Lipids of Cod Muscle and the Effect of Frozen Storage

Cardiac hypertrophy was produced in adult, male albino rats by prolonged exposure to reduced atmospheric pressure. Total lipid extracts of the heart were made and the lipids were separated into seven fractions by silicic acid column chromatography. The purity of each fraction was determined by chemical analysis. Fractions II, IV, and VII were found to contain reasonably pure triglyceride, cholesterol, and phospholipid, respectively. Fractions I, III, V, and VI contained cholesterol ester, free fatty acid, diglyceride, and monoglyceride, respectively, but were contaminated with other lipid material. The hypertrophied hearts showed a reduction in percentage of total lipid but no change in the weight of total lipid per heart. As the heart increased in weight the phospholipid content increased and the weight of cholesterol decreased. These findings confirm previous observations that the phospholipid content of muscles increases with activity.

Download Full-text

HYDROLYSIS OF GLYCEROLPHOSPHATIDES BY PLASTID PHOSPHATIDASE C

Canadian Journal of Biochemistry and Physiology ◽

10.1139/o56-103 ◽

1956 ◽

Vol 34 (5) ◽

pp. 967-980 ◽

Cited By ~ 42

Author(s):

Morris Kates

Keyword(s):

Ethyl Ether ◽

Phosphatidyl Choline ◽

Phosphatidyl Ethanolamine ◽

Enzymatic Reaction ◽

Phosphatidyl Serine ◽

Ph Optimum ◽

Soybean Phosphatide ◽

Optimum Ph ◽

Rate Of Hydrolysis ◽

Hydrolysis Of

Studies of the influence of structural variation in the glycerolphosphatide molecule on the hydrolysis of this class of compounds by plastid phosphatidase C showed that the presence of both fatty acid ester groups is necessary for enzymatic reaction; that release of nitrogenous bases occurred, in the presence of ethyl ether, from phosphatidyl cholines, phosphatidyl ethanolamine, and phosphatidyl serine; and that a phosphatidyl choline was hydrolyzed more rapidly than the corresponding phosphatidyl ethanolamine or phosphatidyl serine. The rate of hydrolysis of phosphatidyl choline was influenced greatly by the chain length and degree of unsaturation of the fatty acids. The corresponding phosphatidic acid formed in the hydrolysis of (dipalmitoyl)- or (dipalmitoleyl)-lecithin by carrot phosphatidase C was isolated. Studies on the hydrolysis of crude soybean phosphatide by phosphatidase C showed that both choline and ethanolamine were liberated in the absence of ethyl ether, at an optimum pH of 4.8; in the presence of ether, the rate of liberation of each base was increased, and the pH optimum was between 4.8 and 6. Soybean phosphatide probably contains a substance that stimulates the enzymatic hydrolysis.

Download Full-text

HYDROLYSIS OF GLYCEROLPHOSPHATIDES BY PLASTID PHOSPHATIDASE C

Canadian Journal of Biochemistry and Physiology ◽

10.1139/y56-103 ◽

1956 ◽

Vol 34 (1) ◽

pp. 967-980 ◽

Cited By ~ 12

Author(s):

Morris Kates

Keyword(s):

Ethyl Ether ◽

Phosphatidyl Choline ◽

Phosphatidyl Ethanolamine ◽

Enzymatic Reaction ◽

Phosphatidyl Serine ◽

Ph Optimum ◽

Soybean Phosphatide ◽

Optimum Ph ◽

Rate Of Hydrolysis ◽

Hydrolysis Of

Studies of the influence of structural variation in the glycerolphosphatide molecule on the hydrolysis of this class of compounds by plastid phosphatidase C showed that the presence of both fatty acid ester groups is necessary for enzymatic reaction; that release of nitrogenous bases occurred, in the presence of ethyl ether, from phosphatidyl cholines, phosphatidyl ethanolamine, and phosphatidyl serine; and that a phosphatidyl choline was hydrolyzed more rapidly than the corresponding phosphatidyl ethanolamine or phosphatidyl serine. The rate of hydrolysis of phosphatidyl choline was influenced greatly by the chain length and degree of unsaturation of the fatty acids. The corresponding phosphatidic acid formed in the hydrolysis of (dipalmitoyl)- or (dipalmitoleyl)-lecithin by carrot phosphatidase C was isolated. Studies on the hydrolysis of crude soybean phosphatide by phosphatidase C showed that both choline and ethanolamine were liberated in the absence of ethyl ether, at an optimum pH of 4.8; in the presence of ether, the rate of liberation of each base was increased, and the pH optimum was between 4.8 and 6. Soybean phosphatide probably contains a substance that stimulates the enzymatic hydrolysis.

