Fatty acid distribution in triacylglycerols and phospholipids of broad beans (Vicia faba)

Fatty acid distribution of triacylglycerols (TAG) and phospholipids (PL) obtained from the four cultivars of broad beans (Vicia faba) was investigated. Total lipids extracted from the beans were separated by thin-layer chromatography into eight fractions. The major lipid components were TAG (47.7–50.1%) and PL (47.5–50.5%), while hydrocarbons, steryl esters, free fatty acids, diacylglycerols (1,3-DAG and 1,2-DAG) and monoacylglycerols were present in minor proportions (1.8–2.4%). The major PL components were phosphatidylcholine (56.4–58.4%), phosphatidylethanolamine (20.3–21.7%) and phosphatidylinositol (16.6–18.6%). Phosphatidylinositol was unique in that it had the highest saturated fatty acid content among the three PL. No significant differences (P > 0.05) in fatty acid distribution existed when the different cultivars were compared. The fatty acid distributions in the TAG were evident among the four cultivars: unsaturated fatty acids were predominantly concentrated in the sn−2 position, and saturated fatty acids primarily occupied the sn−1 or sn−3 position in the oils. These results could be useful to both consumers and producers for manufacture of traditional foods in Japan and elsewhere.     

Roasting effects on fatty acid distributions of triacylglycerols and phospholipids in sesame (Sesamum indicum) seeds

Sesame seeds were roasted at different temperatures (180–220 °C) using a domestic electric oven. The positional distribution of fatty acids in triacylglycerols (TAGs) and phosphatidylcholine (PC) isolated from total lipids in these seeds was investigated as well as the naturally occurring antioxidants that are present. Major lipid components were TAGs and phospholipids (PLs), while steryl esters (SEs), free fatty acids (FFAs) and sn‐1,3‐ and sn‐1,2‐diacylglycerols (DAGs) were minor ones. Following roasting, a significant increase (P < 0.05) was observed in FFAs and in both forms of DAG (primarily sn‐1,3‐DAG). The greatest PL losses (P < 0.05) were observed in phosphatidylethanolamine (PE), followed by PC and phosphatidylinositol (PI). On the other hand, the amounts of γ‐tocopherol and sesamin remained at over 80 and 90% respectively of the original levels after roasting at 220 °C. The principal characteristics of the positional distribution of fatty acids were still retained after 25 min of roasting: unsaturated fatty acids, especially linoleic and/or oleic, were predominantly concentrated in the sn‐2‐position, and saturated fatty acids, especially stearic and/or palmitic, primarily occupied the sn‐1‐ or sn‐3‐position. The results suggest that unsaturated fatty acids located in the sn‐2‐position are significantly protected from oxidation during roasting at elevated temperatures. © 2001 Society of Chemical Industry     

Lipase-catalysed production of triacylglycerols enriched in pinolenic acid at the sn-2 position from pine nut oil

BACKGROUND: The purpose of this study was to produce triacylglycerols (TAGs) enriched in pinolenic acid (PLA) at the sn‐2 position using the principle of acyl migration, from the pine nut oil containing PLA esterified exclusively at the sn‐3 position. RESULTS: Two types of lipase‐catalysed reactions, i.e. redistribution and reesterification of fatty acids, were successively performed using seven commercially available lipases as biocatalysts. Of the lipases tested, Novozym 435 and Lipozyme TL IM were effective biocatalysts for positioning PLA at the sn‐2 location. These biocatalysts were selected for further evaluation of the effects of reaction parameters, such as temperature and water content on the migration of PLA residues to the sn‐2 position and TAG content. For both lipases, a significant decrease in TAG content was observed after the lipase‐catalysed redistribution of fatty acids for both lipases. The reduced TAG content could be enhanced up to approx. 92%, through lipase‐catalysed re‐esterification of the hydrolysed fatty acids under vacuum. CONCLUSION: TAG enriched in PLA at the sn‐2 position was synthesised from pine nut oil via lipase‐catalysed redistribution and re‐esterification of fatty acid residues using Lipozyme TL IM and Novozym 435 as biocatalysts. Copyright © 2011 Society of Chemical Industry     

Roasting effects on fatty acid distribution of triacylglycerols and phospholipids in the kernels of pumpkin (Cucurbita spp) seeds

