The effects of sodium fluoride on cytoplasmic leakage and the lipid and fatty acid composition of jack pine (Pinus banksiana) seedlings

1988 ◽  
Vol 66 (3) ◽  
pp. 535-541 ◽  
Author(s):  
J. J. Zwiazek ◽  
Jennifer M. Shay
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Sodium Fluoride ◽  
Pinus Banksiana ◽  
Behenic Acid ◽  
Jack Pine ◽  
Solute Leakage ◽  
Nonpolar Lipids

The effects of sodium fluoride on the lipid and fatty acid composition of jack pine (Pinus banksiana Lamb.) seedlings were studied using chromatography techniques. Sodium fluoride markedly reduced levels of phospholipids and increased those of nonpolar lipids. Fatty acid composition was little affected. In several fluoride treatments, elevated levels of palmitic and stearic acid were found, while those of behenic acid declined. The changes in lipid and fatty acid composition were accompanied by increased solute leakage from cells. Cellular membranes are implicated as possible sites of fluoride injury.

Depot fatty acids of Aberdeen Angus and Friesian cattle reared on hay and barley diets

1977 ◽  
Vol 89 (3) ◽  
pp. 575-582 ◽  
Author(s):  
W. M. F. Leat
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Visual Inspection ◽  
Subcutaneous Fat ◽  
Octadecenoic Acid ◽  
Hexadecenoic Acid ◽  
Friesian Cattle

SummaryAberdeen Angus and Friesian cattle were reared from 4 months of age to slaughter weight at 18–24 months on either high-barley or high-hay diets. Samples of subcutaneous fat were taken by biopsy at 3 monthly intervals, and the degree of fatness of each animal was estimated ultrasonically prior to slaughter, and by visual inspection of the carcasses.The barley-fed animals gained weight more rapidly, and fattened more quickly than the hay-fed animals with the Angus being fatter than the Friesian at the same age. The percentage stearic acid (C18:0) in subcutaneous fat decreased with age and was replaced by octadecenoic acid (C18:l) and hexadecenoic acid (C16:l), these changes being more rapid in barley-fed than in hay-fed animals. At the same degree of fatness the depot fats of the Friesians were more unsaturated than those of the Angus, and in both breeds the fatter the animal the more unsaturated was its depot fat.In the hay-fed cattle the percentage C16:0 in subcutaneous fat increased during the last half of the experiment and at slaughter the percentage C16:0 was significantly higher, and C18:l significantly lower, in all depot fats compared with those of the barley-fed animals.It is concluded that the fatty acid composition of bovine depot fats is modulated by the degree of fattening, and can be affected by diet.

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 Effect of diet and rumen development on the composition of adipose tissue triglycerides of the calf

1969 ◽  
Vol 23 (2) ◽  
pp. 421-427 ◽  
Author(s):  
G. A. Garton ◽  
W. R. H. Duncan
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Fatty Acid Pattern ◽  
Live Weight ◽  
Dietary Fatty Acids ◽  
Rumen Development

1. Samples of subcutaneous (inguinal) and perinephric adipose tissue were obtained, at slaughter, from each of twenty male calves. Three were neonatal animals, three were 3 days old and two were fed on reconstituted milk to appetite until they weighed 100 kg. The other twelve calves were given milk until they reached 50 kg live weight; concentrates were then included in the diet until, at 60 kg live weight, six calves were slaughtered. The remaining six calves were raised to 100 kg on concentrates alone. The weight of the empty reticulo-rumen of each slaughtered calf was recorded.2. The component fatty acids of the adipose tissue triglycerides of the neonatal and 3-day-old calves were very similar; about 80% consisted of oleic acid (18:1) and palmitic acid (16:0) and the remainder comprised stearic acid (18:0), palmitoleic acid (16:1) and myristic acid (14:0), together with very small amounts of other acids which, in the glycerides of the 3-day-old calves, included some evidently of colostral origin. The perinephric glycerides of both these groups of calves were somewhat more unsaturated than were those of subcutaneous adipose tissue.3. The continued consumption of milk by the calves slaughtered at 60 kg live weight was reflected in the presence of enhanced proportions of 14:0, 18:2, 17:0 and 17:1 in the depot triglycerides and, in addition, very small amounts of branched-chain acids and trans 18:1 were detected. A similar fatty acid pattern was observed in the triglycerides of the calves which were given milk only until they were 100 kg live weight. In all these calves only limited growth of the rumen took place.4. By contrast, the calves which were raised on solid feed from 60 kg to 100 kg and in which rumen development had taken place had depot triglycerides whose fatty acid composition resembled that found in adult animals. Increased proportions of stearic acid accompanied by relatively large amounts of trans 18:1 were present, evidently as a result of the assimilation of the products of bacterial modification of dietary fatty acids in the rumen.5. Regardless of the age of the calves and the over-all fatty acid composition of their tissue triglycerides, the intramolecular disposition of the fatty acids was similar in that saturated components were present esterified mainly in positions 1 and 3, and unsaturated acids for the most part in position 2; the only major exception to this distribution pattern was in respect of trans 18:1 which, when present, was preferentially esterified to the primary alcoholic groups of the glycerol moiety as if it were a saturated acid.

