High Content Of Saturated Fatty Acids Research Articles

GENETIC CHARACTERIZATION OF SUNFLOWER MUTANTS WITH HIGH CONTENT OF SATURATED FATTY ACIDS IN SEED OIL / CARACTERIZACION GENETICA DE MUTANTES DE GIRASOL CON ALTO CONTENIDO EN ACIDOS GRASOS SATURADOS / CARACTÉRISATION GÉNÉTIQUE DES MUTANTS DE TOURNESOL À HAUT CONTENU D’ACIDES GRAS SATURÉS DANS L’HUILE

SUMMARY The genetic control of the high saturated fatty acid content in sunflower seed oil has been studied in the high palmitic acid (C16:0) mutant line CAS-5, and in the high stearic acid (C18:0) mutant line CAS-3. This review summarizes the pertinent results. The high saturated fatty acid content in sunflower seed oil is controlled by partially recessive alleles at two loci (Es1, Es2) for the high C18:0 content and at three loci (P1, P2, P3) for the high C16:0 content. The high C16:0 and the high C18:0 traits are not inherited independently. When their combined segregation was studied, the expected phenotypic expression of both high C16:0 and high C18:0 levels was not observed. This fact was attributed to the existence of an epistatic effect of the loci controlling the high C16:0 trait on the loci controlling the high C18:0 trait. The results obtained indicate that sunflower hybrids with a high saturated fatty acid content in their seed oil can be developed and will be in cultivation in a few years.

Metabolism of triacylglycerol species during seed germination in fatty acid sunflower (Helianthus annuus) mutants.

Sunflower mutant lines with high saturated fatty acid content (palmitic or stearic) in the oil have a completely different set of triacylglycerols (TAG), some of which were not found in standard sunflowers. For optimum seed germination, all of these new TAG species must be effectively catabolized. The behavior of the TAG composition during germination in cotyledons of all these mutant lines showed two different phases: an initial phase (between 0 and 2 days after sowing) with a higher catalytic activity and a preference for TAG containing at least two oleic acid molecules and a second phase with lower TAG degradation rate and a low preference for TAG containing two saturated fatty acids usually accompanied by linoleic acid. Despite the elevated content of saturated fatty acids in some TAG species, the total TAG degradation rate and germination process were similar in these lines, suggesting that sunflower seed lipases do not show a marked preference for any TAG species.

Insulin resistance directly correlates with increased saturated fatty acids in skeletal muscle triglycerides

A close relationship between elevated plasma free fatty acid (FFA) levels and insulin resistance is commonly reported in obese subjects. The aim of the present study was to evaluate the role of intramuscular triglyceride (mTG) and FFA levels in insulin sensitivity in 30 nondiabetic normal-weight or obese subjects (18 with body mass index [BMI] = 21.8 +/- 3.3 kg/m2 and 12 with BMI = 34.6 +/- 2.7 kg/m2) who underwent minor abdominal surgery. Body composition was estimated by isotopic dilution, substrate oxidation by indirect calorimetry, and whole-body glucose uptake by euglycemic-hyperinsulinemic clamp (EHC). Glucose uptake (M) value negatively correlated with the MTG level (R2 = -.56, P < .0001), which was increased in obese patients (11.6 +/- 2.2 v 6.2 +/- 1.4 micromol/g wet weight muscle tissue, P < .0001). The TG fatty acid profile was significantly different in the 2 groups: an increased concentration of saturated fat was present in obese patients (unsaturated to saturated ratio, 1.89 +/- 0.40 v2.19 +/- 0.07, P < .0001). Stepwise linear regression analysis of total mTGs and palmitic and oleic fractions on the M value showed that only TGs and palmitic acid were significantly related to glucose uptake (R2 = .66, P < .0001). Furthermore, among the other anthropometric variables, only the BMI was significantly correlated with MTGs (R2 = .71, P < .0001). In conclusion, not only the MTG concentration but also the FFA pattern seems to affect insulin-mediated glucose uptake. A pivotal role might be played by a high saturated fatty acid content in the TGs.

The effects of fat source and breed on fatty acid composition of lamb muscle

Widespread concerns regarding the detrimental effects of fat consumption on human health (Department of Health, 1994), have led to a decline in the demand for sheep meat. Concerns are mainly centred around the high saturated fatty acid (FA) content and consequent low polyunsaturated:saturated fatty acid ratio (Enser et al., 1996). This ratio may partly be influenced by diet composition, genetic variation or an interaction of these factors. The objectives of the present study were to investigate the effect of different sources of dietary polyunsaturated fatty acids (PUFA) on performance and muscle fatty acid composition and to determine whether breeds differ in their ability to incorporate n-3 PUFA into muscle lipids.

The effects of fat source and breed on fatty acid composition of lamb muscle

Widespread concerns regarding the detrimental effects of fat consumption on human health (Department of Health, 1994), have led to a decline in the demand for sheep meat. Concerns are mainly centred around the high saturated fatty acid (FA) content and consequent low polyunsaturated:saturated fatty acid ratio (Enser et al., 1996). This ratio may partly be influenced by diet composition, genetic variation or an interaction of these factors. The objectives of the present study were to investigate the effect of different sources of dietary polyunsaturated fatty acids (PUFA) on performance and muscle fatty acid composition and to determine whether breeds differ in their ability to incorporate n-3 PUFA into muscle lipids.

