Monohydroxylated fatty acid substrate specificity of human leukocyte 5-lipoxygenase and ω-hydroxylase

Various monohydroxylated fatty acids were synthesized from eicosapolyenoic acids, namely arachidonic (20:4 omega-6), timnodonic (20:5 omega-3), dihomogammalinolenic (20:3 omega-6) and mead (20:3 omega-9) acids. 12-Hydroxy derivatives, as well as 12-hydroxy-5,8,10-heptadecatrienoic acid (HHT), were produced with platelets as the enzyme source, and 15-hydroxy derivatives were produced by soya bean lipoxygenase treatment. Each monohydroxylated fatty acid was incubated with human leukocytes in the presence or absence of the calcium ionophore A23187, and dihydroxylated products were analysed by h.p.l.c. 12-Hydroxy derivatives of 20:4 omega-6, 20:5 omega-3 and 20:3 omega-9 were similarly oxygenated by both the 5-lipoxygenase and the omega-hydroxylase. As expected, the 12-hydroxy derivative of 20:3 omega-6 was not a substrate for 5-lipoxygenase, but surprisingly, omega-6 oxygenated products, like 15-OH-20:4 or HHT, were not converted by the enzyme, although being potential substrates because of the presence of two double bonds at C-5 and C-8. omega-6 oxygenated derivatives were also poorly converted by leukotriene B4 omega-hydroxylase, a cytochrome P-450-dependent enzyme. It is concluded that both leukocyte 5-lipoxygenase and omega-hydroxylase exhibit a substrate specificity towards monohydroxylated fatty acids with respect to their double bonds and/or the carbon position of the alcohol function.

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An n-6 /n-3 (.OMEGA.6/.OMEGA.3) balance. Prevention of the large intestine carcinogenesis by dietary .OMEGA.3 fatty acids. Consideration of the effective .OMEGA.6/.OMEGA.3 fatty acid ratio.

Journal of Lipid Nutrition ◽

10.4010/jln.4.34 ◽

1995 ◽

Vol 4 (1) ◽

pp. 34-40

Author(s):

TOMIO NARISAWA

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Large Intestine ◽

Fatty Acid Ratio ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega 3 Fatty Acid ◽

Acid Ratio ◽

Omega 6 ◽

3 Omega

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected

International Journal of Pediatrics ◽

10.1155/2017/6424186 ◽

2017 ◽

Vol 2017 ◽

pp. 1-5 ◽

Cited By ~ 3

Author(s):

C. Castro-Correia ◽

S. Sousa ◽

S. Norberto ◽

C. Matos ◽

V. F. Domingues ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Control Group ◽

Healthy Children ◽

Omega 3 ◽

Alpha Linolenic Acid ◽

Diabetes Group ◽

Diabetic Children ◽

Omega 6 ◽

Diagnosed Diabetes

Context. Several studies have shown a link between proinflammatory activity and the presence or deficit of some fatty acids. Inflammation is associated with several diseases including diabetes.Objective. To characterize and compare the fatty acids profiles in children with inaugural type 1 diabetes, diabetic children (at least 1 year after diagnosis), and healthy children.Design. Plasma fatty acids profiles in children with inaugural diabetes, children with noninaugural diabetes, and controls, all of whom were prepubescent with a BMI < 85th percentile, were evaluated.Results. Omega-3 fatty acid levels were higher in recently diagnosed subjects with diabetes than in controls. The ratio of omega-6/omega-3 fatty acids was higher in the control population. Omega-6 fatty acid levels were higher in the nonrecent diabetic subjects than in the children with recently diagnosed diabetes, and the levels were higher in the nonrecent diabetes group compared to the control group.Conclusion. Our findings showed higher levels of alpha-linolenic acid, EPA, and DHA, as well as mono- and polyunsaturated fatty acids, in diabetic children. These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.

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Erythrocyte omega-3, omega-6 and trans fatty acids in relation to risk of preeclampsia among women delivering at harare maternity hospital, Zimbabwe

Physiological Research ◽

10.33549/physiolres.930859 ◽

2007 ◽

pp. 37-50

Author(s):

K Mahomed ◽

MA Williams ◽

IB King ◽

S Mudzamiri ◽

GB Woelk

Keyword(s):

Fatty Acids ◽

Confidence Interval ◽

Odds Ratio ◽

Trans Fatty Acids ◽

Positive Association ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega 6 ◽

