scholarly journals Dietary linoleic acid and the plasma phospholipids of the rabbit

1969 ◽  
Vol 23 (3) ◽  
pp. 611-618 ◽  
Author(s):  
J. H. Moore ◽  
R. C. Noble
Keyword(s):  
Linoleic Acid ◽  
Phosphatidyl Choline ◽  
Acid Content ◽  
Phosphatidyl Ethanolamine ◽  
Phosphatidyl Serine ◽  
Linoleic Acid Content ◽  
Plasma Phospholipids ◽  
Lysophosphatidyl Choline ◽  
Palmitic Acid Content ◽  
Acid Ratio

1. Groups of rabbits were given diets containing different proportions of butterfat and maize oil. After the animals had been given the experimental diets for 40 weeks the plasma phospho- lipids were fractionated and the fatty acid composition of each fraction was determined.2. Phosphatidyl choline and lysophosphatidyl choline accounted for about 75 and 12% respectively of the total plasma phospholipids: phosphatidyl ethanolamine, sphingomyelin and phosphatidyl serine accounted for only about 5.3, 5.0 and 2.6% respectively. Changes in the linoleic acid content of the diet had little effect on the relative proportions of the individual plasma phospholipids, but there was an over-all decrease in the concentration of total phospholipids in the plasma as the linoleic acid content of the diet was increased from 0.25 to 10.6%.3. When the diet contained 0.25 % linoleic acid, the linoleic acid:oleic acid ratio in the phosphatidyl choline (1.3) was similar to that in the phosphatidyl ethanolamine (1.2), but as the linoleic acid content of the diet was increased to 10.6% the linoleic acid:oleic acid ratio in the phosphatidyl choline increased to 48, whereas that in the phosphatidyl ethanolamine increased only to 2.2. Increases in the linoleic acid content of the diet resulted also in increases in the linoleic acid:oleic acid ratios in the phosphatidyl serine, lysophosphatidyl choline and sp hingomyelin.4. When the linoleic acid content of the diet was increased, the stearic acid:palmitic acid ratio in the phosphatidyl choline increased, whereas it decreased in the phosphatidyl ethanol- amine and remained relatively unaltered in the phosphatidyl serine. The stearic acid contents of the lysophosphatidyl choline and sphingomyelin were unaltered by dietary treatments, but the palmitic acid content of these two phospholipids decreased as the linoleic acid content of the diet increased.5. The results are discussed in terms of the metabolic relationships that exist between the various phospholipids.

Effect of seed position on fatty acid content in sunflower (Helianthus annuus L.)

1988 ◽  
Vol 28 (5) ◽  
pp. 629 ◽  
Author(s):  
DL George ◽  
CM McLeod ◽  
BW Simpson
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Lower Half ◽  
Fatty Acid Level ◽  
Palmitic Acid Content ◽  
Seed Position

Variation among F3 seeds from a single head for linoleic acid content was high (50.0-72.7%) and appeared unrelated to seed position. Fatty acid content of seeds within self-pollinated heads was not affected by unfilled, adjacent seeds. Thus single seed selections for linoleic acid content should not be biased. No general relationship between fatty acid level and seed position was evident from, analyses of bulk samples except that palmitic acid content of seeds from the upper half of heads (7.4%) was higher than from the lower half (6.5%). This may be related to the negative correlation (r = -0.45) between palmitic acid content and seed size. Fatty acid content and weight of seeds from the lower half of heads were less variable than from the upper half.

Dietary fatty acids and the plasma phospholipids of the lactating cow

1969 ◽  
Vol 36 (3) ◽  
pp. 393-398 ◽  
Author(s):  
R. C. Noble ◽  
W. Steele ◽  
J. H. Moore
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Phosphatidyl Choline ◽  
Phosphatidyl Ethanolamine ◽  
Dietary Treatment ◽  
Phosphatidyl Serine ◽  
Plasma Phospholipids ◽  
Concentrate Mixture

