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profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="36447613"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">28</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">11</p></div></a><a><div class="stat-container js-profile-coauthors" data-broccoli-component="user-info.coauthors-count" data-click-track="profile-expand-user-info-coauthors"><p class="label">Co-authors</p><p class="data">7</p></div></a><a href="/ClaudioBernal2/mentions"><div class="stat-container"><p class="label">Mentions</p><p class="data">1</p></div></a><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36447613" href="https://www.academia.edu/Documents/in/Comunicacion_Social_y_Periodismo"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://independent.academia.edu/ClaudioBernal2","location":"/ClaudioBernal2","scheme":"https","host":"independent.academia.edu","port":null,"pathname":"/ClaudioBernal2","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Comunicación Social y Periodismo"]}" data-trace="false" data-dom-id="Pill-react-component-fe337179-54eb-49c6-a5a2-2cdc9d5201b1"></div> <div id="Pill-react-component-fe337179-54eb-49c6-a5a2-2cdc9d5201b1"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36447613" href="https://www.academia.edu/Documents/in/Histoire_du_droit"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Histoire du droit"]}" data-trace="false" data-dom-id="Pill-react-component-3cc47bbc-934a-4e6c-92e3-dbf2c404d35f"></div> <div id="Pill-react-component-3cc47bbc-934a-4e6c-92e3-dbf2c404d35f"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36447613" href="https://www.academia.edu/Documents/in/Event_marketing"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Event marketing"]}" data-trace="false" data-dom-id="Pill-react-component-56209abe-f143-4d6f-9762-1409b14d752f"></div> <div id="Pill-react-component-56209abe-f143-4d6f-9762-1409b14d752f"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36447613" href="https://www.academia.edu/Documents/in/European_Legal_History"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["European Legal History"]}" data-trace="false" data-dom-id="Pill-react-component-e2c3fc8d-8400-4c4b-8e96-cc3ba93aa470"></div> <div id="Pill-react-component-e2c3fc8d-8400-4c4b-8e96-cc3ba93aa470"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="36447613" href="https://www.academia.edu/Documents/in/Comunications"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Comunications"]}" data-trace="false" data-dom-id="Pill-react-component-bc10ab54-b5e8-4db3-85a3-7c0d266f0733"></div> <div id="Pill-react-component-bc10ab54-b5e8-4db3-85a3-7c0d266f0733"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Claudio Bernal</h3></div><div class="js-work-strip profile--work_container" data-work-id="121830094"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830094/Fatty_acid_metabolism_in_liver_and_muscle_is_strongly_modulated_by_photoperiod_in_Fischer_344_rats"><img alt="Research paper thumbnail of Fatty acid metabolism in liver and muscle is strongly modulated by photoperiod in Fischer 344 rats" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830094/Fatty_acid_metabolism_in_liver_and_muscle_is_strongly_modulated_by_photoperiod_in_Fischer_344_rats">Fatty acid metabolism in liver and muscle is strongly modulated by photoperiod in Fischer 344 rats</a></div><div class="wp-workCard_item"><span>Journal of Photochemistry and Photobiology B: Biology</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830094"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830094"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830094; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121830094]").text(description); 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$a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830093"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830093/Effect_of_di_2_ethylhexyl_phthalate"><img alt="Research paper thumbnail of Effect of di(2-ethylhexyl) phthalate" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830093/Effect_of_di_2_ethylhexyl_phthalate">Effect of di(2-ethylhexyl) phthalate</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">(DEHP) on lipolysis and lipoprotein lipase activities in adipose 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$a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830091"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830091/Secretion_and_removal_rates_of_very_low_density_lipoprotein_triglycerides_at_the_three_metabolic_periods_of_hypertriglyceridemia_induced_by_a_sucrose_rich_diet"><img alt="Research paper thumbnail of Secretion and removal rates of very low density lipoprotein triglycerides at the three metabolic periods of hypertriglyceridemia induced by a sucrose rich diet" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830091/Secretion_and_removal_rates_of_very_low_density_lipoprotein_triglycerides_at_the_three_metabolic_periods_of_hypertriglyceridemia_induced_by_a_sucrose_rich_diet">Secretion and removal rates of very low density lipoprotein triglycerides at the three metabolic periods of hypertriglyceridemia induced by a sucrose rich diet</a></div><div class="wp-workCard_item"><span>Nutrition reports international</span><span>, 1989</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">We have studied in a systematic manner the contribution of both VLDL-TG secretion (by measurement...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">We have studied in a systematic manner the contribution of both VLDL-TG secretion (by measurement of accumulation of plasma TG following the injection of Triton WR 1339) and removal rates of plasma TG (by assay of plasma post-heparin lipolitic total (T-TGL) and hepatic (H-TGL) lipases) in the production of the multiphasic changes in plasma TG concentrations which characterize the three metabolic periods resulting from chronically feeding normal rats with a sucrose rich diet (SRD)</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830091"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item 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class="js-work-more-abstract-truncated">de gallinas ponedoras podria mejorar el perfil de los acidos grasos (AG) en los huevos. Esta prac...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">de gallinas ponedoras podria mejorar el perfil de los acidos grasos (AG) en los huevos. Esta practica ha conducido al empleo de suplementos con diversos tipos de aceites ricos en PUFA n-3, como el aceite de lino, con la finalidad de ofrecer al consumidor huevos con una mejor calidad nutricional. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830089"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830089/Estudio_del_perfil_de_%C3%A1cidos_grasos_de_carne_cuerpo_graso_tejido_adiposo_y_sangre_de_caiman_latirostris_en_cautiverio"><img alt="Research paper thumbnail of Estudio del perfil de ácidos grasos de carne, cuerpo graso, tejido adiposo y sangre de caiman latirostris en cautiverio" class="work-thumbnail" src="https://attachments.academia-assets.com/116619446/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830089/Estudio_del_perfil_de_%C3%A1cidos_grasos_de_carne_cuerpo_graso_tejido_adiposo_y_sangre_de_caiman_latirostris_en_cautiverio">Estudio del perfil de ácidos grasos de carne, cuerpo graso, tejido adiposo y sangre de caiman latirostris en cautiverio</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Los lipidos son componentes importantes de las membranas celulares y juegan un papel importante e...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Los lipidos son componentes importantes de las membranas celulares y juegan un papel importante en los procesos metabolicos. Estan compuestos por acidos grasos (FA) de diferentes longitudes de cadena que pueden ser saturadas o insaturadas. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830088"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830088/Metabolic_implications_of_trans_fatty_acids_from_ruminant_and_industrial_source_on_Coronary_Heart_Disease_CHD_risk_Experimental_and_observational_evidence"><img alt="Research paper thumbnail of Metabolic implications of trans-fatty acids from ruminant and industrial source on Coronary Heart Disease (CHD) risk: Experimental and observational evidence" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830088/Metabolic_implications_of_trans_fatty_acids_from_ruminant_and_industrial_source_on_Coronary_Heart_Disease_CHD_risk_Experimental_and_observational_evidence">Metabolic implications of trans-fatty acids from ruminant and industrial source on Coronary Heart Disease (CHD) risk: Experimental and observational evidence</a></div><div class="wp-workCard_item"><span>Journal of Nutrition and Food Sciences</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830088"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830088"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830088; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830085"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830085/Dietary_n_9_n_6_and_n_3_fatty_acids_modulate_the_oxidative_stress_in_brain_and_liver_of_mice_Effect_of_trans_fatty_acids_supplementation"><img alt="Research paper thumbnail of Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. Effect of trans fatty acids supplementation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830085/Dietary_n_9_n_6_and_n_3_fatty_acids_modulate_the_oxidative_stress_in_brain_and_liver_of_mice_Effect_of_trans_fatty_acids_supplementation">Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. Effect of trans fatty acids supplementation</a></div><div class="wp-workCard_item"><span>Mediterranean Journal of Nutrition and Metabolism</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">BACKGROUND: Arachidonic (20:4n-6) and docosahexaenoic (22:6n-3) acids interaction affects brain s...