Ocean acidification impacts on biomass and fatty acid composition of a post-bloom marine plankton community

2020 ◽  
Vol 647 ◽  
pp. 49-64 ◽  
Author(s):  
I Dörner ◽  
H Hauss ◽  
N Aberle ◽  
K Lohbeck ◽  
C Spisla ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Ocean Acidification ◽  
Coastal Waters ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Plankton Community ◽  
Trophic Levels ◽  
Control Group

A mesocosm approach was used to investigate the effects of ocean acidification (OA) on a natural plankton community in coastal waters off Norway by manipulating CO2 partial pressure (pCO2). Eight enclosures were deployed in the Raunefjord near Bergen. Treatment levels were ambient (~320 µatm) and elevated pCO2 (~2000 µatm), each in 4 replicate enclosures. The experiment lasted for 53 d in May-June 2015. To assess impacts of OA on the plankton community, phytoplankton and protozooplankton biomass and total seston fatty acid content were analyzed. In both treatments, the plankton community was dominated by the dinoflagellate Ceratium longipes. In the elevated pCO2 treatment, however, biomass of this species as well as that of other dinoflagellates was strongly negatively affected. At the end of the experiment, total dinoflagellate biomass was 4-fold higher in the control group than under elevated pCO2 conditions. In a size comparison of C. longipes, cell size in the high pCO2 treatment was significantly larger. The ratio of polyunsaturated fatty acids to saturated fatty acids of seston decreased at high pCO2. In particular, the concentration of docosahexaenoic acid (C 22:6n3c), essential for development and reproduction of metazoans, was less than half at high pCO2 compared to ambient pCO2. Thus, elevated pCO2 led to a deterioration in the quality and quantity of food in a natural plankton community, with potential consequences for the transfer of matter and energy to higher trophic levels

scholarly journals The effect of diet and sex on lipids composition of dried pork neck

2007 ◽  
Vol 23 (5-6-1) ◽  
pp. 467-474
Author(s):  
M. Furman ◽  
T. Polak ◽  
S. Vidakovic ◽  
L. Gasperlin ◽  
B. Zlender
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Cholesterol Content ◽  
Control Group ◽  
The Third ◽  
Linolenic Fatty Acid

The aim of the study was to investigate the effect of diet and sex on fat content, fatty acid composition and cholesterol content of dried pork neck. There were 12 barrows and 12 gilts separated in 4 groups regarding different nutritive supplement. The first group was fed basic ratio with supplement of linseed, the second with canola, the third with canola and vitamin E and the forth group without nutritive supplement (control group). All 24 samples of dried neck were analyzed in laboratory. There was no effect of nutritive supplement on fat and cholesterol content. Diet with linseed resulted in higher ?-linolenic fatty acid content in dried neck. Canola diet resulted in higher oleic and linoleic acid contents. Barrows dried necks were fattier than gilts, but there were no difference in cholesterol content. Gilts had more polyunsaturated fatty acids and less saturated fatty acids than barrows.

scholarly journals Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle

2003 ◽  
Vol 90 (3) ◽  
pp. 709-716 ◽  
Author(s):  
Nigel D. Scollan ◽  
Mike Enser ◽  
Suresh K. Gulati ◽  
Ian Richardson ◽  
Jeff D. Wood
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Neutral Lipid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Control Treatment ◽  
Large Shift ◽  
Lipid Supplement

Enhancing the polyunsaturated fatty acid (PUFA) and decreasing the saturated fatty acid content of beef is an important target in terms of improving the nutritional value of this food for the consumer. The present study examined the effects of feeding a ruminally protected lipid supplement (PLS) rich in PUFA on the fatty acid composition of longissimus thoracis muscle and associated subcutaneous adipose tissue. Animals were fed ad libitum on grass silage plus one of three concentrate treatments in which the lipid source was either Megalac (rich in palmitic acid; 16:0) or PLS (soyabean, linseed and sunflower-seed oils resulting in an 18:2n−6:18:3n−3 value of 2·4:1). Treatment 1 contained 100g Megalac/kg (Mega, control); treatment 2 (PLS1) contained 54g Megalac/kg with 500g PLS/d fed separately; treatment 3 (PLS2) contained no Megalac and 1000g PLS/d fed separately. The PLS was considered as part of the overall concentrate allocation per d in maintaining an overall forage:concentrate value of 60:40 on a DM basis. Total dietary fat was formulated to be 0·07 of DM of which 0·04 was the test oil. Total intramuscular fatty acids (mg/100g muscle) were decreased by 0·31 when feeding PLS2 compared with Mega (P<0·05). In neutral lipid, the PLS increased the proportion of 18:2n−6 and 18:3n−3 by 2·7 and 4·1 on diets PLS1 and PLS2 v. Mega, respectively. Similar responses were noted for these fatty acids in phospholipid. The amounts or proportions of 20:4n−6, 20:5n−3 or 22:6n−3 were not influenced by diet whereas the amounts and proportions of 22:4n−6 and 22:5n−3 in phospholipid were decreased with inclusion of the PLS. The amounts of the saturated fatty acids, 14:0, 16:0 and 18:0, in neutral lipid were on average 0·37 lower on treatment PLS2 compared with Mega. Feeding the PLS also decreased the proportion of 16:0 in neutral lipid. The amount of 18:1n-9 (P=0·1) and the amount and proportion of 18:1 trans (P<0·01) were lower on treatments PLS1 and PLS2 in neutral lipid and phospholipid. Conjugated linoleic acid (cis-9, trans-11) was not influenced by diet in the major storage fraction for this fatty acid, neutral lipid. The PUFA:saturated fatty acids value was increased markedly (×2·5) with inclusion of the PLS (P<0·001) while the σn−6:n−3 value increased slightly (×1·2; P=0·015). The results suggest that the protected lipid used, which was rich in PUFA, had a high degree of protection from the hydrogenating action of rumen micro-organisms. The PLS resulted in meat with a lower content of total fat, decreased saturated fatty acids and much higher 18:2n−6 and 18:3n−3. The net result was a large shift in polyunsaturated: saturated fatty acids, 0·28 v. 0·08, on feeding PLS2 compared with Mega, respectively.

