Variations in the fatty acid compositions of the liver and gonad tissue of spiny eel (Mastacembelus mastacembelus) from Atatürk Dam Lake

2017 ◽  
Vol 42 (6) ◽  
Author(s):  
Semra Kaçar ◽  
Mehmet Başhan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Liver Tissue ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Liver Lipid ◽  
Docosapentaenoic Acid ◽  
Atatürk Dam Lake ◽  
Chloroform Methanol ◽  
Fatty Acid Compositions

AbstractObjective:The aim of the study was to investigate quantitative and qualitative fatty acid profiles of the gonad and liver tissue of femaleMethods:Total lipids were extracted with 5 mL of chloroform-methanol (2:1 v/v). Samples containing gonad and liver lipid were transesterified with acidified methanol. The fatty acid methyl esters were extracted with hexane. Fatty acids were detected by gas chromatography (GC).Results:The major saturated fatty acids (SFAs) were myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) in both gonad and liver tissue. Oleic acid (C18:1 ω-9) and palmitoleic acid (C16:1 ω-7) were the prominent monounsaturated fatty acid (MUFA). The dominant polyunsaturated fatty acids (PUFAs) were linoleic acid (LA, C18:2 ω-6), arachidonic acid (AA, C20:4 ω-6), docosapentaenoic acid (C22:5 ω-3) and docoesahexaenoic acid (DHA, C22:6 ω-3). The ratio of ω-3/ω-6 ranged from 1.55 to 3.44 and 1.18 to 2.71 in the gonad and liver tissue, respectively.Conclusion:The findings of this study will be useful for understanding the seasonal distribution of fatty acid composition in the liver and gonad of spiny eel.

scholarly journals Identification of Elongase Genes Mediating Branched Chain Fatty Acid Elongation (P08-108-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Sesha Durga Kumar Kothapalli ◽  
Zhen Wang ◽  
Dong Hao Wang ◽  
Hui Gyu Park ◽  
Yuanyuan Yan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Carbon Chain ◽  
Ionization Mass ◽  
Moderate Activity ◽  
Mcf7 Cells ◽  
Functional Studies ◽  
Branched Chain

Abstract Objectives Saturated branched chain fatty acids (BCFA) terminating with either an isopropyl or sec-butyl group, are common bioactive food components consumed from beef, fish, and dairy products. Little is known about their endogenous metabolism and the enzymes mediating their interconversion. Our main objective was to test the substrate specificity of the fatty acid elongases (ELOVL1–7) towards elongation of representative BCFA, anteiso-15:0 and iso-18:0. We also assessed competition between BCFA and normal saturated fatty acid (n-SFA). Methods MCF7 human breast cancer cells are used for functional studies. PcDNA3.1 expression vector was used to clone seven open reading frames of ELOVL transcripts (ELOVL1–7). MCF7 cells were transiently transfected with specific ELOVL1–7 transgene vector or empty vector (control). After 24 h incubation, the transfected MCF7 cells were treated with BSA-bound substrates. After additional 24 h incubation, cells were harvested by trypsinization, fatty acid methyl esters prepared and analyzed quantitatively by GC-FID. Fatty acid composition was characterized by gas chromatography (GC) –electron ionization mass spectrometry (EIMS) and EIMS/MS for branched carbon chain. Results Transient transfection of ELOVL1–7 into MCF7 cells show that ELOVL6 had highest activity towards elongation of anteiso-15:0→anteiso-17:0, followed by ELOVL5 which showed moderate activity. ELOVL3 was found to be most active ELOVL mediating elongation of iso-18:0→iso-20:0. Our competition results show in ELOVL6 cells anteiso-15:0 competes with n-SFA n-16:0, whereas, in ELOVL3 cells iso-18:0 competes with n-18:0. Conclusions The elongation of anteiso-15:0 and iso-18:0 BCFA is predominantly operated by the ELOVL6 and ELOVL3, respectively that are well known to operate on normal saturated fatty acids, rather than the ELOVL2 and ELOVL5 which operate on lower-melting polyunsaturated fatty acids. The competition between BCFA and n-SFA for ELOVL1–7 mediated elongation may have implications in the skin, sebaceous, and meibomian glands where both normal and BCFA are present at comparable levels. Funding Sources NIH grant R01 AT007003.

