Polyphenols and IUGR Pregnancies: Effects of Maternal Hydroxytyrosol Supplementation on Hepatic Fat Accretion and Energy and Fatty Acids Profile of Fetal Tissues

Maternal supplementation with hydroxytyrosol, a polyphenol present in olive leaves and fruits, is a highly promising strategy to improve the oxidative and metabolic status of fetuses at risk of intrauterine growth restriction, which may diminish the appearance of low-birth-weight neonates. The present study aimed to determine whether hydroxytyrosol, by preventing lipid peroxidation, may influence the fat accretion and energy homeostasis in the liver, as well as the fatty acid composition in the liver and muscle. The results indicate that hydroxytyrosol treatment significantly decreased the energy content of the fetal liver, without affecting fat accretion, and caused significant changes in the availability of fatty acids. There were significant increases in the amount of total polyunsaturated fatty acids, omega-3 and omega-6, which are highly important for adequate fetal tissue development. However, there were increases in the omega-6/omega-3 ratio and the desaturation index, which make further studies necessary to determine possible effects on the pro/anti-inflammatory status of the fetuses.

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Effects of Dietary Supplementation with Different Polyunsaturated Fatty Acids on Expression of Genes Related to Somatotropic Axis Function in the Liver, Selected Blood Indicators, Milk Yield and Milk Fatty Acids Profile in Dairy Cows

Annals of Animal Science ◽

10.1515/aoas-2016-0019 ◽

2016 ◽

Vol 16 (4) ◽

pp. 1045-1058 ◽

Cited By ~ 9

Author(s):

Essa Dirandeh ◽

Armin Towhidi ◽

Zarbakht Ansari ◽

Saeeid Zeinoaldini ◽

Mehdi Ganjkhanlou

Keyword(s):

Fatty Acids ◽

Plasma Concentrations ◽

Dietary Supplementation ◽

Omega 3 ◽

Milk Fatty Acids ◽

Somatotropic Axis ◽

Fatty Acids Profile ◽

Expression Of Genes ◽

Omega 6 ◽

And Control

Abstract The objective of this study was to investigate whether dietary supplementation with different polyunsaturated fatty acids (PUFA s) affects expression of genes related to somatotropic axis and the plasma concentrations of insulin, glucose, non-esterified fatty acids (NEFA), beta hydroxyl butyrate acids (BHBA) and insulin-like growth factor 1 (IGF1) and milk fatty acids profile. Right after calving, Holstein cows (n=45) were randomly assigned to one of three diets supplemented with roasted whole soybean as a source of omega-6 PUFA (omega-6, n=15), linseed as a source of omega-3 PUFA (omega-3, n=15) or palm oil (control, n=15). Each cow was in the study over a period of 70 days. Blood samples were collected every two weeks from day 1 to 70 of lactation and plasma concentrations of insulin, glucose, NEFA, BHBA and IGF1 were determined. Liver samples were taken from a subset of 18 cows (6 per diet) at day 70 postpartum and hepatic mRNA level of total growth hormone-receptor 1A (GHR1A), insulin receptor (INSR), IGF1 and insulinlike growth factor binding protein (IGFBP2) was assessed. Experimental diets did not affect milk yield. Plasma glucose and insulin concentrations were greater for omega-3 treatment compared to omega-6 and control treatments. Cows fed diets enriched in omega-3 exhibited greater INSR and GHR1A mRNA expression, and a tendency for greater IGF1 mRNA expression in the liver compared to omega-6 and control cows. Plasma IGF1 concentration was significantly higher in omega-3 treatment compared with omega-6 and control treatments. Results of this study suggest that feeding omega-3 PUFA s during early postpartum couples with the somatotropic axis, leading to an increase in plasma IGF1 concentration in dairy cows.

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PSV-39 Fatty acids profile of the meat from Nellore young bulls supplemented with lauric acid

Journal of Animal Science ◽

10.1093/jas/skz258.677 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 339-340

Author(s):

Sergiane A Araújo ◽

Ronaldo L Oliveira ◽

Analívia M Barbosa ◽

Aline R Silva ◽

Rebeca D X Ribeiro ◽

...

