Egg quality and fatty acid profile of yolk in eggs from Athulya, native and IWN x native crossbred layers under backyard system

Backyard poultry production forms the basis for transforming the rural poultry sector from subsistence to a more economically productive base. The current study was conducted to evaluate the egg quality of eggs produced by Athulya, native and IWN x Native crossbred layers under backyard system. At 36 weeks of age, one egg from each group of birds was collected for fatty acid estimation of egg yolk and 20 eggs from each group was collected at 40 weeks of age for assessing the haugh unit score, yolk colour, shell thickness and shell colour. The beneficial polyunsaturated fatty acid content was higher in native bird eggs. The eggs from Athulya and native chicken had better internal quality in terms of haugh unit and yolk colour score. The shell thickness of eggs was similar among three groups. The egg shell colour was white in Athulya, tinted to brown in native and tinted in IWN x Native crossbreds and the shell colour in native and crossbreds exhibits more consumer preference.

Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient

The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses

Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products

In recent years the increase in consumers’ demands for healthy food have accelerated the studies searching for innovative approaches in meat product formulations. Developing a healthier lipid profile and reducing fat are the most important goals in the meat industry. One of the main problems of animal fat replacement with plant oils is maintaining the technological and sensory properties of the products. Pre-emulsions provide a great opportunity to carry the healthier plant oils to meat systems for increasing mono and polyunsaturated fatty acid content, since adding liquid plant oils directly to product formulation can have technological and sensory problems. Using emulsion gels and multiple emulsions prepared with polyunsaturated oils could be a good option to achieve healthier meat products. This review addresses the emulsion gel and multiple emulsion properties and their use in meat products as fat replacers.

EVALUATION OF SHELF LIFE OF BHALLATAKA TAILA (OIL)

Bhallataka Taila (Oil) is extracted with the help of Patala Yantra. It is one of the important formulations in Ayurveda pharmaceutics. Shelf life for various dosage forms are described in Ayurveda classics. In the current scenario, the amendment of Rule No. 161-B of the Drugs and Cosmetic Act 1940, specifies the maximum shelf life of Ayurvedic formulations. However, there is a lack of shelf life data for individual for-mulations. Thus, the present study is aimed to evaluate the shelf life of Bhallataka Taila (Oil). Bhallataka Taila (Oil) was extracted following classical guidelines. The sample was subjected to an accelerated stability study maintaining the temperature and humidity 40 +- 2 0C and 75 +- 5 %, respectively. Physico-chemical parameters were analysed at the initiation of the study and at an interval of 1, 3 and 6 months to check the degradation levels in the formulation. Tests for microbial limit and heavy metals were also conducted for the safety and quality of the product. On extrapolating the observations, the shelf life for Bhallataka Taila (Oil) was found to be 4.89 years, which exceeds the shelf life mentioned for Taila (Oil) in official gazettes of the Government of India. This oil preparation does not incorporate any liquid media such as Swarasa (Juice), Kwatha (decoction), etc. as required in any Taila Preparation, resulting in low degradation rate. The oil is rich in PUFA (polyunsaturated fatty acid) content and tocopherols, which may contribute to the stability of the oil.

Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Bretón Horse Breed

A full-randomized block design was used for the study of the FA composition and meat quality parameters, considering ageing time as a split-plot factor. Chemical and fatty acid composition of steaks (longissimus thoracis and lumborum muscle) from 15 month old semiextensively reared Hispano-Bretón horses were characterized (day 0), and the effect of vacuum ageing (0, 7, 14 and 21 days) on several meat quality parameters (pH, instrumental color and texture and cook loss) was determined. The average fat content of horse loin was 3.31%, and the n-3 polyunsaturated fatty acid content, although higher than in ruminant meats, suggested that the finishing on a high-grain diet limited muscle n-3 accumulation. Results revealed that ageing affected all meat quality measurements; color started to turn brownish at 14 days of ageing, with a decrease in redness but not in yellowness. Tenderness improved during the first two weeks, and the Warner-Bratzler shear force scores showed that meat aged for 7 days could be considered as ‘intermediate tender’. Under the present study conditions, an ageing period between 7 and 14 days is recommended for an optimum horse meat quality.

Production Performance of Moina macrocopa (Straus 1820) (Crustacea, Cladocera) Cultured in Different Salinities: The Effect on Growth, Survival, Reproduction, and Fatty Acid Composition of the Neonates

Salinity is a known factor in shaping population dynamics and community structure through direct and indirect effects on aquatic ecosystems. Salinity changes further influence food webs through competition and predation. The responses of Moina macrocopa (Cladocera) collected from Setiu Wetland lagoon (Terengganu) was evaluated through manipulative laboratory experiments to understand the ability of M. macrocopa to tolerate high salinity stress. Specifically, the fatty acid composition, growth, survival, and reproduction of this cladocerans species was examined. Sodium chloride (NaCl) as used in the treatments water with the concentration 0, 4, 6, 8, 12, and 15 salinity. Fatty acid levels were determined using Gas Chromatography and Mass Spectrophotometry (GC-MS). The results indicated that optimal conditions produced the highest fatty acid content, especially the polyunsaturated fatty acid content, such as EPA (eicosapentaenoic acid), ALA (alpha-linoleic acid), ARA (arachidonic acid), and DHA (docosahexaenoic acid). Furthermore, M. macrocopa survival was best at salinity 0, with a percentage of 98%, whereas the opposite occurred at salinity 15, with approximately 20% of viable animals surviving. Besides, M. macrocopa also showed the highest reproduction rate at salinity 0 (e.g., average initial age of reproduction, 4.33 ± 0.58 days) compared with other salinities level. Interestingly, the difference in growth at different salinities was not evident, an unusual finding when considering adverse effects such as osmoregulation pressure on the organism. Based on the results, we conclude that M. macrocopa can only tolerate salinity below salinity 8 and cannot withstand stressful environmental conditions associated with salinities above 8.

