Exceptionally High Content of Unsaponifiable Matter in Plant Species with High Fat Content

2013 ◽  
pp. 317-318
Author(s):  
Didier Fontanel
Keyword(s):  
Plant Species ◽  
Unsaponifiable Matter ◽  
Fat Content ◽  
High Fat

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

scholarly journals Regulation of plasma leptin in mice: influence of age, high-fat diet, and fasting

1997 ◽  
Vol 273 (1) ◽  
pp. R113-R120 ◽  
Author(s):  
B. Ahren ◽  
S. Mansson ◽  
R. L. Gingerich ◽  
P. J. Havel
Keyword(s):  
Body Weight ◽  
Dietary Fat ◽  
High Fat Diet ◽  
Plasma Insulin ◽  
Plasma Concentrations ◽  
Age Groups ◽  
Fat Content ◽  
High Fat ◽  
Background Strain ◽  
Plasma Leptin

Mechanisms regulating circulating leptin are incompletely understood. We developed a radioimmunoassay for mouse leptin to examine the influence of age, dietary fat content, and fasting on plasma concentrations of leptin in the background strain for the ob/ob mouse, the C57BL/6J mouse. Plasma leptin increased with age [5.3 +/- 0.6 ng/ml at 2 mo (n = 23) vs. 14.2 +/- 1.6 ng/ml at 11 mo (n = 15), P < 0.001]. Across all age groups (2-11 mo, n = 160), log plasma leptin correlated with body weight (r = 0.68, P < 0.0001), plasma insulin (r = 0.38, P < 0.001), and amount of intra-abdominal fat (r = 0.90, P < 0.001), as revealed by magnetic resonance imaging. Plasma leptin was increased by a high-fat diet (58% fat for 10 mo) and reduced by fasting for 48 h. The reduction of plasma leptin was correlated with the reduction of plasma insulin (r = 0.43, P = 0.012) but not with the initial body weight or the change in body weight. Moreover, the reduction in plasma leptin by fasting was impaired by high-fat diet. Thus plasma leptin in C57BL/6J mice 1) increases with age or a high-fat diet; 2) correlates with body weight, fat content, and plasma insulin; and 3) is reduced during fasting by an action inhibited by high-fat diet and related to changes of plasma insulin.

Impact of graded maternal dietary fat content on offspring susceptibility to high‐fat diet in mice

Obesity ◽  
2021 ◽  
Vol 29 (12) ◽  
pp. 2055-2067
Author(s):  
Yi Huang ◽  
Jazmin Osorio Mendoza ◽  
Min Li ◽  
Zengguang Jin ◽  
Baoguo Li ◽  
...  
Keyword(s):  
Dietary Fat ◽  
High Fat Diet ◽  
Fat Content ◽  
High Fat

Steam distillation of taints from cream: VIII. Effect of fat content of dairy product on deodorization process

1959 ◽  
Vol 26 (2) ◽  
pp. 113-122 ◽  
Author(s):  
F. H. McDowall
Keyword(s):  
Distribution Ratio ◽  
Steam Distillation ◽  
Dairy Product ◽  
Skim Milk ◽  
Fat Content ◽  
Threshold Concentration ◽  
Unit Weight ◽  
High Fat ◽  
Liquid Equilibrium ◽  
Commercial Practice

1. In commercial practice dairy liquids of fat contents ranging from 3 to 90% are subjected to deodorization by steam distillation treatment.2. Increase in fat test of cream causes a rise in the vapour/liquid equilibrium coefficient for tainting substances of low butterfat/skim-milk distribution ratio, and a fall for substances of high-distribution ratio, in cream.3. Increase in fat content of cream reduces the amount of tainting substance in the cream per unit weight of butterfat in the cream, for substances of all butterfat/skim-milk distribution ratios.4. Separation of milk to cream of a high fat content greatly facilitates the elimination of substances of low butterfat/skim-milk distribution ratio from the cream and butter.5. Variation in temperature of separation, by its effect on the distribution ratio for tainting substances, could affect the content of these substances in the final cream, and could possibly cause a change in the character of the cream.6. In the partition of tainting substance between butter and buttermilk in the churning process, fat content of cream affects the proportion of residual taint passing from the treated cream into the butter.7. It is pointed out that, because of the effect of salt in increasing the vapour/liquid equilibrium coefficient of some steam volatile substances, the threshold concentration for a tainting substance in butter can be expected to vary with variation in the rate of salting of the butter.

Experimental obesity and osteoarthritis

1960 ◽  
Vol 198 (4) ◽  
pp. 765-770 ◽  
Author(s):  
Leon Sokoloff ◽  
Olaf Mickelsen ◽  
Emanuel Silverstein ◽  
George E. Jay ◽  
Richard S. Yamamoto
Keyword(s):  
Weight Gain ◽  
Dietary Restriction ◽  
High Fat Diet ◽  
Deleterious Effect ◽  
Degenerative Joint Disease ◽  
Fat Content ◽  
Joint Disease ◽  
High Fat ◽  
Low Fat ◽  
Hybrid Mice

Experimental obesity was produced in DBA/2JN, STR/N and C57L/HeN mice as well as in Osborne-Mendel rats by several dietary regimens. One of these, containing 60% vegetable fat, increased the amount of degenerative joint disease in the rats and in two strains of mice. No increase of osteoarthritis occurred as a result of a 37.4% fat content in the diet, or from obesity produced by Ingle's diet, which has a relatively low-fat content. The mechanism by which the high-fat diet increased the joint disease is unknown, because neither obesity nor a high-fat diet alone had a deleterious effect on the articulations of the mice. Obese hybrid mice derived from a spontaneously obese and arthritis-prone strain (STR/1N) were resistant to articular degeneration. Dietary restriction of weight gain in the STR/1N mice failed to decrease the osteoarthritis in them.