scholarly journals Effect of ocean acidification on the fatty acid composition of a natural plankton community

2013 ◽  
Vol 10 (2) ◽  
pp. 1143-1153 ◽  
Author(s):  
E. Leu ◽  
M. Daase ◽  
K. G. Schulz ◽  
A. Stuhr ◽  
U. Riebesell
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Ocean Acidification ◽  
Acid Composition ◽  
Essential Fatty Acids ◽  
Plankton Community ◽  
Nutrient Addition ◽  
Inorganic Nutrients ◽  
The Arctic

Abstract. The effect of ocean acidification on the fatty acid composition of a natural plankton community in the Arctic was studied in a large-scale mesocosm experiment, carried out in Kongsfjorden (Svalbard, Norway) at 79° N. Nine mesocosms of ~50 m3 each were exposed to 8 different pCO2 levels (from natural background conditions to ~1420 μatm), yielding pH values (on the total scale) from ~8.3 to 7.5. Inorganic nutrients were added on day 13. The phytoplankton development during this 30-day experiment passed three distinct phases: (1) prior to the addition of inorganic nutrients, (2) first bloom after nutrient addition, and (3) second bloom after nutrient addition. The fatty acid composition of the natural plankton community was analysed and showed, in general, high percentages of polyunsaturated fatty acids (PUFAs): 44–60% of total fatty acids. Positive correlations with pCO2 were found for most PUFAs during phases 2 and/or 3, with the exception of 20:5n3 (eicosapentaenoic acid, EPA), an important diatom marker. These correlations are probably linked to changes in taxonomic composition in response to pCO2. While diatoms (together with prasinophytes and haptophytes) increased during phase 3 mainly in the low and intermediate pCO2 treatments, dinoflagellates were favoured by high CO2 concentrations during the same time period. This is reflected in the development of group-specific fatty acid trophic markers. No indications were found for a generally detrimental effect of ocean acidification on the planktonic food quality in terms of essential fatty acids.

scholarly journals Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People

2018 ◽  
Author(s):  
Santino Orecchio ◽  
Antonella Maggio
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Palm Kernel ◽  
Added Value ◽  
Bakery Products ◽  
Gluten Free

The aim of this study (first analytical approach) was to obtain data on the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid content was determined by GC-MS. The monounsaturated fatty acids (MUFAs) are the major constitutes (57%) of the fatty acids pool followed by saturated fatty acids (SFAs) (30%) and polyunsaturated fatty acid (13%). Only fifteen, of the thirty-five gluten free samples analyzed, provide adequate energy intake, while in eleven samples, saturated fatty acids take more energy than that recommended by EFSA. It has emerged that local producers generally use the finest raw materials (olive oil, etc.) compared to the industries which, as has been pointed out, in many cases use palm and palm kernel oils although gluten free commercial products are high added value foods, expensive and intended for a particularly sensitive public.

scholarly journals Seasonal differences in fatty acid content of white brine cheese offered at the Bulgarian market

2019 ◽  
Vol 22 (1) ◽  
pp. 105-113
Author(s):  
G. Kalinova ◽  
Zh. Dimitrov ◽  
H. Daskalov ◽  
D. Mladenova ◽  
P. Mechkarova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Scientific Information ◽  
Cow Milk ◽  
Official Control

The present study provides scientific information for fatty acid composition of white brine cheese from cow milk, produced from all regions of Bulgaria, across seasons for the period 2012–2016. A total of 670 samples produced from different manufacturers and collected from supermarkets by Official control of Bulgarian Food Safety Agency (BFSA) were examined. Fatty acid composition was determined by gas chromatography. The milk fat purity of 18 samples was established through gas chromatographic analysis of triglycerides. Seasonal variations were observed in fatty acid composition of white brine cheese. The seasonal changes in the concentration of lauric, myristic, palmitic, stearic, oleic and α-linolenic acids have largely contributed to the variation of fatty acid composition of cheese. Saturated fatty acids (SFAs) were in the range 68.39–71.53% of total FAs and the proportion of unsaturated fatty acids (UFA) was 28.44–31.61% of total FAs. Fourty-five out of examined samples have exhibited different fatty acid profile than that established in the present study for cow milk cheese. The determined SFAs were 44.7–57.5% and UFA varied from 42.5% to 55.3%. The fatty acids with short chain (C4:0 ÷ C10:0) were not detected or in traces, lauric and myristic acids were in small amounts, while palmitic and oleic acids predominated in the fatty acid composition of cheese analogues.

