Saturated Fatty Acid Content Research Articles

Oleic Acid Activates Mitochondrial Energy Metabolism and Reduces Oxidative Stress Resistance in the Pancreatic β-Cell Line INS-1.

Elevated concentration of saturated fatty acids in plasma adversely affects pancreatic β-cells, but the effects of unsaturated fatty acids are controversial. In this study, we examined the effects of oleic acid (OA), a monounsaturated fatty acid, on mitochondrial function, which is important for insulin secretion, using INS-1 cells, a pancreatic β-cell line derived from rats. Observations of mitochondrial membrane potential and intracellular ATP concentration showed that the electron transport chain was enhanced and ATP production increased in cells treated with OA, indicating that the response that occurs from sensing an increase in glucose concentration to the production of ATP was accelerated. Measurements of intracellular reactive oxygen species (ROS) indicated that the rate of increase in ROS after glucose stimulation was significantly higher in OA-treated cells. The mRNA expression levels of superoxide dismutase 1 and 2, which are responsive to ROS and other substances, were significantly increased in OA 1-d treated cells, but decreased in OA 7-d treated cells. It can be inferred that continued exposure to high concentrations of OA reduced ROS processing capacity and increased intracellular ROS levels. The mRNA expression of apoptosis-inducing enzyme Caspase-3 was significantly increased in OA-treated cells, although its activity was not high. However, the apoptosis induction rate after H2O2 stimulation was significantly higher in OA-treated cells. The high OA environment was shown to promote mitochondrial energy metabolism, leading to an increase in glucose sensitivity and a decrease in oxidative stress resistance.

Identification of SNPs associated with the content of saturated and unsaturated fatty acids in cow milk

The fatty acids in milk fat have a heterogeneous composition due to differences in chain length, their saturation degree, etc. Fatty acids with the number of carbon atoms in the chain from 10 to 14 are considered carriers of the unique taste of dairy products, in particular cheese and butter. In addition, medium-chain fatty acids are used in the treatment of newborn children, as well as adults with disorders of: triglyceride hydrolysis in the small intestine and the process of their absorption, chronic pancreatitis, congenital celiac disease, chronic enteritis, etc. A comprehensive study of the composition of fatty acids in cattle milk provides an opportunity to use this feature in breeding work by selecting genotypes to obtain raw materials with specified properties.

In Vitro Bioactivities and Characterization of Mycelial Extracts from Different Strains of Phellinus igniarius (Agaricomycetes).

To fully utilize Phellinus igniarius fermentation mycelia, the present study investigated the in vitro antioxidant and α-amylase inhibitory properties of four Ph. igniarius strains. Organic solvents were used to extract fatty acids, phenolics, and flavonoids from the selected mushrooms. The composition and bioactivity of the extracts were evaluated. The lipid yield obtained using petroleum ether (7.1%) was higher than that obtained using 1:1 n-hex-ane+methanol (5.5%) or 2:1 dichloromethane+methanol (3.3%). The composition and relative content of saturated and unsaturated fatty acids in the petroleum ether extract were higher than those in other solvent extracts. Furthermore, ethyl acetate extracts had higher flavonoid and phenolic content and better antioxidant activity than other extracts; however, the 70% ethanol extracts had the best α-amylase inhibitory activity. The supernatant from the ethanol precipitation of aqueous and 1% (NH4)2C2O4 extracts could also be biocompound sources. This comparative study is the first highlighting the in vitro antioxidant and α-amylase inhibitory properties of the four strains of Ph. igniarius extracts prepared using different organic solvents, which makes the investigated species and extracts promising for biological application.

Effect of saturated and unsaturated fat on the physical properties of plant-based cheese

