Fatty Acid Profile Composition Research Articles

Physical and Functional Properties of Poly (Lactic Acid)/Paprika Oleoresin Films for Food Packaging Application

Background: Paprika oleoresin is a compound extracted from paprika, with functional properties, mainly due to its fatty acid composition and carotenoid profile. The effect of these compounds on PLA composite films has not been investigated. Objective: The objective of this study is to evaluate the effect of paprika oleoresin at different concentrations on the surface color, UV barrier, mechanical barrier, water vapor barrier, hydrophobicity, paprika oleoresin release and antibacterial properties of PLA-based composite films. Method: Functional poly(lactic acid)-based films incorporating paprika oleoresin extract (POE) at three levels (0.01%, 0.03% and 0.06%) were prepared using a solution casting method. Results: The paprika oleoresin showed an excellent compatibility with the PLA, as a uniform dispersion was observed. Moreover, the addition of POE improved properties such as elasticity (increase of 62%) and water vapor permeability (decrease of 69%). However, compared to the control film (polylactic acid), the solubility of the polylactic acid and paprika oleoresin extract films was found to be significantly increased. As the POE content increased, the color intensity of the PLA films became lighter orange-yellow. The film composed by PLA/ POE (0.06%) also presented significant bacterial inhibition for Staphylococcus aureus. In addition, the films demonstrated total carotenoid release in food-simulating liquids. Conclusion: Functional PLA/POE films can be a good alternative to replace traditional food packaging.

A comparative study on the impact of wet and dry aging on the quality of Romanian Spotted and Black Angus beef

The escalating demand for meat driven by the increase of the global population requires substantial advancements in the beef sector. Among the various cattle breeds bred for meat, Black Angus (BA) is renowned for its adaptability and commendable performance in meat production. In contrast with BA, the Romanian Spotted (RS) is a local study breed which constitutes a significant proportion of Romania's livestock and it could become an alternative to BA in a localized market. This study aims to assess the suitability of RS beef to dry-ageing in comparison to BA by investigating the impact of dry-aging (DA) and wet-aging (WA) techniques on two distinct anatomical parts, specifically Longissimus thoracis (LT) and Longissimus lumborum (LL), of each breed. The quality of the aged products was assessed in terms of microbiological characteristics, fatty acid composition and the changes in their values at the end of the ageing process compared with the initially quality of the raw meat. The study showed significant changes in the fatty acid composition profile after ageing, for both types of ageing, and for both breeds. Furthermore, this study highlights the possibility of valorizing local breeds in the production of aged beef.

Characterization of lipid composition and physicochemical properties of clarified yak milk fat

In the present study, the samples of clarified milk fat (CMF) of yak species (Arunachali yak and yak-cow hybrid) were collected and analysed for physicochemical parameters, colour values, fatty acid composition and triglyceride profile, and FT-IR characteristics. The obtained results showed that CMF contains a variable amount of moisture (0.25 %–20.28 %), free fatty acid (0.12–2.03 % oleic acid), peroxide values (0.30–1.20 meq.O2/kg fat), Reichert Meissl value (19.06–23.54) and Butyro-Refractrometer reading (43.03–44.47). The colour value (L*, a*, b*) varied with altitude level and region significantly (p < 0.05). The regional variations in triglycerides and fatty acid profile of CMF were also found significantly (p < 0.05). The preliminary data of FT-IR spectra of all samples showed almost similar functional groups but slight difference in the absorbance as well as peaks in the finger print region.

UPLC-ESI-MS/MS strategy to analyze fatty acids composition and lipid profiles of Pacific saury (Cololabis saira)

The Pacific saury (Cololabis saira) is a highly nutritious deep-sea fish, rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs). This study comprehensively investigated fatty acids composition and lipid profiles of different parts of Pacific saury based on an untargeted lipidomic strategy. Results suggested that the crude fat content of meat, head and viscera were 5.81%, 10.90%, and 19.46%, respectively. The contents of PUFAs were 41.08%, 34.96% and 33.14%, respectively. Among them, the n-3 PUFAs in the head (34.58%) were significantly higher than meat (29.40%) and viscera (27.95%). Moreover, 5752 lipid molecules were identified, where glycerophospholipids (GP) were the most numerous lipid type (45.58%), with phosphatidylcholine (PC) being main differential subclass. PC (20:3_22:6) was the most abundant molecule in the head (14.59%) and meat (19.60%). Head_vs_viscera group had higher characteristic PC abundance. This study will provide a theoretical basis for the physiological activity and lipid high-value utilization of Pacific saury.

