scholarly journals The degree of saturation of fatty acids influences post-ingestive satiety

2000 ◽  
Vol 83 (5) ◽  
pp. 473-482 ◽  
Author(s):  
Clare L. Lawton ◽  
Helen J. Delargy ◽  
Justine Brockman ◽  
Fiona C. Smith ◽  
John E. Blundell
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Chain Length ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Normal Weight ◽  
Degree Of Saturation ◽  
High Fat ◽  
Short Term ◽  
Fixed Energy

Two studies were designed to compare the effects on post-ingestive satiety of manipulating the degree of saturation of fatty acids, at a fixed chain length (18 C atoms), in a fixed energy (5·68 MJ for males; 3·97 MJ for females), high-fat (55 % energy) lunch meal. Two different groups of twenty subjects (ten males and ten females) took part in each study. All forty subjects were of normal weight and aged between 18 and 36 years. Study 1 compared the effects of fat A (oleic blend, high in monounsaturated fatty acids (MUFA)) with those of fat B (linoleic blend, high in polyunsaturated fatty acids (PUFA)) and fat C (stearic–oleic blend, high in saturated fatty acids (SFA)). Study 2, which was designed to confirm and extend the findings of Study 1, compared the effects of fats A, B and C with those of fat D (a linoleic–oleic blend). Energy and nutrient intakes were monitored for the rest of the day and for the following day. Profiles of hunger, fullness and other sensations were monitored by continuous tracking and end-of-day questionnaires. In each meal the fat content was exclusively composed of one particular type (A, B, C or D) and was divided equally between the main course and dessert. Study 1 revealed a significant effect of fat type (degree of saturation) on intake of nutrients at the following (dinner) meal (smallest F[2,36] 3·38, P < 0·05), on post-ingestive ratings of motivation to eat (smallest F[2,36] 4·18, P = 0·02) and on energy intake over the whole test day (F[2,36] 3·39, P < 0·01). Subjects consumed significantly more energy after consumption of the lunch containing fat A than after the lunches containing fats B or C and there was a trend for these effects to continue into the second day. In Study 2, fat C produced more similar effects on appetite to fat A and there was a tendency for subjects to consume more over the whole test day when they had consumed the lunch containing fat A than when they had consumed the lunch containing fat B. Furthermore, when the data from fat conditions A and B in both studies were combined (n 40) the results of Study 1 were confirmed. Overall, the results of these short-term studies indicate that PUFA may exert a relatively stronger control over appetite than MUFA and SFA.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

scholarly journals Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1466
Author(s):  
María Belén Linares ◽  
Almudena Cózar ◽  
María Dolores Garrido ◽  
Herminia Vergara
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Storage Time ◽  
Sensory Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

scholarly journals Fifteen-year time trends in energy and macronutrient intake in German children and adolescents: results of the DONALD study

2002 ◽  
Vol 87 (6) ◽  
pp. 595-604 ◽  
Author(s):  
Ute Alexy ◽  
Wolfgang Sichert-Hellert ◽  
Mathilde Kersting
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Children And Adolescents ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Monounsaturated Fatty Acids ◽  
Macronutrient Intake ◽  
Fat Intake ◽  
Added Sugars

The DONALD study (Dortmund Nutritional and Anthropometric Longitudinally Designed study) gives the opportunity to evaluate long-term food and nutrient intake data on the basis of 3 d weighed dietary records of infants, children and adolescents since 1985. In this paper, we examine changes in energy and macronutrient intakes (protein, fat, saturated, mono- and polyunsaturated fatty acids, carbohydrates and added sugars) of 795 2–18-year-old subjects between 1985 and 2000 (4483 records). No significant changes in intakes of energy and of protein, polyunsaturated fatty acids and added sugars (as % energy intake, E %) were found. Fat intake decreased significantly in all age groups (between -0·20 and -0·26 E %/year), as well as intake of saturated fatty acids (between -0·11 and -0·14 E %/year) and monounsaturated fatty acids (between -0·07 and -0·014 E %/year). This decline was compensated for by a significant increase in carbohydrate intake (between +0·18 and +0·27 E %/year). The changes in macronutrient intake were mainly due to a decreased consumption of fats–oils (between -0·29 and -1·26 g/year) and meat–fish–eggs (between -0·21 and -2·92 g/year), whereas consumption of bread–cereals (between +0·12 and +2·42 g/year) and potatoes–pasta–rice (between +0·15 and +2·26 g/year) increased slightly. However, since recommended fat intake and fatty acid composition was not reached at the end of the study period by far, further efforts will be necessary to improve macronutrient composition and to stabilize favourable dietary habits.

scholarly journals The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN ◽  
Claudiu Dan S Ä‚LÄ‚GEAN
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Proteolytic Enzymes ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Chromatographic Method ◽  
Hard Cheese

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.

scholarly journals Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice

2011 ◽  
Vol 57 (6) ◽  
pp. 604-614 ◽  
Author(s):  
T.A. Misharina ◽  
E.B. Burlakova ◽  
L.D. Fatkullina ◽  
M.B. Terenina ◽  
N.I. Krikunova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Essential Oil ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Age Related

Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.

scholarly journals Dietary Polyunsaturated Fatty Acids Promote Neutrophil Accumulation in the Spleen by Altering Chemotaxis and Delaying Cell Death

2019 ◽  
Vol 87 (8) ◽  
Author(s):  
Sara L. Svahn ◽  
Saray Gutiérrez ◽  
Marcus A. Ulleryd ◽  
Intawat Nookaew ◽  
Veronica Osla ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cell Death ◽  
Polyunsaturated Fatty Acids ◽  
High Fat Diet ◽  
Saturated Fatty Acids ◽  
High Fat ◽  
Neutrophil Accumulation ◽  
Dual Effect ◽  
Dietary Polyunsaturated Fatty Acids ◽  
Neutrophil Cell

