Article
Chemistry, Applied
B. Pretorius, H. C. Schonfeldt
Summary: This study aimed to investigate the impact of offal on fatty acid composition and lipid quality, finding that offal can provide beneficial fatty acids for the diet.
Article
Agriculture, Dairy & Animal Science
Beata Paszczyk, Magdalena Polak-Sliwinska, Anna E. Zielak-Steciwko
Summary: Cheese and other dairy products play an important role in maintaining human health due to their rich nutritional content. This study compares the chemical composition, fatty acid profile, and lipid quality indices of cow cheeses produced in summer and winter. The results indicate that summer cheeses have higher levels of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), lower levels of saturated fatty acids (SFA), and a more favorable n-6/n-3 ratio compared to winter cheeses. Additionally, summer cheeses contain higher amounts of cis9trans11 C18:2 (CLA) and other trans isomers of C18:1 and C18:2 fatty acids.
Review
Biochemistry & Molecular Biology
Valter Lubrano, Rudina Ndreu, Silvana Balzan
Summary: The cessation of inflammation in atherosclerosis is not due to the decay of inducers, but rather the action of lipid mediators from polyunsaturated fatty acids. Deficiency in these lipid mediators can worsen atherosclerotic disease, but conflicting clinical results have been observed for omega-3 PUFAs. Further studies are needed to address these contradictions and clarify the role of lifestyle habits and other factors in the synthesis of lipid mediators.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agricultural Engineering
Anil Kumar Patel, Ajeet Singh Chauhan, Prashant Kumar, Philippe Michaud, Vijai Kumar Gupta, Jo-Shu Chang, Chiu-Wen Chen, Cheng-Di Dong, Reeta Rani Singhania
Summary: This article provides an update on the production of essential fatty acids from potential microbes and explores novel strategies to promote the accumulation of omega-3 and omega-6 through engineering and omics approaches.
BIORESOURCE TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Marina Krvavica, Dario Lasic, Jasenka Gajdos Kljusuric, Jelena Dugum, Spiro Janovic, Srdan Milovac, Jasna Bosnir
Summary: Chemical characteristics of Istarski prsut produced from two different pig genotypes were studied, with significant differences found in amino acid and fatty acid compositions. The dry curing process greatly influenced the chemical properties of the ham. The fatty acid profile and other factors were found to play a significant role in the lipid stability of the hams.
Article
Agricultural Engineering
Ajeet Singh Chauhan, Anil Kumar Patel, Chiu-Wen Chen, Jo-Shu Chang, Philippe Michaud, Cheng-Di Dong, Reeta Rani Singhania
Summary: Considering the increasing health concerns, urban population tends to adopt a healthy lifestyle and incorporate nutritional food supplements to mitigate common health risks. The consumption of omega-3 and omega-6 PUFAs is on the rise, thus alternative commercial production methods are being developed. Microbial sources are emerging platforms to meet the global demand for omega PUFAs. Marine oleaginous protist Aurantiochytrium sp. has been identified as a potential source for substantial production of DHA and SFA. The objective of this research was to enhance PUFA yield by optimizing glucose concentration and nitrogen ratio. The maximum lipid and DHA yield and content were achieved at 30 g/L glucose, while the relative PUFA content was highest at 10 g/L glucose, with remaining SFA potentially usable for biodiesel.
BIORESOURCE TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Bruno C. Araujo, Matthew R. Miller, Seumas P. Walker, Jane E. Symonds
Summary: This study investigated the effects of different temperatures on the performance, composition, and nutrient retention of Chinook salmon. The results showed that fish at 16 and 20°C had better growth performance compared to lower temperatures. Moreover, temperature played a crucial role in modulating lipid retention/catabolism.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Grazyna Czyzak-Runowska, Jacek Antoni Wojtowski, Romualda Dankow, Daniel Stanislawski
Summary: This study aimed to determine the basic composition, fatty acid profile, and values of health-related indices of mare's milk from different lactation stages, ages, and birth orders. The findings suggest that milk produced from the 15th week of lactation had the most beneficial fatty acid composition and health-related indices values. There was also a correlation found between birth order and the atherogenic index in the milk.
Article
Fisheries
Marta Carvalho, Daniel Montero, Silvia Torrecillas, Pedro Castro, Marta Jesus Zamorano, Marisol Izquierdo
Summary: This study investigated how the combination of poultry oil with microalgae oils could modulate hepatic lipid metabolism in gilthead sea bream juveniles. It was found that combining microalgae with poultry oil could be an alternative lipid and essential fatty acid source to fish oil in marine fish diets.
Article
Food Science & Technology
Ana Guimaraes, Armando Venancio
Summary: Fatty acids have antifungal abilities and can be used as antifungal agents, inhibiting the growth of fungi and the production of mycotoxins. Being natural and environmentally friendly compounds, fatty acids are also easily used as food additives, meeting consumer demands.
Article
Agriculture, Dairy & Animal Science
Beata Paszczyk, Marta Czarnowska-Kujawska
Summary: Yogurts are popular fermented milk products, and their nutrient composition and quality can be affected by various factors. This study aimed to examine the fatty acid composition, content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts available on the Polish market. The results showed that different types of yogurts had varying fatty acid content and lipid quality indices, as well as different levels of CLA. Natural yogurts with additives had the highest content of polyunsaturated fatty acids and n-3 PUFAs, while bio yogurts had a lower n-6/n-3 ratio. The fat extracted from bio yogurts had the highest mean content of CLA.
Review
Food Science & Technology
Sergio Davinelli, Mariano Intrieri, Graziamaria Corbi, Giovanni Scapagnini
Summary: n-3 and n-6 polyunsaturated fatty acids are extensively studied nutrients in human metabolism. The measurement of PUFA levels is complex and there is no consensus on the best biomarkers to reflect PUFA status. The n-3 index, n-6/n-3 ratio, and AA/EPA ratio are considered promising biomarkers associated with PUFA metabolism.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Young Taek Oh, Jun Yang, Christophe Morisseau, Qiyi He, Bruce Hammock, Jang H. Youn
Summary: Oxylipins, which are oxidation products of unsaturated free fatty acids (FFAs), play important roles in cellular signaling systems. FFA epoxides, a type of oxylipin, have beneficial effects on metabolic and cardiovascular health. This study examined the effects of increased FFAs on various oxylipins, particularly epoxides, diols, and their ratios. The results showed that while raising plasma FFAs increased hepatic and plasma epoxide and diol levels, it did not significantly affect the epoxide-diol ratios. These findings suggest that epoxide-diol ratios, commonly used as indicators of sEH activity, are not influenced by substrate availability or altered plasma FFA levels.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Sylwia Onacik-Gur, Anna Zbikowska
Summary: This research analyzed the possibility of using high-oleic rapeseed oil oleogels as a healthier alternative to palm fat in short-dough biscuits. The addition of green tea extract was found to improve oxidative stability and had effects on color and texture of the products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mingyu Yin, Ryosuke Matsuoka, Yinci Xi, Xichang Wang
Summary: The study found that phospholipids derived from egg yolk and soya bean exhibited significant antioxidant and lipid-lowering abilities in a high-fat-and-sucrose diet model, reducing liver burden and improving blood lipid and inflammation markers, with egg yolk phospholipids showing more effective therapeutic benefits.