scholarly journals Changes in fatty acid composition and cholesterol content of goat colostrum

2011 ◽  
Vol 27 (3) ◽  
pp. 1201-1208 ◽  
Author(s):  
N. Zaharia ◽  
R. Salamon ◽  
C. Pascal ◽  
S. Salamon ◽  
R. Zaharia
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cholesterol Content ◽  
Average Concentration ◽  
Omega 3 ◽  
Mean Values ◽  
North Eastern ◽  
Omega 6 ◽  
Total Fatty Acids ◽  
The Mean

The purpose of this paper is to detect any changes in fatty acid and cholesterol content of goat colostrum in the period of 0-72 hours after kidding. For that purpose, samples of colostrum from 16 goats, belonging to local populations in north-eastern Romania where collected. Samples were preserved by freezing and then subjected to chemical analysis. Preparation of solutions for fatty acids analysis was based on the principle of methylation, by combining alkaline methylation (NaOCH3/MeOH) with acid (BF3/MeOH). For cholesterol we used the principle of fat saponification, using potassium hydroxide, followed by filtration and separation of cholesterol with hexane. Detection of cholesterol and fatty acids content was performed by gas chromatography device. Caprinic acid (C10:0), myristic acid (C14:0), palmitic acid (C16: 0), stearic acid (C18:0) and oleic acid (C18:1) quantified more than 75% of the total fatty acids determined 72 hours after birth. Among short-medium-chain fatty acids, capronic acid (C6:0) was found in highest proportion (average concentration of 5.7% of total fatty acids), but at the same time, presented the most obvious oscillation range from 0 to 72 hours (6.56% at birth, 2.45% and 7.59% from 12 hours to 72 hours), with the differences between mean values being significant (p<0.05). In the case of polyunsaturated fatty acids, the ratio between omega 3 and omega 6 was 1/4.64 at kidding and 1/4.23 at 72 hours after birth, the differences being insignificant. In goat colostrum, the mean concentration of cholesterol was 9.43 mg per 100 g.

scholarly journals Use of the fatty acid profile as a chemotaxonomic marker for diatoms from the genus Nitzschia Hassall of the salt lakes of Mongolia

2021 ◽  
Vol 20 (1) ◽  
pp. 295-297
Author(s):  
Y. I. Maltsev ◽  
Z. V. Krivova ◽  
S. Y. Maltseva ◽  
M. S. Kulikovskiy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Morphological Characteristics ◽  
Raw Material ◽  
Omega 3 ◽  
Statistical Support ◽  
Omega 6 ◽  
Total Fatty Acids ◽  
Chemotaxonomic Marker ◽  
High Statistical Support

New diatom strains of Nitzschia were isolated from phytoplankton and benthos of saltwater lakes inMongolia. The strains were identified based on morphological characteristics and phylogenetic analysis using the 18SrDNA gene. The new strains have been included into the Bacillariales clade with a high statistical support. Analysis ofthe fatty acid composition of the studied strains showed that 16:0 palmitic, 18:0 stearic, and 16:1 palmitoleic acids weredominant – they accounted for up to 97.5 % of the total fatty acids. New strains of Nitzschia from Mongolian lakes showedthe minimum content of polyunsaturated fatty acids, including omega-3 and omega-6. Taking into account the peculiaritiesof the profiles of fatty acids, and primarily the amount of saturated and monounsaturated acids, new strains of Nitzschiacan be considered for biotechnological use as a potential raw material for the production of biofuel.

scholarly journals Content of Higher Fatty Acids in Green Vegetables

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S125-S129 ◽  
Author(s):  
R. Vidrih ◽  
S. Filip ◽  
J. Hribar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Omega 6 ◽  
Radish Sprouts ◽  
Total Fatty Acids ◽  
Higher Fatty Acids

Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and <I>in situ</I> transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for &alpha;-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

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 139 Nutrigenetics/Nutrigenomics: Nutrient-gene interactions in humans and animals

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 134-135
Author(s):  
Artemis P Simopoulos
Keyword(s):  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Variants ◽  
Genetic Variant ◽  
Fatty Acid Desaturase ◽  
Omega 3 Fatty Acids ◽  
Human Beings ◽  
Omega 3 ◽  
Omega 6

Abstract Human beings evolved on a diet that was balanced in the omega-6 and omega-3 essential fatty acids to which their genes were programmed to respond. Studies on gene-nutrient interactions using methods from molecular biology and genetics have clearly shown that there are genetic differences in the population, as well as differences in the frequency of genetic variations that interact with diet and influence the growth and development of humans and animals, as well as overall health and chronic disease. Nutrigenetics refers to studies on the role of genetic variants and their response to diet. For example, persons with genetic variants in the metabolism of omega-6 and omega-3 fatty acids have different levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) based on the type of genetic variant in the Fatty Acid Desaturase 1 (FADS1) and Fatty Acid Desaturase 2 (FADS2). At the same level of linoleic acid (LA) and alpha-linolenic acid (ALA) a person with a genetic variant that increases the activity of the FADS1 will have a higher AA in the red cell membrane phospholipids and a higher risk for obesity and cardiovascular disease. Nutrigenomics refers to how nutrients (diets) influence the expression of genes. For example, diets rich in omega-3 fatty acids, EPA and DHA decrease the expression of inflammatory genes and as a result decrease the risk of obesity and cardiovascular disease. Thus, through studies on Nutrigenetics/Nutrigenomics nutritional science stands at its “golden threshold” where personalized nutrition is the future, to improve an individual’s health.

