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1
Tso, P., A. Nauli e C. M. Lo. "Enterocyte fatty acid uptake and intestinal fatty acid-binding protein". Biochemical Society Transactions 32, n. 1 (1 febbraio 2004): 75–78. http://dx.doi.org/10.1042/bst0320075.
Testo completoAbstract (sommario):
This article reviews our current understanding of the uptake of fatty acids by the enterocytes of the intestine. The micellar solubilization of fatty acids by bile salts and the factors regulating that process are discussed. The mechanism of how micellar solubilization of fatty acids promotes the uptake of fatty acids by enterocytes and their relative importance is reviewed. Additionally, discussion of the various fatty acid transporters located at the brush border membrane of the enterocytes is included. Finally, a summary of our current understanding of the function of fatty-acid-binding proteins inside enterocytes is provided.
2
Wilkinson, T. C., e D. C. Wilton. "Studies on fatty acid-binding proteins. The binding properties of rat liver fatty acid-binding protein". Biochemical Journal 247, n. 2 (15 ottobre 1987): 485–88. http://dx.doi.org/10.1042/bj2470485.
Testo completoAbstract (sommario):
1. The fluorescent fatty acid probe 11-(dansylamino)undecanoic acid binds to rat liver fatty acid-binding protein with a 1:1 stoichiometry. 2. The binding of the fluorescent probe is competitive with long-chain fatty acids. 3. Binding displacement studies were performed with a wide range of fatty acids and other ligands and identified C16 and C18 fatty acids as the preferred fatty acids for rat liver fatty acid-binding protein. No preference was observed for unsaturated fatty acids within this group. 4. Fatty acyl-CoA binds less well than the corresponding fatty acid.
3
Jie, Marcel S. F. Lie Ken, Mohammed Khysar Pasha e M. S. K. Syed-Rahmatullah. "Fatty acids, fatty acid analogues and their derivatives". Natural Product Reports 14, n. 2 (1997): 163. http://dx.doi.org/10.1039/np9971400163.
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S. F. Lie Ken Jie, Marcel, e Mohammed Khysar Pasha. "Fatty acids, fatty acid analogues and their derivatives". Natural Product Reports 15, n. 6 (1998): 607. http://dx.doi.org/10.1039/a815607y.
Testo completo
5
Temesgen, Melese, Negussie Retta e Etalem Tesfaye. "AMINO ACID AND FATTY ACID COMPOSITION OF ETHIOPIAN TARO". American Journal of Food Sciences and Nutrition 3, n. 1 (5 ottobre 2017): 46–58. http://dx.doi.org/10.47672/ajfsn.217.
Testo completoAbstract (sommario):
The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.
6
Kushwaha, Badri Prasad, Deepak Upadhyay, Sultan Singh, Subendu Bikas Maity, Krishna Kunwar Singh e Asim Kumar Misra. "Fatty acid profile of Murrah buffalo milk fat". Buffalo Bulletin 41, n. 1 (25 marzo 2022): 73. http://dx.doi.org/10.56825/bufbu.2022.4113319.
Testo completoAbstract (sommario):
Milk fatty acid composition of Murrah buffaloes was determined in present study. Samples were collected from 10 lactating buffaloes and were analysed for fatty acid profile using AOCS official method. Murrah milk fat was having 71.6% saturated fatty acids (SFA), 27.97% unsaturated fatty acids. C16:0, C18:1c, C18:0, C14:0 and C12:0 were the five most abundant fatty acid (82.5% of total fatty acids) in the Murrah milk. Palmitic acid, myristic acid (14:0) and stearic acid (18:0) together constituted approximately 85.8% of saturated fatty acids by weight. Short chain fatty acids (C4:0, C6:0), medium chain fatty acids (C8:0, C10:0, C12:0), and long chain fatty acids (C16:0, C18:0, C16:1, C18:2) were 1.82, 4.56 and 49.96 g/100 g respectively. Mono-unsaturated fatty acid were 26.79% of the fatty acids in milk, mostly oleic acid (18:1). Poly-unsaturated fatty acids constitute about 1.18% by weight of the total fatty acids. Linoleic acid (18:2) and α-linolenic acid (18:3) accounted for 0.88 and 0.30% by weight of the total fatty acids.
7
Zelenka, J., D. Schneiderova, E. Mrkvicova e P. Dolezal. "The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat". Veterinární Medicína 53, No. 2 (19 febbraio 2008): 77–85. http://dx.doi.org/10.17221/1985-vetmed.
Testo completoAbstract (sommario):
Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atalante (A) with a high content of α-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid were fed from 25 to 40 days of age. When feeding A, the contents of all n-3 polyunsaturated fatty acids (PUFA), including eicosatrienoic acid, were significantly higher, those of n-6 PUFA were lower, and the ratio of n-6/n-3 PUFA was narrower (<I>P</I> < 0.001) than when L was fed. The narrowest n-6 to n-3 PUFA ratio was observed at the content 36 g of α-linolenic acid (58 g A) per kg of the diet while the widest one at 2 g of α-linolenic acid (70 g L) per kg of the diet. When using L, the increasing level of linoleic acid in feed was associated with significantly increasing levels of all n-6 PUFA in meat. The content of all n-3 PUFA increased after the application of oil A, but the dependence for eicosapentaenoic acid in thigh meat was expressed significantly more precisely by the second degree parabola with the maximum at the level of 37 mg of α-linolenic acid and for clupanodonic and docosahexaenoic acids by parabolas with maxima at the level of α-linolenic acid in the diet 41 g and 30 g for breast meat and 35 g and 27 g for thigh meat, respectively. By means of the inclusion of linseed oil with a high content of α-linolenic acid in the feed mixture it would be possible to produce poultry meat with a high content of n-3 PUFA as a functional food.
8
Yu, Feng Xiang, Xu Chen, Zu Wu Chen e Xiao Jun Wei. "Fatty Acid Analysis of Edible Oils". Advanced Materials Research 962-965 (giugno 2014): 1222–25. http://dx.doi.org/10.4028/www.scientific.net/amr.962-965.1222.
Testo completoAbstract (sommario):
To research the characteristics of rice bran oil ( RBO) and identify RBO from vegetable oils,33 kinds of rice were collected from China, the fatty acids of rice bran oil, palm oil, rapeseed oil, cottonseed oil, soybean oil, peanut oil, camellia oleosa seed oil were analyzed by Gas Chromatography, the contents were determinated by area normalization method. Fingerprint of RBO is bulid, the similarity of chromatographic fingerprint (SCF) is over 0.998, means that different RBO have the same fatty acid gas chromatographic fingerprint feature. The composition and content are different in the 7 vegetable oils ,that contribute to determinate the adulteration of inexpensive oils to RBO based on SCF. Main fatty acids in peanut oil are palmitic acid, oleic acid, linoleic acid. The characteristic fatty acid is behenic acid C22:0. Main fatty acids in soybean oil are palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. Proportion of C18:3 is much higher than in RBO when C18:1 is lower obviously. Main fatty acids in cottonseed oil are palmitic acid, oleic acid, linoleic acid. Proportion of C16:0 is much higher than in RBO and C18:1 lower . Main fatty acids in palm oil are palmitic acid, stearic acid, oleic acid, linoleic acid. Decanoic acid C10:0 is one of the characteristic fatty acids ,and C16:0 is much higher than in RBO. Main fatty acids in rapeseed oil are palmitic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid.C22:1 is the characteristic fatty acid when little or zero in other oils. Main fatty acids in camellia oleosa seed oil are palmitic acid, oleic acid, linoleic acid.C18:1 is much higher than RBO.
