scholarly journals Dietary Supplementation with γ-Linolenic Acid Alters Fatty Acid Content and Eicosanoid Production in Healthy Humans

1997 ◽  
Vol 127 (8) ◽  
pp. 1435-1444 ◽  
Author(s):  
Margaret M. Johnson ◽  
Dennis D. Swan ◽  
Marc E. Surette ◽  
Jane Stegner ◽  
Tanya Chilton ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Dietary Supplementation ◽  
Healthy Humans ◽  
Eicosanoid Production

Organoleptic properties and fatty acid content of muscle from young lambs and hoggets fed grass diets

1998 ◽  
Vol 1998 ◽  
pp. 86-86
Author(s):  
M. Enser ◽  
E. Kurt ◽  
A. Chiles ◽  
G.R. Nute ◽  
J.D. Wood
Keyword(s):  
Fatty Acid ◽  
Dietary Intake ◽  
Linolenic Acid ◽  
Meat Quality ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Organoleptic Properties ◽  
High Quality ◽  
High Dietary Intake ◽  
Sheep Production

Sheep production under extensive conditions is environmentally friendly but on upland pastures animals may not reach slaughter weight within one season. However, meat from older ‘hoggets’ will have different organoleptic properties to that from ‘young’ lambs which may affect its acceptability. Whilst prolonged grazing could intensify the highly acceptable flavours associated with grass consumption, which result from a high dietary intake of α-linolenic acid, prolonged fattening can produce less acceptable muttony flavours. Meat quality differences between lambs and hoggets have been compared in this trial by examining 8- and 20- month old Herdwick sheep, produced on grass fells in Cumbria and reputed to produce high quality meat. Grass-fed Suffolk crosses aged 6 months have been used as a control.

scholarly journals Heterologous Production of Dihomo-γ-Linolenic Acid in Saccharomyces cerevisiae

2007 ◽  
Vol 73 (21) ◽  
pp. 6965-6971 ◽  
Author(s):  
Hisashi Yazawa ◽  
Hitoshi Iwahashi ◽  
Yasushi Kamisaka ◽  
Kazuyoshi Kimura ◽  
Tsunehiro Aki ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Kluyveromyces Lactis ◽  
Fatty Acid Content ◽  
Fatty Acid Desaturase ◽  
Dry Weight ◽  
Medium Composition

ABSTRACT To make dihomo-γ-linolenic acid (DGLA) (20:3n-6) in Saccharomyces cerevisiae, we introduced Kluyveromyces lactis Δ12 fatty acid desaturase, rat Δ6 fatty acid desaturase, and rat elongase genes. Because Fad2p is able to convert the endogenous oleic acid to linoleic acid, this allowed DGLA biosynthesis without the need to supply exogenous fatty acids on the media. Medium composition, cultivation temperature, and incubation time were examined to improve the yield of DGLA. Fatty acid content was increased by changing the medium from a standard synthetic dropout medium to a nitrogen-limited minimal medium (NSD). Production of DGLA was higher in the cells grown at 15�C than in those grown at 20�C, and no DGLA production was observed in the cells grown at 30�C. In NSD at 15�C, fatty acid content increased up until day 7 and decreased after day 10. When the cells were grown in NSD for 7 days at 15�C, the yield of DGLA reached 2.19 μg/mg of cells (dry weight) and the composition of DGLA to total fatty acids was 2.74%. To our knowledge, this is the first report describing the production of polyunsaturated fatty acids in S. cerevisiae without supplying the exogenous fatty acids.

