scholarly journals Palmitic Acid Lipotoxicity in Microglia Cells Is Ameliorated by Unsaturated Fatty Acids

2021 ◽  
Vol 22 (16) ◽  
pp. 9093
Author(s):  
C.J. Urso ◽  
Heping Zhou
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Cell Viability ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acids ◽  
Neutral Lipids ◽  
Irreversible Inhibitor ◽  
Bv2 Microglia ◽  
Dose Dependent Decrease ◽  
Free Fatty Acid Receptors

Obesity and metabolic syndrome are associated with cognitive decline and dementia. Palmitic acid (PA) is increased in the cerebrospinal fluid of obese patients with cognitive impairment. This study was therefore designed to examine fatty acid (FA) lipotoxicity in BV2 microglia cells. We found that PA induced time- and dose-dependent decrease in cell viability and increase in cell death without affecting the cell cycle profile and that PA lipotoxicity did not depend on cell surface free fatty acid receptors but rather on FA uptake. Treatment with sulfosuccinimidyl oleate (SSO), an irreversible inhibitor of fatty acid translocase CD36, significantly inhibited FA uptake in BSA- and PA-treated cells and blocked PA-induced decrease in cell viability. Inhibition of ER stress or treatment with N-acetylcysteine was not able to rescue PA lipotoxicity. Our study also showed that unsaturated fatty acids (UFAs), such as linoleic acid (LA), oleic acid (OA), α-linolenic acid (ALA), and docosahexaenoic acid (DHA), were not lipotoxic but instead protected microglia against PA-induced decrease in cell viability. Co-treatment of PA with LA, OA, and DHA significantly inhibited FA uptake in PA-treated cells. All UFAs tested induced the incorporation of FAs into and the amount of neutral lipids, while PA did not significantly affect the amount of neutral lipids compared with BSA control.

Chemical Alterations in Fish Tissue During Storage at Low Temperatures

1969 ◽  
Vol 52 (5) ◽  
pp. 904-910 ◽  
Author(s):  
Garnett Wood ◽  
Lane Hintz ◽  
Harold Salwin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Low Temperatures ◽  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Neutral Lipids ◽  
Fish Tissue ◽  
Protective Mechanism ◽  
Polyunsaturated Acids

Abstract Chemical changes that occur in the proteins, nucleotides, and lipids of fish tissue during storage at low temperatures were investigated. Homogenized tissue, prepared from fresh rock-fish (striped hass, Roccus species), was stored up to six days at temperatures from -10° to 4°C and then analyzed. At 0°C and below, the solubility of myofibrillar proteins decreased. There were also changes in polyacrylamide gel electrophoretic patterns of protein extracts. The total nucleotide content decreased rapidly at all temperatures. The lipids were extracted from each sample and separated into neutral lipids, phospholipids, and free fatty acids by column chromatography. The fatty acid composition of each fraction was determined by gas chromatography. In the fresh tissue, polyunsaturated acids occurred in greatest proportion in the free fatty acid and phospholipid fractions, whereas inono-unsaturated acids were inofe highly concentrated in the neutral lipids. The percentages of saturated acids were approximately the same in all fractions. During storage, there were considerably larger losses of individual acids from phospholipids than from neutral lipids. The polyunsaturated acids of the phospholipid fraction were affected most. Over 10% of these aeids were lost in six days at ice temperature, but only a small proportion of the losses was accounted for by increases in free fatty acids. Oxidative proo esses may account for the imbalance because the rate of oxidation, as measured by the thio-barbituric acid test, increased with storage temperature in the same manner as the rale at which unsaturated fatty acids were lost from the pliospliolipuls. Losses of polyunsaturated acids from the neutral lipids were much smaller, suggesting a selectively protective mechanism or environment in that fraction. The changes in the phospholipid fatty acids may provide the basis for useful objective tests of fish lecomposilion.

scholarly journals Changes of the fatty acid composition of sprouts during germination

