scholarly journals Pemanfaatan Jamur Simbion Sponge dalam Bioisomerasi Asam Lemak pada Dedak untuk Menghasilkan Asam Lemak Cis

2018 ◽  
Vol 21 (2) ◽  
pp. 121
Author(s):  
Agus Trianto ◽  
Sri Sedjati ◽  
Ocky Karna Radjasa ◽  
Rachmat Afriyanto ◽  
Sakti Imam Muchlisin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Methyl Ester ◽  
Elaidic Acid ◽  
Trans Fatty Acids ◽  
Animal Feed ◽  
Fatty Acid Content ◽  
High Fatty Acid ◽  
Acid Methyl

Utilization of Sponges Symbiotic Fungus in the Bioisomeration  of Fatty Acids in Brans to Produce Cis Fatty Acid  Trans fatty acids are known to have a negative impact on human health such as triggering the coronary heart and blood vessel related diseases. However, many food and animal feed contain trans fatty acids.  Bran, which is widely used as animal feed has high fatty acid content and the majority are trans fatty acids. This study aims to determine the potential of Trichoderma harzanum, a sponge symbiont fungus, in the process of fatty acid bioconversion in bran. Bran was fermented in saline and non-salin condition for 15 days in the room temperature. Both fermented and not bran was extracted with methanol, and the extracts were concentrated with rotary evaporator. Fatty acid extracts were analyzed on the GC with hydrolysis and methylation as pre-treatments. The test results showed the fatty acid composition changed, and the was formation of new fatty acids. The bioisomeration process occurs in the Trans-9-Elaidic acid Methyl esther into Cis-9-Oleic Methyl ester. Cis-9-oleic acid is known as oleic acid which is widely found in olive and sunflowers oil. The fungus has potential as biocatalys for production of cis fatty acid. Asam lemak trans dikenal mempunyai dampak negatif terhadap kesehatan manusia seperti memicu terjadinya penyakit jantung koroner dan penyakit terkait pembuluh darah. Namun asam lemak trans banyak terkandung dalam berbagai jenis bahan makanan maupun pakan ternak diantaranya adalah dedak.  Dedak banyak digunakan sebagai pakan ternak mempunyai kandungan asam lemak yang tinggi dan mayoritas adalah asam lemak trans.  Penelitian ini bertujuan untuk mengetahui potensi jamur simbion spons Trichoderma harzanum dalam proses biokonversi asam lemak pada dedak.  Fermentasi dedak dilakukan dalam kondisi salin dan unsalin selama 15 hari pada suhu ruang. Dedak yang difermentasi maupun tidak kemudian diekstrak dengan metanol kemudian dipekatkan dengan rotari eveporator.  Ekstrak asam lemak degan GC dengan pre-treatment meliputi hidrolisis dan metilasi. Hasil uji menunjukan adanya perubahan komposisi dan terbentuknya asam lemak baru. Proses bioisomerasi terjadi pada Trans-9-Elaidic acid Methyl estermenjadi Cis-9-Oleic Methyl ester. Cis-9-oleic acid yang dikenal dengan asam oleat yang banyak terdapat dalam minyak zaitun dan bunga matahari. Jamur T. Harzianum mempunyai potensi sebagai biokatalis untuk memproduksi asam lemak cis.

The Trans-Fatty Acid, Elaidic Acid, Inhibits Macrophage Fatty Acid Catabolism and Stimulates Expression of Inflammatory Mediators

Blood ◽  
2012 ◽  
Vol 120 (21) ◽  
pp. 3277-3277
Author(s):  
Lisa J Robinson ◽  
Janelle Zacherl ◽  
Harry C Blair ◽  
Stephanie J Mihalik
Keyword(s):  
Gene Expression ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Inflammatory Mediators ◽  
Elaidic Acid ◽  
Trans Fatty Acids ◽  
Trans Fat ◽  
Fatty Acid Catabolism

