Permeation of long-chain fatty acids and alcohols in rat intestine.

1979 ◽  
Vol 236 (6) ◽  
pp. E721
Author(s):  
V L Sallee
Keyword(s):  
Fatty Acids ◽  
Bile Salt ◽  
Saturated Fatty Acids ◽  
Long Chain Fatty Acids ◽  
Salt Solutions ◽  
Lipid Concentration ◽  
Uptake Rates ◽  
Long Chain ◽  
Fatty Acids And Alcohols ◽  
Chain Fatty Acids

Uptake of long-chain fatty acids and alcohols from micellar bile salt solutions has been studied with everted sacs of rat jejunum. These unidirectional uptake rates are linearly related to lipid concentration if bile salt concentration is constant, but are essentially independent of lipid concentration over a 2.5-fold concentration range if lipid and bile salt concentrations are maintained at a constant ratio. Uptake of lipid from various micellar bile salt solutions was directly related to the experimentally varied monomer activity of solute, thus allowing conversion of uptake rates to permeation coefficients. Natural logarithm of permeation coefficients (ln P) increased linearly for saturated fatty acids of 12--18 carbons, equivalent to an incremental free energy of -695 cal.mol-1 per --CH2--. Alcohols of 10- to 14-carbon chain lengths had a similar relationship on ln P to number of carbons. Previously determined permeation coefficients for fatty acids of 2--10 carbons are now seen to be a nonlinear portion of the curve for ln P versus chain length for all saturated fatty acids.

Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

1999 ◽  
Vol 5 (6) ◽  
pp. 471-478
Author(s):  
D. Torrea Goñi ◽  
A. García Sotro ◽  
C. Ancín Azpilicueta
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Control Sample ◽  
High Rate ◽  
Long Chain Fatty Acids ◽  
Sugar Consumption ◽  
Long Chain ◽  
Rate Of Consumption ◽  
Chain Fatty Acids

The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A non-sedimented must was used as a control sample. The sedimentation of garnacha must reduced the concentration of saturated fatty acids (mainly stearic acid), although it did not totally eliminate any single one. During the first half of the fermen tation (up to 50% of sugar consumption) the medium-chain fatty acids excreted their highest concen tration in the sample being clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a higher rate of consumption in the contrul sample (57%) than in the sedimented sample (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar consumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated and unsaturated, was similar in the control sample and in the sedimented sample. The clarification of the Viura must reduced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty acids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same oc curred during the second half of the fermentation.

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