Oxygen availability in brain tissues after lipid meals

1960 ◽  
Vol 198 (1) ◽  
pp. 217-220 ◽  
Author(s):  
Roy L. Swank ◽  
Haruomi Nakamura
Keyword(s):  
Body Weight ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Vegetable Oils ◽  
Platinum Electrode ◽  
Saturated Fat ◽  
Oxygen Availability ◽  
Electrode Technique ◽  
Brain Tissues

The available oxygen in the hamster's brain was studied polarographically employing the platinum electrode technique. The electrodes were permanently implanted. After large lipid meals, the amount of oxygen available in the tissues was reduced. The reduction was greatest after cream and another highly saturated fat mixture. It was least after the very unsaturated oils, safflower and cod liver oils. Changes after olive, corn, cottonseed and other vegetable oils were intermediate. Cream meals containing as little as 0.9 gm of lipid/kg body weight produced significant reductions in the available oxygen in the tissues. Our studies suggest that the decrease in available oxygen in the tissues was due primarily to the amount of the saturated fatty acid in the lipid feeding.

scholarly journals Saturated Fatty Acid Intake Is Associated With Increased Inflammation, Conversion of Kynurenine to Tryptophan, and Delta-9 Desaturase Activity in Healthy Humans

2020 ◽  
Vol 13 ◽  
pp. 117864692098194
Author(s):  
Jade Berg ◽  
Neda Seyedsadjadi ◽  
Ross Grant
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Desaturase Activity ◽  
Saturated Fat ◽  
Positive Association ◽  
Monounsaturated Fatty Acids ◽  
Healthy Humans ◽  
Rbc Membrane ◽  
Δ9 Desaturase ◽  
Tnf Α

Saturated fat ingestion has previously been linked to increases in inflammation. However the relationship between saturated fatty acid (SFA) intake and the kynureine:tryptophan ratio ([Kyn]:[Trp]), a marker of inflammation, has not been previously investigated. This study evaluated in healthy, middle aged, individuals (men = 48, women = 52), potential relationships between SFA intake, red blood cell (RBC) membrane SFAs and monounsaturated fatty acids (MUFA), the [Kyn]:[Trp] ratio, C-reactive protein (CRP), TNF-α and Δ9 desaturase activity. [Kyn]:[Trp] was positively associated with increases in Total fat ( P = .034) intake, including Total SFA ( P = .029) and Total MUFA ( P = .042) intakes. Unexpectedly the [Kyn]:[Trp] ratio was inversely associated with the percentage of Total SFA ( P = .004) and positively associated with percentage of Total MUFA ( P = .012) present in the RBC membrane. We found a positive association between Δ9 desaturase activity, responsible for the desaturation of a various SFAs to MUFAs, and [Kyn]:[Trp] ( P = .008). [Kyn]:[Trp] was also positively associated with CRP ( P = .044), however no significant relationship between [Kyn]:[Trp] and TNF-α was found. This study shows for the first time that SFA consumption increases inflammatory pathways linked to increased tryptophan to kynurenine conversion, even in healthy humans. Our data also suggests that SFA linked increases in inflammation occur concomitantly with an upregulation of Δ9 desaturase activity resulting in increased desaturation of SFA substrates to their MUFA derivatives.

scholarly journals Influence of High and Low Saturated Fatty Acid-Based Diets on Weight and Body Composition of Albino Rats (Rattusnorvegicus)

2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Abere DV
Keyword(s):  
Body Composition ◽  
Body Weight ◽  
Fatty Acid ◽  
Weight Gain ◽  
Food Intake ◽  
Saturated Fatty Acid ◽  
Body Weight Gain ◽  
Control Diet ◽  
Balance Model ◽  
Albino Rats

