Comparative Metabolic Profile of Maize Genotypes Reveals the Tolerance Mechanism Associated 2 Under Combined Stresses
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Cell Culture
Electronic Supplementary Material (ESI) for Organic & Biomolecular Chemistry. This journal is © The Royal Society of Chemistry 2014 SUPPLEMENTARY INFORMATION Bleomycin-induced trans lipid formation in cell membranes and in liposome models A. Cort, T. Ozben, A. Sansone, S. Barata-Vallejo, C. Chatgilialoglu, C. Ferreri* * email: [email protected] 1 MATERIALS and METHODS II Ferrous ammonium sulfate Fe(NH4)2(SO4)2 6 H20 (Fe AS, Carlo Erba, Milan), bleomycin sulfate (BLM, Cayman Chemical, USA) 2-mercaptoethanol (2-ME, Fluka, Sigma-Aldrich, Milan), commercially available cis and trans FAME, 1-palmitoyl-2-oleoyl phosphatidyl choline (POPC, Avanti Lipids, USA) and the phospholipids from soybean lecithin (Sigma-Aldrich, Milan), were used without further purification. Chloroform, methanol, n-hexane (HPLC grade, Merck KGaA, Germany) were used without further purification. Incubations were carried out in an incubating orbital shaker (Carlo Erba, Milan) keeping the temperature at 37 °C. When necessary silica gel thin-layer chromatography (analytical) was performed on Merck silica gel 60 plates (0.25 mm thickness, Merck KGaA, Germany) and the spots were detected by spraying the plate with cerium ammonium sulfate/ammonium molybdate reagent. Fatty acid methyl esters were analyzed by GC (Agilent 6850, Milan) equipped with a 60m × 0.25mm × 0.25μm (50%-cyanopropyl)-methylpolysiloxane column (DB23, Agilent, USA), and a flame ionization detector with the following oven program: temperature started from 165 °C, held for 3 min, followed by an increase of 1 °C/min up to 195 °C, held for 40 min, followed by a second increase of 10 °C/min up to 240 °C, and held for 10 min. -
WO 2017/074902 Al 4 May 20 17 (04.05.2017) W P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/074902 Al 4 May 20 17 (04.05.2017) W P O P C T (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, A61K 8/37 (2006.01) A61Q 19/00 (2006.01) BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, A61K 31/215 (2006.01) DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, (21) International Application Number: KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, PCT/US2016/058591 MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (22) International Filing Date: OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, 25 October 2016 (25.10.201 6) SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, (25) Filing Language: English ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (30) Priority Data: kind of regional protection available): ARIPO (BW, GH, 62/247,803 29 October 20 15 (29. 10.20 15) US GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, (71) Applicant: GLAXOSMITHKLINE CONSUMER TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, HEALTHCARE HOLDINGS (US) LLC [US/US]; 271 1 DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, Centerville Road, Suite 400, Wilmington, DE 19808 (US). -
Modeling the Effect of Heat Treatment on Fatty Acid Composition in Home-Made Olive Oil Preparations
Open Life Sciences 2020; 15: 606–618 Research Article Dani Dordevic, Ivan Kushkevych*, Simona Jancikova, Sanja Cavar Zeljkovic, Michal Zdarsky, Lucia Hodulova Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations https://doi.org/10.1515/biol-2020-0064 refined olive oil in PUFAs, though a heating temperature received May 09, 2020; accepted May 25, 2020 of 220°C resulted in similar decrease in MUFAs and fi Abstract: The aim of this study was to simulate olive oil PUFAs, in both extra virgin and re ned olive oil samples. ff fi use and to monitor changes in the profile of fatty acids in The study showed di erences in fatty acid pro les that home-made preparations using olive oil, which involve can occur during the culinary heating of olive oil. repeated heat treatment cycles. The material used in the Furthermore, the study indicated that culinary heating experiment consisted of extra virgin and refined olive oil of extra virgin olive oil produced results similar to those fi samples. Fatty acid profiles of olive oil samples were of the re ned olive oil heating at a lower temperature monitored after each heating cycle (10 min). The out- below 180°C. comes showed that cycles of heat treatment cause Keywords: virgin olive oil, refined olive oil, saturated significant (p < 0.05) differences in the fatty acid profile fatty acids, monounsaturated fatty acids, polyunsatu- of olive oil. A similar trend of differences (p < 0.05) was rated fatty acids, cross-correlation analysis found between fatty acid profiles in extra virgin and refined olive oils. -
