Production of Structured Triacylglycerols from Perilla Seed Oil and Tripalmitin Catalyzed by Lipozyme RM IM

2014 ◽  
Vol 1033-1034 ◽  
pp. 777-780
Author(s):  
Xu Dong Wang ◽  
Xi Liu ◽  
Xing Yu Zhao ◽  
Wei Jie Zhu ◽  
Jun Wang
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Seed Oil ◽  
Acyl Donor ◽  
Omega 3 ◽  
Urea Complexation ◽  
Lipozyme Rm Im ◽  
Alkali Hydrolysis ◽  
Structured Triacylglycerols ◽  
Perilla Seed

Unsaturated free fatty acids (UFFAs), which are rich inα-linolenic and omega-3 fatty acids, were obtained by alkali hydrolysis and urea complexation methods from perilla seed oil and used as the acyl donor to produce structured triacylglycerols (STAGs) catalyzed by Lipozyme RM IM. The results indicated that the content ofα-linolenic acid was increased to 73.16 % after urea complexation methods. The highest incorporation rate ofα-linolenic acid was 58.78 %, which were achieved under the optimum conditions: a molar mass ratio of tripalmitin to UFFAs of 1:12, a reaction time of 48 h and a temperature of 60 °C.

Bioavailability of omega-3 essential fatty acids from perilla seed oil

2003 ◽  
Vol 68 (3) ◽  
pp. 207-212 ◽  
Author(s):  
E.M Kurowska ◽  
G.K Dresser ◽  
L Deutsch ◽  
D Vachon ◽  
W Khalil
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Perilla Seed

Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil

1998 ◽  
Vol 75 (10) ◽  
pp. 1403-1409 ◽  
Author(s):  
Douglas G. Hayes ◽  
Ylva C. Bengtsson ◽  
James M. Van Alstine ◽  
Fredrik Setterwall
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Urea Complexation

scholarly journals Eicosapentaenoic Acid Is Associated with Decreased Incidence of Alzheimer’s Dementia in the Oldest Old

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 461
Author(s):  
Debora Melo van Lent ◽  
Sarah Egert ◽  
Steffen Wolfsgruber ◽  
Luca Kleineidam ◽  
Leonie Weinhold ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Oldest Old ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Multicenter Cohort Study ◽  
Cognitive Health ◽  
Apoe Ε4 ◽  
Serum Phospholipids

Background. Omega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs) may have different effects on cognitive health due to their anti- or pro-inflammatory properties. Methods. We aimed to prospectively examine the relationships between n-3 and n-6 PUFA contents in serum phospholipids with incident all-cause dementia and Alzheimer’s disease dementia (AD). We included 1264 non-demented participants aged 84 ± 3 years from the German Study on Ageing, Cognition, and Dementia in Primary Care Patients (AgeCoDe) multicenter-cohort study. We investigated whether fatty acid concentrations in serum phospholipids, especially eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), alpha-linolenic acid (ALA), linoleic acid (LA), dihomo-γ-linolenic acid (DGLA), and arachidonic acid (AA), were associated with risk of incident all-cause dementia and AD. Results. During the follow-up window of seven years, 233 participants developed dementia. Higher concentrations of EPA were associated with a lower incidence of AD (hazard ratio (HR) 0.76 (95% CI 0.63; 0.93)). We also observed that higher concentrations of EPA were associated with a decreased risk for all-cause dementia (HR 0.76 (95% CI 0.61; 0.94)) and AD (HR 0.66 (95% CI 0.51; 0.85)) among apolipoprotein E ε4 (APOE ε4) non-carriers but not among APOE ε4 carriers. No other fatty acids were significantly associated with AD or dementia. Conclusions. Higher concentrations of EPA were associated with a lower risk of incident AD. This further supports a beneficial role of n-3 PUFAs for cognitive health in old age.

scholarly journals Deficiency of Linolenic Acid in Lefad7 Mutant Tomato Changes the Volatile Profile and Sensory Perception of Disrupted Leaf and Fruit Tissue

2006 ◽  
Vol 131 (2) ◽  
pp. 284-289 ◽  
Author(s):  
Mauricio A. Cañoles ◽  
Randolph M. Beaudry ◽  
Chuanyou Li ◽  
Gregg Howe
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Fatty Acid Desaturase ◽  
Primary Source ◽  
Mutant Line ◽  
Volatile Profile ◽  
Omega 3 ◽  
Line Production ◽  
Fruit Tissue

