scholarly journals Assessing the effects of medium-chain fatty acids and fat sources on PEDV infectivity

2019 ◽  
Vol 4 (2) ◽  
pp. 1051-1059 ◽  
Author(s):  
Roger A Cochrane ◽  
Steve S Dritz ◽  
Jason C Woodworth ◽  
Charles R Stark ◽  
Marut Saensukjaroenphon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Treatment ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Diarrhea Virus ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Chain Fatty Acids

Abstract: The overall objective of this study was to compare the efficacy of medium-chain fatty acids (MCFA) to other common fat sources to minimize the risk of porcine epidemic diarrhea virus (PEDV) cross-contamination in a pig bioassay. Treatments were feed with mitigants inoculated with PEDV after application and were: 1) positive control with no chemical treatment; 2) 0.325% commercially available formaldehyde-based product; 3) 1% blend of 1:1:1 caproic (C6), caprylic (C8), and capric acids (C10) and applied with an aerosolizing nozzle; 4) treatment 3 applied directly into the mixer without an aerosolizing nozzle; 5) 0.66% caproic acid; 6) 0.66% caprylic acid; 7) 0.66% capric acid; 8) 0.66% lauric acid; 9) 1% blend of 1:1 capric and lauric acids; 10) 0.3% commercially available dry C12 product; 11) 1% canola oil; 12) 1% choice white grease; 13) 2% coconut oil; 14) 1% coconut oil; 15) 2% palm kernel oil; 16) 1% palm kernel oil; 17) 1% soy oil and four analysis days (0, 1, 3, and 7 post inoculation) as well as 1 treatment of PEDV-negative feed without chemical treatment. There was a treatment × day interaction (P < 0.002) for detectable PEDV RNA. The magnitude of the increase in Ct value from d 0 to 7 was dependent upon the individual treatments. Feed treated with individual MCFA, 1% MCFA blend, or commercial-based formaldehyde had fewer (P < 0.05) detectable viral particles than all other treatments. Commercial-based formaldehyde, 1% MCFA, 0.66% caproic, 0.66% caprylic, and 0.66% capric acids had no evidence of infectivity 10-d old pig bioassay, while there was no evidence the C12 commercial product or longer chain fat sources inhibited PEDV infectivity. Interestingly, pigs given the coconut oil source with the highest composition of caprylic and capric only showed signs of infectivity on the last day of bioassay. These data suggest some MCFA have potential for reducing post feed manufacture PEDV contamination.

Comparative efficiency of various fats rich in medium-chain fatty acids to suppress ruminal methanogenesis as measured with RUSITEC

2000 ◽  
Vol 80 (3) ◽  
pp. 473-484 ◽  
Author(s):  
F. Dohme ◽  
A. Machmüller ◽  
A. Wasserfallen ◽  
M. Kreuzer
Keyword(s):  
Fatty Acids ◽  
Oil Palm ◽  
Rumen Fluid ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Canola Oils ◽  
Chain Fatty Acids

A RUSITEC apparatus equipped with eight fermenters was used to investigate the effects of seven different fats with high proportions of medium-chain fatty acids (C8:0–C16:0) supplied at a level of 53 g kg−1 DM. In detail, coconut oil, palm kernel oil, palm oil, tallow, milk fat and two types of canola oils, both genetically enriched with lauric acid, were compared with a diet supplemented with prilled fat. The prilled fat was selected from three different rumen-protected fats in a preliminary experiment as the least effective one regarding methane release. Palm kernel oil, coconut oil and one of the canola oils significantly (P < 0.05) decreased methane release, methanogens and ciliates whereas the other fats had only minor effects. With the use of the three effective fats, NDF degradation was also suppressed (P < 0.05), but the rumen fluid concentration of volatile fatty acids remained unchanged. However, at constant acetate proportion, butyrate proportion increased (P < 0.05) at the expense of propionate. Apart from a high proportion of lauric and myristic fatty acids in the fatty acid composition, complete melting at rumen fluid temperature seems to support the ability of some fats to reduce methanogenesis and to suppress methanogens and ciliates. Key words: Methane, fats, medium-chain fatty acids, laurate canola, fermentation, ruminants

scholarly journals 72 Young Scholar Presentation: Use of medium chain fatty acids as mitigation or prevention strategies against pathogens in swine feed

