scholarly journals UNSATURATED FATTY ACIDS IN THE DIETARY DESTRUCTION OF N,N-DIMETHYLAMINOAZOBENZENE (BUTTER YELLOW) AND IN THE PRODUCTION OF ANEMIA IN RATS

1942 ◽  
Vol 76 (5) ◽  
pp. 413-420 ◽  
Author(s):  
Paul György ◽  
Rudolph Tomarelli ◽  
Robert P. Ostergard ◽  
J. B. Brown
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Destructive Effect ◽  
Butter Fat ◽  
Loss Of Weight ◽  
Secondary Type ◽  
Progressive Anemia

Crude linoleic acid incorporated with or without butter yellow in a synthetic diet proved to be toxic for rats. The toxic effect manifested itself in loss of weight, progressive anemia of the secondary type, leucopenia, and pediculosis. It could be neutralized preventively and therapeutically by administration of yeast. The toxicity of the diet containing linoleic acid appears to be due to oxidative break-down products of the unsaturated fatty acid. The color of the same diet when it contained crude linoleic acid supplemented with butter yellow faded progressively in the presence of air (O2), even at room temperature. Purified preparations of linoleic acid and, to a less degree, purified preparations of arachidonic and oleic acids have shown the same destructive effect on butter yellow in vitro. Brown (unpolished) or white rice contains a stabilizer (antioxidant) for the preservation of butter yellow. In experiments on the production of hepatoma in rats following the ingestion of butter yellow, rice on one hand and crisco or butter fat on the other hand have proved to be procarcinogenic. These results would seem to be correlated with the preservation of butter yellow in the diet and in the intestine, because of the antioxidant in rice and the low supply of unsaturated fatty acids,respectively.

scholarly journals Influence of fish oil on ruminal biohydrogenation of C18 unsaturated fatty acids

2006 ◽  
Vol 95 (6) ◽  
pp. 1199-1211 ◽  
Author(s):  
I. Wąsowska ◽  
M. R. G. Maia ◽  
K. M. Niedźwiedzka ◽  
M. Czauderna ◽  
J. M. C. Ramalho Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
Butyrivibrio Fibrisolvens ◽  
Isomerase Activity ◽  
Epa And Dha ◽  
Pure Cultures ◽  
Ruminal Biohydrogenation

Dietarycis-9,trans-11-conjugated linoleic acid (CLA) is generally thought to be beneficial for human health. Fish oil added to ruminant diets increases the CLA concentration of milk and meat, an increase thought to arise from alterations in ruminal biohydrogenation of unsaturated fatty acids. To investigate the mechanism for this effect,in vitroincubations were carried out with ruminal digesta and the main biohydrogenating ruminal bacterium,Butyrivibrio fibrisolvens. Linoleic acid (LA) or α-linolenic acid (LNA) was incubated (1·67g/l) with strained ruminal digesta from sheep receiving a 50:50 grass hay–concentrate ration. Adding fish oil (up to 4·17g/l) tended to decrease the initial rate of LA (P=0·025) and LNA (P=0·137) disappearance, decreased (P<0·05) the transient accumulation of conjugated isomers of both fatty acids, and increased (P<0·05) the accumulation oftrans-11-18:1. Concentrations of EPA (20:5n-3) or DHA (22:6n-3), the major fatty acids in fish oil, were low (100mg/l or less) after incubation of fish oil with ruminal digesta. Addition of EPA or DHA (50mg/l) to pure cultures inhibited the growth and isomerase activity ofB. fibrisolvens, while fish oil had no effect. In contrast, similar concentrations of EPA and DHA had no effect on biohydrogenation of LA by mixed digesta, while the addition of LA prevented metabolism of EPA and DHA. Neither EPA nor DHA was metabolised byB. fibrisolvensin pure culture. Thus, fish oil inhibits ruminal biohydrogenation by a mechanism which can be interpreted partly, but not entirely, in terms of its effects onB. fibrisolvens.

scholarly journals Effects of fatty acids on skeletal muscle cell differentiation in vitro

2006 ◽  
Vol 95 (3) ◽  
pp. 623-630 ◽  
Author(s):  
Matthew S. Hurley ◽  
Claire Flux ◽  
Andrew M. Salter ◽  
John M. Brameld
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Cell Differentiation ◽  
Muscle Cell ◽  
Unsaturated Fatty Acids ◽  
Horse Serum ◽  
Calf Serum ◽  
Muscle Cell Differentiation

Previous studies have shown stimulatory effects of linoleic acid (LA, C18:2) on differentiation of rat muscle cells in culture (Allen et al.1985), but there appears to be little investigation of the effects of other fatty acids. The present study therefore compared the effects of different fatty acids on muscle cell differentiation in vitro. L6 myoblasts were cultured (Dulbecco's Modified Eagles Medium+10% fetal calf serum) in six-well plates until 80% confluent (day 0). Cells were then either harvested or the medium switched to differentiation medium (Dulbecco's Modified Eagles Medium+2% horse serum), supplemented with fatty acid or drug treatments. Cells were harvested on days 0–5 and assayed for creatine kinase (CK), protein and DNA contents, to give a measure of differentiation (CK/DNA). Initial studies indicated a stimulatory effect of the cis9trans11 (c9, t11) isomer of conjugated linoleic acid (CLA) relative to control. By contrast, the trans10, cis12 (t10, c12) isomer of CLA inhibited differentiation. Further experiments indicated that inhibition of differentiation by the t10, c12 CLA isomer was dose-dependent (up to 200μm) and may be via increased cell proliferation. LA and c9, t11 CLA stimulated differentiation at low concentrations (up to 50μm), but inhibited differentiation at high concentrations (200μm). In contrast, oleic acid stimulated differentiation at all concentrations, whereas the saturated fatty acid, palmitic acid, had no effect. The mechanism appeared not to involve either peroxisome proliferator-activated receptors α or γ. The data suggest that only unsaturated fatty acids have an effect and the presence or absence of a cis-9 double bond may be important.

