Phospholipid, sphingolipid, and fatty acid compositions of the milk fat globule membrane are modified by diet

The phospholipid and sphingolipid composition of milk is of considerable interest regarding their nutritional and functional properties. The objective of this article was to determine the lipid composition of the milk fat globule membrane (MFGM) of milk from cows fed a diet rich in polyunsaturated fatty acids. The experiments were performed with 2 groups of 6 cows feeding on (i) maize silage ad libitum (+ grassland hay, mixture of cereals, soyabean meal) or (ii) the maize silage-based diet supplemented with extruded linseed (bringing a lipid proportion of 5% of dry matter). The phospholipid and sphingolipid composition of the MFGM was determined using HPLC/ELSD. The fatty acid (FA) composition of total lipids and phospholipids was determined using GC. As expected, the linseed-supplemented diet decreased the saturated FA and increased the unsaturated FA content in milk fat. MFGM in milk from cows fed the diet rich in polyunsaturated FA resulted in (i) a higher amount of phospholipids (+ 18%), which was related to a smaller size of milk fat globules (ii) an increase of 30% (w/w) of the concentration in sphingomyelin, (iii) a higher content in stearic acid (1.7-fold), unsaturated FA (1.36-fold), and C18:1 trans FA: 7.2 +/- 0.5% (3.7-fold). The MFGM contained a higher concentration of unsaturated FA (C18:1, C18:2, and C18:3) and very long-chain FA (C22:0, C23:0, C24:0, EPA, DHA) compared with total lipids extracted from milk. The technological, sensorial, and nutritional consequences of these changes in the lipid composition of the MFGM induced by dietary manipulation remain to be elucidated.     

Liming effects on the chemical composition of the organic surface layer of a mature Norway spruce stand (Picea abies [L.] Karst.)

The application of lime in a mature Norway spruce (Picea abies [L.] Karst.) forest in southern Germany induced major changes in the activity of soil organisms and root growth. Since this may influence the chemical compostion of the soil organic matter (SOM) of the organic surface layer, its composition and changes due to the treatment were examined in this study.Fine roots of Norway spruce have a relatively low content of extractable lipids, a low alkyl C content (¹³C CPMAS NMR) and a high ratio of non-cellulosic to cellulosic carbohydrates (NC/CC, carbohydrate determination by MBTH and gas chromatography analyses) as compared to needles. Furthermore, they show high ratios of suberin/cutin compounds (thermally assisted hydrolysis and methylation, (THM)) and high ratios of eicosanic acid/phytadiene I in their lipid extracts (pyrolysis-GC/MS).Liming (4 t ha⁻¹ dolomite) of a Norway spruce organic surface layer decreased the proportion of alkyl C, the alkyl C/O-alkyl C ratio, and the content of extractable lipids. The NC/CC ratio and the abundance of suberin relative to cutin components increased. The contribution of the chlorophyll component phytadiene I decreased in relation to eicosanic acid. These changes are attributed to increased fine root formation in the organic layer after liming. Furthermore, the presence of less degraded lignin (THM, peak ratio of 3,4-dimethoxybenzoic acid, methyl ester/3,4-dimethoxy-benzaldehyde) on the limed plot is explained by the increased input of relatively fresh fine root material. On the other hand, the decrease in the carbon-to-nitrogen ratio may be attributed to the higher microbial activity after liming.     

Origin and fate of soil lipids in a Phaeozem under rye and maize monoculture in Central Germany

Although soil lipids are an important class of soil organic substances, which is involved in numerous soil processes, their origin and fate in soils is insufficiently known. Therefore, this study aimed at investigating the free lipid fraction in crop residues and farmyard manure (FYM), and soils which received these materials for long time. We sampled rye and maize stubble and roots, FYM, and Ap horizon soils from the ‘Unfertilized’ and ‘FYM’ plots of ‘Eternal Rye Cultivation’ experiment at Halle, Saxony-Anhalt, Germany. Free lipids were extracted by dichloromethane/acetone and analyzed by gas chromatography/mass spectrometry. Aliphatics were most abundant in all extracts, accounting for 61 to 77% of the total extractable lipids. By comparing the lipid composition of the added organic materials with that of the corresponding treated soil, the long-chain members of n-alkanols, n-alkanes, α,ω-alkanedioic acids, and unsaturated alkanoic acids from C₁₆ to C₁₉ did not disappear in soil whereas ω-hydroxyalkanoic acids and long-chain branched alkanoic acids were not extracted from soil probably because they were bound to nonextractable forms. It is suggested that the methodological approach can give information on decomposition and retention of free extractable lipids in soil. More information is needed to trace the fate of all lipids in the plant–soil system by the determination of bound molecules, which are nonextractable by organic solvents.     