9
Veerkamp, Jacques H. "Fatty acid transport and fatty acid-binding proteins". Proceedings of the Nutrition Society 54, n. 1 (marzo 1995): 23–37. http://dx.doi.org/10.1079/pns19950035.
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Gündüz, Leyla Nurefşan, Murat Kazan, Hayat Topçu e Salih Kafkas. "Fatty acids composition in Pistachio". BIO Web of Conferences 85 (2024): 01008. http://dx.doi.org/10.1051/bioconf/20248501008.
Testo completoAbstract (sommario):
Pistachio (Pistacia vera L.), is an important food source for human health. It has nutritional content rich in protein, fat, fatty acids, fiber, vitamins and minerals. Such as other nuts, pistachio oil is rich in unsaturated fatty acids. Pistachio is rich in omega fatty acids such as n-3, n-6, n-9, it is known to be beneficial in decreasing cholesterol by increasing HDL level in blood plasma. Oleic acid (C18: 1) and palmitoleic acid are the main component of unsaturated fatty acids in pistachio. It has fatty acids such as linoleic acid and alpha linoleic acid among polyunsaturated fatty acids and myristic acid, palmitic acid, stearic acid among saturated fatty acids. Gas chromatography-flame ionization detector (GC-FID) is generally used for the analysis of fatty acids in foods. The main component of unsaturated fatty acids contained in pistachio is oleic acid (C18: 1) and the variety varies between 51.6% and 81.17% according to the origin. Linoleic acid (C18:2) content, which is a polyunsaturated fatty acid, varies between 15% and 30%. Stearic acid content of saturated fatty acids varies between 0.8% and 3.5%. This review provides information about the properties and curent status of the fatty acids in pistachios.
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Karlová, T., L. Poláková, J. Šmidrkal e V. Filip. "Antimicrobial effects of fatty acid fructose esters". Czech Journal of Food Sciences 28, No. 2 (19 aprile 2010): 146–49. http://dx.doi.org/10.17221/37/2008-cjfs.
Testo completoAbstract (sommario):
Antimicrobial effects of various fatty acids and their esters have been extensively studied. Esters with saccharides (glucose, sucrose) have been found to have a broad spectrum of microbicidal activity. The objective of this study was to investigate the susceptibility of four microbial strains (<I>Bacillus cereus, Escherichia coli, Saccharomyces cerevisiae</I>,<I> </I>and <I>Fusarium culmorum</I>) to the antimicrobial properties of fatty acid (capric, lauric, myristic, and palmitic) fructose esters. Microorganisms were cultivated in liquid media supplemented with various concentrations of the tested agents. A spectrophotometric method was used for the quantitative detection of the microbial growth. Both the cultivation and measuring of the absorbance was carried out in microtiter plates. Our results indicate that the addition of the tested compounds strongly reduce the number of viable microorganisms. Higher concentrations caused microbicidal effect. The inhibitory action decreased rapidly as the chain length increased. Caprinoylfructose proved to be the most active.<B></B>
12
FUJII, Hiroshi. "Fatty Acid-binding Proteins: Their Structure, Function and Gene Expression". Journal of Japan Atherosclerosis Society 24, n. 7-8 (1996): 353–61. http://dx.doi.org/10.5551/jat1973.24.7-8_353.
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Su'i, M., E. Sumaryati, F. D. Anggraeni, S. Suprihana, M. Mustika e Y. Utomo. "Modification of free fatty acid test for food products containing fat and organic acid". Food Research 7, n. 6 (22 dicembre 2023): 229–34. http://dx.doi.org/10.26656/fr.2017.7(6).060.
Testo completoAbstract (sommario):
The free fatty acid test in food products containing fat (insoluble water) and organic acid (soluble water) usually uses the titration method with ethanol solvent. However, the free fatty method with 1 step titration detected both free fatty acid and non-fatty acid. Therefore, this study aimed to modify the free fatty acid test method in food products containing fat and organic acid. This research used free fatty acid methods with two steps of titration. Oil and acetic acid were used as a sample in the first step, while yogurt was used in the second titration step. The results showed that the free fatty acid method in food products containing fat and organic acids should be done with two-step titration using ethanol and distilled water solvent in steps 1 and 2, respectively. The amount of free fatty acids in the first and the second titration differed. The two-step titration method exhibited a free fatty acid content of about 0.27%, which was higher than the one-step titration. The different titration results between ethanol and distilled water were in NaOH volume used by free fatty acids. Therefore, the analysis of free fatty acid in food containing fat/oil and water-soluble organic acids were more precise using the two-step titration than one-step titration.
14
NASKAR, S., G. P. MANDAL, S. BORAH, Y. VASHI, R. THOMAS e S. K. DHARA. "Evaluation of fatty acid profile in subcutaneous adipose tissue of indigenous and crossbred pigs". Indian Journal of Animal Sciences 84, n. 1 (30 gennaio 2014): 88–90. http://dx.doi.org/10.56093/ijans.v84i1.37336.
Testo completoAbstract (sommario):
In the present study, fatty acid profile of subcutaneous adipose tissue of indigenous and crossbred pigs were evaluated. Saturated fatty acid content was substantially high across genetic groups. Among the saturated fatty acids, palmitic acid was higher followed by stearic acid. Among the unsaturated fatty acids, oleic acid was highest followed by linoleic acid, palmitoleic acid and linolenic acid. Poly- unsaturated fatty acids constituted more than quarter of the total unsaturated fatty acids. All the 3 genetic groups which are predominantly used for pork production in north east India, had a low content of essential fatty acid (CLA).
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Rasyid, Abdullah. "Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia". Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 13, n. 1 (31 maggio 2018): 9. http://dx.doi.org/10.15578/squalen.v13i1.285.
Testo completoAbstract (sommario):
Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined. Results showed that all essential and non-essential amino acids were found in S. vastus. The major essential amino acid content was arginine (28651.62 mg/Kg). Whereas the major non-essential amino acid content was glycine (60907.24 mg/Kg). The total fatty acids were determined in which finding suggested that saturated fatty acid was more than polyunsaturated fatty acid and monounsaturated fatty acid. The higher saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid were palmitic acid (0.07%), arachidonic acid (0.13%) and palmitoleic acid (0.03%) respectively.
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Terekhina, A. V., e M. N. Shcherbakov. "Investigation of the fatty acid composition of vegetable oils". Proceedings of the Voronezh State University of Engineering Technologies 85, n. 1 (16 marzo 2023): 111–17. http://dx.doi.org/10.20914/2310-1202-2023-1-111-117.
Testo completoAbstract (sommario):
Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).
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Hayes, K. C. "Fatty Acid Expert Roundtable: Key Statements about Fatty Acids". Journal of the American College of Nutrition 29, sup3 (giugno 2010): 285S—288S. http://dx.doi.org/10.1080/07315724.2010.10719843.
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Kastaniotis, Alexander J., Kaija J. Autio, Juha M. Kerätär, Geoffray Monteuuis, Anne M. Mäkelä, Remya R. Nair, Laura P. Pietikäinen, Antonina Shvetsova, Zhijun Chen e J. Kalervo Hiltunen. "Mitochondrial fatty acid synthesis, fatty acids and mitochondrial physiology". Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids 1862, n. 1 (gennaio 2017): 39–48. http://dx.doi.org/10.1016/j.bbalip.2016.08.011.
