What is PE lipid?
What is PE lipid?
Phosphatidylethanolamine (PE) is a class of phospholipids found in biological membranes. S-Adenosyl methionine can subsequently methylate the amine of phosphatidylethanolamines to yield phosphatidylcholines. It can mainly be found in the inner (cytoplasmic) leaflet of the lipid bilayer.
What type of lipid structures are formed with PE?
Cellular and Molecular Functions of PE As a nonbilayer forming phospholipid, a high PE content in cellular membranes promotes the formation of hexagonal phase structures, which antagonize the tight packing of membrane bilayer forming phospholipids such as PC (Osman et al., 2011).
What does PE stand for cell biology?
Phosphatidylethanolamine (PE) is the second most abundant phospholipid in mammalian cells. PE comprises about 15–25% of the total lipid in mammalian cells; it is enriched in the inner leaflet of membranes, and it is especially abundant in the inner mitochondrial membrane.
How is PE synthesized?
De novo (Kennedy pathway) synthesis of phosphatidylethanolamine (PE) involves phosphorylation of ethanolamine (ETA) to phosphoethanolamine (PETA) followed by condensing with cytidine triphosphate (CTP) to form CDP-ethanolamine (CDP-ETA). Diacylglycerol (DAG) and CDP-ETA together then form PE.
Is phosphatidylcholine a lipid?
Phosphatidylcholine (PC) and sphingomyelin (SM) are the two major phospholipids of HDL. These lipids are located in the surface monolayer of the particle together with the free cholesterol and apoA-I.
What type of lipid is phosphatidylcholine?
Phosphatidylcholines are generally the most abundant phospholipid class in a membrane. They also constitute the major phospholipid class contained in lipoproteins, biliary lipid aggregates and lung surfactant.
Is Phosphatidylethanolamine a lipid?
What are lipids in?
The three main types of lipids are triacylglycerols (also called triglycerides), phospholipids, and sterols. Triacylglycerols (also known as triglycerides) make up more than 95 percent of lipids in the diet and are commonly found in fried foods, vegetable oil, butter, whole milk, cheese, cream cheese, and some meats.
