Changes in adult Nippostrongylus brasiliensis during the development of immunity to this nematode in rats: 2. Total lipids and neutral lipids

Parasitology ◽  
1971 ◽  
Vol 63 (2) ◽  
pp. 271-274 ◽  
Author(s):  
D. L. Lee
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Research Station ◽  
Nippostrongylus Brasiliensis ◽  
Total Lipids ◽  
Male And Female ◽  
University Of Cambridge ◽  
Form Part

SUMMARYThe total lipids and the amount of neutral lipids of male and female N. brasiliensis, from 7-day and 15-day infections, have been studied quantitatively. There is an increase in total lipids from 10·9 ± 2 to 15·5 ± 2 % in females and an increase from 8·4 ± 1 to 14·6 ± 2 % in males. In both sexes there is a rise in cholesterol and trigylceride content and a fall in free fatty acid content. These changes are discussed with reference to the development of immunity of the host to this nematode.I wish to thank Mrs B. Fisher, Mr A. W. Pearson and Mr N. Sykes for assistance during this work. These results form part of a programme of work supported by the A.R.C. while I was at the Molteno Institute, University of Cambridge, and continued at the Houghton Poultry Research Station. I wish to thank Dr P. Tate for accommodation at the Molteno Institute during the early part of this work.

scholarly journals Observations on the nature and origin of lipids in the small intestine of the sheep

1968 ◽  
Vol 22 (2) ◽  
pp. 237-246 ◽  
Author(s):  
Aileen M. Lennox ◽  
A. K. Lough ◽  
G. A. Garton
Keyword(s):  
Fatty Acids ◽  
Small Intestine ◽  
Fatty Acid ◽  
Bile Acids ◽  
Neutral Lipids ◽  
Intestinal Lumen ◽  
Total Lipids ◽  
Total Fatty Acids ◽  
Proportional Contribution ◽  
Conjugated Bile Acids

1. Total lipids were extracted from digesta obtained from the rumen, abomasum and upper small intestine (jejunum) of each of four slaughtered sheep. The lipids were fractionated into unesterified fatty acids, neutral lipids and phospholipids and the proportional contribution of each fraction to the total fatty acids was determined.2. The contribution made by phospholipids to the total fatty acids in the digesta showed a marked increase in the samples from the small intestine compared with those from the rumen and abomasum. This increase was apparently due to the presence of biliary phospholipids.3. Total lipids and conjugated bile acids were extracted from sheep bile, the lipids were fractionated and their fatty-acid composition was determined. Phospholipids predominated and these consisted mainly of phosphatidylcholine, together with some lysophosphatidylcholine.4. Both phospholipids contained significant amounts of unsaturated C18 components which could account, at least in part, for the previously reported increament to the proportion of these acids in the digesta when it enters the upper jejunum.5. The overall fatty acid compositions of the two biliary phospholipids were very similar and, in common with other naturally occurring phosphatidylcholines, the fatty acids present in position 2 of the phosphatidylcholine of bile were found to consist almost entirely of unsaturated components.6. Total lipids and conjugated bile acids were extracted from samples of digesta obtained from three sheep with cannulas in different positions in the jejunum. Analysis of the lipids indicated that biliary phospholipids, in particular phosphatidylcholine, underwent progressive hydrolysis in the intestinal lumen.7. The distribution of conjugated bile acids, unesterified fatty acids and phospholipids between the solid (particulate) and liquid (micellar) phases of the intestinal digesta was determined. These chyme constituents were, for the most part, associated with the particulate matter and thus, at any given time, it appears that only a small fraction of the total fatty acids is available for absorption in micellar form. It is suggested that the micellar solubilization of fatty acids may be facilitated by the presence of lysophosphatidylcholine.

Distinguishing Features of Fatty Acid Content and Composition in Total Lipids of Malusorientalis Uglitzk. Pericarp

2020 ◽  
Vol 67 (3) ◽  
pp. 463-471
Author(s):  
T. V. Ivanova ◽  
A. S. Voronkov ◽  
T. Kh. Kumakhova ◽  
V. D. Tsydendambaev
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Total Lipids ◽  
Distinguishing Features

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>

Influence of host diet on the concentrations of fatty acids in rumen bacteria from cattle

