scholarly journals IDENTIFICATION AND ISOLATION OF DOMINANT BACTERIA IN TRADITIONAL ISFAHAN CHEESE AND DETERMINATION IF EFFECTIVE COMPOUNDS IN FLAVOR

2021 ◽  
Vol 4 (3) ◽  
pp. e278
Author(s):  
Farahnaz Karbasiun ◽  
Hashem Nayeri ◽  
Sedigheh Mehrabian ◽  
Mehrnoosh Mirmoghtadayi
Keyword(s):  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Gene Sequencing ◽  
Nutrient Content ◽  
Starter Cultures ◽  
Active Ingredients ◽  
Biochemical Tests ◽  
Predominant Species ◽  
Dominant Bacteria ◽  
Cheese Production

Cheese production by native starter cultures instead of commercial ones is beneficial in respect of higher quality, nutrient content, immunogenicity and having beneficial microorganism. The objective of the presented study was molecular identifying of microorganism and exploring its active ingredients in native cheese. MRS and M17 media were used to culture bacteria in 15, 37 and 45°c for 24, 48 and 72 hours and then morphologic and biochemical tests were used to identifying the species. Predominant species were detected using 16S rRNA and gene sequencing. Active ingredients and fatty acid profile was studied by GC lactobacili, lactococci and enterococci were identified as the predominant bacteria. Acid palmitic had the highest concentration among the saturated fatty acid, with 42.47%, and acid meristic and acid lauric acid were next with the 13.22% and 3.9% concentration respectively, among the unsaturated fatty acids.

scholarly journals EFFECT OF CRUDE PALM OIL PROTECTION WITH FORMALDEHYDE ON HYDROGENATION OF RUMEN FLUID UNSATURATED FATTY ACID: ITS EFFECT ON BLOOD AND MEAT FATTY ACID

2013 ◽  
Vol 13 (2) ◽  
pp. 142-148
Author(s):  
Nafly C. Tiven ◽  
Lies Mira Yusiati ◽  
Rusman Rusman ◽  
Umar Santoso
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Crude Palm Oil ◽  
Randomized Design ◽  
Range Test ◽  
Basal Ration

This research aimed to determine the effect of crude palm oil protected with formaldehyde on the hydrogenation of unsaturated fatty acids in the rumen and its effect on blood and meat fatty acids. Fifteenth local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups ration treatment. The first group received only the basal ration (R0), the 2nd group received the basal ration and 3% CPO (R1), while the 3rd group received the basal ration and 3% CPO protected with 2% formaldehyde (R2). Basal feed consisted of 60% grass, 30% bran and 10% soybean meal, with the nutrient content of 62.98% TDN, 45.5% DM, 14.48% CP, 4.70% EE and 21.93% CF. Parameters observed were the fatty acid from rumen fluid, blood and meat of sheep. Data were analyzed by complete randomized design direction patterns. Differences between treatments were tested further using Duncan's New Multiple Range Test. The results showed that treatment of R2 can increase unsaturated fatty acids in the rumen, blood and meat (P

scholarly journals Nutrient content and fatty acid profile of fermented shrimp (Litopenaeus vannamei) sausage

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 76-84
Author(s):  
L.Y. Fitriana ◽  
N. Maharani ◽  
G. Anjani ◽  
D.N. Afifah
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Functional Food ◽  
Fermentation Process ◽  
Unsaturated Fatty Acids ◽  
Nutrient Content ◽  
Acid Group ◽  
Complex Compounds ◽  
Significant Difference

Cardiovascular disease affects the heart or blood vessels and is preventable by feeding on functional food containing unsaturated fatty acids, such as shrimp. Fermentation increases the functional food value, such as shrimp, by breaking down complex compounds in carbohydrates, proteins, and fats, with enzymes and microorganisms. Hence, this research was aimed to determine the differences in the fatty acid and nutritional profiles of shrimp sausages in different fermentation duration. This was an experimental research with a randomized design in the form of three levels of fermentation duration, consisting of 24, 48, and 72 hrs, and without fermentation as a control, with three repetitions. The fermentation was carried out spontaneously using a salt concentration of 1.2%, at 50°C for 3 hrs, and then reduced to 35°C. Parameters measured were the fatty acid profile, moisture, ash, fat, protein, and carbohydrate. The fatty acid profile was presented descriptively, while the statistical analysis of nutritional values used the One-Way ANOVA, Kruskal-Wallis test, and continued with the post hoc examination. There are fifteen types of fatty acids in fermented shrimp sausage, and their values change during the fermentation process. The highest fatty acid group in the fermented shrimp sausage was polyunsaturated (36.28% w/w). There was a significant difference in the mean water and fat content with diverse duration (p≤0.05). However, there were no significant differences in the ash, protein, and carbohydrate content with different duration (p≥0.05). The duration of the fermentation process affects the fatty acids level and nutritional value of fermented shrimp sausage. The longer the fermentation process duration, the higher the fatty acid levels and the lower the water content, ash, and protein.

