Fatty acids in honeybee-collected pollens from six endemic Western Australian eucalypts and the possible significance to the Western Australian beekeeping industry

2002 ◽  
Vol 42 (2) ◽  
pp. 217 ◽  
Author(s):  
R. Manning ◽  
M. Harvey
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Disease Management ◽  
Plant Species ◽  
Management Strategies ◽  
The Other ◽  
Low Levels ◽  
Western Australian ◽  
European Honeybee

Western Australian eucalypt pollens in this research have low levels of lipid (0.59–1.9%) when compared with many other plant species that have evolved alongside the European honeybee. Eucalypt-pollen lipid was dominant in linoleic acid (35.7–48%). The six other major fatty acids that were present in the lipid were myristic, palmitic, stearic, oleic, linolenic and arachidic acids. Linoleic acid was dominant in eucalypt pollen at average concentrations of 2.77–5.81 mg/g pollen. These results could be of significance to the Australian beekeeping industry in refining disease-management strategies in the light that other researchers have found that 2 economically damaging bee diseases (EFB and AFB) are inhibited by certain concentrations of the acid. Redgum- or marri (Corymbia calophylla)-pollen lipid was also dominated by 2 other known antibacterial fatty acids: myristic (0.25 mg/g pollen) and linolenic (1.06 mg/g pollen), when compared with the other eucalypts studied.

Preferences and Performance of Erythroneura sudra (Homoptera: Cicadellidae) on Five Fruit Tree Species (Rosaceae)

2020 ◽  
Vol 49 (4) ◽  
pp. 931-937
Author(s):  
Xunbing Huang ◽  
Yueyue Wang ◽  
Zehua Zhang
Keyword(s):  
Relative Density ◽  
Plant Species ◽  
Tree Species ◽  
Management Strategies ◽  
Northern China ◽  
Developmental Time ◽  
Fruit Tree ◽  
The Other ◽  
Significant Damage ◽  
And Performance

Abstract Erythroneura sudra is a leafhopper occurring in northern China, which causes significant damage to fruit. The relationships between E. sudra and five fruit tree species (Rosaceae) were studied for 3 yr. The highest relative density of E. sudra was recorded on leaves of Amygdalus persica L. and Cerasus pseudocerasus Lindl. Likewise, it had the highest survival rate and shortest developmental time when it fed on these two plants species, indicating that they were the most preferred by E. sudra than the other plant species. The relative density and growth performance of E. sudra were negatively correlated with the levels of tannins and flavonoids in the leaves of the host species. Both plant species had relatively lower flavonoids and tannins, and this may have contributed to the enhanced survival and population growth of E. sudra. These results can guide the development of improved management strategies for this pest.

scholarly journals Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

2008 ◽  
Vol 52 (No. 7) ◽  
pp. 203-213 ◽  
Author(s):  
D. Schneideroá ◽  
J. Zelenka ◽  
E. Mrkvicová
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Linolenic Acid ◽  
Functional Food ◽  
The Other ◽  
Poultry Meat ◽  
Meat Production ◽  
Alpha Linolenic Acid

