ACTION OF ANTIMETHANOGENIC AGENTS ON DIURNAL PATTERNS OF FERMENTATION ACTIVITY, LONG-CHAIN FATTY ACIDS AND PROTOZOA COUNT IN CATTLE

1971 ◽  
Vol 51 (3) ◽  
pp. 783-792 ◽  
Author(s):  
A. S. WOOD ◽  
E. D. JOHNSON
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Corn Oil ◽  
Soluble Carbohydrates ◽  
Soluble Carbohydrate ◽  
Long Chain Fatty Acids ◽  
Diurnal Pattern ◽  
Carbohydrate Concentration ◽  
Long Chain ◽  
Chain Fatty Acids

Fistulated Holstein steers were used to determine the diurnal pattern of rumen fermentation activity, soluble carbohydrate concentration, protozoa count and the concentration of long-chain fatty acids in rumen fluid when corn oil, tallow or bromochloromethane (BCM) were included in the diet. There were differences (P < 0.05) between diets in fermentation action (control + BCM > basal + tallow > control > basal + corn oil diet). The soluble carbohydrate concentration followed a similar pattern. Diet did not affect the total protozoa count, but influenced the diurnal pattern. The holotrich protozoa count was converse to that of the oligotrich group, the highest count for holotrichs coinciding with the highest concentration of soluble carbohydrates. The diurnal pattern of total unsaturated fatty acids when steers received the basal + corn oil diet was inverse to that of the basal + tallow diet. The occurrence of comparable concentrations of unsaturated fat in the rumen digesta, but at different times before and after feeding, suggests that both fats affect methane suppression by a similar mechanism but at different stages of fermentation activity. The uptake of soluble carbohydrate by holotrich protozoa appears to have a role in reducing the quantity fermented by bacteria to produce methane.

The major fatty acids in whole milk fat and in a fraction obtained by crystallization from acetone

1969 ◽  
Vol 36 (2) ◽  
pp. 169-175 ◽  
Author(s):  
Sonja Mattsson ◽  
P. Swartling ◽  
R. Nilsson
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Insoluble Fraction ◽  
Long Chain Fatty Acids ◽  
Acetone Insoluble ◽  
Whole Milk ◽  
Long Chain ◽  
Chain Fatty Acids

SummarySummer and winter milk-fat samples from 14 dairies in Sweden were fractionated by crystallization from acetone solution (1:8) at 15 °C. The composition of the major fatty acids of the parent milk fat and of the acetone insoluble fraction were examined by GLC, and the gross triglyceride pattern by TLC on plates of silicic acid treated with silver nitrate.The fatty acid composition of the milk fat was similar to that of milk fat from other countries and varied according to season and also, to a smaller extent, from region to region. Four fractions, representing 33–45, 41–34, 18–14 and 7–6 % of the fat and which contained progressively smaller proportions of saturated acids, were obtained by TLC.The acetone insoluble glyceride (AIG) fraction was characterized by a smaller content of short-chain fatty acids and unsaturated fatty acids, and a larger content of saturated long-chain fatty acids, than the parent milk fat. AIGs from summer milk fat contained a larger proportion of C18 acids and a smaller proportion of C6–C16 acids than AIGs from winter milk fat.Four fractions representing 62–70, 15–8, 16–15 and 7 % of the AIG fraction were obtained by TLC. The distribution of the triglycerides in the AIG fraction differed from that in the parent milk fat, mostly in the relative amounts of glycerides in the 2 most saturated TLC fractions. The seasonal variation was largely confined to these 2 fractions.

scholarly journals THE EFFECT OF LIPIDS AND SERUM ALBUMIN ON BACTERIAL GROWTH

1947 ◽  
Vol 85 (1) ◽  
pp. 9-22 ◽  
Author(s):  
René J. Dubos
Keyword(s):  
Fatty Acids ◽  
Serum Albumin ◽  
Culture Medium ◽  
Unsaturated Fatty Acids ◽  
Sole Source ◽  
Water Soluble ◽  
Long Chain Fatty Acids ◽  
Microbial Species ◽  
Long Chain ◽  
Chain Fatty Acids