In this study, changes in fatty acid distributions of pumpkin seeds (Cucurbita spp) in the course of the roasting process were investigated. Whole pumpkin seeds were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the seeds, and the lipid components and the fatty acid distributions of triacylglycerols (TAGs) and phospholipids (PLs) were analysed by a combination of thin layer chromatography and gas chromatography. Major lipid components were TAGs, free fatty acids (FFAs) and PLs, while steryl esters and diacylglycerols were also present in minor proportions. The greatest PL losses (p < 0.05) were observed in phosphatidyl ethanolamine, followed by phosphatidyl choline or phosphatidyl inositol. With a few exceptions, significant differences (p < 0.05) in fatty acid distributions occurred when the seeds were microwaved for 20 min or more. Nevertheless, the positional characteristics of fatty acid distributions in the TAGs were still retained after 20 min of roasting: unsaturated fatty acids were predominantly concentrated in the sn‐2‐position, and saturated fatty acids primarly occupied the sn‐1‐ or sn‐3‐position. These results suggest that no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting, thus ensuring that a good‐quality product would be obtained. Copyright © 2005 Society of Chemical Industry     

Generation of glycerophospholipid molecular species in the yeast Saccharomyces cerevisiae. Fatty acid pattern of phospholipid classes and selective acyl turnover at sn-1 and sn-2 positions

Acyl chains linked to phospholipids of the yeast, Saccharomyces cerevisiae, are mainly C16:1 and C18:1 accompanied by minor amounts of C14:0, C16:0 and C18:0. In view of this rather simple fatty acid composition, the question arose whether in yeast, as in higher eukaryotes, fatty acyl groups were characteristically distributed among the sn-1 and sn-2 positions of distinct phospholipid classes. Analysis of fatty acids linked to the sn-1 and sn-2 positions of the major phospholipids showed that indeed saturated fatty acyl groups predominated in the sn-1 positions. While the percentage of saturated fatty acids was low (10%) in phosphatidylcholine (PtdCho) and phosphatidylethanolamine (PtdEtn) from cells grown on rich medium, it was higher in phosphatidylserine (PtdSer) (25%) and highest in phosphatidylinositol (PtdIns) (41%). Oleate was mainly linked to position sn-2, while palmitoleate predominated in position sn-1. Striking differences in the fatty acid distribution of phospholipids that are metabolically closely related (e.g. PtdSer and PtdEtn, PtdEtn and PtdCho, and PtdIns and PtdSer) suggest that pathways must exist for the generation of distinct phospholipid molecular species within the different phospholipid classes. The highly selective incorporation of exogenous [¹⁴C]palmitic acid (90%) and [³H]oleic acid (99%) into the sn-2 position of PtdCho, and the preferential incorporation of these fatty acids into the sn-2 position of PtdEtn (70 and 90%, respectively, for palmitic and oleic acid) are compatible with the postulate that phospholipase A₂-mediated deacylation followed by reacylation of the lysophospholipids is involved in the generation of phospholipid species in yeast.     

Lipid classes,fatty acid composition and triacylglycerol molecular species in the kernels of pumpkin (Cucurbita spp) seeds

The lipids extracted from the kernels of pumpkin (Cucurbita spp) seeds of three cultivars were classified by thin layer chromatography into six fractions: steryl esters (SEs, 0.5–1.2%), triacylglycerols (TAGs, 92.7–93.4%), free fatty acids (FFAs, 2.9–3.5%), sn‐1,3‐diacylglycerols (1,3‐DAGs, 0.4–0.9%), sn‐1,2‐diacylglycerols (1,2‐DAGs, 0.7–0.9%) and phospholipids (PLs, 1.5%). Fatty acids derivatised as methyl esters were analysed by gas chromatography with flame ionisation detection. Molecular species and fatty acid distributions of TAGs, isolated from the total lipids in the kernels, were analysed by a combination of argentation thin layer chromatography (TLC) and gas chromatography. A modified argentation TLC procedure, developed to optimise the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the total chain length of fatty acid groups. With a few exceptions, SM₂ (5.8–20.1%), S₂D (8.8–11.2%), M₃ (6.7–24.8%), SMD (6.8–16.7%), M₂D (16.7–23.6%), SD₂ (4.6–15.1%) and MD₂ (4.9–18.6%) were the main TAG components. These results suggest that there are significant differences (P < 0.05) not only in fatty acid distributions of acyl lipids but also in molecular species of TAGs among the three cultivars. The differences in pumpkin cultivars could be appreciable, based on the distribution of molecular species in TAGs. However, pumpkin seed kernels could be utilised successfully as a source of edible oils for human consumption. Copyright © 2004 Society of Chemical Industry     

