STUDIES OF THE LIPIDS OF ARTHROBACTER GLOBIFORMIS 616: I. THE FATTY ACID COMPOSITION

1965 ◽  
Vol 11 (2) ◽  
pp. 229-233 ◽  
Author(s):  
R. W. Walker ◽  
I. S. Fagerson
Keyword(s):  
Fatty Acids ◽  
Nuclear Magnetic Resonance ◽  
Fatty Acid Composition ◽  
Melting Point ◽  
Arthrobacter Globiformis ◽  
Mineral Salts ◽  
Nitrate Medium ◽  
Nuclear Magnetic Resonance Spectra ◽  
Branched Chain ◽  
Chain Type

Nearly 96% of the fatty acids of Arthrobacter globiformis 616 cultivated in a glucose – mineral salts – nitrate medium were of the branched-chain type. The fatty acids, identified by melting point and by infrared, mass, and nuclear magnetic resonance spectra were (in order of abundance) 12-methyl tetradecanoic, 14-methyl hexadecanoic, 14-methyl pentadecanoic, hexadecanoic, 12-methyl tridecanoic, and tetradecanoic.

PREMELTING PHENOMENA IN LONG-CHAIN FATTY ACIDS

1963 ◽  
Vol 41 (5) ◽  
pp. 1188-1196 ◽  
Author(s):  
M. R. Barr ◽  
B. A. Dunell ◽  
R. F. Grant
Keyword(s):  
Fatty Acids ◽  
Nuclear Magnetic Resonance ◽  
Melting Point ◽  
Magnetic Resonance ◽  
Infrared Absorption ◽  
Long Chain Fatty Acids ◽  
Melting Points ◽  
Solid Structure ◽  
Nuclear Magnetic Resonance Spectra ◽  
Long Chain

Nuclear magnetic resonance spectra and the infrared absorption between 700 and 750 cm−1 have been observed at temperatures near the melting points of the even-numbered fatty acids from C18 to C10. The results are interpreted as indicating breakdown of crystalline character and onset of liquid-like motion at scattered points in the solid structure several degrees below the melting point, and increasing in extent as the melting point is approached.

scholarly journals Fatty Acid Composition of Caprine Milk: Major, Branched-Chain, and Trans Fatty Acids

1999 ◽  
Vol 82 (5) ◽  
pp. 878-884 ◽  
Author(s):  
L. Alonso ◽  
J. Fontecha ◽  
L. Lozada ◽  
M.J. Fraga ◽  
M. Juárez
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acids ◽  
Caprine Milk ◽  
Branched Chain

Partial replacement of poly- with monounsaturated fatty acids and vitamin E supplementation in pig diets: effect on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness

2002 ◽  
Vol 75 (3) ◽  
pp. 349-358 ◽  
Author(s):  
C. J. Lopez-Bote ◽  
B. Isabel ◽  
A. Daza
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Outer Layer ◽  
Dietary Fat ◽  
Marked Effect ◽  
Dietary Treatment ◽  
Partial Replacement ◽  
Linear Effect

AbstractThe effect of partial replacement of poly- (PUFA) with monounsaturated (MUFA) fatty acids in pig diets on fatty acid composition of subcutaneous and intramuscular fat and on fat and lean firmness was studied. No effect of dietary fat was observed on total saturated fatty acid concentration in any of the backfat layers or intramuscular lipid fractions. No significant effect of dietary fat was observed for the MUFA concentration in the outer layer, but a marked effect was evident for the inner layer (P < 0·001). A linear effect of dietary MUFA was observed for MUFA (P < 0·001) and PUFA (P < 0·001) in polar lipids. No significant effect of dietary treatment was observed on total concentration of n-3 fatty acids in any lipid location but a marked effect was observed for total n-6 fatty acid concentration. The response of pig fatty acid n-6 concentration was different depending on the lipid location. The neutral lipid fraction showed significantly lower n-6/n-3 fatty acid ratio than the subcutaneous fat. Intramuscular polar lipids showed no significant response of n-6/n-3 ratio. A linear effect of dietary MUFA concentration was observed on the melting point on the inner backfat layer (MP = 34·4 (s.e. 2·51) + 0·15 (s.e. 0·07) ✕ dietary MUFA (g/kg dry matter) (R2 = 0·24, P < 0·05)), indicating that the partial substitution of dietary PUFA by MUFA produced a fat of higher consistency. No response of the melting point of the outer layer to dietary treatment was observed. A marked effect of dietary fat was shown for backfat hardness (P < 0·001), gumminess (P < 0·001) and chewiness (P < 0·001). No effect of dietary fat was observed on the rheological properties of longissimus lumborum muscle.

Carbon-13 Nuclear Magnetic Resonance Spectra of Some Dendroketose and Other Furanose Derivatives

1975 ◽  
Vol 53 (18) ◽  
pp. 2748-2754 ◽  
Author(s):  
Dolatrai M. Vyas ◽  
Harold C. Jarrell ◽  
Walter A. Szarek
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Carbon Atom ◽  
Nuclear Magnetic Resonance Spectra ◽  
Branched Chain ◽  
Derivatives Of ◽  
Anomeric Center ◽  
Magnetic Resonance Spectra ◽  
Nuclear Magnetic

The carbon-13 n.m.r. spectra of derivatives of the branched-chain sugars apiose and dendroketose, and of other furanose sugars, are reported. The study has permitted assignment of the configuration at the branching carbon atom and at the anomeric center in the dendroketose derivatives.

Fatty Acids Profile of the Subcutaneous Backfat Layers from Iberian Pigs Raised Under Free-range Conditions

2007 ◽  
Vol 13 (2) ◽  
pp. 135-140 ◽  
Author(s):  
A. Daza ◽  
J. Ruiz-Carrascal ◽  
A. Olivares ◽  
D. Menoyo ◽  
C.J. Lopez-Bote
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Melting Point ◽  
Outer Layer ◽  
Correlation Coefficients ◽  
Live Weight ◽  
Free Range ◽  
Fatty Acids Profile ◽  
Layer Melting

The aim of this study was to investigate the fatty acid composition of the outer, inner and subinner subcutaneous backfat layers from Iberian pigs raised under free-range conditions. The pigs were fattened on acorns and grass under free-range conditions from 101 to 155 kg of live weight. Proportions of C16:0, C18:0 and C20:0 were lower in the outer than in the inner layer, while the C12:0, C16:0 and C18:0 contents were higher in the subinner layer than in the inner layer. The outer layer had higher C15:1, C16:1 n-7, C17:1, C18:1 n-7 and similar C16:1 n-9, C18:1 n-9 and C20:1 n-9 proportions than the inner layer, while the subinner layer had lower C17:1, C18:1 n-9, C20:1, similar C15:1, C16:1 n-7, C18:1 n-7 and higher C16:1 n-9 proportions than the inner layer. Only the concentrations of C18:3 n-3, C18:4 n-3 and C20:3 n-3 were lower in subinner than in inner layer. The content of all polyunsaturated fatty acids (PUFA) was higher in the outer than in the inner layer except for the C20:4 n-6 fatty acid. A tendency (P < 0.1) to a higher Σ n-6/Σ n-3 fatty acids ratio was found for the inner and subinner layers than for the outer layer. Significant correlation coefficients were observed between the proportions of C14:0, C16:0, C18:1 n-9, C18:2 n-6, C18:3 n-3 and C20:3 n-9 of the inner layer and subinner layer. The outer layer melting point (MP) was lower than those of the inner and subinner layers, although no difference for MP between inner and subinner layers was observed.

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