Abstract Abstract 3277 In recent decades, addition to the diet of synthetically hydrogenated vegetable oils has markedly increased human consumption of trans fatty acids. Epidemiological studies have linked this change in diet to current high rates of atherosclerotic cardiovascular disease. Despite recognition of this important connection, the basic mechanisms by which trans fatty acids contribute to the pathogenesis of atherosclerosis are still not well understood. In the present studies we examined the effects of trans fatty acids on macrophage functions and their possible role in the pathogenesis of atherosclerosis. Human macrophages, derived from peripheral blood mononuclear cells, were treated with the trans fat elaidic acid (C18:Δ9–10 trans), the corresponding cis fatty acid oleic acid (C18:Δ9–10 cis), or the saturated fatty acid stearic acid (C18:0). We examined changes in macrophage fat metabolism using GC/MS to measure cell fatty acid content and intermediates, and MS/MS to identify acylcarnitine derivatives, and assayed fatty acid oxidation using fatty acids radiolabeled at the [1–14C] position and the double bond at the [C9-C103H] position. After 44 hours treatment with 100 micromolar elaidic acid, macrophages showed an accumulation of multiple unsaturated fatty acid intermediates, both long-chain and short-chain, by GC/MS analysis, that were not observed in cultures containing either oleic or stearic acid. Using acylcarnitine analysis, we observed an increase in C12 and C18 intermediates in the macrophages exposed to trans fat (either as fatty acids or partially hydrogenated soy oil) compared to controls. These results suggest a block in acyl-CoA removal one group proximate to the trans bond. Beta-oxidation assays using carbon-1 radiolabeled oleic and elaidic acids revealed enhanced entry of the trans-fat into the catabolic cycle compared to the entry of the natural cis-fatty acid. Using carbon 9–10 radiolabeled oleic acid to study oleic acid catabolism, we discovered that in the presence of the trans fat, oxidation of the cis fat was diminished. Thus, in addition to the block in the catabolism of the trans fat itself, the degradation of the cis monounsaturated fatty acids are also impaired in the presence of the trans fat. We then examined the effects of inhibited fatty acid catabolism on macrophage function by examining changes in gene expression. Initial results from Affymetrix gene expression profiling, were confirmed using quantitative real time PCR. These studies revealed that exposure to trans fatty acid, compared to cis fatty acids, markedly upregulated macrophage expression of interleukin 1 beta, an inflammatory cytokine previously implicated in the pathogenesis of atherosclerosis. Also increased was expression of heparin-binding epidermal growth factor, previously implicated as a stimulus for vascular smooth muscle proliferation in atherosclerosis. The results overall suggest that the deleterious effects of trans fats may be linked to impaired macrophage fatty acid catabolism, contributing to lipid accumulation in the atheroma, and also to increased macrophage production of inflammatory mediators. Disclosures: No relevant conflicts of interest to declare.

scholarly journals Studying the Physicochemical Properties and Isolation of Unsaturated Fatty Acids from Edible Oils by GC-MS and Argentated Silica Gel Chromatography

2021 ◽  
pp. 346-362
Author(s):  
Salim Najmaldain Saber ◽  
Hikmat Ali Mohamad ◽  
Madzlan Aziz
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Methyl Ester ◽  
Physicochemical Properties ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Acid Methyl

The core objective of this study was to investigate the physicochemical characteristics and fatty acid composition of the oils of sunflower, olive, virgin coconut and ginger oils, as well as the separation of their unsaturated fatty acids. The data indicated a significant variation in physicochemical properties (acid, saponification, ester, and iodine values) among oils. Transesterification process was carried out at a molar ratio of 1:7:0.1 of oil: methanol: KOH. Fatty acid methyl esters of oils were analyzed by infrared (IR) and gas chromatography–mass (GC-MS) spectrometry. Twelve fatty acids were identified, where the major fatty acid of  olive oil was found to be  oleic acid (89%), whereas those of sunflower and ginger oils were linoleic acid (80.9 %) and (79.3 %), respectively. Sunflower and olive oils were fractionated by 25% silver nitrate-impregnated silica gel column chromatography. By this method, linoleic acid methyl ester from sunflower and oleic acid methyl ester from olive oil were isolated with high purity percentages and yields. This study is significant for the development of food and pharmaceutical products.

