Lipids of Aspergillus
Rajendra Prasad, Mahmoud A. Ghannoum in Lipids of Pathogenic Fungi, 2017
Long-chain fatty acids, usually from C12 to C18, are present in saturated and unsaturated forms with one to three double bonds. Like other Ascomycetes, mycelial lipids of Aspergillus generally contain palmitic, oleic and linoleic acids.11 Ascomycetes (higher fungi) synthesize mainly a-linolenic acid (octadeca-9,12,15-trienoic acid) while lower fungi synthesize γ-linolenic acid. Minor amounts of fatty acids with chain length >18 carbon atoms are present in A. nidulans. The presence of lignocerate (24:0) has been reported in A. nidulans.2 The fatty acid composition of the conidia and mycelia of A. nidulans was analyzed. Several quantitative and qualitative variations were observed. Most notable was 15-fold increase in linoleate observed during the first day of incubation and its subsequent total disappearance by the fourth day.
Participation of Vagal Sensory Neurons in Putative Satiety Signals from the Upper Gastrointestinal Tract
Sue Ritter, Robert C. Ritter, Charles D. Barnes in Neuroanatomy and Physiology of Abdominal Vagal Afferents, 2020
With regard to chemical stimulation of the intestine, a variety of nutrient- related responses have been observed. Mei51 has reported afferent fibers that increase their firing rate in response to intraluminal oligosaccharides, especially glucose. Likewise, hindbrain neurons that receive afferent vagal projections also respond to intestinal glucose infusion.24 Jeanningros44 has reported intestinal afferents that respond rather selectively to amino acids. Although a few of these units also responded to glucose, they were not responsive to osmotic or mechanical stimuli. Vagal afferents responding to fatty acids have been recorded by Melone.52 The fatty acid response is greater to long-chain than short- chain fatty acids and is not mimicked by other organic acids or mineral acids.
Toxicological Implications of Peroxisome Proliferation
Robert G. Meeks, Steadman D. Harrison, Richard J. Bull in Hepatotoxicology, 2020
Over the last 10 years interest and research in the field of peroxisomes has considerably increased. This is mainly due to recognition of (a) their role in the metabolism of long-chain fatty acids (Lazarow and De Duve, 1976); (b) identification of several chemicals that are of therapeutic and industrial value that cause marked proliferation of hepatic peroxisomes (Cohen and Grasso, 1981; Reddy et al., 1982a; Reddy and Lalwani, 1983); (c) discovery of carcinogenic effect of peroxisome proliferators in rodents (Reddy et al., 1976, 1980; Reddy and Lalwani, 1983); and (d) recognition of several human diseases associated with deficiency of peroxisomes (Goldfischer et al., 1973; Goldfischer and Reddy, 1984; Kaiser and Kramer, 1988). Several comprehensive reviews have been published recently on different aspects of peroxisomes, peroxisome proliferation, and peroxisome-associated diseases (De Duve and Baudhuin, 1967; Tolbert, 1981; Cohen and Grasso, 1981; Reddy and Lalwani, 1983; Goldfischer and Reddy, 1984; Lazarow and Fujiki, 1985; Kaiser and Kramer, 1988; Wilson et al., 1988). In this chapter we outline the morphology of peroxisomes and hepatic changes associated with the administration of peroxisome proliferators.
Fatty acid metabolism in the host and commensal bacteria for the control of intestinal immune responses and diseases
Published in Gut Microbes, 2020
Koji Hosomi, Hiroshi Kiyono, Jun Kunisawa
Fatty acids containing carbon chains of 16 or more are generally referred to as long-chain fatty acids. Long-chain fatty acids are divided into saturated fatty acids, which have no double bonds in their carbon chains, and unsaturated fatty acids, which have double bonds. Palmitic acid is the most common saturated fatty acid found in our body and is provided from endogenous synthesis and diet.20 As the name indicates, palmitic acid is contained in palm oil, but it is also found in meat, dairy products, breast milk, and other sources. Palmitic acid occurs in membrane phospholipids and adipose triacylglycerols and has multiple fundamental biological functions at the cellular and tissue levels. Therefore, disruption of palmitic acid homeostasis leads to several pathophysiological consequences, including tumor growth, metabolic disorder, and inflammation.20
A review on neuropharmacological role of erucic acid: an omega-9 fatty acid from edible oils
Published in Nutritional Neuroscience, 2022
J. B. Senthil Kumar, Bhawna Sharma
Generally, lipid can be divided into five categories; fatty acids, triacylglycerols (TAGs), phospholipids, sterol lipids and sphingolipids. Fatty acids can be varied on the basis of length of carbon chain and degree of saturation. Fatty acid with no double bond in its structure is saturated fatty acids (SFAs) (e.g. butyric acid, myristic acid, palmitic acid, stearic acid, lauric acid, etc). Fatty acid having one double bond is known as monounsaturated fatty acid (MUFA) e.g. Oleic acid, erucic acid, palmitoleic acid, nervonic acid, etc and fatty acid with more than one double bond are said to be polyunsaturated fatty acid (PUFA) e.g. omega-3 fatty acid alpha linoleic acid, docosahexaenoic acid; omega-6 fatty acid-linoleic acid, gamma linoleic acid. On the basis of the carbon chain length, fatty acids can also be classified into short with less than 6 carbon atoms (e.g. acetic acid, butyric acid, etc), medium with 6–12 carbon atoms (e.g. caproic acid, lauric acid, etc), long chain fatty acid (LCFAs) with 13–20 carbon atoms and very long chain fatty acids (VLCFAs) with >20 or more carbon atoms.
Nutrient and Antioxidant Properties of Oils from Bagasses, Agricultural Residues, Medicinal Plants, and Fodders
Published in Journal of the American College of Nutrition, 2019
Agomuo Emmanuel Nnabugwu, Amadi Peter Uchenna
The long- and very-long-chain fatty acid contents of oils from some bagasse, agricultural residues, and forages are presented in Table 3. The arachidic and eicosanoic acid content of the oils evaluated were in a range of 0% to 12.27% and 0% to 13.11%, respectively. Only SJ and PP oils and PP and PM oils contained eicosadienoic and eicosatrienoic acids, respectively. CC oil contained the highest quantity of behenic acid followed by GH oil, while in the case of erucic and docosahexaenoic acid contents, GH oil showed higher compositions than CC oil. Further, the results in Table 3 showed that the range of lignoceric, nervonic, and cerotic acid compositions of the oils were in a range of 0% to 27.30%, 0% to 0.08%, and 0% to 10.29%, with the bagasse oils containing the highest quantities of lignoceric and cerotic acids but undetected nervonic acid contents. The reports of Ajayi (40) implied that African nutmeg contained comparable arachidic acids to those of the bagasse oils presented in this study, but the eicosanoic acid levels of most edible oils—coconut, sesame, and olive oils (39)—were lower than the oils analyzed in this study. Eicosanoic and eicosadienoic acids have reportedly been found to possess anti-inflammatory properties (41); hence, these oils could be evaluated for possible anti-inflammatory properties. Further, with high proportions of behenic acids, erucic acids, and other very-long-chain unsaturated fatty acids known for their cholesterol-elevating properties (42), CA, CC, and GH oils could only be suitable for non-food industrial uses, such as production of floor polishes and detergents.
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