Fatty Acids - Science topic

Odds of the event in the exposure group (a/b) divided by the odds of the event in the control or non-exposure group (c/d).

Thanks for that information; it is interesting that the chloroplast development is so early. My question is, prior to the ability to use photosynthesis -- in the early seed or just germination stages -- how does this organism utilize two potential energy sources, starch, and lipid. I was assuming that it only used lipid, but that was because germination triggers the release of enzymes to break down the starch, but I have no references for this. Also, I understand that, with the glycoxylate cycle, it is possible for the lipid to be converted to glucose, but then why should the seed do that? It doesn't need to transport it anywhere. Perhaps a full Krebs cycle is not developed?

I will look into this sir, Thank you Rezi Riadhi Syahdi

Some methods commonly used for fatty acid analysis in fish:

I-Hsuan Shih

Your liposomes are formed through water-mediated hydrophobic interactions. We discovered that hydrophobic interactions depend on the energy of thermal fluctuations of water molecules, which depend on temperature, and quantum fluctuations of water molecules, which depend on pressure. As you can see, the size of your liposomes depends on temperature, that is, thermal fluctuations. The two energy contributions of intermolecular interactions compete with each other. A new theory of this phenomenon can be read in the articles

Nick Chacos Thank you for your suggestion, I have tried the same, but it says that the mail ID is not available.

What you should do is to follow the standard workup procedure for organic reactions. Once your esterification is complete, the reaction mixture is dissolved in an appropriate water-insoluble organic solvent (ether, ethyl acetate, dichloromethane, and alike). The organic phase is then placed in a separation funnel and is washed with conc. aq. sodium bicarbonate or, to improve phase separation, a mixture of than with saturated brine. Several washings may be required to reach slightly basic pH in aqueous phase. Once this takes place, the organic phase is washed with brine, dried over Na2SO4 or MgSO4, filtered, and evaporated. Alternatively, you can neutralize the reaction mixture by gradual addition of triethylamine to a slightly basic reaction on wet pH-paper, and then proceed to the aqueous workup as above. This is recommended in cases where the ester is prone to hydrolysis under aqueous acidic conditions.

Any textbook in preparative organic chemistry describes this work-up procedure and the glassware required in detail. Another suggestion I can make is to use only methanesulfonic acid (MSA) as a catalyst. In comparison with phosphoric acid, MSA is more readily removed by washing with bases because it does not form buffered aqueous solutions to the extent phosphoric acid does. Good luck with your synthesis

Can you tell from your ESI-MS if you get phospholipid fragmenting into Facyl chains + headgroup + glycerol? or are you getting fragments of just FAcylchains? It's important to consider this because you dont want your lipid extraction to be 'too harsh' depending on your application.

*For simple hydrophobics use Bligh and Dyer method with CHCl3/MeOH

*For phospholipids (if you see evidence of phospholipids as ligands??) use hot ethanol extraction or 4:1 ratio of MeOH/CHCl3 extraction solvent where the extraction was performed twice, followed by a 1:2 ratio of CHCl3/0.1%Acetic acid.

**For acidic phospholipids, use CHCl3/MeOH/12N HCl (2:4:0.1, v/v)

For all of these you end up separating your hydrophobics in one layer and your protein as a pellet which you can recover.

Hello after making my 100mM working concentration can you tell me how much of a 100mM stock i should add to my cells ? thank you

Dissolving fatty acids in ethanol and thermally binding them to y-terpinene and 1,8 cineole can have several potential influences.

1. Enhanced solubility: Dissolving fatty acids in ethanol can increase their solubility, making it easier to incorporate them into formulations or products.

2. Stability: The thermal binding of fatty acids to y-terpinene and 1,8 cineole can improve the stability of these compounds, potentially increasing their shelf life and preventing degradation.

3. Synergistic effects: The combination of fatty acids with y-terpinene and 1,8 cineole may result in synergistic effects, leading to enhanced properties such as antimicrobial activity, antioxidant activity, or other beneficial effects.