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Robinson, Lisa J., Janelle Zacherl, Harry C. Blair e Stephanie J. Mihalik. "The Trans-Fatty Acid, Elaidic Acid, Inhibits Macrophage Fatty Acid Catabolism and Stimulates Expression of Inflammatory Mediators". Blood 120, n. 21 (16 novembre 2012): 3277. http://dx.doi.org/10.1182/blood.v120.21.3277.3277.
Testo completoAbstract (sommario):
Abstract Abstract 3277 In recent decades, addition to the diet of synthetically hydrogenated vegetable oils has markedly increased human consumption of trans fatty acids. Epidemiological studies have linked this change in diet to current high rates of atherosclerotic cardiovascular disease. Despite recognition of this important connection, the basic mechanisms by which trans fatty acids contribute to the pathogenesis of atherosclerosis are still not well understood. In the present studies we examined the effects of trans fatty acids on macrophage functions and their possible role in the pathogenesis of atherosclerosis. Human macrophages, derived from peripheral blood mononuclear cells, were treated with the trans fat elaidic acid (C18:Δ9–10 trans), the corresponding cis fatty acid oleic acid (C18:Δ9–10 cis), or the saturated fatty acid stearic acid (C18:0). We examined changes in macrophage fat metabolism using GC/MS to measure cell fatty acid content and intermediates, and MS/MS to identify acylcarnitine derivatives, and assayed fatty acid oxidation using fatty acids radiolabeled at the [1–14C] position and the double bond at the [C9-C103H] position. After 44 hours treatment with 100 micromolar elaidic acid, macrophages showed an accumulation of multiple unsaturated fatty acid intermediates, both long-chain and short-chain, by GC/MS analysis, that were not observed in cultures containing either oleic or stearic acid. Using acylcarnitine analysis, we observed an increase in C12 and C18 intermediates in the macrophages exposed to trans fat (either as fatty acids or partially hydrogenated soy oil) compared to controls. These results suggest a block in acyl-CoA removal one group proximate to the trans bond. Beta-oxidation assays using carbon-1 radiolabeled oleic and elaidic acids revealed enhanced entry of the trans-fat into the catabolic cycle compared to the entry of the natural cis-fatty acid. Using carbon 9–10 radiolabeled oleic acid to study oleic acid catabolism, we discovered that in the presence of the trans fat, oxidation of the cis fat was diminished. Thus, in addition to the block in the catabolism of the trans fat itself, the degradation of the cis monounsaturated fatty acids are also impaired in the presence of the trans fat. We then examined the effects of inhibited fatty acid catabolism on macrophage function by examining changes in gene expression. Initial results from Affymetrix gene expression profiling, were confirmed using quantitative real time PCR. These studies revealed that exposure to trans fatty acid, compared to cis fatty acids, markedly upregulated macrophage expression of interleukin 1 beta, an inflammatory cytokine previously implicated in the pathogenesis of atherosclerosis. Also increased was expression of heparin-binding epidermal growth factor, previously implicated as a stimulus for vascular smooth muscle proliferation in atherosclerosis. The results overall suggest that the deleterious effects of trans fats may be linked to impaired macrophage fatty acid catabolism, contributing to lipid accumulation in the atheroma, and also to increased macrophage production of inflammatory mediators. Disclosures: No relevant conflicts of interest to declare.
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Rajebi, Oktavia, Adinda Putri Sabrina, Farida Nur Aeni, Aghnia Ahda e Neni Sri Gunarti. "ISOLASI JENIS ASAM LEMAK DARI BERBAGAI BAHAN BAKU : ARTIKEL REVIEW". Jurnal Buana Farma 3, n. 2 (30 giugno 2023): 11–17. http://dx.doi.org/10.36805/jbf.v3i2.581.
Testo completoAbstract (sommario):
Fats or triglycerides are compounds derived from glycerin with three fatty acids, which in the intestine are hydrolyzed into their components. Fatty acids can be obtained from various sources, both animal and vegetable. Fatty acids derived from animal fats are unsaturated fatty acids contained in fish oil. Fatty acids derived from several types of vegetable oils, such as palm oil and cocoa butter, contain saturated fatty acids consisting of palmitic acid (C16H31COOH) and stearic acid (C17H35COOH). Obtaining fatty acids can be conducted by the isolation method, so that the type of fatty acids contained in a sample can be determined, the purpose of this study is to determine the types of fatty acids isolated from various sources of raw materials using the literature review study method. The results of various studies show that fatty acids can be obtained from various natural materials such as animal and vegetable products, including oil palm skin, shark liver oil, catfish oil, wet and dry Moringa seeds, nutmeg seed oil, melinjo fruit seeds, marine yeast oleaginous, olive oil, and fusarium verticilloides species. The types of fatty acids obtained were oleic acid, palmitic fatty acid, DHA, omega 3 and omega 6, trimyristin fatty acid, isanic acid, linoleic acid, stearic acid, palmitoleic acid. So that by isolating the sample, it can be known the type of fatty acids contained in it, both from animals and plants.
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Abdullah Abbas, Muhammadar, Sofyatuddin Karina, Ririn Qofifah, Muhammad Nasir e Asmawati Asmawati. "Proximate composition and fatty acids profiling of Seahorse originated from Simeulue, Aceh-Indonesia". E3S Web of Conferences 339 (2022): 02005. http://dx.doi.org/10.1051/e3sconf/202233902005.
Testo completoAbstract (sommario):
The aim of this study was to determine the proximate composition, quantitative of fatty acids analysis as well as the content in the seahorse sample, Hippocampus sp which originated from Sibigo waters, Simeulue, Aceh, Indonesia. In this study, proximate composition and fatty acids of seahorse were determined. Based on the proximate analyses that had been conducted, results showed that protein was the most abundantly found in the seahorse (39.32±0.22%), orderly followed by carbohydrate (28.48±0.25%), ash (25.43±0.16%), moisture (6.29±0.13%) (dry weight basis) and fat (0.47±0.30%). Fatty acids profiling and analysis were also conducted by using the a GC-MS (Gas Chromatography-Mass Spectroscopy). The analysis result showed that sample possessed of saturated fatty acids in big size were palmitic acid, stearic acid, myristic acid, and lauric acid. While unsaturated fatty acids were arachidonic acid, linoleic acid and oleic acid. Traces of saturated fatty acids in small seahorse were found in the sample including palmitic acid, stearic acid, miristic acid and lauric acid, while unsaturated fatty acids were linoleic acid and oleic acid. The highest saturated fatty acid in seahorse was palmitic acid (60.67%), and unsaturated fatty acids were oleic acid (45.5%), arachidonic acid (25.08%) and linoleic acid (0.93%).
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Silalahi, Jansen, Lida Karo Karo, Siti Morin Sinaga e Yosy Cinthya Eriwaty Silalahi. "Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils". Indonesian Journal of Pharmaceutical and Clinical Research 1, n. 2 (31 dicembre 2018): 1–8. http://dx.doi.org/10.32734/idjpcr.v1i2.605.
Testo completoAbstract (sommario):
The nutritional value and biochemical properties of oil are measured by the fatty acids composition in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids
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Günç Ergönül, Pelin, Ilgaz Akata, Fatih Kalyoncu e Bülent Ergönül. "Fatty Acid Compositions of Six Wild Edible Mushroom Species". Scientific World Journal 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/163964.