SummaryCows were given either a low-fat concentrate mixture or a concentrate mixture that contained 5 or 10% ‘stearic acid’ (85% pure) or 10% ‘palmitic acid’ (85% pure). The concentrate mixtures were given with a high roughage diet that supplied 4·4 kg of hay and 2·7 kg of sugar-beet pulp/day. Blood samples were taken from the cows on each dietary treatment and the plasma phospholipids were analysed.Phosphatidyl choline accounted for 70% of the plasma phospholipids when the cows were given the low-fat diet and about 86% of the plasma phospholipids when the cows were given the diets supplemented with the fatty acids. The inclusion of the fatty acids in the concentrate mixtures decreased the relative proportions of the plasma phosphatidyl ethanolamine, sphingomyelin and lysophosphatidyl choline but the relative proportion of the plasma phosphatidyl serine remained unchanged.When the diet was supplemented with stearic acid the concentrations of 18:0 and 16:0 in the phosphatidyl choline were unaltered but the concentration of 18:1 was increased and the concentration of 18:2 was decreased. When the diet was supplemented with palmitic acid the concentrations of 16:0 and 18:1 in the phosphatidyl choline were increased and the concentrations of 18:0 and 18:2 were decreased. In contrast, the inclusion of stearic acid in the diet increased the concentration of 18:0 in the phosphatidyl serine and decreased the concentration of 16:0; the concentrations of 18:1 and 18:2 were unchanged. The fatty acid composition of the plasma phosphatidyl ethanolamine was unaffected by dietary treatment. The effects of diet on the fatty acid compositions of the phosphatidyl choline and lysophosphatidyl choline were similar. Supplementation of the diet with stearic acid increased the concentrations of 18:0 and 18:1 in the plasma sphingomyelin and decreased the concentrations of 16:0 and 18:2. The addition of palmitic acid to the diet increased the concentration of 16:0 in the sphingomyelin but it decreased the concentrations of the other constituent fatty acids.

scholarly journals Changes in fatty acid composition of pork rich in conjugated linoleic acid frying in different kind of fats

2009 ◽  
pp. 31-35
Author(s):  
Anikó Borosné Győri ◽  
Istvánné Hermán ◽  
János Gundel ◽  
János Csapó
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Acid Content ◽  
Linoleic Acid Content ◽  
Palmitic Acid Content ◽  
High Level

In 1990ys antiatherogen, antioxidant and anticarcinogen effect of conjugated linolacids (CLA) was detected. From this reasons, our aims in this study were producing pork rich in CLA and studying the change of fatty acid composition of the produced pork cooked different kind of fats. For frying palm and sunflower oil and swine fat were used. Thigh was cutted for 100 g pieces. Meat pieces were fried at 160 °C for 1 and 8 minutes. Estimation of frying data it was determined that higher (0.13%) CLA content of pork was spoiled (60-70%) except in case of swine fat cooking,because it is extremly sensitive for oxidation and heating. Swine fat has higher (0.09%) CLA content than plant oil, protecting the meat’s original CLA content. Cooking in swine fat did not have significant effect on fatty acid composition of meat. Low level of palmitic acid contect of sunflower oil (6.40%) decreased for half part of palmitic acid content of pork (24.13%) and it produced cooked meat with decreased oil acid content. Contrary of above, linoleic acid content of fried meat was increased in different folds as compared to crude pork. If it was fried in sunflower oil with high level linoleic acid increased (51.52%) the linoleic acid content in fried pork. The linoleic acid content of the high level CLA pork increased four times (48.59%) to the crude meat (16.59% and 12.32%). The high palmitic acid content of palm fat (41.54%) increased by 60% the palmitic acid content in fried pork, low stearic acid (4.44%) and linoleic acid content (10.56%) decreased the stearic and linoleic acid content of crude meat.

HYDROLYSIS OF GLYCEROLPHOSPHATIDES BY PLASTID PHOSPHATIDASE C

1956 ◽  
Vol 34 (5) ◽  
pp. 967-980 ◽  
Author(s):  
Morris Kates
Keyword(s):  
Ethyl Ether ◽  
Phosphatidyl Choline ◽  
Phosphatidyl Ethanolamine ◽  
Enzymatic Reaction ◽  
Phosphatidyl Serine ◽  
Ph Optimum ◽  
Soybean Phosphatide ◽  
Optimum Ph ◽  
Rate Of Hydrolysis ◽  
Hydrolysis Of

Studies of the influence of structural variation in the glycerolphosphatide molecule on the hydrolysis of this class of compounds by plastid phosphatidase C showed that the presence of both fatty acid ester groups is necessary for enzymatic reaction; that release of nitrogenous bases occurred, in the presence of ethyl ether, from phosphatidyl cholines, phosphatidyl ethanolamine, and phosphatidyl serine; and that a phosphatidyl choline was hydrolyzed more rapidly than the corresponding phosphatidyl ethanolamine or phosphatidyl serine. The rate of hydrolysis of phosphatidyl choline was influenced greatly by the chain length and degree of unsaturation of the fatty acids. The corresponding phosphatidic acid formed in the hydrolysis of (dipalmitoyl)- or (dipalmitoleyl)-lecithin by carrot phosphatidase C was isolated. Studies on the hydrolysis of crude soybean phosphatide by phosphatidase C showed that both choline and ethanolamine were liberated in the absence of ethyl ether, at an optimum pH of 4.8; in the presence of ether, the rate of liberation of each base was increased, and the pH optimum was between 4.8 and 6. Soybean phosphatide probably contains a substance that stimulates the enzymatic hydrolysis.

