Fatty Acids and Lipids - Chemistry, Biology and Analysis course 2017
Lecturers: William Christie, Charlie Scrimgeour, Terry Smith and Peter Clough
PROVISIONAL COURSE PROGRAMME
Day 1
1
Fatty acid and lipid structure
Fatty acid nomenclature.
Structure of common and some less common fatty acids.
Structure of simple lipids, glycerolipids and sphingolipids.
CMS
2
Commodity oils and oilseeds – markets and processing
Description of major commodity oils groups – origins, compositions, trends in
market volumes and pricing.
Introduction to alternative methods of oil extraction.
Description of refining techniques and processes.
PC
3
Fatty acid chemistry
Important reactions of double bonds and the carboxyl group relevant to
analysis, stability and industrial process.
Oxidation, chain splitting and functionalization.
Esterification and ester exchange reactions.
CMS
4
Analysis 1 - separation and analysis of lipid classes
Precautions in storage of samples and lipid extracts.
Extraction methods.
Different types of chromatography used in analysing lipids.
Adsorption chromatography (column, thin-layer, high-performance liquid).
Detector systems used in lipid class separations.
WWC
5
Speciality oils with emphasis on omega-3 and omega-6 oils
Description of major commodity oils groups – origins, compositions, trends in
market volumes and pricing.
Introduction to alternative methods of oil extraction.
Description of refining techniques and processes.
6
Analysis 2 - analysis of fatty acids
Gas chromatographic analysis.
Preparation of methyl ester derivatives.
Choice of stationary phase.
Simplification of complex mixtures by silver ion and reversed-phase HPLC.
Structure determination by chemical means and mass spectrometry.
PC
WWC
Day 1
7
Physical properties
Melting and polymorphism.
Amphiphilic properties – surfactants, micelles, lipid bilayers.
Spectroscopy – UV, IR; 1H, 13C and 31P nmr.
8
Long chain polyunsaturated fatty acids in human nutrition
Fundamentals of fatty acid metabolism
Role of Omega-3 and 6 fatty acids in key therapeutic areas, infant and
maternal nutrition, cardiovascular, cognition and learning
Emerging areas in fatty acid nutrition
9
Quantifying fatty acids and quality control
Internal and external standards for QC and quantification
Determining the amount of fatty acid in sample (mg/g)
CMS
PC
CMS
Day 2
10
Lipidomics 1 - methodology
A summary of the following will be given Various types of mass spectrometry used for lipidomic analysis.
Various ionization methodologies with their advantages/disadvantages.
Various scanning modes used for lipid class and individual lipid species
characterisation.
Pre-separation of phospholipids classes.
TS
11
Oils and fats as renewable resources
Green chemistry.
Chemical and enzyme catalysed reactions.
Surfactants from oils and fats.
12
Lipid biology
An overview of the functions of different lipids in various organisms and
within membranes.
Description of beta-oxidation of fatty acids and TAGs as a energy source.
Lipids as secondary messengers.
Biological activities of other lipids.
TS
13
Analysis 3 - analysis of molecular species and positional distribution of
fatty acids in glycerolipids
Nature of the problem.
Reversed-phase HPLC and silver ion TLC/HPLC of triacylglycerols.
Strategies for complex lipids.
HPLC/GC methods.
Positional distributions in triacylglycerols and phospholipids.
WWC
14
Lipiomics 2 - applications
Analysis of TAGs by GC-MS.
Analysis of sterols by GC-MS and NMR.
Quantification of phospholipids by NMR.
Quantitation using lipidomics.
Separation and quantification of lipids.
Use of internal standards.
Course ends approximately 2pm on Day 2
CMS
TS