scholarly journals The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami

2021 ◽  
Author(s):  
Claudia Meier ◽  
Eugenia Harms ◽  
Barbara Früh ◽  
Helena Stoffers ◽  
Giuseppe Bee ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Negative Impact ◽  
Consumer Acceptance ◽  
Future Research ◽  
Pufa Content ◽  
Trade Offs ◽  
Significant Difference ◽  
Off Flavors ◽  
Pork Fat

AbstractPork salami with a high content of polyunsaturated fatty acids (PUFA) may be unappealing for consumers as it is more prone to the development of off-flavors and a “greasy” texture. In Switzerland, a share of more than 15.5% PUFA in back fat is penalized with a payment deduction of minimally CHF 0.10 per kilogram carcass weight. In this study, we aimed to assess the effect of different PUFA levels and organic labeling on Swiss consumers’ acceptance of pork salami. We conducted a sensory consumer experiment, following a two-factorial treatment structure, crossing the factor “PUFA level” (15.4% PUFA in back fat vs. 18.3% PUFA in back fat) and the factor “information on production system” (blind vs. non-organic vs. organic). Consumer acceptance was captured using a 9-point hedonic scale for overall liking and an open-ended willingness to pay question. Furthermore, participants had the opportunity to comment on their sensory experience for each product in an open text question. An increased PUFA content in back fat of 18.3% vs. 15.4% did not lead to a significant difference in consumer acceptance of pork salami in either of the three information conditions, even though, as identified in the analysis of open comments, the high-PUFA salami tended to be more often perceived as “softer” and/or “more greasy”. In contrast, consumer acceptance of both the high- and low-PUFA salami was significantly higher under the “organic” than under either the “non-organic” or blind tasting conditions. Based on this study, a PUFA content in back fat of up to 18% is not expected to have a negative impact on consumer acceptance of pork salami. Therefore, and based on previous findings, we recommend to adapt the Swiss pork fat quality grading system to account for this higher acceptable PUFA limit of 18%. Future research should further explore trade-offs between sensory quality, sustainability, and healthiness while taking consumers’ heterogeneity into account.

scholarly journals Role of n-3 Polyunsaturated Fatty Acids and Exercise in Breast Cancer Prevention: Identifying Common Targets

2016 ◽  
Vol 9 ◽  
pp. NMI.S39043 ◽  
Author(s):  
Salma A. Abdelmagid ◽  
Jessica L. MacKinnon ◽  
Sarah M. Janssen ◽  
David W.L. Ma
Keyword(s):  
Breast Cancer ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Cancer Prevention ◽  
Breast Cancer Prevention ◽  
Future Research ◽  
Pufa Intake ◽  
Diet And Exercise ◽  
Important Study

Diet and exercise are recognized as important lifestyle factors that significantly influence breast cancer risk. In particular, dietary n-3 polyunsaturated fatty acids (PUFAs) have been shown to play an important role in breast cancer prevention. Growing evidence also demonstrates a role for exercise in cancer and chronic disease prevention. However, the potential synergistic effect of n-3 PUFA intake and exercise is yet to be determined. This review explores targets for breast cancer prevention that are common between n-3 PUFA intake and exercise and that may be important study outcomes for future research investigating the combined effect of n-3 PUFA intake and exercise. These lines of evidence highlight potential new avenues for research and strategies for breast cancer prevention.

Determination of cis,cis-Methylene Interrupted Polyunsaturated Fatty Acids in Fats and Oils By Capillary Gas Chromatography

1986 ◽  
Vol 69 (1) ◽  
pp. 65-67
Author(s):  
Albert K Athnasios ◽  
Edward J Healy ◽  
Anthony F Gross ◽  
Gareth J Templeman
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Methyl Esters ◽  
Capillary Column ◽  
Methyl Esters ◽  
Fats And Oils ◽  
Pufa Content ◽  
Acid Methyl ◽  
Relative Standard

