scholarly journals Alpha Linolenic Acid Variability Influences the Positive Association between %Eicosapentaenoic Acid and % Arachidonic Acid in Chicken Lipids

2019 ◽  
Vol 2 (3) ◽  
pp. 01-12
Author(s):  
Arne Høstmark
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Positive Association ◽  
Alpha Linolenic Acid ◽  
Evolutionary Mechanism ◽  
Using Data ◽  
The Many ◽  
Muscle Lipids

Body concentrations of Arachidonic Acid (AA, 20:4 n6) and Eicosapentaenoic Acid (EPA, 20:5 n 3) are influenced by diet. Previously, we reported that the concentration range of AA and EPA might explain that %AA and %EPA are positively associated, and that variability of OA (18:1 c9) influences this association. We now investigate whether also the range of ALA (18:3 n3) might influence the association between %AA and %EPA, using data from a diet trial in chickens. A broadening (narrowing) of ALA-variability made the %AA vs. %EPA scatterplot improve (be poorer), as observed both when calculating percentages of all fatty acids, and when using ALA, AA, and EPA only in the denominator. Thus, the positive association between relative amounts of AA and EPA in breast muscle lipids of chickens is influenced by ALA variability. We raise the question of whether differences in concentration ranges between the many types of fatty acids (possibly acting via skewness) might serve as an evolutionary mechanism to ensure that percentages of fatty acids will be positively or negatively associated: a Distribution Dependent Regulation.

scholarly journals Polyunsaturated fatty acids and risk of Alzheimer’s disease: a Mendelian randomization study

2019 ◽  
Vol 59 (4) ◽  
pp. 1763-1766 ◽  
Author(s):  
Yasutake Tomata ◽  
Susanna C. Larsson ◽  
Sara Hägg
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Mendelian Randomization ◽  
Docosapentaenoic Acid ◽  
Alpha Linolenic Acid

Abstract Purpose Observational studies have suggested that polyunsaturated fatty acids (PUFAs) may decrease Alzheimer’s disease (AD) risk. In the present study, we examined this hypothesis using a Mendelian randomization analysis. Methods We used summary statistics data for single-nucleotide polymorphisms associated with plasma levels of n-6 PUFAs (linoleic acid, arachidonic acid) and n-3 PUFAs (alpha-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid), and the corresponding data for AD from a genome-wide association meta-analysis of 63,926 individuals (21,982 diagnosed AD cases, 41,944 controls). Results None of the genetically predicted PUFAs was significantly associated with AD risk; odds ratios (95% confidence interval) per 1 SD increase in PUFA levels were 0.98 (0.93, 1.03) for linoleic acid, 1.01 (0.98, 1.05) for arachidonic acid, 0.96 (0.88, 1.06) for alpha-linolenic acid, 1.03 (0.93, 1.13) for eicosapentaenoic acid, 1.03 (0.97, 1.09) for docosapentaenoic acid, and 1.01 (0.81, 1.25) for docosahexaenoic acid. Conclusions This study did not support the hypothesis that PUFAs decrease AD risk.

scholarly journals Eicosapentaenoic Acid Is Associated with Decreased Incidence of Alzheimer’s Dementia in the Oldest Old

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 461
Author(s):  
Debora Melo van Lent ◽  
Sarah Egert ◽  
Steffen Wolfsgruber ◽  
Luca Kleineidam ◽  
Leonie Weinhold ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Oldest Old ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Multicenter Cohort Study ◽  
Cognitive Health ◽  
Apoe Ε4 ◽  
Serum Phospholipids