Keyword(s):

Fatty Acids ◽

Lauric Acid ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Fatty Acids Profile ◽

Coronary Diseases ◽

Total Diet ◽

Omega 6

Abstract Lauric acid (LA) is an additive used in ruminant’s diet with the purpose of mitigating the methane effect. However, the presence of a certain amount of LA in the rumen can cause a reduction in the microbial population and ruminal metabolic processes, such as the biohydrogenation. This study aimed evaluate the effect of the LA inclusion in the diet of Nellore on the fatty acids profile of the meat. Thirty-two young Nellore bulls were used with an average age of 24-months. The animals were individually fed with a total mixed ration with 40% of roughage (Cynodon sp. hay) and 60% of concentrated mix, composed with ground corn, soybean meal, urea, mineral premix and LA in 0.0; 0.5; 1.0; 1.5% of inclusion in the total diet dry matter basis. Those amounts constituted the treatments. At the end of the trial, the animals were slaughtered and the meat was stored at -21oC, before analyses. The experimental design was completely randomized, with four treatments and eight replications. The data were submitted to regression analysis, and significance was declared when P < 0.05. There was no effect (P > 0.05) of the inclusion of LA in the sum of saturated fatty acids (∑SAF=43.45±1.55), monounsaturated fatty acids (∑MUFA=41.9±0.29), and polyunsaturated fatty acids (∑PUFA=12.25±1.40). The inclusion of LA in the diets also did not affect the sum of omega-3 fatty acids (∑ n-3=1.05±0.22), omega-6 fatty acids (∑ n-6=3.02±0.49, and the reason n-6: n-3 (2.91±0.12). The atherogenicity (0.65±0.05) and trombogenicity (1.47±0.10) indexes, important indexes to predict heart coronary diseases risk, were not affected by the inclusion of LA in the diet of the animals. The results suggest that LA can be included up to 1.5% (DM basis of total diet) in the diets of Nellore without causing any significant changes in the fatty acids profile of the meat.

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Alternations in Cholesterol and Fatty Acids Composition in Egg Yolk of Rhode Island Red x Fyoumi Hens Fed with Hemp Seeds (Cannabis sativaL.)

Journal of Chemistry ◽

10.1155/2015/362936 ◽

2015 ◽

Vol 2015 ◽

pp. 1-6 ◽

Cited By ~ 8

Author(s):

Suhaib Shahid ◽

Naila Chand ◽

Rifat Ullah Khan ◽

Syed Muhammad Suhail ◽

Nazir Ahmad Khan

Keyword(s):

Fatty Acids ◽

Rhode Island ◽

Laying Hens ◽

Egg Yolk ◽

Monounsaturated Fatty Acids ◽

Omega 3 ◽

Hemp Seed ◽

Fatty Acids Profile ◽

Omega 6 ◽

Yolk Cholesterol

The present study was designed to evaluate the influence of hemp seed (HS) supplementation on egg yolk cholesterol and fatty acid composition in laying hens. Sixty hens (Rhode Island Red x Fyoumi) were evenly distributed into four groups (three replicates per group) at the peak production (34 weeks). HS was included into the ration at the level of 0.0 (HS-0), 15 (HS-15), 20 (HS-20), and 25% (HS-25) and continued the supplementation for consecutively three weeks. At the end of the experiment, three eggs per replicate were randomly collected and analyzed for egg yolk fatty acids and cholesterol profile. The statistical analysis of the result revealed that supplementation of HS-25 significantly(P<0.05)decreased egg yolk total cholesterol, myristic (C14:0), palmitic (C16:0), and stearic (C18:0). Similarly, total as well as individual monounsaturated fatty acids decreased significantly(P<0.05)while total and individual polyunsaturated fatty acids increased significantly in the HS-25. In addition, total omega-3 and omega-6 increased significantly in the HS-25 group. From the present result, we concluded that addition of HS at the rate of 25% to the diet of laying hens augmented the cholesterol and fatty acids profile in egg yolk.