Effects of Boiling,Refrigerating, and Microwave Heating on Cooked Quality and Stability of Lipids in Macaroni Containing Ground Flaxseed

Research was conducted to determine the effects of boiling, refrigerating, and microwave heating on the cooked quality and stability of lipids in macaroni containing 15% (w/w) ground flaxseed. Boiling increased brightness but decreased redness and yellowness of macaroni containing ground flaxseed. Boiled macaroni and boiled‐refrigerated‐microwave heated (BRMH) macaroni had similar appearance. After boiling, cooking loss was lower and cooked firmness was greater for macaroni dried at ultra‐high temperature (90°C) than at low temperature (40°C). Macaroni fortified with ground flaxseed had lower cooking loss than did nonfortified macaroni. Firmness was greatest with boiled, intermediate with boiled‐refrigerated (BR), and least with BRMH macaroni. Cooking in boiling water reduced extractable lipid content of macaroni with flaxseed. Boiled‐refrigerated and BRMH macaroni with flaxseed had similar extractable lipid contents and were lower than that for boiled macaroni with flaxseed. Free fatty acid content was greatest with dried, intermediate with boiled, and least with BR and BRMH macaroni with flaxseed. Boiling, refrigerating, and microwave heating did not affect conjugated diene content in lipid extracted from macaroni with flaxseed, regardless of drying temperature.     

Composition and Characteristics of Organo—Mineral Complexes of Red Soils in South China

The objective of the present study is to reveal the composition and characteristics of organo-mineral complexes in red soils (red soil,lateritic red soil and latosol) of south China in terms of chemical dissolution and fractional peptization methos.In the combined humus,most of the extractable humus could dissolve in 0.1 M NaOH extractant and belonged to active humus (H1),and there was only a small amount of humus which could be further dissolved in 0.1 M Na4P2O7 extractant at pH 13 and was stably combined humus (H2).The H1/H2 ratio ranged from 3.3 to 33.8 in red soils,and the proportions of both H1 and total extractable organic carbon (H1 H2) in total soil organic carbon and the ratios of H1 to H2 and H1 to (H1 H2) were all higher in lateritic red soil and latosol than in red soil.The differences of combined humus composition in various red soils were directly related to the content of Fe and Al oxides.In organo-mineral complexes,the ratio of Na-dispersed fraction (G1) to Na-ground-dispersed fraction (G2) was generally smaller than 1 for red soils,but there was a higher G1/G2 ratio in red soil than in lateritic red soil and latosol.G1 fraction had a higher content of fulvic acid (FA),but G2 fraction had a higher content of humic acid (HA).The ratios of H1 to H2 and HA to FA were higher in G2 than in G1.The differences in the composition and activity of humus between G1 and G2 fractions were related to the content of free Fe and Al oxides.The quantities of complex Fe and Al,the Fe/C and Al/C atomic ratios were higher in G2 than in G1,and the ratio of Al/C was much higher than that of Fe/C.It may be deduced that aluminum plays a more important role than iron in the formation process of organo-mineral complexes in red soils.     

Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes

Changes in fats extracted from cookies stored for three or five weeks and containing different levels of oat flakes (10, 20, 30%) were investigated. The fats used for baking differed in fatty acid (FA) composition and contained 17.6–57.6% saturated (SFA), 0.8–46.8% trans FA (TFA), and 0.6–6.6% polyunsaturated FA (PUFA). Oat flakes were steam stabilized and were in the middle of their shelf‐life. Oat flakes contained 9.5% lipids in which linoleic acid (C 18:2 9c 12c) predominated, amounting to 42.7%. Increasing the content of oat flakes and the storage time of cookies resulted in increased values of primary and secondary fat oxidation products. Highest increases in PV values were found in cookies stored for three or five weeks, especially with a high content of oat flakes (30%). Secondary lipid oxidation products measured by AnV values increased with the time of storage. Highest increases in hydrolytic and oxidation products were associated with higher content (6.6%) of PUFA in utilized fats. Regarding the degree of oxidation, it appears safe to add as much as 30% of oat flakes to cookies when the storage time does not exceed three weeks.     

