Formation ofNε-(Carboxymethyl)lysine and Loss of Lysine in Casein Glucose−Fatty Acid Model Systems

2010 ◽  
Vol 58 (3) ◽  
pp. 1954-1958 ◽  
Author(s):  
Maria Lima ◽  
Shima H. Assar ◽  
Jennifer M. Ames
Keyword(s):  
Fatty Acid ◽  
Model Systems ◽  
Carboxymethyl Lysine

Physical properties of systems of interest to the edible oil industry: Viscosities and densities of model systems formed by (triacylglycerol + fatty acid + solvent)

2017 ◽  
Vol 113 ◽  
pp. 198-212 ◽  
Author(s):  
Priscila M. Florido ◽  
Deborah P.S. Lobo ◽  
Camila N. Pinto ◽  
Christianne E.C. Rodrigues ◽  
Cintia B. Gonçalves
Keyword(s):  
Fatty Acid ◽  
Physical Properties ◽  
Oil Industry ◽  
Edible Oil ◽  
Model Systems

scholarly journals Formation and Inhibition of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems during Microwave Heating

Molecules ◽  
2012 ◽  
Vol 17 (11) ◽  
pp. 12758-12770 ◽  
Author(s):  
Lin Li ◽  
Lipeng Han ◽  
Quanyi Fu ◽  
Yuting Li ◽  
Zhili Liang ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Model Systems ◽  
Carboxymethyl Lysine

scholarly journals Transmembrane Movement of Exogenous Long-Chain Fatty Acids: Proteins, Enzymes, and Vectorial Esterification

2003 ◽  
Vol 67 (3) ◽  
pp. 454-472 ◽  
Author(s):  
Paul N. Black ◽  
Concetta C. DiRusso
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Molecular Genetics ◽  
Fatty Acyl ◽  
Model Systems ◽  
Fatty Acid Transport ◽  
Long Chain Fatty Acids ◽  
Acid Transport ◽  
Long Chain ◽  
Chain Fatty Acids

SUMMARY The processes that govern the regulated transport of long-chain fatty acids across the plasma membrane are quite distinct compared to counterparts involved in the transport of hydrophilic solutes such as sugars and amino acids. These differences stem from the unique physical and chemical properties of long-chain fatty acids. To date, several distinct classes of proteins have been shown to participate in the transport of exogenous long-chain fatty acids across the membrane. More recent work is consistent with the hypothesis that in addition to the role played by proteins in this process, there is a diffusional component which must also be considered. Central to the development of this hypothesis are the appropriate experimental systems, which can be manipulated using the tools of molecular genetics. Escherichia coli and Saccharomyces cerevisiae are ideally suited as model systems to study this process in that both (i) exhibit saturable long-chain fatty acid transport at low ligand concentrations, (ii) have specific membrane-bound and membrane-associated proteins that are components of the transport apparatus, and (iii) can be easily manipulated using the tools of molecular genetics. In both systems, central players in the process of fatty acid transport are fatty acid transport proteins (FadL or Fat1p) and fatty acyl coenzyme A (CoA) synthetase (FACS; fatty acid CoA ligase [AMP forming] [EC 6.2.1.3]). FACS appears to function in concert with FadL (bacteria) or Fat1p (yeast) in the conversion of the free fatty acid to CoA thioesters concomitant with transport, thereby rendering this process unidirectional. This process of trapping transported fatty acids represents one fundamental mechanism operational in the transport of exogenous fatty acids.

Direct oxidation of polyunsaturated cis-parinaric fatty acid by phenoxyl radicals generated by peroxidase/H2O2 in model systems and in HL-60 cells

1996 ◽  
Vol 87 (2-3) ◽  
pp. 121-129 ◽  
Author(s):  
Vladimir B. Ritov ◽  
Elizabeth V. Menshikova ◽  
Radoslav Goldman ◽  
Valerian E. Kagan
Keyword(s):  
Fatty Acid ◽  
Model Systems ◽  
Direct Oxidation ◽  
Phenoxyl Radicals

Fatty Acid/Base Interactions in Model Systems. A Langmuir Film, Surface Tension, and Calorimetric Study

Langmuir ◽  
1994 ◽  
Vol 10 (7) ◽  
pp. 2262-2266 ◽  
Author(s):  
Hege Ebeltoft ◽  
Johan Sjoeblom ◽  
Jens Olav Saeten ◽  
Gerd Olofsson
Keyword(s):  
Surface Tension ◽  
Fatty Acid ◽  
Film Surface ◽  
Model Systems ◽  
Calorimetric Study ◽  
Acid Base ◽  
Langmuir Film

Protein modification by advanced Maillard adducts can be modulated by dietary polyunsaturated fatty acids