Proteomic and lipidomics analyses of high fatty acid AhDGAT3 transgenic soybean reveals the key lipase gene associated with the lipid internal mechanism

Genome ◽  
2022 ◽  
pp. 1-12
Author(s):  
Yang Xu ◽  
Fan Yan ◽  
Yu Zong ◽  
Jingwen Li ◽  
Han Gao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Total Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
High Fatty Acid ◽  
Differentially Expressed ◽  
Transgenic Soybean ◽  
Lipase Gene

Vegetable oil is one of the most important components of human nutrition. Soybean (Glycine max) is an important oil crop worldwide and contains rich unsaturated fatty acids. Diacylglycerol acyltransferase (DGAT) is a key rate-limiting enzyme in the Kennedy pathway from diacylglycerol (DAG) to triacylglycerol (TAG). In this study, we conducted further research using T3 AhDGAT3 transgenic soybean. A high-performance gas chromatography flame ionization detector showed that oleic acid (18:1) content and total fatty acid content of transgenic soybean were significantly higher than those of the wild type (WT). However, linoleic acid (18:2) was much lower than that in the WT. For further mechanistic studies, 20 differentially expressed proteins (DEPs) and 119 differentially expressed metabolites (DEMs) were identified between WT (JACK) and AhDGAT3 transgenic soybean mature seeds using proteomic and lipidomics analyses. Combined proteomic and lipidomics analyses showed that the upregulation of the key DEP (lipase GDSL domain-containing protein) in lipid transport and metabolic process induced an increase in the total fatty acid and 18:1 composition, but a decrease in the 18:2 composition of fatty acids. Our study provides new insights into the deep study of molecular mechanism underlying the enhancement of fatty acids in transgenic soybeans, especially oleic acid and total fatty acid, which are enhanced by over-expression of AhDGAT3.

scholarly journals Karakteristik Fisikokimia dan Identifikasi Komposisi Asam Lemak Minyak Testa Kelapa [Physicochemical Characteristics and Identification of Fatty Acid Composition Coconut Testa Oil]

Buletin Palma ◽  
2020 ◽  
Vol 21 (2) ◽  
pp. 81
Author(s):  
Ardi Kurniawan Makalalag ◽  
Anton Muis ◽  
Nicolas Tumbel
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Methyl Ester ◽  
Lauric Acid ◽  
Caprylic Acid ◽  
Acid Methyl Ester ◽  
Capric Acid ◽  
Acid Methyl

