Fatty acid compositions of the major phosphoglycerides from fish neural tissues; (n−3) and (n−6) polyunsaturated fatty acids in rainbow trout (Salmo gairdneri) and cod (Gadus morhua) brains and retinas

1988 ◽  
Vol 5 (4) ◽  
pp. 229-239 ◽  
Author(s):  
Douglas R. Tocher ◽  
Douglas G. Harvie
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Polyunsaturated Fatty Acids ◽  
Gadus Morhua ◽  
Salmo Gairdneri ◽  
Neural Tissues ◽  
Fatty Acid Compositions

Influence of thermal acclimation on membrane lipid composition of rainbow trout liver

1979 ◽  
Vol 236 (1) ◽  
pp. R91-R101 ◽  
Author(s):  
J. R. Hazel
Keyword(s):  
Fatty Acids ◽  
Rainbow Trout ◽  
Polyunsaturated Fatty Acids ◽  
Cold Acclimation ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Membrane Lipid ◽  
Salmo Gairdneri ◽  
Acclimation Temperature ◽  
Induced Changes

Rainbow trout (Salmo gairdneri) acclimated to 5 degrees C possessed larger livers and less neutral lipid per gram of liver than 20 degrees C-acclimated animals; quantities of liver glycolipid, phospholipid, and cholesterol did not vary significantly with acclimation temperature. The relative proportions of phosphatidylethanolamine increased significantly following cold exposure, whereas the quantities of sphingomyelin and cardiolipin declined. For all phosphatides examined (phosphatidylethanolamine, phosphatidylcholine, phosphatidylserine, phosphatidylinositol, lysolecithin, cardiolipin, sphingomyelin) cold acclimation resulted in 1) an increase in the quantity of polyunsaturated fatty acids, 2) a reduction in the level of saturated fatty acids, and 3) little change in the total content of monoenes and dienes. The increased content of polyunsaturated fatty acids in choline and ethanolamine phosphatides following cold acclimation was confined to the 2-position and occurred at the expense of monoenes and dienes. The relative proportions of n - 3 fatty acids, and less frequently n - 6 fatty acids, increased in phosphatides of cold-acclimated trout, whereas the relative proportions of n - 9 fatty acids declined. These data suggest a preferential incorporation of fatty acids belonging to the linolenic acid family at reduced temperatures. Temperature-induced changes in the chemical composition of trout liver phospholipids counteracted the effects of acute temperature change on nonelectrolyte permeability of isolated liposomes.

scholarly journals Fatty Acid Compositions of Mixed Microalgae from Tilapia Fish Ponds

2019 ◽  
pp. 1-7
Author(s):  
Norhafizah Osman ◽  
Hishamuddin Omar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Monounsaturated Fatty Acids ◽  
Major Constituent ◽  
Fish Ponds ◽  
Fatty Acid Profiles ◽  
Fatty Acid Compositions

Microalgae has been getting broad attention of researchers and investors lately, especially when discussing on healthy food and energy sources for the future. In this study, twelve samples of mixed microalgae from outdoor ponds were analyzed for their fatty acid compositions. The potential of microalgae to solve variety of world’s problems was not realized because of bottleneck in microalgal supplies at reasonable cost. Therefore, the objective of this study is to determine fatty acid profiles of mixed microalgae from tilapia fish ponds. The study was conducted in Tapak Ternakan Ikan, Taman Pertanian Universiti and Department of Biology, Faculty of Science, Universiti Putra Malaysia. Mixed microalgae were extracted for their lipids with methanol: chloroform mixture and after transesterification, the fatty acid methyl ester were analyzed using gas chromatography equipped with flame ionization detector. Results showed that saturated was the major constituent fatty acids. The average percentages of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids obtained were 45.62 ± 1.37%, 20.05 ± 1.14%, and 34.33 ± 3.17% respectively. The most dominant fatty acid profiles were C18:3n3 (α-linolenic acid) and C16:0 (palmitic acid), with the overall percentages of 19.97% and 19.40% respectively. The fatty acid profiles of mixed microalgae was good with a decent balance of saturated, monounsaturated and polyunsaturated fatty acids.

