Phospholipids of marine origin—the squid (Loligo vulgaris)

Squid (Loligo vulgaris) was found to contain 25 g kg^?1 lipids of which approximately 75% were phospholipids. The phospholipids were shown to consist of phosphatidylcholine (56% of total phospholipids), phosphatidylethanolamine (29%), phosphatidylserine (2%), phosphatidylinositol (2%). sphingomyelin (5%), lyso-phosphatidylcholine(3%) and the unusual lipid ceramide aminoethylphosphonic acid (3%). The major saturated fatty acid in both phospholipids and non-phosphorylated lipid was C16:0 (26% and 21%, respectively, of total fatty acids), while the major unsaturated fatty acid in both lipid fractions was C22:6n-3 (34% and 23%, respectively) followed by C20:5n-3 (14% in both lipids).     

Phospholipids of marine origin. IV. The abalone (Haliotis midae)

Phospholipids of the abalone were separated into component fractions by chromatography on silicic acid. The phospholipids were remarkable for the presence (6%) of an unusual sphingolipid liberating 2-amino-ethylphosphonic acid on hydrolysis, and for the high proportion of plasmalogens (23%). The presence of phosphatidyl ethanolamine plus ethanolamine plasmalogen (32%), phosphatidyl serine (5%), phosphatidyl inositol (5%), phosphatidyl choline (41%) and sphingomyelin (1%) were also demonstrated. The fatty acid distribhion in the phospholipids, the non-phosphorylated lipids and the unusual sphingolipid was determined by gas chromatography. In general these results show a similarity between the phospholipid and the non-phosphorylated lipid fatty acids, the former being richer in long chain polyunsaturated fatty acids. Fatty acids of the unusual sphingolipid were outstanding for the high palmitic (53%) and stearic acid (15%) content.     

Phospholipids of marine origin. The lantern fish (Lampanyctodes hectoris)

Lantern fish of the species Lampanyctodes hectoris were shown to contain phospholipids (10 g kg^?1) and non-phosphorylated lipids (140 g kg^?1). The phospholipid fraction consisted of phosphatidyl choline (47% of total phospholipids), phosphatidyl ethanolamine (42%), phosphatidyl serine (3%), phosphatidyl inositol (1%), sphingomyelin (4%), lyso-phosphatidyl choline (1%) and cardiolipins (2%). Lantern fish (L hectoris) meals normally contain unacceptably high lipid contents (150 g kg^?1 and over); this characteristic was found not to be due to a high phospholipid level in the lantern fish. The major fatty acid of the phospholipids was C22:6n-3 (25% total fatty acids) followed by C16:0 (18%), C18:ln-9 (16%) and C20:5n-3 (8%). This distribution was different from that of the non-phosphorylated lipids where the major fatty acid was C16:0 (21%) followed by C18:ln-9 (19%), C20:5n-3 (11%), C20:l (7%) and C22:6n-3 (7%). The lantern fish press oil and residual meal lipids had fatty acid distributions similar to those of the non-phosphorylated lipids.     

Lipid content and fatty acid composition of green algae Scenedesmus obliquus grown in a constant cell density apparatus

The lipids of alga Scenedesmus obliquus grown under controlled conditions were separated and fractionated by column and thin-layer chromatography, and fatty acid composition of each lipid component was studied by gas-liquid chromatography (GLC). Total lipids were 11.17%, and neutral lipid, glycolipid and phospholipid fractions were 7.24%, 2.45% and 1.48% on a dry weight basis, respectively. The major neutral lipids were diglycerides, triglycerides, free sterols, hydrocarbons and sterol esters. The glycolipids were: monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. The phospholipids included: phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine. Fourteen fatty acids were identified in the four lipid fractions by GLC. The main fatty acids were C18:2, C16:0, C18:3(alpha), C18:1, C16:3, C16:1, and C16:4. Total unsaturated fatty acid and essential fatty acid compositions of the total algal lipids were 80% and 38%, respectively.     

