Total Amount Of Fatty Acids Research Articles

Evaluation of fatty acid composition and antimicrobial activity of supercritical fluid extract of Rubus ulmifolius Schott fruits

In this study, we continue our research on Rubus ulmifolius Schott extracts obtained by supercritical fluid extraction (SFE) using CO2 as solvent. Extraction experiments were carried out at pressures of 300 bar and a temperature of 40 °C, SFE [300:40], on mature fruits of R. ulmifolius. The fatty acid (FA) profile of extracts was assessed by reversed-phase HPLC-DAD/ELSD analysis. The most represented fatty acids in the extract were linoleic acid (386 mg/g), oleic acid (210 mg/g), linolenic acid (112 mg/g), palmitic acid (48 mg/g), and stearic acid (40 mg/g). SFE extraction showed a total FA amount of 795.8 mg/g of dry weight. The chemical and biological characteristics of this extract were compared with those obtained with different extraction methods. Following the diffusion-susceptibility test, three fruit extracts, SFE [300:40], Sx, and MEtOH, didn’t show an inhibition profile against Streptococcus mutans. Kirby-Bauer analysis showed only the methanolic extract demonstrated antimicrobial activity with 11-mm inhibition diameter.

Postmortem Fatty Acid Abnormalities in the Cerebellum of Patients with Essential Tremor.

Fatty acids play many critical roles in brain function but have not been investigated in essential tremor (ET), a frequent movement disorder suspected to involve cerebellar dysfunction. Here, we report a postmortem comparative analysis of fatty acid profiles by gas chromatography in the cerebellar cortex from ET patients (n = 15), Parkinson's disease (PD) patients (n = 15) and Controls (n = 17). Phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI)/ phosphatidylserine (PS) were separated by thin-layer chromatography and analyzed separately. First, the total amounts of fatty acids retrieved from the cerebellar cortex were lower in ET patients compared with PD patients, including monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). The diagnosis of ET was associated with lower cerebellar levels of saturated fatty acids (SFA) and PUFA (DHA and ARA) in the PE fraction specifically, but with a higher relative content of dihomo-γ-linolenic acid (DGLA; 20:3 ω-6) in the PC fraction. In contrast, a diagnosis of PD was associated with higher absolute concentrations of SFA, MUFA and ω-6 PUFA in the PI + PS fractions. However, relative PI + PS contents of ω-6 PUFA were lower in both PD and ET patients. Finally, linear regression analyses showed that the ω-3:ω-6 PUFA ratio was positively associated with age of death, but inversely associated with insoluble α-synuclein. Although it remains unclear how these FA changes in the cerebellum are implicated in ET or PD pathophysiology, they may be related to an ongoing neurodegenerative process or to dietary intake differences. The present findings provide a window of opportunity for lipid-based therapeutic nutritional intervention.

Considerations for fatty acids in standardized reference diet for parthenogenetic marbled crayfish Procambarus virginalis model organism

Fatty acid accumulation was studied in the parthenogenetic all-female marbled crayfish Procambarus virginalis using six arbitrarily designed experimental feeds and related to individuals with glair glands (sexual maturity) after 100 days of ad libitum feeding at 21 °C, including gravid females from the wild as a reference. Fatty acids 16:0 and 18:1n-9 comprised 40% of the total amount of fatty acids and tended to up-concentrate in bodies. Shorter chain 14:0 depleted from feed to body. Across diets, there was a concomitant decrease in precursor fatty acid and increase in product fatty acid, such as reinforcements in monounsaturated fatty acid (18:1n-9), eicosanoid precursors 20:4n-6 (arachidonic acid, ARA) and 20:5n-3 (eicosapentaenoic acid, EPA) in-vivo, but not 22:6n-3 (docosahexaenoic acid, DHA) except when deficient in CHI or CHI + SPI diets. Saturation kinetics modeling (R2 0.7–0.9, p < 0.05) showed that when the ARA share is ~ 1%, the EPA share is ~ 8%, and the DHA share is ~ 2% in the food lipids, the accumulation of fatty acids in body lipids levels off. The lowest DHA in the CHI (0% glair glands) or CHI + SPI (0–3.9% glair glands) diets, and the lowest ARA in SER (0% glair glands) or SER + SPI (0–3% glair glands) diets, were synchronous with negligible sexual maturity despite a wide range of observed specific growth rates (2.77–3.60% per day), body size (0.44–0.84 g), ≤ 5% crude lipid and 40–46% crude protein feed. The FISH and SHRIMP diets (56% protein, 11–14% lipid) with the highest ARA, EPA, and DHA together seem to be the most conducive diets for sexual maturity (up to 20% of individuals with glair glands). We propose a fatty acid profile mimicking the FISH or SHRIMP diets as a starting point for designing the lipid content required in the marbled crayfish standardized reference diet.