2010 ◽  
pp. 89-92
Author(s):  
Melinda-Rita Márton ◽  
Sándor Szép ◽  
Zsolt Mándoki ◽  
Melinda Tamás ◽  
Salamon Rozália Veronika ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fat Content

During our research we studied the fat content and fatty acid composition during the germination and sprouting periods of the most important sprouts: wheat, lentil, alfalfa, radish and sunflower seed. In this article we present our research results during this sprouting study. The concentration of the saturated fatty acids (palmitic acid, stearic acid) decreased, the concentration of the unsaturated fatty acids increased during germination, but the tendency was not so high than was published in the literature.

scholarly journals Quantitative Trait Loci and Candidate Genes Associated with Fatty Acid Content of Watermelon Seed

2014 ◽  
Vol 139 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Geoffrey Meru ◽  
Cecilia McGregor
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Watermelon Seed

Seed oil percentage (SOP) and fatty acid composition of watermelon (Citrullus lanatus) seeds are important traits in Africa, the Middle East, and Asia where the seeds provide a significant source of nutrition and income. Oil yield from watermelon seed exceeds 50% (w/w) and is high in unsaturated fatty acids, a profile comparable to that of sunflower (Helianthus annuus) and soybean (Glycine max) oil. As a result of novel non-food uses of plant-derived oils, there is an increasing need for more sources of vegetable oil. To improve the nutritive value of watermelon seed and position watermelon as a potential oil crop, it is critical to understand the genetic factors associated with SOP and fatty acid composition. Although the fatty acid composition of watermelon seed is well documented, the underlying genetic basis has not yet been studied. Therefore, the current study aimed to elucidate the quality of watermelon seed oil and identify genomic regions and candidate genes associated with fatty acid composition. Seed from an F2 population developed from a cross between an egusi type (PI 560023), known for its high SOP, and Strain II (PI 279261) was phenotyped for palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), and linoleic acid (18:2). Significant (P < 0.05) correlations were found between palmitic and oleic acid (0.24), palmitic and linoleic acid (–0.37), stearic and linoleic acid (–0.21), and oleic and linoleic acid (–0.92). A total of eight quantitative trait loci (QTL) were associated with fatty acid composition with a QTL for oleic and linoleic acid colocalizing on chromosome (Chr) 6. Eighty genes involved in fatty biosynthesis including those modulating the ratio of saturated and unsaturated fatty acids were identified from the functionally annotated genes on the watermelon draft genome. Several fatty acid biosynthesis genes were found within and in close proximity to the QTL identified in this study. A gene (Cla013264) homolog to fatty acid elongase (FAE) was found within the 1.5-likelihood-odds (LOD) interval of the QTL for palmitic acid (R2 = 7.6%) on Chr 2, whereas Cla008157, a homolog to omega-3-fatty acid desaturase and Cla008263, a homolog to FAE, were identified within the 1.5-LOD interval of the QTL for palmitic acid (R2 = 24.7%) on Chr 3. In addition, the QTL for palmitic acid on Chr 3 was located ≈0.60 Mbp from Cla002633, a gene homolog to fatty acyl- [acyl carrier protein (ACP)] thioesterase B. A gene (Cla009335) homolog to ACP was found within the flanking markers of the QTL for oleic acid (R2 = 17.9%) and linoleic acid (R2 = 21.5%) on Chr 6, whereas Cla010780, a gene homolog to acyl-ACP desaturase was located within the QTL for stearic acid (R2 = 10.2%) on Chr 7. On Chr 8, another gene (Cla013862) homolog to acyl-ACP desaturase was found within the 1.5-LOD interval of the QTL for oleic acid (R2 = 13.5%). The genes identified in this study are possible candidates for the development of functional markers for application in marker-assisted selection for fatty acid composition in watermelon seed. To the best of our knowledge, this is the first study that aimed to elucidate genetic control of the fatty acid composition of watermelon seed.