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Characterisation of Formaggella della Valle di Scalve Cheese Produced from Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

Foods ◽

10.3390/foods9040383 ◽

2020 ◽

Vol 9 (4) ◽

pp. 383 ◽

Cited By ~ 1

Author(s):

Paolo Formaggioni ◽

Massimo Malacarne ◽

Piero Franceschi ◽

Valentina Zucchelli ◽

Michele Faccia ◽

...

Keyword(s):

Fatty Acids ◽

Sensory Properties ◽

Omega 3 ◽

Mountain Areas ◽

Mountain Area ◽

Fatty Acids Profile ◽

First Case ◽

Omega 6 ◽

Mountain Pasture ◽

Long Chain

An important problem in mountain areas is the abandonment of pasture. This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy. The aim of the present research was to compare the fatty acid (FA) profile and the sensory properties of this cheese as manufactured under different conditions: i) from the milk of cows grazing on mountain or valley pasture or fed indoors; ii) from the milk of cows fed hay or fed silage. In the first case, five cheesemaking trials were conducted during two years for each of the following situations: mountain pasture (A); pasture at the bottom of the valley (P) (about 1000m asl); stall (S). In the second case, three cheesemaking trials were conducted for each of the following situations: cows fed silage (I); cows fed hay (F). S cheese was richer in medium-chain FAs, while long-chain FAs were higher in P and A cheeses. On the other hand, long chain fatty acids (LCFA) were more abundant in P and A cheeses than in S. In general, MUFA, PUFA and, consequently, total unsaturated FA (UFA), were significantly higher in the P and A cheeses than S (UFA: 36.55 and 38.34, respectively, vs. 31.13; p < 0.001), while SFA showed higher values in S (68.85 vs. 63.41 and 61.68 in P and A, respectively; p < 0.001). Conjugated linoleic acid isomers (CLA) were more represented in the P and A samples (1.86 in P and 1.52 in A, vs. 0.80 in S; p < 0.001); Omega 3 fatty acids, and in particular α-linolenic acid, were more abundant in P than in S cheese. In winter, the I sample (silage) presented higher percentages of myristic (C14), myristoleic (C14:1) and omega 6 acids, whereas F cheese (hay) contained higher concentrations of CLA. The triangular test of sensory analysis showed that, in general, F cheeses were judged as “sweeter” than I, with aromatic profiles characterized by higher content of 2- butanol and ethyl capronate.

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Omega-3 Polyunsaturated Fatty Acids in Critical Illness: Anti-Inflammatory, Proresolving, or Both?

Oxidative Medicine and Cellular Longevity ◽

10.1155/2017/5987082 ◽

2017 ◽

Vol 2017 ◽

pp. 1-6 ◽

Cited By ~ 24

Author(s):

Alessio Molfino ◽

Maria Ida Amabile ◽

Massimo Monti ◽

Maurizio Muscaritoli

Keyword(s):

Fatty Acids ◽

Critical Illness ◽

Polyunsaturated Fatty Acids ◽

Cell Types ◽

Omega 3 ◽

Resolution Of Inflammation ◽

Inflammatory Conditions ◽

Inflammatory Status ◽

Omega 6 ◽

Anti Inflammatory

Prognosis and outcomes of critically ill patients are strictly related with inflammatory status. Inflammation involves a multitude of interactions between different cell types and chemical mediators. Omega-3 polyunsaturated fatty acids (PUFAs), mainly represented by eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are able to inhibit different pathways including leukocyte chemotaxis, adhesion molecule expression and interactions, and production of inflammatory cytokines, through the action of specialized proresolving mediators (SPMs). SPMs from omega-6 fatty acids, such as lipoxins, and from omega-3 fatty acids such as resolvins, protectins, and maresins, act in reducing/resolving the inflammatory process in critical diseases, stimulating the phases of resolution of inflammation. In this light, the resolution of inflammation is nowadays considered as an active process, instead of a passive process. In critical illness, SPMs regulate the excessive posttrauma inflammatory response, protecting organs from damage. This review focuses on the role of omega-3 PUFAs as pharma nutrition agents in acute inflammatory conditions, highlighting their effects as anti-inflammatory or proresolving agents.