Analysis of pea lipid content by gas chromatographic and microgravimetric methods. genotype variation in lipid content and fatty acid composition

Two methods were developed for the analysis of total lipid content in dried peas. The first measured total fatty acid methyl esters (total FAME) by gas chromatography. The second was a microgravimetric method. Both methods gave equally precise results with a skilled analyst but the total FAME method required less sample, was easier to use and was preferred for the analysis of large numbers of samples. Using the total FAME method a wide range of pea genotypes including primitive or wild forms, field peas, and round and wrinkled garden peas were analysed. The lipid content, expressed as percentage by weight, of dry whole pea flours prepared from 166 genotypes ranged from 1.4–4.0% and exhibited a bimodal distribution. The lower lipid population corresponded to round peas and the higher lipid population to wrinkled peas. Although only five fatty acids occurred in significant quantities in the total lipid there was considerable variation in their individual contents. In decreasing order of content, in the vast majority of genotypes, the fatty acids were linoleic (18:2), oleic (18:1), palmitic (16:0), linolenic (18:3) and stearic (18:0). In a few genotypes, however, oleic acid predominated over linoleic acid. Linolenic acid ranged from 2.5–14.9% of the total fatty acids. A positive linear correlation (r=0.98) was found to exist between total FAME values (L_F) and corresponding gravimetric lipid values (L_G) for a combined population of round and wrinkled peas. An initial calibration was derived by regression analysis of data obtained by the FAME method and a large scale gravimetric method. This was tested and found to give satisfactory prediction of L_G on a second set of samples analysed by the FAME method and the microgravimetric method.     

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Abstract: The stereospecific positional distribution of fatty acids of camellia seed oil (also called camellia oil) was determined. The camellia oil was mainly composed of neutral lipids (88.2%), and the oleic acid (86.3%) was found to be a major fatty acid of neutral lipids. In the glycolipids and phospholipids, the oleic acid was also found to be a major fatty acid at 62.5% and 54.2%, respectively. The oleic acid was distributed abundantly in all sn‐1, 2, and 3 positions. It was found that the oleic acid was present more at sn‐2 (93.6%) and 3 positions (94.7%), than at sn‐1 position (66.0%). Practical Application: The information of stereospecific positional distribution of fatty acids in the camellia oil can be used for the development of the structured lipids for food, pharmaceutical, and medical purposes.     

CHANGES IN MYOFIBRILLAR PROTEINS AND LIPIDS OF SQUID (ILLEX ARGENTINUS) DURING FROZEN STORAGE

The biochemical properties of actomyosin (AM) and lipid composition of the mantle from frozen‐stored whole squid were investigated. Irrespective of the sex of specimens, during the first months of storage, there was a trend of decreased protein solubility, reduced viscosity and enzymatic activities of AM. A significant decrease (P < 0.05) in the relative percentage of the myosin heavy chain and a significant increase (P < 0.05) in those of paramyosin and the 155‐kDa component were also observed. After freezing, phospholipids (PL), sterols (ST) and triacylglycerols (TAG) represented 38.6, 29.1 and 21.2%, respectively, of total lipids (TL) from the mantle of male squid. Free fatty acids (FFA) plus diacylglycerols constituted only 11% of TL. TL extract from the mantle of female squid had a higher percentage of PL and had lower ST. In the frozen‐stored male and female squid, TAG were hydrolyzed earlier than PL. At zero time of storage, the relative percentages of saturated and unsaturated fatty acid in TL extracts from the mantle of male and female squid were 39.1, 59.2 and 38.7, 61.1, respectively. Irrespective of sex, the saturated FA fraction significantly (P < 0.05) decreased and the unsaturated one significantly (P < 0.05) increased after 8 months of frozen storage.     

