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article

Higher acclimation temperature modulates the composition of muscle fatty acid of Tor putitora juveniles

M.S. Akhtar, A.K. Pal, N.P. Sahu, A. Ciji, more

Weather and Climate Extremes > 2014 > 4 > Complete > 19-21

A 30-day acclimation trial was conducted using golden mahseer, Tor putitora juveniles to study its muscle fatty acid composition at five acclimation temperatures (AT). Ninety juveniles of T. putitora were distributed among five treatment groups (20, 23, 26, 29 and 32+/-0.5 ^o C). At the end of 30 days trial, highest percentage of monounsaturated fatty acids was found at 20 ^o C and lowest...

article

The effect of natural and synthetic fatty acids on membrane structure, microdomain organization, cellular functions and human health

Maitane Ibarguren, David J. López, Pablo V. Escribá, M. Ibarguren, more

BBA - Biomembranes > 2014 > 1838 > 6 > 1518-1528

This review deals with the effects of synthetic and natural fatty acids on the biophysical properties of membranes, and on their implication on cell function. Natural fatty acids are constituents of more complex lipids, like triacylglycerides or phospholipids, which are used by cells to store and obtain energy, as well as for structural purposes. Accordingly, natural and synthetic fatty acids may...

article

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

M.C. Michalski, C. Genot, C. Gayet, C. Lopez, more

Progress in Lipid Research > 2013 > 52 > 4 > 354-373

On a nutritional standpoint, lipids are now being studied beyond their energy content and fatty acid (FA) profiles. Dietary FA are building blocks of a huge diversity of more complex molecules such as triacylglycerols (TAG) and phospholipids (PL), themselves organised in supramolecular structures presenting different thermal behaviours. They are generally embedded in complex food matrixes. Recent...

article

High glucose potentiates L-FABP mediated fibrate induction of PPARα in mouse hepatocytes

Anca D. Petrescu, Avery L. McIntosh, Stephen M. Storey, Huan Huang, more

BBA - Molecular and Cell Biology of Lipids > 2013 > 1831 > 8 > 1412-1425

Although liver fatty acid binding protein (L-FABP) binds fibrates and PPARα in vitro and enhances fibrate induction of PPARα in transformed cells, the functional significance of these findings is unclear, especially in normal hepatocytes. Studies with cultured primary mouse hepatocytes show that: 1) At physiological (6mM) glucose, fibrates (bezafibrate, fenofibrate) only weakly activated PPARα transcription...

article

Changes in plasma membrane fluidity of Bryonia dioica internodes during thigmomorphogenesis

Catherine Mathieu, Claude Motta, Marie-Andrée Hartmann, Catherine Thonat, more

BBA - Biomembranes > 1995 > 1235 > 2 > 249-255

Fluidity changes in plasma membrane (PM) lipid extracts or native membranes isolated from Bryonia dioica internodes after a mechanical stimulation were monitored by steady-state fluorescence polarization with 1,6-diphenyl-1,3,5-hexatriene as a probe. The signal was shown to rapidly induce an increase in the bulk lipid fluidity. This event was closely related to a relative enrichment in some phospholipid...

article

Comparatives study of thermal stability in different coocking oil

Helen Obianuju Ofor

World News of Natural Sciences > 2025 > 58 > 130-141

This aim of this research is to investigate thermal stability of coconut oil (CNO) which was heated at 190 °C upon 40 days storage as compared to peanut oil (PNO). The changes in fatty acids composition through (GC), Fourier Transform Infrared (FTIR) spectra, iodine value (IV) and total phenolic content were determined throughout the period of study. Results from GC showed that there was significant...

article

Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market

X. Yang, A. Saunders, M. S. Mohan

Journal of Texture Studies > 55 > 4 > n/a - n/a

Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5–25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses...

article

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

Mahmoud Younis, Isam Ali Mohamed Ahmed, Nurhan Uslu, Zainab Albakry, more

International Journal of Food Science & Technology > 59 > 8 > 5699 - 5709

In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional...

article

Integrating mid‐infrared spectroscopy, machine learning, and graphical bias correction for fatty acid prediction in water buffalo milk

