Cardiac fatty acids in rats fed marine oils

Lipids ◽  
1973 ◽  
Vol 8 (10) ◽  
pp. 584-587 ◽  
Author(s):  
B. Teige ◽  
J. L. Beare-Rogers
Keyword(s):  
Fatty Acids ◽  
Marine Oils

Freshwater Fish Oils: Yields and Composition of Oils from Reduction of Sheepshead, Tullibee, Maria, and Alewife

1967 ◽  
Vol 24 (6) ◽  
pp. 1219-1227 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton ◽  
E. G. Bligh ◽  
A. W. Lantz
Keyword(s):  
Fatty Acids ◽  
Freshwater Fish ◽  
Fish Oils ◽  
Gas Liquid Chromatography ◽  
Alosa Pseudoharengus ◽  
Marine Oils ◽  
Aplodinotus Grunniens ◽  
Reduction Plant ◽  
Coregonus Artedii ◽  
Arachidonic Acids

Oils were produced from four species of freshwater fish (sheepshead, Aplodinotus grunniens; tullibee, Coregonus artedii; maria, Lota lota; alewife, Alosa pseudoharengus) in a commercial reduction plant. The oil iodine values were, respectively, 123, 143, 158, and 165. Fatty acids were determined by gas–liquid chromatography. All four oils showed higher levels of C16 and C18 fatty acids than corresponding marine oils, but only sheepshead and tullibee had distinctly low levels of C22 acids. The four freshwater oils differed from most marine oils in having higher proportions of linoleic, linolenic, and arachidonic acids. In most respects fatty acid compositions of freshwater fish oils were not dissimilar from marine oils.

scholarly journals Dietary Trans Fatty Acids: Impact on Serum Lipoproteins and Coronary Heart Disease

1970 ◽  
Vol 21 (2) ◽  
pp. 194-198
Author(s):  
Raghib Ahsan
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Food Products ◽  
Consumer Information ◽  
Regulatory Agencies ◽  
Serum Lipoproteins ◽  
Marine Oils ◽  
Health Authorities ◽  
Hydrogenated Fats ◽  
Considerable Concern

Recently, there has been considerable concern on the atherogenic potential of Trans Fatty Acids (TFA) present in food products produced with hydrogenated vegetable and marine oils. Hydrogenated fats containing TFAs are harmful for heart. Health authorities and Food regulatory agencies across the world, including WHO and FAO, have suggested food manufacturers to lower TFA content in their food products and called for a mandatory food labeling on packs for consumer information and protection. doi: 10.3329/taj.v21i2.3805 TAJ 2008; 21(2): 194-198

scholarly journals Development of Growth Media from Agricultural By-Products for Cultivation of PUFA-Producing Sicyoidochytrium minutum

Marine Drugs ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 8
Author(s):  
Heiðrún Eiríksdóttir ◽  
Magnús Örn Stefánsson ◽  
Hjörleifur Einarsson
Keyword(s):  
Fatty Acids ◽  
Carbon Source ◽  
Docosahexaenoic Acid ◽  
Basal Medium ◽  
Dry Weight ◽  
Growth Media ◽  
Marine Oils ◽  
Human Diet ◽  
Total Fatty Acids ◽  
By Products

The demand for novel sources of marine oils, which contain polyunsaturated fatty acids (PUFAs), has increased due to the realization of the importance of PUFAs, e.g., docosahexaenoic acid (DHA), in the human diet. However, the natural supply is limited. By-product peptones (BYPP) intended as a growth medium for the PUFA-producing strain Sicyoidochytrium minutum of family Thraustochytriaceae were produced after several experiments on the pancreatic digestion of bovine lungs and spleens. S. minutum was able to grow in a medium containing BYPP made from the pancreatic digestion of lung and spleen with glycerol, resulting in 1.14 ± 0.03 g cell dry weight (CDW)/L and 1.44 ± 0.24 g CDW/L, respectively, after 5 days of incubation at 25 °C, compared to 1.92 ± 0.25 g CDW/L in Basal Medium (BM) containing tryptone, peptone, and glycerol. The lipid content, obtained after growth in lung BYPP media with glycerol as a carbon source, was significantly higher (28.17% ± 1.33 of dry weight) than in the control basal medium (BM) (21.72% ± 2.45); however, DHA as a percentage of total fatty acids was lower in BYPP than in the control BM (25.24% ± 1.56 and 33.02% ± 2.37, respectively). It is concluded that low-value by-products from abattoirs can be used as ingredients for the cultivation of oligogenic Thraustochytriaceae.

THE EFFECT OF OMEGA 3 FATTY ACIDS ON MEGAKARYOCYTE ARACHIDONIC ACID METABOLISM

1987 ◽  
Author(s):  
Paul K Schick ◽  
Barbara P Schick ◽  
Pat Webster
Keyword(s):  
Fatty Acids ◽  
Arachidonic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Acid Metabolism ◽  
Striking Difference ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Marine Oils ◽  
Lipid Species

