Effect of eutrophication on mercury, selenium, and essential fatty acids in Bighead Carp (Hypophthalmichthys nobilis) from reservoirs of eastern China

2014 ◽  
Vol 499 ◽  
pp. 36-46 ◽  
Author(s):  
N. Roxanna Razavi ◽  
Michael T. Arts ◽  
Mingzhi Qu ◽  
Binsong Jin ◽  
Wenwei Ren ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Eastern China ◽  
Bighead Carp ◽  
Hypophthalmichthys Nobilis

scholarly journals CHEMICAL COMPOSITION OF BIGHEAD CARP (Hypophthalmichthys nobilis) CULTURED IN KHANH HOA

2011 ◽  
Vol 14 (4) ◽  
pp. 18-26
Author(s):  
Tuan Anh Nguyen ◽  
Duy Xuan Nguyen ◽  
Bao Nguyen ◽  
Hien Thi Pham ◽  
Ngan Hong Nguyen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Essential Fatty Acids ◽  
Fish Tissue ◽  
Northern Region ◽  
Bighead Carp ◽  
Present Information ◽  
Wet Weight ◽  
Hypophthalmichthys Nobilis ◽  
Total Amino Acids

Bighead carp is a freshwater fish species which has been culturing widely, particularly in Northern region. At present, information about chemical composition of this fish is still limited. This research was conducted to determine chemical composition of bighead carp cultured in Khanh Hoa province. Results showed that its tissue contained moisture 77.92 %, ash 1.18 %, protein 16.48 %, and lipid 3.41 %. Fatty acid profile indicated that fish tissue was not a source, which provided essential fatty acids such as AA, EPA and DHA. Total of these three fatty acids was only 31 mg/100 g wet weight. However, its muscle consisted of fully essential amin acids, ranging from 340 mg to 1.376 mg/100 g wet weight and accounted for 48.43 % of total amino acids detected. Esstential minerals such as P, Ca, K, Na, Cu, Fe, Zn, Mg, Mn and Se were also found in the tissue.

scholarly journals Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2837
Author(s):  
Kamal Alahmad ◽  
Wenshui Xia ◽  
Qixing Jiang ◽  
Yanshun Xu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Volatile Compounds ◽  
Bighead Carp ◽  
Color Measurement ◽  
Drying Process ◽  
Oven Drying ◽  
Drying Techniques ◽  
Hypophthalmichthys Nobilis ◽  
Carp Fish

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca+2 and K+1 were presented in high values, followed by Na+1 and Mg+2. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.

Neonatal nutritional strategy of a viviparous elasmobranch with extremely low reproductive output

2020 ◽  
Vol 638 ◽  
pp. 107-121 ◽  
Author(s):  
BS Rangel ◽  
NE Hussey ◽  
Y Niella ◽  
LA Martinelli ◽  
AD Gomes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reproductive Strategies ◽  
Trophic Ecology ◽  
Essential Fatty Acids ◽  
Physiological State ◽  
Maternal Investment ◽  
Early Life History ◽  
Nutritional State ◽  
Disc Width ◽  
Biomarker Analysis

Throughout evolutionary history, elasmobranchs have developed diverse reproductive strategies. Little focused work, however, has addressed how neonatal nutritional state is affected by differing degrees of maternal investment associated with these markedly different reproductive strategies. To investigate the effect of maternal investment on the nutritional quality of pups during the early life history of an extremely viviparous elasmobranch, quantitative biomarker analysis including lipids, fatty acids and stable isotopes was conducted. Using the cownose ray Rhinoptera bonasus (histotrophic viviparous) as a model, we found that pups were initially born in a positive nutritional state, enriched in physiologically important essential fatty acids and nitrogen and carbon stable isotope values (δ15N and δ13C), a result of maternal intrauterine transfer. A systematic decrease in some fatty acids and δ15N values, as well as a decrease in cholesterol with growth, confirmed that these substrates were derived from maternal resources and used in initial metabolic processes following birth. An observed increase in condition factor, plasma essential fatty acids and triglyceride:cholesterol ratio with increasing body size identified a progression towards successful independent foraging with pups not displaying marked nutritional deficiency or fasting phases. Our multi-tracer approach allowed the identification of 2 size classes of young rays (<50 and <70 cm disc width) that displayed distinct physiological states. Since prenatal maternal investment is critical for offspring condition and to promote successful foraging post birth, understanding the trophic ecology and physiological state of pups during their first year is critical to guide management and conservation within nursery grounds.