Starch Lipids of Barley and Malt

Barley and malt starches were compared with respect to their lipid content and composition. The starch lipids were first fractionated into internal and surface lipid fractions followed by lipid class and fatty acid analyses of each fraction. Barley starch contained 13 mg/g lipids, of which 9.3 mg were internal lipids and 3.7 mg were surface lipids. The total lipid content of malt starches varied between 11 and 13 mg/g of starch. However, malt starch contained only 1 mg of surface lipids; therefore, the internal lipid contents were as high as or even higher than those in the corresponding fraction of barley starch. Lipid class analyses suggested that the ability for hydrolysis of starch surface lipids was increased in malt. The hydrolysis occurred during the malting or the isolation process, resulting in reduced surface lipid content in malt starch. However, no reduction in the portion of polyunsaturated fatty acids was seen; therefore, lipid oxidation could not have been responsible for the lower content of malt starch surface lipids. Also, not only was the content of starch internal lipids higher in malt, but the composition of these lipids was different when compared to barley starch. The increase in starch internal lipids during malting may be due to transportation and reacylation of free fatty acids that had been liberated by hydrolysis from surface lipids.     

Effect of fruit ripening on content and chemical composition of oil from three oil palm cultivars (Elaeis guineensis Jacq.) grown in Colombia

A series of physical and chemical changes occur as oil palm fruits ripen in the bunch. We evaluated changes in lipid content in the mesocarp and fruits, and the chemical composition of fatty acids (FA), triacylglycerol (TAG), tocols, and carotenes of the lipids extracted from fruits of three commercial tenera cultivars, namely, Deli×La Me?, Deli×Ekona, and Deli×Avros, planted in two different geographical regions in Colombia, during the ripening process 12, 14, 16, 18, 20, 22, and 24 weeks after anthesis (WAA). It was found that 12 WAA the mesocarp contained less than 6% of total lipids. Oil content increased rapidly after 16 WAA, reaching the maximum oil content of 55% in fresh mesocarp and 47% in fresh fruits at 22 WAA, which was found the optimal time for harvesting. Changes in FA and TAG showed that total polyunsaturated fatty acids (PUFA) and triunsaturated triacylglycerols (TUTAG) decreased, while total saturated fatty acids (SFA) and disaturated triacylglycerols (DSTAG) increased, over the ripening period. Changes in FA were mainly observed in palmitic, oleic, linoleic, and linolenic acids, and in POP, POO, POL, and OLL for the TAGs evaluated. Levels of tocols changed depending on whether they were tocopherols or tocotrienols. In the earliest stages tocopherols were predominant but decreased rapidly from 6600 mg kg(-1) of oil at 14 WAA to 93 mg kg(-1) of oil at 22 WAA. Tocotrienols appeared at the same time as oil synthesis started, and became the main source of total tocols, equivalent to 87% in total lipids extracted.     

Changes in Fatty Acid Composition and Content of Two Plants (Lolium perenne and Trifolium repens) Grown During 6 and 18 Months in a Metal (Pb, Cd, Zn) Contaminated Field

The aim of this in situ study was to investigate the fatty acid (FA) composition and content in roots and shoots of Lolium perenne and Trifolium repens, grown under heavy metal stress (Cd, Pb, Zn). The composition of FA was quite similar for the two plants and the two organs; main FA were palmitic acid (C16:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). For both plants, the major FA that characterized the roots was C18:2 whereas C18:3 was the prominent FA in shoots. For the first sampling (S1), in the roots of L. perenne and T. repens, polyunsaturated fatty acids (PUFA) were affected by metal contamination while, in the second sampling (S2), PUFA were affected in the shoots of the two plants. This alteration of PUFA was well correlated with the bioaccumulation factor of metals which decreased in roots and increased in shoots with the time. Moreover, a positive correlation was found between the PUFA decrease and the malondialdehyde (MDA) content, indicating the occurrence of a lipid peroxidation induced by the metal stress.     