ABSTRACTNeutrophils are the most abundant circulating leukocytes in humans and are essential for the defense against invading pathogens. Like many other cells of an organism, neutrophils can be highly influenced by the diet. We have previously described that mice fed a high-fat diet rich in polyunsaturated fatty acids (HFD-P) present a higher frequency of neutrophils in bone marrow than mice fed a high-fat diet rich in saturated fatty acids (HFD-S). Interestingly, such an increase correlated with improved survival against bacterium-induced sepsis. In this study, we aimed to investigate the effects of dietary polyunsaturated and saturated fatty acids on neutrophil homeostasis. We found that HFD-P specifically induced the accumulation of neutrophils in the marginal pools of the spleen and liver. The accumulation of neutrophils in the spleen was a result of a dual effect of polyunsaturated fatty acids on neutrophil homeostasis. First, polyunsaturated fatty acids enhanced the recruitment of neutrophils from the circulation into the spleen via chemokine secretion. Second, they delayed neutrophil cell death in the spleen. Interestingly, these effects were not observed in mice fed a diet rich in saturated fatty acids, suggesting that the type of fat rather than the amount of fat mediates the alterations in neutrophil homeostasis. In conclusion, our results show that dietary polyunsaturated fatty acids have a strong modulatory effect on neutrophil homeostasis that may have future clinical applications.

Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids

2013 ◽  
Vol 80 (3) ◽  
pp. 276-282 ◽  
Author(s):  
Mariangela Caroprese ◽  
Agostino Sevi ◽  
Rosaria Marino ◽  
Antonella Santillo ◽  
Alessandra Tateo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Saturated Fatty Acids ◽  
Textural Properties ◽  
Basal Diet ◽  
Monounsaturated Fatty Acids ◽  
Mozzarella Cheese ◽  
Bulk Milk

The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese production were studied. The experiment involved 24 Friesian cows, divided into 3 groups accordingly fat supplementation: basal diet (CT), diet supplemented with flaxseed (FS) or fish oil (FO). Mozzarella cheeses were manufactured from bulk milk of each group. Bulk milk was analysed for chemical composition and renneting parameters. Mozzarella cheeses were analysed for chemical composition, fatty acid profile, and textural properties. Results suggest that Mozzarella cheese from cows receiving flaxseed supplementation showed a decrease in saturated fatty acids (SFA), an increase in monounsaturated fatty acids (MUFA), and in polyunsaturated fatty acids (PUFA) compared with control Mozzarella cheese. The increased dietary intake of C18:3 in flaxseed supplemented cows resulted in increased levels of trans-11 C18:1, and of CLA cis-9 trans-11 C18:2, and in low Atherogenic and Trombogenic Indexes. FO Mozzarella cheese showed compositional and textural properties quite similar to CT Mozzarella cheese; however, increased levels of n-3 polyunsaturated fatty acids in FO Mozzarella were found.

scholarly journals The Study of Variation in Fatty Acids Composition for Animal Fats

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Flavia POP ◽  
Cornel LASLO
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cow Milk ◽  
Animal Fats ◽  
Poultry Fat

In this article the chemical composition of 2 types of animal fats (cow milk fat and poultry fat) following the variation of saturated and unsaturated fatty acids proportion during freezing storage was studied. Determination of chemical composition of animal fats is important in establishing organoleptic and physico-chemical parameters, the variation of them in time, nature and proportion of fatty acids conferring specific characteristics to them. For milk fat was determined the following chemical composition: saturated fatty acids 68.35%, monounsaturated fatty acids 29.25%, polyunsaturated fatty acids 2.4%. After 4 months of storage under freezing there was a change in fatty acids proportion, saturated fatty acid content increased to 70.41%, monounsaturated fatty acids content decreased to 28.23%, and polyunsaturated fatty acids content decreased to 1.35% due to oxidation process when decreased the degree of unsaturation due to unsaturated fatty acids oxidation. In the case of poultry fat there was also an increase of saturated fatty acids (30.71%) and a decrease for monounsaturated (43.47%) and polyunsaturated (24.81%) fatty acids content.

scholarly journals Effects of Liquid Smoke Concentrations on The Characteristics of Smoked Cuttelfish

2019 ◽  
Vol 22 (1) ◽  
pp. 24 ◽  
Author(s):  
Indah Widiastuti ◽  
Herpandi Herpandi ◽  
Muhammad Ridho ◽  
Nafa Ya’la Arrahmi
Keyword(s):  
Fatty Acids ◽  
Chemical Analysis ◽  
Polyunsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Phenol Content ◽  
Liquid Smoke

Cuttlefish is a seasonal and highly perishable fishery commodity. Accordingly, processing is needed to increase the shelf life of the cuttlefish. Fish smoking using liquid smoke has been widely used for processing. This study was aimed to determine the effect of liquid smoke concentration on the quality of smoked cuttlefish product. Four liquid smoke concentrations (0%, 6%, 12%, and 18%) were compared and the product quality was evaluated based on the chemical properties and sensory evaluation. The results showed that liquid smoke significantly affected the moisture and phenol content but the ash, protein, lipid and cholesterol content were not different. The different in liquid smoke concentration also did not significantly affect the sensory properties of the smoked cuttlefish. The chemical analysis revealed the polyunsaturated fatty acids were dominant in the smoked cuttlefish as compared to the monounsaturated fatty acids and the saturated fatty acids (34.4% vs 22.7% vs, 27.0%, respectively)

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