Following the introduction by Duncombe of a colorimetric micromethod for the determination of free fatty acids (FFA) dissolved in chloroform, we studied the optimum conditions for chloroform extraction of FFA from blood or other biological fluids. A degree and rate of extraction similar to those with Dole’s extraction mixture were obtained. Phospholipids are not extracted by the procedure descr...

" Free fatty acid receptor 1 (FFA(1)R/GPR40) and its involvement in fatty-acid-stimulated insulin secretion " Use of alternative location to go to the published version of the article requires journal subscription. ABSTRACT Free fatty acids have generally been proposed to regulate pancreatic insulin release by an intracellular mechanism involving inhibition of CPT-1. The recently de-orphanized ...

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced wit...

Since the recognition of the importance of the role of plasma free fatty acids (FFA) in the metabolismn of lipids (1, 2), a number of studies has suggested that plasma FFA is a major substrate for the energy metabolism of tissues. Fredrickson and Gordon (3) found that C/402 was excreted after intravenous administration of albumin-bound C14-carboxvl-labeled fatty acids. It was later shown that e...

Oxidation of free fatty acids (FFA) by Ehrlich ascites tumor in mice was studied in vivo by the direct measurement of 3H2O formed from [9,10-(3)]palmitate. The FFA tracer complexed to serum albumin was injected i.p. into unanesthetized mice, and blood plasma 3H2O was measured at different time points for 30 min. The contribution of 3H2O by desaturation of labeled palmitate to monounsaturated fa...

Cooking oil is a food processing medium that often used by various levels of society for cooking needs. People’s habit using repeatedly at high temperatures will cause damage to the so it greatly affects nutrition and quality processed foods. For this reason, very important make efforts regenerate has been with safer process. Corn husks can be as bioadsorbent oil. The purpose study was investig...

Effects of MgCl(2) and free fatty acids (FFA) on galactolipid:galactolipid galactosyltransferase (GGGT) and UDP-galactose: 1,2-diacylglycerol galactosyltransferase (UDGT) in chloroplast envelope membranes isolated from spinach (Spinacia oleracea L.) leaves were examined. GGGT activity was sigmoidally stimulated by MgCl(2) with a saturated concentration of more than 5 millimolar. Free alpha-lino...

Livers from normal, fed male and female rats were perfused with different amounts of [1-14C]oleate under steady state conditions, and the rates of uptake and utilization of free fatty acid (FFA) were measured. The uptake of FFA by livers from either male or female rats was proportional to the concentration of FFA in the medium. The rate of uptake of FFA, per g of liver, by livers from female ra...

Bio-based production of fatty acids and fatty acid-derived products can enable sustainable substitution of petroleum-derived fuels and chemicals. However, developing new microbial cell factories for producing high levels of fatty acids requires extensive engineering of lipid metabolism, a complex and tightly regulated metabolic network. Here we generated a Saccharomyces cerevisiae platform stra...

Dietary free fatty acids (FFAs), such as ω-3 fatty acids, regulate metabolic and anti-inflammatory processes, with many of these effects attributed to FFAs interacting with a family of G protein-coupled receptors. Selective synthetic ligands for free fatty acid receptors (FFA1-4) have consequently been developed as potential treatments for type 2 diabetes (T2D). In particular, clinical studies ...