Amounts Of Polyunsaturated Fatty Acids Research Articles

Fasting increases 18:2-containing phosphatidylcholines to complement the decrease in 22:6-containing phosphatidylcholines in mouse skeletal muscle

Fasting stimulates catabolic reactions in skeletal muscle to survive nutrient deprivation. Cellular phospholipids have large structural diversity due to various polar-heads and acyl-chains that affect many cellular functions. Skeletal muscle phospholipid profiles have been suggested to be associated with muscle adaptations to nutritional and environmental status. However, the effect of fasting on skeletal muscle phospholipid profiles remains unknown. Here, we analyzed phospholipids using liquid chromatography mass spectrometry. We determined that fasting resulted in a decrease in 22:6-containing phosphatidylcholines (PCs) (22:6-PCs) and an increase in 18:2-containing PCs (18:2-PCs). The fasting-induced increase in 18:2-PCs was sufficient to complement 22:6-PCs loss, resulting in the maintenance of the total amount of polyunsaturated fatty acid (PUFA)-containing PCs. Similar phospholipid alterations occurred in insulin-deficient mice, which indicate that these observed phospholipid perturbations were characteristic of catabolic skeletal muscle. In lysophosphatidic acid acyltransferase 3-knockout muscles that mostly lack 22:6-PCs, other PUFA-containing PCs, mainly 18:2-PCs, accumulated. This suggests a compensatory mechanism for skeletal muscles to maintain PUFA-containing PCs.

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

Elovl5 is required for proper action potential conduction along peripheral myelinated fibers.

Elovl5 elongates fatty acids with 18 carbon atoms and in cooperation with other enzymes guarantees the normal levels of very long‐chain fatty acids, which are necessary for a proper membrane structure. Action potential conduction along myelinated axons depends on structural integrity of myelin, which is maintained by a correct amount of fatty acids and a proper interaction between fatty acids and myelin proteins. We hypothesized that in Elovl5 −/− mice, the lack of elongation of Elovl5 substrates might cause alterations of myelin structure. The analysis of myelin ultrastructure showed an enlarged periodicity with reduced G‐ratio across all axonal diameters. We hypothesized that the structural alteration of myelin might affect the conduction of action potentials. The sciatic nerve conduction velocity was significantly reduced without change in the amplitude of the nerve compound potential, suggesting a myelin defect without a concomitant axonal degeneration. Since Elovl5 is important in attaining normal amounts of polyunsaturated fatty acids, which are the principal component of myelin, we performed a lipidomic analysis of peripheral nerves of Elovl5‐deficient mice. The results revealed an unbalance, with reduction of fatty acids longer than 18 carbon atoms relative to shorter ones. In addition, the ratio of saturated to unsaturated fatty acids was strongly increased. These findings point out the essential role of Elovl5 in the peripheral nervous system in supporting the normal structure of myelin, which is the key element for a proper conduction of electrical signals along myelinated nerves.

Seasonal dynamics of biochemical composition and fatty acids of swordfish (Xiphias gladius) in the Southeast Pacific Ocean off the coast of Chile

In the Southeast Pacific Ocean, Xiphias gladius migrates through the Chilean coastal zone for feeding. Here, it forages for different prey items from autumn to spring, acquiring a great variety of energy and nutritional reserves. We evaluated seasonal variations in the biochemical reserves (i.e., contents of lipids, proteins, and glucose), total energy content and fatty acid profile of specimens captured during the austral autumn, winter, and spring. Our results show that higher amounts of lipids were found in the winter and spring, while protein and glucose were higher in the autumn. Thus, the energy content showed significant differences, with higher levels in winter and spring. Furthermore, the fatty acid profile was more diverse in the spring than the autumn and winter and was characterized by higher amounts of polyunsaturated fatty acids. These findings suggest that temporal changes in the biochemical reserves, total energy content and fatty acid profile support the idea of a “trophic migration” (i.e., the feeding period) established by the dynamics of fishery fleets. The high amounts of lipids and diverse fatty acid profile found in the spring could indicate the end of the trophic migration during this season. Thus, X. gladius may reach an optimum nutritional condition in the spring and make energetic adjustments to carry out its reproductive migration during the austral summer. Therefore, this species seems to meet the high energy demands of the reproductive season by foraging for a wide range of prey items from autumn to spring and storing an increased amount of lipids at the end of the feeding period. Overall, our data provides crucial baseline knowledge for future research on the ecophysiology of X. gladius, as well as for the management and conservation of this fishery resource under an ecosystem approach.

Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances

The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturated fatty acids 58.4%, especially linoleic and linolenic acids, which indicates lower oxidation and good source of lipids. A relevant antioxidant activity as a result of a satisfactory content of bioactive substances, such as polyphenols, flavonoids, carotenoids and ascorbic acid, were determined in the passion fruit seed oil. The thermodegradation behavior of the oil suggested high thermal stability and the infrared spectroscopy exhibited high intensity bands between 1745 cm-1 to 1163 cm-1 correlated to the functional groups of fatty acids. Due to their bioactivity and presence of nutritious substances, the passion fruit seed oil may have beneficial properties to health and to extend the shelf-life foods products when present in dietary foods. Furthermore, the use of this by-product could reduce agroindustrial waste, expand and add value to the production chain when used as an industrial lipid matrix.

The Effects of Linoleic Acid on Lipid Risk Markers for Cardiovascular Disease

Abstract Objectives Review human intervention trials that investigated the effects of linoleic acid (LA), the essential omega-6 polyunsaturated fatty acid (PUFA), on lipid risk markers for cardiovascular disease (CVD) in healthy individuals. These major lipid risk markers include high serum concentrations of total cholesterol, low-density lipoprotein cholesterol (LDL-C), very-low density lipoprotein cholesterol (VLDL-C), triglycerides (TGs), and low serum concentrations of high-density lipoprotein cholesterol (HDL-C), as well as lipoprotein(a), apolipoprotein A1 (associated with HDL), and apolipoprotein B (associated with LDL). The mechanisms by which LA affects these lipid risk markers and dietary recommendations for LA in decreasing lipid risk markers are discussed. Methods PubMed was used to search for peer-reviewed journal articles on the effects of LA on lipid risk markers for cardiovascular disease in healthy individuals. The search process took place from April to June of 2020. Articles were included if the amount of LA consumed, in grams or percentage of energy, was discussed in relation to cardiovascular disease during an intervention trial. Observational, postprandial and animal studies were excluded. Results According to reviewed human intervention trials, the following were the major findings: 1) LA decreased total cholesterol compared to diets not containing significant amounts of PUFAs; 2) LA decreased LDL-C compared to saturated fatty acids; 3) LA decreased VLDL-C compared to oleic acid, a monounsaturated fatty acid (MUFA); 4) there were inconsistent results regarding LA consumption on TGs; and 5) HDL-C did not differ compared to oleic acid. Conclusions A dietary strategy to decrease CVD risk factors is to replace a portion of saturated fatty acids with MUFAs and PUFAs. To our knowledge, this is the first review to demonstrate that consumption of LA decreases lipid risk markers for CVD in healthy individuals during intervention trials. Therefore, it is recommended to incorporate adequate sources of LA, such as vegetable oils, nuts, and seeds into the diet to decrease lipid risk markers for CVD. Funding Sources No funding was used for this project.

Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies

Oil bodies (OB), the form of triacylglycerol storage in seeds, are interesting natural assemblies for nutritional applications. In walnuts, OB contain an important amount of polyunsaturated fatty acids that could be interesting food ingredients but may be prone to oxidation. The oxidative and interfacial behavior of walnut OB, either minimally-processed or after processing, were compared with processed complex walnut juice. The good oxidative stability of minimally-processed OB over 10 days (PV ≤ 8.4 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) and of processed walnut complex matrixes over 20 days (PV ≤ 4.8 meq O2/kg, TBARS = 1.4 mmol eq MDA/kg) was evidenced. In comparison, processing of OB promoted their oxidation. The interfacial studies led to the proposition of a new model of adsorption for minimally-processed OB that will be useful to design functional emulsion or foam in which OB act as emulsifiers.

