Establishment of the Fatty Acid Profile of the Brain of the King Penguin (Aptenodytes patagonicus) at Hatch: Effects of a Yolk That Is Naturally Rich in n‐3 Polyunsaturates

2003 ◽  
Vol 76 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Brian K. Speake ◽  
Frederic Decrock ◽  
Peter F. Surai ◽  
Nicholas A. R. Wood ◽  
René Groscolas
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
King Penguin ◽  
Aptenodytes Patagonicus ◽  
The Brain

scholarly journals DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India

2016 ◽  
Vol 2016 ◽  
pp. 1-14 ◽  
Author(s):  
Bimal Prasanna Mohanty ◽  
Satabdi Ganguly ◽  
Arabinda Mahanty ◽  
T. V. Sankar ◽  
R. Anandan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Indian Subcontinent ◽  
Fetal Brain ◽  
Dietary Counseling ◽  
Anabas Testudineus ◽  
Nemipterus Japonicus ◽  
Fetal Brain Development ◽  
Essential Nutrient ◽  
The Brain

Docosahexaenoic acid (DHA) is the principal constituent of a variety of cells especially the brain neurons and retinal cells and plays important role in fetal brain development, development of motor skills, and visual acuity in infants, lipid metabolism, and cognitive support and along with eicosapentaenoic acid (EPA) it plays important role in preventing atherosclerosis, dementia, rheumatoid arthritis, Alzheimer’s disease, and so forth. Being an essential nutrient, it is to be obtained through diet and therefore searching for affordable sources of theseω-3 polyunsaturated fatty acids (PUFA) is important for consumer guidance and dietary counseling. Fish is an important source of PUFA and has unique advantage that there are many food fish species available and consumers have a wide choice owing to availability and affordability. The Indian subcontinent harbors a rich fish biodiversity which markedly varies in their nutrient composition. Here we report the DHA and EPA content and fatty acid profile of 39 important food fishes (including finfishes, shellfishes, and edible molluscs from both marine water and freshwater) from India. The study showed that fishesTenualosa ilisha,Sardinella longiceps,Nemipterus japonicus, andAnabas testudineusare rich sources of DHA and EPA. Promotion of these species as DHA rich species would enhance their utility in public health nutrition.

scholarly journals Inhibition of Hepatic Acyl Coa Oxidase 1 (ACOX1), A Peroxisome Β-Oxidation Enzyme, Modifies Brain Fatty Acid Profile And Intrinsic Membrane Properties in Granule Cells of Rat Dentate Gyrus

2021 ◽  
pp. 1-23
Author(s):  
Fereshteh Motamedi ◽  
◽  
Fariba Khodagholi ◽  
Leila Dargahi ◽  
Hamid Gholami Pourbadie ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Dentate Gyrus ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Granule Cells ◽  
Membrane Properties ◽  
Electrophysiological Properties ◽  
The Brain ◽  
Oxidation Enzyme

Peroxisomes are the essential organelles in lipid metabolism. They contain enzymes for β-oxidation of very-long-chain fatty acids, which cannot break down in mitochondria. A reduced expression in hepatic Acyl-CoA oxidase1 (ACOX1), a peroxisome β-oxidation enzyme, followed by modification of the brain fatty acid profile has been seen in aged rodents. These studies have suggested a potential role for peroxisome β-oxidation in brain aging. This study was designed to examine the effect of hepatic ACOX1 inhibition on brain fatty acid composition and neuronal cell activities of young rats (200-250 g). A specific ACOX1 inhibitor, 10, 12- tricosadiynoic acid (TDYA), 100 μg/kg (in olive oil) was given by daily gavage administration for 25 days in male Wistar rats. The brain fatty acid composition and electrophysiological properties of dentate gyrus granule cells were determined by gas chromatography and whole-cell patch-clamp, respectively. A significant increase in C20, C22, C18:1, C20:1, and a decrease of C18, C24, C20:3n6 and C22:6n3 were found in TDYA treated rats compared to the control group. The results show that ACOX1 inhibition changes fatty acid composition similar to old rats. ACOX1 inhibition caused hyperpolarization of resting membrane potential, and also reduction of input resistance, action potential duration, and spike firing. Moreover, ACOX1 inhibition increased rheobase current and afterhyperpolarization amplitude in granule cells. The results indicate, systemic inhibition of ACOX1 causes hypo-excitability of neuronal cells. These findings provide a new evidence on the involvement of peroxisome function and hepatic ACOX1 activity in brain fatty acid profile and the electrophysiological properties of dentate gyrus cells.

1679 Fatty acid profile, sensory traits, and aromatic compounds of chops from lambs fed ground woody plants as roughage in feedlot finishing diets

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 818-818
Author(s):  
K. R. Wall ◽  
C. R. Kerth ◽  
T. R. Whitney ◽  
S. B. Smith ◽  
J. L. Glasscock ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Aromatic Compounds ◽  
Woody Plants ◽  
Finishing Diets

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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