scholarly journals Fatty Acid Profiling of Moina sp. Preserved in Cryoprotective Agents at Low Temperature

2021 ◽  
Vol 13 (2) ◽  
pp. 121
Author(s):  
Dr. Nurul Ulfah Karim ◽  
Muhammad Fathi Sofian ◽  
Hanan Yusuf ◽  
Abu Hena Mustafa Kamal
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Potential Method ◽  
Monounsaturated Fatty Acid ◽  
Larval Rearing ◽  
Cryoprotective Agents ◽  
Fa Composition ◽  
Fatty Acid Profiling ◽  
Long Term Preservation

Highlight ResearchSaturated fatty acid (SFA), polyunsaturated fatty acid (PUFA), ∑ ω6 and ∑ ω3 of Moina sp. preserved with 5, 10 and 20% GLY decreased with prolong storage.FA of Moina sp. preserved with 5, 10 and 20% EG showed a significant reduced only after M3.Monounsaturated fatty acid (MUFA) and PUFA of Moina sp. preserved with 5, 10 and 20% DMSO increased significantly (p<0.05) after M3.Moina sp. preserved in 5% DMSO maintain the docosaheaenoic acid (DHA) level, which could be potential method for long-term preservation.AbstractMoina sp. is an important feed for larval and post-larval rearing of aquaculture species. Preservation of Moina sp. using various preservation agents and techniques is known to be less time-consuming procedure in maintaining large number of feed in hatchery management. Hence, this study was carried out to determine the changes of fatty acid (FA) composition of Moina sp. preserved at 5, 10 and 20% in glycerol (GLY), ethylene glycol (EG) and dimethyl sulfoxide (DMSO) for 1 to 3 months (M1-M3). Moina sp. without cryoprotectant agents stored at -40°C as controls. Saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA), ∑ ω6 and ∑ ω3 of Moina sp. preserved with 5, 10 and 20% GLY decreased with prolonging storage. FA of Moina sp. preserved with 5, 10 and 20% EG showed a significant reduction only after M3. Monounsaturated fatty acid (MUFA) and PUFA of Moina sp. preserved with 5, 10 and 20% DMSO increased significantly (p<0.05) after M3. Moina sp. preserved in 5% DMSO maintain the docosaheaenoic acid (DHA) level, which could be a potential method for long-term preservation.

The Effect of Synthetic Ice Blockers on Thermal Expansion of the Cryoprotective Cocktail DP6

2011 ◽  
Author(s):  
David P. Eisenberg ◽  
Yoed Rabin
Keyword(s):  
Potential Method ◽  
Living Cells ◽  
Ice Crystals ◽  
Cryoprotective Agents ◽  
Medical Need ◽  
The Subject ◽  
High Cooling Rates ◽  
Cryopreservation Techniques ◽  
Long Term Preservation

Cryopreservation is the only alternative for long-term preservation of high-quality biomaterials, where the availability of reliable techniques for preservation of multicellular structures and organs represents an unmet medical need. Developing cryopreservation techniques revolves around controlling the formation of ice crystals, which is known to be lethal to living cells. Cryopreservation is typically achieved in the presence of cryoprotective agents (CPAs), which exhibit a dramatic increase in viscosity with decreasing temperature. Subject to high cooling rates, the rapidly elevating viscosity of the CPA suppresses ice crystallization and promotes vitrification (vitreous means glassy in Latin). Unfortunately, available CPAs are known to be toxic at the relevant concentrations which permit vitrification. One potential method of reducing CPA concentration, and thereby achieving conditions more favorable to the tissue, is with the introduction of the so-called synthetic ice blockers (SIBs)—the subject matter of the current study.

scholarly journals Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia

2018 ◽  
Vol 13 (1) ◽  
pp. 9
Author(s):  
Abdullah Rasyid
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Sea Cucumber ◽  
Amino Acid Content ◽  
Monounsaturated Fatty Acid ◽  
Essential Amino Acid Content

Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined. Results showed that all essential and non-essential amino acids were found in S. vastus. The major essential amino acid content was arginine (28651.62 mg/Kg). Whereas the major non-essential amino acid content was glycine (60907.24 mg/Kg). The total fatty acids were determined in which finding suggested that saturated fatty acid was more than polyunsaturated fatty acid and monounsaturated fatty acid. The higher saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid were palmitic acid (0.07%), arachidonic acid (0.13%) and palmitoleic acid (0.03%) respectively.  

scholarly journals Raman Spectroscopy and 2DCOS Analysis of Unsaturated Fatty Acid in Edible Vegetable Oils

