Food sources, digestive efficiency and resource allocation in the sea cucumber
            Holothuria forskali
            (Echinodermata: Holothuroidea): Insights from pigments and fatty acids

This study aimed at evaluating the antibiofilm activity of the Red Sea metabolites from green alga Avrainvillea amadelpha, sea cucumber Holothuria atra and costal plant Sarcocornia fruticosa against three biofilm bacterial strains isolated from Jeddah coast. Free fatty acids (FFAs) and other lipoidal matters were extracted from these organisms and analyzed by GC-MS. The composition of lipoidal fractions showed that A. amadelpha is rich by 74% saturated FAs, while sea cucumber H. atra revealed high content (60%) of unsaturated FAs. Palmitic acid is the major FA component in all species ranging from 14.5 to 26.7%. Phytol, sterols and hydrocarbons (C8-C29) were represented in the alga A. amadelpha as high contents with values 25.8, 21.9 and 18.5%, respectively. The extracts and lipoidal contents showed biofilm inhibitory activity against the isolated bacterial strains, where the unsaponified lipoidal fraction of S. fruticosa exhibited highest inhibitory activity against Planomicrobium sp. at concentration of 200 µg/mL.

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Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015

Nutrients ◽

10.3390/nu13010077 ◽

2020 ◽

Vol 13 (1) ◽

pp. 77

Author(s):

Xue Feng Hu ◽

Hing Man Chan

Keyword(s):

Fatty Acids ◽

Vitamin D ◽

Consumption Rate ◽

Saturated Fatty Acids ◽

Age Groups ◽

Canadian Community Health Survey ◽

Portion Size ◽

Food Sources ◽

Seafood Consumption ◽

Omega 3

Fish and seafood are excellent sources of nutrients such as omega-3 fatty acids, Vitamin D, and selenium. The aims of this study were to examine the pattern of seafood consumption among Canadians and determine their contribution to intakes of energy and nutrients. Day-1 24-h dietary recalls data collected from a national survey, the Canadian Community Health Survey—Nutrition in 2004 and 2015, were used to estimate food and nutrient intakes among Canadians. Seafood was classified according to the Bureau of Nutritional Sciences food list. Descriptive statistics were used to calculate the consumption rate and the average consumption amount of seafood by different age groups and sociodemographic characteristics. Population ratios were used to assess the contribution of seafood to the total intake of energy and nutrients. The overall consumption rate of seafood was around 17%, and the rate was similar between males and females, and slightly higher in 2015 (17.71%) compared to 2004 (16.38%). The average portion size is approximately 100 g, which translates into a ≈36 kg annual intake among the consumers and ≈6.2 kg per capita consumption. Adults (especially 30 years and above), Asians, individuals who were married, and with post-secondary education were more likely to consume seafood. Salmon, tuna, shrimp, cod, and crab were the most frequently consumed seafood in Canada, the consumption rate of which all increased from 2004 to 2015. Seafood provided up to 75% of n-3 PUFAs, 18% of Vitamin D, 19% Vitamin B12, 6% of niacin, and 4% of Vitamin B6 from all food sources. Seafood consumers had a healthier diet, as seafood consumption was related to a higher intake of key nutrients and a lower intake of total sugar and saturated fatty acids. Therefore, fish consumption should be promoted among Canadians.

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Modeled replacement of traditional soybean and canola oil with high-oleic varieties increases monounsaturated fatty acid and reduces both saturated fatty acid and polyunsaturated fatty acid intake in the US adult population

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqy127 ◽

2018 ◽

Vol 108 (3) ◽

pp. 594-602 ◽

Cited By ~ 9

Author(s):

Susan K Raatz ◽

Zach Conrad ◽

Lisa Jahns ◽

Martha A Belury ◽

Matthew J Picklo

Keyword(s):