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Erythrocyte omega-3 and omega-6 fatty acids profile in Sudanese women with pre-eclampsia

Journal of Obstetrics and Gynaecology ◽

10.3109/01443610903391005 ◽

2010 ◽

Vol 30 (2) ◽

pp. 151-154 ◽

Cited By ~ 11

Author(s):

K. H. Bakheit ◽

K. Ghebremeskel ◽

K. Pol ◽

M. I. Elbashir ◽

I. Adam

Keyword(s):

Fatty Acids ◽

Omega 3 ◽

Fatty Acids Profile ◽

Omega 6

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Depressive Symptoms, omega-6:omega-3 Fatty Acids, and Inflammation in Older Adults

Yearbook of Anesthesiology and Pain Management ◽

10.1016/s1073-5437(08)71001-5 ◽

2008 ◽

Vol 2008 ◽

pp. 273-274

Author(s):

M.F. Roizen

Keyword(s):

Older Adults ◽

Fatty Acids ◽

Depressive Symptoms ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Omega 6

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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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Anti-Platelet Properties of Apple Must/Skin Yeasts and of Their Fermented Apple Cider Products

Beverages ◽

10.3390/beverages7030054 ◽

2021 ◽

Vol 7 (3) ◽

pp. 54

Author(s):

Donal Moran ◽

Mary Fleming ◽

Eimear Daly ◽

Natasha Gaughan ◽

Ioannis Zabetakis ◽

...

Keyword(s):

Fatty Acids ◽

Platelet Aggregation ◽

Functional Properties ◽

Human Platelet ◽

Omega 3 ◽

Apple Cider ◽

Human Platelet Aggregation ◽

Yeast Strains ◽

Omega 6 ◽

Anti Inflammatory

Alcoholic beverages like apple cider are considered functional beverages with several health benefits, when consumed in moderation, which are mainly attributed to their microbiota and the plethora of their bioactive compounds. Among them, bio-functional polar lipids (PL) have recently been found in apple cider, which despite low quantities, have exhibited strong anti-inflammatory and anti-platelet properties, while fermentation seems to affect the functionality of apple cider’s PL bioactives. The aim of the present study was to elaborate yeast strains isolated from the complex mixtures of apple surface and must yeasts for evaluating their effects on the anti-platelet functional properties of PL bioactives from their final fermented apple cider products. First, bio-functional PL were extracted and separated from the biomass of the different isolated apple surface/must yeast strains, and were further assessed for their anti-platelet potency against human platelet aggregation induced by the potent inflammatory and thrombotic mediator platelet-activating factor (PAF), or by a classic platelet agonist like adenosine diphopshate (ADP). Novel functional apple ciders were then produced from the fermentation of apple juice by elaborating the most bioactive and resilient yeast strains isolated from the apple must with optimum fermentation properties. PL bioactives extracted from these novel apple cider products were also further assessed for their anti-platelet properties against both the PAF and ADP pathways of human platelet aggregation. These novel cider products were found to contain PL bioactives with lower IC50 values (~40 μg) and thus increased anti-platelet potency against platelet aggregation induced by PAF and ADP. GC-MS analysis of the PL bioactives extracted from these novel apple ciders showed that apple cider PL bioactives are rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), such as the omega-6 linoleic acid (LA) and the omega-3 alpha linolenic acid (ALA), with favorably lower levels for their omega-6/omega-3 PUFA ratio, which further support the observed strong anti-platelet properties putative anti-inflammatory potency for the apple cider PL bioactives. However, further studies are needed in order to elucidate and fully characterize the apple yeast strains that can be utilized for increasing the anti-inflammatory, anti-platelet and cardioprotective functional properties of their fermented apple cider products.

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