FATTY ACID COMPOSITION OF NORMAL MINK TISSUES

1966 ◽  
Vol 44 (2) ◽  
pp. 179-185 ◽  
Author(s):  
B. L. Walker ◽  
V. F. Lishchenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Essential Fatty Acids ◽  
Methyl Esters ◽  
Dietary Factors ◽  
Gas Liquid Chromatography ◽  
Healthy Female ◽  
Kidney Liver ◽  
Layer Chromatography ◽  
Fatty Acid Compositions

Lipids, extracted from the adrenals, brain, erythrocytes, heart, kidney, liver, plasma, and spleen of normal healthy female mink, were transesterified with 1% sulphuric acid in methanol, and the resulting methyl esters were analyzed by gas–liquid chromatography after purification by thin-layer chromatography. All of the tissues examined contained higher concentrations of unsaturated than of saturated acids, the highest levels of unsaturated acids occurring in the lipids of heart, adrenals, and plasma, and of the essential fatty acids (ω6 series, with six carbon atoms after last double bond) in plasma, erythrocyte, and kidney lipids. The fatty acid compositions of mink tissues resemble those reported in the literature for the rat; detailed comparisons are not possible because of the known influence of dietary factors on tissue fatty acids.

scholarly journals The Decrease of n-3 Fatty Acid Energy Percentage in an Equicaloric Diet Fed to B6C3Fe Mice for Three Generations Elicits Obesity

2009 ◽  
Vol 2009 ◽  
pp. 1-7 ◽  
Author(s):  
Ingeborg Hanbauer ◽  
Ignacio Rivero-Covelo ◽  
Ekrem Maloku ◽  
Adam Baca ◽  
Qiaoyan Hu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Liver Lipid ◽  
Liver Steatosis ◽  
Docosapentaenoic Acid ◽  
Carbon Chain ◽  
Standard Diet

Feeding mice, over 3 generations, an equicaloric diet in which α-linolenic acid, the dietary precursor of n-3 polyunsaturated fatty acids, was substituted by linoleic acid, the dietary precursor of n-6 polyunsaturated fatty acids, significantly increased body weight throughout life when compared with standard diet-fed mice. Adipogenesis observed in the low n-3 fatty acid mice was accompanied by a 6-fold upregulation of stearyl-coenzyme A desaturase 1 (Scd1), whose activity is correlated to plasma triglyceride levels. In total liver lipid and phospholipid extracts, the sum of n-3 fatty acids and the individual longer carbon chain acids, eicosapentaenoic acid (20:5n3), docosapentaenoic acid (22:5n3), and docosahexaenoic acid (22:6n3) were significantly decreased whereas arachidonic acid (20:4n6) was significantly increased. In addition, low n-3 fatty acid-fed mice had liver steatosis, heart, and kidney hypertrophy. Hence, reducing dietary α-linolenic acid, from 1.02 energy% to 0.16 energy% combined with raising linoleic acid intake resulted in obesity and had detrimental consequences on organ function.

scholarly journals Phytochemical Contents of Five Artemisia Species

2015 ◽  
Vol 7 (4) ◽  
pp. 495-499 ◽  
Author(s):  
Murat KURSAT ◽  
Irfan EMRE ◽  
Okkeş YILMAZ ◽  
Semsettin CIVELEK ◽  
Ersin DEMIR ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Fatty Acid Analysis ◽  
The Other ◽  
Flavonoid Content ◽  
High Saturated Fatty Acid ◽  
Artemisia Species ◽  
Phytochemical Contents ◽  
Fatty Acid Compositions

