monoacylglyceroliksi

Monoacylglycerol (MAG) is a glycerol molecule in which one hydroxyl group is esterified with a fatty acid, leaving two free hydroxyl groups. Depending on the glycerol carbon bearing the fatty acid, MAGs are designated as 1-, 2-, or 3-MAG, with 2-MAG being the predominant isomer produced during triglyceride hydrolysis and most relevant for digestion.

MAGs occur naturally in trace amounts in fats and oils and can be produced industrially by partial hydrolysis of triglycerides or by glycerolysis. Their amphiphilic structure gives them surface-active properties, making them effective emulsifiers that help stabilize oil-in-water mixtures in foods and personal care products.

In digestion, pancreatic lipase preferentially acts on dietary triacylglycerols to yield monoacylglycerols and free fatty acids, with 2-MAG typically forming as a major product. MAGs are readily absorbed by enterocytes and can be re-esterified to TAG, used directly for energy, or diverted into various lipid pathways. Beyond digestion, MAGs function as metabolic intermediates and can influence lipid signaling and lipid storage processes.

Applications and regulation: In the food industry, monoacylglycerols are used as emulsifiers and processing aids and are commonly grouped with diglycerides under the label mono- and diglycerides of fatty acids (E471). They are generally considered safe by major food safety authorities when used within approved limits.