|
| ||
|
|
||
Abundant Fatty Acids (abundant + fatty_acid)
Selected AbstractsPhospholipid composition of articular cartilage boundary lubricantJOURNAL OF ORTHOPAEDIC RESEARCH, Issue 4 2001A. V. Sarma The mechanism of lubrication in normal human joints depends on loading and velocity conditions. Boundary lubrication, a mechanism in which layers of molecules separate opposing surfaces, occurs under severe loading. This study was aimed at characterizing the phospholipid composition of the adsorbed molecular layer on the surface of normal cartilage that performs as a boundary lubricant. The different types of phospholipid adsorbed onto the surface of cartilage were isolated by extraction and identified by chromatography on silica gel paper and mass spectroscopy. The main phospholipid classes identified were quantified by a phosphate assay. Gas chromatography and electrospray ionization mass spectrometry were used to further characterize the fatty acyl chains in each major phospholipid component and to identify the molecular species present. Phosphatidylcholine (41%), phosphatidylethanolamine (27%) and sphingomyelin (32%) were the major components of the lipid layer on the normal cartilage surface. For each lipid type, a mixture of fatty acids was detected, with a higher percentage of unsaturated species compared to saturated species. The most abundant fatty acid observed with all three lipid types was oleic acid (C18:1). Additional work to further quantify the molecular species using electrospray ionization mass spectrometry is recommended. © 2001 Orthopaedic Research Society. Published by Elsevier Science Ltd. All rights reserved. [source] Adiposity, fatty acid composition, and delta-9 desaturase activity during growth in beef cattleANIMAL SCIENCE JOURNAL, Issue 5 2006Stephen B. SMITH ABSTRACT Oleic acid (18:1n-9) is the most abundant fatty acid in bovine adipose tissue. Because most of the lipid in bovine muscle is contributed by intramuscular adipocytes, oleic acid also is the predominant fatty acid in beef. In many species, the concentration of oleic acid in adipose tissue is dictated by the average concentration of oleic acid in the diet, but in ruminant species such as beef cattle, oleic acid is hydrogenated largely to stearic acid by ruminal microorganisms. In these species, the concentration of oleic acid in adipose tissue is dependent upon the activity of ,9 desaturase, encoded by the stearoyl coenzyme A desaturase (SCD) gene. Expression of the SCD gene is essential for bovine preadipocyte differentiation, and desaturase gene expression and catalytic activity increase dramatically as adipose tissue mass increases after weaning. Feeding a hay-based diet to American Wagyu steers to a typical Japanese bodyweight endpoint (650 kg) markedly stimulated desaturase enzyme activity as well as the accumulation of both oleic acid and intramuscular lipid, but the increase in oleic acid and intramuscular lipid was much less in hay-fed Angus steers. Increasing the concentration of oleic acid improves the palatability and healthiness of beef, and Korean Hanwoo and Japanese Black (and American Wagyu) seem especially well adapted to accumulate oleic acid in their adipose tissue. [source] Partial replacement of fishmeal with sunflower cake and corn oil in diets for tilapia Oreochromis niloticus (Linn): effect on whole body fatty acidsAQUACULTURE RESEARCH, Issue 8 2003J G Maina Abstract The objective of this study was to determine the effect of replacing fishmeal with high-fibre and low-fibre sunflower cakes (HFSC and LFSC) on whole body fatty acid composition in tilapia Oreochromis niloticus (Linn). Sex-reversed O. niloticus males with an initial weight of approximately 16g ± 0.95 (SD) were used. A control diet based on herring meal and soybean meal was formulated. Six test diets were formulated such that low-fibre (LF) and high-fibre (HF) sunflower cakes (SC) contributed 30%, 60% and 80% of the dietary protein, and the diets were designated as LFSC-30, LFSC-60, LFSC-80, HFSC-30, HFSC-60, and HFSC-80 respectively. All fish were held at 25,28°C. They were fed three times daily their prescribed experimental diets for 70 days. At the end of this period they were starved for 24 h and weighed. Five fish representing the average weight of each replicated group (n=3) were frozen in plastic bags at ,22°C for determination of fatty acid composition. Fatty acids in the fish were significantly influenced by diet. Palmitic, oleic and linoleic acids were the most abundant fatty acids in both the diets and the fish. Linoleic acid (18:2 ,6) was the most abundant fatty acid in diets based on sunflower cake. The levels of this fatty acid were also higher in fish fed diets with high contents of the sunflower cakes (LFSC-60, LFSC-80 and HFSC-80) (31.3%, 34.7% and 29.7% respectively) than fish fed the control diet (13.8%). Percentages of long chain polyunsaturated acids of the ,-3 family viz., docosahexaenoic (22:6 ,3) and eicosapentaenoic (20:5 ,3) were low in the diets and in the fish bodies. Fish fed the control diet had a higher level of 22:6 ,3 than those fed the other diets. The possible implications of the preceding findings for human health will be discussed. [source] FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINAJOURNAL OF FOOD QUALITY, Issue 3 2009CARINA P. VAN NIEUWENHOVE ABSTRACT In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were determined in milk and cheese of both species. Palmitic, oleic and myristic acids were the most abundant fatty acids in dairy products. CLA level averaged 0.85 and 0.96 in milk and 0.76 and 1.04 g/100 g of fatty acids in cheese of cow and goat, respectively. Cis -9,trans -11 was the major isomer present in both species. Significant differences in CLA desaturase activity were observed, showing a value of 0.068 and 0.064 in milk, and 0.077 and 0.071 in cheese of cow and goats, respectively. Good nutritional properties were determined for cheeses of both