4. Formulation properties: The addition of fatty acids to y-terpinene and 1,8 cineole may alter the physical and chemical properties of the resulting formulation, potentially leading to improved texture, viscosity, or other desirable characteristics.

Overall, the influence of dissolving fatty acids in ethanol and thermally binding them to y-terpinene and 1,8 cineole will depend on the specific application and desired outcome. It is important to consider the potential interactions between these compounds and their impact on the final product or formulation.

Hi Gurjit Singh ,

ORO can only be used for frozen sections (cryosectioned).

The limit of free fatty acids in emulsion samples (O/W) can vary depending on the specific application and industry standards. In general, the presence of free fatty acids in emulsions can lead to stability issues, such as phase separation or rancidity. Therefore, it is desirable to have low levels of free fatty acids in emulsion samples.

Different industries may have different limits for free fatty acids in emulsions. For example, in the food industry, the Codex Alimentarius Commission sets maximum limits for free fatty acids in certain food products. In the cosmetic industry, there may be specific regulations or guidelines regarding acceptable levels of free fatty acids.

To determine the specific limit of free fatty acids in emulsion samples (O/W), it is recommended to consult relevant industry standards or guidelines. Additionally, conducting analytical tests such as acid value determination or gas chromatography can help quantify the amount of free fatty acids present in emulsion samples and ensure compliance with applicable limits.

In FAS i.e., fatty acid synthesis the chemical reaction is, Malonyl CoA+ Acyl-carrier protein↔ CoA+Malonyl-[acyl carrier protein]. In fact, there are two substrates for the enzyme concerned. Concerned enzyme is a transferase. The enzyme very often called as S-malonyltransferase may be termed as FabD, i.e., Acyl-carrier-protein- S- malonyltransferase.

Yes, LC/MS (Liquid Chromatography/Mass Spectrometry) and GC/FID (Gas Chromatography/Flame Ionization Detection) can give different answers for fatty acid amounts in the same sample.

The main reason for this discrepancy is the difference in the principles and techniques used by these two analytical methods.

LC/MS is a technique that combines liquid chromatography with mass spectrometry to separate and identify compounds in a sample. It is particularly useful for analyzing polar and non-volatile compounds, such as fatty acids. LC/MS provides high sensitivity and specificity, allowing for accurate identification and quantification of individual fatty acids.

On the other hand, GC/FID is a technique that combines gas chromatography with flame ionization detection to separate and detect volatile compounds. It is commonly used for analyzing volatile fatty acids. GC/FID provides good separation of individual fatty acids based on their volatility but may not be as sensitive or specific as LC/MS.

The differences in separation mechanisms, detection principles, and instrument sensitivities can lead to variations in the quantification of fatty acids between LC/MS and GC/FID methods. Additionally, sample preparation techniques may also differ between these two methods, further contributing to the discrepancies.

Therefore, it is important to consider these differences when comparing results obtained from LC/MS and GC/FID analyses of fatty acids in the same sample.

This is due to chemical reaction between fatty acid and KOH The process is known as sponification

Dear Dimitrios Eleftheriou ,

The point is that stating “a modified E. coli strain that produces more fatty acids than the non-modified” is multi-interpretable since fatty acids are out there in various forms:

-Primarily (I think) built in phospholipids (two fatty acids esterified)

-Built in triglycerides (three fatty acids esterified)

-Built in lysophospholipids (one fatty acid esterified)

-Present as free fatty acids (one fatty acid per FFA)

This leads to the following considerations:

-Consequently, the extraction efficiency (might) varies of the above variations of fatty acid containing substances

-Measuring the amounts requires different methods (acid number of fatty acids is focused on FFA content)

As a crude measure your suggestion might tell you something (just try I would say…), I can imagine that ‘feeding’ the cell culture with a certain amount of FFA and measure how much FFA is left after a certain time might give differences for the two strains (modified and wild type).

Best regards.

