scholarly journals STUDY OF THE LEVEL OF FATTY ACIDS IN ERYTHROCYTE MEMBRANES AND SERUM OF PATIENTS WITH COLORECTAL CANCER IN NOVOSIBIRSK

2018 ◽  
Vol 5 (2) ◽  
pp. 50-61 ◽  
Author(s):  
M. V. Kruchinina ◽  
V. N. Kruchinin ◽  
Ya. I. Prudnikova ◽  
A. A. Gromov ◽  
M. V. Shashkov ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Erythrocyte Membranes ◽  
Control Group ◽  
Study Group ◽  
Omega 3 ◽  
Healthy Individuals ◽  
Internal Organs ◽  
Omega 6

The objectiveis to measure the level of fatty acids in erythrocyte membranes and serum of patients with colorectal cancer.Materials and methods.The study group included 100 patients with diagnosed colorectal cancer (57 men and 43 women). The control group included 24 reasonably healthy people (14 men and 10 women) matched for age and sex, without malignant cancers or manifested pathology of the internal organs.Results.Decreased levels of saturated, monounsaturated fatty acids and increased levels of polyunsaturated fatty acids (PUFAs) in erythrocyte membranes and serum (p <0.0001–0.05) were observed. The levels of omega-3 PUFAs in colorectal cancer exceeded the levels in healthy individuals both in erythrocyte membranes and in serum; for omega-6 PUFAs only a trend was observed. At the same time, the ratio of omega-6/omega-3 PUFAs in colorectal cancer was lower than in control (p <0.0001–0.002). The state of erythrocyte membranes more significantly and for more parameters characterized differences between the groups than serum. The most discriminating parameters between patients with colorectal cancer and healthy individuals both in erythrocyte membranes and serum were the levels of C20:2;11,14 (eicosadienoic), C20:3;8,11,14 (dihomo-γ-linolenic), C20:4;5,8,11,14 (eicosatetraenoic, arachidonic), C22:5;7,10,13,16,19 (docosapentaenoic), and C22:6;4,7,10,13,16,19 (docosahexaenoic) PUFAs.

scholarly journals The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected

2017 ◽  
Vol 2017 ◽  
pp. 1-5 ◽  
Author(s):  
C. Castro-Correia ◽  
S. Sousa ◽  
S. Norberto ◽  
C. Matos ◽  
V. F. Domingues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Control Group ◽  
Healthy Children ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Diabetes Group ◽  
Diabetic Children ◽  
Omega 6 ◽  
Diagnosed Diabetes

Context. Several studies have shown a link between proinflammatory activity and the presence or deficit of some fatty acids. Inflammation is associated with several diseases including diabetes.Objective. To characterize and compare the fatty acids profiles in children with inaugural type 1 diabetes, diabetic children (at least 1 year after diagnosis), and healthy children.Design. Plasma fatty acids profiles in children with inaugural diabetes, children with noninaugural diabetes, and controls, all of whom were prepubescent with a BMI < 85th percentile, were evaluated.Results. Omega-3 fatty acid levels were higher in recently diagnosed subjects with diabetes than in controls. The ratio of omega-6/omega-3 fatty acids was higher in the control population. Omega-6 fatty acid levels were higher in the nonrecent diabetic subjects than in the children with recently diagnosed diabetes, and the levels were higher in the nonrecent diabetes group compared to the control group.Conclusion. Our findings showed higher levels of alpha-linolenic acid, EPA, and DHA, as well as mono- and polyunsaturated fatty acids, in diabetic children. These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.

scholarly journals PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 339-340
Author(s):  
Sergiane A Araújo ◽  
Ronaldo L Oliveira ◽  
Analívia M Barbosa ◽  
Aline R Silva ◽  
Rebeca D X Ribeiro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lauric Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acids Profile ◽  
Coronary Diseases ◽  
Total Diet ◽  
Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P &lt; 0.05. There was no effect (P &gt; 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

scholarly journals Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals

2018 ◽  
Vol 43 (10) ◽  
pp. 988-995 ◽  
Author(s):  
Ana Stupin ◽  
Lidija Rasic ◽  
Anita Matic ◽  
Marko Stupin ◽  
Zlata Kralik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Serum Lipid ◽  
Serum Lipid Profile ◽  
Control Group ◽  
Omega 3 ◽  
Healthy Individuals ◽  
Microvascular Reactivity ◽  
Significant Difference