Revealing the effect of sea buckthorn oil, fish oil and structured lipid on intestinal microbiota, colonic short chain fatty acid composition and serum lipid profiles in vivo

In this study, the effects of sea buckthorn oil (SBO), fish oil (FO) and an enzymatically synthesized structured lipid (SL) on serum, short-chain fatty acids (SCFAs) and intestinal microbiota in Sprague–Dawley (SD) rats were investigated. The results demonstrated that FO, SBO, and SL effectively reduced the levels of high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in the serum of SD rats. SBO increased serum triglyceride levels, while FO elevated total cholesterol levels. Furthermore, all three dietary lipids decreased short-chain fatty acid production and enhanced intestinal microbiota diversity. FO increased the abundance of intestinal microbiota including Romboutsia, Lactobacillus, Escherichia-Shigella, and Lachnospiraceae_NK4A136_group. Conversely, all three dietary lipids reduced the abundance of Klebsiella and Blautia. These findings provide a foundation for understanding the functionality of SBO and FO as well as their potential application in synthesizing novel SLs to regulate intestinal microbiota.Graphical

Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets (Acheta domesticus) Reared on Apple By-Products.

Edible crickets have recently been used as a new alternative protein source with high nutritional value. The nutritional and flavor-related value of edible crickets varies greatly depending on the species, growth conditions and processing conditions. However, few studies have investigated the effects of the diet fed to crickets during their growth phase on flavor. Therefore, in this study, we characterized the flavor-related factors of powder from crickets reared on apple by-products (ACP) by comparing them with those of powder from crickets reared on a control diet (CCP). The fatty acid composition and volatile compounds of each powder were determined using gas chromatography and mass spectrometry, followed by sensory analysis and color measurement. A decrease in unsaturated fatty acids, specifically γ-linolenic acid, α-linolenic acid, arachidonic acid and docosahexaenoic acid, was observed in ACP. A total of 50 volatile compounds were identified, of which 11 were present in only ACP, while 39 were found in both powders. The sensory analysis showed that the overall balance score of ACP was higher than that of CCP, and according to the color measurements, ACP was darker than CCP. These differences between CCP and ACP might have been due to the differences in the chemical composition of the diets fed to the crickets during their growth phase. The results of this study suggest that one of the factors determining the food value of edible crickets, especially in terms of flavor, is the diet they are fed during their growth phase.

Edible insects as a novel source of lecithin: Extraction and lipid characterization of black soldier fly larvae and yellow mealworm

Edible insects with high fat and phosphorus content are a potential novel source of lecithin, however, studies on their minor lipids are limited. In this study, lecithin was extracted from black soldier fly larvae and yellow mealworm. Herein, the effects of lecithin extraction method, matrix and ultrasound pretreatment were explored based on the fatty acid composition and phospholipid profile with soy lecithin as a reference. The use of a wet matrix and ultrasound pretreatment increased the extraction efficiency of total PLs from both insects. Insect lecithin contained a considerable amount of sphingomyelin compared to soy lecithin. In insect lecithin, a total of 47 glycerophospholipid and sphingomyelin molecular species, as well as four molecular species of fatty acyl esters of hydroxy fatty acid, were detected. This study is the first comprehensive investigation of insects as a new source of lecithin with applications in food, cosmetics and in the pharmaceutical industry.

