Fatty acid composition of brown fat and brain fat of the little brown bat, Myotis lucifugus, during hibernation

1982 ◽  
Vol 73 (3) ◽  
pp. 613-615 ◽  
Author(s):  
Thomas Warner ◽  
Jerrold H. Zar
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Brown Fat ◽  
Myotis Lucifugus ◽  
Little Brown Bat

Effect of noradrenaline chronic administration on brown fat phospholipids

1988 ◽  
Vol 8 (5) ◽  
pp. 465-469 ◽  
Author(s):  
Gérard Mory ◽  
Myriam Gawer ◽  
Jean-Claude Kader
Keyword(s):  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Brown Adipose Tissue ◽  
Acid Composition ◽  
Cold Exposure ◽  
Chronic Administration ◽  
Sympathetic Tone ◽  
Brown Fat ◽  
Brown Adipose

Chronic cold exposure of rats (9 days at 5°C) induces an alteration of the fatty acid composition of phospholipids in brown adipose tissue. The alteration is due to an increase of the unsaturation degree of these lipids. The phenomenon can be reproduced by 10−7 mole. h−1 administration of noradrenaline for 9 days in rats kept at 25°C. Thus, phospholipid alteration in brown fat of cold exposed rats is most probably a consequence of the increase of sympathetic tone which occurs in this tissue during exposure to cold.

THE LIPIDS OF MOUSE BROWN FAT

1962 ◽  
Vol 40 (1) ◽  
pp. 1705-1715 ◽  
Author(s):  
W. A. Spencer ◽  
G. Dempster
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palmitoleic Acid ◽  
Silicic Acid Column ◽  
White Mouse ◽  
Brown Fat ◽  
Average Chain Length ◽  
Silicic Acid Column Chromatography ◽  
White Fat

The lipids of the interscapular brown fat of the white mouse have been examined by means of silicic acid column chromatography and quantitative paper chromatography. The fatty acid composition of the glycerides and phosphatides was determined by gas chromatography. Comparative studies of mouse brown and white fat are presented.The fatty acid composition of the glycerides of the two tissues was similar at all ages examined. In both tissues, the average chain length of the glyceride fatty acids increased with age. The glycerides of brown fat at all ages contained less palmitoleic acid and more stearic acid than the corresponding white fat.The adult brown fat contained more polyglycerophosphatide and less sphingomyelin than white fat. The fatty acid composition of the lecithins of the two tissues was very similar. The similarity of brown fat and liver phosphatides is discussed.

Rare fatty acids in brown fat are substrates for thermogenesis during arousal from hibernation

1989 ◽  
Vol 256 (1) ◽  
pp. R146-R154 ◽  
Author(s):  
C. Carneheim ◽  
B. Cannon ◽  
J. Nedergaard
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Brown Adipose Tissue ◽  
Acid Composition ◽  
Brown Fat ◽  
Brown Adipose ◽  
Tissue Lipids

Because brown adipose tissue lipids are the preferred substrate for thermogenesis during arousal from hibernation, the fatty acid composition of brown fat lipids was followed during cold acclimation and during a hibernation bout. In control golden hamsters (living at 22 degrees C), the fatty acid composition of the white adipose tissue closely resembled that of the food, but brown adipose tissue contained more animal-derived fatty acids. As an effect of acclimation to cold, the fatty acid composition of brown adipose tissue changed to resemble that of the food, and no marked differences between white and brown adipose tissue were then evident. During a hibernation bout, a major part of the fatty acids accumulated in brown fat during entry into hibernation consisted of "rare" acids, such as homo-gamma-linoleic acid. Homo-gamma-linoleic, together with eicosadienoic acid and lignoceric acid, was preferentially utilized during the early phase of arousal. During this phase, "bulk" fatty acids, such as linoleic acid, were spared, whereas in late arousal, linoleic acid was the preferred substrate. It was concluded that rare fatty acids are of quantitative significance in brown adipose tissue during hibernation and arousal.

THE LIPIDS OF MOUSE BROWN FAT

1962 ◽  
Vol 40 (12) ◽  
pp. 1705-1715 ◽  
Author(s):  
W. A. Spencer ◽  
G. Dempster
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palmitoleic Acid ◽  
Silicic Acid Column ◽  
White Mouse ◽  
Brown Fat ◽  
Average Chain Length ◽  
Silicic Acid Column Chromatography ◽  
White Fat

The lipids of the interscapular brown fat of the white mouse have been examined by means of silicic acid column chromatography and quantitative paper chromatography. The fatty acid composition of the glycerides and phosphatides was determined by gas chromatography. Comparative studies of mouse brown and white fat are presented.The fatty acid composition of the glycerides of the two tissues was similar at all ages examined. In both tissues, the average chain length of the glyceride fatty acids increased with age. The glycerides of brown fat at all ages contained less palmitoleic acid and more stearic acid than the corresponding white fat.The adult brown fat contained more polyglycerophosphatide and less sphingomyelin than white fat. The fatty acid composition of the lecithins of the two tissues was very similar. The similarity of brown fat and liver phosphatides is discussed.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Geoffrey M. Meru ◽  
Yuqing Fu ◽  
Dayana Leyva ◽  
Paul Sarnoski ◽  
Yavuz Yagiz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Health Benefits ◽  
Pumpkin Seed ◽  
Production Practices

This article aims to summise production and nutrition aspects of pumpkin seed. Specifically, it focuses on health benefits of the seeds, production practices and provides data on the oil, protein and fatty acid composition of 35 pumpkin accessions.  

The effect of SNP (rs174537) in FADS1 gene on fatty acid composition in serum lipids

2020 ◽  
Author(s):  
Tereza Metelcová ◽  
Markéta Vaňková ◽  
Hana Zamrazilová ◽  
Milena Hovhannisyan ◽  
Eva Tvrzická ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Serum Lipids
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