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
Biochemistry & Molecular Biology
C. J. Urso, Heping Zhou
Summary: Obesity and metabolic syndrome are associated with cognitive decline and dementia, and palmitic acid (PA) has been found to have lipotoxic effects on BV2 microglia cells, while unsaturated fatty acids could protect cells from lipotoxicity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Biochemistry & Molecular Biology
Yunxia Li, Xingguo Huang, Guan Yang, Kang Xu, Yulong Yin, Gabriele Brecchia, Jie Yin
Summary: CD36, located on the cell membrane, plays a critical role in regulating lipid metabolism and is associated with lipid dysmetabolism and obesity. However, the specific mechanisms by which CD36 regulates lipid metabolism and its role in metabolic diseases remain unclear. This review summarizes the latest research on the role of membrane CD36 in fat metabolism, focusing on CD36-mediated fat sensing and transport, and critically discusses the factors affecting CD36-mediated fat dysfunction. Finally, it reviews previous clinical evidence and considers future research directions.
PROGRESS IN LIPID RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Ziwen Li, Xinyi Liao, Yameng Hu, Man Li, Miaoling Tang, Shuxia Zhang, Shuang Mo, Xincheng Li, Suwen Chen, Wanying Qian, Rongni Feng, Ruyuan Yu, Yingru Xu, Shuanghu Yuan, Chan Xie, Jun Li
Summary: Abnormal lipid metabolism, specifically the selective uptake of fatty acids, is crucial in cancer initiation, progression, and treatment resistance. This study showed that SLC27A4 is overexpressed in multiple types of human cancer, particularly in the fatty-acid enriched microenvironment of hepatocellular carcinoma, breast cancer, and ovarian cancer. Increased SLC27A4 expression was associated with poorer overall and relapse-free survival in breast cancer and ovarian cancer patients. The study also found that SLC27A4 overexpression promoted the uptake of mono-unsaturated fatty acids, leading to lipid remodeling and resistance to lipid peroxidation and ferroptosis in hepatocellular carcinoma cells. Silencing SLC27A4 increased sensitivity to sorafenib treatment in hepatocellular carcinoma. These findings suggest that targeting SLC27A4-mediated lipid remodeling could enhance the effectiveness of sorafenib treatment in hepatocellular carcinoma.
FREE RADICAL BIOLOGY AND MEDICINE
(2023)
Article
Multidisciplinary Sciences
Guangyuan Zhao, Yuying Tan, Horacio Cardenas, David Vayngart, Yinu Wang, Hao Huang, Russell Keathley, Jian-Jun Wei, Christina R. Ferreira, Sandra Orsulic, Ji-Xin Cheng, Daniela Matei
Summary: Fatty acids are an important energy source and component of cell membranes. This study investigates the impact of the balance between saturated fatty acids (SFAs) and unsaturated fatty acids (UFAs), regulated by stearoyl Co-A desaturase (SCD), on ovarian cancer cell survival and tumor progression. Depletion or inhibition of SCD leads to lower levels of UFAs, triggering endoplasmic reticulum (ER) stress response and cell death. However, supplementation with UFAs and reequilibration of SFA/UFA levels rescues stress and apoptosis. This research highlights the importance of targeting lipid balance in the treatment of ovarian cancer.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(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.
Article
Agronomy
Qixiu Huang, Lijun Xiang, Li Zhang, Yushanjiang Maimaiti, Wenfang Luo, Zhonghua Lei
Summary: This study analyzed the fatty acid content of five varieties of oilseed sunflower and sequenced the transcriptome of seed embryos from one high oleic acid variety at different stages. The results showed that oleic acid synthesis dominated the pathways of unsaturated fatty acid synthesis in seed embryos. Differential expression genes were detected at various post-flowering stages, with the highest number of up-regulated genes at 10 days after flowering and most genes being down-regulated at 20 days after flowering. The enriched genes were consistent with the FAD2 gene in almost all experimental groups. The expression of FAD2 was negatively correlated with the expressions of FAD6, FAD3, and FAD7. The expression level of FAD2 was highly negatively correlated with the final oleic acid content and highly positively correlated with the final linoleic acid content during seed embryo development, suggesting that FAD2 is a key enzyme catalyzing the conversion of oleic acid to linoleic acid.
Article
Nutrition & Dietetics
Ghada Ismail, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour, Ayoub Al-Jawaldeh
Summary: Around one third of products in the Egyptian market have a high TFA content, especially traditional meat products and fried foods with used oils.
