scholarly journals Oxidation Products of Unsaturated Fatty Acids

1982 ◽  
Vol 35 (6) ◽  
pp. 375-390
Author(s):  
Setsuro MATSUSHITA
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Oxidation Products

scholarly journals Thermal-Oxidation Stability of Soybean Germ Phytosterols in Different Lipid Matrixes

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4079 ◽  
Author(s):  
Jingnan Chen ◽  
Dami Li ◽  
Guiyun Tang ◽  
Jinfen Zhou ◽  
Wei Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Thermal Oxidation ◽  
Loss Rate ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Oxidation Products ◽  
Higher Temperature ◽  
The Stability ◽  
Thermal Oxidation Stability

The stability of soybean germ phytosterols (SGPs) in different lipid matrixes, including soybean germ oil, olive oil, and lard, was studied at 120, 150, and 180 °C. Results on the loss rate demonstrated that SGPs were most stable in olive oil, followed by soybean germ oil, and lard in a decreasing order. It is most likely that unsaturated fatty acids could oxidize first, compete with consumption of oxygen, and then spare phytosterols from oxidation. The oxidation products of SGPS in non-oil and oil systems were also quantified. The results demonstrated that at relatively lower temperatures (120 and 150 °C), SGPs’ oxidation products were produced the most in the non-oil system, followed by lard, soybean germ oil, and olive oil. This was consistent with the loss rate pattern of SGPs. At a relatively higher temperature of 180 °C, the formation of SGPs’ oxidation products in soybean germ oil was quantitatively the same as that in lard, implying that the temperature became a dominative factor rather than the content of unsaturated fatty acids of lipid matrixes in the oxidation of SGPs.

Unsaturated fatty acids and their oxidation products stimulate CD36 expression in human macrophages

2003 ◽  
Vol 15 (6) ◽  
pp. 284-285
Author(s):  
J.C. Vallvé ◽  
K. Uliaque ◽  
J. Girona ◽  
A. Cabré ◽  
J. Ribalta ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Oxidation Products ◽  
Human Macrophages ◽  
Cd36 Expression

‘Fatty acid peroxide’ formation in tissue homogenates from mice with hereditary myopathy (dystrophia muscularis)

1959 ◽  
Vol 197 (2) ◽  
pp. 483-486 ◽  
Author(s):  
Nome Baker ◽  
Alice Bloom ◽  
William H. Blahd
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Thiobarbituric Acid ◽  
Oxidation Products ◽  
Peroxide Formation ◽  
Normal Tissues ◽  
Thiobarbituric Acid Assay ◽  
Tissue Homogenates ◽  
Hereditary Myopathy

The formation of oxidation products of unsaturated fatty acids in homogenates of muscle, heart, kidney, brain and liver was studied by means of the thiobarbituric acid assay. Tissues from mice having a hereditary myopathy did not show a regular, significant increase in the formation of ‘fatty acid peroxides’ over that of normal tissues.

Thrombin Generation Stimulated By Oxidation Products Of Linolenic And Arachidonic Acids

1981 ◽  
Author(s):  
T W Barrowcliffe ◽  
E Gray ◽  
J M C Gutteridge ◽  
P J Kerry
Keyword(s):  
Fatty Acids ◽  
Thrombin Generation ◽  
Unsaturated Fatty Acids ◽  
Biological Activities ◽  
Oxidation Products ◽  
Plasma Lipoproteins ◽  
Coagulation System ◽  
Plasma Coagulation ◽  
Arachidonic Acids ◽  
Free Plasma

Autoxidation of unsaturated fatty acids yields mixtures of products which have potent biological activities in several systems. Such products have been shown to cause platelet aggregation and to stimulate thrombin generation in platelet-free plasma. The thrombin generating activity of products obtained by air or 02 oxidation of linolenic and arachidonic acids was studied by standard in vitro clotting methods. Products were separated from the starting material by a variety of techniques, the most successful being column chromatography on phenoxymethyl lipidex, a modified LH- Sephadex.Clotting studies showed that thrombin generating activity proceeded via the intrinsic system, requiring Factors VIII, IX and X but not Factor XI. Studies with lipoprotein-free plasma indicated that part of the activity of the oxidation product was a ‘surfactant’ effect, involving release of coagulant-active phopholipid from plasma lipoproteins. Such an effect was also seen to a lesser extent with the unoxidised fatty acids. However, addition of the products to a phospholipid preparation potentiated its thrombin generating activity, indicating the release of phospholipid is not the only mechanism. The products showed marked inhibition of antithrombin III, which would result in increased amounts of thrombin being generated in plasma.Fractionation of the products showed that the highest activity was in the most polar fractions, and the activity was inhibited by horseradish peroxidase, suggesting that peroxide groups are involved.These studies indicate that lipid peroxides produced by non-enzymic means have potent effects on the plasma coagulation system, and suggest the possibility that the endoperoxides produced enzymically by platelets could also be involved in plasma coagulation.

