scholarly journals The proportion of trans monounsaturated fatty acids in serum triacylglycerols or platelet phospholipids as an objective indicator of their short-term intake in healthy men

1995 ◽  
Vol 73 (4) ◽  
pp. 605-612 ◽  
Author(s):  
Ronald P. Mensink ◽  
Gerard Hornstra
Keyword(s):  
Fatty Acids ◽  
Control Diet ◽  
Random Order ◽  
Blood Lipid ◽  
Experimental Period ◽  
Monounsaturated Fatty Acids ◽  
Short Term ◽  
Lipid Fractions ◽  
Total Fatty Acids ◽  
Modified Diet

Unfavourable effects of trans monounsaturated fatty acid (trans-C18:1) isomers on health variables have been reported. Reports on their actual intake, however, are scarce, because of the absence in many nutrient databases of values for trans-C18:1, and the wide variation in the level of trans fatty acids between different brands of the same product. We therefore examined whether the intake of trans-C18:1 is reflected by trans-C18:1 concentrations in serum triacylglycerols or platelet phospholipids. Thirtyeight men received two diets in random order. During the first experimental period twenty men consumed a Western-type control diet for six weeks, and eighteen men consumed a modified diet in which 70% of the fat was replaced by palm oil. After a wash-out period of 3 weeks, regimens were crossed over (second experimental period). The proportion of total fatty acids from trans-C18:1 in the diet decreased from 4·7 (SEM 0·27) during the control to 2·1 (SEM 0·16) on the modified diet (P < 0·001). Trans-C18:1 in serum triacylglycerols decreased from 3·5 (SEM 0·13) to 2·8 (SEM 0·11)% (P < 0·001), and in platelet phospholipids from 1·0 (SEM 0·06) to 0·7 (SEM 0·4)% (P < 0·001). After the first experimental period trans-C18:1 in the diet correlated with trans-C18:1 in serum triacylglycerols (r 0·41; P = 0·014), and platelet phospholipids (r 0·52; P = 0·001). Also, differences in the intake between the two periods correlated with changes in the proportion of trans-C18:1 in serum triacylglycerols (r 0·56; P= 0·001) and platelet phospholipids (r 0·58; P < 0·001). These results suggest that analyses of blood lipid fractions can be used to estimate the intake, and to monitor changes in the intake, of trans-C18:1.

scholarly journals Evaluation of Chemical Variability of Cured Vanilla Beans (Vanilla tahitensis and Vanilla planifolia)

2009 ◽  
Vol 4 (10) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Christel Brunschwig ◽  
François Xavier Collard ◽  
Jean-Pierre Bianchini ◽  
Phila Raharivelomanana
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Dry Matter ◽  
Monounsaturated Fatty Acids ◽  
Vanilla Planifolia ◽  
Chemical Variability ◽  
Total Fatty Acids ◽  
Curing Method ◽  
Fatty Acid Compositions

In order to establish a chemical fingerprint of vanilla diversity, thirty samples of V. planifolia J. W. Moore and V. tahitensis G. Jackson cured beans from seven producing countries were examined for their aroma and fatty acid contents. Both fatty acid and aroma compositions were found to vary between vanilla species and origins. Vanillin was found in higher amounts in V. planifolia (1.7-3.6% of dry matter) than in V. tahitensis (1.0-2.0%), and anisyl compounds were found in lower amounts in V. planifolia (0.05%) than in V. tahitensis (1.4%-2.1%). Ten common and long chain monounsaturated fatty acids (LCFA) were identified and were found to be characteristic of the vanilla origin. LCFA derived from secondary metabolites have discriminating compositions as they reach 5.9% and 15.8% of total fatty acids, respectively in V. tahitensis and V. planifolia. This study highlights the role of the curing method as vanilla cured beans of two different species cultivated in the same country were found to have quite similar fatty acid compositions.

