The fatty acid composition of Blastocladiella emersonii

1970 ◽  
Vol 16 (12) ◽  
pp. 1161-1164 ◽  
Author(s):  
J. L. Sumner
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Total Lipids ◽  
Neutral And Polar Lipids ◽  
Blastocladiella Emersonii ◽  
Fatty Acid Compositions

The fatty acid compositions of the total, neutral, and polar lipids of Blastocladiella emersonii have been determined. Major fatty acids were palmitic, oleic, linoleic, γ-linolenic, and arachidonic acid. Polar lipid contained a higher proportion of linoleic, γ-linolenic, and arachidonic acid than did neutral or total lipids, whilst neutral lipid had a high proportion of palmitic and oleic acid. In addition to γ-linolenic acid, α-linolenic acid was also present; this is the first occasion that both isomers have been demonstrated in the same fungus, and the phylogenetic possibilities of this finding are discussed.

scholarly journals Fatty Acid-mediated Gastroprotection Does Not Correlate with Prostaglandin Elevation in Rats Exposed to Various Chemical Insults

1994 ◽  
Vol 31 (6) ◽  
pp. 679-688 ◽  
Author(s):  
K. G. Mandel ◽  
T. A. Bertram ◽  
M. K. Eichhold ◽  
S. C. Pepple ◽  
M. J. Doyle
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Gastric Mucosa ◽  
Linolenic Acid ◽  
Mucosal Damage ◽  
Taurocholic Acid ◽  
Gastric Mucosal Damage ◽  
Gastric Mucosal Lesions

This study involved a comparison of activity of several long-chain fatty acids (arachidonic acid, dihomo-[γ]-linolenic acid, linoleic acid, and oleic acid) for protection against gastric mucosal damage elicited by taurocholic acid, acidified aspirin, and ethanol in rats. Each damaging agent induced gastric mucosal lesions in the corpus. Mucosal damage was induced by all agents, and all fatty acids protected the gastric mucosa; however, ethanol and arachidonic acid were the most potent damaging and protecting agents, respectively. Maximally protective doses for prevention of taurocholic acid-induced damage by arachidonic, dihomo-[γ]-linolenic, linoleic, and oleic acids were 50, 200, 100, and 200 mg/kg, respectively; however, 10 mg/kg arachidonic acid reduced lesion length by >50%, whereas minimally effective doses of the other fatty acids were ≥50 mg/kg. Similar potency differences were observed for fatty acid protection against acidified aspirin-induced gastric damage. Although all the fatty acids reduced macroscopic damage, histologic studies showed they did not totally eliminate surface mucosal damage. Microscopic analysis showed that treatment with dihomo-[γ]-linolenic acid or oleic acid attenuated depletion of neutral and acidic glycoproteins from the mucus neck cells of the gastric mucosa in response to exposure to taurocholic acid. Despite having similar gastroprotective activity, arachidonic, dihomo-[γ]-linolenic, linoleic, and oleic acids had very dissimilar abilities to elevate gastric mucosal E-series prostaglandins. Both arachidonic and dihomo-[γ]-linolenic acids elevated E-series prostaglandins, but arachidonic acid had 2–5-fold greater gastroprotective potency. Furthermore, oleic and linoleic acids, which had protective potency similar to that dihomo-[γ]-linolenic acid, did not significantly elevate prostaglandins. These studies failed to demonstrate an absolute correlation between prostaglandin elevation and gastroprotection. The results of this investigation suggest that prostaglandin elevation, although associated with gastroprotection, does not appear to be the sole mechanism for fatty acid-mediated protection of rat gastric mucosa.

scholarly journals (174) Determination of Fatty Acid Composition in 120 Korean Native Rice Cultivars

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1082D-1082 ◽  
Author(s):  
Kyoung-Shim Cho ◽  
Hyun-Ju Kim ◽  
Jae-Ho Lee ◽  
Jung-Hoon Kang ◽  
Young-Sang Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Arachidic Acid ◽  
Brown Rice ◽  
Rice Cultivars

