prikaz prve stranice dokumenta Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition
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Scientific paper - Original scientific paper
Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11 (2016), 3-4; 128-137. urn:nbn:hr:184:473625
Čanadi Jurešić, Gordana; Percan, Ksenija; Broznić, Dalibor

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Čanadi Jurešić, G., Percan, K. & Broznić, D. (2016). Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11. (3-4), 128-137. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:473625

Čanadi Jurešić, Gordana, et al. "Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 11, no. 3-4, 2016, pp. 128-137. https://urn.nsk.hr/urn:nbn:hr:184:473625

Čanadi Jurešić, Gordana, Ksenija Percan and Dalibor Broznić. "Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 11, no. 3-4 (2016): 128-137. https://urn.nsk.hr/urn:nbn:hr:184:473625

Čanadi Jurešić, G., Percan, K. and Broznić, D. (2016) 'Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 11(3-4), pp. 128-137. Available at: https://urn.nsk.hr/urn:nbn:hr:184:473625 (Accessed 27 February 2025)

Čanadi Jurešić G, Percan K, Broznić D. Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2016 December 20 [cited 2025 February 27];11(3-4):128-137. Available at: https://urn.nsk.hr/urn:nbn:hr:184:473625

G. Čanadi Jurešić, K. Percan and D. Broznić, "Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 11, no. 3-4, pp. 128-137, December 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:473625. [Accessed: 27 February 2025]

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Metadata
Title (english)Effect of dietary fatty acid variation on mice adipose tissue lipid content and phospholipid composition
AuthorGordana Čanadi Jurešić
AuthorKsenija Percan
AuthorDalibor Broznić
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Basic Medical Sciences
Medical Biochemistry
Abstract (english)
The objective of our research was to determine the effects of five different diets as a source of various groups of fatty acids on mice adipose tissue lipid content, phospholipid composition and fatty acid composition of adipose tissue total lipids and phospholipids. Beside the standard diet, diets enriched either with pumpkin-seed, olive or fish oil or lard were used for feeding wild type C57Bl/6 male mice aged 8-10 weeks for 3 weeks. In mice fed with diets enriched with oils/lard, relative adipose tissue mass decreased, comparing to standard diet fed mice. Adipose tissue total lipid content decreased significantly in olive and fish oil diet comparing to pumpkin-seed oil and standard diet. Analysis of the phospholipid classes showed that phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine and sphingomyelin were common components in all diet types. The dominant storage form of fatty acids in adipose tissue total lipids were unsaturated fatty acids (oleic and linoleic acid prevailed), while in phospholipids, C18 acids prevailed (stearic acid was the main fatty acid) in all diets. Enrichment of the diet with specific oil or lard significantly changed the n-6/n-3 ratio. Fish oil diet provoked the highest reduction of that ratio, both in adipose tissue total lipids and in phospholipids. Obtained results imply that diet modification has an influence on adipose tissue lipid content and composition as well as remodelling process occurring in the adipose tissue phospholipids.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleHrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Numberingvol. 11, no. 3-4, pp. 128-137
p-ISSN1847-3423
e-ISSN1847-7461
URN:NBNurn:nbn:hr:184:473625
Publication2016-12-20
Document URLhttp://hrcak.srce.hr/177246
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-10-11 18:24:21