Alteration of the acyl chain composition of free fatty acids, acyl coenzyme A and other lipids by dietary polyunsaturated fats.

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dc.contributor.authorPrasad, M Renuka
dc.contributor.authorCulp, Brenda
dc.contributor.authorLands, William E M
dc.date.accessioned2015-07-24T11:18:44Z
dc.date.available2015-07-24T11:18:44Z
dc.date.issued1987-03
dc.description.abstractDietary alterations were used to demonstrate selective handling of fatty acids during their redistribution in vivo. Differences in the mol per cent of individual acyl chains in the non-esterified fatty acid, acyl-coenzyme A and phospholipid fractions reflected a result of relative precursor abundance combined with enzymic selectivities. Selective distributions were observed in the utilization of individual acyl chains between 16:0 and 18:0, 18:1 and 18:2, and among 20:3, 20:4 and 20:5, 22:6 by ligase(s), hydrolase(s) and acyl-transferases. The variations in the mol per cent of linoleate present in the acyl-coenzyme A fraction of liver relative to that in the non-esterified fatty acids suggested an in vivo regulation of the level of linoleoyl-coenzyme A that influenced the synthesis of both arachidonoyl-coenzyme A and lipids. The greater abundance of eicosapentaenoic acid in the free fatty acid fraction relative to that in the acyl-coenzyme A fraction may increase the ability of dietary 20: 5n-3 to be an effective inhibitor of the synthesis of prostaglandins derived from 20:4n-6.en_US
dc.identifier.citationPrasad M Renuka, Culp Brenda, Lands William E M. Alteration of the acyl chain composition of free fatty acids, acyl coenzyme A and other lipids by dietary polyunsaturated fats. Journal of Biosciences. 1987 Mar; 11(1-4): 443-453.en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/160541
dc.language.isoenen_US
dc.source.urihttps://www.ias.ac.in/jarch/jbiosci/11/443-453.pdfen_US
dc.subjectAcyl-coenzyme Aen_US
dc.subjectpolyunsaturated fatty acidsen_US
dc.subjectlipidsen_US
dc.subjectnon-esterified fatty acidsen_US
dc.titleAlteration of the acyl chain composition of free fatty acids, acyl coenzyme A and other lipids by dietary polyunsaturated fats.en_US
dc.typeArticleen_US
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