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Age‐dependent content of polymerized lipids in Sphagnum fuscum
Author(s) -
Karunen Pirjo,
Ekman Rainer
Publication year - 1982
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1982.tb06320.x
Subject(s) - sphagnum , shoot , chemistry , polymerization , food science , long chain , dry weight , botany , polyunsaturated fatty acid , cell wall , polymer , fatty acid , biochemistry , biology , organic chemistry , peat , ecology , polymer science
The polymerized lipids of Sphagnum fuscum cell wall fragments were found to be composed of long chain hydroxy acids, long chain dicarboxylic acids, fatty alcohols and fatty acids. Their content, on a dry weight basis, was low in the topmost 3 cm of the shoot and increased with shoot age (and depth). A pronounced increase (16‐fold) occurred in the contents of hydroxy acids which comprised 76% of the totals at the depth of 40–43 cm. The increase at the depth of 40‐43 cm is considered to be at least partly associated with the frequently found destruction of the most suscptible part, the thin‐walled stem center. The results suggest that aliphatic lipid polymers are present and acumulated in cell walls resistant to breakdown.