Suppliers of Energy: Fat

Alfin-Slater, Roslyn B.; Aftergood, Lilla

doi:10.1007/978-1-4613-3015-8_4

Cited by 3 publications

(3 citation statements)

References 99 publications

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“…This was reflected by significant increases in the level of C18 : 1, C18 : 2 and C20 : 4 (Tables 4 and 5 ) 3.81* for all tested experimental groups. These fairly raised estimates, proved most compatible and in good keeping with the essential roles of these two fatty acids for maintenance of optimal growth and reproductive capacity, as well as for the support of the proper functional performance of many vital biological processes [3].…”

Section: Resultsmentioning

confidence: 79%

Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part I. Serum unsaturated fatty acids

Aida

Abu‐El‐Zahab

Abdallah

et al. 1993

Nahrung

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SummaryAdult male albino rats were supplemented with edible plant oils, corn maize and cotton seed oils and their semihydrogenated forms (Heliopolis and Sultan cooking fats) for a period of 3 months. In general, the supplementation of tested oils produced increasing effect on the serum levels of total C18 : 1, C18 : 2 and C20 : 4 unsaturated fatty acids (UFA). The increases were significant in case of feeding corn maize oil and Sultan cooking fat for total and CIS : I and C18 : 2 UFA. However, the degree of significance was intensified by the feeding of cotton seed oil and Heliopolis cooking fat. Supplementation of Sultan cooking fat showed a significant increase in serum level of C20 : 4, while the other tested oils and Heliopolis cooking fat produced very highly significant increase.Butylated hydroxy anisol (BHA) produced no effect on the level of UFA when administered with dietary tested edible lipid but its role revealed by maintaining the higher level of UFA due to administration of oils and its semihydrogenated analogous.

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Section: Resultsmentioning

confidence: 79%

Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part I. Serum unsaturated fatty acids

Aida

Abu‐El‐Zahab

Abdallah

et al. 1993

Nahrung

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“…To assess how the gavage impacted the microbiome of the jejunum, where the bulk of fat absorption occurs ( Alfin-Slater and Aftergood, 2012 ; Borgstrom et al, 1962 ), we sequenced the V4 region of 16S rRNA genes derived from DNA obtained from propidium monoazide (PMA) treated and untreated aliquots of each jejunal luminal sample. The PMA or ‘live-only’ aliquot, is depleted of DNA from cells with compromised membranes.…”

Section: Resultsmentioning

confidence: 99%

Resilience of small intestinal beneficial bacteria to the toxicity of soybean oil fatty acids

Rienzi

Jacobson

Kennedy

et al. 2018

eLife

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Over the past century, soybean oil (SBO) consumption in the United States increased dramatically. The main SBO fatty acid, linoleic acid (18:2), inhibits in vitro the growth of lactobacilli, beneficial members of the small intestinal microbiota. Human-associated lactobacilli have declined in prevalence in Western microbiomes, but how dietary changes may have impacted their ecology is unclear. Here, we compared the in vitro and in vivo effects of 18:2 on Lactobacillus reuteri and L. johnsonii. Directed evolution in vitro in both species led to strong 18:2 resistance with mutations in genes for lipid biosynthesis, acid stress, and the cell membrane or wall. Small-intestinal Lactobacillus populations in mice were unaffected by chronic and acute 18:2 exposure, yet harbored both 18:2- sensitive and resistant strains. This work shows that extant small intestinal lactobacilli are protected from toxic dietary components via the gut environment as well as their own capacity to evolve resistance.

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“…Trans fatty acids have been the object of numerous studies, which have shown, in particular, that their absorption, metabolism and body distribution occur with no significant deviations from those of normal cis fatty acids (2)(3)(4). Trans fatty acids have been the object of numerous studies, which have shown, in particular, that their absorption, metabolism and body distribution occur with no significant deviations from those of normal cis fatty acids (2)(3)(4).…”

mentioning

confidence: 99%

Liquid chromatographic‐mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat

Banni

Day

Evans

et al. 1994

J Americ Oil Chem Soc

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A commercially available partially hydrogenated fat was analyzed for fatty acids containing conjugated dienes. The fatty acids were isolated by high-performance liquid chromatography (HPLC), and analyzed with a photodiode array detector and an atmospheric-pressure ionization mass spectrometer. Conventional and second-derivative ultraviolet (UV) spectra of the peaks eluting from the HPLC were recorded with the photodiode array detector, and peaks displaying second-derivative UV spectra characteristic of the conjugated diene chromophore were analyzed by mass spectrometry. The UV and mass spectra of the fatty acids with conjugated dienes, present in the partially hydrogenated fat, were identical to those of reference pre~ parations of linoleic acid isomers with conjugated dienes. The results obtained emphasize that care must be exercised in the interpretation of clinical and experimental data concerning the detection of conjugated dienes in tissues or body fluids of humans and experimental animals. The conjugated dienes may not reflect an ongoing process of lipid peroxidation, but may be of dietary origin.

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Suppliers of Energy: Fat

Cited by 3 publications

References 99 publications

Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part I. Serum unsaturated fatty acids

Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part I. Serum unsaturated fatty acids

Resilience of small intestinal beneficial bacteria to the toxicity of soybean oil fatty acids

Liquid chromatographic‐mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat

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