<p>Testa is a byproduct of the coconut flour industrial processing process and has not been used optimally. Testa is the outer layer of coconut flesh which is brown. peeled with a thickness of about 2mm, dried, and taken the oil. The purpose of this study was to see the potential that can be processed from coconut testa by identifying the physical and chemical properties of testa oil and to determine the composition of its fatty acid content. The research was carried out in 2019 and carried out at the Manado Industrial Research and Standardization Center Laboratory. The results showed a water content value of 0.2148%; free fatty acids 2.02%; the peroxide number is 0.4107 Mek O2/Kg; iodine number 14.452 g iodine/100g; and the saponin number 258.46 mg KOH/g. The results of testing the fatty acid composition of testa oil using a Gas Chromatography-Mass Spectrometry (GCMS) tool were obtained, eight types of fatty acids consisting of medium-chain fatty acids and long-chain fatty acids, with the most dominant percentage being Lauric acid methyl ester (C12 - Lauric acid) of 41.59% which is a group of medium-chain fatty acids. Overall, the fatty acids obtained are Caprylic acid methyl ester (C8 - caprylic acid) 5.43%, Capric acid methyl ester (C10 - capric acid) 4.68%, Lauric acid methyl ester (C12 - lauric acid) 41, 59%, Myristic acid methyl ester (C14 - myristic acid) 18.87%, Palmitic acid methyl ester (C16 - palmitic acid) 11.87%, Linoleic acid methyl ester (C18 - linoleic acid) 1.67%, Oleic acid methyl ester (C18 - oleic acid) 11.88%, Stearic acid methyl ester (C20 - stearic acid) 4.01%. The results obtained show that coconut testa oil has the potential to be developed into functional food, cosmetic and pharmaceuticals products .</p><p align="center"><strong>ABSTRAK</strong></p><p>Testa adalah produk samping dari proses pengolahan industri tepung kelapa, dan belum dimanfaatkan secara optimal. Testa merupakan lapisan luar daging buah kelapa yang berwarna coklat. dikupas dengan ketebalan sekitar 2mm, dikeringkan dan dikeluarkan minyaknya. Tujuan penelitian ini adalah untuk melihat potensi yang dapat diolah dari testa kelapa dengan cara mengidentifikasi sifat fisik dan kimia dari minyak testa dan untuk mengetahui komposisi kandungan asam lemaknya. Penelitian dilaksanakan pada tahun 2019 dan dilakukan di Laboratorium Balai Riset dan Standardisasi Industri Manado. Hasil penelitian diperoleh nilai kadar air 0,2148%; asam lemak bebas 2,02%; bilangan peroksida sebesar 0,4107 Mek O<sub>2</sub>/Kg; bilangan iod 14,452 g iod/100g; dan bilangan penyabunan 258,46 mg KOH/g. Hasil pengujian komposisi asam lemak minyak testa menggunakan alat <em>Gas Chromatography-Mass Spectrometry</em> (<em>GCMS</em>) diperoleh, delapan jenis asam lemak penyusun yang terdiri dari asam lemak rantai medium dan asam lemak rantai Panjang, dengan persentase yang paling dominan adalah Lauric acid methyl ester (C12 – Asam laurat) sebesar 41,59% yang merupakan golongan dari asam lemak rantai medium. Secara keseluruhan asam lemak yang diperoleh adalah, Caprylic acid methyl ester (C8 – asam kaprilat) 5,43%, Capric acid methyl ester (C10 – asam kaprat) 4,68%, Lauric acid methyl ester (C12 – asam laurat) 41,59%, Myristic acid methil ester (C14 – asam miristat) 18,87%, Palmitic acid methyl ester (C16 – asam palmitat) 11,87%, Linoleic acid methyl ester (C18 – asam linoleat) 1,67%, Oleic acid methyl ester (C18 – asam oleat) 11,88%, Stearic acid methil ester (C20 – asam stearat) 4,01%. Hasil yang diperoleh menunjukkan minyak testa kelapa memiliki potensi yang dapat dikembangkan menjadi produk pangan fungsional,  kosmetik, maupun farmasi.</p>

Milk yield and composition of milk and blood as indicators of energy intake by Jersey cows

1974 ◽  
Vol 25 (4) ◽  
pp. 657 ◽  
Author(s):  
TH Stobbs ◽  
DJ Brett
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Energy Intake ◽  
Acid Composition ◽  
Milk Yield ◽  
Milk Fat ◽  
Fatty Acid Content ◽  
Jersey Cows

