Introduction & Objective: The link between dietary fat and coronary heart disease has attracted much attention since the effect of long-chain fatty acids (LCFA) on gene transcription has been established, which in part, these effects can be explained by the regulation of gene transcription. In this study, the P19CL6 cardiac cell-line was targeted for the investigation of (i) the effects of long-chain fatty acids (LCFA) and clofibrate on mRNA levels of specific lipid metabolism-related genes, such as heart-type fatty acid-binding protein (H-FABP) and peroxisome proliferator-activated receptors (PPARa,b,g) in the P19CL6 cell-line, and (ii) to determine the effects of LCFAs and clofibrate on global transcriptome levels, using cDNA microarray analysis.Materials & Methods: After culturing P19CL6 cells with LCFAs or clofibrate, the total-RNA was extracted and expression levels of H-FABP, PPARa, PPARb, and PPARg genes were determined by RT-PCR. In addition, microarray analysis was used to compare global transcriptome profiles in P19CL6 cells cultured with different LCFAs or clofibrate.Results: LCFAs significantly increased the abundance of PPARa and PPARg. Moreover, microarray analysis showed the effects of linoleic and a-linolenic acids and clofibrate were similar but differed from those of palmitic and oleic acids.Conclusion: These findings show cellular responses to polyunsaturated fatty acids differ from those observed with saturated and monounsaturated fatty acids.

The effects of diets containing enriched Artemia with highly unsaturated fatty acids and different amounts of vitamin C on the growth factors and survival rate of Litopenaeus vannameilarvae was studied. We used four different groups (three treatments and one control) with 3 replicate for each treatment during 15 days. All post larvae were randomly selected and fed with four diets containing normal Artemia (control treatment), Artemia enriched with cod liver oil (treatment 1), Artemia enriched with cod liver oil and 10 percent of vitamin C (treatment 2) and Artemia enriched with cod liver oil and 20 percent of vitamin C (treatment 3). Farming of shrimp larvae from PL1 to PL15 was completed in 300 liters tanks each containing around 150 liters of water. At the end of the experiment, the growth factors and survival rate of stage PL15 in treatments 1, 2 and 3 improved in comparison with control treatment. The survival rate at PL15 in treatments 2 and 3 showed a significant difference from control due to the synergistic properties of unsaturated fatty acid and vitamin C. No significant difference was found for survival rate between treatment 1 and the control treatment in PL15 stage. Also, no significant difference was seen for growth rate between treatments 2 and 3 in PL15. The highest growth factors and survival rate among different treatments in stage PL15 was observed in treatment 3 (diets containing Artemia enriched with cod liver oil and 20 percent vitamin C) and the lowest was associated with control treatment, diets containing un-enriched Artemia.

Background & Aim: Ocimum basilicum L. is belong to the Lamiaceae family which is cultivated as a culinary, industrial and medicinal plants in some countries from thousands years ago.The seed of this plant is rich in poly un-saturated fatty acids (PUFA) and produced a large amount of mucilage.Experimental: The oil of seed was extracted separately and converted to fatty acids methyl esters, and composition of fatty acids in seed oil was determined by Gas Chromatography.Results& Discussion: The results show that the highest content of total fat between (A.W.L.P.), (28.98% of dw) in Ardabil (L.P.) and lowest (17.25% of dw) in A.G.2 (W.P.). The highest Palmitic acid content is between (A.W.L.P.), (34.81 mol%) in Kermanshah (L.P.) and lowest (2.05 mol%) is in Kerman (L.P.). The highest Stearic acid content is between (A.W.L.P.), (7.56 mol %) in Ahwaz (L.P.) and lowest (1.42 mol%) in Ardabil (W.P.). The highest of Oleic acid between (A.W.L.P.), (22.81 mol%) in Ghom (L.P.) and lowest (11.10 mol%) in A.G.2 (W.P.). The highest Linoleic acid content between (A.W.L.P.), (25.60 mol%) in A.G.1 (L.P.) and lowest (15.55 mol%) in Kermanshah (L.P.). The highest amount of Linolenic acid between (A.W.L.P.), (53.89 mol%) in A.G.1 (W.P.) and lowest (28.08 mol%) in Kermanshah (L.P.). The results also definite clearly that the seed of O. basilicum populations have large amount of un-saturated fatty acids, mucilage and they have a few amount of saturated fatty acids.

