Dietary patterns related to zinc and polyunsaturated fatty acids intake are associated with serum linoleic/dihomo-γ-linolenic ratio in NHANES males and females

Identifying dietary patterns that contribute to zinc (Zn) and fatty acids intake and their biomarkers that may have an impact on health of males and females. The present study was designed to (a) extract dietary patterns with foods that explain the variation of Zn and PUFAs intake in adult men and women; and (b) evaluate the association between the extracted dietary patterns with circulating levels of serum dihomo-γ-linolenic fatty acid (DGLA) or serum linoleic/dihomo-γ-linolenic (LA/DGLA) ratio in males and females. We used reduced rank regression (RRR) to extract the dietary patterns separated by sex in the NHANES 2011–2012 data. A dietary pattern with foods rich in Zn (1st quintile = 8.67 mg/day; 5th quintile = 11.11 mg/day) and poor in PUFAs (5th quintile = 15.28 g/day; 1st quintile = 18.03 g/day) was found in females (S-FDP2) and the same pattern, with foods poor in PUFAs (5th quintile = 17.6 g/day; 1st quintile = 20.7 g/day) and rich in Zn (1st quintile = 10.4 mg/day; 5th quintile = 12.9 mg/day) (S-MDP2), was found in males. The dietary patterns with foods rich in Zn and poor in PUFAs were negatively associated with serum LA/DGLA ratio. This is the first study to associate the LA/DGLA ratio with Zn and PUFAs related dietary patterns in males and females.

Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.

Omega-3 Alpha-Linolenic Fatty Acid Affects the Level of Telomere Binding Protein TRF1 in Porcine Skeletal Muscle

Omega-3 fatty acids are health-promoting nutrients that contribute to the amelioration of age-related diseases. Recent studies have reported the role of these fatty acids in the aging process, explicitly impacting telomere biology. The shelterin protein complex, located at the extremities of chromosomes, ensures telomere protection and length regulation. Here, we analyzed the impact of dietary omega-3 alpha-linolenic fatty acid from linseed oil on skeletal muscle telomere biology using an animal model of female pigs. Fifteen animals were supplemented with linseed oil for nine weeks and an equal number of individuals were fed with a control diet. Linseed-oil-supplemented animals showed an increased level of alpha-linolenic acid in skeletal muscles compared to control animals. There was no difference between groups in the telomere length measured in leukocytes and muscles. However, muscles of the linseed-oil-supplemented pigs showed lower levels of the shelterin TRF1 protein compared to the control group. Our results suggest that omega-3 linolenic acid counteracts the elevation of TRF1 levels, which increase with age and due to the presence of reactive oxygen species in muscle. The observed effect may be due to attenuation of oxidative stress.

NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETY

Currently, there are more and more requirements not only to the quality of food, but also to the raw materials it is made from. This leads to the search for new, non-traditional products. One of these is chia seeds (Salvia hispanica). The article provides data on their useful properties. The high demand for chia seeds is due to their unique chemical composition. The main feature of the seeds of this crop is that they contain many chemical substances of high calorific and biological value, as compared with cereals and oilseeds traditionally grown in Ukraine. In chia seeds, there are 30–35% of fat, 25–41% of carbohydrates, and 20–22% of protein. Chia seeds are a valuable source of vitamin B, calcium, potassium, iron, zinc, and copper. The fatty acid composition of this crop indicates a high content of polyunsaturated fatty acids. 63.3% of them is linolenic fatty acid, which belongs to ω-3 acids and is important for the brain function, growth, and development of a living organism. That is why it is so important to find optimal ways of preparing freshly harvested chia seeds so as to extend their shelf life. These ways must take into account the biological and chemical characteristics of this crop, and make it possible to preserve its consumer properties for further targeted processing. The article presents the results of studying the quality indicators and microbiological condition of chia seeds to establish how long they can be safely stored and to assess the sanitary safety of this crop. It has been shown that within the period of 6 months, the greatest changes in the quality of chia seed oil are observed at 25°C: there is a significant increase in the acid and peroxide values and a decrease in the iodine value (the latter indicates spoilage of chia seeds). Lowering the air temperature to 5°C slows down the enzymatic processes that take place in chia seeds, and inhibits the increase of the acid and peroxide values of fat, which ensures retention of the consumer properties of seeds. It has been established that the seeds of the crop under study can be stored, without any loss of their quality, for 6 months at 5–15°C and the relative humidity 60–70%. All the beneficial properties of chia seeds are due to their unique composition, so they are supposed to be widely used for specialised and functional nutrition

