linoleic-acid and arachidic-acid

Pain is a complex sensation that may be protective or cause undue suffering and loss of function, depending on the circumstances. Peripheral nociceptor neurons (PNs) innervate most tissues, and express ion channels, nocisensors, which depolarize the cell in response to intense stimuli and numerous substances. Inflamed tissues manifest inflammatory hyperalgesia in which the threshold for pain and the response to painful stimuli are decreased and increased, respectively. Constituents of the inflammatory milieu sensitize PNs, thereby contributing to hyperalgesia. Polyunsaturated fatty acids undergo enzymatic and free radical-mediated oxygenation into an array of bioactive metabolites, oxygenated polyunsaturated fatty acids (oxy-PUFAs), including the classic eicosanoids. Oxy-PUFA production is enhanced during inflammation. Pioneering studies by Vane and colleagues from the early 1970s first implicated classic eicosanoids in the pain associated with inflammation. Here, we review the production and action of oxy-PUFAs that are not classic eicosanoids, but nevertheless are produced in injured/ inflamed tissues and activate or sensitize PNs. In general, oxy-PUFAs that sensitize PNs may do so directly, by activation of nocisensors, ion channels or GPCRs expressed on the surface of PNs, or indirectly, by increasing the production of inflammatory mediators that activate or sensitize PNs. We focus on oxy-PUFAs that act directly on PNs. Specifically, we discuss the role of arachidonic acid-derived 12S-HpETE, HNE, ONE, PGA2, iso-PGA2 and 15d-PGJ2, 5,6-and 8,9-EET, PGE2-G and 8R,15S-diHETE, as well as the linoleic acid-derived 9-and 13-HODE in inducing acute nocifensive behavior and/or inflammatory hyperalgesia in rodents. The nocisensors TRPV1, TRPV4 and TRPA1, and putative Gαs-type GPCRs are the PN targets of these oxy-PUFAs.

Topics: Animals; Eicosanoic Acids; Eicosanoids; Fatty Acids, Unsaturated; Humans; Hyperalgesia; Inflammation; Linoleic Acid; Oxygen; TRPV Cation Channels

This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (

Topics: Antioxidants; Biphenyl Compounds; Carotenoids; Cholestadienols; Dietary Supplements; Eicosanoic Acids; Fatty Acids; Food Technology; Free Radical Scavengers; Linoleic Acid; Linolenic Acids; Oleic Acid; Phenol; Phenols; Phytosterols; Picrates; Plant Oils; Pomegranate; Refractometry; Seeds; Stearic Acids; Temperature

Rambutan seed is usually discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to investigate the fat properties and antinutrient content of the seed during fermentation of rambutan fruit. Results showed that the crude fat content of the seed reduced by 22% while its free fatty acid content increased by 4.3 folds after 10 days of fermentation. Arachidic acid was selectively reduced and was replaced by linoleic acid from the seventh day of fermentation onwards. Only 14.5% of triacylglycerol remained in the seed fat at the end of fermentation. The complete melting temperature, crystallization onset temperature and solid fat index at 37 °C of the fermented seed fat were higher than that of non-fermented seed fat. The saponin and tannin contents of the seed were reduced by 67% and 47%, respectively, after fermentation.

Topics: Crystallization; Eicosanoic Acids; Fatty Acids; Fatty Acids, Nonesterified; Fermentation; Food Handling; Fruit; Linoleic Acid; Sapindaceae; Saponins; Seeds; Tannins; Temperature; Triglycerides

In this study, the composition of fatty oil from Semen Ziziphi Spinosae and its cardiotonic activity on the heart isolated from a toad were studied. Oil-in-water (O/W) emulsions of fatty oil were prepared by the perfusion method. The fatty oil had a positive inotropic effect on isolated rat hearts at a concentration between 5 × 10(-3) and 2 × 10(-2) mL/10 mL, and the effect was in positive correlation with the concentration of calcium ions. In addition, this effect was inhibited by 2 mg/mL nifedipine, suggesting that the cardiotonic mechanism could be responsible for accelerating the inflow of calcium ions. Gas chromatography-mass spectrometry analysis showed that the main constituents of the fatty oil were 9-octadecenoic acid (43.32%), 9,12-octadecadienoic acid (42.57%), hexadecanoic acid (4.76%), 9-eicosenoic acid (2.95%), stearic acid (2.41%) and arachidic acid (0.81%). This preliminary study revealed that the fatty oil of Semen Ziziphi Spinosae exhibited remarkable cardiotonic activity in the tested models, and it is necessary to further reveal the effective substances of the fatty oil.

Topics: Animals; Anura; Eicosanoic Acids; Gas Chromatography-Mass Spectrometry; Heart; In Vitro Techniques; Linoleic Acid; Myocardium; Oleic Acid; Palmitic Acid; Plant Oils; Stearic Acids; Tensile Strength

The fatty acid compositions of half-seeds and whole seeds of the temperature-dependent high-stearic-acid sunflower (Helianthus annuus L.) mutant CAS-14 were unexpectedly different. We found that there is a longitudinal gradient starting from the embryo up to the end of the cotyledon. The stearic acid content varied from 9.7 to 34.6% in seeds produced in a growth chamber (39/24 degrees C; day/night), and from 14.0 to 34.4% in seeds produced in the field during the summer season (35-40 degrees C in daylight and 20-25 degrees C at night). The gradient occurs throughout seed formation, and is due to a spatial and non-temporal regulation of stearic acid desaturation. A similar temperature-regulated behaviour, but for oleic and linoleic acid contents, was found in normal sunflower seeds. Since the deposition of oil bodies was homogeneous during seed formation, seeds showed the gradient throughout their development. This non-homogeneous distribution must be due to differences in the enzymatic pathway of de-novo fatty acid desaturation along the seed, resembling a morphogen gradient. Other high-stearic-acid mutant lines, such as CAS-3, did not show any gradient. This is the first time that a gradient and an inheritable maternal control of the fatty acid composition have been found in oilseeds.

Topics: Eicosanoic Acids; Fatty Acid Desaturases; Fatty Acids; Helianthus; Linoleic Acid; Mutation; Oleic Acid; Palmitic Acid; Seeds; Stearic Acids; Temperature

GC-FID was used to monitor changes over time in palmitic, stearic, arachidic, oleic, linoleic and linoleic acid contents of green beans subjected to various preservation treatments. In beans stored in polyethylene bags at -22 degrees C without prior blanching, all fatty acid contents dropped appreciably within the first month of storage, regardless of whether the beans had been hand- or vacuum-packed. In beans which had been freeze-dried then stored at room temperature in an airtight container, polyunsaturated fatty acid contents dropped appreciably only after 2 months.

Topics: Chromatography, Gas; Eicosanoic Acids; Fabaceae; Fatty Acids, Nonesterified; Fatty Acids, Unsaturated; Food Handling; Freeze Drying; Freezing; Frozen Foods; Hot Temperature; Linoleic Acid; Linoleic Acids; Oleic Acid; Palmitic Acid; Plants, Medicinal; Stearic Acids; Time Factors; Vacuum