Interaction of free fatty acids with the erythrocyte membrane as affected by hyperthermia and ionizing radiation

1990 ◽  
Vol 10 (2) ◽  
pp. 155-163 ◽  
Author(s):  
Maria Rybczynska ◽  
Adam Csordas
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Ionizing Radiation ◽  
Gamma Irradiation ◽  
Free Fatty Acids ◽  
Lauric Acid ◽  
Osmotic Resistance ◽  
Minimum Concentration ◽  
Hypotonic Hemolysis ◽  
Maximum Protection

The interference of hyperthermia and ionizing radiation, respectively, with the effects of capric (10:0), lauric (12:0), myristic (14:0), oleic (cis-18:1) and elaidic (trans-18:1) acids on the osmotic resistance of human erythrocytes was investigated. The results are summarized as follows: (A) not only at 37°, but also at 42° and 47°C lauric acid (12:0) represents the minimum chain length for the biphasic behaviour of protecting against hypotonic hemolysis at a certain lower concentration range and hemolysis promotion at subsequent higher concentrations; (B) with increasing temperatures the protecting as well as the hemolytic effects occur at lower concentrations of the fatty acids; (C) the increase of temperature promotes the extent of hemolysis and reduces the extent of protection against hypotonic hemolysis; (D) Gamma-irradiation of erythrocytes selectively affects the concentration of oleic acid at which maximum protection against hypotonic hemolysis occurs, without altering the minimum concentration for 100% hemolysis.

Comparative effects of the free fatty acids, lauric acid and oleic acid, on antropyloric motility and energy intake in healthy young men.

Appetite ◽  
2007 ◽  
Vol 49 (1) ◽  
pp. 290
Author(s):  
K.L. Feltrin ◽  
T.J. Little ◽  
J.H. Meyer ◽  
T. Rades ◽  
M. Horowitz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Free Fatty Acids ◽  
Energy Intake ◽  
Lauric Acid ◽  
Young Men

scholarly journals Effect of Gamma-Irradiation on Tocopherols and Free Fatty Acids in Walnut and Almond

2013 ◽  
Vol 25 (2) ◽  
pp. 1006-1010
Author(s):  
Farhat Jubeen ◽  
Ijaz A. Bhatti ◽  
Haq Nawaz Bhatti ◽  
Munir Ahmad Sheikh
Keyword(s):  
Fatty Acids ◽  
Gamma Irradiation ◽  
Free Fatty Acids

scholarly journals High rates of [1-14C]acetate incorporation into the lipid of isolated spinach chloroplasts

1976 ◽  
Vol 158 (3) ◽  
pp. 593-601 ◽  
Author(s):  
P G Roughan ◽  
C R Slack ◽  
R Holland
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Free Fatty Acids ◽  
Acid Synthesis ◽  
Polar Lipids ◽  
Acetate Incorporation ◽  
Spinach Chloroplasts ◽  
Triton X

Spinach chloroplasts, isolated by techniques yielding preparations with high O2- evolving activity, showed rates of light-dependent acetate incorporation into lipids 3-4 fold higher than any previously reported. Incorporation rates as high as 500 nmol of acetate/h per mg of chlorophyll were measured in buffered sorbitol solutions containing only NaHCO3 and [1-14C]acetate, and as high as 800 nmol/h per mg of chlorophyll when 0.13 mM-Triton X-100 was also included in the reaction media. The fatty acids synthesized were predominantly oleic (70-80% of the total fatty acid radioactivity) and palmitic (20-25%) with only minor amounts (1-5%) of linoleic acid. Linolenic acid synthesis was not detected in the system in vitro. Free fatty acids accounted for 70-90% of the radioactivity incorporated and the remainder was shared fairly evenly between 1,2-diacylglycerols and polar lipids. Oleic acid constituted 80-90% of the free fatty acids synthesized, but the diacylglycerols and polar lipids contained slightly more palmitic acid than oleic acid. Triton X-100 stimulated the synthesis of diacylglycerols 3-6 fold, but stimulated free fatty acid synthesis only 1-1.5-fold. Added glycerol 1-phosphate stimulated both the synthesis of diacylglycerols and palmitic acid relative to oleic acid, but did not increase acetate incorporation into total chloroplast lipids. CoA and ATP, when added separately, stimulated acetate incorporation into chloroplast lipids to variable extents and had no effect on the types of lipid synthesized, but when added together resulted in 34% of the incorporated acetate appearing in long-chain acyl-CoA. Pyruvate was a much less effective precursor of chloroplast fatty acids than was acetate.

