diglyceride

An example is a monoglyceride that has one fatty acid combined with glycerol, a diglyceride has two, and a triglyceride has three.

Anti-staling agents used in bread are fatty acids as monoglyceride and diglyceride and wheat gluten and enzymes.

HSL functions to hydrolyze the first fatty acid from a triacylglycerol molecule, freeing a fatty acid and diglyceride.

Other names in common use include EPT, diacylglycerol ethanolaminephosphotransferase, CDPethanolamine diglyceride phosphotransferase, and phosphorylethanolamine-glyceride transferase.

The βγ-subunit of gustducin also mediates taste by activating IP (inositol triphosphate) and DAG (diglyceride).

The diglyceride and monoglyceride enzymes are tens to hundreds of times faster, hence HSL is the rate-limiting step in cleaving fatty acids from the triglyceride molecule.

A diglyceride, or a diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.

A further factor involved in the stimulus to degranulation may be the breakdown of phosphatidyl inositol with the accumulation of diglyceride (Rittenhouse-Simmons, 1979)(1-stearoyl, 2-arachidonyl diglyceride).

Diacylglycerol is a precursor to triacylglycerol (triglyceride), which is formed in the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase.

Most phospholipids contain a diglyceride, a phosphate group, and a simple organic molecule such as choline; one exception to this rule is sphingomyelin, which is derived from sphingosine instead of glycerol.

The diglyceride may be important in promoting membrane fusion of the dense body granule with the platelet-surface membrane and also as a substrate for the formation of prostaglandin endoperoxides and thromboxane A 2 which are powerful degranulation stimuli (Bell et al, 1979).

It is also known as triglyceride lipase, while the enzyme that cleaves the second fatty acid in the triglyceride is known as diglyceride lipase, and the third enzyme that cleaves the final fatty acid is called monoglyceride lipase.