DG(14:0/18:3(9Z,12Z,15Z)/0:0)

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DG(14:0/18:3(9Z,12Z,15Z)/0:0)
File:HMDB07018.png 2D structure for DG(14:0/18:3(9Z,12Z,15Z)/0:0)
Chemical Name	1-tetradecanoyl-2-(9Z,12Z,15Z-octadeatrienoyl)-sn-glycerol
Chemical Formula	C₃₅H₆₂O₅
CAS Number
Chemical Information	HMDB07018
Biochemical Taxonomy	Glycerolipids
Functional Taxonomy	Cell Signaling Energy Supplier Membrane Component
Nutritional Taxonomy	Not Available
Metabolic Pathways	Not Available
Biofluid Location	Blood
Tissue Location	All Tissues
Normal Biofluid Concentrations	Blood: 0.032145 +/- 0.021196 uM Blood: 0.948 +/- 0.288 uM
Normal Tissue Concentrations	Not Available
Diseases / Conditions Related to Nutrition	Not Available
Other (Monogenic Disorders)	Not Available
Abnormal Biofluid Concentrations	Not Available
Abnormal Tissue Concentrations	Not Available
Physiological Processes	Not Available

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Introduction

guidelines
DG(14:0/18:3(9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(14:0/18:3(9Z,12Z,15Z)/0:0), in particular, consists of one chain of myristic acid at the C-1 position and one chain of a-linolenic acid at the C-2 position. The myristic acid moiety is derived from nutmeg and butter, while the a-linolenic acid moiety is derived from seed oils, especially canola and soybean oil. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.

Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.

Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase.Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position.