Effect of Cooking on the Fatty Acid Composition of Beef Intramuscular Lipid

Changes in fatty acid composition of neutral, polar and total lipid fractions of beef intramuscular lipid were assessed due to cooking. The longissimus muscle from 48 ribeye steaks was sectioned as: medial half for raw analysis (RAW) and lateral half for cooked analysis (COOK). Cooking reduced the percentages of oleic, linoleic, and linolenic acids and increased the percentage of stearic acid. These changes were most evident in the polar lipid fraction, where the unsaturated fatty acids occurred in the highest percentages. Overall, cooking increased the stearic acid and total saturated fatty acid contents of the intramuscular lipid while reducing total PUFA content.     

Proximate Composition and Fatty Acid Profile in Brazilian Poultry Sausages

Moisture, protein, ash, cholesterol and lipid contents, as well as the fatty acids composition of turkey, Chester^®, chicken and common-type sausages from main Brazilian brands were determined. Analyses of cholesterol and fatty acids methyl esters were made by capillary gas chromatography. Sausages presented a lipid content between 4% (turkey) and 17% (common-type sausages). The cholesterol content was 44 for Chester^®and chicken, 46 for turkey and 51 for common-type sausages (mg/100 g). Most of the fatty acids were monounsaturated, having the oleic acid as its major component, with values between 38% (turkey) and 43% (common-type sausages). Saturated fatty acids followed, having the palmitic acid as its major component, in a range of 24–25%, values found for common-type and chicken sausage, respectively. Polyunsaturated fatty acids were present in smaller amounts, with a linoleic acid concentration between 10% (chicken sausage) and 14% (turkey sausage). Turkey and chicken sausages presented a higher content of polyunsaturated fatty acids than the Chester^®and common sausages, which presented a low saturated fatty acids content.     

Effect Of Unsaturated Fatty Acid Composition On Lecithin-Cholesterol Interactions

A mixture of cholesterol and lecithin in a monolayer occupied less area than predicted from areas occupied by cholesterol or lecithin alone. This condensing effect was correlated with decreased glucose permeability in artificial membranes made from these systems. Thus, cholesterol may be a factor in determining cell membrane permeability. The condensing effect of cholesterol was greater than that of other sterols.     

Changes in Body Composition with Conjugated Linoleic Acid

Conjugated linoleic acid has been shown to reduce body fat accumulation in several animal models. We have conducted several studies in AKR/J mice showing that CLA reduces body fat accumulation whether animals are fed a high-fat or low-fat diet, with no effect on food intake. One mechanism by which CLA reduces body fat is by increased energy expenditure, which is observed within one week of CLA feeding and is sustained for at least six weeks. The increased energy expenditure is sufficient to account for the decreased fat accumulation. Increased uncoupling protein gene expression does not appear to be involved in the increased energy expenditure. We have observed increased fat oxidation but no decrease in de novo fat biosynthesis with CLA feeding. We have also observed increased liver weights and plasma insulin levels with higher doses of CLA. In all of the studies we have conducted to date we have used a CLA preparation that contains several isomers, primarily c9,t11 and t10,c12. It was assumed that the active form was c9,t11, as CLA was identified as an anticarcinogenic compound from cooked beef, of which the c9,t11 form accounts for 60% to 80% of the CLA. Most of the studies conducted so far must be repeated using the purified isomers in order to determine which isomers are responsible for each of the identified actions of CLA.     

八种花粉中脂肪酸组分分析

目前对花粉中氨基酸、维生素、矿物元素等营养成分的组成与功能有较为全面的了解，而对其中脂肪酸的组成缺乏广泛的调查研究。随着对脂肪酸功能的深入了解，人们发现脂肪酸不仅与抗动脉粥样硬化、预防冠心病等有关，而且在提高免疫功能及抗肿瘤等方面表现出潜在的价值。     

Fatty Acid Composition of Commercial Spanish Fast Food and Snack Food

Fatty acid composition, total fat contents and percentages of saturated (SFA), monounsaturated (MFA), polyunsaturated (PUFA) and trans isomers of fatty acids (t FA) were analysed in commercial Spanish fast food and snack food by capillary gas chromatography (CGC) using a capillary column. The results obtained show a great variability in the percentages of fatty acids (g/100 g total fatty acids) but generally there is a high proportion of saturated fatty acids (from 12.3 in popcorn to 65.8% in ice creams) and monounsaturated fatty acids (from 23.7 in snacks of cheese to 42.8% in hamburgers with a low proportion of trans isomers (from 0.1 in snacks of cheese to 46.0% in popcorn (microwave)) and polyunsaturated fatty acids (from 1.6 in popcorn (microwave) to 51.4% in popcorn).Our results show that commercial Spanish fast food and snack food have a high proportion of saturated fatty acids especially hamburgers, pizzas, ice creams, cakes with cover, biscuits, donuts, and snacks of cheese. The source of these saturated fatty acids in the fat fraction was basically animal fats, coconut oil, palm kernel oil and palm oil.     

