Changes In Fatty Acid Profile Research Articles

Changes in the soil microbial phospholipid fatty acid profile with depth in three soil types of paddy fields in China

We know very little about microbial communities in deeper soil horizons, especially the microbial characteristics along soil depth profiles in paddy fields. In this study, we used a phospholipid fatty acid (PLFA) analysis to investigate the vertical distribution of the microbial community, and to identify the environmental factors that contributed to changes of the microbial community along a soil depth gradient. Samples were collected from the soil surface to 1m in depth from three soil types of paddy fields in three regions. The results showed that total PLFAs and Shannon's diversity index decreased significantly with increasing soil depth, and they exhibited relatively low values at soil depths less than 40cm. In the paddy soil profile, the relative microbial abundance was in the order bacteria>actinomycetes>fungi. Generally, the relative abundances of bacteria and fungi significantly decreased at 0–40cm depths and then increased at 40–100cm depths; however, the relative abundance of actinomycetes usually increased at 0–40cm depths, and then decreased significantly with increasing soil depth. The proportion of Gram-positive bacteria was higher than that of Gram-negative bacteria in deeper soils. Canonical correspondence analysis and Pearson's correlation analysis indicated that nutrient resources and soil water content were more closely correlated with the changes of the microbial community structures along the soil depth gradient than soil pH, elevation, and climate, and were the primary drivers of the microbial community composition along the soil depth gradient.

Prediction of Pork Fatty Acid Content using Image Texture Features

ObjectivesThe aim of this study was to investigate the analytical potential of computer image processing and texture analysis techniques to quantify fatty acids associated with soft pork (specifically oleic, linoleic, linolenic, and IV). Materials and MethodsTexture features could be related to the softness of fat that would be related to level of unsaturation (Marshall, 1990). Plus, subtle changes in fatty acids profile could influence L*a*b* value or other color features not detectable by human eye. Fresh pork loins were obtained from 9 pork sides used in a separate research project that compared feeding obese swine a diet containing 16% corn oil (VEG) or 36% beef tallow (ANIM). The 3 mo feeding strategy resulted in significant differences in fatty acid profiles of the subcutaneous fat. The iodine value (IV) and concentration of oleic, linoleic, and linolenic acid expressed as percentage of total fat in a sample of subcutaneous fat collected adjacent the 10th thoracic vertebra were 85.8 (± 5.1), 36.2 (± 2.8), 26.9 (± 3.6), and 2.4 (± 0.4)% for VEG and were 60.2 (± 3.5), 44.5 (± 1.7), 9.8 (± 1.2), and 0.6 (± 0.2)% for ANIM, respectively. After a 24 h chill (2°C), each pork carcass was fully quartered at the 10th/11th rib interface and the blade and picnic shoulder were removed from the anterior section. The remaining rib section was placed against a black backdrop with the posterior (10th rib) facing the high-resolution camera (Fig. 1). After image acquisition, a 40-g sample of subcutaneous fat was collected from the 10thrib section, frozen, and sent to the University of Missouri Experiment Station Chemical Laboratories (Columbia, MO) for fatty acid profile (FAP) analysis. Pork loin images were acquired in the processing plant using a color digital camera (Model EOS 60D, Canon Corporation, Japan) with contrasting (black) background. Images were obtained in the plant to simulate the real-time industrial environment. Subsequent image analysis was conducted separately using image analyzing software (Matlab Version 7, The Math-works, Natick, MA). Five texture features (roughness, contrast, directionality, line-likeness, and heterogeneity) were extracted from the images based on previous work by Tamura, Mori, & Yamawaki (1978). Figure 1Segmentation of subcutaneous fat from a representative pork loin sample. ResultsThe image texture features of contrast, roughness, heterogeneity, line-likeness, and directionality were successfully extracted from images. The image texture features were utilized in linear and stepwise regression models to predict percentages of total fat for oleic, linoleic, and linolenic fatty acids and IV. For all predictions, linear regression models had a higher R² than stepwise regression models. For oleic acid, the linear regression model had an R² of 0.86 while the stepwise regression model had an R² of 0.65. For linoleic and linolenic, both linear regression models resulted in an R² value of 0.95 while the stepwise regression R² values for linoleic and linolenic were 0.80 and 0.81, respectively. For IV, the linear regression model reached an R2 of 0.95 while the stepwise regression only had an R² of 0.82. Due to the small sample size, no validation data was generated for the linear regression model. ConclusionThis research shows the potential for the extraction of image texture features from pork loin images obtained in a processing plant environment as a means for quantifying fatty acids known to influence processing attributes of pork fat.