USE OF ESSENTIAL FATTY ACIDS AND THEIR ROLE IN THE HUMAN ORGANISM DEVELOPMENT

2018 ◽  
Vol 28 (4) ◽  
pp. 1219-1225
Author(s):  
Filip Jovanovski ◽  
Toni Mitrovski ◽  
Viktorija Bezhovska
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Normal Growth ◽  
The Body ◽  
Human Nutrition ◽  
Human Organism ◽  
Working Ability ◽  
The World ◽  
Growth Development

Food is not just a pleasure in life, it is also an important factor for our health. Human nutrition is a mixture of nutrients, which are the only source of energy needed for survival. Energy-poor diet endangers many life functions, and above all the working ability. In the world, the meaning of the diet is very serious, and hence the demands for a –rational, healthy and safe diet are growing. Human nutrition contains saturated and unsaturated fatty acids. Essential fatty acids (EFAs) must be ingested in everyday diet because the body does not produce it. They are very important for human health. They are present in each cell of the human body and are an important factor for the normal growth, development and functioning of cells, muscles, nerves and organs. They are also used in the production of certain hormones - such as prostaglandins, which are crucial for the performance of certain important processes. The deficit from EFAs is due to a number of health problems, including more serious diseases.

Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

2017 ◽  
Vol 10 (1) ◽  
pp. 92-99 ◽  
Author(s):  
Hércules Rezende Freitas
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Culture Medium ◽  
Essential Fatty Acids ◽  
Total Lipid Content ◽  
Dietary Quality ◽  
Negative Effects ◽  
Algae Biomass ◽  
Dietary Consumption ◽  
Acid Consumption

Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algaeChlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid inC. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses ofC. vulgarisare explored as means to improve dietary quality and, ultimately, human health.

scholarly journals Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Pianpian Wu ◽  
Martin J. Kainz ◽  
Fernando Valdés ◽  
Siwen Zheng ◽  
Katharina Winter ◽  
...  
Keyword(s):  
Climate Change ◽  
Fatty Acids ◽  
Organic Matter ◽  
Food Webs ◽  
Essential Fatty Acids ◽  
Trophic Levels ◽  
Climate Change Scenarios ◽  
Essential Nutrients ◽  
Aquatic Food Webs ◽  
Aquatic Food

AbstractClimate change scenarios predict increases in temperature and organic matter supply from land to water, which affect trophic transfer of nutrients and contaminants in aquatic food webs. How essential nutrients, such as polyunsaturated fatty acids (PUFA), and potentially toxic contaminants, such as methylmercury (MeHg), at the base of aquatic food webs will be affected under climate change scenarios, remains unclear. The objective of this outdoor mesocosm study was to examine how increased water temperature and terrestrially-derived dissolved organic matter supply (tDOM; i.e., lake browning), and the interaction of both, will influence MeHg and PUFA in organisms at the base of food webs (i.e. seston; the most edible plankton size for zooplankton) in subalpine lake ecosystems. The interaction of higher temperature and tDOM increased the burden of MeHg in seston (< 40 μm) and larger sized plankton (microplankton; 40–200 μm), while the MeHg content per unit biomass remained stable. However, PUFA decreased in seston, but increased in microplankton, consisting mainly of filamentous algae, which are less readily bioavailable to zooplankton. We revealed elevated dietary exposure to MeHg, yet decreased supply of dietary PUFA to aquatic consumers with increasing temperature and tDOM supply. This experimental study provides evidence that the overall food quality at the base of aquatic food webs deteriorates during ongoing climate change scenarios by increasing the supply of toxic MeHg and lowering the dietary access to essential nutrients of consumers at higher trophic levels.

scholarly journals Metabolism of Essential Fatty Acids

1960 ◽  
Vol 235 (12) ◽  
pp. 3379-3384 ◽  
Author(s):  
Armand J. Fulco ◽  
James F. Mead
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids
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