Consulta: subjectFacets:"Fatty acid composition"
Registros recuperados: 17
Data/hora: 01/06/2024 01:30:36

A real-time PCR genotyping assay to detect FAD2A SNPs in peanuts (Arachis hypogaea L.)
Provedor de dados: 69
Autores: Barkley,Noelle A; Wang,Ming Li; Pittman,Roy N.
The high oleic (C18:1) phenotype in peanuts has been previously demonstrated to result from a homozygous recessive genotype (ol1ol1ol2ol2) in two homeologous fatty acid desaturase genes (FAD2A and FAD2B) with two key SNPs. These mutant SNPs, specifically G448A in FAD2A and 442insA in FAD2B, significantly limit the normal function of the desaturase enzyme activity which converts oleic acid into linoleic acid by the addition of a second double bond in the hydrocarbon chain. Previously, a genotyping assay was developed to detect wild type and mutant alleles in FAD2B. A real-time PCR assay has now been developed to detect wild type and mutant alleles (G448A) in FAD2A using either seed or leaf tissue. This assay was demonstrated to be applicable for the...
Tipo: Journal article
Palavras-chave: Fatty acid composition; Gas chromatography; Peanut (Arachis hypogaea L.); Real-time PCR; SNP genotyping.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000100009

Does dietary n-3 highly unsaturated fatty acids level influence the European sea bass (Dicentrachus labrax) capacity to adapt to a high temperature?
Provedor de dados: 5
Autores: Person, Jeannine; Skalli, Ali; Dulau, Barbara; Le Bayon, Nicolas; Le Delliou, Herve; Robin, Jean.
Triplicate groups of European sea bass juveniles (60 g) were fed for 84 days two experimental diets containing either vegetable or marine oil (0.4 and 2.2% n-3 highly unsaturated fatty acid [n-3 HUFA] dry matter in LD and HD, respectively) and held at 22 or 29 degreesC (LD-22, LD-29, HD-22 and HD-29 groups). Significant differences in mass gain between the two diets and temperatures were, observed from day 28 onwards, and on day 84, weight was 18% higher in the HD-29 group than in the LD-22 group (the highest and lowest values. respectively). Over the 84-day period-SGR was significantly affected both by temperatures and diets (P=6x10(-4) and 2x10(-4) respectively), averaging 1.01 and 1.07 in the HD-22 and HD-29 groups compared to 0.92 and 1.0 in the LD-22...
Tipo: Text
Palavras-chave: Oxygen consumption; Fatty acid composition; Growth; Temperature; N 3 HUFA; European sea bass.
Ano: 2004
URL: http://archimer.ifremer.fr/doc/2004/publication-502.pdf

Dietary neutral lipid level and source in marine fish larvae: Effects on digestive physiology and food intake
Provedor de dados: 5
Autores: Morais, Sofia; Conceicao, L; Ronnestad, I; Koven, W; Cahu, Chantal; Zambonino, Jose-luis; Dinis, M.
A growth depressing effect of high dietary neutral lipid levels in marine fish larvae has been reported. This may be a result of a decrease in the efficiency or activity of digestive enzymes, a reduction in absorption efficiency and/or a decrease in food intake. The present work reviews recent studies carried out on commercially valuable species (Atlantic herring, Senegalese sole, European seabass and gilthead seabream) that investigated the effects of neutral lipid level and lipid source (fatty acid composition) on some of these key factors influencing larval growth. The results seem to collectively indicate that lipid transport from the enterocytes into the body may be more problematic in larval stages dealing with high neutral lipid diets than lipolytic...
Tipo: Text
Palavras-chave: Ingestion; Lipid droplets; Digestion; Absorption; Fatty acid composition; Lipid quantity.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-3029.pdf

Pavlova lutheri: Production, preservation and use as food for Crassostrea gigas larvae
Provedor de dados: 5
Autores: Ponis, Emanuele; Parisi, G; Chini Zittelli, G; Lavista, F; Robert, Rene; Tredici, M. R.
The haptophyte Pavlova lutheri was cultivated in a 4-l flat alveolar photobioreactor (FAP) in semi-continuous mode during 35 days, achieving a mean volumetric productivity of 0.4 g l-1 day-1. The microalgal culture was harvested from the photobioreactor at an average concentration of 3.5 g l-1 and subjected to different storage conditions in which the effects of temperature (1 °C, 4 °C and 25 °C), air supply and preservative (ascorbic or propionic acid) addition on the viability of the stored suspensions were investigated. Low temperatures (1 and 4 °C) and air-bubbling extended the shelf-life of the stored suspension, while no beneficial effects of ascorbic or propionic acid were found. The influence of temperature and air-bubbling on fatty acid content...
Tipo: Text
Palavras-chave: Crassostrea gigas; Fatty acid composition; Mollusc nutrition; Photobioreactor; Pavlova lutheri; Preservation; Algal suspensions.
Ano: 2008
URL: http://archimer.ifremer.fr/doc/2008/publication-4194.pdf