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">BACKGROUND: Arachidonic (20:4n-6) and docosahexaenoic (22:6n-3) acids interaction affects brain structure and function. Unsaturated fatty acids (UFAs) generate oxygenated lipid-derived eicosanoids which modulate the inflammatory response. The presence of trans fatty acids (TFA) in neuronal membranes can favor to generation of pro-oxidant metabolites. OBJECTIVE: This study evaluated the effect of supplementation with TFA to diets containing different proportions of FA, on the oxidative stress (OS) generation and the inflammatory response in mice brain and liver. METHODS: CF1 mice were fed diets (16 weeks) with olive (O), corn (C) or rapeseed (R) oils. OS parameters and gene expression of some key liver and brain enzymes involved in OS production were evaluated. RESULTS: In brain and liver, lipoperoxidation was increased and catalase activity was decreased in C. In brain, glutathione was diminished by supplementation with TFA in all diets and histological sections showed lymphocytes i...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830085"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830085; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121830085]").text(description); $(".js-view-count[data-work-id=121830085]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121830085; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121830085']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121830085, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=121830085]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121830085,"title":"Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. 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OS parameters and gene expression of some key liver and brain enzymes involved in OS production were evaluated. RESULTS: In brain and liver, lipoperoxidation was increased and catalase activity was decreased in C. 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href="https://www.academia.edu/114081583/Evaluaci%C3%B3n_de_par%C3%A1metros_reol%C3%B3gicos_en_sangre_de_ratas_cr%C3%B3nicamente_expuestas_al_aluminio_y_con_hepatectom%C3%ADa_parcial"><img alt="Research paper thumbnail of Evaluación de parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y con hepatectomía parcial" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081583/Evaluaci%C3%B3n_de_par%C3%A1metros_reol%C3%B3gicos_en_sangre_de_ratas_cr%C3%B3nicamente_expuestas_al_aluminio_y_con_hepatectom%C3%ADa_parcial">Evaluación de parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y con hepatectomía parcial</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente ex...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y sometidas a hepatectomía parcial. Ratas Wistar machos adultas fueron divididas en cuatro grupos experimentales (n=6 cada uno): Sham (cirugía simulada, SH); Al+SH; HP (48 hs de hepatectomía parcial) y Al+HP. La concentración plasmática de fibrinógeno mostró un aumento significativo en los grupos HP (68%), Al+SH (54%) y Al+HP (90%) respecto del SH, mientras que no existieron diferencias significativas del grupo Al+HP versus HP y Al+SH. Estos resultados sugerirían que ambos tratamientos podrían compartir los mecanismos de alteración del fibrinógeno. Por ello, sus efectos no se potenciarían. El incremento de la viscosidad plasmática correlacionó en forma directa con el aumento en la concentración plasmática de fibrinógeno (rs=0,689, p=0,004). La hepatectomía y el aluminio disminuyeron el índice morfológico (-136% y -194% respectivamente) e incrementaron el índice de rigidez (86% y 211% respectivamente) como la viscosidad sanguínea relativa corregida a Hto 40% (31% y 14% respectivamente). Estas alteraciones mostraron un efecto aditivo sobre la membrana ertirocitaria cuando ambos tratamientos fueron considerados y explicarían la marcada anemia (descenso de Hto) observado en Al+SH y en HP, profundizándose en Al+HP, demostrando una potenciación de los efectos.Fil: Contini, María del Carmen Ada. Universidad Nacional del Litoral; ArgentinaFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral; ArgentinaFil: González, M.. Universidad Nacional del Litoral; ArgentinaFil: Mahieu, S.. Universidad Nacional del Litoral; ArgentinaFil: Carnovale, C.. Universidad Nacional de Rosario; Argentin</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081583"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081583"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081583; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081583]").text(description); $(".js-view-count[data-work-id=114081583]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081583; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081583']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081583, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=114081583]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081583,"title":"Evaluación de parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y con hepatectomía parcial","translated_title":"","metadata":{"abstract":"El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y sometidas a hepatectomía parcial. Ratas Wistar machos adultas fueron divididas en cuatro grupos experimentales (n=6 cada uno): Sham (cirugía simulada, SH); Al+SH; HP (48 hs de hepatectomía parcial) y Al+HP. La concentración plasmática de fibrinógeno mostró un aumento significativo en los grupos HP (68%), Al+SH (54%) y Al+HP (90%) respecto del SH, mientras que no existieron diferencias significativas del grupo Al+HP versus HP y Al+SH. Estos resultados sugerirían que ambos tratamientos podrían compartir los mecanismos de alteración del fibrinógeno. Por ello, sus efectos no se potenciarían. El incremento de la viscosidad plasmática correlacionó en forma directa con el aumento en la concentración plasmática de fibrinógeno (rs=0,689, p=0,004). La hepatectomía y el aluminio disminuyeron el índice morfológico (-136% y -194% respectivamente) e incrementaron el índice de rigidez (86% y 211% respectivamente) como la viscosidad sanguínea relativa corregida a Hto 40% (31% y 14% respectivamente). Estas alteraciones mostraron un efecto aditivo sobre la membrana ertirocitaria cuando ambos tratamientos fueron considerados y explicarían la marcada anemia (descenso de Hto) observado en Al+SH y en HP, profundizándose en Al+HP, demostrando una potenciación de los efectos.Fil: Contini, María del Carmen Ada. Universidad Nacional del Litoral; ArgentinaFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral; ArgentinaFil: González, M.. Universidad Nacional del Litoral; ArgentinaFil: Mahieu, S.. Universidad Nacional del Litoral; ArgentinaFil: Carnovale, C.. Universidad Nacional de Rosario; Argentin","publisher":"UNL","publication_date":{"day":1,"month":12,"year":2006,"errors":{}}},"translated_abstract":"El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y sometidas a hepatectomía parcial. Ratas Wistar machos adultas fueron divididas en cuatro grupos experimentales (n=6 cada uno): Sham (cirugía simulada, SH); Al+SH; HP (48 hs de hepatectomía parcial) y Al+HP. La concentración plasmática de fibrinógeno mostró un aumento significativo en los grupos HP (68%), Al+SH (54%) y Al+HP (90%) respecto del SH, mientras que no existieron diferencias significativas del grupo Al+HP versus HP y Al+SH. Estos resultados sugerirían que ambos tratamientos podrían compartir los mecanismos de alteración del fibrinógeno. Por ello, sus efectos no se potenciarían. El incremento de la viscosidad plasmática correlacionó en forma directa con el aumento en la concentración plasmática de fibrinógeno (rs=0,689, p=0,004). La hepatectomía y el aluminio disminuyeron el índice morfológico (-136% y -194% respectivamente) e incrementaron el índice de rigidez (86% y 211% respectivamente) como la viscosidad sanguínea relativa corregida a Hto 40% (31% y 14% respectivamente). Estas alteraciones mostraron un efecto aditivo sobre la membrana ertirocitaria cuando ambos tratamientos fueron considerados y explicarían la marcada anemia (descenso de Hto) observado en Al+SH y en HP, profundizándose en Al+HP, demostrando una potenciación de los efectos.Fil: Contini, María del Carmen Ada. Universidad Nacional del Litoral; ArgentinaFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral; ArgentinaFil: González, M.. Universidad Nacional del Litoral; ArgentinaFil: Mahieu, S.. Universidad Nacional del Litoral; ArgentinaFil: Carnovale, C.. Universidad Nacional de Rosario; Argentin","internal_url":"https://www.academia.edu/114081583/Evaluaci%C3%B3n_de_par%C3%A1metros_reol%C3%B3gicos_en_sangre_de_ratas_cr%C3%B3nicamente_expuestas_al_aluminio_y_con_hepatectom%C3%ADa_parcial","translated_internal_url":"","created_at":"2024-01-26T10:44:56.489-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36447613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Evaluación_de_parámetros_reológicos_en_sangre_de_ratas_crónicamente_expuestas_al_aluminio_y_con_hepatectomía_parcial","translated_slug":"","page_count":null,"language":"es","content_type":"Work","owner":{"id":36447613,"first_name":"Claudio","middle_initials":null,"last_name":"Bernal","page_name":"ClaudioBernal2","domain_name":"independent","created_at":"2015-10-18T06:08:05.550-07:00","display_name":"Claudio Bernal","url":"https://independent.academia.edu/ClaudioBernal2"},"attachments":[],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"},{"id":273728,"name":"Ciencias Biológicas","url":"https://www.academia.edu/Documents/in/Ciencias_Biol%C3%B3gicas"},{"id":903559,"name":"Enseñanza - Aprendizaje Ciencias Naturales Y Exactas","url":"https://www.academia.edu/Documents/in/Ensenanza_-_Aprendizaje_Ciencias_Naturales_Y_Exactas"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114081582"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081582/Biliary_secretion_and_hepatic_oxidative_stress_in_animals_fed_with_linoleic_acid_conjugates_CLA_"><img alt="Research paper thumbnail of Biliary secretion and hepatic oxidative stress in animals fed with linoleic acid conjugates (CLA)" class="work-thumbnail" src="https://attachments.academia-assets.com/110873293/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081582/Biliary_secretion_and_hepatic_oxidative_stress_in_animals_fed_with_linoleic_acid_conjugates_CLA_">Biliary secretion and hepatic oxidative stress in animals fed with linoleic acid conjugates (CLA)</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa (7 y 20%) sobre la secreción biliar y el estrés oxidativo hepático. Los animales fueron divididos en cuatro grupos y alimentados con dietas suplementadas o no con CLA durante 30 días. Transcurrido este tiempo, se analizó “in vivo” el flujo biliar (FB) por cateterización del colédoco y recolección de muestras de bilis durante 1 hora. En bilis se determinó la concentración de ácidos biliares (AB), proteínas, fosfolípidos (Fl) y colesterol (Col). Finalmente, en homogeneizados hepáticos se determinaron parámetros relacionados con el estado oxidativo. Los resultados demostraron que, en ambos niveles de grasas de la dieta, los CLA aumentaron el FB (40% en dietas de bajo porcentaje de grasa y más de 50% en dietas de alto porcentaje de grasa). Esto estuvo acompañado por un aumento en la velocidad de excreción de AB y proteínas. No se observaron modificaciones significativas en los parámetros de...