Effects on animal growth and lipid composition of heart, liver, and adipose tissue in male rats fed different levels and types of fats

1987 ◽  
Vol 65 (9) ◽  
pp. 1872-1877 ◽  
Author(s):  
E. R. Farnworth ◽  
J. K. G. Kramer
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Male Rats ◽  
Oil Mixtures ◽  
Total Fatty Acids ◽  
Fat Level ◽  
Animal Growth ◽  
Fatty Acid Patterns ◽  
Fat Diets

Weanling male rats were fed diets containing 5, 10, or 20% (by weight) fat. Diets were made isocaloric by decreasing the amount of starch as the diet fat level increased. At each fat level, three oil mixtures were fed which contained 13, 32, or 79% saturated fatty acids. The polyunsaturate level was 11% of total fatty acids in all mixtures. After 12 weeks, animals eating the high fat diets had gained significantly less weight and had eaten less feed. These animals also had significantly lighter livers and more liver lipids. The level and type of fat in the diet affected the amount (mg/g) of several phospholipids in the liver and heart. The fatty acid patterns (total saturates, n − 3, n − 6 fatty acids) of the major phospholipids were generally constant, the monounsaturated fatty acids being the major exception.

OPTIMUM RATIO OF SATURATED TO MONO-UNSATURATED FATTY ACIDS IN RAT DIETS

1955 ◽  
Vol 33 (1) ◽  
pp. 1047-1054 ◽  
Author(s):  
C. Y. Hopkins ◽  
T. K. Murray ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Female Rats ◽  
Male Rats ◽  
Chow Diet ◽  
Acid Ratio ◽  
Weanling Rats ◽  
Total Fatty Acids ◽  
Normal Rat

Fat mixtures were prepared in which the content of linoleic acid was held constant at approximately 10% of the total fatty acids, but the ratio of saturated to mono-unsaturated acids was varied from 3.5: 1 to 1: 8. These mixtures were added to a low-fat fox chow diet at the rate of 20 parts fat to 80 parts fox chow and the resulting mixtures were fed to weanling rats in one experiment and to semiadult rats in another. The feeding period was nine weeks. In both experiments the male rats showed significant differences in final weight between the diets. Best weight gains were made on the fat mixture in which the fatty acid ratio was close to that of normal rat depot fat, viz. one part of saturated acid to two parts of mono-unsaturated acid. Female rats did not show significant differences in weight gain on the various fat mixtures. Excretion of lipid in the feces showed a tendency to increase with increasing ratios of unsaturated to saturated fatty acids in the diet.

OPTIMUM RATIO OF SATURATED TO MONO-UNSATURATED FATTY ACIDS IN RAT DIETS

1955 ◽  
Vol 33 (6) ◽  
pp. 1047-1054 ◽  
Author(s):  
C. Y. Hopkins ◽  
T. K. Murray ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Female Rats ◽  
Male Rats ◽  
Chow Diet ◽  
Acid Ratio ◽  
Weanling Rats ◽  
Total Fatty Acids ◽  
Normal Rat

Fat mixtures were prepared in which the content of linoleic acid was held constant at approximately 10% of the total fatty acids, but the ratio of saturated to mono-unsaturated acids was varied from 3.5: 1 to 1: 8. These mixtures were added to a low-fat fox chow diet at the rate of 20 parts fat to 80 parts fox chow and the resulting mixtures were fed to weanling rats in one experiment and to semiadult rats in another. The feeding period was nine weeks. In both experiments the male rats showed significant differences in final weight between the diets. Best weight gains were made on the fat mixture in which the fatty acid ratio was close to that of normal rat depot fat, viz. one part of saturated acid to two parts of mono-unsaturated acid. Female rats did not show significant differences in weight gain on the various fat mixtures. Excretion of lipid in the feces showed a tendency to increase with increasing ratios of unsaturated to saturated fatty acids in the diet.

scholarly journals FATTY ACID COMPOSITION OF THE FRUITS OF SYZYGIUM ZEYLANICUM (L.) DC. VAR. ZEYLANICUM

