Surfactant dysfunction in diabetic offspring: inhibitors and fatty acid lecithin content

1983 ◽  
Vol 54 (4) ◽  
pp. 1097-1100 ◽  
Author(s):  
I. R. Sosenko ◽  
J. Werthammer ◽  
M. D. Cunningham ◽  
I. D. Frantz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Lavage Fluid ◽  
Cholesterol Content ◽  
Arithmetic Average ◽  
The Individual ◽  
Diabetic Rabbits ◽  
And Control

We have previously demonstrated that the lungs of fetuses of alloxan-diabetic rabbits are functionally immature when compared with controls. In this study we have examined pulmonary lavage fluid from fetuses of diabetic and control does for the presence of a surfactant inhibitor, cholesterol content, and phosphatidylcholine (lecithin) fatty acid content. When lavage fluids from fetuses of control and diabetic does were mixed and examined on the surface balance, the measured surfactant content corresponded to the arithmetic average of the surfactant content of the individual fluids, thus ruling out the presence of an excess of a surfactant inhibitor. We were able to demonstrate inhibition of surfactant function when exogenous cholesterol was added to lavage samples, but cholesterol content of lavage fluid from fetuses of diabetic and control does was not significantly different. Finally, the fatty acid composition of surfactant phosphatidylcholine was not different between the two groups. These studies indicate that mechanisms other than the presence of a surfactant inhibitor or altered fatty acid composition must explain the functional immaturity seen in offspring of the diabetic pregnancy.

An ω-3 fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content

1999 ◽  
Vol 79 (1) ◽  
pp. 53-58 ◽  
Author(s):  
R. Ayerza(h) ◽  
W. Coates
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Egg Production ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Cholesterol Content ◽  
Fat Content ◽  
Significant Difference ◽  
Linolenic Fatty Acid

Twenty-four Issa Brown laying hens were fed for 4 wk for the purpose of comparing a control diet with a diet containing 30% whole chia (Salvia hispanica L.) seeds. Egg weight and production, cholesterol content, total fat content, and fatty acid composition of the yolks were determined weekly. Sensory evaluation was conducted on eggs from the final week of the trial. Egg production was significantly (P < 0.05) greater for the control, although individual egg weights were not significantly different. No statistically significant difference (P < 0.05) in yolk fat content was found between treatments. Saturated palmitic fatty acid content of yolks was significantly (P < 0.05) less with the chia diet, with a 35% difference found at the end of the trial. Polyunsaturated, ω-3 α-linolenic fatty acid was significantly greater (P < 0.05) in yolks from the chia diet, and increased from 0 to 14.7% by the end of the trial. Chia improved the saturated:polyunsaturated fatty acid ratio in the yolks, compared to the control diet. No significant differences (P < 0.05) in taste preferences or off-flavors were found between eggs from both treatments. Key words: Egg yolk, chia, ω-3 α-linolenic fatty acid, cholesterol, flavor

scholarly journals Effect of Nitrogen Fertilisation and Inoculation with Bradyrhizobium japonicum on the Fatty Acid Profile of Soybean (Glycine max (L.) Merrill) Seeds

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 941
Author(s):  
Ewa Szpunar-Krok ◽  
Anna Wondołowska-Grabowska ◽  
Dorota Bobrecka-Jamro ◽  
Marta Jańczak-Pieniążek ◽  
Andrzej Kotecki ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bradyrhizobium Japonicum ◽  
Field Experiments ◽  
Fatty Acid Content ◽  
Soybean Seeds ◽  
Oilseed Crop ◽  
Soybean Cultivars

Soybean is a valuable protein and oilseed crop ranked among the most significant of the major crops. Field experiments were carried out in 2016–2019 in South-East Poland. The influence of soybean cultivars (Aldana, Annushka), nitrogen fertilizer (0, 30, 60 kg∙ha−1 N) and inoculation with B. japonicum (control, HiStick® Soy, Nitragina) on the content of fatty acids (FA) in soybean seeds was investigated in a three-factorial experiment. This study confirms the genetic determinants of fatty acid composition in soybean seeds and their differential accumulation levels for C16:0, C16:1, C18:1n9, C18:2, C18:3, and C20:0 as well saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids. Increasing the rate from 30 to 60 kg ha−1 N did not produce the expected changes, suggesting the use of only a “starter” rate of 30 kg ha−1 N. Inoculation of soybean seeds with a strain of Bradyrhizobium japonicum (HiStick® Soy, BASF, Littlehampton, UK and Nitragina, Institute of Soil Science and Plant Cultivation–State Research Institute, Puławy, Poland) is recommended as it will cause a decrease in SFA and C16:0 acid levels. This is considered nutritionally beneficial as its contribution to total fatty acids determines the hypercholesterolemic index, and it is the third most accumulated fatty acid in soybean seeds. The interaction of cultivars and inoculation formulation on fatty acid content of soybean seeds was demonstrated. An increase in the value of C16:0 content resulted in a decrease in the accumulation of C18:1, C18:2, and C18:3 acids. The content of each decreased by almost one unit for every 1% increase in C16:0 content. The dominant effect of weather conditions on the FA profile and C18:2n6/C18:3n3 ratio was demonstrated. This suggests a need for further evaluation of the genetic progress of soybean cultivars with respect to fatty acid composition and content under varying habitat conditions.