Effects of Coenzyme A and Carnitine on Fatty Acid Oxidation by Rainbow Trout Mitochondria

1970 ◽  
Vol 27 (5) ◽  
pp. 857-864 ◽  
Author(s):  
E. Bilinski ◽  
R. E. E. Jonas
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Fatty Acid Oxidation ◽  
Lateral Line ◽  
Coenzyme A ◽  
Maximal Activity ◽  
Salmo Gairdneri ◽  
Acid Oxidation ◽  
Mitochondrial Fractions

The effects of coenzyme A (CoA) and carnitine on the oxidation of 0.1 mM K-palmitate-1-14C and K-oleate-1-14C by mitochondrial fractions from lateral line muscle, white muscle, heart, liver, and kidney was studied in rainbow trout (Salmo gairdneri). CoA (0.01–0.10 mM) stimulated the oxidation of fatty acids by mitochondria from lateral line muscle and heart. With all the preparations of mitochondria, fatty acid oxidation was increased by addition of carnitine (1.0 mM) and in the presence of carnitine (1.0 mM), CoA (0.1–1.0 mM) gave a further increase in oxidative activity. Mitochondria from lateral line muscle and heart showed the same range of maximal activity (oxidized substrate at 15 C = 180–200 nmoles/mg N per hr), which was considerably above that found with mitochondria from other tissues. The results suggest similarities in the energy-supplying metabolism in lateral line muscle and heart of trout with respect to the utilization of fatty acids.

scholarly journals Fatty acid composition of white adipose tissue and breast milk of Mauritian and French mothers and erythrocyte phospholipids of their full-term breast-fed infants

1999 ◽  
Vol 82 (4) ◽  
pp. 263-271 ◽  
Author(s):  
Prity Pugo-Gunsam ◽  
Philippe Guesnet ◽  
Anwar Hussein Subratty ◽  
Dev Anand Rajcoomar ◽  
Chantal Maurage ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
White Adipose Tissue ◽  
Erythrocyte Phospholipids ◽  
Breast Fed ◽  
Fatty Acid Compositions

The fatty acid compositions of white adipose tissue, colostrum and mature milk triacylglycerols from Mauritian (n 13) and French (n 15) women were analysed and compared in order to highlight cultural differences in dietary intakes and their influence on milk fatty acid composition. Erythrocyte phosphatidylethanolamine and phosphatidylcholine fatty acid compositions were also investigated in their term infants, breast-fed over a period of 6 weeks. Fatty acid composition (g/100 g) of all samples was determined by GLC and anthropometric measurements were assessed in the two populations at birth and on day 42. Comparisons of white adipose tissue fatty acid compositions demonstrated lower levels of saturated (23·64 (se 1·54) v. 29·75 (se 0·67), P < 0·01) and monounsaturated (39·44 (se 1·27) v. 54·84 (se 0·75), P < 0·001) fatty acids and higher levels of polyunsaturated fatty acids (n−6 series: 32·47 (se 1·31) v. 14·32 (se 0·47), P < 0·001 and n−3 series: 2·87 (se 0·49) v. 0·80 (se 0·07), P < 0·01) in Mauritian than in French samples respectively. Accordingly, milk fat of the Mauritian women contained higher levels of parent essential fatty acids and their longer-chain derivatives than did milk fat from French women. Higher levels of parent essential fatty acids but lower levels of long-chain polyunsaturated fatty acids were found in erythrocyte phospholipids of Mauritian infants compared with French infants. Infants' erythrocyte arachidonate and docosahexaenoate contents did not correlate with any anthropometric variables at birth or at day 42, neither did they correlate with anthropometric variation over the study period. Our results suggest the lack of a simple relationship between the amount of long-chain polyunsaturated fatty acids in human milk and their accretion in the erythrocyte phospholipids of breast-fed infants when provided concomitantly with high levels of both linoleic and α-linolenic acids in ratios which fall within recommended ranges.

Sign in / Sign up

Export Citation Format

Share Document