scholarly journals DNA damage by oxidized fatty acids detected by DNA/SPE biosensor

2021 ◽  
Vol 8 (1) ◽  
pp. 45-53
Author(s):  
Ľudmila Sirotová ◽  
Marcela Matulová
Keyword(s):  
Fatty Acids ◽  
Dna Damage ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Thiobarbituric Acid ◽  
Acid Oxidation ◽  
Thiobarbituric Acid Reactive Substances ◽  
Screen Printed Electrode ◽  
Oxidative Products ◽  
Oxidized Fatty Acids

Electrochemical DNA/screen-printed electrode biosensor (DNA/SPE biosensor) was tested for the detection of alterations in DNA formed as a consequence of the reaction between DNA and oxidative products of fatty acids. Interaction of DNA with a mixture of products generated during the oxidation of linoleic and oleic acids manifested DNA damage depending on a tested fatty acid and the presence of hydroperoxides and thiobarbituric acid reactive substances (TBARS) determined after the oxidation of fatty acids. A bigger extent of the DNA damage was registered in the case of the interaction with oxidized linoleic acid with the high content of TBARS. The results achieved suggest the possible application of DNA/SPE biosensor in the detection of an interaction between DNA and products of fatty acid oxidation.

Dietary palmitate and linoleate oxidations, oxidative stress, and DNA damage differ according to season in mouse lemurs exposed to a chronic food deprivation

2009 ◽  
Vol 297 (4) ◽  
pp. R950-R959 ◽  
Author(s):  
Sylvain Giroud ◽  
Martine Perret ◽  
Caroline Gilbert ◽  
Alexandre Zahariev ◽  
Joëlle Goudable ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Dna Damage ◽  
Fatty Acid ◽  
Fatty Acid Oxidation ◽  
Dietary Fatty Acids ◽  
Fat Free Mass ◽  
Acid Oxidation ◽  
Trade Off ◽  
Mouse Lemurs

This study investigated the extent to which the increase in torpor expression in the grey mouse lemur, due to graded food restriction, is modulated by a trade-off between a whole body sparing of polyunsaturated dietary fatty acids and the related oxidative stress generated during daily torpor. We measured changes in torpor frequency, total energy expenditure (TEE), linoleate (polyunsaturated fatty acid) and palmitate (saturated fatty acid) oxidation, hexanoyl-lysine (HEL; the product of linoleate peroxidation), and 8-hydroxydeoxyguanosine (8OHdG; a marker of DNA damage). Animals under summer-acclimated long days (LD) or winter-acclimated short days (SD) were exposed to a 40% (LD40 and SD40) and 80% (LD80 and SD80) 35-day calorie restriction (CR). During CR, all groups reduced their body mass, but LD80 animals reached survival-threatened levels at day 22 and were then excluded from the CR trial. Only SD mouse lemurs increased their torpor frequency with CR and displayed a decrease in their TEE adjusted for fat-free mass. After CR, SD40 mouse lemurs shifted the dietary fatty acid oxidation toward palmitate and spared linoleate. Such a shift was not observed in LD animals and during severe CR, during which oxidation of both dietary fatty acids was increased. Concomitantly, HEL increased in both LD40 and SD80 groups, whereas DNA damage was only seen in SD80 food-restricted animals. HEL correlated positively with linoleate oxidation confirming in vivo the substrate/product relationship demonstrated in vitro, and negatively with TEE adjusted for fat-free mass, suggesting higher oxidative stress associated with increased torpor expression. This suggests a seasonal-dependant, cost-benefit trade-off between maximizing torpor propensity and minimizing oxidative stress that is associated with a shift toward sparing of dietary polyunsaturated fatty acids that is dependent upon the expression of a winter phenotype.

scholarly journals Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages

2014 ◽  
Vol 83 (2) ◽  
pp. 163-169 ◽  
Author(s):  
Zdeněk Pavlík ◽  
Alena Saláková ◽  
Josef Kameník ◽  
Jan Pospíšil ◽  
Michaela Králová ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Quality Indicators ◽  
Unsaturated Fatty Acids ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidation Processes ◽  
Dry Sausages