Changes in fatty acid profile and chemical composition of meagre (Argyrosomus regius) fed with different lipid and selenium levels

This study aimed to evaluate changes in body composition, specially muscle and liver fatty acid profile in meagre (Argyrosomus regius) fed with different dietary lipid sources and levels, with or without selenium supplementation. Six hundred meagre were fed twice a day, 6 days per week, with eight experimental diets for 60 days. Diets were a combination of fish oil or a vegetable blend (45% linseed + 35% rapeseed + 20% soybean oil), at 12 or 17% of oil and 0 or 1 mg/kg of organic selenium, in a 2 × 2 × 2 factorial design. The whole body protein and lipid content were affected by the dietary oil source. Fish oil diets increased long‐chain (LC) PUFAs content in the edible tissues, while vegetable oil‐based diets increased short‐chain (SC) PUFAs. Vegetable oil diet tended to decrease the fish protein content. A higher lipid liver content was observed in meagre fed the vegetable oil blend. The results also suggested the ability of meagre to convert SC‐PUFA to LC‐PUFA when the vegetable oil is included in their diet. The possibility for partial substitution of fish oil by vegetable oil in meagre diets, resulting in lower dependence of fish oil in meagre farming, is also demonstrated here.Practical applications: The growing importance of aquaculture for basic food supply, and the urge for cost‐effective and sustainable feeds that maintain or even increase fish quality, makes the search for alternatives to common feeds a route of upmost importance, as the vegetable oil here addressed. SC‐PUFA and LC‐PUFA contents of the studied tissues increased with diets supplemented with 17% oil level, which may ultimately add more value to this farmed species. These results indicate the possibility of the partial substitution of fish oil by vegetable oil in meagre diets, resulting in lower dependence on fish oil for fish farming.Meagre were fed with different dietary lipid sources and levels, with or without selenium supplementation, in a total of eight experimental diets during 60 days, in a 2 × 2 × 2 factorial design. Fish oil diet increases HUFAs and vegetable oil diet increases PUFAs in body composition. There is great potential for partial substitution of fish oil by vegetable oil in meagre (Argyrosomus regius) diets, resulting in lower dependence of fish oil in meagre farming.

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

The objective of this study was to investigate the effect of ultrasonic frequencies and drying time on fatty acid profiles of beef jerky samples possessing different microbial compositions. Beef slices were cured using curing solutions formulated both with and without Lactobacillus sakei. Curing was carried out for 18h at 4°C prior to hot air drying at 60°C for 4h. Jerky samples from both treatment groups were then subjected to ultrasonic frequencies of 25kHz, 33kHz and 45kHz for 30min. Beef jerky samples were subsequently analysed for fatty acid profile using Gas Chromatography. In the present study, beef slices showed a high level of MUFAs, which accounted for 45.6–53.8%, followed by the SFAs (36.3–47.8%) and PUFAs (4.8–13.7%), respectively. Results demonstrated a significant effect of beef jerky processing on fatty acid profile. Various correlation analyses showed that changes in fatty acid profiles were significantly affected by individual and/or interactive effects of L. sakei, drying time and ultrasonic frequency.

Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significant differences between diets (chestnut, mixed and concentrate diet) were obtained for weight losses, chemical composition, physico-chemical characteristics, and lipolytic and oxidative parameters. A significant effect of the diet was observed on some fatty acids from total and neutral lipids, obtaining lower contents of C18:2n-6 and C20:2n-6 and higher contents of C18:1n-9, C18:3n-3 and C20:4n-6 when chestnuts where included in the diet. In polar lipids, after dry-ripening, lower contents of C18:2n-6 and total polyunsaturated fatty acids and higher contents of C18:1n-9 and the sum of monounsaturated fatty acids were found in sausages from chestnut diet. Free fatty acids profile during vacuum-packed storage changed to a larger content of C16:0. The distinction between sausages was procured when a discriminant canonical analysis was performed for fatty acid contents.

