Erythrocyte Lipids of Atlantic Cod, Gadus morhua

1971 ◽  
Vol 49 (8) ◽  
pp. 873-876 ◽  
Author(s):  
R. F. Addison ◽  
R. G. Ackman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Mature Male ◽  
Cellular Lipid ◽  
Sterol Esters ◽  
Erythrocyte Lipids

Erythrocytes from mature male cod, which had been starved for 1 week, contained 16.5 × 10−13 g lipid per cell, about 75% of which was phospholipid. Cholesterol represented about 11%, triglycerides 5%, free fatty acids 4%, and sterol esters 2% of the total lipid. The fatty acid composition was typical of a marine lipid, and in general erythrocyte lipids closely resembled cod muscle (cellular) lipid.

Fatty Acid Composition in Eggs of Atlantic Cod (Gadus morhua)

1988 ◽  
Vol 45 (5) ◽  
pp. 898-901 ◽  
Author(s):  
Kjell Arne Ulvund ◽  
Otto Grahl-Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Fatty Acid Content ◽  
Analytical Results ◽  
Polyunsaturated Acids

Fatty acids were determined in single eggs of Atlantic cod (Gadus morhua). The eggs were obtained a few hours after spawning and fertilization from 4-yr-old cod kept in aquaria. By multivariate treatment of the analytical results, the composition of fatty acids was found to vary between eggs within the same spawning batch from the same female. A different variation was found between eggs from the first spawning batch from two different females. The two females had been reared under identical conditions from the egg stage, but were of different sizes at the time of spawning. The fatty acid content in the eggs from the smallest was 4% lower than in the largest. Eggs from the eighteenth spawning batch contained 23% less fatty acids than those from the first batch from the same female. The decrease differed between the acids: the monoenic acids had decreased by 29%, the polyunsaturated acids by 26%, and the saturated acids by 9%.

UTILIZATION OF MILK AND ANIMAL FAT BY MICROORGANISMS – POTENTIAL PRODUCERS OF LIPASES AND ESTERASES

2020 ◽  
pp. 44-45
Author(s):  
D. Ivasenko ◽  
P. Bukhtiyarova ◽  
D. Antsiferov ◽  
Y. Frank
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Liquid Culture ◽  
Culture Media ◽  
Bacterial Strains ◽  
Animal Fat ◽  
Pure Cultures

Analysis of fatty acid composition in liquid culture media after lipophilic bacterial strains cultivation was carried out. Pure cultures were earlierisolated from fat-containing wastes and cultivated on media with diverse fat sources. It was shown that microorganisms hydrolyze animal and milk fats to free fatty acids.

scholarly journals Lipid Profile, Lipase Bioactivity, and Lipophilic Antioxidant Content in High Pressure Processed Donor Human Milk

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1972 ◽  
Author(s):  
Wesolowska ◽  
Brys ◽  
Barbarska ◽  
Strom ◽  
Szymanska-Majchrzak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Human Milk ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Induction Time ◽  
Milk Fat ◽  
Human Milk Fat

Human milk fat plays an essential role as the source of energy and cell function regulator; therefore, the preservation of unique human milk donors’ lipid composition is of fundamental importance. To compare the effects of high pressure processing (HPP) and holder pasteurization on lipidome, human milk was processed at 62.5 °C for 30 min and at five variants of HPP from 450 MPa to 600 MPa, respectively. Lipase activity was estimated with QuantiChrom™ assay. Fatty acid composition was determined with the gas chromatographic technique, and free fatty acids content by titration with 0.1 M KOH. The positional distribution of fatty acid in triacylglycerols was performed. The oxidative induction time was obtained from the pressure differential scanning calorimetry. Carotenoids in human milk were measured by liquid chromatography. Bile salt stimulated lipase was completely eliminated by holder pasteurization, decreased at 600 MPa, and remained intact at 200 + 400 MPa; 450 MPa. The fatty acid composition and structure of human milk fat triacylglycerols were unchanged. The lipids of human milk after holder pasteurization had the lowest content of free fatty acids and the shortest induction time compared with samples after HPP. HPP slightly changed the β-carotene and lycopene levels, whereas the lutein level was decreased by 40.0% up to 60.2%, compared with 15.8% after the holder pasteurization.

scholarly journals Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

2006 ◽  
Vol 89 (3) ◽  
pp. 1004-1009 ◽  
Author(s):  
L. Wiking ◽  
J.H. Nielsen ◽  
A.-K. Båvius ◽  
A. Edvardsson ◽  
K. Svennersten-Sjaunja
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

Correlation Between Release of Individual Free Fatty Acids and Fatty Acid Composition of Adipose Tissue.

1966 ◽  
Vol 122 (4) ◽  
pp. 1276-1279 ◽  
Author(s):  
J. J. Spitzer ◽  
H. Nakamura ◽  
M. Gold ◽  
H. Altschuler ◽  
M. Lieberson
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition

scholarly journals Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method

2019 ◽  
Vol 70 (1) ◽  
pp. 288 ◽  
Author(s):  
H. Karaosmanoğlu ◽  
N. Ş. Üstün
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Storage Period ◽  
Peroxide Number ◽  
External Interference

In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.

Effects of Fish Meal Replacement with Full-Fat Soy Meal on Growth and Tissue Fatty Acid Composition in Atlantic Cod (Gadus morhua)

2007 ◽  
Vol 55 (14) ◽  
pp. 5788-5795 ◽  
Author(s):  
Vasileios Karalazos ◽  
Jim Treasurer ◽  
Christopher J. Cutts ◽  
Richard Alderson ◽  
Trine F. Galloway ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gadus Morhua ◽  
Fish Meal ◽  
Atlantic Cod ◽  
Meal Replacement ◽  
Tissue Fatty Acid Composition ◽  
Soy Meal ◽  
Fish Meal Replacement

Evaluation of cooling strategies for pumping of milk – Impact of fatty acid composition on free fatty acid levels

2005 ◽  
Vol 72 (4) ◽  
pp. 476-481 ◽  
Author(s):  
Lars Wiking ◽  
Hanne C Bertram ◽  
Lennart Björck ◽  
Jacob H Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Saturated Fat ◽  
The Other ◽  
Fat Globules ◽  
Milk Fat Globules

Cooling strategies for pumping of raw milk were evaluated. Milk was pumped for 450 s at 31 °C, or pumped after cooling to 4 °C and subsequently subjected to various incubation times. Two types of milk were used; i.e. milk from cows fed a diet high in saturated fat supplements resulting in significantly larger milk fat globules than the other type of milk which comes from cows fed a low-fat diet that stimulates high de novo fat synthesis. The content of liquid fat was determined by low-field 1H NMR, which showed that milk from cows given the saturated fat diet also contained less liquid fat at both 4 ° and 31 °C than the other type of milk. This can be ascribed to the differences in the fatty acid composition of the milk as a result of the fatty acid composition of the diets. After pumping of the milk at 31 °C, measurement of fat globule size distribution revealed a significant coalescence of milk fat globules in the milk obtained from the saturated fat diet due to pumping. Pumping at 4 °C or pumping the other type of milk did not result in coalescence of milk fat globules. Formation of free fatty acids increased significantly in both types of milk by pumping at 31 °C. Cooling the milk to 4 °C immediately before pumping inhibited an increased content of free fatty acids. However, when the milk was incubated at 4 °C for 60 min after cooling and then subjected to pumping, a significant increase in the formation of free fatty acids was observed in both types of milk. It is suggested that this increase in free fatty acids is caused by transition of polymorphic crystal forms or higher level of attached lipoprotein lipases to the milk fat globule before pumping.

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