scholarly journals The relationships between dietary α-linolenic: linoleic acid and rat platelet eicosapentaenoic and arachidonic acids

1996 ◽  
Vol 76 (3) ◽  
pp. 447-452 ◽  
Author(s):  
Elizabeth A. Leece ◽  
Margaret A. Allman
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Total Energy ◽  
Abdominal Aorta ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Arachidonic Acids

Increased dietary intake of α-linolenic acid (ALA) may be desirable to enrich tissue eicosapentaenoic acid (EPA; 20:5n-3) but competition between n-3 and n-6 fatty acids for enzymes involved in elongation and subsequent acylation will determine the relative proportions of phospholipid fatty acids. The aim of the present study was to examine the effects of altering the dietary ALA: linoleic acid (LA) ratio on rat platelet EPA and arachidonic acid (AA; 20:4n-6) concentrations. Sprague Dawley rats were fed on diets containing 30% total energy as fat with approximately 10% each of saturated, monounsaturated and polyunsaturated fatty acids with one of the following ALA:LA values; 1:7, l:4, l:1 or 1.3:1 (nine rats per group). After 4 weeks, blood was withdrawn from the abdominal aorta and platelet fatty acids analysed. The proportion of EPA was greater at the 1:1 and 1·3:1 ratios compared with the 1:7 and 1:4 (P < 0·05), and a decrease in AA was observed (P < 0·05) at the higher ratios. It was established that the platelet EPA:AA value increased (P < 0·05) as the dietary ALA:LA value increased

scholarly journals Polyunsaturated fatty acids and risk of Alzheimer’s disease: a Mendelian randomization study

2019 ◽  
Vol 59 (4) ◽  
pp. 1763-1766 ◽  
Author(s):  
Yasutake Tomata ◽  
Susanna C. Larsson ◽  
Sara Hägg
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Mendelian Randomization ◽  
Docosapentaenoic Acid ◽  
Alpha Linolenic Acid

Abstract Purpose Observational studies have suggested that polyunsaturated fatty acids (PUFAs) may decrease Alzheimer’s disease (AD) risk. In the present study, we examined this hypothesis using a Mendelian randomization analysis. Methods We used summary statistics data for single-nucleotide polymorphisms associated with plasma levels of n-6 PUFAs (linoleic acid, arachidonic acid) and n-3 PUFAs (alpha-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid), and the corresponding data for AD from a genome-wide association meta-analysis of 63,926 individuals (21,982 diagnosed AD cases, 41,944 controls). Results None of the genetically predicted PUFAs was significantly associated with AD risk; odds ratios (95% confidence interval) per 1 SD increase in PUFA levels were 0.98 (0.93, 1.03) for linoleic acid, 1.01 (0.98, 1.05) for arachidonic acid, 0.96 (0.88, 1.06) for alpha-linolenic acid, 1.03 (0.93, 1.13) for eicosapentaenoic acid, 1.03 (0.97, 1.09) for docosapentaenoic acid, and 1.01 (0.81, 1.25) for docosahexaenoic acid. Conclusions This study did not support the hypothesis that PUFAs decrease AD risk.

scholarly journals Role and significance of polyunsaturated fatty acids in nutrition in prevention and treatment of atherosclerosis

2003 ◽  
Vol 56 (1-2) ◽  
pp. 50-53 ◽  
Author(s):  
Vanja Ristic ◽  
Gordana Ristic
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Cell Functions ◽  
Starting Point

Introduction Hyperlipoproteinemia is a key factor in development of atherosclerosis, whereas regression of atherosclerosis mostly depends on decreasing the plasma level of total and LDL-cholesterol. Many studies have reported the hypocholesterolemic effect of linolenic acid. Types of polyunsaturated fatty acids (PUFA) Linoleic and ?-linolenic acids are essential fatty acids. The main sources of linoleic acid are vegetable seeds and of ?-linolenic acid - green parts of plants. ?-linolenic acid is converted to eicosapentaenoic and docosahexaenoic acid. Linoleic acid is converted into arachidonic acid competing with eicosapentaenoic acid in the starting point for synthesis of eicosanoids, which are strong regulators of cell functions and as such, very important in physiology and pathophysiology of cardiovascular system. Eicosanoids derived from eicosapentaenoic acid have different biological properties in regard to those derived from arachidonic acid, i.e. their global effects result in decreased vasoconstriction platelet aggregation and leukocyte toxicity. Role and significant of PUFA The n-6 to n-3 ratio of polyunsaturated fatty acids in the food is very important, and an optimal ratio 4 to 1 in diet is a major issue. Traditional western diets present absolute or relative deficiency of n-3 polyunsaturated fatty acids, and a ratio 15-20 to 1. In our diet fish and fish oil are sources of eicosapentaenoic and docosahexaenoic acid. Refined and processed vegetable oils change the nature of polyunsaturated fatty acids and obtained derivates have atherogenic properties.