2017 ◽  
pp. 155-157
Author(s):  
Devi R. C. Bhanu ◽  
K. K. Sabu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Nutritional Composition ◽  
Total Fatty Acids

Objective: Wild indigenous fruits are believed to be extremely nutritious, contributing a great deal to the general health of the tribal and rural population. To validate this claim, systematic studies are required to estimate their nutritional composition. The objective of the study was to analyze the fatty acid composition of Syzygium zeylanicum (L.) DC. var. zeylanicum.Methods: The fatty acid composition of S. zeylanicum var. zeylanicum fruits were analysed by GC-MS/MS.Results: The major fatty acids were cis-oleic acid (43.47±0.62 %) and linoleic acid (31.14±0.35%). Total monounsaturated fatty acids in the sample was 44.21%. Omega-6, omega-7 and omega-9 fatty acids were detected. The polyunsaturated fatty acids in thefruits were linoleic acid (31.14±0.35 %) and arachidonic acid (0.15±0.22 %), whereas 24.51 % of the total fatty acids were saturated. The ratio of unsaturated to saturated fatty acids was approximately 3:1. The order of abundance of fatty acids, in some of the healthiest oils, viz. olive, canola, peanut oils is, Oleic acid>Linoleic acid>Palmitic acid>Stearic acid and the same order was observed in the present study.Conclusion: Fruits of S. zeylanicum var. zeylanicum too shows a healthy balance between unsaturated and saturated fats. 

scholarly journals Factores asociados con la calidad de la carne. II parte: perfil de ácidos grasos de la carne bovina en 40 empresas ganaderas de la región Caribe y el Magdalena Medio

2008 ◽  
Vol 8 (2) ◽  
pp. 66 ◽  
Author(s):  
Rodrigo Efrén Vásquez ◽  
Beatriz Abadía ◽  
Luis Carlos Arreaza ◽  
Hugo Humberto Ballesteros ◽  
César Andrés Muñoz
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Bos Taurus ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Longissimus Dorsi ◽  
Ether Extract ◽  
Mean Values ◽  
Fatty Acids Profile ◽  
Total Fatty Acids

<p>Se evaluó el perfil de cinco ácidos grasos en muestras del músculo <em>Longissimus dorsi </em>de 120 bovinos provenientes de 40 empresas ganaderas de trópico bajo, ubicadas en zonas declaradas libres de aftosa por vacunación y productoras de canales de alta calidad. Respecto del perfil de ácidos grasos de cadena larga se encontró que el promedio general del extracto etéreo fue de 7,41 ± 3,61% con un cv alto (48,80%); además, para esta variable se establecieron diferencias (P&lt; 0,001) en cuanto al tipo de forraje y el suplemento utilizado para la alimentación de los animales, el tipo racial y entre empresas ganaderas; así mismo, hubo diferencias (P&lt; 0,005) en cuanto el efecto de la condición sexual, la clasificación de la canal y el uso de hormonas. Para el total de ácidos grasos se encontró un promedio de 58,11 ± 8,44% distribuido con valores promedio para los ácidos grasos saturados de 30,61 ± 4,96% y para los ácidos grasos insaturados de 27,49 ± 4,23%, de los cuales el 22,87 ± 4,04% está compuesto por ácidos grasos monoinsaturados y el 4,61 ± 0,79% por ácidos grasos poliinsaturados. Con relación a los valores de extracto etéreo se encontró el mayor porcentaje en la raza Brangus (17,68 ± 3,75%), seguido por animales Cebú x <em>Bos taurus </em>y Cebú Brahman, con valores de 7,51 ± 4,76 y 7,30 ± 5,07%, respectivamente; el tipo racial Romosinuano puro y los cruces de Cebú con Romosinuano y Pardo Suizo presentaron los menores valores para esta variable. </p><p><strong> </strong></p><p><strong>Meat quality associated factors. Part II: Fatty acids profile of beef in 40 cattle enterprises of the Caribbean and mid-Magdalena regions of Colombia </strong></p><strong>]</strong>The profile of five fatty acids in samples of <em>Longissimus dorsi </em>muscle tissue was evaluated on 120 bovine animals from 40 meat enterprises producing high quality carcasses in lowland tropical areas declared free of hoof-and-mouth disease by vaccination. Regarding the profile of long chain fatty acids it was found that the general average of ether extract was 7.41 ± 3.61% with a high cv (48.8%). Additionally, for this variable were established differences (P&lt; 0.001) due to forage type, feed supplement, type of breed and meat enterprise. Similarly, there were differences (P&lt; 0.005) in regard to the effect of gender, carcass classification, and use of hormones. For total fatty acids an average of 58.11 ± 8.44% was found, distributed with mean values for saturated fatty acids of 30.61 ± 4.96% and for unsaturated fatty acids of 27.49 ± 4.23 %, of which 22.87 ± 4.04% is composed of monounsaturated fatty acids and 4.61 ± 0.79% of polyunsaturated fatty acids. Ether extract values were higher with the Brangus breed (17,68 ± 3,75%) followed by Zebú x <em>Bos taurus </em>and Zebú Brahman crosses with values of 7,51 ± 4,76 and 7,30 ± 5,07%, respectively. The pure Romosinuano racial type and the crosses of Zebú x Brown Swiss and Zebu x Romosinuano showed the lowest values for this variable.

