scholarly journals The Fatty Acid Composition of Human Follicular Fluid Is Altered by a 6‐Week Dietary Intervention That Includes Marine Omega‐3 Fatty Acids

Lipids ◽  
2020 ◽  
Author(s):  
Alexandra J. Kermack ◽  
Susan J. Wellstead ◽  
Helena L. Fisk ◽  
Ying Cheong ◽  
Franchesca D. Houghton ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Follicular Fluid ◽  
Dietary Intervention ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Human Follicular Fluid

scholarly journals Metabolic profiling of human follicular fluid identifies potential biomarkers of oocyte developmental competence

Reproduction ◽  
2013 ◽  
Vol 146 (4) ◽  
pp. 389-395 ◽  
Author(s):  
A O'Gorman ◽  
M Wallace ◽  
E Cottell ◽  
M J Gibney ◽  
F M McAuliffe ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Follicular Fluid ◽  
Developmental Competence ◽  
Multivariate Techniques ◽  
Characteristic Analysis ◽  
Human Follicular Fluid ◽  
Developmental Potential

The use of metabolomic based techniques to aid oocyte and embryo selection has gained attention in recent years. Previous work from our laboratory has demonstrated that the 1H NMR-based metabolic profile of follicular fluid correlates with oocyte developmental potential. Patients undergoing IVF at the Merrion Fertility Clinic had follicular fluid collected at the time of oocyte retrieval. The fatty acid composition of follicular fluid from follicles where oocytes fertilised and developed into multi-cell embryos (n=15) and from oocytes that fertilised normally but failed to cleave (n=9) (cleaved vs non-cleaved) was compared. Statistical analysis was performed on the data using univariate and multivariate techniques. Analysis of the fatty acid composition revealed that there were nine fatty acids significantly different between follicular fluid from the cleaved and the non-cleaved sample groups. Of particular interest were the higher concentration of total saturated (P=0.03) and the lower concentration of total polyunsaturated fatty acids in the non-cleaved sample group (P=0.001). Random forest classification models were used to predict successful cleavage in follicular fluid samples producing models with errors rates of <10%. Receiver operating characteristic analysis demonstrated that the model had good predictability with an area under the curve of 0.96. The panel of fatty acid biomarkers identified in this study indicates that the fatty acid composition of follicular fluid may be more predictive in comparison to other previously identified biomarkers. Following validation in a larger cohort, these biomarkers may have the potential to be used in fertility clinics to aid the selection of oocytes in the future.

Corn oil versus lard: Metabolic effects of omega-3 fatty acids in mice fed obesogenic diets with different fatty acid composition

Biochimie ◽  
2016 ◽  
Vol 124 ◽  
pp. 150-162 ◽  
Author(s):  
Jana Pavlisova ◽  
Kristina Bardova ◽  
Barbora Stankova ◽  
Eva Tvrzicka ◽  
Jan Kopecky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Corn Oil ◽  
Metabolic Effects ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals Diet high in omega‐3 fatty acids alters the fatty acid composition of bioactive lipids: a lipidomic approach

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
Kayode Adeniyi Balogun ◽  
Carolyn J Albert ◽  
David A Ford ◽  
Robert J Brown ◽  
Sukhinder Kaur Cheema
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Bioactive Lipids

scholarly journals Fatty acid composition and tocopherol content of processed marine fish and contribution of omega-3 fatty acids

2019 ◽  
Vol 66 (4) ◽  
Author(s):  
Chandravathany Devadason ◽  
C.V.L. Jayasinghe ◽  
R. Sivaganehsan ◽  
Naohiro Gotoh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Tocopherol Content ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Potential Health ◽  
Processing Methods

The present study analysed fatty acid composition and tocopherol content of raw, curried and fried fish. Of the saturated fatty acids, C12:0, C14:0 and C16:0 had significant increase in fried and curried fish than raw fish. Of monounsaturated fatty acids, C18:19c significantly increased in fried and cooked form whereas polyunsaturated fatty acids, C20: 5n3 (EPA) and C22:6n3 (DHA) showed significant decrease in fried and curried fish. In cooked and fried fish there was significant reduction of tocopherol content. There was increase in hypocholesterolaemic and hypercholesterolaemic fatty acid (HH) ratio in fried and curried fish. Fish fried in coconut oil and fish curry in coconut cream were not found to be healthy processing methods and both processing methods lead to significant reduction in potential health benefits of omega-3 fatty acids in the fishes.

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