scholarly journals Effect of temperature acclimatization on the fatty acid composition of goldfish intestinal lipids

1970 ◽  
Vol 117 (1) ◽  
pp. 9-15 ◽  
Author(s):  
P. Kemp ◽  
M. W. Smith
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Intestinal Mucosa ◽  
Neutral Lipids ◽  
Effect Of Temperature ◽  
Membrane Phospholipids ◽  
Ethanolamine Phosphoglycerides ◽  
Different Temperatures

1. The fatty acid composition of whole goldfish, whole-intestinal mucosa, intestinal mucosal membranes and individual phospholipids extracted from mucosal membranes were measured, fish adapted to different temperatures being used. 2. Alterations of the adaptation temperature did not noticeably affect the fatty acid composition of the whole-fish lipids, but there were marked changes in the fatty acids of lipids extracted from homogenates of goldfish intestinal mucosa. These changes were more pronounced in a membrane fraction prepared from these homogenates. Raising the adaptation temperature by 20°C halved the percentage of C20:1, C20:4 and C22:6 fatty acids and nearly doubled the percentage of C18:0 and C20:3 fatty acids recovered. 3. Choline phosphoglycerides constituted about one-half and ethanolamine phosphoglycerides about one-quarter of the total membrane phospholipids. 4. The fatty acids of choline and ethanolamine phosphoglycerides were more susceptible to temperature-dependent changes than were the phosphoglycerides of inositol or serine. 5. The increase in C18:0 fatty acid that occurred in membranes of warm-adapted fish was greatest for ethanolamine phosphoglycerides, but increases also occurred in other phospholipid fractions and in membrane neutral lipids.

Regulation Of The Fatty Acid Composition Of Platelet Phospholipids

1981 ◽  
Author(s):  
M L McKean ◽  
J B Smith ◽  
M J Silver
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
De Novo ◽  
Membrane Phospholipids ◽  
De Novo Biosynthesis ◽  
Coa Transferase

The fatty acid composition of cell membrane phospholipids does not remain constant after de novo biosynthesis, but undergoes continual remodelling. One of the major routes for remodelling probably includes the deacylation-reacylation steps of the Lands Pathway. This has been shown to be important for the incorporation of long chain, polyunsaturated fatty acids into phospholipids by liver and brain. An understanding of the mechanisms involved in these processes in platelets is especially important in light of the large stores of arachidonic acid (AA) in platelet phospholipids and the role of AA in hemostasis and thrombosis. Previous results from this laboratory have shown that the turnover of radioactive AA, 8,11,14-eicosatrienoic and 5,8,11,14,17-eicosapentaenoic acids in the phospholipids of resting platelets is more rapid than the turnover of radioactive C16 and C18 saturated and unsaturated fatty acids. However, little is known about how fatty acids, especially AA and its homologues, are incorporated into platelet phospholipids during de novo biosynthesis or how they are exchanged during remodelling.At least three enzymes are involved in the deacylation- reacylation of phospholipids: phospholipase A2; acyl CoA synthetase; and acyl CoA transferase. We have studied acyl CoA transferase and have found considerable activity in human platelet membranes. Experiments are in progress to determine the substrate specificity and other properties of this enzyme.

The effect of temperature on the fatty acids and isozymes of a psychrotrophic and two mesophilic species ofXenorhabdus, a bacterial symbiont of entomopathogenic nematodes

2001 ◽  
Vol 47 (5) ◽  
pp. 382-391 ◽  
Author(s):  
Hongjun He ◽  
Roger Gordon ◽  
John A Gow
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Arachidic Acid ◽  
Distinct Species ◽  
Temperature Adaptation ◽  
Effect Of Temperature ◽  
Xenorhabdus Nematophila

In the first part of this study, generation times relative to temperature, together with cardinal and conceptual temperatures, were determined for four strains of Xenorhabdus bacteria that represented three geographically distinct species. The data showed that the NF strain of Xenorhabdus bovienii, like the Umeå strain of the same species, is psychrotrophic, while Xenorhabdus sp. TX strain resembles Xenorhabdus nematophila All strain in being mesophilic. In the second part, the capacity of these bacteria to adapt to changes in temperature, shown by changes in fatty acid composition, was investigated. As temperature declined, the proportions of the two major unsaturated fatty acids, palmitoleic (16:1ω7) acid and oleic (18:1ω9) acid, increased significantly in all of the strains. The proportion of the prevalent saturated fatty acid, which was palmitic acid (16:0), decreased. In the All, NF, and Umeå strains, myristic acid (14:0), margaric acid (17:0), cyclopropane (17:0c), and arachidic acid (20:0) decreased with decreasing temperature. In the third part of the study, the synthesis of isozymes in response to changing temperature was investigated. For the seven enzymes studied, the numbers for which isozyme synthesis was temperature related were as follows: five for Umeå, four for All, three for NF, and two for TX. Where the study dealt with fatty acid composition and isozyme synthesis, the results show a broad capacity for physiological temperature adaptation among strains of different climatic origin.Key words: Xenorhabdus, temperature, psychrotroph, mesophile, fatty acid, isozyme.