Download Full-text

THE EFFECT OF TRI-o-CRESYL PHOSPHATE INTOXICATION ON PHOSPHOLIPID SYNTHESIS IN CAT SPINAL CORD

Canadian Journal of Physiology and Pharmacology ◽

10.1139/y65-073 ◽

1965 ◽

Vol 43 (5) ◽

pp. 715-721 ◽

Cited By ~ 9

Author(s):

J. D. Taylor

Keyword(s):

Spinal Cord ◽

Total Lipid ◽

Phosphorus Content ◽

Phosphatidyl Ethanolamine ◽

Cervical Cord ◽

Lipid Phosphorus ◽

Phospholipid Synthesis ◽

Significant Difference ◽

Acid Stable ◽

Acid Labile

Demyelination was produced in cats by the intramuscular administration of 0.4 ml/kg of tri-o-cresyl phosphate (TOCP), and spinal cord was removed and assayed for lipid phosphorus. Spinal cord mince was incubated with choline bromide-1,2-C14, ethauolamine. HCl-1,2-C14, or L-serine-3-C14, and the incorporation of these substrates into the alkali-labile fraction was measured. A significant difference in the lipid phosphorus content of the caudal and cervical sections of spinal cord was observed in both normal and TOCP-treated animals. The lipid phosphorus and the percentage of the lipid phosphorus present as phosphatidyl ethanolamine was significantly increased in the cervical cord of the TOCP-injected cats. No differences were found in the incorporation of the labelled substrates into the phosphatides of the alkali-labile, alkali-stable acid-labile, or alkali-stable acid-stable phospholipids, or into the total lipid phosphorus of minced spinal cord from normal or TOCP-treated cats.

Download Full-text

TOTAL LIPID, FREE STEROL, FREE FATTY ACID, AND TRIACYLGLYCEROL FATTY ACID CONTENT OF TOBACCO MOSAIC VIRUS-INFECTED TOBACCO

Canadian Journal of Plant Science ◽

10.4141/cjps82-111 ◽

1982 ◽

Vol 62 (3) ◽

pp. 771-776 ◽

Cited By ~ 5

Author(s):

L. E. TREVATHAN ◽

S. A. TOLIN ◽

L. D. MOORE ◽

D. M. ORCUTT

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Tobacco Mosaic Virus ◽

Mosaic Virus ◽

Total Lipid ◽

Free Sterol ◽

Fatty Acid Content ◽

Free Sterols ◽

Significant Difference ◽

Infected Tobacco

North Carolina 88 tobacco, a systemic host of tobacco mosaic virus (TMV), was inoculated at the third leaf stage with purified TMV. Inoculated, asymptomatic, and systemically infected, symptomatic leaves were harvested 24 days after inoculation and analyzed for total lipids, free sterols, free fatty acids and triacylglycerol fatty acids. Infection resulted in significant quantitative increases in free sterol and decreases in both free and triacylglycerol fatty acid concentrations, but no changes in total lipid concentrations. Changes in all lipid components assayed occurred in TMV-inoculated leaves as well as in systemically infected leaves, with the only significant difference between them being a lower concentration of the triacylglycerol fatty acid, linolenic acid, in systemically infected leaves.

Download Full-text

Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod

Journal of the Fisheries Research Board of Canada ◽

10.1139/f64-120 ◽

1964 ◽

Vol 21 (6) ◽

pp. 1397-1402 ◽

Cited By ~ 8

Author(s):

W. A. MacCallum ◽

Dorothy A. Chalker ◽

J. T. Lauder ◽

P. H. Odense ◽

D. R. Idler

Keyword(s):

Untreated Control ◽

Gadus Morhua ◽

Sodium Tripolyphosphate ◽

Frozen Storage ◽

Taste Panel ◽

Electrophoretic Patterns ◽

Significant Difference ◽

Texture Characteristics ◽

Panel Evaluation

Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield.

Download Full-text

CANADIAN WILTSHIRE BACON: XVII. RANCIDITY IN PORK FAT AFTER FROZEN STORAGE AND CONVERSION TO BACON

Canadian Journal of Research ◽

10.1139/cjr41d-008 ◽

1941 ◽

Vol 19d (3) ◽

pp. 96-103 ◽

Cited By ~ 5

Author(s):

W. Harold White

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Fatty Acid Content ◽

Frozen Storage ◽

Antioxidant Effect ◽

Aluminium Foil ◽

Temperature Method ◽

Pork Fat ◽

Hydrolysis Of

Determination of the peroxide oxygen and free fatty acid content of the fat of pork, stored under various conditions and subsequently converted to bacon, showed that temperature, method of wrapping, and stage in the conversion to bacon were the most important factors governing the oxidation and hydrolysis of the fat. Of the conditions studied, storage at temperatures of −18° to −23 °C. with an aluminium foil wrapping, followed by thawing in brine or pickle were the most effective in retarding rancidity. The greatest increase in the peroxide oxygen content of the fat occurred during cure, whereas that of free fatty acid increased at a relatively uniform rate throughout the various conversion steps. Smoking had greater antioxidant effect on the fat than pale-drying. Since in all instances the content of free fatty acid was low, spoilage in pork or bacon fat is primarily due to oxidation.