Composition of Lipids of Piqui (Caryocar coriaceum Wittm.) Seed and Pulp Oil

1989 ◽  
Vol 44 (9-10) ◽  
pp. 739-742 ◽  
Author(s):  
Heidrun Dresen ◽  
R. B. N. Prasad ◽  
Paul-Gerhard Gülz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Free Fatty Acids ◽  
Molecular Species ◽  
Lipid Composition ◽  
Seed Oil ◽  
Sterol Fraction

Abstract The lipid composition of Piqui (Caryocar coriaceum) seed oil and pulp oil was analyzed and found to contain triacylglycerols (95.1/95.3%) as major components followed by free fatty acids (1.7/1.6%), diacylglycerols (1.6/1.5%), squalene (0.3/0.3%) and monoacylglycerols (0.1/0.1%). Phospholipids were found only in seed oil (0.2%). They were identified as phosphatidylethanolamine and phosphatidylinositol. The sterol fraction (0.1/0.1%) contained stigmasterol and β-sito-sterol. In seed oil triacylglycerols the C-53 molecular species were dominated (52.8%) follow ed by C-55 (37.7%), C-57 (6.9%) and C-51 (2.6%) in minor quantities. In pulp oil triacylglycerols C-55 (51.7%) was predominant followed by C-53 (30.6%) and C-57 (17.7%). Palmitic (16:0) and oleic (18:1) acids were always the major fatty acids in both oils. In seed oil their quantities were nearly the same, whereas in pulp oil oleic acid was predominant. Composition of Lipids of Piqui (Caryocar coriaceum Wittm.)

Free fatty acid concentration and composition in arterial blood

1962 ◽  
Vol 203 (2) ◽  
pp. 306-310 ◽  
Author(s):  
Martin E. Rothlin ◽  
Christine B. Rothlin ◽  
Vernon E. Wendt
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Concentration ◽  
Arterial Blood ◽  
Arterial Concentration ◽  
The Subject ◽  
Palmitic Acids

The effect of the administration of norepinephrine, glucose and insulin, pentobarbital, and Hypertensin on the arterial concentration and composition of plasma free fatty acids (FFA) has been studied in man and dog. With a rise of the FFA concentration as produced by norepinephrine, the contribution of oleic acid to the total FFA increased, while that of stearic and palmitic acids decreased. The reverse changes in the FFA composition were observed when their arterial level fell under the influence of other agents studied. The FFA composition was dependent on the FFA concentration in arterial blood, but not on the experimental condition of the subject or animal at the time of analysis. At high FFA levels, the FFA composition approached that of depot fat.

Control of plasma levels of growth hormone, glucagon and insulin in ducklings: roles of free fatty acids and somatostatin

1985 ◽  
Vol 106 (1) ◽  
pp. 21-25 ◽  
Author(s):  
Ch. Foltzer ◽  
M. Th. Strosser ◽  
S. Harvey ◽  
P. Mialhe
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Free Fatty Acids ◽  
Glucagon Secretion ◽  
Inhibitory Effect ◽  
Immunoreactive Insulin ◽  
Plasma Ffa ◽  
Plasma Gh ◽  
Glucagon And Insulin ◽  
Somatostatin 14

ABSTRACT The effects of plasma free fatty acids (FFA) and somatostatin-14 (S-14) on concentrations of plasma GH, glucagon and insulin were investigated in juvenile ducks. Oleic acid, S-14 or both were infused into 4- to 7-week-old birds and plasma GH, glucagon-like immunoreactivity (GLI), immunoreactive insulin (IRI) and FFA were measured. An increase in plasma GH and a decrease in GLI but no change in IRI was observed after infusion of 9 mg oleic acid/kg per min. A decrease in plasma GH, FFA and IRI and an increase in plasma GLI was seen after infusion of 800 ng S–14/kg per min. These effects of S-14 on IRI and GLI were abolished when S-14 was infused simultaneously with oleic acid. It is concluded that FFA have a direct stimulatory effect on GH secretion and an inhibitory effect on glucagon secretion. Somatostatin-14 directly inhibits the secretion of GH and its stimulatory effect on the secretion of glucagon is mediated by a depression in concentrations of plasma FFA. Finally, S-14 has no effect on plasma insulin when basal levels of plasma FFA are maintained. J. Endocr. (1985) 106, 21–25

