Myristate

Myristate refers to the salt or ester of myristic acid, a saturated long-chain fatty acid with 14 carbon atoms (tetradecanoic acid). The term can denote salts such as sodium myristate or potassium myristate, or esters such as methyl myristate, and more generally the acyl lipid known as myristoyl when bound to other groups.

Natural occurrence and chemistry: Myristic acid occurs in various fats and oils, notably coconut oil, palm kernel oil, and nutmeg. Myristates can be formed by reacting myristic acid with alcohols (to give esters) or by neutralizing the acid with alkali (to give salts). Methyl myristate and other myristoyl esters are used as solvents, flavorings, or fragrance ingredients in addition to their role as components of fats and waxes. In cosmetics and industry, wax esters such as myristyl myristate are used as emollients and thickening agents, providing slip and conditioning properties.

Biological relevance: A key biological role for the myristoyl group is in protein modification. N-myristoylation is the covalent attachment of a myristoyl group from myristoyl-CoA to the N-terminal glycine of certain proteins, a modification that facilitates membrane localization and protein–protein interactions. This lipid modification is essential for the function of many cellular signaling proteins and is also exploited by some viruses during replication.

Uses and applications: Beyond biological roles, myristates appear in the chemical and cosmetic industries as surfactants, emollients, or fragrance-related derivatives. The methyl ester is also used as a flavor or fragrance ingredient in small quantities.