A
monoglyceride, more correctly known as a
monoacylglycerol, is a
glycerideGlycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids.Glycerol has three hydroxyl functional groups, which can be esterified with one, two, or three fatty acids to form monoglycerides, diglycerides, and triglycerides.Vegetable oils and animal fats...
consisting of one
fatty acidIn chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail , which is either saturated or unsaturated...
chain covalently bonded to a
glycerolGlycerol is an organic compound, also commonly called glycerin or glycerine. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydrophilic hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. ...
moleculeA molecule is defined as an electrically neutral group of at least two atoms in a definite arrangement held together by very strong chemical bonds. Molecules are distinguished from polyatomic ions in this strict sense...
through an
esterEsters are chemical compounds derived by reacting an oxoacid with a hydroxyl compound such as an alcohol or phenol. Esters are usually derived from an inorganic acid or organic acid in which at least one -OH group is replaced by an -O-alkyl group, and most commonly from carboxylic acids and...
linkage.
Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety.
Monoacylglycerols can be formed by both industrial chemical and biological processes.
A
monoglyceride, more correctly known as a
monoacylglycerol, is a
glycerideGlycerides, more correctly known as acylglycerols, are esters formed from glycerol and fatty acids.Glycerol has three hydroxyl functional groups, which can be esterified with one, two, or three fatty acids to form monoglycerides, diglycerides, and triglycerides.Vegetable oils and animal fats...
consisting of one
fatty acidIn chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail , which is either saturated or unsaturated...
chain covalently bonded to a
glycerolGlycerol is an organic compound, also commonly called glycerin or glycerine. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydrophilic hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. ...
moleculeA molecule is defined as an electrically neutral group of at least two atoms in a definite arrangement held together by very strong chemical bonds. Molecules are distinguished from polyatomic ions in this strict sense...
through an
esterEsters are chemical compounds derived by reacting an oxoacid with a hydroxyl compound such as an alcohol or phenol. Esters are usually derived from an inorganic acid or organic acid in which at least one -OH group is replaced by an -O-alkyl group, and most commonly from carboxylic acids and...
linkage.
Monoacylglycerol can be broadly divided into two groups; 1-monoacylglycerols and 2-monoacylglycerols, depending on the position of the ester bond on the glycerol moiety.
Monoacylglycerols can be formed by both industrial chemical and biological processes. They are formed biochemically via release of a fatty acid from
diacylglycerolA diglyceride, or a diacylglycerol , is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages....
by
diacylglycerol lipaseDiacylglycerol lipase, also known as DAG lipase, DAGL or DGL, is a key enzyme in the biosynthesis of the endocannabinoid 2-arachidonoylglycerol. It catalyzes the hydrolysis of diacylglycerol releasing a free fatty acid and monoacylglycerol....
or hormone sensitive lipase. Monoacylglycerols are broken down by
monoacylglycerol lipaseMonoacylglycerol lipase, also known as MAG lipase, MAGL, MGL or MGLL is a protein which in humans is encoded by the MGLL gene. MAGL is a 33-kDa, membrane-associated member of the serine hydrolase superfamily and contains the classical GXSXG consensus sequence common to most serine hydrolases...
.
Mono- and diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as
oil and waterVegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure...
that would not otherwise blend well.
The commercial source may be either
animalAnimals are a major group of mostly multicellular, eukaryotic organisms of the kingdom Animalia or Metazoa. Their body plan eventually becomes fixed as they develop, although some undergo a process of metamorphosis later on in their life. Most animals are motile, meaning they can move spontaneously...
(cow- or hog-derived) or
vegetableA vegetable is an edible plant or part of a plant. However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables,...
, and they may be synthetically made as well. They are often found in bakery products, beverages,
ice creamIce cream or ice-cream is a frozen dessert usually made from dairy products, such as milk and cream, combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colorings are used in...
,
chewing gumChewing gum is a type of confection traditionally made of chicle, a natural latex product, or synthetic rubber known as polyisobutylene, which is a non-vulcanisable form of the butyl rubber used for inner tubes or to line tubeless tires. For reasons of economy and quality, many modern chewing gums...
,
shorteningShortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture . Shortening is basically just fat or lard from an animal or vegetable...
,
whipped toppingWhipped topping is a non-dairy product made to resemble the taste, texture, and look of whipped cream. Whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, and other ingredients....
s,
margarineMargarine , as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, margarine has become the best-selling table spread, although butter and olive oil also command large market shares. Margarine is an ingredient in the preparation of many other foods...
, and confections. When used in bakery products, monoglycerides improve loaf volume, and create a smooth, soft crumb.
One special monoacylglycerol,
2-arachidonoylglycerol2-Arachidonoylglycerol is an endocannabinoid, an endogenous agonist of the CB1 receptor. It is an ester formed from the omega-6 fatty acid arachidonic acid and glycerol.-Discovery:...
, is a full
agonistAn agonist is a drug that binds to a receptor of a cell and triggers a response by the cell. An agonist often mimics the action of a naturally occurring substance.An agonist produces an action...
of the
cannabinoid receptorThe cannabinoid receptors are a class of cell membrane receptors under the G-protein coupled receptor superfamily. Cannabinoid receptors are activated by ligands, which are lipid compounds known collectively as cannabinoids...
s