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Glycerophospholipids are derived from glycerol-3-phosphate in a de novo pathway. [3] The term glycerophospholipid signifies any derivative of glycerophosphoric acid that contains at least one O-acyl, or O-alkyl, or O-alk-1'-enyl residue attached to the glycerol moiety. [4] The phosphate group forms an ester linkage to the glycerol.
Glycerophospholipids may be subdivided into distinct classes, based on the nature of the polar headgroup at the sn-3 position of the glycerol backbone in eukaryotes and eubacteria, or the sn-1 position in the case of archaebacteria.
Lecithin (/ ˈ l ɛ s ɪ θ ɪ n / LESS-ith-in; from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are ...
Phosphatidylglycerol is a glycerophospholipid found in pulmonary surfactant [1] and in the plasma membrane where it directly activates lipid-gated ion channels. The general structure of phosphatidylglycerol consists of a L-glycerol 3-phosphate backbone ester-bonded to either saturated or unsaturated fatty acids on carbons 1 and 2.
Glycerophospholipids have three components: fatty acid lipid groups (orange), glycerol backbone (white), and 3-phosphate ester (green) Glycerol 3-phosphate is a starting material for de novo synthesis of glycerolipids .
Phospholipid arrangement in cell membranes. Phosphatidylcholine is the major component of lecithin.It is also a source for choline in the synthesis of acetylcholine in cholinergic neurons.
Monoglycerides and diglycerides are types of glycerides both naturally present in food fats, [2] including various seed oils; [3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, [4] followed by purification via solvent-free molecular distillation.
Monoglycerides are primarily used as surfactants, usually in the form of emulsifiers.Together with diglycerides, monoglycerides are commonly added to commercial food products in small quantities as "E471" (s.a. Mono- and diglycerides of fatty acids), which helps to prevent mixtures of oils and water from separating.