Testo completoAbstract (sommario):
The fatty acids of six wild edible mushroom species (Boletus reticulatus,Flammulina velutipesvar.velutipes,Lactarius salmonicolor,Pleurotus ostreatus,Polyporus squamosus,andRussula anthracina) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms wascis-linoleic acid (18 : 2). Percentage ofcis-linoleic acid in species varied from 22.39% to 65.29%. The other major fatty acids were, respectively,cis-oleic, palmitic, and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids.
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Poirier, H., I. Niot, P. Degrace, M. C. Monnot, A. Bernard e P. Besnard. "Fatty acid regulation of fatty acid-binding protein expression in the small intestine". American Journal of Physiology-Gastrointestinal and Liver Physiology 273, n. 2 (1 agosto 1997): G289—G295. http://dx.doi.org/10.1152/ajpgi.1997.273.2.g289.
Testo completoAbstract (sommario):
The effects of dietary oil intake and fatty acid infusions on the expression of intestinal and liver fatty acid-binding proteins (I-FABP and L-FABP, respectively) were investigated in the small intestine of mice. A daily force-feeding for 7 days with 0.2 ml sunflower oil specifically increased L-FABP mRNA and protein levels in duodenum and proximal jejunum. This upregulation was mediated in time- and dose-dependent manners by a minute quantity of linoleic acid, the main fatty acid found in sunflower oil. The L-FABP induction was only found with long-chain fatty acids, with the nonmetabolizable, substituted fatty acid alpha-bromopalmitate being far more active. A hormonally mediated effect is unlikely because long-chain fatty acids induced L-FABP mRNA in the Caco-2 cell line cultured in serum-free medium. Therefore, long-chain fatty acids are strong inducers of L-FABP gene expression in the small intestine. In contrast to data found in the rat, I-FABP gene expression appears to be unaffected by a lipid-enriched diet in the mouse.
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Lin, Yihua, Yue Dai, Weinan Xu, Xiaobin Wu, Yanyan Li, Hongmei Zhu e Hantao Zhou. "The Growth, Lipid Accumulation and Fatty Acid Profile Analysis by Abscisic Acid and Indol-3-Acetic Acid Induced in Chlorella sp. FACHB-8". International Journal of Molecular Sciences 23, n. 7 (6 aprile 2022): 4064. http://dx.doi.org/10.3390/ijms23074064.
Testo completoAbstract (sommario):
Microalgae are considered a promising source for biodiesel. The addition of plant hormone can exert a significant impact on the production of microalgae biomass and lipid accumulation. Nevertheless, the response of microalgae cells to hormones is species- or strain-dependent. It remains controversial which genes involved in strong increase of fatty acids production in response to abscisic acid (ABA) in Chlorella sp. FACHB-8 strain. We investigated cell growth, lipid accumulation, and fatty acid composition when ABA and indol-3-acetic acid (IAA) were used in the growth medium of Chlorella sp. FACHB-8. The four treatments, including 5 mg/L IAA (E1), 10 mg/L IAA (E2), 10 mg/L ABA (E3), the combination of 5 mg/L IAA and 5 mg/L ABA (E4), were found to increase cell growth, but only 10 mg/L ABA treatment could enhance the lipid accumulation. The fatty acid profile was changed by the addition of ABA, making fatty acids afflux from polyunsaturated fatty acids to monounsaturated and saturated fatty acids, which were suitable for diesel application. Furthermore, a transcriptome analysis was conducted, unraveling the differentially expressed genes enriched in fatty acid biosynthesis, fatty acid metabolism, and biosynthesis of the unsaturated fatty acid pathway in response to ABA. Our results clarified the correlation of fatty acid synthesis-related genes and fatty acid profiles, helping understand the potential response mechanism of Chlorella sp. FACHB-8 strain respond to ABA treatment.
26
Jung, Susie. "The functional medicine significance of omega 6 to omega 3 ratio". Korean Institute for Functional Medicine 6, n. 2 (30 novembre 2023): 45–58. http://dx.doi.org/10.32581/jkifm.2023.6.2.45.
Testo completoAbstract (sommario):
Omega-6 fatty acids and omega-3 fatty acids are essential fatty acids, which should be consumed and supplemented for the functioning of our bodies. The absolute essential fatty acids are linolenic acid and alpha-linolenic acid. However, considering the low conversion rate in vivo and their enzyme activity depending on individual genotype and disease condition, direct intake of gamma-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid is important. Requirements for essential fatty acids may vary from person to person. This means that the omega-6 and omega-3 fatty acid pathways compete to use the same enzymes, the modern Western diet focuses on omega-6 fats, and stress, aging, menopause, and relative deficiencies cause increased inflammation and decreased enzyme activity. The important thing is to consume or supplement fatty acids in a balanced manner rather than supplementing just one kind of 'healthy' fatty acid. Fatty acid imbalance is not a single problem but is complex and organically intertwined, so it usually causes complex problems. Excessive supplementation of one fatty acid can worsen the deficiency of other fatty acids, so wisdom is needed to supplement by checking blood omega-3 index and clinical evidence that can provide appropriate evidence.
27
Gong, Pu, Gan Ran Deng, Jian Hua Cao, Guo Jie Li, Zhi Liu, Yu Lin Li, Shuang Zheng e Zhi Lian Peng. "Characteristics of Crude Palm Oil Produced in Hainan". Applied Mechanics and Materials 448-453 (ottobre 2013): 1079–84. http://dx.doi.org/10.4028/www.scientific.net/amm.448-453.1079.
Testo completoAbstract (sommario):
Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.
28
BRUCE, Jennifer S., e Andrew M. SALTER. "Metabolic fate of oleic acid, palmitic acid and stearic acid in cultured hamster hepatocytes". Biochemical Journal 316, n. 3 (15 giugno 1996): 847–52. http://dx.doi.org/10.1042/bj3160847.
Testo completoAbstract (sommario):
Unlike other saturated fatty acids, dietary stearic acid does not appear to raise plasma cholesterol. The reason for this remains to be established, although it appears that it must be related to inherent differences in the metabolism of the fatty acid. In the present study, we have looked at the metabolism of palmitic acid and stearic acid, in comparison with oleic acid, by cultured hamster hepatocytes. Stearic acid was taken up more slowly and was poorly incorporated into both cellular and secreted triacylglycerol. Despite this, stearic acid stimulated the synthesis and secretion of triacylglycerol to the same extent as the other fatty acids. Incorporation into cellular phospholipid was lower for oleic acid than for palmitic acid and stearic acid. Desaturation of stearic acid, to monounsaturated fatty acid, was found to be greater than that of palmitic acid. Oleic acid produced from stearic acid was incorporated into both triacylglycerol and phospholipid, representing 13% and 6% respectively of the total after a 4 h incubation. Significant proportions of all of the fatty acids were oxidized, primarily to form ketone bodies, but by 8 h more oleic acid had been oxidized compared with palmitic acid and stearic acid.
29
DEMANT, Erland J. F., Gary V. RICHIERI e Alan M. KLEINFELD. "Stopped-flow kinetic analysis of long-chain fatty acid dissociation from bovine serum albumin". Biochemical Journal 363, n. 3 (24 aprile 2002): 809–15. http://dx.doi.org/10.1042/bj3630809.
