scholarly journals Site differences in the fatty acid composition of subcutaneous adipose tissue of obese women

1979 ◽  
Vol 42 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Ph. G. Pittet ◽  
D. Halliday ◽  
P. E. Bateman

1. Adipose tissue samples were obtained by needle biopsy from three subcutaneous sites (thigh, abdomen and upper arm) in twenty-two obese women. The fatty acid composition was determined using gas-liquid chromatography and the results presented relate to eleven component fatty acids.2. The fatty acid composition of adipose tissue obtained from the arm and abdomen was remarkably similar, with the exception of the levels of lauric acid.3. The analyses showed that the majority of the saturated fatty acids were present in smaller proportions whilist the majority of unsaturated fatty acids were present in larger proportions in the thigh than in the two other sites. Highly significant inter-site differences were demonstrated for six of the major fatty acids and also for both the total amounts of saturated and unsaturated fatty acids and their ratios.4. No marked differences in the fatty acid composition of adipose tissue from obese subjects were revealed during this study when compared with previously reported results obtained from ‘normal-weight’ subjects.

1971 ◽  
Vol 25 (3) ◽  
pp. 377-380 ◽  
Author(s):  
C. G. D. BROOK

1. Adipose tissue was obtained simultaneously from subcutaneous and deep sites in children undergoing elective surgery, and from different subcutaneous sites in adults. The lipid content and fatty acid composition were measured using gas-liquid chromatography and the number of cells counted after fixation in osmium tetroxide. The mean amount of lipid per cell was used as a measure of the size of the cells.2. Cells from deep sites in children were significantly smaller (P > 0.001) than those from subcutaneous sites in the same individual. Cells from different subcutaneous sites were of similar size.3. The fatty acid composition of the lipids was similar in tissue taken from the abdominal wall and from deep sites.4. The fatty acid composition of adipose tissue from the lower leg showed an increase in the monounsaturated fatty acids and a decrease in the saturated fatty acids compared with the fatty acid composition of tissue from other subcutaneous sites.


1996 ◽  
Vol 1996 ◽  
pp. 74-74
Author(s):  
M Enser

Ruminant adipose tissue differs from that of monogastric species in having a high proportion of saturated fatty acids which gives it a high melting point. This difference results from the hydrogenating action of bacteria in the rumen which convert a high proportion of the dietary polyunsaturated fatty acids (PUFA) of forage and cereals into saturated fatty acids or unsaturated fatty acids with fewer double bonds, some of which are in the trans configuration. Although the ruminant is well adapted to this pattern of fatty acids for humans the consumption of such fat is nutritionally undesirable and in the case of lamb fat, organoleptically unsatisfactory since the lipid may congeal in the mouth. Any procedures to manipulate the fatty acid composition of ruminant lipids must reduce or avoid the. hydrogenation in the rumen.


2015 ◽  
Vol 38 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Daniela Belichovska ◽  
Zehra Hajrulai-Musliu ◽  
Risto Uzunov ◽  
Katerina Belichovska ◽  
Mila Arapcheska

Abstract Fatty acid composition of foods has a great impact on nutrition and health. Therefore, thе determination and knowledge of the fatty acid composition of food is very important for nutrition. Due to the high nutritional characteristics of ostrich meat and its products, the research determining their quality is of topical interest. The aim of the present investigation was the determination of fatty acid composition of ostrich adipose tissue. The content of fatty acids was determined according to AOAC Official Methods of Analysis and determination was performed using a gas chromatograph with a flame-ionization detector (GC-FID). The results are expressed as a percentage of the total content of fatty acids. The method was validated and whereupon the following parameters were determined: linearity, precision, recovery, limit of detection and limit of quantification. The repeatability was within of 0.99 to 2.15%, reproducibility from 2.01 to 4.57%, while recovery ranged from 94.89 to 101.03%. According to these results, this method is accurate and precise and can be used for analysis of fatty acids in foods. It was concluded that the content of saturated fatty acids (SFA) accounted 34.75%, of monounsaturated fatty acids (MUFA) 38.37%, of polyunsaturated fatty acids (PUFA) 26.88%, of total unsaturated fatty acids (UFA) 65.25% and of desirable fatty acids (DFA) (total unsaturated + stearic acid) 70.37% of the analysed samples. The ratio polyunsaturated/saturated fatty acids accounted 0.77. The most present fatty acid is the oleic (C18:1n9c) with 28.31%, followed by palmitic (C16:0) with 27.12% and linoleic (C18:2n6c) acid with 25.08%. Other fatty acids are contained in significantly lower quantities.


