Dynamic molecular movements and aggregation structures of lipids in a liquid state

Iwahashi, Makio; Kasahara, Yuji

doi:10.1016/j.cocis.2011.06.005

Cited by 32 publications

(39 citation statements)

References 44 publications

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“…They are in agreement with earlier experimental evidence that during the phospholipids hydrolysis the preferential removal of lyso-lipid and accumulation of the fatty acid in the phospholipid membrane takes place [36]. In the review of Iwahashi et al [37] and in their earlier work [38], it was demonstrated, by combined vapor pressure osmosis and near infrared spectroscopic measurements, that the fatty acids in their liquid states and in non-polar solvents exist mostly as hydrogen-bonded dimers. The resulting structure with two hydrocarbon chains is very hydrophobic and insoluble in water so it rather stays at the surface and is not transferred into the solution.…”

Section: Resultssupporting

confidence: 77%

Effect of products of PLA2 catalyzed hydrolysis of DLPC on motion of rising bubbles

Krzan

Jarek

Warszyński

et al. 2015

Colloids and Surfaces B: Biointerfaces

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Section: Resultssupporting

confidence: 77%

Effect of products of PLA2 catalyzed hydrolysis of DLPC on motion of rising bubbles

Krzan

Jarek

Warszyński

et al. 2015

Colloids and Surfaces B: Biointerfaces

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“…It is well established that oils of liquid FA are assembled in a head to head dimer structure forming a “house of cards” cluster quasi‐liquid crystal microstructure (Berman et al, ; Iwahashi, ). HR NMR T 1 and T 2 segmental studies analyzing the rigidity of each carbon along the oleic acid monounsaturated carbon chain (Berman et al, ) showed that the FA head to head and double bond segments form a highly rigid microstructure, and the aliphatic tail segment from the last double bond is the most mobile of the aliphatic chains with the aliphatic chain starting from the head to the double bond segments of intermediate mobility.…”

Section: Resultsmentioning

confidence: 99%

“…Based on these previous studies (Berman et al, ; Iwahashi, ), a scheme of a dimer structure and segmental rigidity‐mobility characterization of the PUFA, linoleic acid (18:2) and linolenic acid (18:3), was drawn (Fig. ).…”

Section: Resultsmentioning

confidence: 99%

Multidimensional Proton Nuclear Magnetic Resonance Relaxation Morphological and Chemical Spectrum Graphics for Monitoring and Characterization of Polyunsaturated Fatty‐Acid Oxidation

Resende

Campisi-Pinto

Linder

et al. 2019

J Americ Oil Chem Soc

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Polyunsaturated fatty acids (PUFA) are components of many commercial products such as edible oils, foods, cosmetics, medication, and in biological systems such as phospholipids of cellular membranes. Although PUFA aggregates are important functional components, they are also related to system degradation, because PUFA are susceptible to oxidation via their multiple double bonds and allylic carbons. Current technologies are not effective in characterizing the morphological and chemical structural domains of saturated, monounsaturated fatty acids (MUFA) and PUFA materials, or how the morphological structures of fatty acids, at the mesomolecular, nanomolecular, and molecular levels, affect their oxidation mechanisms. In this article, the 1 H low-field (LF) NMR energy relaxation time technology is proposed as a tool to analyze PUFA oils undergoing thermal oxidation. This technology generates two-dimensional (2D) chemical and morphological spectra using a primal-dual interior method for the convex objectives (PDCO) optimization solver for computational processing of the energy relaxation time signals T 1 (spinlattice) and T 2 (spin-spin). The 2D graphical maps of T 1 vs. T 2 generated for butter, rapeseed oil, soybean oil, and linseed oil show that the different degrees of unsaturation of fatty-acid oils affect their chemical and morphological domains, which influences their oxidative propensity. The technology of the 1 H LF-NMR energy relaxation time proved to be an effective tool to characterize and monitor PUFA oxidation.

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“…Triacylglycerols (TAGs) are ubiquitous in many foods [1] and are increasingly used in a variety of nonfood materials including cosmetics, lubricants and fuels [2][3][4]. The molecular flexibility of the hydrocarbon chains and versatility of the intra-and intermolecular forces in TAGs results in complex phase transformation behavior, beginning from molecular organization in the melt [5,6]. As a result, the polymorphism and phase transformation behavior of TAG materials significantly depends on the chemical structure of the TAGs (hydrocarbon chain length, parity and degree of unsaturation) and the processing conditions [7].…”

Section: Introductionmentioning

confidence: 99%

“…The relatively high viscosity accompanying the melting of TAG crystals to an apparently isotropic liquid is linked to the persistence of some short range order in the materials in the liquid state [5]. The nature and scope of this organization in the melt is suggested to affect further transformations toward the solid and impact subsequent functionality of the materials.…”

mentioning

confidence: 99%

Elucidation of Kinetic and Symmetry Effects on the Viscosity and Flow Behavior of Stearic and Oleic Triacylglycerols

Bouzidi

Baker

Garti

et al. 2015

J Americ Oil Chem Soc

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The flow behavior and viscosity of TAGs containing oleic and stearic acids were examined in the liquid phase as well as at temperatures close to the onset of crystallization by means of a temperature‐controlled rheometer. Gelling and crystallization transitions were unambiguously identified by singularities in the viscosity versus temperature curves of the TAGs. An additional transition between the gelling and onset of crystallization temperatures, attributed to the reorganization of the gel, was observed in the symmetrical TAGs only. The effect of the cooling rate, ranging between 0.1 and 5 °C/min, was investigated. The flow behavior of the studied TAGs was shown to be strongly determined by structural parameters (symmetry, degree of unsaturation). The flow behavior was also affected significantly by the cooling rate, suggesting that to certain extents the flow behavior determined by structural parameters could be changed by manipulating the cooling rate. The study confirmed that TAG crystallization is initiated by and depends, at least in part, on complex molecular short range order transformations occurring in the melt. The findings of the study may be valuable for evaluating systems and equipment that are involved in the storage, handling and processing of materials incorporating these TAGs.

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Dynamic molecular movements and aggregation structures of lipids in a liquid state

Cited by 32 publications

References 44 publications

Effect of products of PLA2 catalyzed hydrolysis of DLPC on motion of rising bubbles

Effect of products of PLA2 catalyzed hydrolysis of DLPC on motion of rising bubbles

Multidimensional Proton Nuclear Magnetic Resonance Relaxation Morphological and Chemical Spectrum Graphics for Monitoring and Characterization of Polyunsaturated Fatty‐Acid Oxidation

Elucidation of Kinetic and Symmetry Effects on the Viscosity and Flow Behavior of Stearic and Oleic Triacylglycerols

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