6个品种鸡蛋黄中脂肪酸营养成分分析

<正>鸡蛋中含有丰富的磷脂和不饱和脂肪酸[1],可广泛用于食品保健、医药等行业[2]。美国、加拿大、日本等国家均对鸡蛋中的脂肪酸进行了系统研究[3]。我国是产蛋大国,养禽业发展迅猛。但是,目前国内不同品种鸡蛋黄中各种脂质成分的含量尚无可以查询的数据。本试验旨在比较6个品种鸡蛋黄中脂肪酸组成,为营养推荐及品种鉴别提供科学依据。     

Total Fatty Acid and Polar Lipid Species Composition of Human Milk

Human milk lipids are essential for infant health. However, little is known about the relationship between total milk fatty acid (FA) composition and polar lipid species composition. Therefore, we aimed to characterize the relationship between the FA and polar lipid species composition in human milk, with a focus on differences between milk with higher or lower milk fat content. From the Norwegian Human Milk Study (HUMIS, 2002–2009), a subset of 664 milk samples were analyzed for FA and polar lipid composition. Milk samples did not differ in major FA, phosphatidylcholine, or sphingomyelin species percentages between the highest and lowest quartiles of total FA concentration. However, milk in the highest FA quartile had a lower phospholipid-to-total-FA ratio and a lower sphingomyelin-to-phosphatidylcholine ratio than the lowest quartile. The only FAs associated with total phosphatidylcholine or sphingomyelin were behenic and tridecanoic acids, respectively. Milk FA and phosphatidylcholine and sphingomyelin species containing these FAs showed modest correlations. Associations of arachidonic and docosahexaenoic acids with percentages of phosphatidylcholine species carrying these FAs support the conclusion that the availability of these FAs limits the synthesis of phospholipid species containing them.     

Chemical Composition and Fatty Acid Profile of Several Mexican Wild Lupins

We have performed chemical proximate analysis and determined the oil fatty acid profile of seeds fromLupinus mexicanus Cerv. ex Lag., Lupinus exaltatus Zucc., Lupinus montanus H.B.K. and Lupinus stipulatus J. Agardh collected at various locations in four Mexican states. Protein and fiber content from lupin seeds ranged from 334 to 467 and 106 to 172g/kg on dry weight basis, respectively. The oil content fluctuated from 57g/kg for L. mexicanus to 115g/kg for L. montanus. All lupin oils contained a high concentration of palmitic acid (C16:0) and linoleic acid (C18:2), ranging from 175 to 287 and 324 to 517g/kg, respectively. The ratio of oleic (C18:1) to linoleic (C18:2) acid and total saturated to total unsaturated fatty acids ranged from 0.22 to 0.5 and 1.5 to 3.3, respectively. Erucic acid (C22:1) was not present in any of the lupin oils analyzed while eicosanoic acid (C20:0) was found only in L. mexicanus (Manalisco). Behenic acid (C22:0) was found in all oil samples of L. montanus, L. stipulatus and L. mexicanus oils. Thus, we conclude that the oil content and fatty acid profile of the Mexican lupins studied are similar to those already reported for most lupin oils, except for the absence of erucic acid and greater palmitic acid concentration found in our samples.     

代谢综合征患者血清游离脂肪酸成分特征的研究

目的研究代谢综合征（MS）及高危患者血清游离脂肪酸（FFA）成分特征及与其他糖脂代谢参数间关系.方法用气相色谱-质谱（GC-MS）联用法测定159名MS及MS高危患者与43例正常对照者血清游离脂肪酸成分水平.结果MS患者不饱和脂肪酸（C18：2、C18：1、C20：4、C22：6、C20：3）高于正常对照组,C18：2、C20：3有统计学意义（P＜0.01）;不饱和脂肪酸/总脂肪酸（UFA/TFA）、多不饱和脂肪酸/总脂肪酸（PUFA/TFA）、多不饱和脂肪酸/饱和脂肪酸（PUFA/SFA）高于正常对照组（P＜0.01）;SFA（C16：0、C18：0）和SFA/TFA低于正常对照组（P＜0.01）.MS组与MS高危组相比,FFA各指标无统计学意义（P＞0.05）.研究对象血糖与UFA/TFA、PUFA/TFA、PUFA/SFA呈显著正相关（r=0.229,0.204,0.230,P＜0.01）,血糖与SFA/TFA呈显著负相关（r=-0.229,P＜0.01）.结论MS及MS高危患者中存在游离脂肪酸代谢紊乱.n6系多不饱和脂肪酸升高,可能在MS发病中起重要作用.     

