Effect Of Fatty Acid Composition Research Articles

Fatty acid composition, cooking loss and texture of beef patties from meat of bulls fed different fats

The effect of fatty acid composition on the properties of patties standardised to contain 15% fat was studied. Patties were made of beef from 36 Brown Swiss bulls fed on six different diets with five of them containing additional fats to achieve a high variability in body lipid composition. When the feed contained fullfat oilseeds (rapeseed, sunflower seed, linseed), the proportions of some nutritionally favourable fatty acids were increased in the patties. Patties made from the meat of bulls fed linseed and coconut oil could be distinguished in a sensory triangle test from most other groups. Cooking loss and instrumental texture properties showed no relation to fatty acid composition of patties. Cooking only slightly decreased the proportion of saturated fatty acids in favour of polyunsaturated fatty acids. In conclusion, widely differing dietary fats can be fed to bulls without risking major effects on texture of beef patties.

Maternal and Early Dietary Fatty Acid Intake: Changes in Lipid Metabolism and Liver Enzymes in Adult Rats

Over the last decade, much evidence has emerged to suggest that alterations in maternal nutrition during pregnancy may irreversibly affect aspects of physiological and biochemical functions in the fetus. This study was designed to determine the mechanisms involved in these alterations. Our hypothesis was that the type of maternal dietary fat received in early life could determine the level of lipoprotein lipase (LPL; EC 3.1.1.34) activity and gene expression which would be maintained into later life. A diet high in (n-3) polyunsaturated fatty acids was predicted to be associated with higher levels of lipoprotein lipase (LPL) activity and expression and lower levels of plasma triglyceride after a high fat meal challenge. Using a 2x2 factorial design, Wistar Albino rats were pair-fed either a fish oil diet (50 g/kg) or a mixed oil diet (50 g/kg) for the last 2 wk of gestation, during lactation and pups were fed these diets until 5 wk of age. After 5 wk, the rats were fed nonpurified diet. The rats were killed at 5 wk (young) or 10 wk (adult) of age after a mixed oil (50 g/kg) test meal. There were significant age effects on plasma triglyceride (P<0.02), cholesterol (P<0.001), glucose-dependent insulinotrophic polypeptide (GIP) (P<0.001) and liver glutathione reductase activity (P<0.05) which were all higher in the young rats compared to the adults. There were significant effects of diet on triglyceride (P<0.001), cholesterol (P<0.001) and LPL mRNA levels (P<0.001). GIP and triglyceride levels were significantly correlated (r = 0.66; P<0.001). Omental adipose tissue LPL activity as significantly higher in the fish-oil fed groups compared to the other groups (P<0.001), whereas Epididymal adipose tissue LPL mRNA was significantly higher in the mixed oil-fed adults compared to the other groups (P<0.001). The latter result suggested an imprinting effect of fatty acid composition in early life on LPL gene expression. Liver superoxide dismutase activity was affected by age and diet and was higher in the young than in the adults and higher in the fish oil-fed young than in those fed the mixed oil-fed (P<0.005). Catalase activity was also affected by age (P<0.001) and diet (P<0.001), and there was a significant interaction between age and diet (P<0.001). Catalase activity was higher in rats fed fish oils at both stages of development, suggesting that feeding fish oils to rats in early life raises oxidative stress throughout life. The majority of the significant differences shown were between the age groups and not between the two dietary groups, suggesting that postprandial handling of a standard fat meal is affected more by age than by early dietary fatty acid composition. However, the mechanisms of biological imprinting of fatty acids on LPL expression and on enzymes related to oxidative stress requires more investigation.

