Food Science and Technology

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

Y. Sun, B. Ge, et al.

Explore the fascinating findings of Yu-Long Sun and colleagues as they reveal how macromolecular crowding influences the autocatalytic production of fatty acids, uncovering intriguing differences in vesicle behavior and implications for lipid digestion in crowded environments.

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Abstract

This paper investigates the impact of macromolecular crowding, simulated using polyethylene glycol (PEG), on the autocatalytic production of fatty acids with varying chain lengths. Higher crowding degrees slowed decanoic acid production but accelerated oleic acid production. This difference is attributed to the crowding's effect on vesicle size: larger vesicles for decanoic acid and smaller vesicles for oleic acid. Decanoic acid vesicles exhibited viscous behavior in crowded media, while oleic acid vesicles showed elastic behavior. The study offers insights into the autocatalytic fatty acid production within crowded environments and its relevance to lipid digestion.

Publisher

npj Science of Food

Published On

Jul 26, 2023

Authors

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

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