3 Omega ◽

Risk Of Preeclampsia

We sought to examine the association between maternal erythrocyte omega-3, omega-6 and trans fatty acids and risk of preeclampsia. We conducted a case-control study of 170 women with proteinuric, pregnancy-induced hypertension and 185 normotensive pregnant women who delivered at Harare Maternity Hospital, Harare, Zimbabwe. We measured erythrocyte omega-3, omega-6 and trans fatty acid as the percentage of total fatty acids using gas chromatography. After multivariate adjustment for confounding factors, women in the highest quartile group for total omega-3 fatty acids compared with women in the lowest quartile experienced a 14% reduction in risk of preeclampsia (odds ratio 0.86, 95% confidence interval 0.45 to 1.63). For total omega-6 fatty acids the odds ratio was 0.46 (95% confidence interval 0.23 to 0.92), although there was suggestion of a slight increase in risk of preeclampsia associated with high levels of arachidonic acid. Among women in the highest quartile for arachidonic acid the odds ratio was 1.29 (95% confidence interval 0.66 to 2.54). A strong statistically significant positive association of diunsaturated fatty acids with a trans double bond with risk of preeclampsia was observed. Women in the upper quartile of 9-cis 12-trans octadecanoic acid (C(18:2n6ct)) compared with those in the lowest quartile experienced a 3-fold higher risk of preeclampsia (odds ratio = 3.02, 95% confidence interval 1.41 to 6.45). Among women in the highest quartile for 9-trans 12-cis octadecanoic acid (C(18:2n6tc)) the odds ratio was 3.32 (95% confidence interval 1.55 to 7.13). Monounsaturated trans fatty acids were also positively associated with the risk of preeclampsia, although of much reduced magnitude. We observed a strong positive association of trans fatty acids, particularly diunsaturated trans fatty acids, with the risk of preeclampsia. We found little support for the hypothesized inverse association between omega-3 fatty acids and preeclampsia risk in this population. Polyunsaturated fatty acids, particularly omega-3 fatty acids, were comparatively lower in Zimbabwean than among US pregnant women. Given the limited inter-person variation in omega-3 fatty acids among Zimbabwean women, our sample size may be too small to adequately assess the relation in this population.

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139 Nutrigenetics/Nutrigenomics: Nutrient-gene interactions in humans and animals

Journal of Animal Science ◽

10.1093/jas/skz258.274 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 134-135

Author(s):

Artemis P Simopoulos

Keyword(s):

Cardiovascular Disease ◽

Fatty Acids ◽

Fatty Acid ◽

Genetic Variants ◽

Genetic Variant ◽

Fatty Acid Desaturase ◽

Omega 3 Fatty Acids ◽

Human Beings ◽

Omega 3 ◽

Omega 6

Abstract Human beings evolved on a diet that was balanced in the omega-6 and omega-3 essential fatty acids to which their genes were programmed to respond. Studies on gene-nutrient interactions using methods from molecular biology and genetics have clearly shown that there are genetic differences in the population, as well as differences in the frequency of genetic variations that interact with diet and influence the growth and development of humans and animals, as well as overall health and chronic disease. Nutrigenetics refers to studies on the role of genetic variants and their response to diet. For example, persons with genetic variants in the metabolism of omega-6 and omega-3 fatty acids have different levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) based on the type of genetic variant in the Fatty Acid Desaturase 1 (FADS1) and Fatty Acid Desaturase 2 (FADS2). At the same level of linoleic acid (LA) and alpha-linolenic acid (ALA) a person with a genetic variant that increases the activity of the FADS1 will have a higher AA in the red cell membrane phospholipids and a higher risk for obesity and cardiovascular disease. Nutrigenomics refers to how nutrients (diets) influence the expression of genes. For example, diets rich in omega-3 fatty acids, EPA and DHA decrease the expression of inflammatory genes and as a result decrease the risk of obesity and cardiovascular disease. Thus, through studies on Nutrigenetics/Nutrigenomics nutritional science stands at its “golden threshold” where personalized nutrition is the future, to improve an individual’s health.

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Effects of omega-3, omega-6 and omega-9 fatty acids on vascular smooth muscle tone

European Journal of Pharmacology ◽

10.1016/0014-2999(92)90050-e ◽

1992 ◽

Vol 215 (2-3) ◽

pp. 325-328 ◽

Cited By ~ 18

Author(s):

Mary B. Engler

Keyword(s):

Fatty Acids ◽

Smooth Muscle ◽

Vascular Smooth Muscle ◽

Muscle Tone ◽

Omega 3 ◽

Smooth Muscle Tone ◽

Omega 6 ◽

3 Omega ◽

Vascular Smooth Muscle Tone

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Dihomo-gamma-linolenic acid induces fat loss in C. elegans in an omega-3-independent manner by promoting peroxisomal fatty acid β-oxidation

Food & Function ◽

10.1039/c7fo01625e ◽

2018 ◽

Vol 9 (3) ◽

pp. 1621-1637 ◽

Cited By ~ 7

Author(s):

David Navarro-Herrera ◽

Paula Aranaz ◽

Laura Eder-Azanza ◽

María Zabala ◽

Cristina Hurtado ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Omega 3 ◽

Gamma Linolenic Acid ◽

Independent Manner ◽

C Elegans ◽

Beneficial Effects ◽

Body Fat Content ◽

Omega 6 ◽

Peroxisomal Fatty Acid

Omega-6 fatty acids might induce beneficial effects on body fat-content and metabolism.

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FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

Ciência e Agrotecnologia ◽

10.1590/s1413-70542015000400008 ◽

2015 ◽

Vol 39 (4) ◽

pp. 372-380 ◽

Cited By ~ 1

Author(s):

Gisele Teixeira de Souza Sora ◽

Aloisio Henrique Pereira Souza ◽

Acácio Antônio Ferreira Zielinski ◽

Charles Windson Isidoro Haminiuk ◽

Makoto Matsushita ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Principal Component ◽

Omega 3 ◽

Habanero Pepper ◽

Nutritional Characteristics ◽

Omega 6 ◽

Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

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