2019 ◽  
Vol 9 (14) ◽  
pp. 2807 ◽  
Author(s):  
Jin Qiu ◽  
Hua-Yi Hou ◽  
Nguyen Thi Huyen ◽  
In-Sang Yang ◽  
Xiang-Bai Chen
Keyword(s):  
Raman Spectroscopy ◽  
Fatty Acid ◽  
Double Bond ◽  
Polyunsaturated Fatty Acid ◽  
Vegetable Oils ◽  
Unsaturated Fatty Acid ◽  
Intensity Ratio ◽  
Correlation Spectroscopy ◽  
Vibrational Band ◽  
Monounsaturated Fatty Acid

Raman spectroscopy has been applied to study unsaturated fatty acid in edible vegetable oils. The relative intensity ratio of characteristic vibrational bands has been investigated as a function of the content of totally unsaturated fatty acid, polyunsaturated fatty acid, and monounsaturated fatty acid. The results suggest the intensity ratio of 1655 cm−1 to 1440 cm−1 or 1265 cm−1 to 1300 cm−1, i.e., a characteristic vibrational band correlated with carbon-carbon double bond in acid chain to a vibrational band not correlated with double bond, could be applied for preliminary analysis of the content of polyunsaturated fatty acid or monounsaturated fatty acid, but cannot be used to analyze the content of total unsaturated fatty acid. Additionally, two-dimensional correlation spectroscopy (2DCOS) has been performed on the content dependent Raman spectra. The 2DCOS result is consistent with that by Raman spectroscopy.

scholarly journals The Fatty Acid Profile of Oils from Garcinia kola, Tetracarpodium conopodium and Tectona grandis

2019 ◽  
pp. 1-5
Author(s):  
A. M. Oyekanmi ◽  
A. Adejoro ◽  
B. B. Adeleke
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Polyunsaturated Fatty Acid ◽  
Essential Fatty Acids ◽  
Tectona Grandis ◽  
Major Fatty Acid ◽  
Monounsaturated Fatty Acid ◽  
Garcinia Kola

The fatty acids in the oil of Garcinia kola, Tetracarpodium conopodium and Tectona grandis were determined using a Perkin Elmer Auto sampler XL gas chromatograph with FID detector and split injector operating at 220ºC. The result showed that Garcina kola contained saturated fatty acid (15.78%) monounsaturated fatty acid (33.29%) and polyunsaturated fatty acid (50.92%). Tetracarpodium conopodium contained saturated fatty acid (5.72%) monounsaturated fatty acid (77.31%) and polyunsaturated fatty acid (16.96%) tectona grandis contained saturated fatty acid (59.93%), monounsaturated fatty acid (24.08%) and polyunsaturated fatty acid 15.99%. The major fatty acid in Garcinia kola is oleic acid, while the major fatty acid in Tetracarpodium conopodum is paullinic acid and the major fatty acid in Tectona gradis is palmitic acid. In conclusion, the result of the fatty acid profile showed that Tetracarpodium conopodium and Garcinia kola contained high percentage of essential fatty acids while Tectona grandis also contained some essential fatty acids. Therefore the seeds oils may be useful in the food, beverages, fine chemical, oil and pharmaceutical industries.

scholarly journals Dietary Fat Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Prospective Studies

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1963 ◽  
Author(s):  
Minkyeong Kim ◽  
Kyong Park
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acid ◽  
Publication Bias ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Dietary Fat ◽  
Meta Analysis ◽  
Monounsaturated Fatty Acid ◽  
Fat Intake ◽  
Total Fat

Dietary fat intake is associated with the risk of colorectal cancer (CRC); however, the results of epidemiological studies on this are controversial. Therefore, this study aimed to summarize the available scientific evidence regarding the association between dietary fat and the risk of CRC. We conducted a systematic search of PubMed, Web of Science, and the Cochrane library for articles related to dietary fat and the risk of CRC. The summary relative risks with 95% confidence intervals (CI) were calculated via a random effect model. Begg’s test was used to detect publication bias. A total of 18 articles were identified. The pooled relative risk with 95% CI for the risk of CRC were 1.00 (95% CI: 0.90–1.12), 0.97 (95% CI: 0.86–1.10), 1.08 (95% CI: 0.92–1.26), and 0.99 (95% CI: 0.93–1.04) for total fat, saturated fatty acid, monounsaturated fatty acid, and polyunsaturated fatty acid, respectively. No significant associations were found in subgroup analyses. Begg’s test for all exposures revealed no publication bias (total fat, p = 0.3; saturated fatty acid, p = 0.1; monounsaturated fatty acid, p = 0.08; polyunsaturated fatty acid, p = 0.2). The studies included in this review and meta-analysis revealed that dietary fats and fatty acids had no effects on the risk of CRC.

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