1. The effects of unsaturated fatty acids have been studied and compared with the known effects of aging on volume changes in isolated spinach chloroplasts. 2. C 18-unsaturated acids, i.e. oleic, linoleic and linolenic acids, and to a lesser extent myristic acid, were the most effective in stimulating swelling and inhibiting light-induced shrinkage. These acids are precisely those which are released in greatest amount from lipids during aging of chloroplast membranes. 3. On the contrary, saturated fatty acids (C 8:0, C 10:0, C 16:0, C 17:0 C 18:0, C 20:0), and also C 22:1, had only slight effects on chloroplast volume changes. 4. Activation of chloroplast swelling and inhibition of light-induced shrinkage by unsaturated fatty acids were found to be time and concentration dependent. Maximum swelling occurred after 20 min with a fatty acid/chlorophyll molar ratio of 9 (200–240 μM per 20 μg chlorophyll/ml) which corresponded to almost full inhibition of light-induced shrinkage. The activity of C 18-fatty acids on swelling could be established in the decreasing order: C 18:1 > C 18:2 > C 18:3 > C 18:0. Although maximum inhibition of light-induced shrinkage was the same after 20 min for the three unsaturated fatty acids, the time required to reach it was inversely related to the number of double bonds. 5. Bovine serum albumin restored light-induced shrinkage inhibited by fatty acids and overcame swelling caused by these compounds. 6. A relationship might exist between the occurrence or the amount of fatty acids in the organelle lipids and their capacity to regulate chloroplast structural changes. Results are compiled in a scheme and discussed as they relate to the known effects of fatty acids and aging on electron flow and energy-linked reactions, on the physicochemical properties and the lipoprotein complexes of the membrane, and on lipid peroxidation.
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