Halosphaera viridis: Fatty Acid Composition and Taxonomical Relationships

1970 ◽  
Vol 27 (2) ◽  
pp. 251-255 ◽  
Author(s):  
R. G. Ackman ◽  
R. F. Addison ◽  
S. N. Hooper ◽  
A. Prakash
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Lipid Fraction ◽  
Total Fatty Acids ◽  
Monoethylenic Fatty Acid

The total fatty acids of a natural bloom of Halosphaera viridis have been determined. A readily extractable lipid fraction, mostly triglyceride, showed additional monoethylenic fatty acid isomers not obvious in the total lipid. Comparisons are made on the usefulness of this data in distinguishing Chlorophyceae and Prasinophyceae within the Chlorophyta.

scholarly journals Fatty acid composition including trans isomers of Serbian biscuits

2011 ◽  
Vol 65 (2) ◽  
pp. 139-146 ◽  
Author(s):  
Snezana Kravic ◽  
Zvonimir Suturovic ◽  
Jaroslava Svarc-Gajic ◽  
Zorica Stojanovic ◽  
Mira Pucarevic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Lipid Fraction ◽  
Fats And Oils ◽  
Total Fatty Acids ◽  
The Mean ◽  
Total Fat

An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA) ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia.

Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams

1996 ◽  
Vol 2 (6) ◽  
pp. 391-397 ◽  
Author(s):  
L. de la Hoz ◽  
M.O. López ◽  
E. Hierro ◽  
M.I. Cambero ◽  
J.A. Ordóñez
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipid ◽  
Lipid Fraction ◽  
Stepwise Discriminant Analysis ◽  
Muscular Tissue ◽  
Intermuscular Fat ◽  
Iberian Pig

The fatty acid composition of total, apolar and polar lipid fractions from intra- and intermuscular fat of Iberian pig cured hams was determined. Animals were fed with diets of pasture and acorns ( montanera), acorns and cereals ( recebo) or cereals ( cebo). The major fatty acids from the total and apolar lipid fraction of Iberian pig cured ham muscular tissue were C18:1 (45-54%), C16:0 (22-26%) and C18:1 (10-13%). The same fatty acids were the major components in the total and apolar lipids from intermuscular fat of Iberian pig cured hams, with values ranging from 44 to 53% for C18:1, from 21 to 27% for C16:0 and from 10 to 14% for C18:0. In the total lipid fraction from intramus cular fat significant differences ( p ≤ 0.05) were found between all three batches in the composi tion of C18:1 and C 18:2, and between montanera and the other two batches in the fatty acids C14:0 and C16:0. For intermuscular fat, significant differences ( p ≤ 0.05) were observed between all three batches for the fatty acids C14:0, C16:0, C18:1 , C18:2 and C18:3. Although significant differences in the composition of some fatty acids of the total lipid fraction from intra- and intermuscular fat were due to the feeding system, a 100% partition among the three different diets was not obtained when stepwise discriminant analysis was applied. The results were not improved when the apolar lipid fraction was analysed.

Fatty Acid Composition of Nephtys incisa and Yoldia limatula

1973 ◽  
Vol 30 (2) ◽  
pp. 181-185 ◽  
Author(s):  
John W. Farrington ◽  
James G. Quinn ◽  
Wayne R. Davis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rhode Island ◽  
Acid Composition ◽  
Fatty Acid Distribution ◽  
Narragansett Bay ◽  
Total Fatty Acids ◽  
Polluted Station

Samples of the infaunal invertebrates Nephtys incisa and Yoldia limatula from Narragansett Bay, Rhode Island, have been analyzed for their fatty acid distribution. Based on total fatty acids, Yoldia contains 9–16% of an acid tentatively identified as 22:2. The ratios of 18:1/18:0 and 18:1/20:1 fatty acids of Nephtys from a polluted station in the bay are lower than the corresponding ratios for animals from relatively clean areas.

scholarly journals Effects of feeding tuna oil on the lipid composition of pig spermatozoa and in vitro characteristics of semen

Reproduction ◽  
2001 ◽  
pp. 315-322 ◽  
Author(s):  
JA Rooke ◽  
CC Shao ◽  
BK Speake
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Basal Diet ◽  
Tuna Oil ◽  
Total Fatty Acids ◽  
Boar Semen ◽  
Boar Spermatozoa

The aim of the present study was to characterize the effects of feeding tuna oil on the lipid and fatty acid composition of boar spermatozoa and to relate changes in composition to boar semen characteristics. Ten boars were paired by age and allocated to one of two diets (five boars per diet). The diets, which were offered for 6 weeks, consisted of a basal diet that was either unsupplemented or supplemented with 30 g tuna oil kg(-1) diet. Adding tuna oil to the diet increased the ether extract concentration of the diets fed from 65 to 92 g kg(-1) dry matter and supplied 10.5 g long chain polyunsaturated (n-3) fatty acids per 100 g total fatty acids. There were no changes in semen fatty acid composition after 3 weeks of feeding tuna oil. However, after 5 and 6 weeks, the proportions (g per 100 g total fatty acids) of 22:6(n-3) in sperm phospholipid fatty acids were increased from 34.5 to 42.9 g by feeding tuna oil and 22:5(n-6) decreased from 29.8 to 17.9 g. No changes were observed in other sperm lipids or seminal plasma phospholipids as a result of the diets fed. Feeding tuna oil increased the proportion of spermatozoa with progressive motility and with a normal acrosome score and reduced the proportion of spermatozoa with abnormal morphologies.

