Effect of low intake of n−3 fatty acids during development on brain phospholipid fatty acid composition and exploratory behavior in rats

Lipids ◽  
1991 ◽  
Vol 26 (3) ◽  
pp. 203-208 ◽  
Author(s):  
Marc Enslen ◽  
Hubert Milon ◽  
Armand Malnoë
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Exploratory Behavior ◽  
Phospholipid Fatty Acid ◽  
Phospholipid Fatty Acid Composition ◽  
Brain Phospholipid

scholarly journals Training affects muscle phospholipid fatty acid composition in humans

2001 ◽  
Vol 90 (2) ◽  
pp. 670-677 ◽  
Author(s):  
Jørn W. Helge ◽  
Ben J. Wu ◽  
Mette Willer ◽  
Jens R. Daugaard ◽  
Leonard H. Storlien ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Exercise Training ◽  
Acid Composition ◽  
Phospholipid Fatty Acid ◽  
Muscle Membrane ◽  
Knee Extensors ◽  
Regular Exercise ◽  
Phospholipid Fatty Acid Composition

Training improves insulin sensitivity, which in turn may affect performance by modulation of fuel availability. Insulin action, in turn, has been linked to specific patterns of muscle structural lipids in skeletal muscle. This study investigated whether regular exercise training exerts an effect on the muscle membrane phospholipid fatty acid composition in humans. Seven male subjects performed endurance training of the knee extensors of one leg for 4 wk. The other leg served as a control. Before, after 4 days, and after 4 wk, muscle biopsies were obtained from the vastus lateralis. After 4 wk, the phospholipid fatty acid contents of oleic acid 18:1(n-9) and docosahexaenoic acid 22:6(n-3) were significantly higher in the trained (10.9 ± 0.5% and 3.2 ± 0.4% of total fatty acids, respectively) than the untrained leg (8.8 ± 0.5% and 2.6 ± 0.4%, P < 0.05). The ratio between n-6 and n-3 fatty acids was significantly lower in the trained (11.1 ± 0.9) than the untrained leg (13.1 ± 1.2, P < 0.05). In contrast, training did not affect muscle triacylglycerol fatty acid composition. Citrate synthase activity was increased by 17% in the trained compared with the untrained leg ( P < 0.05). In this model, diet plays a minimal role, as the influence of dietary intake is similar on both legs. Regular exercise training per se influences the phospholipid fatty acid composition of muscle membranes but has no effect on the composition of fatty acids stored in triacylglycerols within the muscle.

Effects of diet and time on feed on phospholipid fatty acid composition and beef meat flavour

2001 ◽  
Vol 2001 ◽  
pp. 57-57
Author(s):  
M.M. Campo ◽  
M. Enser ◽  
A. Gondou ◽  
J.S. Elmore ◽  
D.S. Mottram ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Phospholipid Fatty Acid ◽  
Consumer Perception ◽  
Phospholipid Fatty Acid Composition ◽  
Beef Meat ◽  
Flavour Perception

The polyunsaturated fatty acids (PUFA) of the intramuscular phospholipids are the most significant lipids in the development of cooked beef flavour (Mottram and Edwards, 1983). In lamb, differences in n-6 and n-3 fatty acid composition have been shown to be a major factor influencing consumer perception and acceptability (Sañudo et al, 2000). Altering meat PUFA, especially n-3 fatty acids, to improve its value in human nutrition (COMA, 1994) may have effects on flavour and acceptability. The aim of this work was to evaluate differences in flavour perception when intramuscular fatty acid composition is changed in beef meat.

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