If you want to determine the profile of the free fatty acids (FFA), then you have to separate the FFA first from the rest of the oil. Then you have to convert it to FAME before injecting it into a GC. But if you want to determine the fatty acid profile of the whole oil, then just simply convert the oil into FAME.

Sherlock Microbial Identification System: it is a microbial detection and identification software based on the analysis of FAME profiles.

Extracting and purifying 10-HDA from Royal Jelly can be challenging as it is present in small quantities and can easily degrade during extraction and purification steps. Here's a protocol that can be used to extract and purify 10-HDA from Royal Jelly:

Materials required:

- Royal Jelly

- Chloroform

- Methanol

- Hexane

- Sodium hydroxide

- Hydrochloric acid

- Silica gel

- TLC plates

- Column chromatography equipment

- Rotary evaporator

- HPLC system

Procedure:

1. Collect fresh Royal Jelly and store it at -80°C until use.

2. Thaw the Royal Jelly at room temperature and weigh the desired amount of sample.

3. Add chloroform to the Royal Jelly at a ratio of 1:10 (w/v) and stir the mixture for 30 minutes.

4. Filter the mixture using filter paper and collect the filtrate in a round bottom flask.

5. Add methanol to the filtrate at a ratio of 1:5 (v/v) and stir for 30 minutes to obtain a two-phase system.

6. Separate the two phases and collect the upper phase containing the lipid fraction.

7. Add hexane to the upper phase at a ratio of 1:5 (v/v) and stir for 30 minutes to obtain a two-phase system.

8. Collect the upper phase containing the free fatty acids, including 10-HDA.

9. Neutralize the upper phase using 0.1 M sodium hydroxide solution.

10. Acidify the neutralized solution using 1 M hydrochloric acid solution to pH 3-4.

11. Extract the acidified solution with chloroform to remove impurities.

12. Dry the chloroform layer using anhydrous sodium sulfate and evaporate the solvent using a rotary evaporator.

13. Dissolve the residue in a minimum amount of chloroform and apply the sample on a silica gel column.

14. Elute the column using a stepwise gradient of hexane and ethyl acetate (e.g., 100% hexane, 95:5 hexane/ethyl acetate, 90:10 hexane/ethyl acetate, etc.).

15. Collect the fractions and analyze them using thin-layer chromatography (TLC).

16. Combine the fractions containing 10-HDA and concentrate them using a rotary evaporator.

17. Purify the concentrate using an HPLC system equipped with a C18 column and a UV detector (280 nm).

18. Collect the purified 10-HDA and confirm its purity using mass spectrometry and/or nuclear magnetic resonance (NMR) spectroscopy.

19. Lyophilize the purified 10-HDA and store it at -80°C until further use.

Overall, this protocol involves extracting the lipid fraction from Royal Jelly, isolating the free fatty acids using solvent extraction, and purifying 10-HDA using chromatographic techniques. However, the success of this protocol depends on various factors such as the quality and quantity of Royal Jelly, the choice of solvents and chromatographic conditions, and the expertise of the researcher. Therefore, it is important to optimize the protocol for each specific case to obtain the best results.

Thank you for your answer and for the paper you refer.

Kind regards

You can use a preparative LC equipped with a UV detector and any C18/C8 semi-prep or prep column (depending on your concentration target). Following an in-house developed Isocratic or gradient separation protocol using D.I water and methanol 10-HDA can easily be fractionated from royal jelly. Afterward, you can preserve your sample by applying lyophilization. The improved resolution is important not to include any impurity, therefore other than column chromatography, I would prefer to use an MPLC instrument and automated purification. I also suggest checking the final purified molecule at MS in non-targeted mode to see if non-UV absorbing impurity exists or not...

Good Luck, İEA...

One way is to use a bioinformatic tool called a "gene ontology (GO) annotator". Another way to get gene symbols after transcriptome data is to use a database of gene annotations.

Some of the most popular GO annotators are DAVID GoRILLA, and Panther.

