scholarly journals Time-course effects of protein malnutrition on hepatic fatty acids Δ6 and Δ5 desaturation in the growing rat

1988 ◽  
Vol 60 (2) ◽  
pp. 389-402 ◽  
Author(s):  
Michel Narce ◽  
Jean-Pierre Poisson ◽  
Jacques Belleville ◽  
Bernard Chanussot
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Time Course ◽  
Protein Diet ◽  
Oleic Acid Content ◽  
Total Lipids ◽  
Δ5 Desaturase

1. In growing rats, the time-course effects of giving a normal-protein diet (200 g casein/kg; NP) for 52 d, a low-protein diet (20 g casein/kg; LP) for 52 d and a LP diet for 26 d followed by balanced refeeding (200 g casein/kg; BR) for 26 d, on the fatty acid composition of liver total lipids and microsomal phospholipids were investigated together with Δ6- and Δ5-microsomal desaturase activities.2. The oleic acid content (mg/g tissue) of liver total lipids increased progressively with the LP diet, while linoleic acid was increased only at days 7 and 52. 20:3ω6, 20:4ω6, 22:5ω6 and 22:6ω3 fatty acids decreased during the period on the LP diet. BR for 7 d was sufficient to restore the fatty acid composition of total lipids to control values. Changes in the fatty acid composition of liver microsomal L-α-phosphatidylcholines were observed only after 52 d on the LP diet; the proportions (% w/w total fatty acids) of 18:0, 20:3ω6 and 20:4ω6 fatty acids decreased while oleic acid increased. The fatty acid composition of L-α-phosphatidylethanolamines was less affected.3. Δ6- and Δ5-desaturase activities decreased to 20–30% of their original values after 2 d on the LP diet; a smaller deficit prevailed after 14 d but disappeared after 25 d, to appear again after 52 d. As early as day 2 of BR, desaturase activities were greatly recovered and returned to control values at day 13.4. The present work shows that modifications in microsomal Δ6- and Δ5-desaturase activities are not strictly paralleled by the changes in the composition of fatty acids of liver total lipids and microsomal phospholipids.

scholarly journals Effect of gamma irradiation on fatty acid composition of total lipids in rabbit skin

2014 ◽  
Vol 68 (3) ◽  
pp. 34-36
Author(s):  
S. Kostyuk ◽  
A. Busenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Gamma Radiation ◽  
Gamma Irradiation ◽  
Acid Composition ◽  
Total Lipids ◽  
Rabbit Skin

It is found that gamma radiation leads to a significant decrease in the skin of rabbits content of these fatty acids, as meristinіс, pantadekanovaya, palmitic, palmitoleic, linoleic, arachidonic, and at the end issledvany, ie 76 Tide day, the concentration of fatty acids increased, and meristinіс palmitoleic and close to the physiological norm.

Variability of Seed Fatty Acid Composition to Growing Degree-Days in High Oleic Acid Sunflower Genotypes

Helia ◽  
2015 ◽  
Vol 38 (62) ◽  
Author(s):  
Claudio Ferfuia ◽  
Maurizio Turi ◽  
Gian Paolo Vannozzi
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Inbred Line ◽  
Acid Content ◽  
Growing Degree Days ◽  
Environment Interaction ◽  
Oleic Acid Content ◽  
Degree Days

AbstractHigh temperature enhances the oleic acid content in the oil of normal cultivars but conflicting results are reported on temperature effects on oleic acid content in HO cultivars: either no effect or an increase in oleic acid content with temperature. To investigate the effects of temperature on HO genotypes under natural field conditions, a three-year field trial was conducted using two sowing dates and three HO genotypes (two inbred lines and one hybrid). To compare our results with previous works, growing degree-days (GDD) were computed (base temperature=6°C). GDD accumulated during the “flowering – 25 days after flowering” period influenced fatty acid composition of seed. Oleic and linoleic acid contents were affected by accumulated GDD in two HO genotypes (one inbred line and the hybrid). There was an increase of about 3% in oleic acid content as response to more high GDD accumulated. Their content was not modified by GDD in the other inbred line. There was a genotype×environment interaction that we suppose depending on modifier genes. These genetic factors affected oleic acid content. This indicated the importance of breeding targeted to select hybrids with a stable oleic acid content and higher than 90%. Saturated fatty acids (palmitic and stearic) were also influenced by temperature, and there was genetic variability among genotypes.

scholarly journals Comparative Study on Quality Characteristics and Variations in Fatty Acid Composition of Different Varieties of Rapeseed and Mustard (Brassica spp.)