Long chain fatty acids have been found to exhibit both inhibitory and stimulatory effects on the growth of tubercle bacilli and of a certain unidentified micrococcus culture. The toxicity of the fatty acids was much reduced or abolished by (a) esterification, even when the resulting product was a water-soluble ester, and (b) addition of crystalline serum albumin to the culture medium; other proteins tested were inactive in this respect. Marked growth stimulation of the microorganisms studied was obtained when certain long chain fatty acids were added to the culture medium in the form of their water-soluble esters, or in admixture with adequate amounts of serum albumin. Abundant growth of the micrococcus resulted from the addition of oleic, linoleic, linolenic, or arachidonic acid (0.0001 to 0.001 per cent) to a mineral medium containing glucose as sole source of carbon; in the case of this microbial species, none of the other substances tested could substitute for these unsaturated fatty acids. Enhancement of growth of tubercle bacilli was obtained by adding to the medium 0.001 to 0.01 per cent of a variety of fatty acids (saturated or unsaturated) even in the absence of glucose or of any other readily available carbon compound. These results suggest that long chain fatty acids can affect the growth of different microbial species through different metabolic channels and that, in order to study the mechanism of these metabolic and growth reactions, it is essential to use the fatty acids under conditions where they cannot manifest their toxic properties.

scholarly journals Unsaturated Fatty Acids Control Biofilm Formation of Staphylococcus aureus and Other Gram-Positive Bacteria

Antibiotics ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 788
Author(s):  
Kamila Tomoko Yuyama ◽  
Manfred Rohde ◽  
Gabriella Molinari ◽  
Marc Stadler ◽  
Wolf-Rainer Abraham
Keyword(s):  
Fatty Acids ◽  
Staphylococcus Aureus ◽  
Linoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Long Chain Fatty Acids ◽  
Gram Positive ◽  
Biofilm Inhibition ◽  
Gram Positive Bacteria ◽  
Long Chain ◽  
Chain Fatty Acids

Infections involving biofilms are difficult to treat due to increased resistances against antibiotics and the immune system. Hence, there is an urgent demand for novel drugs against biofilm infections. During our search for novel biofilm inhibitors from fungi, we isolated linoleic acid from the ascomycete Hypoxylon fragiforme which showed biofilm inhibition of several bacteria at sub-MIC concentrations. Many fatty acids possess antimicrobial activities, but their minimum inhibitory concentrations (MIC) are high and reports on biofilm interferences are scarce. We demonstrated that not only linoleic acid but several unsaturated long-chain fatty acids inhibited biofilms at sub-MIC concentrations. The antibiofilm activity exerted by long-chain fatty acids was mainly against Gram-positive bacteria, especially against Staphylococcus aureus. Micrographs of treated S. aureus biofilms revealed a reduction in the extracellular polymeric substances, pointing to a possible mode of action of fatty acids on S. aureus biofilms. The fatty acids had a strong species specificity. Poly-unsaturated fatty acids had higher activities than saturated ones, but no obvious rule could be found for the optimal length and desaturation for maximal activity. As free fatty acids are non-toxic and ubiquitous in food, they may offer a novel tool, especially in combination with antibiotics, for the control of biofilm infections.

Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation

1999 ◽  
Vol 5 (6) ◽  
pp. 471-478
Author(s):  
D. Torrea Goñi ◽  
A. García Sotro ◽  
C. Ancín Azpilicueta
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Control Sample ◽  
High Rate ◽  
Long Chain Fatty Acids ◽  
Sugar Consumption ◽  
Long Chain ◽  
Rate Of Consumption ◽  
Chain Fatty Acids

The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A non-sedimented must was used as a control sample. The sedimentation of garnacha must reduced the concentration of saturated fatty acids (mainly stearic acid), although it did not totally eliminate any single one. During the first half of the fermen tation (up to 50% of sugar consumption) the medium-chain fatty acids excreted their highest concen tration in the sample being clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a higher rate of consumption in the contrul sample (57%) than in the sedimented sample (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar consumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated and unsaturated, was similar in the control sample and in the sedimented sample. The clarification of the Viura must reduced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty acids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same oc curred during the second half of the fermentation.

