for fatty acids are frequently employed in process flavourings. During the flavour reaction, thermal peroxidation of lipids such as triglycerides, fatty acids and phospholipids occurs. This non-enzymatic lipid oxidation, also called autoxidation, leads to a very complex mixture of reaction products, and has to be regarded separately from the enzymatic lipid oxidation which occurs at low temperature and is catalysed by lipoxygenases. 

Fats are esters of fatty acids and glycerine. They are also known as triglycerides. Fatty acids are long, straight chained carboxylic acids and glycerine is a trialcohol. 

Implanted polymeric materials can also adsorb and absorb from the body various chemicals that could also effect the properties of the polymer. Lipids (triglycerides, fatty acids, cholesterol, etc.) could act as plasticizers for some polymers and change their physical properties. Lipid absorption has been suggested to increase the degradation of silicone rubbers in heart valves (13). but this does not appear to be a factor in nonvascular Implants. Poly(dimethylsiloxane) shows very little tensile strength loss after 17 months of implantation (16). Adsorbed proteins, or other materials, can modify the interactions of the body with the polymer this effect has been observed with various plasma proteins and with heparin in connection with blood compatibility. 

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