MENOPAUSE-INDUCED CHANGES IN LIPID FRACTIONS AND TOTAL FATTY ACIDS IN PLASMA

2001 ◽  
Vol 27 (3) ◽  
pp. 357-365 ◽  
Author(s):  
M. Maynar ◽  
G. Mahedero ◽  
I. Maynar ◽  
J. I. Maynar ◽  
I. R. Tuya ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lipid Fractions ◽  
Total Fatty Acids ◽  
Induced Changes

scholarly journals Meat Quality and Sensory Traits of Finisher Broiler Chickens Fed with Black Soldier Fly (Hermetia Illucens L.) Larvae Fat as Alternative Fat Source

Animals ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 140 ◽  
Author(s):  
Marco Cullere ◽  
Achille Schiavone ◽  
Sihem Dabbou ◽  
Laura Gasco ◽  
Antonella Dalle Zotte
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Sensory Profile ◽  
Hermetia Illucens

At present, there is limited knowledge about the possible utilization of the fat fraction derived from Hermetia illucens (HI) larvae processing. The objective of the present study was to evaluate the replacement of soybean oil with HI larvae fat in broiler finisher diet, on the quality and sensory traits of their meat. At 21 days of age, 120 male broiler chickens were randomly allocated to three experimental groups (5 replicates and 8 birds/pen): a basal control diet (C), and two groups in which either 50% or 100% of the soybean oil was replaced with HI larvae fat (the HI50 and HI100 group, respectively). At day 48, 15 birds (3 birds/pen) per group were slaughtered, and breasts and legs were excised and used for meat quality evaluations. Breast and leg physical meat quality, nutritional composition and sensory profile remained substantially unaffected by the dietary treatments. In contrast, the dietary incorporation of HI larvae fat modified the fatty acid (FA) profile of both the breast and leg meat cuts: the proportion of saturated fatty acids increased (p < 0.0001) to the detriment of the polyunsaturated (PUFA) fraction (p < 0.0001). Moreover, the meat n-6/n-3 ratio increased in the HI50 and HI100 groups compared to the C group. HI larvae fat dietary inclusion decreased the monounsaturated fatty acids in the breast (p = 0.0012) but not in the leg meat. Further research should focus on the improvement of the FA profile of the larvae through substrate modulation, or by combining HI larvae with a PUFA-rich feedstuff in feed formulations.

Estimation of Lipid Fractions of Blood Plasma

1955 ◽  
Vol 1 (5) ◽  
pp. 317-323 ◽  
Author(s):  
Andre C Kibrick ◽  
S J Skupp
Keyword(s):  
Fatty Acids ◽  
Oil Recovery ◽  
Volumetric Method ◽  
Total Lipids ◽  
Average Value ◽  
Esterified Fatty Acids ◽  
Normal Individuals ◽  
Lipid Fractions ◽  
Total Fatty Acids ◽  
Entire Procedure

Abstract The Allen volumetric method for plasma fat has been modified by calibration to include the percentage of olive-oil recovery. The values obtained from calibration with mercury are corrected for the 125 per cent recovery of the oil. The validity of the entire procedure has been discussed. A simple system of estimating the lipid fractions of plasma has been described. Total lipids are the total of Allen fat + (25 x lipid P). Neutral fat is Allen fat-cholesterol-cholesterol fatty acids. Total fatty acids are X neutral fat + cholesterol fatty acids + (0.64 x phospholipids). The values of total fatty acids have been compared with those obtained by oxidation with dichromate and by determining the esterified fatty acids with iron perchlorate. The values of neutral fat found in 13 apparently normal individuals are shown to range from 0 to 88 and to give an average value of 28 mg./100 ml.

Effects on animal growth and lipid composition of heart, liver, and adipose tissue in male rats fed different levels and types of fats

1987 ◽  
Vol 65 (9) ◽  
pp. 1872-1877 ◽  
Author(s):  
E. R. Farnworth ◽  
J. K. G. Kramer
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Male Rats ◽  
Oil Mixtures ◽  
Total Fatty Acids ◽  
Fat Level ◽  
Animal Growth ◽  
Fatty Acid Patterns ◽  
Fat Diets

