scholarly journals Effect of industry on the content of fatty acids in the tissues of the honey-bee head

2019 ◽  
Vol 9 (3) ◽  
pp. 174-179
Author(s):  
V. Y. Vyshchur ◽  
B. V. Gutyj ◽  
N. P. Nyschemenko ◽  
I. M. Kushnir ◽  
V. Z. Salata ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Honey Bees ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Low Level ◽  
Lead And Cadmium ◽  
Esterified Fatty Acids ◽  
High Level ◽  
Nickel Lead

The tissues of the head of honey bees which are kept in the areas with a medium and low level of technogenic burden demonstrate the decrease in the contents of iron, zinc, copper, chromium, nickel, lead and cadmium in comparison with the tissues of the head of honey bees grown in areas with a high level of technogenic burden. Due to the activity of saturated fatty acids with the even and odd number of carbon atoms in chain, monounsaturated fatty acids of n-7 and n-9 families and polyunsaturated fatty acids of n-3 and n-6 families, the contents of anionic fatty acids, which are inaccessible for the bee body, decreases in the tissues of the head of honey bees which are kept in the areas with a medium and low level of technogenic burden in comparison with the tissues of the head of honey bees grown in areas with a high level of technogenic burden. 3. Monounsaturated fatty acids of n-7 and n-9 families and polyunsaturated fatty acids of n-3 and n-6 families in the tissues of the head of honey bees lead to increase of the total number of easily accessible non-esterified fatty acids for the honey bees which are kept in the areas with a medium and low level of technogenic burden in comparison with the tissues of the head of honey bees grown in areas with a high level of technogenic burden. Furthermore, the intensity of transformations of the non-esterified form of linolenic acid in its more long-chain and more unsaturated derivatives rises in the head tissues of the former. This fact indicates that the reduction of technogenic impact on the area results in the increase of the activity of desaturase in the tissues of the head of honey bees. The contents of heavy metals, anionic and non-esterified fatty acids in the tissues of the head of honey bees which are kept in the areas with low level of technogenic burden undergoes the most significant changes.

scholarly journals Вміст неетерифікованих жирних кислот у плазмі крові кролів за гострого аргінінового панкреатиту та його корекції

2013 ◽  
Vol 4 (1) ◽  
pp. 30-34
Author(s):  
Y. F. Rivis ◽  
O. O. Hopanenko
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Blood Plasma ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Liquid Chromatography ◽  
Esterified Fatty Acids ◽  
A Chain

The aim of this work was to study the content of non-esterified fatty acids in plasma and liver of rabbits with acute arginine pancreatitis and its correction by linseed oil. The experiment was carried out on male rabbits breed gray giant with live weight 3.8–4.0 kg. The material for the study was sampled from blood and liver. Lipids from plasma and liver were extracted with a mixture of chloroform and methanol. After that the non-esterified fatty acids were isolated and methylated. Methyl esters of fatty acids were studied by the gas-liquid chromatography with the chromatograph ''Chrom 5'' (Prague,CzechRepublic). We have found that the content of non-esterified fatty acids decreases in the blood plasma and liver of rabbits with the acute arginine pancreatitis. It takes place at the expense of a reduce of saturated fatty acids with odd and even number of carbon atoms in a chain, monounsaturated fatty acids of the families ω-7 and ω-9 and polyunsaturated fatty acids of the families ω-3 and ω-6. That may indicate a greater use of non-esterified fatty acids for energy metabolism and esterification of lipids. We suppose that this is a consequence of the probable increase in content of non-esterified and esterified cholesterol in the rabbits’ blood plasma. Those processes provoke the cholesterol deposits in blood vessels and therefore cardiovascular diseases. We tried to influence on the processes by addition of linseed oil to the rabbits diet. We have found that in the linseed oil-fed rabbits the content of non-esterified fatty acids decreases at the expense of saturated fatty acids with odd and even number of carbon atoms in a chain and monounsaturated fatty acids of the families ω-7 and ω-9 inblood plasma and liver of the rabbits with acute arginine pancreatitis. Furthermore the levels of non-esterified polyunsaturated fatty acids of ω-3 family increase in the rabbits’ plasma and liver. As this takes place the ratio of non-esterified polyunsaturated fatty acids of ω-3 family to non-esterified polyunsaturated fatty acids of ω-6 family increased. The increase of non-esterified linolenic acid content in the rabbits’ blood plasma is apparently a result of a greater intake of linseed oil with food. In turn, the greater intensity of linolenic acid transformation in long-chain and unsaturated derivatives caused the increase of non-esterified docosapentaenoic and docosahexaenoic acids levels. Therefore, feeding with linseed oil led to normalizations of both the effective use of non-esterified fatty acids for energy processes and the level of esterified cholesterol in the blood plasma of rabbits with acute arginine pancreatitis.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

