scholarly journals Інтенсивність окисних процесів у мікросомній фракції печінки щурів за умов різного забезпечення поліненасиченими жирними кислотами

2014 ◽  
Vol 5 (1) ◽  
pp. 12-16
Author(s):  
O. V. Ketsa ◽  
M. V. Zazulyk ◽  
M. V. Himchak
Keyword(s):  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Rat Liver ◽  
Sunflower Oil ◽  
Microsomal Fraction ◽  
Oxidation Process ◽  
Oxidative Modification

The effect of fat compositions with the varying ratio of polyunsaturated fatty acids (PUFAs) of families ω-3 and ω-6 on oxidation process intensity in microsomal fraction of rat liver has been investigated. The aim of the study was to investigate the level of markers of oxidative modification of lipids and proteins in microsomal fraction of rat liver. Fat components in the experiment diets were presented by sunflower oil, soybean oil and fish oil. Rats were fed using one of the fillowing 5 diets for the period of 4 weeks: 1) AIN-93 diet with 7% sunflower oil and fish oil, with the inclusion of linoleic acid, eicosapentaenoic acid and docosahexaenoic acid in the ratio of ω-6:ω-3 – 7:1 (control diet); 2) AIN-93 diet with 7% soybean oil, with the inclusion of linoleic acid and α-linolenic acid in the ratio of 7:1; 3) the diet containing only ω-6 PUFAs; 4) the diet containing only ω-3 PUFAs; 5) the diet without PUFAs. The fatty acid compositions of the diets were analysed by gas chromatography. We measured the primary and secondary lipoperoxidation products, proteins carbonyl derivatives and SH-groups of proteins. It was shown that inclusion of linoleic acid and α-linolenic acid in the ratio of 7:1 or ω-6 PUFAs into the animal diet increased lipid peroxidation in microsomal fraction of the rat liver as compared with the control group. Only ω-6 PUFAs increased the oxidative modification of proteins in microsomal fraction of the rat liver as compared with the control rat group. High dose of ω-3 PUFAs – eicosapentaenoic acid and docosahexaenoic acid had no influence on free radical oxidation of lipids and proteins. Using the diet without PUFAs increased oxidation process intensity in microsomal fraction of rat liver. According to our study, ω-6 PUFAs increased the oxidative modification of lipids and proteins in microsomal fraction of the rat liver. ω-3 PUFAs, in particular, eicosapentaenoic acid and docosahexaenoic acid, increased lipid and protein resistance to oxidative modification in microsomal fraction of the rat liver. 

scholarly journals Recovery of Fatty Acid Composition in Mediterranean Yellowtail (Seriola dumerili, Risso 1810) fed a Fish-Oil Finishing Diet

2020 ◽  
Vol 21 (14) ◽  
pp. 4871
Author(s):  
Francesco Bordignon ◽  
Silvia Martínez-Llorens ◽  
Angela Trocino ◽  
Miguel Jover-Cerdá ◽  
Ana Tomás-Vidal
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Fa Composition

The present study evaluated the effects of wash-out on the fatty acid (FA) composition in the muscles of Mediterranean yellowtail. After 109 days during which fish were fed either a fish oil (FO)-based diet (FO 100) or a diet (FO 0) in which FO was completely substituted by vegetable oils, all fish were subjected to a wash-out with FO 100 diet for 90 days. The FA profile of muscles in fish fed FO 0 diet at the beginning of the experiment reflected that of dietary vegetable oils, rich in linoleic acid (LA), and α-linolenic acid (ALA), and was deficient in AA (arachidonic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). No essential FA were fully restored in fish previously fed FO 0 diet on 45th or 90th day of wash-out. At the end of wash-out, the FA composition showed that AA, EPA, and DHA in the white muscles increased by +33%, +16%, and +43% (p < 0.001), respectively. Similarly, AA and DHA in the red muscles increased by +33% and +41% respectively, while EPA remained similar to fish fed FO 0 diet exclusively. Therefore, a 90-d wash-out can partially improve the FA profile in muscles of Mediterranean yellowtail previously fed vegetable oil-based diets.

