Cardiac performance in relation to oxygen supply varies with dietary lipid composition in sturgeon

1996 ◽  
Vol 271 (2) ◽  
pp. R417-R425 ◽  
Author(s):  
C. Agnisola ◽  
D. J. McKenzie ◽  
E. W. Taylor ◽  
C. L. Bolis ◽  
B. Tota
Keyword(s):  
Fatty Acids ◽  
Heart Rate ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oxygen Supply ◽  
Cardiac Performance ◽  
Beneficial Effects ◽  
Dietary Fatty Acid Composition

Dietary polyunsaturated fatty acids (PUFA) of the n-3 series that have beneficial effects on mammalian heart function are typically found at high levels in fish tissues. The effects of dietary fatty acid composition on cardiac function were investigated in the sturgeon. When compared with sturgeon maintained for 1 yr on a diet enriched with saturated fatty acids (SFA) (the coconut oil-supplemented diet, COD), sturgeon maintained on a diet enriched with n-3 PUFA (the fish oil-supplemented diet, FOD) had higher myocardial 20:5(n-3) and lower 20:4(n-6) content with a consequent decrease in the n-6-to-n-3 ratio (from 0.86 to 0.25) and a lower intrinsic in vitro heart rate (22.0 +/- 1.5 vs. 29.9 +/- 1.0 beats/min) and cardiac power output (PO) (0.33 +/- 0.08 vs. 0.48 +/- 0.03 mW/g), but had a greater in vitro scope for cardiac work (almost twice the maximal-to-basal PO ratio). Reducing the oxygen supply to the hearts significantly decreased, by approximately 40%, the maximal in vitro PO in the COD group of animals but had no effect in the FOD group. These differences in performance were not reflected in heart rate or blood pressure in vivo, either in normoxia or hypoxia. Addition of vitamin E as an antioxidant to the diets reduced intrinsic heart rate by approximately 25% but did not influence the effects (dietary fatty acid composition on in vitro cardiac performance. The results indicate that dietary n-3 PUFA can have beneficial effects on the resistance of the fish heart to environmental stressors such as hypoxia.

scholarly journals The role of lipid components of the diet in the regulation of the fatty acid composition of the rat liver endoplasmic reticulum and lipid peroxidation

1978 ◽  
Vol 174 (2) ◽  
pp. 585-593 ◽  
Author(s):  
Catherine T. Hammer ◽  
Eric D. Wills
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Endoplasmic Reticulum ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Corn Oil ◽  
Lipid Peroxide

The fatty acid compositions of the lipids and the lipid peroxide concentrations and rates of lipid peroxidation were determined in suspensions of liver endoplasmic reticulum isolated from rats fed on synthetic diets in which the fatty acid composition had been varied but the remaining constituents (protein, carbohydrate, vitamins and minerals) kept constant. Stock diet and synthetic diets containing no fat, 10% corn oil, herring oil, coconut oil or lard were used. The fatty acid composition of the liver endoplasmic reticulum lipid was markedly dependent on the fatty acid composition of the dietary lipid. Feeding a herring-oil diet caused incorporation of 8.7% eicosapentaenoic acid (C20:5) and 17% docosahexaenoic acid (C22:6), but only 5.1% linoleic acid (C18:2) and 6.4% arachidonic acid (C20:4), feeding a corn-oil diet caused incorporation of 25.1% C18:2, 17.8% C20:4 and 2.5% C22:6 fatty acids, and feeding a lard diet caused incorporation of 10.3% C18:2, 13.5% C20:4 and 4.3% C22:6 fatty acids into the liver endoplasmic-reticulum lipids. Phenobarbitone injection (100mg/kg) decreased the incorporation of C20:4 and C22:6 fatty acids into the liver endoplasmic reticulum of rats fed on a lard, corn-oil or herring-oil diet. Microsomal lipid peroxide concentrations and rates of peroxidation in the presence of ascorbate depended on the nature and quantity of the polyunsaturated fatty acids in the diet. The lipid peroxide content was 1.82±0.30nmol of malonaldehyde/mg of protein and the rate of peroxidation was 0.60±0.08nmol of malonaldehyde/min per mg of protein after feeding a fat-free diet, and the values were increased to 20.80nmol of malonaldehyde/mg of protein and 3.73nmol of malonaldehyde/min per mg of protein after feeding a 10% herring-oil diet in which polyunsaturated fatty acids formed 24% of the total fatty acids. Addition of α-tocopherol to the diets (120mg/kg of diet) caused a very large decrease in the lipid peroxide concentration and rate of lipid peroxidation in the endoplasmic reticulum, but addition of the synthetic anti-oxidant 2,6-di-t-butyl-4-methylphenol to the diet (100mg/kg of diet) was ineffective. Treatment of the animals with phenobarbitone (1mg/ml of drinking water) caused a sharp fall in the rate of lipid peroxidation. It is concluded that the polyunsaturated fatty acid composition of the diet regulates the fatty acid composition of the liver endoplasmic reticulum, and this in turn is an important factor controlling the rate and extent of lipid peroxidation in vitro and possibly in vivo.