Jersey cows were used in a change-over design to examine the effect of three levels of energy intake (lucerne hay at 100, 75 and 50% ad lib.) on milk yield, milk composition, fatty acid composition of milk fat, and blood metabolites (non-esterified fatty acids, glucose and total ketones) to determine which measurement was the most accurate indicator of intake of energy. Milk yields averaged 9.9, 8.7 and 7.2 kg/cow/day with relative intakes of 100, 75 and 50% of ad lib. When energy was restricted the proportion of C4–C16 fatty acids in milk fat decreased (72, 69 and 59%), while the proportion of oleic acid increased (15, 18 and 26%). These changes occurred within approximately 6 days on new energy levels. Fore milk and strippings had similar fatty acid proportions. Restriction of energy reduced the solids not fat, protein and casein contents of milk, and increased its butter fat percentage. Non-esterifred fatty acid levels in blood plasma increased with restriction of feed (348, 528 and 579 µ-equiv./l). Glucose and ketone bodies of blood averaged 58 mg/100 ml and 9.1 mg/100 mi respectively, and did not vary between treatments. It is concluded that milk production is the most sensitive indicator of the intake of digestible energy where change-over designs are used. However, when individual animal variation is not removed in the analysis, the intake of energy is most closely correlated with the fatty acid composition of milk fat (r = 0.73 and –0.74 for C4–C16 acids and oleic acid respectively). Significant correlations with the protein to fat and casein to fat ratios of milk were also measured (r = 0.64 and 0.63 respectively). There was a poor relationship between energy intake and blood composition (r = –0.25 for non-esterified fatty acid content).

scholarly journals Comparison of branded and non-branded food samples widely consumed in north India with reference to Trans fatty acid content

2021 ◽  
Vol 13 (1) ◽  
pp. 16-25
Author(s):  
Prashasti Tripathi ◽  
Vineeta Puranik ◽  
Shalini Purwar
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Trans Fatty Acid ◽  
Acid Content ◽  
Trans Fatty Acids ◽  
Fatty Acid Content ◽  
Food Samples ◽  
North India ◽  
Research Report ◽  
Trans Fatty Acid Content

Trans fatty acids (TFA) are the geometrical isomers of monounsaturated and polyunsaturated fatty acids that affect the functional and physicochemical properties of these fatty acids, which in turn affect their metabolism in humans.  Since the database available for trans fatty acids in food from India is scarce, the research report generates data about trans fatty acid content in selected foods popular in north India. In this report, various food samples like cookies, chocolates, biscuits, pizza, fries, indigenous snacks like samosa, pakora and indigenous sweets like jalebi, gulab jamun, and laddoo were analyzed for the Trans Fatty Acid (TFA) content by gas chromatography. A large variation was found in trans fatty acid content among these food samples. The results also showed that only 4.5% of the samples were found to contain TFA less than 0.5% while approximately 8% of samples having more than 5% TFA (1 branded and 6 non-branded samples). Also, a large variation was found in the trans fatty acid content of branded and non-branded food samples with the mean value of TFA in branded and non-branded food groups as 1.781 and 6.125 respectively and the t-value of 0.852 between the two groups. When regulations are emphasizing on labelling the TFA content on the product, there are arrays of unlabelled products which are not governed under any regulations. Hence there is a need for strong food regulations to bring levels of trans fats in processed foods to negligible levels.

scholarly journals Effects of Sowing Season on Agronomic Traits and Fatty Acid Metabolic Profiling in Three Brassica napus L. Cultivars

Metabolites ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 37 ◽  
Author(s):  
Xiaoyi Li ◽  
Lintao Wu ◽  
Guoliang Qiu ◽  
Tao Wang ◽  
Chunhong Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Brassica Napus ◽  
Metabolic Profiling ◽  
Agronomic Traits ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Monounsaturated Fatty Acids ◽  
Human Consumption

Decreasing saturated fatty acids and increasing monounsaturated fatty acids are desirable to improve oil for food. Seed oil content and fatty acid composition are affected by genotype and environment. Therefore, we systematically analyzed the agronomic traits and fatty acid metabolic profiling of Brassica napus (B. napus) seeds at different developmental stages in high level of oleic acid (HOA), medium level of oleic acid (MOA), and low level of oleic acid (LOA) B. napus cultivars, both sown in winter and summer. The results showed that all winter-sown cultivars produced 20% more seed yield than the summer-sown crop. The longer growing period of winter-sown B. napus resulted in higher biomass production. However, the fatty acid metabolism of individual cultivars was different between winter-sown rape (WAT) and summer-sown rape (SAT). The absolute fatty acid content of LOA and MOA cultivars in WAT were significantly higher than that in SAT, but that of HOA was opposite. Importantly, the levels of monounsaturated fatty acids (18:1; 20:1) in SAT were far more than those in WAT. These data indicate the quality of oil from the HOA in SAT is more suitable for human consumption than that in WAT.