In this study, 21 Holstein lactating cows with average 105/7± 34. 5 days in milk used to evaluate partial replacing of starch with saturated or unsaturated fatty acids on milk yield and composition, blood and rumen parameters and nutrient digestibility. Cows were used in a completely randomized design with three diets included: 1. Diets supplemented with calcium salts of unsaturated fatty acids (1/9% of diet DM). 2. Diet supplemented with saturated fatty acids mainly palmitic acid (1/9% of diet DM). 3. Carbohydrate diet (no fat supplementation). The study period was 45 days, 10 days for adaptation and 35 days for data collection. During this 35-day milk production and feed intake were recorded daily. Milk and feed samples were taken weekly. At the end of the study period blood samples, rumen fluid and feces were collected. The results showed that milk fat percentage and feed efficiency increased use of supplements and treatments had significant effects. The blood urea nitrogen was increased in unsaturated fat supplements in compare to carbohydrate group but in saturated fat supplement was increased (p <0/05). Milk fatty acid profile showed that the amount of linoleic acid and linoleic acid significantly increased in unsaturated fat supplement group and palmitic acid significantly increased in saturated fat supplement group (p <0/05). Overall, supplementing calcium salts of unsaturated essential fatty acids can support same milk production and composition but improve milk fatty acids profile to improve the health of the consumer.

This study was carried out to survey of omega -3 fatty acid distribution in six natural and cultural shrimp species, Fenneropenaeus merguiensis, Penaus semisulcatus, Fenneropenaeus indicus, Metapenaeus affinis, Parapenaeopsis stylifera and Litopenaeus vannamei. Oil extracts were done according Bligh and Dyer, 1959 and by gas chromatography, HP-6820. Results showed the important fatty acids in samples were EPA (C20:5n3), DHA (C22:6n3) and ETE (C20:3n3). C16:0 was the important of SFA and C18:1n9 was the important of MUFA. Also results showed amount of omega-3 was more than omega-6 in the samples. The more amounts of PUFA/ SFA was 1.04 mg/g in Metapenaeus affinis, while that was less in Penaus semisulcatu (0.86 mg/g), altogether the more of fatty acids was in Litopenaeus vannamei.

This study was carried out to determine the influence of highly unsaturated fatty acid (EPA, DHA) enriched Artemia nauplii on growth and survival of postlarvae of Litopeneaus vannamei (PL-l to PL- 15) at the Persian Gulf and Oman Sea Ecology Research Center, Bandar Abbas. A completely randomized design with 5 treatments and 3 replicates using 15 tanks containing 20 liters water each was chosen. The Artemia nauplii were enriched with (0 to 4%) cod liver oil (treatments A to E) and the larvae were fed 6 times per day at 4 hours intervals. Growth of postlarvae in treatment D which were fed Artemia nauplii with 3% enrichment significantly increased compared to other treatments (p<0.05).The highest survival rate was observed in treatment E postlarvae which were fed Artemia nauplii with 4% enrichment. However in treatment D (3%) and C (2%) no significant difference (p>0.05) was found. The postlarvae of control (A) which was fed with Artemia nauplii without enrichment, had the lowest growth and survival rate. The present study demonstrated that highly unsaturated fatty acid-enriched Artemia nauplii have positive effect on enhancement of growth performance and survival rate of white leg shrimp postlarvae.