In many plant-based meat and dairy alternatives, coconut oil is frequently used to replicate the textural and structural properties of animal fats due to its high saturated fat content. Concerns about the health implications of saturated fat and the sustainability of coconut oil call for an exploration into alternative fat combinations in plant-based foods. The effects of saturated fatty acid (SFA) content on plant-based cheese physical characteristics were evaluated through five different ratios of coconut oil (CO) to sunflower oil (SO): 100%, 90%, 75%, 60%, 50%, 40%, 25%, 10%, and 0%. As determined through texture profile analysis, the hardness of the cheeses after setting at 5°C for 24h increased with increasing amounts of coconut oil due to the increasing solid fat content providing additional firmness. The samples with 100% coconut oil displayed satisfactory melt and stretch; however, the melt and stretch values were matched by adding as little as 25% sunflower oil. The melt and stretch values did not continue to increase with increasing saturated fat content but instead remained constant with increasing coconut oil addition. Rheological analysis of the cheeses during a temperature ramp from 20 to 95°C was assessed where the tanδ value at 95°C was used as a measure of cheese melt, where values ≥ 1 indicated a better melt. The 0% coconut oil cheese had the lowest tanδ (G″/G′) value of 0.3, whereas the addition of 25% coconut oil into the cheese resulted in the tanδ increasing to values greater than 0.5. The 25% CO cheese sample also achieved a more similar complex viscosity (η*) to that of dairy cheese than all samples but the 75% CO cheese. Therefore, there is an opportunity to decrease the amount of coconut oil in plant-based cheese systems while maintaining good functional properties and improving the sustainability and health benefits of the final product.

Effect of Nutmeg Meal on Microbial Abundance of Biohydrogenation Process, and Fatty Acid Profile of Goat Rumen Fluid In Vitro

This study aimed to evaluate the effect of nutmeg meal as a source of phenol on the abundance of dominant microbes in the biohydrogenation process and the fatty acid profile of goat rumen fluid in vitro. This study used a randomized complete block design with four treatments and three replicates of in vitro batches, each replicate in duplicate. The dietary treatments consisted of elephant grass (40%), soybean meal (10%), with varying proportion of wheat pollard, canola oil and nutmeg meal hence, treatment P0 (40:10:45:5:0); P1 (40:10:40:5:5); P2 (40:10:35:5:15); P3 (40:10:30:5:10). Fermentation using the in vitro gas production method described by Menke and Steinggas with an incubation period of 48 hours. Parameters observed included microbial abundance and fatty acid profile of goat rumen fluid. The statistical analysis showed that adding nutmeg meal starting at the 5% level decreased the abundance of the main biohydrogenation process bacteria anaerovibrio, butyrivibrio fibrisolvens, and pseudobutyrivibrio. Total saturated fatty acid and stearate fatty acid concentrations decreased (P<0.05), while total unsaturated fatty acid, linoleic and oleic acid concentrations increased (P<0.05).

Effect of Cold Plasma‐Treated Turmeric on the Oxidative Stability and Quality of the Oil From the Milk Thistle Seeds

Many studies have been carried out on the antioxidant effects of medicinal plants in edible oils. One of those plants is turmeric, which, due to its biological and antioxidant compounds such as curcuminoids, has a strong antioxidant effect and prevents oxidation of unsaturated fatty acids (FAs). In this study, turmeric at different levels (5% and 10% w/w) was used to increase the oxidative stability of the milk thistle (Silybum marianum L.) seed oil (MTSO). Additionally, to improve the performance of turmeric, cold plasma (CP) treatment was used at different durations (5 and 10 min). The effect of turmeric on the quality parameters of MTSO was investigated during different storage times (1, 30, and 60 days). The results indicated that the addition of turmeric treated with CP significantly (p < 0.05) decreased the acidity value (AV) (1.00–0.62 mg NaOH/g oil) and the peroxide value (PV) (4.47–3.65 mEq O2/kg oil) and also increased the total phenolic content (1003.23–1116.90 mg/GAE/100 g oil), antioxidant activity, α‐tocopherol, and finally the oxidative stability compared to the control sample and oil containing untreated turmeric. Furthermore, gas chromatography (GC) analysis of the oil sample of the FA profile containing CP‐treated turmeric revealed the higher ratio of unsaturated FAs (i.e., linoleic and arachidonic acid) and lower saturated FA content (palmitic and stearic acid) compared to oil samples containing untreated turmeric. To conclude, CP treatment increased turmeric performance and improved the quality characteristics of MTSO.