Testo completoAbstract (sommario):
The kinetics of the interaction of long-chain fatty acids (referred to as fatty acids) with albumin is critical to understanding the role of albumin in fatty acid transport. In this study we have determined the kinetics of fatty acid dissociation from BSA and the BSA-related fatty acid probe BSA-HCA (BSA labelled with 7-hydroxycoumarin-4-acetic acid) by stopped-flow methods. Fatty acid—albumin complexes of a range of natural fatty acid types and albumin molecules (donors) were mixed with three fatty acid-binding acceptor proteins. Dissociation of fatty acids from the donor was monitored by either the time course of donor fluorescence/absorbance or the time course of acceptor fluorescence. The results of these measurements indicate that fatty acid dissociation from BSA as well as BSA-HCA is well described by a single exponential function over the entire range of fatty acid/albumin molar ratios used in these measurements, from 0.5:1 to 6:1. The observed rate constants (kobs) for the dissociation of each fatty acid type reveal little or no dependence on the initial fatty acid/albumin ratio. However, dissociation rates were dependent upon the type of fatty acid. In the case of native BSA with an initial fatty acid/BSA molar ratio of 3:1, the order of kobs values was stearic acid (1.5s−1)<oleic acid<palmitic acid≅linoleic acid<arachidonic acid (8s−1) at 37°C. The corresponding values for BSA-HCA were about half the values for BSA. The results of this study show that the rate of fatty acid dissociation from native BSA is more than 10-fold faster than reported previously and that the off-rate constants for the five primary fatty acid-binding sites differ by less than a factor of 2. We conclude that for reported rates of fatty acid transport across cell membranes, dissociation of fatty acids from the fatty acid—BSA complexes used in the transport studies should not be rate-limiting.
30
Yanhua, Wang, Wu Fuhua, Guo Zhaohan, Peng Mingxing, Xia Min, Pang Zhenling, Wang Xiaoli, Liang Zian e Zhang Naiqun. "Analysis Fatty Acids Profile in Tabanus bivittatus Mats with Gas Chromatography-Mass Spectrometry". Open Biotechnology Journal 9, n. 1 (31 agosto 2015): 113–18. http://dx.doi.org/10.2174/1874070701509010113.
Testo completoAbstract (sommario):
Tabanus bivittatus Mats., a traditional Chinese medicine, is commonly used for cardiovascular disorders treatment including atherosclerosis. There have been only a few researches on its chemical components, and no detailed report has appeared on its fatty acids. To develop a simple and effective method for the extraction of total fatty acids from Tabanus bivittatus Mats., the Soxhlet extraction (SE) condition was optimized with response surface methodology. The fatty acid composition of the extract were determined by GC-MS with previous derivatization to fatty acid methyl esters (FAMEs). The major fatty acids in Tabanus bivittatus Mats. were oleic acid, palmitic acid, linoleic acid, palmitoleic acid, and stearic acid, and the unsaturated fatty acids occupy 63.9% of the total fatty acids.
31
Cakmak, Selim, Gokhan Zengin, Ozmen Guler, Abdurrahman Aktumsek e Haluk Ozparlak. "Fatty acid composition and Ω3/Ω6 ratios of the muscle lipids of six fish species in Sugla Lake, Turkey". Archives of Biological Sciences 64, n. 2 (2012): 471–77. http://dx.doi.org/10.2298/abs1202471c.
Testo completoAbstract (sommario):
Fatty acid composition of the muscle lipids of Carassius gibelio, Pseudophoxinus anatolicus, Sander lucioperca, Tinca tinca, Vimba vimba tenella and Capoeta capoeta in Sugla Lake were determined. In all species, palmitic acid (13.25- 18.54% of total fatty acids) and oleic acid (11.93-34.23% of total fatty acids) were identified as major saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA), respectively. Docosahexaenoic acid (DHA) was found to be the major polyunsaturated fatty acid (PUFA) in T. tinca, C. capoeta, C. gibelio, P. anatolicus and S. lucioperca while the predominant PUFA of V. vimba tenella was eicosapentaenoic acid (EPA). S. lucioperca contained more ?3 fatty acids than the other fish species. The percentages of total ?3 fatty acids were higher than those of total ?6 fatty acids in all species. Since P. anatolicus is endemic and endangered, this species should be protected and produced for future marketing.
32
Calder, P. C., P. Yaqoob, D. J. Harvey, A. Watts e E. A. Newsholme. "Incorporation of fatty acids by concanavalin A-stimulated lymphocytes and the effect on fatty acid composition and membrane fluidity". Biochemical Journal 300, n. 2 (1 giugno 1994): 509–18. http://dx.doi.org/10.1042/bj3000509.
Testo completoAbstract (sommario):
The fatty acid compositions of the neutral lipid and phospholipid fractions of rat lymph node lymphocytes were characterized. Stimulation of rat lymphocytes with the T-cell mitogen concanavalin A resulted in significant changes in the fatty acid composition of both neutral lipids and phospholipids (a decrease in the proportions of stearic, linoleic and arachidonic acids and an increase in the proportion of oleic acid). Membrane fluidity was measured using nitroxide spin-label e.s.r., and increased during culture with concanavalin A. Culturing the lymphocytes in the absence of mitogen did not affect fatty acid composition or membrane fluidity. The uptake and fate of palmitic, oleic, linoleic and arachidonic acids were studied in detail; there was a time-dependent incorporation of each fatty acid into all lipid classes but each fatty acid had a characteristic fate. Palmitic and arachidonic acids were incorporated principally into phospholipids whereas oleic and linoleic acids were incorporated in similar proportions into phospholipids and triacylglycerols. Oleic acid was incorporated mainly into phosphatidylcholine, palmitic and linoleic acids were incorporated equally into phosphatidylcholine and phosphatidylethanolamine, and arachidonic acid was incorporated mainly into phosphatidylethanolamine. Supplementation of the culture medium with particular fatty acids (myristic, palmitic, stearic, oleic, linoleic, alpha-linolenic, arachidonic, eicosapentaenoic or docosahexaenoic acid) led to enrichment of that fatty acid in both neutral lipids and phospholipids. This generated lymphocytes with phospholipids differing in saturated/unsaturated fatty acid ratio, degree of polyunsaturation, index of unsaturation and n - 6/n - 3 ratio. This method allowed the introduction into lymphocyte phospholipids of fatty acids not normally present (e.g. alpha-linolenic) or usually present in low proportions (eicosapentaenoic and docosahexaenoic). These three n - 3 polyunsaturated fatty acids replaced arachidonic acid in lymphocyte phospholipids. Fatty acid incorporation led to an alteration in lymphocyte membrane fluidity: palmitic and stearic acids decreased fluidity whereas the unsaturated fatty acids increased fluidity. It is proposed that the changes in lymphocyte phospholipid fatty acid composition and membrane fluidity brought about by culture in the presence of polyunsaturated fatty acids are responsible for the inhibition of lymphocyte functions caused by these fatty acids.
33
Tian, Jieyun, Lu Tian, Ming Chen, Yabing Chen e Anzhi Wei. "Low Temperature Affects Fatty Acids Profiling and Key Synthesis Genes Expression Patterns in Zanthoxylum bungeanum Maxim". International Journal of Molecular Sciences 23, n. 4 (19 febbraio 2022): 2319. http://dx.doi.org/10.3390/ijms23042319.