Background. Omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs) may have different effects on cognitive health due to their anti- or pro-inflammatory properties. Methods. We aimed to prospectively examine the relationships between n-3 and n-6 PUFA contents in serum phospholipids with incident all-cause dementia and Alzheimer’s disease dementia (AD). We included 1264 non-demented participants aged 84 ± 3 years from the German Study on Ageing, Cognition, and Dementia in Primary Care Patients (AgeCoDe) multicenter-cohort study. We investigated whether fatty acid concentrations in serum phospholipids, especially eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), alpha-linolenic acid (ALA), linoleic acid (LA), dihomo-γ-linolenic acid (DGLA), and arachidonic acid (AA), were associated with risk of incident all-cause dementia and AD. Results. During the follow-up window of seven years, 233 participants developed dementia. Higher concentrations of EPA were associated with a lower incidence of AD (hazard ratio (HR) 0.76 (95% CI 0.63; 0.93)). We also observed that higher concentrations of EPA were associated with a decreased risk for all-cause dementia (HR 0.76 (95% CI 0.61; 0.94)) and AD (HR 0.66 (95% CI 0.51; 0.85)) among apolipoprotein E ε4 (APOE ε4) non-carriers but not among APOE ε4 carriers. No other fatty acids were significantly associated with AD or dementia. Conclusions. Higher concentrations of EPA were associated with a lower risk of incident AD. This further supports a beneficial role of n-3 PUFAs for cognitive health in old age.

scholarly journals Role and significance of polyunsaturated fatty acids in nutrition in prevention and treatment of atherosclerosis

2003 ◽  
Vol 56 (1-2) ◽  
pp. 50-53 ◽  
Author(s):  
Vanja Ristic ◽  
Gordana Ristic
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Essential Fatty Acids ◽  
Cell Functions ◽  
Starting Point

Introduction Hyperlipoproteinemia is a key factor in development of atherosclerosis, whereas regression of atherosclerosis mostly depends on decreasing the plasma level of total and LDL-cholesterol. Many studies have reported the hypocholesterolemic effect of linolenic acid. Types of polyunsaturated fatty acids (PUFA) Linoleic and ?-linolenic acids are essential fatty acids. The main sources of linoleic acid are vegetable seeds and of ?-linolenic acid - green parts of plants. ?-linolenic acid is converted to eicosapentaenoic and docosahexaenoic acid. Linoleic acid is converted into arachidonic acid competing with eicosapentaenoic acid in the starting point for synthesis of eicosanoids, which are strong regulators of cell functions and as such, very important in physiology and pathophysiology of cardiovascular system. Eicosanoids derived from eicosapentaenoic acid have different biological properties in regard to those derived from arachidonic acid, i.e. their global effects result in decreased vasoconstriction platelet aggregation and leukocyte toxicity. Role and significant of PUFA The n-6 to n-3 ratio of polyunsaturated fatty acids in the food is very important, and an optimal ratio 4 to 1 in diet is a major issue. Traditional western diets present absolute or relative deficiency of n-3 polyunsaturated fatty acids, and a ratio 15-20 to 1. In our diet fish and fish oil are sources of eicosapentaenoic and docosahexaenoic acid. Refined and processed vegetable oils change the nature of polyunsaturated fatty acids and obtained derivates have atherogenic properties.

scholarly journals Quantitative Determination of Fatty Acids in Marine Fish and Shellfish from Warm Water of Straits of Malacca for Nutraceutical Purposes

2013 ◽  
Vol 2013 ◽  
pp. 1-12 ◽  
Author(s):  
Nurnadia Abd Aziz ◽  
Azrina Azlan ◽  
Amin Ismail ◽  
Suryati Mohd Alinafiah ◽  
Muhammad Rizal Razman
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Marine Fish ◽  
Saturated Fatty Acids ◽  
Alpha Linolenic Acid ◽  
Straits Of Malacca ◽  
Fish And Shellfish

This study was conducted to quantitatively determine the fatty acid contents of 20 species of marine fish and four species of shellfish from Straits of Malacca. Most samples contained fairly high amounts of polyunsaturated fatty acids (PUFAs), especially alpha-linolenic acid (ALA, C18:3 n3), eicosapentaenoic acid (EPA, C20:5 n3), and docosahexaenoic acid (DHA, C22:6 n3). Longtail shad, yellowstripe scad, and moonfish contained significantly higher (P<0.05) amounts of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and alpha-linolenic acid (ALA), respectively. Meanwhile, fringescale sardinella, malabar red snapper, black pomfret, Japanese threadfin bream, giant seaperch, and sixbar grouper showed considerably high content (537.2–944.1 mg/100g wet sample) of desirable omega-3 fatty acids. The polyunsaturated-fatty-acids/saturated-fatty-acids (P/S) ratios for most samples were higher than that of Menhaden oil (P/S=0.58), a recommended PUFA supplement which may help to lower blood pressure. Yellowstripe scad (highest DHA,ω-3/ω-6=6.4,P/S=1.7), moonfish (highest ALA,ω-3/ω-6=1.9,P/S=1.0), and longtail shad (highest EPA,ω-3/ω-6=0.8,P/S=0.4) were the samples with an outstandingly desirable overall composition of fatty acids. Overall, the marine fish and shellfish from the area contained good composition of fatty acids which offer health benefits and may be used for nutraceutical purposes in the future.