Article
Chemistry, Applied
Luz Quispe-Sanchez, Aline C. Caetano, Dani Baca, Manuel Oliva-Cruz, Jorge R. Diaz-Valderrama, Segundo G. Chavez
Summary: This study evaluated the fatty acid profile and the physicochemical and rheological properties of cocoa mass obtained from twenty cacao accessions from the department of Amazonas, Peru. The results showed variations in fatty acid composition and physical properties among different cacao accessions. These findings provide important information for industrial chocolate production.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Clemente Mendez Hernandez, Domingo Rios Mesa, Beatriz Rodriguez-Galdon, Elena M. Rodriguez-Rodriguez
Summary: Dry matter, fat content, and fatty acid profiles were analyzed in Hass avocados from Tenerife. Avocados had higher dry matter and fat content towards the end of the production period. Oleic acid was the main fatty acid, followed by palmitic acid. The influence of altitude on fatty acid composition varied according to the area.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Nutrition & Dietetics
Iftikhar Ali Khan, Baoping Shi, Haibo Shi, Asad Nawaz, Zongshuai Zhu, Muhammad Umair Ijaz, Muzahir Hussain, Asad Khan, Mingfu Wang, Feng Chen, Daoying Wang, Ka-Wing Cheng
Summary: This study investigated the fatty acid profile, protein and fatty acid oxidation, and flavor profile of pan-fried chicken patties formulated with Perilla frutescens seed meal as a fat substitute. The results showed that pan-fried patties formulated with 20% PSM had the highest oleic acid and total mono unsaturated fatty acid content, as well as the highest ratio of total polyunsaturated fatty acids to saturated fatty acids. PSM was also found to effectively inhibit the formation of heterocyclic amines in the chicken patties.
FRONTIERS IN NUTRITION
(2022)
Article
Oncology
Mara De Martino, Camille Daviaud, Hanna E. Minns, Artur Lazarian, Anja Wacker, Ana Paula Costa, Nabeel Attarwala, Qiuying Chen, Seung-Won Choi, Rail Rabadan, Laura Beth J. McIntire, Robyn D. Gartrell, James M. Kelly, Evagelia C. Laiakis, Claire Vanpouille-Box
Summary: Radiation therapy (RT) is crucial for glioblastoma (GBM) management, but it often leads to relapse within the treated region. It is unclear whether resistance to RT is due to metabolic adaptation. This study shows that irradiated GBM tumors switch their metabolic program to accumulate lipids, which protects against endoplasmic reticulum stress. Inhibiting fatty acid synthase (FASN) reduces lipid accumulation, impairs mitochondrial function, and increases apoptosis in irradiated GBM cells. Combining FASN inhibition with RT improves the survival of GBM-bearing mice and targeting lipid metabolism could lead to more effective anti-GBM strategies.
Article
Nutrition & Dietetics
Glen D. Lawrence
Summary: PUFAs regulate cholesterol synthesis and uptake through various mechanisms, while genetic variations in proteins involved in cholesterol homeostasis can affect serum cholesterol levels. PUFAs are susceptible to lipid peroxidation, leading to oxidative stress, inflammation, and various diseases.
ADVANCES IN NUTRITION
(2021)
Review
Biology
Salvatore Coniglio, Maria Shumskaya, Evros Vassiliou
Summary: Diet can have both positive and negative effects on human health, with omega-3 polyunsaturated fatty acids being overall beneficial. These fatty acids are primarily found in plant seeds and fish. Consuming omega-3 fatty acids can reduce inflammation and markers associated with certain diseases. This reduction in inflammation occurs through specific metabolic and biochemical changes. Overall, a diet high in omega-3 and low in omega-6 fats is considered favorable.
Article
Biochemistry & Molecular Biology
Anna Fosch, Maria Rodriguez-Garcia, Cristina Miralpeix, Sebastian Zagmutt, Maite Larranaga, Ana Cristina Reguera, Jesus Garcia-Chica, Laura Herrero, Dolors Serra, Nuria Casals, Rosalia Rodriguez-Rodriguez
Summary: Sensing of long-chain fatty acids (LCFA) in the hypothalamus modulates energy balance and disruption leads to obesity. The effects of saturated or unsaturated LCFA on hypothalamic-brown adipose tissue (BAT) axis and underlying mechanisms were investigated. Unsaturated LCFA increased BAT thermogenesis through CPT1C-mediated FA metabolism shift, while saturated LCFA did not. These findings provide new insight into neuronal circuitries activated by LCFA to drive thermogenesis.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Carmen Botella-Martinez, Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Manuel Viuda-Martos, Juana Fernandez-Lopez
Summary: Gelled emulsions based on chia and hemp oils were found to improve the nutritional quality of beef burgers compared to traditional burgers, regardless of frozen storage and cooking process.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Carmen Botella-Martinez, Juana Fernandez-Lopez, Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Ruben Dominguez, Jose Angel Perez-Alvarez, Alfredo Teixeira, Manuel Viuda-Martos
Summary: A gelled emulsion made from hemp seed oil and buckwheat flour was used as a substitute for pork backfat in a Portuguese meat product called Alheira. Three formulations were prepared, including control with 13% fat content, AH25 with 25% substitution, and AH50 with 50% substitution. The reformulated samples had similar protein, moisture, and fat content compared to the control. However, AH25 and AH50 had higher levels of linoleic and linolenic acid, but lower levels of saturated fatty acids. The use of hemp seed oil-GE increased lipid oxidation values in AH25 and AH50 samples.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Raquel Lucas-Gonzalez, Estrella Sayas-Barbera, Jose Manuel Lorenzo, Jose angel Perez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Summary: The study evaluated the feasibility of using a gelled emulsion made from cocoa bean shell and walnut oil as a partial or total substitute for animal fat in beef burgers. The bioactive compounds in the reformulated burgers, including polyphenolic and methylxanthines compounds, remained stable after in vitro gastrointestinal digestion. The reformulated burgers also had a different fatty acid profile compared to the control sample, with a higher content of linoleic acid and alpha-linolenic acid.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Noeli Sirini, Maria Stegmayer, Maria J. Ruiz, Facundo Cuffia, Eugenia Rossler, Jose Otero, Lorena Soto, Jose M. Lorenzo, Jose Angel Perez-Alvarez, Marcelo Rosmini, Laureano Frizzo
Summary: The study aimed to investigate the effects of microencapsulated Lactiplantibacillus plantarum BFL and free cells on the microbiological, physicochemical, and sensory parameters of fermented sausages. Microencapsulation did not improve the viability of L. plantarum BFL during the drying stage. Sausages inoculated with L. plantarum BFL showed lower nitrites values, pH values, and Escherichia coli counts compared to the control group. However, only the presence of free cells of L. plantarum BFL caused a decrease in Enterobacteriaceae and mannitol saltpositive Staphylococcus counts. In sensory analysis, there were no significant differences in acceptability among the different sausages.
