scholarly journals Differential oxidation of saturated and unsaturated fatty acids in vivo in the rat

1987 ◽  
Vol 57 (3) ◽  
pp. 383-393 ◽  
Author(s):  
J. Leyton ◽  
P. J. Drury ◽  
M. A. Crawford
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oxidation Rates ◽  
Weanling Rats ◽  
Metabolism Chamber ◽  
Arachidonic Acids

1. The oxidation rates of lauric, myristic, palmitic, stearic, oleic, α-linolenic, linoleic, γ-linolenic, dihomo- γ-linolenic and arachidonic acids were studied by use of a radioisotope tracer technique in weanling rats at rest in a metabolism chamber over 24 h.2. Of the saturated fatty acids, lauric acid (12:O) was the most efficient energy substrate: the longer the chain length of the saturated fatty acids, the slower the rate of oxidation.3. Oleic acid (18:1) was oxidized at a remarkably fast rate, similar to that of lauric acid.4. Of the ω6 essential fatty acids studied, linoleic acid (18:2ω6) was oxidized at a faster rate than any of its metabolites, with arachidonic acid (20:4ω6) being oxidized at the slowest rate.5. The rate of oxidation of γ-linolenic acid (18:3ω3) was almost as fast as that of lauric and oleic acids.

scholarly journals Lepidocybium flavobrunneum as a resource of essential fatty acids

2010 ◽  
Vol 5 (3) ◽  
pp. 109
Author(s):  
Jamal Basmal
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Pelagic Fish ◽  
High Price ◽  
Arachidonic Acids

Lepidocybium flavobrunneumis a pelagic fish with high economical value. Its high price isdue to its nutritional contents that comprise of high unsaturated and low saturated fatty acids. It isreported that the total contents of Saturated Fatty Acids (SFA) in Lepidocybium flavobrunneumisonly 2.9%, while the amount of Unsaturated Fatty Acids are 97.06% that consist of 8.32% ofpolyunsaturated (PUFA) and 88.74% of Monounsaturated Fatty Acids (MUFA). Approximately,0.05% of linolenic acids -3 (C18:3), 0.51% of eicosatrienoic acids -3 (C20:3) and 1.98% ofdocosahexanoic acids -3 (C22:6) comprise the PUFAs; whereas the MUFAs is composed by84.71% of oleic acids -9 (C18:1) and 0.27% of nervonoic acids -9 (C24:1). -6in Lepidocybiumflavobrunneum contains 0.46% of linoleic acids -6 (C18:2), 0.72% of arachidonic acids -6(C20:4) and 0.01% of lauric acids (C20:0).

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

scholarly journals Fatty Acids Profile, Physicalchemical Properties and Minerals with Quantify Indicador of Astrocaryum aculeatum Pulp Oil

2017 ◽  
Vol 9 (12) ◽  
pp. 352
Author(s):  
Bernardo M. Linhares ◽  
Ana Marcia D. C. Costa ◽  
Herliana D. F. Abreu ◽  
Ana Cristina G. Reis de Melo ◽  
Pedro R. E. Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acids Profile ◽  
High Concentrations ◽  
Astrocaryum Aculeatum ◽  
Air Circulation ◽  
Acid Index

The species Astrocaryum aculeatum (Arecaceae) is known in the Brazilian Amazon as tucumã, whose fruit is much appreciated by the population of the region, where its pulp, oleaginous, is the most consumed. Thus, the aim of this work was to perform a profile of fatty acids by GC-FID and minerals by ICP-OES of the oil of the pulp of the tucumã (A. aculeatum), as well as their physicochemical properties by 1H NMR. The fruits were collected in Alto Alegre city, Roraima, Brazil. These were taken to the laboratory, sanitized and removing your pulp, submitted to the oven with air circulation at 50 °C for 72 h, the dried pulps were milled and sieved between 20-40 mesh. The pulp oil extraction was realized in Soxhlet with hexane for 6 hours (yield of 54.7%). Were identified a total of 10 fatty acids, of these 23.8% are saturated fatty acids and 76.2% are unsaturated fatty acids: palmitic acid (10.4%), stearic acid (4.9%), oleic acid (64.2%), linoleic acid (11%) and linolenic acid (1%). The physicochemical properties have a pulp oil acid index of 0.31 mg KOH g-1, saponification of 190.39 mg KOH g-1, iodine index of 85.97 mg g-1. Minerals such as in their available forms K (70.05 mg L-1) Na (30.30 mg L-1), Ca (20.13 mg L-1) and P (20.07 mg L-1) were observed in high concentrations. The Amazon tucumã is an oleaginous that deserves our attention because it is composed of essential fatty acids that are beneficial to the human health.

