STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 101-106
Author(s):  
Elena Chupikova ◽  
Konstantin Pavel ◽  
Svetlana Tkachenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cold Storage ◽  
Human Body ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

scholarly journals Nutritional ecology of essential fatty acids: an evolutionary perspective

2011 ◽  
Vol 59 (6) ◽  
pp. 369 ◽  
Author(s):  
A. J. Hulbert ◽  
Sarah K. Abbott
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Membrane Lipids ◽  
Essential Fatty Acids ◽  
Dietary Fatty Acid ◽  
Omega 3 ◽  
Dietary Fatty Acid Composition

There are four types of fatty acids but only two types are essential nutritional requirements for many animals. These are the omega-6 polyunsaturated fatty acids (n-6 PUFA) and the omega-3 polyunsaturated fatty acids (n-3 PUFA) and because they cannot be converted to one another they are separate essential dietary requirements. They are only required in small amounts in the diet and their biological importance stems largely from their role as constituents of membrane lipids. They are synthesised by plants and, as a generalisation, green leaves are the source of n-3 PUFA while seeds are the source of n-6 PUFA in the food chain. While the fatty acid composition of storage fats (triglycerides) is strongly influenced by dietary fatty acid composition, this is not the case for membrane fats. The fatty acid composition of membrane lipids is relatively unresponsive to dietary fatty acid composition, although n-3 PUFA and n-6 PUFA can substitute for each in membrane lipids to some extent. Membrane fatty acid composition appears to be regulated and specific for different species. The role of essential fats in the diet of animals on (1) basal metabolic rate, (2) thermoregulation, (3) maximum longevity, and (4) exercise performance is discussed.

scholarly journals Temporal variation of fatty acid composition and pesticides in honeybees Apis mellifera and beebread

2019 ◽  
Author(s):  
Zuyi C. Gooley ◽  
Aaron C. Gooley
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Pesticide Exposure ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Lethal Level ◽  
Omega 6 ◽  
Fat Bodies

AbstractA twelve-month study was conducted on changes in fatty acid composition and pesticide residues in honeybees and beebread. In honeybees, saturated fatty acid and monounsaturated fatty acid gradually increased as summer began then decreased when spring started, and polyunsaturated fatty acid had an opposite seasonal trend. Similar fluctuation was observed in the beebread collected from the same hive as those honeybees through summer to fall, especially in the essential fatty acids omega-6 and omega-3. Honeybees’ lipid metabolism can be disrupted after being exposed to a sub-lethal level of pesticide. Although three out of sixteen analyzed pesticides were detected in beebread samples summer through fall in our study, we were not able to find any negative affect of those pesticides on the honeybees’ fatty acid composition. Temporary field-realistic pesticide exposure may weaken honeybees but are unlikely to show any reflection in their fat bodies if the colony was otherwise healthy.

scholarly journals FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

2015 ◽  
Vol 39 (4) ◽  
pp. 372-380 ◽  
Author(s):  
Gisele Teixeira de Souza Sora ◽  
Aloisio Henrique Pereira Souza ◽  
Acácio Antônio Ferreira Zielinski ◽  
Charles Windson Isidoro Haminiuk ◽  
Makoto Matsushita ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Principal Component ◽  
Omega 3 ◽  
Habanero Pepper ◽  
Nutritional Characteristics ◽  
Omega 6 ◽  
Genus Capsicum