Chemical composition of selected edible nut seeds

Commercially important edible nut seeds were analyzed for chemical composition and moisture sorption. Moisture (1.47-9.51%), protein (7.50-21.56%), lipid (42.88-66.71%), ash (1.16-3.28%), total soluble sugars (0.55-3.96%), tannins (0.01-0.88%), and phytate (0.15-0.35%) contents varied considerably. Regardless of the seed type, lipids were mainly composed of mono- and polyunsaturated fatty acids (>75% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of macadamia, linoleic acid (C18:2) was the major polyunsaturated fatty acid. In the case of walnuts, in addition to linoleic acid (59.79%) linolenic acid (C18:3) also significantly contributed toward the total polyunsaturated lipids. Amino acid composition analyses indicated lysine (Brazil nut, cashew nut, hazelnut, pine nut, and walnut), sulfur amino acids methionine and cysteine (almond), tryptophan (macadamia, pecan), and threonine (peanut) to be the first limiting amino acid as compared to human (2-5 year old) amino acid requirements. The amino acid composition of the seeds was characterized by the dominance of hydrophobic (range = 37.16-44.54%) and acidic (27.95-33.17%) amino acids followed by basic (16.16-21.17%) and hydrophilic (8.48-11.74%) amino acids. Trypsin inhibitory activity, hemagglutinating activity, and proteolytic activity were not detected in the nut seed samples analyzed. Sorption isotherms (Aw range = 0.08-0.97) indicated a narrow range for monolayer water content (11-29 mg/g of dry matter). No visible mold growth was evident on any of the samples stored at Aw < 0.53 and 25 degrees C for 6 months.     

高寒草甸植被土壤腐殖质组成及性质的研究

不同草甸植被下土壤有机质含量变化在70.0～122.8gkg-1之间,同时,腐殖质特性亦存在较大差异。采用熊田法研究表明,可提取腐殖质中胡敏酸所占比率为47.99%～56.98%,游离胡敏酸(fHA)比率为51.67%～60.10%,游离富里酸(fFA)比率为80.01%～86.46%;此外,不同草甸植被下土壤腐殖质的相对色度(RF),E4也有明显差异。     

Characterization of water soluble organic matter in soils by size exclusion chromatography and fractionation with polyvinylpyrrolidone

Water extracts were obtained from four types of soils (Brown Lowland soil, Yellow soil with manure application for 6 years, non-allophanic Andosol, and allophanic Andosol), and the organic matter in the water extracts was fractionated according to the solubility in acid and adsorption onto polyvinylpyrrolidone (PVP). For the water extracts and their fractions, the amounts of organic C, total N, and anthrone-reactive C (ARC) were analyzed, and high performance size exclusion chromatography (HPSEC) was carried out. The PVP-non-adsorbed fulvic acid (FA) fraction accounted for the largest proportion of the total water-soluble organic C, ranging from 52% for the Yellow soil to 96% for the allophanic Amdosol, followed by the PVP-adsorbed FA and humic acid (HA) fractions. The water extract of the allophanic Andosol was characterized by the lack of HA fraction and a small proportion of PVP-adsorbed FA fraction. For all the water extract samples, more than 90% of the ARC was recovered in the PVP-non-adsorbed FA fraction. The proportion of ARC in the total organic C in the fraction was also highest in the PVP-non-adsorbed FA fraction. The molecular weight (MW) of the humic substances (HS) at peak maximum was estimated at 1,300 Da for the water extracts and their fractions from the Brown Lowland soil and non-allophanic Andosol samples by HPSEC using polyethylene glycols as MW standards. Manure application increased the MW of HS in the HA and PVP-adsorbed FA fractions. On the other hand, only a small amount of HS was found in the water extract of the allophanic Andosol by HPSEC.     

Composition and Structural Features of Calcium—Bound and Iron—and Aluminium—Bound Humus in Soils

Calcium-bound and iron-and aluminium-bound humus extracted from different soils collected from north to south of China were characterized by chemical and spectroscopic methods.Meaningful differences in the composition and structure between them were revealed by ^13 C NMR,visible spectroscopy and elemental analysis.Results showed that the contents of carbon,hydrogen and nitrogen were higher in iron-and aluminium-bound humus than in calcium-bound humus while oxygen content in calcium-bound humus was shown to be higher .The calcium-bound humus had higher C/N and O/C ratios than iron-and aluminiumbound humus.The calcium-bound humic acid(HA1) showed higher E4/E6 ratios than iron-and aluminumboud,humic acid(HA2)while iron-and aluminum-bound fulvic acid(FA2) showed higher E4/E6 ratios than calcium-bound fulvic acid(FA1).An inverse relationship between E4/E6 ratios and aromaticity as determined by 13C NMR spectra was observerd for HA and FA from black soil.The 13C NMR spectroscopy revealed that HA2 was more aromatic than HA1.On the other ,FA1 exhibited a higher aromaticity than FA2.     

