Palmitic acid and its role in the structure and functions of plant cell membranes

Жуков, А. В.

doi:10.1134/s1021443715050192

Cited by 36 publications

(22 citation statements)

References 36 publications

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“…The fifth is the compound n-hexadecanoic acid or better known as palmitic acid (PA). PA is the most common saturated fatty acid found in plants (Zhukov, 2015). The presence of AP in B. macrophylla fruit was also reported by Rajan & Bhat (2017) with an analysis using GC-MS.…”

Section: Figure 1 Gas Chromatogram Of Bouea Macrophylla Fruit Juicesupporting

confidence: 68%

GC-MS and LC-MS/MS Analysis of Bouea macrophylla Fruit Juice

Trifani

Rabinowitz²,

Abdillah³

et al. 2022

IJBPCS

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Bouea macrophylla Griff is a member of the Anacardiaceae family, which has edible fruits. Due to the high nutritional value, appealing taste, and attractive color, the fruit juice of B. macrophylla has the potential to be developed as a functional beverage. The present study was conducted to determine the phytochemical profile of B. macrophylla fruit juice using GC-MS and LC-MS/MS. GC-MS analysis was performed with the Agilent Technologies 7890 Gas Chromatograph with automated sampling and tandem Agilent 5975 Mass Selective Detector and peak analysis with the Chemistation data system. LC-MS/MS QTOF analysis was performed with UPLC Waters I Class and tandem MS/MS Xevo G2S QTOF with UNIFI software. GC-MS analysis identified five compounds with a quality match of 90% and above, namely 3-pentadecylphenol (31.68%), 5,5’-(oxybis(methylene)]-bis-2-furancarboxy-aldehyde (5.67%), 5-(hydroxymethyl)-2-furancarboxy-aldehyde (23.51%), 4H-pyran-4-one, 2,3-dihydro-3,5-dihydro-6-methyl (5.00%), and n-hexadecanoic acid (4.71%). Five major compounds were identified for the first time in B. macrophylla fruit juice by LC-MS/MS analysis, i.e., (E)-hexadecyl-ferulate, digupigan A, eburicoic acid, hydroginkgolinic acid, and terminalic acid. The health benefit of some of these detected phytochemicals supports the use of juice as the main ingredient for functional food.

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Section: Figure 1 Gas Chromatogram Of Bouea Macrophylla Fruit Juicesupporting

confidence: 68%

GC-MS and LC-MS/MS Analysis of Bouea macrophylla Fruit Juice

Trifani

Rabinowitz²,

Abdillah³

et al. 2022

IJBPCS

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“…Dodecanoic acid, detected only in M02 and WB06 PABs, derives from pomegranate seeds [ 63 ], and it has been found in small amounts in pomegranate juice and in higher concentrations in pomegranate wine and vinegar [ 57 ]. Hexadecanoic acid is considered to be the most common saturated fatty acid in plants and has been related to the crystalline structure of plant cell membranes [ 64 ]. However, in the present study, it was detected only in SN9 and M02 samples at low concentrations.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

et al. 2020

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In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L-1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.

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“…These results show that the membrane lipid metabolism pathway is indispensable for rice to adapt to cold conditions. Several recent studies have also shown that membrane lipid remodeling can modulate lipid composition, fatty acyl group unsaturation, and membrane fluidity, which have been developed as a key strategy for plants to adapt to low temperature stress [ 34 , 35 ].…”

Section: Discussionmentioning

confidence: 99%

An integrated analysis of the rice transcriptome and lipidome reveals lipid metabolism plays a central role in rice cold tolerance

et al. 2022

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Background Rice (Oryza sativa L.) is one of the most widely grown food crops, and its yield and quality are particularly important for a warm-saturated diet. Cold stress restricts rice growth, development, and yield; however, the specific mechanism of cold tolerance in rice remains unknown. Results The analysis of leaf physiological and photosynthetic characteristics showed that the two rice varieties were significantly affected by cold stress, but the cold-tolerant variety KY131 had more stable physiological characteristics, maintaining relatively good photosynthetic capacity. To better explore the transcriptional regulation mechanism and biological basis of rice response to cold stress, a comprehensive analysis of the rice transcriptome and lipidome under low temperature and control temperature conditions was carried out. The transcriptomic analysis revealed that lipid metabolism, including membrane lipid and fatty acid metabolism, may be an important factor in rice cold tolerance, and 397 lipid metabolism related genes have been identified. Lipidomics data confirmed the importance of membrane lipid remodeling and fatty acid unsaturation for rice adaptation to cold stress. This indicates that the changes in the fluidity and integrity of the photosynthetic membrane under cold stress lead to the reduction of photosynthetic capacity, which could be relieved by increased levels of monogalactosyldiacylglycerol that mainly caused by markedly increased expression of levels of 1,2-diacylglycerol 3-beta-galactosyltransferase (MGD). The upregulation of phosphatidate phosphatase (PAP2) inhibited the excessive accumulation of phosphatidate (PA) to produce more phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylglycerol (PG), thereby preventing of membrane phase transition under cold stress. In addition, fatty acid β-oxidation is worth further study in rice cold tolerance. Finally, we constructed a metabolic model for the regulatory mechanism of cold tolerance in rice, in which the advanced lipid metabolism system plays a central role. Conclusions Lipidome analysis showed that membrane lipid composition and unsaturation were significantly affected, especially phospholipids and galactolipids. Our study provides new information to further understand the response of rice to cold stress.

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Palmitic acid and its role in the structure and functions of plant cell membranes

Cited by 36 publications

References 36 publications

GC-MS and LC-MS/MS Analysis of Bouea macrophylla Fruit Juice

GC-MS and LC-MS/MS Analysis of Bouea macrophylla Fruit Juice

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

An integrated analysis of the rice transcriptome and lipidome reveals lipid metabolism plays a central role in rice cold tolerance

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