Dietary omega 3 polyunsaturated fatty acids are thought to prevent atherosclerosis. It has been proposed that omega 3 fatty acids modify platelet arachidonic acid (20:4) metabolism and platelet function and thereby reduce the incidence of thrombosis. We have previously shown that megakaryocytes (MK), like platelets, contain large amounts of esterified 20:4. The study addresses the following questions: 1) Do omega 3 fatty acids have a primary action on 20:4 metabolism in MK rather than in platelets. 2) Do omega 3 marine oils, docosahexaenoic acid (22:6) and eicosapentaenoic acid (20:5), have a different effect on megakaryocyte 20:4 metabolism than does alpha linolenic acid (18:3), the major omega-3 fatty acid present in normal diets? 3) How do omega-3 fatty acids modify megakaryocyte 20:4 acid metabolism? MK and platelets were isolated from guinea pigs. Isolated cells were incubated with radiolabeled 20:4 acid and unlabeled 18:3, 20:5 or 22:6. Incubations were terminated by lipid extraction, lipid classes were separated by thin-layer chromatography and the incorporation of radiolabeled 20:4 into lipid species was measured by scintillation spectrometry.MK (106) can incorporate about 4 times more 20:4 than 109 platelets. We have previously shown that 20:4 is incorporated into all endogenous pools of 20:4 in MK while platelets appear to have a limited capacity to incorporate 20:4 into phosphatidyl-ethanolamine (PE). Marine oils, 22:6 and 20:5, had similar effects on the incorporation of radiolabeled 20:4 in MK. Both marine oils reduced the total uptake of 20:4 in megakaryocytes but the reduction occured primarily in PE and phosphatidylserine (PS) rather than in phosphatidylcholine (PC) and phosphatidylinositol (PI). Both 20:5 and 22:6 caused a 50% reduction in the incorporation of radiolabeled 20:4 into megakaryocyte PE and PS while only a 20% reduction into PC and PI. There was a striking difference in the effect of 18:3. Even though the incubation of megakaryocytes with 18:3 reduced the uptake of 20:4, the distribution of the incorporated 20:4 in phospholipids of megakaryocytes incubated with 18:3 was similar to that in controls. Thus, 18:3 did not have a selective effect on the incorporation of 20:4 into PE or PS. Whereas megakaryocyte 20:4 metabolism was significantly affected by omega-3 fatty acids, the incubation of guinea pig or human platelets with 22:6, 20:5 or 18:3 did not result in any alteration of the incorporation of 20:4 into platelet phospholipids.20:4 may be initially incorporated into megakaryocyte PC and subsequently transfered to PE and other phospholipids. Omega 3 marine oils, 20:5 and 22:6, appear to have a selective action on the incorporation or transfer of 20:4 into PE and PS. One mechanism for these observations would be an effect of marine oils on megakaryocyte acyltransferase and/or transacylases. Omega 3 linolenic acid appears to reduce the uptake of 20:4 but does not affect the transfer of 20:4 into PE and PS since there was no selective inhibition of uptake into PE or other megakaryocyte phospholipids. The observation that marine oils did not have any effect on 20:4 metabolism in platelets indicated that omega 3 polyunsaturated fatty acids primarily affect megakaryocytes. This phenomenon may result in the production of platelets with abnormal content and compartmentalization of arachidonic acid. The localization of 20:4 in different pools in these platelets could influence the availability of esterified 20:4 for the production of thromboxanes and other eicosanoids. Another implication of the study is that omega 3 fatty acids may have a greater effect on precursor cells than on differentiated cells and tissues and influence cellular maturation.

scholarly journals Replacement of Saturated Animal Fats in Meat Products: A Review

2014 ◽  
Vol 7 ◽  
pp. 9-13 ◽  
Author(s):  
Anup Halwai
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Meat Product ◽  
Meat Products ◽  
Monounsaturated Fatty Acids ◽  
Marine Oils ◽  
Animal Fats ◽  
Animal Fat ◽  
Similar Product ◽  
Quality Aspect

Meat is still the most valuable food in the world. The quality aspect of meat is decided by the nutritional and sensory values. Consumers. awareness on diet and health increased the demand for healthy food, specially, meat. Meat is high in saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). SFA are found to elevate cholesterol which is associated with cardiovascular diseases and other chronic diseases. Replacing or reducing animal fat in meat products could create a better image for the industry, but, sensory quality as well as product stability could be affected. Animal fat can be replaced or reduced by adding more water in the product or by substituting with vegetable fats and/or oils, or by adding hydrocolloids like dextrins, starches, fibers, gums in the product. Marine oils and vegetable oils are used to replace animal fat in meat product but the technological procedures have to be adjusted to produce the similar product due to their different chemical characteristics from animal fats. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10561 J. Food Sci. Technol. Nepal, Vol. 7 (9-13), 2012

scholarly journals Arsenic-containing fatty acids and hydrocarbons in marine oils – determination using reversed-phase HPLC–ICP-MS and HPLC–qTOF-MS

Talanta ◽  
2014 ◽  
Vol 121 ◽  
pp. 89-96 ◽  
Author(s):  
Veronika Sele ◽  
Jens J. Sloth ◽  
Bjarte Holmelid ◽  
Stig Valdersnes ◽  
Kasper Skov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reversed Phase ◽  
Reversed Phase Hplc ◽  
Marine Oils ◽  
Icp Ms

Fatty Acid Composition of Cod Liver Oil Determined by Urea Fractionation and Modified Programmed Temperature Gas Chromatography

1970 ◽  
Vol 53 (5) ◽  
pp. 1074-1079
Author(s):  
John L Iverson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Long Chain Fatty Acids ◽  
Cod Liver Oil ◽  
Marine Oils ◽  
Urea Fractionation ◽  
Fractionation Procedure ◽  
Before And After ◽  
Ppm Level ◽  
Acid Structure

Abstract Esters of fatty acids in marine oils, with similar GLC retention times, are concentrated in separate fractions by this proposed urea fractionation procedure. Esters which are present at the ppm level and are normally hidden under major peaks can then be detected. By modified programmed temperature gas chromatographic techniques, it is possible to detect trace amounts of the short and long chain fatty acids. Accurate identifications are assured by the correlation of fatty acid structure with the preferential order in which they form complexes and retention times before and after hydrogenation. Cod liver oil was found to contain 130 fatty acids. Most of the esters present in trace amounts are predominately C20 to C34 acids which have not been previously reported.

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