The effects of dietary linoleic acid, gamma-linolenic acid and marine fatty acids on the development of aspirin-induced gastric hemorrhage and the distribution of liver glycerophospholipid fatty acids in fat-deficient growing rats were studied. Aspirin (100 mg/day)-treated and nontreated rats were fed for 7 days, a mixed diet of 2.5% safflower oil and 7.5% hydrogenated coconut oil (SFO/HCO) or 7.5% fish oil (SFO/FO), or 2.5% gamma-linolenate concentrate and 7.5% fish oil (GLA/FO). Gastric hemorrhage was induced in animals by aspirin treatment to various extents. It was not affected by FO feeding, but was significantly alleviated by GLA feeding. Aspirin treatment reduced the proportions of 20:4n-6 in liver phosphatidylcholine. FO feeding (in SFO/FO and GLA/FO rats) further reduced the 20:4n-6 level and replaced it by n-3 fatty acids. GLA feeding, on the other hand, elevated the proportion of 20:4n-6. As a result, the reduction of 20:4n-6 by fish oil feeding, was less significant in GLA/FO rats than in SFO/FO rats. The degree of gastric hemorrhage appeared to relate negatively to the levels of 20:4n-6 in liver phosphatidylcholine, and to the sum of 20:4n-6 and 20:5n-3 when FO was included in the diet. It is suggested that long-chain polyunsaturated fatty acids (20:4n-6 and 20:5n-3) per se in addition to being precursors of prostaglandins, may also affect the development of gastric hemorrhage, possibly by modulating the permeability of cell membranes in the gastric mucosa.
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J Oleo Sci
January 2025
Botany and Microbiology Department, Faculty of Science, King Saud University.
The present study aimed to explore the potential of macroalgal hydrolysate to serve as an economical substrate for the growth of the oleaginous microbes Aspergillus sp. SY-70, Rhizopus arrhizus SY-71 and Aurantiochytrium sp. YB-05 for lipid and DHA production under laboratory conditions.
View Article and Find Full Text PDFJ Oleo Sci
January 2025
College of Marine Biology, Xiamen Ocean Vocational College.
Based on the observation that urea, water, and ethyl esters (EE) can form gypsum-like mixtures, this study explored the feasibility of employing water as a solvent for urea in the urea complexation method to enrich n-3 polyunsaturated fatty acids with docosahexaenoic acid (DHA)-containing ethyl esters (DHA- EE) from Crypthecodinium cohnii as the material. Under the conditions of a urea/DHA-EE ratio of 3, a water/DHA-EE ratio of 0.75, a mixing temperature of 65℃, and a cooling temperature of 20℃, a concentrate containing over 90% DHA was achieved.
View Article and Find Full Text PDFMetab Brain Dis
January 2025
Department of Zoology, Faculty of Science, Alexandria University, Alexandria, 21515, Egypt.
Exaggerated neuronal excitation by glutamate is a well-known cause of excitotoxicity, a key factor in numerous neurodegenerative disorders. This study examined the neurotoxic effect of monosodium glutamate (MSG) in the brain cortex of rats and focused on assessing the potential neuroprotective effects of omega-3 polyunsaturated fatty acids (ω-3 PUFAs). Four groups of adult male rats (n = 10) were assigned as follows; normal control, ω-3 PUFAs (400 mg/kg) alone, MSG (4 mg/g) alone, and MSG plus ω-3 PUFAs (4 mg/g MSG plus 400 mg/kg ω-3 PUFAs).
View Article and Find Full Text PDFPlast Reconstr Surg
January 2025
All from the Plastic Surgery Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Shijingshan District, Beijing, China.
Background: The upregulation or delay of acute inflammation at any stage limits fat graft survival. Active endogenous inflammation resolution mechanisms and mediators are novel therapeutic tools for inflammation. This study explored the effects of supplementation of omega-3 polyunsaturated fatty acids (PUFAs) deriving specialized proresolving mediators (SPMs) on postoperative inflammation and graft survival in vivo.
View Article and Find Full Text PDFFood Chem
January 2025
National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China. Electronic address:
Global high consumption of fried potatoes is driven by appealing taste and edible convenience. However, the occurrence of Maillard reaction hazardous products (MRHPs) and joint control recipes have scarcely been concerned. We aim to reveal and predict how fish oil treatment for potato slices reduces simultaneous formation of typical MRHPs in air-based thermal processed potato chips.
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