Triglyceride, formation

Triglycerides, the storage form of fatty acids, are formed by attaching three fatty adds (as fetty acyl CoA) to glycerol. Triglyceride formation from fatty acids and glycerol 3-phosphate occurs primarily in liver and adipose tissue. 

The 3-thia, non-P-oxidable thia fatty acids (as exemplified by TTA (tetradecylth-ioacetic acid, HOOC-CH2-S-CH2(13)-CH3) decrease plasma triglycerides and cholesterol levels when administered to rats. At the same time TTA increased the hepatic fatty acid oxidation capacities. Recently we have demonstrated that stimulation of mitochondrial P-oxidation, but not peroxisomal fatty acid oxidation, decreases hepatic triglyceride formation. This has also been shown with co-3 fatty acids and fibrates in different animal models (rats, rabbits and dogs). Altogether the mitochondrion seems to be the principal target for the plasma triglycerid lowering effect. 

Table 8 Intracellular triglyceride formation as a normal deterrent to fatty acid toxicity.

Anionic surfactants are the most commonly used class of surfactant. Anionic surfactants include sulfates such as sodium alkylsulfate and the homologous ethoxylated versions and sulfonates, eg, sodium alkylglycerol ether sulfonate and sodium cocoyl isethionate. Nonionic surfactants are commonly used at low levels ( 1 2%) to reduce soap scum formation of the product, especially in hard water. These nonionic surfactants are usually ethoxylated fatty materials, such as H0CH2CH20(CH2CH20) R. These are commonly based on triglycerides or fatty alcohols. Amphoteric surfactants, such as cocamidopropyl betaine and cocoamphoacetate, are more recent surfactants in the bar soap area and are typically used at low levels (<2%) as secondary surfactants. These materials can have a dramatic impact on both the lathering and mildness of products (26). 

PPARy is a transcription factor which controls the expression of enzymes and proteins involved in fat and glucose metabolism. More importantly, stimulation of this receptor induces differentiation of preadipocytes to adipose cells. It is believed that the formation of additional, small fat cells lowers free fatty acids and hepatic triglycerides, thereby collecting insulin resistance. 

Systemic treatment of 13-cis retinoic acid frequently leads to cheilitis and eye irritations (e.g., unspecific cornea inflammation). Also other symptoms such as headache, pruritus, alopecia, pains of joints and bone, and exostosis formation have been reported. Notably, an increase of very low density lipoproteins and triglycerides accompanied by a decrease of the high density lipoproteins has been reported in 10-20% of treated patients. Transiently, liver function markers can increase during oral retinoid therapy. Etretinate causes the side effects of 13-cis retinoid acid at lower doses. In addition to this, generalized edema and centrilobulary toxic liver cell necrosis have been observed. 

In this in vitro system, the presence of serum in cell culture medium is not necessary, but the type of transwell is important (the total amount of H-triglycerides secreted was two-fold higher when using 3 pm versus 1 pm pore size transwells), and oleic acid supplementation is required for the formation and secretion of CMs as well as the transport of 3-carotene through Caco-2 cells. Finally, the presence of Tween 40 does not affect CM synthesis and secretion in this in vitro cell culture system. Thus, CMs secreted by Caco-2 cells were characterized as particles rich in newly synthesized H-triglycerides (90% of total secreted) containing apolipoprotein B (30% of total secreted) and H-phospholipids (20% of total secreted) and with an average diameter of 60 nm. These characteristics are close to those of CMs secreted in vivo by enterocytes. ... 

The application of microemulsions in foods is limited by the types of surfactants used to facilitate microemulsion formation. Many surfactants are not permitted in foods or only at low levels. The solubilization of long-chain triglycerides (LCTs) such as edible oils is more difficult to achieve than the solubilization of short- or medium-chain triglycerides, a reason why few publications on microemulsions are available, especially because food-grade additives are not allowed to contain short-chain alcohols (C3-C5). 

Increase in lipogenesis (formation of triglycerides, the storage form of lipids)... 

The first step of triglyceride biosynthesis is the formation of phosphatidic acid with the involvement of glycerophosphate acyltrans-ferase ... 

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