Occurrence of ethanolamine‐ and choline‐containing plasmalogens in adipose tissue

Grigor, Murray R.; Moehl, Anita; Snyder, Fred

doi:10.1007/bf02533243

Cited by 15 publications

(4 citation statements)

References 16 publications

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“…increase in sphingomyelin. The composition of adipose tissue differs quite markedly from that of normal muscle and is similar to that reported for adipose tissue of other species (Grigor, Moehl and Snyder, 1972) and for microsomes from human connective and adipose tissue (Takagi et al, 1968), particularly with respect to the lower level of choline phosphoglyceride and the much higher proportion of sphingomyelin. Cardiolipin is found mainly in mitochondria and its concentration would be very low in adipose tissue: the phosphorus eluted from the chromatogram in this area must be contributed by another phospholipid, possibly phosphatidic acid.…”

Section: Musclesupporting

confidence: 78%

Muscle Lipids in Duchenne Muscular Dystrophy

Pearce

Johnsen

Wysocki

et al. 1981

Aust J Exp Biol Med

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Summary The lipids of muscle and adipose tissue from normal males and of muscle from males with Duchenne muscular dystrophy were investigated. Triglyceride, the major neutral lipid, showed similar fatty acid compositions in all tissues examined. When the phospholipids of dystrophic muscle and of normal adipose tissue were compared with those of normal muscle, it was found that there was an increase in the proportion of sphingomyelin in dystrophic muscle, while adipose tissue had higher proportions of sphingomyelin and lysophosphatidylcholine but lower choline phosphoglyceride. In dystrophic muscle only small alterations from normal were observed in the fatty acid compositions of the individual phospholipids, whereas the phospholipids of adipose tissue had quite distinctive fatty acid compositions. An atrophic muscle sample resulting from poliomyelitis consisted almost entirely of connective tissue and fat and had a phospholipid composition similar to that of adipose tissue. From a comparison of the results for all the types of tissue studied, it is evident that the increase in sphingomyelin in dystrophic muscle biopsies and the changes in the fatty acid compositions of individual phospholipids may be accounted for by the increased amounts of fat and connective tissue which are present in dystrophic muscle samples. In a case each of polymyositis, limb girdle muscular dystrophy and an autosomal recessive form of muscular dystrophy, the results obtained for the phospholipid composition of the muscle sample were also normal or consistent with some contamination from fat and connective tissue.

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Section: Musclesupporting

confidence: 78%

Muscle Lipids in Duchenne Muscular Dystrophy

Pearce

Johnsen

Wysocki

et al. 1981

Aust J Exp Biol Med

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“…The phospholipids from skeletal muscles are particularly rich in ethanolamine plasmalogens, and these will undergo acid hydrolysis during the methylation process to produce the DMA derivatives of hexadecanal and octadecanal. Grigor et al (1972) and Gardner et al (1972) reported the presence of similar concentrations (3-4%) of DMA derivatives of hexadecanal and octadecanal in the fatty acid phospholipids isolated from broilers.…”

Section: Results and Discussion Composition Of Broiler Meat Lipidsmentioning

confidence: 94%

Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat

Lin

Gray

Asghar

et al. 1989

Journal of Food Science

165

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Broilers were fed diets containing oils of varying degrees of unsaturation, namely coconut oil, olive oil, linseed oil and partially hydrogenated soybean oil (HSBO), with and without a-tocopherol supplementation. The different oils significantly (PcO.01) affected the fatty acid composition of the neutral lipids and, to a lesser extent, the fatty acid composition of the phopholipids. Fatty acid composition, in turn, influenced the oxidative stability of the meat during refrigerated and frozen storage. Meat from broilers fed olive oil or coconut oil was consistently more stable than meat from the linseed oil group. Dietary supplementation with a-tocopherol significantly (PcO.01) improved the oxidative stability of the dark and white broiler meat during refrigerated and frozen storage compared to meat from the broilers fed HSBO.

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“…These results suggest the presence of small amounts of neutral and phosphatide plasmalogens, respectively, in the neutral and phospholipid fractions (Mangold, 1969). These plasmalogens contain long chain aldehydes (C 16 , C 18 ) bound as enol ethers (Grigor et al, 1972). On hydrolysis, along with methanolysis under acidic conditions, they produce stable dimethylacetal (DMA) derivatives of aldehydes (Wood, 1983;Crackel et al, 1988).…”

Section: Resultsmentioning

confidence: 99%

Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meat

Asghar

Lin

Gray

et al. 1989

British Poultry Science

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1. The effects of oxidised oil, dietary alpha-tocopherol and BHA/BHT-supplementation on the fatty acid composition of mitochondrial, microsomal and soluble protein fractions of broiler muscles, and on their lability to metmyoglobin/hydrogen peroxide-catalysed peroxidation were investigated. 2. Oxidised oil in the broiler diets induced rapid oxidation of the membrane-bound lipids and decreased their stability towards metmyoglobin-hydrogen peroxide-catalysed peroxidation. 3. Supplementation of the broiler diets with alpha-tocopherol increased the alpha-tocopherol concentrations in the microsomal and soluble protein fractions of the dark meat as well as the soluble protein fraction of the white meat. This, in turn, stabilised the membrane-bound lipids against metmyoglobin/hydrogen peroxide-initiated peroxidative changes.

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Occurrence of ethanolamine‐ and choline‐containing plasmalogens in adipose tissue

Cited by 15 publications

References 16 publications

Muscle Lipids in Duchenne Muscular Dystrophy

Muscle Lipids in Duchenne Muscular Dystrophy

Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat

Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meat

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