Minerals and fatty acid profile of small indigenous fish species from homestead ponds within a Sub-tropical coastal region

Malnutrition has emerged as a noticeable obstruction to the socio-economic advancement of rural areas along the coastal regions of Bangladesh. Small indigenous fish species (SIS) have the potential to alleviate the malnutrition issue because of having higher nutritional compositions. However, prior research has overlooked the detailed nutritional value of SIS originating from coastal regions. Consequently, the current investigation sought to analyze the mineral and fatty acid composition of twelve SIS obtained from coastal homestead ponds. The findings indicated that the mineral composition in SIS exhibited the following descending order: calcium (Ca) > phosphorus (P) > potassium (K) > magnesium (Mg) > iron (Fe) > zinc (Zn). Furthermore, when considering the overall mineral content in SIS, it ranked in the following decreasing order: A. testudineus, M. tengara, C. punctatus, N. nandus, P. sophore, C. fasciatus, A. mola, C. batrachus, H. fossilis, P. sarana, M. aculeatus, and O. pabda. The analysis of the fatty acid profile further revealed that SIS is a rich source of palmitic acid, linoleic acid, oleic acid, stearic acid, myristic acid, palmitoleic acid, and linolenic acid. The saturated fatty acid content of the SIS varied between 42.66 % and 63.37 %, and the highest content was found in A. mola whereas the lowest was in A. testudineus. On the other hand, the total monounsaturated fatty acid content of the SIS ranged from 26.49 % (A. mola) to 46.12 % (P. sarana), and the total PUFAs contents among the fish species ranged from 5.7 % (A. mola) to 16.54 % (H. fossilis). Therefore, SIS could be a key source of minerals and essential fatty acids for human well-being. This can help fulfill nutrient requirements and reduce malnutrition among coastal populations. It can be said that, if these fishes are introduced in the culture systems, it will be used for consumption as well as support the livelihood of coastal people.

The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes.

In Northeast China, Dorper and Australian White rams are commonly crossbred with small-tailed Han (STH) ewes to improve the offspring's meat yield and quality. However, the differences in traits and the flavor between the crossbred sheep and STH sheep remain unclear. In addition, the candidate genes potentially influencing the meat quality in the three sheep breeds require further verification. A total of 18 2-month-old healthy rams were raised over a period of 5 months, which included 6 STH, 6 Dorper and small-tailed Han crossbred (Do × STH), and 6 Australian white and small-tailed Han crossbred (Au × STH) offspring. The differences in slaughter, meat quality traits, fatty acid and amino acid composition in the muscular longissimus dorsi (MLD), and volatile compounds in the semitendinosus muscle were compared between the sheep breeds. The candidate genes related to intramuscular fat (IMF) content and fatty acids were validated. The results of this study revealed that the crossbred sheep had higher body weight, carcass weight, bone weight, net meat weight, and IMF content than the STH sheep (p < 0.05). The Do × STH offspring had a higher pH value (24 h), moisture content, and cooking percentage; they also had redder and brighter meat color. The content of myristate, palmitic, and margaric acids in the crossbred sheep was higher than that in the STH sheep (p < 0.05). The Do × STH offspring had the highest saturated fatty acid content (p < 0.05). The Au × STH offspring had the highest protein content (p < 0.05). The arachidonic acid and amino acid (Asp, Ala, Ile, Leu, Lys, Thr, and essential amino acid) contents were higher in the STH sheep than in the crossbred sheep (p < 0.05). The odor activity value (OAV) analysis showed that most of the aldehydes in the Au × STH offspring had higher values. The PDK4 gene expression was positively associated with the IMF content and was negatively correlated with the linoleic acid content in the Do × STH sheep (p < 0.05). The TMEM273 gene expression was positively associated with linoleic and arachidonic acid contents and was negatively correlated with oleic and palmitic acid contents in the Do × STH sheep (p < 0.05). The results showed the differences between the crossbred sheep and STH sheep and provided the candidate genes related to meat quality in sheep.

Physio-Chemical Properties and Anti-Microbial Activities of Date Seed Oil’s in Saudi Arabia