scholarly journals Production Performance of Moina macrocopa (Straus 1820) (Crustacea, Cladocera) Cultured in Different Salinities: The Effect on Growth, Survival, Reproduction, and Fatty Acid Composition of the Neonates

Diversity ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 105
Author(s):  
Amirah Yuslan ◽  
Sharifah Najuwa ◽  
Atsushi Hagiwara ◽  
Mazlan A. Ghaffar ◽  
Hidayu Suhaimi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Production Performance ◽  
Reproduction Rate ◽  
Moina Macrocopa ◽  
Polyunsaturated Fatty Acid Content ◽  
Survival And Reproduction

Salinity is a known factor in shaping population dynamics and community structure through direct and indirect effects on aquatic ecosystems. Salinity changes further influence food webs through competition and predation. The responses of Moina macrocopa (Cladocera) collected from Setiu Wetland lagoon (Terengganu) was evaluated through manipulative laboratory experiments to understand the ability of M. macrocopa to tolerate high salinity stress. Specifically, the fatty acid composition, growth, survival, and reproduction of this cladocerans species was examined. Sodium chloride (NaCl) as used in the treatments water with the concentration 0, 4, 6, 8, 12, and 15 salinity. Fatty acid levels were determined using Gas Chromatography and Mass Spectrophotometry (GC-MS). The results indicated that optimal conditions produced the highest fatty acid content, especially the polyunsaturated fatty acid content, such as EPA (eicosapentaenoic acid), ALA (alpha-linoleic acid), ARA (arachidonic acid), and DHA (docosahexaenoic acid). Furthermore, M. macrocopa survival was best at salinity 0, with a percentage of 98%, whereas the opposite occurred at salinity 15, with approximately 20% of viable animals surviving. Besides, M. macrocopa also showed the highest reproduction rate at salinity 0 (e.g., average initial age of reproduction, 4.33 ± 0.58 days) compared with other salinities level. Interestingly, the difference in growth at different salinities was not evident, an unusual finding when considering adverse effects such as osmoregulation pressure on the organism. Based on the results, we conclude that M. macrocopa can only tolerate salinity below salinity 8 and cannot withstand stressful environmental conditions associated with salinities above 8.

Cholesterol content and fatty acid composition of rhea meat

Meat Science ◽  
1999 ◽  
Vol 53 (2) ◽  
pp. 73-75 ◽  
Author(s):  
J Sales ◽  
J.L Navarro ◽  
M.B Martella ◽  
M.E Lizurume ◽  
A Manero ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cholesterol Content

scholarly journals Ethanol with a mixed meal increases postprandial triacylglycerol but decreases postprandial non-esterified fatty acid concentrations

2000 ◽  
Vol 83 (6) ◽  
pp. 597-604 ◽  
Author(s):  
Barbara A. Fielding ◽  
Guy Reid Michelle Grady ◽  
Sandy M. Humphreys ◽  
Kevin Evans ◽  
Keith N. Frayn
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Test Meal ◽  
Repeated Measures ◽  
Fatty Acid Content ◽  
Mixed Meal ◽  
Postprandial Lipaemia ◽  
Postprandial Period ◽  
Specific Fatty Acid

Plasma triacylglycerol concentrations increase after the acute ingestion of alcohol (specifically ethanol). However, the effect of ethanol when consumed with a mixed meal has not been well studied. The objective of the present study was to determine the perturbations of lipid metabolism that occur after ingestion of ethanol in combination with a mixed meal of specific fatty acid composition. Blood samples were taken from seven healthy male subjects before and after a mixed meal, with and without ethanol. The specific fatty acid composition of the test meal allowed the fatty acids to be traced into the plasma non-esterified fatty acid pool during the postprandial period. Statistical analysis by repeated measures ANOVA showed significant effects of ethanol. For example, postprandial lipaemia was enhanced after the ethanol test meal compared with the control (P< 0·05), mainly due to increases in triacylglycerol-rich lipoproteins in the flotation range Sf60–400 (VLDL1) (P< 0·05); those in the range Sf20–60 (VLDL2) and also Sf> 400 (chylomicrons) were not significantly affected. The later postprandial increase in plasma non-esterified fatty acid concentrations was reduced after the ingestion of ethanol (P< 0·001), but the proportions of palmitoleic acid (a marker of fatty acid content of the test meal) and of linoleic acid (a marker of endogenous lipolysis) were not affected. The results suggest a primary effect of ethanol on the stimulation of secretion of large VLDL particles, which then compete for clearance with chylomicrons by lipoprotein lipase. The results do not support an effect of ethanol on the release of non-esterified fatty acid into the plasma. The suppression of plasma non-esterified fatty acid concentrations during the postprandial period may contribute towards the beneficial effects of moderate ethanol consumption.

scholarly journals Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 171 ◽  
Author(s):  
Ronan Lordan ◽  
Eoin O’Keeffe ◽  
Alexandros Tsoupras ◽  
Ioannis Zabetakis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Lipid Fatty Acid ◽  
By Products

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

Fatty acid composition of Costa Rican foods including trans fatty acid content

2007 ◽  
Vol 20 (3-4) ◽  
pp. 182-192 ◽  
Author(s):  
Ana Baylin ◽  
Xinia Siles ◽  
Amy Donovan-Palmer ◽  
Xinia Fernandez ◽  
Hannia Campos
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Costa Rican ◽  
Trans Fatty Acid Content
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