scholarly journals Chemical, Nutritional and Antioxidant Characteristics of Different Food Seeds

2020 ◽  
Vol 10 (5) ◽  
pp. 1589 ◽  
Author(s):  
Lacrimioara Senila ◽  
Emilia Neag ◽  
Oana Cadar ◽  
Melinda Haydee Kovacs ◽  
Anca Becze ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Protein Content ◽  
Methyl Esters ◽  
Lipid Extraction ◽  
Omega 3 ◽  
Hemp Seed ◽  
Chromatography Analysis ◽  
Total Fatty Acids ◽  
Antioxidant Characteristics

The objective of this study was to determine the chemical composition of five different food seeds (sunflower, poppy, hemp, flax and sesame) regarding fatty acid, mineral (Fe, Cu, Zn, Na, Mg, K, Ca, Al) and protein content. In addition, the total antioxidant capacity of the seeds was evaluated using the photochemiluminescent assay. The food seeds were subjected to lipid extraction and converted into fatty acid methyl esters before the gas chromatography analysis. In all food seeds, the saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) were identified, respectively. PUFAs were the most abundant fatty acids (61.2% ± 0.07% and 84.8% ± 0.08% of total fatty acids), with the highest content in flax and hemp seed oil. Also, high amounts of omega-3 from PUFAs were determined in flax and hempseed oil. Based on the obtained results the sunflower, sesame and poppy seeds are good sources of omega-6, while flax and hemp seeds are good sources of omega-3. All samples are rich in minerals (Na, K, Ca, Mg) and have more than 20% protein content.

Dihomo-gamma-linolenic acid induces fat loss in C. elegans in an omega-3-independent manner by promoting peroxisomal fatty acid β-oxidation

2018 ◽  
Vol 9 (3) ◽  
pp. 1621-1637 ◽  
Author(s):  
David Navarro-Herrera ◽  
Paula Aranaz ◽  
Laura Eder-Azanza ◽  
María Zabala ◽  
Cristina Hurtado ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Omega 3 ◽  
Gamma Linolenic Acid ◽  
Independent Manner ◽  
C Elegans ◽  
Beneficial Effects ◽  
Body Fat Content ◽  
Omega 6 ◽  
Peroxisomal Fatty Acid

Omega-6 fatty acids might induce beneficial effects on body fat-content and metabolism.

scholarly journals FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

2015 ◽  
Vol 39 (4) ◽  
pp. 372-380 ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Aloisio Henrique Pereira Souza ◽  
Acácio Antônio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Makoto Matsushita ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Omega 3 ◽  
Habanero Pepper ◽  
Nutritional Characteristics ◽  
Omega 6 ◽  
Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100&nbsp;g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93&ndash;29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed. &nbsp;

scholarly journals Monohydroxylated fatty acid substrate specificity of human leukocyte 5-lipoxygenase and ω-hydroxylase

1988 ◽  
Vol 256 (3) ◽  
pp. 879-883 ◽  
Author(s):  
M Guichardant ◽  
M Lagarde
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Substrate Specificity ◽  
Calcium Ionophore ◽  
Hydroxy Derivative ◽  
Ionophore A23187 ◽  
Omega 3 ◽  
Double Bonds ◽  
Omega 6 ◽  
3 Omega

Various monohydroxylated fatty acids were synthesized from eicosapolyenoic acids, namely arachidonic (20:4 omega-6), timnodonic (20:5 omega-3), dihomogammalinolenic (20:3 omega-6) and mead (20:3 omega-9) acids. 12-Hydroxy derivatives, as well as 12-hydroxy-5,8,10-heptadecatrienoic acid (HHT), were produced with platelets as the enzyme source, and 15-hydroxy derivatives were produced by soya bean lipoxygenase treatment. Each monohydroxylated fatty acid was incubated with human leukocytes in the presence or absence of the calcium ionophore A23187, and dihydroxylated products were analysed by h.p.l.c. 12-Hydroxy derivatives of 20:4 omega-6, 20:5 omega-3 and 20:3 omega-9 were similarly oxygenated by both the 5-lipoxygenase and the omega-hydroxylase. As expected, the 12-hydroxy derivative of 20:3 omega-6 was not a substrate for 5-lipoxygenase, but surprisingly, omega-6 oxygenated products, like 15-OH-20:4 or HHT, were not converted by the enzyme, although being potential substrates because of the presence of two double bonds at C-5 and C-8. omega-6 oxygenated derivatives were also poorly converted by leukotriene B4 omega-hydroxylase, a cytochrome P-450-dependent enzyme. It is concluded that both leukocyte 5-lipoxygenase and omega-hydroxylase exhibit a substrate specificity towards monohydroxylated fatty acids with respect to their double bonds and/or the carbon position of the alcohol function.

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