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

scholarly journals Effects of feeding tuna oil on the lipid composition of pig spermatozoa and in vitro characteristics of semen

Reproduction ◽  
2001 ◽  
pp. 315-322 ◽  
Author(s):  
JA Rooke ◽  
CC Shao ◽  
BK Speake
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Basal Diet ◽  
Tuna Oil ◽  
Total Fatty Acids ◽  
Boar Semen ◽  
Boar Spermatozoa

The aim of the present study was to characterize the effects of feeding tuna oil on the lipid and fatty acid composition of boar spermatozoa and to relate changes in composition to boar semen characteristics. Ten boars were paired by age and allocated to one of two diets (five boars per diet). The diets, which were offered for 6 weeks, consisted of a basal diet that was either unsupplemented or supplemented with 30 g tuna oil kg(-1) diet. Adding tuna oil to the diet increased the ether extract concentration of the diets fed from 65 to 92 g kg(-1) dry matter and supplied 10.5 g long chain polyunsaturated (n-3) fatty acids per 100 g total fatty acids. There were no changes in semen fatty acid composition after 3 weeks of feeding tuna oil. However, after 5 and 6 weeks, the proportions (g per 100 g total fatty acids) of 22:6(n-3) in sperm phospholipid fatty acids were increased from 34.5 to 42.9 g by feeding tuna oil and 22:5(n-6) decreased from 29.8 to 17.9 g. No changes were observed in other sperm lipids or seminal plasma phospholipids as a result of the diets fed. Feeding tuna oil increased the proportion of spermatozoa with progressive motility and with a normal acrosome score and reduced the proportion of spermatozoa with abnormal morphologies.

scholarly journals Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1923 ◽  
Author(s):  
Ajay Desai ◽  
Tang Beibeia ◽  
Margaret Brennan ◽  
Xinbo Guo ◽  
Xin-An Zeng ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Protein Digestibility ◽  
Wheat Bread ◽  
Protein Amino Acid ◽  
Total Fatty Acids

This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.

Lipolysis and biohydrogenation of linoleic and linolenic acid in vitro: comparison of linseed products and grass

2003 ◽  
Vol 2003 ◽  
pp. 169-169 ◽  
Author(s):  
T. T. Chow ◽  
V. Fievez ◽  
K. Raes ◽  
D. Demeyer ◽  
S. de Smet
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Feeding Strategy ◽  
Saturated Fatty Acids ◽  
Physical Treatment ◽  
Nutritional Guidelines

With respect to human health, nutritional guidelines emphasise on increasing the ratio poly-unsaturated/saturated fatty acids (P/S) (> 0.7) and reducing the n-6/n-3 ratio (< 5). Beef is generally characterised by a low P/S ratio (0.1), while the n-6/n-3 ratio may vary between 2 and 10 depending on the feeding strategy. Hence, the provision of n-3 fatty acids by the diet is crucial for optimising the fatty acid composition of meat. However, PUFA are hydrolysed and subsequently hydrogenated in the rumen to more saturated fatty acids and intermediates that are absorbed from the intestinal tract and transported to the tissues. Lipolysis and hydrogenation may thus affect the meat fatty acid composition. For ruminants, important sources of linolenic acid (C18:3n-3) are linseed and fresh grass. Prior to use in animal nutrition, linseed needs physical treatment like extrusion or crushing. The aim of the present in vitro experiment was to study lipolysis and biohydrogenation of linoleic acid (C18:2n-6) and C18:3n-3 in fresh grass and extruded or crushed linseed products.

Conjugated linoleic acid (CLA) and fatty acid composition of milk, curd and Grana Padano cheese in conventional and organic farming systems

2009 ◽  
Vol 76 (3) ◽  
pp. 278-282 ◽  
Author(s):  
Aldo Prandini ◽  
Samantha Sigolo ◽  
Gianfranco Piva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production Technology ◽  
Vaccenic Acid ◽  
Farming Systems ◽  
Beneficial Effects ◽  
Grana Padano ◽  
Grana Padano Cheese

CLA levels and fatty acid composition were measured to compare the fat composition in organic bulk milk, destined to the production of Grana Padano cheese, with those produced by conventional system. The curds and Grana Padano cheeses were also analysed to evaluate the effects of the production technology on the CLA content. All analysed organic samples were characterized by higher annual means of CLA, vaccenic acid (TVA) and linolenic acid (LNA) in comparison with conventional samples (with P<0·05). Nevertheless, no particular effect of the production technology was seen on the CLA content. The animal diet appears to be the factor which has the highest effect on the CLA concentration in milk and milk products and an organic diet based on fresh or dried forage, that is rich in CLA precursory fatty acids, may improve the yield of fatty acids with beneficial effects on health.

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