Improvement of Lipid Production from an Oil-Producing Filamentous Fungus, Penicillium Brevicompactum NRC 829, Through Central Composite Statistical Design
Ann Microbiol (2017) 67:601–613 DOI 10.1007/s13213-017-1287-x ORIGINAL ARTICLE Improvement of lipid production from an oil-producing filamentous fungus, Penicillium brevicompactum NRC 829, through central composite statistical design Thanaa H. Ali1 & Mamdouh S. El-Gamal2 & Dina H. El-Ghonemy1 & Ghada E. Awad3 & Amir E. Tantawy1 Received: 12 March 2017 /Accepted: 13 July 2017 /Published online: 7 August 2017 # Springer-Verlag GmbH Germany and the University of Milan 2017 Abstract In the present study, 13 filamentous fungi were commercial development for the production of LA by fer- screened for their lipid production and an oleaginous fun- mentation using cheap raw material. gus, Penicillium brevicompactum NRC 829, was found to be the highest lipid producer. Screening of various agro- Keywords Linoleic acid . Penicillium brevicompactum NRC industrial residues was performed and sunflower oil cake 829 . Response surface methodology . Unsaturated fatty acids proved to be the best substrate for lipid production. A central composite design was employed to investigate the optimum concentrations of the most significant medi- Introduction um components required to improve the lipid production by P. brevicompactum. The results clearly revealed that Polyunsaturated fatty acids (PUFAs) are long-chain fatty − the maximal lipid production of 8.014 ± 0.06 gL 1 acids containing two or more double bonds in their acyl (representing 57.6% lipid/dry biomass) was achieved by chains. Biosynthesis of PUFAs involves both methyl- the fungus when grown for 6 days at 30 °C under static directed and carboxyl-directed desaturases. The primary condition in a medium containing sunflower oil cake, product of fatty acid biosynthesis in oilseed crops is the NaNO3 and KCl at final concentrations of 8, 0.75 and 18-carbon monounsaturated oleic acid (C18:1–9). -
Component, Fatty Acid and Mineral Composition of Rice Bran Oil Extracted by Multistage with Hexane and Ethanol
INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 6, ISSUE 11, NOVEMBER 2017 ISSN 2277-8616 Component, Fatty Acid And Mineral Composition Of Rice Bran Oil Extracted By Multistage With Hexane And Ethanol Fajriyati Mas’ud, Meta Mahendradatta, Amran Laga, Zainal Zainal Abstract: Rice bran oil (RBO) has been extracted from Celebes rice bran by multistage extraction with hexane solvent followed by ethanol to see the component, profile of fatty acids and mineral contained in both of them. As a comparison, RBO directly extracted with ethanol was also presented. Extraction process was performed using reflux method at 55oC, for 5 hours with bran and solvent ratio of 1:7. Analysis of components and fatty acids of RBO was conducted with GC-MS QP 2010 Shimadzu. Oleic, linoleic and palmitic were found dominant in first stage extraction by hexane with concentration of 3716.56, 1630.78 and 1021.89 mg/L, respectively. Palmitic (6.34 mg/L), lauric (4.78 mg/L), and linoleic (3.52 mg/L) were dominant in the second stage extraction by ethanol. Linoleic (28.85 mg/L), stearic (2.88 mg/L) and myristic (2.02 mg/L) were found in extracted directly by ethanol. RBO extracted with hexane had 18.6% of saturated fatty acid and 81.4% of unsaturated fatty acids, with ratio of saturated fatty acids : monounsaturated fatty acids: polyunsaturated fatty acids of approximately 1: 2.3 : 1.3. It contained about 56.7% of monounsaturated, 24.7% of polyunsaturated, and 18.6% of saturated fatty acids. In the present paper, we provide also an analysis of mineral composition of RBO by X-ray Spectrometer and melting point of RBO by Differential Scanning Calorimeter (DSC) instrument. -
Long-Chain Fatty Acids Activate Calcium Channels in Ventricular Myocytes
