Fatty acids of brown and yellow fat in rats.
About: This article is published in Biochemical Journal.The article was published on 1964-03-01 and is currently open access. It has received 212 citations till now. The article focuses on the topics: Polyunsaturated fatty acid & Fatty acid.
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TL;DR: Functional properties were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour, and flour samples could be potentially added to food systems such as bakery products and ground meat formulations, not only as a nutrient supplement, but also as a functional agent in these formulations.
267 citations
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TL;DR: The chapter outlines the isolation procedure for the brown fat cells and discusses the properties of the isolated cell suspension, and the mechanism of heat production in the brownfat cell.
Abstract: Publisher Summary Brown fat cells produce heat by oxidation of the fatty acids. Isolated cells are prepared by collagenase treatment of brown fat from hamsters and rats. The chapter outlines the isolation procedure for the brown fat cells and discusses the properties of the isolated cell suspension. The effect of the incubation conditions on the parameters such as membrane potential, lipolysis, and respiration as an indirect measure of thermogenesis are studied. Brown fat thermogenesis in vivo is stimulated by norepinephrine (NE), liberated from sympathetic nerve endings in the tissue. The hormones studied on brown fat cells can be divided into three major groups—namely, (1) the hormones that exert their effect on the brown fat cell itself; (2) the hormones that act solely by releasing stored catecholamines, within the tissue or in impure cell preparations; and (3) the hormones that only affect the tissue indirectly in the intact animal. The fatty acids released by hormone-sensitive lipase activity may be exported either as such, or activated to acyl coenzyme A (acyl-CoA) in the cell. The acetyl coenzyme A (acetyl-CoA), produced by mitochondrial β-oxidation, is further metabolized by different mitochondrial matrix enzymes. The chapter also discusses the mechanism of heat production in the brown fat cell.
227 citations
TL;DR: The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils as discussed by the authors.
Abstract: The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.
196 citations
TL;DR: The uptake, synthesis, and mobilization of adipose tissue cholesterol appears to be mediated and/or regulated, as in other tissues, by the plasma lipoproteins, and these processes are examined with regard to both normal and pathologic states.
195 citations
TL;DR: A fine metabolic control must exist which regulates a balance between ATP production for fatty acid activation and a loosening of coupling between electron transport and phosphorylation.
Abstract: 1
Non-stimulated brown fat cells exhibit a respiration controlled by availability of phosphate acceptor systems.
2
Cells stimulated by nor-epinephrine gradually lose the respiratory control as demonstrated by a diminishing response to carbonyl cyanide p-trifluoromethoxyphenylhydrazone (FCCP).
3
The initial phase of increased respiration upon norepinephrine addition is characterized by an increased availability of activated fatty acids.
4
A mechanism cannot be envisaged which could utilize all the ATP which would be produced by a tightly coupled oxidative phosphorylation system.
5
A fine metabolic control must exist which regulates a balance between ATP production for fatty acid activation and a loosening of coupling between electron transport and phosphorylation.
154 citations