Article
Environmental Sciences
Helena Oliveira, Ana L. Maulvault, Catarina P. Santos, Marlene Silva, Narcisa M. Bandarra, Luisa M. P. Valente, Rui Rosa, Antonio Marques, Patricia Anacleto
Summary: This study evaluated the effects of a simulated marine heatwave event on physiological parameters of a tropical fish species, Zebrasoma scopas. The results showed that the event negatively influenced the fatty acid composition, growth rates, and energy loss for respiration of the fish.
ENVIRONMENTAL RESEARCH
(2023)
Article
Food Science & Technology
Monika Modzelewska-Kapitula, Renata Pietrzak-Fiecko, Krzysztof Kozlowski, Miroslaw Szczepkowski, Zdzislaw Zakes
Summary: The study compared the chemical composition, fatty acid composition, color, and sensory quality of wild and farmed pikeperch. The results showed that, despite slight differences, both raw and sous-vide fillets of wild and farmed fish had similar quality. While wild pikeperch had a more beneficial fatty acid composition, farmed pikeperch had a higher fat concentration, resulting in similar or even higher concentrations of these fatty acids in sous-vide fillets. Therefore, regardless of the origin, pikeperch can be considered as a valuable part of a daily diet.
Article
Biotechnology & Applied Microbiology
Kjell Inge Reitan, Gunvor Oie, Havard Jorgensen, Xinxin Wang
Summary: Marine microalgae species exhibit variations in cellular content and production yields of lipids, fatty acids, carbohydrates, and beta-glucans. Different species show different trends in terms of carbon, nitrogen, and various nutritional components. Additionally, the productivity of certain compounds may be influenced by specific growth conditions.
JOURNAL OF APPLIED PHYCOLOGY
(2021)
Article
Medicine, General & Internal
Christine M. Albert, Nancy R. Cook, Julie Pester, M. Vinayaga Moorthy, Claire Ridge, Jacqueline S. Danik, Baris Gencer, Hasan K. Siddiqi, Chee Ng, Heike Gibson, Samia Mora, Julie E. Buring, JoAnn E. Manson
Summary: The study showed that marine omega-3 fatty acids and vitamin D-3 supplementation did not have a significant effect on preventing atrial fibrillation. The findings do not support the use of these supplements for primary prevention of incident AF.
JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION
(2021)
Article
Chemistry, Medicinal
Adelaide Cupo, Simone Landi, Salvatore Morra, Genoveffa Nuzzo, Carmela Gallo, Emiliano Manzo, Angelo Fontana, Giuliana D'Ippolito
Summary: This study investigates the cultivation of marine diatom Cyclotella cryptica under different growth conditions, finding that heterotrophic growth leads to higher EPA production, productivity, and potential for biotechnological exploitation.
Article
Food Science & Technology
Mengting Ren, Tao Yin, Juan You, Ru Liu, Qilin Huang, Shanbai Xiong
Summary: In this study, the nutritional composition and antioxidant ability of soups prepared from farmed and wild snakehead fish were analyzed. The results showed that there was no significant difference in nutritional composition and antioxidant activity between the two types of soups.
Article
Environmental Sciences
Mathilde Bertrand, Pablo Brosset, Philippe Soudant, Christophe Lebigre
Summary: Food characteristics play a significant role in influencing fish life history traits, with changes in diet impacting energy allocation for growth. Recent studies show that European sardines in the Bay of Biscay have experienced a substantial decrease in size and weight, particularly for younger age classes. Differences in fatty acid composition of sardines at different ages and regions suggest variations in diet preferences and prey availability, highlighting the importance of considering separate lipid fractions in future research.
MARINE ENVIRONMENTAL RESEARCH
(2022)
Article
Engineering, Marine
Viktor P. Voronin, Dmitrii Artemenkov, Alexei M. Orlov, Svetlana A. Murzina
Summary: The lipid and fatty acid composition of mesopelagic fish species in the Irminger Sea were investigated, revealing significant differences among species that were related to their diel vertical migration behavior and food sources. Additionally, similar lipid accumulation strategies were observed in different geographical locations.