We studied the effect of different levels of linseed oils made either of the flax cultivar Atalante with a high content of &alpha;-linolenic acid (612 g/kg) or of the cultivar Lola with a predominating content of linoleic acid (708 g/kg) in a chicken diet upon the fatty acid pattern in meat. Cockerels Ross 308 were fed the diets containing 1, 3, 5 or 7 per cent of oil in the last 15 days of fattening. Breast meat (BM) and thigh meat (TM) without skin of 8 chickens from each dietary group were used for analyses. The relative proportions of fatty acids were expressed as percentages of total determined fatty acids. When feeding Atalante oil, the proportions of n-6 fatty acids were highly significantly lower while those of n-3 fatty acids were higher; the ratio of n-6/n-3 polyunsaturated fatty acids in meat was narrower (<i>P</i> < 0.001) than in chickens fed oil with a low content of &alpha;-linolenic acid. In BM and TM, the relative proportions of &alpha;-linolenic and &gamma;-linolenic acids were nearly the same, the proportion of linoleic acid in BM was lower, and the proportions of the other polyunsaturated fatty acids in BM were higher than in TM. In BM, the ratio of n-6/n-3 polyunsaturated fatty acids was significantly (<i>P</i> < 0.001) more favourable than that found in TM. The relative proportions of total saturated and monounsaturated fatty acids in meat decreased and those of polyunsaturated fatty acids increased significantly (<i>P</i> < 0.01) in dependence on the increasing level of dietary oils. When feeding Atalante oil, a significant increase in the proportion of linoleic acid in BM but not in TM was observed. The proportions of the other n-6 fatty acids decreased and those of all determined n-3 fatty acids, with the exception of docosahexaenoic acid, significantly increased with the increasing level of oil in the diet. When feeding Lola oil, its increasing content in the diet increased the relative proportion of linoleic acid as well as its elongation to &gamma;-linolenic acid; however, the proportions of arachidonic and adrenic acid did not change significantly (<i>P</i> > 0.05). The proportion of &alpha;-linolenic acid increased in both BM and TM. The proportion of eicosapentaenoic and clupanodonic acids in BM significantly decreased. The ratio of n-6 to n-3 polyunsaturated fatty acids ranged from 0.9 to 13.6 and from 1.0 to 17.2 in BM and TM, respectively. An increase in the level of Lola oil in the diet by 1% caused that the n-6/n-3 polyunsaturated fatty acid ratio extended by 1.00 and 1.19 units in BM and TM, respectively. Dependences of n-6/n-3 ratio on the level of Atalante oil were expressed by equations of convex parabolas with minima at the level of oil 5.8 and 5.9% for BM and TM, respectively. By means of the inclusion of linseed oil with a high content of &alpha;-linolenic acid in the feed mixture it would be possible to produce poultry meat as a functional food with a very narrow ratio of n-6/n-3 polyunsaturated fatty acids.

Effect of dietary fat supplements on levels of n-3 poly-unsaturated fatty acids,transacids and conjugated linoleic acid in bovine milk

1999 ◽  
Vol 69 (3) ◽  
pp. 613-625 ◽  
Author(s):  
N. W. Offer ◽  
M. Marsden ◽  
J. Dixon ◽  
B. K. Speake ◽  
F. E. Thacker
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Milk Yield ◽  
Milk Fat ◽  
Trans Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
The Other ◽  
Fat Supplements