Honey bee protein and lipid nutrition in avocado and blueberry agroecosystems with conventional and organic management

Honey bees play a crucial role in agricultural production. Farmers rely on commercial bee pollination to obtain optimal yields, and beekeepers on the income from pollination fees. However, commercial pollination confronts honey bees with pests and pathogens, pesticides, and low-quality food, which in many cases do not fulfill the minimal nutritional requirements of honey bees. In this work, we evaluated honey bee nutrition in avocado and blueberry plantations under organic and conventional management, by assessing the nutritional quality of pollen and bee bread based on their protein, fatty acid, and microbial content, and by analyzing honey bee health through the examination of abdominal fatty acid profiles and head protein content. Low protein content in honey bee hemolymph was evident under conventional management. Regardless of management, avocado pollen showed higher protein levels, which were translated into higher honey bee head protein levels being 60% higher in avocado under conventional management when compared to blueberry under the same management. However, higher protein levels in avocado pollen were also translated into lower amounts of fatty acids in bee bread and in honey bee fat. In particular, the total amount of fatty acids in bee bread from conventional management was 50% lower than that from organic management. Additionally, the saturated fatty acids in conventional blueberries were lower compared to that of organic blueberries. Crop system and bee bread microbial composition altered the plant-honey bee nutrition cascades transforming pollen to bee bread with increased amount of saturated, unsaturated, and total fatty acids. In conclusion, both crop species and crop systems determine honey bee nutrition through alterations in the pollen transformation, affecting protein and fatty acid assimilation.

Isolation and characterization of an alkenone composition mutant in the haptophyte Tisochrysis lutea

While long-chain alkenone (defined as alkenone) is known to have a potential for industrial application, its biosynthetic pathway is still largely unknown. In the present study, we obtained a novel mutant named C8–14 strain altering alkenone composition with heavy-ion beam irradiation to the haptophyte Tisochrysis lutea. This mutant showed higher levels of tri-unsaturated alkenones and significantly lower amounts of alkenones and alkenoates than the wild-type cells. In addition, the total amounts of fatty acids in the neural lipid fraction of the C8–14 strain were higher than those in the wild-type cells. The primary sequence of the genes related to alkenone desaturases in the C8–14 strain, including the paralogous genes found in this study, were identical to those in the wild-type cells. However, the expression level of the putative alkenone desaturase gene was altered. The expression of the TOD-2 gene was slightly higher in the C8–14 cells than in the wild-type cells. This is the first report, to the best of our knowledge, to create the mutant with the altered unsaturation of alkenones.

Photoregulation of the biosynthetic activity of the edible medicinal mushroom Lentinula edodes in vitro.