The preparation of soap from extracted date seed oil along with anti-microbial activities, Gas Chromatography-Mass Spectrometry (GC-MS), and physio-chemical properties comprise the areas examined by the methodology implemented in this research. Ascertaining the fatty acid content in such date seed oil embodies the research objective of this investigation. Color Criteria should be within the range of 2.8 to 13.5 (red-yellow),acid value 1.42 Mg KOH/g oil, flash point 245C˚, a refractive index of 1.468, a Kinetic viscosity of 20cp, and a density of 0.9188g cm-3 comprised the physical assessment of the date oil. On the other hand, a peroxide value of 7.4 mg of peroxide/kg oil, a saponification value of 0.279 mg g-1, an acid value of 2.67, and an iodine value of 74.31 gm I2/100 gm fat comprised the chemical assessment. GC-MS was utilized to ascertain the quantity of fatty acid content in the date seed oil. Oleic acid (Omega-9) and Linoleic acid (Omega-6) comprised the unsaturated fatty acid content in such oils producing values of 38.25% and 2.33% respectively, where the percentage represents the total fatty acid components. Palmitic acid and lauric acid encapsulated the saturated fatty acid content producing values of 0.42% and 35.76%, respectively. The elemental constituents found in the date oil include calcium (29 ppm), magnesium (0.359 ppm), iron (1.27 ppm), and sodium (70 ppm). The date seed oil shown demonstrated anti-bacterial activity high effect 30mm against Escherichia coli (Gram negative) and moderated effect 20mm against Staphylococcus aureus, (Gram positive) respectively compared to standard drug, Cephradine. Which may be due to bioactive compounds including plant-derived phenolic molecules (589mg/100g). In this way, the date seed oil had moderate inhibitory effect 40mm against Candida albicansa and low inhibitory effect 20mm against Aspergillus flavus. which may be increases with the increase of the compound concentration compared with standard antifungal agent Nizoarm. While the date oil extract showed good properties in soap in terms of viscosity, Hardness, color and moderate solubility.

Potential of Paulownia Leaves Silage in Lamb Diet to Improve Ruminal Fermentation and Fatty Acid Profile − An in vitro Study

Abstract Environmental impact, quality, and quantity of food products of ruminant origin (especially beef and mutton) are considered major challenges in meeting the nutritional requirements of the growing human population worldwide. Therefore, we conducted this in vitro study to explore the potential of Paulownia leaves silage to reduce the environmental impact of feedlot lamb production and improve ruminal fatty acids (FAs) profile by influencing ruminal biohydrogenation. In the present study, Paulownia leaves silage (PLS) and alfalfa silage (AAS) were mixed in a proportion of 1:0 (Control, PLS 0%), 0.75:0.25 (PLS 25%), 0.5:0.5 (PLS 50%), 0.25:0.75 (PLS 75%) and 0:1 (PLS 100%) on dry matter basis in the lamb diet. The experimental findings demonstrated that 100% replacement of AAS with PLS in the lamb diet significantly improved the ruminal fermentation by increasing the in vitro DM degradability (P&lt;0.01), total volatile fatty acid (P&lt;0.01), and propionate production (P&lt;0.01) while reducing the acetate: propionate (A/P) ratio (P&lt;0.01) and CH4 concentration (mM; L and Q P&lt;0.05) and CH4 production, mM/g DM (L and Q P&lt;0.05). Meanwhile, 100% PLS inclusion in the diet increased the total monounsaturated fatty acids (P&lt;0.05), total unsaturated fatty acids (P&lt;0.01) and total n-3 fatty acids (P&lt;0.05) particularly alpha-linolenic acid (ALA; C18:3 n-3; P&lt;0.05) in the rumen fluid after incubation. Moreover, the total saturated fatty acids concentration was reduced (P&lt;0.01). These findings suggested that PLS could be a climate-friendly and sustainable alternative to AAS in the lamb feedlot diet for quality meat production.

Exploring Lipid Fraction, Aflatoxin Levels and Shelf Life in Industrial Biscuits

This study examined the presence of aflatoxins, fatty acid compositions, and storage stability in cookies (BSC), digestive biscuits (BSD), and crackers (BScr) produced in different countries. The findings showed that AFB2 and AFG2 were not found in the studied biscuits, but AFB1 was detected in BSD1-S, BSD1-I, BSC2-U, and BScr1-T, while AFG1 was only found in BSD1-S and BScr1-T. The saturated fatty acid content in BSC, BSD, and BScr samples varied from 20.69% to 45.90%, 10.90% to 47.03%, and 11.35% to 46.88%, respectively. The unsaturated fatty acid content in BSC, BSD, and BScr samples ranged from 11.31% to 59.17%, 12.40% to 74.24%, and from Keywords:

The Application and Potential of Oleogels in the Food Industry

This article explores the utilization and potential of oleogels in various food applications, with a specific focus on their incorporation in bread making, meat products, dairy products, and their role in delivering fat-soluble nutrients. In the context of bread production, oleogels successfully alter the properties of the gluten network without impairing its formation, prolonging bread's shelf life and lowering its saturated fatty acid (SFA) content. However, further research is still needed, especially concerning potential changes in texture and flavor. The integration of oleogels in dairy products holds the potential for reformulation to decrease saturated fatty acid content while maintaining the desired texture and nutritional value. Additionally, oleogels are anticipated to revolutionize the delivery of fat-soluble nutrients by enhancing their bioavailability through added protective capabilities. Nevertheless, the full commercialization of oleogels has yet to be realized due to potential alterations in texture, mouthfeel, and flavor, which may impact consumer acceptance. Despite these obstacles, oleogels are widely used, have the ability to lower SFA in food items, and have the capacity to offer critical nutrients. This suggests that integrating oleogels into a variety of food applications is very practical. Continued research is essential to unlock the full potential of oleogels and drive a new era of health-conscious food production.

Chemical and Nutritional Fat Profile of Acheta domesticus, Gryllus bimaculatus, Tenebrio molitor and Rhynchophorus ferrugineus.

The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation is much more environmentally friendly than traditional livestock farming. The objective of this study was to determine the chemical and nutritional fat profile of selected edible insects as follows: house cricket (Acheta domesticus adult), field cricket (Gryllus bimaculatus adult), mealworm (Tenebrio molitor larvae), and palm weevil (Rhynchophorus ferrugineus larvae) which are now commercially available worldwide. Additionally, the degree of implementation of nutrition standards for selected nutrients by these insects was assessed. Freeze-dried insects were studied using infrared-attenuated total reflectance mid-infrared spectroscopy for basic differentiation. The content of fat and fatty acids was determined, and dietary indicators were calculated. The spectroscopic findings align with biochemical data, revealing that Rhynchophorus ferrugineus larvae contain the highest fat content and the least protein. Unsaturated fatty acids (UFAs) predominated in the fat of the assessed insects. The highest content of saturated fatty acids (SFAs), along with the lowest content of polyunsaturated fatty acids (PUFAs), was observed in the larvae of the Rhynchophorus ferrugineus species. From a nutritional standpoint, Tenebrio molitor larvae exhibit the most favorable indicators, characterized by minimal athero- and thrombogenic effects, along with an optimal balance of hypo- and hypercholesterolemic acids. Knowledge of the composition and quantities of fats in different insect species is valuable for planning and preparing meals with accurate nutritional profiles, among other applications.

Nutritional quality of fish oil extracted from selected marine fish species

Quality of oil extracted from Trachurus trachurus, Trachinotus blochii and Scomber scombrus were examined to provide information base for the oil extracted from these fishes. 9 kg of each fish species were collected, oil was extracted using wet rendering method. Data collected were subjected to appropriate statistical analysis using SPSS 6.0. version. Oil yield order was: T. trachurus>S. scombrus>T. blochii with oil yield of 19.395 %, 13.572 % and 2.66 % respectively. 29 fatty acids (FA) were identified in the oil samples, the FA concentration varies between fish species with concentration of saturated FA (SFA) > monounsaturated FA (MUFA) > polyunsaturated FA (PUFA). Oil extracted from T. trachurus have the highest level of MUFA (27.886), PUFA (21.090), ∑n-6FA (6.390), ∑n-3FA (14.700), DHA (4.362), EPA (3.378) and DHA+EPA (7.740). T. trachurus oil also exhibited the best physical parameters with lowest melting point (40.05 ± 0.07 °C), specific gravity (0.892 ± 0.00), refractive index (1.162 ± 0.00), saponification value (53.298 KOH/g) and peroxide value (6.735 ± 0.02 meq/kg). S. scombrus oil exhibited the poorest physical properties. However, all the fish oil were of good quality and were within acceptable limits for human consumption. It is therefore recommended that all these fish oils can be consumed with a preference for T. trachurus oil due to its outstanding qualities.

