The capacity of certain fatty acids at pH 7.5 to inactivate the virus of epidemic influenza has been demonstrated. Most effective of these are oleic, linolic, and linolenic acids. Studies were made of such variables as pH, rate of inactivation, and ratios of reactant concentrations, using oleic acid as a prototype of the effective acids. Attempts to recover active virus from inactive mixtures b...

The objective of the present study was to determine the effect of different ratios of monoolein and oleic acid on in vitro release and skin permeation of tacrolimus from monoolein-based liquid crystalline nanoparticles. The nanoparticles were prepared by sonicating a mixture of melted monoolein, poloxamer 407, oleic acid and tacrolimus to which distilled water was added. Formation of cubosomes ...

The inhibiting action of pancreatic tissue was found to be associated with the unsaturated fatty acid fraction. As small an amount of fatty acid as 0.1 mg. inhibited the chicken sarcoma agent contained in 0.2 cc. of a 1:60 aqueous extract of Chicken Tumor I. The unsaturated fatty acid had an acid number and an iodine number similar to those for oleic acid. Commercial oleic acid also was found t...

Wright, Conant, and Kamerling (1) have shown that oleic acid in an alkaline potassium ferricyanide solution will absorb oxygen. They further suggested that the autoxidation of oleic acid in the presence of ferricyanide is a chain reaction. In continuation of this problem we present in this paper studies with other catalysts with evidence for the chain reaction, and data concerning the relations...

The oxidation rates of lauric, myristic, palmitic, stearic, oleic, alpha-linolenic, linoleic, kappa-linolenic, dihomo-gamma-linolenic and arachidonic acids were studied by use of a radioisotope tracer technique in weanling rats at rest in a metabolism chamber over 24 h. Of the saturated fatty acids, lauric acid (12:0) was the most efficient energy substrate: the longer the chain length of the s...

DOSTÁLOVÁ J., HANZLÍK P., RÉBLOVÁ Z., POKORNÝ J. (2005): Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci., 23: 230–239. The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and ...

10-Hydroxystearic acid seems to be widely distributed in nature: Bacteria generate it by hydroxylation of oleic acid, but it was found also as constituent of plants, in cancer cell cultures and in mammalian tissue homogenates. Investigation of 10-hydroxystearic acid, obtained from mammalian tissue homogenates, revealed its identity with that of bacteria. Thus not 10-hydroxystearic acid is widel...

Fatty acids classified as chemical penetration enhancers (CPEs) might cause the fluidization and perturbation of stratum corneum (SC) lipid matrix. The penetration of oleic, linoleic, lauric and capric acids into human skin was studied by time-of-flight secondary ion mass spectrometry (TOF-SIMS) imaging and related to fatty acids enhancing effect on lipophilic model drug tolnaftate penetration ...

This paper describes a microfluidic device for the microencapsulation of cells in alginate beads to enhance cell viability. The alginate droplet including cells was gelified with calcified oleic acid, using two-phase microfluidics. The on-chip gelation had generated monodisperse spherical alginate beads, which could not be readily obtained via conventional external gelation in a calcium chlorid...

The present study was performed to examine a role of oxidative stress in oleic acid-induced lung injury model. Fifteen anesthetized sheep were ventilated and instrumented with a lung lymph fistula and vascular catheters for blood gas analysis and measurement of isoprostanes (8-epi prostaglandin F2alpha). Following stable baseline measurements, oleic acid (0.08 ml/kg) was administered and observ...