This experiment was conducted with the aim of investigating the effect of using n-3 HUFA enriched Artemia Nauplii and newly hatched Artemia as a starter food for Caspian salmon (Salmo trutta caspius) larvae compared with artificial food. It was conducted in three treatments; artificial food, newly hatched Artemia nauplii and n-3 HUFA enriched Artemia nauplii during 15 days. Larvae fed with newly hatched Artemia nauplii did not show any significant difference in growth rate compared to larvae fed with n-3 HUFA enriched Artemia nauplir (P³0/05). However, both of these groups showed a better growth rate compared to larvae fed on artificial food. Larvae fed with newly hatched Artemia nauplii show no significant difference in survival compared with larvae fed with n-3 HUFA enriched Artemia nauplii (P³0/05). However, both of these groups showed a better survival compared to larvae fed on artificial food. Overall, larvae fed with newly-hatched Artemia nauplii had a better performance and it was selected as a starter food for Caspian salmon larvae.

Background: Nowadays, one of the causes of cardiovascular diseases (CVDs) is the overconsumption of saturated fatty acids (SFAs) in Iranian diet. Thus, dietary recommendations focus on the reduction of the rate of fat in food. This study is conducted aiming to measure the levels of SFAs in traditional foods produced and distributed in Isfahan, Iran. Methods: In this cross-sectional study, a total of 40 samples of 20 traditional food types were purchased from 19 restaurants in Isfahan. The SFA content was measured by the gas chromatography (GC) technic. A comparison on the SFA content of the food samples was performed by the independent t-test in different samples in SPSS software. A P-valuse of less than 0. 05 was considered to be statistically significant. Findings: The total average of the SFAs was 43. 3% in total fat. The highest amount of SFAs were found in Gheimeh and Ghormehsabzi stews (72. 26%) and the lowest amount was found in barley soup (27%). About 45% of the samples had 30-50% of SFAs. Palmitic and stearic acids were found in all samples. Palmitic acid accounted for the highest rate of total SFAs (23. 1%). Conclusion: High levels of palmitic acid in Iranian traditional foods can have a detrimental effect on consumers’ health. Therefore, it is recommended to educate the personnel of restaurants about the role of fat on prevalence of non-communicable diseases (NCDs). In addition, it is suggested to perform the continuous supervision of restaurants through hygiene inspectors to provide healthy food.

Background: Cardiovascular diseases are the main cause of mortality in the world. Diets containing saturated fatty acids, industrial trans fatty acids and unsaturated Cis fatty acids, have different effects on blood lipids, insulin resistance, thrombosis and impaired endothelial cell function. Accordingly, this study aims at measuring the amount of fatty acids in some food products that are commonly used by the Iranians.Methods: The packaged samples included 46 different products from 7 food groups (oil, butter, mayonnaise sauce, processed pizza cheese, Corn Grits Puff Snacks, potato chips and sausages) were randomly purchased from supermarkets. Fatty acids were extracted using temperature and AOAC standard method and methylation was carried out using n-hexane and methanol. Finally, isolated fatty acid composition was measured and statistically analyzed in the standard conditions using gas chromatography equipped with FID detector.Results: Among 46 samples, palmitic acid (C16: 0) had the highest amount of saturated fatty acids in Corn Grits Puff Snacks at the rate of 40.1% which was significantly higher than other groups under study (p<0.05). The amount of unsaturated fatty acids with a Cis double bond varied from 25.83% in mayonnaise sauce group to 55.35% in oils group. Oleic acid (C18: 1) was the most common unsaturated fatty acid and the most unsaturated fatty acid with multiple double bonds were observed in mayonnaise sauce group as much as 60.26% (p<0.05).Conclusion: The total amount of saturated and unsaturated fatty acids in some food groups such as Corn Grits Puff Snacks, potato chips, processed pizza cheese and butter is high that can negatively affect consumers’ health. Accordingly, better surveillance in production mode and the use of food labels on these products and determining proper consumption pattern are recommended for promotion of health level among Iranian people.