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f0d1328efd51da1b601dbbfc935535fe" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110873293,"asset_id":114081582,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110873293/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081582"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081582"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081582; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081582]").text(description); $(".js-view-count[data-work-id=114081582]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081582; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081582']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081582, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f0d1328efd51da1b601dbbfc935535fe" } } $('.js-work-strip[data-work-id=114081582]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081582,"title":"Biliary secretion and hepatic oxidative stress in animals fed with linoleic acid conjugates (CLA)","translated_title":"","metadata":{"abstract":"Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa (7 y 20%) sobre la secreción biliar y el estrés oxidativo hepático. 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No se observaron modificaciones significativas en los parámetros de...","publication_date":{"day":null,"month":null,"year":2008,"errors":{}}},"translated_abstract":"Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa (7 y 20%) sobre la secreción biliar y el estrés oxidativo hepático. Los animales fueron divididos en cuatro grupos y alimentados con dietas suplementadas o no con CLA durante 30 días. Transcurrido este tiempo, se analizó “in vivo” el flujo biliar (FB) por cateterización del colédoco y recolección de muestras de bilis durante 1 hora. En bilis se determinó la concentración de ácidos biliares (AB), proteínas, fosfolípidos (Fl) y colesterol (Col). Finalmente, en homogeneizados hepáticos se determinaron parámetros relacionados con el estado oxidativo. Los resultados demostraron que, en ambos niveles de grasas de la dieta, los CLA aumentaron el FB (40% en dietas de bajo porcentaje de grasa y más de 50% en dietas de alto porcentaje de grasa). Esto estuvo acompañado por un aumento en la velocidad de excreción de AB y proteínas. 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profile--work_container" data-work-id="114081581"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081581/Influencia_de_dietas_con_diferentes_%C3%A1cidos_grasos_insaturados_sobre_inflamaci%C3%B3n_y_estr%C3%A9s_oxidativo_hep%C3%A1tico_Efecto_de_los_%C3%A1cidos_grasos_trans"><img alt="Research paper thumbnail of Influencia de dietas con diferentes ácidos grasos insaturados sobre inflamación y estrés oxidativo hepático. Efecto de los ácidos grasos trans" class="work-thumbnail" src="https://attachments.academia-assets.com/110873347/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081581/Influencia_de_dietas_con_diferentes_%C3%A1cidos_grasos_insaturados_sobre_inflamaci%C3%B3n_y_estr%C3%A9s_oxidativo_hep%C3%A1tico_Efecto_de_los_%C3%A1cidos_grasos_trans">Influencia de dietas con diferentes ácidos grasos insaturados sobre inflamación y estrés oxidativo hepático. Efecto de los ácidos grasos trans</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Los acidos docosahexaenoico (DHA, 22:6 n-3) y araquidonico (AA, 20:4 n-6) determinan los niveles ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Los acidos docosahexaenoico (DHA, 22:6 n-3) y araquidonico (AA, 20:4 n-6) determinan los niveles de mediadores lipidicos anti y proi-inflamatorios que son derivados de estos acidos grasos (AG) poliinsaturados (AGPI), por accion de enzimas, como las ciclooxigenasas (COX1 y COX2). El tipo de grasa dietaria, y algunos isomeros como los acidos grasos trans (AGt), podrian modular parametros relacionados a la inflamacion y al estres oxidativo.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="84fdac6a835cb629c6af870268def4d1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110873347,"asset_id":114081581,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110873347/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081581"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081581"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081581; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081581]").text(description); $(".js-view-count[data-work-id=114081581]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081581; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081581']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081581, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "84fdac6a835cb629c6af870268def4d1" } } $('.js-work-strip[data-work-id=114081581]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081581,"title":"Influencia de dietas con diferentes ácidos grasos insaturados sobre inflamación y estrés oxidativo hepático. 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Characterization for use as food supplement" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081580/Optimization_of_oil_extraction_from_caiman_fat_Characterization_for_use_as_food_supplement">Optimization of oil extraction from caiman fat. Characterization for use as food supplement</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is v...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081580"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081580"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081580; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081580]").text(description); $(".js-view-count[data-work-id=114081580]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081580; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081580']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081580, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=114081580]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081580,"title":"Optimization of oil extraction from caiman fat. Characterization for use as food supplement","translated_title":"","metadata":{"abstract":"The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Food Chemistry"},"translated_abstract":"The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.","internal_url":"https://www.academia.edu/114081580/Optimization_of_oil_extraction_from_caiman_fat_Characterization_for_use_as_food_supplement","translated_internal_url":"","created_at":"2024-01-26T10:44:55.830-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36447613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Optimization_of_oil_extraction_from_caiman_fat_Characterization_for_use_as_food_supplement","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36447613,"first_name":"Claudio","middle_initials":null,"last_name":"Bernal","page_name":"ClaudioBernal2","domain_name":"independent","created_at":"2015-10-18T06:08:05.550-07:00","display_name":"Claudio Bernal","url":"https://independent.academia.edu/ClaudioBernal2"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"}],"urls":[{"id":38944483,"url":"https://api.elsevier.com/content/article/PII:S0308814621007615?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114081503"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081503/Milk_fatty_acid_profile_from_grazing_buffaloes_fed_a_blend_of_soybean_and_linseed_oils"><img alt="Research paper thumbnail of Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils" class="work-thumbnail" src="https://attachments.academia-assets.com/110873234/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081503/Milk_fatty_acid_profile_from_grazing_buffaloes_fed_a_blend_of_soybean_and_linseed_oils">Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils</a></div><div class="wp-workCard_item"><span>Arquivo Brasileiro de Medicina Veterinária e Zootecnia</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffal...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffaloes fed either low (L, 276g/d) or high (H, 572g/d) doses of a blend (70:30, wt/wt) of soybean and linseed oils. Fourteen multiparous Mediterranean buffaloes grazing on a native pasture were fed 4 kg/day of a commercial concentrate containing no supplemental oil over a pre-experimental period of ten days. The baseline milk production and composition and milk FA profile were measured over the last three days. After this pre-experimental period the animals received the same concentrate added with either the L or H oil doses for 26 additional days. Milk yield (g/animal/day) did not differ at the start (1776 ± 522 and 1662 ± 291 for L and H, respectively, P&lt;0.622) or at the end of the trial (4590 ± 991 and 4847 ± 447 in L and H, respectively, P&lt;0.543). Baseline milk fat content (g/kg) averaged 77.1 (±20.5) in L and 74.3 (±9.9) in H (P&lt;0.10) and was reduced (P&lt;0.031) to 60.7 (±23.6...