Dry sausages are popular traditional meat products. As these products are a rich source of animal fat, there is an effort to improve their fatty acid ratio. The aim of this work was to study the effect of micro-encapsulated n-3 fatty acids added into dry sausages. Samples of dry sausages (Poličan and Vysočina) enriched with unsaturated fatty acids (36 g for 6 kg of mixture) and rosemary extract (0.3 g·kg-1) were made along with control samples. Physicochemical, instrumental analyses were performed, fatty acid profile was measured by gas chromatography, and oxidation processes were monitored by determination of thiobarbituric acid reactive substances. No significant differences (P ≥ 0.05) in quality indicators were found between samples, however, there were differences in oxidation processes. Sausages enriched with unsaturated fatty acids showed an increase in thiobarbituric acid reactive substances (> 2 mg·kg-1 and > 3 mg·kg-1 in Poličan and Vysočina, respectively, compared to control). Sausages enriched with unsaturated fatty acids and also with rosemary extract have the similar concentration of thiobarbituric acid reactive substances as the control. An increase in the proportion of monounsaturated fatty acids and polyunsaturated fatty acids was seen in samples of Poličan supplemented with unsaturated fatty acids in combination with rosemary extract. The addition of rosemary extract had also a significant effect in increasing the proportion of unsaturated fatty acids in samples of Vysočina. From the viewpoint of quality indicators, changes in the properties of the product were not seen in any samples.

Effects of hypoxia and dietary vitamin E on growth performance and oxidative status of Cirrhinus mrigala (Ham., 1822)

2017 ◽  
Vol 67 (2) ◽  
pp. 133-148 ◽  
Author(s):  
Tincy Varghese ◽  
Asim Kumar Pal ◽  
Narottam Prasad Sahu ◽  
Puthiyottil Mishal ◽  
Subrata Dasgupta
Keyword(s):  
Fatty Acids ◽  
Superoxide Dismutase ◽  
Fatty Acid ◽  
Vitamin E ◽  
Polyunsaturated Fatty Acids ◽  
Peroxide Value ◽  
Thiobarbituric Acid ◽  
Oxidative Status ◽  
Dietary Vitamin ◽  
Thiobarbituric Acid Reactive Substances

Vitamin E is of importance for several physiological processes, some of which also apply to fish. Here, we conducted an experiment to assess the effect of environmental hypoxia and dietary vitamin E on oxidative status and tissue injury in a bottom dwelling carp,Cirrhinus mrigala(Ham., 1822). The four treatments combined oxygen availability (Normoxia/Hypoxua) and Vitamin E presence/absence. Lipid peroxidation parameters such as thiobarbituric acid reactive substances (TBAR), peroxide value (PV), polyunsaturated fatty acids/saturated fatty acid (PUFA/SFA) ratio, catalase (CAT), superoxide dismutase (SOD) and erythrocyte fragility were assessed. The results indicate that exposure to hypoxia elevates these parameters. However, the supplementation of vitamin E via the diet effectively reduced erythrocyte membrane damage (EF) and myeloperoxidase activity (MPO), which were enhanced by the exposure to hypoxia. Dietary vitamin E also improved antioxidant enzyme status in the hypoxia exposed fish, as indicated by the decreased catalase and superoxide dismutase activities. Vitamin E supplementation also compensated for increased levels of peroxide value, thiobarbituric acid reactive substances, and an increased polyunsaturated fatty acids/saturated fatty acid ratio resulting from the exposure to hypoxia. Overall, it can be concluded that fortification of vitamin E in the diet of this carp species, and possibly other fish that live under hypoxic conditions, can restore the antioxidant status and well-being to some extent.