Differential regulation of the ER stress response by long-chain fatty acids in the pancreatic β-cell

2008 ◽  
Vol 36 (5) ◽  
pp. 959-962 ◽  
Author(s):  
Eleftheria Diakogiannaki ◽  
Noel G. Morgan
Keyword(s):  
Fatty Acids ◽  
Stress Response ◽  
Er Stress ◽  
Unsaturated Fatty Acids ◽  
Initiation Factor ◽  
Long Chain Fatty Acids ◽  
Β Cells ◽  
Er Stress Response ◽  
Long Chain ◽  
Chain Fatty Acids

Recent evidence indicates that treatment of pancreatic β-cells with long chain fatty acids can lead to the development of an ER (endoplasmic reticulum) stress response. This is manifest as the activation of some components of the PERK [RNA-dependent protein kinase-like ER eIF2α (eukaryotic initiation factor 2α) kinase]-dependent arm of ER stress and is seen most dramatically when cells are treated with long-chain saturated fatty acids (e.g. palmitate). By contrast, the equivalent mono-unsaturates (e.g. palmitoleate) are much less effective and they can even attenuate the ER stress response to palmitate. This may be due to the regulation of eIF2α phosphorylation in cells exposed to mono-unsaturates. The present review discusses the differential effects of saturated and mono-unsaturated fatty acids on ER stress in β-cells and considers the extent to which regulation of this pathway may be involved in mediating their effects on viability.

scholarly journals Differential Effects of Fatty Acid Saturation and Chain Length on NASH in Juvenile Iberian Pigs

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 682-682 ◽  
Author(s):  
Kayla Dillard ◽  
Morgan Coffin ◽  
Gabriella Hernandez ◽  
Victoria Smith ◽  
Catherine Johnson ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Liver Injury ◽  
Olive Oil ◽  
Coconut Oil ◽  
Long Chain Fatty Acids ◽  
Medium Chain ◽  
Long Chain ◽  
Chain Fatty Acids

Abstract Objectives Non-alcoholic fatty liver disease (NAFLD) represents the major cause of pediatric chronic liver pathology in the United States. The objective of this study was to compare the relative effect of inclusion of isocaloric amounts of saturated medium-chain fatty acids (hydrogenated coconut oil), saturated long-chain fatty acids (lard) and unsaturated long-chain fatty acids (olive oil) on endpoints of NAFLD and insulin resistance. Methods Thirty-eight 15-d-old Iberian pigs were fed 1 of 4 diets containing (g/kg body weight × d) 1) control (CON; n = 8): 0 g fructose, 10.5 g fat, and 187 kcal metabolizable energy (ME), 2) lard (LAR; n = 10): 21.6 g fructose, 17.1 g fat (100% lard) and 299 kcal ME, 3) hydrogenated coconut oil (COCO; n = 10): 21.6 g fructose, 16.9 g fat (42.5% lard and 57.5% coconut oil) and 299 kcal ME, and 4) olive oil (OLV, n = 10): 21.6 g fructose, 17.1 g fat (43.5% lard and 56.5% olive oil) and 299 kcal ME, for 9 consecutive weeks. Body weight was recorded every 3 d. Serum markers of liver injury and dyslipidemia were measured on d 60 at 2 h post feeding, with all other serum measures assessed on d 70. Liver tissue was collected on d 70 for histology, triacylglyceride (TG) quantification, and metabolomics analysis. Results Tissue histology indicated the presence of steatosis in LAR, COCO and OLV compared with CON (P ≤ 0.001), with a further increase in in non-alcoholic steatohepatitis (NASH) in OLV and COCO compared with LAR (P ≤ 0.01). Alanine and aspartate aminotransferases were higher in COCO and OLV (P ≤ 0.01) than CON. All treatment groups had lower liver concentrations of methyl donor's choline and betaine versus CON, while bile acids were differentially changed (P ≤ 0.05). COCO had higher levels of TGs with less carbons (Total carbons &lt; 52) than all other groups (P ≤ 0.05). Several long-chain acylcarnitines involved in fat oxidation were higher in OLV versus all other groups (P ≤ 0.05). Conclusions Inclusion of fats enriched in medium-chain saturated and long-chain unsaturated fatty acids in a high-fructose high-fat diet increased liver injury, compared with fats with a long-chain saturated fatty acid profile. Further research is required to investigate the mechanisms causing this difference in physiological response to these dietary fat sources. Funding Sources ARI, AcornSeekers.

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