Phenotypic variation for saturated fatty acid content in soybean

Concern over high saturates in human diets has prompted the development of soybean [Glycine max (L.) Merr.] lines producing oil with reduced saturated fatty acid concentration. To better understand those factors that influence phenotypic expression for palmitic and stearic acid content in soybean, thirty soybean lines random for saturated fatty acid content were grown in eight field environments contrasting for mean temperature during seed-filling. Palmitic and stearic acid content varied significantly (P<0.01) both among genotypes and across environments, while genotype x environment interactions were reflected in changes in line variance and ranking for both traits. Therefore selection of a superior genotype for saturated fatty acid composition may not correlate well from one environment to another. In general, early-maturing lines were less sensitive than later-maturing lines in their response to changes in mean daily temperature for palmitic concentration. However, factors in addition to temperature appeared to influence genotype response for stearic acid content. It appears that genetic systems conditioning palmitic and stearic acids are independent, and that separate breeding strategies need be adopted to make simultaneous improvement for these two oil traits. In summary, development of soybean lines with low or high saturated fatty acid content may be accomplished through evaluation and selection in a few environments contrasting for temperature.

Relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil

The relationship between cooling rate and crystallization behavior of hydrogenated sunflowerseed oil and its thermal properties during melting were investigated by differential scanning calorimetry and x‐ray diffraction. At crystallization, temperature peaks and area percents of components with higher melting points were found to be greater when cooling rate was slower. When samples were melted, total enthalpies were similar at all rates. According to the chemical composition of the analyzed samples, the components with higher melting points were found in samples with a higher saturated fatty acid content. Changes in the profile of melting curves might be due to differences in triglyceride intersolubility.

Lipid and fatty acid composition of rabbit meat: Part 2.—Phospholipids

The phospholipid contents (and their fatty acid composition) of the meat of two rabbit breeds (New Zealand white and the commercial hybrid HYLA) fed with two commercial diets of different protein and fibre contents, have been determined. The phospholipid contents in the meat of both rabbit breeds ranged from 9% to 19% total lipid. In this fraction seven different phospholipid classes were detected but phosphatidylcholine (PC) and phosphatididylethanolamine (PE) had average percentages of 50 and 20 of the total phospholipids. The major fatty acids of both phosphatidylcholine and phosphatidylethanolamine were C-16:0, C-18:0, C-18:1 and C-18:2, these together representing more than 70% of the total fatty acids. In general, the PC had an higher saturated fatty acid content than PE, which had a lower percentage of C-16:0 but higher C-20:4. Although differences in the fatty acid composition of the phospholipid fractions of the rabbit meat were observed, the only clear influences of age, sex, breed, and/or feeding were found with the C-16:0, C-18:0 and C-18:2 fatty acids.

Glutamate excretion triggering mechanism: A reinvestigation of the surfactant-induced modification of cell lipids

Lipid alterations induced by surfactants to trigger glutamate excretion were investigated with an industrial strain of Corynebacterium glutamicum. The lipid composition of this strain was determined for cultures in a synthetic medium and in a complex medium. A distribution of complex lipids between the cell wall and the cell membrane is proposed. Depending on growth conditions, 70-85% of the cell fatty acids had saturated chains in cells grown with surfactants. In the synthetic medium up to 80% of the straight-chain fatty acids may have come from the acylated surfactant added to the induce excretion. In industrial fermentation, the maximal excretion rate corresponded to the highest saturated fatty acid content of cells. It was shown by radioactive labelling in the synthetic medium that the addition of the acylated surfactant induced the degradation of more than 50% of the phospholipids. Some phospholipid synthesis occurred at that time using the surfactant (saturated) fatty acids, but the membrane did nor recover its previous phospholipid content. A model is proposed to explain the mechanism of glutamate excretion triggering by surfactants.

Origin of the high saturated fatty acid content of rat fecal lipids.

AbstractThe biohydrogenation of unsaturated fatty acids and the preferential absorption of unsaturated fatty acids over long chain saturated fatty acids from the gut have been investigated to find the origin of the high saturated fatty acid content of the facal lipids of rats fed soybean oil. Label from dietary (1‐14C)‐linoleic acid was recovered in the saturated and monounsaturated fatty acids of the fecal lipid. However, when (9,10‐3H)‐stearic acid and (1‐14C)‐linoleic acid were fed together, the isotope ratio (3H/14C) of the fecal lipid was 1.9 times that of the diet. It is concluded that both processes occur.

The effect of gender and slaughter weight on loin and fat characteristics of pigs intended for Teruel dry-cured ham production

A total of 200 Duroc × (Landrace × Large White) pigs intended for Protected Designation of Origin Teruel dry-curedham manufacture was used for the study. The objective was to investigate the effect of gender (barrows and gilts) andslaughter weight (SW; 120, 125, 130, 135 or 140 kg) on Longissimus dorsi (LD) muscle characteristics and the fatty acid (FA) profile of the subcutaneous fat. The LD from barrows had higher intramuscular fat (P&lt;0.01), b* value (P&lt;0.01),colour intensity (P&lt;0.01 for c* and P&lt;0.05 for Hº) and tenderness (P&lt;0.05) than the LD from gilts. Fat from barrows had a higher saturated FA content (P&lt;0.01) a lower polyunsaturated (P&lt;0.001) and unsaturated FA content (P&lt;0.01) than fat from gilts. On the other hand, intramuscular fat was increased (P&lt;0.05) but moisture and L* (P&lt;0.05), thawing (P&lt;0.001) and cooking losses (P&lt;0.01) decreased as SW increased. Polyunsaturated FA content decreased (P&lt;0.001) and saturated FA proportion tended to increase (P&lt;0.10) as the SW increased. It was concluded that barrows and gilts were adequate for both fresh meat and dry-cured ham production. An increase in SW from 120 to 140 kg impairs subcutaneous fat quality but improves some loin characteristics which are desirable for Teruel dry-cured pork production.