Triglycerides structures

Several studies have been conducted on calcium-fat interactions in human infants (64-70). Low synthesis of bile salts and low pancreatic lipase activity may be responsible for poorer fat utilization in infants than in adults (63,71). Fat from infant formulas may be lower than that from human milk because of the lack of a bile-stimulated lipase in the former (72). In infants, fat absorption tends to decrease with increase in fatty acid length, with lower degree of saturation, and with increase of total fat (3). Triglyceride structure may also influence fat absorption in the infant and, thus, indirectly, might also affect calcium absorption in the infant. 

Factors negatively affecting absorption of dietary fat may also be expected to negatively affect absorption of calcium. In the normal, healthy adult, dietary fat absorption is very efficient. However, such factors as level of dietary fat, fatty acid chain length, degree of fatty acid saturatedness, or triglyceride structure may have a measurable effect on calcium absorption under some circumstances. 

Antilipidemic activity. Triglycerides structured lipids from coconut oil, administered to rats at a dose of 10% of diet for 60 days, produced a 15% decrease in total cholesterol and a 23% decrease in LDL cholesterol levels in the serum compared to coconut oil-fed rats. Total and free cholesterol levels in the liver of structured lipid-fed rats were lowered by 31 and 36%, respectively. The triglycerides in the serum and liver were decreased by 14 and 30%, respectively " . Anti-nociceptive activity. Aqueous extract of the husk fiber, administered orally to mice at doses of 200 or 400 mg/kg, produced an inhibition of the acetic acid-induced writhing response . 

Parodi, P. W. 1981. Relationship between triglyceride structure and softening point of milk fat. J. Dairy Res. 48, 131-138. 

Litchfield, C. (1973)Taxonomic patterns in the triglyceride structure of natural fats. FetteSeif. Anstrichm., 75,223-231. 

Fluorescence spectroscopy offers several inherent advantages for the characterization of molecular interactions and reactions. Firstly, it is 100-1000 times more sensitive than other spectrophotometric techniques. Secondly, fluorescent compounds are extremely sensitive to their environment. For example, vitamin A that is buried in the hydrophobic interior of a fat globule has fluorescent properties different from molecules that are in an aqueous solution. This environmental sensitivity enables characterization of viscosity changes such as those attributable to the thermal modifications of triglyceride structure, as well as the interactions of vitamin A with proteins. Third, most fluorescence methods are relatively rapid (less than 1 s with a Charge Coupled Device detector). One particularly advantageous property of fluorescence is that one can actually see it since it involves the emission of photons. The technique is suitable for at-line and on/in-line process control. 

Kubow, S., Triglyceride structure and lipoprotein metabolism, in Structural Modified Food Fats Synthesis, Biochemistry, and Use, A. B. Christophe (Ed.), pp. 149-159, AOCS, Champaign, IL, 1998. 

The (3-monoglycerides formed are resistant to further hydrolysis. This pattern is characteristic of pancreatic lipase and has been used to study the triglyceride structure of many fats and oils. 

Triglycerides. Structural analysis of the natural fat triglycerides is particularly difiicult because of the many possible molecular species which have very similar chemical and physical properties. Major advances in separation and analytical techniques since 1955 have revolutionized this field. The chemically different triglycerides are now separable by gas-liquid chromatography, by thin-layer chromatography, and/or by permeation chromatography. By use of selective enzymatic deacylation and phosphorylation techniques, the positional isomers can be separated and characterized (121). 

C. Refined olive oil olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the original triglyceride structure. 

Bracco, U. (1994). Effect of triglyceride structure on fat absorphon, Am. /. CJm. Nutr. 60, 1CXJ2-10O9,... 

From this scheme it is evident that the hydrodeoxygenation produces a paraffin having the same number of carbon atoms as the fatty acid present in the triglycerides structure, while decarbonylation and decarboxylation produce a paraffin having one carbon atom less than the faty acid present in the triglycerides. 

Most vegetable oils (and animal fats and oils) have the triglyceride structure. Fig. 6.8, as tri-esters derived from glycerol and fatty, carboxylic, acids. The fatty acids are almost always straight chains containing between 8 and 22 carbon atoms and may be saturated, mono- or polyunsaturated. Vegetable oil compositions are normally described in terms of their fatty acid content, referring to the acid ester moieties actual fatty acids present in the oil are known as free fatty acids. 

Again, the use of lipase catalyst for interesterification of edible fats and oils has advantages over the classical chemical catalysts. One of the most attractive features is the unique specificities possible with their use. Nonspecific lipases provide reactions like the random chemical catalyzed interesterification. Specific lipases make it possible to produce fats and oils with a customized triglyceride structure. The enzymatic process can be selective with the use of a positional specificity lipase. These processes are usually much slower and more sensitive to the reaction conditions to provide a better control over the reaction results. Also, the lipases can operate under milder reaction conditions, temperature and pressure, that minimize the formation of side products. 

In contrast to previous work, our approach is to incorporate nitrogen into the triglyceride structure in different ways to produce various types of SBO derivatives. For example, Biswas, et al (8) have grafted diethylamine onto epoxidized oil, using ZnCla as a catalyst (Figure 1). 

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