Effect of nitrogen and boron fertilisation on chemical composition of Pinus pinea L. nut kernels

The proper management of the waste generated during food production and processing is currently one of the major and urgent challenges for the food industry. Berry seeds are believed to be a source of bioactive substances that could be reused in food and cosmetic production, in agreement with the EU policies of circular economy and sustainable development. The aim of this study was to extract oils from black currant, strawberry and cranberry seeds and to determine the quality of the obtained oils. The following parameters were determined: fatty acid composition by gas chromatography; distribution of fatty acids between the sn-2 and sn-1,3 positions of triacylglycerols by enzymatic hydrolysis; the oxidative stability of fat by pressure differential scanning calorimetry and melting characteristics by differential scanning calorimetry. The oils were extracted with yields of 5.71, 11.62 and 22.74% in the cases of black currant, strawberry and cranberry seeds, respectively. Based on the obtained results, it can be stated that the oils studied were a rich source of polyunsaturated fatty acids, especially linoleic and alpha-linolenic acids. Linoleic acid was mainly present in the internal position of triacylglycerol molecules, whereas saturated fatty acids usually occupied the external positions of triacylglycerols. Black currant and strawberry seed oils were characterized by short oxidation induction times, which proves their low oxidative stability. The melting curves for black currant and strawberry seed oils were of a similar shape characterized by one endothermic event, indicating the presence of low-melting triacylglycerol fractions containing polyunsaturated fatty acids. The shape of the DSC curve for cranberry seed oil differed from the shape of the melting curves for blackcurrant and strawberry seed oils, and indicated two endothermic transitions, proving the presence of low-melting fractions containing polyunsaturated fatty acids and medium-melting fractions rich in monounsaturated fatty acids. The shape of the curves corresponded to the analysis of the fatty acid composition. On the basis of the conducted analyses, it can be concluded that cranberry seed oil is characterized by the highest quality parameters of the analyzed oils; it may be a source of both polyunsaturated and monounsaturated fatty acids; the distribution of fatty acids at the internal and external positions of the triacylglycerols is nutritionally favorable. This oil is also characterized by the highest resistance to oxidative processes.

The pine nuts, as the most expensive ones, are a source of healthy oil. Accordingly, the hypothesis was genetic differences of pine species (Pinus spp.) affect their nut oil content and fatty acid phytovariability. A completely randomized design experiment with three replicates was done in Isfahan Flower Garden, Iran, using four pine species of chir pine (Pinus longifolia Roxb.), stone pine (P. pinea L.), eldar pine (P. eldarica Medv.) and mugo pine (P. mugo pumilio XENARI). The mugo pine and eldar pine species contained the highest (44.10%) and the lowest (37.40%) oil percentage, respectively. The eldar pine (12.45%) and the chir pine (12.23%) species contained the highest and the stone pine species (11.18%) contained the least rate of saturated fatty acids (SFA). Palmitic (6.33%) and oleic (36.29%) acids were the highest in the stone pine specie, and stearic acid (3.86%) was the highest in the chir pine specie. For human health, high levels of unsaturated fatty acids and little amount of saturated fatty acids are recommended. In conclusion, the oil content and fatty acid composition in studied pine species were highly variable, and are considered as a potential source of polyunsaturated fatty acids. According to our results, the mugo pine species due to possess of the highest amount of oil percent and linoleic acid and the lowest amount of palmitic and stearic acids can be introduced as an elite pine specie.

