NMR in Analysis of the Nutritional Value of Lipids from Muscles and Livers of Wild Amazonian Fishes with Different Eating Habits over Seasonal Variation

<div>Lipid composition of the Amazonian fishes remains unexplored although fishes in general show very high nutritional potential. Endogenous and environmental factors can influence the lipid contents of fishes among which, in the Amazon River, seasonal dynamics influences stand out. Herein, nine most consumed fish species were analyzed and their lipid composition evaluated in terms of effects of tissue from where were extracted, season of the Amazon River and the fish eating habits. Higher amounts of lipids were obtained from livers than dorsal muscles in all studied species. Statistical analysis has shown that Amazonian fishes present different lipid profiles according to their eating habits, which mainly comprises saturated fatty acids to distinguish detritivorous livers, and linolenic acid, cholesterol, polar lipids for carnivorous and piscivorous fish muscles. Furthermore, in Amazonian fish, some very important lipids for human nutrition are present, such as omega 3 and 6 fatty acids whose availability depended on the tissue metabolism and fishes’ eating habit along the seasonal periods. For example, our findings indicate that the piscivorous fish C. monoculus presented higher levels of linoleic acid for liver than linolenic acid and the opposite occurred for muscles. The omega 6 and 3 fatty acids ratio was influenced by the season dynamic of the Amazon River and availability of food according with each specific eating habit, poiting mainly to the piscivorous fishes as the healthiest fish for human consumption. </div><div><br></div>

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The fatty acid composition of grass silages

Proceedings of the British Society of Animal Science ◽

10.1017/s0308229600032487 ◽

1998 ◽

Vol 1998 ◽

pp. 35-35 ◽

Cited By ~ 1

Author(s):

R.J. Dewhurst ◽

P.J. King

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Linolenic Acid ◽

Saturated Fatty Acids ◽

Fish Oils ◽

Omega 3 ◽

Human Diet ◽

Omega 3 Fatty Acid ◽

Grass Silage

Ruminant products have been criticised for the possible adverse effects of their saturated fatty acids on human health. Conversely, the omega-3 polyunsaturated fatty acids, notably those in fish oils, have been identified as beneficial components of the human diet. Earlier studies have shown that a small, but useful, amount of forage α-linolenic acid (C18:3), an omega-3 fatty acid, appears in ruminant products (Wood and Enser, 1996). The objective of the current work was to evaluate the range of α-linolenic acid concentrations in laboratory grass silages in order to assess the opportunities to modify ensiling techniques to increase the natural delivery of omega-3 fatty acid from grass silage to milk or meat.

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The fatty acid composition of grass silages

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200596872 ◽

1998 ◽

Vol 1998 ◽

pp. 35-35

Author(s):

R.J. Dewhurst ◽

P.J. King

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Linolenic Acid ◽

Saturated Fatty Acids ◽

Fish Oils ◽

Omega 3 ◽

Human Diet ◽

Omega 3 Fatty Acid ◽

Grass Silage

Ruminant products have been criticised for the possible adverse effects of their saturated fatty acids on human health. Conversely, the omega-3 polyunsaturated fatty acids, notably those in fish oils, have been identified as beneficial components of the human diet. Earlier studies have shown that a small, but useful, amount of forage α-linolenic acid (C18:3), an omega-3 fatty acid, appears in ruminant products (Wood and Enser, 1996). The objective of the current work was to evaluate the range of α-linolenic acid concentrations in laboratory grass silages in order to assess the opportunities to modify ensiling techniques to increase the natural delivery of omega-3 fatty acid from grass silage to milk or meat.

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Nutritional Therapy in Persons Suffering from Psoriasis

Nutrients ◽

10.3390/nu14010119 ◽

2021 ◽

Vol 14 (1) ◽

pp. 119

Author(s):

Jagoda Garbicz ◽

Beata Całyniuk ◽

Michał Górski ◽

Marta Buczkowska ◽

Małgorzata Piecuch ◽

...