In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology

The prebiotic ability of several rice bran fractions obtained by debranning (RBD) using human microbiota was studied in anaerobic batch cultures with agitation and pH-controlled. Fraction C (3.8–5% w/w pearling) from RBD increased the number of bifidobacteria and lactobacteria compared with the positive control, raftilose P95. RBD fermentation induced changes in the short-chain fatty acid (SCFA) profile. In addition, Fraction C revealed the highest growth of positive lactobacteria than commercial control. The present work illustrates the prebiotic capacity of RBD to modulate human microbiota and highlights that fraction C could be an economical source for use in human food as well as an interesting alternative to valorise a by-product of cereal industry.

Peroxisome proliferator-activated receptor delta facilitates lipid secretion and catabolism of fatty acids in dairy goat mammary epithelial cells

In rodents, peroxisome proliferator-activated receptor delta (PPARD) is associated primarily with catabolism of fatty acids. However, the role of PPARD in regulating lipid metabolism in ruminant mammary gland remains unknown. In the present study, we assessed the mRNA abundance of PPARD at 3 stages of lactation in goat mammary tissue. Results revealed that PPARD had lower expression at peak lactation than in the nonlactating period. Luciferase assays revealed that GW0742 (GW), a specific PPARD ligand, enhanced the activity of the PPARD response element in goat mammary epithelial cells. Activation of PPARD by GW selectively upregulated the expression of genes related to fatty acid activation (ACSL1), lipid droplet formation (PLIN2), and transport (FABP4), and had no effect on genes involved in de novo fatty acid synthesis (ACACA and FASN), desaturation (SCD), hydrolysis and oxidation (PNPLA2 and CPT1A), transport and uptake (FABP3 and CD36), or triacylglycerol synthesis (DGAT1 and AGPAT6) in goat mammary epithelial cells. In contrast, knockdown of PPARD using small interfering RNA dramatically decreased the expression of genes related to fatty acid activation (ACSL1) and lipid formation (PLIN2) and increased the expression of genes related to fatty acid transport (FABP3) and triacylglycerol synthesis (AGPAT6 and DGAT1). The expression of genes related to fatty acid synthesis (FASN), hydrolysis (PNPLA2), and fatty acid oxidation (CPT1A) was downregulated significantly only after knockdown of PPARD in cells incubated with GW. We observed no significant change in fatty acid profiles. However, the total cellular triacylglycerol increased after knockdown of PPARD in goat mammary epithelial cells plus GW. Collectively, these results highlight an important role for PPARD in the homeostasis of ruminant mammary cells by facilitating fatty acid activation and lipid droplet formation and secretion.

Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty acids were identified in the sample set—myristic, palmitic, palmitoleic, stearic, oleic, vaccenic, linoleic, α-linolenic, arachidic, gondoic, behenic, and lignoceric acids—yet, no specific changes driven by fermentation were noted in the fatty acid profiles. To further explore the effects of fermentation of B. subtilis CSY191, complete profiles of volatiles were monitored. In total, 121, 136, and 127 volatile compounds were detected in the Saedanbaek, Daewon (control cultivar), and Neulchan samples, respectively. Interestingly, the content of pyrazines—compounds responsible for pungent and unpleasant Cheonggukjang flavors—was significantly higher in Neulchan compared to that in Saedanbaek. Although the fermentation period was not a strong factor affecting the observed changes in fatty acid profiles, we noted that profiles of volatiles in Cheonggukjang changed significantly over time, and different cultivars represented specific volatile profiles. Thus, further sensory evaluation might be needed to determine if such differences influence consumers' preferences. Furthermore, additional studies to elucidate the associations between B. subtilis CSY191 fermentation and other nutritional components (e.g., amino acids) and their health-promoting potential are warranted.

Plasma Phosphatidylcholines Fatty Acids in Men with Squamous Cell Esophageal Cancer: Chemoradiotherapy Improves Abnormal Profile.