Proc. Nati. Acad. Sci. USA Vol. 89, pp. 6452-6456, July 1992 Medical Sciences Long-chain fatty acids activate calcium channels in ventricular myocytes (free fatty acids/arachidonic acid/olekic add) JAMES MIN-CHE HUANG, Hu XIAN, AND MARVIN BACANER* Department of Physiology, University of Minnesota, Minneapolis, MN 55455 Communicated by James Serrin, March 30, 1992 (receivedfor review September 15, 1991) ABSTRACT Nonesterified fatty acids accumulate at sites down (>70%o decrease in ICa) during the 10- to 15-min control of tissue injury and necrosis. In cardiac tissue the concentra- period were discarded. Whole-cell voltage-clamp experi- tions of oleic acid, arachidonic acid, leukotrienes, and other ments with myocytes were done at 320C with 2- to 3-MU glass fatty acids increase greatly during ischemia due to receptor or pipettes (Narishige PB 7 puller). Dagan 3900A patch-clamp nonreceptor-mediated activation of phospholipases and/or circuit, axon DMA interface, IBM cloned AT 386 computer, diminished reacylation. In ischemic myocardium, the time and P-CLAMP software were used for command pulses, data course of increase in fatty acids and tissue calcium closely acquisition, and analysis. All lipophilic agents were dissolved parallels irreversible cardiac damage. We postulated that fatty in 95% ethanol to make stock solutions and then diluted to acids released from membrane phospholipids may be involved <0.1% ethanol concentration before being applied by con- in the increase ofintraceilular calcium. We report here that low tinuous bath perfusion. In control studies, 0.1% ethanol in the concentrations (3-30 ,AM) of each long-chain unsaturated buffer solution had no influence on ICa or membrane response (oleic, linoleic, linolenic, and arachidonic) and saturated to fatty acids (see text and Fig. -
Biochemistry Prologue to Lipids
Paper : 05 Metabolism of Lipids Module: 01 Prologue to Lipids Principal Investigator Dr. Sunil Kumar Khare, Professor, Department of Chemistry, IIT-Delhi Paper Coordinator and Dr. Suaib Luqman, Scientist (CSIR-CIMAP) Content Writer & Assistant Professor (AcSIR) CSIRDr. Vijaya-CIMAP, Khader Lucknow Dr. MC Varadaraj Content Reviewer Prof. Prashant Mishra, Professor, Department of Biochemical Engineering and Biotechnology, IIT-Delhi 1 METABOLISM OF LIPIDS Biochemistry Prologue to Lipids DESCRIPTION OF MODULE Subject Name Biochemistry Paper Name 05 Metabolism of Lipids Module Name/Title 01 Prologue to Lipids 2 METABOLISM OF LIPIDS Biochemistry Prologue to Lipids 1. Objectives To understand what is lipid Why they are important How they occur in nature 2. Concept Map LIPIDS Fatty Acids Glycerol 3. Description 3.1 Prologue to Lipids In 1943, the term lipid was first used by BLOOR, a German biochemist. Lipids are heterogeneous group of compounds present in plants and animal tissues related either actually or potentially to the fatty acids. They are amphipathic molecules, hydrophobic in nature originated utterly or in part by thioesters (carbanion-based condensations of fatty acids and/or polyketides etc) or by isoprene units (carbocation-based condensations of prenols, sterols, etc). Lipids have the universal property of being: i. Quite insoluble in water (polar solvent) ii. Soluble in benzene, chloroform, ether (non-polar solvent) 3 METABOLISM OF LIPIDS Biochemistry Prologue to Lipids Thus, lipids include oils, fats, waxes, steroids, vitamins (A, D, E and K) and related compounds, such as phospholipids, triglycerides, diglycerides, monoglycerides and others, which are allied more by their physical properties than by their chemical assests. -
Properties of Fatty Acids in Dispersions of Emulsified Lipid and Bile Salt and the Significance of These Properties in Fat Absorption in the Pig and the Sheep