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a28056acd2c3539a56cf58a28d5869df" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110873234,"asset_id":114081503,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110873234/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081503"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081503"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081503; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081503]").text(description); $(".js-view-count[data-work-id=114081503]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081503; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081503']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081503, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a28056acd2c3539a56cf58a28d5869df" } } $('.js-work-strip[data-work-id=114081503]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081503,"title":"Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils","translated_title":"","metadata":{"abstract":"The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffaloes fed either low (L, 276g/d) or high (H, 572g/d) doses of a blend (70:30, wt/wt) of soybean and linseed oils. 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/></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/99971229/Enriched_functional_milk_fat_ameliorates_glucose_intolerance_and_triacylglycerol_accumulation_in_skeletal_muscle_of_rats_fed_high_fat_diets">Enriched functional milk fat ameliorates glucose intolerance and triacylglycerol accumulation in skeletal muscle of rats fed high-fat diets</a></div><div class="wp-workCard_item"><span>European Journal of Nutrition</span><span>, 2023</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its association with the intramuscular triacylglycerol (TAG) content in rats fed high-fat diets. <br />Methods: Male Wistar rats were fed for 60 days with S7 (soybean oil 7%), S30 (soybean oil 30%), MF30 (soybean oil 3% + milk fat 27%), or FMF30 (soybean oil 3% + FMF 27%) diets. An oral glucose tolerance test was performed. The levels of key metabolites in gastrocnemius muscle and mRNA levels of genes involved in glucose and lipid metabolism in muscle, epididymal white adipose tissue (EWAT), and serum were assessed. <br />Results: The S30 diet induced glucose intolerance and led to TAG, citrate, and glucose accumulation in muscle. Moreover, we observed a downregulation of uncoupling proteins (Ucp2 and Ucp3) and insulin receptor substrate-1 (Irs1) genes, lower carnitine palmitoyl transferase-1b (CPT-1b), and phosphofructokinase-1 (PFK1) activities in muscle and lower expression of adiponectin (Adipoq) in EWAT. The FMF30 diet ameliorated the glucose intolerance and normalized the glucose and TAG levels in muscle, preventing the accumulation of citrate and enhancing glucose utilization by the PFK1. The beneficial effects might also be related to the higher expression of Adipoq in EWAT, its receptor in muscle (Adipor1), and the expression of Ucp2, Ucp3, and Irs1 in muscle, restoring the alterations observed with the S30 diet. <br />Conclusions: FMF30 modulated key genes involved in glucose and lipid metabolism in skeletal muscle, improving the glucose utilization and preventing TAG, glucose, and citrate accumulation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="01077efdc01d81920fec67f430b3b031" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":100970217,"asset_id":99971229,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/100970217/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="99971229"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="99971229"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 99971229; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=99971229]").text(description); $(".js-view-count[data-work-id=99971229]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 99971229; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='99971229']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 99971229, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "01077efdc01d81920fec67f430b3b031" } } $('.js-work-strip[data-work-id=99971229]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":99971229,"title":"Enriched functional milk fat ameliorates glucose intolerance and triacylglycerol accumulation in skeletal muscle of rats fed high-fat diets","translated_title":"","metadata":{"doi":"10.1007/s00394-023-03098-9","abstract":"Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its association with the intramuscular triacylglycerol (TAG) content in rats fed high-fat diets.\r\nMethods: Male Wistar rats were fed for 60 days with S7 (soybean oil 7%), S30 (soybean oil 30%), MF30 (soybean oil 3% + milk fat 27%), or FMF30 (soybean oil 3% + FMF 27%) diets. An oral glucose tolerance test was performed. The levels of key metabolites in gastrocnemius muscle and mRNA levels of genes involved in glucose and lipid metabolism in muscle, epididymal white adipose tissue (EWAT), and serum were assessed.\r\nResults: The S30 diet induced glucose intolerance and led to TAG, citrate, and glucose accumulation in muscle. Moreover, we observed a downregulation of uncoupling proteins (Ucp2 and Ucp3) and insulin receptor substrate-1 (Irs1) genes, lower carnitine palmitoyl transferase-1b (CPT-1b), and phosphofructokinase-1 (PFK1) activities in muscle and lower expression of adiponectin (Adipoq) in EWAT. The FMF30 diet ameliorated the glucose intolerance and normalized the glucose and TAG levels in muscle, preventing the accumulation of citrate and enhancing glucose utilization by the PFK1. The beneficial effects might also be related to the higher expression of Adipoq in EWAT, its receptor in muscle (Adipor1), and the expression of Ucp2, Ucp3, and Irs1 in muscle, restoring the alterations observed with the S30 diet.\r\nConclusions: FMF30 modulated key genes involved in glucose and lipid metabolism in skeletal muscle, improving the glucose utilization and preventing TAG, glucose, and citrate accumulation.","publisher":"Springer Science and Business Media LLC","publication_date":{"day":null,"month":null,"year":2023,"errors":{}},"publication_name":"European Journal of Nutrition"},"translated_abstract":"Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its association with the intramuscular triacylglycerol (TAG) content in rats fed high-fat diets.\r\nMethods: Male Wistar rats were fed for 60 days with S7 (soybean oil 7%), S30 (soybean oil 30%), MF30 (soybean oil 3% + milk fat 27%), or FMF30 (soybean oil 3% + FMF 27%) diets. An oral glucose tolerance test was performed. The levels of key metabolites in gastrocnemius muscle and mRNA levels of genes involved in glucose and lipid metabolism in muscle, epididymal white adipose tissue (EWAT), and serum were assessed.\r\nResults: The S30 diet induced glucose intolerance and led to TAG, citrate, and glucose accumulation in muscle. Moreover, we observed a downregulation of uncoupling proteins (Ucp2 and Ucp3) and insulin receptor substrate-1 (Irs1) genes, lower carnitine palmitoyl transferase-1b (CPT-1b), and phosphofructokinase-1 (PFK1) activities in muscle and lower expression of adiponectin (Adipoq) in EWAT. The FMF30 diet ameliorated the glucose intolerance and normalized the glucose and TAG levels in muscle, preventing the accumulation of citrate and enhancing glucose utilization by the PFK1. The beneficial effects might also be related to the higher expression of Adipoq in EWAT, its receptor in muscle (Adipor1), and the expression of Ucp2, Ucp3, and Irs1 in muscle, restoring the alterations observed with the S30 diet.\r\nConclusions: FMF30 modulated key genes involved in glucose and lipid metabolism in skeletal muscle, improving the glucose utilization and preventing TAG, glucose, and citrate accumulation.","internal_url":"https://www.academia.edu/99971229/Enriched_functional_milk_fat_ameliorates_glucose_intolerance_and_triacylglycerol_accumulation_in_skeletal_muscle_of_rats_fed_high_fat_diets","translated_internal_url":"","created_at":"2023-04-10T04:33:02.990-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36447613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":100970217,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/100970217/thumbnails/1.jpg","file_name":"JS_FMF_Gluc_Tolerance_EJON_2023.pdf","download_url":"https://www.academia.edu/attachments/100970217/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Enriched_functional_milk_fat_ameliorates.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/100970217/JS_FMF_Gluc_Tolerance_EJON_2023-libre.pdf?1681215860=\u0026response-content-disposition=attachment%3B+filename%3DEnriched_functional_milk_fat_ameliorates.pdf\u0026Expires=1732992038\u0026Signature=PGqJc18sZ05J8~k-v8xYXK-3RgND0cmeo13uuDjVn0qXZot6N2rgVTnFQM9OoiFk-jhXBkSNG5Gg51mKkPWRj0Fq2UpG9G4jXPiIpz7UxtVbmjR04TX89nYNlcy9MUDmpf9ktiyDinU2koAAS2ILvclA3N9PvmQOylqGefnFAobP7aPtO7bWDYPWDdsk56~7S4umXbjYKsnJCnSPhEZdo90zhAExLJjN70OvsL8J-judFVT8xsRVszjEGOlsdcITkHXNZr35dHVI5gI~mdJTi21CqyUl0h55j9PCw8jA-Hnt-Ui66JhpA2NI2HvCG7PASg0ZdcmaIRad1BVT4kALYg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Enriched_functional_milk_fat_ameliorates_glucose_intolerance_and_triacylglycerol_accumulation_in_skeletal_muscle_of_rats_fed_high_fat_diets","translated_slug":"","page_count":16,"language":"en","content_type":"Work","owner":{"id":36447613,"first_name":"Claudio","middle_initials":null,"last_name":"Bernal","page_name":"ClaudioBernal2","domain_name":"independent","created_at":"2015-10-18T06:08:05.550-07:00","display_name":"Claudio Bernal","url":"https://independent.academia.edu/ClaudioBernal2"},"attachments":[{"id":100970217,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/100970217/thumbnails/1.jpg","file_name":"JS_FMF_Gluc_Tolerance_EJON_2023.pdf","download_url":"https://www.academia.edu/attachments/100970217/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Enriched_functional_milk_fat_ameliorates.