Changes in fatty acids of frog legs during frozen storage

The changes in the fatty acids of frog leg meat during frozen storage were studied with column and gas-liquid chromatography. The major component of the lipids, the phospholipids constituted 90% of total lipids. 16:0, 18:0, 22:0 and 18:2 polyunsaturated fatty acid were the major fatty acids of the frog legs meat lipids. Short chain fatty acids were noticed to the extent of 10%. During frozen storage the proportion of phospholipids decreased, while that of neutral lipids increased. Since the total lipid content was constant, phospholipases were presumably responsible for this change. Alterations in the fatty acid composition of the neutral lipids during storage were consistent with such a hypothesis.     

Phospholipids of marine origin. V. The crab--a comparative study of a marine species (Cyclograpsus punctatus) and a fresh water species (Potamon)

A comparison has been made between phospholipids extracted from a marine crab and from a fresh water crab. Marine crab (body and viscera) contained a phospholipid fraction which liberated 2-aminoethylphos-phonic acid upon hydrolysis, while this substance was absent from the fresh water crab. Marine crab phospholipids had a higher content of phosphatidyl choline (57%), a higher content of phosphatidyl serine (5%) but a lower content of phosphatidyl ethanolamine (22%) than phospholipids from the fresh water crab (respective values: 52, 2 and 27%). Marine crab phospholipids and non-phosphorylated lipids were richer in C20 plus C22 fatty acids but poorer in C18: 2 acid, than were the corresponding lipids from the fresh water crab.     

Lipid changes during germination of fenugreek seeds (Trigonella foenum-graecum)

Fenugreek seeds were germinated in the dark for 96 h. Total lipid extracts were prepared and found to decrease on germination. Ultraviolet, visible and infra-red spectra were estimated for the lipids of ungerminated and germinated fenugreek seeds. Free fatty acids (FFA), total chlorophyll and carotenoid pigments increased greatly after germination. On the other hand, triglycerides, phospholipids and unsaponifiable matter decreased. Determination of individual phospholipids showed that phosphatidylcholine (PC) and phosphatidylethanolamine (PE) constitute about 67% of the total phospholipids of ungerminated seeds. After germination PC and PE decreased whilst phosphatidic acid (PA) and phosphoglyceric acid (PG)—degradation products of phospholipids by phospholipases—increased. The fatty acid composition showed that the total unsaturated fatty acids decreased whilst the total saturated fatty acids increased on germination. The fatty acids 18:2 and 18:3 were the most abundant acids in the lipids of the ungerminated seeds and fell after germination from 41·2% to 31·8% and 23·2% to 14.4%, respectively. The minor constituent fatty acids 20:0, 22:0 and 20:1 increased by 3·3-, 3·0- and 7·8-fold, respectively after germination.     

Phospholipids of marine origin. II. The rock lobster (Jasus lalandii)

The composition of rock lobster roe and hepatopancreas phospholipids was determined by chromatography on silicic acid and by an hydrolytic procedure. Rock lobster roe phospholipids were similar in composition to those of hen egg yolk except for the very low content of lysophosphatides. Rock lobster hepatopancreas phospholipids were similar in composition to hake flesh phospholipids. Fatty acids from the phospholipids and the non-phosphorylated lipids of both roe and hepatopancreas had the same average equivalent weight and unsaturation; the fatty acid composition showed a close resemblance. Large differences, however, were observed in the fatty acid composition of the phosphatidyl choline and cephalin fractions, the latter containing more of the polyunsaturated fatty acids.     

Seasonal changes in phospholipids of mussel (Mytilus edulis Linne)

The phospholipids of mussels (Mytilus edulis Linne) from the coast of Qingdao were extracted, fractionated and analysed over a 12 month period. The contents of total lipids, neutral lipids, polar lipids and phospholipids were measured. The composition of phospholipids was determined by high‐performance liquid chromatography, and their fatty acid composition was analysed by gas chromatography. The phospholipid content ranged from 3.6 to 6.4 g kg^?1 soft tissue. PE (phosphatidyl ethanolamine) and PC (phosphatidyl choline) were the major constituents. C16:0, C20:5 and C22:6 were the major fatty acids. C20:5 (5.25–23.10%) and C22:6 (6.05–20.42%) varied regularly with the seasonal factors. Their total amounts were high from January to June, which would be an optimal time for the utilisation of the phospholipids of mussels. © 2002 Society of Chemical Industry     

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.     

