scholarly journals Diversity of Epiphytic Bacterial Communities Associated with Adriatic Fucacean Species Phycosphere

2020 ◽  
Vol 8 (12) ◽  
pp. 967
Author(s):  
Maria Blažina ◽  
Ljiljana Iveša ◽  
Ksenija Matošović ◽  
Emina Pustijanac ◽  
Massimo Devescovi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Community Structure ◽  
Polyunsaturated Fatty Acids ◽  
Bacterial Communities ◽  
Saturated Fatty Acids ◽  
Strong Relationship ◽  
Scaling Analysis ◽  
Biological Interactions ◽  
Cystoseira Compressa ◽  
The Relationship

The aim of the study was to explore the relationship between membrane-regulating functional lipids of three fucacean species and their associated epiphytic bacterial communities. The analyzed algae Treptacantha barbata, Carpodesmia crinita and Cystoseira compressa, formerly classified under the Cystoseira genus, are indigenous to the Adriatic Sea. The thalli of sampled Fucales species were divided into perennial and annual parts. T. barbata and C. crinita show high contents of mono- and polyunsaturated fatty acids but, however, show a clear distinction between branches, cauloids and apical parts. Along with the highest unsaturation degree (4.32), the C. crinita branches and apical parts demonstrated high proportion of both C18 and C20 polyunsaturated fatty acids, with eicosapentaenoic (C20:5 n-3) and arachidonic (C20:4 n-6) fatty acids up to 5.46% and 13.82%, respectively. The highest proportion of saturated fatty acids was found in thalli of C. compressa, particularly on cauloids and old branches (≥90%). The similarity profile routine analysis of fatty acids and microbial community structure has shown clear separation of the cauloids and apical parts from the branches of C. crinita and T. barbata. Based on the nonmetric multidimensional scaling analysis several representatives of the Gammaproteobacteria class, identified as Vibrionales (Vibrio), Cellvibrionales and Xanthomonadales, which contributed strongly to the separation of T. barbata apical parts and branches, C. compressa receptacles and C. crinita branches from the T. barbata cauloids and C. crinita apical parts and cauloids. The highest richness in polyunsaturated fatty acids, in particular C18:3(n-3), C20:4(n-6) and C20:5(n-3), was observed on branches, accompanied by a distinctive epiphytic microbial structure dominated by numerous representatives with potentially beneficial biological activity. The results showed a strong relationship between fatty acid profiles of the analyzed species and phycosphere community structure, underlining the host physiological condition in shaping the biological interactions and maintaining a healthy microbiome, as well as compiling the ecophysiological and molecular research in order to better assess the resilience of the ecosystem.

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

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.

Growth and carcass characteristics of three lamb genotypes finished on the same level of feeding

2000 ◽  
Vol 70 (1) ◽  
pp. 51-61 ◽  
Author(s):  
L. O. W. McClintont ◽  
A. F. Carson
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Weight Gain ◽  
Polyunsaturated Fatty Acids ◽  
Body Weight Gain ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Ash Content

AbstractThis study investigated the efficiency of growth and the carcass characteristics of 24 Greyface (Border Leicester × Scottish Blackface), 24 Texel (12 purebred and 12 Texel × Texel-Greyface) and 24 Rouge (12 purebred and 12 Rouge × Rouge-Greyface) lambs finished on the same level of feeding. The efficiency of live-weight gain (kg/MJ) was higher in Greyface compared with Texel lambs (P< 0·01). The efficiency of empty body-weight gain (kg/MJ) was higher in Greyface (P< 0·01) and Rouge (P< 0·05) compared with Texel lambs. The efficiency of carcass gains (kg/MJ) tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·07). The efficiency of non-carcass component gains (kg/MJ) was also higher in Greyface compared with Texel lambs (P0·05). Carcass water, protein, lipid and ash gains did not vary significantly between the genotypes, however carcass energy gain tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·08). The relative proportions of water, protein, lipid and ash in carcass gains did not vary significantly between the genotypes. At the end of the experiment carcass water content was higher in Texel compared with Greyface lambs (P< 0·05) and carcass ash content was lower in Texel compared with Greyface (P< 0·01) and Rouge (P< 0·05) lambs. The concentration of saturated fatty acids was higher in Greyface compared with Rouge lambs (P< 0·001) and higher in Rouge compared with Texel lambs (P< 0·05). Monounsaturated fatty acid concentrations were higher in Rouge compared with Greyface lambs (P< 0·05) and higher in Texel compared with Rouge lambs (P< 0·001). Polyunsaturated fatty acid concentrations were higher in Rouge and Texel compared with Greyface lambs (P< 0·01). The ratio of n-6:n-3 fatty acids was lower in Rouge compared with Greyface lambs (P< 0·05).The efficiency of empty body gain was higher in male compared with female lambs (P< 0·05). Carcass water (P< 0·01) and protein (P< 0·05) gains were higher in male lambs. At the end of the experiment male carcasses contained a higher content of water (P< 0·05), protein (P< 0·01) and ash (P= 0·07), and a lower lipid (P< 0·05) and energy (P< 0·001) content. Carcass lipids from male lambs contained a higher concentration of polyunsaturated fatty acids (P< 0·001) and tended to contain a lower concentration of saturated fatty acids (P = 0·06).