Keyword(s):

Fatty Acids ◽

Eating Habits ◽

Saturated Fatty Acids ◽

Nutritional Therapy ◽

Skin Lesions ◽

Diet Therapy ◽

Vegetarian Diet ◽

Vitamin D Supplementation ◽

Excess Body Weight ◽

Omega 3

Psoriasis is a chronic inflammatory skin disease. Immunological, genetic, and environmental factors, including diet, play a part in the pathogenesis of psoriasis. Metabolic syndrome or its components are frequent co-morbidities in persons with psoriasis. A change of eating habits can improve the quality of life of patients by relieving skin lesions and by reducing the risk of other diseases. A low-energy diet is recommended for patients with excess body weight. Persons suffering from psoriasis should limit the intake of saturated fatty acids and replace them with polyunsaturated fatty acids from the omega-3 family, which have an anti-inflammatory effect. In diet therapy for persons with psoriasis, the introduction of antioxidants such as vitamin A, vitamin C, vitamin E, carotenoids, flavonoids, and selenium is extremely important. Vitamin D supplementation is also recommended. Some authors suggest that alternative diets have a positive effect on the course of psoriasis. These diets include: a gluten-free diet, a vegetarian diet, and a Mediterranean diet. Diet therapy for patients with psoriasis should also be tailored to pharmacological treatment. For instance, folic acid supplementation is introduced in persons taking methotrexate. The purpose of this paper is to discuss in detail the nutritional recommendations for persons with psoriasis.

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The influence of milk-clotting enzymes on the lipid composition and organoleptic properties of semi-matured cheeses

Biotecnoloía en el Sector Agropecuario y Agroindustrial ◽

10.18684/bsaa.v.n.2022.1827 ◽

2021 ◽

Vol 20 (1) ◽

pp. 97-112

Author(s):

Angélica María García Torres ◽

Karen Gineth Usgame Fagua ◽

Carlos Iván Rojas Morales ◽

Oscar Julio Medina Vargas

Keyword(s):

Fatty Acids ◽

Lipid Composition ◽

Lipolytic Activity ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Organoleptic Properties ◽

Commercial Activity ◽

Milk Clotting ◽

Nutritional Characteristics ◽

The Impact

The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation. This study evaluated the impact of recombinant chymosin and microbial enzymes on the lipid composition and organoleptic properties of Paipa Cheese, a semi-mature artisan Colombian product. The lactic acid bacteria content in milk and Paipa cheese, the coagulant and lipolytic activity of the enzymes, the lipid composition as well as the lipid profile of the product, total free fatty acids, and sensory analysis were evaluated. The results indicated a greater lipolysis in cheeses made with microbial clotting enzymes which were associated with a greater lipolytic activity and a greater perception of acidic, rancid, and soapy flavors. Nevertheless, panelists preferred cheese prepared using recombinant chymosin, with lower lipolysis and lipolytic activity. Regardless of the type of protein precipitant that can be used in the elaboration of semi-matured and matured cheeses, Paipa cheese had a high content of saturated fatty acids and omega 3, 6, and 9; which accounted for the organoleptic and nutritional characteristics, which could favorably impact its commercial activity.

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Fatty acid composition of curd spread with different flax oil content

Nova Biotechnologica et Chimica ◽

10.36547/nbc.v19i2.776 ◽

2020 ◽

Vol 19 (2) ◽

pp. 216-222

Author(s):

Anastasiia Lialyk ◽

Oleg Pokotylo ◽

Mykola Kukhtyn ◽

Ludmila Beyko ◽

Yulia Horiuk ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Linolenic Acid ◽