The findings of the study demonstrate the impact of low-intensity laser and quasi-monochromatic light on the biosynthetic activity of the edible medicinal fungus L. edodes during submerged cultivation. An artificial lighting installation based on matrices of light-emitting diodes (LED) emitting light at 470nm (blue), 530nm (green), 650nm (red), and argon gas laser (488nm) was used. Irradiation with blue and red LED and laser led to a shortening of the lag phase by 2days and an increase in the mycelial mass. Irradiation with laser light resulted in the highest mycelial mass yield (14.1g/L) on the 8th day of cultivation. Irradiation in all used wavelength ranges caused an increase in the synthesis of both extracellular and intracellular polysaccharides. Laser light at 488nm and LED at 470nm proved to be the most effective. Irradiation with red, green, and blue laser light caused an increase in the total amount of fatty acids in the mycelial mass compared to the control. A significant distinction in qualitative composition was observed: short-chain acids C6‒C12 compounds were produced under red light irradiation, whereas long-chain C20‒C24 were formed under green light irradiation. The most significant changes in the aromatic profile of the mycelial mass and culture liquid were recorded upon irradiation with green light. The content of aromatic components increased 24.6 times in the mycelial mass and 38.5 times in the culture liquid. The results suggest the possibility of using low-intensity quasi-monochromatic light for targeted regulation of L. edodes biosynthetic activity.

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Abstract The therapeutic potential of broccoli has been highlighted by its function in the prevention of cancer, diabetes and other diseases. As a result, there is a great deal of interest in creating innovative functional foods supplemented with broccoli. In the extrusion-cooking process, raw materials based on potato mixes with the addition of fresh broccoli (Brassica oleracea L. var italica, Brassicaceae) were used to create new generation extruded snack pellets. A prototype single screw extruder-cooker with L/D=20 was utilized, and various processing conditions (screw speed 60 and 100 rpm, as well as either 32 and 36% levels of initial moisture content) were applied. Mixtures of 10% and 30% fresh broccoli contents were investigated. The final snack pellets obtained under such processing conditions were determined for their antioxidant potential, polyphenols, proximate composition and fatty acids profile. We found that in the presence of fresh broccoli in blends, higher screw speed and higher moisture content allowed obtaining (in most samples) a higher polyphenal content in the resulting pellets. Over all, the antioxidant potential of snack pellets increased with the addition of fresh broccoli. Pellets with 30% addition of the broccoli processed at screw speed 100 rpm at moisture content of 32% displayed the highest total polyphenols content and highest antioxidant activity. Moreover, such samples demonstrated notable increase in the content of total protein, crude ash, as well as MUFA and PUFA in the total amount of fatty acids.

Comparison of fat determination methods and analysis of fatty acids in tea

Comparative analysis of two method for determining fat and analysis of fatty acid content in tea samples. The content of freefatand total fat in tea was determined by Soxhlet extraction method and acid hydrolysis method, and the content of fatty acids were determined by gas chromatography. The composition and content of fatty acids in 21 tea samples from 5 regions were analyzed. The freefat content of tea determined by Soxhlet extraction method was significantly lower than that determined by acid hydrolysis method. The totalfat content in tea determined by acid hydrolysis method was consistent with the total amount of fatty acids determined by gas chromatography, and their content conformed to the logical relationshipsimultaneously. The totalfat content in tea ranged from 0.6 to 4.1 g/100 g, which in green tea, white tea, yellow tea, and black tea were 2.2, 1.8, 1.6 and 0.6 g/100 g, respectively. The content of free fat in tea was less than 58%, with 42%-80% of the fat existing in a bound form. The fatty acids in tea were mainly unsaturated fatty acids, accounting for 67.52%-99.03% of the total fatty acids. There were differences in the composition of fatty acids in different types of tea, with the proportion of unsaturated fatty acids in yellow tea accounting for 98.84% of the total fatty acids, which was significantly higher than that of green tea, white tea, and black tea. The fatty acids with high content in green tea(except Tang chi xiaolan tea, Bawangjian green tea and Liuxi yuye tea)were α-linoleic acid, linoleic acid, and palmitic acid. Theacid hydrolysis method is more suitable for the determination of fat in tea samples. The composition and content of fat and fatty acids in tea vary depending onfactors such as the type of tea and the degree of fermentation.