Yes, the biodegradability of fatty acids can vary by plant species, as different plants produce different types and compositions of fatty acids. Fatty acids are carboxylic acids with long aliphatic chains, which can be either saturated or unsaturated. In general, the biodegradability of a fatty acid depends on its molecular structure, the length of its carbon chain, and the presence of double bonds.

Saturated fatty acids, which contain only single bonds between carbon atoms, typically have a slower rate of biodegradation compared to unsaturated fatty acids, which contain one or more double bonds. The presence of double bonds in unsaturated fatty acids can make them more susceptible to chemical reactions and microbial degradation.

Moreover, the length of the carbon chain can also affect biodegradability. Short-chain fatty acids (containing fewer than 6 carbon atoms) are more soluble in water and, therefore, more accessible to microorganisms. As a result, they are generally more biodegradable than long-chain fatty acids (containing 12 or more carbon atoms).

Different plant species produce varying compositions of fatty acids in their seeds, fruits, and other tissues. For example, the fatty acids in olive oil (mainly oleic acid, an unsaturated fatty acid) are different from those found in coconut oil (mainly lauric acid, a saturated fatty acid). As a result, the biodegradability of fatty acids can vary between plant species due to differences in their fatty acid profiles.

However, it is important to note that the biodegradability of fatty acids in the environment is not solely determined by their molecular structure. Environmental factors such as temperature, pH, and the presence of other organic and inorganic compounds can also influence the rate and extent of biodegradation.

J Lipid Res. 2014 Jun; 55(6): 1150–1164.

doi: 10.1194/jlr.M047357

PMCID: PMC4031946

PMID: 24634501

Dietary omega-3 fatty acids modulate the eicosanoid profile in man primarily via the CYP-epoxygenase pathway[S]

Robert Fischer,1,*† Anne Konkel,1,* Heidrun Mehling,† Katrin Blossey,* Andrej Gapelyuk,§ Niels Wessel,§Clemens von Schacky,** Ralf Dechend,††† Dominik N. Muller,† Michael Rothe,§§ Friedrich C. Luft,† Karsten Weylandt,†and Wolf-Hagen Schunck2,*

Many thanks for your answers Isabel!

Dear Staffan Holmqvist ,

It depends to a large degree on the equipment (GC-MS, LC-MS, LC-MS/MS) and techniques (electrospray ionization (ESI), matrix-assisted laser desorption (MALDI), use of TMS/trimethylsilyl derivative etc.) you have available, see for a nice overview:

Chace, D. H. (2001). Mass spectrometry in the clinical laboratory. Chemical reviews, 101(2), 445-478 (see enclosed file).

But in general, it is the fragmentation (and not so much the molecular mass of the compound) that gives the unique fingerprint. I found two examples of MS spectra of 2- and 3-hydroxypropanoic acid:

Warning this is/might be an oversimplification (!) but I guess the main difference in both spectra might be explained by:

-Lactic acid (2-Hydroxypropanoic acid) where the predominant peak m=45 is mass of fragment minus COOH

-3-Hydroxypropanoic acid where the predominant peaks are 73 and 60. m=73 is mass of fragment minus OH and m=60 is mass of fragment minus CH2OH

So, the hopeful message is that it is/should be possible to distinguish between these types of substances, but you need assistance of a GC/LC-MS expert.

Best regards.

Dear Fa,

Eicosanoids are a group of signaling molecules that are derived from fatty acids. The conversion of fatty acids into eicosanoids takes place inside cells. More specifically, the transformation occurs within the cytoplasm or cellular organelles, such as the endoplasmic reticulum or the mitochondria.

Fatty acids are converted into eicosanoids by enzymes called lipoxygenases or cyclooxygenases. These enzymes catalyze the addition of oxygen molecules to the fatty acids, forming various eicosanoids, including prostaglandins, leukotrienes, and thromboxanes.