A study on vegetable oil blends

The oil stability index (OSI) and peroxide value (PV) were used to determine the quality of oil blends. The quality of soybean oil (SBO) blended with other refined, bleached and deodorized (RBD) oils was between the quality of SBO and the RBD oils selected for blending. However, crude peanut oil blended with SBO diminished the quality of SBO while crude sesame oil with unique antioxidants improved the quality of SBO blends. To study the effect of fatty acid composition (FAC) on the oxidative stability of oil blends, 21 oil blends were prepared by using 7 commercial RBD oils which were re-deodorized and followed by tocopherol adjustment. A mathematical model describing the relationship between OSI and FAC of 21 oil blends was obtained as follows: OSI (h) = 7.5123 + % C16:0 × (0.2733) + %C18:0 × (0.0797) + %C18:1 × (0.0159) + %C18:2 × (−0.1141) + %C18:3 × (−0.3962), r 2 = 0.911. The difference between the values of each predicted and measured OSI were within 10%, which indicated that the oxidative stability of oil blends of any ratio from the 7 RBD oils under study could be predicted by using this model.

PHOTOSYNTHETIC CHARACTERIZATION OF A MUTANT OF NANNOCHLOROPSIS DEFICIENT IN THE SYNTHESIS OF EICOSAPENTAENOIC ACID

Photosynthetic performance of an eicosapentaenoic acid (EPA; 20:5ω3) deficient mutant of the eustigmatophyte Nannochloropsis sp. was compared to the wild type (Wt) strain in order to evaluate the effect of fatty acid composition on the function of the photosynthetic apparatus. Cellular photosynthetic capacity and the cellular pool of pigments and of reaction centers were reduced in the mutant concomitant with a reduction in the amount of thylakoid membranes and their volume-specific density. Despite the changes observed in photosynthetic activity, the fluorescence properties of the mutant were virtually the same as those of the wild type, although the phase transition of thylakoid membrane was recorded at higher temperature in the mutant than in the Wt. The results suggest that the change in one double bond in a very long chain fatty acid of the thylakoid lipids plays a minor role in regulating photosynthetic electron transport, but that the mutation modified the ability of the mutant to acclimate to low-irradiance conditions.

The proton permeability of liposomes made from mitochondria) inner membrane phospholipids: No effect of fatty acid composition

The proton permeability of the mitochondria) inner membrane has been shown to correlate with the fatty acid composition of its phospholipids. In this paper, we test the hypothesis that the proton permeability of the phospholipid bilayer portion of the membrane depends on phospholipid fatty acid composition. We measured the proton permeability of liposomes made from the mitochondria) inner membrane phospholipids of eight vertebrates, representing a ten-fold range of mitochondria) proton leak and a three fold range of unsaturation index. At a membrane potential (Δψ) of 160 mV at 37°C, the liposomes all had the same proton leak rate, about 30 nmol protons min −1 mg −1 phospholipid. There was no correlation between liposome proton permeability and phospholipid fatty acid composition.

Effect of fatty acid composition of oils on flavor and stability of fried foods

AbstractEffects of fatty acid composition of frying oils on intensities of fried‐food flavor and off‐flavors in potato chips and french‐fried potatoes were determined. Commercially processed cottonseed oil (CSO) and high‐oleic sunflower oil (HOSUN) were blended to produce oils with 12 to 55% linoleic acid and 16 to 78% oleic acid. Analytical sensory panels evaluated french‐fried potatoes and pilot plant‐processed potato chips. Initially, both foods prepared in CSO (16% oleic/55% linoleic acid) had the highest intensities of fried‐food flavor; however, this positive flavor decreased with decreasing levels of linoleic acid. 2,4‐Decadienal in potato chips also decreased with decreasing linoleic acid in the oils. Frying oil stability, measured by total polar compounds (TPC), and oxidative stability of potato chips, measured by volatile compounds, showed that HOSUN (78% oleic acid) produced the lowest levels of TPC and the lowest levels of hexanal and pentanal, indicating greater frying oil stability and oxidative stability of the food. However, fresh potato chips fried in HOSUN had the lowest intensities of fried‐food flavor and lowest overall flavor quality. Fried‐food flavor intensity was the best indicator of overall flavor quality in fresh potato chips. Volatile compounds, TPC, and oxidative stability index directly varied with increasing oleic acid, and were therefore not directly indicative of flavor quality. No oil analysis predicted flavor stability of aged potato chips. Compositions of 16 to 42% oleic acid and 37 to 55% linoleic acid produced fresh fried‐food with moderate fried food flavor intensity, good overall flavor quality, and low to moderate TPC levels (chips only). However, in aged food or food fried in deteriorated oil, compositions of 42 to 63% oleic and 23 to 37% linoleic provided the best flavor stability.

