Optimization of reaction parameters for enzymatic glyceride synthesis from fish oil: Ethyl esters versus free fatty acids

2012 ◽  
Vol 1 (4) ◽  
pp. 273-279 ◽  
Author(s):  
Helle C. Ravn ◽  
Marianne L. Damstrup ◽  
Anne S. Meyer
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Ethyl Esters ◽  
Reaction Parameters ◽  
Glyceride Synthesis

scholarly journals The regulation of glyceride synthesis in isolated white-fat cells. The effects of palmitate and lipolytic agents

1972 ◽  
Vol 128 (5) ◽  
pp. 1057-1067 ◽  
Author(s):  
E. D Saggerson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Synthesis ◽  
Acid Synthesis ◽  
Fat Cells ◽  
Glyceride Synthesis ◽  
Glucose Incorporation ◽  
High Concentrations ◽  
Stimulation Of

1. 0.5mm-Palmitate stimulated incorporation of [U-14C]glucose into glyceride glycerol and fatty acids in normal fat cells in a manner dependent upon the glucose concentration. 2. In the presence of insulin the incorporation of 5mm-glucose into glyceride fatty acids was increased by concentrations of palmitate, adrenaline and 6-N-2′-O-dibutyryladenosine 3′:5′-cyclic monophosphate up to 0.5mm, 0.5μm and 0.5mm respectively. Higher concentrations of these agents produced progressive decreases in the rate of glucose incorporation into fatty acids. 3. The effects of palmitate and lipolytic agents upon the measured parameters of glucose utilization were similar, suggesting that the effects of lipolytic agents are mediated through increased concentrations of free fatty acids. 4. In fat cells from 24h-starved rats, maximal stimulation of glucose incorporation into fatty acids was achieved with 0.25mm-palmitate. Higher concentrations of palmitate were inhibitory. In fat cells from 72h-starved rats, palmitate only stimulated glucose incorporation into fatty acids at high concentrations of palmitate (1mm and above). 5. The ability of fat cells to incorporate glucose into glyceride glycerol in the presence of palmitate decreased with increasing periods of starvation. 6. It is suggested that low concentrations of free fatty acids stimulate fatty acid synthesis from glucose by increasing the utilization of ATP and cytoplasmic NADH for esterification of these free fatty acids. When esterification of free fatty acids does not keep pace with their provision, inhibition of fatty acid synthesis occurs. Provision of free fatty acids far in excess of the esterification capacity of the cells leads to uncoupling of oxidative phosphorylation and a secondary stimulation of fatty acid synthesis from glucose.

Rapid in vivo hydrolysis of fatty acid ethyl esters, toxic nonoxidative ethanol metabolites

1997 ◽  
Vol 273 (1) ◽  
pp. G184-G190 ◽  
Author(s):  
M. Saghir ◽  
J. Werner ◽  
M. Laposata
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Ethanol Ingestion ◽  
Gi Tract ◽  
Apparent Lack ◽  
Hydrolysis Of

Fatty acid ethyl esters (FAEE), esterification products of fatty acids and ethanol, are in use as fatty acid supplements, but they also have been implicated as toxic mediators of ethanol ingestion. We hypothesized that hydrolysis of orally ingested FAEE occurs in the gastrointestinal (GI) tract and in the blood to explain their apparent lack of toxicity. To study the in vivo inactivation of FAEE by hydrolysis to free fatty acids and ethanol, we assessed the hydrolysis of FAEE administered as an oil directly into the rat stomach and when injected within the core of low-density lipoprotein particles into the circulation of rats. Our studies demonstrate that FAEE are rapidly degraded to free fatty acids and ethanol in the GI tract at the level of the duodenum with limited hydrolysis in the stomach. In addition, FAEE are rapidly degraded in the circulation, with a half-life of only 58 s. Thus the degradation of FAEE in the GI tract and in the blood provides an explanation for the apparent lack of toxicity of orally ingested FAEE.

scholarly journals Effect of dietary fish oil on blood levels of free fatty acids, ketone bodies and triacylglycerol in humans

Lipids ◽  
1994 ◽  
Vol 29 (1) ◽  
pp. 41-45 ◽  
Author(s):  
Pieter C. Dagnelie ◽  
Trinette Rietveld ◽  
G. Roelof Swart ◽  
Theo Stijnen
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Ketone Bodies ◽  
Blood Levels ◽  
Dietary Fish

Determination of free fatty acids and their ethyl esters in musts and wines

1997 ◽  
Vol 776 (2) ◽  
pp. 283-291 ◽  
Author(s):  
Magda Gallart ◽  
Sonia Francioli ◽  
Araceli Viu-Marco ◽  
Elvira López-Tamames ◽  
Susana Buxaderas
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ethyl Esters
Sign in / Sign up

Export Citation Format

Share Document