Phenolic Acid and Fatty Acid Composition in the Fruits ofLaurocerasus officinalisRoem. and Its Cultivars

The phenolic acids and fatty acids present in some cherry laurel cultivars (Oxygemmis, Globigemmis, and Angustifolia) and the wild from (Laurocerasus officinalisRoem.) have been studied. The phenolic acids analyzed by gas chromatography-mass spectrometry were vanillic, protocatechuic,p-hydroxybenzoic acids (benzoics), and caffeic andp-coumaric acids (cinnamics). The fatty acids analyzed in the same manner were palmitic (16:0), stearic (18:0), oleic (18:1), and linoleic (18:2) acids. Vanillic acid was predominant and present in all cultivars and the wild form. Linoleic acid was the predominant fatty acid in all cultivars and the wild form. Quantities of all phenolic and fatty acids varied significantly in these fruits.     

Ethanol Consumption by Lactating Rats Induces Changes in Pup's Fatty Acid Profiles

From parturition, lactating Wistar rats were given 20% ethanol in drinking water and solid diet ad libitum (ET group) or were pair-fed to the ET group (PF group) or were given water and solid diet ad libitum (control group, C). Animals were studied on day 12 of lactation and/or treatment, when dams were separated from their litters and 2–4 hours latter they were i.p. injected with oxytocin for milk collection under anaesthesia. Maternal food intake, weight gain and pup's body weight were lower in ET than in C rats. When compared to C rats, milk of ET dams had a decreased proportion of C14:0 and C22:6 n-3 fatty acids while an increase in C18:0,C16:1 and C18:1 n-9 was detected, whereas when compared to PF it had higher C8:0,C10:0,C18:0,C18:1 n-9, C18:2 n-6 and lower C20:5 n-3 and C22:6 n-3. Body weight was lower in pups from ET than in those from C or PF, and whereas brain weight and brain lipid content was lower in ET and PF pupsthan in C, total phospholipid (PL) brain content was similar among the groups. The ratio of C20:3 n-9 to C20:4 n-6 in brain PL was higher in ET pups than in either C or PF, indicating an essential fatty acid deficiency in the formers. Ethanol treatment also decreased the proportional amount of C18:2 n-6, C18:3 n-3, C20:4 n-6, C20:5 n-3 and C22:6 n-3 in brain PL as compared to C, whereas from these fatty acids only C18:3 n-3, C20:5 n-3 and C22:6 n-3 were decreased in PF. On the other hand, the proportion of C22:6 n-3 was significantly lower in the pups of ET group than in PF animals. Present results show that maternal intake of ethanol during lactation in the rat modifies milk lipid composition and that these effects are not caused by the undernutrition condition of the animals. These effects alter fatty acid composition of brain PL in pups, and such effect may contribute to its abnormal development.     

Seasonal Variations in Fatty Acid Composition and the N-6/N-3 Fatty Acid Ratio of Pikeperch (Sander LUCIOPERCA) Muscle Lipids

Total lipid, fatty acid composition and the N-6/N-3 fatty acid ratios of muscle of pikeperch (Sander lucioperca) was determined once every two months. The ratio of unsaturated fatty acids (UFA) was higher than half of the total fatty acid content, and the monounsaturated fatty acid (MUFA) was higher than the polyunsaturated fatty acid (PUFA) ratio. The n-3 fatty acids were present in excess of the n-6 fatty acids. Eicosapentaenoic (EPA), docosahexaenoic (DHA), and arachidonic (AA) acids were the most abundant PUFA. The fatty acid composition and n-6/n-3 fatty acids ratio in the muscle of pikeperch are significantly influenced by spawning and the season. Relative proportions of PUFA (especially n-3 fatty acids) diminished significantly with the maturation of gonads. The ratio of n-6/n-3 fatty acids was less than one except during the reproduction period. This result suggests that meat quality of pikeperch is very good except during the spawning period with respect to the n-6/n-3 fatty acids ratio.     

