Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

Broiler diets are routinely supplemented with approximately 50 g/kg lipid. The lipid supplement used in the UK has been a blend of tallow and vegetable oil, however, there is considerable interest in the use of alternative fat sources. The fatty acid composition of supplemental lipids, in particular the degree of unsaturation of fatty acids can (1) effect lipid digestibility and may be reflected in differences in growth performance and (2) markedly influence tissue fatty acid profiles which may increase the requirement dietary antioxidant supply and affect meat storage characteristics.

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Mitochondrial Fission Governed by Drp1 Regulates Exogenous Fatty Acid Usage and Storage in Hela Cells

Metabolites ◽

10.3390/metabo11050322 ◽

2021 ◽

Vol 11 (5) ◽

pp. 322

Author(s):

Jae-Eun Song ◽

Tiago C. Alves ◽

Bernardo Stutz ◽

Matija Šestan-Peša ◽

Nicole Kilian ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fatty Acid Oxidation ◽

Lipid Droplets ◽

Mitochondrial Fission ◽

Acid Oxidation ◽

Mitochondrial Morphology ◽

Mitochondrial Fatty Acid Oxidation ◽

Mitochondrial Fatty Acid ◽

And Storage

In the presence of high abundance of exogenous fatty acids, cells either store fatty acids in lipid droplets or oxidize them in mitochondria. In this study, we aimed to explore a novel and direct role of mitochondrial fission in lipid homeostasis in HeLa cells. We observed the association between mitochondrial morphology and lipid droplet accumulation in response to high exogenous fatty acids. We inhibited mitochondrial fission by silencing dynamin-related protein 1(DRP1) and observed the shift in fatty acid storage-usage balance. Inhibition of mitochondrial fission resulted in an increase in fatty acid content of lipid droplets and a decrease in mitochondrial fatty acid oxidation. Next, we overexpressed carnitine palmitoyltransferase-1 (CPT1), a key mitochondrial protein in fatty acid oxidation, to further examine the relationship between mitochondrial fatty acid usage and mitochondrial morphology. Mitochondrial fission plays a role in distributing exogenous fatty acids. CPT1A controlled the respiratory rate of mitochondrial fatty acid oxidation but did not cause a shift in the distribution of fatty acids between mitochondria and lipid droplets. Our data reveals a novel function for mitochondrial fission in balancing exogenous fatty acids between usage and storage, assigning a role for mitochondrial dynamics in control of intracellular fuel utilization and partitioning.

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Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Macedonian Veterinary Review ◽

10.1515/macvetrev-2016-0081 ◽

2016 ◽

Vol 39 (2) ◽

pp. 167-174 ◽

Cited By ~ 1

Author(s):

Maja Mauric ◽

Kristina Starcevic ◽

Sven Mencik ◽

Mario Ostovic ◽

Anamaria Ekert Kabalin

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Point Of View ◽

Chain Polyunsaturated Fatty Acid ◽

Turkey Meat ◽

Free Range ◽

Health Promoting ◽

And Storage ◽

Slow Growing ◽

Meat Type

AbstractDalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

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Effects of Microfiltration and Storage Time on Cholesterol,Cis-9,Trans-11 andTrans-10,Cis-12 Conjugated Linoleic Acid Levels, and Fatty Acid Compositions in Pasteurized Milk

International Journal of Food Properties ◽

10.1080/10942912.2015.1019627 ◽

2015 ◽

Vol 19 (1) ◽

pp. 13-24 ◽

Cited By ~ 2

Author(s):

Jin Yue ◽

Yuanrong Zheng ◽

Zhenmin Liu ◽

Yun Deng

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Storage Time ◽

Pasteurized Milk ◽

And Storage ◽

Fatty Acid Compositions

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Effect of temperature and relative humidity in refrigerator on quality traits and storage characteristics of Pre-packed Hanwoo loin

Korean Journal of Agricultural Science ◽

10.7744/cnujas.2014.41.4.415 ◽

2014 ◽

Vol 41 (4) ◽

pp. 415-424 ◽

Cited By ~ 3

Author(s):

Kuk-Hwan Seol ◽

Ki Hyun Kim ◽

Young Hwa Kim ◽

Kyung Eun Youm ◽

Mooha Lee

Keyword(s):

Relative Humidity ◽

Effect Of Temperature ◽

Quality Traits ◽

And Storage ◽

Storage Characteristics

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FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i2.2021.3276 ◽

2021 ◽

Vol 9 (2) ◽

pp. 46-54

Author(s):

Otávio A. S. Ribeiro ◽

Kely P. Correa ◽

Mauricio O. Leite ◽

Marcio A. Martins ◽

Jane S. R. Coimbra

Keyword(s):

Fatty Acid ◽

Human Milk ◽

Fatty Acid Profile ◽

Storage Period ◽

Storage Conditions ◽

Milk Lipid ◽

Fatty Acid Profiles ◽

Operational Conditions ◽

Processing And Storage ◽

And Storage

The fatty acid's contents of non-conform pooled human milk can be affected by different processing and storage operational conditions. Besides, the knowledge of changes in the human milk fatty acid profile can help indicate its use in a given storage period, according to each newborn's specific need. Thus, in the present work, changes in the fatty acid profiles of three types of human milk (raw; pasteurized at 62.5 °C for 30 min; homogenized at 40 oC for 30 s followed by pasteurization) were studied during storage for six months in a freezer at -18 oC. Large variations were observed in the concentrations of polyunsaturated fatty acids, particularly of docosahexaenoic acid, with a reduction of almost 50% of its total. Palmitic and stearic acid contents also changed according to the conditions of processing and storage. Correlations between the decrease of long fatty acid chains and the increase of medium and short chains were verified. Thus, we observe that operational conditions of processing and storing change human milk lipid profile, with some nutritional losses.

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