prikaz prve stranice dokumenta Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen
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Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen
Journal of Nutrition and Food Science Forecast, 1 (2018); 1005. urn:nbn:hr:184:004903
Giacometti, Jasminka; Milin, Čedomila; Ćuk, Mira; Samardžija, Bobana; Radošević-Stašić, Biserka

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Giacometti, J., Milin, Č., Ćuk, M., Samardžija, B. i Radošević Stašić, B. (2018). Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen. Journal of Nutrition and Food Science Forecast, 1.. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:184:004903

Giacometti, Jasminka, et al. "Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen." Journal of Nutrition and Food Science Forecast, vol. 1, 2018. https://urn.nsk.hr/urn:nbn:hr:184:004903

Giacometti, Jasminka, Čedomila Milin, Mira Ćuk, Bobana Samardžija i Biserka Radošević Stašić. "Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen." Journal of Nutrition and Food Science Forecast 1 (2018). https://urn.nsk.hr/urn:nbn:hr:184:004903

Giacometti, J., et al. (2018) 'Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen', Journal of Nutrition and Food Science Forecast, 1. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:004903 (Datum pristupa: 19.11.2024.)

Giacometti J, Milin Č, Ćuk M, Samardžija B, Radošević Stašić B. Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen. Journal of Nutrition and Food Science Forecast [Internet]. 2018. [pristupljeno 19.11.2024.];1. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:004903

J. Giacometti, Č. Milin, M. Ćuk, B. Samardžija i B. Radošević Stašić, "Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen", Journal of Nutrition and Food Science Forecast, vol. 1, 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:004903. [Citirano: 19.11.2024.]

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Podaci o radu
Naslov (engleski)Partial Hepatectomy and Diets Enriched with Olive and Corn Oil Altered the Phospholipid Fatty Acid Profile in the Spleen
AutorJasminka Giacometti
AutorČedomila Milin
AutorMira Ćuk
AutorBobana Samardžija
AutorBiserka Radošević-Stašić
Autorova ustanovaSveučilište u Rijeci
(Fakultet biotehnologije i razvoja lijekova)
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Temeljne medicinske znanosti
Sažetak (engleski)
The purpose of this study was to examine changes in the polar fatty acid (PL FAs) profile in mice spleen after a one-third partial hepatectomy (PHx) and a diet enriched with olive and corn oil. Fatty acids (FAs) were determined by gas chromatography (GC) after previous fractionation of polar fatty acids by solid-phase extraction using an aminopropyl (NH2) column. The data were analysed using the nonparametric Kruskal-Wallis test and linear regression analysis. A diet supplemented with corn oil (FCO) increased palmitic acid, while an olive oil-enriched diet (FOO) increased arachidonic and docosahexaenoic acid in the spleen PL FAs during PHx. Based on the FAs profile of PL FAs in the spleen during PHx, in the FCO diet group stearoyl CoA desaturase (SCD1) activity showed a positive correlation (R=0.58) with 18:2n-6 as the major FAs in corn oil, while in the FOO group, SCD1 and elongase-6 (Elovl6) activities positively correlated (R=0.84, R=0.55, respectively) with 18:1n-9 as the major FAs in olive oil. To conclude, despite the beneficial effect of diet, lipid homeostasis in the spleen was regulated more by PHx than the n-6 and n-9 diet.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of Nutrition and Food Science Forecast
Brojčani podacivol. 1, 1005
e-ISSN2643-8186
URN:NBNurn:nbn:hr:184:004903
Datum objave publikacije2018
ProjektŠifra: 062-0621341-0061
Naziv (hrvatski): Masne kiseline i polifenoli u regeneraciji i reparaciji tkiva.
Voditelj: Čedomila Milin
Pravna nadležnost: Hrvatska
Financijer: MZOS
Linija financiranja: ZP
URL dokumentahttp://bib.irb.hr/969242
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2020-04-08 08:51:17