scholarly journals Effects of ethanol on membrane lipids III. Quantitative changes in lipid and fatty acid composition of nonpolar and polar lipids of mouse total liver, mitochondria and microsomes following ethanol feeding

Lipids ◽  
1973 ◽  
Vol 8 (12) ◽  
pp. 722-727 ◽  
Author(s):  
Joseph N. Miceli ◽  
William J. Ferrell
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Liver Mitochondria ◽  
Polar Lipids ◽  
Total Liver ◽  
Ethanol Feeding ◽  
Quantitative Changes

Seasonal and growth stage changes in lipid and fatty acid composition in the multigeneration copepod Drepanopus pectinatus from Iles Kerguelen

2010 ◽  
Vol 23 (1) ◽  
pp. 3-17 ◽  
Author(s):  
P. Mayzaud ◽  
S. Lacombre ◽  
M. Boutoute
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Content ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Food Limitation ◽  
Seasonal Succession ◽  
Wax Esters ◽  
Adult Individual

AbstractChanges in adult weight, lipid and fatty acid composition per lipid class were studied over a complete seasonal cycle in Drepanopus pectinatus Brady. This copepod displayed a strong seasonality in adult individual weight and total lipid content. Stages C3 to adult from a summer cohort were compared in terms of lipid and fatty acid structure. Changes in lipid content were related to wax esters and polar lipids (PL) while triacylglycerols (TAG) and cholesterol remained minor constituents except at the end of winter. Changes in fatty acid composition of different lipid classes showed that food limitation in winter was high enough to affect 22:6n-3 (DHA) content in PL, and provoke accumulation of maximal percentages of bacterial marker as branched acids. Composition of TAG followed closely the changes in trophic interactions as diatom and flagellate markers dominated in spring and summer while bacterial and detritus particle markers dominated in late winter. The composition of wax esters followed the same seasonal succession but with a lower level of turn over time and shifted characteristics (bacterial markers) from winter to spring individuals when compared to TAG. Ontogenetic changes showed high triacylglycerols content in younger C3 stages and increasing wax esters with increasing developmental stages. Fatty acid composition of PL showed low percentages of EPA and DHA in stage C3, and recovery of high levels of DHA for stage C4 or 20:5n-3 (EPA) at stage C5. The same trend was observed for 18:4n-3. The reverse pattern was noted for the n-6 polyunsaturated acids (PUFA) suggesting a greater requirement in younger stages. Fatty acid partitioning between neutral and PL suggested essential fatty acids selective incorporation from neutral classes into membrane lipids.

scholarly journals Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 171 ◽  
Author(s):  
Ronan Lordan ◽  
Eoin O’Keeffe ◽  
Alexandros Tsoupras ◽  
Ioannis Zabetakis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Lipid Fatty Acid ◽  
By Products

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

Tiie effect of linoleic acid and/or vitamin e supplementation of calves on plasma vitamin status, erythrocyte membrane fatty acid composition and oxidation of membrane lipids

1991 ◽  
Vol 1991 ◽  
pp. 157-157
Author(s):  
F A C Paton ◽  
J R Scaife ◽  
T Acamovic ◽  
D C Macdonald ◽  
A M Mackenzie
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Erythrocyte Membrane ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Sudden Change ◽  
Plasma Vitamin ◽  
Pufa Content ◽  
Neonatal Calf

The vitamin E (Vit E) requirement of the neonatal calf is largely dependent upon its dietary intake of polyunsaturated fatty acid (PUFA) The PUFA content of neonatal calf plasma is low, the plasma triene:tetraene ratio of approximately 0.96 suggests a possible essential fatty acid deficiency, however within 3-4 days postpartum the ratio is markedly reduced to approximately 0.12 (Noble 1984). In spring-calving cows turned out to grass just prior to calving the sudden change to a diet rich in PUFA has a significant influence on the PUFA content of colostrum and milk and thus the Vit E requirement of the newborn calf. A study was conducted to examine the effects of different dietary ratios of Vit E to C18:2 on the growth performance; immunoglobulin status; fatty acid and retinol, Vit E and β-carotene profiles of blood plasma and erythrocyte membrane lipids (EML), and lipid oxidation of erythrocyte membranes. The effect of turn-out to grass on cow plasma fatty acid composition was also studied. The preliminary results of this study are presented below.

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

Mycoplasma Membrane Lipids: Variations in Fatty Acid Composition

Science ◽  
1969 ◽  
Vol 164 (3878) ◽  
pp. 433-434 ◽  
Author(s):  
R. N. McElhaney ◽  
M. E. Tourtellotte
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Membrane Lipids

scholarly journals Fatty Acid Composition and Thermotropic Behavior of Glycolipids and Other Membrane Lipids of Ulva lactuca (Chlorophyta) Inhabiting Different Climatic Zones

Marine Drugs ◽  
2018 ◽  
Vol 16 (12) ◽  
pp. 494 ◽  
Author(s):  
Eduard Kostetsky ◽  
Natalia Chopenko ◽  
Maria Barkina ◽  
Peter Velansky ◽  
Nina Sanina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Adriatic Sea ◽  
Membrane Lipids ◽  
Ulva Lactuca ◽  
The Sea Of Japan ◽  
Climatic Zones ◽  
Green Macroalgae

Increasing global temperatures are expected to increase the risk of extinction of various species due to acceleration in the pace of shifting climate zones. Nevertheless, there is no information on the physicochemical properties of membrane lipids that enable the adaptation of the algae to different climatic zones. The present work aimed to compare fatty acid composition and thermal transitions of membrane lipids from green macroalgae Ulva lactuca harvested in the Sea of Japan and the Adriatic Sea in summer. U. lactuca inhabiting the Adriatic Sea had bleached parts of thalli which were completely devoid of chloroplast glycolipids. The adaptation to a warmer climatic zone was also accompanied by a significant decrease in the ratio between unsaturated and saturated fatty acids (UFA/SFA) of membrane lipids, especially in bleached thalli. Hence, bleaching of algae is probably associated with the significant decrease of the UFA/SFA ratio in glycolipids. The decreasing ratio of n-3/n-6 polyunsaturated fatty acids (PUFAs) was observed in extra-plastidial lipids and only in the major glycolipid, non-lamellar monogalactosyldiacylglycerol. The opposite thermotropic behavior of non-lamellar and lamellar glycolipids can contribute to maintenance of the highly dynamic structure of thylakoid membranes of algae in response to the increasing temperatures of climatic zones.

Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed

2004 ◽  
Vol 10 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Sans ◽  
M. J. Andrade ◽  
S. Ventanas ◽  
J. Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

Sign in / Sign up

Export Citation Format

Share Document