Ntage of total fatty acids applying theoretical relative response elements described by Wolff et al.,

Ntage of total fatty acids applying theoretical relative response elements described by Wolff et al., [61] (Table three). The cis-9, trans-11 CLA content material in HF-Cb and HFCLAb diets was calculated as follows: (dry matter content of the diet regime) x (fat content x 0.95) x (Concentration of cis-9, trans-11 CLA in g/100 g of total fatty acids). The five discount on fat content material was applied to correct for the glycerol concentration in triacylglycerol molecules [62]. Based on the above-mentioned calculations, the cis-9, trans-11 CLA contents in HF-Cb and HF-CLAb diets have been 0.075 and 0.235 , respectively. Nonetheless, DNA Methyltransferase Inhibitor list thinking of that about 11 of vaccenic acid (trans-11 C18:1) isde Almeida et al. Lipids in Well being and Illness 2015, 13:200 lipidworld/content/13/1/Page 8 ofTable three Chemical composition and fatty acid profile of your experimental dietsDietary therapies NF-So2 Dry matter content ( ) Fat Crude protein Ash Neutral Detergent Fiber (NDF) Carbohydrate Carbohydrate Power ( ) Protein Energy ( ) Fat Energy ( ) Kcal/g C4:0 C5:0 C6:0 C7:0 C8:0 C9:0 C10:0 C10:1 cis-9 C11:0 C12:0 C12:1 cis-9/C13:0 C14:0 C15:0 iso C15:0 anteiso C14:1 cis-9 C15:0 C16:0 C16:1 trans-9 C17:0 iso C16:1 cis-9 + C17:0 anteiso C17:0 C17:1 cis-9 C18:0 C18:1 trans-4 C18:1 trans-5 C18:1 trans-6/7/8 C18:1 trans-9 C18:1 trans-10 C18:1 trans-11 C18:1 ERβ Antagonist Biological Activity trans-12 79.1 3.11 13.1 2.76 2.76 55.4 Energetic composition 73.four 17.4 9.35 2.39 n.d.1 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. 0.52 n.d. n.d. n.d. n.d. 11.7 n.d. n.d. n.d. n.d. n.d. 4.25 n.d. n.d. n.d. n.d. n.d. n.d. n.d. 44.6 15.9 39.five three.49 3.16 0.03 1.69 0.02 1.00 0.03 2.07 0.26 0.02 2.37 0.16 8.71 0.20 0.41 0.83 0.95 29.three 0.03 0.32 1.51 0.49 0.18 9.02 0.02 0.02 0.31 0.23 0.30 1.09 0.29 43.9 16.four 39.6 3.38 2.95 0.01 1.37 0.01 0.64 0.01 1.14 0.12 0.01 1.25 0.08 5.74 0.25 0.47 0.46 0.90 19.7 0.03 0.51 1.16 0.51 0.19 13.9 0.07 0.06 0.80 0.57 0.81 four.03 0.65 40.7 14.1 45.2 three.71 n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. 0.54 n.d. n.d. n.d. n.d. 11.eight n.d. n.d. n.d. n.d. n.d. 4.23 n.d. n.d. n.d. n.d. n.d. n.d. n.d. HF-Cb3 86.8 17.six 16.0 two.98 3.55 44.8 HF-CLAb4 85.4 17.four 16.2 three.09 three.26 43.4 HF-So5 88.4 21.1 14.eight 2.95 3.89 42.7 Chemical composition, of eating plan dry matterFatty acids (g/100 g of total fatty acids)de Almeida et al. Lipids in Health and Disease 2015, 13:200 lipidworld/content/13/1/Page 9 ofTable 3 Chemical composition and fatty acid profile of the experimental diets (Continued)C18:1 trans-13/14 C18:1 cis-9/trans-15 Minor cis-C18:1 isomers (c11 + c12 + c13) C18:1 trans-16 C18:1 cis-14 C19:0/C18:1 cis-15 C18:two trans-9 trans-12 C18:two cis-9 trans-12 C18:2 trans-9 cis-12 C18:two cis-9 cis-12 C20:0 C18:three cis-6, cis-9 cis-12 C20:1 cis-11 C18:3 cis-9 cis-12 cis-15 CLA cis-9 trans-11 CLA trans-10 cis-12 CLA trans-11 cis-13 C21:0 C20:two cis-11, cis-14 C22:0 C20:3 n-6 C20:four n-6 C23:0 C20:5 n-3 (EPA) C24:0 C22:5 n3 (DPA) C22:6 n-3 (DHA)n.d. 23.8 1.43 n.d. n.d. n.d. n.d. 0.09 n.d. 49.five 0.36 n.d. n.d. 6.16 n.d. n.d. n.d. n.d. n.d. 0.41 n.d. n.d. n.d. n.d. 0.15 n.d. n.d.0.24 20.3 0.83 0.23 0.05 0.11 0.01 0.04 0.03 eight.04 0.18 0.02 0.06 0.96 0.53 0.01 0.01 0.03 0.02 0.11 0.05 0.10 0.03 0.02 0.06 0.06 n.d.0.49 25.9 1.03 0.36 0.ten 0.11 0.01 0.06 0.04 7.15 0.20 0.01 0.12 0.89 1.66 0.01 0.02 0.03 0.02 0.13 0.04 0.08 0.01 0.01 0.06 0.06 n.d.n.d. 22.four 1.45 n.d. n.d. n.d. n.d. 0.08 n.d. 52.four 0.35 n.d. n.d. six.58 n.d. n.d. n.d. n.d. n.d. 0.30 n.d. n.d. n.d. n.d. 0.16 n.d. n.d.n.d.: not detected; 2Normal Fat-Soybean oil (NF-So), diet containing 4.0 so.