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/100970217/JS_FMF_Gluc_Tolerance_EJON_2023-libre.pdf?1681215860=\u0026response-content-disposition=attachment%3B+filename%3DEnriched_functional_milk_fat_ameliorates.pdf\u0026Expires=1732992038\u0026Signature=PGqJc18sZ05J8~k-v8xYXK-3RgND0cmeo13uuDjVn0qXZot6N2rgVTnFQM9OoiFk-jhXBkSNG5Gg51mKkPWRj0Fq2UpG9G4jXPiIpz7UxtVbmjR04TX89nYNlcy9MUDmpf9ktiyDinU2koAAS2ILvclA3N9PvmQOylqGefnFAobP7aPtO7bWDYPWDdsk56~7S4umXbjYKsnJCnSPhEZdo90zhAExLJjN70OvsL8J-judFVT8xsRVszjEGOlsdcITkHXNZr35dHVI5gI~mdJTi21CqyUl0h55j9PCw8jA-Hnt-Ui66JhpA2NI2HvCG7PASg0ZdcmaIRad1BVT4kALYg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":154,"name":"Endocrinology","url":"https://www.academia.edu/Documents/in/Endocrinology"},{"id":591,"name":"Nutrition and Dietetics","url":"https://www.academia.edu/Documents/in/Nutrition_and_Dietetics"},{"id":65390,"name":"Internal Medicine","url":"https://www.academia.edu/Documents/in/Internal_Medicine"},{"id":139255,"name":"Ucp","url":"https://www.academia.edu/Documents/in/Ucp"},{"id":357849,"name":"Skeletal Muscle","url":"https://www.academia.edu/Documents/in/Skeletal_Muscle"},{"id":409525,"name":"Carbohydrate metabolism","url":"https://www.academia.edu/Documents/in/Carbohydrate_metabolism"}],"urls":[{"id":30515764,"url":"https://link.springer.com/content/pdf/10.1007/s00394-023-03098-9.pdf"}]}, dispatcherData: dispatcherData }); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830091"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830091/Secretion_and_removal_rates_of_very_low_density_lipoprotein_triglycerides_at_the_three_metabolic_periods_of_hypertriglyceridemia_induced_by_a_sucrose_rich_diet"><img alt="Research paper thumbnail of Secretion and removal rates of very low density lipoprotein triglycerides at the three metabolic periods of hypertriglyceridemia induced by a sucrose rich diet" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830091/Secretion_and_removal_rates_of_very_low_density_lipoprotein_triglycerides_at_the_three_metabolic_periods_of_hypertriglyceridemia_induced_by_a_sucrose_rich_diet">Secretion and removal rates of very low density lipoprotein triglycerides at the three metabolic periods of hypertriglyceridemia induced by a sucrose rich diet</a></div><div class="wp-workCard_item"><span>Nutrition reports international</span><span>, 1989</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">We have studied in a systematic manner the contribution of both VLDL-TG secretion (by measurement...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">We have studied in a systematic manner the contribution of both VLDL-TG secretion (by measurement of accumulation of plasma TG following the injection of Triton WR 1339) and removal rates of plasma TG (by assay of plasma post-heparin lipolitic total (T-TGL) and hepatic (H-TGL) lipases) in the production of the multiphasic changes in plasma TG concentrations which characterize the three metabolic periods resulting from chronically feeding normal rats with a sucrose rich diet (SRD)</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830091"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830091"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830091; 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Esta prac...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">de gallinas ponedoras podria mejorar el perfil de los acidos grasos (AG) en los huevos. Esta practica ha conducido al empleo de suplementos con diversos tipos de aceites ricos en PUFA n-3, como el aceite de lino, con la finalidad de ofrecer al consumidor huevos con una mejor calidad nutricional. No obstante, este tipo de aceites son muy inestables, dando diversos productos que podrian provocar alteraciones hepaticas que van desde esteatosis a danos irreversibles que comprometerian la salud de las gallinas.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3bf759e06bddba810c391448ecb2e6ce" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":116619447,"asset_id":121830090,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/116619447/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830090"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830090"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830090; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121830090]").text(description); $(".js-view-count[data-work-id=121830090]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121830090; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121830090']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121830090, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3bf759e06bddba810c391448ecb2e6ce" } } $('.js-work-strip[data-work-id=121830090]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121830090,"title":"Potenciales efectos de la suplementación con aceite de lino sobre la salud hepática de gallinas ponedoras","translated_title":"","metadata":{"abstract":"de gallinas ponedoras podria mejorar el perfil de los acidos grasos (AG) en los huevos. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830089"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830089/Estudio_del_perfil_de_%C3%A1cidos_grasos_de_carne_cuerpo_graso_tejido_adiposo_y_sangre_de_caiman_latirostris_en_cautiverio"><img alt="Research paper thumbnail of Estudio del perfil de ácidos grasos de carne, cuerpo graso, tejido adiposo y sangre de caiman latirostris en cautiverio" class="work-thumbnail" src="https://attachments.academia-assets.com/116619446/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830089/Estudio_del_perfil_de_%C3%A1cidos_grasos_de_carne_cuerpo_graso_tejido_adiposo_y_sangre_de_caiman_latirostris_en_cautiverio">Estudio del perfil de ácidos grasos de carne, cuerpo graso, tejido adiposo y sangre de caiman latirostris en cautiverio</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Los lipidos son componentes importantes de las membranas celulares y juegan un papel importante e...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Los lipidos son componentes importantes de las membranas celulares y juegan un papel importante en los procesos metabolicos. Estan compuestos por acidos grasos (FA) de diferentes longitudes de cadena que pueden ser saturadas o insaturadas. Los cambios en la composicion de AG de la dieta podrian inducir alteraciones en la composicion de AG de los tejidos.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="195eb8bb96c2f09e42554dbeba8c0529" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":116619446,"asset_id":121830089,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/116619446/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830089"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830089"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830089; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121830089]").text(description); $(".js-view-count[data-work-id=121830089]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121830089; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121830089']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121830089, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "195eb8bb96c2f09e42554dbeba8c0529" } } $('.js-work-strip[data-work-id=121830089]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121830089,"title":"Estudio del perfil de ácidos grasos de carne, cuerpo graso, tejido adiposo y sangre de caiman latirostris en cautiverio","translated_title":"","metadata":{"abstract":"Los lipidos son componentes importantes de las membranas celulares y juegan un papel importante en los procesos metabolicos. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830088"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830088/Metabolic_implications_of_trans_fatty_acids_from_ruminant_and_industrial_source_on_Coronary_Heart_Disease_CHD_risk_Experimental_and_observational_evidence"><img alt="Research paper thumbnail of Metabolic implications of trans-fatty acids from ruminant and industrial source on Coronary Heart Disease (CHD) risk: Experimental and observational evidence" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830088/Metabolic_implications_of_trans_fatty_acids_from_ruminant_and_industrial_source_on_Coronary_Heart_Disease_CHD_risk_Experimental_and_observational_evidence">Metabolic implications of trans-fatty acids from ruminant and industrial source on Coronary Heart Disease (CHD) risk: Experimental and observational evidence</a></div><div class="wp-workCard_item"><span>Journal of Nutrition and Food Sciences</span><span>, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830088"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830088"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830088; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="121830085"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/121830085/Dietary_n_9_n_6_and_n_3_fatty_acids_modulate_the_oxidative_stress_in_brain_and_liver_of_mice_Effect_of_trans_fatty_acids_supplementation"><img alt="Research paper thumbnail of Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. Effect of trans fatty acids supplementation" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/121830085/Dietary_n_9_n_6_and_n_3_fatty_acids_modulate_the_oxidative_stress_in_brain_and_liver_of_mice_Effect_of_trans_fatty_acids_supplementation">Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. Effect of trans fatty acids supplementation</a></div><div class="wp-workCard_item"><span>Mediterranean Journal of Nutrition and Metabolism</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">BACKGROUND: Arachidonic (20:4n-6) and docosahexaenoic (22:6n-3) acids interaction affects brain s...