Conjugated Linoleic Acid Causes a Marked Increase in Liver α-Tocopherol and Liver α-Tocopherol Transfer Protein in C57BL/6 J Mice

2010 ◽  
Vol 80 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Pei-Min Chao ◽  
Wan-Hsuan Chen ◽  
Chun-Huei Liao ◽  
Huey-Mei Shaw
Keyword(s):  
Antioxidant Enzymes ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Thiobarbituric Acid Reactive Substances ◽  
Control Groups ◽  
Protein Levels ◽  
Transfer Protein ◽  
And Control

Conjugated linoleic acid (CLA) is a collective term for the positional and geometric isomers of a conjugated diene of linoleic acid (C18:2, n-6). The aims of the present study were to evaluate whether levels of hepatic α-tocopherol, α-tocopherol transfer protein (α-TTP), and antioxidant enzymes in mice were affected by a CLA-supplemented diet. C57BL/6 J mice were divided into the CLA and control groups, which were fed, respectively, a 5 % fat diet with or without 1 g/100 g of CLA (1:1 mixture of cis-9, trans-11 and trans-10, cis-12) for four weeks. α-Tocopherol levels in plasma and liver were significantly higher in the CLA group than in the control group. Liver α-TTP levels were also significantly increased in the CLA group, the α-TTP/β-actin ratio being 2.5-fold higher than that in control mice (p<0.01). Thiobarbituric acid-reactive substances were significantly decreased in the CLA group (p<0.01). There were no significant differences between the two groups in levels of three antioxidant enzymes (superoxide dismutase, glutathione peroxidase, and catalase). The accumulation of liver α-tocopherol seen with the CLA diet can be attributed to the antioxidant potential of CLA and the ability of α-TTP induction. The lack of changes in antioxidant enzyme protein levels and the reduced lipid peroxidation in the liver of CLA mice are due to α-tocopherol accumulation.

scholarly journals Explore the gene network regulating the composition of fatty acids in cottonseed

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lihong Ma ◽  
Xinqi Cheng ◽  
Chuan Wang ◽  
Xinyu Zhang ◽  
Fei Xue ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Gene Network ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Accumulation Pattern ◽  
Time Points ◽  
Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

scholarly journals Identification and quantification of dicarboxylic fatty acids in head tissue of farmed Nile tilapia (Oreochromis niloticus)

2021 ◽  
Author(s):  
Katja Lehnert ◽  
Mamun M. Rashid ◽  
Benoy Kumar Barman ◽  
Walter Vetter
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Low Income ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Daily Intake ◽  
Acid Methyl Ester ◽  
Human Consumption ◽  
The European Union

AbstractNile tilapia (Oreochromis niloticus) was grown in Bangladesh with four different feeding treatments as part of a project that aims to produce fish in a cost-effective way for low-income consumers in developing countries. Fillet and head tissue was analysed because both tissues were destined for human consumption. Gas chromatography with mass spectrometry (GC/MS) analyses of transesterified fatty acid methyl ester extracts indicated the presence of ~ 50 fatty acids. Major fatty acids in fillet and head tissue were palmitic acid and oleic acid. Both linoleic acid and polyunsaturated fatty acids with three or more double bonds were presented in quantities > 10% of total fatty acids in fillet, but lower in head tissue. Erucic acid levels were below the newly proposed tolerable daily intake in the European Union, based on the consumption of 200 g fillet per day. Moreover, further analysis produced evidence for the presence of the dicarboxylic fatty acid azelaic acid (nonanedioic acid, Di9:0) in head tissue. To verify this uncommon finding, countercurrent chromatography was used to isolate Di9:0 and other dicarboxylic acids from a technical standard followed by its quantification. Di9:0 contributed to 0.4–1.3% of the fatty acid profile in head tissue, but was not detected in fillet. Fish fed with increasing quantities of flaxseed indicated that linoleic acid was the likely precursor of Di9:0 in the head tissue samples.

scholarly journals Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

2020 ◽  
Vol 11 (1) ◽  
pp. 188
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Ewa Poleszak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Raw Materials ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Sensory Properties ◽  
Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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