The effect of macromolecular crowding degree on the self-assembly of fatty acid and lipid hydrolysis

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2023-07-26 DOI:10.1038/s41538-023-00213-2

Yu-Long Sun, Bing-Qiang Ge, Mi-Zhuan Li, Lei Wang, Zhong-Xiu Chen

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Abstract

Investigation on the physiochemical nature involved in the production of fatty acid catalyzed by the vesicles is of importance to understand the digestion of lipid. In this paper, the effects of crowding degree, which was constructed by polyethylene glycol (PEG), on the autocatalytic production of fatty acid with different chain lengths was studied. The results showed that the higher crowding degree led to the slower production rate of decanoic acid but the faster rate of oleic acid. The reason lies in that the presence of macromolecules resulted in the increased sizes of decanoic acid vesicles, but decreased sizes of oleic acid vesicles. Meanwhile, decanoic acid vesicles in more crowded medium exhibited viscous behavior, whereas oleic acid displayed elastic behavior. This research provides useful information for understanding the unusual autocatalyzed production of fatty acid in macromolecular crowding and may also draw an attention to the physiologically relevant lipid digestion.

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大分子拥挤程度对脂肪酸和脂质水解自组装的影响

研究囊泡催化脂肪酸生成过程中涉及的物理化学性质对于了解脂质的消化具有重要意义。本文研究了聚乙二醇（PEG）构建的拥挤度对自催化产生不同链长脂肪酸的影响。结果表明，拥挤度越高，癸酸的生成速度越慢，而油酸的生成速度越快。原因在于大分子的存在导致癸酸囊泡的尺寸增大，而油酸囊泡的尺寸减小。同时，癸酸囊泡在更拥挤的介质中表现出粘性，而油酸则表现出弹性。这项研究为理解大分子拥挤过程中脂肪酸的异常自催化生成提供了有用信息，也可能引起人们对生理相关脂质消化的关注。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.

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