scholarly journals Resistance of Biomphalaria alexandrina to Schistosoma mansoni and Bulinus truncatus to Schistosoma haematobium Correlates with Unsaturated Fatty Acid Levels in the Snail Soft Tissue

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Marian Elias ◽  
Rasha S. Hanafi ◽  
Samia El-Bardicy ◽  
Ebtisam A. Hafez ◽  
Rashika El Ridi
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Soft Tissue ◽  
Polyunsaturated Fatty Acids ◽  
Schistosoma Mansoni ◽  
Schistosome Infection ◽  
Bulinus Truncatus ◽  
Biomphalaria Alexandrina ◽  
Arachidonic Acids

Only a fraction of the Biomphalaria and Bulinus snail community shows patent infection with schistosomes despite continuous exposure to the parasite, indicating that a substantial proportion of snails may resist infection. Accordingly, exterminating the schistosome intermediate snail hosts in transmission foci in habitats that may extend to kilometres is cost-prohibitive and damaging to the ecological equilibrium and quality of water and may be superfluous. It may be more cost effective with risk less ecological damage to focus on discovering the parameters governing snail susceptibility and resistance to schistosome infection. Therefore, laboratory bred Biomphalaria alexandrina and Bulinus truncatus snails were exposed to miracidia of laboratory-maintained Schistosoma mansoni and S. haematobium, respectively. Snails were examined for presence or lack of infection association with soft tissue and hemolymph content of proteins, cholesterol, and triglycerides, evaluated using standard biochemical techniques and palmitic, oleic, linoleic, and arachidonic acid, assayed by ultraperformance liquid chromatography-tandem mass spectrometry. Successful schistosome infection of B. alexandrina and B. truncatus consistently and reproducibly correlated with snails showing highly significant (up to P < 0.0001 ) decrease in soft tissue and hemolymph content of the monounsaturated fatty acid, oleic acid, and the polyunsaturated fatty acids, linoleic, and arachidonic acids as compared to naïve snails. Snails that resisted twice infection had soft tissue content of oleic, linoleic, and arachidonic acid similar to naïve counterparts. High levels of soft tissue and hemolymph oleic, linoleic, and arachidonic acid content appear to interfere with schistosome development in snails. Diet manipulation directed to eliciting excessive increase of polyunsaturated fatty acids in snails may protect them from infection and interrupt disease transmission in a simple and effective manner.

scholarly journals Effects of n–3 Polyunsaturated Fatty Acids and Lectins on Immunoglobulin Production by Spleen Lymphocytes of Sprague-Dawley Rats

1996 ◽  
Vol 60 (6) ◽  
pp. 1025-1027 ◽  
Author(s):  
Beong Ou Lim ◽  
Koji Yamada ◽  
Pham Hung ◽  
Takashi Watanabe ◽  
Saburo Taniguchi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Sprague Dawley ◽  
Immunoglobulin Production ◽  
Sprague Dawley Rats ◽  
Spleen Lymphocytes

Characterization of ω3 fatty acid desaturases from oomycetes and their application toward eicosapentaenoic acid production in Mortierella alpina

2021 ◽  
Author(s):  
Brian K H Mo ◽  
Akinori Ando ◽  
Ryohei Nakatsuji ◽  
Tomoyo Okuda ◽  
Yuki Takemoto ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Polyunsaturated Fatty Acid ◽  
Desaturase Activity ◽  
Mortierella Alpina ◽  
Alternative Sources

Abstract ω3 polyunsaturated fatty acids are currently obtained mainly from fisheries, thus sustainable alternative sources such as oleaginous microorganisms are required. Here we describe the isolation, characterization, and application of three novel ω3 desaturases with ω3 polyunsaturated fatty acid-producing activity at ordinary temperatures (28 °C). First, we selected Pythium sulcatum and Plectospira myriandra after screening for oomycetes with high eicosapentaenoic acid/arachidonic acid ratios and isolated the genes psulω3 and pmd17, respectively, which encode ω3 desaturases. Subsequent characterization showed that PSULω3 exhibited ω3 desaturase activity on both C18 and C20 ω6 polyunsaturated fatty acids while PMD17 exhibited ω3 desaturase activity exclusively on C20 ω6 polyunsaturated fatty acids. Expression of psulω3 and pmd17 in the arachidonic acid-producer Mortierella alpina resulted in transformants that produced eicosapentaenoic acid/total fatty acid values of 38% and 40%, respectively, at ordinary temperatures. These ω3 desaturases should facilitate the construction of sustainable ω3 polyunsaturated fatty acid sources.