Introduction. With due consideration of the properties of fatty acids, as well as their importance for normal life activity and human development, research into the fatty acid composition of poorly studied plants and the search for new domestic plant sources of polyunsaturated fatty acids is a mainstream trend in modern pharmacy. Aim. Aim of research – determination of fatty acid qualitative composition and content in threshed grass, stalks, roots and seeds of Night-scented stock ‘Queen of Night’ and ‘Evening Scent’ cultivars as grown in Ukraine. Methods. Gas chromatography. Results. Both cultivars of Night-scented stock taken for analysis had similar fatty acid composition – 5 saturated, 5 (4 for seeds) monounsaturated and 2 polyunsaturated fatty acids, Quantitatively, in all tested parts of the herb polyunsaturated and monounsaturated fatty acid dominated, making in total 88.92% and 88.62% in the seeds of Queen of Night and Evening Scent cultivars, respectively, and averaging 65% in other parts of the tested cultivars. Linolenic and linoleic acids prevailed among the polyunsaturated fatty acids, whereas oleic acid prevailed among the monounsaturated. Conclusion. Night-scented stock can be utilized as a source of polyunsaturated fatty acids for the development of drugs and for standardization of tested raw materials.

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

The brain cannot synthesize n-6 or n-3 PUFAs de novo and requires their transport from the blood. Two models of brain fatty acid uptake have been proposed. One requires the passive diffusion of unesterified fatty acids through endothelial cells of the blood-brain barrier, and the other requires the uptake of lipoproteins via a lipoprotein receptor on the luminal membrane of endothelial cells. This study tested whether the low density lipoprotein receptor (LDLr) is necessary for maintaining brain PUFA concentrations. Because the cortex has a low basal expression of LDLr and the anterior brain stem has a relatively high expression, we analyzed these regions separately. LDLr knockout (LDLr(-/-)) and wild-type mice consumed an AIN-93G diet ad libitum until 7 weeks of age. After microwaving, the cortex and anterior brain stem (pons and medulla) were isolated for phospholipid fatty acid analyses. There were no differences in phosphatidylserine, phosphatidylinositol, ethanolamine, or choline glycerophospholipid esterified PUFA or saturated or monounsaturated fatty acid concentrations in the cortex or brain stem between LDLr(-/-) and wild-type mice. These findings demonstrate that the LDLr is not necessary for maintaining brain PUFA concentrations and suggest that other mechanisms to transport PUFAs into the brain must exist.

BackgroundIn this study the efficacy of using marine macroalgae as a source for polyunsaturated fatty acids, which are associated with the prevention of inflammation, cardiovascular diseases and mental disorders, was investigated.MethodsThe fatty acid (FA) composition in lipids from seven sea weed species from the North Sea (Ulva lactuca, Chondrus crispus, Laminaria hyperborea, Fucus serratus, Undaria pinnatifida, Palmaria palmata, Ascophyllum nodosum) and two from tropical seas (Caulerpa taxifolia, Sargassum natans) was determined using GCMS. Four independent replicates were taken from each seaweed species.ResultsOmega-3 (n-3) and omega-6 (n-6) polyunsaturated fatty acids (PUFAs), were in the concentration range of 2-14 mg/g dry matter (DM), while total lipid content ranged from 7-45 mg/g DM. The n-9 FAs of the selected seaweeds accounted for 3%-56% of total FAs, n-6 FAs for 3%-32% and n-3 FAs for 8%-63%. Red and brown seaweeds contain arachidonic (C20:4, n-6) and/or eicosapentaenoic acids (EPA, C20:5, n-3), the latter being an important "fish" FA, as major PUFAs while in green seaweeds these values are low and mainly C16 FAs were found. A unique observation is the presence of another typical "fish" fatty acid, docosahexaenoic acid (DHA, C22:6, n-3) at ≈ 1 mg/g DM in S. natans. The n-6: n-3 ratio is in the range of 0.05-2.75 and in most cases below 1.0. Environmental effects on lipid-bound FA composition in seaweed species are discussed.ConclusionMarine macroalgae form a good, durable and virtually inexhaustible source for polyunsaturated fatty acids with an (n-6) FA: (n-3) FA ratio of about 1.0. This ratio is recommended by the World Health Organization to be less than 10 in order to prevent inflammatory, cardiovascular and nervous system disorders. Some marine macroalgal species, like P. palmata, contain high proportions of the "fish fatty acid" eicosapentaenoic acid (EPA, C20:5, n-3), while in S. natans also docosahexaenoic acid (DHA, C22:6, n-3) was detected.