species, which are fed on natural pasture during spring and summer seasons. Goat's cheese represents a higher source of CLA for human consumers than cow's cheese, offering from 156.6 to 222.6 mg/ 100 g of sample. PRACTICAL APPLICATIONS The present work shows the fatty acid composition and chemical characteristics of two fresh cheeses manufactured with cow and goat milk. Animals were fed on natural pasture during summer and spring seasons. It is known that pasture increases conjugated linoleic acid (CLA) concentration in milk fat, and the content in cheese is directly related to it. The CLA content of dairy products for the human consumers was analyzed, showing goat cheese with high polyunsaturated fatty acid content, including CLA. Cow and goat fresh cheese offer CLA as many ripening products of different countries, as cheddar or hard cheeses. Lipid composition of food is related to many illnesses, but some compounds are beneficial to human health. The main sources of CLA are milk and cheeses, and in Northwest of Argentina, no data are reported about it, where artisanal cheeses are consumed by the population. Therefore, the atherogenicity index was determined as well. [source] Distribution of fatty acids in edible organs and seed fractions of borage (Borago officinalis L.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2008Mercedes del Río-Celestino Abstract BACKGROUND: Borage (Borago officinalis L.) is currently used as a vegetable in the north of Spain. The edible parts of the plant are the petioles, leaves and stems. The objective of this study was to determine the oil and fatty acids content in the edible tissues (leaves, petioles and stems) and seed fractions (endosperm + cotyledon, seed coat and elaiosome) of white- and blue-flowered borage accessions. RESULTS: Leaves showed higher mean values of oil content (2.7%) than petioles and stems (1.1% and 1.4%, respectively) in both, blue- and white-flowered material. The most abundant fatty acids in leaves were palmitic, linoleic, ,-linolenic and stearidonic acids (about 75% of the total fatty acids), while in petioles and stems myristic and linoleic acids were most abundant (about 60% of the total fatty acids). Palmitic, oleic, linoleic and ,-linolenic (GLA) acids were the major fatty acids of seed coat and endosperm + cotyledon in borage seeds (85% of the total fatty acids), while palmitic, stearic, oleic and linoleic acids were the most abundant fatty acids of elaisome in borage seeds (80% of the total fatty acids). CONCLUSION: This paper shows that green parts of borage contain substantial amounts of omega-3 and omega-6 fatty acids, which are essential fatty acids for animal and human nutrition. Thus, borage could be a ,power food' of the future because of its content of unsaturated fatty acids, particularly the essential fatty acids, which have great potential to prevent cardiovascular disease, cancer and infectious diseases. Copyright © 2007 Society of Chemical Industry [source] Proximate composition, fatty acid analysis and protein digestibility-corrected amino acid score of three Mediterranean cephalopodsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 10 2006Spiros Zlatanos Abstract Proximate composition, fatty acid analysis and protein digestibility-corrected amino acid score (PDCAAS) in three commercially important cephalopods of the Mediterranean sea (cuttlefish, octopus and squid) were determined. The results of the proximate analysis showed that these species had very high protein:fat ratios similar to lean beef. Docosahexaenoic, palmitic and eicosipentaenoic acid were the most abundant fatty acids among analyzed species. The amount of n- 3 fatty acids was higher than that of saturated, monounsaturated and n- 6 fatty acids. Despite the fact that cephalopods contain small amounts of fat they were found quite rich in n- 3 fatty acids. Finally, PDCAAS indicated that these organisms had a very good protein quality. [source] Partial replacement of fishmeal with sunflower cake and corn oil in diets for tilapia Oreochromis niloticus (Linn): effect on whole body fatty acidsAQUACULTURE RESEARCH, Issue 8 2003J G Maina Abstract The objective of this study was to determine the effect of replacing fishmeal with high-fibre and low-fibre sunflower cakes (HFSC and LFSC) on whole body fatty acid composition in tilapia Oreochromis niloticus (Linn). Sex-reversed O. niloticus males with an initial weight of approximately 16g ± 0.95 (SD) were used. A control diet based on herring meal and soybean meal was formulated. Six test diets were formulated such that low-fibre (LF) and high-fibre (HF) sunflower cakes (SC) contributed 30%, 60% and 80% of the dietary protein, and the diets were designated as LFSC-30, LFSC-60, LFSC-80, HFSC-30, HFSC-60, and HFSC-80 respectively. All fish were held at 25,28°C. They were fed three times daily their prescribed experimental diets for 70 days. At the end of this period they were starved for 24 h and weighed. Five fish representing the average weight of each replicated group (n=3) were frozen in plastic bags at ,22°C for determination of fatty acid composition. Fatty acids in the fish were significantly influenced by diet. Palmitic, oleic and linoleic acids were the most abundant fatty acids in both the diets and the fish. Linoleic acid (18:2 ,6) was the most abundant fatty acid in diets based on sunflower cake. The levels of this fatty acid were also higher in fish fed diets with high contents of the sunflower cakes (LFSC-60, LFSC-80 and HFSC-80) (31.3%, 34.7% and 29.7% respectively) than fish fed the control diet (13.8%). Percentages of long chain polyunsaturated acids of the ,-3 family viz., docosahexaenoic (22:6 ,3) and eicosapentaenoic (20:5 ,3) were low in the diets and in the fish bodies. Fish fed the control diet had a higher level of 22:6 ,3 than those fed the other diets. The possible implications of the preceding findings for human health will be discussed. [source] | |||||||||||||