Abstract A capillary gas chromatographic (CGC) method is described for the determination of cis,cis-methylene interrupted polyunsaturated fatty acids (cis-PUFA) in fats and oils. The sample is saponified and the liberated fatty acids are esterified to the corresponding methyl esters. The latter are analyzed by CGC using a 60M SP2340 capillary column. Area percent values for 9,12-cis,cis-C18:2 and 9,12,15-cis,cis,cis-C18:3 fatty acid methyl esters are summed to give the total cis-PUFA content. Gas chromatographic results agreed well with those obtained by an enzymatic lipoxygenase method at the 31-48% cis-PUFA levels with a correlation coefficient of 0.98. The method has a precision (relative standard deviation) of 0.33% at a 44.4% cis-PUFA level in margarine oil.

scholarly journals Omega-3 polyunsaturated fatty acids-enriched hen eggs consumption enhances microvascular reactivity in young healthy individuals

2018 ◽  
Vol 43 (10) ◽  
pp. 988-995 ◽  
Author(s):  
Ana Stupin ◽  
Lidija Rasic ◽  
Anita Matic ◽  
Marko Stupin ◽  
Zlata Kralik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Profile ◽  
Serum Lipid ◽  
Serum Lipid Profile ◽  
Control Group ◽  
Omega 3 ◽  
Healthy Individuals ◽  
Microvascular Reactivity ◽  
Significant Difference

The beneficial effect of omega-3 polyunsaturated fatty acids (PUFA) supplementation on the cardiovascular (CV) system is well supported in CV patients; however, the effect of the consumption of omega-3 PUFA-enriched functional food in healthy individuals is still not fully elucidated. This study aimed to determine the effect of the consumption of omega-3 PUFA-enriched hen eggs on the microvascular reactivity (primary outcome), blood pressure (BP), and serum lipid profile in young healthy individuals. The control group (N = 16) ate 3 ordinary hen eggs (277 mg of omega-3 PUFAs/day), and the OMEGA-3 group (N = 20) ate 3 omega-3 PUFA-enriched eggs containing 259 mg of omega-3 PUFAs/egg daily (α-linolenic acid (ALA), 167 mg/egg; eicosapentaenoic acid (EPA), 7 mg/egg; docosahexaenoic acid (DHA), 84 mg/egg) for 3 weeks (777 mg of omega-3 PUFA/day). Postocclusive reactive hyperemia (PORH) in skin microcirculation assessed by laser Doppler flowmetry, serum lipid profile, fasting blood glucose, high-sensitivity C-reactive protein (hsCRP), and arterial BP were measured in all subjects before and after the protocol. PORH was significantly enhanced, and triglycerides, hsCRP, and BP were significantly decreased in the OMEGA-3 group compared with baseline measurements, whereas there was no significant difference in the control group after the protocol when compared with baseline. To the best of our knowledge, this is the first study to demonstrate that consumption of a mixture of omega-3 PUFA (ALA + EPA + DHA), provided via enriched hen eggs, elicits changes in the microvascular reactivity, BP, and triglyceride level in healthy subjects that are associated with CV benefits, thus suggesting that daily consumption of omega-3 PUFA-enriched eggs in healthy individuals may potentially contribute to CV risk factor attenuation and disease prevention.

scholarly journals UTICAJ MASTI OBROKA NA SADRŽAJ ESENCIJALNIH MASNIH KISELINA U MLEČNOJ MASTI PREŽIVARA

2021 ◽  
Author(s):  
Nenad Đorđevic ◽  
◽  
Dušica Radonjic ◽  
Goran Grubic ◽  
Bojan Stojanovic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Milk Fat ◽  
Animal Nutrition ◽  
Pufa Content ◽  
Heat Treated ◽  
Forage Intake ◽  
Main Factor