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 59-60
Author(s):  
Annie B Lerner ◽  
Roger A Cochrane ◽  
Jordan T Gebhardt ◽  
Steve S Dritz ◽  
Cassandra K Jones ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Treatment ◽  
Positive Control ◽  
Post Inoculation ◽  
Diarrhea Virus ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Qrt Pcr ◽  
Swine Feed ◽  
Chain Fatty Acids

Abstract Four experiments were conducted to evaluate: 1) medium chain fatty acids (MCFA) application to swine feed pre- or post-viral contamination with porcine epidemic diarrhea virus (PEDV) measured by quantitative reverse transcription polymerase chain reaction (qRT-PCR), 2) MCFA levels and combinations measured by qRT-PCR, and 3) selected MCFA in bioassay. In Exp. 1, treatments were a 2x2 + 1 factorial with the main effects of chemical treatment (0.3% commercial formaldehyde (CF), Sal CURB [Kemin Industries, Des Moines, IA] or 1% MCFA blend (Blend) of 1:1:1 C6:C8:C10 [PMI, Arden Hills, MN]) and timing of application pre- or post-inoculation with PEDV; plus a positive control (PC; feed inoculated with PEDV and no chemical treatment). All combinations of treatment and timing decreased detectable PEDV compared to PC (P&lt; 0.05). Pre-inoculation had decreased PEDV detection compared to post-inoculation (P=0.009). Commercial formaldehyde decreased PEDV detection compared to MCFA (P&lt; 0.001). In Exp. 2 and 3, pre-inoculation treatments consisted of: 1) PC, 2) 0.3% CF, and varying levels (0.125-0.66%) and combinations of MCFA (C5:0, C6:0, C8:0, or C10:0). In Exp. 2, treating feed with 0.33% C8:0 decreased (P&lt; 0.05) PEDV detection compared to all levels of MCFA and PC. In Exp. 3, treating feed with CF, 0.5-1% Blend, all levels of C6:0+C8:0, 0.25% C6:0+C10:0, 0.33% C6:0+C10:0, 0.25% C8:0+C10:0, or 0.33% C8:0 + 0.33% C10:0 resulted in decreased PEDV detection compared to PC (P&lt; 0.05). In Exp. 4, feed was treated pre-inoculation with either 1) no treatment (PC), 2) 0.3% CF, 3) 0.5% Blend, or 4) 0.3% C8:0 and analyzed via qRT-PCR and bioassay. Adding 0.5% Blend or 0.3% C8:0 resulted in decreased PEDV detection compared to PC. All chemical treatments resulted in no evidence of infectivity in the bioassay while the positive control did produce evidence of infectivity. In conclusion, lower levels of MCFA than previously evaluated may provide in-feed protection against PEDV.

scholarly journals Karakteristik Campuran Minyak dari Minyak Sawit Merah Murni dengan Minyak Kelapa atau Minyak Inti Sawit [Characteristics of Oil Mixtures from Virgin Red Palm Oil with Coconut Oil or Palm Kernel Oil]

Buletin Palma ◽  
2020 ◽  
Vol 21 (2) ◽  
pp. 68
Author(s):  
Hasrul Abdi Hasibuan ◽  
Lerissa Aulia Siregar
Keyword(s):  
Palm Oil ◽  
Fatty Acid Content ◽  
Palm Kernel ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Red Palm Oil ◽  
Medium Chain ◽  
Kernel Oil