Plasma Fatty Acid Composition in Patients with Pancreatic Cancer: Correlations to Clinical Parameters

Pancreatic cancer (PC) ranks as the fourth cause of cancer-related deaths in the Czech Republic. Evidence exists that deregulation of fatty acid (FA) metabolism is connected with some malignancies; therefore, we decided to analyze FA profile in plasma lipid classes in patients with PC with relation to tumor staging, nutritional status, and survival. The study included 84 patients (47 males, 37 females) with PC and 68 controls (36 males, 32 females). FA patterns were analyzed in plasma lipid classes by gas-chromatography. We observed increased proportion of total monounsaturated FA (MUFA) in PC group in all plasma lipid classes. These changes were connected with increased Δ9-desaturase (SCD1) and Δ5-desaturase indices. Correlations of dihomo-γ-linolenic acid (DHGLA) with these variables were opposite. Longer survival of patients was connected with higher content of EPA, DHA, and with lower SCD1 index, respectively. Plasma phospholipid proportions of α-linolenic acid, DHGLA, EPA, and n-3 polyunsaturated fatty acids displayed negative trend with tumor staging. Plasma lipid FA pattern in PC patients resulted from decreased dietary fat intake and increased de novo synthesis of FA with transformation into MUFA. Changes in FA profile implicated some pathophysiological mechanisms responsible for disturbed FA metabolism in PC and importance of appropriate nutritional support.     

Fatty Acid Composition of Margarines and Cooking Fats Available on the Czech Market

In a series of 20 margarines, nine cooking fats, and butter, the fatty acid composition was determined after the American Oil Chemistry Society (AOCS) standard method using capillary gas chromatography. Margarines contained 15.2–54.1% and cooking fats 16.5–59.1% saturated fatty acids, respectively, which was less than in butter. The content of linoleic fatty acid varied between 3.7 and 52.4% in margarines, and small amounts of linolenic acid were present in most samples. Oleic acid prevailed in cooking fats. Monoenoic trans -fatty acids were present only in traces in 10 samples, trans -polyenoic acids were present only in small amounts. Most cooking fats had high contents oftrans -unsaturated fatty acids. The number of free- trans margarines has rapidly increased in a few years.     

α-亚麻酸对大鼠行为、视网膜及肝脑脂肪酸构成的影响

目的：研究α-亚麻酸对第二代大鼠学习记忆、视网膜发育及肝、脑脂肪酸构成的影响。方法：利用全合成饲料对Wistar大鼠进行两代喂养，以Morris水迷宫、视网膜电位测定仪及气相色谱仪进行第二代大鼠学习记忆、视网膜电位及肝、脑脂肪酸构成分析。结果：α-亚麻酸（苏子油）能够促进大鼠的脑，视觉发育，提高仔代大鼠的学习记忆能力和视网膜电位；在生化方面提高了肝总胆中C18：3、C20：5和脑总脂中C22：6的百分含量；α-亚麻酸缺乏（茶油）对将脑、视觉发挥正常功能造成不利影响。结论：α-亚麻酸（苏子油）对脑和视网膜具有较好的营养生理作用。     

Polyunsaturated Fatty Acid Composition of Maternal Diet and Erythrocyte Phospholipid Status in Chilean Pregnant Women

Chilean diets are characterized by a low supply of n-3 polyunsaturated fatty acids (n-3 PUFA), which are critical nutrients during pregnancy and lactation, because of their role in brain and visual development. DHA is the most relevant n-3 PUFA in this period. We evaluated the dietary n-3 PUFA intake and erythrocyte phospholipids n-3 PUFA in Chilean pregnant women. Eighty healthy pregnant women (20–36 years old) in the 3rd–6th month of pregnancy were included in the study. Dietary assessment was done applying a food frequency questionnaire, and data were analyzed through the Food Processor SQL^® software. Fatty acids of erythrocyte phospholipids were assessed by gas-liquid chromatography. Diet composition was high in saturated fat, low in mono- and PUFA, high in n-6 PUFA (linoleic acid) and low in n-3 PUFA (alpha-linolenic acid and DHA), with imbalance in the n-6/n-3 PUFA ratio. Similar results were observed for fatty acids from erythrocyte phospholipids. The sample of Chilean pregnant women showed high consumption of saturated fat and low consumption of n-3 PUFA, which is reflected in the low DHA content of erythrocyte phospholipids. Imbalance between n-6/n-3 PUFA could negatively affect fetal development. New strategies are necessary to improve n-3 PUFA intake throughout pregnancy and breast feeding periods. Furthermore, it is necessary to develop dietary interventions to improve the quality of consumed foods with particular emphasis on n-3 PUFA.     