连续提取对土壤腐殖质组分数量与特性的影响

以暗棕壤为供试土壤,研究了NaOH和NaOH+Na4P2O7连续提取对土壤腐殖质组分数量和特性的影响。结果表明:用两种提取剂得到的土壤腐殖质组分总量相差不大,并且其中HA组分的数量均高于FA组分。随提取次数增加,胡敏酸(HA)、富里酸(FA)和胡敏素(HM)的绝对数量均下降,HA、FA的相对数量也下降,而HM的相对数量则增加。以NaOH为提取剂时,最后得到的腐殖质组分中FA的相对比例高于HA;而用NaOH+Na4P2O7为提取剂时,最后得到的腐殖质组分中HA的相对比例则高于FA。连续提取过程中,HA、FA的色调系数(Δlogk)和活化度(AD)通常呈增加趋势,而相对色度(RF)下降,说明后提取出的HA、FA的缩合度较低,脂族性较强。用RF来表征HA、FA特性变化更为合适。     

Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods

The effects of storage at 4 degrees C on the quantity and quality of chemical components in the caviar from farmed Acipenser transmontanus have been analyzed by SEM, chemical methods, and NMR and MRI techniques. Particular attention has been focused on the lipid components, the distribution and mobility of which were strongly affected by the storage time. MRI and relaxation data indicated that lipids are endowed with two different mobility regimes, one slow (short T1) and one fast (long T1), both lengthening with the storage time. Chemical analysis assessed a total fat content that remained practically unchanged and a constant fatty acid composition during the total storage time. The combination of the two methods allowed one (a) to suppose that a mechanism of lipid hydrolysis (faster in unsalted than in salted eggs) is still occurring during storage of caviar at 4 degrees C for up to approximately 4 months and (b) to exclude that an intensive oxidative process is active in the same storage period.     

Effects of temperature and life stage on the fatty acid composition of Collembola

Fatty acid (FA) analysis is used as a promising tool to investigate trophic interactions in soil food webs. The FA profile of neutral lipids in consumers is affected by the diet, and the occurrence and amount of certain FAs can reflect feeding strategies. We investigated the lipid composition of the Collembola Folsomia candida, Heteromurus nitidus and Protaphorura fimata with the fungus Chaetomium globosum as food source. The impact of environmental temperature and life stage was assessed, with special respect to linoleic acid (18:2ω6,9) as a marker FA for fungal feeding. In all Collembola species the ratio of C16/C18 in neutral lipid fatty acids (NLFAs) increased with decreasing temperature. In the NLFAs of F. candida and H. nitidus the Unsaturation Index and the amount of 18:2ω6,9 decreased with temperature, whereas in P. fimata effects were the opposite. The composition of phospholipid fatty acids (PLFAs) differed between species, but was little affected by temperature. The degree of unsaturation in NLFAs increased with the age of Collembola, mainly due to higher amounts of 18:2ω6,9 and a lower proportion of 18:1ω9. The biomarker linoleic acid represented over 20% of FAs in all fungal feeding Collembola. Despite considerable influence of temperature and life stage on its proportion, the amount was always higher than in individuals reared on other diets. This suggests that linoleic acid can serve as marker for fungal feeding independent of such physiological variations in Collembola.     

不同产地海带脂肪酸组成的比较分析

为比较分析不同产地海带的脂肪酸组成,本研究采用溶剂法对海带总脂提取条件进行优化,并通过气相色谱-质谱技术对福州、宁波和青岛3个产地海带的总脂脂肪酸组成进行比较分析。结果表明,二氯甲烷-甲醇法提取海带总脂的效率较高,是海带总脂提取的理想方法;福州、宁波和青岛海带的总脂含量依次为0.75%、0.69%和0.86%,且无显著差异。从海带总脂中共鉴定出30种脂肪酸,以 C16:0、C18:1n-9、C20:4n-6(AA)和C20:5n-3(EPA)为主,且3个产地海带在脂肪酸组成上存在显著差异。福州产地海带中的C20:4n-6和C20:5n-3含量分别为10.12%、6.18%,其中C20:4n-6含量显著高于宁波(9.41%)和青岛(8.77%),C20:5n-3含量显著低于宁波(8.13%)和青岛(9.40%),进而使3个产地海带中的n-3 PUFA、n-6 PUFA、n-3/n-6、EPA+AA和EPA/AA等指标存在显著差异。本研究结果为不同产地海带总脂提取、脂肪酸比较分析及营养评价提供了一定的理论依据。     