In the present study, the fatty acid compositions, vitamin, sterol contents and flavonoid constituents of five Turkish Artemisia species (A. armeniaca, A. incana , A. tournefortiana, A. haussknechtii and A. scoparia) were determined by GC and HPLC techniques. The results of the fatty acid analysis showed that Artemisia species possess high saturated fatty acid compositions. On the other hand, the studied Artemisia species were found to have low vitamin and sterol contents. Eight flavononids (catechin, naringin, rutin, myricetin, morin, naringenin, quercetin, kaempferol) were determined in the present study. It was found that Artemisia species contained high levels of flavonoids. Morin (45.35 ± 0.65 – 1406.79 ± 4.12 μg/g) and naringenin (15.32 ± 0.46 – 191.18 ± 1.22 μg/g) were identified in all five species. Naringin (268.13 ± 1.52 – 226.43 ± 1.17 μg/g) and kaempferol (21.74 ± 0.65 – 262.19 ± 1.38 μg/g) contents were noted in the present study. Present research showed that the studied Artemisia taxa have high saturated fatty acids and also rich flavonoid content.

scholarly journals Separation of saturated fatty acids and fatty acid methyl esters with epoxy nanofiltration membranes

RSC Advances ◽  
2017 ◽  
Vol 7 (88) ◽  
pp. 55626-55632 ◽  
Author(s):  
Chad M. Gilmer ◽  
Christian Zvokel ◽  
Alexandra Vick ◽  
Ned B. Bowden
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Nanofiltration Membranes ◽  
Acid Methyl

Epoxy nanofiltration membranes are used to achieve separation of fatty acid methyl esters with selectivities up to 100 : 1.

scholarly journals Molecular composition of the phosphatidylcholines produced by the phospholipid methylation pathway in rat brain in vivo

1987 ◽  
Vol 244 (2) ◽  
pp. 325-330 ◽  
Author(s):  
M B Lakher ◽  
R J Wurtman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rat Brain ◽  
Saturated Fatty Acids ◽  
Molecular Composition ◽  
Methylation Pathway ◽  
The Brain ◽  
Lateral Cerebral Ventricle ◽  
Fatty Acid Compositions

We examined the formation in vivo of molecular subspecies of brain phosphatidylcholine (PC) via the phospholipid-methylation pathway. [3H]Methionine was infused into a lateral cerebral ventricle, and 3H-labelled PC was isolated from brains of rats 0.1-18 h after the infusions. Three major subspecies of this PC, differing in their fatty acid compositions, were separated on silver-impregnated t.l.c. plates, and the proportions of radioactivities in these three PC fractions were determined. The results indicate that newly-formed PC synthesized by methylation of phosphatidylethanolamine at 0.1 h after [3H]methionine contains a significantly higher proportion of polyunsaturated subspecies (i.e. those with six or four double bonds) than does PC obtained later times after injection of [3H]methionine. This change in the composition of 3H-labelled brain PC occurs gradually and is not due to an influx of radioactive PC from the periphery. Our data suggest that polyunsaturated PC (hexaenes and tetraenes) produced in the brain by methylation of phosphatidylethanolamine turns over faster than does that containing more-saturated fatty acids.

scholarly journals Increased Levels of De-oiled Perilla Seed Meal in Broiler Diets to Enhance n-3 Fatty Acid Proportions and Improve Efficiency Levels

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Napatsorn Montha ◽  
◽  
Winai Yothinsirikul ◽  
Kanchit Chompupun ◽  
Michael Kreuzer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Perilla Frutescens ◽  
Treatment Groups ◽  
Sensory Analyses ◽  
Muscle Groups ◽  
Water Holding ◽  
Perilla Seed ◽  
Fatty Acid Compositions

De-oiled perilla seed (Perilla frutescens L.), referred to as perilla meal, is rich in α-linolenic acid (C18:3 n-3). The purpose of this study was to investigate the efficiency of increasing levels of perilla meal in broiler diets to modify the fatty acid composition and other properties of meat quality. Two-hundred broilers were divided into five groups and fed diets with 0, 2, 4, 6, and 8% perilla meal. The breast and thigh meat of the broilers, slaughtered at 42 days of age, were subjected to in-depth physicochemical and sensory analyses. The results showed that perilla meal efficiently modified the fatty acid compositions of the lipids of both muscles. Saturated fatty acids declined, especially C14:0 and C16:0, whereas monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) increased significantly in both muscle groups. The C14:1, C16:1, and C18:3 n-3 levels were found to be significantly different between treatment groups, in which the highest values were noticed in the perilla meal groups. Small increases in n-6 fatty acids resulted in commensurate decreases in n-6:n-3 ratios. Increased C18:3 n-3 proportions, as well as extended oxidative stability, were observed particularly in the 2% perilla meal inclusion. Perilla meal also increased protein content and water holding capacity (WHC), and decreased fat content and shear force; whereas the sensory evaluations were unchanged in both portions of meat.