Download Full-text

Clinical Impact of Co-medication of Levetiracetam and Clobazam with Proton Pump Inhibitors: A Drug Interaction Study

Current Drug Metabolism ◽

10.2174/1389200221666200218121050 ◽

2020 ◽

Vol 21 (2) ◽

pp. 126-131

Author(s):

Bhuvanachandra Pasupuleti ◽

Vamshikrishna Gone ◽

Ravali Baddam ◽

Raj Kumar Venisetty ◽

Om Prakash Prasad

Keyword(s):

Plasma Concentration ◽

Proton Pump Inhibitors ◽

Proton Pump ◽

Plasma Concentrations ◽

Control Group ◽

Drug Concentrations ◽

Significant Difference ◽

Post Hoc ◽

Hydrolysis Of ◽

Cytochrome P 450

Background: Clobazam (CLBZ) metabolized primarily by Cytochrome P-450 isoenzyme CYP3A4 than with CYP2C19, Whereas Levetiracetam (LEV) is metabolized by hydrolysis of the acetamide group. Few CYP enzymes are inhibited by Proton Pump Inhibitors (PPIs) Pantoprazole, Esomeprazole, and Rabeprazole in different extents that could affect drug concentrations in blood. The aim of the present study was to evaluate the effect of these PPIs on the plasma concentrations of LEV and CLBZ. Methods: Blood samples from 542 patients were included out of which 343 were male and 199 were female patients and were categorized as control and test. Plasma samples analyzed using an HPLC-UV method. Plasma concentrations were measured and compared to those treated and those not treated with PPIs. One way ANOVA and games Howell post hoc test used by SPSS 20 software. Results: CLBZ concentrations were significantly 10 folds higher in patients treated with Pantoprazole (P=0.000) and 07 folds higher in patients treated with Esmoprazole and Rabeprazole (P=0.00). Whereas plasma concentration of LEV control group has no statistical and significant difference when compared to pantoprazole (P=0.546) and with rabeprazole and esomeprazole was P=0.999. Conclusion: The effect of comedication with PPIs on the plasma concentration of clobazam is more pronounced for pantoprazole to a greater extent when compared to esomeprazole and rabeprazole. When pantoprazole is used in combination with clobazam, dose reduction of clobazam should be considered, or significance of PPIs is seen to avoid adverse effects.

Download Full-text

Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽

10.3390/foods10051133 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1133

Author(s):

Atique Ahmed Behan ◽

Muhammad Tayyab Akhtar ◽

Teck Chwen Loh ◽

Sharida Fakurazi ◽

Ubedullah Kaka ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Meat Quality ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Basal Diet ◽

Negative Influence ◽

Significant Difference ◽

Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

Download Full-text

Nutritional Analysis and Quality Evaluation in Muscle of Crucifix Crab Charybdis feriatus From Three Wild Populations

Journal of Food Research ◽

10.5539/jfr.v3n2p27 ◽

2014 ◽

Vol 3 (2) ◽

pp. 27 ◽

Cited By ~ 2

Author(s):

Jian-xue Lu ◽

Yang-yang Gong ◽

Yan-qing Huang ◽

Hong-yu Ma ◽

Xiong Zou ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Total Content ◽

Essential Amino Acids ◽

Maturation Stage ◽

Wild Populations ◽

Nutritional Analysis ◽

Significant Difference

Three wild populations of crucifix crab Charybdis feriatus were sampled and muscle was analyzed for proximate composition, amino acid and fatty acid composition, aimed to quantify and compare the nutritional quality from three different locations in China. Results showed that crude protein content in muscle of female crucifix crab C. feriatus from Zhoushan (ZS) and Xiapu (XP) (84.84%-88.35%) were significantly higher than that of crucifix crab C. feriatus from Qionghai (QH) (74.33%), while there was no significant difference in terms of crude fat content (3.82%-4.07%). The highest content of ash was found in muscle of crucifix crab C. feriatus from QH (5.36%). The muscle of crucifix crab C. feriatus from ZS and XP had significantly higher contents of total amino acids, essential amino acids, non-essential amino acids and delicious amino acids than those of QH group (P < 0.05). The total saturated and unsaturated fatty acid content in the muscle of crucifix crab C. feriatus from three wild populations showed significant difference (P < 0.05). The ZS group had highest content of poly-unsaturated fatty acids (33.64%) and total content of EPA and DHA (22.85%) as well, followed by XP and QH group (P < 0.05). Overall, the differences in chemical composition in muscle of C. feriatus from different locations could be attributed to environmental variables and maturation stage.

Download Full-text