采用UHPLC-QTOF-MS技术筛选亚麻籽油脂质分子标志物

为了探究亚麻籽油中脂质的真实属性和发掘其有价值的脂质分子,该研究基于超高效液相色谱-四级杆飞行时间质谱联用技术（Ultra High Performance Liquid Chromatography-Quadrupole Time-of-Flight Spectroscopy, UHPLC-QTOF-MS）表征了亚麻籽油的脂质轮廓。结果表明：在正离子模式下检测到15个脂质分子小类共668种脂质分子;在负离子模式下检测到31个脂质分子小类共404种脂质分子;共有7个脂质分子小类脂质在正、负离子下均被检测到;甜菜碱脂、甘油糖脂、神经节苷脂、鞘磷脂、神经酰胺、羟基脂肪酸的脂肪酸酯、酰基肉碱和植物固醇在亚麻籽油首次在该研究中被发现,它们都具有特殊的生物学功能。多元变量统计分析结果表明每两个品种亚麻籽油间相对定量值差异显著的脂质分子均超过200种（P<0.05）,并筛选出6种甘油磷酸肌醇、1种甘油磷酸胆碱、1种甘油磷酸乙醇胺和1种三酰基甘油作为亚麻籽A油的标志性脂质分子;6种三酰基甘油和1种半单酰基甘油磷酸酯作为亚麻籽B油的标志性脂质分子;1种神经节苷脂和1种硫代异鼠李糖甘油二酯作为亚麻籽C油的标志性脂质分子。总之,该研究在亚麻籽油中鉴定出39个脂质分子小类共1 072种脂质分子,其中有22个脂质分子小类共415种脂质分子首次在亚麻籽油中被检测到,此外不同品种亚麻籽油在脂质分子层面存在显著差异（P<0.05）,这些脂质分子作为标志物,可用于植物油的品质判别、营养评价,真伪鉴别和安全性评价等,同时该研究也为其他植物油的分析提供方法参考。     

Neutral Lipids in Free,Bound, and Starch Lipid Extracts of Flours,Sourdough, and Portuguese Sourdough Bread Determined by NP‐HPLC‐ELSD

A detailed analysis was developed, focused on the neutral lipids (NL) in free (FL), bound (BL), and starch lipid (SL) extracts of maize and rye flours, sourdough, and broa (a traditional bread manufactured in Portugal). Selective sequential extraction of said lipids with hexane at 20°C, water‐saturated n‐butanol at 20°C, and n‐propanol‐water (3:1, v/v) at 100°C was performed to clean the lipid extracts from extraneous impurities, and isolation thereof from glyco‐ and phospholipids was by solid phase extraction of NL; these classes were then quantitatively assayed by HPLC, using evaporative light scattering detection, with calibration curves prepared with standard mixtures of NL. The BL and SL contents in the original flours increased and that of FL decreased throughout the fermentation and baking processes. The dominant NL class was not the same in all lipid extracts; the highest concentrations of triacylglycerols and the lowest concentrations of free fatty acids were detected in FL—with the former accounting for 82, 76, and 71% of the total FL in flours, sourdough, and bread, respectively. Triacylglycerols and free fatty acids also accounted for the highest concentrations found in BL: these, together with diacylglycerols, contributed up to 84% of the total neutral BL. High levels of free fatty acids and low levels of the remaining NL classes were typically found in SL: free fatty acids, triacylglycerols, sterol esters, and diacylglycerols accounted for ≈90% of the total SL.     

Carbon and nitrogen in operationally defined soil organic matter pools

Humic substances [humic acid (HA), fulvic acid (FA), and insoluble humin], particulate organic matter (POM), and glomalin comprise the majority (ca 75%) of operationally defined extractable soil organic matter (SOM). The purpose of this work was to compare amounts of carbon (C) and nitrogen (N) in HA, FA, POM, and glomalin pools in six undisturbed soils. POM, glomalin, HA, and FA in POM, and glomalin, HA, and FA in POM-free soil were extracted in the following sequence: (1) POM fraction separation from the soil, (2) glomalin extraction from the POM fraction and POM-free soil, and (3) co-extraction of HA and FA from the POM fraction and POM-free soil. Only trace amounts of HA and FA were present in the POM fraction, while POM-associated glomalin (POM-glomalin) and POM alone contributed 2 and 12%, respectively, of the total C in the soil. Mean combined weights for chemically extracted pools from POM and from POM-free soil were 9.92 g glomalin, 1.12 g HA, and 0.88 g FA kg⁻¹ soil. Total protein and C, N, and H concentrations showed that glomalin and HA were, for the most part, separate pools, although protein was detected in HA extracts. Even though percentage carbon was higher in HA than in glomalin, glomalin was a larger (almost nine times) operationally defined pool of soil organic C. Glomalin was also the largest pool of soil N of all the pools isolated, but all pools combined only contained 31% of the total N in the soil.