Fatty acid is known as a physiologically active compound, and its composition in rice may affect human health in countries where rice is the major diet. The fatty acid composition in brown rice of 120 Korean native cultivars was determined by one-step extraction/methylation method and GC. The average composition of 9 detectable fatty acids in tested rice cultivars were as followings: myristic acid; 0.6%, palmitic acid; 21.2%, stearic acid; 1.8%, oleic acid; 36.5%, linoleic acid; 36.3%, linolenic acid; 1.7%, arachidic acid; 0.5%, behenic acid; 0.4%, and lignoceric acid; 0.9%. Major fatty acids were palmitic, oleic and linoleic acid, which composed around 94%. The rice cultivar with the highest linolenic acid was cv. Jonajo (2.1%), and cvs. Pochoenjangmebye and Sandudo showed the highest composition of palmitic (23.4%) and oleic acid (44.8%), respectively. Cultivar Pochuenjangmebye exhitibed the highest composition of saturated fatty acid (28.1%), while cvs. Sandudo and Modo showed the highest mono-unsaturated (44.8%) and poly-unsaturated (42.4%) fatty acid composition, respectively. The oleic acid showed negative correlation with palmitic and linoleic acid, while positive correlation between behenic and lignoceric acids was observed.

VARIETAL AND ENVIRONMENTAL EFFECTS ON RAPESEED: III. FATTY ACID COMPOSITION OF 1958 VARIETAL TESTS

1961 ◽  
Vol 41 (1) ◽  
pp. 204-210 ◽  
Author(s):  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Liquid Phase ◽  
Environmental Effects ◽  
Acid Content ◽  
Prediction Equation ◽  
Erucic Acid Content ◽  
Fatty Acid Compositions

The fatty acid compositions of the oil from 6 varieties of rapeseed grown at 22 stations were determined by gas liquid phase chromatography. Significant differences were found between stations for all fatty acids and between varieties for palmitic, stearic, oleic, linoleic, eicosenoic and erucic acids. The variations for palmitic, stearic, and eicosenoic acids were small, whereas major variations occurred in oleic, erucic and linoleic acids. A correlation coefficient of −0.975 was found between oleic and erucic acids and a prediction equation was determined to calculate oleic acid from the erucic acid content.

scholarly journals Time-course effects of protein malnutrition on hepatic fatty acids Δ6 and Δ5 desaturation in the growing rat

1988 ◽  
Vol 60 (2) ◽  
pp. 389-402 ◽  
Author(s):  
Michel Narce ◽  
Jean-Pierre Poisson ◽  
Jacques Belleville ◽  
Bernard Chanussot
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Time Course ◽  
Protein Diet ◽  
Oleic Acid Content ◽  
Total Lipids ◽  
Δ5 Desaturase

1. In growing rats, the time-course effects of giving a normal-protein diet (200 g casein/kg; NP) for 52 d, a low-protein diet (20 g casein/kg; LP) for 52 d and a LP diet for 26 d followed by balanced refeeding (200 g casein/kg; BR) for 26 d, on the fatty acid composition of liver total lipids and microsomal phospholipids were investigated together with Δ6- and Δ5-microsomal desaturase activities.2. The oleic acid content (mg/g tissue) of liver total lipids increased progressively with the LP diet, while linoleic acid was increased only at days 7 and 52. 20:3ω6, 20:4ω6, 22:5ω6 and 22:6ω3 fatty acids decreased during the period on the LP diet. BR for 7 d was sufficient to restore the fatty acid composition of total lipids to control values. Changes in the fatty acid composition of liver microsomal L-α-phosphatidylcholines were observed only after 52 d on the LP diet; the proportions (% w/w total fatty acids) of 18:0, 20:3ω6 and 20:4ω6 fatty acids decreased while oleic acid increased. The fatty acid composition of L-α-phosphatidylethanolamines was less affected.3. Δ6- and Δ5-desaturase activities decreased to 20–30% of their original values after 2 d on the LP diet; a smaller deficit prevailed after 14 d but disappeared after 25 d, to appear again after 52 d. As early as day 2 of BR, desaturase activities were greatly recovered and returned to control values at day 13.4. The present work shows that modifications in microsomal Δ6- and Δ5-desaturase activities are not strictly paralleled by the changes in the composition of fatty acids of liver total lipids and microsomal phospholipids.

scholarly journals Effect of feeding linseed on the fatty acid composition of milk

2013 ◽  
pp. 45-50
Author(s):  
Ágnes Süli ◽  
Béla Béri ◽  
János Csapó ◽  
Éva Vargáné Visi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Palmitic Acid ◽  
Linolenic Acid ◽  
Myristic Acid ◽  
Saturated Fatty Acids