Development of a flavored oil composition based on hemp oil with increased resistance to oxidation

The way to solve the problem of stabilizing hemp oil against oxidative deterioration while preserving its nutritional value is considered. The peculiarity of the work consists in the development of a flavored oil composition based on hemp oil, which has a high resistance to oxidation. The object of the study is the indicators of the composition and the period of induction of accelerated oxidation of refined hemp and corn oils depending on their ratio and the content of antioxidants (essential oils of coriander, basil and thyme) in the oil composition. A rational ratio of hemp and corn oils in the oil composition of 6:4, respectively, was determined. The consumer properties of this mixture are: the induction period of accelerated oxidation – 4.0 hours, the content of a-linolenic fatty acid – 10.6 % of the total amount of fatty acids. The ratio of essential oils of thyme, coriander, and basil in the complex was determined, with the addition of which the period of induction of accelerated oxidation of the flavored oil composition exceeds that of the original one by 3.75 times. A feature of the obtained results is the possibility of increasing the shelf life of the flavored oil composition based on hemp oil, which allows expanding the range of its consumer properties. From a practical point of view, the development allows you to increase the shelf life and receive additional income from the sale of new, high-quality, competitive products for health-improving use. An applied aspect of using the scientific result is the possibility of creating a range of salad oil compositions based on valuable hemp oil with different organoleptic indicators depending on the ratio of the components of the complex of essential oils

Effect of Zinc Excess on Some Physiological Parameters and on the Fatty Acids Profile of Sinapis alba L. and Brassica juncea L. (Czern)

Zinc (Zn) is a vital micronutrient for all living organisms, but in high concentrations, it is a major anthropogenic pollutant. In this study, it was investigated the effect of zinc excess concentrations (50, 100, and 150 mg kg−1) in the substrate on some physiological parameters and the dynamics of fatty acid (FA) content in yellow mustard (Sinapis alba L. cv. Belgia) and oriental mustard (Brassica juncea L. (Czern) cv. Slavanka). The Zn concentration of 50 mg kg−1 did not affect the physiological parameters of yellow mustard, whereas some physiological parameters slightly decreased in oriental mustard. Moreover, this concentration stimulated an increase in total and unsaturated FAs content in leaves of both species, along with high Zn accumulation by both species. The Zn concentrations of 100 and 150 mg kg−1 in substrate had a negative effect on the state of plants as measured by the studied physiological parameters and caused different changes in FAs content in yellow and oriental mustard. Particularly, the total amount of FA increased in comparison to the control, but this increase was due to an elevation in saturated FA (SFA) content. At the same time, the total FA content in oriental mustard slightly decreased while the proportion of unsaturated FAs to SFA kept rising. According to the present data and analysis of the available literature, two strategies of adaptation to heavy metals were suggested through the changes in FAs: height-resistant horticultural plant species on the one side and sensitive species on the other.

Nutrient allocation to eggs in female Argentine shortfin squid, Illex argentinus using fatty acids as nutrient indicator

Fatty acids play a critical role in embryonic development of cephalopods. However, little information is available on the allocation of fatty acids to eggs during oogenesis, limiting our understanding regarding how these animals maximize reproductive performance in terms of energy and nutrient use. We explored the nutrients for egg production during maturation for Argentine shortfin squid ( Illex argentinus (Castellanos, 1960)) by comparing the fatty acid profiles between the ovary and eggs in the oviducts. We detected 30 fatty acids in the ovary and eggs, of which 19 constituted more than 0.2% of the total fatty acid content. The overall fatty acids in the ovary varied significantly among maturity stages, while the eggs had a consistent amount of total fatty acids and relative amount of individual fatty acids. There were consequently significant differences in the fatty acid profiles between the ovary and eggs by maturity stage and in total. Additionally, eggs had more saturated fatty acids but less polyunsaturated fatty acids than the ovary. Cumulatively, our results reveal that this squid produces eggs with consistent levels of nutrients virtually regardless of how the nutrient profile of the ovary varies during maturation, providing insight into the egg production process relation to nutrient allocation.