2003 ◽  
Vol 31 (6) ◽  
pp. 1403-1405 ◽  
Author(s):  
M. Portero-Otin ◽  
M.J. Bellmunt ◽  
J.R. Requena ◽  
R. Pamplona
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Protein Modification ◽  
Cellular Protein ◽  
Maillard Reactions ◽  
Unsaturated Fat ◽  
Carboxymethyl Lysine

Advanced Maillard adducts, such as N∊-(carboxymethyl)lysine and N∊-(carboxyethyl)lysine, can be formed efficiently in vitro from both peroxidation of polyunsaturated fatty acids and glycolysis intermediates. In an attempt to differentiate the in vivo influence of the two pathways in these modifications, Wistar rats were chronically fed with specially designed diets rich in saturated or unsaturated fats. The degree of fatty acid unsaturation of all analysed organs (liver, kidney, brain) was altered by these dietary stresses. Protein glycoxidative and lipoxidative modifications were measured by GC/MS. In accordance with fatty acid profiles, concentrations of N∊-(malondialdehyde)lysine in these tissues were significantly increased in animals fed the unsaturated fat diet. In contrast, N∊-(carboxymethyl)lysine and N∊-(carboxyethyl)lysine concentrations were strongly dependent on the tissue analysed; although the unsaturated fat diet increased their levels significantly in brain, levels were unchanged in kidney and decreased in liver. These later results could be interpreted on the basis that polyunsaturated fatty acids decrease the expression of several glycolytic enzymes in liver. Globally, these data suggest that tissue-specific metabolic characteristics play a key role in the degree of cellular protein modification by Maillard reactions, e.g. by modulation of the concentration of glycolysis intermediates or via specific defensive systems in these organs.

scholarly journals SalmoSim: the development of a three-compartment in vitro simulator of the Atlantic salmon GI tract and associated microbial communities

Microbiome ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Raminta Kazlauskaite ◽  
Bachar Cheaib ◽  
Chloe Heys ◽  
Umer Zeeshan Ijaz ◽  
Stephanie Connelly ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Atlantic Salmon ◽  
Microbial Communities ◽  
Volatile Fatty Acid ◽  
Community Dynamics ◽  
Feed Additives ◽  
Model Systems ◽  
Fish Nutrition ◽  
Rdna Sequencing

Abstract Background The aquaculture sector now accounts for almost 50% of all fish for human consumption and is anticipated to provide 62% by 2030. Innovative strategies are being sought to improve fish feeds and feed additives to enhance fish performance, welfare, and the environmental sustainability of the aquaculture industry. There is still a lack of knowledge surrounding the importance and functionality of the teleost gut microbiome in fish nutrition. In vitro gut model systems might prove a valuable tool to study the effect of feed, and additives, on the host’s microbial communities. Several in vitro gut models targeted at monogastric vertebrates are now in operation. Here, we report the development of an Atlantic salmon gut model, SalmoSim, to simulate three gut compartments (stomach, pyloric caecum, and midgut) and associated microbial communities. Results The gut model was established in a series of linked bioreactors seeded with biological material derived from farmed adult marine-phase salmon. We first aimed to achieve a stable microbiome composition representative of founding microbial communities derived from Atlantic salmon. Then, in biological triplicate, the response of the in vitro system to two distinct dietary formulations (fishmeal and fishmeal free) was compared to a parallel in vivo trial over 40 days. Metabarcoding based on 16S rDNA sequencing qPCR, ammoniacal nitrogen, and volatile fatty acid measurements were undertaken to survey the microbial community dynamics and function. SalmoSim microbiomes were indistinguishable (p = 0.230) from their founding inocula at 20 days and the most abundant genera (e.g., Psycrobacter, Staphylococcus, Pseudomonas) proliferated within SalmoSim (OTUs accounting for 98% of all reads shared with founding communities). Real salmon and SalmoSim responded similarly to the introduction of novel feed, with majority of the taxa (96% Salmon, 97% SalmoSim) unaffected, while a subset of taxa (e.g., a small fraction of Psychrobacter) was differentially affected across both systems. Consistent with a low impact of the novel feed on microbial fermentative activity, volatile fatty acid profiles were not significantly different in SalmoSim pre- and post-feed switch. Conclusion By establishing stable and representative salmon gut communities, this study represents an important step in the development of an in vitro gut system as a tool for the improvement of fish nutrition and welfare. The steps of the system development described in this paper can be used as guidelines to develop various other systems representing other fish species. These systems, including SalmoSim, aim to be utilised as a prescreening tool for new feed ingredients and additives, as well as being used to study antimicrobial resistance and transfer and fundamental ecological processes that underpin microbiome dynamics and assembly.

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