Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran

Purslane (Portulaca oleraceae L.) is a widespread weed, which is highly appreciated for its high nutritional value with particular reference to the content in omega-3 fatty acids. In the present study, the nutritional value and chemical composition of purslane plants in relation to plant part and harvesting stage were evaluated. Plants were harvested at three growth stages (29, 43 and 52 days after sowing (DAS)), while the edible aerial parts were separated into stems and leaves. Leaves contained higher amounts of macronutrients than stems, especially at 52 DAS. α-tocopherol was the main isoform, which increased at 52 DAS, as well total tocopherols (values were in the ranges of 197–327 μg/100 g fresh weight (fw) and 302–481 μg/100 g fw, for α-tocopherol and total tocopherols, respectively). Glucose and fructose were the main free sugars in stems and leaves, respectively, whereas stems contained higher amounts of total sugars (values were ranged between 0.83 g and 1.28 g/100 g fw). Oxalic and total organic acid content was higher in leaves, especially at the last harvesting stage (52 DAS; 8.6 g and 30.3 g/100 g fw for oxalic acid and total organic acids, respectively). Regarding the fatty acid content, stems contained mainly palmitic (20.2–21.8%) and linoleic acid (23.02–27.11%), while leaves were abundant in α-linolenic acid (35.4–54.92%). Oleracein A and C were the major oleracein derivatives in leaves, regardless of the harvesting stage (values were in the ranges of 8.2–103.0 mg and 21.2–143 mg/100 g dried weight (dw) for oleraceins A and C, respectively). Cytotoxicity assays showed no hepatotoxicity, with GI50 values being higher than 400 μg/mL for all the harvesting stages and plant parts. In conclusion, early harvesting and the separation of plant parts could increase the nutritional value of the final product through increasing the content of valuable compounds, such as omega-3 fatty acids, phenolic compounds and oleracein derivatives, while at the same time, the contents of anti-nutritional compounds such as oxalic acid are reduced.

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Nutritional Characterization of Sea Bass Processing By-Products

Biomolecules ◽

10.3390/biom10020232 ◽

2020 ◽

Vol 10 (2) ◽

pp. 232 ◽

Cited By ~ 6

Author(s):

Paulo E. S. Munekata ◽

Mirian Pateiro ◽

Rubén Domínguez ◽

Jianjun Zhou ◽

Francisco J. Barba ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Amino Acid ◽

Chemical Composition ◽

Sea Bass ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Fish Bones ◽

Promising Source ◽

By Products

The consumption of functional foods and nutraceuticals is gaining more importance in modern society. The exploration of alternative sources and the utilization of by-products coming from the food industry are gaining more importance. The present study aimed to characterize the nutritional value and potential use of sea bass by-products as a source of high-added-value compounds for the development of supplements. The chemical composition (moisture, protein, fat, and ash contents) and profiles of amino acids (high-performance liquid chromatography coupled to a scanning fluorescence detector), fatty acids (gas chromatography coupled to a flame ionization detector), and minerals (inductively coupled plasma optical emission spectroscopy) were determined for sea bass fillet and its by-products (skin, guts, gills, liver, head, and fish bones). The chemical composition assays revealed that by-products were rich sources of proteins (skin; 25.27 g/100 g), fat (guts and liver; 53.12 and 37.25 g/100 g, respectively), and minerals (gills, head, and fish bones; 5.81, 10.11, and 7.51 g/100 g, respectively). Regarding the amino-acid profile, the skin and liver were the main sources of essential amino acids with an essential amino-acid index of 208.22 and 208.07, respectively. In the case of the fatty-acid profile, all by-products displayed high amounts of unsaturated fatty acids, particularly monounsaturated (from 43.46 to 49.33 g/100 g fatty acids) and omega-3 fatty acids (in the range 10.85–14.10 g/100 g fatty acids). Finally, the evaluation of mineral profile indicated high contents of calcium and phosphorus in gills (1382.62 and 742.60 mg/100 g, respectively), head (2507.15 and 1277.01 mg/100 g, respectively), and fish bone (2093.26 and 1166.36 mg/100 g, respectively). Therefore, the main sources of monounsaturated, unsaturated, and long-chain omega-3 fatty acids were guts and liver. The most relevant source of minerals, particularly calcium, phosphorus, and manganese, were head, fish bones, and gills. The most promising source of proteins and amino acids was the skin of sea bass.

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Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids

Plant Foods for Human Nutrition ◽

10.1007/s11130-015-0511-8 ◽

2015 ◽

Vol 70 (4) ◽

pp. 420-426 ◽

Cited By ~ 29

Author(s):

Spyridon Α. Petropoulos ◽

Anestis Karkanis ◽

Ângela Fernandes ◽

Lillian Barros ◽

Isabel C. F. R. Ferreira ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Portulaca Oleracea ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Alternative Source ◽

Common Purslane

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Proteome dataset of peripheral blood mononuclear cells in postpartum dairy cows supplemented with different sources of omega-3 fatty acids

Data in Brief ◽

10.1016/j.dib.2021.107785 ◽

2022 ◽

pp. 107785

Author(s):

Gitit Kra ◽

Nataly Nemes-Navon ◽

Jayasimha Rayalu Daddam ◽

Lilya Livshits ◽

Shamay Jacoby ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Cows ◽

Peripheral Blood Mononuclear Cells ◽

Peripheral Blood ◽

Mononuclear Cells ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Peripheral Blood Mononuclear ◽

Blood Mononuclear Cells ◽

Different Sources

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Proteomic analysis of peripheral blood mononuclear cells and inflammatory status in postpartum dairy cows supplemented with different sources of omega-3 fatty acids

Journal of Proteomics ◽

10.1016/j.jprot.2021.104313 ◽

2021 ◽

pp. 104313

Author(s):

Gitit Kra ◽

Nataly Nemes-Navon ◽

Jayasimha Rayalu Daddam ◽

Lilya Livshits ◽

Shamay Jacoby ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Cows ◽

Peripheral Blood Mononuclear Cells ◽

Mononuclear Cells ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Peripheral Blood Mononuclear ◽

Inflammatory Status ◽

Blood Mononuclear Cells ◽

Different Sources

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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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Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000604 ◽

2019 ◽

pp. 1-7

Author(s):

Hadeer Zakaria ◽

Tarek M. Mostafa ◽

Gamal A. El-Azab ◽

Nagy AH Sayed-Ahmed

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Fish Oil ◽

Wheat Germ ◽

Hemodialysis Patients ◽

Nutritional Indices ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Wheat Germ Oil ◽

Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

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