At Risk ◽

Fatty Acids ◽

Fatty Acid ◽

Canola Oil ◽

Food Sources ◽

Fatty Acid Intake ◽

High Oleic ◽

Acid Intake ◽

The Us ◽

Age And Sex

ABSTRACT BACKGROUND High-oleic (HO) seed oils are being introduced as replacements for trans fatty acid (TFA)–containing fats and oils. Negative health effects associated with TFAs led to their removal from the US Generally Recognized As Safe list. HO oils formulated for use in food production may result in changes in fatty acid intake at population levels. Objectives The purposes of this study were to 1) identify major food sources of soybean oil (SO) and canola oil (CO), 2) estimate effects of replacing SO and CO with HO varieties on fatty acid intake overall and by age and sex strata, and 3) compare predicted intakes with the Dietary Reference Intakes and Adequate Intakes (AIs) for the essential fatty acids (EFAs) α-linolenic acid (ALA) and linoleic acid (LA). Design Food and nutrient intakes from NHANES waves 2007–2008, 2009–2010, 2011–2012, and 2013–2014 in 21,029 individuals aged ≥20 y were used to model dietary changes. We estimated the intake of fatty acid with the replacement of HO-SO and HO-CO for commodity SO and CO at 10%, 25%, and 50% and evaluated the potential for meeting the AI at these levels. RESULTS Each modeling scenario decreased saturated fatty acids (SFAs), although intakes remained greater than recommended for all age and sex groups. Models of all levels increased the intake of total monounsaturated fatty acids (MUFAs), especially oleic acid, and decreased the intake of total polyunsaturated fatty acids (PUFAs), particularly LA and ALA. Replacement of traditional with HO oils at 25–50% places specific adult age and sex groups at risk of not meeting the AI for LA and ALA. Conclusions The replacement of traditional oils with HO varieties will increase MUFA intake and reduce both SFA and PUFA intakes, including EFAs, and may place specific age and sex groups at risk of inadequate LA and ALA intake.

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Opportunistic feeding on various organic food sources by the cold-water coral <i>Lophelia pertusa</i>

Biogeosciences ◽

10.5194/bg-11-123-2014 ◽

2014 ◽

Vol 11 (1) ◽

pp. 123-133 ◽

Cited By ~ 49

Author(s):

C. E. Mueller ◽

A. I. Larsson ◽

B. Veuger ◽

J. J. Middelburg ◽

D. van Oevelen

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

De Novo ◽

Cold Water ◽

Feeding Strategy ◽

Food Sources ◽

Coral Tissue ◽

Lophelia Pertusa ◽

Opportunistic Feeding ◽

Water Coral

Abstract. The ability of the cold-water coral Lophelia pertusa to exploit different food sources was investigated under standardized conditions in a flume. The tested food sources, dissolved organic matter (DOM, added as dissolved free amino acids), bacteria, algae, and zooplankton (Artemia) were deliberately enriched in 13C and 15N. The incorporation of 13C and 15N was traced into bulk tissue, fatty acids, hydrolysable amino acids, and the skeleton (13C only) of L. pertusa. Incorporation rates of carbon (ranging from 0.8–2.4 μg C g−1 DW d–1) and nitrogen (0.2–0.8 μg N g−1 DW d–1) into coral tissue did not differ significantly among food sources indicating an opportunistic feeding strategy. Although total food assimilation was comparable among sources, subsequent food processing was dependent on the type of food source ingested and recovery of assimilated C in tissue compounds ranged from 17% (algae) to 35% (Artemia). De novo synthesis of individual fatty acids by L. pertusa occurred in all treatments as indicated by the 13C enrichment of individual phospholipid-derived fatty acids (PLFAs) in the coral that were absent in the added food sources. This indicates that the coral might be less dependent on its diet as a source of specific fatty acids than expected, with direct consequences for the interpretation of in situ observations on coral nutrition based on lipid profiles.

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Nutritional components of the sea cucumber Holothuria scabra

Functional Foods in Health and Disease ◽

10.31989/ffhd.v7i3.303 ◽

2017 ◽

Vol 7 (3) ◽

pp. 168 ◽

Cited By ~ 3

Author(s):

Morakot Sroyraya ◽

Peter J. Hanna ◽

Tanapan Siangcham ◽

Ruchanok Tinikul ◽

Prapaporn Jattujan ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Stearic Acid ◽

Sea Cucumber ◽

Body Wall ◽

Essential Fatty Acids ◽

Essential Amino Acids ◽

Whole Body ◽

Holothuria Scabra ◽

Arachidonic Acids

Background: Holothuria scabra is one of the most commercially important species found in the Pacific region. The sea cucumber extracts have been widely reported to have beneficial health effects. The aim of this study was to determine the nutritional compositions of H. scabra, and compare its important nutritional contents with that of other species.Methods: The sea cucumbers were dissected, sliced into small pieces, and then freeze-dried. The nutritional compositions, including proximate composition, amino acids, fatty acids, collagen, GABA, Vitamin A, C, and E of the whole body and body wall of H. scabra, were analyzed.Results: H. scabra contained a high quantity of protein (22.50% in whole body and 55.18% in body wall) and very low lipids (1.55% in whole body and 1.02% in body wall). The three most abundant amino acids found in both the whole body and body wall were glycine, glutamic acid, and proline. The main fatty acids found in the whole body were stearic acid and nervonic acid, and in the body wall were arachidonic acid and stearic acid. The whole body and body wall also contained high levels of essential amino acids, essential fatty acids, and collagen, in addition to moderate amounts of vitamin E and low amounts of GABA and vitamin C.Conclusions: The sea cucumber, H. scabra, contained high quantity of protein and very low lipid. It contained high essential amino acids, essential fatty acids, nervonic and arachidonic acids, and collagen, which also contained GABA, vitamin C, and vitamin E.Keywords: sea cucumber; Holothuria scabra; nutrition components; functional food