Olive or salmon oils affect differently the storage and transport of fatty acids by VLDL in hypercholesterolemic rats fed different proteins

2016 ◽  
Vol 46 (2) ◽  
pp. 190-203 ◽  
Author(s):  
Sherazede Bouderbala ◽  
Malika Bouchenak
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Phospholipid Fatty Acid ◽  
Linoleic Acid Content ◽  
Arachidonic Acid Content ◽  
Oleic Acid Content ◽  
Content Type ◽  
Arachidonic Acids

Purpose – The purpose of this study is to compare the effect of olive or salmon oil on the hepatic storage and transport of fatty acids by very-low-density lipoproteins (VLDL). Design/methodology/approach – In all, 24 male Wistar rats (80 ± 5 g) were fed a 0.5 per cent cholesterol-enriched diet with either 20 per cent casein (C) or chickpea (CP) proteins with 10 per cent olive (O) or salmon (S) oil for 28 days. Findings – In VLDL-triacyglycerols fatty acids, oleic acid content was higher in CPS as compared to that in CS or CPO and lower in CS and CPO than that in CO; linoleic acid content was higher in all groups; arachidonic acid content was higher in CS and CPO as compared to that in CO. In the liver, TG fatty acids content was lower in CPO or CPS as compared to that in CO or CS; oleic and arachidonic acid contents were lower in CPS than that in CPO; linoleic acid content was lower in CS, CPS and CPO than that in CO, CPO and CO. In liver, phospholipid fatty acid, oleic and arachidonic acid contents were lower in CPS than that in CS; oleic, linoleic and arachidonic acid contents were lower in CPO compared to that in CO. In liver, cholesteryl esters fatty acids, oleic, linoleic and arachidonic acids contents were higher in CPS as compared to that in CS; oleic, linoleic and arachidonic acid contents were lower in CS as compared to that in CO; linoleic and arachidonic acid contents were lower in CPS than that in CPO. Originality/value – A cholesterol-enriched diet containing casein or chickpea proteins combined with olive or salmon oil affects the hepatic storage and transport of polyunsaturated and monounsaturated fatty acids by VLDL.

Vibrational structure of the polyunsaturated fatty acids eicosapentaenoic acid and arachidonic acid studied by infrared spectroscopy

2010 ◽  
Vol 965 (1-3) ◽  
pp. 121-124 ◽  
Author(s):  
Johannes Kiefer ◽  
Kristina Noack ◽  
Juergen Bartelmess ◽  
Christian Walter ◽  
Heike Dörnenburg ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Infrared Spectroscopy ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Vibrational Structure

Biotechnology as a useful tool for nutritional improvement of cereal-based materials enriched with polyunsaturated fatty acids and pigments

2008 ◽  
Vol 56 (4) ◽  
pp. 377-384 ◽  
Author(s):  
M. čertík ◽  
Z. Adamechová ◽  
V. Hanusová ◽  
E. Breierová
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Solid State ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Rhodotorula Glutinis ◽  
Mortierella Alpina ◽  
Nutritional Improvement ◽  
Sporobolomyces Roseus

The fungi Thamnidium elegans , as a producer of γ-linolenic acid (GLA), and Mortierella alpina , as a producer of dihomo-γ-linolenic acid (DGLA), arachidonic acid (AA) and eicosapentaenoic acid (EPA), and the yeasts Rhodotorula glutinis and Sporobolomyces roseus , as producers of ß-carotene, torulene and torularhodin, were tested for their ability to utilize cereal substrates during solid state fermentations (SSF). Depending on the strain and conditions, the cereal materials were effectively enriched with polyunsaturated fatty acids (PUFAs) or carotenoids. These naturally prepared bioproducts could find applications in food, feed, biomedical, pharmaceutical and veterinary fields.

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