Fatty Acid Distribution in Polar and Nonpolar Lipid Classes of Hazelnut Oil (Corylus avellanaL.)

1997 ◽  
Vol 45 (10) ◽  
pp. 3887-3890 ◽  
Author(s):  
Javier Parcerisa ◽  
Daryl G. Richardson ◽  
Magdalena Rafecas ◽  
Rafael Codony ◽  
Josep Boatella
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Distribution ◽  
Lipid Classes ◽  
Nonpolar Lipid ◽  
Hazelnut Oil

scholarly journals Lipid composition of raw and cooked Rapana venosa from the Black Sea

2018 ◽  
Vol 29 (2) ◽  
pp. 49-55 ◽  
Author(s):  
Albena Merdzhanova ◽  
Veselina Panayotova ◽  
Diana A. Dobreva ◽  
Rostitsa Stancheva ◽  
Katya Peycheva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Composition ◽  
Neutral Lipids ◽  
Fatty Acid Distribution ◽  
Lipid Classes ◽  
The Black Sea ◽  
Limited Information ◽  
Rapana Venosa ◽  
Fat Soluble Vitamins

Abstract Rapana venosa is an edible mollusc with nutritional and economic importance. There is limited information about its lipid composition. The aim of the present study is to provide information about lipid composition, fatty acid profiles, fat soluble vitamins and cholesterol content of raw and cooked Rapana venosa. Cooking did not affect the ratio of lipid classes, but fatty acids composition varied significantly. Considerable variations were observed in fatty acid distribution of total lipids and neutral lipids. Fatty acid groups of phospholipids remained unaffected by temperature treatment. The most abundant fatty acids in all lipid classes of raw and cooked specimens were palmitic acid (C16:0) and eicosapentaenoic acid (C20:5n-3). The sum of omega-3 polyunsaturated fatty acids (PUFA) was higher than omega-6 PUFA in all lipid fractions. The results of the present study showed that cooking process affected cholesterol, fat soluble vitamins and carotenoids content differently. Larger variations were observed for vitamin A, β-carotene and astaxanthin and to lesser for vitamin E. Cholesterol and vitamin D3 were also affected by the thermal stress. The present study revealed that Rapana venosa meat could be a good source of high quality nutritional lipids, which are well preserved even after culinary treatment

Insects as Food: Fatty Acid Profiles, Lipid Classes, and sn -2 Fatty Acid Distribution of Lepidoptera Larvae

2018 ◽  
Vol 120 (6) ◽  
pp. 1700391 ◽  
Author(s):  
José L. Guil-Guerrero ◽  
Rebeca P. Ramos-Bueno ◽  
María J. González-Fernández ◽  
Dmitri Fabrikov ◽  
María J. Sánchez-Muros ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Distribution ◽  
Lipid Classes ◽  
Fatty Acid Profiles ◽  
Insects As Food

In Vitro Incorporation and Metabolism of Icosapentaenoic and Docosahexaenoic Acids in Human Platelets - Effect on Aggregation

1986 ◽  
Vol 56 (01) ◽  
pp. 057-062 ◽  
Author(s):  
Martine Croset ◽  
M Lagarde
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Fatty Acid Distribution ◽  
Thromboxane A2 ◽  
Human Platelets ◽  
Aggregation Response ◽  
Docosahexaenoic Acids ◽  
Membrane Level

SummaryWashed human platelets were pre-loaded with icosapentaenoic acid (EPA), docosahexaenoic acid (DHA) or EPA + DHA and tested for their aggregation response in comparison with control platelets. In fatty acid-rich platelets, an inhibition of the aggregation could be observed when induced by thrombin, collagen or U-46619. The strongest inhibition was observed with DHA-rich platelets and it was reduced when DHA was incorporated in the presence of EPA.Study of fatty acid distribution in cell lipids after loading showed that around 90% of EPA or DHA taken up was acylated into phospholipids and a very small amount (less than 2%) remained in their free and hydroxylated forms. DHA was more efficiently acylated into phosphatidylethanolamine (PE) than into phosphatidylinositol (PI) in contrast to what observed with EPA, and both acids were preferentially incorporated into phosphatidylcholine (PC). EPA inhibited total incorporation of DHA and increased its relative acylation into PE at the expense of PC. In contrast, DHA did not affect the acylation of EPA. Upon stimulation with, thrombin, EPA was liberated from phospholipids and oxygenated (as judged by the formation of its monohydroxy derivative) whereas DHA was much less metabolized, although consistently transferred into PE.It is concluded that EPA and DHA might affect platelet aggregation via different mechanisms when pre-loaded in phospholipids. Whereas EPA is known to alter thromboxane A2 metabolism from endogenous arachidonic acid, by competing with it, DHA might act directly at the membrane level for inhibiting aggregation.

scholarly journals Comparison of Fatty Acid Contents in Major Lipid Classes of Seven Salmonid Species from Siberian Arctic Lakes

Biomolecules ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 419 ◽  
Author(s):  
Nadezhda N. Sushchik ◽  
Olesia N. Makhutova ◽  
Anastasia E. Rudchenko ◽  
Larisa A. Glushchenko ◽  
Svetlana P. Shulepina ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Natural Populations ◽  
Arctic Lakes ◽  
Lipid Classes ◽  
Total Lipids ◽  
Omega 3 ◽  
Intrinsic Factors ◽  
Siberian Arctic ◽  
Similar Content ◽  
Valuable Compounds

Long-chain omega-3 polyunsaturated fatty acids (LC-PUFA) essential for human nutrition are mostly obtained from wild-caught fish. To sustain the LC-PUFA supply from natural populations, one needs to know how environmental and intrinsic factors affect fish fatty acid (FA) profiles and contents. We studied seven Salmoniformes species from two arctic lakes. We aimed to estimate differences in the FA composition of total lipids and two major lipid classes, polar lipids (PL) and triacylglycerols (TAG), among the species and to evaluate LC-PUFA contents corresponding to PL and TAG in muscles. Fatty acid profiles of PL and TAG in all species were characterized by the prevalence of omega-3 LC-PUFA and C16-C18 monoenoic FA, respectively. Fish with similar feeding spectra were identified similarly in multivariate analyses of total lipids, TAG and PL, due to differences in levels of mostly the same FA. Thus, the suitability of both TAG and total lipids for the identification of the feeding spectra of fish was confirmed. All species had similar content of LC-PUFA esterified as PL, 1.9–3.5 mg g−1, while the content of the TAG form strongly varied, from 0.9 to 9.8 mg g−1. The LC-PUFA-rich fish species accumulated these valuable compounds predominately in the TAG form.

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