Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
J. Velíšek, K. Cejpekhttps://doi.org/10.17221/3321-CJFSCitation:Velíšek J., Cejpek K. (2006): Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review. Czech J. Food Sci., 24: 241-254.
This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as reported in recently published papers. Glycerophospholipids are further subdivided to phosphatides, lysophosphatides, and plasmalogens. The subdivision of the topics is predominantly via biosynthesis. Reaction schemes, sequences, and mechanisms with the enzymes involved are extensively used as well as detailed explanations based on chemical principles and mechanisms.Keywords:
biosynthesis; lipids; homolipids; heterolipids; glycerolipids; triacylglycerols; glycerophospholipids; phosphatides; lysophosphatides; plasmalogens; glyceroglycolipids