Glyceryl ethers in insects: identification of alkyl and alk-1-enyl glyceryl ether phospholipids

Alkyl and alk-1-enyl glyceryl ethers have been identified in the phospholipids of three insect species, the American cockroach (Periplaneta americana), the tobacco budworm (Heliothis virescens), and the boll weevil (Anthonomus grandis). Glyceryl ethers were not detected in the neutral lipids. The ethers were found in the phospholipid fraction of whole insects and in isolated fat body tissue. The ether content varied among the three insect species, and fluctuated during various developmental stages. Gas liquid chromatographic analysis of the alkyl glyceryl ethers and aldehydes derived from the alk-1-enyl glyceryl ethers of the cockroach and budworm whowed striking differences in chain length. However, the hydrocarbon side-chain of the two ether fractions were similar in length for each species. Preliminary evidence indicates that 1-(14)C-acetate can be incorporated into alkyl ethers but not into alk-1-enyl ethers ofHeliothis pupae.

The lipids of the common house cricket,Acheta domesticus L. I. Lipid classes and fatty acid distribution

The lipids of the common house cricket,Acheta domesticus L., have been examined with the following results. The fatty acids associated with the lipid extracts do not change significantly from the third through the eleventh week of the crickets' postembryonic life. The major fatty acids are linoleic (30-40%), oleic (23-27%), palmitic (24-30%), and stearic acids (7-11%). There are smaller amounts of palmitoleic (3-4%), myristic ( approximately 1%), and linolenic acids (<1%). The fatty acid composition of the cricket lipids reflects but is not identical to the fatty acids of the dietary lipids: linoleic (53%), oleic (24%), palmitic (15%), stearic (3%), myristic (2%), and linolenic acid (2%).The amount of triglycerides present in the crickets increases steadily from the second through the seventh or eighth week of postembryonic life, then drops sharply. Other lipid classes, such as hydrocarbons, simple esters, diglycerides, monoglycerides, sterols, and free fatty acids remain about constant. The composition of the fatty acids associated with the tri-, di-, and monoglycerides and the free fatty acid fraction are all about the same. The fatty acids associated with the simple esters are high in stearic acid.