scholarly journals Productivity and quality of Moina sp. cultivated with various culture medium

2021 ◽  
Vol 20 (2) ◽  
pp. 148-162
Author(s):  
Taufik Shidik Adi Nugroho Shidik ◽  
Julie Ekasari ◽  
Dedi Jusadi ◽  
Mia Setiawati
Keyword(s):  
Fatty Acids ◽  
Organic Material ◽  
Culture Medium ◽  
Unsaturated Fatty Acids ◽  
Protein Quality ◽  
Culture Media ◽  
Mass Scale ◽  
Chlorella Sp ◽  
Study Results

Cultivation of Moina sp is still constrained by its quality, productivity, and sustainability. The alternative solution is the use of cultivation media materials that have high nutritional content and easily available in large quantities to support the quality and productivity of Moina sp. and meet the needs of live feed. The objective of the study was to evaluate the effect of various culture medium on the productivity and nutritional quality of Moina sp.. Five culture media were tested in laboratory scale, i.e. organic ingredient (BO), Chlorella sp. (Ch), Chlorella sp. + organic ingredients (ChBO), biofloc (BF) and biofloc + organic ingredients (BFBO). While in mass scale, four culture media were tested, i.e. Chlorella sp. (Ch), Chlorella sp. + Organic Ingredients (ChBO), Biofloc (BF) and Biofloc + Organic Ingredients (BFBO). The peaks of Moina sp. density in different treatments were achieved in different days. ChBO treatments significantly had higher productivity (P<0.05). The highest protein content was found in Moina sp. cultured with ChBO media, even higher than artemia. Moina sp. cultured with Chlorella sp. (Ch) showed the highest PUFA (Poly Unsaturated Fatty Acids) contents, while the highest MUFA (mono unsaturated fatty acids) contents was obtained from Moina sp. cultured with BFBO media lower than artemia. The study results indicates that different culture media produces different productivity and nutrient quality of Moina sp. The organic material combination of Chlorella sp. + organic material (ChBO) was the best media to improve the productivity and protein quality of Moina sp.    Keywords : Biofloc, Chlorella sp., Moina sp., organic matter, productivity, quality   ABSTRAK   Budidaya Moina sp. masih terkendala pada kualitas, produktivitas dan kestabilan dalam ketersediaannya. Untuk itu diperlukan penggunaan bahan media budidaya yang memiliki kandungan nutrisi tinggi dan mudah didapat dalam jumlah banyak untuk mendukung kualitas dan produktivitas Moina sp. demi memenuhi kebutuhan pakan hidup. Tujuan penelitian yaitu mengevaluasi pengaruh berbagai media budidaya terhadap produktivitas dan kualitas nutrisi Moina sp. Lima media kultur yang diuji dalam penelitian laboratorium yaitu Bahan Organik (BO), Chlorella sp. (Ch), Chlorella sp. + Bahan Organik (ChBO), Bioflok (BF) dan Bioflok + Bahan Organik (BFBO). Sedangkan pada penelitian skala massal diuji empat media kultur yaitu Chlorella sp. (Ch), Chlorella sp. + Bahan Organik (ChBO), Bioflok (BF) dan Bioflok + Bahan Organik (BFBO). Puncak kepadatan Moina sp. pada tiap perlakuan dicapai pada hari yang berbeda. Perlakuan ChBO memiliki produktivitas yang lebih tinggi (P<0,05). Kandungan protein Moina sp. tertinggi ditemukan pada media ChBO dan bahkan lebih tinggi dari pada artemia. Moina sp. yang dibudidayakan dengan Chlorella sp. (Ch), menunjukkan kandungan PUFA tertinggi, sedangkan kandungan MUFA yang tertinggi terdapat pada Moina sp. yang dibudidayakan dengan bahan media BFBO namun masih lebih rendah jika dibandingkan dengan kandungan pada artemia. Hasil penelitian menunjukkan media kultur yang berbeda menghasilkan produktivitas dan kualitas nutrisi moina yang berbeda. Kombinasi bahan organik Chlorella + bahan organik (ChBO) merupakan media terbaik dibandingkan dengan perlakuan lainnya untuk meningkatkan produktivitas dan kualitas nutrisi terutama protein Moina sp.   Kata kunci : Bioflok, Chlorella sp., Moina sp., bahan organik, produktivitas, kualitas