scholarly journals Variation of Fatty Acids and Antioxidants Contents of Vegetarian Rayeb Milk as Affected by Fortification with Natural and Artificial Sweeteners

2020 ◽  
pp. 1-9
Author(s):  
Magdy Mohamed Ismail ◽  
Magdy Mohamed Ismail ◽  
Mohamed Abdou Mousa ◽  
Mohamed Ismail Abou-Dobara ◽  
Nawal Mohamed Refat
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cow Milk ◽  
Omega 3 ◽  
Milk Mixture ◽  
Chain Fatty Acids

Rayeb milk (bio-stirred yogurt) samples were prepared from cow milk sesame milk or cow and sesame milk mixture (1:1) with or without adding sucrose (5%), honey (5%), fructose (2.5%) and sorbitol (1.5%) and using ABT-5 culture. Results showed levels of saturated fatty acids (SFA), short chain fatty acids (SCFA) and medium chain fatty acids (MCFA were lower whereas values of unsaturated fatty acids (USFA), monounsaturated fatty acids (MUSFA), polyunsaturated fatty acids (PUSFA) and long chain fatty acids (LCFA) were higher in sesame milk Rayeb than that of Rayeb manufactured from cow milk. Rayeb made from cow and sesame mixture had higher levels of antioxidant activity than Rayeb prepared from cow milk or sesame milk. The acidity, total solids and total volatile fatty acids values of Rayeb milk treatments contained sweeteners were higher than that of control. The addition of sweeteners decreased SFA, SCFA and MCFA and increased USFA, MUSFA, PUSFA, LCFA and antioxidant activity values of Rayeb milk. Essential fatty acids, linoleic acid (omega-6), α-linolenic acid (omega-3) and oleic acid (omega-9) greatly increased in Rayeb made from cow and sesame milk mixture. Adding sweeteners had the same effect. Fortification of Rayeb milk with sweeteners highly improved the smell, taste, mouth feel, texture and body evaluation scores.

OPTIMUM RATIO OF SATURATED TO MONO-UNSATURATED FATTY ACIDS IN RAT DIETS

1955 ◽  
Vol 33 (1) ◽  
pp. 1047-1054 ◽  
Author(s):  
C. Y. Hopkins ◽  
T. K. Murray ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Female Rats ◽  
Male Rats ◽  
Chow Diet ◽  
Acid Ratio ◽  
Weanling Rats ◽  
Total Fatty Acids ◽  
Normal Rat

Fat mixtures were prepared in which the content of linoleic acid was held constant at approximately 10% of the total fatty acids, but the ratio of saturated to mono-unsaturated acids was varied from 3.5: 1 to 1: 8. These mixtures were added to a low-fat fox chow diet at the rate of 20 parts fat to 80 parts fox chow and the resulting mixtures were fed to weanling rats in one experiment and to semiadult rats in another. The feeding period was nine weeks. In both experiments the male rats showed significant differences in final weight between the diets. Best weight gains were made on the fat mixture in which the fatty acid ratio was close to that of normal rat depot fat, viz. one part of saturated acid to two parts of mono-unsaturated acid. Female rats did not show significant differences in weight gain on the various fat mixtures. Excretion of lipid in the feces showed a tendency to increase with increasing ratios of unsaturated to saturated fatty acids in the diet.

scholarly journals Docosahexaenoic and Eicosapentaenoic Acids Prevent Altered-Muc2 Secretion Induced by Palmitic Acid by Alleviating Endoplasmic Reticulum Stress in LS174T Goblet Cells