The beneficial effect of omega-3 polyunsaturated fatty acids (PUFA) supplementation on the cardiovascular (CV) system is well supported in CV patients; however, the effect of the consumption of omega-3 PUFA-enriched functional food in healthy individuals is still not fully elucidated. This study aimed to determine the effect of the consumption of omega-3 PUFA-enriched hen eggs on the microvascular reactivity (primary outcome), blood pressure (BP), and serum lipid profile in young healthy individuals. The control group (N = 16) ate 3 ordinary hen eggs (277 mg of omega-3 PUFAs/day), and the OMEGA-3 group (N = 20) ate 3 omega-3 PUFA-enriched eggs containing 259 mg of omega-3 PUFAs/egg daily (α-linolenic acid (ALA), 167 mg/egg; eicosapentaenoic acid (EPA), 7 mg/egg; docosahexaenoic acid (DHA), 84 mg/egg) for 3 weeks (777 mg of omega-3 PUFA/day). Postocclusive reactive hyperemia (PORH) in skin microcirculation assessed by laser Doppler flowmetry, serum lipid profile, fasting blood glucose, high-sensitivity C-reactive protein (hsCRP), and arterial BP were measured in all subjects before and after the protocol. PORH was significantly enhanced, and triglycerides, hsCRP, and BP were significantly decreased in the OMEGA-3 group compared with baseline measurements, whereas there was no significant difference in the control group after the protocol when compared with baseline. To the best of our knowledge, this is the first study to demonstrate that consumption of a mixture of omega-3 PUFA (ALA + EPA + DHA), provided via enriched hen eggs, elicits changes in the microvascular reactivity, BP, and triglyceride level in healthy subjects that are associated with CV benefits, thus suggesting that daily consumption of omega-3 PUFA-enriched eggs in healthy individuals may potentially contribute to CV risk factor attenuation and disease prevention.

scholarly journals Studying the effects of fish oil infusion to prevent atrial fibrillation after cardiac surgery: data from implantable continuous cardiac monitor

2015 ◽  
Vol 18 (3) ◽  
pp. 12
Author(s):  
S. M. Yefremov ◽  
Ye. A. Pokushalov ◽  
A. B. Romanov ◽  
A. M. Chernyavskiy ◽  
A. N. Shilova ◽  
...  
Keyword(s):  
Atrial Fibrillation ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Postoperative Atrial Fibrillation ◽  
Controlled Study ◽  
Control Group ◽  
Study Group ◽  
Omega 3 ◽  
Cardiac Monitor

The study was aimed at testing the hypothesis that perioperative infusion of omega-3 polyunsaturated fatty acids would reduce the incidence of postoperative atrial fibrillation in CAD patients operated under CPB. The authors carried out a prospective, randomised, double-blind, placebo-controlled study. 39 CAD patients who had undergone surgery under cardiopulmonary bypass were randomized into 2 groups. 18 patients were infused with omega-3 polyunsaturated fatty acids (Omegaven, Fresenius Kabi, Germany) starting with 200 mg/kg/day before anaesthesia induction for 24 hours followed by 100 mg/kg/day from second to seventh day postoperatively. 21 patients received an equivalent dose of placebo (Intralipid, Fresenius Kabi, Germany). The primary endpoint was freedom from atrial fibrillation at 2-year follow-up. A Reveal cardiac monitor was implanted subcutaneously in all patients. Data from cardiac monitor was collected on the 10th day and at 3, 6, 12 and 24 months postoperatively. Postoperative atrial fibrillation developed in 4 (19%) patients in the control group and in 5 (27.8%) patients in the study group at 10-day follow-up (p = 0.88). At 2-year follow-up, 5 (27.8%) patients in the control group and 6 (35.3%) patients in the study group had atrial fibrillation (p = 0.9). The results of our research do not confirm the efficiency of perioperative infusion of omega-3 polyun-saturated fatty acids to prevent the occurrence of atrial fibrillation.