Fatty acids have a great metabolic and structural importance. Evaluation of fatty acid composition of peppers is still incomplete. Pulps and seeds from six varieties of the genus Capsicum were evaluated in this work with respect to their contents in fatty acids. A total of 25 different fatty acids, including some with odd number of carbons were identified in the samples. The most abundant fatty acids were palmitic (16:0), oleic (18:1n-9) and linoleic (18:2n-6) acids. The polyunsaturated:saturated fatty acid (PUFA/SFA) ratios for all peppers were high due to the elevated amounts of polyunsaturated acids, particularly linoleic acid. In the pulps, the omega-6/omega-3 ratios ranging from 1.28 to 4.33, were relatively adequate if one considers that ratios between 0.25 and 1.0 in the human diet are regarded as highly appropriate. In the seeds, the levels of omega-3 were very low whereas the levels of omega-6 were high, leading to very inadequate omega-6/omega-3 ratios ranging from 74.2 to 279.6. Principal component analysis (PCA) explained 93.49% of the total variance of the data. Considering the PUFA/SFA ratio and omega-6/omega-3 ratio, our data suggest that, among the peppers of the genus Capsicum evaluated in this work, the bell pepper and orange habanero pepper present the best nutritional characteristics concerning fatty acid composition.

scholarly journals Omega-3 polyunsaturated fatty acids increase purine but not pyrimidine transport in L1210 leukaemia cells

1996 ◽  
Vol 315 (1) ◽  
pp. 329-333 ◽  
Author(s):  
Danielle MARTIN ◽  
Kelly A. MECKLING-GILL
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Fold Increase ◽  
Omega 3 ◽  
Membrane Phospholipids ◽  
Epa And Dha ◽  
Long Chain

Here we show that in vitro supplementation of L1210 murine lymphoblastic leukaemia cells with n-3 polyunsaturated fatty acids results in considerable changes in the fatty acid composition of membrane phospholipids. Incubations for 48 h with 30 μM eicosapentaenoic acid (20:5, n-3; EPA) or docosahexaenoic acid (22:6, n-3; DHA) results primarily in substitution of long-chain n-6 fatty acids with long-chain n-3 fatty acids. This results in a decrease in the n-6/n-3 ratio from 6.9 in unsupplemented cultures to 1.2 or 1.6 for EPA and DHA supplemented cultures, respectively. Coincident with these changes in membrane fatty acid composition, we observed a 5-fold increase in the rate of adenosine (5 μM) uptake via the nitrobenzylthioinosine (NBMPR)-sensitive nucleoside transporter in EPA- and DHA- supplemented L1210 cells, relative to unsupplemented cells. This seemed to result from a decrease in the Km for adenosine from 12.5 μM in unsupplemented cultures to 5.1 μM in DHA-treated cultures. Guanosine (50 μM) transport was similarly affected by DHA with a 3.5-fold increase in the initial rate of uptake. In contrast, pyrimidine transport, as measured by uptake of thymidine and cytidine, was not similarly affected, suggesting that substrate recognition had been altered by fatty acid supplementation. Studies using [3H]NBMPR showed that there was no effect of EPA or DHA on either the number of NBMPR-binding sites or the affinity of these sites for NBMPR. This observation suggests that the increases in adenosine and guanosine transport were not due to increases in the number of transporter sites but rather that EPA and DHA directly or indirectly modulate transporter function.

scholarly journals Analysis of Fatty Acid Composition in Chicken Fast Foods of Dhaka City

2019 ◽  
Vol 43 (1) ◽  
pp. 39-45
Author(s):  
Mahmudur Rahman ◽  
Bidhan Chandra Paul ◽  
Ayesha Sharmin ◽  
Mohammad Lokman Hossain ◽  
Subrata Chandra Roy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Trans Fatty Acid ◽  
Fast Food ◽  
Saturated Fatty Acids ◽  
Food Samples ◽  
Omega 3 ◽  
Omega 6