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2179
Author(s):  
Quentin Escoula ◽  
Sandrine Bellenger ◽  
Michel Narce ◽  
Jérôme Bellenger
Keyword(s):  
Fatty Acids ◽  
Endoplasmic Reticulum ◽  
Palmitic Acid ◽  
Er Stress ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Goblet Cells ◽  
The Impact

Diets high in saturated fatty acids (FA) represent a risk factor for the development of obesity and associated metabolic disorders, partly through their impact on the epithelial cell barrier integrity. We hypothesized that unsaturated FA could alleviate saturated FA-induced endoplasmic reticulum (ER) stress occurring in intestinal secretory goblet cells, and consequently the reduced synthesis and secretion of mucins that form the protective mucus barrier. To investigate this hypothesis, we treated well-differentiated human colonic LS174T goblet cells with palmitic acid (PAL)—the most commonly used inducer of lipotoxicity in in vitro systems—or n-9, n-6, or n-3 unsaturated fatty acids alone or in co-treatment with PAL, and measured the impact of such treatments on ER stress and Muc2 production. Our results showed that only eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids protect goblet cells against ER stress-mediated altered Muc2 secretion induced by PAL, whereas neither linolenic acid nor n-9 and n-6 FA are able to provide such protection. We conclude that EPA and DHA could represent potential therapeutic nutrients against the detrimental lipotoxicity of saturated fatty acids, associated with type 2 diabetes and obesity or inflammatory bowel disease. These in vitro data remain to be explored in vivo in a context of dietary obesity.

scholarly journals The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
El-Sayed Ali Abdel-Rahman ◽  
Fawzy A El-Fishawy ◽  
Mohamed A El-Geddawy ◽  
Tomas Kurz ◽  
Mohamed N El-Rify
Keyword(s):  
Fatty Acids ◽  
Lipid Composition ◽  
Mung Bean ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Saturated Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Lipid Fractions ◽  
Total Fatty Acids ◽  
Tlc Analysis

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21.30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30.37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, raw-cooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids).

OPTIMUM RATIO OF SATURATED TO MONO-UNSATURATED FATTY ACIDS IN RAT DIETS

1955 ◽  
Vol 33 (6) ◽  
pp. 1047-1054 ◽  
Author(s):  
C. Y. Hopkins ◽  
T. K. Murray ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Female Rats ◽  
Male Rats ◽  
Chow Diet ◽  
Acid Ratio ◽  
Weanling Rats ◽  
Total Fatty Acids ◽  
Normal Rat

Fat mixtures were prepared in which the content of linoleic acid was held constant at approximately 10% of the total fatty acids, but the ratio of saturated to mono-unsaturated acids was varied from 3.5: 1 to 1: 8. These mixtures were added to a low-fat fox chow diet at the rate of 20 parts fat to 80 parts fox chow and the resulting mixtures were fed to weanling rats in one experiment and to semiadult rats in another. The feeding period was nine weeks. In both experiments the male rats showed significant differences in final weight between the diets. Best weight gains were made on the fat mixture in which the fatty acid ratio was close to that of normal rat depot fat, viz. one part of saturated acid to two parts of mono-unsaturated acid. Female rats did not show significant differences in weight gain on the various fat mixtures. Excretion of lipid in the feces showed a tendency to increase with increasing ratios of unsaturated to saturated fatty acids in the diet.

scholarly journals Calorie Restriction Maintains Mitochondrial Function and Redox Balance Avoiding Lipidomic Reprogramming during Isoproterenol-Induced Cardiac Hypertrophy

2021 ◽  
Author(s):  
Cícera Edna Barbosa David ◽  
Aline Maria Brito Lucas ◽  
Pedro Lourenzo Oliveira Cunha ◽  
Yuana Ivia Ponte Viana ◽  
Marcos Yukio Yoshinaga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cardiac Hypertrophy ◽  
Calorie Restriction ◽  
Mitochondrial Function ◽  
Cardiac Tissue ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Respiratory Control ◽  
H2o2 Production