Acid Composition ◽

Saturated Fatty Acids ◽

Control Sample ◽

Total Content ◽

Omega 3 ◽

Flax Oil

The creation of new types of dairy products for functional purposes with the addition of unconventional oils as sources of polyunsaturated fatty acids (PUFA) is a promising and relevant research sphere. The study aimed to investigate the fatty acid composition of experimental samples of curd spread with different content of flax oil. The fatty acid composition was determined on a Hewlett Packard HP-6890 chromatograph with a flame ionization detector equipped with a 100 m long SP-2560 capillary column. It is established, that the total content of saturated fatty acids in curd spread containing 8 %, 10 %, and 12 % of flax oil was reduced, and the general total content of unsaturated fatty acids increased accordingly by 5.73 %, 6.94 % and 7.31 %, compared to the control sample without flax oil. The gas-chromatographic analysis showed that flax oil is rich in omega-3 PUFA due to its high content of α-linoleic acid, so adding flax oil to the spread led to an increase in its content of α-linolenic acid and, accordingly, increased the content of PUFA of the omega-3 family. Thus, adding 8 %, 10 % and 12 % of flax oil to the curd spread, the content of α-linolenic acid in it increased accordingly by 3.91 %, 4.52 %, and 4.69 %, compared to the control sample. Curd spread with 10 % content of flaxseed oil is characterized by the most optimal fatty acid composition. The ratio of saturated fatty acids to unsaturated in this curd spread is 1.9 : 1, and the ratio between PUFAs of the omega-3,-6, and -9 families are 1.3 : 1: 5.3.

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Free Fatty Acids and Their Inflammatory Derivatives Affect BDNF in Stroke Patients

Mediators of Inflammation ◽

10.1155/2020/6676247 ◽

2020 ◽

Vol 2020 ◽

pp. 1-12

Author(s):

Dariusz Kotlega ◽

Agnieszka Zembron-Lacny ◽

Barbara Morawin ◽

Monika Golab-Janowska ◽

Przemyslaw Nowacki ◽

...

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Linolenic Acid ◽

Saturated Fatty Acids ◽

Eicosatrienoic Acid ◽

Omega 3 ◽

Stroke Patients ◽

Bdnf Level ◽

Lipoxin A4 ◽

Study Laboratory

Objective. The neurotrophin brain-derived neurotrophic factor (BDNF) affects poststroke functional outcome, neurogenesis, neuroprotection, and neuroplasticity. Its level is related to the diet and nutritional status, and more specifically, it is free fatty acids (FFAs) and eicosanoids that can have an impact on the BDNF level. The aim of this study was to analyze the potential impact of FFAs and eicosanoids on the BDNF level in stroke patients. Material and Methods. Seventy-three ischemic stroke patients were prospectively enrolled in the study. Laboratory tests were performed in all subjects, including the levels of FFAs, eicosanoids, and BDNF. FFAs and inflammatory metabolites were determined by gas chromatography and liquid chromatography, while BDNF was evaluated by the immune-enzymatic method (ELISA). Results. The plasma level of BDNF negatively correlated with C22:1n9 13 erucic acid, C18:3n3 linolenic acid (ALA), and lipoxin A4 15-epi-LxA4. A direct association was observed in relation to BDNF and C16:1 palmitoleic acid and C20:3n6 eicosatrienoic acid (dihomo-gamma-linolenic acid (DGLA)). Conclusions. Saturated fatty acids and omega-3 and omega-9 erucic acids can affect signaling in the BDNF synthesis resulting in the decrease in BDNF. There is a beneficial effect of DGLA on the BDNF level, while the effect of ALA on BDNF can be inhibitory. Specialized proresolving lipid mediators can play a role in the BDNF metabolism. BDNF can interact with inflammation as the risk factor in the cardiovascular disorders, including stroke.

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DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v20i2.1764 ◽

2020 ◽

Vol 20 (2) ◽

pp. 38-40

Author(s):

A. Levitsky ◽

A. Lapinska ◽

I. Selivanskaya

Keyword(s):

Fatty Acids ◽

Experimental Model ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Coconut Oil ◽

The Body ◽

Regulatory Function ◽

Omega 3 ◽

White Rats ◽

Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

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EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

Jurnal Agroindustri ◽

10.31186/j.agroind.4.1.31-39 ◽

2014 ◽

Vol 4 (1) ◽

pp. 31-39

Author(s):

Siwitri Kadarsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Fish Oil ◽

Olive Oil ◽

Rice Bran ◽

Dry Matter ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Omega 3 ◽

Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords :

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Explore the gene network regulating the composition of fatty acids in cottonseed

BMC Plant Biology ◽

10.1186/s12870-021-02952-4 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Lihong Ma ◽

Xinqi Cheng ◽

Chuan Wang ◽

Xinyu Zhang ◽

Fei Xue ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Linolenic Acid ◽

Gene Network ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Accumulation Pattern ◽

Time Points ◽

Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

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