Requirement of n-3 long chain polyunsaturated fatty acids for European sea bass (Dicentrarchus labrax) juveniles: growth and fatty acid composition
Provedor de dados: 5
Autores: Skalli, Ali; Robin, Jean.
European sea bass juveniles (14.4+/-0.1 g mean weight) were fed diets containing different levels of fish oil then of n-3 highly unsaturated fatty acids (n-3 HUFA) for 12 weeks. The fish performance as well as fatty acid (FA) composition of neutral and polar lipids from whole body after 7 and 12 weeks feeding were studied. The requirements of juvenile sea bass for n-3 highly unsaturated fatty acids (n-3 HUFA) were studied by feeding fish diets containing six different levels of n-3 HUFA ranging from 0.2% to 1.9% of the diet, with approximately the same DHA/EPA ratio (1.5:1).   The growth rate at the end of the trial showed significant differences. Fish fed low dietary n-3 HUFA (0.2% DM of the diet) showed significantly lower growth than the diet 3 (0.7%),...
Tipo: Text
Palavras-chave: N 3 HUFA; Growth; Fatty acid composition; European sea bass Dicentrarchus labrax.
Ano: 2004
URL: http://archimer.ifremer.fr/doc/2004/publication-501.pdf

Differences on the Yolk Lipid, Cholesterol and Fatty Acid Composition of Some Commercial Strains
Provedor de dados: 19
Autores: 三好, 俊三; 光本, 孝次.
Palavras-chave: 卵黄脂質; コレステロール; 脂肪酸組成; 市販鶏種; Yolk lipid; Cholesterol; Fatty acid composition; Commercial strain.
Ano: 1994
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/446

ホルスタイン種去勢牛における胸最長筋および僧帽筋の脂肪酸組成と筋炎の有無との関連性
Provedor de dados: 19
Autores: 浜崎, 陽子; 石井, 努; 中橋, 良信; 村澤, 七月; 高橋, 奈緒子; 撫, 年浩; 木村, 信熙; 日高, 智; 口田, 圭吾; Hamasaki, Yoko; Ishii, Tsutomu; Nakahashi, Yoshinobu; Murasawa, Nazuki; Takahashi, Naoko; Nade, Toshihiro; Kimura, Nobuhiro; Hidaka, Satoshi; Kuchida, Keigo.
Palavras-chave: 筋炎; 脂肪酸; 胸最長筋; 僧帽筋; ホルスタイン種; Myositis; Fatty acid composition; M.longissimus thoracis; M.trapezius; Holstein.
Ano: 2009
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2395

北海道産黒毛和種ロース芯における脂肪酸組成と画像解析形質との関連性
Provedor de dados: 19
Autores: 前原, 正明; 村澤, 七月; 中橋, 良信; 日高, 智; 加藤, 貴之; 口田, 圭吾; Maehara, Masaaki; Murasawa, Nazuki; Nakahashi, Yoshinobu; Hidaka, Satoshi; Kato, Takayuki; Kuchida, Keigo.
黒毛和種572頭のロース芯から得た脂肪交雑の脂肪酸組成をガスクロマトグラフィーにより分析した．ロース芯を画像解析した値と，各脂肪酸との関連性を調査した．モノ不飽和脂肪酸（MUFA）割合の平均値は57.0％（去勢 : 56.4％，メス : 58.3％），ロース芯脂肪割合の平均値は44.4％（去勢 : 45.6％，メス : 41.6％）であった．MUFA％は出荷月齢およびBFSナンバーと正の相関を示した（それぞれ0.27，0.25 : P ＜ 0.01）．BMSナンバーと有意な相関を示した脂肪酸はステアリン酸（－0.11 : P ＜ 0.01）のみであった．MUFA％はあらさ指数（0.16）および最大あらさ指数（0.11）と正の，細かさ指数（－0.17）と負の相関係数を示した（P ＜ 0.01）が，ロース脂肪割合（0.04）とはほぼ無関係であった．脂肪交雑の平均階調値はMUFA％と負（－0.38）の，パルミチン酸と正（0.43）の相関係数を示した（P ＜ 0.01）．
Palavras-chave: Fatty acid composition; Image analysis; Japanese Black; Marbling.
Ano: 2008
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2316