BackgroundAbnormal metabolism of fatty acids (FA) is considered to play a role in human cancers, including esophageal cancer (EC). Nevertheless, there have been only a few studies dealing with the influence of the chemotherapy or radiotherapy on the plasma FA profiles. In this work we compared FA in plasma phosphatidylcholine (PC) of the patients with squamous EC and healthy subjects and investigated changes in the FA spectrum during neoadjuvant chemoradiotherapy (CRT).Material/MethodsForty-two men with squamous EC were compared with age-matched healthy controls. The EC group was subjected to concurrent neoadjuvant CRT. We analyzed FA in plasma PC before and after CRT.ResultsThe EC group was characterized by increased levels of both saturated and monounsaturated FA, associated with an increased index of SCD1 (stearoyl-CoA desaturase-1). Moreover, decreased levels of linoleic acid and total polyunsaturated FA (PUFA) n-6 were found in EC patients. The CRT was accompanied by increased docosahexaenoic acid and total PUFA n-3 content in plasma PC, concurrently with the decrease of estimated activity of SCD1.ConclusionsWe found that patients with EC had altered FA profile in plasma PC, which could be related to abnormal FA metabolism in cancer (e.g., altered synthesis de novo, β-oxidation, desaturation, and elongation). The described changes in FA profiles during CRT could be involved in favorable functioning of CRT. Further studies investigating the plasma FA compositions and their changes due to CRT in EC patients are warranted.

Altitude Variation in the Composition of Essential Oils, Fatty Acid Methyl Esters, and Antimicrobial Activities of Two Subspecies of Primula vulgaris Grown in Turkey

In this study, the changes caused by variation of altitude to the essential oils (EOs), fatty acid methyl esters (FAMEs), and antimicrobial activities of Primula vulgaris Huds. subsp. vulgaris (Pvv) and P. vulgaris Huds. subsp. sibthorpii (Hoffmanns) W.W.Sm. & Forrest (Pvs)) grown in Turkey were investigated. Major fluctuations in the composition of Pvv and Pvs oils included methyl-4-methoxy salicylate (4.5-35.3%; Pvv and 3.2-37.2%; Pvs), (Z,Z,Z)-7,10,13- hexadecatrienal (5.1-21.8%; Pvv and 4.4-15.2%; Pvs ) and flavone (5.5-14.9%; Pvv and 1.6-18.0%; Pvs). Fatty acid profile (C60-CI6o) changes were noted in .Pvv and Pvs. Methyl hexadecanoate (2.4-9.3%) and methyl octadecanoate (1.0-4.7%) were present in all the FAME samples of the plants. The antimicrobial activity of the EOs of Pvv and Pvs were tested against nine bacterial species, which showed activity against Mycobacterium smegmatis with minimum inhibitory concentrations (MIC) varying from 8.5 to 59.2 pg/mL in all samples, respectively, depending on the altitude at which the oils were obtained.

Maturation-related changes in phytochemicals and biological activities of the Brazilian pepper tree (Schinus terebinthifolius Raddi) fruits

Changes in fatty acid profile, lipid quality, essential oil composition, total phenolic (TPC) and flavonoid (TFC) contents, radical scavenging, antibacterial and insecticidal activities were studied during the maturation of Schinus terebinthifolius Raddi fruits. Total lipids showed their maximum at the earlier and intermediate stage (green and half-red) of maturation, whereas, the highest levels of the main components linoleic and oleic acids were found at the late stage (red). Mature fruits were also distinguished by their high lipid quality as revealed by the lower values of n-3/n-6 ratio, calculated oxidizability (Cox), oxidative susceptibility (OS), atherogenic index (AI) and thromobogenic index (TI). The contents of monoterpenes decreased while those of sesquiterpenes increased during maturation. With the exception of α-pinene which dropped remarkably from immature to mature fruits, the content of the other main components (α-phellandrene, β-phellandrene and limonene) showed irregular variations. The TPC in intact and hydrodistilled fruits was higher at the last stage of maturation, while the maximum of TFC was recorded in the intermediate stage. Concomitantly, extract from residual hydrodistilled fruits was found as the most potent radical scavengers, whereas, the oils were found as the least scavengers. Nevertheless, they showed an appreciable antibacterial activity against Enterococcus feacium and Streptococcus agalactiae and exert a strong insecticidal activity against Spodoptera littoralis and Phthorimaea operculella. Collectively, these results suggest that the fruits of S. terebinthifolius could be considered as consolidated source of lipid and essential fatty acids, which may provide some health benefits to consumers. They also showed that the essential oils of S. terebinthifolius fruits can potentially be used in S. littoralis and P. operculella control in association with integrated pest management practices. Moreover, the use of extracts from intact or hydrodistilled residual fruits for the development of functional ingredients and the production of bio-based preservatives is encouraged.

