scholarly journals Production of Docosahexaenoic Acid, DHA using Different Modes of Cultivation by Aurantiochytrium sp. SW1

2021 ◽  
Vol 50 (7) ◽  
pp. 1947-1957
Author(s):  
Shariffah Nurhidayah Syed Abdul Rahman ◽  
Mohd Sahaid Kalil ◽  
Aidil Abdul Hamid
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Batch Process ◽  
Industrial Applications ◽  
Batch Cultivation ◽  
Vital Role ◽  
Omega 3 ◽  
Working Volume ◽  
Repeated Batch ◽  
Promising Source

Thraustochytrids, such as members of the genus Aurantiochytrium, are rich in docosahexaenoic acid (DHA, C22:6n-3) and represent a promising source of omega-3 fatty acids which plays a vital role in the enhancement of human health, particularly for neurological and visual functions. Different modes of cultivation (batch, fed-batch and repeated-batch) by Aurantiochytrium sp. SW1 were studied for effective docosahexaenoic acid (DHA) production. In this study, three different modes of fermentation were carried out in 1 L shake flasks with a working volume of 500 mL, incubated at 30 ºC and 200 rpm. Batch cultivation significantly exceeds the rest of cultivation modes, achieving maximal lipid and DHA concentrations of 11.22 g/L and 5.87 g/L, respectively, and DHA productivity of 0.061 g/L/h. Lipid and DHA concentration of the repeated-batch process decreased through the cycles for all three different types of replacement ratio (80, 90 and 95%). The average decrease percentage of DHA concentration for cycle one and cycle two were 21.76 and 32.52%, respectively. However, the fatty acid composition of lipids obtained in the cycles remained consistent with 16:0 and DHA being the most abundant fatty acids indicating that this mode of fermentation is highly useable for industrial applications.

scholarly journals Omega-3 fatty acids and cardiovascular disease: epidemiology and effects on cardiometabolic risk factors

2014 ◽  
Vol 5 (9) ◽  
pp. 2004-2019 ◽  
Author(s):  
Trevor A. Mori
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Cardiometabolic Risk ◽  
Epidemiological Studies ◽  
Fish Oils ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Disease Epidemiology

Clinical and epidemiological studies provide support that the polyunsaturated omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid from fish and fish oils are cardioprotective, particularly in the setting of secondary prevention.

Increased intake of vitamin B12, folate, and omega-3 fatty acids to improve cognitive performance in offspring born to rats with induced hypertension during pregnancy

2018 ◽  
Vol 9 (7) ◽  
pp. 3872-3883 ◽  
Author(s):  
Nisha Kemse ◽  
Anvita Kale ◽  
Preeti Chavan-Gautam ◽  
Sadhana Joshi
Keyword(s):  
Fatty Acids ◽  
Folic Acid ◽  
Docosahexaenoic Acid ◽  
Vitamin B12 ◽  
Cognitive Performance ◽  
Vitamin B ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Induced Hypertension

Vitamin B12, folic acid, and docosahexaenoic acid levels are reported to be altered in women with preeclampsia.

Recent progress on immobilization technology in enzymatic conversion of marine by-products to concentrated omega-3 fatty acids

2021 ◽  
Author(s):  
Yi Liu ◽  
Deepika Dave
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Recent Progress ◽  
Enzymatic Conversion ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Immobilization Technology ◽  
By Products

Marine by-products (heads, frames, trimmings, viscera, skin and scales) have been extensively investigated as sources of marine omega-3 fatty acids (mainly eicosapentaenoic acid and docosahexaenoic acid). Traditionally, extraction of fish...

scholarly journals Rapeseeds a Rich Source of Polyunsaturated Fatty Acids

Proceedings ◽  
2019 ◽  
Vol 29 (1) ◽  
pp. 115
Author(s):  
Cristina Emanuela Enăşcuţă ◽  
Elena Emilia Oprescu ◽  
Adrian Radu ◽  
Elena Radu ◽  
Marian Deaconu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Stroke Prevention ◽  
Essential Role ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Human Diet ◽  
Brain Functions

In human diet, polyunsaturated fatty acids (PUFA), have an essential role in optimal brain functions and stroke prevention, specially, omega-3 fatty acids, e.g., 9,12,15-linolenic acid (ALA, 18:3), 5,8,11,14,17-eicosapentaenoic acid (EPA, 20:5), and 4,7,10,13,16,19-docosahexaenoic acid (DHA, 22:6). [...]

scholarly journals Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 431-440 ◽  
Author(s):  
S. Sampels ◽  
T. Zajíc ◽  
J. Mráz
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Meat Products ◽  
Omega 3 ◽  
Fish Processing ◽  
Fish Flesh ◽  
Minced Fish ◽  
Hot Dog

The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for barbecue sausages, hotdog and Vienna type sausages and liver pâté were modified by replacing a part of the meat with the fish separate. The proportion of nutritionally valuable n-3 fatty acids – eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) calculated together was 74, 54, 109, and 77 mg/100 g product in the barbecue sausage, hot dog, Vienna sausage and pâté, respectively. This means 29.6, 21.6, 43.6, and 30.8% of the daily recommended intake according to EFSA. 

Effect of omega-3 fatty acids, docosahexaenoic and eicosapentaenoic, on norepinephrine-induced contractions

1992 ◽  
Vol 70 (5) ◽  
pp. 675-679 ◽  
Author(s):  
Mary B. Engler
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Contractile Response ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Free Medium ◽  
Vascular Responses ◽  
Rat Thoracic Aorta ◽  
Docosahexaenoic Acids

The relaxant responses of the rat thoracic aorta to omega-3 fatty acids, docosahexaenoic and eicosapentaenoic, on norepinephrine- and potassium-induced contractions were investigated. Relaxation was enhanced in vessels contracted with norepinephrine. Docosahexaenoic acid at concentrations as low as 1, 3, and 10 μM evoked significant relaxant responses (15, 23, 30%) in norepinephrine-contracted vessels as compared with responses (5, 9, 12%) in potassium-contracted vessels. Results for eicosapentaenoic acid under similar conditions were 3, 8, and 19% in norepinephrine-contracted vessels and 3, 3, and 8% in potassium-contracted vessels. Pretreatment with eicosapentaenoic (10 μM) or docosahexaenoic acids (1–10 μM) decreased the contractile response to physiologic concentrations of norepinephrine. In the presence of calcium-free medium, the omega-3 fatty acids (1–30 μM) significantly abolished sustained norepinephrine contractions but did not reduce the phasic contractions when incubated prior to norepinephrine contraction. Comparatively, the effects of docosahexaenoic acid were greater than eicosapentaenoic acid. These findings suggest that the relaxant effects of the omega-3 fatty acids are specific to the mode of contraction, i.e., α-adrenoceptor stimuli. This effect may be related to intracellular calcium mechanisms, since both fatty acids reversed norepinephrine-induced sustained contractions in the absence of extracellular calcium.Key words: omega-3 polyunsaturated fatty acids, eicosapentaenoic acid, docosahexaenoic acid, vascular responses, fish oils.

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