Biochemical markers for pregnancy in the spent culture medium of in vitro produced bovine embryos

2021 ◽  
Author(s):  
Gabriela de Oliveira Fernandes ◽  
Marcella Pecora Milazzotto ◽  
Andrei Antonioni Guedes Fidelis ◽  
Taynan Stonoga Kawamoto ◽  
Ligiane de Oliveira Leme ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Biochemical Markers ◽  
Culture Medium ◽  
Culture Media ◽  
Ionization Mass ◽  
Metabolic Profiles ◽  
Bovine Embryos ◽  
The Media

Abstract The present study aimed to identify biomarkers to assess the quality of in vitro produced (IVP) bovine embryos in the culture media. IVP embryos on Day (D) 5 of development were transferred to individual drops, where they were maintained for the last 48 h of culture. Thereafter, the medium was collected and the embryos were transferred to the recipients. After pregnancy diagnosis, the media were grouped into the pregnant and nonpregnant groups. The metabolic profiles of the media were analyzed via electrospray ionization mass spectrometry, and the concentrations of pyruvate, lactate, and glutamate were assessed using fluorimetry. The spectrometric profile revealed that the media from embryos from the pregnant group presented a higher signal intensity compared to that of the nonpregnant group; the ions 156.13 Da [M + H]+, 444.33 Da [M + H]+, and 305.97 Da [M + H]+ were identified as biomarkers. Spent culture medium from expanded blastocysts (Bx) that established pregnancy had a greater concentration of pyruvate (p = 0.0174) and lesser concentration of lactate (p = 0.042) than spent culture medium from Bx that did not establish pregnancy. Moreover, pyruvate in the culture media of Bx can predict pregnancy with 90.9% sensitivity and 75% specificity. In conclusion, we identified markers in the culture media that helped in assessing the most viable IVP embryos with a greater potential to establish pregnancy.

scholarly journals Effect of nitrogen and potassium fertilization on the production and quality of oil in Jatropha curcas L. under the dry and warm climate conditions of Colombia

2014 ◽  
Vol 32 (2) ◽  
pp. 255-265 ◽  
Author(s):  
Omar Montenegro R. ◽  
Stanislav Magnitskiy ◽  
Martha C. Henao T.
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fruit Production ◽  
Biodiesel Production ◽  
Oil Composition

This study was conducted to assess fruit and seed yield, oil content and oil composition of Jatropha curcas fertilized with different doses of nitrogen and potassium in Espinal (Tolima, Colombia). The yields ranged from 4,570 to 8,800 kg ha-1 of fruits and from 2,430 to 4,746 kg ha-1 of seeds. These yields showed that the fertilizer dose of 150 kg ha-1 N + 120 kg ha-1K increased fruit production by 92% and seed production by 95%, which represents an increase of about 100% in oil production, which increased from 947 to 1,900 kg ha-1. The total oil content in the seeds ranged from 38.7 to 40.1% (w/w) with a high content of the unsaturated fatty acids oleic (> 47%) and linoleic acid (> 29%). The highest content of oleic acid in the seed oil was from the unfertilized control plants and plants with an application of 100 kg ha-1 of N and 60 kg ha-1 of K, with an average of 48%. The lowest content of oleic acid was registered when a low dose of nitrogen and a high level of potassium were applied at a ratio of 1:2.4 and doses of 50 kg ha-1 N + 120 kg ha-1 K, respectively. Low contents of the saturated fatty acids palmitic (13.4%) and stearic (7.26%) were obtained, making this oil suitable for biodiesel production. The nitrogen was a more important nutrient for the production and quality of oil in J. curcas than potassium under the studied conditions of soil and climate.