Chloroplast Fatty Acid Composition in Mediterranean Populations of the Marine Chlorophyte, Anadyomene stellata

2000 ◽  
Vol 55 (7-8) ◽  
pp. 569-575 ◽  
Author(s):  
Debra L. Bemis ◽  
Vassilios Roussis ◽  
Constantinios Vagias ◽  
Robert S. Jacobs
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Florida Keys ◽  
Mediterranean Populations ◽  
Total Fatty Acids ◽  
Of Greece

Abstract Chloroplasts isolated from three populations of the tropical marine Chlorophyte Anadyomene stellata collected off the coast of Greece were analyzed for their fatty acid composition. Following the preparation of fatty acid methyl esters, GC-MS (El) was utilized to identify the fatty acids present in each population. Including isomers, the fatty acid profile of all three algal populations was comprised of 19 fatty acids (4 saturated, 6 monounsaturated, 9 polyunsaturated) with palmitic acid present in the highest amounts (25-27% of total fatty acids). Analysis of variance revealed significant differences amongst the three populations in the percent of total fatty acids for twelve of the fatty acids. High levels of C20 PUFAs, an atypical observation in Chlorophytes, were observed in all three populations comprising approximately 17% of total fatty acids. Furthermore a 14:2 PUFA , apparently rare in marine macrophytic Chlorophytes, was identified in significant quantities. Surprisingly, we did not find any of the conjugated tetraene containing fatty acids that we previously identified in the A. stellata populations studied from the Florida Keys.

The fatty acid composition of the conidia and mycelia of the fungus Aspergillus nidulans

1986 ◽  
Vol 32 (2) ◽  
pp. 179-181 ◽  
Author(s):  
Joseph L. Evans ◽  
Michael A. Moclock ◽  
Michael A. Gealt
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stationary Phase ◽  
Aspergillus Nidulans ◽  
Acid Composition ◽  
Fold Increase ◽  
Exponential Phase ◽  
Total Fatty Acids ◽  
Total Disappearance

The total fatty acids were characterized from conidia, exponential phase, and stationary phase Aspergillus nidulans. Several quantitative and qualitative variations were observed. Most notable was the approximately 15-fold increase in linolenate observed during the 1st day of incubation and its subsequent total disappearance by day 4.

Fatty Acids of Channel Catfish (Ictalurus punctatus)

1972 ◽  
Vol 29 (1) ◽  
pp. 113-115 ◽  
Author(s):  
R. E. Worthington ◽  
T. S. Boggess Jr. ◽  
E. K. Heaton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Ictalurus Punctatus ◽  
Channel Catfish ◽  
Saturated Fatty Acids ◽  
Processing Plant ◽  
Gas Liquid Chromatography ◽  
Total Fatty Acids

Representative samples of channel catfish (Ictalurus punctatus Rafinesque) were obtained from five processing plants and analyzed by gas–liquid chromatography for fatty acid composition of muscle tissues. Twenty-three fatty acids were measured. The saturated fatty acids comprised 26.5%, monoenes 48.1%, dienes 13.0%, trienes 3.1%, tetraenes 3.6%, pentaenes 1.3%, and hexaenes 1.9% of total fatty acids. Fatty acid composition varied significantly (P <.01) among fish obtained from the same plant, and in addition, significant variation associated with processing plant was observed for some fatty acids.

scholarly journals Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1923 ◽  
Author(s):  
Ajay Desai ◽  
Tang Beibeia ◽  
Margaret Brennan ◽  
Xinbo Guo ◽  
Xin-An Zeng ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Protein Digestibility ◽  
Wheat Bread ◽  
Protein Amino Acid ◽  
Total Fatty Acids

This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.

Lipid composition of the trophosome in the beard worm, Oligobrachia mashikoi (Pogonophora)

2006 ◽  
Vol 86 (2) ◽  
pp. 283-286 ◽  
Author(s):  
Masatoshi Mita ◽  
Mariko Deguchi ◽  
Yuichi Sasayama
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Acid Composition ◽  
Lipid Composition ◽  
Cholesterol Ester ◽  
Palmitoleic Acid ◽  
Total Fatty Acids

A large quantity of triglyceride was detected histochemically in nutrient-deposit cells of the trophosome in the beard worm (Oligobrachia mashikoi). The lipid extracted from the trophosome was composed of triglyceride, several kinds of phospholipid, free fatty acid, cholesterol, and cholesterol ester. The fatty acid of the triglyceride was comprised mainly of a monoenoic type, such as palmitoleic acid (16:1) and oleic acid (18:1), which accounted for 31% and 37% of the total fatty acids, respectively. In addition, in blood triglyceride, the fatty acid composition was almost the same.

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