Eicosanoids play essential roles in various physiological processes, including regulating inflammation, blood pressure, and the functioning of the cardiovascular and respiratory systems. Different signaling pathways tightly control the production and release of eicosanoids. The specific eicosanoids produced can vary depending on the type of cell, tissue, and the presence of particular stimuli.

Yours sincerely,

Edgar M Cambaza

Many thanks for your response.

we will try to change all the used reagents and re inject the sample.

The varying recommendations by Husnain Raza (HR) and Rani P Ramachandran (RPR) suggest that there are different approaches to the issue of combining starch and oils. These can be generalized as follows:

(1) Changing oil properties. An example is the Japanese Patent presented by RPR, that involves lipoxygenase treatment of oil, claimed for improving the quality of frying and baking compositions.

(2) Physical combination of starch and oil. In fact, starch and oil are immiscible but it is known since long that the amylose fraction of starch is capable to form semi-crystalline inclusion complexes with a variety of compounds like iodine, alkanols, fatty acids and monoglycerides. True oils and fats (triglycerides) are not able to complex with starch. The semi-crystalline nature of these complexes retards the gelatinization (‘dissolution’) of starch and its slow crystallization (‘retrogradation’). A major application is in foods with delayed starch digestion (= slowly digestible starch). It has to be noted that the amount of lipid that can be incorporated into starch is generally < 10 % because complexation is limited tot he amylose part of starch, which in most commercial starches is < 30 %. In addition to the papers suggested by HR I have added 2 files (Starch complex-AhmadiAbhari and Starch complex-Yeh) for further information.

(3) Chemical combination of starch and oil. In general this involves esterification of starch with fatty acids; the latter in their acid chloride or anhydride form. High degrees of substitution (DS) are possible, but this generally involves the use of organic solvents. Because of their enhanced mechanical properties, most applications of high DS esters are in the non-food area, e.g. packaging. As an example I have added 2 publications on esterification: in formic acid (starch ester-Aburto) and in supercritical CO2 (starch ester-Muljana). The only food-grade hydrophobic starch is made by esterification with N-octenyl succinic anhydride (N-OSA starch) to a low DS. Such products serve as emulsifier for water-oil emulsions. See the research paper added by RPR.

Among the conditions that affect biofilm development are temperature, pH, O2 levels, hydrodynamics, osmolarity, the presence of specific ions, nutrients, and factors derived from the biotic environment.

Did you ever figure this out?

Dear Rebecca,

you must have samples of very pure free fatty acids (e.g. free of conjugated impurities / ) for forensic work in order to compare with old and new publications.

Have you NIR and NMR and UV-Vis pictures (as jpg or pdf)?. Can you send them via Message ( Message is confidential)?

If you give :

What is a reliable source for absorption spectra of free fatty acids?

in Google Scholar, you 'll earn a lot of references about your question.

Good luck for your research.

J.R.G

Milk is an oil-in water emulsion and thus, consists of both water and fatty acids (short-chained fatty acids, unsaturated, saturated, polyunsaturated etc.) The lipids are uniformly dispersed throughout the milk. Here, milk proteins (such as casein and whey) act as emulsifying agents that contributes to homogenize the lipid droplets in the milk.

One alternative to measure the milk fat content is to utilize the UV-spectrometry since milk fats are able to absorb UV-light, if I have understood your question correctly. You can read more about this by searching for milk fat content measurement using UV.

Malonyl-CoA is formed when acetyl-CoA is rich by acetyl-CoA carboxylase, meaning enough energy state. Malonyl-CoA potently inhibit CPT-1, resulting inhibition beta-oxidation. So, exceed acetyl-CoA is utilized for fat synthesis. Tiglyl-CoA is formed in the metabolism of isoleucine. These short-chain acyl-CoA inhibit mitochondrial function such as beta-oxidation. Accumulation of acyl-CoA inhibit mitochondrial function, it causes serious clinical problems, such as Reye's syndrome. If free carnitine is enough in mitochondria, carnitine takes these acyl group, such as malonyl, tiglyl, and palmytoyl, and form acylcarnitine, such as malonyl carnitine, tiglylcarnitine and palmytoylcarnitine, and these acylcarnitine is exported from inside of mitochondria, and finally are excreted in the urine. The mitochondrial function will be kept by carnitine. Carnitine is not needed to import short chain acyl group such as malonyl or tiglyl, but needs to export harmful acyl-group from mitochondria. Too high ratio of acyl-CoA/free CoA is resulting too high acylcarnitine/free carnitine, this is called as carnitine insufficiency.