scholarly journals Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1466
Author(s):  
María Belén Linares ◽  
Almudena Cózar ◽  
María Dolores Garrido ◽  
Herminia Vergara
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Storage Time ◽  
Sensory Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

scholarly journals Fifteen-year time trends in energy and macronutrient intake in German children and adolescents: results of the DONALD study

2002 ◽  
Vol 87 (6) ◽  
pp. 595-604 ◽  
Author(s):  
Ute Alexy ◽  
Wolfgang Sichert-Hellert ◽  
Mathilde Kersting
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Children And Adolescents ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Age Groups ◽  
Monounsaturated Fatty Acids ◽  
Macronutrient Intake ◽  
Fat Intake ◽  
Added Sugars

The DONALD study (Dortmund Nutritional and Anthropometric Longitudinally Designed study) gives the opportunity to evaluate long-term food and nutrient intake data on the basis of 3 d weighed dietary records of infants, children and adolescents since 1985. In this paper, we examine changes in energy and macronutrient intakes (protein, fat, saturated, mono- and polyunsaturated fatty acids, carbohydrates and added sugars) of 795 2–18-year-old subjects between 1985 and 2000 (4483 records). No significant changes in intakes of energy and of protein, polyunsaturated fatty acids and added sugars (as % energy intake, E %) were found. Fat intake decreased significantly in all age groups (between -0·20 and -0·26 E %/year), as well as intake of saturated fatty acids (between -0·11 and -0·14 E %/year) and monounsaturated fatty acids (between -0·07 and -0·014 E %/year). This decline was compensated for by a significant increase in carbohydrate intake (between +0·18 and +0·27 E %/year). The changes in macronutrient intake were mainly due to a decreased consumption of fats–oils (between -0·29 and -1·26 g/year) and meat–fish–eggs (between -0·21 and -2·92 g/year), whereas consumption of bread–cereals (between +0·12 and +2·42 g/year) and potatoes–pasta–rice (between +0·15 and +2·26 g/year) increased slightly. However, since recommended fat intake and fatty acid composition was not reached at the end of the study period by far, further efforts will be necessary to improve macronutrient composition and to stabilize favourable dietary habits.

scholarly journals Fatty acid content of honeycombs depending on the level of technogenic loading on the environment

2016 ◽  
Vol 24 (1) ◽  
pp. 182-187 ◽  
Author(s):  
V. Y. Vishchur ◽  
I. I. Saranchuk ◽  
B. V. Gutіy
Keyword(s):  
Heavy Metals ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Total Concentration ◽  
Heavy Traffic ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Industrial Activity ◽  
Lead And Cadmium ◽  
Low Levels

The content of heavy metals, non-etherified and anionic forms of fatty acids, and also fatty acids of common lipids in honeycomb cells, obtained from hives placed in areas with high, medium and low levels of technogenic loading is investigated. The hives were located at the educational apiary of Lviv National University of Veterinary Medicine and Biotechnologies named after S.Z. Gzhytskyj (area with very heavy traffic and industrial activity) and in private beekeeping farms in the town Vynnyky and the village Chyzhyky, Pustomyty district, Lviv region (areas with lower intensity of traffic and industrial activity). Our research has shown that the newly-built honeycomb cells obtained from hives placed in the territory with medium and low levels of technogenic loading contain a lower quantity of such heavy metals as iron, zinc, cuprum, chromium, nickel, lead and cadmium. The total amount of non-etherified fatty acids with even and odd number of carbon atoms in the chain, monounsaturated fatty acids of n-7 and n-9 families and polyunsaturated fatty acids of n-3 and n-6 families was higher in these honeycombs. However, the total concentration of anionic forms of fatty acids with even and odd number of carbon atoms in the chain, monounsaturated fatty acids of n-7 and n-9 families and polyunsaturated fatty acids of n-3 and n-6 families was lower in these honeycombs. Due to the above-mentioned monounsaturated and polyunsaturated fatty acids the amount of fatty acids of common lipids rises. It leads to increase in the antibacterial and antifungal properties of honeycomb cells and reduction of fragility of their walls. The greatest changes in concentration of heavy metals, non-etherified and anionic form of fatty acids, and also fatty acids of common lipids occur in the newly built honeycomb cells in the territory with low technogenic loading on the environment. 

