Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

The aim of this study was to assess the effects of vegetable oils on the antioxidant capacity, blood lipid components and immune responses in chickens raised in hot climate. In a completely randomized design, 300 chicks were assigned to four treatments and five replicates with 15 chicks per each. The highest concentration of malondialdehyde was found in broilers fed palm oil (p < 0.05). Chickens fed corn oil had the lowest and those fed flaxseed oil had the highest antioxidant enzymes activities (p < 0.05). The highest hepatic Alanine-transferase and Aspartate-transferase was found in chickens fed corn oil and the lowest levels in those received flaxseed and olive oils (p < 0.05). The highest hypersensitivity was in chickens fed palm oil and the lowest was for olive oil. The highest antibody titer against sheep red blood cells was found in chickens fed flaxseed oil and the lowest titer was for those received palm oil (p < 0.05). The highest triglyceride, cholesterol and very low density lipoprotein and the lowest high density lipoprotein was found in chickens fed palm oil and vice versa for flaxseed and olive oils. Olive and flaxseed oils had beneficial effects on antioxidant activity and lipid attributes and palm oil had detrimental effects on these parameters that related to the poultry health.

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Flaxseed oil and clove leaf essential oil in Zebrafish diet (Danio rerio)

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v43i1.48126 ◽

2020 ◽

Vol 43 ◽

pp. e48126

Author(s):

Thiberio Carvalho da Silva ◽

Michele Silva ◽

Fabiana Carbonera ◽

Jesui Vergilio Visentainer ◽

Karina Sayuri Utsunomiya ◽

...

Keyword(s):

Essential Oil ◽

Antioxidant Capacity ◽

Danio Rerio ◽

Interaction Effect ◽

Growth Rates ◽

Specific Growth ◽

Flaxseed Oil ◽

Leaf Essential Oil ◽

Specific Growth Rates

Flaxseed oil is recognized as the plant source richest in α-linolenic acid, whereas clove leaf essential oil has a strong antioxidant capacity. The objective of this study was to determine the in vitro antioxidant capacity of diets containing a combination of flaxseed oil (FO) and clove leaf essential oil (CLEO), as well as to use zebrafish (Danio rerio) to assess their effect on the animals’ growth. Fifty days after hatching, a total of 420 male specimens (0.29 ± 0.04 g) were divided into seven groups for each diet and fed for 55 days to be used, with the diets being: control, absent FO and CLEO; 3% FO + 0.5% CLEO; 3% FO + 1% CLEO; 6% FO + 0.5% CLEO; 6% FO + 1% CLEO; 9% FO + 0.5% CLEO and 9% FO + 1% CLEO. Antioxidant activity was determined through DPPH (2,2-diphenyl-1-picrylhydrazyl) tests, showing interaction effect between factors (FO x CLEO, p < 0.05); the diets containing 1% combined with 3, 6 or 9% of FO presented means higher than those of the 0.5% diets. No mortality was observed during the experiment. For final weight and weight gain, there was no interaction effect (p > 0.05), only isolated effect for FO, with the fish fed 6 and 9% diets having the best results. Final total length and specific growth rates showed interaction effect (p < 0.05). As for specific growth rates, the best response was that of the diet with 6% FO and 0.5% CLEO. Final length showed increase with FO levels, even when there was association with 0.5 or 1% of CLEO. Therefore, combined use of 9% of FL with 0.5% of CLEO is recommended for zebrafish.

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Observation of Fungus of Solid State Organic Materials by Scanning Electron Microscope. (II) Observation of Fungus of Polyisobutylene (Food Additive)

Eisei kagaku ◽

10.1248/jhs1956.38.p20 ◽

1992 ◽

Vol 38 (1) ◽

pp. P20-P20

Author(s):

KATSUHIKO SAIDO ◽

YUMIKO ISHIHARA ◽

MAYUMI INOUE ◽

TAKESHI KUROKI ◽

YOZO KABASAWA

Keyword(s):

Electron Microscope ◽

Solid State ◽

Scanning Electron Microscope ◽

Organic Materials ◽

Food Additive ◽

Scanning Electron

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Fermentation of Functional Monascus on Rice and Soybean Meal Solid Culture

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1183 ◽

2012 ◽

Vol 554-556 ◽

pp. 1183-1186

Author(s):

Xiao Lan Shang ◽

An Jun Liu

Keyword(s):

Solid State ◽

Antioxidant Capacity ◽

Solid State Fermentation ◽

Soybean Meal ◽

Raw Material ◽

Solid Culture ◽

Steam Cooking ◽

Before And After ◽

Color Value ◽

Degradation Degree

With rice and soybean meal as raw material, M. rubber (Monascus purpureus) as a tool to ferment through solid state fermentation. While using graininess rice and graininess soybean meal and the percentage were 1:4 would obtain the highest color-value. The SDF content, protein degradation degree and antioxidant capacity before and after the fermentation was compared. The results showed that the color-value of the soild state Monascus-fermented rice and soybean meal was nearly upon half of fermentation with rice only, more than 15 times of fermentation with soybean meal only; SDF content increased 25%; through steam cooking, the protein of the soybean meal would be denatured and the solubility would reduce. Furthermore, research found Monascus-Fermented Rice and Soybean Meal (MFRS) was a strong antioxidant material.

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