Effects of an olive-oil-rich diet on erythrocyte membrane lipid composition and cation transport systems

1989 ◽  
Vol 76 (1) ◽  
pp. 87-93 ◽  
Author(s):  
Antonio Pagnan ◽  
Roberto Corrocher ◽  
Giovanni B. Ambrosio ◽  
Silvana Ferrari ◽  
Patrizia Guarini ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Lipid Composition ◽  
Cation Transport ◽  
Membrane Lipid ◽  
Membrane Lipid Composition ◽  
Acid Ratio ◽  
Saturated Fatty Acid Ratio

1. In this study we sought to test the possibility that an olive-oil-rich diet might influence the membrane lipid composition and cation transport mechanisms in erythrocytes. 2. To this end, 11 normotensive normolipidaemic healthy volunteers were given a standard relatively low fat diet (28% of total energy) for 3 weeks, followed by a high fat (38% of total energy), olive-oil (100 g/day)-enriched diet for the 3 subsequent weeks, in a metabolic ward. The two diets contained the same amount of cholesterol (400 mg), and the polyunsaturated fatty acid/saturated fatty acid ratio was similar and comparatively low (0.35 on the standard vs 0.36 on the olive oil diet). 3. At the end of the study the lipid composition of the erythrocyte membranes showed the following changes: the oleic acid content increased by 15.7% and the amount of saturated fatty acid decreased by 3.2%. The polyunsaturated fatty acid content tended to decrease, while the polyunsaturated fatty acid/saturated fatty acid ratio did not change significantly. The cholesterol/phospholipid molar ratio increased significantly by 7.8%, still remaining within the reference range. 4. At the same time, the mean values of the maximum rates of the cation fluxes mediated by the Na+-K+ pump, and by Na+-K+ co-transport rose significantly, while the maximal rate of Na+-Li+ countertransport showed a non-significant trend towards lower values. 5. Urinary excretion of Na+ and K+, body weight and blood pressure did not change significantly.

Effects of temperature on the structure and metabolism of cell membranes in fish

1984 ◽  
Vol 246 (4) ◽  
pp. R460-R470 ◽  
Author(s):  
J. R. Hazel
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cold Exposure ◽  
Lipid Composition ◽  
Membrane Lipid ◽  
Effect Of Temperature ◽  
Salmo Gairdneri ◽  
Homeoviscous Adaptation ◽  
Cold Temperatures ◽  
Membrane Lipid Composition

The metabolic adjustments responsible for the “homeoviscous adaptation” of membrane lipid composition in fish are examined with special reference to the rainbow trout, Salmo gairdneri. The percentage of fatty acid lipogenesis attributable to unsaturates was elevated after an acute drop in temperature but declined with continued cold exposure (i.e., cold acclimation). In contrast, selected desaturation reactions [particularly those involved in the production of polyunsaturated fatty acids (PUFA) of the n-3 and/or n-6 families] proceeded more rapidly in cold-than in warm-acclimated trout. Different time courses for the change in monoene and PUFA levels of hepatic microsomal membranes during thermal acclimation suggest that the various desaturase enzymes contribute to the acclimatory response at different times. Certain fatty acids, particularly the delta 5-desaturation products of the n-3 (20:5 delta 5,8,11,14,17) and n-6 (20:4 delta 5,8,11,14) series, were preferentially incorporated into phospholipids at cold temperatures and by cold-acclimated trout, due in part to the direct effect of temperature on the substrate preferences of the phospho- and acyltransferase enzymes of de novo phospholipid biosynthesis; however, chain length rather than degree of unsaturation per se may determine the temperature-dependent pattern of fatty acid incorporation. Both acute and chronic cold exposure elevated the incorporation of PUFA into phosphatidylserine (PS), suggesting that the conversion of PS to phosphatidylethanolamine (PE) may be activated at cold temperatures. The rate of homeoviscous adaptation appears to be limited by the rate of membrane lipid turnover, which although generally positively correlated with acclimation temperature, did vary depending on the phospholipid moiety and tissue considered. Finally the direct acylation of lysophospholipids formed during the process of membrane turnover may contribute to both rapid and acclimatory adjustments in membrane lipid composition.