The study investigated the effect of feeding high and low saturated fatty acid based diets to feed female albino rats (Rattusnorvegicus) with a view to evaluating the effects of the fatty diets on the feeding patterns, weight and body composition of the rats. Seven months old female Rattus norvegicus were used for the experiment. The weights of the rats were taken for twelve weeks using Salter balance (Model 250). Four experimental diets were formulated which were made up of 2.5 and 5.0 g of margarine (blue band), 2.5 and 5.0 g canola oil each mixed with the basal diet. The control diet was grower feed and the resultant experimental diets were fed to the experimental rats kept in cages at the rate of 12 rats per cage. The rats were fed with the diets at the rate of 3% of body weight for a period of twelve weeks. The highest weight gain was recorded in the group fed with 5.0 g margarine, followed by 5.0 g canola, 2.5 g margarine, 2.5 g canola and least in the rats fed the control.The mean weight gain of the rats fed with 5.0 g margarine and 5.0 g canola were significantly different (p<0.05) from the mean weight of 2.5 g margarine, 2.5 g canola and the control. The food intake of the rats fed 5.0 g margarine and 5.0 g canola was also significantly different (p<0.05) from the food intake of rats fed 2.5 g margarine, 2.5 g canola and the control. The proximate composition of the carcass of the rats fed the different experimental diets showed that fat content of the rats fed 5.0 g margarine was higher than in the rats fed the other diets. The histology of the liver of rats fed 5.0 g margarine and 5.0 g canola showed greater fat accumulation in the rat’s liver compared to rats fed 2.5 g margarine, 2.5 g canola as well as the control. Rats with the highest body weight gain were considered obesity-prone; those with the lowest body weight were regarded as obesity-resistant while others were considered intermediate. The study concluded that the kind of fat consumed contributes to the weight gained by the rats.

scholarly journals Saturated Fat Intake Is Associated with Lung Function in Individuals with Airflow Obstruction: Results from NHANES 2007–2012

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 317 ◽  
Author(s):  
Kasey Cornell ◽  
Morshed Alam ◽  
Elizabeth Lyden ◽  
Lisa Wood ◽  
Tricia D. LeVan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lung Function ◽  
Saturated Fatty Acid ◽  
Univariate Analysis ◽  
Airflow Obstruction ◽  
Saturated Fat ◽  
Chronic Obstructive ◽  
Fat Intake ◽  
The Relationship ◽  
Saturated Fat Intake

Nutritional status is a well-recognized prognostic indicator in chronic obstructive pulmonary disease (COPD); however, very little is known about the relationship between lung function and saturated fat intake. We used data from the cross-sectional National Health and Nutrition Examination Surveys (NHANES) to assess the relationship between saturated fatty acid (SFA) intake and lung function in the general US adult population. Adults in NHANES (2007–2012) with pre-bronchodilator spirometry measurements and dietary SFA intake were included. Primary outcomes were lung function including forced expiratory volume in one second (FEV1), FEV1, forced vital capacity (FVC), FEV1/FVC ratio, percent predicted FEV1 and percent predicted FVC. Multivariable regression models in the general population as well as those with spirometry-defined airflow obstruction were used to assess the relationship between lung function measurements and dietary SFA intake after adjustment for confounders. 11,180 eligible participants were included in this study. Univariate analysis revealed a statistically significant positive association between total SFA intake and lung function outcomes; however, these relationships were attenuated after adjustment for covariates. A secondary analysis of individuals with spirometry-defined airflow obstruction (FEV1/FVC < 0.7) revealed that a lower intake of SFA was associated with reduced FEV1 (β = −126.4, p = 0.04 for quartile 1 vs. quartile 4), FVC (β = −165.8. p = 0.01 for quartile 1 vs. quartile 4), and percent predicted FVC (β = −3.3. p = 0.04 for quartile 1 vs. quartile 4), after adjustment for relevant confounders. No associations were observed for the FEV1/FVC ratio and percent predicted FEV1. It is possible that characteristics such as food source and fatty acid chain length may influence associations between saturated fatty acid intake and health outcomes.