scholarly journals COMPOSITION AND QUANTIFICATION OF FATTY ACIDS PRODUCED BY Xylaria sp. DAP KRI-5

2021 ◽  
Vol 20 (1) ◽  
pp. 31-41
Author(s):  
Ahmad Fathoni ◽  
Muhammad Ilyas ◽  
Praptiwi Praptiwi ◽  
Andi Saptaji Kamal ◽  
Lukman Hafid ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Methyl Ester ◽  
Fatty Acid Methyl Ester ◽  
Acid Methyl Ester ◽  
Acid Methyl

Asam lemak mempunyai nilai guna komersial sebagai suplemen makanan, produk farmasi dan sumber energi terbarukan. Sumber asam lemak sebagian berasal dari hewan, tumbuhan, dan jamur endofit. Penelitian ini bertujuan untuk menganalisis kandungan dan komposisi asam lemak dari jamur endofit  Xylaria sp. DAP KRI-5. Asam lemak didapatkan dari fraksi n-heksana yang dihasilkan dari partisi ekstrak etil asetat Xylaria sp. DAP KRI-5 dengan n-heksana: metanol (1:1). Turunan FAME (Fatty acid methyl ester) dari asam lemak didentifikasi dengan menggunakan GC-MS. Kandungan asam lemak dari fraksi n-heksana Xylaria sp. DAP KRI-5 adalah 26,39% (b/b) ekstrak kering. Analisis kuantitatif dilakukan menggunakan GC-MS. Komposisi dan kuantifikasi asam lemak Xylaria sp. DAP KRI-5 adalah asam linoleat (41,177%; 112,24 mg/L); asam palmitat (25,114%; 68,45 mg/L); asam oleat (14.198%; 38,70 mg/L);  asam stearat (6,575%; 17,2 mg/mL); dan asam palmitoleat 2,165%; 5,90 mg/mL). Persentase asam lemak jenuh dan tidak jenuh berturut-turut adalah 31,69 and 57,54%. Kesimpulan dari penelitian ini menunjukkan jamur endofit Xylaria sp. DAP KRI-5 berpotensi sebagai sumber asam lemak tidak jenuh. Penelitian ini merupakan laporan pertama dari asam lemak yang diproduksi oleh Xylaria sp. DAP KRI-5. 

scholarly journals Identification of Organic Constituents in Cooking Oil by Adding Turmeric as a Potential Antioxidant Agent

2020 ◽  
Vol 11 (2) ◽  
pp. 8904-8914
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Turmeric Extract

The objective of this study to compare the fatty acids composition in cooking oil from repeated frying without added turmeric extract and added. The research design is testing the composition of fatty acids in repeated cooking oil using two types of treatment, namely cooking oil from frying without adding turmeric extract and cooking oil from frying with 0.03% turmeric extract added with 10 times frying repeat because it is suspected that repeated frying will increase the composition of fatty acids in cooking oil. The analysis of fatty acids was conducted using gas chromatography. Based on these results that the fatty acid components were produced of saturated fatty acids, namely lauric acid, myristic acid, palmitic acid, and stearic acid, whereas unsaturated fatty acids also detected such as elaidic acid, oleic acid, linoleic acid, cis-11-eicosadienoic acid, linolenic acid, and cis-11,14-eicosadienoic acid. The highest saturated fatty acid content in cooking oil before frying is palmitic acid (30.88%), whereas unsaturated fatty acid was oleic acid (35.86%). The highest content of saturated fatty acids in cooking oil has been added turmeric extract before frying is palmitic acid (28.5%), while unsaturated fatty acid of oleic acid was 32.97%.

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