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Nutritional value of different food sources for the benthic Daphnidae Simocephalus vetulus: role of fatty acids

Archiv für Hydrobiologie ◽

10.1127/0003-9136/2003/0156-0145 ◽

2003 ◽

Vol 156 (2) ◽

pp. 145-163 ◽

Cited By ~ 32

Author(s):

Alexandre Bec ◽

Christian Desvilettes ◽

Aurelie Véra ◽

Dominique Fontvieille ◽

Gilles Bourdier

Keyword(s):

Fatty Acids ◽

Nutritional Value ◽

Food Sources ◽

Simocephalus Vetulus

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Abstract 50: Associations of Dietary Saturated Fatty Acids With Incident Coronary Heart Disease Depend on the Food Sources: EPIC-CVD Prospective Case-cohort Study in Nine European Countries

Circulation ◽

10.1161/circ.141.suppl_1.50 ◽

2020 ◽

Vol 141 (Suppl_1) ◽

Author(s):

Marinka Steur ◽

Keyword(s):

Fatty Acids ◽

Coronary Heart Disease ◽

Heart Disease ◽

Energy Intake ◽

Saturated Fatty Acids ◽

Red Meat ◽

Dietary Fatty Acids ◽

Food Sources ◽

Total Fatty Acids ◽

Country Specific

Introduction: The associations of dietary total fatty acids and the classes saturated, monounsaturated, and polyunsaturated fatty acids (SFAs, MUFAs, and PUFAs) with coronary heart disease (CHD) remain contentious. Moreover, the role of isocaloric macronutrient substitutions and specific food sources of SFAs, particularly in European context, is unclear. Hypothesis: We evaluated the hypothesis that associations of dietary fatty acids vary depending on specific macronutrient substitutions and food sources of SFAs. Methods: We conducted case-cohort analyses including 10,529 incident CHD cases and a random subcohort of 16,730 men and women selected from 385,747 eligible participants in nine countries of the European Prospective Investigation into Cancer and Nutrition Study. Habitual diet was assessed using country-specific dietary questionnaires, and macronutrient intakes were estimated using standardised nutrient databases. Country-specific HRs (95% CIs) per 5% energy intake from dietary total fatty acids, SFAs, MUFAs, and PUFAs were estimated using Prentice-weighted Cox regression models and pooled using random-effects meta-analyses, with and without considering isocaloric macronutrient substitutions. The associations of dietary SFAs from different food sources, including specific macronutrient substitutions, with CHD were also investigated. Results: There was no evidence of associations of dietary total fatty acids, SFAs, MUFAs, or PUFAs with incident CHD, regardless of the substitution macronutrient. Each 1% higher energy intake of SFAs from yoghurt, cheese, and fish were associated with a 7% (95% CI 1-12%), 2% (0-4%) and 13% (0-25%) lower CHD incidence, while SFAs from red meat and butter were associated with a 7% (2-12%) and 2% (0-4%) higher CHD incidence, respectively. Conclusions: There was no evidence of associations of dietary total fatty acids, SFAs, MUFAs, and PUFAs, with CHD incidence, regardless of the substitution nutrients, within the range of intakes in this European population. The opposite direction of associations of SFAs from different food sources such as red meat versus fermented dairy products suggests that public health recommendations should consider foods and overall diets, alongside the macronutrients they contain.