scholarly journals The influence of agro-climatic conditions on the fatty acid composition of soybeans of the northern ecotype

2021 ◽  
pp. 9-12
Author(s):  
Marina Evgenievna Belyshkina ◽  
Tamara Petrovna Kobozeva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Field Experiments ◽  
Unsaturated Fatty Acids ◽  
Climatic Factors ◽  
World Health ◽  
Soybean Seeds

In terms of biological value and quality, soy fat meets the standard of the Food and Agriculture Organization of the United Nations and the World Health Organization. The aim of the study was to identify agro-climatic factors that affect the fatty acid composition of soybean seeds of the northern ecotype and to determine the variety that most corresponds to the group of food fat quality. Field experiments were conducted in 2017–2019 in the Ryazan region at the experimental base of the Institute of Seed Production and Agricultural Technologies-a branch of the FGBNU FNAC VIM. Varieties and forms of soybeans of the northern ecotype – Light, Mageva, Okskaya and M-52-were selected as objects of research. The results of the study. The average yield of soybean seeds for three years of research was from 1.81 to 2.57 t / ha for varieties, the fat content in the seeds was 19.4–21.5 %, the total harvest was 357–548 kg/ha. The fat of soybean seeds of varieties and forms of the northern ecotype contained 11.36–11.43 % palmitic acid and significantly less oleic acid-7.43–11.27 %. While in traditional varieties, the values of these indicators were 9.75 % and 24.80 %, respectively. In conditions of sufficient moisture (2017), the predominance of saturated palmitic acid in the fatty acid composition of seeds was observed, and in dry years (2018–2019) – unsaturated fatty acids – oleic, linoleic and linolenic, their sum was 73 % in dry years, with sufficient moisture – 67 %. Better illumination of the upper tiers of plants contributed to the activation of the synthesis of unsaturated fatty acids. It was found that, according to the fatty acid composition, the Light soy variety is more close to the varieties of soy for food purposes.

Cerulenin inhibition of lipid synthesis and its reversal by exogenous fatty acids in Mycobacterium smegmatis ATCC 607

1985 ◽  
Vol 63 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Sandeep Mahajan ◽  
G. K. Khuller
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Mycobacterium Smegmatis ◽  
Orthophosphoric Acid ◽  
Unsaturated Fatty Acids ◽  
Lipid Synthesis ◽  
Fatty Acid Analysis ◽  
Mycobacterium Smegmatis Atcc 607 ◽  
Synthesis And Degradation

Cerulenin inhibited the lipid synthesis of Mycobacterium smegmatis ATCC 607 over the range of 0.5–1.8 μg/mL with complete inhibition at 1.8 μg/mL, as monitored by [14C]glycerol incorporation into lipids. Exogenous fatty acids failed to restore the lipid synthesis at 1.8 μg/mL; however, the addition of palmitic acid to the growth medium partially restored the lipid synthesis when cerulenin concentration was decreased to 1.6 μg/mL. Fatty acid analysis of cerulenin plus palmitic acid supplemented cultures revealed that exogenously supplied fatty acid was incorporated into cellular phospholipids. Further investigations with 1.6 μg/mL of cerulenin and [14C]acetate and [32P]orthophosphoric acid showed that cerulenin inhibited the synthesis of saturated plus unsaturated fatty acids and phospholipids. Pulse–chase studies with [14C]acetate revealed decreased synthesis and degradation of each of the phospholipid components.

scholarly journals Identification of Organic Constituents in Cooking Oil by Adding Turmeric as a Potential Antioxidant Agent

2020 ◽  
Vol 11 (2) ◽  
pp. 8904-8914
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Turmeric Extract