scholarly journals Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra

2016 ◽  
Vol 8 (1) ◽  
pp. 29-32
Author(s):  
Erma Suryani ◽  
Virna Muhardina
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Content ◽  
Acid Concentration ◽  
Fat Content ◽  
Peroxide Number ◽  
Ascorbic Acid Concentration ◽  
High Fat ◽  
Soaking Time ◽  
Randomized Design

(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.

scholarly journals Ultrasound assisted enzymatic pre-treatment of high fat content dairy wastewater

2014 ◽  
Vol 21 (3) ◽  
pp. 1083-1089 ◽  
Author(s):  
Tejal V. Adulkar ◽  
Virendra K. Rathod
Keyword(s):  
Fat Content ◽  
Dairy Wastewater ◽  
High Fat ◽  
Ultrasound Assisted ◽  
Pre Treatment

scholarly journals Effects of Dietary Protein and Fat Content on Intrahepatocellular and Intramyocellular Lipids during a 6-Day Hypercaloric, High Sucrose Diet: A Randomized Controlled Trial in Normal Weight Healthy Subjects

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 209 ◽  
Author(s):  
Anna Surowska ◽  
Prasanthi Jegatheesan ◽  
Vanessa Campos ◽  
Anne-Sophie Marques ◽  
Léonie Egli ◽  
...  
Keyword(s):  
Healthy Subjects ◽  
Fat Content ◽  
High Protein ◽  
Resonance Spectroscopy ◽  
High Fat ◽  
Low Fat ◽  
Low Protein ◽  
Sucrose Diet ◽  
High Sucrose Diet ◽  
High Sucrose

Sucrose overfeeding increases intrahepatocellular (IHCL) and intramyocellular (IMCL) lipid concentrations in healthy subjects. We hypothesized that these effects would be modulated by diet protein/fat content. Twelve healthy men and women were studied on two occasions in a randomized, cross-over trial. On each occasion, they received a 3-day 12% protein weight maintenance diet (WM) followed by a 6-day hypercaloric high sucrose diet (150% energy requirements). On one occasion the hypercaloric diet contained 5% protein and 25% fat (low protein-high fat, LP-HF), on the other occasion it contained 20% protein and 10% fat (high protein-low fat, HP-LF). IHCL and IMCL concentrations (magnetic resonance spectroscopy) and energy expenditure (indirect calorimetry) were measured after WM, and again after HP-LF/LP-HF. IHCL increased from 25.0 ± 3.6 after WM to 147.1 ± 26.9 mmol/kg wet weight (ww) after LP-HF and from 30.3 ± 7.7 to 57.8 ± 14.8 after HP-LF (two-way ANOVA with interaction: p < 0.001 overfeeding x protein/fat content). IMCL increased from 7.1 ± 0.6 to 8.8 ± 0.7 mmol/kg ww after LP-HF and from 6.2 ± 0.6 to 6.9 ± 0.6 after HP-LF, (p < 0.002). These results indicate that liver and muscle fat deposition is enhanced when sucrose overfeeding is associated with a low protein, high fat diet compared to a high protein, low fat diet.

The combined use of a biosurfactant and an enzyme preparation to treat an effluent with a high fat content

2012 ◽  
Vol 95 ◽  
pp. 241-246 ◽  
Author(s):  
Fernanda R.C. Damasceno ◽  
Magali C. Cammarota ◽  
Denise M.G. Freire
Keyword(s):  
Enzyme Preparation ◽  
Fat Content ◽  
High Fat ◽  
Combined Use

Survival of Salmonella enterica Serotype Tennessee during Simulated Gastric Passage Is Improved by Low Water Activity and High Fat Content

2013 ◽  
Vol 76 (2) ◽  
pp. 333-337 ◽  
Author(s):  
BRYAN AVILES ◽  
COURTNEY KLOTZ ◽  
TWYLA SMITH ◽  
ROBERT WILLIAMS ◽  
MONICA PONDER
Keyword(s):  
Water Activity ◽  
Salmonella Enterica ◽  
Peanut Butter ◽  
Gastric Fluid ◽  
Fat Content ◽  
Simulated Gastric Fluid ◽  
Food Matrix ◽  
High Fat ◽  
Low Fat ◽  
Infectious Dose

The low water activity (aw 0.3) of peanut butter prohibits the growth of Salmonella in a product; however, illnesses are reported from peanut butter contaminated with very small doses, suggesting the food matrix itself influences the infectious dose of Salmonella, potentially by improving Salmonella's survival in the gastrointestinal tract. The purpose of our study was to quantify the survival of a peanut butter outbreak–associated strain of Salmonella enterica serotype Tennessee when inoculated into peanut butters with different fat contents and aw (high fat, high aw; high fat, low aw; low fat, high aw; low fat, low aw) and then challenged with a simulated gastrointestinal system. Exposures to increased fat content and decreased aw both were associated with a protective effect on the survival of Salmonella Tennessee in the simulated gastric fluid compared with control cells. After a simulated intestinal phase, the populations of Salmonella Tennessee in the control and low-fat formulations were not significantly different; however, a 2-log CFU/g increase occurred in high-fat formulations. This study demonstrates that cross-protection from low-aw stress and the presence of high fat results in improved survival in the low pH of the stomach. The potential for interaction of food matrix and stress adaptations could influence the virulence of Salmonella and should be considered for risk analysis.

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