scholarly journals Correlation between fatty acid composition of oils and phenomenon of polymorphism

2021 ◽  
pp. 65-72
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phase Transformations ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Jojoba Oil ◽  
Scanning Calorimetry ◽  
Melting And Crystallization

We studied the fatty acid composition of some oils and established its effect on the processes of melting and crystallization. The melting and crystallization processes were investigated by differential scanning calorimetry (DSC). To study the correlation between phase transitions and fatty acid composition, the following vegetable oils were used: sesame, corn, soybean, sunflower, coconut and jojoba. The first four oils have different fatty acid content, polyunsaturated fatty acids account for more than 50%. The presence of three phase transformations and inversion of the melting and crystallization peaks are observed in the DSC diagrams for these four oils. Coconut oil contains 93.39% of saturated fatty acids and two peaks of phase transformations are observed in the DSC diagram of melting and crystallization processes. This can be explained by the fact that the total amount of fatty acids C12:0 and C14:0 is 67.14%. Jojoba oil contains 93.89% of monounsaturated fatty acids, and 62.20% of them are presented by gondoic fatty acid (C20:1). The DSC diagram of jojoba oil exhibits one characteristic peak of phase transformation. The obtained results allow establishing a certain correlation between the parameters of fatty acid composition and DSC diagrams.

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP &gt; 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P &lt; 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P &lt; 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

scholarly journals The effects of feeding various forages on fatty acid composition of bovine milk fat: A review

2010 ◽  
Vol 55 (No. 12) ◽  
pp. 521-537 ◽  
Author(s):  
P. Kalač ◽  
E. Samková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Vaccenic Acid ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Bovine Milk

The nutritional image of bovine milk fat has suffered for years because of the association of saturated fatty acids and coronary heart disease. Thus the alteration of fatty acid composition has been a long-term strategy. Forages, even though containing a relatively low level of lipids, are the cheapest and often the major source of beneficial unsaturated fatty acids in ruminant diets. Recent progress in the research of factors affecting fatty acid content and composition in fresh and preserved forages and the associations between feeding such forages and milk fat profile are reviewed. Milk from cows grazed or fed fresh forage, especially from species-rich grasslands or forage legumes, has a considerably higher ratio of unsaturated to saturated fatty acids and a higher content of nutritionally beneficial trans-fatty acids (e.g. CLA, vaccenic acid) than milk from cows fed silage or hay. Grass and legume silages seem to affect the fatty acid profile more propitiously than maize silage.

scholarly journals Effect of ocean acidification on the fatty acid composition of a natural plankton community

2012 ◽  
Vol 9 (7) ◽  
pp. 8173-8197 ◽  
Author(s):  
E. Leu ◽  
M. Daase ◽  
K. G. Schulz ◽  
A. Stuhr ◽  
U. Riebesell
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Ocean Acidification ◽  
Acid Composition ◽  
Plankton Community ◽  
Nutrient Addition ◽  
Inorganic Nutrients ◽  
The Arctic ◽  
Positive Correlations

Abstract. The effect of ocean acidification on the fatty acid composition of a natural plankton community in the Arctic was studied in a large-scale mesocosm experiment, carried out in Kongsfjorden (Svalbard, Norway) at 79° N. Nine mesocosms of ~50 cbm each were exposed to different pCO2 levels (from natural background conditions to ~1420 μatm), yielding pH values (on the total scale) from ~8.3 to 7.5. Inorganic nutrients were added on day 13. The phytoplankton development during this 30 days experiment passed three distinct phases: (1) prior to the addition of inorganic nutrients, (2) first bloom after nutrient addition, and (3) second bloom after nutrient addition. The fatty acid composition of the natural plankton community was analysed and showed, in general, high percentages of polyunsaturated fatty acids (PUFAs): 44–60% of total fatty acids. Positive correlations with pCO2 were found for most PUFAs during phases 2 and/or 3, with the exception of 20:5n3 (eicosapentaenoic acid, EPA), an important diatom marker. There are strong indications for these correlations being mediated indirectly through taxonomic changes and the natural development of the communities in the mesocosms exposed to different pCO2 levels. While diatoms increased during phase 3 mainly in the low and intermediate pCO2 treatments, dinoflagellates were favoured by high CO2 concentrations during the same time period. This is reflected in the development of group-specific fatty acid trophic markers. No indications were found for a generally detrimental effect of ocean acidification on the planktonic food quality in terms of essential fatty acids. The significant positive correlations between most PUFAs and pCO2 reflected treatment-dependent differences in the community composition between the mesocosms rather than a direct positive effect of pCO2 on specific fatty acids.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

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