野生エゾシカ肉の栄養特性について
Provedor de dados: 19
Autores: 岡本, 匡代; 坂田, 澄雄; 木下, 幹朗; 大西, 正男; Okamoto, Masayo; Sakata, Sumio; Kinoshita, Mikio; Ohnishi, Masao.
有害獣として駆除された野生エゾシカの多くは廃棄されているのが現状である。本研究では，シカ肉資源の有効活用に資する基礎的知見を集積する目的で野生エゾシカ背最長筋の栄養特性とその季節的変動を 分析した。野生エゾシカ肉の水分は68.9-77.3%，タンパク質は21.0-26.6%，脂質は0.3-6.1%，灰分は 1.1-1.4%であった。脂質含量は5月から8月にかけて増加して11月に減少していた。一方，水分量は逆の 傾向を示した。無機成分としては， 100g当たりカリウムは86.8-110.8mg，鉄は4.5-7.7mg，亜鉛は 3.0-3.8 mg，銅は0.7-1.0mgであった。また，鉛は0.7mg，カドミウムは検出されなかった。全脂質の 主要な脂肪酸は，パルミチン酸，ステアリン酸，オレイン酸およびリノール酸であった。その中でも， 5月 ではリノール酸が多く， 8月と11月ではパルミチン酸の割合が高かった。また， リノール酸，アラキドン 酸およびドコサベンタエン酸の割合は11月にかげて減少し，これに対してパルミチン酸，パルミトレイン 酸およびオレイン酸は増加した。総コレステロールは10.5-167.8mg/100 gであった。 Many Cerus nippon yesonsis (yezo sika) deer are now being exterminated as harmful animals in Hokkaido，]apan，but the meat is mostly discarded. We have investigated the nutrient characteristics of Longissimus dorsi muscle of wild yezo sika deer...
Palavras-chave: 野生エゾシカ; 一般成分; 無機成分; 脂肪酸組成; 総コレステロール量; Wild yezo sika deer; Proximate composition; Inorganic component; Fatty acid composition; Total cholesterol.
Ano: 2004
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2699

Physicochemical characteristics and fatty acid composition of tomato seed oils from processing wastes
Provedor de dados: 63
Autores: Cantarelli,P.R.; Regitano-d'Arce,M.A.B.; Palma,E.R.
The major component of tomato processing industry wastes is seed. Samples of tomato (Petomech var.) pomace from industries of São Paulo state submitted to Hot and Cold Break treatments, were spontaneously fermented and washed to separate seeds. The oils were analysed for specific gravity, iodine and saponifícation numbers, refractive index, viscosity and fatty acid composition. Except for saponifícation number, Hot and Cold Break seed oils were very similar. In both treatments palmitic acid was the major saturated fatty acid, followed by stearic acid. Linoleic acid was the major unsaturated fatty acid followed by oleic acid. Both oleic and linoleic acids added up to over 60% of total fatty acids, being higher in Cold Break seed oils. Both treatments...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tomato seed oil; Fatty acid composition; Physicochemical characteristics; Industrial wastes.
Ano: 1993
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90161993000100016

องค์ประกอบกรดไขมันและสารแกมมาโอรีซานอลของไขมันน้ำมันรำข้าวและไขมันชนิดอื่นและคุณภาพของบัตเตอร์ครีมที่ผลิตได้
Provedor de dados: 106
Autores: Tida Sirisukpornchai; Pravit Santivatana.
The objectives of this study were to analyze and compare fatty acid composition, slip melting point and gamma-oryzanol content among rice bran oi l shortening, palm shortening, and butter. Three formulas of butter cream were prepared, by varying type of fat at 25%. Then the sensory evaluation were assessed and the percentage difference in volume among the three formulas were measured by measuring the specific volume of butter cream made from rice bran oil shortening, palm shortening and butter blend. Saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid contents were 35.43±0.03%, and 36.73±0.10%, 27.84±0.13% in rice bran oil shortening, 66.36±0.12%, 28.28±0.04%, 5.36±0.04% in palm shorte ning and 61.49±0.04%, 32.98±0.06%,...
Tipo: PhysicalObject
Palavras-chave: Rice bran oil shortening; Fatty acid composition; Butter cream; Gramma-oryzanol; Quality; ไขมันน้ำมันรำข้าว; กรดไขมัน; บัตเตอร์ครีม; แกมมาโอรีซานอล.
Ano: 2012
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5397

Fatty acid composition, antioxidant and antibacterial properties of the microwave aqueous extract of three varieties of Labisia pumila Benth
Provedor de dados: 48
Autores: Karimi,Ehsan; Jaafar,Hawa ZE; Ghasemzadeh,Ali; Ebrahimi,Mahdi.
BACKGROUND: The present study was conducted in order to evaluate the fatty acid profile, anti-oxidant and anti-bacterial activities from the microwave aqueous extract of the leaves of three different varieties of Labisia pumila Benth. RESULTS: The chemical analysis of the extract showed that fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic and &amp;#945;-linolenic) acid as the main components in three varieties of L. pumila leaves. Furthermore, the obtained results of the anti-oxidant revealed that L. pumila var. alata contained higher anti-oxidative activities compared to var. pumila and var. lanceolata. However, these values were lower than the tested anti-oxidant standards. On the other hand, the aqueous leaf extracts in all three varieties...
Tipo: Journal article
Palavras-chave: Fatty acid composition; Microwave aqueous extraction; Anti-oxidant activities; Anti-bacterial activities.
Ano: 2015
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602015000100008