Weanling male rats were fed diets containing 5, 10, or 20% (by weight) fat. Diets were made isocaloric by decreasing the amount of starch as the diet fat level increased. At each fat level, three oil mixtures were fed which contained 13, 32, or 79% saturated fatty acids. The polyunsaturate level was 11% of total fatty acids in all mixtures. After 12 weeks, animals eating the high fat diets had gained significantly less weight and had eaten less feed. These animals also had significantly lighter livers and more liver lipids. The level and type of fat in the diet affected the amount (mg/g) of several phospholipids in the liver and heart. The fatty acid patterns (total saturates, n − 3, n − 6 fatty acids) of the major phospholipids were generally constant, the monounsaturated fatty acids being the major exception.

scholarly journals Postprandial coagulation factor VII activity: the effect of monounsaturated fatty acids

1997 ◽  
Vol 77 (4) ◽  
pp. 537-549 ◽  
Author(s):  
Helen M. Roche ◽  
Michael J. Gibney
Keyword(s):  
Fatty Acids ◽  
Regression Analysis ◽  
Plasma Lipid ◽  
Area Under The Curve ◽  
Coagulation Factor ◽  
Random Order ◽  
Monounsaturated Fatty Acids ◽  
Factor Vii ◽  
Activity Levels ◽  
Coagulation Factor Vii

The present study investigated the effect of monounsaturated fatty acids (MUFA) on postprandial coagulation factor VII activity. Fifteen healthy male volunteers consumed three meals containing equal amounts (40g) of fat, but providing different proportions of MUFA (12,17 and 24% energy)in random order. Fasting and postprandial blood samples were drawn every hour for 9 h. The magnitude of the postprandial triacylglycerolaemic response and the postprandial plasma nonesterifled fatty acid (NEFA) concentrations were not significantly different following the three meals. Coagulation factor VII was activated during postprandial triacylglycerolaemia but the area under the curve of postprandial coagulation factor VII activity was not significantly different following the three meals. Regression analysis showed that fasting factor VII activity was the single mast important factor affecting postprandial factor VII activity, irrespective of plasma lipid concentrations and meal fat composition. Peak postprandial factor VII activity was attained significantly earlier following the high-MUFA meal compared with the low-MUFA meal (6·33 (SD 2·16) h, 3·60 (SD 1·81)h respectively; P = 0·016). Regression analysis showed that meal MUFA content was the primary determinant of time to peak postprandial factor VII activity. Although the magnitude of postprandial coagulation factor VII activity was not affected by meal MUFA content, peak postprandial factor VII activity occurred earlier and fasting activity levels were quickly restored following the high-MUFA meal. A short-lived increase in factor VII activity may be more beneficial than a prolonged thrombotic response.

scholarly journals Effect of the diet on performance characteristics and quality of meat fat of lamb by principal component analysis

2021 ◽  
Vol 43 ◽  
pp. e53180
Author(s):  
Marcus Andrade Wanderley Junior ◽  
Cristiane Leal dos Santos ◽  
Leandro Pereira Lima ◽  
Thon Jovita Farias ◽  
Rodrigo Soares Junqueira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Control Diet ◽  
Saturated Fatty Acids ◽  
Principal Component ◽  
Experimental Period ◽  
Cholesterol Content ◽  
Performance Characteristics ◽  
Animal Performance ◽  
Fat Quality

The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.

scholarly journals Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents

2008 ◽  
Vol 25 (No. 5) ◽  
pp. 257-264 ◽  
Author(s):  
L. Karšulínová ◽  
B. Folprechtová ◽  
M. Doležal ◽  
J. Dostálová ◽  
J. Velíšek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acids ◽  
The Body ◽  
Fatty Acid Esters ◽  
Lipid Fractions ◽  
Hydrogenated Oils ◽  
Total Fatty Acids ◽  
Mcpd Esters ◽  
Acid Esters

Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase the risk of coronary heart disease, and for their contents of 3-chloropropane-1,2-diol (3-MCPD) fatty acid esters that possibly have a bioaccumulation potential. The contents of trans-fatty acids in coffee creamers, cream aerosols and bouillon cubes were in the range of 0.2–32.8%, < LOD – 6.0%, and 0.5–2.1% of total fatty acids, respectively. All samples contained high levels of 3-MCPD fatty acid esters that were determined after releasing the free 3-MCPD by methanolysis. The 3-MCPD levels in coffee creamers, cream aerosols, and bouillon cubes were in the range of 130–730 µg/kg (540–4480 µg/kg fat), 50–730 µg/kg (220–2880 µg/kg fat), and 380–670 µg/kg (2650–4840 µg/kg fat), respectively. The results showed that the refined and hydrogenated oils may represent a certain risk. The highest levels of 3-MCPD esters were found in a sample of refined palm oil (4170 µg/kg). Currently, there is no information available on how these 3-MCPD esters are metabolised, to which extent they are hydrolysed or biosynthesised in the body, to which extent they are deposited in tissues, and how they influence the properties and functions of tissues (if they really do it).

A note on production responses of lactating ewes to calcium soaps of fatty acids

1992 ◽  
Vol 55 (2) ◽  
pp. 288-291 ◽  
Author(s):  
D. Sklan
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Control Diet ◽  
Plasma Concentrations ◽  
Live Weight ◽  
Experimental Period ◽  
Weight Changes ◽  
Rumen Metabolism ◽  
Experimental Treatments ◽  
Milk Solids

Productive and metabolic responses were determined in ewes given diets containing calcium soaps of fatty acids for a period of 90 days after lambing as compared with ewes given a control diet.Yield of milk and milk fat, milk protein and milk lactose were increased over the experimental period by feeding calcium soaps. Live-weight changes after lambing were not different in the two experimental treatments. No changes in rumen metabolism were observed when calcium soaps were offered whereas plasma concentrations of protein, glucose, triglycerides, phospholipids and cholesterol were enhanced.It is concluded that calcium soaps of fatty acids can be included in diets of ewes to increase production of milk and milk solids.

scholarly journals Short-Term Stimulation of Lipogenesis by 3,5-l-Diiodothyronine in Cultured Rat Hepatocytes

Endocrinology ◽  
2005 ◽  
Vol 146 (9) ◽  
pp. 3959-3966 ◽  
Author(s):  
Anna M. Giudetti ◽  
Monica Leo ◽  
Math J. H. Geelen ◽  
Gabriele V. Gnoni
Keyword(s):  
Protein Synthesis ◽  
Fatty Acid ◽  
Cholesterol Synthesis ◽  
Rat Hepatocytes ◽  
Experimental Period ◽  
Protein Synthesis Inhibitor ◽  
Short Term ◽  
Synthesis Inhibitor ◽  
Lipid Fractions ◽  
Stimulation Of

Abstract Short-term effects of 3,5-l-diiodothyronine (T2) on lipid biosynthesis were studied in cultured hepatocytes from hypothyroid rats. A comparison with the effects of T3 was routinely carried out. After T2 addition to cell cultures, a distinct stimulation of fatty acid and cholesterol syntheses, measured as incorporation of [1-14C]acetate into these lipid fractions, was observed. The T2 dose-dependent effect on both metabolic pathways, already detectable at 10−8-10−9m, reached a 2-fold stimulation at 10−5m T2. At this concentration, the stimulatory effect was evident within 1 h of T2 addition to the hepatocytes and increased with time up to the length of the experimental period of 4 h. T2 stimulation of lipogenesis was also confirmed by incubating hepatocytes with [3H]H2O, used as an independent index of lipogenic activity. The effects of T2 are rather specific as 3,3′,5,5′-tetraiodo-d-thyronine and 3,5-diiodo-l-tyrosine were practically ineffective on both fatty acid and cholesterol synthesis. Analysis of various lipid fractions showed that T2 addition to the cells produced a significant stimulation of the incorporation of newly synthesized fatty acids into both neutral and polar lipids. By comparing the effects induced by T2 with those seen in the presence of T3, it appeared that T2 was able to mimic T3 effects. Experiments conducted in the presence of cycloheximide, a protein synthesis inhibitor, indicated that the T2 stimulatory effect on fatty acid and cholesterol synthesis was essentially independent of protein synthesis.

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