Omega-7 fatty acid
| Types offatsinfood |
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| Components |
| Manufactured fats |
Omega-7 fatty acidsare a class ofunsaturated fatty acidsin which the site of unsaturation is seven carbon atoms from the end of the carbon chain. The two most common Omega -7 fatty acids in nature arepalmitoleic acidandvaccenic acid.[1]They are widely used in cosmetics due to their moisturizing properties. Omega-7 fats are notessential fatty acidsin humans as they can be made endogenously. Diets rich in Omega -7 fatty acids have been shown to have beneficial health effects, such as increasing levels of HDL cholesterol and lowering levels of LDL cholesterol.
Rich sources includemacadamia nut oilandsea buckthorn (berry) oilin the form of palmitoleic acid, whiledairy productsare the primary sources of vaccenic acid andrumenic acid.[2]A lesser but useful source of palmitoleic acid isavocadofruit (25,000ppm).[3]
The monounsaturated Omega -7 fatty acids have the general chemical structure CH3-(CH2)5-CH=CH-(CH2)n-CO2H.
| Common name | Lipid name | Chemical name |
|---|---|---|
| none | 12:1 (n−7) | 5-Dodecenoic acid |
| none | 14:1 (n−7) | 7-Tetradecenoic acid |
| Palmitoleic acid | 16:1 (n−7) | 9-Hexadecenoic acid |
| Vaccenic acid | 18:1 (n−7) | 11-Octadecenoic acid |
| Rumenic acid | 18:2 (n−7) | Octadeca-9,11-dienoic acid |
| Paullinic acid | 20:1 (n−7) | 13-Eicosenoic acid |
| none | 22:1 (n−7) | 15-Docosenoic acid |
| none | 24:1 (n−7) | 17-Tetracosenoic acid |
Metabolism[edit]
16- and 18-carbon Omega -7 unsaturated fatty acids are known to be converted into 18- or 20-carbon highly unsaturated fatty acids in the body by nonselectivedesaturating enzymes.[4]The same enzymes also act onOmega -3,Omega -6,andOmega -9fatty acids. As a result, while proportions of individual highly unsaturated fatty acids may vary greatly in different tissue types due to factors such as diet, the overall concentration of highly unsaturated fatty acids is kept stable in a living organism. These individual concentrations are highly influential in determining what fatty acids will be used by a given tissue type in phospholipid synthesis such as that required for the maintenance of thecellular membrane.[4]
Research[edit]
 | This sectionneeds morereliable medical referencesforverificationor relies too heavily onprimary sources.(June 2019) |  |
Diabetes[edit]
Omega-7 fatty acids, especiallypalmitoleic acid,have been shownin vitroto decreaseglucose-sensitiveapoptosisin beta cells in thepancreas,a condition associated withdiabetes.[5][6]In adult organisms, new beta cells are most commonly the result ofreplicationrather than from directstem celldifferentiation,meaning that preventing apoptosis of beta cells is crucial for maintaining a stable population of beta cells. The cytoprotective effect of Omega -7 fatty acids makes them a candidate for diabetes treatment.[5]
Production[edit]
In cows[edit]
Dairy products are one of the primary sources of dietary Omega -7 fatty acids. However, the production of Omega -7 fatty acids in cows is heavily diet-dependent.[7]Specifically, a reduction in the proportion of herbage consumed by a cow is correlated with a significant decrease in the Omega -7 fatty acid content of the cow's milk. Rumenic and vaccenic acid concentrations declined significantly within one week of removingherbagefrom the cow's diet, suggesting that modern dairy farming methods may lead to decreases in beneficial fatty acid content of dairy products.[7]
Algal extraction[edit]
Traditional sources of Omega -7 fatty acids such as macadamia nuts have proved expensive on the industrial scale, prompting the discovery of new Omega -7 rich sources such as algae. Alterations to algal growing conditions such ascarbon dioxideordipotassium phosphateenrichment have been shown to potential bias algal biosynthesis towardslipids.[8]Up to 90% of their dry weight may be harvested as lipids. In this process, raw algae is dewatered to yield algal oil. Algal oil gets degummed, typically via washing with acid, to removing polar lipids and metals. Degummed algal oil is then transesterified and purified to yield a mixture of Omega -7 esters and eicosapentaenoic acids, which can be hydrodeoxygenated to formalgae jet fueland algae green diesel, respectively. These products are then crystallized and separated to yield the desired Omega -7 fatty acid[citation needed].
See also[edit]
References[edit]
- ^Mukherjee KD, Kiewitt I (October 1980). "Formation of (n-9) and (n-7) cis-monounsaturated fatty acids in seeds of higher plants".Planta.149(5): 461–3.Bibcode:1980Plant.149..461M.doi:10.1007/BF00385748.PMID24306473.S2CID22892828.
- ^Destaillats F, Buyukpamukcu E, Golay PA, Dionisi F, Giuffrida F (February 2005)."Vaccenic and rumenic acids, a distinct feature of ruminant fats".Journal of Dairy Science.88(2): 449.doi:10.3168/jds.S0022-0302(05)72705-3.PMID15653508.
- ^Duke, James A. (1992).Handbook of phytochemical constituents of GRAS herbs and other economic plants.Boca Raton, Florida.: CRC Press.
- ^abLands WE (May 1992)."Biochemistry and physiology of n-3 fatty acids".FASEB Journal.6(8): 2530–6.doi:10.1096/fasebj.6.8.1592205.PMID1592205.S2CID24182617.
- ^abMorgan NG, Dhayal S (April 2010). "Unsaturated fatty acids as cytoprotective agents in the pancreatic beta-cell".Prostaglandins, Leukotrienes, and Essential Fatty Acids.82(4–6): 231–6.doi:10.1016/j.plefa.2010.02.018.PMID20206490.
- ^Acosta-Montaño P, García-González V (March 2018)."Effects of Dietary Fatty Acids in Pancreatic Beta Cell Metabolism, Implications in Homeostasis".Nutrients.10(4): 393.doi:10.3390/nu10040393.PMC5946178.PMID29565831.
- ^abElgersma A, Ellen G, Tamminga S (2004).Rapid decline of contents of beneficial Omega -7 fatty acids in milk from grazing cows with decreasing herbage allowance.vdf Hochschulverlag.ISBN9781351442121.OCLC1019033379.
- ^US Patent 9200236B2,Shinde, Sandip & Kale, "Omega 7 rich compositions and methods of isolating Omega 7 fatty acids", published 2015-12-01, assigned to Heliae Dev LLC.