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Amelioration of allergic airway inflammation by fatty acids composition from sea cucumber

Journal of Experimental Food Chemistry ◽

10.4172/2472-0542-c1-012 ◽

2018 ◽

Vol 04 ◽

Author(s):

Hak Sun Yu ◽

Da-In Lee

Keyword(s):

Fatty Acids ◽

Airway Inflammation ◽

Sea Cucumber ◽

Allergic Airway Inflammation ◽

Fatty Acids Composition

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Dietary Intake, Nutritional Adequacy and Food Sources of Total Fat and Fatty Acids, and Relationships with Personal and Family Factors in Spanish Children Aged One to <10 Years: Results of the EsNuPI Study

Nutrients ◽

10.3390/nu12082467 ◽

2020 ◽

Vol 12 (8) ◽

pp. 2467

Author(s):

Casandra Madrigal ◽

María José Soto-Méndez ◽

Rosaura Leis ◽

Ángela Hernández-Ruiz ◽

Teresa Valero ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Intake ◽

Pediatric Population ◽

Essential Fatty Acids ◽

Saturated Fatty Acids ◽

Meat Products ◽

Food Sources ◽

Food And Agriculture ◽

Food And Agriculture Organization ◽

Total Fat

We aimed to determine the usual intake of total fat, fatty acids (FAs), and their main food sources in a representative cohort of the Spanish pediatric population aged 1 to <10 years (n = 707) who consumed all types of milk and an age-matched cohort who consumed adapted milk over the last year (including follow-on formula, toddler’s milk, growing-up milk, and fortified and enriched milks) (n = 741) who were participants in the EsNuPI study (in English, Nutritional Study in the Spanish Pediatric Population). Dietary intake, measured through two 24 h dietary recalls, was compared to the European Food Safety Authority (EFSA) and the Food and Agriculture Organization of the United Nations (UN-FAO) recommendations. Both cohorts showed a high intake of saturated fatty acids (SFAs), according to FAO recommendations, as there are no numerical recommendations for SFAs at EFSA. Also, low intake of essential fatty acids (EFAs; linoleic acid (LA) and α-linolenic acid (ALA)) and long-chain polyunsaturated fatty acids (LC-PUFA) of the n-3 series, mainly docosahexaenoic acid (DHA) were observed according to EFSA and FAO recommendations. The three main sources of total fat and different FAs were milk and dairy products, oils and fats, and meat and meat products. The consumption of adapted milk was one of the main factors associated with better adherence to the nutritional recommendations of total fat, SFAs, EFAs, PUFAs; and resulted as the main factor associated with better adherence to n-3 fatty acids intake recommendations. Knowledge of the dietary intake and food sources of total fat and FAs in children could help in designing and promoting effective and practical age-targeted guidelines to promote the consumption of EFA- and n-3 PUFA-rich foods in this stage of life.

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Impact assessment of the TFA regulation on fatty acid composition of foods in Hungary

European Journal of Public Health ◽

10.1093/eurpub/ckaa165.363 ◽

2020 ◽

Vol 30 (Supplement_5) ◽

Author(s):

A Varga ◽

E Sarkadi Nagy ◽

L Zámbó ◽

É Illés ◽

M Bakacs ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Trans Fatty Acids ◽

Saturated Fat ◽

Portion Size ◽

World Health ◽

Food Sources ◽

Increased Risk ◽

Total Fat ◽

The Impact

Abstract Trans fatty acids are formed during the industrial processing of food, and are proven to be harmful for the human body. They have been associated with increased risk of cardiovascular disease, abdominal obesity, diabetes, and certain types of cancer. Decree 71/2013. (XI. 20.) of the Ministry of Human Capacities, which has been in force since 2014, defines the highest permitted amount of trans fats in food products placed on the market in Hungary. The impact of the decree on the industrially produced trans fatty acids (iTFA) availability and population intake was assessed in 2017. Results demonstrated that iTFA were replaced by other fatty acids due to the legislation. In 2019, we investigated food groups which had high measured TFA content before the regulation entered into force and compared the total fat and fatty acid profiles to the same brand or similar products being on the market afterwards. In collaboration with the World Health Organization, this was the first assessment to determine to which extent manufacturers increased saturated fat (SFA) content of foodstuffs to reduce iTFA content. In those product groups, which were identified as significant food sources of iTFA before introducing the regulation (biscuits, coffee creamers and flavorings, sweets, bakery products, confectionary, wafers, margarines) we found no significant changes in the total fat content, while in most foodstuffs the average proportion of SFA was higher after reformulation, as iTFA were mainly substituted with SFA in 61% of the products, with cis-MUFA in 25% and cis-PUFA in 14% of the products, respectively. Evidence from this analysis supports concerns that eliminating iTFA in certain foodstuffs leads to unwanted substitution with saturated fat, hence reducing the possible health benefits. Given the high SFA intake and the unfavourable cardiovascular statistics in Hungary, the consumption frequency and portion size control of these products are advised. Key messages Monitoring the changes of food composition is important in order to evaluate the effect of the regulation. Manufacturers should be encouraged to reduce the SFA content to a technologically feasible level.

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