Use of aromatic root vegetables in the technology of freshwater fish preserves

The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been determined. The conditions for pretreatment of salted semi-finished products to ensure their maturation as part of preserves have been theoretically substantiated and experimentally determined. It has been found that pretreatment of freshwater fish flesh with 1.0% and 1.5% malic acid for 60 minutes provides soft, tender and juicy consistency, which corresponds to an organoleptic rating of 5 points. Changes in the fatty acid composition of preserves are mainly associated with an increase in the amount of polyunsaturated fatty acids that have been introduced with linseed oil, which is a positive factor. It has been found that, in comparison with the control sample, the level of all mineral elements in preserves with aromatic root vegetables is significantly increased, with fiber present, which indicates the expediency of introducing aromatic root vegetables into this product to enrich it with essential mineral and carbohydrate elements to obtain a high-value and healthy food product. Enriching the formulation of preserves made of freshwater fish with a variety of herbal additives increases their nutritional value and allows to get a product of high value enriched with such vital nutrients as carbohydrates, calcium, potassium, phosphorus, sulfur, sodium, magnesium, manganese, and iron. Aromatic root vegetables such as horseradish, parsley, and ginger have been found to exhibit antiseptic properties and delay the activity of microbial enzymes as they content phenol. Therefore, the use of aromatic root vegetables helps to inhibit the oxidation and hydrolysis of fats, which may be due to the presence of phenols in their composition.

Comparative transcriptome analyses revealed different heat stress responses in pigeonpea (Cajanus cajan) and its crop wild relatives.

Comparative transcriptome analyses accompanied by biochemical assays revealed high variability in heat stress response in Cajanus species. Among the studied species, C. scarabaeoides was the most thermotolerant followed by C. cajanifolius, C. cajan, and C. acutifolius. Pigeonpea is one of the climate-resilient grain legumes. Though the optimum temperature for cultivated pigeonpea is ~ 25-35°C, its wild relatives grow in temperatures ranging between 18 and 45°C. To gain insight into molecular mechanisms responsible for the heat stress tolerance in pigeonpea, we conducted time-series transcriptome analysis of one pigeonpea cultivar (Cajanus cajan) and two wild relatives, Cajanus acutifolius, and Cajanus scarabaeoides subjected to heat stress at 42 ± 2ºC for 30min and 3h. A total of 9521, 12,447, and 5282 identified transcripts were differentially expressed in C. cajan, C. acutifolius, and C. scarabaeoides, respectively. In this study, we observed that a significant number of genes undergo alternative splicing in a species-specific pattern during heat stress. Gene expression profiling analysis, histochemical assay, chlorophyll content, and electrolyte leakage assay showed that C. scarabaeoides has adaptive features for heat stress tolerance. The gene set enrichment analyses of differentially expressed genes in these Cajanus species during heat stress revealed that oxidoreductase activity, transcription factor activity, oxygen-evolving complex, photosystem-II, thylakoid, phenylpropanoid biosynthetic process, secondary metabolic process, and flavonoid biosynthetic process were highly affected. The histochemical assay showed more lipid peroxidation in C. acutifolius compared to other Cajanus species inferring the presence of higher quantities of polyunsaturated fatty acids in the plasma membrane which might have led to severe damage of membrane-bound organelles like chloroplast, and high electrolyte leakage during heat stress. This study paves the way for the identification of candidate genes, which can be useful for the development of thermo-tolerant pigeonpea cultivars.

Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

Effect of Oliveria decumbens essential oil (ODEO) on improving the oxidative stability of pomegranate seed oil (PSO) was evaluated. Its efficiency was compared with that of thymol, α-tocopherol, gallic acid, quercetin, and butylated hydroxytoluene. The results indicated that PSO samples that contained ODEO, thymol, α-tocopherol, gallic acid, quercetin, and butylated hydroxytoluene had lower peroxide values (PVs) and p-anisidine values (AVs) than the control sample. The induction periods of ODEO (9.00 hr), thymol (8.16 hr), α-tocopherol (5.41 hr), gallic acid (8.40 hr), quercetin (5.55 hr), and butylated hydroxytoluene (11.08 hr) samples were significantly higher than that of the control sample (4.36 hr). Also, the ODEO sample exhibited higher values of protection factor (PF), antioxidant activity (AA), and improved oxidative stability (IOS) than PSO samples incorporated with other antioxidants other than butylated hydroxytoluene. The results suggest that ODEO can enhance the oxidative stability of PSO. Novelty impact statement Pomegranate seed oil (PSO), with high amounts of polyunsaturated fatty acids (PUFA), is prone to lipid oxidation. This study aimed to the antioxidant efficiency of Oliveria decumbens essential oil (ODEO) in PSO compared with other antioxidant compounds. ODEO exhibited higher values of protection factor, antioxidant activity, and improved oxidative stability than PSO samples incorporated with other antioxidants.

Dietary behavior and the course of psoriasis

Psoriasis is a chronic, inflammatory and autoimmune disease that affects approximately 2% of the world’s population. The pathogenesis of this disease is complex, and despite the many mechanisms responsible for the development of psoriasis have been explained, it is still not fully understood. Scientific publications provide more and more recent information on the molecular mechanisms of psoriasis and the relationship between the course of the disease and eating habits. The aim of the study was to determine the influence of eating habits on the course of psoriasis and to present compounds that have proven effectiveness in alleviating the course of this disease. Numerous reports indicate that certain eating disorders affect the course of the disease It is suggested that a properly balanced diet, providing the right amount of polyunsaturated fatty acids, antioxidants, micro and macro elements, may have anti-inflammatory effects and not only significantly reduce the severity of psoriasis lesions, but also increase the patient’s comfort of life.

The effects of replacing fish meal protein with a mixture of poultry by‐product meal and fermented soybean meal on the growth performance and tissue nutritional composition of Asian seabass ( Lates calcarifer )

The effects of fish meal (FM) protein replaced with a mixture of poultry by-product meal (PBM) and fermented soybean meal (FSBM) on the growth performance of Asian seabass (Lates calcarifer) was investigated. Seven diets were formulated to replace 0% (CON−), 0% (CON+), 20% (MPS20), 40% (MPS40), 60% (MPS60), 80% (MPS80) and 100% (MPS100) FM protein with a mixture of 60% PBM and 40% FSBM. Treatment diets except CON− contained feed attractants; each diet was randomly assigned to triplicate groups of ten 1.27 g fish for 6 weeks. The fish fed the CON−, CON+, MPS20, MPS40 and MPS60 diets showed no significant differences in weight gain percentage (WG%) and specific growth rate (SGR), whereas those fed the MPS100 diet had the lowest WG% and SGR. The crude lipid of fish muscle ranged from 66 to 71 g/kg, whereas that of fish liver ranged from 372 to 426 g/kg. The amounts of polyunsaturated fatty acid (PUFA) and n-3 LC-PUFA of fish muscle decreased as the FM protein replacement level increased. A mixture of 60% PBM and 40% FSBM would be able to substitute FM protein for up to 60% without adverse effects on the growth performance of Asian seabass.

Characterizing Sections of Elk Velvet Antler by pH and Mineral, Fatty Acid, and Amino Acid Composition

This study was conducted to determine the composition change in different sections of elk velvet antler at 90 days. The following parameters were analyzed: moisture, crude protein, crude fat, crude ash, crude fiber, pH, minerals (Ca, P, K, Mg, Fe, Mn, Zn, Cu, and Pb), amino acids, and fatty acids. Dry matter, crude fiber, and crude ash contents were higher in the base of the antlers and lower in the tip. In contrast, crude protein and crude fat contents were highest in the tip. Moisture content was high in the upper and medium sections of the antlers, but the difference was not significant. Calcium (Ca), phosphorus (P), and magnesium (Mg) contents were high in the base of the antlers, potassium (K) content was high in the tip of the antlers, and zinc (Zn) content showed no difference between antler sections. Saturated fatty acid content was highest in the base of the antlers, whereas unsaturated fatty acid content was highest in the tip. Among unsaturated fatty acids, monounsaturated fatty acid content was high in the tip of the antler, whereas polyunsaturated fatty acid content was high in the upper section of the antler. Essential amino acid content was highest in the upper section of the antler, whereas non-essential amino acid content was lowest in the base. Crude protein, crude fat, K, and unsaturated fatty acid content tended to be high in the tip of the antler, and essential amino acid and polyunsaturated fatty acid contents tended to be high in the upper section of the antler. The tip of the antler had the highest nutrient content. In order to prevent cardiovascular disease, consumption of a certain amount of polyunsaturated fatty acids and amino acids from the upper section of the antler could be beneficial in terms of pharmacological efficacy.