Fatty acid composition in chicken fast food was analyzed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-flame ionization detector (GC-FID). Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) have been found in various amounts in the fast food samples. None of the fast food samples contain trans fatty acid. Chicken Winglet (A) and Chicken Hot Wings (B) have higher amount of saturated fatty acids (SFA) which are 28.73% and 25.92% respectively. The amount of saturated fatty acids (SFA) in Chicken Drumst (C), Chicken Botik (D), Fiery Grilled Chicken (E), Chicken Meatballs (F), and Chicken Nuggets (G) are in between 10.94-19.38%. The saturated fatty acids found in the fast food samples are palmitic acid, stearic acid, and myristic acid. Highest amount of linoleic acid (omega-6, 18.90%) was found in Chicken Meatballs (F). The ratio of omega-6 and omega-3 in sample D was 2.32:1 which is in the acceptable range. Although trans fatty acid was not found in the samples, presence of more than 10% saturated fatty acids in chicken fast food is still harmful for health as it may increase risk of cardiovascular disease (CVD). Journal of Bangladesh Academy of Sciences, Vol. 43, No. 1, 39-45, 2019

scholarly journals Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

2021 ◽  
Vol 10 (16) ◽  
pp. e113101623177
Author(s):  
Victor Hugo Maldonado da Cruz ◽  
Geovane Aparecido Ramos da Silva ◽  
Matheus Campos Castro ◽  
Isadora Boaventura Ponhozi ◽  
Patrícia Magalhães de Souza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Linseed Oil ◽  
Essential Fatty Acids ◽  
Composition Analysis ◽  
Omega 3 ◽  
Significant Difference

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collected for analysis. Diet composition analysis, extraction and derivatization of fatty acids, gas chromatography analysis, RNA extraction and cDNA synthesis, quantitative real-time polymerase chain reaction (qRT-PCR, and statistical analyses were performed. Linseed oil exhibited an omega-3 rich lipid profile. 18:3n-3 content incorporated into the muscle tissue of fish fed linseed oil was 50% higher than that fed sunflower oil. This higher amount of 18:3n-3 favored the production of 20:5n-3 and 22:6n-3 fatty acids by synthetic pathways in the organism since these fatty acids were not initially found in the oil composition. Furthermore, in all analyzed parts of zebrafish that were fed linseed oil, concentration of 20:4n-6 were lower, while 20:5n-3 and 22:6n-3 were higher compared to the same parts fed with sunflower oil. PCR expression assay showed no significant difference, indicating that linseed oil diet was not harmful. Thus, this work evidenced that synthesis of essential fatty acids, primarily omega-3 fatty acids, was greater in zebrafish upon consumption of diets supplemented with linseed oil. 

scholarly journals Optimization of fatty-acid composition of fish masses from aquaculture objects

2019 ◽  
Vol 2019 (4) ◽  
pp. 140-146
Author(s):  
Svetlana Vasilievna Zolotokopova ◽  
Elena Georgievna Gritsienko ◽  
Andrey Vladimirovich Zolotokopov ◽  
Ekaterina Yuryevna Lebedeva ◽  
Olga Sergazieva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Fish Species ◽  
Human Body ◽  
Pacific Herring ◽  
Minced Fish ◽  
Sea Fish

The article analyzes the optimal ratio of saturated, monounsaturated and polyunsaturated fatty acids in food, which plays a significant role in serving the physiological needs of the human body. The ratio of polyunsaturated fatty acids (omega-3 and omega-6 groups) is considered the most significant for the human body. Essential polyunsaturated fatty acids are not synthesized in the human body, but are sufficiently found in fish, especially in sea fish leading an active lifestyle. The fatty acid composition of various aquaculture objects, freshwater and sea fish species is analyzed. There has been carried out modeling of minced fish recipes based on the biomedical requirements and the functional and technological properties of the raw materials used. To optimize the fatty acid composition of minced fish in accordance with the physiological needs of humans, it has been proposed to mix different types of fish meat: sea and river fish, aquaculture objects. Pacific herring, Caspian sprat, cod (sea fish species), pike perch, pike, crucian carp (river fish species), silver carp, clari catfish, and Nile tilapia (aquaculture objects) were used as raw materials in developing recipes for the combined minced fish. Fatty acid composition of the finished product was optimized by mathematical modeling of the recipe mixture of minced meat of various fish species and based on the analysis of the ratio of saturated, monounsaturated and polyunsaturated fatty acids in the meat of the studied fish species. Two recipes, which include Pacific herring, cod, crucian carp, and Nile tilapia (recipe No. 5), as well as Pacific herring, cod, pike, and clari catfish (recipe No. 6), most fully meet the specified requirements.