Downloaded from Br. y. Nutr. (1969), 23, 249 249 https://www.cambridge.org/core Properties of fatty acids in dispersions of emulsified lipid and bile salt and the significance of these properties in fat absorption in the pig and the sheep BY C. P. FREEMAN . IP address: Unilever Research Laboratory, Colworth House, Sharnbrook, Bedford (Received I July 1968-Accepted 25 October 1968) 170.106.35.76 I. The behaviour of fatty acids in dilute bile salt solution and in dispersions of triglyceride in bile salt solution was examined. The properties of fatty acids in bile salt solution were defined in terms of their saturation ratio, and of the critical micellar concentration of bile , on salt for each fatty acid as solute. The partition of fatty acids between the oil phase and the micellar phase of the dispersions was defined as the distribution coefficient K M/O. The 25 Sep 2021 at 20:48:57 phases were separated by ultracentrifugation. 2. Of the fatty acids examined, palmitic and stearic acids behaved in bile salt solution as typical non-polar solutes. Lauric, oleic and linoleic acids had properties similar to typical amphiphiles. The effectiveness of these and other amphiphiles was expressed in terms of an amphiphilic index. 3. The trans-fatty acids, vaccenic acid and linolelaidic acid possessed solubility properties similar to their &-isomers. The properties of elaidic acid were intermediate between those , subject to the Cambridge Core terms of use, available at of the non-polar and the amphiphilic solutes. 4. The distribution coefficients of fatty acids differed less significantly than their solubilities in bile salt solution, but were influenced to some extent by the composition of the oil phase. -
Organic Chemical Characterization of Primary and Secondary Biodiesel Exhaust Particulate Matter John Kasumba University of Vermont
University of Vermont ScholarWorks @ UVM Graduate College Dissertations and Theses Dissertations and Theses 2015 Organic Chemical Characterization Of Primary And Secondary Biodiesel Exhaust Particulate Matter John Kasumba University of Vermont Follow this and additional works at: https://scholarworks.uvm.edu/graddis Part of the Environmental Engineering Commons, and the Place and Environment Commons Recommended Citation Kasumba, John, "Organic Chemical Characterization Of Primary And Secondary Biodiesel Exhaust Particulate Matter" (2015). Graduate College Dissertations and Theses. 358. https://scholarworks.uvm.edu/graddis/358 This Dissertation is brought to you for free and open access by the Dissertations and Theses at ScholarWorks @ UVM. It has been accepted for inclusion in Graduate College Dissertations and Theses by an authorized administrator of ScholarWorks @ UVM. For more information, please contact [email protected]. ORGANIC CHEMICAL CHARACTERIZATION OF PRIMARY AND SECONDARY BIODIESEL EXHAUST PARTICULATE MATTER A Dissertation Presented by John Kasumba to The Faculty of the Graduate College of The University of Vermont In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Specializing in Civil and Environmental Engineering May, 2015 Defense Date: October 29, 2014 Dissertation Examination Committee: Britt A. Holmén, Ph.D, Advisor Giuseppe A. Petrucci, Ph.D, Chairperson Donna M. Rizzo, Ph.D Robert G. Jenkins, Ph.D Cynthia J. Forehand, Ph.D., Dean of the Graduate College ABSTRACT Biodiesel use and production has significantly increased in the United States and in other parts of the world in the past decade. This change is driven by energy security and global climate legislation mandating reductions in the use of petroleum-based diesel. -
Graham Centre Monograph No. 4
Long-chain omega-3 polyunsaturated fatty acids in ruminant nutrition: benefits to animals and humans Edward H. Clayton Livestock Research Officer – Ruminant Nutrition NSW Department of Primary Industries, Wagga Wagga Agricultural Institute Pine Gully Rd, Wagga Wagga NSW 2650 Graham Centre Monograph No. 4 Edited by: Toni Nugent and Catriona Nicholls August 2014 © State of New South Wales through Department of Trade and Investment, Regional Infrastructure and Services 2014 This publication is copyright. You may download, display, print and reproduce this material in an unaltered form only (retaining this notice) for your personal use or for non-commercial use within your organisation. To copy, adapt, publish, distribute or commercialise any of this publication you will need to seek permission from the NSW Department of Primary Industries. Disclaimer: The information contained in this publication is based on knowledge and understanding at the time of writing (August 2014). However, because of advances in knowledge, users are reminded of the need to ensure that information upon which they rely is up to date and to check currency of the information with the appropriate officer