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methyl oleate/cárie dentária
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The orosensory recognition of long-chain fatty acids in rats.
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To determine the selectivity of long-chain fatty acid (LCFA) in the oral cavity, short-term (5 min) two-bottle tests were conducted in rats. Fifteen male Wistar rats were given oleic acid, linoleic acid, linolenic acid, and their derivatives. All compounds used were 99% pure. The concentration of
Effects of oral stimulation with fats on the cephalic phase of pancreatic enzyme secretion in esophagostomized rats.
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Recent studies suggest that there is a chemical perception of dietary fat in the oral cavity. A much greater response in the cephalic phase of pancreatic secretion is obtained by palatable taste stimuli. To examine the perception of dietary fat in the oral cavity, we determined whether or not oral
Mechanisms of nitrogen dioxide reactions: initiation of lipid peroxidation and the production of nitrous Acid.
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The reactions of nitrogen dioxide with cyclohexene have been studied as a model for the reactions that occur between nitrogen dioxide in smoggy air and unsaturated fatty acids in pulmonary lipids. As predicted from earlier studies at high nitrogen dioxide concentrations, this gas reacts with
Quantitative analysis of pheromone-binding protein specificity.
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Many pheromones have very low water solubility, posing experimental difficulties for quantitative binding measurements. A new method is presented for determining thermodynamically valid dissociation constants for ligands binding to pheromone-binding proteins, using β-cyclodextrin as a solubilizer
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