1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari

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.


Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).


2002 ◽  
Vol 2002 ◽  
pp. 206-206 ◽  
Author(s):  
Z.C.T.R. Daniel ◽  
R.J. Wynn ◽  
A.M. Salter ◽  
P.J. Buttery

Compared to meat from other animals lamb contains high levels of saturated fat, particularly stearic acid which comprises 18% of the total fatty acids (Enser et al, 1996). This stearic acid can be desaturated in the tissue by stearoyl coenzyme A desaturase (SCD) to produce oleic acid. In sheep SCD is produced from a single gene and the levels of SCD mRNA in the tissue correlate well with oleic acid (Ward et al, 1998, Barber et al, 2000) suggesting that an upregulation of SCD activity may increase the relative proportions of unsaturated and saturated fatty acids and so significantly improve the nutritional quality of sheep meat. Our recent studies have shown that insulin increases SCD mRNA levels and monounsaturated fatty acid synthesis in cultured ovine adipose tissue explants (Daniel et al, 2001). The present study was designed to investigate whether feeding a diet believed to manipulate SCD mRNA concentrations would significantly alter the fatty acid composition of lamb.


2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93–29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.  


1997 ◽  
Vol 77 (4) ◽  
pp. 621-643 ◽  
Author(s):  
Christine A. Mattacks ◽  
Caroline M. Pond

The effects of diet on the composition and properties of adipose tissue in relation to lymph nodes were studied in adult guinea-pigs. The proportions of monoenoic triacylglycerol fatty acids were constant in all sites in adipose tissue of similarly fed guinea-pigs, but were substantially greater in samples from guinea-pigs fed on suet-enriched chow. Triacylglycerols in adipose tissue from near nodes contained significantly fewer saturated fatty acids, and significantly more 18:2n−6 and 18:3n−3 than those in samples from sites remote from nodes within the same depot. Depots that interact most strongly with lymphoid cellsin vitrohad the largest and most consistent within-depot differences. The gradients of triacylgiycerol fatty acid composition with distance from lymph nodes in two small intermuscular depots were similar in guinea-pigs fed on plain or suet-enriched chow. These findings are consistent with the hypothesis that adipose tissue around lymph nodes is specialized for local interactions with the lymphoid cells therein, and help to explain the variability of serial or duplicate measurements of adipose tissue composition. When cultured alone, lipopolysaccharide-stimulated lymph node lymphoid cells from suet-fed guinea-pigs incorporated as much labelled thymidine as the controls. Adipose tissue explants from suet-fed guinea-pigs inhibited lymphocyte proliferation much less than those of the controls, although the site-specific differences were similar. The pattern of site-specific differences in glycerol released from explants incubated alone was generally similar for both dietary groups, but except in the popliteal depot, the increases following co-culturing with lymphoid cells were smaller for samples from suet-fed guinea-pigs. These experiments show that minor changes in the fatty acid composition of the diet can substantially alter the interactions between adipose tissue and lymphoid cells.


2012 ◽  
Vol 554-556 ◽  
pp. 905-908 ◽  
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Hui Li

In order to confirm the substitutability of palm oil for lard, the fatty acid composition and their distribution at the Sn-2 position of triglycerides in three kinds of palm oil products and five kinds of lard products were investigated. The results obtained were as follows. Palm oil has similar saturated fatty acids composition (C16:0, C18:0, C18:1, C18:2) with lard, and has slightly lower unsaturated fatty acids content than lard. The Sn-2 position of palm oil is mainly distributed with unsaturated fatty acids (C18:1, C18:2), while the Sn-2 position of lard is mainly distributed with saturated fatty acids (C16:0, C18:0), which is maybe the cause why palm oil is easier to be digested and absorbed than lard.


1973 ◽  
Vol 17 (3) ◽  
pp. 281-285 ◽  
Author(s):  
J. D. Wood

SUMMARYThe fatty acid composition of backfat from Pietrain and Large White pigs was examined. Both the inner and outer layers of Pietrain backfat had higher concentrations of unsaturated fatty acids and lower concentrations of saturated fatty acids. Pietrains consequently had relatively soft fat.A pair-feeding experiment was conducted with Large White and Pietrain pigs to determine whether these differences could be explained by the lower voluntary feed intake of Pietrains. The results showed that the Large Whites continued to accumulate relatively saturated fatty acids even at the lower level of feeding. It was concluded that the differences in the fatty acid composition of backfat reflect genetic differences in the capacity for fat deposition between the two breeds.


Sign in / Sign up

Export Citation Format

Share Document