Testo completoAbstract (sommario):
Zanthoxylum bungeanum is one of the most important medicinal and edible homologous plants because of its potential health benefits and unique flavors. The chemical components in compositions and contents vary with plant genotype variations and various environmental stress conditions. Fatty acids participate in various important metabolic pathways in organisms to resist biotic and abiotic stresses. To determine the variations in metabolic profiling and genotypes, the fatty acid profiling and key differential genes under low temperature stress in two Z. bungeanum varieties, cold-tolerant (FG) and sensitive (FX), were investigated. Twelve main fatty acids were found in two Z. bungeanum varieties under cold stress. Results showed that the contents of total fatty acids and unsaturated fatty acids in FG were higher than those in FX, which made FG more resistant to low temperature. Based on the result of orthogonal partial least squares discriminant analysis, palmitic acid, isostearic acid, linolenic acid and eicosenoic acid were the important differential fatty acids in FG under cold stress, while isomyristic acid, palmitic acid, isostearic acid, stearic acid, oleic acid, linolenic acid and eicosenoic acid were the important differential fatty acids in FX. Furthermore, fatty acid synthesis pathway genes fatty acyl-ACP thioesterase A (FATA), Delta (8)-fatty-acid desaturase 2 (SLD2), protein ECERIFERUM 3 (CER3), fatty acid desaturase 3 (FAD3) and fatty acid desaturase 5 (FAD5) played key roles in FG, and SLD2, FAD5, 3-oxoacyl-[acyl-carrier-protein] synthase I (KAS I), fatty acyl-ACP thioesterase B (FATB) and acetyl-CoA carboxylase (ACC) were the key genes responding to low temperature in FX. The variation and strategies of fatty acids in two varieties of Z. bungeanum were revealed at the metabolic and molecular level. This work provides a reference for the study of chemical components in plant stress resistance.
34
Kleinig, Hans, Peter Beyer, Carmen Schubert, Bodo Liedvogel e Friedhelm Lütke-Brinkhaus. "Cyanophora paradoxa: Fatty Acids and Fatty Acid Synthesis in vitro". Zeitschrift für Naturforschung C 41, n. 1-2 (1 febbraio 1986): 169–71. http://dx.doi.org/10.1515/znc-1986-1-225.
Testo completoAbstract (sommario):
Abstract The fatty acid pattern of Cyanophora paradoxa membrane lipids is highly unusual with 16:0, 20:3 and 20:4 as the main acids. The 20:4 acid is preferentially distributed among the cyanelle lipids. In isolated cyanelles a relatively low in vitro synthesis of only saturated and monounsaturated fatty acids from [l-14C]acetate was observed which corresponds to the relatively low photosynthetic oxygen evolution.
35
Legako, Jerrad F. "114 Effect of altering fatty acid profile on fresh meat palatability". Journal of Animal Science 97, Supplement_3 (dicembre 2019): 108–9. http://dx.doi.org/10.1093/jas/skz258.223.
Testo completoAbstract (sommario):
Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consumption. In addition to content, fatty acid composition may also be altered. Factors, such as, species, muscle, and diet dictate fatty acid composition. In general, these factors mediate proportions of major fatty acids and thus alter levels of fatty acid saturation. As fatty acid saturation is decreased, there is greater propensity towards oxidation. Greater fatty acid oxidation generally leads to negative off-flavors. During storage and handling there is opportunity for less saturated fresh meats to undergo oxidation, ultimately impacting flavor. To summarize, both fatty acid content and composition play roles in fresh meat palatability. Understanding the role of fatty acids in palatability helps equip processors and meat scientist to maintain or improve meat palatability.
36
Nelson, J., L. L. Homan e J. S. Dillon. "FATTY ACID BINDING PROTEIN MODULATES FATTY ACID TRANSCRIPTIONAL EFFECTS." Journal of Investigative Medicine 52 (marzo 2004): S353. http://dx.doi.org/10.1097/00042871-200403002-00043.
Testo completo
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Nelson, J., L. L. Homan e J. S. Dillon. "Fatty Acid Binding Protein Modulates Fatty Acid Transcriptional Effects". Journal of Investigative Medicine 52, n. 2_suppl_part_4 (marzo 2004): 353. http://dx.doi.org/10.1177/108155890405202s43.
Testo completo
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Ben Farhat, Mouna, Rym Chaouch -Hamada e Ahmed Landoulsi. "Oil yield and fatty acid profile of seeds of three Salvia species. A comparative study". Herba Polonica 61, n. 2 (1 giugno 2015): 14–29. http://dx.doi.org/10.1515/hepo-2015-0012.
Testo completoAbstract (sommario):
Summary A comparative study of the oil yield and fatty acid composition of three Salvia species seeds collected in different locations has been conducted. Seed oil extraction was made using a Soxhlet-extractor and fatty acid analysis was undertaken using a GC-FID. The effect of the collecting site on oil yield, as well as the content of individual fatty acid and total fatty acid and fatty acid content was significant. Seed oil yield varied from 14.94 to 22.83% and the total fatty acids ranged from 67.36 to 82.49 mg/g DW. α-Linolenic (24.02-49.19%), linoleic (20.13-42.88%), oleic (12.97-17.81%) and palmitic (8.37-16.63%) acids were the most abundant fatty acids in all analyzed samples. α-Linolenic acid was found to be the major fatty acid in S. verbenaca and S. officinalis species, however, S. aegyptiaca was characterized by the prevalence of linoleic acid. Among the unsaturated fatty acids, which were represented in all samples in high amounts (78.16-89.34%), the polyunsaturated fatty acids (α-linolenic and linoleic acids) showed important levels ranging from 63.09 to 74.71%. Seeds of S. verbenaca were the richest in polyunsaturated fatty acids.
39
Cantwell, Marie M. "Assessment of individual fatty acid intake". Proceedings of the Nutrition Society 59, n. 2 (maggio 2000): 187–91. http://dx.doi.org/10.1017/s0029665100000203.
Testo completoAbstract (sommario):
Dietary assessment of individual fatty acid intake is difficult due to a number of limitations. Information regarding the type, quantity and brand-name of fat used in cooking and at the table is required. In addition, margarine manufacturers may change the component oils used for reasons of cost, which changes the fatty acid composition of their products from season-to-season. Independent markers of fatty acid intake are required, therefore, to compensate for these limitations. Adipose tissue concentrations have been used as a measure of habitual intake of fatty acid groups and individual fatty acids in numerous studies. Saturated (SFA) and monounsaturated fatty acids (MUFA) are generally poorly correlated with adipose tissue concentrations, which can be explained partly by endogenous synthesis. In general, adipose tissue concentrations of exogenously-produced fatty acids (n-3 and n-6 polyunsaturated fatty acids (PUFA)) are well correlated with estimates of habitual intake. Correlations between dietary trans unsaturated fatty acids (TUFA) and adipose tissue concentrations vary between countries, which may be due to differences in dietary sources. Correlations may be affected by differences in bioavailability or selective retention of fatty acids in certain tissue lipids.
40
Вобликова, Татьяна, Tatyana Voblikova, Владимир Садовой, Vladimir Sadovoy, Людмила Барыбина e Lyudmila Barybina. "Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile". Food Processing: Techniques and Technology 49, n. 3 (23 settembre 2019): 423–30. http://dx.doi.org/10.21603/2074-9414-2019-3-423-430.