Nutritional and biological value of canned pate from japanese sardine &lt;i&gt;Sardinops melanostictus&lt;/i&gt;

Nutritional and biological value and the dietary lipid indices are determined for 2 recipes of pate canned food from japanese sardine S ardinops melanostictus (sardine-iwashi). The first recipe uses the fish and vegetable raw materials, but the second one includes additionally vegetable oil used for sautéing of the vegetables. The content of proteins in both products was 13.7–15.5 %, fat content — 14.3–17.4 %, carbohydrates — 4.6–4.8 %. The proteins were completed and balanced in terms of amino acid composition. The lipids were represented mainly by triacylglycerides, the portion of phospholipids was 6.0–6.4 %. Among fatty acids of the lipids, the most numerous group was PUFAs (38.8 % of the total amount of fatty acids for the 1 st recipe, 41.3 % — for the 2 nd recipe). The PUFAs amount in 100 g of canned food was 5.86 and 7.05 g, respectively. The content of omega-3 and omega-6 PUFA was 25.2 % and 9.9 % of the total number of fatty acids for the 1 st recipe and 18.6 % and 20.5 % for the 2 nd recipe. Among PUFAs, eicosapentaenoic acid (20:5 n-3) dominated in the pate of the 1 st recipe (14.2 %) but linoleic acid (18:2 n-6) dominated for the 2 nd one (19.6 %). The sum of eicosapentaenoic and docosahexaenoic acids was 19.0 % of total fatty acids or 3.14 g/100 g of the pate for the 1 st recipe but 14.1 % or 2.40 g/100 g for the 2 nd recipe. The dietary indices (or health lipid indices) were determined as the ratio of certain saturated and unsaturated fatty acids in the product. The indices of atherogenic- ity and thrombogenicity were 0.59 and 0.24 for the 1 st recipe and 0.41 and 0.24 for the 2 nd recipe, respectively. The hypocholesterolemic index was evaluated as 2.26 and 3.49 for the 1 st and 2 nd recipes, respectively. Low values of atherogenicity and thrombogenicity and high value of hypocholesterolemic index provide positive effect of the lipid profile on cholesterol metabolism and rate of thrombosis in the human blood vessels.

Bioactive Components of Meat Powder and Viscera-Gonad Holothuria Scabra from Terung Island Waters, Batam, Indonesia

Holothuria scabra contains some bioactive components that are highly needed by humans in functional and healthy food. This study aims to determine differences in chemical content and bioactive components, the amount of water-soluble protein, salt-soluble protein, amino acid profile, and fatty acid profile from meat powder ingredients and viscera-gonad. The research stages include the weeding process and sample preparation, making meat powder and sea cucumber viscera-gonad, and testing the chemical and bioactive composition. Yields of sea cucumber meat powder and viscera-gonads were 95.45% and 95.92%, respectively. Sea cucumber meat powder has a slightly grayish creamy white color (69.32% white degree), while the sea cucumber gonad powder has a slightly brownish grayish-white color (63.09% white degree). The chemical contents of meat powder and edible gonad of sea cucumber are water content 9.12% and 16.12%, protein 79.50% (dw) and 51.83% (dw), fat 2.14% (dw) and 20.09% (dw), ash 4.14% (dw) and 9.52% (dw), carbohydrates 13.88% (dw) and 18.57% (dw), respectively. Components of bioactive in sea cucumber extract generally contain flavonoid components, saponins, alkaloids and steroids, and specifically, the meat is not identified flavonoid compounds. Water-soluble protein and salt-soluble protein in the sea cucumber powder decreased compared to the fresh sea cucumber. Essential amino acids in sea cucumber amino were most abundant in meat of 74.09% and viscera-gonads of 49.95%. The dominant essential amino acids in sea cucumber meat included lysine (6.78%) and leucine (7.11%), in the viscera-gonad of leucine amino acid types (3.81%) and arginine (4.16%). The amount of total fatty acids in sea cucumber meat (1.71%) was smaller than that of sea cucumber gonads (18.49%). The types of fatty acids identified in the meat and the sea cucumber viscera-gonad were saturated fatty acids of 1.08% and 8.97%; saturated fatty acids of 0.63% and 4.96%; while compounds saturated fatty acids in meat were not identified and in viscera-gonads by 4.56%.