scholarly journals Fatty Acid Compositions of Six Wild Edible Mushroom Species

2013 ◽  
Vol 2013 ◽  
pp. 1-4 ◽  
Author(s):  
Pelin Günç Ergönül ◽  
Ilgaz Akata ◽  
Fatih Kalyoncu ◽  
Bülent Ergönül
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Edible Mushroom ◽  
Mushroom Species ◽  
Dominant Fatty Acid ◽  
Wild Edible Mushroom ◽  
Fatty Acid Compositions

The fatty acids of six wild edible mushroom species (Boletus reticulatus,Flammulina velutipesvar.velutipes,Lactarius salmonicolor,Pleurotus ostreatus,Polyporus squamosus,andRussula anthracina) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms wascis-linoleic acid (18 : 2). Percentage ofcis-linoleic acid in species varied from 22.39% to 65.29%. The other major fatty acids were, respectively,cis-oleic, palmitic, and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.

scholarly journals Quantification of Seed Oil Content and Fatty Acid Profile of Jatropha cucas L. from Guizhou, China

2016 ◽  
Vol 8 (2) ◽  
pp. 92
Author(s):  
Hamidou SENOU ◽  
Cai X. ZHENG ◽  
Gabriel SAMAKE ◽  
Mamadou B. TRAORE ◽  
Fousseni FOLEGA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Jatropha Curcas ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Biodiesel Production ◽  
Seed Oils ◽  
Fatty Acids Composition

<p class="1Body">The methyl esters of fatty acids composition of the oil from <em>jatropha curcas</em> seeds were analyzed by gas chromatography-mass spectrometer GC-MS. Fourteen components were found to be representative with 99.52% of the total content of seed oils. The main constituents were unsaturated fatty acids (71.93%) and saturated fatty acids (27.59%). For the saturated fatty acids composition such as palmitic and stearic acid, the rate was 15.80% and 10.79%, respectively. Linoleic acid (39.58%) and oleic acid (30.41%) were obtained in highest concentration among the unsaturated fatty acids identified in the seeds oil of <em>Jatropha curcas</em> from Guizhou. This value also justifies the fluidity of the oil at room temperature. A high percentage of polyunsaturated fatty acids (39.58%) and a slightly lower rate of monounsaturated fatty acids (32.35%) were also observed. The seed oils profile of Guizhou <em>Jatropha curcas</em> presents the desirable fatty acid C14 to C18 and interesting features for the biodiesel production.</p>

Fatty Acid Composition of Turkey Meat Sucuk (Soudjuck), Salami, and Sausages

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Semih Otles ◽  
Ozlem Cagindi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Saturated Fatty Acids ◽  
Turkey Meat ◽  
Oleic And Linoleic Acids

In this paper, the fatty acid composition of turkey meat sucuk (soudjuck), salami, and sausages were determined and compared with each other. The fatty acids methyl esters of each product were identified by capillary gas chromatography. Most of the fatty acids in sucuk (soudjuck) samples were monosaturated; however in salami and sausages samples most of were mono and di-unsaturated. Saturated fatty acids in sucuk (soudjuck) samples followed, having the palmitic and stearic acids as their major components and had a range of 229.7-385.2 g kg-1 and 87.6-215.9 g kg-1. In salami and sausages samples, unsaturated fatty acids, the oleic and linoleic acids were the major components and had a range of 170.0-542.0 g kg-1 and 151.5-353.0 g kg-1. PUFA (polyunsaturated fatty acids) were found for sausages in the highest amount with linoleic acids concentration. Turkey meat salami and sausages presented a higher content of unsaturated and polyunsaturated fatty acids than turkey meat sucuk (soudjuck).

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