scholarly journals Comparison of lipid classes and fatty acid compositions of farmed and wild pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam

2020 ◽  
Vol 20 (4) ◽  
pp. 463-467
Author(s):  
Trinh Thi Thu Huong
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Crassostrea Gigas ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Pacific Oysters ◽  
Total Fatty Acids ◽  
First Time ◽  
Fatty Acid Compositions

Lipid classes and fatty acid compositions of the farmed (F-C. gigas) and wild (W-C. gigas) pacific oysters, Crassostrea gigas, in Nha Trang, Vietnam were investigated for the first time. The results indicated that the lipid classes and fatty acid components of these oysters were insignificantly different. The total lipid of both studied oysters included six lipid classes, namely phospholipid (PL), sterol (ST), free fatty acid (FFA), triacylglycerol (TG), monoalkyldiacylglycerol (MADG), and hydrocarbon-wax (HW) in which TG and PL were dominated with the values of 48.4%, 41.8% for TG and 19.0%, 20.3% for PL in F-C. gigas and W-C. gigas, respectively. The fatty acids (FAs) content of F-C. gigas and W-C. gigas was similar. The saturated fatty acids (SFAs) content was 48.2% in total fatty acids (TFAs) of the F-C. gigas and 44.7% in TFAs of W-C. gigas, in which 16:0 was dominated in SFAs of both oysters with the value of 24.2% in F-C. gigas and 22.0% in W-C. gigas. The contents of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were 18.3%, 20.5% for MUFAs and 31.7%, 34.7% for PUFAs respectively in F-C. gigas and W-C. gigas. These MUFAs compositions contained 16:1n-7, 16:1n-5, 18:1n-9, 18:1n-7, 20:1n-11, 20:1n-9 and 20:1n-7, among them fatty acids 16:1n-7 (7.2% in F-C. gigas, 6.3% in W-C. gigas) and 18:1n-7 (6.6% in F-C. gigas, 7.4% in W-C. gigas) were the main MUFAs. PUFAs in these two oysters consisted of long-chain n-3 and n-6 fatty acids, in which 20:5n-3 (EPA) and 22:6n-3 (DHA) were dominated with the values of 12.7%, 13.9% for EPA in F-C. gigas and 6.5%, 6.0% for DHA in W-C. gigas.

scholarly journals Nutritional factors affecting the fatty acid composition of bovine milk

1997 ◽  
Vol 78 (1) ◽  
pp. S37-S47 ◽  
Author(s):  
R. J. Mansbridge ◽  
J. S. Blake
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Unsaturated Fatty Acids ◽  
De Novo ◽  
Saturated Fatty Acids ◽  
Bovine Milk ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Milk Fatty Acids ◽  
Total Fatty Acids