of the NSW Department of Primary Industries or the user’s independent advisor. All sources of information in the current publication are acknowledged in the text. No further reproduction should be made without first obtaining prior written approval of the copyright owner. For updates to this publication, check www.grahamcentre.net/ Published by the NSW Department of Primary Industries. First published August 2014 ISBN 978 1 74256 678 8 Cover design by: Sharon Kiss Cover photo by: Toni Nugent, Graham Centre for Agricultural Innovation Author’s Contact: Dr Edward Clayton, Livestock Research Officer, NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Rd, Wagga Wagga NSW 2650 Email: [email protected] Citation: Clayton EH (2014). -
PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus Gouramy) DAN KUKUS
Profil Asam Amino, Asam Lemak, Pratama et al. JPHPI 2018, Volume 21 Nomor 2 Available online: journal.ipb.ac.id/index.php/jphpi PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus gouramy) DAN KUKUS Rusky Intan Pratama*, Iis Rostini, Emma Rochima Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, Kampus Jatinangor, Jalan Raya Bdg-Sumedang Km. 21, Sumedang Jawa Barat Telepon (022) 87701519 , Faks (022) 87701518 *Korespondensi: [email protected] Diterima: 25 April 2018/Disetujui: 10 Juni 2018 Cara sitasi: Pratama RI, Rostini I, Rochima E. 2018. Profil asam amino, asam lemak dan komponen volatil ikan gurame segar (Osphronemus gouramy) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 218-231. Abstrak Komponen volatil merupakan kelompok senyawa-senyawa volatil yang berpengaruh terhadap karakteristik flavor komoditas dan penerimaannya secara keseluruhan oleh konsumen karena pengaruhnya terhadap karakteristik aroma. Tujuan dari penelitian ini ialah untuk mengidentifikasi komposisi senyawa- senyawa volatil, profil asam amino dan asam lemak salah satu jenis ikan budidaya air tawar khas Jawa Barat yaitu ikan gurame dalam kondisi segar dan kukus. Metode ekstraksi sampel Solid Phase Micro Extraction dilakukan dengan suhu ekstraksi 40oC untuk sampel segar dan 80oC untuk sampel kukus selama 45 menit kemudian senyawa volatil dideteksi dan diidentifikasi menggunakan Gas Chromatography/Mass Spectrometry. Analisis pendukung lain yang dilakukan ialah analisis profil asam amino dan profil asam lemak menggunakan High Performance Liquid Chromatography. Senyawa volatil pada sampel ikan gurame segar yang terdeteksi ialah 17 senyawa sedangkan pada hasil pengukusannya sebanyak 38 senyawa. Asam amino yang terkandung lebih tinggi untuk sampel ikan gurame segar dan kukus ialah asam glutamat (3,12%, 4,09%). -
Comparison of Physicochemical Analysis and Antioxidant Activities
Sains Malaysiana 43(4)(2014): 535–542 Comparison of Physicochemical Analysis and Antioxidant Activities of Nigella sativa Seeds and Oils from Yemen, Iran and Malaysia (Perbandingan Analisis Fizikokimia dan Aktiviti Antioksidan dalam Biji dan Minyak Nigella sativa dari Yemen, Iran dan Malaysia) HASNAH HARON*, CHONG GRACE-LYNN & SUZANA SHAHAR ABSTRACT The study was aimed to analyze the physicochemical properties and antioxidant activities in five batches of seeds and oils of Nigella sativa, obtained from Malaysia, Iran and Yemen. Proximate analysis showed that the seeds contained 20.63-28.71% crude fat, 11.35-14.04% crude protein, 5.37-7.93% total moisture, 4.15-4.51% total ash contents and 48.69-57.18% total carbohydrate contents. Physicochemical analysis showed a refractive index of 1.4697-1.4730, 3 specific gravity of 1.369-1.376 g/cm , peroxide value of 3.33-21.33 meq O2/kg, 184-220 mg/g in saponification number and unsaponifiable matter of 1.1-1.8% in the oil samples. The seeds showed high mineral content such as Ca (2242 mg/kg), K (6393 mg/kg) and Mg (2234 mg/kg). The oil sample from Kelantan, Malaysia contained the lowest saturated fatty acid (SFA) (1.42±0.29%) while Sudan, Yemen contained the highest content of polyunsaturated fatty acid (PUFA) (65.13±5.45%). Monounsaturated fatty acid (MUFA) were found the highest (20.45±2.61%) in the seed samples originated from Iran. Seeds from Iran showed the highest antioxidant activity (IC50 = 1.49 mg/mL) and total phenolic content (30.84 mg GAE/g) while oil sample from Sudan, Yemen has the highest antioxidant activity (IC50 = 4.48 mg/mL).