The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds

SummaryIn this study, the effects of germination, roasting and boiling processes on bioactive substances, mineral profiles, fatty acid composition and phenolic profiles present in soybean seeds and soybean oil extracted from soybean were investigated. While the acidity value of the crude and roasted soybean seed oils are 0.89% and 1.09%, the acidity values of the germinted and boiled soybean oils were 1.58% and 1.21%, respectively. The free fatty acid value of the germination sample group was established to be higher than the other treatment groups. The amounts of total phenolic substance were reported between 10.22 and 33.78 mgGAE/100 g. Linoleic acid amounts of soybean oil varied between 55.72% and 56.14%. The total carotenoid and flavonoid amounts of seeds were measured to be between 0.53 (control) and 2.83 μg g−1 (germination) to 43.60 mgCE kg−1 (boiled) to 126.60 mgCE kg−1 (roasting), respectively. Protein results of the seeds were established between 43.94% (control) and 46.94% (germination). The amount of K ranged from 10 883 (boiled) to 13 994 mg kg−1 (roasting), while the amount of P range from 5340.8 (control) to 5695.9 mg kg−1 germination. The amount of Ca of the samples varied between 4606.1 (control) and 5216.1 (boiled). While linoleic acid is determined at the highest rate in soybean oil obtained from crude soybean, linoleic acid amount was determined as highest in oil obtained after roasting, germination and boiling processes applied to soybean rutin contents of soybean seed samples were determined between 3.52 and 7.81 mg kg−1. Boiling and germination increased the routine value in soybean seed samples and was determined as 7.62 and 7.81 mg kg−1, respectively. Roasting, germination and boiling processes reduced the cinnamic acid values of soybeans.

Clusters of adipose tissue dysfunction in adults with type 2 diabetes identify those with worse lipidomic profile despite similar glycaemic control.

To investigate clusters of adipose tissue dysfunction, that is, with adipose tissue insulin resistance (ADIPO-IR) and large waist circumference (WC), identify a worse lipidomic profile characterised by a high proportion of lipids rich in saturated fatty acids (SFA). Hierarchical clustering based on WC and ADIPO-IR (calculated as fasting plasma non-esterified fatty acids times fasting plasma insulin, FFA×INS), was performed in 192 adults with overweight/obesity and type 2 diabetes (T2D) treated with metformin (HbA1c=7.8%). Free fatty acid composition and lipidomic profile were measured by mass spectrometry (GC-MS and LC-MSQTOF). Indexes of fatty acid desaturation (stearoyl-coA desaturase-1 activity, SCD116=palmitoleic acid/palmitic acid and SCD118=oleic acid/stearic acid) and of insulin resistance (HOMA-IR) were also calculated. Three clusters were identified: CL1 (ADIPO-IR=4.9±2.4 and WC=96±7cm, mean±SD), CL2 (ADIPO-IR=6.5±2.5 and WC=114±7cm), and CL3 (ADIPO-IR=15.0±4.7 and WC=107±8cm). Insulin concentrations, ADIPO-IR, and HOMA-IR significantly increased from CL1 to CL3 (all p<0.001), while fasting glucose concentrations, HbA1c, dietary lipids and caloric intake were similar. Moreover, CL3 showed significantly higher concentrations of monounsaturated free fatty acids, oleic and palmitoleic acids, triglycerides (TAG) rich in saturated FA and associated with de novo lipogenesis (i.e., TAG 46-50), higher SCD116, SCD118, ceramide (d18:0/18:0), and phosphatidylcholine aa(36:5) compared with CL1/CL2 (all p<0.005). High ADIPO-IR and large WC identify a worse lipid profile in T2D characterised by complex lipids rich in SFA, likely due to de novo synthesis given higher plasma monounsaturated FFA and increased desaturase activity indexes. ID NCT00700856 https://clinicaltrials.gov.

Milk quality of Italian Mediterranean buffalo as affected by temperature-humidity index during late spring and summer

A total of 18 Italian Mediterranean buffalo cows were subjected to fortnightly milk sampling from May to July 2022. Air temperature and relative humidity were monitored throughout the trial. Temperature-humidity index (THI) was calculated and ranged from 69 to 79, so that 3 classes were set to study the effect of different THI on milk quality: THI less than 72 (THI<72), THI ranging from 72 to 76 (THI72-76), and THI over 76 (THI>76). Individual milk samples from buffalo cows were analyzed for milk composition and coagulation traits, fatty acid and amino acid composition, and enzymatic and mineral profiles. The THI>76 class registered higher lactose content and poorer milk clot characteristics in comparison with THI<72. Exposure to a THI over 76 resulted in increased SFA and short-chain fatty acid contents in milk, as well as in the highest atherogenic and thrombogenic index values and the lowest essential amino acid content. Moreover, the lowest values of calcium, copper, and selenium contents were found in the milk of buffalo cows exposed to a THI over 72. Results confirm that Italian Mediterranean buffalo express a good level of thermo-tolerance, even though exposure to a daily THI over 76 has a deleterious effect on some nutritional and technological properties of milk.

Assessment of fatty acid composition and amino acid profiles of three important fresh water fish species native to river Indus Pakistan.