THE TRANSPORT OF PHOSPHOLIPIDS FROM THE YOLK TO THE YOLK-SAC MEMBRANE DURING THE DEVELOPMENT OF THE CHICK EMBRYO

1967 ◽  
Vol 45 (7) ◽  
pp. 1125-1133 ◽  
Author(s):  
R. C. Noble ◽  
J. H. Moore
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Chick Embryo ◽  
Stearic Acid ◽  
Acid Composition ◽  
Phosphatidyl Choline ◽  
Phosphatidyl Ethanolamine ◽  
Yolk Sac ◽  
Membrane Phospholipids ◽  
Lysophosphatidyl Choline

A study was made of the concentrations and fatty acid compositions of the various phospholipid fractions in the yolks and yolk-sac membranes at different stages in the development of the chick embryo. Phosphatidyl choline was the major component of both the yolk and membrane phospholipids. The composition of the yolk phospholipids was broadly similar to that of the membrane phospholipids. In both the yolk and membrane phospholipids, the proportions of phosphatidyl choline and phosphatidyl ethanolamine tended to decrease, whereas the proportions of phosphatidyl serine, sphingomyelin, and lysophosphatidyl choline tended to increase as incubation proceeded. The fatty acid composition of the yolk phosphatidyl choline did not change during incubation, but there was a progressive decrease in the palmitic acid: stearic acid ratio in the membrane phosphatidyl choline. The changes in the fatty acid composition of the yolk phosphatidyl ethanolamine indicated that there was a preferential absorption from the yolk of phosphatidyl ethanolamine with stearic acid in the α position and arachidonic or docosahexaenoic acids in the β position. The lysophosphatidyl choline in the yolk and membrane evidently consisted of mixtures of the 1-acyl and 2-acyl isomers. There was no evidence that extensive breakdown and resynthesis of phospholipids occurred during the transport of lipids from the yolk to the yolk-sac membrane.

scholarly journals EFFECTS OF DIET, DEGREE OF FATNESS, AND SEX UPON FATTY ACID COMPOSITION OF CATTLE TISSUES

1966 ◽  
Vol 46 (3) ◽  
pp. 181-190 ◽  
Author(s):  
W. K. Roberts
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Myristic Acid ◽  
Different Levels

A hay ration compared with an all-grain ration resulted in higher percentages of palmitic and stearic acids and lower percentages of oleic acid in carcass tissues. Rumen contents of hay-fed animals contained substantially higher levels of myristic acid and lower concentrations of palmitic and stearic acids. The acetate to propionate ratios in rumen fluids were 4.4 and 1.2 respectively for the hay and grain rations.In steers fed the same diet but at different levels, greater consumption resulted in slightly higher levels of oleic and lower levels of stearic acid in carcass tissues.Carcasses from heifers were fatter than those from bulls (16.2% more separable fat in the 9th to 11th rib section) and in most tissues contained slightly higher levels of palmitic and lower levels of stearic and oleic acids.Internal tissues (perirenal and external heart fat) contained more stearic and less oleic acid than external tissues. Differences between external tissues were observed: higher percentages of stearic and lower percentages of oleic and palmitoleic acids were found in external rib than in external brisket fat.

scholarly journals Changes of the fatty acid composition of sprouts during germination

2010 ◽  
pp. 89-92
Author(s):  
Melinda-Rita Márton ◽  
Sándor Szép ◽  
Zsolt Mándoki ◽  
Melinda Tamás ◽  
Salamon Rozália Veronika ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content

During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.