Comparative study of the fatty acid composition of light/dark mixture musculature of five freshwater fish from the region of Dezful, Iran

Fatty acid composition of fish is one of the key factors for the evaluation of fish nutritional value and it could be different based on fish species, habitat, nutrition and etc. The aim of the present study was to evaluate the fatty acid composition of five commercially important freshwater fish species taken from fisheries sites at Dez River, Iran. The fish samples included Heckel’s Orontes barbell, Luciobarbus pectoralis (Heckel, 1843), Chub, Squalius cephalus (Linnaeus, 1758), Common carp, Cyprinus carpio (Linnaeus, 1758), Brond-snout, Chondrostoma regium (Heckel, 1843) and Longspine scraper, Capoeta trutta (Heckel, 1843). The determination of fatty acid contents of the fish fillets were conducted by means of Gas chromatography. Results showed that Luciobarbus pectoralis fillets had the highest amount of fatty acids (43.49%). Cyprinus carpio had the highest amount of saturated fat (SAF) (29.43%) whereas the Luciobarbus pectoralis fillets had the highest MUFA (Monounsaturated fatty acid) (18.51%). The Squalius cephalus fillets possessed the highest amount of PUFA (polyunsaturated fatty acid) (1.87%). The Chondrostoma regium fillets revealed the highest n-6 (1.1%) while the Squalius cephalus fillets had the highest omega 3 (1.87%). The results of the present study showed that these freshwater fish are good sources of n-3 fatty acids, especially EPA and DHA, and could be considered as a valuable nutritional source.

Metabolomic analysis of the egg yolk during the embryonic development of broilers

The chicken egg yolk, which is abundant with lipids, proteins, and minerals, is the major nutrient resource for the embryonic development. In fact, the magnitude and type of yolk nutrients are dynamically changed during the chicken embryogenesis to meet the developmental and nutritional requests at different stages. The yolk nutrients are metabolized and absorbed by the yolk sac membrane and then used by the embryo or other extraembryonic tissues. Thus, understanding the metabolites in the yolk helps to unveil the developmental nutritional requirements for the chicken embryo. In this study, we performed ultra high performance liquid chromatography/tandem mass spectrometry (UHPLC-MS/MS) analysis to investigate the change of metabolites in the egg yolk at embryonic (E) 07, E09, E11, E15, E17, and E19. The results showed that 1) the egg yolk metabolites at E07 and E09 were approximately similar, but E09, E11, E15, E17, and E19 were different from each other, indicating the developmental and metabolic change of the egg yolk; and 2) most of the metabolites were annotated in amino acid metabolism pathways from E11 to E15 and E17 to E19. Especially, arginine, lysine, cysteine, and histidine were continuously increased during the embryonic development, probably because of their effects on the growth promotion and oxidative stress amelioration of the embryo. Interestingly, the ferroptosis was found as one of major processes occurred from E15 to E17 and E17 to E19. Owing to the upregulated expression of acyl-CoA synthetase long-chain family member 4 detected in the yolk sac, we assumed that the ferroptosis of the yolk sac was perhaps caused by the accumulation of reactive oxygen species, which was induced by the large amount of polyunsaturated fatty acids and influx of iron in the yolk. Our findings might offer a novel understanding of embryonic nutrition of broilers according to the developmental changes of metabolites in the egg yolk and may provide new ideas to improve the health and nutrition for prehatch broiler chickens.

Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide

Quality of chia seed (Salvia hispanica L.) oil obtained by supercritical carbon dioxide (SC−CO2) is compared with Soxhlet extraction and commercial cold-pressed oil. Response surface methodology (RSM) was conducted to determine the effect of different extraction parameters (pressure, temperature, and grinding time of chia seed) on chia seed oil yield. Linear and quadratic terms of pressure, temperature, and different particle sizes (various grinding times) significantly affected the amount of chia seed oil. The optimal extraction conditions using SC−CO2 to obtain the maximum yield of chia seed oil were as follows: chia seed particle size of 100−400 μm, 24 s of grinding time, extraction pressure of 335 bar and extraction temperature of 45 °C. However, the oil yield of chia seed extracted by SC−CO2 was lower than Soxhlet. Images captured by field emission scanning electron microscopy (FESEM) found a cracked surface in defatted chia seed powders with mostly oil released when high-pressure SC−CO2 is applied. Based on the optimized conditions, chia seed oils obtained by SC−CO2 and Soxhlet had comparable oxidation value, fatty acid composition, thermal properties, tocopherols, and antioxidant activity compared to commercial chia seed oil. However, oxidative stability test shows chia seed oil is less protected against oxidation due to the large amount of polyunsaturated fatty acids (PUFAs) more than 85 %. The present study suggests that SC−CO2 extraction is an effective method to produce chia seed oil with excellent sources of PUFAs and tocopherols.

Edible Crickets (Orthoptera) Around the World: Distribution, Nutritional Value, and Other Benefits-A Review.

Edible crickets are among the praised insects that are gaining recognition as human food and livestock feed with a potential of contributing to food security and reduction of malnutrition. Globally, the sustainable use of crickets as food or feed is undermined by lack of information on the number of the edible crickets, the country where they are consumed, and the developmental stages consumed. Furthermore, lack of data on their nutritional content and the potential risks to potential consumers limits their consumption or inclusion into other food sources. We reviewed published literature on edible cricket species, countries where they are consumed, and the stage at which they are consumed. We further reviewed information on their nutritional content, the safety of cricket consumption, and the sensory qualities of the edible crickets. We also looked at other benefits derived from the crickets, which include ethnomedicine, livestock feed, pest management strategies, contribution to economic development, and livelihood improvement, particularly in terms of use as food preservatives and use within music, sports, and cultural entomology. Lastly, we reviewed information on the farming of edible crickets. In this review, we report over 60 cricket species that are consumed in 49 countries globally. Nutritionally, crickets are reported to be rich in proteins, ranging from 55 to 73%, and lipids, which range from 4.30 to 33.44% of dry matter. The reported amount of polyunsaturated fatty acids (PUFA) is 58% of the total fatty acids. Edible crickets contain an appreciable amount of macro- and micro-mineral elements such as calcium, potassium, magnesium, phosphorus, sodium, iron, zinc, manganese, and copper. Also, the crickets are rich in the required amount of vitamins such as B group vitamins and vitamins A, C, D, E, and K. Overall, the cricket species examined in this review are safe to be consumed, and they display high proximate content that can replace plant and livestock products. The crickets play valuable roles in contributing to the economies of many countries and livelihoods, and they have medicinal and social benefits. This review is expected to promote greater recognition of crickets as a source of food, feed, and other benefits in the world and encourage up-scaling by farming them for sustainable utilization.