In this paper is shown an overview of researches on the effect of nutrition with diets and feeds rich in lipids, on the yield and chemical composition of milk, as well as on the content of polyunsaturated fatty acids (PUFA) in milk fat at ruminants. The numerous studies have shown that many genetic and nongenetic factors affect on the milk fat and fatty acids content variations, whereas the main factor is animal nutrition. In addition to fresh forage intake (on pasture or in the stable) the second most important way to increase the PUFA content is using some oilseeds in rations. Among the researched species (soybean, sunflower, flax, cotton, peanuts), the best results were obtained with using heat-treated soybean, which also provides a higher content of undegradable protein.

scholarly journals N-3 Polyunsaturated Fatty Acids Protect Esophageal Epithelial Cell From Acid Exposure

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 7-7
Author(s):  
Yue-hang Chen ◽  
Ying Jiang ◽  
Jing-Jing Wei ◽  
Wen-Ming Liu ◽  
Ze-Hao Zhuang
Keyword(s):  
Fatty Acids ◽  
Cell Culture ◽  
Epithelial Cells ◽  
Polyunsaturated Fatty Acids ◽  
Cell Culture Supernatant ◽  
Enzyme Linked Immunosorbent Assay ◽  
Control Group ◽  
Caspase 1 ◽  
Significant Difference ◽  
Esophageal Epithelial Cells

Abstract Objectives Our previous study has found that n-3 polyunsaturated fatty acids (PUFAs) inhibited inflammation in rats with esophagitis. This study was aimed to observe the protective effect of n-3 PUFAs on esophageal epithelial cells against acid damage and to explore its mechanism. Methods Human esophageal epithelial cells (Het-1A) were repeatedly treated with acidified medium (pH 5.0) and PUFAs with different ratios of n-6/n-3 (9:1, 3:1, 1:1 and 1:3, respectively), and Nrf2 agonists or inhibitors were used to assess the role of Nrf2 in mechanism of n-3 PUFAs. Western Blot and Quantitative Real-time PCR (qPCR) were used to assess the expression of Nrf2, NLRP3 and caspase-1. IL-1β, IL-18 and LDH levels in cell culture supernatants were detected by enzyme linked immunosorbent assay (ELISA), while pyroptosis was assessed by caspase-1 and TUNEL double staining. Results Compared with the normal group, the level of MDA was increased after acid intervention, while that of SOD was decreased (P < 0.05). In groups with different ratios of n-6/n-3 PUFAs, the expressions of Nrf2 and SOD were increased along with the increasing of n-3 PUFAS ratio, which was reached the highest at 1:1 (P < 0.05) and was followed by a decrease. Compared with the 9:1 group, the expression of NLRP3, caspase-1 and the pyroptosis rate of 1:1 group were decreased (P < 0.05). IL-1β, IL-18, and LDH levels in the cell culture supernatant were also decreased in 1:1 group (P < 0.05). Among Nrf2 agonist group, inhibitor group, control group and solvent group, the expression of Nrf2 was highest while the expressions of NLRP3, caspase-1 and pyroptosis rate were lowest in the agonist group (P < 0.05). In the inhibitor group, the expression of Nrf2 was lowest and pyroptosis related protein as well as pyroptosis rate were highest (P < 0.05). There was no significant difference in all indexes between control and solvent group (P > 0.05). Conclusions N-3 PUFAs protected esophageal epithelial cells from acid damage through upregulating Nrf2, which therefore disrupted oxidative stress and NLRP3 inflammasome activation, and then resulted in pyroptosis inhibition. Funding Sources This study was supported by the Science Foundation of the Fujian Province, China(Grant No. 2019J01447).

scholarly journals Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 800 ◽  
Author(s):  
Xavier Cheseto ◽  
Steve B.S. Baleba ◽  
Chrysantus M. Tanga ◽  
Segenet Kelemu ◽  
Baldwyn Torto
Keyword(s):  
Fatty Acids ◽  
Willingness To Pay ◽  
Schistocerca Gregaria ◽  
Food Products ◽  
Proximate Analysis ◽  
Future Research ◽  
Edible Insects ◽  
Omega 3 ◽  
Off Flavors

