Comparative Fatty Acid Profiling of Edible Fishes in Kuala Terengganu, Malaysia

The aim of this study was to compare the relative nutritional benefit of edible Malaysian fishes from the coast of Terengganu in Malaysia, as well as to perform a taxonomical characterization and metal assessment. Discrimination between species was carried out by a morphological and molecular approach by evaluating the total concentrations of metals by ICP-MS analyses and the fatty acids (FA) composition using the GC–MS approach on the fish fillet tissues. The taxonomical studies detected fishes of 11 families and 13 species. The heavy metal assessment showed that all detected elements did not exceed the regulatory limit stated by Malaysian Food Regulations. The proportion of saturated fatty acids (SFA) ranged from 33 to 58.34%, followed by the polyunsaturated fatty acids (PUFA) values from 24 to 51.8%, and the lowest proportion was of monounsaturated fatty acids (MUFA), ranging from 12.7 to 35.9%. The ω-3/ω-6 PUFA and PUFA/SFA ratios were determined in the range 1.1 to 7.4 and 0.35 to 1.6, respectively. The C20:5 ω-3 and C22:6 ω-3 acids were detected at levels comparable to those found in the corresponding species from similar tropical marine ecosystems. The high FA values can be useful biochemical tools for comparing the relative nutritional benefits of these biodiverse and non-toxic edible Malaysian fishes.

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Changes in Sediment Fatty Acid Composition during Passage through the Gut of Deposit Feeding Holothurians:Holothuria atra(Jaeger, 1883) andHolothuria leucospilota(Brandt, 1835)

Journal of Lipids ◽

10.1155/2016/4579794 ◽

2016 ◽

Vol 2016 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Prosper L. Mfilinge ◽

Makoto Tsuchiya

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Coral Reef ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Rocky Intertidal ◽

Faecal Pellets ◽

Fa Composition ◽

Holothuria Atra ◽

Intertidal Ecosystems

Sea cucumbersHolothuria atraandHolothuria leucospilotaplay an important role in the bioturbation of sediment in coral reef and rocky intertidal ecosystems. This study investigated changes in sediment fatty acid (FA) composition during gut passage inH. atraandH. leucospilota.The FA composition did not differ significantly between species. Comparison of FA composition in ambient sediment (AS), foregut (FG), midgut (MG), hindgut (HG), and faecal pellets (FPs) indicated that marked changes in FA composition occurred during passage through the gut ofH. atraandH. leucospilota.Saturated fatty acids (SAFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and branched fatty acids (BrFAs) were significantly higher in FG than in AS, suggesting that both species selectively ingested nutrient rich particles. Significant reduction of SAFAs, MUFAs, PUFAs, and BrFAs occurred in MD and HD, with complete elimination of most PUFAs in FPs. A decrease in PUFAs 20:5ω3, 18:4ω3, 22:5ω3, 22:6ω3, 18:2ω6, 18:3ω3, 18:3ω6, odd-numbered BrFAs, and MUFA 18:1ω7 indicated that algal detritus and bacteria were important part of diet. These results have implications for the fate of specific dietary FAs, especiallyω3 andω6, and the contribution holothurian FPs make to the FA composition of coral reef and rocky intertidal ecosystems.

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Using portable near-infrared spectroscopy to predict pig subcutaneous fat composition and iodine value

Canadian Journal of Animal Science ◽

10.1139/cjas-2017-0033 ◽

2018 ◽

Vol 98 (2) ◽

pp. 221-229 ◽

Cited By ~ 6

Author(s):

N. Prieto ◽

M.E.R. Dugan ◽

M. Juárez ◽

Ó. López-Campos ◽

R.T. Zijlstra ◽

...

Keyword(s):

Fatty Acids ◽

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Iodine Value ◽

Near Infrared ◽

Saturated Fatty Acids ◽

Subcutaneous Fat ◽

Monounsaturated Fatty Acids ◽

Fa Composition ◽

Fat Composition

This study tested the potential of portable near-infrared spectroscopy (NIRS) to predict fatty acids (FA) composition and iodine value (IV) of pig subcutaneous fat. Following carcass splitting, the inner layer of subcutaneous fat at the shoulder from the left carcass side was scanned using a hand-held NIRS probe (350–2500 nm) and analysed for FA composition using gas chromatography. The NIRS successfully predicted the total polysaturated fatty acids (PUFA) and n-3 FA proportions, polyunsaturated/saturated fatty acids (PUFA/SFA) ratio, and IV (R2 = 0.90–0.95; root-mean-square error of prediction, RMSEP = 0.019%–1.03% total FA). This portable technology also met the requirements for a quick screening of the proportions of total SFA, monounsaturated fatty acids (MUFA) and n-6 FA, n-6/n-3 ratio, and some individual FA such as C18:2n-6 and C18:3n-3 (R2 = 0.80–0.89; RMSEP = 0.37%–1.11% total FA). However, unreliable predictions were found for other individual FA with low variability (coefficient of variation = 4%–8%) such as C16:0, C18:0, and C18:1 (R2 = 0.60–0.77; RMSEP = 0.76%–1.00% total FA). These results show portable NIRS as a suitable technology to predict pig fat quality. In addition, this study has been successful in implementing this portable NIRS technology in a research abattoir to collect spectra directly on the carcass, which would enable carcass sorting based on fat composition or hardness for marketing purposes.