Zhiqiu Yao, Wenna Zou, Xinxin Zhang, Pei Nie, more

Journal of the Science of Food and Agriculture > 104 > 11 > 6470 - 6482

BACKGROUND Buffalo milk, constituting 15% of global production, has higher fatty acids content than Holstein milk. Fourier‐transform mid‐infrared (FT‐MIR) spectroscopy is widely used for dairy analysis, but its application to buffalo milk, with larger fat globules, remains understudied. The ultimate goal of this study is to develop machine learning models based on FT‐MIR spectroscopy for predicting...

article

Profiling and functional analysis of circular RNAs in yaks intramuscular fat

Quyangangmao Su, Sayed Haidar Abbas Raza, Zhanhong Gao, Fengshuo Zhang, more

Journal of Animal Physiology and Animal Nutrition > 108 > 4 > 1016 - 1027

Circular RNAs (circRNAs) are a new class of endogenous RNA regulating gene expression. However, the regulatory mechanisms of lipid metabolism in yaks involved in circRNAs remain poorly understood. The IMF plays a crucial role in the quality of yak meat, to greatly improve the meat quality. In this study, the fatty acid profiles of yak IMF were determined and circRNAs were sequenced. The results showed...

article

Insights into date seed oil composition: Geographical variability and potential applications

Said El Harkaoui, Katharina N'Diaye, Said Gharby, Maryam Al‐Hilal, more

European Journal of Lipid Science and Technology > 126 > 7 > n/a - n/a

Date fruit (Phoenix dactylifera L.) processing generates substantial quantities of date seeds, constituting a potential source of valuable oil yet currently considered waste. This study aimed at characterizing date seed oil (DSO) as a prospective approach for date seed valorization while investigating the influence of geographical origin on its composition. Samples from three Moroccan palm groves...

article

Multiple transcription factors of Arabidopsis thaliana that are activated by LEAFY COTYLEDON 2 regulate triacylglycerol biosynthesis

Inyoung Kim, Hyungju Do, Mid‐Eum Park, Hyun Uk Kim

The Plant Journal > 119 > 1 > 604 - 616

Plant triacylglycerols (TAG) are used in food and various industrial feedstocks. LEAFY COTYLEDON 2 (LEC2), a master positive regulator of TAG biosynthesis, regulates a complex network of transcription factors (TFs) during seed development. Aside from WRINKLED1 (WRI1), the TFs regulated by LEC2 related to TAG biosynthesis have not yet been identified. Previously, we identified 25 seed‐expressing TFs...

article

Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds

Mahmoud Younis, Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Dongying Wang, more

International Journal of Food Science & Technology > 59 > 7 > 4765 - 4773

In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield of quinoa seeds decreased compared with the control...

article

Lipid droplets and fatty acid‐induced lipotoxicity: in a nutshell

Eseiwi Obaseki, Daniel Adebayo, Sumit Bandyopadhyay, Hanaa Hariri

FEBS Letters > 598 > 10 > 1207 - 1214

Lipid droplets (LDs) are fat storage organelles that are conserved from bacteria to humans. LDs are broken down to supply cells with fatty acids (FAs) that can be used as an energy source or membrane synthesis. An overload of FAs disrupts cellular functions and causes lipotoxicity. Thus, by acting as hubs for storing excess fat, LDs prevent lipotoxicity and preserve cellular homeostasis. LD synthesis...

article

Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax‐oleogels

Hong‐Sik Hwang, Sanghoon Kim, Jill K. Winkler‐Moser

European Journal of Lipid Science and Technology > 126 > 5 > n/a - n/a

Although it is important to understand the factors affecting the physical properties of oleogels for their application in food products, the effects of the kind of oils and components in them are not well understood. Previous studies on the effects of unsaturation and polar compounds of oils on the properties of oleogels reported inconsistent results, presumably, due to different gelling agents, experimental...

article

The potential of Paeonia lactiflora pall seeds oil as a pure natural cosmetics raw material: In Vitro findings