A Novel Material for Selective Separation of Monogalactosyldiacylglycerols from Microalgae

Monogalactosyldiacylglycerols (MGDGs) have potential applications in food products, cosmetics and pharmaceuticals. MGDGs from microalgae with high amounts of polyunsaturated fatty acids (PUFAs) have potential functions, which arise the interest of the researchers. MGDGs were prepared by silica gel column chromatography with the appropriate mobile phase, while due to the similarity to molecular structure of MGDGs, digalactosyldiacylglycerols (DGDGs) were the most difficult impurities to separate during the extraction process of MGDGs from Nannochloropsis oceanica IMET1 and Arthrospira platensis. In order to obtain MGDGs from microalgae using low toxic solvent system, a novel material Click thiol-ene cysteine (Click TE-Cys) was employed to achieve its selective separation by differentiation of the hydrophilic interaction. The mixture of MGDGs and DGDGs standards were separated from each other by Click TE-Cys solid phase extraction (SPE), which was further confirmed by the result of LC-MS. The molecular interaction of MGDGs and DGDGs with Click TE-Cys demonstrated that DGDGs had more hydrogen bonds with Click TE-Cys material, which might cause a higher hydrophilic interaction. In this study, the Click TE-Cys material exhibited higher hydrophilicity with DGDGs and effectively separated MGDGs from 4 species microalgae by ‘flow-through’ mode using ethanol as mobile phase.

Varieties of Mushrooms and their Nutraceutical Importance: A Systematic Review

Introduction: Around 2000 species of mushrooms exist in nature, of which hardly 25 varieties are accepted as edible in nature. “Nutraceuticals” are food substances that are associated with immense health benefits and also hinder the development of several maladies. Aim: This review article aims to explore the nutritional contents/composition of the varied types of mushrooms and their clinical importance for the human being. Materials and Methods: The methodology adopted is a comprehensive systematic literature review. The suitable electronic databases sources that were reviewed were Google Scholar, PubMed, PsycINFO, Medline, and Grey literature databases namely GreyNet International, Open Grey, and Med Nar. The literatures were screened by customising the databases based on the pre-determined inclusion and exclusion criteria and up to the most recent contents of the year, 2019. In total, 63 articles were considered for the systematic literature review. Results: The findings of the selected pieces of evidence were critically appraised and thematically presented. Mushrooms serve as a great nutritional source; as they are rich in proteins, contain essential amino acids, fibre, and an excellent source of fatty acids but poor in fat content. Their nutritional significance increases due to the presence of vitamins B1, B2, B12, C, D, and E. Significant content of carbohydrates are present in an edible variety of mushrooms. Trehalose, glucose, and mannitol are among the abundant sugars present in the cultivated edible mushrooms that are responsible for different categories of medicinal properties for instance immunomodulating properties, antitumour properties by modulating the immune response of the host. The distinguished protein substances present in mushrooms are specific immunomodulatory proteins, lectins, antimicrobial proteins, ribosome-inactivating proteins, ribonucleases, and laccases that have interesting biological activities. Mushrooms contain significant amounts of polyunsaturated fatty acid that contribute to the reduction of cholesterol levels in the serum and also certain essential fatty acids such as oleic acid, linolenic acid, arachidonic acid, palmitic acids. Conclusion: Mushrooms can thus be considered to be a reservoir of varied significant dietary composition contributing to a healthy diet and their daily consumption may hinder any development of maladies within our physiological system.

Microalga Scenedesmus obliquus: extraction of bioactive compounds and antioxidant activity

The objectives of this work were to extract and characterize fatty acids of Scenedesmus obliquus and to separate, quantify, and evaluate the antioxidant capacity of carotenoids and phenolic compounds of this microalga. The microalga cells were disrupted by using ultrasound. The centesimal composition of lyophilized cells was determined. Fatty acids of the oil were converted into methyl esters and analyzed by gas chromatography (flame ionization detector) to obtain the fatty acid profile. Acetone, petroleum ether, and hexane were the solvents applied to extract the carotenoids and ethanol was used to separate the phenolic compounds. The antioxidant activity of the extracts was determined by the DPPH method. The amount of polyunsaturated fatty acids corresponded to 47.31% of the total for unsaturated, with the predominance of linolenic acid (16.74%) and approximately 9.70% of omega-6. The content of extracted carotenoids was higher by using hexane. Total phenolics concentration of 1.12 g ∙ 100 g -1 microalga was found. High percentages of oxidation inhibition were observed for the extracts of carotenoids (>88%) and phenolic compounds (>72%). Therefore, Scenedesmus obliquus presents itself as an alternative, natural, and sustainable source of bioactive compounds.