ABSTRACT
The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.
O objetivo deste estudo foi determinar e comparar a composição gordurosa e as propriedades químicas de filés de peixes selecionados de água quente obtidos no Estreito de Malaca. Um peixe de água fria, o salmão, foi usado para comparação. Foram determinados o teor de umidade, a gordura bruta, a composição de ácidos graxos e as características químicas dos filés de yellowstripe scad, sargo japonês e salmão. Os filés de sargo japonês apresentaram maior teor de umidade e de gordura bruta, seguidos por filés de yellowstripe scad e de salmão. Foi encontrada uma correlação significativamente forte e negativa entre a umidade e o teor de gordura bruta desses filés de peixe. Filés de sargo japonês e de yellowstripe scad também apresentaram ácidos graxos saturados totais mais altos do que os ácidos graxos insaturados totais. Embora o filé de salmão tenha menor porcentagem de ácidos graxos saturados, ele apresentou os maiores ácidos graxos monoinsaturados e ácidos graxos poliinsaturados (PUFA em comparação com os dois peixes de água quente. O ácido palmítico e o ácido oleico foram os principais ácidos graxos dos filés de peixe. As propriedades químicas dos óleos extraídos dos filés de peixe de água quente foram variadas em comparação ao salmão. Os filés de peixe de água quente selecionados oferecem composição favorável de ácidos graxos e propriedades químicas, que podem ser potencialmente usadas como boas fontes de PUFAs.
Subject(s)
Chemical Phenomena , Fats , FishesABSTRACT
Spontaneous coronary artery dissection (SCAD) is a very rare condition which may result in sudden coronary occlusion, acute myocardial infarction and sudden cardiac death. It usually occurs in young women during pregnancy or postpartum period and in most cases it involves a single coronary artery. The exact etiology is unknown. The prognosis of SCAD is uncertain and optimal treatment is unknown. Early diagnosis and treatment are key for survival, and when identified early, mortality rate is reduced.
ABSTRACT
Segmental colitis associated with diverticular disease (SCAD) is a colonic inflammatory disorder with localized non-granulomatous inflammation at sigmoid colon, and associated with colonic diverticulosis. SCAD is an apparently uncommon disorder in Western. We experienced a rare case of SCAD in a 46-year-old woman who visited the hospital due to abdominal discomfort. Colonoscopic examination showed multiple sigmoid diverticula in association with a segment length colitis. Colonoscopic biopsies of the sigmoid colon demonstrated cryptitis and crypt abscess along with chronic inflammatory cells infiltration. The biopsies of the rectum was histologically normal. The patient was given the diagnosis of SCAD and treated with oral mesalamine. This is the first case of SCAD reported in Korea.
Subject(s)
Female , Humans , Middle Aged , Anti-Inflammatory Agents, Non-Steroidal/therapeutic use , Colitis/complications , Colon, Sigmoid/pathology , Colonoscopy , Diverticulitis, Colonic/complications , Mesalamine/therapeutic useABSTRACT
La acil-CoA deshidrogenasa de cadena corta (SCAD) cataliza la primera reacción de la degradación de ácidos grasos de 4 a 6 átomos de carbono. Su deficiencia debe ser siempre confirmada por estudios de laboratorio. En el presente trabajo, fueron incubados fibroblastos de pacientes que presentaban la deficiencia de SCAD, en presencia de sustratos tritiados. Fue encontrada diferencia significativa (p<0,05) al comparar la degradación de palmitato y miristato tritiado entre controles y pacientes con deficiencia de SCAD.
Short-chain acyl-CoA dehydrogenase (SCAD) is the key enzyme for degrading fatty acids with a 4-6 atoms carbon chain. It is necessary to always confirm this deficiency using laboratory methods. Fibroblasts of patients suffering SCAD deficiency were incubated with tritiated palmitate and miristatesubstrates. A significant difference (p<0.05) was found when comparing tritiated palmitate and miristate degradation between controls and patients suffering SCAD deficiency.