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

Fetal bovine serum induces changes in fatty acid composition ofTrypanosoma cruziphosphoinositides

1995 ◽  
Vol 41 (10) ◽  
pp. 951-954 ◽  
Author(s):  
G. Racagni ◽  
M. G. de Lema ◽  
G. Hernández ◽  
E. E. Machado-Domenech
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Trypanosoma Cruzi ◽  
Acid Composition ◽  
Bovine Serum ◽  
Culture Medium ◽  
Culture Media ◽  
Fetal Bovine Serum ◽  
Fetal Bovine

Fetal bovine serum (FBS) is a necessary constituent of the culture media employed to foster the growth of Trypanosoma cruzi epimastigote forms. In different laboratories, the serum is used at final concentrations of 5 or 10%. We have normally supplemented the complex medium with 10% FBS. Under this condition we have described the fatty acid composition of the total lipids and of the phosphoinositide fractions. Additionally, we have reported the increase of polyphosphoinositides and phosphatidic acid after cholinergic stimulation. Since further attempts to reproduce these results with 5% FBS in the culture medium were not successful, the effect of the FBS concentration on the fatty acid composition of phospholipids from the T. cruzi epimastigote forms was thoroughly examined. This work showed that when the FBS concentration supplementing the culture medium was reduced from 10 to 5%, the fatty acid composition of the phosphoinositides was altered while the other major phospholipids were not significantly affected. The most relevant result was the decrease in the content of linoleic acid (18:2) and the increase of palmitoleic acid (16:1) in phosphatidylinositol 4,5-bisphosphate. Phosphatidylinositol (PI) and phosphatidylinositol phosphate also exhibited similar changes in the same fatty acids. The C2fatty acid composition of the phosphoinositides, under the same conditions, is also reported here for the first time.Key words: Trypanosoma cruzi, fatty acids, phosphoinositides, fetal bovine serum, phospholipids.

Supranutritional vitamin E supplementation of grass-finished and concentrate-finished Hereford-cross steers and its effect on meat quality

1997 ◽  
Vol 1997 ◽  
pp. 47-47
Author(s):  
L. Vega ◽  
M. Enser ◽  
G.R. Nute ◽  
R.I. Richardson ◽  
R.C. Ball ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin ◽  
Beef Quality ◽  
Quality And Shelf Life ◽  
Vitamin E Supplementation

Previous research has demonstrated that dietary supplementation with high levels of die antioxidant vitamin E is effective in improving beef quality and shelf-life (Arnold et al., 1993). However, these animals did not have access to fresh forage which contains high levels of endogenous vitamin E and also higher concentrations of readily-oxidisable n-3 unsaturated fatty acids (Marmer et al, 1984). This study investigated the effectiveness of vitamin E in improving meat quality of grass finished cattle compared with those fed concentrates.

scholarly journals Stomata and Xylem Vessels Traits Improved by Melatonin Application Contribute to Enhancing Salt Tolerance and Fatty Acid Composition of Brassica napus L. Plants

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1186 ◽  
Author(s):  
Ibrahim A. A. Mohamed ◽  
Nesma Shalby ◽  
Ali M. A. El-Badri ◽  
Muhammad Hamzah Saleem ◽  
Mohammad Nauman Khan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Damage ◽  
Acid Composition ◽  
Salinity Stress ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Growth And Yield

Salinity stress is a limiting factor for the growth and yield quality of rapeseed. The potentiality of melatonin (MT; 0, 25, 50, and 100 µM) application as a seed priming agent in mediating K+/Na+ homeostasis and preventing the salinity stress mediated oxidative damage and photosynthetic inhibition was studied in two rapeseed cultivars. We found that 50 µM MT treatment imparted a very prominent impact on growth, metabolism of antioxidants, photosynthesis, osmolytes, secondary metabolites, yield, and fatty acids composition. Days required for appearance of first flower and 50% flowering were decreased by MT application. Exogenous MT treatment effectively decreased the oxidative damage by significantly declining the generation of superoxide and hydrogen peroxide under saline and non-saline conditions, as reflected in lowered lipid peroxidation, heightened membrane stability, and up-regulation of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Furthermore, MT application enhanced the chlorophyll content, photosynthetic rate, relative water content, K+/Na+ homeostasis, soluble sugars, and proline content. Moreover, MT application obviously improved the oil quality of rapeseed cultivars by reducing glucosinolates, saturated fatty acids (palmitic and arachidic acids), and enhancing unsaturated fatty acids (linolenic and oleic acids except erucic acid were reduced). Yield related-traits such as silique traits, seed yield per plant, 1000 seeds weight, seed oil content, and yield biomass traits were enhanced by MT application. The anatomical analysis of leaf and stem showed that stomatal and xylem vessels traits are associated with sodium chloride tolerance, yield, and seed fatty acid composition. These results suggest the supportive role of MT on the quality and quantity of rapeseed oil yield.