Supercritical fluid extraction and characterization of lipids from algae scenedesmus obliquus

Supercritical carbon dioxide (SC‐CO₂) extractions (with and without ethanol as an entrainer) were carried out to remove lipids and pigments from protein concentrate of green algae (Scenedesmus obliquus) cultivated under controlled conditions. The content and fatty acid composition of algal lipids using column, thin‐layer (TLC) and gas‐liquid chromatography (GLC) were determined. Absorption spectra of extracted fractions showed the predominance of chlorophyll A (λ_max at 410nm). Single step supercritical carbon dioxide (SC‐CO₂) extraction resulted mostly in removal of neutral lipids and a part of glycolipids, but phospholipids were not extracted. Addition of ethanol to SC‐CO₂ increased the amount of glycolipids and phospholipids in the extract. TLC pattern of algal lipids showed that the main part of neutral lipids consisted of diglycerides, triglycerides, hydrocarbons, free sterols, and sterol esters. The glycolipids were mostly monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. In phospholipids, phosphatidyl choline, phosphatidyl glycerol, and phosphatidyl ethanolamine were the main compounds. Fatty acid composition patterns indicated the main fatty acids to be 16:0, 16:1, 16:2, 16:3, 16:4, 18:1, 18:2 and 18:3(a). Relatively high recovery of polyunsaturated fatty acids and essential fatty acids in supercritical fluid extracted algal lipids and protein isolates were observed.     

Fatty acid and lipid class composition of the eicosapentaenoic acid-producing microalga, Nitzschia laevis

The diatom Nitzschia laevis is a potential producer of eicosapentaenoic acid (EPA, C20:5n − 3). In order to further adopt this alga in the functional food and aquaculture industries, the lipid class composition and fatty acid distribution in the lipid pool of N. laevis were studied using thin-layer chromatography and gas chromatography. The total lipids of N. laevis were fractionated into neutral lipids (NLs), glycolipids (GLs) and phospholipids (PLs). NLs were the major constituents and accounted for 78.6% of the total lipids. Triacylglycerol (TAG) was the predominant component of NLs (87.9%). GLs and PLs accounted for 8.1% and 11.6% of the total lipids, respectively. Phosphatidylcholine (PC) was the major component of PLs (69.7%). The principal fatty acids identified in most lipid classes were tetradecanoic acid (C14:0), hexadecanoic acid (C16:0), palmitoleic acid (C16:1) and EPA. EPA was distributed widely among the various lipid classes with the major proportion (75.9% of the total EPA) existing in TAG, monoacylglycerol and PC.     

LIPID CLASSES, FATTY ACID COMPOSITIONS AND TRIACYLGLYCEROL MOLECULAR SPECIES FROM ADZUKI BEANS (VIGNA ANGULARIS)

The lipids extracted from adzuki beans grown in Japan were classified by thin-layer chromatography (TLC) into eight fractions. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from the total lipids in the beans were determined from a combination of argentation-TLC and gas chromatography. The major lipid components were phospholipids (PL; 63.5%) and TAG (21.2%), while hydrocarbons (5.1%), steryl esters (7.5%), free fatty acids (0.9%), diacylglycerols (1.3%) and monoacylglycerols (0.5%) were also present in minor proportions. Both major samples had high amounts of total unsaturated fatty acids, representing 62.1% for TAG and 65.9% for PL. Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S₂T (19.3%), SD₂ (13.8%), SMT (9.3%), MD₂ (4.5%), SDT (7.0%), D₃ (8.8%) and ST₂ (15.9%), where S, M, D and T denote a saturated fatty acid, a monoene, a diene and a triene, respectively.

PRACTICAL APPLICATIONS

This article describes the characteristics of lipid components, fatty acid compositions as well as the profiles of triacylglycerol (TAG) molecular species of adzuki beans. α-Linolenic (18:3 n -3) acid was detected as 24.8, 21.2 and 15.2% in the TAG, total lipids and phospholipids, respectively. The oil from legumes, except the profitable fatty acid content, could be a potential source of tocopherols. The data obtained in this study would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries ( wagashi ) in Japan and elsewhere.     