W1915 Omega-3 and Omega-6 Fatty Acids in Colorectal Cancer Patients in Relation to Tumor Localization

2009 ◽  
Vol 136 (5) ◽  
pp. A-753
Author(s):  
Krystyna Sztefko ◽  
Diana M. Hodorowicz-Zaniewska ◽  
Jolanta Bugajska ◽  
Joanna Berska ◽  
Piotr Richter ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Cancer Patients ◽  
Tumor Localization ◽  
Omega 3 ◽  
Omega 6 ◽  
Colorectal Cancer Patients

scholarly journals Role of blood plasma fatty acids in pathogenesis of stable anginapectoris

2007 ◽  
Vol 6 (4) ◽  
pp. 41-45
Author(s):  
V. V. Novitsky ◽  
R. S. Karpov ◽  
S. V. Klimenkov ◽  
A. B. Salmina ◽  
M. Yu. Kotlovsky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Control Group ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Men And Women ◽  
Number Of Patients ◽  
Omega 6 ◽  
Functional Classes

In men and women suffering from stable angina pectoris of 1-2 functional classes and aged from 35 to 69 years old, decrease of C 23:0 and increase of C 18:1(11) fatty acids was observed regardless of sex, the content of the rest fatty acids changed depending on patients sex. Correlation was found that metabolism of fatty acids in this pathology group depends on patients sex: men in the control group showed decrease in the sum of omega-3 fatty acids as well as in the omega-3/omega-6 fatty acid ratio, while women showed decrease of omega-6 fatty acids at the constant sum of omega-3 fatty acids. Regardless of sex, the presence of this pathology is accompanied with decrease in correlations between fatty acids, as the number of correlations between saturated fatty acids increases and the number of correlations between not saturated and saturated fatty aсids decreases. Change in correlations between not saturated fatty acids depends on sex. In the number of patients having supernormal fatty acid contents, no pronounced differences were found between men and women.

scholarly journals Nutritional management and sexual condition in cattle determine differentiation in the fatty acid profile of meat

2021 ◽  
Vol 42 (4) ◽  
pp. 2453-2470
Author(s):  
Jonatas Cattelam ◽  
◽  
Flânia Mônego Argenta ◽  
Dari Celestino Alves Filho ◽  
Ivan Luiz Brondani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Meat Production ◽  
Nutritional Management ◽  
Omega 3 ◽  
Omega 6 ◽  
Modern Population

This study aimed at evaluating the fatty acid profile of meat from feedlot finished heifers and steers fed with high-grain diets. It was used 45 Charolais and Nellore crossbred cattle, 21 of them were heifers with an initial age of 32 ± 2 months and 359.9 ± 6.7 kg of body weight, and 24 were steers with an initial age of 20 ± 2 months and 337.6 ± 6.2 kg of body weight. The animals were distributed in the treatments according to the energy source used in the diet, being them: rice, white oats or corn, using seven heifers and eight steers for each diet. The experimental design was completely randomized, with factorial arrangement 3 x 2 (three treatments and two sexual conditions). The diet based on corn provided higher levels of pentadecylic and margaric fatty acids. Excepting elaidic fatty acid, beef from steers and heifers was similar for the different saturated and monounsaturated fatty acids evaluated. A rice-based diet is advantageous when meat production is recommended with greater participation of fatty acids from the omega-3 group. When finished in feedlot with high-grain diets, the heifers produce meat with higher conjugated linoleic acid (CLA) content and a better ratio between omega-6/omega-3 fatty acids compared to steers. These findings indicate that it is possible to modify undesirable characteristics in meat through the nutritional management of animals, searching for a product that meets the requirements of a modern population, which is redefining its principles regarding food.

scholarly journals FATTY ACIDS AND ALZHEIMER’S DISEASE: EVIDENCE ON COGNITION AND CORTICAL ?-AMYLOID FROM SECONDARY ANALYSES OF THE MULTIDOMAIN ALZHEIMER PREVENTIVE TRIAL

2018 ◽  
pp. 1-3
Author(s):  
C. Hooper ◽  
B. Vellas
Keyword(s):  
Fatty Acids ◽  
De Novo ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Trans Fats ◽  
Omega 6 ◽  
Inflammatory Processes ◽  
Secondary Analyses ◽  
And Function ◽  
The Brain