Hydrogenation of Vegetable Oils with Minimum trans and Saturated Fatty Acid Formation Over a New Generation of Pd-catalyst

2006 ◽  
Vol 37 (2-4) ◽  
pp. 113-120 ◽  
Author(s):  
Khaled Belkacemi ◽  
Amira Boulmerka ◽  
Joseph Arul ◽  
Safia Hamoudi
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Vegetable Oils ◽  
Acid Formation ◽  
Pd Catalyst ◽  
New Generation

scholarly journals Substitution of saturated with monounsaturated fat in a 4-week diet affects body weight and composition of overweight and obese men

2003 ◽  
Vol 90 (3) ◽  
pp. 717-727 ◽  
Author(s):  
L. S. Piers ◽  
Karen Z. Walker ◽  
Rachel M. Stoney ◽  
Mario J. Soares ◽  
Kerin O'Dea
Keyword(s):  
Physical Activity ◽  
Body Weight ◽  
Fatty Acid ◽  
Energy Expenditure ◽  
Total Energy ◽  
Saturated Fat ◽  
Substrate Oxidation ◽  
Cholesteryl Esters ◽  
Fat Intake ◽  
Monounsaturated Fat

A randomised crossover study of eight overweight or obese men (aged 24–49 years, BMI 25.5–31.3 kg/m2), who followed two diets for 4 weeks each, was performed to determine whether substitution of saturated fat with monounsaturated fat affects body weight and composition. Subjects were provided with all food and beverages as modules (selectedad libitum) of constant macronutrient composition, but differing energy content. The % total energy from saturated fat, monounsaturated fat and polyunsaturated fat was 24, 13 and 3% respectively on the saturated fatty acid (SFA)-rich diet and 11, 22 and 7% respectively on the monounsaturated fatty acid (MUFA)-rich diet. MUFA accounted for about 80% of the unsaturated fats consumed on both diets. Body composition, blood pressure, energy expenditure (resting and postprandial metabolic rates, substrate oxidation rate, physical activity), serum lipids, the fatty acid profile of serum cholesteryl esters and plasma glucose and insulin concentrations were measured before and after each diet period. Significant (P≤0·05) differences in total cholesterol and the fatty acid composition of serum cholesteryl esters provided evidence of dietary adherence. The men had a lower weight (-2·1 (se0·4) kg,P=0·0015) and fat mass (-2·6 (se0·6) kg,P= 0·0034) at the end of the MUFA-rich diet as compared with values at the end of the SFA-rich diet. No significant differences were detected in energy or fat intake, energy expenditure, substrate oxidation rates or self-reported physical activity. Substituting dietary saturated with unsaturated fat, predominantly MUFA, can induce a small but significant loss of body weight and fat mass without a significant change in total energy or fat intake.

scholarly journals Dietary omega-6 fatty acid replacement selectively impairs cardiac functional recovery after ischemia in female (but not male) rats

2016 ◽  
Vol 311 (3) ◽  
pp. H768-H780 ◽  
Author(s):  
Wendy T. K. Ip ◽  
Andrew McAlindon ◽  
Sarah E. Miller ◽  
James R. Bell ◽  
Claire L. Curl ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Cell Damage ◽  
Saturated Fat ◽  
Cardiac Effect ◽  
Dietary Lipids ◽  
Male Rats ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Omega 6

A definitive understanding of the role of dietary lipids in determining cardioprotection (or cardiodetriment) has been elusive. Randomized trial findings have been variable and sex specificity of dietary interventions has not been determined. In this investigation the sex-selective cardiac functional effects of three diets enriched by omega-3 or omega-6 polyunsaturated fatty acids (PUFA) or enriched to an equivalent extent in saturated fatty acid components were examined in rats after an 8-wk treatment period. In females the myocardial membrane omega-6:omega-3 PUFA ratio was twofold higher than males in the omega-6 diet replacement group. In diets specified to be high in omega-3 PUFA or in saturated fat, this sex difference was not apparent. Isolated cardiomyocyte and heart Langendorff perfusion experiments were performed, and molecular measures of cell viability were assessed. Under basal conditions the contractile performance of omega-6 fed female cardiomyocytes and hearts was reduced compared with males. Omega-6 fed females exhibited impaired systolic resilience after ischemic insult. This response was associated with increased postischemia necrotic cell damage evaluated by coronary lactate dehydrogenase during reperfusion in omega-6 fed females. Cardiac and myocyte functional parameters were not different between omega-3 and saturated fat dietary groups and within these groups there were no discernible sex differences. Our data provide evidence at both the cardiac and cardiomyocyte levels that dietary saturated fatty acid intake replacement with an omega-6 (but not omega-3) enriched diet has selective adverse cardiac effect in females. This finding has potential relevance in relation to women, cardiac risk, and dietary management.

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