We hypothesized that the polyunsaturated fatty acids of the butterfly were probably derived from the diet and that there might be a great loss of body fat during metamorphosis. To substantiate these hypotheses, we analyzed the fatty acid composition and content of the diet, the larva, and the butterfly Morpho peleides. Both the diet and the tissues of the larva and butterfly had a high concentration of polyunsaturated fatty acids. In the diet, linolenic acid accounted for 19% and linoleic acid for 8% of total fatty acids. In the larva, almost 60% of the total fatty acids were polyunsaturated: linolenic acid predominated at 42% of total fatty acids, and linoleic acid was at 17%. In the butterfly, linolenic acid represented 36% and linoleic acid represented 11% of total fatty acids. The larva had a much higher total fatty acid content than the butterfly (20.2 vs. 6.9 mg). Our data indicate that the transformation from larva to butterfly during metamorphosis drastically decreased the total fatty acid content. There was bioenhancement of polyunsaturated fatty acids from the diet to the larva and butterfly. This polyunsaturation of membranes may have functional importance in providing membrane fluidity useful in flight.

BackgroundMeat is considered as a major source of polyunsaturated fatty acid (PUFA) which is essential for humans, therefore its lipid level and fatty acid composition have drawn great attention. As no clinical sign can be found in chicks subclinically infected by Clostridium perfringens (CP), the meat may be purchased and eaten. The objective of the present study was to determine whether Lactobacillus johnsonii (LJ) can control the CP-caused impact on growth, lipid levels, fatty acid composition and other flavor or nutritional quality in the meat.Methods480 one-day-old chicks were divided into four groups and fed with basal diet (control and CP group). Supplemented with 1 × 105 (L-LJ) and 1 × 106 (H-LJ) colony-forming unit (cfu), CP diet was fed for 42 days. From day 19 to 22, birds of CP and LJ groups were administered with CP twice per day and the control was administered with liver broth.ResultsLJ-treated chickens were free from negative influences on growth performance and significant decrease of abdominal fat deposit., LJ inhibited CP-caused shearing force and drip loss increase and pH 40 min and 24 h decrease after sacrifice. In addition, LJ exhibited a positive effect on muscle lipid peroxidation by significantly increasing SOD, CAT and GSH-Px activity and decreasing MDA level. Besides, LJ attenuated the decrease of intramuscular fat, total cholesterol and triglyceride contents caused by CP infection. However, levels of total protein and most of amino acids were not changed. CP infection decreased C18:3n-3 (α-LA), C20:4n-6, C20:5n-3(EPA), C22:4n-6, C22:5n-3, C22:6n-3(DHA), total PUFA, n-3 PUFA and PUFA:SFA ratio and increased C14:0, total SFA and n-6:n-3 ratio. LJ was found to protect the muscle from these changes. Meanwhile, the 28-day gut permeability level was higher in CP group.ConclusionsThese findings suggest that CP may affect the growth performance of chicks and negatively influence lipid content and fatty acid composition in chicken meat. Meanwhile, LJ treatment may be effective in controlling these changes by reducing the increased gut permeability caused by CP subclinical infection.

Part 1 Dietary fats and health: Health problems associated with saturated fatty acid intake Dietary fatty acids, insulin resistance and diabetes Lipid gene interactions, diet and health Health benefits of monounsaturated fatty acids Health benefits of polyunsaturated fatty acids (PUFAs) Dietary fat and obesity Specific fatty acids and structured lipids for weight control Conjugated linoleic acids (CLAs) and health. Part 2 Reducing saturated fatty acids in food: The role of lipids in food quality Gaining consumer acceptance of low-fat foods Optimising dairy milk fatty acid composition Optimising goat milk and cheese fatty acid composition Reducing fats in raw meat Producing low-fat meat products The use of fat replacers for weight loss and control Testing novel fat replacers for weight control. Part 3 Using polyunsaturated and other modified fatty acids in food products: Developing products with modified fats Using polyunsaturated fatty acids (PUFAs) as functional ingredients New marine sources of polyunsaturated fatty acids (PUFAs) Producing polyunsaturated fatty acids (PUFAs) from plant sources Modifying hydrogenated fats Novel fats for the future.