Globally, there is growing interest to integrate insect-derived ingredients into food products. Knowledge of consumer perception to these food products is growing rapidly in the literature, but similar knowledge on the use of oils from African edible insects remains to be established. In this study, we (1) compared the chemistry of the oils from two commonly consumed grasshoppers, the desert locust Schistocerca gregaria and the African bush-cricket Ruspolia differens with those of olive and sesame oils; (2) compared the proximate composition of a baked product (cookie) prepared from the oils; (3) identified the potential volatiles and fatty acids contributing to the aroma and taste; and (4) examined acceptance and willingness to pay (WTP) for the baked product among consumers with no previous experience of entomophagy. Our results showed that the insect oils were compositionally richer in omega-3 fatty acids, flavonoids, and vitamin E than the plant oils. Proximate analysis and volatile chemistry revealed that differences in aroma and taste of the cookies were associated with their sources of oils. Consumers’ acceptance was high for cookies prepared with R. differens (95%) and sesame (89%) oils compared to those with olive and S. gregaria oils. Notably, cookies prepared with insect oils had more than 50% dislike in aroma and taste. Consumers’ willingness to pay for cookies prepared with insect oils was 6–8 times higher than for cookies containing olive oil, but 3–4 times lower than cookies containing sesame oil. Our findings show that integrating edible insect oils into cookies, entices people to ‘‘take the first step” in entomophagy by decreasing insect-based food products neophobia, thereby, contributing to consumers’ acceptance of the baked products. However, future research should explore the use of refined or flavored insect oils for bakery products to reduce off-flavors that might have been perceived in the formulated food products

scholarly journals Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Gels ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 17 ◽  
Author(s):  
Artur J. Martins ◽  
José M. Lorenzo ◽  
Daniel Franco ◽  
Mirian Pateiro ◽  
Rubén Domínguez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Healthy Lifestyle ◽  
Linseed Oil ◽  
Omega 3 ◽  
Factors Affecting ◽  
Industrial Processing ◽  
Omega 6 ◽  
Pork Fat ◽  
The Moment

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

Fatty Acid Composition of Early Non-Feeding Larvae of the European Flat Oyster, Ostrea Edulis

1991 ◽  
Vol 71 (3) ◽  
pp. 691-705 ◽  
Author(s):  
M. M. Helm ◽  
D. L. Holland ◽  
S. D. Utting ◽  
J. East
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Wild Population ◽  
Neutral Lipids ◽  
Ostrea Edulis ◽  
Pufa Content ◽  
Flat Oyster

A total of 113 broods of Ostrea edulis L. larvae from a closely-controlled hatchery conditioning regime, from specific broodstock treatments, and from brooding oysters taken from a wild population in Poole Harbour, was analysed for fatty acid composition. Major differences in polyunsaturated fatty acids (PUFAs) were detected as the year proceeded, with increased levels of 20:5 (n-3) and 22:6 (n-3) from late June. Significant decreases in the PUFA content of both phospholipids and neutral lipids accompanied development from fertilized eggs to immediately pre-liberation larvae, but there was some evidence that the 20:4 (n-6) and 22:6 (n-3) content of phospholipids was protected. Fatty acid composition and content of newly liberated larvae were influenced by conditions during broodstock fattening and early gametogenesis (phospholipids) and by conditions during the later stages of oocyte development (neutral lipids).

scholarly journals Clarification of the link between polyunsaturated fatty acids andHelicobacter pylori-associated duodenal ulcer disease: a dietary intervention study

1997 ◽  
Vol 78 (4) ◽  
pp. 515-522 ◽  
Author(s):  
A. E. Duggan ◽  
J. C. Atherton ◽  
A. Cockayne ◽  
M. Balsitis ◽  
S. Evison ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Duodenal Ulcer ◽  
Polyunsaturated Fatty Acids ◽  
Placebo Control ◽  
Prostaglandin E ◽  
Duodenal Ulcer Disease ◽  
Ulcer Disease ◽  
Significant Difference ◽  
H Pylori ◽  
Pufa Group