This study was carried out to analyze the fatty acid and amino acid compositions of three economically important freshwater fish species, Mali (Wallago attu), Raho (Labeo rohita), and Mahseer (Tor putitora), indigenous to Indus River, Pakistan.. Amino acid profiling was done by high-performance liquid chromatography (HPLC) while gas chromatography (GC) was used for fatty acid analysis. Glutamic acid, aspartic acid, arginine, alanine, leucine, lysine and isoleucine were the most predominant amino acid while palmitic acid (C16:0), oleic acid (C18:1c), palmitoliec acid (C16:1c), linolenic acids (C18:2c) and docosahexaenoic acids (DHA C22:6) were the notable fatty acids present in these species. Our results indicated that all species have comparable nutritional composition and are good source of healthy human diet. Our findings will help the people to make informed choice while selecting fish for consumption and will pave the way for future researchers in planning new strategies to enhance the growth and production of commercial fish species. It will also be helpful for theFrom the current finding it was concluded that all fish species under discussion are rich in amino acids and fatty acids. These species contain essential amino acids and important fatty acid such as omega3 and omega 6, thus raising the nutritional quality of these species.

Analysis of fatty acid composition and miRNA profile in adipose tissue after application of Allium mongolicum Regel extract in diet of sheep

Extensive regulation of microRNAs (miRNAs) that belong to a type of endogenous small noncoding RNAs on gene expression in sheep has been recognised. Meanwhile, utilisation of water extract of Allium mongolicum Regel (WEA) in diet of sheep has been proved to regulate fatty acid composition and flavour in mutton. However, the regulatory mechanism remains unclear. We conducted miRNA and mRNA sequencing in this study. Briefly, 30 male small-tailed Han sheep (4.5 months old) were randomly assigned to two groups. A basal diet with 3.4 g·sheep−1·d−1 WEA supplementation (WEA group) or with no WEA supplementation (CON group) was fed to sheep, respectively. Subcutaneous and visceral adipose tissue samples were collected during slaughter after 75-day feeding experiment. We obtained 30 differentially expressed miRNAs (DE-miRNAs) after application of WEA in diet of sheep in subcutaneous adipose tissue. Likewise, 15 DE-miRNAs in visceral adipose tissue were identified. A total of 746 differentially expressed mRNAs (DE-mRNAs) with 90 lipid-related DE-mRNAs in subcutaneous adipose tissue and 569 DE-mRNAs with 73 lipid-related DE-mRNAs in visceral adipose tissue were identified after WEA supplementation. The intersection genes from predicted target genes of DE-miRNAs by databases and actual DE-mRNAs by mRNA sequencing were enriched in several lipid-related pathways both in subcutaneous adipose and in visceral adipose tissue. We constructed differential miRNAs-mRNAs networks by Cytoscape software. Our results will help to explain regulatory mechanism of fatty acid composition in mutton by dietary WEA and will provide a theoretical basis for rational use of the plant extract in diet of sheep. HIGHLIGHTS Utilisation of Allium mongolicum Regel water extract led to alterations of endogenous miRNA and gene expression profiles in subcutaneous and visceral adipose tissue of sheep. Allium mongolicum Regel water extract improved nutritional value and flavour of mutton by changing fatty acid composition in adipose tissue. Establishment of miRNA-mRNA regulatory network with regard to manipulation of fatty acid composition in mutton by Allium mongolicum Regel water extract, and provided a theoretical basis for rational utilisation of this plant extract in diet of sheep.

Short Communication: The oleaginous Candida tropicalis isolated from mangrove soil in eastern Thailand and the fatty acid composition profile of its intracellular lipids

