scholarly journals Breeding Strategy for Improvement of Omega-3 Fatty Acid through Conventional Breeding, Genetic Mapping, and Genomics in Soybean

2021 ◽  
Author(s):  
Krishnanand P. Kulkarni ◽  
Rupesh Tayade ◽  
Hyun Jo ◽  
Jong Tae Song ◽  
Jeong-Dong Lee
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Epidemiological Studies ◽  
Breeding Strategy ◽  
Omega 3 ◽  
Trans Fats ◽  
Oil Crops ◽  
Alternative Sources

Plant-derived omega (ω)-3 polyunsaturated fatty acid is an essential fatty acid in human and animal diets and is a precursor of eicosapentaenoic acid and docosahexaenoic acid, which exists as α-linolenic acid (ALA, ω-3) in plant oil. Several epidemiological studies have revealed the health benefits of regular consumption of ω-3 fatty acid-containing diets. Soybean [Glycine max (L.) Merr.] is one of the major oil crops in the world and has around 8% ALA (ω-3) in seed oil. Soybean-derived ω-3 can be potential alternative sources of ω-3 fatty acids for populations living in countries with high risks of inadequate ω-3 intake. Therefore, increasing ω-3 concentration became an important goal in soybean breeding. Conversely, higher content of ω-3 fatty acids makes seed oil rancid, necessitating chemical hydrogenation, which generates trans fats. Since trans fats have been associated with the heart and other diseases, demand for soybeans with reduced ALA content is growing. In this book chapter, we described the importance of ω-3 fatty acid and consumption of diets with balanced ω-6/ω-3 ratio and discussed breeding and biotechnological means (and integrated approaches) for altering the ω-3 fatty acid content to avoid the need for chemical hydrogenation as well as to improve the ω-6/ω-3 ratio.

Effect of animal age and gender on fatty acid and elemental composition in Austrian beef applicable for authentication purposes

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Adriána Bednárová ◽  
Ján Mocák ◽  
Walter Gössler ◽  
Margit Velik ◽  
Josef Kaufmann ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Elemental Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Omega 3 ◽  
Age And Gender ◽  
And Gender

AbstractThe main aim of the present study was to find differences in the content of fatty acids and variations in elemental composition in beef samples of longissimus dorsi muscle related to cattle age and gender. A further goal was to describe interrelations among the selected variables (descriptors) characterising the samples. For this purpose, an extensive data table was compiled, which contains chemical descriptors specifying forty-six beef samples originating from four well-known Austrian grassland-based beef labels. The following descriptors were investigated: (a) concentrations of 33 fatty acids, (b) concentrations of 19 elements, (c) contents of dry-mass, protein, intramuscular fat, and ash, (d) total content of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA), (e) total contents of omega-3 (n-3) and omega-6 (n-6) PUFA and their ratio. The correlation analysis provided a number of statistically significant correlations among the descriptors, which were concordant with the results of the principal component analysis and cluster analysis. Furthermore, the effect of age and gender of cattle (both acting as target factors) on the fatty acid content and elemental composition of beef was examined by analysis of variance (ANOVA) and appropriate non-parametric tests. Several important interrelations among the beef characteristics investigated were also discovered. Finally, the most relevant beef descriptors were utilised in linear discrimination analysis (LDA) for predicting the slaughter age of the cattle for beef authentication.

scholarly journals Oil yield and fatty acid profile of seeds of three Salvia species. A comparative study

2015 ◽  
Vol 61 (2) ◽  
pp. 14-29 ◽  
Author(s):  
Mouna Ben Farhat ◽  
Rym Chaouch -Hamada ◽  
Ahmed Landoulsi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Comparative Study ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Fatty Acid Analysis ◽  
Major Fatty Acid ◽  
Oil Yield

Summary A comparative study of the oil yield and fatty acid composition of three Salvia species seeds collected in different locations has been conducted. Seed oil extraction was made using a Soxhlet-extractor and fatty acid analysis was undertaken using a GC-FID. The effect of the collecting site on oil yield, as well as the content of individual fatty acid and total fatty acid and fatty acid content was significant. Seed oil yield varied from 14.94 to 22.83% and the total fatty acids ranged from 67.36 to 82.49 mg/g DW. α-Linolenic (24.02-49.19%), linoleic (20.13-42.88%), oleic (12.97-17.81%) and palmitic (8.37-16.63%) acids were the most abundant fatty acids in all analyzed samples. α-Linolenic acid was found to be the major fatty acid in S. verbenaca and S. officinalis species, however, S. aegyptiaca was characterized by the prevalence of linoleic acid. Among the unsaturated fatty acids, which were represented in all samples in high amounts (78.16-89.34%), the polyunsaturated fatty acids (α-linolenic and linoleic acids) showed important levels ranging from 63.09 to 74.71%. Seeds of S. verbenaca were the richest in polyunsaturated fatty acids.

Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition

2008 ◽  
Vol 88 (2) ◽  
pp. 257-269 ◽  
Author(s):  
Jorge O Azcona ◽  
Marcelo J Schang ◽  
Pilar T Garcia ◽  
Claudia Gallinger ◽  
Ricardo Ayerza Jr. ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Control Diet ◽  
Fatty Acid Content ◽  
The Other ◽  
Omega 3 ◽  
White Meat ◽  
Broiler Meat ◽  
Chia Seed

Western diets are typically low in ω-3 fatty acids, and high in saturated and ω-6 fatty acids. There is a need to increase dietary ω-3 fatty acid content. Chia (Salvia hispanica L.) has the highest botanical source of alpha-linolenic acid (ALA) known, and recently has been receiving more attention because of this. Feeding ALA to animals has been shown to increase the ω-3 fatty acid content of the foods they produce, and hence offers consumers an easy way to increase their intake of ω3 fatty acids without altering their diet. Broilers were fed rapeseed, flaxseed, chia seed and chia meal to assess the ability of these feed ingredients to increase the ω-3 fatty acid content of the meat, and also to determine whether any negative effects on bird production would arise. Flaxseed produced significantly (P < 0.05) lower body weights, weight gains and poorer conversion ratios than did the other feeds. Except in the case of the chia meal with the dark meat, the chia seed significantly (P < 0.05) reduced the saturated fatty acid (SFA) content of the white and dark meats compared with the control diet. Adding ALA increased the ALA, LCω-3 fatty acid and total polyunsaturated fatty acid (PUFA) ω-3 fatty acid content of both meat types, except in the case of the white meat of the birds fed rapeseed. Chia seed gave the highest total PUFA ω-3 increase, yielding 157 and 200% increases for the dark and white meat, respectively, compared with the control. The ω-6:ω-3 and SFA:ω-3 ratios dramatically improved in both types of meat when chia seed, chia meal or flaxseed was added to the diet. The study also showed that not all ALA-rich seeds are biologically equivalent sources in terms of producing ω-3 enriched broiler meat. Chia proved to be superior to the other sources examined in this trial. Key words: Chia seed, flaxseed, rapeseed, omega-3, alpha-linolenic, broiler meat, fatty acid

The fatty acid contents of the edible grasshopper Ruspolia differens can be manipulated using artificial diets

2017 ◽  
Vol 3 (4) ◽  
pp. 253-262 ◽  
Author(s):  
V.J. Lehtovaara ◽  
A. Valtonen ◽  
J. Sorjonen ◽  
M. Hiltunen ◽  
K. Rutaro ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Content ◽  
Dietary Fatty Acids ◽  
Human Consumption ◽  
Edible Insects ◽  
Nutritional Content ◽  
Omega 3 ◽  
Artificial Diets ◽  
Polyunsaturated Fatty Acid Content

Edible insects have been suggested as an alternative and sustainable source of fats, proteins and vitamins for humans. However, their nutritional content may largely depend on the diets offered for insects. Diet-based manipulation of fatty acids in edible insects shows promise to possibly increase their essential and long-chained polyunsaturated fatty acid content and thus further enhance human diets. We reared the edible grasshopper, Ruspolia differens, under various diets with manipulated content of fatty acids, proteins and carbohydrates. The manipulated diets dramatically altered the insects’ content and composition of fatty acids, especially the content of polyunsaturated fatty acids. Dietary fatty acids were stored largely unaltered in insects. Artificial diets with high content of linoleic, α-linolenic, eicosapentaenoic or docosahexaenoic acids, increased the content of these fatty acids in the insect tenfold. The manipulated diets also affected the omega-6/omega-3 (n-6/n-3) fatty acid ratio and developmental performance. Lack of protein and fats in the diet prolongs the development and leads to lower final weight. To achieve required n-6/n-3 ratio for human consumption and to maximise biomass gain and weight, diverse diets with a source of n-3 fatty acids and protein should be used when rearing R. differens. These results demonstrate the potential for improving human nutrition in an effective and sustainable way by producing edible insects with designed nutritional content.

