Effect of temperature on preference for dietary unsaturated fatty acids in the Djungarian hamster (Phodopus sungorus)

2000 ◽  
Vol 78 (8) ◽  
pp. 1361-1368 ◽  
Author(s):  
Sara M Hiebert ◽  
Erin K Fulkerson ◽  
Kirstin T Lindermayer ◽  
Sarah D McClure
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fat ◽  
Phodopus Sungorus ◽  
Effect Of Temperature ◽  
Djungarian Hamster ◽  
Mean Body Temperature ◽  
Unsaturated Fat ◽  
Warm Environment ◽  
Short Days

Previous studies have shown that hibernators preparing for winter prefer a diet rich in unsaturated fat. This study was designed to determine if a daily heterotherm, the Djungarian hamster (Phodopus sungorus), shows a similar preference when given simultaneous access to two diets, one rich in saturated fat and the other rich in unsaturated fat. In two experiments, hamsters that had been exposed to short days for 8-10 weeks were exposed to 8°C for 10 days. When half of these animals were moved to a warm environment (26-29°C), they developed a significantly lower preference for the unsaturated diet than controls that remained at 8°C (P < 0.01). This difference in preference disappeared when the experimental group was returned to 8°C (P = 0.4). Although mean body temperature (Tb) was significantly lower (mean difference = 0.35°C) in experimental animals in the cold environment, most animals did not enter daily torpor at any time during the experiment. Together, these results suggest that the large decreases in core Tb accompanying torpor, originally assumed to necessitate the incorporation of unsaturated fatty acids into cell membranes of hibernators and daily heterotherms, are not necessary to stimulate changes in food choice.

Effect of temperature on preference for dietary unsaturated fatty acids in the Djungarian hamster (Phodopus sungorus)

2000 ◽  
Vol 78 (8) ◽  
pp. 1361-1368 ◽  
Author(s):  
Sara M. Hiebert ◽  
Erin K. Fulkerson ◽  
Kirstin T. Lindermayer ◽  
Sarah D. McClure
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Phodopus Sungorus ◽  
Effect Of Temperature ◽  
Djungarian Hamster

scholarly journals Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 44 ◽  
Author(s):  
Julliane Carvalho Barros ◽  
Paulo E. S. Munekata ◽  
Francisco Allan Leandro de Carvalho ◽  
Mirian Pateiro ◽  
Francisco J. Barba ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Saturated Fat ◽  
B Value ◽  
Cyperus Esculentus ◽  
Oil Emulsion ◽  
Fat Replacement ◽  
Beef Burgers

The present study evaluated the replacement of beef fat in beef burgers using a tiger nut (Cyperus esculentus L.) oil emulsion, in order to reduce total fat and saturated fatty acids in the studied samples. Three formulations were processed: Control—100% beef fat; tiger nut 50% (TN50)—50% of beef fat replaced using tiger nut oil emulsion and tiger nut 100% (TN100)—100% of beef fat replaced by tiger nut oil emulsion. The physicochemical parameters were affected after fat replacement. Moreover, the protein and fat contents decreased in those sample with tiger nut oil emulsion, thus the formulation TN100 can be considered as “reduced fat content”. Regarding color, an increased L* and b* value parameters was observed after TN100 while the values of a* remained similar to the Control samples. The hardness, cohesiveness, gumminess and chewiness were similar in all formulations. The addition of tiger nut oil emulsion as a substitute for beef fat reduced saturated fat and increased the mono- and polyunsaturated fatty acids. Oleic acid was found to be in highest proportions in burgers. The TN100 samples were considered as acceptable by consumers. Therefore, total replacement of beef fat using tiger nut oil emulsions in beef burger resulted in a well-accepted and healthier meat product with reduced total and saturated fat contents, as well as increased unsaturated fatty acids.

scholarly journals The confusion about dietary fatty acids recommendations for CHD prevention