Organoleptic properties and fatty acid content of muscle from young lambs and hoggets fed grass diets

1998 ◽  
Vol 1998 ◽  
pp. 86-86
Author(s):  
M. Enser ◽  
E. Kurt ◽  
A. Chiles ◽  
G.R. Nute ◽  
J.D. Wood
Keyword(s):  
Fatty Acid ◽  
Dietary Intake ◽  
Linolenic Acid ◽  
Meat Quality ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Organoleptic Properties ◽  
High Quality ◽  
High Dietary Intake ◽  
Sheep Production

Sheep production under extensive conditions is environmentally friendly but on upland pastures animals may not reach slaughter weight within one season. However, meat from older ‘hoggets’ will have different organoleptic properties to that from ‘young’ lambs which may affect its acceptability. Whilst prolonged grazing could intensify the highly acceptable flavours associated with grass consumption, which result from a high dietary intake of α-linolenic acid, prolonged fattening can produce less acceptable muttony flavours. Meat quality differences between lambs and hoggets have been compared in this trial by examining 8- and 20- month old Herdwick sheep, produced on grass fells in Cumbria and reputed to produce high quality meat. Grass-fed Suffolk crosses aged 6 months have been used as a control.

scholarly journals Goat yoghurt drinks with elevated α-linolenic acid content and enriched with yacon fiber

10.5219/1031 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 150-156
Author(s):  
Markéta Borková ◽  
Miloslav Šulc ◽  
Alena Svitáková ◽  
Klára Novotná ◽  
Jana Smolová ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Profile ◽  
Acid Content ◽  
Linseed Oil ◽  
Fatty Acid Content ◽  
Goat Milk ◽  
Linolenic Acid Content ◽  
Omega 3 ◽  
Feed Composition

Goat milk and goat milk products are very valuable in human nutrition because of their favorable nutrient composition which can be further boosted by the addition of prebiotic fiber and probiotic bacteria. It has also been possible to change the fatty acid profile of goat milk through feed composition. The aim of this study was to increase the nutritional value of goat milk by producing a probiotic yoghurt drink made from milk with elevated omega-3 fatty acids and enriched with natural yacon prebiotics. Goat nutrition is one of the key factors how we can naturally increase omega-3 fatty acid content in goat milk. In our study, twenty four White Shorthair goats were divided into the control and experimental group which was supplemented with 55 mL of linseed oil per day for eight weeks to increase the monounsaturated and polyunsaturated fatty acid content in the milk. The yoghurt milk drinks were formulated from individual goat milk samples with added bifidobacteria and yacon prebiotics. Our results showed that goat feed supplementation with linseed oil indeed positively changed fatty acid profile of goat milk in which α-linolenic acid content increased while, at the same time, lauric, myristic and palmitic acid contents decreased. Also, yoghurt drinks enriched with yacon prebiotics have shown higher bifidobacteria counts compared to the control. 

scholarly journals Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2713 ◽  
Author(s):  
Mayakrishnan Prabakaran ◽  
Kyoung-Jin Lee ◽  
Yeonju An ◽  
Chang Kwon ◽  
Soyeon Kim ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Fatty Acid Content ◽  
Soybean Flour

Soybeans are low in saturated fat and a rich source of protein, dietary fiber, and isoflavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stability and quality of fatty acids in raw and roasted soybean flour under different storage temperatures and durations. In both types of soybean flour, the fatty-acid content was the highest in the order of linoleic acid (18-carbon chain with two double bonds; C18:2), oleic acid (C18:1), palmitic acid (C16:0), linolenic acid (18:3), and stearic acid (C18:0), which represented 47%, 26%, 12%, 9%, and 4% of the total fatty-acid content, respectively. The major unsaturated fatty acids of raw soybean flour—oleic acid, linoleic acid, and linolenic acid—decreased by 30.0%, 94.4%, and 97.7%, and 38.0%, 94.8%, and 98.0% when stored in polyethylene and polypropylene film, respectively, after 48 weeks of storage under high-temperature conditions. These values were later increased due to hydrolysis. This study presents the changes in composition and content of two soybean flour types and the changes in quality and stability of fatty acids in response to storage temperature and duration. This study shows the influence of storage conditions and temperature on the nutritional quality which is least affected by packing material.

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