The objective of this study to compare the fatty acids composition in cooking oil from repeated frying without added turmeric extract and added. The research design is testing the composition of fatty acids in repeated cooking oil using two types of treatment, namely cooking oil from frying without adding turmeric extract and cooking oil from frying with 0.03% turmeric extract added with 10 times frying repeat because it is suspected that repeated frying will increase the composition of fatty acids in cooking oil. The analysis of fatty acids was conducted using gas chromatography. Based on these results that the fatty acid components were produced of saturated fatty acids, namely lauric acid, myristic acid, palmitic acid, and stearic acid, whereas unsaturated fatty acids also detected such as elaidic acid, oleic acid, linoleic acid, cis-11-eicosadienoic acid, linolenic acid, and cis-11,14-eicosadienoic acid. The highest saturated fatty acid content in cooking oil before frying is palmitic acid (30.88%), whereas unsaturated fatty acid was oleic acid (35.86%). The highest content of saturated fatty acids in cooking oil has been added turmeric extract before frying is palmitic acid (28.5%), while unsaturated fatty acid of oleic acid was 32.97%.

scholarly journals The study of the fatty acid composition of common lilac flowers of “Madame Lemoine” variety

2021 ◽  
pp. 33-36
Author(s):  
Аndrii Popyk ◽  
Viktoriia Kyslychenko ◽  
Viktoriia Velma
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Quantitative Content ◽  
Common Lilac

An important place in human nutrition is occupied by omega-3, omega-6 and omega-9 fatty acids (FA). They have different effects on the human body and play a significant role in the appearance and the course of some diseases (for example, cardiovascular system, gastrointestinal tract, cancer, obesity, etc.). The aim. To study the qualitative composition and the quantitative content of fatty acids in Common Lilac (Syringa vulgaris) flowers of “Madame Lemoine” variety. Materials and methods. The fatty acid composition was studied by gas chromatography based on the formation of methyl esters of fatty acids and their subsequent determination. Results and discussion. The presence and the quantitative content of 15 fatty acids have been determined. Among them, 13 FA have been identified, namely 6 saturated fatty acids and 7 unsaturated fatty acids. The total amount of saturated fatty acids (54.65 %) significantly predominates over unsaturated fatty acids (34.81 %). Palmitic acid dominates among saturated FA (39.83 %). Linoleic acid has the highest percent among unsaturated FA (13.75 %). Conclusions. For the first time the composition of fatty acids in Common Lilac flowers of “Madame Lemoine” variety has been studied. The raw material accumulates saturated fatty acids in a significant number. Palmitic acid (C 16 : 0) – 39.83 % and linoleic acid (C 18 : 2) – 13.75 % are the dominant acids

scholarly journals Free Fatty Acid Receptors in Health and Disease

2020 ◽  
Vol 100 (1) ◽  
pp. 171-210 ◽  
Author(s):  
Ikuo Kimura ◽  
Atsuhiko Ichimura ◽  
Ryuji Ohue-Kitano ◽  
Miki Igarashi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Future Research ◽  
Biological Responses ◽  
Free Fatty Acid Receptors ◽  
Chain Lengths ◽  
Chain Fatty Acids

Fatty acids are metabolized and synthesized as energy substrates during biological responses. Long- and medium-chain fatty acids derived mainly from dietary triglycerides, and short-chain fatty acids (SCFAs) produced by gut microbial fermentation of the otherwise indigestible dietary fiber, constitute the major sources of free fatty acids (FFAs) in the metabolic network. Recently, increasing evidence indicates that FFAs serve not only as energy sources but also as natural ligands for a group of orphan G protein-coupled receptors (GPCRs) termed free fatty acid receptors (FFARs), essentially intertwining metabolism and immunity in multiple ways, such as via inflammation regulation and secretion of peptide hormones. To date, several FFARs that are activated by the FFAs of various chain lengths have been identified and characterized. In particular, FFAR1 (GPR40) and FFAR4 (GPR120) are activated by long-chain saturated and unsaturated fatty acids, while FFAR3 (GPR41) and FFAR2 (GPR43) are activated by SCFAs, mainly acetate, butyrate, and propionate. In this review, we discuss the recent reports on the key physiological functions of the FFAR-mediated signaling transduction pathways in the regulation of metabolism and immune responses. We also attempt to reveal future research opportunities for developing therapeutics for metabolic and immune disorders.