HYDROLYSIS OF GLYCEROLPHOSPHATIDES BY PLASTID PHOSPHATIDASE C

1956 ◽  
Vol 34 (1) ◽  
pp. 967-980 ◽  
Author(s):  
Morris Kates
Keyword(s):  
Ethyl Ether ◽  
Phosphatidyl Choline ◽  
Phosphatidyl Ethanolamine ◽  
Enzymatic Reaction ◽  
Phosphatidyl Serine ◽  
Ph Optimum ◽  
Soybean Phosphatide ◽  
Optimum Ph ◽  
Rate Of Hydrolysis ◽  
Hydrolysis Of

Studies of the influence of structural variation in the glycerolphosphatide molecule on the hydrolysis of this class of compounds by plastid phosphatidase C showed that the presence of both fatty acid ester groups is necessary for enzymatic reaction; that release of nitrogenous bases occurred, in the presence of ethyl ether, from phosphatidyl cholines, phosphatidyl ethanolamine, and phosphatidyl serine; and that a phosphatidyl choline was hydrolyzed more rapidly than the corresponding phosphatidyl ethanolamine or phosphatidyl serine. The rate of hydrolysis of phosphatidyl choline was influenced greatly by the chain length and degree of unsaturation of the fatty acids. The corresponding phosphatidic acid formed in the hydrolysis of (dipalmitoyl)- or (dipalmitoleyl)-lecithin by carrot phosphatidase C was isolated. Studies on the hydrolysis of crude soybean phosphatide by phosphatidase C showed that both choline and ethanolamine were liberated in the absence of ethyl ether, at an optimum pH of 4.8; in the presence of ether, the rate of liberation of each base was increased, and the pH optimum was between 4.8 and 6. Soybean phosphatide probably contains a substance that stimulates the enzymatic hydrolysis.

Enhancement of linoleic acid content stimulates astaxanthin esterification in Coelastrum sp.

2020 ◽  
Vol 300 ◽  
pp. 122649 ◽  
Author(s):  
Zhiyong Liu ◽  
Yuyong Hou ◽  
Chunqing He ◽  
Xuan Wang ◽  
Shulin Chen ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Acid Content ◽  
Linoleic Acid Content

Laboratory Evaluation of Larvicidal and Oviposition Deterrent Properties of Edible Plant Oils for Potential Management of Aedes aegypti (Diptera: Culicidae) in Drinking Water Containers

2019 ◽  
Vol 56 (4) ◽  
pp. 1055-1063
Author(s):  
Teresia M Njoroge ◽  
May R Berenbaum
Keyword(s):  
Linoleic Acid ◽  
Aedes Aegypti ◽  
Acid Content ◽  
Edible Oils ◽  
Linoleic Acid Content ◽  
Laboratory Evaluation ◽  
Plant Oils ◽  
Edible Plant ◽  
Oviposition Deterrents ◽  
Olive Oils

Abstract The yellow fever mosquito, Aedes aegypti (Diptera: Culicidae) transmits several devastating arboviruses, including dengue, chikungunya, and Zika virus, making development of inexpensive and eco-friendly strategies for its control an urgent priority. We evaluated the lethality of 13 commonly used plant-derived edible oils against late-third instar Ae. aegypti and then tested the three most lethal oils for stage-specific differences in lethality. We also examined the effects of the most lethal (hempseed), moderately lethal (sunflower and peanut), and least lethal (olive) oils on survival to adulthood and oviposition behavior of gravid females. We hypothesized that the insecticidal activity of edible oils is a function of the content of their linoleic acid, a key fatty acid component with film-forming properties. Among the 13 oils tested, hempseed oil was the most lethal, with an LC50 of 348.25 ppm, followed by sesame (670.44 ppm) and pumpkinseed (826.91 ppm) oils. Oils with higher linoleic acid content were more lethal to larvae than those with low linoleic acid content. Furthermore, pure concentrated linoleic acid was more lethal to larvae compared to any edible oil. In comparison to early instars, late instars were more susceptible to hempseed, sunflower, peanut, and olive oils; these oils also acted as oviposition deterrents, with effective repellency ≥63%. The proportion of larvae surviving to adulthood was significantly reduced in hempseed, sunflower, peanut, and olive oil treatments relative to controls. Our results suggest that some edible plant oils have potential as effective, eco-friendly larvicides, and oviposition deterrents for controlling container-dwelling mosquitoes, especially in resource-limited settings.

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