scholarly journals Lipids of lung and lung fat emboli of the toothed whales (Odontoceti)

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Marina Arregui ◽  
Hillary Lane Glandon ◽  
Yara Bernaldo de Quirós ◽  
Idaira Felipe-Jiménez ◽  
Francesco Consoli ◽  
...  

Abstract Lipids are biomolecules present in all living organisms that, apart from their physiological functions, can be involved in different pathologies. One of these pathologies is fat embolism, which has been described histologically in the lung of cetaceans in association with ship strikes and with gas and fat embolic syndrome. To assess pathological lung lipid composition, previous knowledge of healthy lung tissue lipid composition is essential; however, these studies are extremely scarce in cetaceans. In the present study we aimed first, to characterize the lipids ordinarily present in the lung tissue of seven cetacean species; and second, to better understand the etiopathogenesis of fat embolism by comparing the lipid composition of lungs positive for fat emboli, and those negative for emboli in Physeter macrocephalus and Ziphius cavirostris (two species in which fat emboli have been described). Results showed that lipid content and lipid classes did not differ among species or diving profiles. In contrast, fatty acid composition was significantly different between species, with C16:0 and C18:1ω9 explaining most of the differences. This baseline knowledge of healthy lung tissue lipid composition will be extremely useful in future studies assessing lung pathologies involving lipids. Concerning fat embolism, non-significant differences could be established between lipid content, lipid classes, and fatty acid composition. However, an unidentified peak was only found in the chromatogram for the two struck whales and merits further investigation.

1976 ◽  
Vol 54 (6) ◽  
pp. 578-582 ◽  
Author(s):  
Mary Mes-Hartree ◽  
John B. Armstrong

The total lipid content, amount of phospholipid, proportions of major polar and neutral lipid classes, and the overall fatty acid composition were examined in Xenopus laevis embryos. No obvious differences were observed in any of the parameters between fertilization and hatching, or between eggs produced by different females. The average lipid content per egg was 113 μg, 31.6 μg of which was phospholipid. The major phospholipids were phosphatidylcholine and sphingomyelin. The major fatty acids were palmitic and oleic acids, but polyunsaturated fatty acids were also present in substantial amounts. The results suggest that significant de novo synthesis of lipids does not occur until after hatching.


Author(s):  
REGINA C. A. LAGO

Nesta revisão são abordados os aspectos referentes ao teor, ao uso e à composição dos lipídios presentes em grãos de café arábica e robusta, tanto crus como torrados e em alguns de seus derivados. Comentam-se as principais diferenças entre as espécies no tocante aos lipídios e relatam-se os estudos sobre possíveis implicações à saúde por parte dos principais componentes do material insaponificável, o cafestol e o caveol. O teor dos lipídios em grãos crus é diferente dos torrados. A composição dos lipídios varia entre espécies e conforme autores. Se apenas a composição em ácidos graxos fosse considerada, na qual predominam os ácidos linoléico e palmítico, o óleo de café deveria exibir ponto de fusão mais elevado. A principal diferenciação entre as espécies está no teor e na composição do material insaponificável, sobretudo no que diz respeito aos álcoois diterpênicos, cafestol e caveol, e seus ésteres. A estes tem sido atribuído efeito hipercolesterolêmico, conseqüência de ingestão da bebida não-filtrada. LIPIDS IN COFFEE GRAINS Abstract In this paper several aspects related to the content, the use and the composition of the lipids present in arabica and robusta coffee grains, green or toasted, and in some of its derivates are reviewed. The main differences between the species are discussed as well as the possible health implications due to cafestol and kahweol, the main products of the unsaponifiable material. Lipid content in green and toasted coffee seeds is different. Lipid composition varies among species and authors. Considered as a sole parameter, fatty acid composition, in which predominate linolenic and palmitic acids, would be responsible for a higher coffee oil melting point. The main differences between species are the unsaponifiable content and composition, especially concerned to diterpenic alcohols, cafestol and kahweol and their esters. To these compounds, has been attributed hypercolesterolemic effect due to the ingestion of not filtered coffee drink.


1992 ◽  
Vol 38 (3) ◽  
pp. 209-214 ◽  
Author(s):  
M. H. R. Gomes ◽  
M. A. Resende

Conidia and mycelial cells of Fonsecaea pedrosoi ATCC 46428 were obtained for analyses of lipid composition. Total lipids, phospholipids, sterols, and qualitative sterols and fatty acid composition were determined. A higher lipid content was detected in conidia than in mycelial cells of Fonsecaea pedrosoi, which could not be attributed to total sterols and phospholipids. In both forms of this fungus, ergosterol was the only sterol detected. The minimal inhibitory concentration of amphotericin B was lower for conidia than for mycelium. Key words: Fonsecaea pedrosoi, chromoblastomycosis, sterol, amphotericin B, lipid composition.


Aquaculture ◽  
2002 ◽  
Vol 207 (1-2) ◽  
pp. 151-167 ◽  
Author(s):  
Mayra L González-Félix ◽  
Delbert M Gatlin ◽  
Addison L Lawrence ◽  
Martin Perez-Velazquez

Copeia ◽  
1999 ◽  
Vol 1999 (3) ◽  
pp. 766 ◽  
Author(s):  
Ileana E. Clavijo ◽  
Carolyn S. Dunn ◽  
Pamela J. Seaton

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