AbstractThe effects of three fat supplements on milk yield and composition were measured using 12 mid-lactation in-calf Hoistein-Friesian cows in a balanced incomplete change-over design over three periods each of 3 weeks. All cows received a basal diet consisting of 36 kg/day grass silage (dry matter (DM) 270 g/kg, metabolizable energy (ME) 11·6 MJ/kg DM) and 7 kg/day o f a concentrate mixture containing (g/kg) rolled barley (501), molassed sugar-beet pulp shreds (277), soya-bean meal (208) and a standard cow mineral supplement (14). Treatments were CON (control-no supplement); LIN and FISH (250 gl day of either linseed oil or marine oil, providing approximately 0·046 of ME intake) or TOA (95 glday of tuna orbital oil, providing 0·018 of total ME intake).There were no significant effects on silage DM intake or milk yield (means 9·25 and 17·2 kg/day respectively). The FISH and TOA treatments depressed (F < 0·05) milk fat concentration (45·4, 44·6, 34·5 and 41·6 (s.e.d. 1·08) g/kg for CON, LIN, FISH and TOA respectively; note — the same treatment order is used for all results quoted). Compared with values for CON, yield of f at (glday) was significantly (F < 0·05) greater for LIN and significantly lower for FISH (739, 808, 572 and 732, s.e.d. 28·7). All three oil supplements reduced (F < 0·05) milk protein content (33·6, 32·5, 30·6 and 32·4 (s.e.d. 0·43) g/kg) but, apart from a small increase for LIN, protein yield (glday) was unaffected (545, 586, 510 and 574, s.e.d. 20·2).The concentrations (g/100 g) of short-chain fatty acids (< C14) and C16 : 0 in milk f at were lower (F < 0·05) for LIN than for the other treatments. All supplements increased the concentrations ofC18:1 (F < 0·05), the value for LIN being greater (F < 0·05) than for the other treatments (21·0, 27·2, 25·3 and 23·7, s.e.d. 0·74). The FISH and TOA treatments increased (F < 0·05) the concentrations of long chain (< C2O) (n-3) poly-unsaturated fatty acids (PUFA), (0·19, 0·17, 0·49 and 0·27, s.e.d. 0·026) but less than proportionately 0·03 of dietary intake of these acids was transferred to milk, probably because they were found to be mostly in the phospholipid and cholesterol ester fractions of plasma. The FISH and TOA treatments increased (F < 0·05) the percentages of total trans fatty acids in milk fat (1·13, 2·19, 10·26 and 3·62, s.e.d. 0·728) whilst a significant (F < 0·05) increase in conjugated linoleic acid (CLA) was observed only for FISH (0·16, 0·28, 1·55, and 0·52, s.e.d. 0·154). Concentrations of CLA and total trans acids in milk were highly correlated (r = 0·91, no. =36, F < 0·001) whilst trans acids in milk were inversely correlated with milk fat content (r = -0·63, no. = 36, F < 0·001) supporting the theory that milk fat depression may be caused by increased supply of trans fatty acids to the mammary gland. The health implications of these changes in milk fat composition are discussed.

Free fatty acids in human cerebrospinal fluid following subarachnoid hemorrhage and their potential role in vasospasm: a preliminary observation

2002 ◽  
Vol 97 (2) ◽  
pp. 272-279 ◽  
Author(s):  
Julie G. Pilitsis ◽  
William M. Coplin ◽  
Michael H. O'Regan ◽  
Jody M. Wellwood ◽  
Fernando G. Diaz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cerebrospinal Fluid ◽  
Linoleic Acid ◽  
Subarachnoid Hemorrhage ◽  
Palmitic Acid ◽  
Free Fatty Acids ◽  
Potential Role ◽  
The Other ◽  
Content Type ◽  
Fine Print

Object. The mechanisms leading to vasospasm following subarachnoid hemorrhage (SAH) remain unclear. Accumulation in cerebrospinal fluid (CSF) of free fatty acids (FFAs) may play a role in the development of vasospasm; however, in no previous study have concentrations of FFAs in CSF been examined after SAH. Methods. We collected samples of CSF from 20 patients with SAH (18 cases of aneurysmal SAH and two cases of spontaneous cryptogenic SAH) and used a high-performance liquid chromatography assay to determine the FFA concentrations in these samples. We then compared these findings with FFA concentrations in the CSF of control patients. All FFA concentrations measured 24 hours after SAH were significantly greater than control concentrations (p < 0.01 for palmitic acid and < 0.001 for all other FFAs). All measured FFAs remained elevated for the first 48 hours after SAH (p < 0.05 for linoleic acid, p < 0.01 for palmitic acid, and p < 0.001 for the other FFAs). After 7 days, a second elevation in all FFAs was observed (p < 0.05 for linoleic acid, p < 0.01 for palmitic acid, and p < 0.001 for the other FFAs). Samples of CSF collected within 48 hours after SAH from patients in whom angiography and clinical examination confirmed the development of vasospasm after SAH were found to have significantly higher concentrations of arachidonic, linoleic, and palmitic acids than samples collected from patients in whom vasospasm did not develop (p < 0.05). Conclusions. Following SAH, all FFAs are initially elevated. A secondary elevation occurs between 8 and 10 days after SAH. This study provides preliminary evidence of FFA elevation following SAH and of a potential role for FFAs in SAH-induced vasospasm. A prospective study is warranted to determine if CSF concentrations of FFAs are predictive of vasospasm.

