Recent progress on immobilization technology in enzymatic conversion of marine by-products to concentrated omega-3 fatty acids

Green Chemistry ◽

10.1039/d1gc03127a ◽

2021 ◽

Author(s):

Yi Liu ◽

Deepika Dave

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Recent Progress ◽

Enzymatic Conversion ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Immobilization Technology ◽

By Products

Marine by-products (heads, frames, trimmings, viscera, skin and scales) have been extensively investigated as sources of marine omega-3 fatty acids (mainly eicosapentaenoic acid and docosahexaenoic acid). Traditionally, extraction of fish...

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Rapeseeds a Rich Source of Polyunsaturated Fatty Acids

Proceedings ◽

10.3390/proceedings2019029115 ◽

2019 ◽

Vol 29 (1) ◽

pp. 115

Author(s):

Cristina Emanuela Enăşcuţă ◽

Elena Emilia Oprescu ◽

Adrian Radu ◽

Elena Radu ◽

Marian Deaconu ◽

...

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Polyunsaturated Fatty Acids ◽

Eicosapentaenoic Acid ◽

Stroke Prevention ◽

Essential Role ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Human Diet ◽

Brain Functions

In human diet, polyunsaturated fatty acids (PUFA), have an essential role in optimal brain functions and stroke prevention, specially, omega-3 fatty acids, e.g., 9,12,15-linolenic acid (ALA, 18:3), 5,8,11,14,17-eicosapentaenoic acid (EPA, 20:5), and 4,7,10,13,16,19-docosahexaenoic acid (DHA, 22:6). [...]

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Effect of omega-3 fatty acids, docosahexaenoic and eicosapentaenoic, on norepinephrine-induced contractions

Canadian Journal of Physiology and Pharmacology ◽

10.1139/y92-086 ◽

1992 ◽

Vol 70 (5) ◽

pp. 675-679 ◽

Cited By ~ 17

Author(s):

Mary B. Engler

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Contractile Response ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Free Medium ◽

Vascular Responses ◽

Rat Thoracic Aorta ◽

Docosahexaenoic Acids

The relaxant responses of the rat thoracic aorta to omega-3 fatty acids, docosahexaenoic and eicosapentaenoic, on norepinephrine- and potassium-induced contractions were investigated. Relaxation was enhanced in vessels contracted with norepinephrine. Docosahexaenoic acid at concentrations as low as 1, 3, and 10 μM evoked significant relaxant responses (15, 23, 30%) in norepinephrine-contracted vessels as compared with responses (5, 9, 12%) in potassium-contracted vessels. Results for eicosapentaenoic acid under similar conditions were 3, 8, and 19% in norepinephrine-contracted vessels and 3, 3, and 8% in potassium-contracted vessels. Pretreatment with eicosapentaenoic (10 μM) or docosahexaenoic acids (1–10 μM) decreased the contractile response to physiologic concentrations of norepinephrine. In the presence of calcium-free medium, the omega-3 fatty acids (1–30 μM) significantly abolished sustained norepinephrine contractions but did not reduce the phasic contractions when incubated prior to norepinephrine contraction. Comparatively, the effects of docosahexaenoic acid were greater than eicosapentaenoic acid. These findings suggest that the relaxant effects of the omega-3 fatty acids are specific to the mode of contraction, i.e., α-adrenoceptor stimuli. This effect may be related to intracellular calcium mechanisms, since both fatty acids reversed norepinephrine-induced sustained contractions in the absence of extracellular calcium.Key words: omega-3 polyunsaturated fatty acids, eicosapentaenoic acid, docosahexaenoic acid, vascular responses, fish oils.

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Fish Oils (Omega-3 Fatty Acids, Docosahexaenoic Acid, Eicosapentaenoic Acid, Dietary Fish, and Fish Oils)

Textbook of Natural Medicine ◽

10.1016/b978-1-4377-2333-5.00091-2 ◽

2013 ◽

pp. 745-771

Author(s):

Joseph E. Pizzorno ◽

Cristiana Paul ◽

Alexander G. Schauss

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oils ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Dietary Fish

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Mercury and Omega-3 Fatty Acids in Retail Fish Sandwiches

Journal of Food Protection ◽

10.4315/0362-028x-68.3.633 ◽

2005 ◽

Vol 68 (3) ◽

pp. 633-635 ◽

Cited By ~ 6

Author(s):

S. M. SHIM ◽

J. A. LASRADO ◽

L. E. DORWORTH ◽

C. R. SANTERRE

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Drug Administration ◽

Food And Drug Administration ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Adequate Intake ◽

Reference Dose

Mercury and fatty acids were measured in fish sandwiches from six retail restaurant chains. Average mercury concentrations ranged from 5 to 132 ppb and were well below the Food and Drug Administration action level (1,000 ppb). The average concentrations of eicosapentaenoic acid plus docosahexaenoic acid ranged from 91 to 620 mg per sandwich. Consuming one or two fish sandwiches per week could result in the consumption of 2 to 40% of the reference dose for mercury for a 60-kg individual and would provide 18 to 126% of the adequate intake for eicosapentaenoic acid plus docosahexaenoic acid as recommended for a pregnant or lactating woman.

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Biomass Production and Fatty Acids Long Chain Polyunsaturated Omega 3 (LC-PUFAs) Chilean Strain Using Thraustochytrids

Advanced Engineering Forum ◽

10.4028/www.scientific.net/aef.14.23 ◽

2015 ◽

Vol 14 ◽

pp. 23-28

Author(s):

David Silva ◽

Gabriel Cortínez ◽

Benita H. Quilodrán

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Biomass Production ◽

Single Cells ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Marine Protists ◽

Long Chain

Global utilization of long-chain polyunsaturated fatty acids (LC-PUFAs) has increased steadily in the last decade which has imposed a huge demand for fish oil as it is currently the only source capable of sustaining the enormous commercial requirements this input worldwide. They are currently using various microorganisms to produce single cells oil (SCO) high in LC-PUFAs, within which highlights the thraustochytrids (TH). The TH is a group of marine protists (pseudofungi) with capacity to produce LC-PUFAs such as eicosapentaenoic acid (EPA), docosapentaenoic (DPA) and docosahexaenoic acid (DHA). In this study the chilean VAL-B1 strain was grown in glucose, starch and glycerol being obtained biomass production and LC-PUFAs. Biomass values obtained were 1.02 ± 0.32 g/L, 1.25 ± 0.44 g/L and 1.44 ± 0.27 g/L of glucose, glycerol and starch respectively. The profile of LC-PUFAs showed a percentage of omega-3 fatty acids on glucose of 59.34%, 61.50% in starch and glycerol of 47.86%. The greater this value was to omega-3 DHA when starch was used, with 68.16 mg/g being greater than 45.77 mg/g glycerol and 63.89 mg/g in glucose. Therefore, we conclude that VAL-B1 produces more biomass has greater value of omega-3 LC-PUFAs and greater concentration of DHA when starch is used as a source of substrate for cultures.

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