In the last decades many researches were made to change the animal product food’s composition. The production of better fat-compound milk and dairy products became a goal in the name of health conscious nutrition. These researches were motivated by the non adequate milk fat’s fatty acid composition. There have been made researches in order to modify the milk’s fatty acids’ composition to reach the expectations of functional foods. With the optimal supplement of the feed can be increased the proportion of the polyunsaturated fatty acids and can decreased the saturated fatty acids. Row fat content of milk was not decreasing in the course of examination neither of the cold extruded linseed nor the whole linseed supplement as opposed to observations experienced by other authors. In case of monounsaturated and polyunsaturated fatty acids when supplementing with cold extruded linseed the most significant change was observable in the concentration of the elaidic acid, oleic acid, linoleic acid, alfa-linolenic acid, conjugated linoleic acid. In case of saturated fatty acids the quantity of palmitic acid and myristic acid lowered considerably. When observating the feeding with whole linseed the concentration of many fatty acids from the milkfat of saturated fatty acids lowered (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid). The quantity of some unsaturated fatty acids was showing a distinct rise after feeding with linseed, this way the oleic acid, alfa-linolenic acid, conjugated linoleic acid, eicosadienoic acid. The aim of the study was to produce food which meets the changed demands of customers as well. The producing of milk with favourable fatty acid content from human health point of view can give scope propagate the products of animal origin.  

Oxylipin concentration, but not fatty acid composition, is altered in human donor milk pasteurised using both thermal and non-thermal techniques

2019 ◽  
Vol 122 (1) ◽  
pp. 47-55 ◽  
Author(s):  
Michael A. Pitino ◽  
Shoug M. Alashmali ◽  
Kathryn E. Hopperton ◽  
Sharon Unger ◽  
Yves Pouliot ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Infant Development ◽  
Raw Milk ◽  
Human Donor ◽  
Donor Milk

AbstractHuman donor milk (DM) is Holder pasteurised (62·5°C, 30 min) to ensure its microbiological safety for infant consumption. In low-resource settings, flash heating is used to pasteurise milk. Although there is considerable interest in non-thermal alternatives (high hydrostatic pressure processing (HHP) and UVC irradiation) for pasteurisation, their effect on the fatty acid composition is not well understood. Of particular interest is the effect of pasteurisation on the generation of oxylipins. DM from eight mothers containing bacteria >5 × 107 colony-forming units/l was used. In a paired design, each pool of milk underwent four pasteurisation techniques: Holder; flash heating; UVC (250 nm, 25 min) and HHP (500 MPa, 8 min). Fatty acids were quantified by GC-flame ionisation detection and oxylipins derived from arachidonic acid; 18-carbon PUFA (α-linolenic acid, linoleic acid and γ-linolenic acid) and EPA/DHA were measured by liquid chromatography-tandem MS in aliquots of raw and processed milk. There were no significant changes to the composition of fatty acids following all pasteurisation techniques compared with raw milk. The n-6:n-3 ratio remained constant ranging from 6·4 to 6·6. Several arachidonic acid-derived oxylipins were highest post-UVC and elevated post-HHP compared with raw milk. Several oxylipins derived from 18-carbon PUFA (linoleic and α-linolenic acids) were elevated in UVC-treated milk. EPA/DHA-derived oxylipins were on average, unaffected by pasteurisation. Although some PUFA-derived oxylipins were increased following UVC and HHP, no method affected the fatty acid composition of human DM. Further research is needed to determine if varying levels of oxylipins in human DM as a result of processing can potentially mediate cellular signalling; proliferation and apoptosis, especially important for preterm infant development.

scholarly journals Studies on the nutrition of marine flatfish. The effect of different dietary fatty acids on the growth and fatty acid composition of turbot (Scophthalmus maximus)

1976 ◽  
Vol 36 (3) ◽  
pp. 479-486 ◽  
Author(s):  
C. B. Cowey ◽  
J. M. Owen ◽  
J. W. Adron ◽  
C. Middleton
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Scophthalmus Maximus ◽  
Dietary Fatty Acids ◽  
Cod Liver Oil ◽  
Weight Gains

1. Five groups of juvenile turbot (Scophthalmus maximus) which had been given a diet free of fat for 12 weeks were given diets in which the lipid component (g/kg) was: oleic acid alone 50, oleic acid 40+linoleic acid 10, oleic acid 40+linolenic acid 10, oleic acid 40+arachidonic acid 10 or oleic acid 40+cod-liver oil 10. These five experimental diets were given for 16 weeks.2. Weight gains were highest in the group given the diet containing cod-liver oil and lowest in the groups given diets containing oleic acid alone or oleic acid+linoleic acid. Weight gains in the groups given oleic acid+arachidonic acid or linolenic acid were markedly inferior to those of the group given oleic acid+cod-liver oil. It is concluded that arachidonic acid is inferior to polyunsaturated fatty acids of the ω3 series in maintaining growth rate in turbot.3. Fatty acid analyses of neutral lipids and phospholipids of liver and extrahepatic tissues did not suggest any evidence of desaturation of dietary oleic acid, linoleic acid or linolenic acid by the turbot. These experiments confirm previous isotopic evidence that turbot lack the necessary microsomal desaturases to perform this metabolic transformation.