scholarly journals Temporal Release of Fatty Acids and Sugars in the Spermosphere: Impacts on Enterobacter cloacae-Induced Biological Control

2008 ◽  
Vol 74 (14) ◽  
pp. 4292-4299 ◽  
Author(s):  
Sofia Windstam ◽  
Eric B. Nelson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Plant Species ◽  
Total Fatty Acid ◽  
Enterobacter Cloacae ◽  
Corn Seed ◽  
Acid Degradation ◽  
Seed Exudate ◽  
Long Chain

ABSTRACT The aim of this study was to determine the temporal release of fatty acids and sugars from corn and cucumber seeds during the early stages of seed germination in order to establish whether sugars found in exudate can prevent exudate fatty acid degradation by Enterobacter cloacae. Both saturated (long-chain saturated fatty acids [LCSFA]) and unsaturated (long-chain unsaturated fatty acids [LCUFA]) fatty acids were detected in corn and cucumber seed exudates within 15 min after seed sowing. LCSFA and LCUFA were released at a rate of 26.1 and 6.44 ng/min/seed by corn and cucumber seeds, respectively. The unsaturated portion of the total fatty acid pool from both plant species contained primarily oleic and linoleic acids, and these fatty acids were released at a combined rate of 6.6 and 0.67 ng/min/seed from corn and cucumber, respectively. In the absence of seed exudate sugars, E. cloacae degraded linoleic acid at rates of 29 to 39 ng/min, exceeding the rate of total fatty acid release from seeds. Sugars constituted a significant percentage of corn seed exudate, accounting for 41% of the total dry seed weight. Only 5% of cucumber seed exudate was comprised of sugars. Glucose, fructose, and sucrose were the most abundant sugars present in seed exudate from both plant species. Corn seeds released a total of 137 μg/seed of these three sugars within 30 min of sowing, whereas cucumber seeds released 0.83 μg/seed within the same time frame. Levels of glucose, fructose, and sucrose found in corn seed exudate (90 to 342 μg) reduced the rate of linoleic acid degradation by E. cloacae to 7.5 to 8.8 ng/min in the presence of either sugar, leaving sufficient concentrations of linoleic acid to activate Pythium ultimum sporangia Our results demonstrate that elevated levels of sugars in the corn spermosphere can prevent the degradation of LCUFA by E. cloacae, leading to its failure to suppress P. ultimum sporangial activation, germination, and subsequent disease development.

scholarly journals Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

2010 ◽  
Vol 53 (4) ◽  
pp. 981-986 ◽  
Author(s):  
Valéria Alcântara Santos Calderelli ◽  
Marta de Toledo Benassi ◽  
Jesuí Vergílio Visentainer ◽  
Graciette Matioli
Keyword(s):  
Fatty Acids ◽  
Trans Fatty Acids ◽  
Saturated Fatty Acids ◽  
Physicochemical Characteristics ◽  
The Other ◽  
Omega 3 ◽  
Sensory Acceptance ◽  
Functional Quality ◽  
Omega 6 ◽  
Low Levels

The objective of this work was to compare the physicochemical characteristics of quinoa and flaxseed bread. Sensory acceptance, color and texture were also appraised. They showed appropriate balances between their content of polyunsaturated and saturated fatty acids and low levels of trans fatty acids. Flaxseed bread had larger amounts of mono and polyunsaturated fatty acids, omega-6 and omega-3, as well as a more balanced omega-6/omega-3 ratio. Quinoa bread, on the other hand, had the advantage of presenting smaller contents of saturated fatty acids. With regard to color and texture, quinoa bread had similar characteristics to the flaxseed bread. The quinoa bread was well accepted by the consumers, who expressed high interest in buying it.

scholarly journals Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market

Animals ◽  
2022 ◽  
Vol 12 (1) ◽  
pp. 96
Author(s):  
Beata Paszczyk ◽  
Marta Czarnowska-Kujawska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Total Content ◽  
Linoleic Acid Content ◽  
The Other ◽  
Test Material ◽  
Quality Indices ◽  
Lipid Quality