Variaciones en el contenido de proteína, lípidos y ácidos grasos de la semilla de chía (Salvia hispanica L.) producida comercialmente en Ecuador

Variations in the protein, lipid and fatty acid content of the commercial chia seed (Salvia hispánica L.) produced in Ecuador Resumen El objetivo fue determinar las variaciones en los contenidos de proteína, lípidos y composición de ácidos grasos de las semillas de chía producidas comercialmente en seis sitios de los ecosistemas de los Valles Interandinos (Altos y Bajos), Selva Lluviosa Pluviestacional y Bosque Seco Tropical, del Ecuador. El contenido de proteína fue más alto (p<0,05) en las semillas de Bosque de Oro (24,78%) y El Azúcar (24,35%) que las de los otros cuatro sitios, y sin diferencias significativas (P<0,05) entre ellos. Las semillas de Bosque de Oro (34,90%) y San Pablo presentaron el más alto contenido de lípidos, aunque sin diferencias significativas (p<0,05) con las de Salinas (32,65%) y Patate (31.97%). Las semillas originadas en Salinas presentaron el mayor (p<0,05) contenido de α-linolénico (66,75%), seguido por las de Patate (63,93%), Guayllabamba (63,57%), Bosque de Oro (63,53%) y San Pablo (62,70%). El ácido graso α-linolénico presentó una alta relación negativa con los ácidos grasos palmítico (R2 = 0,797; p<0,001), linoleico (R2 = 0,862; p<0,001), y oleico (R2 = 0,767; p<0,001). Palabras clave: aceite; ácidos grasos; chía; Ecuador; Salvia hispánica L. Abstract The objective was to determine the variations in the protein content, lipids and fatty acids composition of the chia seeds commercially produced in six locations of the Inter-Andean Valley (Low and high), Rainforest and Tropical Dry Forest ecosystems of Ecuador. The protein content was higher (p< 0.05) in the seeds from Bosque de Oro (24.78%) and El Azúcar (24.35%) than those originated in the other four locations and without significant differences (p < 0.05) between them. The seeds of Bosque de Oro (34.90%) and San Pablo had the highest lipid content, although without significant differences (p<0.05) with those of Salinas (32.65%) and Patate (31.97%). The seeds originated in Salinas had the highest (p<0.05) content of α-linolenic (66.75%), followed by those of Patate (63.93%), Guayllabamba (63.57%), Bosque de Oro (63.53%) and San Pablo (62.70%). The α-linolenic fatty acid showed a high negative relationship with palmitic fatty acids (R2 = 0.797; p<0,001), linoleic (R2 = 0.862; p<0.001), and oleic (R2 = 0.767; p<0.001). Keywords: chia; Ecuador; fatty acids; oil; Salvia hispanica L.

Evaluation of Performance, Nitrogen Metabolism and Tissue Composition in Barrows Fed an n-3 PUFA-Rich Diet

We investigated changes in nitrogen metabolism and chemical, fatty acid (FA) and amino acid (AA) composition in tissues (longissimus dorsi (LD) and semitendinosus (ST) muscles, heart, spleen, liver and cecum) following the dietary addition of extruded linseed and walnut meal (50:50 mix). Plasma creatinine and urea nitrogen were determined as well. Two trials were designed using barrows (five replicates) allotted in two groups [(control, (SM) and experimental, (LEW))] in metabolic cages. The experimental diet rich in n-3 FA led to a significant increase of retained nitrogen (>8.09% in the LEW group). The biological value of feed protein was 14.8% higher in the LEW group than in the SM group. LD muscles from the SM group and liver from the LEW group had greater nitrogen contents, whereas the heart and spleen had lower concentrations of nitrogen in the LEW group. Diet had a pronounced effect on n-3 FA, particularly on α-linolenic fatty acid (ALA) (p < 0.0001). The highest levels of ALA were recorded in the cecum (>6.06 times in LEW) and heart (>5.44 times in LEW). The highest level of lysine was noticed in the LD muscle (>2.1% in SM). An n-3-rich diet significantly reduced the amount of nitrogen excreted; greater than 40% nitrogen was retained, thus improving the meat composition.