LC-MS-based lipidomics analyses of alterations in lipid profiles of Asian sea bass (Lates calcarifer) induced by plasma-activated water treatment

A lipidomics approach based on liquid chromatography-mass spectrometry was employed to investigate alterations in lipid profiles within the muscles of Asian sea bass (ASB) (Lates calcarifer) post-treatment with plasms-activated water (PAW). Lipidomics studies detected 1500 diverse lipid types in ASB muscles; the phosphatidylcholine (PC) lipid subclass constituted the highest number of lipids (21.07 %), followed by triglycerides (TGs, 20.53 %) and phosphatidylethanolamine (PE, 12.73 %). Comparative analysis between PAW-treated ASB and raw ASB revealed the presence of differentially abundant lipids, with 48 lipids accumulating at high levels and 92 at low levels. Pathway enrichment analysis identified a total of seven lipid-related metabolic pathways; glycerophospholipid metabolism emerged as the predominant pathway. Furthermore, the content of saturated fatty acids in PAW-treated ASB increased from 1059.81 μg/g (raw ASB) to 1099.77 μg/g. Conversely, the content of monounsaturated and polyunsaturated fatty acids decreased from 645.81 μg/g and 875.02 μg/g to 640.80 μg/g and 825.25 μg/g, respectively. Collectively, these results indicate significant alterations in ASB lipid profiles following PAW treatment, establishing a theoretical foundation for understanding the mechanism involved in promoting lipid oxidation.

Antioxidant Capacity, Inflammatory Response, Carcass Characteristics and Meat Quality of Hu Sheep in Response to Dietary Soluble Protein Levels with Decreased Crude Protein Content.

Manipulating dietary nutrients, especially protein fractions, holds significance in enhancing the antioxidant capacity and immunity function of ruminants. This study investigated the impact of dietary adjustments in soluble protein (SP) levels, in conjunction with a reduction in crude protein (CP) content, on the antioxidant capacity, inflammatory response, carcass characteristics, and meat quality of sheep. This study had four dietary treatments, including a control diet (CON) adhering to NRC standards with a CP content of 16.7% on a dry matter basis and three diets with an approximately 10% reduction in CP content compared to CON with SP levels (% of CP) of 21.2 (SPA), 25.9 (SPB) and 29.4% (SPC), respectively. Thirty-two healthy male Hu sheep, with an initial live weight of 40.37 ± 1.18 kg and age of 6 months, were randomly divided into four groups to receive these respective diets. Our data revealed no significant differences in slaughter performance among treatments (p > 0.05), although low-protein treatments decreased the stomachus compositus index (p < 0.05). Compared with CON, as SP was adjusted to 21.2%, total antioxidant capacity (T-AOC) and catalase (CAT) concentrations were decreased in the serum (p < 0.05), glutathione peroxidase (GSH-Px) content was decreased in jejunum and ileum (p < 0.05), superoxide dismutase (SOD) concentration was reduced in the duodenum (p < 0.05), and malondialdehyde (MDA) content was increased in spleen and ileum (p < 0.05). On the other hand, pro-inflammatory cytokine (IL-1β, IL-6 and IL-8) contents were upregulated in the serum (p < 0.05), while immunoglobulin (IgA and IgM) contents were reduced in the duodenum (p < 0.05) with SP adjustments. Additionally, the SPB and SPC diets reduced the content of saturated fatty acids and increased the content of polyunsaturated fatty acids compared with CON (p < 0.05), along with retention in the tenderness and water-holding capacity of the longissimus lumborum muscle. In summary, reducing CP by 10% with an SP proportion of ~25-30% improved meat quality without compromising antioxidant capacity and immunity function, while lower SP levels had adverse effects.

Assessment of the amino and fatty acid composition and biological value of meat of broiler chickens taken by “Subtiform” probiotic bio preparation