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Authentication and Nutritional Benefits of Cheeses Based on Vegetable Oils

Revista de Chimie ◽

10.37358/rc.17.9.5810 ◽

2017 ◽

Vol 68 (9) ◽

pp. 2002-2005

Author(s):

Mihaela Tociu ◽

Maria Cristina Todasca ◽

Michaela Dina Stanescu

Keyword(s):

Fatty Acids ◽

Vegetable Oils ◽

Dairy Products ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Flame Ionization ◽

Milk Lipids ◽

Trans Unsaturated Fatty Acids ◽

Nutritional Benefits

The fatty acid profile of a number of commercial fermented cheeses, based on vegetable oils or milk lipids have been evaluated by GC-FID (gas chromatography with flame ionization detector), disclosing the quantity of SFAs (saturated fatty acids), MUFAs (monounsaturated fatty acids) and PUFAs (polyunsaturated fatty acids), as well as the presence of small quantities of TUFAs (trans unsaturated fatty acids) in the dairy products. The authentication of the cheeses based on vegetable oil or milk was performed by GC or IR fingerprinting.

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Fatty acid composition in the wild boars muscles from different regions of Poland

Proceedings of The Nutrition Society ◽

10.1017/s0029665120006370 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Renata Pietrzak-Fiecko ◽

Monika Modzelewska-Kapitula

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acids ◽

Meat Products ◽

Monounsaturated Fatty Acids ◽

High Price ◽

Food Groups ◽

Wild Boars ◽

Fatty Acids Profile ◽

Fa Composition

AbstractMeat and meat products are one of the most relevant food groups in the human diet due to high content of protein. Meat from wild animals is considered a delicacy and commands a high price compared to other sorts of meat. Due to the characteristic sensory properties (taste), lower fat and cholesterol contents and higher share of polyunsaturated fatty acids (PUFA) a growing interest of this meat is noted(1,2).The aim of the study was to compare fatty acid profile in wild boars muscles depending on the feeding grounds.The research material consisted of 37 samples of wild boars (Sus scrofa) muscles from three different regions in Poland: Warmia and Mazury, Podlasie and Silesia. The fat was extracted from the muscle samples by the Folch method. The fatty acid (FA) composition was determined after the acids were trans-methylated according to the Peisker method. Chromatographic separation was performed using an Agilent Technologies 7890A gas chromatograph with a flame-ionization detector (FID).The average share of sum of saturated fatty acids (ΣSFA) in wild boars fat from Warmia and Mazury, Podlasie and Silesia regions were 41.5%, 39.6% and 38.8%, respectively. In wild boars fat from Silesia the highest share of sum of monounsaturated fatty acids (ΣMUFA) was found (46.9%), while in wild boars fat from Warmia and Mazury, Podlasie it accounted for: 44.4% and 39.9%, respectively. A similar share of ΣPUFA (approx. 14%) was determined in wild boars fat from Warmia and Mazury, and Silesia region, whereas in those from Podlasie region ΣPUFA accounted for approx. 12%.Meat fat from wild boars is a valuable source of fatty acids with a beneficial impact on human health. However, the fatty acids profile depends of the region, which indicated the predominant influence of the animal's feed on FA composition of meat fat.

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Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

Current Nutrition & Food Science ◽

10.2174/1573401314666181010100002 ◽

2020 ◽

Vol 16 (2) ◽

pp. 142-154 ◽

Cited By ~ 1

Author(s):

Hadi Emamat ◽

Zahra Yari ◽

Hossein Farhadnejad ◽

Parvin Mirmiran

Keyword(s):

Fatty Acids ◽

Body Composition ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Total Body Weight ◽

Fat Distribution ◽

Monounsaturated Fatty Acids ◽

Dietary Fatty Acids ◽

Dietary Fats ◽

Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

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Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

Scientific Reports ◽

10.1038/s41598-021-84850-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Anna Goc ◽

Aleksandra Niedzwiecki ◽

Matthias Rath

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Eicosapentaenoic Acid ◽

Linolenic Acid ◽

Cathepsin L ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

In Vivo Experiments ◽

Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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Differential Deleterious Impact of Highly Saturated Versus Monounsaturated Fat Intake on Vascular Function, Structure, and Mechanics in Mice

Nutrients ◽

10.3390/nu13031003 ◽

2021 ◽

Vol 13 (3) ◽

pp. 1003

Author(s):

Elena Vega-Martín ◽

Marta Gil-Ortega ◽

Raquel González-Blázquez ◽

Sara Benedito ◽

Jesús Fernández-Felipe ◽

...

