Abstract
Parchment, a biologically based material obtained
from the processed hides of animals such as cattle and sheep,
has been used for millennia as a writing medium. Although
numerous studies have concentrated on the structure and
degradation of collagen within parchment, little attention has
been paid to noncollagenous components, such as lipids. In
this study, we present the results of biochemical and structural
analyses of historical and newly manufactured parchment to
examine the potential role that lipid plays in parchment stability.
The lipid fraction extracted from the parchments displayed
different fatty acid compositions between historical
and reference materials. Gas chromatography, small-angle
X-ray scattering, and solid-state NMR were used to identify
and investigate the lipid fraction from parchment samples
and to study its contribution to collagen structure and degradation.
We hypothesize that the origin of this lipid fraction
is either intrinsic, attributable to incomplete fat removal
in the manufacturing process, or extrinsic, attributable to microbiological
attack on the proteinaceous component of parchments.
Furthermore, we consider that the possible formation
of protein-lipid complexes in parchment over the course
of oxidative degradation may be mediated by reactive oxygen
species formed by lipid peroxidation.
from the processed hides of animals such as cattle and sheep,
has been used for millennia as a writing medium. Although
numerous studies have concentrated on the structure and
degradation of collagen within parchment, little attention has
been paid to noncollagenous components, such as lipids. In
this study, we present the results of biochemical and structural
analyses of historical and newly manufactured parchment to
examine the potential role that lipid plays in parchment stability.
The lipid fraction extracted from the parchments displayed
different fatty acid compositions between historical
and reference materials. Gas chromatography, small-angle
X-ray scattering, and solid-state NMR were used to identify
and investigate the lipid fraction from parchment samples
and to study its contribution to collagen structure and degradation.
We hypothesize that the origin of this lipid fraction
is either intrinsic, attributable to incomplete fat removal
in the manufacturing process, or extrinsic, attributable to microbiological
attack on the proteinaceous component of parchments.
Furthermore, we consider that the possible formation
of protein-lipid complexes in parchment over the course
of oxidative degradation may be mediated by reactive oxygen
species formed by lipid peroxidation.
Original language | English |
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Pages (from-to) | 2726–2734 |
Number of pages | 9 |
Journal | Journal of Lipid Research |
Volume | 46 |
Issue number | 12 |
DOIs | |
Publication status | Published - Dec 2005 |