Epidemiological evidence has suggested that the declining prevalence of duodenal ulcer disease may be attributable to rising consumption of polyunsaturated fatty acids, a hypothesis supported byin vitroevidence of toxicity of such substances toHelicobacter pylori.The objective of the present study was to establish whether this association is causal. Forty patients with proven infection withH. pyloriand endoscopic evidence of past or present duodenal ulcer disease were randomized to receive either polyunsaturated fatty acids (PUFA group), in the form of capsules and margarine, or a placebo (control). Both groups received concurrent H2antagonist therapy. Efficacy of therapy was determined endoscopically by assessment of ulcer healing whileH. pyloristatus was determined by antral biopsy, urease (EC3.5.1.5) culture and histological assessment of the severity ofH. pyloriinfection. Antral levels of prostaglandin E2(PGE2) and leukotriene B4(LTB4) were quantified. Compliance was monitored. Before treatment, both groups were comparable for severity ofH. pyloriinfection, smoking status and levels of LTB4and PGE2. Despite a significant difference in consumption of linoleic acid (19.9 (se) 1.6) g for PUFA group ν. 6.7 (se0.8) g for controls (P< 0.01) and linolenic acid (2.6 (se) 0.2) g ν. 0.6 (se0.03) g (P< 0.01) there was no significant change in either the severity ofH. pyloriinfection or prostaglandin levels in either group at 6 weeks. Consumption of a considerable amount of PUFA does not inhibit the colonization of the stomach byH. pylorinor does this alter the inflammatory changes characteristic ofH. pylorigastritis. We conclude that the association between duodenal ulceration and a low level of dietary PUFA is likely to be spurious, probably reflecting the effect of confounding factors such as affluence, social class or smoking.

Maternal Dietary Fatty Acids and Their Relationship to Derived Endocannabinoids in Human Milk

2021 ◽  
pp. 089033442199346
Author(s):  
Adriana V. Gaitán ◽  
JodiAnne T. Wood ◽  
Yingpeng Liu ◽  
Lipin Ji ◽  
Spyros P. Nikas ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Human Milk ◽  
Dietary Intake ◽  
Infant Development ◽  
Infant Health ◽  
Dietary Fatty Acids ◽  
Future Research ◽  
Long Chain

Background Dietary long-chain polyunsaturated fatty acids are known to benefit infant development. After birth, human milk provides arachidonic, eicosapentaenoic, and docosahexaenoic acids to the infant. Endocannabinoids are endogenous lipid mediators derived from the long-chain polyunsaturated fatty acids. Although the roles and the mechanisms of action are not fully understood, previous researchers have suggested that endocannabinoids might play a role in infant feeding behavior. Research Aims To assess (i) maternal dietary intake of long-chain polyunsaturated fatty acids and (ii) their relationship to concentrations of fatty acids and derived endocannabinoids in human milk. Methods For this exploratory-longitudinal study, participants ( N = 24) provided dietary intake data and milk samples. Fatty acids and derived endocannabinoids: Arachidonylethanolamide, arachidonoylglycerol, docosahexaenoyl glycerol, eicosapentaenoyl ethanolamide, and eicosapenaenoyl glycerol were identified in their milk by liquid chromatography-mass spectrometry and correlations to dietary fatty acids were assessed. Results Participants were not consuming recommended amounts of docosahexaenoic acid. Significant correlations ( p ≤ .05) were only found between dietary docosahexaenoic and eicosapentaenoic acids and the concentrations of these in human milk. Moreover, only dietary docosahexaenoic acid was correlated ( p = .031) with its corresponding endocannabinoid, docosahexaenoyl glycerol. Conclusions To the best of our knowledge, this may be one of the first studies evaluating relationships between dietary long-chain polyunsaturated fatty acids and multiple endocannabinoids in human milk. Our findings suggest that endocannabinoid concentrations could be modulated by dietary precursors. Future research studies can be designed based on these data to better elucidate the roles of endocannabinoids in human milk for infant health and development.

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