JOURNAL OF MARINE SCIENCE AND ENGINEERING
(2022)
Review
Environmental Sciences
Sahar Chauffour Mejri, Rejean Tremblay, Celine Audet, Paul S. Wills, Marty Riche
Summary: This review focuses on the difference in essential fatty acid requirements between cold-water and warm-water marine fish species, with cold-water species showing higher demand. Small Florida pompano have satisfactory omega-3 and omega-6 levels in their diet, but potential deficiencies in other essential fatty acids.
FRONTIERS IN MARINE SCIENCE
(2021)
Article
Plant Sciences
Luiz Henrique Moro Rosso, Andre Froes de Borja Reis, Ignacio Antonio Ciampitti
Summary: This study compares the yield and composition of soybean seeds at different canopy portions and finds that while branches contribute to higher yield, the seeds produced have lower nutritional quality with uneven distribution of amino acids and oil concentrations.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
M. A. G. Quaresma, I. C. Antunes, B. Gil Ferreira, A. Parada, A. Elias, M. Banos, C. Santos, A. Partidario, M. Mourato, L. C. Roseiro
Summary: This study analyzed the pectoral muscles of two species of quail, Japanese Quail (JQ) and Common Quail (CQ), and found that JQ had better fatty acid composition while CQ had higher levels of certain minerals. Additionally, the meat of wild quail was found to have healthier composition than that of farmed quail.
Article
Biotechnology & Applied Microbiology
F. V. Perez-Barradas, L. A. Ortega-Clemente, I. A. Perez-Legaspi, M. I. Jimenez-Garcia, A. A. Huerta-Heredia, R. Quintana-Castro
Summary: The effects of extraction method and solvent mixture on cell walls were studied in the lipid extraction from microalgae. The study found that the extraction method and solvent mixture could influence the fatty acid profile.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Fisheries
Pian Zhang, Peng Tan, Lei Zhang, Wenliang Zhu, Ruiyi Chen, Ligai Wang, Dongdong Xu
Summary: This study aimed to optimize the enrichment of soybean lecithin (SL) in Artemia nauplii and compare the growth, body composition, and liver metabolism of rock bream larvae fed SL-enriched Artemia nauplii or SL-enriched microdiet (MD). The results showed that 12-hour enrichment with 10 g SL/m(3) seawater yielded desirable results. At stage 1 (25-40 dph), larvae fed live prey exhibited significantly higher growth performance, while at stage 2 (41-55 dph), MD-fed larvae had increased length and growth rate. MD-fed larvae showed decreased lipolysis-related enzyme activity and liver amino acid catabolism-related enzyme activities. RNA sequencing revealed increased expression of lipogenesis and protein translation-related genes in the liver tissue of MD-fed larvae. The findings suggest that SL enrichment protocols and feeding strategies have significant effects on the growth and metabolism of rock bream larvae.
AQUACULTURE NUTRITION
(2023)
Review
Biology
Yevhen Maltsev, Kateryna Maltseva, Maxim Kulikovskiy, Svetlana Maltseva
Summary: Microalgae are a valuable natural resource for producing a variety of value-added products. The optimal light intensity for their growth is around 26,400 µmol photons m(-2) s(-1), with higher intensity leading to increased lipid synthesis and triacylglyceride content. Light intensity also affects the synthesis of fatty acids and carotenoids in microalgae biomass. Additionally, combining light with other stresses can enhance the productivity of algae.
Article
Chemistry, Applied
Fany Sardenne, Eleonora Puccinelli, Marie Vagner, Laure Pecquerie, Antoine Bideau, Fabienne Le Grand, Philippe Soudant
Summary: The study found that storage temperature and duration significantly influenced the content of EPA and DHA fatty acids in fish, with faster loss observed at 18-20 degrees Celsius. Additionally, rapid and cool handling post-fishing is recommended to preserve the freshness and food safety of the fatty acids.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.