Sire and dam breed effects on fatty acid profiles in the longissimus dorsi muscle and subcutaneous fat of beef cattle

2006 ◽  
Vol 46 (7) ◽  
pp. 913 ◽  
Author(s):  
J. F. Graham ◽  
E. Bernaud ◽  
M. P. B. Deland
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Intramuscular Fat ◽  
Fatty Acid Ratio ◽  
Longissimus Dorsi Muscle ◽  
Acid Ratio ◽  
Saturated Fatty Acid Ratio

This study investigated the effect of sire and dam breed on the fatty acid profiles of muscle and subcutaneous fat in beef cattle. Seven hundred and ninety-three steer and 222 female progeny derived from mating Angus and Hereford cows to Angus, Hereford, Limousin and Simmental bulls, were slaughtered at around 2 years of age (about 540 kg liveweight). The mean fat content of the longissimus dorsi muscle ranged from 4.6% for the Limousin-sired cattle to 6.0% for the Angus-sired cattle. Breed differences occurred in the majority of fatty acids from the intramuscular fat, but fewer differences were observed from the subcutaneous fat. The Limousin- and Simmental-sired progeny had less (P<0.001) saturated fat and more (P<0.001) unsaturated intramuscular fat compared with the Angus- and Hereford-sired cattle. The Angus and Simmental cattle had more (P<0.001) monounsaturates than the Limousin and Hereford cattle. There were differences (P<0.001) in the level of intramuscular polyunsaturates between all 4 sire-breeds, the Limousin having the highest and Angus the lowest. Simmental progeny had significantly higher levels of polyunsaturated fatty acids, compared with the Hereford-sired progeny, as well as a higher monousaturated : saturated fatty acid ratio. Hereford-sired progeny had a lower (P<0.001) monousaturated : saturated fatty acid ratio in the intramuscular fat. Intramuscular fatty acids were affected by dam breed, with progeny of Hereford cows having a higher percentage of unsaturated fatty acids (P = 0.015), lower saturated fatty acids (P = 0.011), and a higher monousaturated : saturated fatty acid ratio (P = 0.028) than those of Angus cows. There was no effect of dam breed on the totals of the different fatty acid groups in the subcutaneous fat. The subcutaneous fat had higher levels of saturated fatty acids and lower levels of unsaturated and polyunsaturated fatty acids compared with the intramuscular fat. Although the differences reported were generally small, it would seem that there may be scope to utilise these genetic differences to produce meat with more desirable fatty acid characteristics.

scholarly journals Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health

2020 ◽  
Author(s):  
Hanan A. Al-Amiri ◽  
Nisar Ahmed ◽  
Tahani Al-Sharrah
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Nutritional Quality ◽  
Cardiovascular Health ◽  
Health Programs ◽  
Acid Ratio

AbstractDietary fatty acids and cholesterol content are proved, by many research studies, to be associated with various health conditions, including cardiovascular health. Knowledge of the composition of these nutrients in food is essential for proper planning of health programs. The present study aimed at assessing the fatty acid profile, fatty acid nutritional quality, and cholesterol composition of 37 foods commonly consumed in the State of Kuwait and the potential impact of these foods on cardiovascular risk. Fatty acid profile was determined by gas chromatography-flame ionization detector into four types: saturated, monounsaturated, polyunsaturated, and trans fatty acids. Nutritional quality was calculated using the atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio, polyunsaturated fatty acid/ saturated fatty acid ratio, and n-3/n-6 fatty acids ratio. Determination of cholesterol was performed by gas chromatography. Saturated fatty acid levels ranged from 0.01–21.83, monounsaturated fatty acids 0.01–25.51, and 0.013–22.87 g/100 g edible portion of food. The predominant fatty acids identified in all studied foods were C18:2c (n-3), C16:0, and C18:1c, with values 0.45–56.52, 10.12–44.90, and 16.99–42.56% of total fatty acids, respectively. The trans fatty acid content was low in all foods. Cholesterol levels varied between traces (<0.05) and 454.79 mg/100 g edible portions of food. Results show that seafood, rice-based, seed-based, and vegetable-based foods had better nutritional quality in terms of the fatty acids content, as indicated by the polyunsaturated fatty acid/saturated fatty acid and n-3/n-6 ratios, low thrombogenicity indices, and high hypocholesterolemic/hypercholesterolemic fatty acid ratios. Cholesterol and fatty acid data obtained in the present study will be of special interest for many studies, including nutrition-related health research, and will help policymakers in proper strategies for health programs.

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