2011 ◽  
Vol 106 (5) ◽  
pp. 627-632 ◽  
Author(s):  
Daan Kromhout ◽  
Johanna M. Geleijnse ◽  
Alessandro Menotti ◽  
David R. Jacobs
Keyword(s):  
Fatty Acids ◽  
Cohort Studies ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Saturated Fat ◽  
Dietary Fatty Acids ◽  
Adequate Diet ◽  
Unsaturated Fat ◽  
Prospective Cohort Studies ◽  
Methodological Aspects

A recent meta-analysis of prospective cohort studies has not found an association between dietary saturated fat intake and CHD incidence. This funnelled the discussion about the importance of the recommendation to lower the intake of saturated fat for the prevention of CHD. At the same time a document of the European Food Safety Authority has suggested that specific quantitative recommendations are not needed for individual fatty acids but that more general statements can suffice. In this review, we discuss methodological aspects of the absence of association between SFA intake and CHD incidence in prospective cohort studies. We also summarise the results of the controlled dietary experiments on blood lipids and on CHD incidence in which saturated fat was replaced by either cis-unsaturated fat or carbohydrates. Finally, we propose a nutritionally adequate diet with an optimal fatty acid composition for the prevention of CHD in the context of dietary patterns. Such diets are characterised by a low intake of saturated fat, and as low as possible intake of trans-fat and fulfil the requirements for the intake of n-6 and n-3 fatty acids. No recommendation is needed for the intake of cis-MUFA.

scholarly journals Modern fat technology: what is the potential for heart health?

2005 ◽  
Vol 64 (3) ◽  
pp. 379-386 ◽  
Author(s):  
J. E. Upritchard ◽  
M. J. Zeelenberg ◽  
H. Huizinga ◽  
P. M. Verschuren ◽  
E. A. Trautwein
Keyword(s):  
Metabolic Syndrome ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Disease Risk ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Blood Cholesterol ◽  
Medical Community ◽  
The Metabolic Syndrome ◽  
Increased Risk

Saturated andtrans-fatty acids raise total cholesterol and LDL-cholesterol and are known to increase the risk of CHD, while dietary unsaturated fatty acids play important roles in maintaining cardiovascular health. Replacing saturated fats with unsaturated fats in the diet often involves many complex dietary changes. Modifying the composition of foods high in saturated fat, particularly those foods that are consumed daily, can help individuals to meet the nutritional targets for reducing the risk of CHD. In the 1960s the Dutch medical community approached Unilever about the technical feasibility of producing margarine with a high-PUFA and low-saturated fatty acid composition. Margarine is an emulsion of water in liquid oil that is stabilised by a network of fat crystals. In-depth expertise of fat crystallisation processes allowed Unilever scientists to use a minimum of solid fat (saturated fatty acids) to structure a maximum level of PUFA-rich liquid oil, thus developing the first blood-cholesterol-lowering product, Becel. Over the years the composition of this spread has been modified to reflect new scientific findings and recommendations. The present paper will briefly review the developments in fat technology that have made these improvements possible. Unilever produces spreads that are low in total fat and saturated fat, virtually free oftrans-fatty acids and with levels ofn-3 andn-6 PUFA that are in line with the latest dietary recommendations for the prevention of CHD. Individuals with the metabolic syndrome have a 2–4-fold increased risk of developing CHD; therefore, these spreads could make a contribution to CHD prevention in this group. In addition, for individuals with the metabolic syndrome the spreads could be further modified to address their unique dyslipidaemia, i.e. elevated blood triacylglycerols and low HDL-cholesterol. Research conducted in the LIPGENE study and other dietary intervention studies will deliver the scientific evidence to justify further modifications in the composition of spreads that are healthy for the heart disease risk factors associated with the metabolic syndrome.