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">BACKGROUND: Arachidonic (20:4n-6) and docosahexaenoic (22:6n-3) acids interaction affects brain structure and function. Unsaturated fatty acids (UFAs) generate oxygenated lipid-derived eicosanoids which modulate the inflammatory response. The presence of trans fatty acids (TFA) in neuronal membranes can favor to generation of pro-oxidant metabolites. 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In brain, glutathione was diminished by supplementation with TFA in all diets and histological sections showed lymphocytes i...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="121830085"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="121830085"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 121830085; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=121830085]").text(description); $(".js-view-count[data-work-id=121830085]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 121830085; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='121830085']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 121830085, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=121830085]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":121830085,"title":"Dietary n-9, n-6 and n-3 fatty acids modulate the oxidative stress in brain and liver of mice. 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Therefore, the objective of the present study was to evaluate the incorporation of CLA isomers into serum, liver and adipose tissue, as well as the oxidative stress generated in rats refed with high-fat diets after a 48 hour fast. Rats were refed with diets containing soybean oil, rich in linoleic acid [7% (Control Group-C) or 20% (LA Group)], CLA [CLA Group-20% CLA mixture (39.32 mole% c9,t11-CLA and 40.59 mole% t10,c12-CLA)], soybean oil + CLA (LA+CLA Group-15.4% soybean oil and 4.6% CLA) or animal fat (AF, 20% lard). The CLA group showed lower weight gain and liver weight after refeeding, as well as increased serum cholesterol. The high dietary fat intake induced fat accumulation and an increase in α-tocopherol in the liver, which were not observed in the CLA group. Circulating α-tocopherol was increased in the CLA and CLA+LA groups. The high-fat diets reduced liver catalase activity. CLA isomers were incorporated into serum and tissues. 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DIETÉTICA","url":"https://www.academia.edu/Documents/in/NUTRICI%C3%93N_Y_DIET%C3%89TICA"},{"id":1683059,"name":"Conjugated linoleic acid","url":"https://www.academia.edu/Documents/in/Conjugated_linoleic_acid"},{"id":1688973,"name":"Linoleic Acid","url":"https://www.academia.edu/Documents/in/Linoleic_Acid"},{"id":2943018,"name":"realimentación","url":"https://www.academia.edu/Documents/in/realimentaci%C3%B3n"},{"id":3410373,"name":"Ayuno","url":"https://www.academia.edu/Documents/in/Ayuno"}],"urls":[{"id":38944485,"url":"https://scielo.isciii.es/pdf/nh/v30n6/15originalinvestigacionanimal01.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114081583"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081583/Evaluaci%C3%B3n_de_par%C3%A1metros_reol%C3%B3gicos_en_sangre_de_ratas_cr%C3%B3nicamente_expuestas_al_aluminio_y_con_hepatectom%C3%ADa_parcial"><img alt="Research paper thumbnail of Evaluación de parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y con hepatectomía parcial" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081583/Evaluaci%C3%B3n_de_par%C3%A1metros_reol%C3%B3gicos_en_sangre_de_ratas_cr%C3%B3nicamente_expuestas_al_aluminio_y_con_hepatectom%C3%ADa_parcial">Evaluación de parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y con hepatectomía parcial</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente ex...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y sometidas a hepatectomía parcial. Ratas Wistar machos adultas fueron divididas en cuatro grupos experimentales (n=6 cada uno): Sham (cirugía simulada, SH); Al+SH; HP (48 hs de hepatectomía parcial) y Al+HP. La concentración plasmática de fibrinógeno mostró un aumento significativo en los grupos HP (68%), Al+SH (54%) y Al+HP (90%) respecto del SH, mientras que no existieron diferencias significativas del grupo Al+HP versus HP y Al+SH. Estos resultados sugerirían que ambos tratamientos podrían compartir los mecanismos de alteración del fibrinógeno. Por ello, sus efectos no se potenciarían. El incremento de la viscosidad plasmática correlacionó en forma directa con el aumento en la concentración plasmática de fibrinógeno (rs=0,689, p=0,004). La hepatectomía y el aluminio disminuyeron el índice morfológico (-136% y -194% respectivamente) e incrementaron el índice de rigidez (86% y 211% respectivamente) como la viscosidad sanguínea relativa corregida a Hto 40% (31% y 14% respectivamente). Estas alteraciones mostraron un efecto aditivo sobre la membrana ertirocitaria cuando ambos tratamientos fueron considerados y explicarían la marcada anemia (descenso de Hto) observado en Al+SH y en HP, profundizándose en Al+HP, demostrando una potenciación de los efectos.Fil: Contini, María del Carmen Ada. Universidad Nacional del Litoral; ArgentinaFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral; ArgentinaFil: González, M.. Universidad Nacional del Litoral; ArgentinaFil: Mahieu, S.. Universidad Nacional del Litoral; ArgentinaFil: Carnovale, C.. Universidad Nacional de Rosario; Argentin</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081583"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081583"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081583; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081583]").text(description); $(".js-view-count[data-work-id=114081583]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081583; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081583']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081583, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=114081583]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081583,"title":"Evaluación de parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y con hepatectomía parcial","translated_title":"","metadata":{"abstract":"El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y sometidas a hepatectomía parcial. Ratas Wistar machos adultas fueron divididas en cuatro grupos experimentales (n=6 cada uno): Sham (cirugía simulada, SH); Al+SH; HP (48 hs de hepatectomía parcial) y Al+HP. La concentración plasmática de fibrinógeno mostró un aumento significativo en los grupos HP (68%), Al+SH (54%) y Al+HP (90%) respecto del SH, mientras que no existieron diferencias significativas del grupo Al+HP versus HP y Al+SH. Estos resultados sugerirían que ambos tratamientos podrían compartir los mecanismos de alteración del fibrinógeno. Por ello, sus efectos no se potenciarían. El incremento de la viscosidad plasmática correlacionó en forma directa con el aumento en la concentración plasmática de fibrinógeno (rs=0,689, p=0,004). La hepatectomía y el aluminio disminuyeron el índice morfológico (-136% y -194% respectivamente) e incrementaron el índice de rigidez (86% y 211% respectivamente) como la viscosidad sanguínea relativa corregida a Hto 40% (31% y 14% respectivamente). Estas alteraciones mostraron un efecto aditivo sobre la membrana ertirocitaria cuando ambos tratamientos fueron considerados y explicarían la marcada anemia (descenso de Hto) observado en Al+SH y en HP, profundizándose en Al+HP, demostrando una potenciación de los efectos.Fil: Contini, María del Carmen Ada. Universidad Nacional del Litoral; ArgentinaFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral; ArgentinaFil: González, M.. Universidad Nacional del Litoral; ArgentinaFil: Mahieu, S.. Universidad Nacional del Litoral; ArgentinaFil: Carnovale, C.. Universidad Nacional de Rosario; Argentin","publisher":"UNL","publication_date":{"day":1,"month":12,"year":2006,"errors":{}}},"translated_abstract":"El objetivo de este trabajo fue analizar parámetros reológicos en sangre de ratas crónicamente expuestas al aluminio y sometidas a hepatectomía parcial. Ratas Wistar machos adultas fueron divididas en cuatro grupos experimentales (n=6 cada uno): Sham (cirugía simulada, SH); Al+SH; HP (48 hs de hepatectomía parcial) y Al+HP. La concentración plasmática de fibrinógeno mostró un aumento significativo en los grupos HP (68%), Al+SH (54%) y Al+HP (90%) respecto del SH, mientras que no existieron diferencias significativas del grupo Al+HP versus HP y Al+SH. Estos resultados sugerirían que ambos tratamientos podrían compartir los mecanismos de alteración del fibrinógeno. Por ello, sus efectos no se potenciarían. El incremento de la viscosidad plasmática correlacionó en forma directa con el aumento en la concentración plasmática de fibrinógeno (rs=0,689, p=0,004). La hepatectomía y el aluminio disminuyeron el índice morfológico (-136% y -194% respectivamente) e incrementaron el índice de rigidez (86% y 211% respectivamente) como la viscosidad sanguínea relativa corregida a Hto 40% (31% y 14% respectivamente). Estas alteraciones mostraron un efecto aditivo sobre la membrana ertirocitaria cuando ambos tratamientos fueron considerados y explicarían la marcada anemia (descenso de Hto) observado en Al+SH y en HP, profundizándose en Al+HP, demostrando una potenciación de los efectos.Fil: Contini, María del Carmen Ada. Universidad Nacional del Litoral; ArgentinaFil: Bernal, Claudio Adrian. Universidad Nacional del Litoral; ArgentinaFil: González, M.. Universidad Nacional del Litoral; ArgentinaFil: Mahieu, S.. Universidad Nacional del Litoral; ArgentinaFil: Carnovale, C.. Universidad Nacional de