IDENTIFICATION AND CHARACTERIZATION OF A PURPLE NONSULFUR BACTERIUM ISOLATED FROM COASTAL AREA OF HAI PHONG FOR USING IN PRODUCTION OF UNSATURATED FATTY ACID (OMEGA 6, 7, 9)

2019 ◽  
Vol 57 (6) ◽  
pp. 665 ◽  
Author(s):  
Yen Thi Hoang ◽  
Quynh Thi Thu Tran ◽  
Ha Hoang Chu ◽  
Tuyen Thi Do ◽  
Thanh Tat Dang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Nitrogen Sources ◽  
16S Rrna Analysis ◽  
Rhodovulum Sulfidophilum ◽  
Purple Nonsulfur Bacterium ◽  
High Lipid ◽  
Physiological Properties ◽  
Omega 6

Purple nonsulfur bacteria are a group that has so much biotechnological applications, particularly in producing of functional food rich with unsaturated fatty acids. A purple nonsulfur bacterium (named HPB.6) was chosen based on its strong growth, high lipid and synthesis of unsaturated fatty acid (omega 6,7,9). Studying on basic biological characteristics showed that the cells of HPB.6 were observed as ovoid-rod shape, none motility, Gram negative staining. The diameter of single bacterium was about 0.8-1.0 µm. The cells divide by binary fission and had bacteriochlorophyll a (Bchl a). This bacterium grew well on medium with carbon and nitrogen sources such as acetate, succinate, pyruvate, butyrate, glutamate, arginine, leucine, tyrosine, alanine, methionine, threonine, glutamine, yeast extract and NH4Cl. This selected strain grew well on medium with salt concentrations from 1.5 - 6.0% (optimum 3%), pH from 5.0 to 8.0 (optimum at pH 6.5) and could withstand Na2S at 4.0 - 5.2 mM. Based on morphological, physiological properties and 16S rRNA analysis received demonstrated that HPB.6 strain belongs to the species Rhodovulum sulfidophilum.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

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 : 

scholarly journals Explore the gene network regulating the composition of fatty acids in cottonseed

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Lihong Ma ◽  
Xinqi Cheng ◽  
Chuan Wang ◽  
Xinyu Zhang ◽  
Fei Xue ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Linolenic Acid ◽  
Gene Network ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Accumulation Pattern ◽  
Time Points ◽  
Expression Characteristics

Abstract Background Cottonseed is one of the major sources of vegetable oil. Analysis of the dynamic changes of fatty acid components and the genes regulating the composition of fatty acids of cottonseed oil is of great significance for understanding the biological processes underlying biosynthesis of fatty acids and for genetic improving the oil nutritional qualities. Results In this study, we investigated the dynamic relationship of 13 fatty acid components at 12 developmental time points of cottonseed (Gossypium hirsutum L.) and generated cottonseed transcriptome of the 12 time points. At 5–15 day post anthesis (DPA), the contents of polyunsaturated linolenic acid (C18:3n-3) and saturated stearic acid (C18:0) were higher, while linoleic acid (C18:2n-6) was mainly synthesized after 15 DPA. Using 5 DPA as a reference, 15,647 non-redundant differentially expressed genes were identified in 10–60 DPA cottonseed. Co-expression gene network analysis identified six modules containing 3275 genes significantly associated with middle-late seed developmental stages and enriched with genes related to the linoleic acid metabolic pathway and α-linolenic acid metabolism. Genes (Gh_D03G0588 and Gh_A02G1788) encoding stearoyl-ACP desaturase were identified as hub genes and significantly up-regulated at 25 DPA. They seemed to play a decisive role in determining the ratio of saturated fatty acids to unsaturated fatty acids. FAD2 genes (Gh_A13G1850 and Gh_D13G2238) were highly expressed at 25–50 DPA, eventually leading to the high content of C18:2n-6 in cottonseed. The content of C18:3n-3 was significantly decreased from 5 DPA (7.44%) to 25 DPA (0.11%) and correlated with the expression characteristics of Gh_A09G0848 and Gh_D09G0870. Conclusions These results contribute to our understanding on the relationship between the accumulation pattern of fatty acid components and the expression characteristics of key genes involved in fatty acid biosynthesis during the entire period of cottonseed development.

scholarly journals Gene Sequencing and Phylogenetic Analysis: Powerful Tools for an Improved Diagnosis of Fish Mycobacteriosis Caused by Mycobacterium fortuitum Group Members