Fatty acid composition of the total, neutral and phospholipids of pond-raised Brazilian Piaractus mesopotamicus

Seven sample lots of farmed Piaractus mesopotamicus , fed a set diet, collected at different times during the year were analysed. The total lipids (11 ± 3% fresh weight, muscle) consisted of 94% neutral lipids and 5% phospholipids. Sixty-seven fatty acids and dimethylacetals were detected in the total lipids, the principal acids being 18:1ω9±ω7 (41.0 ± 1.7%), 16:0 (24.2 ± 1.2%), 18.2ω6 (9.1 ω 0.5%), 16:1ω7 (8.9 ± 0.7%), 18:0 (7.7 ± 0.5%) and 14:0 (3.2 ± 0.5%). The neutral lipids exhibited a similar profile. The phospholipids had a higher proportion of polyunsaturated fatty acids, the major components being 18:1ω6 (9.1 ± 0.7%) (17.5 ± 1.8%), 16:0 (16.7 ± 2.0%), 20:4ω6 (11.6 ± 1.3%), 22:6ω3 (11.0 ± 1.3%), 18:2ω6 (9.1 ± 0.7%), 18:0 (8.9 ± 1.1%), 22:5ω (5.8 ± 0.7%). No definite trend was seen in relation to season (water temperature, 7–26°C). The fish samples analysed were poor in ω3 fatty acids, which appeared to reflect the low ω3 fatty acid content of the diet.     

银离子固相萃取法测定反刍动物反式脂肪酸异构体含量

利用氨丙基硅胶柱从反刍动物脂质中分离甘油三酯和磷脂,以氢化大豆油作为对照。采用银离子固相萃取柱分离甘油三酯和磷脂中反式脂肪酸异构体,气相色谱仪测定反式脂肪酸含量。结果显示:在3种反刍动物脂质中检测出trans-16:1,trans-18:1和trans18:2 3类反式脂肪酸,其中总脂质和甘油三酯总反式脂肪酸含量最高的是羊肉脂质,分别占总脂肪酸的7.64%和7.38%;磷脂中总反式脂肪酸最高的是牛肉脂质,占总脂肪酸的5.89%。银离子固相萃取柱能够从反刍动物脂质中分离出9种trans18:1异构体,其中含量最高的是11t18:1,分别为总脂质、甘油三酯和磷脂trans18:1的30.33%~39.03%,38.08%~45.09%和27.10%~44.47%。通过PLS-DA分析3种反刍动物反式脂肪酸异构体之间的差异,羊肉脂质中甘油三酯中的9t18:1和磷脂中的11t18:1含量均显著高于牛奶脂质和牛肉脂质(P<0.05);牛肉脂质中磷脂中的9t18:1和15t18:1含量均显著高于牛奶脂质和羊肉脂质(P<0.05);牛奶脂质磷脂中的12t18:1和16t18:1的含量均显著高于牛肉脂质和羊肉脂质(P<0.05)。反刍动物磷脂中的反式脂肪酸异构体有较大差异。     

Supercritical fluid extraction and characterization of lipids from algae Scenedesmus obliquus

Supercritical carbon dioxide (SC-CO2) extractions (with and without ethanol as an entrainer) were carried out to remove lipids and pigments from protein concentrate of green algae (Scenedesmus obliquus) cultivated under controlled conditions. The content and fatty acid composition of algal lipids using column, thin-layer (TLC) and gas-liquid chromatography (GLC) were determined. Absorption spectra of extracted fractions showed the predominance of chlorophyll A (lambda max at 410 nm). Single step supercritical carbon dioxide (SC-CO2) extraction resulted mostly in removal of neutral lipids and a part of glycolipids, but phospholipids were not extracted. Addition of ethanol to SC-CO2 increased the amount of glycolipids and phospholipids in the extract. TLC pattern of algal lipids showed that the main part of neutral lipids consisted of diglycerides, triglycerides, hydrocarbons, free sterols, and sterol esters. The glycolipids were mostly monogalactosyl diglyceride, digalactosyl diglyceride, esterified sterol glycoside, and sterol glycoside. In phospholipids, phosphatidyl choline, phosphatidyl glycerol, and phosphatidyl ethanolamine were the main compounds. Fatty acid composition patterns indicated the main fatty acids to be 16:0, 16:1, 16:2, 16:3, 16:4, 18:1, 18:2, and 18:3(a). Relatively high recovery of polyunsaturated fatty acids and essential fatty acids in supercritical fluid extracted algal lipids and proteins isolates were observed.     