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.

INVESTIGATIONS INTO THE PRODUCTION OF LIPIDS BY SUBMERGED CULTURES OF THE MUSHROOM TRICHOLOMA NUDUM: I. FATTY ACID COMPOSITION OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS AS A FUNCTION OF TIME

1962 ◽  
Vol 40 (7) ◽  
pp. 847-855 ◽  
Author(s):  
D. C. Leegwater ◽  
C. G. Youngs ◽  
J. F. T. Spencer ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Minor Component ◽  
Major Fatty Acid ◽  
Submerged Cultures

The production of neutral lipids and phospholipids by submerged cultures of the mushroom Tricholoma nudum, as well as the fatty acid composition of these two fractions, was studied as a function of time. The bulk of the neutral lipids was produced after 2 days when the organism appeared to be in a non-proliferative phase. The major fatty acids of the neutral lipids were palmitic, oleic, and linoleic acid (23–35% each); stearic acid was a minor component (8–13%); myristic, palmitoleic, and linolenic acid were present in small amounts (0.5–4.8%). The major fatty acid of the phospholipids was linoleic acid (55–70%); palmitic (15–19%), stearic (1.8–4.6%), and oleic (7–19%) acid were minor components; myristic, palmitoleic, and linolenic (0–2.3%) were present in small amounts. Linolenic acid was a major fatty acid (26–30%) only in the early stages of growth.A preliminary investigation was carried out with a 4-day-old culture to establish the identity of the various components of the neutral lipids and phospholipids. The neutral lipids were mainly triglycerides (92%). Small amounts of ergosterol esters (1%), free fatty acids (< 1%), ergosterol (1.7%), and unidentified non-saponifiable compounds were also present. The phospholipids contained phosphatidyl choline (59%) as the major component; phosphatidyl ethanolamine (26%), phosphatidyl serine and phosphatidic acid (7.8%), and an inositol containing phospholipid were minor components.Some of the techniques applied were specially developed for the present type of studies and are described in detail.

INVESTIGATIONS INTO THE PRODUCTION OF LIPIDS BY SUBMERGED CULTURES OF THE MUSHROOM TRICHOLOMA NUDUM: I. FATTY ACID COMPOSITION OF NEUTRAL LIPIDS AND PHOSPHOLIPIDS AS A FUNCTION OF TIME

1962 ◽  
Vol 40 (1) ◽  
pp. 847-855 ◽  
Author(s):  
D. C. Leegwater ◽  
C. G. Youngs ◽  
J. F. T. Spencer ◽  
B. M. Craig
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Minor Component ◽  
Major Fatty Acid ◽  
Submerged Cultures

The production of neutral lipids and phospholipids by submerged cultures of the mushroom Tricholoma nudum, as well as the fatty acid composition of these two fractions, was studied as a function of time. The bulk of the neutral lipids was produced after 2 days when the organism appeared to be in a non-proliferative phase. The major fatty acids of the neutral lipids were palmitic, oleic, and linoleic acid (23–35% each); stearic acid was a minor component (8–13%); myristic, palmitoleic, and linolenic acid were present in small amounts (0.5–4.8%). The major fatty acid of the phospholipids was linoleic acid (55–70%); palmitic (15–19%), stearic (1.8–4.6%), and oleic (7–19%) acid were minor components; myristic, palmitoleic, and linolenic (0–2.3%) were present in small amounts. Linolenic acid was a major fatty acid (26–30%) only in the early stages of growth.A preliminary investigation was carried out with a 4-day-old culture to establish the identity of the various components of the neutral lipids and phospholipids. The neutral lipids were mainly triglycerides (92%). Small amounts of ergosterol esters (1%), free fatty acids (< 1%), ergosterol (1.7%), and unidentified non-saponifiable compounds were also present. The phospholipids contained phosphatidyl choline (59%) as the major component; phosphatidyl ethanolamine (26%), phosphatidyl serine and phosphatidic acid (7.8%), and an inositol containing phospholipid were minor components.Some of the techniques applied were specially developed for the present type of studies and are described in detail.

Influence of dietary fatty acids on the fatty acid composition of intestinal mucosa in the milk fed pre-ruminant calf

2001 ◽  
Vol 2001 ◽  
pp. 121-121
Author(s):  
R. O’Brian ◽  
N. Muturi ◽  
M. Birnie ◽  
M. Wallace ◽  
J. Struthers ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Intestinal Mucosa ◽  
Dietary Fatty Acids ◽  
The Body ◽  
Antigenic Exposure ◽  
Turn Over ◽  
Dietary Fatty Acid Intake

Dietary fatty acids have been shown to affect the activity of the immune system in a variety of species (Calder, 1998) although the exact mechanism by which they influence the nature of the immune response is unclear. The effect of dietary fatty acids on the fatty acid composition of intestinal mucosa is important since this tissue has a rapid turn over and is a major site of antigenic exposure and immune defence. The speed with which changes in dietary fatty acid intake are reflected in the fatty acid composition of cells and tissue of the body varies. In ruminants the development of a functional rumen greatly influences the nature of the fatty acids available for absorption from the small intestine, however, in pre-ruminant animals, milk may be used as a medium to supplement the diet with specific dietary fatty acids. This work was carried out to establish the extent to which different oil supplements could change the fatty acid composition of intestinal mucosa in milk fed pre-ruminant calves.