scholarly journals Fatty acid composition of Bulgarian Black Sea fish species

2012 ◽  
Vol 23 (1) ◽  
pp. 41-46 ◽  
Author(s):  
Albena Merdzhanova ◽  
Mona Stancheva ◽  
Lubomir Makedonski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Black Sea ◽  
Fish Species ◽  
Omega 3 ◽  
Red Mullet ◽  
Sea Fish

Abstract The fatty acid compositions of three Black Sea fish species turbot (Pseta maxima), red mullet (Mullusbarbatus ponticus) and garfish (Belone belone) were investigated. This species are considered as preferred for consumption in Bulgaria. Lipid extraction was done according to the Bligh and Dyer method. The fatty acid composition was determined by GC/MS. The saturated fatty acids amounts were 38.32 % for turbot, 35.44 % red mullet and 42.90% for garfish. Monounsaturated fatty acids were found in lowest level in comparison with other groups for garfish (23.65%) and turbot (24.85%) while for red mullet they have a highest value - 37.56%. Omega 3 polyunsaturated fatty acids as eicosapentaenoic (C 20:5 omega 3, EPA) and docosahexaenoic (C 22:6 omega 3, DHA) acids were found in highest levels in turbot (22.26%) and garfish (21.80%) and in lowest values of red mullet (9.35%). The results showed that the fish examined are good source of omega 3 polyunsaturated fatty acids, resulting in a very favourable omega 3 / omega 6 ratios, especially in turbot and garfish

scholarly journals FATTY ACID CONTAINMENT IN ORGANIC CHICKEN-BROILERS MEAT AND TRADITIONAL GROWING

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
M. Kucheruk ◽  
S. Midyk ◽  
D. Zasekin ◽  
В. Ushkalov ◽  
О. Kepple
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Organic Farming ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Chicken Meat ◽  
The Body ◽  
Omega 3 ◽  
Omega 6

The article presents the results of the study on fatty acids content of broiler chickens purchased from retailers and broiler chickens grown in organic farming. In the study we compared the obtained results. There are also results of the influence of developed preventive drug postbiotic on the fatty acid composition of broiler chickens. The samples were compared in terms of their nutritional value and quality. Chicken that goes into the retail network is obtained from broiler chickens grown in a traditional (intensive) technological way. Organic poultry is extensive. For the experiment in organic farming, we formed the 2 groups (control and experiment). In the experimental group, broiler chickens received a prophylactic preparation - a postbiotic with organic feed, and no drugs were used in the control. In-depth studies of the mechanisms of its effect on the body of chickens and the quality of the products obtained were studied changes in the fatty acid composition of total lipids in skeletal muscle and the biochemical composition of the muscle tissue of chickens. There were no significant changes in the fatty acid content of the tested meat compared with the control group. The content of palmitoleic, linoleic and caprylic acids is slightly increased. The fat content of heavy broiler chickens is much higher than that of broiler chickens. The best fatty acid ratio of omega-3 and omega-6 is found in organic chicken meat. Retail chicken meat has a lower omega 6 content, significantly higher than palmitic acid omega 3. Organic chicken meat contains 3-5% less fat compared to retail chicken. In the meat of chickens grown using organic technology, the amount of saturated fatty acids increased significantly by 11.13%, there is a significant decrease in omega-6 fatty acids by 7.57% and an increase in the amount of omega-3 fatty acids by 0.8% compared to with chicken from the retail chain. Therefore, the value of organic chicken meat lies not only in the absence of residues of antibiotic substances, pesticides and herbicides, but also in its biological value and dietary properties.

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