Linked Life Data

9075193

Source:http://linkedlifedata.com/resource/pubmed/id/9075193

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1997-7-2
pubmed:abstractText
Twenty-one groups of weanling male Wistar rats were fed semipurified diets containing 5% (w/w) of different dietary fats. After 2 wk, liver sphingomyelin (SM) fatty acid composition was determined. The ratio of 24:1 to 24:0 in liver SM varied over a tenfold range in response to dietary fat type. Step-wise multiple regression analysis indicated that dietary 24:1, 24:0, and 22:1 were the most significant factors in predicting the 24:1/24:0 ratio of liver SM. The mathematical relation between the dietary fatty acid composition and liver SM 24:1/24:0 was y = 1.88 (24:1) -1.49 (24:0) +0.21 (22:1) +0.01 (18:1) +0.26, r2 = 0.95, P < 0.0001. These results were confirmed by a second experiment in which the rats were fed olive oil-based diets supplemented with various fatty acid ethyl esters.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0024-4201
pubmed:author
pubmed:issnType
Print
pubmed:volume
32
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
51-5
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1997
pubmed:articleTitle
Dietary very long chain fatty acids directly influence the ratio of tetracosenoic (24:1) to tetracosanoic (24:0) acids of sphingomyelin in rat liver.
pubmed:affiliation
Department of Human Biology and Nutritional Sciences, University of Guelph, ON, Canada.
pubmed:publicationType
Journal Article, Comparative Study