Study of the fatty acid composition of Artemia salina cysts from Tunisia

2013 ◽  
Vol 93 (7) ◽  
pp. 1795-1803 ◽  
Author(s):  
Hachem Ben Naceur ◽  
Nabila Ghazali ◽  
Amel Ben Rejeb Jenhani ◽  
Mohamed Salah Romdhane
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Palmitic Acid ◽  
Linolenic Acid ◽  
Palmitoleic Acid ◽  
Vaccenic Acid ◽  
Artemia Salina ◽  
Total Contribution

In the present study, decapsulated cysts from eleven Tunisian Artemia salina populations were analysed for their fatty acid profile. Results showed that palmitic (16:0), palmitoleic (16:1n-7), stearic (18:0), cis-vaccenic (18:1n-7), oleic (18:1n-9), linoleic (18:2n-6), linolenic (18:3n-3) and eicosapentaenoic (20:5n-3) were the major fatty acids. The ratio of C16:0/C16:1 fatty acids fluctuated between 0.8 and 3.8. Docosahexaenoic acid (22:6n-3) was absent or found in trace (<0.2%) and arachidonic acids (20:4n-6) was found in higher quantity in all marine-type cysts than in freshwater-type cysts samples. Furthermore, based on the fatty acid profile of the studied Artemia salina populations, we can concluded that Sijoumi, Sahline, Bekalta, Mcheguig and El Adhibet strains could be ascribed to marine-type Artemia, whereas the population from Moknine, Sidi El Hani, Sfax, El Melah, Zarzis and Mhabeul could be categorized as freshwater-type. Principal components analysis showed that palmitoleic acid, linolenic acid, eicosapentaenoic acid, arachidonic acid and C16:0/C16:1 ratio are the most important fatty acids variable between cysts samples, with a total contribution of 68.73% relatively to the first component, whereas, for the second component, palmitic acid, cis-vaccenic acid and oleic acid, are the most important variables, with a total contribution of 56.25%. Moreover, palmitoleic acid, linolenic acid, eicosapentaenoic acid, arachidonic acid and C16:0/C16:1 ratio are the most important fatty acids which contribute to the discrimination between freshwater and marine-type Artemia; while palmitic acid, cis-vaccenic acid and oleic acids represent the major fatty acids permitting differentiation between strains from the same Artemia type, especially for freshwater-type Artemia.

Biotechnology as a useful tool for nutritional improvement of cereal-based materials enriched with polyunsaturated fatty acids and pigments

2008 ◽  
Vol 56 (4) ◽  
pp. 377-384 ◽  
Author(s):  
M. čertík ◽  
Z. Adamechová ◽  
V. Hanusová ◽  
E. Breierová
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Solid State ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Rhodotorula Glutinis ◽  
Mortierella Alpina ◽  
Nutritional Improvement ◽  
Sporobolomyces Roseus

The fungi Thamnidium elegans , as a producer of γ-linolenic acid (GLA), and Mortierella alpina , as a producer of dihomo-γ-linolenic acid (DGLA), arachidonic acid (AA) and eicosapentaenoic acid (EPA), and the yeasts Rhodotorula glutinis and Sporobolomyces roseus , as producers of ß-carotene, torulene and torularhodin, were tested for their ability to utilize cereal substrates during solid state fermentations (SSF). Depending on the strain and conditions, the cereal materials were effectively enriched with polyunsaturated fatty acids (PUFAs) or carotenoids. These naturally prepared bioproducts could find applications in food, feed, biomedical, pharmaceutical and veterinary fields.

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.

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