<p>The use of virgin red palm oil (VRPO) as a food product is very useful because it used as a source of fat and bioactive compounds (carotene, tocopherol, and tocotrienol). Increasing the use of VRPO can be conducted by blending it with lauric oils (coconut oil and palm kernel oil) containing medium-chain triacylglycerol (MCT) to produce a healthy oil. This research was conducted to examine the physicochemical properties of VRPO with coconut oil (CNO) or palm kernel oil (PKO) blends at a weight ratio of 100:0 - 0:100. The results showed that the mixtures of VRPO with CNO or PKO influenced the free fatty acid content, carotene content, fatty acids composition, iodine value, melting point, and solid fat content. Enhancing the amount of CNO or PKO onto VRPO causes the blends to have eutectic behavior (easy to melt). The VRPO: CNO and VRPO: PKO blends, at the ratio of 20:80 and 30:70, respectively, can be used as cooking oil. The VRPO: CNO blends at the ratio of 99:1 – 95:5 can be used for baking shortening while the VRPO: PKO blend at the ratio of 70:30 can be used for table margarine.</p><p align="center"><strong>ABSTRAK</strong></p><p>Penggunaan minyak sawit merah murni (<em>virgin red palm oil, </em>VRPO) sebagai produk pangan sangat bermanfaat karena VRPO sebagai sumber lemak dan senyawa bioaktif (karoten, tokoferol dan tokotrienol). Peningkatan pemanfaatan VRPO dapat dilakukan dengan memadukannya dengan minyak laurat (minyak kelapa dan minyak inti sawit) yang mengandung <em>medium chain triacylglycerol </em>(MCT) untuk menghasilkan campuran minyak sehat. Penelitian ini dilakukan untuk mengkaji sifat fisikokimia campuran minyak dari VRPO dengan minyak kelapa (<em>coconut oil, </em>CNO) atau minyak inti sawit (<em>palm kernel oil, </em>PKO) pada rasio berat 100:0 - 0:100. Hasil penelitian menunjukkan bahwa campuran minyak dari VRPO dengan CNO atau PKO mempengaruhi kadar asam lemak bebas, kadar karoten, komposisi asam lemak, bilangan iodin, titik leleh dan kandungan lemak padat. Peningkatan jumlah CNO atau PKO ke dalam VRPO menyebabkan campuran memiliki perilaku eutektik (mudah mencair). Campuran VRPO dengan CNO dan VRPO dengan PKO, masing-masing pada rasio 20:80 dan 30:70 dapat digunakan sebagai minyak goreng. Campuran VRPO dengan CNO pada rasio 99:1 - 95:5 dapat digunakan sebagai produk shortening untuk roti sementara campuran VRPO dengan PKO pada rasio 70:30 dapat digunakan untuk margarin meja.</p>

scholarly journals Effect of dietary Acrocomia aculeata kernel oil rich in medium chain fatty acids on type 2 diabetic rats

2020 ◽  
Vol 75 ◽  
pp. 104295
Author(s):  
Ângela Alves Nunes ◽  
Danieli Fernanda Buccini ◽  
Jeandre Augusto dos Santos Jaques ◽  
Luciane Candeloro Portugal ◽  
Rita Cássia Avellaneda Guimarães ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Diabetic Rats ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Kernel Oil ◽  
Acrocomia Aculeata ◽  
Type 2 Diabetic ◽  
Chain Fatty Acids

scholarly journals Effects of medium chain fatty acids as a mitigation or prevention strategy against porcine epidemic diarrhea virus in swine feed

2020 ◽  
Vol 98 (6) ◽  
Author(s):  
Annie B Lerner ◽  
Roger A Cochrane ◽  
Jordan T Gebhardt ◽  
Steve S Dritz ◽  
Cassandra K Jones ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Porcine Epidemic Diarrhea Virus ◽  
Threshold Value ◽  
Post Inoculation ◽  
Diarrhea Virus ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Qrt Pcr ◽  
Porcine Epidemic Diarrhea ◽  
Chain Fatty Acids