Keyword(s):

Fatty Acids ◽

Arterial Stiffness ◽

Thoracic Aorta ◽

Vascular Function ◽

Saturated Fatty Acids ◽

Vascular Wall ◽

Monounsaturated Fatty Acids ◽

Mesenteric Arteries ◽

Monounsaturated Fat ◽

The Impact

Vegetable oils such as palm oil (enriched in saturated fatty acids, SFA) and high-oleic-acid sunflower oil (HOSO, containing mainly monounsaturated fatty acids, MUFA) have emerged as the most common replacements for trans-fats in the food industry. The aim of this study is to analyze the impact of SFA and MUFA-enriched high-fat (HF) diets on endothelial function, vascular remodeling, and arterial stiffness compared to commercial HF diets. Five-week-old male C57BL6J mice were fed a standard (SD), a HF diet enriched with SFA (saturated oil-enriched Food, SOLF), a HF diet enriched with MUFA (unsaturated oil-enriched Food, UOLF), or a commercial HF diet for 8 weeks. Vascular function was analyzed in the thoracic aorta. Structural and mechanical parameters were assessed in mesenteric arteries by pressure myography. SOLF, UOLF, and HF diet reduced contractile responses to phenylephrine and induced endothelial dysfunction in the thoracic aorta. A significant increase in the β-index, and thus in arterial stiffness, was also detected in mesenteric arteries from the three HF groups, due to enhanced deposition of collagen in the vascular wall. SOLF also induced hypotrophic inward remodeling. In conclusion, these data demonstrate a deleterious effect of HF feeding on obesity-related vascular alterations that is exacerbated by SFA.

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Bioactive Lipids of Seaweeds from the Portuguese North Coast: Health Benefits versus Potential Contamination

Foods ◽

10.3390/foods10061366 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1366

Author(s):

Cristina Soares ◽

Sara Sousa ◽

Susana Machado ◽

Elsa Vieira ◽

Ana P. Carvalho ◽

...

Keyword(s):

Fatty Acids ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Total Lipid Content ◽

Monounsaturated Fatty Acids ◽

North Coast ◽

Bioactive Lipids ◽

The North ◽

Atherogenicity Index ◽

Polycyclic Aromatic

The total lipid content and lipidic profile of seaweeds harvested in the North Coast and purchased in Portugal were determined in this paper. The amount of total lipids in the different species of seaweeds varied between 0.7 ± 0.1% (Chondrus crispus) and 3.8 ± 0.6% (Ulva spp.). Regarding the fatty acid content, polyunsaturated fatty acids (PUFA) ranged between 0–35%, with Ulva spp. presenting the highest amount; monounsaturated fatty acids (MUFA) varied between 19 and 67%; and saturated fatty acids (SFA) were predominant in C. crispus (45–78%) and Gracilaria spp. (36–79%). Concerning the nutritional indices, the atherogenicity index (AI) was between 0.4–3.2, the thrombogenicity index (TI) ranged from 0.04 to 1.95, except for Gracilaria spp., which had a TI of 7.6, and the hypocholesterolemic/hypercholesterolemic ratio (HH) values ranged between 0.88–4.21, except for Gracilaria spp., which exhibited values between 0.22–9.26. The n6/n3 ratio was below 1 for most of the species evaluated, except for Ascophyllum nodosum, which presented a higher value, although below 2. Considering the PUFA/SFA ratio, seaweeds presented values between 0.11–1.02. The polycyclic aromatic hydrocarbons (PAHs) and aliphatic hydrocarbons (AHCs) contamination of seaweeds under study was also quantified, the values found being much lower than the maximum levels recommended for foodstuff.

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Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

South African Journal of Animal Science ◽

10.4314/sajas.v50i1.6 ◽

2020 ◽

Vol 50 (1) ◽

pp. 47-54

Author(s):

I De Gasperín ◽

J.G. Vicente ◽

J.M. Pinos-Rodríguez ◽

F Montiel ◽

R Loeza ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Soybean Oil ◽

Fatty Acid Profile ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Fatty Acid Profiles ◽

Polyunsaturated Fat ◽

Pork Lard ◽

Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

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