Ethane Formation and Chlorophyll Bleaching in DCMU-Treated Euglena gracilis Cells and Isolated Spinach Chloroplast Lamellae

1979 ◽  
Vol 34 (11) ◽  
pp. 1040-1043 ◽  
Author(s):  
E. F. Elstner ◽  
Irene Pils
Keyword(s):  
Fatty Acids ◽  
Energy Dissipation ◽  
Euglena Gracilis ◽  
Unsaturated Fatty Acids ◽  
Oxidation Products ◽  
Acidic Ph ◽  
Spinach Chloroplast ◽  
Ph Values ◽  
Chlorophyll Bleaching ◽  
Ethane Formation

Abstract Light dependent chlorophyll bleaching and ethane formation in Euglena gracilis cells at slightly acidic pH values above 5.2 are enhanced by DCMU and other photosystem II blockers. Excited chlorophyll under conditions of limited energy dissipation seems to be the oxidant for ω-3 unsaturated fatty acids, yielding ethane and other (ethylene, “malondialdehyde”) oxidation products, cooxidizing chlorophyll.

scholarly journals Rapid quantification of fatty acids in plant oils and biological samples by LC-MS

2021 ◽  
Author(s):  
Elisabeth Koch ◽  
Michelle Wiebel ◽  
Carolin Hopmann ◽  
Nadja Kampschulte ◽  
Nils Helge Schebb
Keyword(s):  
Fatty Acids ◽  
Biological Samples ◽  
Unsaturated Fatty Acids ◽  
Edible Oils ◽  
Solid Phase ◽  
Oxidation Products ◽  
Selected Reaction Monitoring ◽  
Acid Oxidation ◽  
Esterified Fatty Acids ◽  
Fatty Acyls

AbstractAnalysis of fatty acids (FA) in food and biological samples such as blood is indispensable in modern life sciences. We developed a rapid, sensitive and comprehensive method for the quantification of 41 saturated and unsaturated fatty acids by means of LC-MS. Optimized chromatographic separation of isobaric analytes was carried out on a C8 reversed phase analytical column (100 × 2.1 mm, 2.6 μm core–shell particle) with a total run time of 15 min with back pressure lower than 300 bar. On an old triple quadrupole instrument (3200, AB Sciex), pseudo selected reaction monitoring mode was used for quantification of the poorly fragmenting FA, yielding limits of detection of 5–100 nM. Sample preparation was carried out by removal of phospholipids and triglycerides by solid-phase extraction (non-esterified fatty acids in oils) or saponification in iso-propanol (fatty acyls). This is not only a rapid strategy for quantification of fatty acyls, but allows the direct combination with the LC-MS-based analysis of fatty acid oxidation products (eicosanoids and other oxylipins) from the same sample. The concentrations of fatty acyls determined by means of LC-MS were consistent with those from GC-FID analysis demonstrating the accuracy of the developed method. Moreover, the method shows high precisions with a low intra-day (≤ 10% for almost all fatty acids in plasma and ≤ 15% in oils) and inter-day as well as inter-operator variability (< 20%). The method was successfully applied on human plasma and edible oils. The possibility to quantify non-esterified fatty acids in samples containing an excess of triacylglycerols and phospholipids is a major strength of the described approach allowing to gain new insights in the composition of biological samples. Graphical abstract

Unsaturated fatty acids and their oxidation products stimulate CD36 gene expression in human macrophages

2002 ◽  
Vol 164 (1) ◽  
pp. 45-56 ◽  
Author(s):  
Joan-Carles Vallvé ◽  
Katia Uliaque ◽  
Josefa Girona ◽  
Anna Cabré ◽  
Josep Ribalta ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Oxidation Products ◽  
Human Macrophages ◽  
Cd36 Gene

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

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