scholarly journals Fatty acid stimulation of membrane phosphatidylinositol hydrolysis by brain phosphatidylinositol phosphodiesterase

1979 ◽  
Vol 178 (2) ◽  
pp. 497-500 ◽  
Author(s):  
R F Irvine ◽  
A J Letcher ◽  
R M Dawson
Keyword(s):  
Arachidonic Acid ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Microsomal Fraction ◽  
Fatty Acid Content ◽  
Membrane Bound ◽  
Liver Microsomal Fraction ◽  
Hydrolysis Of ◽  
Stimulation Of

The hydrolysis of membrane-bound phosphatidylinositol in rat liver microsomal fraction by the soluble phosphatidylinositol phosphodiesterase from rat brain was markedly stimulated by oleic acid or arachidonic acid. The stimulation did not require added calcium, although it was abolished by EDTA. Lysophosphatidylcholine also totally suppressed the stimulation. A possible role for the fatty acid content of a membrane in controlling phosphatidylinositol turnover is suggested.

Determination of fatty acid content in some edible insects of Mexico

2016 ◽  
Vol 2 (1) ◽  
pp. 37-42 ◽  
Author(s):  
J.M. Pino Moreno ◽  
A. Ganguly
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Periplaneta Americana ◽  
Fatty Acid Content ◽  
Capric Acid ◽  
Caproic Acid ◽  
Insect Species ◽  
Edible Insects

In the present paper we have determined the fatty acid content of some edible insects of Mexico. A comparative analysis of the insect species studied in this research showed that caproic acid was present in a minimal proportion which ranged between 0.01 for Periplaneta americana (nymphs) and 0.06 (g/100 g, dry basis) for Euschistus strenuus. The highest proportion of caprilic acid (0.09) was found in Tenebrio molitor (adults). Atta sp. had the highest amount of capric acid (0.26). Polistes sp. was found to be rich in lauric acid (0.77) and for myristic acid it had the highest content (5.64). Dactylopius sp. and E. strenuus were rich in palmitic acid (14.89). Euschistus taxcoensis had the highest quantity of palmitoleic acid (12.06). Llaveia axin exhibited the highest quantity of stearic acid (22.75). Polistes sp. was found to be rich in oleic acid (38.28). The highest quantity of linoleic acid was observed in T. molitor (larvae) (10.89), and in L. axin the highest content of linolenic acid (7.82) was obtained. A comparison between the species under the present investigation revealed that, in general, the insects are poor in caproic, caprilic, capric, lauric, myristic, palmitoleic and linolenic acids, because the quantities were either minimal or could not be detected at all. They had moderate quantities of stearic, palmitic and linoleic acids and had high quantities of oleic acid. Finally it was concluded that although a particular insect species is unable to fulfil the total fatty acid need for a human, if consumed in combination they could definitely be able to supply a good amount of this highly valued nutrient.

Dietary components influence tissue-associated lactobacilli in the mouse stomach

1981 ◽  
Vol 27 (4) ◽  
pp. 452-455 ◽  
Author(s):  
Michelle Brockett ◽  
Gerald W. Tannock
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Sunflower Seed ◽  
Fatty Acid Content ◽  
Stomach Analysis ◽  
Dietary Components ◽  
Prepared Food ◽  
Pelleted Food

Conventional mice fed commercially prepared pelleted food, or a laboratory-prepared food consisting of casein, cornflour, bran, vitamins, and minerals, harboured a layer of lactobacilli on the nonsecretory epithelium of the stomach. In contrast, the majority of mice fed the laboratory-prepared diet to which corn, sunflower seed, or codliver oil had been added lacked a iactobacillus layer in the stomach. Analysis of the fatty acid content of the various diets, and feeding mice diets of known fatty acid composition, led to the conclusion that the relative amounts of palmitic and oleic acid in the food can influence the number of tissue-associated lactobacilli in the mouse stomach.

Environmental effects on seed composition of Victorian canola

2000 ◽  
Vol 40 (5) ◽  
pp. 679 ◽  
Author(s):  
F. M. Pritchard ◽  
H. A. Eagles ◽  
R. M. Norton ◽  
P. A. Salisbury ◽  
M. Nicolas
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Environmental Effects ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Linoleic Acid Content ◽  
Glucosinolate Content ◽  
Oleic Acid Content ◽  
North Eastern ◽  
Spring Temperatures

Data from advanced breeding experiments between 1985 and 1994 were used to determine the effects of region, year and environment on the quality of canola grown across Victoria. Estimates from these unbalanced data were made using residual maximum likelihood. Environmental effects were large relative to cultivar effects for oil and protein content, while the reverse occurred for glucosinolate content. High oil contents (and low seed protein contents) were correlated with cooler spring temperatures and higher spring rainfall. Oil contents were lowest, on average, in canola grown in dry years, or from the hotter regions, such as the Mallee, and were highest in canola from the cooler, wetter regions, such as south-western and north-eastern Victoria. Fatty acid composition varied with year and region. Means for saturated fatty acid content averaged 6.4 0.1%. The oleic acid content averaged 60.3 0.4% and was higher in canola grown in central Victoria and the Wimmera, and in most years, in north-eastern Victoria compared with other regions. Low temperatures and low rainfall reduced oleic acid content. Linoleic acid content averaged 19.7 0.3% and linolenic acid averaged 10.4 0.3%, with the content of these fatty acids negatively correlated with the content of oleic acid. Erucic acid levels were below 0.6% in all regions.