1991 ◽  
Vol 42 (2) ◽  
pp. 243 ◽  
Author(s):  
JC O'Kelly ◽  
WG Spiers
Keyword(s):  
Fatty Acid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Monoenoic Acid ◽  
Rumen Bacteria ◽  
Long Chain Fatty Acid ◽  
Associated Bacteria ◽  
Host Diet ◽  
Branched Chain ◽  
Brahman Steers

This study compared the effects of supplements (300 mL/day) of safflower oil (SO) on the long-chain fatty acid (LCFA) content and composition of rumen liquid-associated (LAB) and solid-associated bacteria (SAB) in two experiments: (1) Hereford steers fed lucerne hay (6 kg/day) and (2) Brahman steers fed low-quality hay (4 kg/day). Experiment 1: SO increased the concentrations of mono-unsaturated (MUFA) and polyunsaturated acids (PUFA) in bacteria without altering the concentrations of saturated acids (SFA). The concentrations of all classes of LCFA except PUFA were higher in SAB than in LAB. Variation in phospholidpid (PL) composition of bacteria in response to SO included lowered proportions of branched-chain (brFA) and odd-numbered acids. In steers fed hay alone, the neutral lipids (NL) of all bacteria consisted predominantly of SFA (90%). With SO supplement, SFA constituted 60% and trans-11 monoenoic acid 31% of NL. There were significant differences between LAB and SAB in the proportions of individual acids in PL and NL. Experiment 2: SO increased the concentrations of all classes of LCFA except brFA which were decreased. SO treatment decreased the proportions of all acids in NL, except 18: 0, 18 : 1 trans-1 1 and 18 : 2, which were increased. The results have demonstrated that the fatty acid content and composition of mixed rumen bacteria is dependent upon their nutrient supply.

The Spawning of Echinus Esculentus and Some Changes in Gonad Composition

1931 ◽  
Vol 8 (2) ◽  
pp. 133-150
Author(s):  
F. C. STOTT
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Dry Weight ◽  
Sea Temperature ◽  
Male And Female ◽  
Simultaneous Decrease ◽  
Post Spawning ◽  
Food Reserves ◽  
Inshore Migration

1. The spring inshore migration of Echinus at Port Erin in 1930 started in early February and reached its maximum in the middle of March. Mature gonads were found at the end of February and throughout March and early April. At the end of June all gonads examined were spent. The sea temperature throughout this period was observed. It is probable that May was the chief month in which natural spawning took place. 2. A cycle of changes in the composition of the gonad are recorded from November 1929 to July 1930. The chief of these are: (a) In the males an increase in percentage dry weight as the gonads mature ; the opposite taking place in the females. (b) A large and simultaneous decrease in percentage glycogen in both male and female gonads prior to spawning followed by a great post-spawning increase. The fatty acid content does not alter with the maturation of the gonad, but an indication is given that an increase in the percentage of carbohydrates other than glycogen occurs. Hence it is suggested that glycogen is transformed in the maturing gonad into carbohydrate food reserves for the ripe eggs and sperm.

scholarly journals Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 171 ◽  
Author(s):  
Ronan Lordan ◽  
Eoin O’Keeffe ◽  
Alexandros Tsoupras ◽  
Ioannis Zabetakis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Lipid Fatty Acid ◽  
By Products

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

Lipid composition of the euphausiids Euphausia vallentini and Thysanoessa macrura during summer in the Southern Indian Ocean

2003 ◽  
Vol 15 (4) ◽  
pp. 463-475 ◽  
Author(s):  
P. MAYZAUD ◽  
M. BOUTOUTE ◽  
F. ALONZO
Keyword(s):  
Fatty Acid ◽  
Indian Ocean ◽  
Developmental Stage ◽  
Lipid Composition ◽  
Wax Esters ◽  
Southern Indian Ocean ◽  
Total Lipids ◽  
Male And Female ◽  
Thysanoessa Macrura ◽  
Alcohol Composition