Green grain of spelt (Triticum aestivum ssp. spelta) harvested at the stage of milk-dough as a rich source of valuable nutrients

The aim of this study was to compare the chemical composition of three spelt wheat cultivars harvested at the milk-dough stage (MDS) and at the fully ripe stage (FRS) in the organic farm in Poland. Green grain of cv. ‘Oberkulmer Rotkorn’ harvested at MDS showed a significantly higher content of P, K, Ca, Zn, Fe, Na and B, compared to grain harvested at FRS. In unripe grain of cv. ‘Rokosz’, the content of N, K, Zn, Mn and Na was significantly higher than in ripe grain at FRS. In the case of cv. ‘Wirtas’, the P, K, Mg, Ca, Zn, Mn and B content determined at MDS was higher than that found in ripe grain at FRS. The content of Lys, Met, Ala and Tyr in green grain of all the cultivars evaluated was higher than that determined at FRS. However, when the grain was harvested at the fully ripe stage, the increase of Arg, His, Leu, Phe, Val, Glu, Pro and Ser was found. The content of fat and α-linolenic fatty acid in green grain of spelt was higher than in ripe grain. The presence of cinnamic and dicarboxylic acids was only found in spelt harvested at MDS. Unripe grain was also characterized by a higher content of hydroxy and phenolic acids.

The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles

Camelina (Camelina sativa L. Crantz) and hemp (Cannabis sativa L.) seed cakes are rich sources of n-3 polyunsaturated fatty acids (PUFAs). This study was carried out to investigate the effects of Camelina and hempseed cakes in the diet of ducks on the intramuscular fatty acid profile. Male ducks (n = 99) were randomly allocated to 3 dietary treatments: Control or C group (wheat–soybean-meal–barley-based diet with 15–20 % rapeseed cake), Experimental 1 or HEM group (with hempseed cake added at 15–20 % instead of rapeseed cake), and Experimental 2 or CAM group (with Camelina cake added at 15–20 % instead of rapeseed cake). All groups received the diets ad libitum. At 49 days of age, six ducks from each group were slaughtered for analysis of the fatty acid composition in the breast and leg muscles. Feeding ducks with the diet enriched with Camelina cake resulted in significantly higher amounts of n-3 α-linolenic fatty acid (ALA) (P≤0.01) and total n-3 PUFA (P≤0.01) in breast and leg muscles, while eicosatrienoic fatty acid (ETE) (P≤ 0.01) was higher in the leg muscle. The ratios of n-6 ∕ n-3 and linoleic ∕ α-linolenic fatty acids (P≤ 0.01) decreased significantly compared to the Control and HEM groups of ducks. Feeding ducks with the diet enriched with hempseed cake resulted in significantly higher amounts of linoleic (LA) (P≤ 0.01), total n-6 PUFA (P≤ 0.05–P≤ 0.01) and n-6 γ-linolenic (GLA) (P≤ 0.01) fatty acid. Our study showed that using Camelina cake as supplementation in duck diets opens a possibility to develop functional food, i.e. meat with a significantly higher content of ALA, total n-3 PUFA and the lowest ratios of n-6 ∕ n-3 fatty acids in ducks' muscles. A duck diet with hempseed cake produces exceptional-quality meat with an enriched content of n-6 GLA.

Fluorescence Spectroscopy Applied to Monitoring Biodiesel Degradation: Correlation with Acid Value and UV Absorption Analyses

The techniques used to monitor the quality of the biodiesel are intensely discussed in the literature, partly because of the different oil sources and their intrinsic physicochemical characteristics. This study aimed to monitor the thermal degradation of the fatty acid methyl esters of Sesamum indicum L. and Raphanus sativus L. biodiesels (SILB and RSLB, resp.). The results showed that both biodiesels present a high content of unsaturated fatty acids, ∼84% (SILB) and ∼90% (RSLB). The SILB had a high content of polyunsaturated linoleic fatty acid (18 : 2), about 49%, and the oleic monounsaturated (18 : 1), ∼34%. On the other hand, RSLB presented a considerable content of linolenic fatty acid (18 : 3), ∼11%. The biodiesel samples were thermal degraded at 110°C for 48 hours, and acid value, UV absorption, and fluorescence spectroscopy analysis were carried out. The results revealed that both absorption and fluorescence presented a correlation with acid value as a function of degradation time by monitoring absorptions at 232 and 270 nm as well as the emission at 424 nm. Although the obtained correlation is not completely linear, a direct correlation was observed in both cases, revealing that both properties can be potentially used for monitoring the biodiesel degradation.