Probiotics are widely used for intensive technologies of growing broiler chickens due to their ecologically harmless properties, increasing productivity and obtaining safe and high-quality meat products. The purpose of the study was to determine the effect of the probiotic biopreparation Subtiform on the amino and fatty acid composition and biological value of chicken meat after drinking the probiotic biopreparation Subtiform in different doses. Broiler chickens from 28 to 42 days of age were given the probiotic bio preparation Subtiform, which contains Bacillus subtilis and Bacillus licheniformis at 2.5 × 109 CFU/g and dry milk serum per 20 birds in a cage: control - birds were not given probiotics with water; experiment 1 – 0.5 g/10 dm3 of water; experiment 2 – 2.0 g/10 dm3 of water; experiment 3 – 4.0 g/10 dm3 of water. The total content of amino acids in the breast meat of broiler chickens slightly increased in experiment 1 – by 1.71 % (Р &lt; 0.01), in experiment 2 – by 3.57 % (Р ≤ 0.001), in experiment 3 – by 12.35 % (Р ≤ 0.001). The content of essential amino acids in breast meat was increased – 5.39 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of methionine – 1.7 times (Р ≤ 0.01), leucine – by 1.3 times (Р ≤ 0.001), lysine and isoleucine – 1.2 times compared to the control group; the content of substituted amino acids also increased – 9.07 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of aspartic acid – 1.2 times (Р ≤ 0.01), glutamic acid – 1.13 times (Р ≤ 0.01), as well as a decrease in glycine content – by 1.2 times (Р≤0.01) compared to the control group. The protein-quality index in experiment 3 was higher due to the increased content of tryptophan – 0.37 ± 0.025 mg/100 mg of meat (Р ≤ 0.001) and oxyproline – 0.06 ± 0.002 mg/100 mg of meat (Р ≤ 0.001). A positive effect of the probiotic biological preparation of Bacillus subtilis and Bacillus licheniformis on the fatty acid composition of the meat of broiler chickens of the research groups was established. The highest total content of saturated fatty acids to the total content of fatty acids in percentage was in experimental group 3 – 38.39 ± 0.002 %, which accordingly increased by 8.11 % compared to the control group (35.51 ± 0.002 %), due to the increase due to the increase in palmitic, stearic, iso-stearic content. The content of monounsaturated acids was characterized by the content of myrostolenic, palmitoleic, heptadeceneic, oleic, gondoic, and erucic nervonic acids. The highest content of monounsaturated fatty acids in experimental group 3 is 43.77 ± 0.002 % (Р≤0.001) due to an increase in the content of 43.77 ± 0.002 % (Р ≤ 0.001) of palmitoleic, oleic and gondoic acids. The increase in the content of polyunsaturated fatty acids in the meat of broiler chickens in experimental sample 3 was the highest – 25.16 ± 0.02 % (Р ≤ 0.001) due to the increase in the content (Р ≤ 0.001) of linoleic, linolenic and arachidonic fatty acids. The highest total content of omega-3 was in experimental groups of broiler chicken meat 2 and 3, respectively – 1.03 ± 0.001 % (Р ≤ 0.001) and 1.30 ± 0.001 % (Р ≤ 0.001) and omega-6, respectively – 22.98 ± 0.014 % (Р ≤ 0.001) and 23.40 ± 0.015 % (Р ≤ 0.001). The ratio ∑Omega-6/∑Omega-3 was – 22.31 and 18.00 in experimental groups 2 and 3, respectively. An increase in the relative biological value of meat (103.85 %) was observed when using Tetrachimena piriformis in a dose of the probiotic biopreparation Subtiform – 4.0 g/10 dm3 of water. The practical value of the research lies in the use of the probiotic biopreparation Subtiform to increase the biological value of meat and improve the amino acid and fatty acid profile.

Vegetative regulation of fatty acid composition in blood plasma of goats

In the regulation of homeostasis, the tone of the autonomic nervous system plays a key role, in the regulation of the metabolism of organic substances, which will affect the indicators of the fatty acid composition of the blood. As a result, the profile of saturated fatty acids can affect the nutritional value of dairy products. According to the results of a chromatographic study, the influence of the tone of the autonomic nervous system on the content of saturated fatty acids: caproic, capric, lauric, myristic, pentadecanoic, palmitic, and arachinic fatty acids was established. Caproic acid relative to the experimental group of normotonics has high indicators in sympathotonic 1.42 ± 0.06 (Р ≤ 0.001) and vagotonic 0.71 ± 0.08 (Р ≤ 0.001). Capric acid is 76 % (Р ≤ 0.001) lower in the content of animals with vagotonia and 9 % (Р ≤ 0.05) in goats with sympathotonia compared to normotonia. Lauric acid in the experimental group of vagotonics is 84 % (Р ≤ 0.001) more and 22 % (Р ≤ 0.05) less in sympathotonics compared to normotonics. Compared to animals with normotonia, myristic acid has high values in goats with sympathotonia by 22 % (Р ≤ 0.05) and with vagotonia by 82 % (Р ≤ 0.001). Pentadecanoic acid is 66 % less (Р ≤ 0.05) in sympathotonics and 29 % more in vagotonics (Р ≤ 0.01) compared to the experimental group of normotonic. Compared to goats with normotonia, palmitic acid has high indicators of animals with vagotonia by 6 % (Р ≤ 0.001) and low indicators with sympathotonia by 4 % (Р ≤ 0.05). Arachidonic acid in sympathotonic had the highest content by 38 % (Р ≤ 0.001) in comparison with normotonic. Considering the total content of saturated fatty acids in the blood plasma of goats during the chromatographic study, a regularity was established. The experimental group of vagotonic had the highest levels of fatty acids among other animals. Sympathotonic drugs mostly had a lower percentage content.