scholarly journals Chemical Profiles of Cultivated Agarwood Induced by Different Techniques

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1990 ◽  
Author(s):  
Tingting Yan ◽  
Sheng Yang ◽  
Yuan Chen ◽  
Qian Wang ◽  
Gaiyun Li
Keyword(s):  
Fatty Acids ◽  
Aromatic Compounds ◽  
Chemical Constituents ◽  
Aquilaria Sinensis ◽  
Chemical Inducers ◽  
Esi Ms ◽  
Study Results ◽  
Chemical Profiles

Agarwood is the resinous wood produced in some Aquilaria species and is highly valued for wide usages in medicine, incense, and perfume. To protect the threatened Aquilaria species, the cultivation of Aquilaria sinensis and artificial agarwood induction techniques have been effectively established in China. To evaluate the quality of agarwood induced by different techniques, patterns of chemical constituents in artificial agarwood by four methods (wounding using an axe, burning-chisel-drilling, chemical inducer, and biological inoculation) were analyzed and compared by UPLC-ESI-MS/MS and GC-EI-MS in this study. Results of GC-MS gave a panorama of chemical constituents in agarwood, including aromatic compounds, steroids, fatty acids, sesquiterpenoids, and 2-(2-phenlyethyl)-chromones (PECs). Sesquiterpenoids were dominant in agarwood induced by wounding using an axe. PEC comprised over 60% of components in agarwood produced by biological inoculation and chemical inducers. PECs were identified by UPLC-ESI-MS/MS in all artificial agarwood and the relative contents varied in different groups. Tetrahydro-2-(2-phenylethyl)-chromones (THPECs) in wounding by axes induced agarwood were lower while 2-(2-phenylethyl)-chromones (FPECs) were higher than other groups. The results showed that methods used for inducing agarwood formation in Aquilaria sinensis affect the chemical constituents of agarwood.

scholarly journals Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 379 ◽  
Author(s):  
Ballester-Sánchez ◽  
Millán-Linares ◽  
Fernández-Espinar ◽  
Haros
Keyword(s):  
Fatty Acids ◽  
Protein Quality ◽  
Glycaemic Index ◽  
Bakery Products ◽  
Adequate Intake ◽  
Nutritional Improvement ◽  
Food And Agriculture ◽  
Food And Agriculture Organization ◽  
Insoluble Fibre

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population’s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.

scholarly journals Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

2020 ◽  
Vol 10 (11) ◽  
pp. 4020
Author(s):  
Magdalena Michalak ◽  
Katarzyna Skrzypczak ◽  
Maciej Nastaj ◽  
Konrad Terpiłowski ◽  
Tomasz Skrzypek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Amino Acid Profile ◽  
Microstructure Characteristics ◽  
Before And After ◽  
Microbial Enumeration ◽  
Potential Use ◽  
Cheese Production ◽  
Improved Characteristics

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was determined, surface properties were assessed and microbial enumeration of the experimental cheese was carried out before and after ripening. The values of pH and the content of lactose and protein significantly decreased as a result of maturation. In turn, an increase in LAB growth as well as saturated and unsaturated fatty acids was observed. The use of the fermented curly kale juice improved the textural characteristics and changed the microstructure of the obtained cheese. Finally, the ripening process enhanced the amino acid profile of the Feta-type cheese. These findings indicate that the fermented curly kale juice can be used for manufacture of cheese with improved characteristics and functional properties.

scholarly journals Tradition Mills’ Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Hamza El Moudden ◽  
Yousra El Idrissi ◽  
Chakir El Guezzane ◽  
Walid Belmaghraoui ◽  
Adil El Yadini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Physicochemical Characterization ◽  
Carotenoid Content ◽  
Chemical Compositions ◽  
Chlorophyll Contents ◽  
Chemical Profiling ◽  
Olive Oils

This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.

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