Testo completoAbstract (sommario):
Sheep’s milk contains fatty acids that have a positive effect on human health. Besides, its production is economically profitable. Thus, fatty-acid profile of cheese and its transformation during maturing remain relevant for scientific research. The present research featured the quality of lipids during the fatty phase of soft-ripened Camembert-type cheese. Its fatty-acid profile was studied using a method of gas chromatography. A set of experiments established significant changes in the concentration of fatty acids during maturing. The concentration of short chain fatty acids increased, namely that of butyric acid (C4:0), butylacetic acid (C6:0), and hexylacetic acid (C8:0). The trend can be associated with the specific lipases produced by microorganisms during ripening. On day 14, the concentration of lauric acid (C12:0) increased by 30% and that of myristic acid (C14:0) – by 13%, as compared with day 1. The initial concentration of 18:1n9t isomer was about 70% of the total amount of trans-isomers of fatty acids. After maturing, its concentration decreased by 98%. The concentration of C10:0, C14:0, C16:0, C18:0, C18:1t11, and C18:1c9 fatty acids equaled 73% of the total amount of fatty acids during all periods of ripening. The concentration of hypercholesterolemic fatty acids increased and that of hypocholesteremic fatty acids decreased during ripening, which raised the Atherogenic and thrombogenic indices. Fatty acids with ≤ 12 carbon atoms were found characteristic of fatty acid profile of sheep’s milk Camembert. They can be used to detect other milk in sheep’s milk cheese.
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Lata e N. S. Atri. "Fatty acid profile of an indigenous strain of Lentinus sajor-caju (Basidiomycota)". Ukrainian Botanical Journal 78, n. 5 (29 ottobre 2021): 327–34. http://dx.doi.org/10.15407/ukrbotj78.05.327.
Testo completoAbstract (sommario):
The aim of the present study was to investigate the fatty acid composition of an indigenous strain of Lentinus sajor-caju collected in the wild and cultivated under laboratory conditions. This edible mushroom is widely consumed in different parts of the world. The study revealed the presence of 26 fatty acids, including saturated fatty acids (SFA-27.69%), monounsaturated fatty acids (MUFA-5.42%), and polyunsaturated fatty acids (PUFA-65.06%) in varying quantities ranging from 0.01% to 60.62%. Amongst the estimated fatty acids, linoleic acid (60.62%) was preponderantly present in comparison to all other fatty acids. Palmitic acid (17.6%) was found to be the second and oleic acid (3.95%) the third most abundant fatty acid in the fungus.
42
Boshoff, Helena I., Valerie Mizrahi e Clifton E. Barry. "Effects of Pyrazinamide on Fatty Acid Synthesis by Whole Mycobacterial Cells and Purified Fatty Acid Synthase I". Journal of Bacteriology 184, n. 8 (15 aprile 2002): 2167–72. http://dx.doi.org/10.1128/jb.184.8.2167-2172.2002.
Testo completoAbstract (sommario):
ABSTRACT The effects of low extracellular pH and intracellular accumulation of weak organic acids were compared with respect to fatty acid synthesis by whole cells of Mycobacterium tuberculosis and Mycobacterium smegmatis. The profile of fatty acids synthesized during exposure to benzoic, nicotinic, or pyrazinoic acids, as well as that observed during intracellular hydrolysis of the corresponding amides, was not a direct consequence of modulation of fatty acid synthesis by these compounds but reflected the response to inorganic acid stress. Analysis of fatty acid synthesis in crude mycobacterial cell extracts demonstrated that pyrazinoic acid failed to directly modulate the fatty acid synthase activity catalyzed by fatty acid synthase I (FAS-I). However, fatty acid synthesis was irreversibly inhibited by 5-chloro-pyrazinamide in a time-dependent fashion. Moreover, we demonstrate that pyrazinoic acid does not inhibit purified mycobacterial FAS-I, suggesting that this enzyme is not the immediate target of pyrazinamide.
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Rooney, S. A. "Fatty acid biosynthesis in developing fetal lung". American Journal of Physiology-Lung Cellular and Molecular Physiology 257, n. 4 (1 ottobre 1989): L195—L201. http://dx.doi.org/10.1152/ajplung.1989.257.4.l195.
Testo completoAbstract (sommario):
Fatty acids are integral components of glycerolipids and hence of the phosphatidylcholine-rich pulmonary surfactant. There is ample evidence that the lung is able to synthesize fatty acids de novo. Toward the end of gestation as the fetus prepares for life outside the uterus, there is a surge in phosphatidylcholine synthesis. At the same time there is an increase in de novo fatty acid biosynthesis as well as in the activity of fatty acid synthase, the enzyme that catalyzes the final steps in fatty acid synthesis. Glucocorticoids have long been known to accelerate phosphatidylcholine biosynthesis in the fetal lung and they have also been found to stimulate fatty acid biosynthesis and fatty acid synthase activity. In fact, fatty acid synthase is the first, and so far the only, enzyme involved in lipid biosynthesis to be clearly identified as glucocorticoid inducible in fetal lung. De novo fatty acid biosynthesis may have two important roles relating to surfactant production during late fetal life. In addition to providing fatty acids for incorporation into surfactant phospholipids, recent data suggest that fatty acids may also directly regulate phosphatidylcholine biosynthesis by activation of choline-phosphate cytidylyltransferase, an enzyme catalyzing a rate-limiting step in its biosynthetic pathway.
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Kaplan, Metin, Mehmet Koparan, Aysel Sari, Sait Ozturk, Serpil Kozan Kaplan e Fatih Serhat Erol. "Can Behenic Acid (C22:0) Levels be a Prognostic Factor in Glial Tumors?" Canadian Journal of Neurological Sciences / Journal Canadien des Sciences Neurologiques 40, n. 6 (novembre 2013): 854–56. http://dx.doi.org/10.1017/s0317167100016012.
Testo completoAbstract (sommario):
Background:Inhibition of fatty acid synthase leads to apoptosis in cancers, which leads to high levels of fatty acid synthesis. This indicates that cancer cells depend on fatty acid in order to survive. In this study, we investigated whether or not there was a relationship between the glial tumor grade and free fatty acid level of tumor tissue.Methods:Twenty patients who had high grade glial tumors and 20 patients who had low grade glial tumors, were included in the study. Tumors samples were obtained intraoperatively in order to measure the fatty acid levels. The fatty acids were studied in three groups: saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. They were analyzed with gas chromatography.Results:The oleic acid, linoleic acid, eicosadienoic acid, arachidonic acid, and docosadienoic acid levels were high in the tumor tissue of low grade tumors. The myristic acid, palmitic acid, stearic acid, alpha linoleic acid, eicosenoic acid, dihomo-gamma-linolenic acid, docosahexaenoic acid, and ceramide levels were high in the tumor tissue of high grade glial tumors. However, none of these high values were statistically significant. The high values of behenic acid, a saturated fatty acid, in low grade glial tumors were statistically significant.Conclusion:High levels of behenic acid in patients with low grade glial tumor is important as it indicates persistence of the tissue integrity and tissue resistance. behenic acid levels can be a prognostic factor in glial tumors.
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Aerde, John E. Van, e M. T. Clandinin. "Controversy in fatty acid balance". Canadian Journal of Physiology and Pharmacology 71, n. 9 (1 settembre 1993): 707–12. http://dx.doi.org/10.1139/y93-105.
Testo completoAbstract (sommario):
It is uncertain whether preterm infants can synthesize C20 and C22 (ω−6) and (ω−3) fatty acids required for structural lipids. Dietary intake of CI8:2ω−6 and C18:3ω−3 in formulae lacking long-chain polyunsaturated fatty acids can result in reduced levels of C20 and C22 homologues in membrane phospholipids as compared with breast-fed infants. Supplementation of fish oil has been shown to alleviate this problem in part only, as synthesis and incorporation of arachidonic acid into membrane phospholipids is reduced. Presently, infant formulae do not contain C20 and C22 fatty acids. Feeding an experimental infant formula with a balance between C20 and C22 (ω−6) and (ω−3) fatty acids within the range of human milk results in plasma phospholipid levels of C20 and C22 long-chain polyunsaturated (ω−6) and (ω−3) fatty acids similar to those in breast-fed infants. On the basis of clinical studies and evolutionary data, an increase of the linolenic and a decrease of the linoleic acid content in infant formula are suggested. Balanced incorporation of both (ω−6) and (ω−3) long-chain polyunsaturated fatty acids seems advisable in view of the lack of knowledge concerning the neonate's ability to chain elongate and desaturate essential fatty acids. Recommendations for the essential fatty acid content of preterm infant formula are suggested.Key words: essential fatty acids, long-chain polyunsaturated fatty acids, infant formula, fish oil, desaturation.