Intramuscular Lipids and Triglyceride Structures in Range and Feedlot Steers

Longissimus muscle of feedlot steers contained less moisture and more triglycerides (TG) but similar amounts of cholesterol and lipid phosphorus when compared to muscle of range steers. A 100-g portion of the muscle from feedlot steers provided more of all fatty acids analyzed except iso- and anteiso-tridecanoic and pentadecanoic acids (br 13:0, br 15:0) and octadecatrienoic acid (18:3). Structures of the intramuscular TG were not influenced by dietary treatment. Medium chain saturated acids (10:0 to 15:0) were distributed throughout all 3 positions, 16:0 predominated in the sn-1 position, 18:0 and 20:0 in the sn-1 and sn-3 positions. Br 13:0 and br 15:0 predominated in the sn-2 position and were essentially absent from the sn-3 position. Monounsaturated acids, with the exception of trans octadecenoic acid (trans 18:1), were found mainly in the sn-2 and sn-3 positions. Trans 18:1 predominated in the sn-1 and sn-3 positions thereby resembling a long chain saturated acid, Octadecadienoic acid (18:2) and 18:3 were about equally divided between positions sn-2 and sn-3. Tram 18:1 comprised 1.9 and 1.3% of total intramuscular fatty acids from range and feedlot steers, respectively. The structures of intramuscular TG, with respect to 18:2 and saturated acids, did not resemble those of native peanut oil which has been reported to be more atherogenic than randomized peanut oil.     

Profiles of lipid components,fatty acid distributions of triacylglycerols and phospholipids in Jack beans (Canavalia gladiata DC.)

Endogenous tocopherols in extracted lipids from Jack beans (Canavalia gladiata DC.) were determined by high-performance liquid chromatography (HPLC), and were investigated in relation to the fatty acids (FA) distribution of triacylgycerols (TAG) and phospholipids (PL). The dominant tocopherols were (δ)-tocopherol (78.9–96.5 mg%) and (γ)-tocopherol (42.1–56.1 mg%) with much smaller amounts of (α)-tocopherol (1.1–1.3 mg%). The lipids of Jack beans comprised mainly TAG (34.6–38.6 wt.%) and PL (54.8–57.4 wt.%), and other components were also detected in minor proportions (0.3–3.8 wt.%). The PL components included phosphatidyl choline (46.2–48.7 wt.%), phosphatidyl inositol (23.4–29.6 wt.%) and phosphatidyl ethanolamine (18.5–21.2 wt.%). Comparison of these different beans showed, with a few exceptions, no significant differences (P > 0.05) in FA distribution. The FA distribution of TAG among the five beans was evident in the Jack beans: unsaturated FA (93.3–95.3 wt.%) were predominantly concentrated at the sn-2 position and saturated FA (33.6–34.4wt.%) primarily occupying the sn-1 position or sn-3 position. The results obtained from this work would provide useful information to both producers and consumers for manufacturing functional foods or beverages in Japan and elsewhere.     

Composition of meat and offal from weaned and fattened rabbits and results of stereospecific analysis of triacylglycerols and phosphatidylcholines

BACKGROUND: Rabbit meat has excellent nutritive properties. The purpose of this study was to characterize rabbit meat and offal; in particular, the lipid fraction was studied in order to evaluate total and positional fatty acid (FA) compositions of triacylglycerol (TAG) and phosphatidylcholine (PC) fractions. Eight samples of weaned and eight of fattened rabbits were considered. RESULTS: Fattened rabbit meat contained slightly higher protein percentage content (P < 0.05) in comparison to weaned (20.1% versus 18.0%). Calcium content was higher in meat than in offal, unlike sodium, iron, zinc, manganese and copper. The cholesterol content in offal was much higher than in meat. FA profiles of total lipid showed a high percentage of unsaturated fatty acids and an n‐6/n‐3 ratio of 10.3 for fattened rabbit meat. Stereospecific analysis of TAG and PC was carried out on an eight‐sample pool of each meat and offal from weaned and fattened rabbits. In all samples the sn‐2‐position was prevalently esterified with oleic and linoleic acids in TAG, with polyunsaturated fatty acids in PC. CONCLUSION: Lipids from rabbit meat presented higher content of monounsaturated FA and lower n‐6/n‐3 ratio in comparison to offal, which was characterized by higher cholesterol and mineral levels. Copyright © 2011 Society of Chemical Industry     