The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives.

scholarly journals The effect of six different C18 fatty acids on body fat and energy metabolism in mice

2004 ◽  
Vol 92 (3) ◽  
pp. 391-399 ◽  
Author(s):  
M. Javadi ◽  
H. Everts ◽  
R. Hovenier ◽  
S. Kocsis ◽  
Æ. Lankhorst ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Energy Metabolism ◽  
Stearic Acid ◽  
Linolenic Acid ◽  
Energy Intake ◽  
Body Fat ◽  
Acid Group ◽  
The Body ◽  
The Other

We studied the effects of five high-fat semi-purified diets varying at a 4 % (w/w) level in either stearic, oleic, linoleic, α-linolenic, or γ-linolenic acid on body fat and energy metabolism in BALB/c mice. A diet containing caprylic, capric, lauric, and myristic acid was used as a reference diet and a diet with 4 % conjugated linoleic acid (CLA) was used as a positive control as it is known to effectively lower body fat in mice. The diets were fed for 35 d. Body fat was significantly lower in the CLA group than in the other groups but was not significantly different among the non-CLA groups. Among the non-CLA groups, the linoleic acid group tended to have the highest and the α-linolenic acid group the lowest proportion of body fat. In energy-balance studies, the percentage of energy intake that was stored in the body was significantly lower in the CLA group compared with the other dietary groups. The percentage of energy intake eliminated in excreta was highest in the stearic acid group followed by the γ-linolenic acid group. These results were reflected in apparent fat digestibility, which was lowest in the stearic acid group. The percentage of energy intake expended as heat was highest in the CLA-fed mice. The results of the present study suggest that body fat and energy accretion in mice fed diets containing different C18 fatty acids is by far the lowest with CLA and that linoleic acid produced the highest fat intake and energy accretion.

scholarly journals Effect of partial replacement of soybean and corn with raw or processed chickpea

2020 ◽  
Vol 50 (3) ◽  
pp. 461-470
Author(s):  
A.Y. Şengü ◽  
S. Çalişlar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Saturated Fatty Acids ◽  
Egg Yolk ◽  
Blood Parameters ◽  
Egg Laying ◽  
The Other ◽  
Partial Replacement ◽  
Treatment Groups

This study was conducted to investigate the effects of using raw and processed chickpeas in various ways and levels in rations of egg-laying quail on egg yolk fat content, egg yolk fatty acid profile and some blood parameters. Chickpeas were used raw, autoclaved, and microwaved, and were included in the rations on two levels (20% and 40%). The treatments were designed as seven groups, consisting of control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwaved. Each group was designed as three repetitions. Quail were housed in multi-storey cages for nine weeks. As a result, the differences between the control and treatment groups were significant (P <0.05, P <0.01) in terms of the ratios of linoleic acid, α-linoleic acid, total saturated fatty acids, and palmitic acid among the egg yolk fatty acids and significant in the ALT levels of the blood parameters (P <0.01), and not significant for the other parameters.Keywords: blood parameters, chickpeas, cholesterol, fatty acids, quail

scholarly journals Changes in conjugated linoleic acid content in Emmental-type cheese during manufacturing

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 432-437 ◽  
Author(s):  
J. Domagała ◽  
A. Pluta-Kubica ◽  
H. Pustkowiak
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Linoleic Acid Content ◽  
The Other ◽  
Fatty Acids Composition

The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of saturated fatty acids were observed at the end of ripening. In turn, the highest content of monounsaturated fatty acids was found in the curd, however, it declined during processing. The richest in polyunsaturated fatty acids were the cheese samples after the warm room stage, however, the amount of these fatty acids became highly significantly lower at the end of ripening. The level of conjugated linoleic acid increased during manufacturing. Its content in the milk and the curd was highly significantly lower than at the other stages of production.

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