Cold-induced changes in fatty acid composition of rat brown fat during the perinatal period

1982 ◽  
Vol 38 (5) ◽  
pp. 585-587 ◽  
Author(s):  
C. Senault ◽  
M. Solier ◽  
M. Beauvallet ◽  
R. Portet
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Perinatal Period ◽  
Brown Fat ◽  
Induced Changes

Effect of noradrenaline chronic administration on brown fat phospholipids

1988 ◽  
Vol 8 (5) ◽  
pp. 465-469 ◽  
Author(s):  
Gérard Mory ◽  
Myriam Gawer ◽  
Jean-Claude Kader
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Brown Adipose Tissue ◽  
Acid Composition ◽  
Cold Exposure ◽  
Chronic Administration ◽  
Sympathetic Tone ◽  
Brown Fat ◽  
Brown Adipose

Chronic cold exposure of rats (9 days at 5°C) induces an alteration of the fatty acid composition of phospholipids in brown adipose tissue. The alteration is due to an increase of the unsaturation degree of these lipids. The phenomenon can be reproduced by 10−7 mole. h−1 administration of noradrenaline for 9 days in rats kept at 25°C. Thus, phospholipid alteration in brown fat of cold exposed rats is most probably a consequence of the increase of sympathetic tone which occurs in this tissue during exposure to cold.

Ethanol-induced changes in hepatic free radical defense mechanisms and fatty-acid composition in the miniature pig

Hepatology ◽  
1991 ◽  
Vol 13 (6) ◽  
pp. 1185-1192 ◽  
Author(s):  
Sheri Zidenberg-Cherr ◽  
Katherine L. Olin ◽  
Jesus Villanueva ◽  
Anna Tang ◽  
Stephen D. Phinney ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Radical ◽  
Acid Composition ◽  
Defense Mechanisms ◽  
Miniature Pig ◽  
Induced Changes

scholarly journals Impact of UV-B on drought- or cadmium-induced changes in the fatty acid composition of membrane lipid fractions in wheat

2014 ◽  
Vol 108 ◽  
pp. 129-134 ◽  
Author(s):  
Orsolya Kinga Gondor ◽  
Gabriella Szalai ◽  
Viktória Kovács ◽  
Tibor Janda ◽  
Magda Pál
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Membrane Lipid ◽  
Lipid Fractions ◽  
Induced Changes

Preferential inhibition of phosphatidyl ethanolamine synthesis in E. coli by alcohols

1977 ◽  
Vol 23 (6) ◽  
pp. 779-789 ◽  
Author(s):  
L. O. Ingram
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Phosphatidyl Ethanolamine ◽  
Phosphatidyl Serine ◽  
Total Fatty Acid Composition ◽  
E Coli ◽  
Phospholipid Classes ◽  
Induced Changes ◽  
Chain Lengths

Growth of E. coli in the presence of alcohols of chain lengths 1 through 8 results in an increase in the relative abundance of phosphatidyl glycerol. This results primarily from the preferential inhibition of phosphatidyl ethanolamine synthesis. This inhibition appears to be unrelated to membrane fluidity or to changes in fatty acid composition caused by alcohols. Alcohol-induced changes in total fatty acid composition are reflected in all phospholipid classes. Phosphatidyl serine synthetase is proposed as the most likely site for the effects of alcohols on phospholipid synthesis.

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