2018 ◽  
pp. 1-7
Author(s):  
Md. Delwar Hossain ◽  
Kamal Uddin Ahmed ◽  
Mst. Farhana Nazneen Chowdhury ◽  
Alak Barman ◽  
Arif Ahmed ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Erucic Acid ◽  
Acid Composition ◽  
Acid Value ◽  
Quality Characteristics ◽  
Brassica Spp ◽  
Liquid Chromatographic

With a view to studying the qualitative features and the variations in fatty acid composition of 6 rapeseed (B. campestris and B. napus) and mustard (B. juncea) varieties, an experiment was conducted. Among these varieties, BARI Sarisha-14 presented the value of 168.4 which was recorded the highest. Both BARI Sarisha-11 and BARI Sarisha-14 was found with the highest iodine value of 39.44; and the highest amount of acid value was recorded from BARI Sarisha-11 (1.867). Gas-liquid chromatographic (GLC) method has been used to determine the composition of essential fatty acid in the seeds of Brassica spp. (L.). From the GLC analysis, it was found that erucic acid, oleic acid, linoleic acid and lenolenic acid were the prime fatty acids in all the varieties. Erucic acid was in the range of 41.11 – 51.28%, oleic acid was the highest both in BARI Sarisha-11 and BARI Sarisha- 13 contained (18.69%), while BARI Sarisha-9 contained the highest amount of the unsaturated linoleic (17.75%)  and linolenic (15.83%) acids. Moreover, palmitic acid, stearic acid and archidic acid were also present in small amount.

Effect of increasing stearoyl coenzyme A desaturase mRNA concentrations using forage and concentrate diets on the fatty acid composition of ovine adipose tissue

2002 ◽  
Vol 2002 ◽  
pp. 206-206 ◽  
Author(s):  
Z.C.T.R. Daniel ◽  
R.J. Wynn ◽  
A.M. Salter ◽  
P.J. Buttery
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Coenzyme A ◽  
Saturated Fatty Acids ◽  
Mrna Levels

Compared to meat from other animals lamb contains high levels of saturated fat, particularly stearic acid which comprises 18% of the total fatty acids (Enser et al, 1996). This stearic acid can be desaturated in the tissue by stearoyl coenzyme A desaturase (SCD) to produce oleic acid. In sheep SCD is produced from a single gene and the levels of SCD mRNA in the tissue correlate well with oleic acid (Ward et al, 1998, Barber et al, 2000) suggesting that an upregulation of SCD activity may increase the relative proportions of unsaturated and saturated fatty acids and so significantly improve the nutritional quality of sheep meat. Our recent studies have shown that insulin increases SCD mRNA levels and monounsaturated fatty acid synthesis in cultured ovine adipose tissue explants (Daniel et al, 2001). The present study was designed to investigate whether feeding a diet believed to manipulate SCD mRNA concentrations would significantly alter the fatty acid composition of lamb.

scholarly journals Studies on Fatty Acid Composition and Proximate Analyses of Anethum Sowa L. (Dill) Seed

1970 ◽  
Vol 42 (4) ◽  
pp. 455-464 ◽  
Author(s):  
Md Moshfekus Saleh-E-In ◽  
Sudhangshu Kumar Roy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Liquid Chromatography ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gas Liquid Chromatography ◽  
Good Source ◽  
Anethum Sowa ◽  
Proximate Analyses

Anethum sowa L. (Dill) seeds were investigated to determine the fatty acid composition and proximate analyses. The seeds contain 9.36 % fatty oil. The saturated and unsaturated fatty acids contributed 6.22% and 93.78% respectively of the oil. The per cent composition of the extracted oil was identified by Gas Liquid Chromatography (GLC). Among the six fatty acids identified from this study oleic acid contributed the highest proportion (87.10%), where as, linolenic, palmitic, stearic, behenic and arachidic all together contributed the rest (12.90%). Proximate analyses showed that A. sowa. seeds are good source of dietary fibre. Overall Dill seeds oil can be considered as a good source of oleic acid. Key words: Anethum sowa, dill seed oil, fatty acid composition, oleic acid, linolenic acid, Gas liquid chromatography. Bangladesh J. Sci. Ind. Res. 42(4), 455-464, 2007

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93–29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.  

