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At least 307 records · Page 17Linked to original sources
PubMed1975

High-speed liquid chromatograhic separation of glycerides, fatty acids and sterols.

The high-speed liquid chromatographic separation and detection of triglycerides, diglycerides, fatty acid and sterols was carried out to permit the analyses of total lipids from soybeans and soybean food. The study was conducted with a Varian Aerograph LC 1200 liquid chromatograph equipped with a hydrogen flame ionization detector. Linear-gradient, solvent-flow programming was used. Separation of the total lipids by the gradient was achieved in 30 minutes and the column prepared for the next analysis by washing with solvents. The detector response curves for authentic compounds were linear and equivalent to within 2.3% error, based on the response to 1-monopalmitin. The minimum detectable amounts of the authentic substances were between 0.1 and 1.4mug. When a three-stranded wire was used instead of single filament wire, the sensitivity was increased by 37%.

Chromatography, High Pressure Liquid↗
PubMed2001

Synthetic and modified glycerides: effects on plasma lipids.

It has been suggested that the molecular species or structure of the triglyceride, i.e. not only what fatty acids are present but also their relative order in the sn1, 2, or 3 position on the triglyceride, can influence the metabolism of the triglyceride and its fatty acids, including lipoprotein metabolism. One rationale for this possibility assumes that the fatty acid in the sn2 position can be absorbed intact, i.e. as the sn2 monoglyceride, whereas the sn1,3 fatty acids are absorbed as free fatty acids that metabolize independently. Some sn2 monoglyceride might ultimately serve as the backbone for gut or liver phospholipids, exerting downstream influence on lipid metabolism. Experiments that test this hypothesis directly by feeding triglycerides with modified structure during carefully controlled fat intake are few, particularly in humans, but their results tend to support the paradigm.

Absorption↗
PubMed1992

The esterification of fatty acids by Staphylococcus aureus fatty acid modifying enzyme (FAME) and its inhibition by glycerides.

Fifty-five randomly selected Staphylococcus aureus strains were examined for fatty acid modifying enzyme (FAME) production. Of these, 20.4% did not elaborate the enzyme. Amongst the remaining strains, the lowest level produced in culture was 0.1 unit/10(9) cocci and the maximum was 2.01 U/10(9) cocci; the median level was 0.4 U/10(9) cocci. In a series of straight-chain saturated fatty acids with 11-24 carbons, all could be esterified by FAME. However, those with 15-19 carbons were generally better substrates than the others. For a particular chain length, the unsaturated forms were better substrates than the saturated form. Triglycerides with unsaturated fatty acid side chains were potent inhibitors of FAME. Diglycerides were almost as active as triglycerides, but monoglycerides were much less inhibitory. FAME was purified by gel filtration followed by hydrophobic interaction chromatography on hexyl agarose. FAME and lipase may have a role in determining the survival of S. aureus in lesions.

Acyltransferases↗