scholarly journals The Evolution of Free Fatty Acids during Ripening of a Semi-hard Cheese Assortment with Enzyme Admixture

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN ◽  
Claudiu Dan S Ä‚LÄ‚GEAN
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Fatty Acids ◽  
Chromatographic Method ◽  
Proteolytic Enzymes ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Gas Chromatographic Method ◽  
Hard Cheese

The transformations of cheese components during ripening, especially the evolution of free fatty acids were studied using the gas-chromatographic method. The proteolitic and lypolitic enzymes were added in semi-hard cheese assortment for cheese quality improvment. Three types of semi-hard cheese were taken into study: blank (M), cheese with lypolitic enzymes (Bl) and cheese with proteolytic enzymes (Bp). Samples from these cheeses were collected at three different moment of times: at obtaining, at 25 day of ripening and at 50 day of ripening. The content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was determined for each sample.

scholarly journals Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice

2011 ◽  
Vol 57 (6) ◽  
pp. 604-614 ◽  
Author(s):  
T.A. Misharina ◽  
E.B. Burlakova ◽  
L.D. Fatkullina ◽  
M.B. Terenina ◽  
N.I. Krikunova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Essential Oil ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Age Related

Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.

scholarly journals Low Level of n-3 Polyunsaturated Fatty Acids in Plasma Phospholipid Is Associated with a High Level of HOMA-IR

2016 ◽  
Vol 69 (1) ◽  
pp. 11-19
Author(s):  
Shiori Sugawara ◽  
Takemi Akahane ◽  
Kennichi Fukui ◽  
Ikuyo Tsukamoto
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Plasma Phospholipid ◽  
Low Level ◽  
High Level

Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids

2013 ◽  
Vol 80 (3) ◽  
pp. 276-282 ◽  
Author(s):  
Mariangela Caroprese ◽  
Agostino Sevi ◽  
Rosaria Marino ◽  
Antonella Santillo ◽  
Alessandra Tateo ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Saturated Fatty Acids ◽  
Textural Properties ◽  
Basal Diet ◽  
Monounsaturated Fatty Acids ◽  
Mozzarella Cheese ◽  
Bulk Milk

The effects of adding flaxseed or fish oil to the diet of dairy cows on the chemical and physical profile of Mozzarella cheese production were studied. The experiment involved 24 Friesian cows, divided into 3 groups accordingly fat supplementation: basal diet (CT), diet supplemented with flaxseed (FS) or fish oil (FO). Mozzarella cheeses were manufactured from bulk milk of each group. Bulk milk was analysed for chemical composition and renneting parameters. Mozzarella cheeses were analysed for chemical composition, fatty acid profile, and textural properties. Results suggest that Mozzarella cheese from cows receiving flaxseed supplementation showed a decrease in saturated fatty acids (SFA), an increase in monounsaturated fatty acids (MUFA), and in polyunsaturated fatty acids (PUFA) compared with control Mozzarella cheese. The increased dietary intake of C18:3 in flaxseed supplemented cows resulted in increased levels of trans-11 C18:1, and of CLA cis-9 trans-11 C18:2, and in low Atherogenic and Trombogenic Indexes. FO Mozzarella cheese showed compositional and textural properties quite similar to CT Mozzarella cheese; however, increased levels of n-3 polyunsaturated fatty acids in FO Mozzarella were found.

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