Physicochemical and technological properties of soybean as a function of storage conditions

This study aims to evaluate the effect of moisture content (9, 12, 15 and 18%) and storage temperature (11, 18, 25 and 32 °C) on the proximate composition, bulk density, protein solubility, fat acidity and fatty acid profiles of 12-months stored soybeans. The protein and fat contents decreased after 12 months of storage, with lower values observed in the grains stored with 18% moisture content at 32 °C. Significant decrease was observed in bulk density of grains stored with 15 and 18% moisture content. After 12 months of storage, significant changes in the protein solubility of 32 °C-stored soybeans were observed, regardless of the grain moisture content. The fat acidity was well controlled in grains stored with 9 and 12% moisture content, even at 32 °C. The free fatty acid profile revealed a decrease in linolenic (C18:3) acid and an increase in linoleic (C18:2) acid in grains stored at 15 and 18% moisture content. Grain stored for 12 months with 15 and 18% moisture content at 11 °C showed minimal changes in bulk density, protein solubility, lipid acid and fatty acids profile compared with those metrics determined in soybeans on the first day of storage.

The suppression of hepatic glucose production improves metabolism and insulin sensitivity in subcutaneous adipose tissue in mice.

Despite the strong correlation between non-alcoholic fatty liver disease and insulin resistance, hepatic steatosis is associated with greater whole-body insulin sensitivity in several models. We previously reported that the inhibition of hepatic glucose production (HGP) protects against the development of obesity and diabetes despite severe steatosis, thanks to the secretion of specific hepatokines such as fibroblast growth factor 21 (FGF21) and angiopoietin-related growth factor. In this work, we focused on adipose tissue to assess whether liver metabolic fluxes might, by interorgan communication, control insulin signalling in lean animals. Insulin signalling was studied in the adipose tissue of mice lacking the catalytic subunit of glucose 6-phosphatase, the key enzyme in endogenous glucose production, in the liver (L-G6pc -/- mice). Morphological and metabolic changes in the adipose tissues were characterised by histological analyses, gene expression and protein content. Mice lacking HGP exhibited improved insulin sensitivity of the phosphoinositide 3-kinase/Akt pathway in the subcutaneous adipose tissue associated with a browning of adipocytes. The suppression of HGP increased FGF21 levels in lean animals, and increased FGF21 was responsible for the metabolic changes in the subcutaneous adipose tissue but not for its greater insulin sensitivity. The latter might be linked to an increase in the ratio of monounsaturated to saturated fatty acids released by the liver. Our work provides evidence that HGP controls subcutaneous adipose tissue browning and insulin sensitivity through two pathways: the release of beneficial hepatokines and changes in hepatic fatty acids profile.

Formation of cholesterol oxides in lipid medium during microwave heating

Microwave (MW) heating of foods may cause the formation of cholesterol oxidation products (COPs). COPs formation depends on the conditions of MW heating and the composition of the food matrix. The aim of this work was to study the formation of major COPs from cholesterol incorporated into palm, extra virgin olive, soybean, or fish oils during MW heating, and to monitor changes in peroxide value and fatty acid (FA) profiles. Model systems composed of mixtures of cholesterol and oil (2.5 mg of cholesterol/g oil), were heated for 20 min in multimode (900 W), unimode MW (≈300 W) ovens, or convection oven at 180°C. Maximum total COPs contents largely varied (46.4–250.4 µg/g lipids), depending on the type of heating system and oil matrix. Multimode MW heating caused greater COPs formation than unimode MW. COPs formation trends in the conventional oven were similar to those of MW heating, except for fish oil. Results indicated that soybean oil, compared with the other oils tested, did not promote cholesterol oxidation during MW heating, while the opposite trend was observed for extra‐virgin olive oil and palm oil. FA profile and natural antioxidants influenced cholesterol and surrounding media oxidation during MW heating.Practical applications: This work explores the formation of oxysterols by microwave heating in model systems. This will help assess the possible risks for formation of these compounds during industrial and home cooking practices.Microwave (MW) heating of foods may cause formation of cholesterol oxidation products (COPs). In this work, a model system consisting of four types of edible oils with added cholesterol was employed and heated with three different forms (unimodal and multimodal MW, and conventional heating) for different time periods. Generation of COPs in all the model systems was monitored.

Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil

ABSTRACTThe conditions of roasting are the key step in manufacturing Sesame (Sesamum indicum L.) oil. Roasting sesame seeds changed its oil, moisture, and ash content. In oils from unroasted and roasted seeds, nine fatty acids analyzed by gas chromatography-mass spectrometry. The fatty acids composition were changed in both oils. Oleic and linoleic changed in large amount, but changes for other fatty acids were small. 1H and 13C NMR analysis showed the frequency changes for both oils, the roasting condition caused to shift the frequency to lower degree.

Changes in tissue composition in Brazilian mojarraEugerres brasilianus(Cuvier, 1830) females at different stages of gonadal development as a starting point for development of broodstock diets

Summary Thie study evaluated the changes in proximate composition and fatty acid profile in the muscle, liver and ovarian tissues of wild-caught Brazilian mojarra Eugerres brasilianus females during sexual maturation as a starting point for the development of broodstock diets. A total of 114 females captured in the Santa Cruz Canal, Itapissuma, PE, north-eastern Brazil, from August 2012 to April 2013, were classified into four stages of gonadal development by histological analyses. Ovarian protein and total lipid levels increased with maturation, and a simultaneous decrease in liver protein and lipid levels was observed. The levels of arachidonic acid (ARA, 20:4n-6), eicosapentaenoic acid (EPA, 20:5n-3), docosapentaenoic acid (DPA, 22:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) also increased in the ovary as the gonadal development proceeded; they represented 96.4% of the total highly unsaturated fatty acids (HUFA) in the ovaries of fully mature females. These findings highlight the need to include protein and lipid-rich sources containing n-6 HUFA, particularly ARA, and n-3 HUFA (EPA, DPA and DHA) in the diets of Brazilian mojarra breeders.

Alternative splicing generates novel Fads3 transcript in mice.

Fads3 is the third member of the fatty acid desaturase gene cluster; with at least eight evolutionarily conserved alternative transcripts (AT), having no clearly established function as are known for FADS2 and FADS1. Here we present identification of a novel Fads3 transcript in mice (Fads3AT9), characterize Fads3AT9 expression in mouse tissues and evaluate correlations with metabolite profiles. Total RNA obtained from mouse tissues is reverse-transcribed into cDNA and used as template for PCR reactions. Tissue fatty acids were extracted and quantified by gas chromatography. Sequencing analysis revealed complete absence of exon 2 resulting in an open reading frame of 1239bp, encoding a putative protein of 412 aa with loss of 37 aa compared to classical Fads3 (Fads3CS). FADS3AT9 retains all the conserved regions characteristic of front end desaturase (cytochrome b5 domain and three histidine repeats). Both Fads3CS and Fads3AT9 are ubiquitously expressed in 11 mouse tissues. Fads3AT9 abundance was greater than Fads3CS in pancreas, liver, spleen, brown adipose tissue and thymus. Fads3CS expression is low in pancreas while Fads3AT9 is over ten-fold greater abundance. The eicosanoid precursor fatty acid 20:4n-6, the immediate desaturation product of the Fads1 coded Δ5-desaturase, was highest in pancreas where Fads3CS is low. Changes in expression patterns and fatty acid profiles suggest that Fads3AT9 may play a role in the regulation and/or biosynthesis of long chain polyunsaturated fatty acids from precursors.

