Life - as a Matter of Fat

The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes. The emphasis is on the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Furthermore, it is shown how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nanotechnology and biomedicine are also described.

The first edition of the present book was published in 2005 when lipidomics was still very much an emerging science and lipids about to be recognized as being as important for life as proteins, sugars, and genes. This significantly expanded and revised edition takes into account the tremendous amount of knowledge gained over the past decade. In addition, the book now includes more tutorial material on the biochemistry of lipids and the principles of lipid self-assembly.

The book is aimed at undergraduate students and young research workers within physics, chemistry, biochemistry, molecular biology, nutrition, as well as pharmaceutical and biomedical sciences.

From the reviews of the first edition:

"This is a highly interesting book and a pleasure to read. It represents a new and excellent pedagogical introduction to the field of lipids and the biophysics of biological membranes. I reckon that physicists and chemists as well as biologists will benefit from this approach to the field and Mouritsen shows a deep insight into the physical chemistry of lipids." (Göran Lindblom, Chemistry and Physics of Lipids 2005, vol. 135, page 105-106) "The book takes the reader on an exciting journey through the lipid world, and Mouritsen attracts the attention with a lively style of writing . a comprehensive view of the 'lipid sea' can be easily achieved, gaining the right perspectives for envisaging future developments in the nascent field of lipidomics." (Carla Ferreri, ChemBioChem, Vol. 6 (8), 2005)

Authored by leading researchers in the field Takes the reader on an exciting journey through the lipid world Self-contained and largely non-technical introduction to the emerging science of lipidomics New edition accounts for the accumulated progress over the past decade and the future perspectives in the field Includes supplementary material: sn.pub/extras

Autorentext

Minaka Ono, MSc, is a Japanese researcher with a deep passion for integrating the learnings from traditional Japanese food culture into the green transition. Her love for food was first inspired by her grandmother, who lives in the mountains of rural Japan, preparing meals from ingredients she grows or forages herself. Raised in Nagoya, the birthplace of the distinctive dark hatch miso, Minaka's early life was steeped in Japan's culinary traditions. After first moving to Tokyo for her bachelor studies, she later furthered her education in Food Innovation and Health at the University of Copenhagen, where she discovered a profound interest in umami research and connected with Ole G. Mouritsen. During her time in Copenhagen, Minaka also developed a passion for capoeira, the Brazilian martial art, which became an integral part of her life. The practice of capoeira enhanced her physical and mental awareness, complementing her academic pursuits. Minaka's love for food extends towards the connection with Nature; she sees herself as a ‘professional eater,’ appreciating the simplicity and connection between Nature and food made by heart. Through her work and personal experiences, she continues to explore the intersection of culture, food, and sustainability, with a particular focus on Japanese food culture to be the bridge between traditions and innovations. Ole G. Mouritsen, PhD DSc dr.h.c. FRS-DK, is a research scientist and professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He holds an honorary professorship with the University of Melbourne, Australia. His scientific work has focused on basic sciences and their applications within the fields of physical chemistry, biophysics, biomedicine, and food. He is the recipient of numerous prizes for his research work and for research communication. His extensive list of publications includes six monographs co-authored with chef Klavs StyrbÆk, which integrate scientific insights with culinary perspectives and have been nominated several times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and past director and founder of the national Danish centre Taste for Life, a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. For many years, Ole has been fascinated with the Japanese culinary arts and explaining the extent to which their techniques and taste elements can be adapted for the Western kitchen. In recognition of his efforts, he was appointed in 2016 as a Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries, and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, Gold Rays with Neck Ribbon, Kyokujitsu ch j sh .

Inhalt

Prologue: Lipidology - the science of lipids.- I THE OVERLOOKED MOLECULES.- Life from molecules.- Head and tail.- Oil and water.- Lipids speak the language of curvature.- A matter of softness.- Soft shells shape up.- Biological membranes - models and fashion.- II LIPIDS MAKE SENSE.- Lipids in bilayers - a stress-full and busy life.- The more we are together.- Lipids in Flatland.- Social Lipids.- Lively lipids provide for function.- Proteins at lipid mattresses.- III LIPIDS IN ACTION.- Cholesterol on the scene.- Lipids in charge.- Being smart - a _shy matter of fat.- Liquor and drugs - as a matter of fat-. Lipid eaters.- Powerful and strange lipids at work.- Survival by lipids.- Epilogue: Fat for Future.- Bibliography.- Sources for Figures. Index.