Changes in Fatty Acid Composition of Papaya Lipids (Carica papaya) During Ripening

Lipids from papayas (Carica papaya L.) Solo cultivar at various stages of ripeness were extracted and fractionated into neutral lipids (NL), glycolipids (GL), and phospholipids (FL). The major fatty acids of the three lipid classes at all levels of ripeness were C16:0, C18:1, C18:2, C18:3. NL increased in unsaturation with maturity as indicated in the decrease of the various saturated/unsaturated fatty acid ratios, GL decreased in the ratio of C16:0/C16:1 due to an increase in C16:1 fatty acid with increasing fruit maturity. The remaining fatty acids in GL remained relatively unchanged. The phospholipid fraction increased in unsaturation with maturity due to increases in C16:1 and C18:3 fatty acids.     

The lipids of young cassava (Manihot esculenta,Crantz) leaves

Lipids were extracted quantitatively from young cassava (Manihot esculenta Crantz) leaves with a chloroform-methanol mixture. Total lipids were purified by the Folch procedure and separated into non-polar lipid, glycolipid and phospholipid fractions by column chromatography. Lipids of each fraction were further subjected to thin layer chromatography and gas-liquid chromatography. Young cassava leaves were found to have low content of lipids (3.02%) of which 22.4, 25.1 and 48.2 were non-polar lipids, glycolipids and phospholipids, respectively. Pigments (11.5%), wax and hydrocarbons (1.2%), steryl esters (2.9%), methyl esters of fatty acids (2.0%), trigly-cerides (1.5%), fatty acids (2.1%), diglycerides (1.1%) and sterols (0.1%) constituted the leaf non-polar lipids. The leaf glycolipids were made up of esterified steryl glycosides (2.1%), monogalactosyl diglycerides (12.5%), steryl glycosides (1.1%), cerebrosides (4.2%) and digalactosyl diglycerides (5.2%). The leaf phospholipids were found to include cardiolipin (3.6%), phosphatidylglycerol (21.5%), phosphatidylethanolamine (16.4%), phosphatidylserine (0.7%), phosphatidylinositol (4.0%) and other unidentified phospholipids (2.5%). Phosphatidylcholine was present only in trace quantity. Analysis of the fatty acid composition of each of the leaf lipids revealed that, with the exception of steryl esters, all leaf lipids have high content of polyunsaturated fatty acids.     

超高效液相色谱-静电场轨道阱高分辨质谱鉴定核桃仁的脂质构成

利用超高效液相色谱-静电场轨道阱高分辨质谱系统鉴定了核桃的脂质组.在正负离子模式下获得脂质的一级质谱和二级质谱信息后,共鉴定出4大类525种脂质分子,包括250种甘油酯、221种磷脂、18种糖脂、36种鞘脂类,含量分别占总脂质的87％、12.97％、0.02％和0.01％.甘油二酯(diacylglycerol,DG)...     

Changes in lipid composition and fatty acid profile of Nham,a Thai fermented pork sausage,during fermentation

Changes in lipid composition and fatty acid profile of Nham during fermentation were investigated. Total lipids of Nham were in the range 2–3%. The extracted lipid of initial Nham mix consisted mainly of triglycerides (TG), accounting for more than 75% of the total lipid, followed by phospholipids (PL) and a trace amount of diglycerides (DG) and free fatty acid (FFA). During fermentation, TG, DG and PL decreased with a concomitant increase in FFA, indicating lipolysis of Nham lipids during fermentation. Changes in fatty acids of the total lipids, non-polar and polar lipid fractions were observed during fermentation. In both total and non-polar lipid fractions, the major fatty acids found in a descending order were oleic (C18:1), linoleic (C18:2) and palmitic (C16:0) acids, which together accounted for 90% of the total fatty acids. Increases in fatty acid contents in both total and non-polar lipid fractions, were observed with a corresponding decrease in the quantity of fatty acids of phospholipids. As the fermentation proceeded, peroxide value generally increased while TBARS values decreased. Overall, lipid oxidation in Nham occurred during fermentation but did not cause the objectionable odour and taste in any Nham tested.