Responses of Stream Biofilm Phospholipid Fatty Acid Profiles to Acid Mine Drainage Impairment and Remediation

Acid mine drainage (AMD) impairs many streams throughout the historical and current coal mining regions. Abandoned mines often have sulfur-rich coal that produces sulfuric acid after exposure to water and oxygen. These streams are characterized by lowered pH, increased metal load, and decreased biotic assemblage complexity in comparison to unimpaired streams. Remediation efforts using alkaline addition have been successful in reducing the impacts of AMD by improving the chemical environment and reestablishing biotic assemblages that more closely resemble unimpacted streams. We used phospholipid fatty acids (PLFA) to detect changes in biofilm fatty acid profiles, differences in specific fatty acid biomarkers, and nutritional quality among AMD-unimpaired, AMD-impaired, and AMD-remediated stream sites in southeastern Ohio (USA). In general, the physical, chemical, and biological measurements of the remediated sites were intermediate between the unimpaired and impaired streams. PLFA content was five times greater in AMD-unimpaired sites when compared to AMD-impaired and double that of AMD-remediated sites. PLFA profiles separated sites of the three categories into two statistically distinct groups: AMD-unimpaired/AMD-remediated and AMD-impaired. The results of this study showed that PLFA profiles have great promise as an additional metric to evaluate AMD impact for stream biomonitoring programs.

Reproductive stage associated changes in plasma fatty acid profile and proinflammatory cytokine expression in rat mammary glands.

Mastitis is a common disease for mammals all around the world. Figuring out why mastitis mainly occurs around parturition may be helpful for dealing with the disease. Lipolytic activity and oxidative stress take place around parturition, which may leads to alteration in fatty acids profile and proinflammatory cytokine expression. Thus, the aim of the present study was to further our understanding about the high incidence of mastitis around parturition by comparison of plasma fatty acid profile and mammary inflammation indicators at different reproductive stages. A total of 47 female rats were included in the present study. After mating, all the pregnant and non-pregnant rats began to receive the same experimental diet. Blood samples were collected at day 1 and 14 of gestation as well as day 3 postpartum. Mammary samples were collected at day 14 of gestation and day 3 postpartum from pregnant and non-pregnant rats. The results showed that rats at d 3 postpartum had greater (P < 0.05) plasma concentrations of non-esterified fatty acids (NEFA), arachidonic acid (ARA) and docosahexaenoic acid (DHA) as well as ARA: eicosapentaenoic acid (EPA) ratio than those at d 14 of gestation. The mRNA abundances of interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), IL-8 and xanthine oxidoreductase (XOR) in mammary of the pregnant rats were greater (P < 0.05) than those in age-matched non-pregnant rats. Rats at d 3 postpartum had higher (P < 0.05) protein expression levels of IL-1β and TNF-α as well as meloperoxidase (MPO) activity and polymorphonuclear neutrophils (PMN) prevalence than those at d 1 of gestation. The rats at d 3 postpartum also had greater (P < 0.05) IL-1β and MPO activity than those at d 14 of gestation. The results indicated that elevated mammary expression of proinflammatory cytokines and XOR as well as altered fatty acid profile around parturition might facilitate the recruitment of neutrophils into mammary glands.

SSB taxes and diet quality in US preschoolers: estimated changes in the 2010 Healthy Eating Index.

Taxing sugar-sweetened beverages (SSBs) has been proposed as a strategy to combat child obesity. Yet it is unclear how a tax on SSBs might influence the overall quality of diet in preschool children. Thus, we use simulated price increases and the 2010 Healthy Eating Index (HEI-2010) to explore the relationship between SSB taxes and diet quality in preschool children. Price and purchase data from the 2009-2012 Nielsen Homescan Panel and a two-part marginal effects model were used to estimate relative changes in purchases with a 20% increase in the price of SSBs. Demand elasticities were applied to dietary intake data for children ages 2-5 years from the National Health and Nutrition Examination Survey (2009-2010 and 2011-2012) to estimate the impact of a 20% SSB tax on dietary intake and quality (HEI-2010). A 20% increase in the price of SSBs was associated with lower total caloric intake (-28 kcal d-1 , p < 0.01), caloric intake from juice drinks (-20 kcal d-1 , p < 0.01), added sugars (-4.1 servings d-1 , p = 0.03), refined grains (-0.63 servings d-1 , p < 0.01) and total meat (-0.56 servings d-1 , p < 0.01). Beneficial decreases in empty calories and refined grains were offset by unfavourable changes in fatty acid profile, total protein, vegetables and fruit, such that total HEI scores (0-100 range) were not meaningfully changed with a 20% increase in SSB price (difference: -0.85, p < 0.01). A 20% tax on SSBs could decrease caloric intake, and intakes of added sugars and SSBs, but may not improve diet quality as an isolated intervention among US preschool children.