Modelling the odour of cooked meat in vitro using different fatty acids

2002 ◽  
Vol 2002 ◽  
pp. 184-184
Author(s):  
Campo M.M. ◽  
Nute G.R. ◽  
Wood J.D. ◽  
Elmore S.J. ◽  
Mottram D.S. ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Amino Acid ◽  
Reducing Sugars ◽  
Unsaturated Fatty Acids ◽  
Cooked Meat

The odour/flavour of beef from animals raised on cereal concentrates differs from that of forage fed animals and this is thought to be caused, at least in part, by differences in fatty acid composition (cereals, high in linoleic acid, C18:2; grass, high in linolenic acid, C18:3). During cooking, the thermal oxidation of fatty acids produces aroma volatiles and intermediates (Mottram, 1991) that modify the Maillard reaction between amino acids and reducing sugars. In this study, we have investigated the reactions that naturally occur in the muscle during cooking by heating together a sugar (ribose), a sulphur amino acid (cysteine) and several unsaturated fatty acids to evaluate the organoleptic contribution of fatty acids to meat aroma development.

scholarly journals The effects of unsaturated fatty acids on hepatic microsomal drug metabolism and cytochrome P-450

1969 ◽  
Vol 115 (3) ◽  
pp. 547-554 ◽  
Author(s):  
Richard P. Di Augustine ◽  
James R. Fouts
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Rat Liver ◽  
Unsaturated Fatty Acids ◽  
Liver Microsomes ◽  
Type I ◽  
Rat Liver Microsomes ◽  
Microsomal Metabolism ◽  
Nitrobenzoic Acid

1. The effects of unsaturated fatty acids on drug-metabolizing enzymes in vitro were measured by using rat and rabbit hepatic 9000g supernatant fractions. 2. Unsaturated fatty acids inhibited the hepatic microsomal metabolism of ‘type I’ drugs with inhibition increasing with unsaturation: arachidonic acid>linolenic acid>linoleic acid>oleic acid. Inhibition was independent of lipid peroxidation. Linoleic acid competitively inhibited the microsomal O-demethylation of p-nitroanisole and the N-demethylation of (+)-benzphetamine. 3. The hepatic microsomal metabolism of ‘type II’ substrates, aniline and (−)-amphetamine, was not affected by unsaturated fatty acids. 4. The rate of reduction of p-nitrobenzoic acid and Neoprontosil was accelerated by unsaturated fatty acids. 5. Linoleic acid up to 3·5mm did not decelerate the generation of NADPH by rat liver soluble fraction, nor the activity of NADPH–cytochrome c reductase of rat liver microsomes. Hepatic microsomal NADPH oxidase activity was slightly enhanced by added linoleic acid. 6. No measurable disappearance of exogenously added linoleic acid occurred when this fatty acid was incubated with rat liver microsomes and an NADPH source. 7. The unsaturated fatty acids used in this study produced type I spectra when added to rat liver microsomes, and affected several microsomal enzyme activities in a manner characteristic of type I ligands.

scholarly journals Explore the gene network regulating the composition of fatty acids in cottonseed

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lihong Ma ◽  
Xinqi Cheng ◽  
Chuan Wang ◽  
Xinyu Zhang ◽  
Fei Xue ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Gene Network ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Accumulation Pattern ◽  
Time Points ◽  
Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Inhibition of binding of gonadal steroids to serum binding proteins by non-esterified fatty acids: the influence of chain length and degree of unsaturation

1989 ◽  
Vol 120 (2) ◽  
pp. 175-179 ◽  
Author(s):  
C. Street ◽  
R. J. S. Howell ◽  
L. Perry ◽  
S. Al-Othman ◽  
T. Chard
Keyword(s):  
Fatty Acids ◽  
Protein Binding ◽  
Unsaturated Fatty Acids ◽  
Late Pregnancy ◽  
Sex Hormone Binding Globulin ◽  
Partial Purification ◽  
Normal Female ◽  
Esterified Fatty Acids ◽  
Vitro Binding

Abstract. The effect of non-esterified fatty acids (NEFA) on the in vitro binding of testosterone, 5-alpha dihydrotestosterone and estradiol E2 to sex hormone binding globulin (SHBG) was examined using pooled normal female serum, and SHBG and albumin fractions obtained from the partial purification of late pregnancy serum. A range of saturated and unsaturated fatty acids were examined for their effect on steroid-protein binding. In normal female serum, NEFA added at physiological concentrations disrupted steroid-protein binding. The shorter chain (C8–C12) saturated acids and the poly-unsaturated acids proved to be more effective inhibitors than the longer chain saturated or mono-unsaturated acids. The greatest inhibition was obtained with E2 whereas the binding of dihydrotestosterone was least affected. With partially purified SHBG, the same concentrations of NEFA were less effective at inhibiting the binding of dihydrotestosterone and testosterone but elicited the same effect with E2. The binding of steroids to albumin appeared to be unaffected by these concentrations of NEFA.

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