An overview of the chirality of diet-related fatty acids, glycerolipids, and glycerophospholipids

Abstract

Background

With the rapid development of lipidomics and analytical chemistry, more and more evidence has been found that most lipids are chiral with various enantiopurity. However, significantly different from sugars and proteins, the relationship between chiral lipids and human health is still not determined.

Scope and approach

In this review, the distinct chiral characteristics including chemical structures, food sources, chiral analysis and functions of fatty acids, glycerolipids and glycerophospholipids have been systemically reviewed and discussed. The limitations of current research and the prospects for future development have also been provided.

Key findings and conclusions

The chirality of short chain hydroxyl and alkyl-branched fatty acids and esters is important for the flavors of fermented foods. Middle to long chain chiral alkyl-branched fatty acids heavily impact the meat flavors. Abnormal levels of chiral fatty acids could be used as biomarkers for some diseases, while several chiral fatty acids have been extensively studied in clinical trials. Glycerolipids, including monoacylglycerol, diacylglycerol and triacylglycerol have been proved to be chiral with various ee values. However, except for diacylglycerol, the physiological effects of these chiral lipids on human health have not been extensively studied. Besides, the digestion, absorption, metabolism and excretion of DHA-containing triglycerides have been proved to be closely related to its chirality. The chirality of some glycerophospholipids could be used as biomarker for tumor typing. Therefore, much more research on lipid chirality needs to be carried out in the future to establishing the relationship between lipid chirality and human health.