Brain Fatty Acid-binding Protein and ω-3/ω-6 Fatty Acids
نویسندگان
چکیده
منابع مشابه
high ω-3:ω-6 fatty acids ratio increases fatty acid binding protein 4 and extracellular secretory phospholipase a2iia in human ectopic endometrial cells
background: endometriosis, a common chronic inflammatory disorder, is defined by the atypical growth of endometrium- like tissue outside of the uterus. secretory phospholipase a2 group iia (spla2-iia) and fatty acid binding protein4 (fabp4) play several important roles in the inflammatory diseases. objective: due to reported potential anti-inflammatory effects of ω-3 and ω-6 fatty acids, the pu...
متن کاملHigh ω-3:ω-6 fatty acids ratio increases fatty acid binding protein 4 and extracellular secretory phospholipase A2IIa in human ectopic endometrial cells
BACKGROUND Endometriosis, a common chronic inflammatory disorder, is defined by the atypical growth of endometrium- like tissue outside of the uterus. Secretory phospholipase A2 group IIa (sPLA2-IIa) and fatty acid binding protein4 (FABP4) play several important roles in the inflammatory diseases. OBJECTIVE Due to reported potential anti-inflammatory effects of ω-3 and ω-6 fatty acids, the pu...
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Review on FABP7, with data on DNA/RNA, on the protein encoded and where the gene is implicated.
متن کاملA fluorescently labeled intestinal fatty acid binding protein. Interactions with fatty acids and its use in monitoring free fatty acids.
The fatty acid-binding protein from rat intestine (I-FABP) has been covalently modified with the fluorescent compound Acrylodan. Acrylodan was found to label Lys27, one of the few amino acid residues found by x-ray diffraction studies to change orientation upon fatty acid (FA) binding to I-FABP. Binding of FA to this Acrylodan-modified I-FABP (ADIFAB) induces a large shift in fluorescence emiss...
متن کاملShort communication:Influence of vacuum packaging and frozen storage time on fatty acids, amino acids and ω -3/ ω-6 ratio of rainbow trout (Oncorhynchus mykiss)
In this study rainbow trout (Oncorhynchus mykiss) fillets were vacuum packed, frozen and stored at -18°C and the effect of this packaging method on proximate composition, fatty acids and amino acid profile and their changes compared to control conditions during 9 months of storage were studied. The results showed that 18 fatty acids were identified. The unsaturated fatty acid (UFA) were 56.77 ...
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ژورنال
عنوان ژورنال: Journal of Biological Chemistry
سال: 2010
ISSN: 0021-9258
DOI: 10.1074/jbc.m110.170076