Two species of euphausiids (Thysanoessa macrura Sars and Euphausia vallentini Stebbing) from the Southern Indian Ocean were analysed for their lipid content, fatty acid and fatty alcohol composition, in relation to developmental stage (T.m) and sex (E.v). Lipid composition showed wax esters and triacylglycerols as main neutral lipids for T. macrura and E. vallentini respectively. Allometric relationships between lipid class and total lipids indicated that changes in total lipids were size dependent and mainly related to wax esters in T. macrura and polar lipids (both phosphatidylcholine or PC and phosphatidylethanolamine or PE) in E. vallentini. No difference in lipid composition could be shown for male and female E. vallentini, while sampling location, developmental stage and sex were significantly influential in T. macrura. In this latter species wax esters displayed relatively similar fatty acid and alcohol composition in both juvenile and female stages, whereas a striking difference could be seen between females and juveniles in terms of polar lipids with a very low PE content in females. Male and female E. vallentini showed little differences in fatty acid structure with the exception of PC in females, which were low in 22:6n-3. The trophic status of these two species was established using multivariate discriminant analysis, which indicated for E. vallentini a degree of omnivory similar to E. superba, while these T. macrura appeared more omnivorous than individuals collected in other areas of the Southern Ocean. Clustering of polar lipid composition suggested a link between differences in PC fatty acid and the post-spawn stage of the female of E. vallentini collected. The same probably applies for the changes in PE recorded for T. macrura females.

Analysis of Peanuts and Peanut Products for Total Lipids, Fatty Acids and Proximates

1991 ◽  
Vol 18 (1) ◽  
pp. 51-54 ◽  
Author(s):  
A. J. Sheppard ◽  
T. S. Rudolf
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Protein Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Total Lipids ◽  
Fatty Acid Profiles ◽  
Oleic And Linoleic Acids

Abstract The four major peanut types and several peanut products were analyzed for total lipids, fatty acid content, fat, ash and protein. Runner and Virginia types contained similar amounts of oleic and linoleic acids that were significantly different from those found in Valencia and Spanish types of peanuts. Characterization of the peanut types into groups by fatty acid profiles was more definitive than by sterol profiles. No significant differences in fat, ash or protein content were found between the various peanut types. Peanut products did not always exhibit the same fatty acid and sterol profiles as peanuts.

scholarly journals Occurrence of long-chain fatty acids and glycolipids in the cell-envelope fractions of baker's yeast

1971 ◽  
Vol 125 (4) ◽  
pp. 963-969 ◽  
Author(s):  
T. Nurminen ◽  
H. Suomalainen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Fatty Acid ◽  
Acid Content ◽  
Cell Walls ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Baker's Yeast ◽  
Total Fatty Acid Content ◽  
Long Chain

1. The total yield of fatty acids from the whole envelopes was markedly higher than that obtained from the ordinary cell walls. In both samples the major fatty acids were C16 and C18 acids. 2. The whole envelopes contained C18 acids and long-chain (C19–C26) fatty acids, in a higher proportion than did the ordinary cell walls. Fifteen fatty acids with more than 18 carbon atoms were identified, among which 2-hydroxy-C26:0 and C26:0 acids predominated. 3. A complex sphingolipid containing inositol, phosphorus and mannose was isolated from the whole cell envelopes. The main fatty acids of this lipid were 2-hydroxy-C26:0 and C26:0 acids. It was concluded that this sphingolipid is present both in the ordinary cell wall and in the plasma membrane of baker's yeast. 4. The neutral lipids amounted to over 50% and the glycerophosphatides to about 30% of the total fatty acid content of the whole envelope. The major fatty acids in these lipids were C16:1, C18:1 and C16:0 acids. The proportion of fatty acids with more than 18 carbon atoms was lowest in the neutral lipids, whereas the neutral glycolipids contained the highest percentage of these fatty acids. Acidic glycolipids amounted to 14% of the total fatty acid content of the whole envelope. The presence of a cerebroside sulphate in this lipid fraction was demonstrated, whereas the high content of 2-hydroxy-C26:0 acid found is caused by the complex inositol- and mannose-containing sphingolipid.

Fettsäuren und Lipide in farblosen Algen / Fatty Acids and Lipids in Colourless Algae

1974 ◽  
Vol 29 (7-8) ◽  
pp. 399-406 ◽  
Author(s):  
H Glasl ◽  
P Pohl
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fresh Water ◽  
Green Algae ◽  
Acid Content ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Sterol Esters

Abstract The colourless algae, Prototheca portoricensis, Polytoma oviforme, Chlorella variegata (Chlorophyta), and Chilomonas paramecium (Pyrrhophyta) mainly synthesize the 16 : 0, 18 : 1, and partly also 1 8 : 2 and 18 : 3 fatty acids. The major lipids formed were neutral lipids (glycerides and sterol esters) and phospholipids. In their fatty acid content, these organisms resembled fresh water green algae. They differed from the photosynthesizing fresh water green algae, however, in containing none or very low amounts of polyunsaturated C16 acids (16 : 2 , 16 : 3) and glycolipids.

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