scholarly journals Omega-3 polyunsaturated fatty acids increase purine but not pyrimidine transport in L1210 leukaemia cells

1996 ◽  
Vol 315 (1) ◽  
pp. 329-333 ◽  
Author(s):  
Danielle MARTIN ◽  
Kelly A. MECKLING-GILL
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Fold Increase ◽  
Omega 3 ◽  
Membrane Phospholipids ◽  
Epa And Dha ◽  
Long Chain

Here we show that in vitro supplementation of L1210 murine lymphoblastic leukaemia cells with n-3 polyunsaturated fatty acids results in considerable changes in the fatty acid composition of membrane phospholipids. Incubations for 48 h with 30 μM eicosapentaenoic acid (20:5, n-3; EPA) or docosahexaenoic acid (22:6, n-3; DHA) results primarily in substitution of long-chain n-6 fatty acids with long-chain n-3 fatty acids. This results in a decrease in the n-6/n-3 ratio from 6.9 in unsupplemented cultures to 1.2 or 1.6 for EPA and DHA supplemented cultures, respectively. Coincident with these changes in membrane fatty acid composition, we observed a 5-fold increase in the rate of adenosine (5 μM) uptake via the nitrobenzylthioinosine (NBMPR)-sensitive nucleoside transporter in EPA- and DHA- supplemented L1210 cells, relative to unsupplemented cells. This seemed to result from a decrease in the Km for adenosine from 12.5 μM in unsupplemented cultures to 5.1 μM in DHA-treated cultures. Guanosine (50 μM) transport was similarly affected by DHA with a 3.5-fold increase in the initial rate of uptake. In contrast, pyrimidine transport, as measured by uptake of thymidine and cytidine, was not similarly affected, suggesting that substrate recognition had been altered by fatty acid supplementation. Studies using [3H]NBMPR showed that there was no effect of EPA or DHA on either the number of NBMPR-binding sites or the affinity of these sites for NBMPR. This observation suggests that the increases in adenosine and guanosine transport were not due to increases in the number of transporter sites but rather that EPA and DHA directly or indirectly modulate transporter function.

Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition inSaccharomyces cerevisiae

1999 ◽  
Vol 45 (10) ◽  
pp. 805-810 ◽  
Author(s):  
Maria Elisabetta Guerzoni ◽  
Marilena Ferruzzi ◽  
Fausto Gardini ◽  
Rosalba Lanciotti
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain Fatty Acids ◽  
Ethyl Esters ◽  
Yeast Cells ◽  
Combined Effects ◽  
Different Temperatures

The specific aims of this research were to evaluate the combined effects of ethanol and high-pressure homogenization at different temperatures on cell viability in Saccharomyces cerevisiae and to study the induced modification of fatty acid composition. The decrease in viability was weak at 10°C while a homogenization pressure over 1000 bar (1 bar = 100 kPa) induced a significant reduction in viability when the cells were incubated at 20 and 30°C. The cell tolerance to pressure decreased with an increase in ethanol concentration and temperature. Ethanol, particularly intracellular ethanol accumulated by S. cerevisiae, played an important role in the response to homogenization pressure and in modification of the cell fatty acid composition. In fact, an unusually elevated accumulation of ethyl esters in lipid extracts of yeast cells subjected to high homogenization pressure, especially in the presence of exogenous ethanol and at 30°C, was observed. Moreover, only unsaturated and traces of short chain fatty acids were esterified with ethanol.Key words: Homogenization pressure, ethanol, fatty acids, Saccharomyces cerevisiae.

Fatty Acid Composition of Early Non-Feeding Larvae of the European Flat Oyster, Ostrea Edulis

1991 ◽  
Vol 71 (3) ◽  
pp. 691-705 ◽  
Author(s):  
M. M. Helm ◽  
D. L. Holland ◽  
S. D. Utting ◽  
J. East
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Wild Population ◽  
Neutral Lipids ◽  
Ostrea Edulis ◽  
Pufa Content ◽  
Flat Oyster

A total of 113 broods of Ostrea edulis L. larvae from a closely-controlled hatchery conditioning regime, from specific broodstock treatments, and from brooding oysters taken from a wild population in Poole Harbour, was analysed for fatty acid composition. Major differences in polyunsaturated fatty acids (PUFAs) were detected as the year proceeded, with increased levels of 20:5 (n-3) and 22:6 (n-3) from late June. Significant decreases in the PUFA content of both phospholipids and neutral lipids accompanied development from fertilized eggs to immediately pre-liberation larvae, but there was some evidence that the 20:4 (n-6) and 22:6 (n-3) content of phospholipids was protected. Fatty acid composition and content of newly liberated larvae were influenced by conditions during broodstock fattening and early gametogenesis (phospholipids) and by conditions during the later stages of oocyte development (neutral lipids).

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