scholarly journals Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 275
Author(s):  
Shrinivas Lamani ◽  
Konerira Aiyappa Anu-Appaiah ◽  
Hosakatte Niranjana Murthy ◽  
Yaser Hassan Dewir ◽  
Hail Z. Rihan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Seed Cake ◽  
Limonia Acidissima

The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spectrometry (GC-MS), and the total seed oil was 32.02 ± 0.08%, comprising oleic (21.56 ± 0.57%), alpha-linolenic (16.28 ± 0.29%), and linoleic acid (10.02 ± 0.43%), whereas saturated fatty acid content was 33.38 ± 0.60% including palmitic (17.68 ± 0.65%) and stearic acid (14.15 ± 0.27%). A greater amount of unsaturated fatty acids (52.37%) were noticed compared to saturated fatty acids (33.38%); hence the seed is highly suitable for nutritional and industrial applications. Gamma-tocopherol was present in a higher quantity (39.27 ± 0.07 mg/100 g) as compared to alpha (12.64 ± 0.01 mg/100 g) and delta (3.77 ± 0.00 mg/100 g) tocopherols, which are considered as natural antioxidants. The spectrophotometric technique was used for quantitative analysis of total phenolic content, and it revealed 135.42 ± 1.47 mg gallic acid equivalent /100 g DW in seed cake. All the results of the studied seed oil and cake showed a good source of natural functional ingredients for several health benefits.

Effects of An Omega 3 Fatty Acid Supplement Consumption On Platelet Aggregation Tests in Patients Low Grade Lymphoproliferative Disorders.

Blood ◽  
2009 ◽  
Vol 114 (22) ◽  
pp. 5076-5076
Author(s):  
Gabriela Ballester ◽  
Alexander Salazar ◽  
Theodor Witte ◽  
Elaine Hardman ◽  
Doreen Griswold ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Content ◽  
Lymphoproliferative Disorders ◽  
Low Grade ◽  
Base Line ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Normal Range ◽  
Omega 3 Fatty Acid

Abstract Abstract 5076 Introduction Omega 3 fatty acids, when supplemented to cell culture or in the diet of tumor bearing animals, have been shown to sensitize mouse leukemias and lymphomas or multiple human solid tumor types to chemotherapy drugs. Enhanced chemosensitivity has been associated with suppression of nuclear factor kappa B (NFkB) activation and increased susceptibility to lipid peroxidation. Some investigators have expressed concerns over a possible bleeding diathesis related to the chronic consumption of these supplements. Patients and Methods We have initiated a pilot study in patients with low grade lymphoproliferative disorders to determine omega 3 fatty acids supplements tolerance; correlation of oral supplementation with incorporation of omega 3 fatty acids in blood cell membranes and in-vitro sensitivity of leukemia cells to chemotherapy. Omega 3 capsules, containing 1250 mg total oil, 60% of which is omega 3 were administered 3 times daily. Doses were escalated after the first month to 6 capsules per day and to 9 capsules after the second month, if there was good tolerance. As part of safety monitoring, platelet aggregation studies were done at base line and at 6 months, utilizing a Siemens Dade PFA-100 analyzer. Fatty acid composition of red blood cells was assessed using gas chromatography. Results Eight patients with Chronic Lymphocytic Leukemia (Rai stage 0-1, no requiring therapy) have been accrued to date. Six of the 8 patients were also receiving aspirin at the time of study. A dose-related increase in the omega 3 fatty acid content of both red blood cells and leukocytes was documented. The total omega 3 content of red cells was about 80% over base line after 3 capsules per day for one month; after 6 capsules per day the total omega 3 content of erythrocytes was about 160% over baseline. The omega 3 content of leukocytes after supplementation was much more variable ranging from -0.5% to 280% over baseline after 3 capsules per day and 37% to 416% over baseline after 6 capsules per day. Baseline Collagen/ADP aggregation was within the normal range in all patients: mean 72.4 sec (range 59-110) (normal- 70-118), no significant changes were noted at 6 months: mean 69.2 sec (range: 59-85). Baseline Collagen/EPI aggregation was elevated in 2 patients (>300 sec), the remaining patients had normal values with a mean of 100.3 sec (normal range: 74-193). At 6 months, Collagen/EPI aggregation showed a mean value of 129.3 sec (range 110-158), representing a mean 29.6% increase over baseline. Omega3 fatty acid supplements were generally well tolerated. Currently, 6 patients are up to 6 capsules/day and 2 are at 9 capsules/day. Two patients had Grade I intermittent diarrhea (1 patient at 6 capsules/day); 1 patient noted hand bruising. Conclusions Clearly, humans can consume enough omega 3 supplements to elicit biological activity as shown by the increase in fatty acid content of erythrocytes and leukocytes. No changes in Collagen/ADP aggregation was noted after 6 months of supplementation. A mild increase in Collagen/EPI aggregation is reported, with values that remained within the normal range, even in patients also medicated with aspirin. Studies are in progress to determine effects on NFkB activity and lipid peroxidation. Disclosures No relevant conflicts of interest to declare.