Cardiac hypertrophy induces a metabolic shift, leading to a preferential consumption of glucose (over fatty acids) to support the high energetic demand. Typically, health cardiac tissue utilizes more fat than any other organ. Calorie restriction is a dietary procedure that induces health benefits and lifespan extension in many organisms. Given the beneficial effects of calorie restriction and the metabolic dysregulation seen during cardiac hypertrophy, we hypothesized that calorie restriction prevents cardiac hypertrophy, lipid, mitochondrial, and redox dysregulations. Strikingly, calorie restriction reversed isoproterenol-induced cardiac hypertrophy, lowered succinate driven mitochondrial H2O2 production, improved mitochondrial function (indicated as a higher Respiratory Control Ratio – RCR) and avoided mitochondrial superoxide dismutase (MnSOD) and glutathione peroxidase (GPX) repression. To gain insight into how calorie restriction could interfere with the metabolic changes induced by cardiac hypertrophy, we performed lipidomic profiling. Calorie restriction protected against the consumption of several triglycerides (TG) linked to unsaturated fatty acids, and the accumulation of TGs containing saturated fatty acids observed in hypertrophic samples. Cardiac hypertrophy induced an increase in ceramides, phosphoethanolamines and acylcarnitines (12:0, 14:0, 16:0 and 18:0) that were also reversed by calorie restriction. Altogether, our data demonstrate that hypertrophy changes the cardiac lipidome, causes mitochondrial disturbances and oxidative stress. All these changes are prevented by calorie restriction intervention in vivo. This study uncovers calorie restriction as a resource protect cardiac tissue and prevent cardiac hypertrophy-induced lipidomic remodeling.

Effect of Boiling and Fermentation on Physicochemical Properties, Fatty Acid and Micronutrients Composition of Hibiscus sabdariffa (Roselle) Seeds

2019 ◽  
pp. 1-17
Author(s):  
Charles Nnanna Chukwu ◽  
Charity Uchechi Ogunka-Nnoka ◽  
Joyce Oronne Akaninwor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Level ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Hibiscus Sabdariffa ◽  
Randomized Design ◽  
Three Samples ◽  
Arachidonic Acids

Aim: To ascertain the effects of boiling and fermentation on the physicochemical properties, fatty acid, mineral and vitamin composition of Hibiscus sabdariffa (HS) seeds. Study Design: Completely randomized design Place and Duration of Study: Rivers and Anambra states, Nigeria, between February and September, 2018. Methodology: Two portions of 200 grams of HS seeds each were subjected to boiling and fermentation. The three samples were designated HSR, HSB and HSF for raw, boiled and fermented HS seeds respectively. Standard methods were used in determining the physicochemical properties and micronutrient composition, while fatty acid constituents were identified using a gas chromatography. Results: The acid, free fatty acid, peroxidase values and specific gravity were significantly increased (p<0.05), while iodine value was significantly reduced (p<0.05) after boiling and fermentation. Saponification value showed a mixed trend, while refractive index was not significantly (p>0.05) altered. Lauric (5.51–33.79%), palmitic (27.23–30.87%) and myristic (12.69–35.00%) acids were the predominant saturated fatty acids in HSR, HSB and HSF samples respectively. Oleic, linoleic, alpha-linolenic and arachidonic acids were the unsaturated fatty acids present in the samples. Boiling increased oleic acid level, while fermentation caused a drastic reduction (>90%) in its amount. Linoleic acid level improved up to 43% after fermentation. Magnesium, iron and sodium amounts significantly (p<0.05) reduced after boiling and fermentation, while zinc, calcium and molybdenum levels were significantly (p<0.05) improved after boiling. Na/K ratios for all the samples were greater than 0.60, while Ca/Mg values ranged between 0.82 and 3.46, below the recommended value (1.0). Vitamins B1, B3, B12 and D were significantly reduced (p<0.05) after boiling and fermentation, while fermentation significantly increased (p<0.05) vitamins B2, A, E and K levels. Conclusion: HS seeds were shown to possess good physicochemical properties that can enhance its utility in the industry. Boiling and fermentation maximized the usefulness of HS seeds as quality nutritional plant.

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