Polar lipids and fatty acids of Pseudomonas cepacia

1989 ◽  
Vol 1001 (1) ◽  
pp. 60-67 ◽  
Author(s):  
Andrew D. Cox ◽  
Stephen G. Wilkinson
Keyword(s):  
Fatty Acids ◽  
Polar Lipids ◽  
Pseudomonas Cepacia

Comparative study of tissue deposition of omega-3 fatty acids from polar-lipid rich oil of the microalgae Nannochloropsis oculata with krill oil in rats

2015 ◽  
Vol 6 (1) ◽  
pp. 185-191 ◽  
Author(s):  
Michael L. Kagan ◽  
Aharon Levy ◽  
Alicia Leikin-Frenkel
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Polar Lipid ◽  
Rat Plasma ◽  
Nannochloropsis Oculata ◽  
Polar Lipids ◽  
Omega 3 Fatty Acids ◽  
Krill Oil ◽  
Omega 3 ◽  
Epa And Dha

An oil from micro-algae rich in EPA with no DHA and consisting of 15% polar lipids (phospholipids and glycolipids) showed equivalent uptake of EPA into rat plasma and organs as omega-3 krill oil consisting of EPA and DHA and 40% phospholipids.

scholarly journals Les lipides des différentes catégories de pépins de Cabernet Sauvignon au moment de la véraison

OENO One ◽  
1980 ◽  
Vol 14 (3) ◽  
pp. 147
Author(s):  
J. J. Lavaud ◽  
Monique Cherrad
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Cabernet Sauvignon ◽  
Acides Gras ◽  
The Difference

<p style="text-align: justify;">Cinq catégories de pépins de Cabernet Sauvignon ont été séparées à la véraison. Plus de 95 p. 100 des acides gras sont contenus dans les lipides neutres. La différence de composition en acides gras des lipides polaires montre que la localisation des pépins dans une seule loge ou dans deux loges séparées a pour conséquence une modification du fonctionnement des désaturases.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Five categories of Cabernet Sauvignon seeds were separated at the beginning of ripening. The neutral lipids contain more than 95 per cent of the fatty acids. The difference in the fatty acid content of polar lipids shows that seeds localized in just one section or in two separate sections results in a modification of the « desaturase » functioning.</p>

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.

Fatty acids of polar lipids in heart tissue are good taxonomic markers for tropical African freshwater fish

2011 ◽  
Vol 36 (2) ◽  
pp. 115-127 ◽  
Author(s):  
J Kwetegyeka ◽  
J Masa ◽  
BT Kiremire ◽  
GB Mpango ◽  
O Grahl-Nielsen
Keyword(s):  
Fatty Acids ◽  
Freshwater Fish ◽  
Heart Tissue ◽  
Polar Lipids ◽  
Taxonomic Markers

scholarly journals Advanced Extraction of Lipids with DHA from Isochrysis galbana with Enzymatic Pre-Treatment Combined with Pressurized Liquids and Ultrasound Assisted Extractions

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3310
Author(s):  
María Señoráns ◽  
Natalia Castejón ◽  
Francisco Javier Señoráns
Keyword(s):  
Fatty Acids ◽  
Isochrysis Galbana ◽  
Extraction Methods ◽  
Polar Lipids ◽  
Omega 3 ◽  
Extraction Techniques ◽  
Advanced Technique ◽  
Microalgal Biomass ◽  
Ultrasound Assisted ◽  
Pre Treatment

Microalgal biomass is a sustainable and valuable source of lipids with omega-3 fatty acids. The efficient extraction of lipids from microalgae requires fast and alternative extraction methods, frequently combined with biomass pre-treatment by different procedures. In this work, Pressurized liquid extraction (PLE) was optimized and compared with traditional lipid extraction methods, Folch and Bligh and Dyer, and with a new Ultrasound Assisted Extraction (UAE) method for lipids from microalgae Isochrysis galbana. To further optimize PLE and UAE, enzymatic pre-treatment of microalga Isochrysis galbana was studied with commercial enzymes Viscozyme and Celluclast. No significant differences were found for lipid yields among different extraction techniques used. However, advanced extraction techniques with or without pre-treatment are a green, fast, and toxic solvent free alternative to traditional techniques. Lipid composition of Isochrysis was determined by HPLC-ELSD and included neutral and polar lipids, showing that each fraction comprised different contents in omega-3 polyunsaturated fatty acids (PUFA). The highest polar lipids content was achieved with UAE (50 °C and 15 min) and PLE (100 °C) techniques. Moreover, the highest omega-3 PUFA (33.2%), eicosapentaenoic acid (EPA) (3.3%) and docosahexaenoic acid (DHA) (12.0%) contents were achieved with the advanced technique UAE, showing the optimized method as a practical alternative to produce valuable lipids for food and nutraceutical applications.