scholarly journals The Relationship of Insulin Resistance With SNP 276G>T at Adiponectin Gene and Plasma Long-Chain Polyunsaturated Fatty Acids in Obese Children

2009 ◽  
Vol 66 (3) ◽  
pp. 346-349 ◽  
Author(s):  
Elvira Verduci ◽  
Silvia Scaglioni ◽  
Carlo Agostoni ◽  
Giovanni Radaelli ◽  
Marialuisa Biondi ◽  
...  
Keyword(s):  
Insulin Resistance ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Adiponectin Gene ◽  
Obese Children ◽  
Relationship Of ◽  
The Relationship ◽  
Long Chain

scholarly journals Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

2010 ◽  
Vol 39 (10) ◽  
pp. 2297-2303 ◽  
Author(s):  
Daniele Cristina da Silva-Kazama ◽  
Geraldo Tadeu dos Santos ◽  
Paula Toshimi Matumoto Pintro ◽  
Jesuí Vergílio Visentainer ◽  
Ricardo Kazama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Relative Percentage ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Ground Flaxseed ◽  
Chain Fatty Acids

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

scholarly journals Stimulation of follicle growth and development during estrus in Ettawa Grade does fed a flushing supplement of different polyunsaturated fatty acids

2021 ◽  
Vol 14 (1) ◽  
pp. 11-22
Author(s):  
Prasetyo Nugroho ◽  
Komang Gede Wiryawan ◽  
Dewi Apri Astuti ◽  
Wasmen Manalu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Growth And Development ◽  
Ovarian Function ◽  
Body Condition Score ◽  
Plasma Cholesterol ◽  
Saturated Fatty Acids ◽  
Follicle Growth ◽  
Preovulatory Follicles

Background and Aim: Flushing with the manipulation of fatty acids, particularly polyunsaturated fatty acids, like linoleic and α-linolenic acids in the ration, is a strategy to raise the nutritional status of the female mammals to improve ovarian function and follicle development. This study was designed to investigate the effectiveness of flushing supplementation with different types of polyunsaturated and saturated fatty acids in stimulating follicle growth and development during estrus in Ettawa Grade does with a low initial body condition score (BCS ≤2). Materials and Methods: Eighteen Ettawa Grade does in the second parity, with an average body weight of 32.11±2.19 kg, were divided into three groups according to the fatty acid supplemented to their ration: (i) About 2.8% lauric acid flushing (group); (ii) 2.8% linoleic acid flushing (LA group); and (iii) 2.8% a-linolenic acid flushing (ALA group). The ration was formulated to be isocaloric (total digestible nutrient = 77%) and isonitrogenous (crude protein = 15%). The experiment was conducted for 35 days; that is, 14 days for acclimatization and synchronization of the estrous cycle and 21 days for fatty acid flushing until the appearance of the next estrus. A completely randomized design was applied. Results: According to the results, none of the different fatty acids in the ration affected the nutrient intakes, BCSs, average daily gains, and plasma glucose, cholesterol, and progesterone concentrations of the three groups of does. However, the BCSs (by 0.8-0.9) and the plasma cholesterol concentrations were higher after fatty acid flushing for 21 days than before the flushing period. The ALA group had the highest number of large-sized preovulatory follicles, whereas the LAURIC group had the highest plasma estradiol concentration during estrus. All three groups had similar plasma progesterone concentrations during estrus after fatty acid flushing. Conclusion: Flushing supplementation with 2.8% ALA from flaxseed oil gave the best results in terms of stimulating the highest number of large-sized preovulatory follicles in Ettawa Grade does.

Lipids: Fatty Acids

2011 ◽  
Author(s):  
Thomas S. Bianchi ◽  
Elizabeth A. Canuel
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Deep Sea ◽  
Saturated Fatty Acids ◽  
Relative Proportion ◽  
Aquatic Organisms ◽  
Building Blocks ◽  
Deep Sea Bacteria ◽  
Total Fatty Acids ◽  
Fatty Acid Biomarkers

This chapter discusses fatty acids, the building blocks of lipids, which represent a significant fraction of the total lipid pool in aquatic organisms. It explores how chain length and levels of unsaturation (number of double bonds) have been shown to be correlated to decomposition, indicating a pre- and postdepositional selective loss of short-chain and polyunsaturated fatty acids. In contrast, saturated fatty acids are more stable and typically increase in relative proportion to total fatty acids with increasing sediment depth. Polyunsaturated fatty acids (PUFAs) are predominantly used as proxies for the presence of “fresh” algal sources, although some PUFAs also occur in vascular plants and deep-sea bacteria. Thus, these biomarkers represent a very diverse group of compounds present in aquatic systems. The numerous applications of fatty acid biomarkers to identifying the sources of organic matter in lakes, rivers, estuaries, and marine ecosystems are discussed.

scholarly journals Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1466
Author(s):  
María Belén Linares ◽  
Almudena Cózar ◽  
María Dolores Garrido ◽  
Herminia Vergara
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Storage Time ◽  
Sensory Quality ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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