Rosario; Argentin","internal_url":"https://www.academia.edu/114081583/Evaluaci%C3%B3n_de_par%C3%A1metros_reol%C3%B3gicos_en_sangre_de_ratas_cr%C3%B3nicamente_expuestas_al_aluminio_y_con_hepatectom%C3%ADa_parcial","translated_internal_url":"","created_at":"2024-01-26T10:44:56.489-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36447613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Evaluación_de_parámetros_reológicos_en_sangre_de_ratas_crónicamente_expuestas_al_aluminio_y_con_hepatectomía_parcial","translated_slug":"","page_count":null,"language":"es","content_type":"Work","owner":{"id":36447613,"first_name":"Claudio","middle_initials":null,"last_name":"Bernal","page_name":"ClaudioBernal2","domain_name":"independent","created_at":"2015-10-18T06:08:05.550-07:00","display_name":"Claudio Bernal","url":"https://independent.academia.edu/ClaudioBernal2"},"attachments":[],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"},{"id":273728,"name":"Ciencias Biológicas","url":"https://www.academia.edu/Documents/in/Ciencias_Biol%C3%B3gicas"},{"id":903559,"name":"Enseñanza - Aprendizaje Ciencias Naturales Y Exactas","url":"https://www.academia.edu/Documents/in/Ensenanza_-_Aprendizaje_Ciencias_Naturales_Y_Exactas"}],"urls":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114081582"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081582/Biliary_secretion_and_hepatic_oxidative_stress_in_animals_fed_with_linoleic_acid_conjugates_CLA_"><img alt="Research paper thumbnail of Biliary secretion and hepatic oxidative stress in animals fed with linoleic acid conjugates (CLA)" class="work-thumbnail" src="https://attachments.academia-assets.com/110873293/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081582/Biliary_secretion_and_hepatic_oxidative_stress_in_animals_fed_with_linoleic_acid_conjugates_CLA_">Biliary secretion and hepatic oxidative stress in animals fed with linoleic acid conjugates (CLA)</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa (7 y 20%) sobre la secreción biliar y el estrés oxidativo hepático. Los animales fueron divididos en cuatro grupos y alimentados con dietas suplementadas o no con CLA durante 30 días. Transcurrido este tiempo, se analizó “in vivo” el flujo biliar (FB) por cateterización del colédoco y recolección de muestras de bilis durante 1 hora. En bilis se determinó la concentración de ácidos biliares (AB), proteínas, fosfolípidos (Fl) y colesterol (Col). Finalmente, en homogeneizados hepáticos se determinaron parámetros relacionados con el estado oxidativo. Los resultados demostraron que, en ambos niveles de grasas de la dieta, los CLA aumentaron el FB (40% en dietas de bajo porcentaje de grasa y más de 50% en dietas de alto porcentaje de grasa). Esto estuvo acompañado por un aumento en la velocidad de excreción de AB y proteínas. No se observaron modificaciones significativas en los parámetros de...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f0d1328efd51da1b601dbbfc935535fe" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110873293,"asset_id":114081582,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110873293/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081582"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081582"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081582; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081582]").text(description); $(".js-view-count[data-work-id=114081582]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081582; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081582']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081582, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "f0d1328efd51da1b601dbbfc935535fe" } } $('.js-work-strip[data-work-id=114081582]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081582,"title":"Biliary secretion and hepatic oxidative stress in animals fed with linoleic acid conjugates (CLA)","translated_title":"","metadata":{"abstract":"Resumen El objetivo de este trabajo fue investigar los efectos de los CLA en dos niveles de grasa (7 y 20%) sobre la secreción biliar y el estrés oxidativo hepático. Los animales fueron divididos en cuatro grupos y alimentados con dietas suplementadas o no con CLA durante 30 días. Transcurrido este tiempo, se analizó “in vivo” el flujo biliar (FB) por cateterización del colédoco y recolección de muestras de bilis durante 1 hora. En bilis se determinó la concentración de ácidos biliares (AB), proteínas, fosfolípidos (Fl) y colesterol (Col). Finalmente, en homogeneizados hepáticos se determinaron parámetros relacionados con el estado oxidativo. Los resultados demostraron que, en ambos niveles de grasas de la dieta, los CLA aumentaron el FB (40% en dietas de bajo porcentaje de grasa y más de 50% en dietas de alto porcentaje de grasa). Esto estuvo acompañado por un aumento en la velocidad de excreción de AB y proteínas. 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Los resultados demostraron que, en ambos niveles de grasas de la dieta, los CLA aumentaron el FB (40% en dietas de bajo porcentaje de grasa y más de 50% en dietas de alto porcentaje de grasa). Esto estuvo acompañado por un aumento en la velocidad de excreción de AB y proteínas. 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profile--work_container" data-work-id="114081581"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081581/Influencia_de_dietas_con_diferentes_%C3%A1cidos_grasos_insaturados_sobre_inflamaci%C3%B3n_y_estr%C3%A9s_oxidativo_hep%C3%A1tico_Efecto_de_los_%C3%A1cidos_grasos_trans"><img alt="Research paper thumbnail of Influencia de dietas con diferentes ácidos grasos insaturados sobre inflamación y estrés oxidativo hepático. Efecto de los ácidos grasos trans" class="work-thumbnail" src="https://attachments.academia-assets.com/110873347/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081581/Influencia_de_dietas_con_diferentes_%C3%A1cidos_grasos_insaturados_sobre_inflamaci%C3%B3n_y_estr%C3%A9s_oxidativo_hep%C3%A1tico_Efecto_de_los_%C3%A1cidos_grasos_trans">Influencia de dietas con diferentes ácidos grasos insaturados sobre inflamación y estrés oxidativo hepático. Efecto de los ácidos grasos trans</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Los acidos docosahexaenoico (DHA, 22:6 n-3) y araquidonico (AA, 20:4 n-6) determinan los niveles ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Los acidos docosahexaenoico (DHA, 22:6 n-3) y araquidonico (AA, 20:4 n-6) determinan los niveles de mediadores lipidicos anti y proi-inflamatorios que son derivados de estos acidos grasos (AG) poliinsaturados (AGPI), por accion de enzimas, como las ciclooxigenasas (COX1 y COX2). El tipo de grasa dietaria, y algunos isomeros como los acidos grasos trans (AGt), podrian modular parametros relacionados a la inflamacion y al estres oxidativo.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="84fdac6a835cb629c6af870268def4d1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110873347,"asset_id":114081581,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110873347/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081581"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081581"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081581; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081581]").text(description); $(".js-view-count[data-work-id=114081581]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081581; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081581']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081581, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "84fdac6a835cb629c6af870268def4d1" } } $('.js-work-strip[data-work-id=114081581]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081581,"title":"Influencia de dietas con diferentes ácidos grasos insaturados sobre inflamación y estrés oxidativo hepático. 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Characterization for use as food supplement" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081580/Optimization_of_oil_extraction_from_caiman_fat_Characterization_for_use_as_food_supplement">Optimization of oil extraction from caiman fat. Characterization for use as food supplement</a></div><div class="wp-workCard_item"><span>Food Chemistry</span><span>, 2021</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is v...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081580"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081580"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081580; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081580]").text(description); $(".js-view-count[data-work-id=114081580]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081580; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081580']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081580, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=114081580]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081580,"title":"Optimization of oil extraction from caiman fat. Characterization for use as food supplement","translated_title":"","metadata":{"abstract":"The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2021,"errors":{}},"publication_name":"Food Chemistry"},"translated_abstract":"The leather of Caiman latirostris is highly appreciated in the fashion industry and the meat is valued as an important food but its fat are usually discarded because it has no commercial value. However it is an alternative source of essential fatty acids and could be used for human consumption. The aim was to optimize the oil extraction from Caiman latirostris fat and to carry out the chemical and microbiological characterization for its use as food supplement. The oil obtained by fusion method contains fatty acids with high nutritional quality such as oleic acid (34%), linoleic acid (30%) and α-linolenic acid (2%). The atherogenicity index was 0.29 and the thrombogenicity index 0.47. The presence of mesophilic aerobic bacteria, coliform bacteria, Escherichia coli and Salmonella were not observed, and the oil is stable for 4 months at 25 °C and for at least 8 months in an inert atmosphere at 25 °C.","internal_url":"https://www.academia.edu/114081580/Optimization_of_oil_extraction_from_caiman_fat_Characterization_for_use_as_food_supplement","translated_internal_url":"","created_at":"2024-01-26T10:44:55.830-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":36447613,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Optimization_of_oil_extraction_from_caiman_fat_Characterization_for_use_as_food_supplement","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":36447613,"first_name":"Claudio","middle_initials":null,"last_name":"Bernal","page_name":"ClaudioBernal2","domain_name":"independent","created_at":"2015-10-18T06:08:05.550-07:00","display_name":"Claudio Bernal","url":"https://independent.academia.edu/ClaudioBernal2"},"attachments":[],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"}],"urls":[{"id":38944483,"url":"https://api.elsevier.com/content/article/PII:S0308814621007615?