Abstract. Wongchamrearn S, Boontanom P, Ungwiwatkul S, Emnin N, Chantarasiri A. 2023. Short Communication: The oleaginous Candida tropicalis isolated from mangrove soil in eastern Thailand and the fatty acid composition profile of its intracellular lipids. Biodiversitas 24: 5088-5095. Oleaginous yeasts are microorganisms that can accumulate intracellular lipids at a rate of more than 20% of their cell dry weight. They are considered ideal microbes for a sustainable bioeconomy and a promising source for biotechnological applications. Thus, the exploration of efficient oleaginous yeasts from various environments is necessitated. At present, the number of oleaginous yeasts that have been discovered from mangrove environments remains scarce. Therefore, this study isolated and screened for lipid-accumulating yeast strains in mangrove soil samples collected from Rayong Province and Chonburi Province, Thailand. The intracellular lipids of isolated yeasts were extracted and quantitatively analyzed to evaluate the efficient oleaginous strains. Fifteen yeast strains were considered lipid-accumulating yeasts based on the Sudan IV staining method and lipid content determination, with intracellular lipid accumulation ranging from 5.71±1.89% (w/w) to 33.83±1.41% (w/w). The isolated yeast strain MJ13 was designated the most efficient oleaginous strain and subsequently genetically identified as Candida tropicalis. The fatty acid composition of its intracellular lipids was analyzed by gas chromatography, which consisted of five saturated fatty acids and five unsaturated fatty acids with 10-22 carbon atoms. The predominant fatty acids were palmitic (C16:0) and stearic (C18:0) acids. Some fatty acids essential to the human body and pharmacological sciences were detected, involving a-linolenic (C18:3n3) and cis-13,16-docosadienoic (C22:2) acids. This oleaginous yeast strain could be applied in lipid-related biofuel and high-value bioeconomy applications.

Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil.

An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilization of water and avoids the malaxation stage. Hence, no water residues are generated. In this study, the mentioned alternative methodology was compared to conventional extraction methods. High extraction yields and oil recovery were obtained with our novel procedure. On the contrary, substantial percentages of by-products were generated with conventional methodology. The quality indexes (acidity and peroxide values) of the oils obtained by the combination of dehydration and expeller (dOO) were 0.4% of oleic acid and 3 meq O2/kg of oil, respectively. Furthermore, none of the applied processes affected the resulting OO's fatty acid composition and lipid profile. Total phenolic content was up to four times higher for dOO than for other olive oils and it showed resistance to oxidation with an oxidative stability index about five times higher than that for conventional olive oils.

Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks.

Our objective was to determine effects of supplemental dietary riboflavin on meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiling of duck breast muscle. The results showed that dietary riboflavin supplementation significantly increased growth performance, breast meat yield, intramuscular fat content, polyunsaturated fatty acid (PUFA), n3-PUFA, n6-PUFA, redness (a*), and pH24h, but decreased lightness (L*) and yellowness (b*). Furthermore, riboflavin supplementation significantly improved muscle antioxidant capacity based on various biochemical parameters. Lipidomic and volatilomic analyses revealed that riboflavin supplementation markedly increased breast meat phosphatidylglycerol and coenzyme Q contents and two favourable key odorants, citronellyl acetate and 3-(methylthio)-propanal. Proteomics analyses confirmed that riboflavin supplementation activated mitochondrial aerobic respiration, including fatty acid beta oxidation, the tricarboxylic acid cycle, and oxidative phosphorylation. In conclusion, supplementing duck diets with riboflavin enhanced breast meat quality, attributed to increases in antioxidant capacity and mitochondrial functions.

Oxidative stress associated with proteomic and fatty acid profiles of sperm from Nellore bulls at rest†.

Sexual rest is a transient condition, which compromises conception rates, characterized by large volumes of ejaculate with high percentages of dead sperm observed in bulls. The biochemical mechanisms leading to this ejaculate pattern are not fully understood. Six adult resting Nellore bulls were submitted to Breeding Soundness Evaluation by four consecutive semen collections through the electroejaculation method during a 30min period. Each ejaculate had its semen phenotypic parameters; morphology and physical aspects were evaluated. To assess enzymatic activity (superoxide dismutase, catalase, and glutathione S-transferase), lipid peroxidation (concentrations of malondialdehyde and nitric oxide), fatty acid, and proteomic profile aliquots of spermatozoa from the first and fourth ejaculates were used. All sperm parameters differed between the first and fourth ejaculates. Spermatozoa from the first ejaculate showed lower enzymatic activity and a higher concentration of lipid peroxidation markers. Among the 19 identified fatty acids, 52.7% are polyunsaturated. Relative abundance analysis showed that C12:0 and C18:0 fatty acids differed between the first and fourth ejaculates, being the fourth ejaculate richer in spermatozoa. The proteomics analysis identified a total of 974 proteins in both sample groups (first and fourth ejaculates). The majority of identified proteins are related to cellular processes and signaling. Quantitative proteomics showed 36 differentially abundant proteins, 6 up-regulated proteins in the first ejaculate, and 30 up-regulated proteins in the fourth ejaculate. Spermatozoa from bulls at sexual rest have less antioxidant capacity, causing changes in their fatty acid composition and protein profile, which generates the observed sperm pattern and lower fertilization capacity.

Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin

In this paper, the effects of four cooking procedures were evaluated, two occurring in atmospheric (in ventilated and steam oven) and two in subatmospheric (vacuum and sous vide cooking) conditions on pork Longissimus lumborum. The main objective of the study was to compare and evaluate the physical and chemical characteristics. Samples were cooked in four independent trials namely Oven (O), Steaming (ST), Vacuum Cooking (VC) and Sous Vide (SV). The analyses included temperature, cooking effect, percentage weight loss, texture (cutting and double compression tests), colour (superficially and inside the sample), microstructure (optical microscopy) and fibres shortening analysis. To assess cooking effects on significant nutritional constituents, the fatty acid composition and the content of B vitamins were analysed. Volatile profiles of samples were also compared using solid-phase microextraction. SV cooking resulted in the less favourable meat texture, presenting the highest hardness and chewiness. Moreover, high hardness values measured on SV samples is also related to the high weight loss. The technique of oven cooking (O) demonstrated superior results in terms of mechanical properties, which are closely associated with the cooking values. Specifically, the cook value C0 was significantly higher in the case of oven cooking compared to SV, VC, and ST. Mild temperature conditions and cooking times of the four considered cooking techniques did not induce significant variations in the fatty acid composition and volatile profile. Conversely, SV and VC allowed the highest amount of vitamin B retention in cooked meat. This work suggests that some differences emerged on the effects due to sub-atmospheric and atmospheric cooking compared to traditional ones.

Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.

The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat.

Fatty acid composition and energy allocation in muscle and gonad tissues indicate that the female mackerel icefish Champsocephalus gunnari is an income breeder.

The energy density and fatty acid composition profiles of the muscle and gonad tissues of female mackerel icefish Champsocephalus gunnari from the South Orkney Islands in Antarctica were investigated throughout ovarian development to better understand the reproductive allocation strategy and the role of specific fatty acids in the reproductive process. Energy density in gonads increased from resting to spawning stages as the ovaries developed (19.60-25.10 kJ g-1 dry mass [DM]). In contrast, energy density in muscles remained constant throughout ovarian development (20.13-22.87 kJ g-1 DM), suggesting that the spawning events of the C. gunnari rely on energy income from feeding rather than on the energy stored in body. In addition, the variation in fatty acid composition between muscle and gonad tissues may reflect the role of main FAs as energy source. These results suggest that C. gunnari may utilize an income breeding strategy.

Genome-Based Species Diversity Assessment in the Pseudomonas chlororaphis Phylogenetic Subgroup and Proposal of Pseudomonas danubii sp. nov. Isolated from Freshwaters, Soil, and Rhizosphere

The Pseudomonas chlororaphis phylogenetic subgroup of species, within the Pseudomonas fluorescens group, currently includes seven bacterial species, all of which have environmental relevance. Phylogenomic analyses help clarify the taxonomy of strains in the group and allow for precise identification. Thirteen antibiotic-resistant strains isolated in a previous study from nine different sampling sites in the Danube River were suspected to represent a novel species and are investigated taxonomically in the present study, together with four other strains isolated from the Woluwe River (Belgium) that were phylogenetically closely related in their rpoD gene sequences. The strains were characterized phenotypically, chemotaxonomically (fatty acid composition and main protein profiles), and phylogenetically. They could not be assigned to any known Pseudomonas species. Three genomes of representative strains were sequenced and analyzed in the context of the genome sequences of closely related strains available in public databases. The phylogenomic analysis demonstrates the need to differentiate new genomic species within the P. chlororaphis subgroup and that Pseudomonas piscis and Pseudomonas aestus are synonyms. This taxonomic study demonstrates that 14 of the characterized isolates are members of the Pseudomonas_E protegens_A species in the GTDB taxonomy and that they represent a novel species in the genus Pseudomonas, for which we propose the name Pseudomonas danubii sp. nov. with strain JDS02PS016T (=CECT 30214T = CCUG 74756T) as the type strain. The other three strains (JDS08PS003, rDWA16, and rDWA64) are members of the species Pseudomonas_E protegens_B in the GTDB taxonomy and need further investigation for proposal as a new bacterial species.