NCBI Taxonomy: 6239
Caenorhabditis elegans (ncbi_taxid: 6239)
found 5 associated metabolites at species taxonomy rank level.
Ancestor: Caenorhabditis
Child Taxonomies: none taxonomy data.
DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0)
DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(20:1(11Z)/20:5(5Z,8Z,11Z,14Z,17Z)/0:0), in particular, consists of one chain of eicosenoic acid at the C-1 position and one chain of eicosapentaenoic acid at the C-2 position. The eicosenoic acid moiety is derived from vegetable oils and cod oils, while the eicosapentaenoic acid moiety is derived from fish oils, liver and kidney. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
ascr#1
An (omega-1)-hydroxy fatty acid ascaroside obtained by formal condensation of the alcoholic hydroxy group of (6R)-6-hydroxyheptanoic acid with ascarylopyranose (the alpha anomer). It is a major component of the dauer pheromone, used by the nematode Caenorhabditis elegans as a population-density signal to promote entry into an alternate larval stage, the nonfeeding and highly persistent dauer diapause. It has also been found in Pristionchus pacificus and the sour paste nematode Panagrellus redivivus. CONFIDENCE standard compound; INTERNAL_ID 97