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="114081503"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/114081503/Milk_fatty_acid_profile_from_grazing_buffaloes_fed_a_blend_of_soybean_and_linseed_oils"><img alt="Research paper thumbnail of Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils" class="work-thumbnail" src="https://attachments.academia-assets.com/110873234/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/114081503/Milk_fatty_acid_profile_from_grazing_buffaloes_fed_a_blend_of_soybean_and_linseed_oils">Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils</a></div><div class="wp-workCard_item"><span>Arquivo Brasileiro de Medicina Veterinária e Zootecnia</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffal...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffaloes fed either low (L, 276g/d) or high (H, 572g/d) doses of a blend (70:30, wt/wt) of soybean and linseed oils. Fourteen multiparous Mediterranean buffaloes grazing on a native pasture were fed 4 kg/day of a commercial concentrate containing no supplemental oil over a pre-experimental period of ten days. The baseline milk production and composition and milk FA profile were measured over the last three days. After this pre-experimental period the animals received the same concentrate added with either the L or H oil doses for 26 additional days. Milk yield (g/animal/day) did not differ at the start (1776 ± 522 and 1662 ± 291 for L and H, respectively, P&lt;0.622) or at the end of the trial (4590 ± 991 and 4847 ± 447 in L and H, respectively, P&lt;0.543). Baseline milk fat content (g/kg) averaged 77.1 (±20.5) in L and 74.3 (±9.9) in H (P&lt;0.10) and was reduced (P&lt;0.031) to 60.7 (±23.6...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a28056acd2c3539a56cf58a28d5869df" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110873234,"asset_id":114081503,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110873234/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="114081503"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="114081503"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 114081503; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=114081503]").text(description); $(".js-view-count[data-work-id=114081503]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 114081503; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='114081503']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 114081503, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a28056acd2c3539a56cf58a28d5869df" } } $('.js-work-strip[data-work-id=114081503]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":114081503,"title":"Milk fatty acid profile from grazing buffaloes fed a blend of soybean and linseed oils","translated_title":"","metadata":{"abstract":"The aim of the study was to examine the changes in milk fatty acid (FA) profile of grazing buffaloes fed either low (L, 276g/d) or high (H, 572g/d) doses of a blend (70:30, wt/wt) of soybean and linseed oils. Fourteen multiparous Mediterranean buffaloes grazing on a native pasture were fed 4 kg/day of a commercial concentrate containing no supplemental oil over a pre-experimental period of ten days. The baseline milk production and composition and milk FA profile were measured over the last three days. After this pre-experimental period the animals received the same concentrate added with either the L or H oil doses for 26 additional days. Milk yield (g/animal/day) did not differ at the start (1776 ± 522 and 1662 ± 291 for L and H, respectively, P\u0026lt;0.622) or at the end of the trial (4590 ± 991 and 4847 ± 447 in L and H, respectively, P\u0026lt;0.543). 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/></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/99971229/Enriched_functional_milk_fat_ameliorates_glucose_intolerance_and_triacylglycerol_accumulation_in_skeletal_muscle_of_rats_fed_high_fat_diets">Enriched functional milk fat ameliorates glucose intolerance and triacylglycerol accumulation in skeletal muscle of rats fed high-fat diets</a></div><div class="wp-workCard_item"><span>European Journal of Nutrition</span><span>, 2023</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its association with the intramuscular triacylglycerol (TAG) content in rats fed high-fat diets. <br />Methods: Male Wistar rats were fed for 60 days with S7 (soybean oil 7%), S30 (soybean oil 30%), MF30 (soybean oil 3% + milk fat 27%), or FMF30 (soybean oil 3% + FMF 27%) diets. An oral glucose tolerance test was performed. The levels of key metabolites in gastrocnemius muscle and mRNA levels of genes involved in glucose and lipid metabolism in muscle, epididymal white adipose tissue (EWAT), and serum were assessed. <br />Results: The S30 diet induced glucose intolerance and led to TAG, citrate, and glucose accumulation in muscle. Moreover, we observed a downregulation of uncoupling proteins (Ucp2 and Ucp3) and insulin receptor substrate-1 (Irs1) genes, lower carnitine palmitoyl transferase-1b (CPT-1b), and phosphofructokinase-1 (PFK1) activities in muscle and lower expression of adiponectin (Adipoq) in EWAT. The FMF30 diet ameliorated the glucose intolerance and normalized the glucose and TAG levels in muscle, preventing the accumulation of citrate and enhancing glucose utilization by the PFK1. The beneficial effects might also be related to the higher expression of Adipoq in EWAT, its receptor in muscle (Adipor1), and the expression of Ucp2, Ucp3, and Irs1 in muscle, restoring the alterations observed with the S30 diet. <br />Conclusions: FMF30 modulated key genes involved in glucose and lipid metabolism in skeletal muscle, improving the glucose utilization and preventing TAG, glucose, and citrate accumulation.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="01077efdc01d81920fec67f430b3b031" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":100970217,"asset_id":99971229,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/100970217/download_file?st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&st=MTczMjk4ODQzOCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="99971229"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="99971229"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 99971229; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=99971229]").text(description); $(".js-view-count[data-work-id=99971229]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 99971229; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='99971229']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 99971229, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "01077efdc01d81920fec67f430b3b031" } } $('.js-work-strip[data-work-id=99971229]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":99971229,"title":"Enriched functional milk fat ameliorates glucose intolerance and triacylglycerol accumulation in skeletal muscle of rats fed high-fat diets","translated_title":"","metadata":{"doi":"10.1007/s00394-023-03098-9","abstract":"Purpose: We examined the effect of a functional milk fat (FMF) on the glucose metabolism and its association with the intramuscular triacylglycerol (TAG) content in rats fed high-fat diets.\r\nMethods: Male Wistar rats were fed for 60 days with S7 (soybean oil 7%), S30 (soybean oil 30%), MF30 (soybean oil 3% + milk fat 27%), or FMF30 (soybean oil 3% + FMF 27%) diets. An oral glucose tolerance test was performed. The levels of key metabolites in gastrocnemius muscle and mRNA levels of genes involved in glucose and lipid metabolism in muscle, epididymal white adipose tissue (EWAT), and serum were assessed.\r\nResults: The S30 diet induced glucose intolerance and led to TAG, citrate, and glucose accumulation in muscle. Moreover, we observed a downregulation of uncoupling proteins (Ucp2 and Ucp3) and insulin receptor substrate-1 (Irs1) genes, lower carnitine palmitoyl transferase-1b (CPT-1b), and phosphofructokinase-1 (PFK1) activities in muscle and lower expression of adiponectin (Adipoq) in EWAT. The FMF30 diet ameliorated the glucose intolerance and normalized the glucose and TAG levels in muscle, preventing the accumulation of citrate and enhancing glucose utilization by the PFK1. 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An oral glucose tolerance test was performed. The levels of key metabolites in gastrocnemius muscle and mRNA levels of genes involved in glucose and lipid metabolism in muscle, epididymal white adipose tissue (EWAT), and serum were assessed.\r\nResults: The S30 diet induced glucose intolerance and led to TAG, citrate, and glucose accumulation in muscle. Moreover, we observed a downregulation of uncoupling proteins (Ucp2 and Ucp3) and insulin receptor substrate-1 (Irs1) genes, lower carnitine palmitoyl transferase-1b (CPT-1b), and phosphofructokinase-1 (PFK1) activities in muscle and lower expression of adiponectin (Adipoq) in EWAT. The FMF30 diet ameliorated the glucose intolerance and normalized the glucose and TAG levels in muscle, preventing the accumulation of citrate and enhancing glucose utilization by the PFK1. 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