Effect of growth temperature on lipid composition of Streptococcus faecium

1985 ◽  
Vol 31 (4) ◽  
pp. 361-366 ◽  
Author(s):  
J. A. Ordóñez ◽  
L. de la Hoz ◽  
J. I. Azcona ◽  
B. Sanz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Growth Temperature ◽  
Neutral Lipids ◽  
Octadecenoic Acid ◽  
Polar Lipids ◽  
The Other ◽  
Qualitative Composition ◽  
Streptococcus Faecium

The effect of growth temperature on the lipid and fatty acid composition of Streptococcus faecium has been studied. No differences in the qualitative composition of S. faecium lipids were observed. In all isolated fractions (neutral lipids, glycolipids, and phospholipids plus other polar lipids), the major fatty acids were palmitic (C-16:0), palmitoleic (C-16:1), octadecenoic (C-18:1), and cyclopropane (C-19:0). Changes in the fatty acid composition of the different fractions were observed which depended on growth temperature; the most significant one was the decrease of octadecenoic acid and the increase of palmitic acid in glycolipids and polar lipids as the temperature increased. The level of cyclopropane C-19:0 was approximately eightfold lower at 8 °C than at the other temperatures tested (20, 30, and 45 °C).

scholarly journals Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 171 ◽  
Author(s):  
Ronan Lordan ◽  
Eoin O’Keeffe ◽  
Alexandros Tsoupras ◽  
Ioannis Zabetakis
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Polar Lipid ◽  
Neutral Lipids ◽  
Fatty Acid Content ◽  
Polar Lipids ◽  
Lipid Fatty Acid ◽  
By Products

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed

2004 ◽  
Vol 10 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Sans ◽  
M. J. Andrade ◽  
S. Ventanas ◽  
J. Ruiz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Biceps Femoris ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Polar Lipids ◽  
Neutral And Polar Lipids

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

scholarly journals Effects of exogenous lipids and cold acclimation on lycopene production and fatty acid composition in Blakeslea trispora

AMB Express ◽  
2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Feng Lingran ◽  
Wang Qiang ◽  
Yu Xiaobin ◽  
Fred Kwame
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Feedback Regulation ◽  
Total Content ◽  
Blakeslea Trispora ◽  
Plant Oils ◽  
Intracellular Lipids ◽  
Lycopene Production

Abstract Exogenous lipids serving as stimulators to improve lycopene production in Blakeslea trispora have been widely reported. However, the selection basis of exogenous lipids and their effects on intracellular lipids are not very clear. In this study, five plant oils with different fatty acid compositions were selected to investigate their effects on lycopene production, fatty acid composition and the desaturation degree of intracellular lipids. Among the oils, soybean oil, with a fatty acid composition similar to that of mycelium, exhibited the best stimulating effect on lycopene formation (improvement of 82.1%). The plant oils enhanced the total content of intracellular lipids and the desaturation degree of reserve lipids due to the alteration of fatty acid composition, especially in neutral lipids. Lycopene production was increased with the improved desaturation degree of intracellular lipids, which may be attributed to the enhancement of storage capacity for lycopene in storage lipid, thus reducing the feedback regulation of free lycopene. In addition, the increase of the desaturation degree of reserve lipids through temperature-changing fermentation also enhanced lycopene production. The present study could serve as a basis for a better understanding of the relationship between the fatty acid composition of reserve lipids and lycopene production.

Depot fatty acids of Aberdeen Angus and Friesian cattle reared on hay and barley diets

1977 ◽  
Vol 89 (3) ◽  
pp. 575-582 ◽  
Author(s):  
W. M. F. Leat
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Visual Inspection ◽  
Subcutaneous Fat ◽  
Octadecenoic Acid ◽  
Hexadecenoic Acid ◽  
Friesian Cattle

SummaryAberdeen Angus and Friesian cattle were reared from 4 months of age to slaughter weight at 18–24 months on either high-barley or high-hay diets. Samples of subcutaneous fat were taken by biopsy at 3 monthly intervals, and the degree of fatness of each animal was estimated ultrasonically prior to slaughter, and by visual inspection of the carcasses.The barley-fed animals gained weight more rapidly, and fattened more quickly than the hay-fed animals with the Angus being fatter than the Friesian at the same age. The percentage stearic acid (C18:0) in subcutaneous fat decreased with age and was replaced by octadecenoic acid (C18:l) and hexadecenoic acid (C16:l), these changes being more rapid in barley-fed than in hay-fed animals. At the same degree of fatness the depot fats of the Friesians were more unsaturated than those of the Angus, and in both breeds the fatter the animal the more unsaturated was its depot fat.In the hay-fed cattle the percentage C16:0 in subcutaneous fat increased during the last half of the experiment and at slaughter the percentage C16:0 was significantly higher, and C18:l significantly lower, in all depot fats compared with those of the barley-fed animals.It is concluded that the fatty acid composition of bovine depot fats is modulated by the degree of fattening, and can be affected by diet.

Effect of dietary linoleic acid on the fatty acid composition of pig muscle

1990 ◽  
Vol 1990 ◽  
pp. 93-93
Author(s):  
M Enser ◽  
F M Whittington ◽  
J D Wood ◽  
D J Cole ◽  
J Wiseman
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Neutral Lipids ◽  
Linoleic Acid Content ◽  
Pig Muscle ◽  
Species Specific ◽  
Feeding Diets ◽  
Cooked Meat

The fatty acid composition of meat has important effects on its succulence and flavour. The neutral lipids of muscle, are mainly energy stores resembling adipose tissue and affect the succulence of meat. However, the phospholipids, which are structural components of muscle, are important in the development of the species specific cooked meat flavour and odour. We have investigated the effects of feeding diets differing mainly in their linoleic acid content on the fatty acid composition of the lipids of M. Longissimus dorsi (LD) of pigs.

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