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Coenzyme Q releases the inhibitory effect of free fatty acids on mitochondrial glycerophosphate dehydrogenase.

100%
Rauchová H., Drahota Z., Rauch P., Fato R., Lenaz G.
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2003
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vol. 50
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issue 2
405-413
EN
Data presented in this paper show that the size of the endogenous coenzyme Q (CoQ) pool is not a limiting factor in the activation of mitochondrial glycerophosphate-dependent respiration by exogenous CoQ3, since successive additions of succinate and NADH to brown adipose tissue mitochondria further increase the rate of oxygen uptake. Because the inhibition of glycerophosphate-dependent respiration by oleate was eliminated by added CoQ3, our data indicate that the activating effect of CoQ3 is related to the release of the inhibitory effect of endogenous free fatty acids (FFA). Both the inhibitory effect of FFA and the activating effect of CoQ3 could be demonstrated only for glycerophosphate-dependent respiration, while succinate- or NADH-dependent respiration was not affected. The presented data suggest differences between mitochondrial glycerophosphate dehydrogenase and succinate or NADH dehydrogenases in the transfer of reducing equivalents to the CoQ pool.
2
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Optimization of rapeseed oil fatty acid esterification with methanol in the presence of sulfuric acid

88%
Brinks J., Malins K., Kampars V., Prilucka J., Apseniece L.
Polish Journal of Chemical Technology
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2013
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vol. 15
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issue 4
54-59
EN
The interest in biodiesel production from low cost feedstocks is still increasing. Such feedstocks usually contain large amounts of free fatty acids, which make the currently employed base catalysts inefficient, thereby promoting the use of acid catalysts. Due to the high activity and low cost, sulfuric acid could become the most widely used acid catalyst for biodiesel production. Research undertaken so far using sulfuric acid for esterifi cation of fatty acids has shown that the products obtained fail to meet the requirements of the standard EN 14214. This paper describes a systematic study of rapeseed oil fatty acids esterification in order to obtain a product complying with the standard EN 14214. The influence of sulfuric acid concentrations (0.1-3.0%), methanol molar ratios (1:1-20:1) and reaction time (0-360 min) was evaluated. Finally, a two-stage esterification process was developed, where in optimal conditions esterification yield of 97.8% and ester content of 99.6% were achieved.
3
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Impact of Nine Month Health Training and a Single Exercise on Changes in Ghrelin, Leptin and Free Fatty Acids Levels in Women’s Blood

75%
Murawska-Ciałowicz E., Wierzbicka-Damska I., Bakońska-Pacoń E., Kałwa M., Dzięgiel P.
Central European Journal of Sport Sciences and Medicine
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2015
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vol. 9
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issue 1
5-15
EN
The aim of the research was to assess changes in ghrelin, leptin and free fatty acids (FFA) levels in women’s blood after training. The research was carried out in women aged 45.55 ±11.33 years and with the BMI of 26.49 ±4.49. Health training at 50–66% VO2max took place twice a week for 9 months. In the baseline phase and in the 3rd, 6th and 9th month of the training, body mass and composition were measured, cardiorespiratory fitness was checked after a 10-minute exercise test on a cycloergometer, and fasting levels of ghrelin, leptin and FFA in the serum were assayed and 15 minutes after the exercise test. Body mass was reduced in the 6th month of the training. Fasting ghrelin level increased because of training, leptin and FFA decreased. After single 10-minute exercises performed every 3 months level of ghrelin and FFA increased while leptin decreased. An increase in ghrelin level in the blood after the single exercise can be the result of negative energy expenditure. An increase in fasting ghrelin level after training can be one of the adaptive physiological mechanisms connected with energy saving. A mechanism that is switched on as a result of a long-lasting stimulus that leads to energy losses, reduction in body mass and a decrease in leptin level in the blood.
4
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CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

75%
Kolodyaznaya V. S., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Rumiantceva O. N., Albulov A. I., Rogozina E. A.
Progress on Chemistry and Application of Chitin and its Derivatives
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2019
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vol. 24
75 - 83
EN
This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and relative humidity of 90–95% for 45 days. During the storage of avocado fruit, the fat content was determined by the Soxhlet method and free fatty acids were determined on a Shimadzu 20-AD chromatograph. It has been established that palmitic, palmitoleic, oleic, and linolenic acids predominate in Fuerto avocado fruit. It has been shown that during storage of avocado fruit treated with preparations, the hydrolysis of fats (triacylglycerides) is slowed down, which reduces the accumulation of free fatty acids. It was determined that treatment of fruit with the preparation “KHAN-8” slows down the oxidation of arachidonic acid, which is a resistance inducer of the fruit to phytopathogens.
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