Dear Maryam,

Thanks for your interesting question! Likely, the Tc chemistry has somewhat similarity to the Rhenate chemistry, due to the lanthanide contraction. However, there is a good report on the Internet:

All the best for your research,

Thomas

Dear All,

I thank everyone for their valuable support. I could standardize my protocol.

Regards

Neha Sawant

Dear Henrique Sousa, please have a look at the following references. My Regards

Unfortunately, hoped to assist, however it is out of my concern and the field of microbial biochemistry>

Wish U the best>

Just a speculation: under these harsh conditions, some of the carboxylic acid decarboxylates, CO2 is hydrogenated to methanol, methyl esters form...

Boden, G., Chen, X., Ruiz, J., White, J. V., & Rossetti, L. (1994). Mechanisms of fatty acid-induced inhibition of glucose uptake. The Journal of clinical investigation, 93(6), 2438–2446. https://doi.org/10.1172/JCI117252

Effects of Free Fatty Acids on Glucose Uptake and Utilization in Healthy Women | Diabetes | American Diabetes Association (diabetesjournals.org)

yes affect

The following link is also very useful: https://link.springer.com/article/10.1007/BF02537208#:~:text=A%20rapid%20unidimensional%20thin%2Dlayer,and%20cholesterol%20are%20thereby%20achieved.

Hello Dr. Noel Davies,

Fantastic! Thank you very much for telling me this and for your help it is much appreciated!

Apologies, the question should read:

Converting (g) fatty acid methyl esters to g/100g fish?

Not %

The oil and methanol can be extracted and analyzed chemically (some sort of mass spectroscopy should do the job). Other methods can purify the bulk oil and methanol.

The remaining Na and K can be analyzed via elemental analysis, possibly with a form of inductively coupled plasma mass spectroscopy (ICP) .

There are a few (Between then ARA), but may be you should also take a look at prostaglandins. (EPA and DHA can be fused as substrate for prostaglandins synthesis). Prostaglandins are involved from disease to good stuff).\

Good luck

Pi

Hello Ruddhida Vidwans ,

Could you please specify what kind of help you would be requiring? If it is the

mass spectral analysis and related things I could help.

Thank you

C18:2 n-3, aka linoleic acid, is the major fatty acid that can be found. Of course, other FAs with the same length and double bonds can exist, but they represent a minority.

I do not think they derivate from linoleic acid, because usually FAs from the same omega series are synthesized in one via. In this case, I'm sure C18:2 n-9 exists, which is the synthesis pathway of eicosatrienoic acid (C20:3 n-9). In the case of C18:2 n-3, I think that this FA does not exist. In any case, you can check it out on PubChem.

Anyway, if you are asking this because you are analyzing a sample, you have to take a lot of care with that. When it is not a typical FA, you have a high probability to have an error in the analysis. The best is to know the profile of your sample and analyze those FAs that you are sure exist in your sample.

I worked with placenta tissue stored in RNAlater. This storing method is not a problem for F¡fatty acid extraction neither analysis with GC.

Hi

You can use GC-FID or GC-MS, as the following paper

I hope this helps!

Yuvraj Saxena thank you for your answer! it truly helped and brought me a little more information about it

I do not know about quinones, but methyl esters of fatty acids may be readily extracted from the broth with dichloromethane or chloroform. If the phase separation is unsatisfactory, you may spin the biphasic mixture down or use 10% methanol in the solvents above. Polar lipids may be extracted analogously. However, negatively charged lipids that is, those possessing carboxylic or phosphodiester groups, are best extracted from acidic media. Adding sodium chloride will always help to extract fatty compounds.