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Guo, Jing, Jing Nan Fan e Heng Xue Xiang. "Preparation and Research of Phase Change Material Based EVA / Binary Fatty Acids Composite". Advanced Materials Research 311-313 (agosto 2011): 2048–51. http://dx.doi.org/10.4028/www.scientific.net/amr.311-313.2048.
Testo completoAbstract (sommario):
In this study, melting method is adopted for the preparation of phase change material based EVA /binary fatty acids composite. Phase change temperature and latent heat of the binary fatty acids and EVA /binary fatty acids composite are characterized using Differential Scanning Calorimetry (DSC). The structure and thermal insulation properties of the binary fatty acids and EVA /binary fatty acids composite are investigated using Fourier transformation infrared spectroscope (FTIR) and temperature-recording instrument. The DSC results show that Phase change temperature and latent heat of the binary fatty acids are less than that of pure Stearic Acid and Lauric Acid, The latent heat of EVA /binary fatty acids composite are increase with the increasing of the binary fatty acid content. Cooling curves show that the binary fatty acid and EVA /binary fatty acids composite have good insulation properties. The FTIR results show that EVA and binary fatty acid are combined by intermolecular forces.
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Ahmed, Batool, Afnan Freije, Amina Omran, Mariangela Rondanelli, Mirko Marino e Simone Perna. "Human Milk Fatty Acid Composition and Its Effect on Preterm Infants’ Growth Velocity". Children 10, n. 6 (26 maggio 2023): 939. http://dx.doi.org/10.3390/children10060939.
Testo completoAbstract (sommario):
This study aimed to analyze the fatty acid content in human milk and to find its relationship with the growth velocity of preterm infants. Mature milk samples from 15 mothers of preterm infants were collected from three different hospitals, followed by lipid extraction, fatty acid methylation, and finally gas chromatography analysis to determine the fatty acids composition. The average total lipid content was 3.61 ± 1.57 g/100 mL with the following classes of fatty acids: saturated fatty acids 43.54 ± 11.16%, unsaturated fatty acids 52.22 ± 10.89%, in which monounsaturated fatty acids were 36.52 ± 13.90%, and polyunsaturated fatty acids were 15.70 ± 7.10%. Polyunsaturated fatty acid sub-class n-6 was 15.23 ± 8.23% and n-3 was 0.46 ± 0.18%. Oleic acid, palmitic acid, and linoleic acid were the most abundant fatty acids. The n-6/n-3 ratio was 32.83:1. EPA and DHA fatty acids were not detected. As gestational age and birth weight increase, C20:2n6 content increases. The growth velocity increases with the decrement in C16 and increment in C20:2n6. The lipid profile of preterm human milk was found to be low in some essential fatty acids, which may affect the quality of preterm infants’ nutrition.
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Khalihena Groune, A. L., B. Med Lemine, E. H. Adnane e H. Mohammed. "Lipids study of Caranx rhonchus in Mauritanian Atlantic". Food Research 5, n. 5 (3 ottobre 2021): 179–85. http://dx.doi.org/10.26656/fr.2017.5(5).430.
Testo completoAbstract (sommario):
In order to assess the quantity and quality of lipids in the Caranx rhonchus in Mauritanian Atlantic, we carried out analytical studies (FTIR-ATR analysis and chromatographic analysis) of lipids and fatty acids. The results revealed that the studied samples are generally rich in lipids: 11, 39 and 31, 49%. The fatty acids of the lipids of the samples studied are subdivided into three essential groups: polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids. The results showed that the Caranx rhonchus in Mauritanian Atlantic is very rich in monounsaturated fatty acids (oleic acid, palmitoleic acid and vaccenic acid) in comparison with the polyunsaturated (eicosapentaenoic acid and docosahexaenoic acid) and saturated fatty acids.
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Procopet, Ovidiu, e Mircea Oroian. "Amaranth Seed Polyphenol, Fatty Acid and Amino Acid Profile". Applied Sciences 12, n. 4 (19 febbraio 2022): 2181. http://dx.doi.org/10.3390/app12042181.
Testo completoAbstract (sommario):
In this paper, the extraction of polyphenols from amaranth seed using a Box–Benhken design using four factors—ultra-turrax speed, solid-to-liquid ratio (RSL), methanol concentration and extraction time—were studied. There were two responses studied for the model: total phenolic content (TPC) and total flavonoid content (TFC). The factors which influenced the most the extraction of the TPC and TFC were the RSL, methanol concentration and ultra-turrax speed. Twelve phenolic acids (rosmarinic acid, p-coumaric acid, chlorogenic acid, vanillic acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid and gallic acid) and flavonoids (kaempferol, quercetin, luteolin and myricetin) were studied, and the most abundant one was kaempferol followed by myricetin. The amaranth seed is a valuable source of fatty acids, and 16.54% of the total fatty acids determined were saturated fatty acids, while 83.45% of the fatty acids were unsaturated ones. Amaranth seed is a valuable source of amino acids, with 9 essential amino acids being reported: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.
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Marcinkoniene, Liga, e Inga Ciprovica. "Fatty Acid Composition of Different Breed Goat Milk". Rural Sustainability Research 49, n. 344 (1 agosto 2023): 35–39. http://dx.doi.org/10.2478/plua-2023-0005.
Testo completoAbstract (sommario):
Abstract The chemical composition of goat milk, especially fatty acid profile is recently renewed due to the role of monosaturated and polyunsaturated fatty acids in human nutrition. These nutrients are important to analysed in connection with the different breeds receiving the same breeding and feed. The aim of this study was to analyse goat milk fatty acid profile in relation to different breeds. Specimens for fatty acid analyses were collected from individual animals of breeds like Latvian Native (n=5), Saanen (n=5), and crossbreeds (n=5). Bulk milk samples (n=5) were also taken for milk quality testing and fatty acid range determination. Fat content was analysed according to ISO 1211:2011 and fatty acids were measured with the chromatographic method. Protein, lactose, casein and urea concentration was analysed according to ISO 13366-2:2007 and somatic cell count to ISO 9622/IDF141:2013. The highest fat concentration was determined in crossbreed milk samples (3.81 g 100 g−1) and the lowest (2.96 g 100 g−1) in the Latvian Native breed goat milk samples. The highest butyric acid (0.12 g 100 g−1) and caproic acid (0.12 g 100 g−1) concentration was established in Saanen goat milk samples. Compared to other breeds, the milk of the Latvian Native breed goats is characterised by a higher capric acid (0.20 g 100 g−1) concentration, while a higher concentration of total unsaturated and monounsaturated fatty acids was detected in the samples of crossbreed goat milk. The average fatty acid composition of bulk milk samples was 68% for saturated fatty acids, 23% for monosaturated fatty acids and 4.3% for polyunsaturated fatty acids. In analysed goat milk samples, fatty acids showed the characteristic fatty acid profile of goat milk.