Effect of fatty acid composition of phospholipids on their antioxidant properties and activity index

AbstractVarious phospholipids may act as antioxidants or prooxidants. This study investigated the effects of three phospholipid classes and their fatty acid composition on antioxidant activity. Antioxidant properties of sphingomyelin, phosphatidylcholine, and phosphatidylethanolamine from salmon and menhaden oil were measured by oxidation induction time. An antioxidant activity index was determined in these systems with the Rancimat 617. Fatty acid profiles of the individual phospholipids and total oils were determined by gas‐liquid chromatography before and after oxidation. The index was significantly (P&lt;0.05) influenced by the headgroup and fatty acid composition of the phospholipid. Lipids with a choline headgroup had oxidation induction times greater than 60 h in the salmon oil system. The choline‐containing phospholipid also offered better (P&lt;0.05) protection from oxidation to the n‐3 and total polyunsaturated fatty acids in salmon oil. Phospholipids containing more saturated fatty acids had longer oxidation induction times (&gt;84 h) and higher antioxidant index (&gt;9). Chainlength of the fatty acids may have contributed to the observed index, as phospholipids with longer chains (i.e., C18 and above) had longer oxidation induction times. Phospholipids tested in this study had little or no antioxidant activity in menhaden oil, nor did they offer protection to n‐3 or total polyunsaturated fatty acids in this oil. These findings suggest that fatty acid profiles of individual oils may influence the antioxidant index of each phospholipid.

新生子牛において代用乳の脂肪酸組成が消化率,下痢発生および脂質代謝に及ぼす影響

約1週齢のホルスタイン種雄子牛計18頭を3区に分け,脂肪源が異なる3種類の代用乳(MR1-3)を給与し,新生子牛における消化率,下痢発生および脂質代謝に及ぼす影響を比較した.各MRは脂肪含量が同じ(約19%)で,脂肪源はMR1が牛脂,MR2は牛脂55%,大豆油25%および硬化魚油20%の混合物,MR3は牛脂50%および中鎖トリグリセライド50%の混合物であった.MR1の脂肪酸はC18:1,C16:0,C18:0が大部分を占めたのに対し,MR2ではそれらに加えて多価不飽和の長鎖脂肪酸が多く,MR3ではC8とC10が50%を占めた.2週間の試験期間中,1日500gのMRを朝夕2等分して与えたが,固形飼料は給与しなかった.MR3区は粗脂肪の消化率が有意に高かったが(P<0.05),粗蛋白質の消化率は有意に低く(P<0.05),下痢発生が有意に増加した(P<0.05).しかし増体量には有意差がなく,他の2区間ではこれらの全てに有意な差はなかった.血清NEFA濃度はMR3区で有意に低くP<0.05),一方,燐脂質および総コレステロール濃度はMR2区で増加の傾向を示した.また,血清脂質の脂肪酸組成はMR2区において著しく異なり,他の2区に比べてC18:2およびC18:3の有意な増加と,C16:1およびC18:1の有意な減少とが認められた(P<0.05).

