scholarly journals Fatty acid desaturation and microsomal lipid fatty acid composition in experimental hypothyroidism

1982 ◽  
Vol 207 (1) ◽  
pp. 29-35 ◽  
Author(s):  
F H Faas ◽  
W J Carter
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Desaturase Activity ◽  
Unsaturated Fatty Acids ◽  
Lipid Fatty Acid ◽  
Rate Controlling Step ◽  
Delta 6 Desaturase ◽  
Lipid Fatty Acid Composition

We have studied the influence of experimental hypothyroidism in the rat on the synthesis of unsaturated fatty acids and on liver microsomal lipid fatty acid composition. Hypothyroid rats demonstrated an 80% decrease in delta 9 (stearate) desaturation and a 43% decrease in delta 6 (linoleate) desaturation. Liver microsomal fatty acid composition was altered in the hypothyroid animals with a significantly decreased proportion of arachidonate and increased proportions of linoleate, eicosa-8,11,14-trienoate, eicosapentaenoate and docosahexaenoate. The bulk of these changes occurred in both of the two major phospholipid components, phosphatidylcholine and phosphatidylethanolamine. All of the changes were corrected by treatment of the hypothyroid rat with 25 micrograms of tri-iodothyronine/100 g body wt. twice daily. The diminished delta 9 desaturation did not lead to any changes in fatty acid composition. The increased linoleate and decreased arachidonate levels may be due to the diminished delta 6 desaturase activity, the rate-controlling step in the conversion of linoleate into arachidonate. The increases in the proportions of the other polyunsaturated fatty acid components cannot be explained by changes in the synthesis of unsaturated fatty acids, but are probably due to diminished utilization of these fatty acids.

scholarly journals Fatty-acid desaturation and microsomal lipid fatty-acid composition in experimental hyperthyroidism

1981 ◽  
Vol 193 (3) ◽  
pp. 845-852 ◽  
Author(s):  
F H Faas ◽  
W J Carter
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Food Intake ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Desaturation ◽  
Experimental Hyperthyroidism ◽  
Lipid Fatty Acid ◽  
Hormone Effect ◽  
Lipid Fatty Acid Composition

We have studied the influence of experimental hyperthyroidism in the rat on the synthesis of unsaturated fatty acids and on liver microsomal lipid fatty-acid composition. Tri-iodothyronine treatment (25 micrograms/100 g body weight) daily for 3 weeks caused no significant changes in delta 9 (stearate) desaturation but a 24% decrease in delta 6 (linoleate) desaturation. Much larger doses of tri-iodothyronine increased delta 9 desaturation. Liver microsomal fatty-acid composition in hyperthyroidism is altered with significantly increased proportions of stearate and arachidonate and decreased proportions of palmitate, palmitoleate, linoleate (C18:2) and eicosa-8,11,14-trienoate (C20:3). These changes, other than the decreases proportion of C20:3 fatty acid, which may be due to the diminished delta 6 desaturase activity, cannot be attributed to changes in fatty-acid desaturation. Most of these changes were also found to be due not simply to the decreased weight gain or the increased food intake of the hyperthyroid animals. Only the decreased C18:2 fatty-acid proportions could be mimicked by restricting food intake of control animals and none of the changes were prevented by restricting food intake of hyperthyroid animals. Thus most of the changes in microsomal lipid fatty-acid composition are likely to be due to a thyroid hormone effect on peripheral lipid mobilization or lipid degradation.

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.

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

scholarly journals Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

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