Good luck with your project.

Hi,

After a quick search, it seems to me that DHA is recommended to be dissolved in sterile absolute ethyl alcohol and stored at -20°C.

For more information, please consult the following link:

Docosahexaenoic acid (DHA), an omega-3 fatty acid, inhibits tumor growth and metastatic potential of ovarian cancer - PMC (nih.gov)

Best regards

Oil red O is used on fixed cells, but there are live cell-compatible lipid droplet stains. Lipid droplets have a polar lipid shell around a neutral lipid core. Oil red O stains the neutral core. Live cell fluorescent dyes are available for available for neutral and polar lipids And you could stain your cells at 24 hours.

i have used the DyRect live cell lipid stains from MarkerGene, now part of Abcam.

It is hard to find the tables ready to use as you wish. The attached articles may help you to define IFT values by yourself or rather be able to calculate differences when changing parameters (like pressure or temperature).

Dear Balamurugan Samraj

Thank you asking a valuable question on RG community.

Basically, non polar solvent shows best results, In that case you can use Hexane which is far popular followed by heptane

good luck

Christie, W.W. Structural analysis of fatty acids. In: Advances in Lipid Methodology - Four, pp. 119-169 (ed. W.W. Christie, Oily Press, Dundee) (1997).

Nikolova-Damyanova, B. Reversed-phase high-performance liquid chromatography: general principles and application to the analysis of fatty acids and triacylglycerols. In: Advances in Lipid Methodology - Four, pp. 193-251 (ed. W.W. Christie, Oily Press, Dundee) (1997).

Good luck.

Hi

The processing protocols are well explained in the following paper:

I hope this helps!

Hi

The processing protocols is well explained in the following paper:

I hope this helps!

Hi

The calculation and processing protocols are well explained in the following paper

I hope this helps!

Hi

The extraction and transesterfication protocols are well explanined in the following paper:

I hope this helps!

Hi

The processing and transesterfication protocols are well explanined in the following paper:

I hope this helps!

Hi

You need to process the fatty acids with some kind of reactions, oxidation, heating....

As the following paper

https://doi.org/10.1080/10942912.2016.1190744

I hope this helps!

I hope this helps!

I think it is quite common in adipocytes. Inhibition of autophagy using BafA1, CQ or similar at early days of maturation seems to have a strong effect on trout adipocyte differentiation "blocking" both, phenotype changes and gene expression. It has also been reported in mammals.

Check out this article: '

I would assume something similar may occur in hepatocytes. I hope this helps :)

Thanks in advance!!!

Thank you for your answers. It gets pretty interesting because I had always been thinking that bacteriocins were useful only in food microbiology from the “predictive” point of view. Well I get the whole picture now!!!

Check https://www.mdpi.com/2071-1050/12/14/5804/pdf

You need a cell of N2 gas, gas pressure regulator and elastic tube for sparge the gas into the solution. Then you can use any quipment for potentiometric measurements (ionometer for exemple) for registration the changes of electric potential of solution during the N2 gas sparging though the solution of fatty acides. When you will define stabilization of value of electric potential you can start your experiment continuing the sparging of N2 gas.

Check https://www.sciencedirect.com/science/article/pii/S030881462102001X

yes all fatty acid oxidation

Oxidation of fatty acids occurs in multiple regions of the cell within the human body; the mitochondria, in which only Beta-oxidation occurs; the peroxisome, where alpha- and beta-oxidation occur; and omega-oxidation, which occurs in the endoplasmic reticulum.

GCMS

Dear Dr Abdollah Golchoubi . Saponification value or saponification number (SV or SN) represents the number of milligrams of potassium hydroxide (KOH) required to saponify one gram of fat under the conditions specified. It is a measure of the average molecular weight (or chain length) of all the fatty acids present in the sample as triglycerides.See the link: https://www.definitions.net/definition/saponification+value