scholarly journals Pengaruh Zat Aditif Urea terhadap Kuantitas Biodiesel Pada Reaksi Transesterfikasi

2014 ◽  
Vol 4 (1) ◽  
Author(s):  
Rismawati Rasyid ◽  
Ummu Kalsum ◽  
Rahmaniah Malik ◽  
Dadi Priyono ◽  
Azis Albar
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Diesel Fuel ◽  
Unsaturated Fatty Acids ◽  
Crude Palm Oil ◽  
Rbd Palm Oil

Abstrak Asam lemak jenuh maupun tak jenuh pada minyak nabati memiliki potensi untuk diubah menjadi bahan kimia penyusun bahan bakar . Komponen asam lemak pada CPO RBD dengan komposisi terbesar adalah asam palmitat (38.2%) dan asam oleat (45.89%).  Pembuatan biodiesel dalam penelitian ini menggunakan CPO (Crude Palm Oil) yang telah dimurnikan melalui reaksi transesterfikasi dengan pereaksi etanol dan katalisator KOH. Penambahan urea sebagai zat aditif pada reaksi dapat meningkatkan kualitas biodiesel yang diperoleh serta lebih efisien dalam tahapan pemurnian. Persentase kadar FAME (Fatty Acid Metyl Ester) setara dengan persen yield biodiesel pada proses reaksi tanpa penambahan urea adalah 90.34% dan mengalami peningkatan setelah penambahan urea sebesar 98%. Densitas yang dihasilkan pada reaksi tanpa zat aditif  0.868 gr/ ml dan reaksi dengan penambahan zat aditif memiliki densitas  0.866 gr/ml,  kedua produk tersebut telah sesuai dengan standar SNI yakni berkisar 0.85–0.89. Kata kunci : biodiesel, CPO, zat aditif Abstract Saturated and unsaturated fatty acids in vegetable oils have potential to be converted into constituent of chemicals fuel. Fatty acids in the RBD palm oil with the largest composition are palmitic acid (38.2%) and oleic acid (45.89%). Production of fuel which substitute diesel fuel (biodiesel) from CPO (Crude Palm Oil) which has been purified by transesterification reaction with ethanol reagent and KOH catalyst. The addition of urea as an additive substancein the reaction to improve  the quality as well as more efficient biodiesel obtained in the purification stages. Percentage value of FAME(Fatty Acid Metyl Ester)or yield biodiesel in the reaction without the addition of urea is 90.34% and after the addition of urea increased by 98%. Density of product that produced in the reaction without additives is 0.868 g / ml and for reaction with additives has a density of 0.866 g / ml, both of these products are met the criteria of SNI  standards which ranged from 0.85 to 0.89. Keywords : Biodiesel, CPO, additive substance

A note on the fatty acid composition of backfat from boars in comparison with gilts and barrows

1980 ◽  
Vol 31 (2) ◽  
pp. 217-219 ◽  
Author(s):  
R. R. Smithard ◽  
W. C. Smith ◽  
M. Ellis
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Sex Difference ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Live Weight ◽  
Large White ◽  
Degree Of Unsaturation

ABSTRACTBackfat from each of 25 littermate boars, barrows and gilts, which were crosses of the Large White and British Landrace breeds slaughtered at approximately 90 kg live weight, was analysed for fatty acid composition. Fat from boars had a significantly higher proportion of total unsaturated fatty acids (61·6%) compared with barrows (60·2%), This sex difference was due to a lower palmitic acid (16:0) content and higher linoleic (18:2) and linolenic (18:3) fatty acid levels in backfat of boars. Gilts were intermediate to boars and barrows in the degree of unsaturation of backfat.

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