Анализ содержания катехоламинов и параметров липидного обмена у аборигенного и местного европеоидного населения Арктической зоны Российской Федерации

The study of fat metabolism and the levels of sympathoadrenal hormones in the indigenous population of the Arctic presently changing their lifestyle from nomadic to sedentary is undoubtedly of practical interest. The purpose of this article was to conduct a comparative analysis of the content of catecholamines, triglycerides and saturated fatty acids in the inhabitants of the Arctic zone of the Russian Federation, depending on their lifestyle (nomadic indigenous people, sedentary indigenous people, and local Russian population), age and sex. Materials and methods. The study involved 472 subjects: men and women of the first (men: 22–35 years old; women: 21–35 years old) and second (men: 36–60 years old; women: 36–55 years old) periods of adulthood, leading different lifestyles. The following were determined in the blood serum: triglyceride concentrations using the enzymatic method; level of saturated fatty acids (ƩSFA) using gas-liquid chromatography, followed by а calculation of the content of short-, medium- and long-chain saturated fatty acids (ƩSCFA, ƩMCFA, ƩLCFA). Urine levels of adrenaline and noradrenaline were determined by means of fluorimetry. Results. Regardless of their lifestyle, adult subjects, primarily women, showed high adrenaline values, low triglyceride concentrations and elevated ƩSFA. Correlation analysis established a negative association of adrenaline with ƩLCFA and ƩSFA in sedentary indigenous women aged 21–35 years and with ƩMCFA in those aged 36–55 years. In local Russian women aged 36–55 years, on the contrary, a positive association of noradrenaline with ƩSCFA, ƩMCFA, ƩLCFA and ƩSFA was found. No statistically significant correlations were identified in nomadic indigenous women. Unlike women, men had a correlation between adrenaline content and ƩMCFA only among local Russians: negative in 22–35-year-olds and positive in 36–60-year-olds with high noradrenaline levels. On the one hand, low triglyceride values and elevated ƩSFA among residents of the Arctic zone of the Russian Federation maintain the energy homeostasis of the body. On the other hand, they lead to overweight and obesity, which increases the risk of new-onset metabolic dysfunction-associated diseases, especially in women.

Physico Chemical Properties and Fatty Acid Profile of Blended Vegetable Oil

Modifying dietary fat intake is essential for reducing and preventing cardiovascular disease risk. In recent years, blending oil has shown to be a more commercially viable method of improving the nutrient profile of oil while preserving a balanced fatty acid composition. The present study aims at designing blended oil and analysing its physicochemical properties and fatty acids profile. Flaxseed, groundnut, safflower, gingelly, and sunflower oil were acquired from retail outlets in Coimbatore. All five vegetable oils were combined into two blends: blended oil - I (Sunflower - 50 ml: Flaxseed-12.5 ml: Groundnut-12.5 ml: Gingelly-12.5 ml: Safflower-12.5 ml) and blended oil - II (Safflower -50 ml: Flaxseed-12.5 ml: Sunflower-12.5 ml: Groundnut-12.5 ml: Gingelly -12.5 ml). The physical and chemical properties of the blended vegetable oil. Fatty acids profiling of blended oil was carried out using the standard procedure using Gas Chromatography Flame Ionization Detector. Modified oil was equally beneficial in terms of fatty acid composition. The peroxide values of blended oil-I and II was found to be 0.1 Meq/kg and 0.1 Meq/kg, respectively. The saturated fatty acid content of blended oil I and II were found to be 26.67±2.08 and 16.67±2.08, respectively, whereas the monounsaturated fatty acid content of both blended oil I and II was reported to be 28.67±2.08. The polyunsaturated fatty acid content of blended oil I and II were observed to be 39.67±2.08 and 39.33±2.08, respectively. Thus the formulated blended oil with the combination of different types of oil was suggested to be superior compared to common cooking oil like sunflower and safflower oil.