scholarly journals Fatty Acid Composition of Seed Oil from Pachira aquatica Grown in Nigeria

2019 ◽  
pp. 1-9
Author(s):  
Afolayan S. Sunday ◽  
Igbum O. Gillian ◽  
Igoli O. John
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
1H Nmr ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Relative Composition

The relative composition of the fatty acids in Pachira aquatica seed oil were determined using GC-MS and 1H NMR. The results obtained from GC-MS and 1H NMR show that the oil contained saturated fatty acids (>67%), oleic acid (>18%), linoleic (>3%) and linolenic acid (≤0.01%). 1H NMR gave more reliable and reproducible results.

scholarly journals Proximate and fatty acid composition of cooked South African Cape snoek (Thyrsites atun)

2017 ◽  
Vol 113 (5/6) ◽  
Author(s):  
Suné S. Henning ◽  
Louwrens C. Hoffman ◽  
◽  
Keyword(s):  
South Africa ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
South African ◽  
Total Lipids ◽  
Nutritional Information ◽  
The Mean ◽  
Very High ◽  
Fatty Acid Compositions

Cape snoek (Thyrsites atun) is an important source of protein for people in South Africa; however, nutritional information thereof is limited. The proximate and fatty acid compositions of raw and cooked (80 °C) snoek muscles were determined according to official AOAC methods. The mean moisture, ash, total lipids and protein for raw snoek were 72.8±1.86%, 1.3±0.09%, 4.0±1.16 and 21.5±1.35%, respectively. Cape snoek is very high in palmitic acid (24.65±1.43%), oleic acid (18.21±2.64%), eicosapentaenoic acid (EPA, 9.11±2.06%) and docosahexaenoic acid (DHA, 19.70±3.25%). With the exception of total lipids, cooking significantly reduced moisture (69.40±2.03%) and ash (1.12±0.12%), and increased protein (24.47±1.39%) content. It is concluded that Cape snoek is very high in protein and can be classified as a low-fat fish which is rich in EPA and DHA.

scholarly journals NUTRITIVE COMPOSITION OF RED TILAPIA REARED IN FRESHWATER AND BRACKISHWATER

2012 ◽  
Vol 7 (1) ◽  
pp. 19
Author(s):  
Raden Roro Sri Pudji Sinarni Dewi ◽  
Priadi Setyawan ◽  
Evi Tahapari ◽  
Adam Robisalmi ◽  
Nunuk Listiyowati
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Freshwater Ecosystem ◽  
Red Tilapia ◽  
Fatty Acids Profile ◽  
Nutritive Composition

The aim of this research was to investigate the nutritive composition (especially fatty acids) in red tilapia that was reared in freshwater and brackishwater. The fatty acid contents were determined by gas chromatography. The fatty acids profile were -3 (linolenic acid, eicosapentaenoic acid/EPA, docosahexaenoic acid/DHA), -6 (linoleic acid, arachidonic acid/AA), and -9 (oleic acid). Red tilapia samples were obtained from Research Institute for Fish Breeding, Sukamandi, West Java (freshwater ponds) and Congot, Yogyakarta (brackishwater ponds; salinity 20 ppt). In this research, red tilapia reared in different ecosystems showed different fatty acid profiles. Red tilapia inhabiting brackishwater ecosystem has EPA (0.26±0.05%), DHA (3.42±0.26%), and linoleic acid (17.20±0.56%) content higher than freshwater ecosystem (EPA = 0%; DHA = 0.67±0.44%; linoleic acid = 9.08±4.76%), except for linolenic acid (0.30±0.15% vs 0.25±0.10%), arachidonic acid (0.77±0.39% vs 0.93±0.13%) and oleic acid (38.67±2.58% vs 37.44±0.74%). The ratio of -6/-3 in red tilapia inhabiting freshwater ecosystem was about 11/1. The culture tilapia in brackishwater ecosystem decrease -6/-3 ratio (4.5:1). So that for human health, it will be better to consume brackishwater red tilapia than freshwater red tilapia.

Sign in / Sign up

Export Citation Format

Share Document