Which type of fats increases membrane fluidity?

Cis fats, commonly found in natural unsaturated fats, play a crucial role in increasing membrane fluidity. This happens due to their molecular structure, where the presence of one or more double bonds introduces kinks in the fatty acid chains. These kinks prevent the fatty acids from packing closely together, resulting in more open and fluidic membrane dynamics.

In biological membranes, fluidity is essential for allowing the movement of proteins and lipids within the bilayer, enabling cellular processes such as signaling and transport. The presence of cis double bonds contributes to a less rigid and more flexible membrane, which is necessary for maintaining the proper function of cellular components.

Trans fats, in contrast, tend to have a more linear structure that allows for tighter packing within the membrane, thereby decreasing fluidity. Saturated fats, which contain no double bonds, also promote closely packed structures and contribute to membrane rigidity. Hydrogenated fats are artificially modified unsaturated fats that can also contain trans configurations, further reducing the fluidity of membranes.