Assessment and profiling of the fatty acids in two ackee fruit (Blighia sapida Köenig) varieties during different ripening stages

BACKGROUND: The ripening of fruits is characterized by physical, chemical and biochemical compositional changes such as color, sugars and phenolic compounds. Ackee fruit is famous in Jamaica and the Caribbean. This study aimed to assess the variation of fatty acids in two varieties (cheese and butter) ackee (Blighia sapida) fruits during five different ripening stages. RESULTS: The total fatty acid content of ackee fruit was much higher in arils and ranged from 283.4 to 465.1 g kg^?1 dry weight (DW), while in husk they ranged from 235.2 to 465.1 g kg^?1 DW in both varieties. Total fatty acid content declined in the arils and the husks as the fruit ripened. Five major fatty acids were found: palmitic acid (C16:0) and stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). In the arils, oleic acid was found at the highest concentration, followed by palmitic, stearic, linoleic and last linolenic acid. The unsaturated:saturated ratio of fatty acids varied from 1.23 to 3.26 in the arils of both varieties, and from 1.03 to 5.05 in the husk. Monounsaturated:polyunsaturated fatty acids ranged from 8.56 to 25.19 in the arils and from 0.62 to 2.33 in the husk. CONCLUSION: The results show that ackee arils contain much higher levels of fats than the husk and the major fatty acid in the arils was oleic acid (Δ9‐cis‐oleic acid, an omega n‐9), while in the husk unsaturated fatty acids were higher than the saturated ones. Oleic acid was the major fatty acid in both varieties, and aril fatty acid content was 10–20 times higher than in the husk. In both varieties, unsaturated fatty acids were relatively higher than saturated ones; however, total fatty acids showed a decline with ripening for arils and husk tissues. © 2012 Society of Chemical Industry     

Lipid components,fatty acid distributions of triacylglycerols and phospholipids in rice brans

Endogenous tocochromanols in extracted lipids from rice brans of the five cultivars were determined by high-performance liquid chromatography, and were investigated in relation to the fatty acid (FA) distribution of triacylglycerols (TAG) and phospholipids (PL). The dominant tocols were α-tocopherol and γ-tocotrienol, followed by α-tocotrienol and with much smaller amounts of γ-tocopherol and δ-tocotrienol. The lipids of these rice brans comprised mainly TAG (80.6–86.0 wt.%), free FA (4.2–9.0 wt.%), and phospholipids (5.5–6.7 wt.%), whilst other components were also detected in minor proportions (0.2–2.1 wt.%). The PL components included phosphatidyl choline (31.8–46.8 wt.%), phosphatidyl ethanolamine (25.0–38.9 wt.%) and phosphatidyl inositol (20.2–23.2 wt.%). Comparison of these different cultivars showed, with a few exceptions, no significant differences (P > 0.05) in FA distribution. FA distribution of TAG among the five cultivars was evident in the rice brans: unsaturated FA were predominantly concentrated at the sn-2 position and saturated FA primarily occupying the sn-1 or sn-3 position. These results suggest that the tocopherol content, lipid component, and FA distribution in rice brans are not dependent on the cultivation areas during the growing season.     

Composition and in vitro digestibility of raw versus cooked white‐ and colour‐flowered peas

