![]() ![]() Read more about how to correctly acknowledge RSC content. Permission is not required) please go to the Copyright If you want to reproduce the wholeĪrticle in a third-party commercial publication (excluding your thesis/dissertation for which If you are the author of this article, you do not need to request permission to reproduce figuresĪnd diagrams provided correct acknowledgement is given. Provided correct acknowledgement is given. If you are an author contributing to an RSC publication, you do not need to request permission Fatty acids are major components of lipids they exist in three main forms of esters: phospholipids, triglycerides and cholesteryl esters. Please go to the Copyright Clearance Center request page. To request permission to reproduce material from this article in a commercial publication, Provided that the correct acknowledgement is given and it is not used for commercial purposes. This article in other publications, without requesting further permission from the RSC, Freitas,Ĭreative Commons Attribution-NonCommercial 3.0 Unported Licence. Incorporation and modification of fatty acids in cyanobacterial natural products biosynthesis In this article, we’ll cover details about each type of fatty acid, with important information you can use to make informed decisions about fats you eat. A variety of alkyl chain decorations and modifications that are found in cyanobacterial natural products are highlighted, illustrating the rich enzymatic arsenal that these organisms have evolved to diversify fatty acid-derived alkyl chains. Most dietary fats contain a combination of two or more of the following: Saturated fatty acids. We cover the diverse range of fatty acid incorporation mechanisms that these organisms use to recruit and commit fatty acids to natural products biosynthetic pathways. ![]() Here, we provide an overview of the unique fatty acid metabolism of cyanobacteria in the context of natural products biosynthesis. Still, one particular group of microorgansims – cyanobacteria – display not only a large number of fatty acid-incorporating natural products, but also modify these to a great extent. A fatty acid is a carboxylic acid often with a long unbranched aliphatic chain and is divided into two categories based on structural and chemical properties: (1) saturated and (2) unsaturated. Chemical and biochemical diversification of these moieties is therefore a challenge, and most organisms do not modify alkyl moieties to a great extent. Such alkyl chains are difficult to modify regio- and stereoselectively, since most positions are distant from any directing functional group. Fatty acid-derived alkyl chains are often found in natural products, where they can exert a number of different functions, most notably biological membrane interactions. ![]()
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