Abstract Feed has been shown to be a vector for viral transmission. Four experiments were conducted to: 1) determine if medium chain fatty acids (MCFA) are effective mitigants when applied to feed both pre- and post-porcine epidemic diarrhea virus (PEDV) inoculation measured by quantitative reverse transcription polymerase chain reaction (qRT-PCR), 2) evaluate varying levels and combinations of MCFA measured by qRT-PCR, and 3) evaluate selected treatments in bioassay to determine infectivity. In exp. 1, treatments were arranged in a 2 × 2 + 1 factorial with main effects of treatment (0.3% commercial formaldehyde [CF] product, Sal CURB [Kemin Industries, Inc.; Des Moines, IA], or 1% MCFA blend (Blend) of 1:1:1 C6:C8:C10 [PMI, Arden Hills, MN]) and timing of application (pre- or post-inoculation with PEDV) plus a positive control (PC; feed inoculated with PEDV and no treatment). All combinations of treatment and timing decreased detectable PEDV compared with the PC (P &lt; 0.05). Pre-inoculation treatment elicited decreased magnitude of PEDV detection (cycle threshold value) compared with post-inoculation (P = 0.009). Magnitude of PEDV detection was decreased for CF compared with Blend (P &lt; 0.0001). In exp. 2, pre-inoculation treatments consisted of: 1) PC, 2) 0.3% CF, 3 to 5) 0.125% to 0.33% C6:0, 6 to 8) 0.125% to 0.33% C8:0, 9 to 11) 0.125% to 0.33% C10:0, and 12 to 15) 0.125% to 0.66% C5:0. Treating feed with 0.33% C8:0 resulted in decreased (P &lt; 0.05) PEDV detection compared with all other treatments. Increasing concentration of each individual MCFA decreased PEDV detectability (P &lt; 0.042). In exp. 3, pre-inoculation treatments consisted of: 1) PC, 2) 0.3% CF, 3 to 7) 0.25% to 1% Blend, 8 to 10) 0.125% to 0.33% C6:0 + C8:0, 11 to 13) 0.125% to 0.33% C6:0 + C10:0, and 14 to 16) 0.125% to 0.33% C8:0 + C10:0. Treating feed with CF, 0.5% Blend, 0.75% Blend, 1% Blend, all levels of C6:0+C8:0, 0.25% C6:0 + 0.25% C10:0, 0.33% C6:0 + 0.33% C10:0, 0.25% C8:0 + 0.25% C10:0, or 0.33% C8:0 + 0.33% C10:0 elicited decreased detection of PEDV compared with PC (P &lt; 0.05). Increasing concentration of each MCFA combination decreased PEDV detectability (linear, P &lt; 0.012). In exp. 4, feed was treated pre-inoculation with: 1) no treatment (PC), 2) 0.3% CF, 3) 0.5% Blend, or 4) 0.3% C8:0 and analyzed via qRT-PCR and bioassay. Adding 0.5% Blend or 0.3% C8:0 resulted in decreased PEDV compared with PC and only PC resulted in a positive bioassay. Therefore, MCFA can decrease detection of PEDV in feed. Further, inclusion of lower levels of MCFA than previously evaluated are effective against PEDV.

scholarly journals Physiological and Reproductive Responses of Domyati Ducks to Different Dietary Levels of Coconut Oil as a Source of Medium-Chain Fatty Acids during Laying Period

2020 ◽  
Vol 10 (3) ◽  
pp. 485-492
Author(s):  
K. H. El-Kholy ◽  
A. I. A. Ghonim ◽  
M. A. Ahmed ◽  
Hoda A. Gad ◽  
Mervat N. Ghazal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coconut Oil ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Chain Fatty Acids

scholarly journals Candida auris is rendered non-viable by medium-chain fatty acids

2021 ◽  
Author(s):  
Kalynne R Green ◽  
Kearney T. W. Gunsalus ◽  
Magdia De Jesus
Keyword(s):  
Fatty Acids ◽  
Coconut Oil ◽  
Decanoic Acid ◽  
Antifungal Drugs ◽  
Candida Auris ◽  
Biofilm Growth ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
New Strategy ◽  
Chain Fatty Acids

The medium-chain fatty acids, octanoic and decanoic acid, found in coconut oil, were fungistatic and decanoic acid was fungicidal against a panel of Candida auris strains, during both planktonic and biofilm growth. The strains were from all four major geographic clades, and some were resistant to several classes of antifungal drugs. These compounds are safe, natural products and could provide a new strategy for skin decolonization and environmental decontamination.

scholarly journals Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

2021 ◽  
Vol 10 (7) ◽  
pp. e43710716667
Author(s):  
Raquel Reis Lima ◽  
Elisângela Ramieres Gomes ◽  
Rodrigo Stephani ◽  
Ítalo Tuler Perrone ◽  
Antônio Fernandes de Carvalho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
The Body ◽  
Absorption Mechanism ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Technological Advantage ◽  
Chain Fatty Acids

The nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction method interfere with the concentration of fatty acids present in the oils. It is a review of narrative literature, which used as a theoretical framework recent scientific articles in the English language. Oils derived from coconut, palm kernel, and babassu, for example, have a solid or semi-solid characteristic at room temperature. This happens due to the presence of saturated fatty acids with medium-length carbon chains, that is from 6 to 12 carbons. Although medium-chain fatty acids are saturated, they present characteristics that are different from other long-chain saturated fatty acids. They are quickly digested by the body, which favors the absorption and the using of these nutrients, leading an impact on diseases’ control, such as obesity, diabetes and hypertension. In addition, due to their chemical structure, medium chain fatty acids can be used in the food industry as a substitute for animal fat, combining their nutritional benefits with technological advantage, being used in food preparations to impact texture, flavor, stabilize emulsions, and improve the rheological characteristics of the product.

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