Fatty acid profiling in the genus Pinus in relation to its chemotaxonomy and nutritional or pharmaceutical properties

To develop and utilize the oil of Pinus seeds and explore natural resources rich in pinolenic acid (PNLA), twenty-one Pinus taxa were evaluated in a search of Δ5-unsaturated polymethylene-interrupted fatty acids (Δ5-UPIFA)-rich oils. While the fatty acid (FA) composition was determined by GC-FID and GC-MS, NMR of crude oils proved to be a fast method for establishing the ratio between Δ5-UPIFA and total FA. For all analyzed taxa, both the geographical origin and the concentration of total FA in the seeds are provided. PNLA and sciadonic acids occurred in all samples, while taxoleic and bishomopinolenic acids were present in most taxa. PNLA reached a maximum of 28.3% of total FA in P. mugo, and P. koraiensis showed the highest total FA amount (66.8 g/100 g seeds). The previously unanalyzed taxon P. ponderosa var. scopulorum can be considered a new PNLA source (17.1%). Principal Component Analysis showed that the similarities in FA profiles allow the grouping of the various taxa within Pinus subsections and confirmed the differential metabolic activities of Δ5 and Δ9 desaturase enzymes. This study showed that several underutilized Pinus taxa could be developed into renewable woody oil species, and their seeds could be used as raw materials for Δ5-UPIFA-rich oils extraction.

Calcium Biofortification of Rocha Pear Fruits: Implications on Mineral Elements, Sugars and Fatty Acids Accumulation in Tissues

Following an agronomic approach for the Ca enrichment of Rocha pears, this study aimed to assess the interactions between mineral nutrients in fruit tissues at harvest and after storage for 5 months and to characterize the implications on the profile of sugars and fatty acids (FA). A total of seven foliar sprays (with concentrations of 0.1–0.6 kg·ha−1 Ca(NO3)2 and 0.8–8 kg·ha−1 CaCl2) were applied to pear trees. After harvest, the fruits were stored for 5 months, in environmentally controlled chambers, and the mineral contents in five regions (on the equatorial section) of the fruits were assessed, while the sugar and FA content were quantified. For both dates, all foliar sprayed treatments, at different extends, increased Ca content in the center and near the epidermis of Rocha pear fruits and the levels of K, Mn, Fe, Zn and Cu also varied. At harvest, the Ca treatments did not affect the levels of sucrose, glucose, fructose and sorbitol and, after storage, their concentrations remained higher in Ca-treated fruits. Additionally, the tendency of the relative proportions of FA was C18:2 &gt; C18:1 &gt; C16:0 &gt; C18:3 &gt; C18:0 &gt; chains inferior to 16 C (&lt;16:0), but after storage it was C18:2 &gt; C16:0 &gt; C18:3 &gt; C18:0 &gt; C18:1 &gt; chains inferior to 16 C (&lt;16:0). It is concluded that the heterogeneous distribution of Ca in the tissues of Rocha pear fruits results from its absorption in the peel after Ca(NO3)2 and CaCl2 sprays and from the xylemic flux in the core prior to maturity. Additionally, the hydrolysis of complex polysaccharides affects the contents of simpler sugars during maturation, ripening and senescence, while storage decreases the amount of total fatty acids (TFA), but the double bond index (DBI) indicate that cell membrane fluidity remains unaffected.

Optimization and Comparative Study of Different Extraction Methods of Sixteen Fatty Acids of Potentilla anserina L. from Twelve Different Producing Areas of the Qinghai-Tibetan Plateau.