Chemical and Physical Properties of Sri Lankan Medium Seeded Groundnuts (Arachis hypogaea L) Genotypes

2017 ◽  
Vol 4 (1) ◽  
Author(s):  
RAA RANATHUNGA ◽  
YPJ AMARASINGHE ◽  
GTN GUNASEKARA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Behenic Acid ◽  
Composition Analysis

Physical properties of commonly grown Sri Lanka groundnuts cultivars and promising accession varied considerably and numbers of kernels, pod beak, reticulation, testa colour, and shell out percentage have differences among groundnuts. However, they showed more similarities for most of the characters. Moisture (5.4-8.4%), crude protein (18.7-28.5%), lipid (43.4-53.0%), ash (4.4-5.8%), carbohydrates (9.3-18.2%) and energy level (565.7-618.2kcal) contents varied considerably. Quality and flavor of edible groundnuts and its products are affected by fatty acid composition of oil. Lipids were mainly composed of mono and polyunsaturated fatty acids (>78% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of ANKG1, linoleic acid (C18:2) was the major polyunsaturated fatty acid. The saturated fatty acids (Palmatic, Stearic acid and behenic acid) in different cultivars ranged between 10.2 to 15.6%, 2.5 to 6.3% and 1.1 to 5.3%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 38.2 to 47.4%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 23.1 to 38.7%. Oleic to linoleic acid ratio was differed and all the released varieties were below the minimum standard level of 1.6, whereas ICGV 86590 and ICGV 00073 showed higher O/L ratio of 1.94 and 1.75 respectively.

THE IMPACT OF THE FORM OF PROTECTED FATS ON THE QUANTITATIVE AND QUALITATIVE INDEXES OF MILK

2020 ◽  
Author(s):  
В.А. ПОГРЕБНЯК ◽  
Н.С. ТРУБЧАНИНОВА ◽  
А.А. ДУЮН
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Control Group ◽  
Upper Limit ◽  
Quantitative Indexes ◽  
The Impact ◽  
Experimental Group

Проведены сравнительные испытания применения гидрогенизированного защищенного жира, произведенного в России (опытная группа) и импортного фракционированного защищенного жира (контрольная группа). Установлено улучшение жирнокислотного состава молока в группе получавшей гидрогенизированный жир в части приближения его состава к параметрам ГОСТ Р 52253–2004 на фоне ранее использовавшегося фракционированного жира  при отсутствии ухудшения по количественным показателям молочной продуктивности и использования корма. Отмечено снижение содержания в молоке пальмитиновой кислоты в опытной группе на 1,5% относительно пограничного верхнего значения по ГОСТу, тогда как в контрольной группе содержание пальмитиновой кислоты было выше верхней границы ГОСТа (33%). По количеству стеариновой кислоты в молоке показатели после применения в опытной группе находились на уровне ГОСТа. Переваримость защищенного жира в этой группе составляла 67—70% против 69—71% в контрольной группе, что обусловлено более высоким содержанием стеариновой кислоты в гидрогенизированном защищенном жире в сравнении с импортным фракционированным (31,2% против 5,3%). Переваримость стеариновой кислоты составляла 56—65%, тогда как у пальмитиновой кислоты была на уровне 72—74%. Применение гидрогенизированных защищенных жиров может быть рекомендовано для предприятий, к молочной продукции которых предъявляются требования со стороны переработчиков по жирнокислотному составу молока. Comparative tests of the use of hydrogenated protected fat produced in Russia (experimental group) and imported fractionated protected fat (control group) were conducted. An improvement in the fatty-acid composition of milk in the group having received hydrogenated fat was found in terms of approximation of its composition to the parameters of GOST R 52253-2004 against the background of previously used fractionated fat in the absence of deterioration in quantitative indexes of milk productivity and feed use. It has been observed a decrease in the content of palmitic-acid in milk in the experimental group by 1.55% relative to the upper limit of GOST, while in the control group the content of palmitic-acid was higher than the upper limit of GOST (33%). According to the amount of stearic-acid in milk, after application in the experimental group the indexes were satisfactory the level of GOST. The digestibility of protected fat in this group was 67—70% in comparison with 69-71% in the control group, due to the higher content of stearic-acid in hydrogenated protected fat compared to imported fractionated fat (31.2% vs. 5.3%). The digestibility of stearic-acid was 56—65%, while palmitic-acid was at the level of 72—74%. The use of hydrogenated protected fats can be recommended for enterprises that have requirements of the fatty-acid composition of milk for dairy products from processing companies.

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