In cases of essential fatty acid deficiency, 5,8,11-eicosatrienoic acid (Mead acid, 20:3n-9) is synthesized from oleic acid as a 20-carbon analog of arachidonic acid. It was reported that 20:3n-9 levels were markedly higher in human fetal cartilage than in the muscle, liver and spleen. We, therefore, hypothesized that 20:3n-9 decreased osteoblastic activity. Goldfish scales were incubated either with 20:3n-9 or with oleic acid at 15 degrees C for 6 and 18 h. Both osteoblastic and osteoclastic activities in the scale were assessed by measuring alkaline phosphatase (ALP) and tartrate-resistant acid phosphatase, respectively. MC3T3-E1 cells (an osteoblast cell line derived from the mouse) were incubated with 20:3n-9 or oleic acid at 37 degrees C for 6 and 18 h. ALP activity in cell lysate was measured. In the case of experiments with scales, 20:3n-9 (1-100 muM) significantly suppressed osteoblastic activity after 6 and 18 h of incubation, whereas oleic acid did not change this activity. Osteoclastic activity was not affected either by 20:3n-9 or by oleic acid. In the case with the cell line, osteoblastic activity was again significantly decreased with 20:3n-9 (10-30 muM) after 6-h incubation but not after 18 h incubation. The presence of 20:3n-9 in fetal cartilage may be important for the prevention of calcification in the cartilage. 20:3n-9 could be applied to some clinical situations where bone formation should be inhibited.
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http://dx.doi.org/10.1007/s11745-008-3252-8 | DOI Listing |
Langmuir
January 2025
National Key Laboratory of Oil and Gas Reservoir Geology and Exploitation, Southwest Petroleum University, Chengdu 610500, P. R. China.
To balance the stability and dissolution of polyacrylamide (PAM), emulsion drag reducers dominate the successful operation of volumetric fracturing. Herein, a pH-switchable four-tailed ionic liquid surfactant (OA/Cyclen) is synthesized by oleic acid (OA) and 1,4,7,10-tetraazacyclododecane (Cyclen). The four-tailed structure of OA/Cyclen enhances the stability of the emulsion polymerization reactor and supplies enough switchable sites for triggering the intensified release of the PAM emulsion.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Thailand.
Background: Edible insects are used for consumption and traditional medicine due to their rich bioactive compounds. This study examined the bioactive compounds and inhibitory effects of crude extracts from Bombyx mori and Omphisa fuscidentalis on α-glucosidase, α-amylase, acetylcholinesterase (AChE), and tyrosinase. Fatty acids, including n-hexadecanoic acid and oleic acid, were identified in the extracts and evaluated for their inhibitory potential against the enzymes in vitro and in silico.
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January 2025
Research Group of Food Quality and Safety, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche, Ctra. Beniel, km 3.2, 03312 Orihuela, Spain.
This study aimed to investigate the nutritional value and potential for herbal tea production of two species . The analysis includes the quantification of lipids, proteins, organic acids (HPLC-MS), sugars (HPLC-MS), phenolic compounds (HPLC-MS-MS), volatile compounds (GC-MS), fatty acids (GC-MS), amino acids (HPLC-MS-MS), some minerals (ICP-MS), total phenolic content, and antioxidant activities of flowers (EBF) and thorns (EBT), as well as flowers (EPF) and thorns (EPT). The results indicate that EPF and EPT exhibit elevated levels of protein (11.
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December 2024
Department of Marine Bio Food Science, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung 25457, Gangwon-do, Republic of Korea.
Commercial ascorbyl-6-O-esters (AEs) are composed of saturated fatty acids with relatively high melting points, resulting in limited solubility in lipophilic media. Therefore, a lipase-catalysed synthesis and purification method for ascorbyl-6-O-oleate (AO) was proposed in this study. The esterification synthesis (i.
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December 2024
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia.
Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air drying (HAD), vacuum drying (VAD), and conductive drying (CD) at 50, 60, and 70 °C on fatty acid profiles were investigated to determine optimal drying conditions that preserve fatty acid (FA) quality and associated nutritional benefits. Results showed that drying methods had a significant effect ( < 0.
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