血清脂肪酸水平的年龄、性别特征分析

[目的 ]了解年龄和性别因素对人群的血清脂肪酸水平的影响。 [方法 ] 14 0名非高脂血症者 ,按照年龄分为 2 0岁～组、41岁～组及 >61岁组 ,以气相色谱法测定其血清豆蔻酸 (C 14 :0 ) ;棕榈酸 (C16:0 ) ;油酸 (C18:1) ;亚油酸(C18:2 )和花生四烯酸 (C2 0 :4)含量。 [结果 ]① 41岁～组人群的血清棕榈酸 (C16:0 )和亚油酸 (C18:2 )含量均显著高于2 0～岁组和 >61岁组 ,并且其血清油酸 (C18:1)含量高于 2 0～岁组。 2 0～岁组的血清花生四烯酸 (C2 0 :4)显著高于 >61岁组。②按照性别分层分析 ,年龄组之间存在的差异与全样本人群组的差异情况基本相同。③同年龄组内 ,血清脂肪酸含量没有显著的性别差异。 [结论 ]血清棕榈酸 (C16:0 )、油酸 (C18:1)、亚油酸 (C18:2 )、和花生四烯酸 (C2 0 :4)含量在非高脂血症人群中存在着年龄组间差异 ,41岁～组的血清棕榈酸 (C16:0 )和亚油酸 (C18:2 )含量均显著高于 2 0岁～组和 41岁～组 ,并且其血清油酸 (C18:1)含量高于 2 0岁～组。 2 0岁～组的血清花生四烯酸 (C2 0 :4)显著高于 >61岁组。性别对血清脂肪酸水平没有影响     

Effect of Dietary Fatty Acid Composition on Th1/Th2 Polarization in Lymphocytes

Background: It has become increasingly clear that polyunsaturated fatty acids (PUFAs) have immunomodulatory effects. However, the intake of these fatty acids used in animal studies often greatly exceeds dietary human intake. Whether differences in the composition of fatty acids that are consumed in amounts consistent with normal dietary intake can influence immune function remains uncertain. Methods: We manufactured 3 types of liquid diet, related to modified fatty acid composition (ω‐6/ω‐3 = 0.25, 2.27 and 42.9), but excluding eicosapentaenoic acid and docosahexaenoic acid, based upon a liquid diet used clinically in humans. We assessed CD3‐stimulated cytokine production of splenocytes in female BALB/c mice (n = 4 per group) fed 1 of 3 liquid diets for 4 weeks. We also measured the cytokine production of peripheral blood mononuclear cells stimulated with phorbol myristate acetate and ionomycin in humans at the end of a 4‐week period of consumption of 2 different liquid diets (ω‐6/ω‐3 = 3 and 44). Results: We found that the ratio of interfero ω‐γ (IFN‐γ) / interleukin‐4 (IL‐4) was significantly higher in mice fed theω ‐3 rich diet than in others. In humans, IFN‐γ / IL‐4 was significantly higher after the ω‐3 versus the ω‐6 enhanced diet. Conclusions: Differences in the composition of ω‐3 andω ‐6 PUFAs induces a shift in the Th1/Th2 balance in both mouse and human lymphocytes, even when ingested in normal dietary amounts. An ω‐3 rich diet containing α‐linolenic acid modulates immune function.     

Changes in LDL Fatty Acid Composition as a Response to Olive Oil Treatment Are Inversely Related to Lipid Oxidative Damage: The EUROLIVE Study

Objective: The aim of our study was to assess the changes in the fatty acid composition of low density lipoproteins (LDL) after sustained consumption of olive oil at real-life doses (25 mL/day) and their relationship with lipid oxidative damage.

Methods: A multi-center randomized, cross-over, clinical trial with 3 similar types of olive oils, but with differences in the phenolic content, was conducted on 200 healthy European subjects. Intervention periods were of 3 weeks separated by 2-week washout periods. The LDL fatty acid content was measured in samples drawn at baseline and after the last intervention period.

Results: After olive oil ingestion oleic acid concentration in LDL increased (1.9%; p < 0.001) and those of linoleic (1.1%; p < 0.002) and arachidonic acid (0.5%; p < 0.001) decreased. Monounsaturated/polyunsaturated fatty acid and oleic/linoleic acid ratios in LDL increased after olive oil consumption. An inverse relationship between the oleic/linoleic acid ratio and biomarkers of oxidative stress was observed. One unit increase in the oleic/linoleic acid ratio was associated with a decrease of 4.2 μg/L in plasma isoprostanes.

Conclusion: Consumption of olive oil at real-life doses improved the fatty acid profile in LDL, the changes being associated with a reduction of the oxidative damage to lipids.