Gene transfer of Chlorella vulgaris n-3 fatty acid desaturase optimizes the fatty acid composition of human breast cancer cells
Provedor de dados: 56
Autores: Xue,Meilan; Ge,Yinlin; Zhang,Jinyu; Wang,Qing; Hou,Lin.
Chlorella vulgaris has the gene of n-3 fatty acid desaturase (CvFad3), which can synthesize the precursor of n-3 polyunsaturated fatty acids (PUFAs) or convert n-6 to n-3 PUFAs. The objective of the present study was to examine whether the CvFad3 gene from C. vulgaris can be functionally and efficiently expressed in human breast cancer cells and whether its expression can exert a significant effect on cell fatty acid composition. We inserted the CvFad3 gene into the plasmid pEGFP-C3 to construct the eukaryotic expression vector pEGFP-C3-n-3 and to express the n-3 Fad gene in human breast cancer cells (MCF-7 cells). Transfection of MCF-7 cells with the recombinant vector resulted in a high expression of n-3 fatty acid desaturase. Lipid analysis indicated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chlorella vulgaris; CvFad3 gene; Fatty acid desaturase; Recombinant expression vector; Fatty acid composition; Breast cancer cells.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012001200006

Cholesterol changes the fatty acid composition of rat enterocytes
Provedor de dados: 56
Autores: Gazzola,J.; Martins,E.F.; Miyasaka,C.K.; Palanch,A.C.; Vecchia,M.G.; Curi,R.
The effect of free cholesterol on the fatty acid composition and growth of rat fetal enterocytes was investigated in the absence and presence of 10% (v/v) fetal calf serum. Cholesterol caused a significant reduction of cell number after 6 and 12 h in culture. The fatty acid composition of enterocytes cultured in the presence of serum was also changed by the presence of 20 µM cholesterol. The fatty acid profile was determined by HPLC using fluorescence detection (325 nm excitation and 395 nm emission). Cholesterol (20 µM) increased the proportion (given in percentage of the total fatty acids) of the following fatty acids in cultured cells: lauric (by 42%), oleic (by 34%), linoleic (by 44%) and gamma-linolenic (by 20%) acids and reduced the proportion of...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Enterocytes; Cholesterol; Fatty acid composition; Cell proliferation.
Ano: 2003
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2003000100019

Incorporation of dietary trans monounsaturated fatty acids into tissues of Walker 256 tumor-bearing rats
Provedor de dados: 56
Autores: Moreira,N.X.; Curi,R.; Padovese,R.; Mancini-Filho,J.
The correlation between dietary trans fatty acids and neoplasia was examined in the present study. Walker 256 tumor-bearing and control rats were fed a trans monounsaturated fatty acid (MUFA)-rich diet for 8 weeks and the incorporation of trans fatty acids by tumor tissue was examined. Also, the effect of tumor growth on trans fatty acid composition of plasma and liver, and the content of thiobarbituric acid-reactive substances (TBARS) was determined. Walker 256 tumor cells presented both trans and cis MUFAs given in the diet. The equivalent diet proportions were 0.66 for trans and 1.14 for cis. Taking into consideration the proportion of trans MUFAs in plasma (11.47%), the tumor incorporated these fatty acids in a more efficient manner (18.27%) than the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Trans fatty acids; Walker 256 tumor; Fatty acid composition; Lipid peroxidation.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2001000400010

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation
Provedor de dados: 65
Autores: Gois,Franz Dias; Sbardella,Maicon; Lima,Cristiane Bovi de; Migotto,Dannielle Leonardi; Cairo,Pedro Leon Gomes; Garbossa,Cesar Augusto Pospissil; Racanicci,Aline Mondini Calil; Costa,Leandro Batista.
ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidative effect; Fatty acid composition; Muscle; Natural feed additive.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000200751

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Provedor de dados: 65
Autores: Antão-Geraldes,Ana Maria; Hungulo,Sílvia Rafael; Pereira,Etelvina; Teixeira,Amílcar; Teixeira,Alfredo; Rodrigues,Sandra.
ABSTRACT:  Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Salmo trutta; Oncorhynchus mykiss; Body composition; Fatty acid composition; Sensory quality.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000900752