Six-carbon aldehydes and alcohols formed by tomato (Lycopersicon esculentum Mill.) leaf and fruit tissue following disruption are believed to be derived from the degradation of lipids and free fatty acids. Collectively, these C-6 volatiles comprise some of the most important aroma impact compounds. If fatty acids are the primary source of tomato volatiles, then an alteration in the fatty acid composition such as that caused by a mutation in the chloroplastic omega-3-fatty acid desaturase (ω-3 FAD), referred to as LeFAD7, found in the mutant line of `Castlemart' termed Lefad7, would be reflected in the volatile profile of disrupted leaf and fruit tissue. Leaves and fruit of the Lefad7 mutant had ≈10% to 15% of the linolenic acid (18:3) levels and about 1.5- to 3-fold higher linoleic acid (18:2) levels found in the parent line. Production of unsaturated C-6 aldehydes Z-3-hexenal, Z-3-hexenol, and E-2-hexenal and the alcohol Z-3-hexenol derived from 18:3 was markedly reduced in disrupted leaf and fruit tissue of the Lefad7 mutant line. Conversely, the production of the saturated C-6 aldehyde hexanal and its alcohol, hexanol, were markedly higher in the mutant line. The shift in the volatile profile brought about by the loss of chloroplastic FAD activity in the Lefad7 line was detected by sensory panels at high significance levels (P < 0.0005) and detrimentally affected fruit sensory quality. The ratios and amounts of C-6 saturated and unsaturated aldehydes and alcohols produced by tomato were dependent on substrate levels, suggesting that practices that alter the content of linoleic and linolenic acids or change their ratios can influence tomato flavor.

scholarly journals α- Linolenic Acid Modulates Phagocytosis of Extracellular Tau and Induces Microglial Migration

2020 ◽  
Author(s):  
Smita Eknath Desale ◽  
Subashchandrabose Chinnathambi
Keyword(s):  
Fatty Acids ◽  
Cell Membrane ◽  
Linolenic Acid ◽  
Dietary Fatty Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Microtubule Organizing Center ◽  
Intracellular Degradation ◽  
Organizing Center ◽  
Anti Inflammatory

Abstract Background The seeding effect of extracellular Tau species is an emerging aspect to study the Tauopathies in Alzheimer’s disease. Tau seeds enhance the propagation of disease along with its contribution to microglia-mediated inflammation. Omega-3 fatty acids are known to exert the anti-inflammatory property to microglia by modulating cell membrane compositions. The immunomodulatory function of omega-3 fatty acids exerts anti-inflammatory properties to microglia. Owing to the imparted anti-inflammatory nature enhance phagocytosis and increased migration property has been observed in microglia. The dietary omega-3 fatty acids are found to change the lipid composition of the cell membrane that predominated many signaling cascades and by modulating specific receptor response. Thus the omega-3 fatty acids influence microglial response in Tauopathy. Methods N9 microglia cells were exposed to extracellular full-length Tau monomer and aggregates along with ALA (α- Linolenic acid) to study the internalization of exposed Tau. The degradation of internalized Tau studied with the endosomal markers Rab5 and Rab7. The final degradation step in phagocytosis has been studied with LAMP-2A as lysosomal markers. The changes in the rate of migration of microglia were assessed by wound-scratch assay along with Microtubule organizing center (MTOC) reorientation were studied after exposure of Tau and ALA as the property of highly migratory microglia. Results The increased phagocytosis of extracellular Tau monomer and aggregates has been observed upon ALA exposure to microglia cells. The intracellular degradation of internalized Tau species was targeted by early and late endosomal markers Rab5 and Rab7. The increased levels of LAMP-2A and colocalization with internalized Tau indicated the degradation via lysosome. These results indicate the degradation of internalized Tau species in the presence of ALA instead of getting accumulated in the cell. The enhanced migratory ability of microglia in the presence of ALA induces the MTOC repolarization and reduces the nuclear-centrosomal axis polarity and favorable anterior positioning of MTOC. Conclusions Tau seeds greatly contribute to the spread of disease, one way to reduce the spreading is to reduce the presence of extracellular Tau seed. Microglia could be influenced to reduce extracellular Tau seed with dietary fatty acids. Our results suggest that dietary fatty acids ALA significantly enhances phagocytosis and intracellular degradation of internalized Tau. Enhanced migration supports the phagocytosis process. Our approach provides insights into the beneficial role of ALA as an anti-inflammatory dietary supplement to treat AD.

scholarly journals Evaluation of Different Flax Cultivars in Their Oil, Fatty Acids Protein and Amino Acids and Correlations

2017 ◽  
Vol 27 (1) ◽  
pp. 51-58
Author(s):  
Ahmed Abdullah Bakhashwain Ahmed Abdullah Bakhashwain
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Linolenic Acid ◽  
Correlation Coefficients ◽  
Omega 3 ◽  
Geographical Regions ◽  
Meal Protein ◽  
Omega 6 ◽  
King Abdulaziz University

This study was carried out in the Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University to evaluate 7 flax genotypes from different geographical regions concerning their composition from oil and protein contents, fatty acids and amino acids, besides, calculate the correlation coefficients between the fatty acids and also between the amino acids.The main results showed that Verum cv. had the highest oil content and linolenic acid (Omega-3) while Hiera cv. was the highest in meal protein content and most amino acids. The highest amino acid concentration was proline and it ranged from 27.15% to 30.21%. Linolenic acid (Omega-3) negatively and significantly correlated with Oleic and Linoleic (Omega-6) fatty acids. Lysine amino acid positively and significantly correlated with the amino acids of Glutamine, Aspartic, Leucine, Serine and Isoleucine.

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