3.2.2 Lipid oxidation Lipid oxidation is defined as a chemical reaction occurring when fats and oils (lipids) are exposed to oxygen, typically in the presence of light, heat, or metal catalysts. This process leads to the degradation of lipids in freshwater fish and the formation of fatty acid...
Oxidative Stability and Shelf Life of Foods Containing Oils and FatsSchaich K.M. (2016), Analysis of Lipid and Protein Oxidation in Fats, Oils, and Foods, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, № 1, pp.1-131....
Using the mitochondrially targeted fluorescent protein MitoTimer, which converts from green to red fluorescence excitation/emission when oxidized13, we found, surprisingly, that although flies deprived of sleep for one night showed increases in glial MitoTimer oxidation, no changes were apparent in neuro...
PKA also phosphorylates HSL and causes its translocation to LD to further promote lipolysis. Cold stimulation induces FATP1 to transport FAs from the extracellular into brown adipocytes. A portion of FAs were transported to mitochondria for β-oxidation to promote thermogenesis through the synergistic ...
speculate that the other metabolic pathways handling excess FFA (β-oxidation, very low-density lipoprotein secretion) are quickly saturated in feline hepatocytes, leading to extensive lipid-droplet formation [75]. Owing to the inefficiency of the feline liver in metabolizing FA originating from ...
Although lipid oxidation provides more ATP than carbohydrates, it also requires more oxygen per mole of ATP synthesized37. Therefore, glycolysis, especially anaerobic glycolysis, is an oxygen-saving but less effective process for energy production, in contrast to lipid catabolism, which consumes oxygen...
Left: respiration in control siRNA treated cells either in the presence of BSA (in blue) or after the addition of the fatty acid oxidation substrate BSA-palmitate (PALM) (in red), Right: respiration in mtHSP70 siRNA treated cells either in the presence of BSA (in blue) or after the ...
Natural antioxidants Lipid oxidation Irradiated food Fatty acid 1. Introduction With the growing interest in convenience foods, ready-to-cook products have become a popular category in the meat industry. Raw meats, however, are susceptible to microbiological contamination during the preparation process in...
Tumor cells exhibit elevated rate of lipogenesis, which is mostly supported by de novo FAs synthesis, to sustain FA catabolism throughβ-oxidation, as alternative pathway to support cancer cell proliferation and growth. Notably, CPT1 family members, including three enzymes, represent the rate-limiting...
to be a useful biomarker of ovarian cancer, which could become a potent anti-cancer target in the future (Y.Xu2018). Presented properties explain the minor contribution of lysophospholipids to the membrane lipid profile. To prevent disintegration, the cell can incorporate the lacking fatty acid ...