Identification of methyl-branched fatty acids from the triacylglycerols of subcutaneous adipose tissue of lambs

Lipids ◽  
1979 ◽  
Vol 14 (12) ◽  
pp. 953-960 ◽  
Author(s):  
A. Smith ◽  
A. G. Calder ◽  
A. K. Lough ◽  
W. R. H. Duncan
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Subcutaneous Adipose Tissue ◽  
Branched Fatty Acids ◽  
Subcutaneous Adipose ◽  
Methyl Branched Fatty Acids

High Enantiomeric Excess of the Flavor Relevant 4-Alkyl-Branched Fatty Acids in Milk Fat and Subcutaneous Adipose Tissue of Sheep and Goat

2015 ◽  
Vol 63 (2) ◽  
pp. 469-475 ◽  
Author(s):  
Stefanie Kaffarnik ◽  
Carolina Heid ◽  
Yasemin Kayademir ◽  
Dorothee Eibler ◽  
Walter Vetter
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Milk Fat ◽  
Subcutaneous Adipose Tissue ◽  
Enantiomeric Excess ◽  
Branched Fatty Acids ◽  
Subcutaneous Adipose

scholarly journals Ultralong TE In Vivo 1 H MR Spectroscopy of Omega‐3 Fatty Acids in Subcutaneous Adipose Tissue at 7 T

2018 ◽  
Vol 50 (1) ◽  
pp. 71-82 ◽  
Author(s):  
Martin Gajdošík ◽  
Lukas Hingerl ◽  
Antonín Škoch ◽  
Angelika Freudenthaler ◽  
Patrik Krumpolec ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Mr Spectroscopy ◽  
Subcutaneous Adipose Tissue ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Subcutaneous Adipose

scholarly journals Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs

2015 ◽  
Vol 58 (1) ◽  
pp. 159-163 ◽  
Author(s):  
K. F. Schiller ◽  
S. Preuss ◽  
S. Kaffarnik ◽  
W. Vetter ◽  
M. Rodehutscord ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Subcutaneous Adipose Tissue ◽  
Consumer Acceptance ◽  
Tissue Samples ◽  
Branched Chain Fatty Acids ◽  
Other Substances ◽  
Branched Chain ◽  
Subcutaneous Adipose ◽  
Chain Fatty Acids

Abstract. Intense sheep odour and flavour in lamb is often associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggested as possible reasons. Therefore, muscle and subcutaneous adipose tissue samples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic, 4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived from a previous study, in which lambs were raised and fattened under intensive conditions and tested for sensory quality. BCFA contents of fat extracts from muscle tissue were very low and quantification was not possible. In subcutaneous adipose tissue different concentrations of BCFA and differences between crosses were detected. The sex of lambs had a significant influence. The BCFA correlations were significant, while correlations between BCFA of adipose tissue and sensory traits were not significant. Therefore, it seems likely that BCFA concentrations were too low and/or other substances are involved in causing the lamb flavour detected through sensory analysis.

Early development of lipogenesis in genetically obese (ob/ob) mice

1980 ◽  
Vol 239 (4) ◽  
pp. E265-E265 ◽  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Subcutaneous Adipose Tissue ◽  
Plasma Insulin ◽  
Metabolic Abnormalities ◽  
Hepatic Lipogenesis ◽  
Plasma Insulin Concentration ◽  
Subcutaneous Adipose ◽  
Old Mice

This study was designed to sequence the earliest metabolic abnormalities associated with the development of obesity in the obese hyperglycemic mouse (C57BL/6J ob/ob). In situ lipogenesis was measured with 3H2O in fetuses at day 19 of gestation and in 5-, 10-, 15-, and 35-day-old mice. Preobese 15-day-old animals were identified on the basis of rectal hypothermia. The earliest increased accumulation of fatty acids was observed in the carcass of 15-day-old preobese animals (ob/ob) compared to their lean littermates (+/?) and known lean controls (+/+). The increased carcass lipogenesis in these animals was accompanied by an increase in plasma insulin concentration. Weaned 35-day-old obese animals showed a significant increase in hepatic and subcutaneous adipose tissue lipogenesis, plasma insulin, and glucose values when compared to their littermates (+/?). The results indicate that increased carcass lipogenesis, hyperinsulinemia, and hypothermia appear between days 10 and 15 and that these abnormalities precede the hyperglycemia and increased hepatic lipogenesis observed in the mature ob/ob mice.

Regional uptake of meal fatty acids in humans

2003 ◽  
Vol 285 (6) ◽  
pp. E1282-E1288 ◽  
Author(s):  
Michael D. Jensen ◽  
Michael G. Sarr ◽  
Daniel A. Dumesic ◽  
Peter A. Southorn ◽  
James A. Levine
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Oxidation ◽  
Visceral Fat ◽  
Subcutaneous Adipose Tissue ◽  
Acid Oxidation ◽  
Tissue Lipid ◽  
Meal Ingestion ◽  
Subcutaneous Adipose

Two protocols were performed to study meal fatty acid metabolism. In protocol 1, 14 patients scheduled for elective intra-abdominal surgery (11 undergoing bariatric surgery for severe obesity) consumed a meal containing [3H]triolein in the evening before surgery. This allowed us to measure adipose tissue lipid specific activity (SA) in mesenteric and omental, deep and superficial abdominal subcutaneous adipose tissue. Intra-abdominal adipose tissue lipid SA was greater than subcutaneous lipid SA. There were no significant differences between mesenteric and omental or between deep and superficial abdominal subcutaneous adipose tissue. In protocol 2, meal fatty acid oxidation and uptake into subcutaneous and omental adipose tissue ([3H]triolein) were measured in six normal, healthy volunteers. Meal fatty acid oxidation (3H2O generation) plus that remaining in plasma (∼1%) plus uptake into upper body subcutaneous, lower body subcutaneous, and visceral fat allowed us to account for 98 ± 6% of meal fatty acids 24 h after meal ingestion. We conclude that omental fat is a good surrogate for visceral fat and that abdominal subcutaneous fat depots are comparable with regard to meal fatty acid metabolic studies. Using [3H]triolein, we were able to account for virtually 100% of meal fatty acids 24 h after meal ingestion. These results support the meal fatty acid tracer model as a way to study the metabolic fate of dietary fat.

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