Aureochromes are necessary for maintaining polyunsaturated fatty acid content in Nannochloropsis oceanica

ABSTRACTNannochloropsis oceanica, as other stramenopile microalgae, is rich in long-chain polyunsaturated fatty acids (LC-PUFA) such as eiconsapentaenoic acid (EPA). We observed that fatty acid desaturases (FAD) involved in LC-PUFA biosynthesis were among the strongest blue light induced genes in N. oceanica CCMP1779. Blue light was also necessary for maintaining LC-PUFA levels in CCMP1779 cells, and growth under red light led to a reduction in EPA content. Aureochromes are stramenopile specific proteins that contain a light-oxygen-voltage-sensing (LOV) domain that associates with a flavin mononucleotide and is able to sense blue light. These proteins also contain a bZIP DNA binding motif and can act as blue light regulated transcription factors by associating with a E-box like motif, which we found enriched in the promoters of blue light induced genes. We demonstrated that, in vitro, two CCMP1779 aureochromes were able to absorb blue light. Moreover, the loss or reduction of any of the three aureochromes led to a decrease in the blue light specific induction of several FADs in CCMP1779. EPA content was also significantly reduced in NoAureo 2 and NoAureo 4 mutants. Taken together, our results indicate that aureochromes mediate blue light dependent regulation of LC-PUFA content in N. oceanica CCMP1779 cells.

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.

Hepatic Deletion of Mboat7 (Lpiat1) Causes Activation of SREBP-1c and Fatty Liver

Genetic variants that increase the risk of fatty liver disease (FLD) and cirrhosis have recently been identified in the proximity of membrane bound O-acyltransferase domain-containing 7 (MBOAT7). To elucidate the link between these variants and FLD we characterized Mboat7 liver-specific knock-out mice (Mboat7-LSKO). Chow-fed Mboat7-LSKO mice developed fatty livers and associated liver injury. Lipidomic analysis of liver using mass spectrometry revealed a pronounced reduction in 20-carbon polyunsaturated fatty acid content in phosphatidylinositols (PIs), but not in other phospholipids. The change in fatty acid composition of PIs in these mice was associated with a marked increase in de novo lipogenesis due to activation of SREBP-1c, a transcription factor that coordinates the activation of genes encoding enzymes in the fatty acid biosynthesis pathway. Hepatic removal of both SREBP cleavage activating protein (Scap) and Mboat7 normalized hepatic triglycerides relative to Scap only hepatic knock-out showing increased SREBP-1c processing is required for Mboat7 induced steatosis. This study reveals a clear relationship between PI fatty acid composition and regulation of hepatic fat synthesis and delineates the mechanism by which mutations in MBOAT7 cause hepatic steatosis.

Inulin Improves Insulin Sensitivity, Changes Cecal Bile Acids, but Does Not Mitigate Hepatic Steatosis from an Obesogenic, High Fat Diet

Objectives Obesogenic, high fat diets (HFD) increase hepatic long chain polyunsaturated fatty acid content (LCPUFA), but also lead to hepatic steatosis and insulin resistance. Fermentable fiber such as inulin (INU) may reduce these negative outcomes via a bile acid (BA)-liver signaling axis. This study tests the hypothesis that INU maintains elevated LCPUFA but reduces HFD-induced insulin resistance and fatty liver and investigates the potential relationship of bile acids. Methods Male mice (4 wk) were fed a low fat diet (LFD) (16% en fat) or HFD (48% en fat) containing 10% non-fermentable cellulose (CL) or 3% CL and 7% INU for 13 wks in a 2 × 2 factorial design. Tissue, plasma, and cecal contents were collected week 13. Results Intake of the HFD-CL increased hepatic LCPUFA content and steatosis and reduced insulin sensitivity vs LFD treatments. INU maintained HFD-induced LCPUFA elevation, improved insulin sensitivity, due to reductions in fasting glucose, but did not mitigate HFD-induced hepatic steatosis. When standardized to the hepatic triacylglycerol (TAG) content, LCPUFA (notably 22:6n-3) were increased by INU in the LFD only. The BAs with highest cecal concentrations were deoxycholic (DCA) and beta/omega murine cholic (B/OMCA) acids. INU increased cecal wt and decreased concentrations of DCA and B/OMCA. INU-induced B/OMCA reductions were enhanced by the HFD, but the DCA effects were independent of % en fat. The expression of multiple lipid metabolic genes was assessed. Of these, reductions in Scd1 expression occurred with both HFD and INU treatments compared to LFD-CL. SREBP1c, Fasn, Scd1, Elov5, Fads1, and Fads2 correlated with murine cholic acids and cholic acid in HFD-INU but only weakly in LFD-INU. These relationships were not evident with the CL-based diets. Conclusions INU in an HFD provided mixed outcomes by maintaining elevated hepatic LCPUFA, reducing fasting plasma glucose concentrations but failing to reduce fasting insulin concentrations and hepatic steatosis. While cecal BAs and hepatic gene expression correlated with the INU treatments, these mechanistic changes did not mitigate HFD-induced hepatic steatosis. Funding Sources USDA-ARS.