The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75 % of the total fatty acids, with a further 21 % occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/lOO g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty acids are derived, almost equally, from either de novo synthesis or directly from preformed fatty acids in the diet. There are four main dietary sources of fatty acids: forages, oilseeds, fish oil and fat supplements. The digestive tract exerts a profound influence on the fate of dietary fatty acids. The short-chain saturated free fatty acids are absorbed through the walls of the rumen or abomasum into the bloodstream. The medium- and longer-chain saturated fatty acids pass into the small intestine, diffuse across the membrane wall where they are incorporated into lipoproteins and enter the bloodstream via the lymphatic system. The majority of unsaturated fatty acids are extensively hydrogenated in the rumen. However, recent work has shown that the levels of certain saturated fatty acids can be reduced and the levels of oleic, linoleic and linolenic fatty acids increased by feeding oilseeds rich in mono- or polyunsaturated fatty acids. In addition, work reported here has confirmed that eicosapentaenoic and docosahexaenoic acids can be transferred to milk when a diet containing fish oil is fed, but the transfer efficiencies are low

Effects of Gamma Radiation on Microbiological Status, Fatty Acid Composition, and Color of Vacuum-Packaged Cold-Stored Fresh Pork Meat

2009 ◽  
Vol 72 (3) ◽  
pp. 556-563 ◽  
Author(s):  
VASSILIA J. SINANOGLOU ◽  
SPYROS KONTELES ◽  
ANTHIMIA BATRINOU ◽  
FOTIS MANTIS ◽  
KONSTANTINOS SFLOMOS
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Salmonella Enteritidis ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Contamination Level ◽  
Radiation Doses ◽  
Pork Meat ◽  
Total Fatty Acids

Pork meat samples were inoculated with high or low levels (106 or 103 CFU/g) of Salmonella Enteritidis, vacuum packaged, exposed to γ radiation (1.0, 2.5, and 4.7 kGy), and stored for 1 month at 4 ± 1°C. In highly contaminated samples, the target strain was completely eliminated only by the 4.7 kGy radiation dose, whereas in samples at the lower contamination level, 2.5 kGy was sufficient to eliminate Salmonella Enteritidis. The highest of the applied radiation doses reduced the aerobic microflora and extended the sample's refrigeration shelf life by at least 2 weeks. The fatty acid profile of pork meat was not significantly affected by any of the applied radiation doses. Irradiation increased the proportion of saturated fatty acids (SFA) and decreased the content of the polyunsaturated fatty acids (P &lt; 0.05). Irradiation also affected negatively the proportions of the nutritional indexes ω-6/ω-3, SFA/monounsaturated fatty acids, and SFA/polyunsaturated fatty acids. The proportion of the trans fatty acids C18:1ω-9 t9 and C18:2 t9,t12 in the total fatty acids was nearly doubled (90 and 86%, respectively) in the samples that had been exposed to 4.7 kGy. None of the applied radiation doses changed the lightness (L* value) of the meat, but redness (a*) and yellowness (b*) increased, particularly for the samples treated with 4.7 kGy.

Fatty acid composition as an indicator of carnivory in Antarctic krill, Euphausia superba

2000 ◽  
Vol 57 (S3) ◽  
pp. 31-37 ◽  
Author(s):  
G C Cripps ◽  
A Atkinson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Antarctic Krill ◽  
Saturated Fatty Acids ◽  
Euphausia Superba ◽  
Monounsaturated Fatty Acids ◽  
Pufa Content ◽  
South Georgia ◽  
Total Fatty Acids ◽  
Antarctic Krill Euphausia Superba

In a previous study at South Georgia, carnivory was invoked as a cause of high polyunsaturated fatty acid (PUFA) content of Antarctic krill, Euphausia superba. To examine this, krill were sampled and fed for 16 days exclusively on the locally abundant copepod Drepanopus forcipatus. After 16 days, the krill had increased their PUFA content from 28 to 54% of the total fatty acids. Concurrently, monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) decreased from 41 to 27%. Thus, the krill appeared to accumulate PUFAs as reflected in their diet of D. forcipatus, which also had a relatively high PUFA content (50%). Overall, the results support omnivorous feeding by krill at South Georgia during nonbloom periods. We propose that the ratio of PUFA to SFA content may be used to detect carnivory in the recent feeding history of krill and suggest that this may be an index which could be applied to other zooplankton.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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