Review
Biochemistry & Molecular Biology
Carmen Botella-Martinez, Jose Angel Perez-Alvarez, Estrella Sayas-Barbera, Casilda Navarro Rodriguez de Vera, Juana Fernandez-Lopez, Manuel Viuda-Martos
Summary: It is widely recognized that a high intake of animal fat containing saturated fatty acids can lead to various life-threatening diseases. In response, health organizations and government agencies have launched campaigns to reduce saturated fat in foods, prompting the food industry to develop lower fat content foods or with different fatty acid profiles. However, this task is challenging due to the important role of saturated fat in food processing and sensory perception. This review examines the literature on healthier oils and strategies to reduce or replace fat content in food products.
Article
Food Science & Technology
Johannes Delgado-Ospina, Luigi Esposito, Junior Bernardo Molina-Hernandez, Jose Angel Perez-Alvarez, Maria Martuscelli, Clemencia Chaves-Lopez
Summary: This study investigated the influence of cocoa shell particle size on cocoa shell infusion (CSI). The results showed that smaller particle sizes of cocoa shell had higher antioxidant capacity and total phenolic compounds. Smaller particle sizes also led to higher bitterness, acidity, and astringency in the tasting, which was due to the presence of more epicatechin, melanoidins, and proanthocyanidins. The aroma of CSI was characterized by the presence of nonanal, 2-nonanone, tetramethylpyrazine, α-limonene, and linalool. CSI was found to be safe for public health. Reducing particle size is an important step to enhance the functional properties of cocoa shell and improve the quality of CSI.
Review
Food Science & Technology
Nuria Munoz-Tebar, Manuel Viuda-Martos, Jose Manuel Lorenzo, Juana Fernandez-Lopez, Jose Angel Perez-Alvarez
Summary: This review provides information on the cultivation and global expansion of date palm trees, as well as the nutritional and functional value of date fruit and its by-products. Incorporating date fruit and co-products into food formulations can meet consumer demands for natural ingredients and enhanced nutritional properties.
Article
Food Science & Technology
Francis Cerron-Mercado, Jose Angel Perez-Alvarez, Diana Nolazco-Cama, Bettit Salva-Ruiz, Lena Tellez-Monzon, Juana Fernandez-Lopez, Manuel Viuda-Martos
Summary: The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were investigated. The essential oil contained 27 identified compounds, with cis-tagetenone, trans-tagetenone, dihydrotagetone, and trans-tagetone being the major components. The essential oil exhibited strong antioxidant activity and significant antibacterial effects against Staphylococcus aureus, Escherichia coli, and Salmonella infantis.
Article
Food Science & Technology
Clara Munoz-Bas, Nuria Munoz-Tebar, Laura Candela-Salvador, Estrella Sayas-Barbera, Manuel Viuda-Martos, Jose Angel Perez-Alvarez, Juana Fernandez-Lopez
Summary: The commercialization of fresh date fruits in Spain leads to the generation of significant amounts of co-products, resulting in environmental problems and economic losses. This study aimed to valorize these co-products through non-polluting procedures, such as grinding, soaking, filtering, or drying, to reintegrate them into the food chain based on their nutritional and technological properties. Various intermediate and stable products with high added value were obtained, including date pastes, date waters, and date flours, each with unique applications in the food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Ruben Dominguez, Mirian Pateiro, Sandra Rodrigues, Etelvina Pereira, Paulo C. B. Campagnol, Jose Angel Perez-Alvarez, Jose M. Lorenzo, Alfredo Teixeira
Summary: This study aimed to investigate the impact of different types of olive cake in the diet of Bisaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and cachaco. Various extraction methods were used for the olive cake, and 1% olive oil was added. The results showed that there were no significant differences between treatments for any of the volatile compounds identified, and the sensory evaluation did not detect significant differences between the different treatments. Therefore, the use of olive cake in the diet did not negatively affect the sensory and volatile components of the processed meat products.
