Changes in the Contents of Neutral Lipids and Composition of their Fatty Acids in Mung Bean Seedlings (Phaseolus Aureus)

1. Total lipids were extracted from digesta obtained from the rumen, abomasum and upper small intestine (jejunum) of each of four slaughtered sheep. The lipids were fractionated into unesterified fatty acids, neutral lipids and phospholipids and the proportional contribution of each fraction to the total fatty acids was determined.2. The contribution made by phospholipids to the total fatty acids in the digesta showed a marked increase in the samples from the small intestine compared with those from the rumen and abomasum. This increase was apparently due to the presence of biliary phospholipids.3. Total lipids and conjugated bile acids were extracted from sheep bile, the lipids were fractionated and their fatty-acid composition was determined. Phospholipids predominated and these consisted mainly of phosphatidylcholine, together with some lysophosphatidylcholine.4. Both phospholipids contained significant amounts of unsaturated C18 components which could account, at least in part, for the previously reported increament to the proportion of these acids in the digesta when it enters the upper jejunum.5. The overall fatty acid compositions of the two biliary phospholipids were very similar and, in common with other naturally occurring phosphatidylcholines, the fatty acids present in position 2 of the phosphatidylcholine of bile were found to consist almost entirely of unsaturated components.6. Total lipids and conjugated bile acids were extracted from samples of digesta obtained from three sheep with cannulas in different positions in the jejunum. Analysis of the lipids indicated that biliary phospholipids, in particular phosphatidylcholine, underwent progressive hydrolysis in the intestinal lumen.7. The distribution of conjugated bile acids, unesterified fatty acids and phospholipids between the solid (particulate) and liquid (micellar) phases of the intestinal digesta was determined. These chyme constituents were, for the most part, associated with the particulate matter and thus, at any given time, it appears that only a small fraction of the total fatty acids is available for absorption in micellar form. It is suggested that the micellar solubilization of fatty acids may be facilitated by the presence of lysophosphatidylcholine.

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Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Foods ◽

10.3390/foods11020202 ◽

2022 ◽

Vol 11 (2) ◽

pp. 202

Author(s):

Saqib Gulzar ◽

Krisana Nilsuwan ◽

Navaneethan Raju ◽

Soottawat Benjakul

Keyword(s):

Fatty Acids ◽

Sodium Alginate ◽

Mung Bean ◽

Seed Oil ◽

Protein Isolate ◽

Tea Seed Oil ◽

Whole Wheat ◽

Wide Range ◽

Shrimp Oil ◽

Bean Protein

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

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Fatty Acids Profiles of Stipe and Blade from the Norwegian Brown Macroalga Laminaria hyperborea, Using Off-Line SPE and GC-MS

10.20944/preprints201610.0090.v1 ◽

2016 ◽

Author(s):

Lena Oksdøl Foseid ◽

Hanne Devle ◽

Yngve Stenstrøm ◽

Carl Fredrik Naess-Andresen ◽

Dag Ekeberg

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Neutral Lipids ◽

Methyl Esters ◽

Lipid Fraction ◽

Environmental Benefits ◽

Laminaria Hyperborea ◽

Alpha Linolenic Acid ◽

Lipid Fractions

A thorough analysis and comparison of the fatty acid profiles of stipe and blade from Laminaria hyperborea, a kelp species found in the northern Atlantic, is presented. Lipids were extracted and fractionated into neutral lipids, free fatty acids and polar lipids, then derivatized to fatty acid methyl esters prior to GC-MS analysis. A total of 42 fatty acids were identified and quantified, including the n-3 fatty acids α-linolenic acid, stearidonic acid and eicosapentaenoic acid. An n-6/n-3 ratio of 0.8:1 was found in blade and 3.5:1 in stipe, respectively. The ratios vary between the lipid fractions within stipe and blade, with the lowest ratio in the polar lipid fraction of blade. The fatty acid amounts are higher in blade than in stipe, and the highest amounts of n-3 fatty acids are found within the neutral lipid fractions. The amounts of polyunsaturated fatty acids are 3.4 times higher in blade than stipe. This study highlights the compositional differences between the lipid fractions of stipe and blade from L. hyperborea. The amount of polyunsaturated fatty acids, compared to saturated- and monounsaturated fatty acids, as well as the n-6/n-3-ratio, is known to influence human health. In the pharmaceutical, food, and feed industries this can be of importance for production and sale of different health products. Additionally, lipids are today among the unused by products of alginate production, exploiting this material for commercial interest should give both economical and environmental benefits.

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Les lipides des différentes catégories de pépins de Cabernet Sauvignon au moment de la véraison

OENO One ◽

10.20870/oeno-one.1980.14.3.1376 ◽

1980 ◽

Vol 14 (3) ◽

pp. 147

Author(s):

J. J. Lavaud ◽

Monique Cherrad

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Neutral Lipids ◽

Fatty Acid Content ◽

Polar Lipids ◽

Cabernet Sauvignon ◽

Acides Gras ◽

The Difference

Cinq catégories de pépins de Cabernet Sauvignon ont été séparées à la véraison. Plus de 95 p. 100 des acides gras sont contenus dans les lipides neutres. La différence de composition en acides gras des lipides polaires montre que la localisation des pépins dans une seule loge ou dans deux loges séparées a pour conséquence une modification du fonctionnement des désaturases.+++Five categories of Cabernet Sauvignon seeds were separated at the beginning of ripening. The neutral lipids contain more than 95 per cent of the fatty acids. The difference in the fatty acid content of polar lipids shows that seeds localized in just one section or in two separate sections results in a modification of the « desaturase » functioning.

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