Toxicity of medium chain fatty acids to Penicillium crustosum Thom and their detoxification to methyl ketones

Conversion of medium chain length fatty acids into methyl ketones by some filamentous fungi is important in the development of flavour in the blue mould‐ripened cheeses and in the promotion of ketonic rancidity in the lauric acid oils. The effect of fatty acid composition of single acid glycerides, pH, temperature and medium chain length fatty acids on conversion of fatty acids into methyl ketones has been studied with two strains of Penicillium crustosum Thom. Medium chain length fatty acids were fungitoxic. The minimum inhibitory concentration was 3776, 2884, 1723 and 3066 mg/l for the C6:0, 8:0, 10:0 and 12:0 acids, respectively, at pH 7·0 in liquid suspension culture. Evidence is provided to suggest that the cellular site for this conversion is the microbody. Growth of P. crustosum on single acid glycerides involves two distinct physiological processes; the first, a general inhibition of growth, and the second, a detoxification. The fatty acid composition and the slip point of the substrate are of paramount importance in these two processes.

Effect of fatty acid composition of dietary fat on energy balance and expenditure in hamsters

The comparative effects of feeding diets containing corn, olive, coconut, or menhaden fish oil on efficiency of energy deposition and on short term energy expenditure were examined in growing hamsters. Diets comprising oils mixed with laboratory diets at 10% oil w/w were fed ad libitum for 3 weeks. Animals fed laboratory diets were used as controls. Body composition was determined before and after the feeding period using 3H2O distribution space. Oxygen consumption was measured in each animal during the final week. Weight gains of groups fed corn and olive oil diets exceeded those of the group fed laboratory diet alone (p less than 0.05), although metabolizable energy intakes were similar across groups. Corn oil fed animals demonstrated higher carcass energy gains as fat compared with laboratory diet fed or menhaden oil fed groups. This was reflected in an increased fractional deposition of metabolizable energy intake in the group fed corn oil diet compared with the latter two groups. Fecal energy losses were lower in the group fed corn oil diet, and higher in the group fed laboratory diet alone, compared with other groups. Oxygen consumption did not differ between groups. These findings indicate that feeding dietary fish oil, compared with corn oil, favours energy substrate oxidation reducing the fraction of metabolizable energy partitioned for storage.

Effect of Fatty Acid Composition of Broodstock Diet on Tissue Fatty Acid Patterns and Egg Fertilization and Hatching in Pond-Reared Penaeus monodon

The effect of dietary fatty acid composition on tissue fatty acid patterns and spawn quality of pond-raised Penaeus monodon was evaluated with the use of three practical diets. Diets were formulated to contain the same basal components but with various lipid supplementation: Diet B1, 6% cod liver oil; Diet B2, 3% cod liver oil and 3% soybean lecithin; and Diet Ba, 691, soybean lecithin. Three flow-through maturation tanks were each stocked with 60 broodstock at a . sex ratio of 1.5 female to 1 male, with the females ablated on one eyestalk. Broodstock performance measured as total number and nature of spawnings, egg fertility and average hatching rate of eggs of each dietary treatment was assessed. Results showed that the fatty acid composition of broodstock diet affected the tissue fatty acid patterns and hatchability of eggs from pond-reared P. monodon. Females fed a diet high in 20:4n-6, 20:5n-3 and 22:6n-3 polyunsaturated fatty acids (PUFA) and n-3/n-6 fatty acid ratio gave higher percentages of fertilized eggs and higher hatching rates than did other diets.

Effect of fatty acid composition of rat heart myocytes on their electrical activity

Rat heart myocytes were cultured for up to 16 days in medium containing 20% non-delipidated fetal calf and horse serum (control cells) and in medium containing lipid depleted serum supplemented with either palmitic or linoleic acid. The main change in fatty acid composition of cellular lipids consisted of an increase in the ratio of linoleic to oleic acid from 0.15 in palmitate supplemented cells and 0.64 in control cells to 2.6 in linoleate supplemented cells. Cells grown in the presence of linoleic acid showed enhanced repolarization compared to those grown with palmitic acid or to control cells. The maximal dV dt during repolarization was 0.678 ± 0.113 V/s for cells grown with linoleic acid; 0.405 ± 0.105 V/s for cells grown with palmitic acid and 0.397 ± 0.007 V/s for the control cells. The duration of action potential and the value of dV dt , when compared at similar degrees of repolarization, showed significantly enhanced repolarization during the initial phase in cells grown with linoleic acid. Maximal diastolic membrane potential and the depolarization phase were similar in cells cultured with linoleic or palmitic acid. We explain these results by the hypothesis that the enrichment in linoleic acid of membrane lipids causes a rise in the flux of Cl − and K + through their respective channels leading to an augmented initial phase of repolarization.