2021 ◽  
Vol 9 (4) ◽  
pp. 797
Author(s):  
Davide Mugetti ◽  
Mattia Tomasoni ◽  
Paolo Pastorino ◽  
Giuseppe Esposito ◽  
Vasco Menconi ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Gene Sequencing ◽  
Diagnostic Techniques ◽  
Individual Species ◽  
Identification System ◽  
Mycobacterium Fortuitum ◽  
Biochemical Tests ◽  
Species Determination ◽  
Gene Encoding ◽  
The Individual

The Mycobacterium fortuitum group (MFG) consists of about 15 species of fast-growing nontuberculous mycobacteria (NTM). These globally distributed microorganisms can cause diseases in humans and animals, especially fish. The increase in the number of species belonging to MFG and the diagnostic techniques panel do not allow to clarify their real clinical significance. In this study, biomolecular techniques were adopted for species determination of 130 isolates derived from fish initially identified through biochemical tests as NTM belonging to MFG. Specifically, gene sequencing and phylogenetic analysis were used based on a fragment of the gene encoding the 65 KDa heat shock protein (hsp65). The analyzes made it possible to confirm that all the isolates belong to MFG, allowing to identify the strains at species level. Phylogenetic analysis substantially confirmed what was obtained by gene sequencing, except for six strains; this is probably due to the sequences present in NCBI database. Although the methodology used cannot represent a univocal identification system, this study has allowed us to evaluate its effectiveness as regards the species of MFG. Future studies will be necessary to apply these methods with other gene fragments and to clarify the real pathogenic significance of the individual species of this group of microorganisms.

scholarly journals A non-canonical Δ9-desaturase synthesizing palmitoleic acid identified in the thraustochytrid Aurantiochytrium sp. T66

2021 ◽  
Author(s):  
E-Ming Rau ◽  
Inga Marie Aasen ◽  
Helga Ertesvåg
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Synthase ◽  
Palmitoleic Acid ◽  
Unsaturated Fatty Acids ◽  
Gene Annotation ◽  
Vaccenic Acid ◽  
Strain Engineering ◽  
Δ9 Desaturase ◽  
Δ12 Desaturase

Abstract Thraustochytrids are oleaginous marine eukaryotic microbes currently used to produce the essential omega-3 fatty acid docosahexaenoic acid (DHA, C22:6 n-3). To improve the production of this essential fatty acid by strain engineering, it is important to deeply understand how thraustochytrids synthesize fatty acids. While DHA is synthesized by a dedicated enzyme complex, other fatty acids are probably synthesized by the fatty acid synthase, followed by desaturases and elongases. Which unsaturated fatty acids are produced differs between different thraustochytrid genera and species; for example, Aurantiochytrium sp. T66, but not Aurantiochytrium limacinum SR21, synthesizes palmitoleic acid (C16:1 n-7) and vaccenic acid (C18:1 n-7). How strain T66 can produce these fatty acids has not been known, because BLAST analyses suggest that strain T66 does not encode any Δ9-desaturase-like enzyme. However, it does encode one Δ12-desaturase-like enzyme. In this study, the latter enzyme was expressed in A. limacinum SR21, and both C16:1 n-7 and C18:1 n-7 could be detected in the transgenic cells. Our results show that this desaturase, annotated T66Des9, is a Δ9-desaturase accepting C16:0 as a substrate. Phylogenetic studies indicate that the corresponding gene probably has evolved from a Δ12-desaturase-encoding gene. This possibility has not been reported earlier and is important to consider when one tries to deduce the potential a given organism has for producing unsaturated fatty acids based on its genome sequence alone. Key points • In thraustochytrids, automatic gene annotation does not always explain the fatty acids produced. • T66Des9 is shown to synthesize palmitoleic acid (C16:1 n-7). • T66des9 has probably evolved from Δ12-desaturase-encoding genes.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

Modifying egg fatty acid content by supplementation of laying hen diets with palm olein oil (POO)

2009 ◽  
Vol 2009 ◽  
pp. 212-212
Author(s):  
S J Hosseini Vashan ◽  
N Afzali ◽  
A Golian ◽  
M Malekaneh ◽  
A Allahressani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Processing Plant ◽  
Optimum Level ◽  
Olein Oil

Palm oil is the most abundant of all oils produced globally. It is very high in saturated fatty acids specifically palmitic acid, but other fatty acids (monounsaturated (MUFA) and polyunsaturated) are presented at low concentrations. In the processing plant some high amount of oleic acid with some other unsaturated fatty acids are extracted and marketed as Palm olein oil, and used to reduce blood or egg cholesterol (Rievelles et al., 1994). The objective of this study was to determine the optimum level of dietary palm olein oil required to enrich the mono-unsaturated fatty acid content of yolk, egg cholesterol and antibody titre.

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