Milk yield and composition of milk and blood as indicators of energy intake by Jersey cows

1974 ◽  
Vol 25 (4) ◽  
pp. 657 ◽  
Author(s):  
TH Stobbs ◽  
DJ Brett
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Energy Intake ◽  
Acid Composition ◽  
Milk Yield ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Jersey Cows

Jersey cows were used in a change-over design to examine the effect of three levels of energy intake (lucerne hay at 100, 75 and 50% ad lib.) on milk yield, milk composition, fatty acid composition of milk fat, and blood metabolites (non-esterified fatty acids, glucose and total ketones) to determine which measurement was the most accurate indicator of intake of energy. Milk yields averaged 9.9, 8.7 and 7.2 kg/cow/day with relative intakes of 100, 75 and 50% of ad lib. When energy was restricted the proportion of C4–C16 fatty acids in milk fat decreased (72, 69 and 59%), while the proportion of oleic acid increased (15, 18 and 26%). These changes occurred within approximately 6 days on new energy levels. Fore milk and strippings had similar fatty acid proportions. Restriction of energy reduced the solids not fat, protein and casein contents of milk, and increased its butter fat percentage. Non-esterifred fatty acid levels in blood plasma increased with restriction of feed (348, 528 and 579 µ-equiv./l). Glucose and ketone bodies of blood averaged 58 mg/100 ml and 9.1 mg/100 mi respectively, and did not vary between treatments. It is concluded that milk production is the most sensitive indicator of the intake of digestible energy where change-over designs are used. However, when individual animal variation is not removed in the analysis, the intake of energy is most closely correlated with the fatty acid composition of milk fat (r = 0.73 and –0.74 for C4–C16 acids and oleic acid respectively). Significant correlations with the protein to fat and casein to fat ratios of milk were also measured (r = 0.64 and 0.63 respectively). There was a poor relationship between energy intake and blood composition (r = –0.25 for non-esterified fatty acid content).

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

scholarly journals Phenolic compounds and fatty acids content of some West Algerian olive oils

2020 ◽  
Vol 11 ◽  
pp. e3247
Author(s):  
Mounsif Charaf-eddine BENDI DJELLOUL ◽  
Sidi Mohamed Amrani ◽  
Pierangela Rovellini ◽  
Roza Chenoune
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Acid Composition ◽  
High Performance ◽  
Primary Source ◽  
Olive Oils

Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil has increased due to its antioxidant activity, which plays a very important role in human health. The present study is carried out to study the phenolic compounds and fatty acids profile of some olive oils from western Algeria. The quality parameters (acidity, peroxide value, K232, K270), tocopherol analysis, fatty acid composition and phenolic profile were determined by High performance chromatography (HPLC). The results showed that chemlal oil (SBA) recorded the highest level of tocopherol-α with 228.12 mg/Kg. Regarding the fatty acid composition, oleic acid was the most dominant, oil Oleaster (Bensekrane) records the highest percentage (72.80%) of oleic acid. The quantitative data on the phenolic content of the seven samples revealed that chemlal oil (SBA) had the highest level of polyphenols (328.99 mg/Kg). However, Sigoise oil (Sebra1) was characterized by the highest levels of tyrosol and hydroxytyrosol (15.89 mg/kg and 22.42 mg/kg, respectively). The highest concentrations of oleuropein derivatives and ligstroside derivatives were observed in chemlal oil (SBA) and the recoreded values were 105.97 mg/Kg and 83.49 mg/Kg, respectively. Chemlal oil (SBA) was characterized by the highest amount of lignans (35.93 mg/Kg), luteolin (10.16 mg/Kg) and apigenin (5.44 mg/Kg). Oleocanthal was found in all the tested samples and it was higher in Chemlal oil (102.43 mg/kg).

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