Zhixiong Chen, Ni Hong, Cui Yan, Zhongbo Zheng, more

Journal of Cosmetic Dermatology > 23 > 5 > 1875 - 1883

Background As a traditional Chinese herbal medicine, Paeonia lactiflora Pall is rich in various active ingredients such as polysaccharides and total flavonoids while having ornamental value. It has potential application value in the development of food and cosmetics. Objective To study the in vitro efficacy of Paeonia lactiflora Pall seeds oil. Methods Firstly, the levels of linolenic acid and...

article

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Fahad Al‐Juhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Emad Karrar

International Journal of Food Science & Technology > 59 > 5 > 3340 - 3349

Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 (control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg⁻¹ (poppy paste 30%). L* results of breads were determined between...

article

Surface‐modified NiFe₂O₄ nanoparticles for the production of biodiesel from fatty acids and microalgae lipids Dunaliella salina

Manisha Pandey, Neeraj Kumar, Nitesh Prasad, Ravi Kumar Asthana, more

Applied Organometallic Chemistry > 38 > 3 > n/a - n/a

Development of a new and sustainable catalyst is necessary to the society for providing economical technology. Surface modification of nanometal oxides is one of the rapidly growing methods for developing a sustainable catalyst with attractive properties than their parent oxide. In this work, surface‐modified nickel ferrites have been carried out using 4,4′‐biphenyldisulfonic acid (BPDSA) as the linker...

article

Pressure‐Sensitive Adhesive Tapes with High Peel Strength Derived from Linseed Oil

Jingjing Fan, Yali Tang, Lixin Lu, Xiaolin Qiu, more

Macromolecular Chemistry and Physics > 225 > 5 > n/a - n/a

This research attempts to fabricate a novel type of pressure‐sensitive adhesive (PSA) tape utilizing epoxidized linseed oil (ELO) as the primary component in an effort to reduce reliance on petrochemical polymers. This raw material comes from the natural renewable resources, making this tape a more environmentally friendly choice in reducing impact on the environment and alleviating resource pressure...

article

Ultrasound bleaching and quality evaluation of rice bran oil

Fuqiang Zhang, Zhihao Wu, Haoyi Huang, Peixuan Wang, more

Journal of Food Process Engineering > 47 > 2 > n/a - n/a

Rice bran oil (RBO) contains rich nutrients that are beneficial to the human body, but RBO suffers from severe nutrient loss due to bleaching difficulties. This article investigates low‐power ultrasound‐assisted bleaching as a new method for RBO during the bleaching process, which could potentially reduce nutrient loss and lipid oxidation. First, florisil (FL), magnesium trisilicate (MAT), and activated...

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Search results

Higher acclimation temperature modulates the composition of muscle fatty acid of Tor putitora juveniles

The effect of natural and synthetic fatty acids on membrane structure, microdomain organization, cellular functions and human health

Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

High glucose potentiates L-FABP mediated fibrate induction of PPARα in mouse hepatocytes

Changes in plasma membrane fluidity of Bryonia dioica internodes during thigmomorphogenesis

Comparatives study of thermal stability in different coocking oil

Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

Integrating mid‐infrared spectroscopy, machine learning, and graphical bias correction for fatty acid prediction in water buffalo milk

Profiling and functional analysis of circular RNAs in yaks intramuscular fat

Insights into date seed oil composition: Geographical variability and potential applications

Multiple transcription factors of Arabidopsis thaliana that are activated by LEAFY COTYLEDON 2 regulate triacylglycerol biosynthesis

Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds

Lipid droplets and fatty acid‐induced lipotoxicity: in a nutshell

Unsaturation and polar compounds of vegetable oils affect the properties of sunflower wax‐oleogels

The potential of Paeonia lactiflora pall seeds oil as a pure natural cosmetics raw material: In Vitro findings

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

Surface‐modified NiFe₂O₄ nanoparticles for the production of biodiesel from fatty acids and microalgae lipids Dunaliella salina

Pressure‐Sensitive Adhesive Tapes with High Peel Strength Derived from Linseed Oil

Ultrasound bleaching and quality evaluation of rice bran oil

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