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals The fatty acids based organofunctional silane protective coatings for concrete

2021 ◽  
Vol 71 (341) ◽  
pp. e238
Author(s):  
K. Szubert
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Free Fatty Acids ◽  
Protective Coatings ◽  
Concrete Surface ◽  
Water Permeation ◽  
Hydrophobic Character ◽  
Organofunctional Silanes ◽  
Oil Paints ◽  
Derivatives Of

The possibility of using free fatty acids for the synthesis of new organofunctional silanes is shown. In nature, fatty acids occur in the form of esters with glycerin (fats) and are widely used for production of soap, oil paints, medicines and cosmetics. Of particular interest in this study was the application of organosilicon derivatives of oleic acid for production of coating that would cover the surface of concrete and protect it from water permeation. As a result of proposed silanization, the concrete surface acquired hydrophobic character with the wetting angles up to 115°, and the concrete absorbability was reduced by up to 93%.

FATTY ACIDS AND THEIR ESTERS: I. SOME OBSERVATIONS ON THE CRYOSCOPY AND EBULLIOSCOPY OF FATTY ACIDS

1936 ◽  
Vol 14b (6) ◽  
pp. 222-230 ◽  
Author(s):  
H. N. Brocklesby
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Carbon Content ◽  
Lauric Acid ◽  
Benzene Solution ◽  
Saturated Fatty Acids ◽  
Degree Of Association

By the ebullioscopic method and in benzene solution, saturated fatty acids show, with increasing carbon content, a decreasing degree of association up to lauric acid, after which it remains more or less constant. Unsaturation is shown to decrease the extent to which the molecules of fatty acids of the same carbon content associate. The degree of association of oleic acid in several solvents has also been determined.

scholarly journals ACEITAÇÃO SENSORIAL DO ÓLEO DE SOJA DEGOMADO POR ULTRAFILTRAÇÃO E DESODORIZADO

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
MARINALDA DA SILVA SOARES ◽  
ANA PAULA BADAN RIBEIRO ◽  
LIRENY APARECIDA GUARALDO GONÇALVES ◽  
GABRIELA B. FERNADES ◽  
HELENA MARIA ANDRÉ BOLINI
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Pore Diameter ◽  
Ceramic Membranes ◽  
Sensory Acceptance ◽  
Crude Soybean Oil ◽  
Brazilian Legislation ◽  
Deodorized Oils

Este trabalho teve como objetivo verificar se existe diferença sensorial significativa ao nível de consumidor quanto à aceitação dos atributos aroma e sabor entre o óleo de soja degomado por ultrafiltração e desodorizado e óleo de soja refinado comercial, obtido tradicionalmente. Amostras com 20 litros de miscela do óleo de soja bruto foram ultrafiltradas em membranas cerâmicas de 19 e 37 canais (comprimento de 1 m e 0,01 µm de diâmetro de poro) e desodorizadas sob nitrogênio a 230 ºC, após separação do solvente. Os óleos desodorizados obtidos mostraram coloração mais intensa com preservação de carotenóides e, em média, 0,25% de ácidos graxos livres, enquadrando-se na faixa estabelecida pela legislação brasileira (valores inferiores a 0,3% em ácido oléico). O índice de peróxido também atendeu às exigências para óleo desodorizado para fins comestíveis. As amostras obtidas não diferiram significativamente (p ≤ 0,05) entre si e nem do óleo de soja refinado disponível comercialmente. SENSORY ACCEPTANCE OF SOYBEAN OIL DEODORIZED AND DEGUMMED BY ULTRAFILTRATION Abstract This work had as objective to verify if it exists significant sensorial difference at consumers level of soybean oil degummed by ultrafiltration and comercial refined, traditionally obtained soybean oil in relation to aroma and flavor attributes. Samples with 20 L of miscella of crude soybean oil were ultrafiltrated in ceramic membranes of 19 and 37 channels (1 m lenght and 0.01 mm of pore diameter) and deodorized with nitrogen at 230ºC after solvent separation. The deodorized oils obtained showed more intense pigmentation with preservation of carotenoids and, in average, 0.25% of free fatty acids, within the range established by the Brazilian legislation (values inferior to 0.3% in oleic acid). The peroxide indice also attended the exigences for edible deodorized oils. The samples obtained didn’t differ significantly (p ≤ 0.05) among each other neither with the refined commercially available soybean oil.

Sign in / Sign up

Export Citation Format

Share Document