Effects of selenium supplementation on polyunsaturated fatty acid concentrations and antioxidant status in plasma and liver of lambs fed linseed oil or sunflower oil diets

The effect of dietary fish oils on eicosanoid biosynthesis in peritoneal macrophages is influenced by both dietary n-6 polyunsaturated fats and total dietary fat

This report summarizes our current understanding of how monounsaturated fatty acids (MUFAs) affect risk for cardiovascular disease (CVD). This is a topic that has attracted considerable scientific interest,1 2 3 in large part because of uncertainty regarding whether MUFA or carbohydrate should be substituted for saturated fatty acids (SFAs) and the desirable quantity of MUFA to include in the diet. MUFAs are distinguished from the other fatty acid classes on the basis of having only 1 double bond. In contrast, polyunsaturated fatty acids (PUFAs) have 2 or more double bonds, and SFAs have none. The position of the hydrogen atoms around the double bond determines the geometric configuration of the MUFA and hence whether it is a cis or trans isomer. In a cis MUFA, the hydrogen atoms are present on the same side of the double bond, whereas in the trans configuration, they are on opposite sides. The American Heart Association Nutrition Committee recently published a scientific statement regarding the relationship of trans MUFA to CVD risk,4 and the present statement, therefore, will be limited to a discussion of dietary cis MUFAs, of which oleic acid ( cis C18:1) comprises ≈92% of cis MUFAs. In the United States, average total MUFA intake is 13% to 14% of total energy intake, an amount that is comparable to (or slightly greater than) SFA intake. In contrast, PUFAs contribute less (ie, 7% of energy). The major emphasis of current dietary guidelines involves replacing SFAs with complex carbohydrates to achieve a total fat intake of ≤30% of calories. There is evidence suggesting that the substitution of MUFA instead of carbohydrate for SFA calories may favorably affect CVD risk.5 6 7 The American Heart Association dietary guidelines for healthy American adults recommend a diet that provides <10% of calories from SFA, up …

Microalgae are potential sources of polyunsaturated fatty acids(PUFAs), mainly EPA(Eicosapentaenoic acid)and DHA(Docosahexaenoic acid). However, the EPA productivity of microalgae is lower compared with bacteria and fungi, and the reason is mainly the low growth rate and biomass under photoautotrophic conditions. To promote the EPA productivity, culture conditions such as culture temperature, irradiance, pH, nutrition sources and concentrations have been investigated. Nevertheless, some microalgae grow rapidly and have a higher biomass under mixotrophic conditions than which under photoautotrophic conditions. Pinguiococcus pyrenoidosus belongs to Pinguiophyceae, Pinguiococcus genara. The percentage of rude lipid content of the microalgae is 27.45%, among which EPA and saturated fatty acids (14∶0, 16∶0) are high, but the contents of other kinds of fatty acids are very low. So Pinguiococcus pyrenoidosus is a good material for producing PUFAs and saturated fatty acids. So far, there is little information about the mixotrophic growth on the growth rate and fatty acid composition of the microalgae. In order to determine the optimal culture conditions, EPA productivity and saturated fatty acids productivity, effects of different carbon resources (inorganic carbon compounds and organic carbon compounds) on the growth and fatty acid composition in P. pyrenoidosus CCMP 2078 were investigated. The experimental method included the following three parts: First, three different concentration levels of CO2 were set, namely 0.5%, 1.0% and 1.5%; Second, four different concentration levels of NaHCO3 were set, namely 5, 10, 20 and 25mmol/L; Third, four different concentration levels of glucose were set, namely 5, 10, 20 and 40g/L, respectively. Parameters of cell density and fatty acid composition were measured. The results showed that (1) Growth of P. pyrenoidosus CCMP 2078 was promoted by adding proper concentrations of carbon sources. The optimal concentrations of carbon sources for growth were 0.5% CO2, 5mmol/L NaHCO3 and 20g/L glucose, and the cell density of late logarithmic phage were 3.10-fold, 1.47-fold and 2.78-fold of that obtained under control; (2) When added the carbon sources except the low concentration of glucose, the percentages of TPUFA(Total polyunsaturated fatty acids)and EPA, and cell EPA and TSFA(Total saturated fatty acids)content were all lowered, but the percentage of TSFA was increased; (3) The yield of SFAs(Saturated fatty acids)and EPA were enhanced when added low concentrations of carbon sources. The yield of EPA and TSFA were 2.30-fold and 2.69-fold when added 0.5% CO2 of those obtained under control, respectively. The yield of TSFA was 1.85-fold when added 5mmol/L NaHCO3 of that obtained under control. The maximum yield of EPA and TSFA were 2.11-fold and 1.58-fold when added 5g/L and 10g/L glucose of those obtained under control, respectively. Therefore, low concentration of CO2 was the optimal culture condition for the growth of P. pyrenoidosus CCMP 2078, and also for the yield of EPA and SFAs. The increases of EPA and TSFA were resulted by the enhancement of the biomass concentration.

