Seasonal changes of fatty acid composition and thermotropic behavior of polar lipids from marine macrophytes

2008 ◽  
Vol 69 (7) ◽  
pp. 1517-1527 ◽  
Author(s):  
Nina M. Sanina ◽  
Svetlana N. Goncharova ◽  
Eduard Y. Kostetsky
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seasonal Changes ◽  
Polar Lipids ◽  
Marine Macrophytes

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.

Seasonal changes in fatty acid composition of estuarine intertidal biofilm: Implications for western sandpiper migration

2019 ◽  
Vol 224 ◽  
pp. 94-107 ◽  
Author(s):  
Peter J. Schnurr ◽  
Mark C. Drever ◽  
Hedy J. Kling ◽  
Robert W. Elner ◽  
Michael T. Arts
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seasonal Changes ◽  
Western Sandpiper

Fatty acid composition of individual polar lipid classes from marine macrophytes

2004 ◽  
Vol 65 (6) ◽  
pp. 721-730 ◽  
Author(s):  
Nina M. Sanina ◽  
Svetlana N. Goncharova ◽  
Eduard Y. Kostetsky
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polar Lipid ◽  
Lipid Classes ◽  
Marine Macrophytes

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.

Environmental constraints on the lipid composition and metabolism of euphausiids: the case of Euphausia superba and Meganyctiphanes norvegica

2000 ◽  
Vol 57 (S3) ◽  
pp. 91-103 ◽  
Author(s):  
P Mayzaud ◽  
E Albessard ◽  
P Virtue ◽  
M Boutoute
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Southern Ocean ◽  
Acid Composition ◽  
Temperature Regime ◽  
Euphausia Superba ◽  
Polar Lipids ◽  
Lower Content ◽  
Ligurian Sea ◽  
Meganyctiphanes Norvegica

Antarctic (Euphausia superba) and northern krill (Meganyctiphanes norvegica) are characterised by large-scale spatial distributions. Euphausia superba is limited to the Southern Ocean, while M. norvegica is present from the Arctic Ocean to the Mediterranean Sea. Euphausia superba structural lipids showed little mesoscale variability. Specific differences between phosphatidylcholine and phosphatidylethanolamine fatty acid composition exceeded variability related to sampling stations. On a larger scale (Southern Ocean), fatty acid composition of both total polar lipids and phosphatidylcholine confirmed the reduced level of regional variability. Similar comparisons between female M. norvegica collected at two extreme sites in terms of temperature regime (Kattegat and Ligurian Sea) during two seasons (spring-summer and fall-winter) suggested a more complex picture. Levels of phosphatidylethanolamine, lysophosphatidylcholine, and diphosphatidylglycerol showed significant differences between sites. During spring- summer, a lower content of phosphatidylethanolamine and lysophosphatidylcholine was observed for the Ligurian Sea population. Fatty acid composition of total polar lipids was significantly different at both sites. Comparisons between spring-summer populations at both sites showed higher percentages of 22:6n-3 and a lower content in saturated and monoenoic acids for the Ligurian Sea, suggesting some degree of adaptation to temperature regime.

scholarly journals Ripening and Solar Exposure Alter Polar Lipid Fatty Acid Composition of `Honey Dew' Muskmelons

HortScience ◽  
1990 ◽  
Vol 25 (10) ◽  
pp. 1262-1264 ◽  
Author(s):  
Charles F. Forney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Solar Radiation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Unsaturated Fatty Acids ◽  
Polar Lipids ◽  
Solar Exposure ◽  
Lipid Fatty Acid

Polar lipids were extracted from immature through overripe `Honey Dew' muskmelons (Cucumis melo L.) that were exposed to high or low levels of solar radiation. Fatty acid composition of the polar lipids changed and the percentage of unsaturated fatty acids increased as fruit ripened. The percentage of monounsaturated fatty acids palmitoleic and oleic acid as a percent of total fatty acids increased from 8% in melons of minimum maturity to >50% in overripe melons. Also, the ratio of unsaturated to saturated fatty acids increased from 2.2 to 5.0. Total polar lipid fatty acid compostion from middle mesocarp tissue (flesh) did not change as much during ripening as the polar lipid composition from the epidermis (peel). Peel tissue from the top of melons relative to the ground had unsaturation ratios of C18 fatty acids and C16 fatty acids 33% and 62% greater, respectively, than peel from the bottom of the melon. Melons of minimum maturity exposed to solar radiation had significantly more unsaturated C18 fatty acids than shaded melons. Increase in the percentage of unsaturated polar lipid fatty acids in `Honey Dew' melons may relate to increases in chilling tolerance reported to occur with ripening and solar exposure.

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