The effect of temperature on the fatty acids and isozymes of a psychrotrophic and two mesophilic species ofXenorhabdus, a bacterial symbiont of entomopathogenic nematodes

2001 ◽  
Vol 47 (5) ◽  
pp. 382-391 ◽  
Author(s):  
Hongjun He ◽  
Roger Gordon ◽  
John A Gow
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Arachidic Acid ◽  
Distinct Species ◽  
Temperature Adaptation ◽  
Effect Of Temperature ◽  
Xenorhabdus Nematophila

In the first part of this study, generation times relative to temperature, together with cardinal and conceptual temperatures, were determined for four strains of Xenorhabdus bacteria that represented three geographically distinct species. The data showed that the NF strain of Xenorhabdus bovienii, like the Umeå strain of the same species, is psychrotrophic, while Xenorhabdus sp. TX strain resembles Xenorhabdus nematophila All strain in being mesophilic. In the second part, the capacity of these bacteria to adapt to changes in temperature, shown by changes in fatty acid composition, was investigated. As temperature declined, the proportions of the two major unsaturated fatty acids, palmitoleic (16:1ω7) acid and oleic (18:1ω9) acid, increased significantly in all of the strains. The proportion of the prevalent saturated fatty acid, which was palmitic acid (16:0), decreased. In the All, NF, and Umeå strains, myristic acid (14:0), margaric acid (17:0), cyclopropane (17:0c), and arachidic acid (20:0) decreased with decreasing temperature. In the third part of the study, the synthesis of isozymes in response to changing temperature was investigated. For the seven enzymes studied, the numbers for which isozyme synthesis was temperature related were as follows: five for Umeå, four for All, three for NF, and two for TX. Where the study dealt with fatty acid composition and isozyme synthesis, the results show a broad capacity for physiological temperature adaptation among strains of different climatic origin.Key words: Xenorhabdus, temperature, psychrotroph, mesophile, fatty acid, isozyme.

scholarly journals The Effect of Temperature on the Level and Biosynthesis of Unsaturated Fatty Acids in Diacylglycerols of Brassica napus Leaves

1988 ◽  
Vol 87 (4) ◽  
pp. 904-910 ◽  
Author(s):  
John P. Williams ◽  
Mobashsher U. Khan ◽  
Kirk Mitchell ◽  
Geoff Johnson
Keyword(s):  
Fatty Acids ◽  
Brassica Napus ◽  
Unsaturated Fatty Acids ◽  
Effect Of Temperature

scholarly journals Clinical Outcomes of Dietary Replacement of Saturated Fatty Acids with Unsaturated Fat Sources in Adults with Overweight and Obesity: A Systematic Review and Meta-Analysis of Randomized Control Trials

2017 ◽  
Vol 71 (1-2) ◽  
pp. 107-117 ◽  
Author(s):  
Bridget A. Hannon ◽  
Sharon V. Thompson ◽  
Ruopeng An ◽  
Margarita Teran-Garcia
Keyword(s):  
Systematic Review ◽  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Keyword Search ◽  
Meta Analysis ◽  
Saturated Fatty Acids ◽  
Overweight And Obesity ◽  
Cochrane Library ◽  
Unsaturated Fat

Background: Obesity and dyslipidemia are frequently treated with dietary interventions before pharmacotherapy is given. Diets high in unsaturated fat have proven advantageous to disease treatment. Aims: The purpose of this systematic review and meta-analysis was to assess the evidence of the effect of saturated fatty acids (SFA) replacement with unsaturated fatty acids (UFA) in metabolically healthy adults with overweight and obesity on markers of dyslipidemia and body composition. Methods: Keyword search was performed in PubMed, CINAHL, and Cochrane Library for randomized controlled trials (RCTs) evaluating the effects of fatty acid substitution in adults with overweight and obesity. Meta-analysis was performed on interventions assessing lipoprotein levels and body composition. Publication bias was assessed by funnel plot inspection, Begg's, and Egger's test. Results: Eight RCTs enrolling 663 participants were included in the review, with intervention durations between 4 and 28 weeks. Although nonsignificant (p = 0.06), meta-analysis found UFA replacement to reduce total cholesterol concentrations by 10.68 mg/dL (95%CI -21.90 to 0.53). Reductions in low-density lipoprotein cholesterol and triglycerides were statistically nonsignificant. Conclusions: Due to null results and a small number of studies included, there is no strong evidence that replacement of SFA with UFA may benefit lipid profiles in this population.

Sign in / Sign up

Export Citation Format

Share Document