Simple SummaryThe nutritional quality of fat for human consumption is usually evaluated in terms of the n-6/n-3 polyunsaturated fatty acid (PUFA) ratio (with optimal values ≤4). Moreover, with respect to animal production, the standard feed is unbalanced in terms of n-6/n-3 polyunsaturated fatty acids (PUFAs) with a lower proportion of the latter. Such discrepancy negatively affects the health status of animals, the productive and reproductive performances, and the general quality of their products. Hence, n-3 PUFA intake should be promoted. The increase in n-3 PUFA proportions in animal products would also be in accordance with the human dietary recommendations that often focus on the need of increasing the intake of long-chain n-3 PUFAs. In this regard, two main strategies could be implemented, namely to furnish precursor (α-linolenic acid) or long-chain derivatives (eicosapentaenoic and docosahexaenoic acids). In the present review, the effects of different n-3 PUFA sources on biological activity, physiological/reproductive endpoints, and health implications are compared focusing on the most recent results obtained in the rabbit.This review compares the effects of different n-3 polyunsaturated fatty acid (PUFA) sources on biological activity, physiological/reproductive endpoints, and health implications with a special emphasis on a rabbit case study. Linoleic acid (LA) and α-linolenic acid (ALA) are members of two classes of PUFAs, namely the n-6 and n-3 series, which are required for normal human health. Both are considered precursors of a cascade of molecules (eicosanoids), which take part in many biological processes (inflammation, vasoconstriction/vasodilation, thromboregulation, etc.). However, their biological functions are opposite and are mainly related to the form (precursor or long-chain products) in which they were administered and to the enzyme–substrate preference. ALA is widely present in common vegetable oils and foods, marine algae, and natural herbs, whereas its long-chain PUFA derivatives are available mainly in fish and animal product origins. Recent studies have shown that the accumulation of n-3 PUFAs seems mostly to be tissue-dependent and acts in a tissue-selective manner. Furthermore, dietary n-3 PUFAs widely affect the lipid oxidation susceptibility of all tissues. In conclusion, sustainable sources of n-3 PUFAs are limited and exert a different effect about (1) the form in which they are administered, precursor or derivatives; (2) their antioxidant protections; and (3) the purpose to be achieved (health improvement, physiological and reproductive traits, metabolic pathways, etc.).

Supplementary n-3 fatty acids sources on performance and formation of omega-3 in egg of laying hens: a meta-analysis