Fish Oil–Derived Fatty Acids, Docosahexaenoic Acid and Docosapentaenoic Acid, and the Risk of Acute Coronary Events

The dietary essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are predominantly found in fish oil, but fish consumption in the UK is low. Increasing the yield of EPA and DHA in cows’ milk would increase human intakes of EPA and DHA, and this can be achieved by including fish oil in cows’ diets. However, because EPA and DHA are susceptible to rumen biohydrogenation, their transfer efficiency into milk is low.In vitroobservations by Gulatiet al. (1999) suggested that if the concentration of fish oil in the rumen exceeded 1 mg/ml, EPA and DHA were not hydrogenated. The objectives of this study were therefore to determine the relationships between fish oil intake by dairy cows, and the probable concentrations of fish oil in the cows’ rumen, with the yield of EPA and DHA in their milk.

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Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil

Modern Applied Science ◽

10.5539/mas.v10n3p208 ◽

2016 ◽

Vol 10 (3) ◽

pp. 208 ◽

Cited By ~ 1

Author(s):

SeyedReza Hejazian ◽

SeyedehZeynab Hatami Takami ◽

Esmaeil Ghanbari Shendi

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Fish Oil ◽

Point Of View ◽

Poultry Feed ◽

Control Treatment ◽

Treatment Results ◽

Fatty Acids Profile ◽

Significant Difference ◽

Spray Dried

However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The main reason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then the mixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level. Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significant difference (p>0.05) between color of fortificated cheese with control cheese. There was no significant difference (p>0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with control cheese. There was no significant difference (p>0.05) between flavor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but there was significant difference (p<0.05) between these two treatments with control cheese. Also, the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p<0.05) with control cheese.

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Polyunsaturated fatty acids and risk of Alzheimer’s disease: a Mendelian randomization study

European Journal of Nutrition ◽

10.1007/s00394-019-02126-x ◽

2019 ◽

Vol 59 (4) ◽

pp. 1763-1766 ◽

Cited By ~ 1

Author(s):

Yasutake Tomata ◽

Susanna C. Larsson ◽

Sara Hägg

Keyword(s):

Fatty Acids ◽

Arachidonic Acid ◽

Linoleic Acid ◽

Docosahexaenoic Acid ◽

Polyunsaturated Fatty Acids ◽

Eicosapentaenoic Acid ◽

Linolenic Acid ◽

Mendelian Randomization ◽

Docosapentaenoic Acid ◽

Alpha Linolenic Acid

Abstract Purpose Observational studies have suggested that polyunsaturated fatty acids (PUFAs) may decrease Alzheimer’s disease (AD) risk. In the present study, we examined this hypothesis using a Mendelian randomization analysis. Methods We used summary statistics data for single-nucleotide polymorphisms associated with plasma levels of n-6 PUFAs (linoleic acid, arachidonic acid) and n-3 PUFAs (alpha-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid), and the corresponding data for AD from a genome-wide association meta-analysis of 63,926 individuals (21,982 diagnosed AD cases, 41,944 controls). Results None of the genetically predicted PUFAs was significantly associated with AD risk; odds ratios (95% confidence interval) per 1 SD increase in PUFA levels were 0.98 (0.93, 1.03) for linoleic acid, 1.01 (0.98, 1.05) for arachidonic acid, 0.96 (0.88, 1.06) for alpha-linolenic acid, 1.03 (0.93, 1.13) for eicosapentaenoic acid, 1.03 (0.97, 1.09) for docosapentaenoic acid, and 1.01 (0.81, 1.25) for docosahexaenoic acid. Conclusions This study did not support the hypothesis that PUFAs decrease AD risk.

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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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