Ten pea cultivars (four white‐flowered, Pisum sativum ssp. hortense, and six colour‐flowered, Pisum sativum ssp. arvense) grown in Latvia were analyzed and tested in in vitro experiments, as raw and cooked seeds. The colour‐flowered (CF) had a greater proportion of hulls and a higher acid detergent fibre (ADF) content than white‐flowered (WF) pea seeds (10.7 vs. 8.2% and 92.2 vs. 84.5 g/kg dry matter (DM), respectively). Three out of six CF varieties had a significantly greater amount of protein bound to neutral detergent fibre (NDF) than WF peas. The tannin content was higher in CF than in WF peas (8.46 vs. 0.37 g/kg DM). In vitro protein and amino acid digestibility was about 8% higher in WF than in CF varieties. Cooking decreased the tannin content in CF peas (8.46 vs. 5.51 g/kg DM) but had no effect on in vitro protein digestibility. Heat treatment reduced significantly trypsin inhibitor activity and amount of protein bound to NDF in CF and WF varieties (from 6.50 to 0.52 and from 6.54 to 0.46 trypsin inhibitor units (TIU)/mg DM; from 1.250 to 0.831 and 0.761 to 0.209 g N/100 g NDF, respectively). However, the protein bound to NDF content in pea DM increased in CF and decreased in WF varieties (from 1.525 to 2.145 and from 0.913 to 0.502 g N/kg DM, respectively). Cooking resulted in an increased NDF content over two times in both CF and WF pea seeds (from 122 to 259 and from 120 to 262 g/kg DM, respectively). The results suggest that colour‐flowered pea may be considered as an interesting dietary alternative to white‐flowered pea since cooking removes trypsin inhibitor activity (TIA), decreases tannins, and increases dietary fibre contents.     

Positional analysis of egg triacylglycerols and phospholipids from hens fed diets enriched with refined seal blubber oil

The effect of feeding laying hens with refined seal blubber oil (SBO, containing 22.2% ω3 polyunsaturated fatty acids) on the fatty acids composition and regiospecific distribution of fatty acids in triacylglycerols (TAG) and phospholipids (PL) of egg produced was investigated. The hens were fed four diets containing 0 (control), 1.25, 2.5 or 5% SBO for 5 and 9 weeks. Comparison of the total fatty acids composition indicated that a 5 week feeding period was sufficient to obtain the highest amount of total polyunsaturated fatty acids in the eggs. The fatty acids composition of the egg lipids reflected the fatty acids composition of the diet. The substantial reduction in the ω6/ω3 ratio (ie 8.5 to 2.6) is of interest, and is in line with the recommendations of health authorities in several countries, where it has been suggested that the human diet should contain a ω6/ω3 ratio of 3–4. The greatest reduction of the ω6/ω3 ratio occurred for diet A (control) and diet B (1.25% SBO). Principal component analysis analysis of the fatty acids composition of egg lipid showed four clusters representing: (i) the control diet; (ii) the diet containing 1.25% SBO as well as samples obtained from feeding 2.5% SBO for 9 weeks; (iii) the diet with 5% SBO; and (iv) samples obtained from hens fed 2.5% SBO for 5 weeks. More ω‐3 polyunsaturated fatty acids (ω3 PUFA) were incorporated in phosphatidylethanolamine and phosphatidylcholine than in TAG. Although ω3 were predominantly linked in the position Sn‐1,3 of TAG in SBO, they were esterified in the Sn‐2 position of the TAG and PL of eggs obtained after feeding laying hens with enriched diets. Copyright © 2005 Society of Chemical Industry     

Actual ratios of triacylglycerol positional isomers consisting of saturated and highly unsaturated fatty acids in fishes and marine mammals

The distribution of fatty acid species at the (sn-1, 3) position or the (sn-2) position of triacylglycerol (TAG) in natural fats and oils has already been analysed by many researchers and several interesting results have been reported. However, most of these reports only focused on the distribution of fatty acids at the or positions in TAG, and did not take account of the combination of fatty acids in the TAG, i.e., the TAG positional isomers. In this study, the actual ratios of TAG positional isomer pairs, consisting of palmitic acid and highly unsaturated fatty acid (HUFA) such as DHA or EPA, in fish and marine mammals were investigated using a high-performance liquid chromatography/atmospheric pressure chemical ionisation-mass spectrometry (HPLC/APCI-MS) system equipped with tandem jointed non-endcapped polymeric ODS columns. The results show that for combinations of DHA or EPA with two palmitic acids in the TAG of marine mammals, binding was almost all at the α position. In contrast, binding of DHA or EPA was mainly at the β position in fish. The preferred DHA and EPA positions in TAG were the same in the same marine mammal or fish. The binding position tendency of HUFA in TAG positional isomers consisting of two HUFAs and one palmitic acid was the same as that for combinations of one HUFA and two palmitic acids. These results were interpreted as showing that the preferred fatty acid species of sn-glycerol-3-phosphate acyltransferase and 1-acyl-sn-glycerol-3-phosphate acyltransferase in marine mammals are different to those in fish and other animals, or that diacylglycerol acyltransferase in marine mammals favours 1,2-dipalmitoyl-sn-glycerol formed from 1,2-dipalmitoyl-sn-glycerol-3-phosphatidate if HUFA is the reaction substrate.     