Effects of fish oil containing eicosapentaenoic acid and docosahexaenoic acid on dystrophic mdx mice

2013 ◽  
Vol 32 (4) ◽  
pp. 636-642 ◽  
Author(s):  
Adriana Fogagnolo Mauricio ◽  
Elaine Minatel ◽  
Humberto Santo Neto ◽  
Maria Julia Marques
Keyword(s):  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Mdx Mice

scholarly journals Similar eicosapentaenoic acid and docosahexaenoic acid plasma levels achieved with fish oil or krill oil in a randomized double-blind four-week bioavailability study

2015 ◽  
Vol 14 (1) ◽  
Author(s):  
Karin Yurko-Mauro ◽  
Jaroslav Kralovec ◽  
Eileen Bailey-Hall ◽  
Vanessa Smeberg ◽  
Jeffrey G. Stark ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Plasma Levels ◽  
Krill Oil ◽  
Double Blind ◽  
Bioavailability Study

scholarly journals STUDY ON THE THERMAL STABILITY OF EPA AND DHA IN MUJAHIR (Oreochromis mossambicus) FISH OIL

2010 ◽  
Vol 5 (2) ◽  
pp. 152-155 ◽  
Author(s):  
Ngatidjo Hadipranoto
Keyword(s):  
Gas Chromatography ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Oreochromis Mossambicus ◽  
Heating Process ◽  
Fresh Water Fish ◽  
Epa And Dha ◽  
Indirect Heating

EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid) content in common fresh water fish : mujahir (Oreochromis mossambicus) after indirect heating were analysed. The aims of this study were to determine the effect of indirect heating process and α-tocopherol additions on both fatty acid stability.Lipids content in the mujahir fillets were extracted by Folch method using chloroform-metanol (2:1) mixture. Fatty acids in fish oil were converted to fatty acid methyl esters and then injected into gas chromatography to determine the EPA and DHA concentration. Operating condition of gas chromatography were programmed as follows: injection port temperature at 270 oC, detector at 280 oC, initial column temperature at 200 oC, and the final at 280 oC, the carrier gas was helium with flow rate of 10 ml per minute and temperature of column was increased gradually at 10 oC per minute. The effect of α-tocopherol addition on the stability of EPA and DHA was studied by adding α-tocopherol at 50 to 200 mg per kilogram sample before indirect heating process was carried out.The analysis of mujahir fish oil showed that the content of EPA and DHA in 100 grams fresh sample was 105 and 406,5 mg respectivelly. Indirect heating caused the EPA and DHA content decreased significantly. The addition of α-tocopherol results in a positive corelation between α-tocopherol concentration added and the decrease of EPA and DHA content during the heating process.   Keywords: fatty acid, eicosapentaenoic acid, docosahexaenoic acid

scholarly journals The Effect of Fish Oil Containing Eicosapentaenoic Acid and Docosahexaenoic Acid on Fatty Acid Composition of the Intramuscular Lipid of Pigs

1990 ◽  
Vol 61 (9) ◽  
pp. 780-787
Author(s):  
Michio SAKIMOTO ◽  
Masakazu IRIE ◽  
Yasuhiro FUJITANI ◽  
Noboru MACHIDA
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Intramuscular Lipid

Supercritical Recovery of Eicosapentaenoic Acid and Docosahexaenoic Acid from Fish Oil

1997 ◽  
pp. 90-100
Author(s):  
Christina Borch-Jensen ◽  
Ole Henriksen ◽  
Jørgen Mollerup
Keyword(s):  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil

Relationship between fish oil intake by dairy cows and the yield of eicosapentaenoic acid and docosahexaenoic acid in their milk

2001 ◽  
Vol 2001 ◽  
pp. 199-199 ◽  
Author(s):  
C. Rymer ◽  
C. Dyer ◽  
D.I. Givens ◽  
R. Allison
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Dairy Cows ◽  
Fish Consumption ◽  
Essential Fatty Acids ◽  
Epa And Dha ◽  
The Uk

The dietary essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are predominantly found in fish oil, but fish consumption in the UK is low. Increasing the yield of EPA and DHA in cows’ milk would increase human intakes of EPA and DHA, and this can be achieved by including fish oil in cows’ diets. However, because EPA and DHA are susceptible to rumen biohydrogenation, their transfer efficiency into milk is low.In vitroobservations by Gulatiet al. (1999) suggested that if the concentration of fish oil in the rumen exceeded 1 mg/ml, EPA and DHA were not hydrogenated. The objectives of this study were therefore to determine the relationships between fish oil intake by dairy cows, and the probable concentrations of fish oil in the cows’ rumen, with the yield of EPA and DHA in their milk.

Dietary fish oil replacement with lard and soybean oil affects triacylglycerol and phospholipid muscle and liver docosahexaenoic acid content but not in the brain and eyes of surubim juveniles Pseudoplatystoma sp.

2008 ◽  
Vol 35 (3) ◽  
pp. 399-412 ◽  
Author(s):  
M. D. Noffs ◽  
R. C. Martino ◽  
L. C. Trugo ◽  
E. C. Urbinati ◽  
J. B. K. Fernandes ◽  
...  
Keyword(s):  
Docosahexaenoic Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Acid Content ◽  
Fish Oil Replacement ◽  
Dietary Fish ◽  
The Brain
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