In this study, supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and microwave-assisted extraction (MAE) were applied to explore the most suitable extraction method for fatty acids of Potentilla anseris L. from 12 different producing areas of the Qinghai-Tibetan Plateau. Meanwhile, the important experimental parameters that influence the extraction process were investigated and optimized via a Box-Behnken design (BBD) for response surface methodology (RSM). Under optimal extraction conditions, 16 fatty acids of Potentilla anserina L. were analyzed via high-performance liquid chromatography (HPLC) with fluorescence detection, using 2-(4-amino)-phenyl-1-hydrogen-phenanthrene [9,10-d] imidazole as the fluorescence reagent. The results showed that the amounts of total fatty acids in sample 6 by applying SFE, UAE, and MAE were, respectively, 16.58 ± 0.14 mg/g, 18.11 ± 0.13 mg/g, and 15.09 ± 0.11 mg/g. As an environmental protection technology, SFE removed higher amounts of fatty acids than did MAE, but lower amounts of fatty acids than did UAE. In addition, the contents of the 16 fatty acids of Potentilla anserina L. from the 12 different producing areas Qinghai-Tibetan Plateau were significantly different. The differences were closely related to local altitudes and to climatic factors that corresponded to different altitudes (e.g., annual mean temperature, annual mean precipitation, annual evaporation, annual sunshine duration, annual solar radiation.). The temperature indices, photosynthetic radiation, ultraviolet radiation, soil factors, and other factors were different due to the different altitudes in the growing areas of Potentilla anserina L., which resulted in different nutrient contents.

Analysis of Heavy metals and Physico-Chemical Properties of Sesamum indicum Seed Oil from Arid Zone of Rajasthan

In the current study, we reported the concentration of heavy metals (ppm), physicochemical properties and fatty acid composition of Sesamum indicum seed oil from arid zone in Rajasthan. MP-AES is used for the analysis of heavy metals from the seed oil of Sesamum indicum. The heavy metals are found in seed oil in following order: Zn (7.92), Fe (1.14), Mn (0.74), Pb (0.07), Ni (0.05) and Cr (0.01) in ppm respectively. Sesamum indicum oil was tested for its physicochemical properties. The proximate analysis revealed 46.00% oil content. HPLC was used to determine the fatty acid composition of the oil sample. Saturated, monounsaturated and polyunsaturated fatty acids were recorded for 15.52%, 42.86% and 41.32% of the total amount of fatty acids respectively. Linoleic acid (42.38%) was the most abundant fatty acid followed by oleic acid (41.20%) and palmitic acid (9.90%). Stearic acid (5.62%), linolenic acid (0.48%) and palmitoleic acid (0.12%) were present in small amounts.

Тechnology of Emulsive Caviar Products Enriched with Essential Lipids

The research concerns the technology development specifics of new emulsion products with a high content of phospholipids and polyunsaturated fatty acids (PUFA) of the omega-3 family based on chum salmon caviar and sardinops melanostictus fat. The main raw material was frozen chum salmon caviar in in ovary, which mass fraction in the product composition was 60.0–70.0%. Chum salmon caviar contains 14.0 g of fat per 100 g of the product (phospholipids – (7.0 ± 0.2)% of the total amount of lipids; PUFA of the omega-3 family – 44.0% of the amount of fatty acids). The researchers added sardinops melanostictus fat (14.5–18.6%) and flavored sunflower oil (13.8–18.5%) in the formulation of new products. In the sardinops melanostictus fat the content of phospholipids is (14.1 ± 0.6)% of the lipids sum, PUFA of the omega-3 family is 33.9% of the total amount of fatty acids, as well as the sum of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids reaches 27.4%. Flavored sunflower oil is a source of the omega-6 family PUFA. The resulting caviar products had a finely ground, homogeneous, plastic mass of orange color, a well-smeared consistency, a pleasant caviar taste and a faint smell of spices; they are additional sources of phospholipids, the amount of which was 2.6–3.1 g / 100 g of the product. Packaging of emulsion caviar products with a net weight of 50 g allows satisfying the daily need of the human body for phospholipids by 18.75–22.1%; at the same time, the content of PUFA of the omega-3 family is 12.8–14.36 g/100 g of the product, the EPA and DHA sum is 9.46– 10.78 g/100 g of the product. In a package with a net weight of 25 g, the amount of omega-3 PUFA corresponds to the recommended daily intake for an adult. A man recommends the developed caviar products as additional sources of essential lipids as dietary therapeutic and dietary preventive nutrition to normalize lipid metabolism in the human body and reduce the risk of developing diseases of the cardiovascular system.