scholarly journals Goat milk fatty acid composition in the Peninsula of Baja California, Mexico

2013 ◽  
pp. 3843-3850 ◽  
Author(s):  
Eduardo Toyes-Vargas ◽  
Miguel Cordoba-Matson ◽  
José Espinoza-Villavicencio ◽  
Alejandro Palacio-Espinosa ◽  
Bernardo Murillo-Amador
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Production System ◽  
Baja California ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Goat Milk ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Branched Fatty Acids

ABSTRACTObjective. The objective of the study was to determine the composition of fatty acids in milk of Creole goats in an extensive production system in an arid region of the peninsula of Baja California and compare it to two seasons of the year (rainy and dry). Materials and methods. Sampling was conducted during the dry season (June) and after the rainy season (December) in the municipality of Comondú in Baja California Sur. The extensive production system used involved releasing goats to roam freely in the rangeland to graze for food, and no additional food or supplements were provided. Results. The most abundant fatty acids were saturated fatty acids (66.3 and 70.9% in the rainy and dry reasons, respectively). The most abundant of these were palmitic, myristic, and stearic acid in both seasons. Monounsaturated fatty acids (15-20%) were the most numerous in terms of isomers, but mostly in low concentrations. The largest average constituent of polyunsaturated fatty acids (5-6%) was linoleic acid (3%) and alpha-linolenic acid (1.2%) in both seasons. Branched, fatty acid concentrations were highly variable; the only stable constituents were C15:0 iso (1.5%) and C16:0 anti-iso, with 0.7% of total fatty acids. Conclusions. The seasons in this extensive production system significantly effected the composition of most monounsaturated and branched fatty acids in goat milk; however, saturated and polyunsaturated showed only a few compositional changes in abundance of fatty acids. Moreover, season effects were not significant on the total fatty acid content, except for branched fatty acids and omega-3.

scholarly journals FUNCTIONAL DRINK TECHNOLOGY WITH CHIA SEEDS

2021 ◽  
Vol 21 (1) ◽  
pp. 20-30
Author(s):  
Wang Haiyan ◽  
Melnyk Oksana ◽  
Li Bo
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Organic Acids ◽  
Human Body ◽  
Acid Content ◽  
Unsaturated Fatty Acids ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Chia Seed ◽  
Functional Drink

This article mainly introduces the necessity of the emergence of functional foods and the current market development. Using chia seeds as the characteristic raw material, adding apple juice and hawthorn juice, it is developed to be suitable for subhealthy people, obese people, diabetes and cardiovascular patients.Functional beverages refer to beverages that regulate human body functions to a certain extent by adjusting the composition and content ratio of nutrients in the beverage. In recent research hotspots, chia seeds are often developed and applied by nutritionists or other nutrition enthusiasts because of their rich nutritional value. Chia seeds are rich in a variety of unsaturated fatty acids, accounting for about 80% of the total fatty acid content, of which omega-3 and omega-6 unsaturated fatty acids are the most content, 68% is α-linolenic acid, which is the most abundant omega-3 fatty acid content of the food. Each 100g of chia seeds contains about 16-25g of protein and about 26-40g of dietary fiber, including all 8 amino acids needed by the human body. In addition, it is also rich in vitamins and minerals, as well as a variety of natural antioxidant ingredients, with high-quality antioxidant functions. This makes the ability of chia seeds to maintain blood sugar stability, protect the heart, cerebrovascular, and promote gastrointestinal motility and bone health cannot be underestimated.Hawthorn contains a large amount of vitamin C, carotene, organic acids and other nutrients, combined with cellulose, pectin and organic acids in apples, can further assist chia seeds to improve gastrointestinal conditions and promote gastrointestinal motility, while soluble fiber Vegetarian can regulate blood sugar.This article chooses apple and hawthorn as flavor bases, oligosaccharides (FOS) as sweeteners, resistant starch and guar gum as composite stabilizers, to produce a chia seed functional drink to reduce weight and improve heart and brain Vascular health problems. In the extremely poor analysis of the orthogonal test results of the chia seed functional drink, the best sample formula.

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