Fatty acid content of yolk sac and embryo in hyperglycemia-induced embryopathy and effect of arachidonic acid supplementation

1988 ◽  
Vol 159 (6) ◽  
pp. 1484-1490 ◽  
Author(s):  
Emese Pinter ◽  
E. Albert Reece ◽  
Paul L. Ogburn ◽  
Sheila Turner ◽  
John C. Hobbins ◽  
...  
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Yolk Sac ◽  
Acid Supplementation

scholarly journals Variation in fatty acid content and composition among Iranian fennel landraces

2021 ◽  
Author(s):  
Keivan Bahmani ◽  
Ali Izady- Darbandi ◽  
Azam Akbari ◽  
Ryan Warner
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Seed Mass ◽  
Oleic Acid Content ◽  
High Linoleic Acid ◽  
Early Maturing

One of the factors determining drug quality in bitter fennel is the types and quantities of fatty acids stored in the seeds. We measured the fatty acid content of 50 Iranian fennel landraces. Fatty acid concentration of the 50 fennel landraces ranged from 9.5 to 23% of seed mass, and the highest amounts of fatty acid content among the early maturing races belonged to Hamedan and Arak (19.5 and 18.5%, respectively), among the medium maturing races to Marvdasht, Kohn and Meshkin Shahr (23, 20.5 and 19%, respectively), and among the late-maturing races to Sari (21%). The highest fatty acid yields belonged to Fasa (65.3 ml/m2) among the early maturing races, Meshkin Shahr and Moqhan (92.5 and 85.4 ml/m2) among the medium maturing races, and Sari (71.4 ml/m2) among the late-maturing races. The main compositions of fatty acids, measured in twelve of the landraces, were oleic acid (52-64%), linoleic acid (26-39%), palmitic acid (0.3-4.1%), stearic acid (1.3-2.4%), linolenic acid (0.6-3.6%) and myristic acid (0.35-1.07%). It was observed that landraces with high oleic acid content originated from regions with a dry and warm climate, while landraces with high linoleic acid content originated from regions with a humid and cool climate. Understanding relationships between the fatty acid profile and landrace origin climate may improve the efficiency of identifying landraces with specific fennel chemotypes. In conclusion, these results indicate that some of these fennel landraces have the potential to be complementary sources of certain fatty acids, such as oleic and linoleic acids.

scholarly journals Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Rebecca Coughlan ◽  
Siobhan Moane ◽  
Tracey Larkin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
The Third ◽  
Saturated Fatty Acid Content

The low saturated fatty acid content of rapeseed oil has resulted in it being classed as one of the most health-benefiting culinary oils. This study determines whether Irish rapeseed oils contain identical fatty acid profiles or whether distinct profiles exist between producers and producers’ successive oil batches. The fatty acid content of Irish rapeseed oils was determined in terms of the desirable MUFA and PUFA and saturated content of these oils. The fatty acid composition demonstrated significant differences in individual unsaturated fatty acid content, while total saturation had insignificant differences. Saturated fatty acid content ranged from 6.10 to 15.8%, while unsaturated fatty acids ranged from 84.20 to 90.10%. Moreover, individual fatty acid content exhibited significant differences ( p < 0.05 ). Oleic acid (C18:1), linoleic acid (C18:2), and stearic acid (C18:0) contents were considered significantly different from other fatty acids detected. The third successive batch from each producer exhibited lower oleic acid content, and the third batch contained higher linoleic acid content, at the same time maintaining a desirable unsaturated fatty acid composition. Studies suggest that differences in the fatty acid composition may be due to cultivation practices such as climate, soil composition, sowing and harvesting, processing techniques, and oxidation reactions.

scholarly journals Nutritional Value of African Catfish (Clarias gariepinus) Meat

2021 ◽  
pp. 31-39
Author(s):  
H. E. Abdel- Mobdy ◽  
H. A. Abdel-Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Clarias Gariepinus ◽  
Amino Acid Content ◽  
African Catfish ◽  
Oleic Acid Content ◽  
High Oleic

The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher levels of calcium, phosphorus, and iron, with 304.82, 279.45 and 17.03 mg/100 g, respectively. The essential amino acid content was 41.81 g/100g protein. Oleic, linoleic, and palmitic acids were the most common fatty acids present in catfish meat. Oleic acid made up more than a third of the fatty acid content in catfish meat. Because of its high oleic acid content, catfish meat should be considered because it has been linked to a lower risk of cardiovascular disease.

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