Enzymatic production of bioactive docosahexaenoic acid phenolic ester
نویسندگان
چکیده
منابع مشابه
Naturally occurring monoepoxides of eicosapentaenoic acid and docosahexaenoic acid are bioactive antihyperalgesic lipids.
Beneficial physiological effects of long-chain n-3 polyunsaturated fatty acids are widely accepted but the mechanism(s) by which these fatty acids act remains unclear. Herein, we report the presence, distribution, and regulation of the levels of n-3 epoxy-fatty acids by soluble epoxide hydrolase (sEH) and a direct antinociceptive role of n-3 epoxy-fatty acids, specifically those originating fro...
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Sugar fatty acid esters (SFAE) are well known as bio-surfactants. Their excellent biodegradability as well as the fact that they are tasteless, odorless, nontoxic, non-irritant and non-ionic explains their increasing importance in numerous areas. On the other hand, for a long time, large scale production of SFAE remained mainly in the realms of organic chemistry and chemical processing. Chemica...
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The high costs and environmental concerns associated with using marine resources as sources of oils rich in polyunsaturated fatty acids have prompted searches for alternative sources of such oils. Some microorganisms, among them members of the genus Aurantiochytrium, can synthesize large amounts of these biocompounds. However, various parameters that affect the polyunsaturated fatty acids produ...
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Docosahexaenoic acid (DHA), one of the important polyunsaturated fatty acids (PUFA) with pharmaceutical and nutraceutical effects, may be obtained through diet or synthesized in vivo from dietary a-linolenic acid (ALA). However, the accumulation of DHA in human body or other mammals relies on the intake of high dose of DHA for a certain period of time, and the bioconversion of dietary ALA to DH...
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Alzheimer disease is characterized by accumulation of the β-amyloid peptide (Aβ) generated by β- and γ-secretase processing of the amyloid precursor protein (APP). The intake of the polyunsaturated fatty acid docosahexaenoic acid (DHA) has been associated with decreased amyloid deposition and a reduced risk in Alzheimer disease in several epidemiological trials; however, the exact underlying mo...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2015
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2014.09.028