Effect of Dietary Fatty Acids on Assimilation of Fatty Acids by Adipose Tissue in vitro

To study the effect of fatty acid composition of adipose tissue on assimilation of fatty acids in vitro, epididymal fat pads from mice fed various fats were incubated with C14-labeled myristic, palmitic, stearic, oleic and linoleic acid, each in combination with 9,10-H3-palmitic acid. Although feeding the various fats produced wide differences in fatty acid composition of the adipose tissue, there was no effect of dietary treatment on the incorporation of the labeled fatty acids into either the triglycerides or the β-position of the triglycerides. In each case the H3:C14 ratio was lower for the fatty acids at the β-position than the triglycerides as a whole, thus providing evidence for the desaturation of palmitic acid prior to esterification at the β-position.

Studies on human serum lipoprotein phospholipids and phospholipid fatty acid composition by silicic acid chromatography

SUMMARY Normal human serum phospholipids were fractionated by silicic acid column chromatography. A large number of fractions was obtained with which it was possible to study the effect of fatty acid composition on elution rate. Phospholipids containing unsaturated fatty acids eluted from the silicic acid column more rapidly than their saturated analogues. It was found that lecithin could not be cleanly separated from sphingomyelin by any concentration of methanol or multiple-solvent elution scheme. The fatty acid compoeitions of the individual phospholipids were studied. Phosphatidyl ethanolamine was the most unsaturated phospholipid of serum; lecithin, sphingomyelin, and lysolecithin showed less unsaturation, in that order. In all phospholipids, 20 and 22 carbon unsaturated fatty acids were present. Long-chain saturated, aa well aa odd-chain saturated, fatty acids were present and were particularly prominent in the sphingomyelin fraction. In previous studies reported by this laboratory (1, 2), data on the phospholipid and phospholipid fatty acid composition of human serum and serum lipoprotein fractions were presented. Other authors (3, 4, 5) have published data from similar studies. Most of these latter studies have presented evidence for the presence of lysolecithin as well as the phosphatidyl ethanolamine, lecithin, and sphingomyelin fractions reported in the work from this laboratory. The procedure previously used here did not show the presence of lysolecithin; if any were present in the samples it would have been included in the lecithin fraction. A more extensive chromatographic fractionation of the total serum phospholipid was undertaken to improve the resolution of the individual phospholipids and attempt to establish the presence or absence of lysolecithin as well as other minor components. As a large number of fractions was taken during the chromatographic run, a large initial amount of phospholipid was necessary to permit subsequent analysis of the fatty acid moiety of the individual phospholipids. The subfractionation of the major elution peaks provided

Fatty acid morpholides as plasticizers for vinyl chloride resins. III. Ternary compatibility‐composition diagrams for the oleic‐linoleic‐stearic and oleic‐linoleic‐palmitic systems

AbstractA systematic investigation has been made of the effect of fatty acid composition on the compatibility of the corresponding mixed morpholides as plasticizers for vinyl chloride‐vinyl acetate copolymer resins. Plasticizer evaluation data were obtained for the morpholides of lauric, palmitic, elaidic, and epoxyoleic acids and compared with the literature values for other fatty acid morpholides and morpholide mixtures.Ternary compatibility‐composition diagrams have been constructured for the oleic‐linoleic‐stearic and the oleic‐linoleic‐palmitic morpholide systems. These diagrams make it possible to predict what adjustment, if any, must be made in the composition of any mixture of these fatty acids so that the corresponding morpholide mixture will be compatible. The diagrams will be useful in selecting the most appropriate and economical fatty acid sources from which to make compatible morpholide mixtures.