Fatty acids are long-chain hydrocarbons that can be separated into four groups: saturated, monounsaturated, polyunsaturated, and trans fats (1). The brain is highly enriched in fatty acids particularly polyunsaturated fatty acids (PUFAs) with docosahexaenoic acid (an omega 3: n-3 PUFA) and arachidonic acid (an omega 6: n-6 PUFA) being the most abundant (2,3). Fats control the structure and function of cell membranes and therefore impact upon signal transduction and neurotransmission and PUFAs play a role in inflammatory processes (4). Saturated and monounsaturated fatty acids can be synthesized de novo within the brain, but PUFAs are mainly supplied by the blood (5).

scholarly journals Influence of dietary fat on the lipid composition of rat brain synaptosomal and microsomal membranes

1982 ◽  
Vol 208 (3) ◽  
pp. 631-640 ◽  
Author(s):  
M Foot ◽  
T F Cruz ◽  
M T Clandinin
Keyword(s):  
Fatty Acids ◽  
Rat Brain ◽  
Lipid Composition ◽  
Dietary Fat ◽  
Monounsaturated Fatty Acids ◽  
Microsomal Membrane ◽  
Omega 3 ◽  
Membrane Composition ◽  
Omega 6 ◽  
Microsomal Membranes

The modulation of rat brain microsomal and synaptosomal membrane lipid by diet fat was examined. Brain synaptosomal and microsomal membrane composition was compared for rats fed on diets containing either soya-bean oil (SBO), SBO plus choline, SBO lecithin, sunflower oil (SFO), chow or low-erucic acid rape-seed oil (LER) for 24 days. Cholesterol and phosphatidylcholine levels in both membranes were altered by diet. Diet fat also affected the microsomal content of sphingomyelin. Change in membrane phosphatidylcholine level was related to the relative balance of omega-6, omega-3 and monounsaturated fatty acids within the diets fed. The highest phosphatidylcholine levels appeared in membranes of animals fed on SBO lecithin and the lowest in those fed on LER. Microsomal membrane cholesterol and sphingomyelin content increased by feeding on SBO lecithin. In both synaptosomal and microsomal membranes a highly significant correlation was observed between membrane phosphatidylcholine and cholesterol content. The fatty acyl composition of phospholipids from both membranes also altered with diet and age. Alteration in fatty acid composition was observed in response to dietary levels of omega-6, omega-3 and monounsaturated fatty acids, but the unsaturation index of each phospholipid remained constant for all diet treatments. These changes in lipid composition suggest that dietary fat may be a significant modulator in vivo of the physicobiochemical properties of brain synaptosomal and microsomal membranes.

scholarly journals Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 389
Author(s):  
Piotr Kraska ◽  
Sylwia Andruszczak ◽  
Urszula Gawlik-Dziki ◽  
Dariusz Dziki ◽  
Ewa Kwiecińska-Poppe
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Overall Acceptability ◽  
Freeze Dried ◽  
Omega 6 ◽  
Almost All

The aim of this study was to evaluate the nutritional value of wholemeal bread prepared from the flour of spelt wheat (Triticum aestivum ssp. spelta) that was enriched by the addition of freeze-dried spelt grain (at proportions of 4%, 8%, and 12%, respectively, in relation to the flour weight). The spelt grain used in the study was harvested at the milk dough stage (the so-called green grain). Green spelt grain was characterized by a significantly higher content of minerals namely P, Mg, Ca and Zn compared to ripe spelt grain. Additionally, it contained significantly higher amounts of amino acids (Asp, Thr, Ser, Gly, Ala, Cys, Val, Met, Ile, Leu, Phe, Lys), lipids, as well as monounsaturated fatty acids (MUFA), and omega-3 and omega-9 acids. However, it had a lower content of palmitic, stearic, and linoleic acids, polyunsaturated fatty acids (PUFA), and omega-6 acids. The results showed that the nutritional value of bread was improved by the green spelt grain, however the ω6/ω3 ratio in bread enriched with green spelt grain was slightly less favorable than in control bread. Among all the products tested, bread enriched with a 12% proportion of green spelt grain was characterized by the highest content of almost all the amino acids (except for Pro, Cys, and Met), as well as in Mg, Zn, Mn, Cu and Fe. In addition, overall acceptability of this bread was the highest. Bread enriched with 8% of green grain contained the highest amount of P, Ca, Pro, linoleic acid, PUFA, and ω 6 acids, while bread enriched with 4% of green spelt grain had the highest content of palmitic acid and saturated fatty acids.

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