Nutritive value of some improved varieties of legumes.

The nutritional quality of some improved varieties of chick peas (Cicer arietinum), mash beans (Phaseolus mungo), mung beans (Phaseolus aureus) and cow peas (Vigna sinensis), grown in Pakistan, was measured chemically (including amino acid analyses) and biologically in N-balance experiments with growing rats. Lysine and total sulphur amino acids were lowered in varieties with a higher content of protein. The true protein digestibility (TD), biological value (BV) and net protein utilisation (NPU) of different varieties of chick peas, mung beans and cow peas varied between 85–89, 83–85 and 87–92%, 62–69, 54–56 and 55–59% and 55–60, 45–48 and 50–51%, respectively. The TD of protein was highest (89%) in chick peas, 6560 having a higher protein content (29.4%) while its BV was lowest (62%) as compared to the other varieties of chick peas. There was a significant correlation (r=0.97) between BV and the total sulphur containing amino acids and BV could be predicted from the regression equation; BV (%)= 33.03 + 10.56x methionine+cystine (g per 16 g N). This indicates that methionine+cystine are the first limiting amino acids in these varieties. Tannin content does not seem to affect the TD of mash and mung beans.     

Fatty acids and all‐trans‐β‐carotene are correlated in differently colored rice landraces

A set of 54 rice landrace samples was compiled from various Asian countries, including six red/brownish and eight black/purple varieties. Brown rice samples were analyzed for lipid content and fatty acid profile, as well as all‐trans‐β‐carotene content. Black/purple varieties were found to be higher in crude lipid content than the red/brownish and colorless varieties. They also had a higher β‐carotene content than the other two color classes. The highest β‐carotene content determined was 0.22 mg kg⁻¹. Black/purple varieties tended to have a higher proportion of saturated fatty acids in their lipid fraction and a lower proportion of unsaturated fatty acids. The differences were statistically significant (P < 0.05) for oleic acid, which accounted for 42.1% of the lipid fraction in black/purple varieties and for 45.3% and 46.3% in red/brownish and colorless varieties, respectively. β‐Carotene content showed a significantly positive correlation with the crude lipid content (P < 0.001) and the content of saturated fatty acids (P < 0.001) on a dry matter basis. However, it was not correlated with the unsaturated fatty acids content on a dry matter basis. Within the total lipid extract, β‐carotene showed a significantly positive correlation with the proportion of saturated fatty acids (P < 0.01), especially palmitic acid (P < 0.01), and a significantly negative correlation with unsaturated fatty acids (P < 0.001), especially oleic acid (P < 0.01). Copyright © 2005 Society of Chemical Industry     

Fatty acids profile of oil from nine varieties of Macadamia nut

The fatty acids profile and lipids content of the Macadamia integrifolia and Macadamia tetraphylla varieties and interspecies hybrids, M. integrifolia and M. tetraphylla were analyzed. Total lipids content ranged from 70.9 to 79.7 g of oil per 100 g^?1 dry-solids. Gas chromatography/mass spectrophotometry identified 20 fatty acids, the most abundant of which were oleic acid (40 to 51%), palmitoleic acid (24 to 36%), and palmitic acid (8.4 to 13.1%). Fatty acids concentration differed between varieties and hybrids (Multivariate analysis of variance, F = 13.89, p < 0.0001). A ratio of monounsaturated fatty acids:saturated fatty acid values ranged from 2.8 to 4.6. The Huatusco variety (M. integrifolia and M. tetraphylla) exhibited the highest percentage of lipids (79.7 g of oil per 100 g^?1 DS) and the highest monounsaturated fatty acids:saturated fatty acid (4.6), thus highlighted its potential applications within the food industry. The Cate variety (M. integrifolia and M. tetraphylla) had the lowest monounsaturated fatty acids:saturated fatty acid, suggesting potential uses in the cosmetics industry.