Phospholipid fatty acid composition and stereospecific distribution of soybeans with a wide range of fatty acid composition

Abstract

Phospholipid (PL) fatty acid composition and stereospecific distribution of 25 genetically modified soybean lines with a wide range of compositions were determined by gas chromatography and phospholipase A 2 hydrolysis. PL contained an average of 55.3% phosphatidylcholine, 26.3% phosphatidylethanolamine, and 18.4% phosphatidylinositol. PL class proportions were affected by changes in overall fatty acid composition. PL fatty acid composition changed with oil fatty acid modification, especially for palmitate, stearate, and linolenate. Stereospecific analysis showed that saturated fatty acids were primarily located at the sn-1 position of all PL, and changes of the saturates in PL were largely reflected on this position. Oleate was distributed relatively equally between the sn-1 and sn-2 positions. Linoleate was much more concentrated on sn-2 than on sn-1 position for all PL. Linolenate was distributed relatively equally at low concentration but preferred sn-2 position at high concentration. JAOCS 74, 1587JAOCS 74, -1594JAOCS 74, (1997.

Phosphorus‐to‐phospholipid conversion factors for crude and degummed sunflower oils

“…However, the phospholipid FA composition differed from its oil composition, showing a higher concentration of palmitic acid. This difference has already been reported by other researchers (9,11). Studies in genetically modified soybeans demonstrated that phospholipid FA composition changed with oil FA modification (11).…”

Free-fatty acid profile obtained by enzymatic solvent-free hydrolysis of sunflower and soybean lecithins

“…In all cases oleic acid was present in more concentration at pH 7 than at pH 8. Wang, Hammond, and Fehr (1997) have found that oleic acid was equally distributed between the sn-1 and the sn-2 positions on soybean phospholipid analysis, a fact that explains the oleic-acid liberation in the experiences with PLA 1 .…”

Relevance of dietary glycerophospholipids and sphingolipids to human health

“…Other vegetal products such as fruits, vegetables, or roots are almost devoid of PLs [21]. Soy contains up to 4% of total fat as PLs, of which 55% is PC, 26% is PE, and 18% is PI [22]. Other vegetal products rich in PLs are peanuts, whose percentage of PLs is 1-2% of total fat, of which 57% is PC, and 11% and 31% are PE and PI, respectively [21].…”