scholarly journals Lipid composition of the isolated rat intestinal microvillus membrane

1968 ◽  
Vol 109 (1) ◽  
pp. 51-59 ◽  
Author(s):  
G. G. Forstner ◽  
K. Tanaka ◽  
K. J. Isselbacher
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Neutral Lipid ◽  
Lipid Composition ◽  
Plasma Membranes ◽  
Membrane Lipids ◽  
Saturated Fatty Acids ◽  
Polar Lipids ◽  
Published Data ◽  
Microvillus Membrane

1. Rat intestinal microvillus plasma membranes were prepared from previously isolated brush borders and the lipid composition was analysed. 2. The molar ratio of cholesterol to phospholipid was greatest in the membranes and closely resembled that reported for myelin. 3. Unesterified cholesterol was the major neutral lipid. However, 30% of the neutral lipid fraction was accounted for by glycerides and fatty acid. 4. Five phospholipid components were identified and measured, including phosphatidylethanolamine, phosphatidylcholine, phosphatidylserine, sphingomyelin and lysophosphatidylcholine. Though phosphatidylethanolamine was the chief phospholipid, no plasmalogen was detected. 5. In contrast with other plasma membranes in the rat, the polar lipids of the microvillus membrane were rich in glycolipid. The cholesterol:polar lipid (phospholipid+glycolipid) ratio was about 1:3 for the microvillus membrane. Published data suggest that this ratio resembles that of the liver plasma membrane more closely than myelin or the erythrocyte membrane. 6. The fatty acid composition of membrane lipids was altered markedly by a single feeding of safflower oil. Membrane polar lipids did not contain significantly more saturated fatty acids than cellular polar lipids. Differences in the proportion of some fatty acids in membrane and cellular glycerides were noted. These differences may reflect the presence of specific membrane glycerides.

scholarly journals Marinithermofilum abyssi gen. nov., sp. nov. and Desmospora profundinema sp. nov., isolated from a deep-sea sediment, and emended description of the genus Desmospora Yassin et al. 2009

2015 ◽  
Vol 65 (Pt_8) ◽  
pp. 2622-2629 ◽  
Author(s):  
Yi Zhang ◽  
Jie Li ◽  
Xinpeng Tian ◽  
Si Zhang
Keyword(s):  
Fatty Acids ◽  
Deep Sea ◽  
Type Strain ◽  
Novel Species ◽  
Polar Lipids ◽  
Diaminopimelic Acid ◽  
Rrna Gene ◽  
Deep Sea Sediment ◽  
The Family ◽  
Diamino Acid

Two novel filamentous bacteria, strains SCSIO 11157T and SCSIO 11154T, were isolated from a deep-sea sediment sample. Strain SCSIO 11157T grew optimally at 55–60 °C, while strain SCSIO 11154T grew optimally at 40 °C. Both strains produced aerial and substrate mycelia. Phylogenetic analysis of the 16S rRNA gene sequences of strains SCSIO 11157T and SCSIO 11154T showed that the isolates were affiliated to the family Thermoactinomycetaceae. The two isolates contained ll-diaminopimelic acid as the cell-wall diamino acid, and did not have diagnostic sugars. The major polar lipids of strain SCSIO 11157T were diphosphatidylglycerol, phosphatidylmethylethanolamine, phosphatidylethanolamine and phosphatidylglycerol, and the major polar lipids of SCSIO 11154T were diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The predominant menaquinone of both strains was MK-7. The major cellular fatty acids of strain SCSIO 11157T were iso-C15 : 0, C18 : 1ω9c and iso-C17 : 0, and strain SCSIO 11154T contained iso-C15 : 0 and iso-C17 : 0 as major fatty acids. The DNA G+C contents of strains SCSIO 11157T and SCSIO 11154T were 54.2 and 51.8 mol %, respectively. On the basis of its phenotypic and phylogenetic properties, strain SCSIO 11157T represents a novel species in the new genus, for which we propose the name Marinithermofilum abyssi gen. nov., sp. nov. The type strain of Marinithermofilum abyssi is SCSIO 11157T ( = CGMCC 1.15179T = NBRC 109939T). Strain SCSIO 11154T represents a novel species of the genus Desmospora, for which we propose the name Desmospora profundinema sp. nov. The type strain is SCSIO 11154T ( = DSM 45903T = NBRC 109626T).

Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed

2004 ◽  
Vol 10 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Sans ◽  
M. J. Andrade ◽  
S. Ventanas ◽  
J. Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

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