Obesity promotes lipid accumulation in mouse cartilage-A potential role of acetyl-CoA carboxylase (ACC) mediated chondrocyte de novo lipogenesis.

Obesity promotes the development of osteoarthritis (OA). It is also well-established that obesity leads to excessive lipid deposition in nonadipose tissues, which often induces lipotoxicity. The objective of this study was to investigate changes in the levels of various lipids in mouse cartilage in the context of obesity and determine if chondrocyte de novo lipogenesis is altered.We used Oil Red O to determine the accumulation of lipid droplets in cartilage from mice fed high-fat diet (HFD) or low-fat diet (LFD). We further used mass spectrometry-based lipidomic analyses to quantify levels of different lipid species. Expression of genes involving in fatty acid (FA) uptake, synthesis, elongation, and desaturation were examined using quantitative polymerase chain reaction. To further study the potential mechanisms, we cultured primary mouse chondrocytes under high-glucose and high-insulin conditions to mimic the local microenvironment associated with obesity and subsequently examined the abundance of cellular lipid droplets. The acetyl-CoA carboxylase (ACC) inhibitor, ND-630, was added to the culture medium to examine the effect of inhibiting de novo lipogenesis on lipid accumulation in chondrocytes.When compared to the mice receiving LFD, the HFD group displayed more chondrocytes with visible intracellular lipid droplets. Significantly higher amounts of total FAs were also detected in the HFD group. Five out of six significantly upregulated FAs were ω-6 FAs, while the two significantly downregulated FAs were ω-3 FAs. Consequently, the HFD group displayed a significantly higher ω-6/ω-3 FA ratio. Ether linked phosphatidylcholine was also found to be higher in the HFD group. Fatty acid desaturase (Fad1-3), fatty acid-binding protein 4 (Fabp4), and fatty acid synthase (Fasn) transcripts were not found to be different between the treatment groups and fatty acid elongase (Elovl1-7) transcripts were undetectable in cartilage. Ceramide synthase 2 (Cers-2), the only transcript found to be changed in these studies, was significantly upregulated in the HFD group. In vitro, chondrocytes upregulated de novo lipogenesis when cultured under high-glucose, high-insulin conditions, and this observation was associated with the activation of ACC, which was attenuated by the addition of ND-630.This study provides the first evidence that lipid deposition is increased in cartilage with obesity and that this is associated with the upregulation of ACC-mediated de novo lipogenesis. This was supported by our observation that ACC inhibition ameliorated lipid accumulation in chondrocytes, thereby suggesting that ACC could potentially be targeted to treat obesity-associated OA.

STUDIES ON PHYSICO-CHEMICAL AND NUTRACEUTICAL CHARACTERISTICS OF CHIA (SALVIA HISPANICA L.) SEED AND OIL

Chia (Salvia hispanica L.) belongs to the mint family is excellent nutritional source essential components. Omega-3 fatty acids are abundant in chia seed oil which is necessary in nature to prevent the body from synthesizing and is a crucial part of the brain’s cells, heart muscle cells and retina. Study was undertaken to evaluate the physico-chemical and nutritional qualities of chia seeds and oil. Bulk densities of Chia seeds was observed low (0.714 g/ml) and cent porosity was moderate (31.08 per cent). The per cent moisture and ash content was observed 6.76 and 4.38. phosphorus, magnesium and potassium in Chia seeds are 832, 994, 428 and 795 (mg/100g) respectively. Higher content of phosphorus, magnesium and potassium was observed in chia seeds. Specific gravity and refractive index of chia oil were 0.937g/cm3 and 1.467. Free fatty acid content of Chia oil was observed to be 0.663 per cent while the acid value was 0.36 mg KOH/g. -linolenic acid was major fatty acid component accounts for about 60% of the total amount of fatty acids in chia oil. Further, the total tocopherol content of Chia oil was 338.68 mg/kg whereas b-carotenoid was observed to be 89.78 mg/kg. From the results obtained in this study, it can be concluded that chia seed and oil are the good source of high quality antioxidants for potential use.