Cholesterol and fatty acid moieties are the most abundant lipid species in the brain. The blood brain barrier (BBB), formed by tightly juxtaposed endothelial cells, regulates the accessibility of circulating lipids to brain cells. In physiological conditions lipoprotein cholesterol cannot enter the BBB. Cholesterol necessary for myelination and other functions (for example, synthesis of oxysterols and neuroactive steroids) is synthesized in situ by astrocytes and oligodendrocytes (not shown). In contrast, 24-hydroxycholesterol can cross the BBB, thus entering the systemic circulation. Fatty acids, the building blocks of many specialized lipids, derive from blood (albumin-associated free fatty acids) or are synthesized in situ. Notably, in brain cells the fraction of fatty acids subject to b-oxidation is rather small. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Lipids IN the brain : crossing the "insurmountable" barrier for a fatty, happy life / E. De Fabiani. - In: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. - ISSN 1438-7697. - 116:8(2014), pp. 941-942. [10.1002/ejlt.201400260]

Lipids IN the brain : crossing the "insurmountable" barrier for a fatty, happy life

E. De Fabiani
2014

Abstract

Cholesterol and fatty acid moieties are the most abundant lipid species in the brain. The blood brain barrier (BBB), formed by tightly juxtaposed endothelial cells, regulates the accessibility of circulating lipids to brain cells. In physiological conditions lipoprotein cholesterol cannot enter the BBB. Cholesterol necessary for myelination and other functions (for example, synthesis of oxysterols and neuroactive steroids) is synthesized in situ by astrocytes and oligodendrocytes (not shown). In contrast, 24-hydroxycholesterol can cross the BBB, thus entering the systemic circulation. Fatty acids, the building blocks of many specialized lipids, derive from blood (albumin-associated free fatty acids) or are synthesized in situ. Notably, in brain cells the fraction of fatty acids subject to b-oxidation is rather small. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Food Science ; Chemistry (all) ; Biotechnology ; Industrial and Manufacturing Engineering
Settore BIO/10 - Biochimica
2014
Article (author)
File in questo prodotto:
File Dimensione Formato  
ejlt201400260.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 97.8 kB
Formato Adobe PDF
97.8 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/243896
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 2
social impact