Fat Degradation Research Articles

Ablation of Dihydroceramide Desaturase 1, a Therapeutic Target for the Treatment of Metabolic Diseases, Simultaneously Stimulates Anabolic and Catabolic Signaling

The lipotoxicity hypothesis posits that obesity predisposes individuals to metabolic diseases because the oversupply of lipids to tissues not suited for fat storage leads to the accumulation of fat-derived molecules that impair tissue function. Means of combating this have been to stimulate anabolic processes to promote lipid storage or to promote catabolic ones to drive fat degradation. Herein, we demonstrate that ablating dihydroceramide desaturase 1 (Des1), an enzyme that produces ceramides, leads to the simultaneous activation of both anabolic and catabolic signaling pathways. In cells lacking Des1, the most common sphingolipids were replaced with dihydro forms lacking the double bond inserted by Des1. These cells exhibited a remarkably strong activation of the antiapoptotic and anabolic signaling pathway regulated by Akt/protein kinase B (PKB), were resistant to apoptosis, and were considerably larger than their wild-type counterparts. Paradoxically, Des1(-/-) cells exhibited high levels of autophagy. Mechanistic studies revealed that this resulted from impaired ATP synthesis due in part to decreased expression and activity of several complexes of the electron transport chain, particularly complex IV, leading to activation of AMP-activated protein kinase and its induction of the autophagosome. Thus, Des1 ablation enhanced starvation responses but dissociated them from the anabolic, prosurvival, and antiautophagic Akt/PKB pathways.

Effects of Mung‐Bean and Black‐Bean ethanol extracts on inflammation related to obesity in the high fat induced obesity model

Obesity is known to induce an inflammation status that is implicated in clinical complications such as insulin resistance, diabetes and atherosclerosis. The leguminous plants are known as diet food because mung bean(MB) has lower glycemic Index and anthocyanins of the black bean(BB) has physiological effects on antioxidant, anticancer and anti‐inflammatory activity. Our purpose of this study was to determine the effects of MB and BB on inhibition of inflammation‐related to adipogenesis. C57BL/6 male mice(4wk) were fed with 45% high fat diet for 10 weeks to induce obesity and the control(CON), 45% high fat diets(HF), HF with Orlistat 0.03%(O), HF with MB ethanol extracts(1g/kg), HF with BB ethanol extract(1g/kg) were orally administrated for 12weeks. The weight of epididymal fat was significantly low in MB group. PPARγ, C/EBP and ACC expression, related to lipid synthesis, on MB and BB were lower than other groups in liver. IL‐10, inhibitor of inflammation related to adipocyte differentiation, significantly increased in BB group. HSL and AMPK genes, fat degradation enzyme, were significantly increased in BB group. ACC gene, key enzyme of fat synthesis, was significantly decreased in BB group. In conclusion, MB and BB may develop an anti‐obesity food because they have effects on inhibition of inflammation related to fat synthesis and activation of lipolysis.Grant Funding Source: Agriculture Science&Technology Development(PJ907089), Technology Commercialization Support Program, Ministry for Food, Agriculture, Forestry and Fisheries(811003031SU000), Republic of Korea.

Investigation of proteolytic, lipolytic activities and antibiotics susceptibility of some Pseudomonas bacteria isolated from raw milks

Investigation of proteolytic, lipolytic activities and antibiotics susceptibility of some Pseudomonas bacteria isolated from raw milks

Influence of reduced sodium chloride content on the fermentation and quality of dry fermented sausages

Production of dry fermented sausages is mostly based on local customs and traditional ways of manufacturing. However, in recent decades, these sausages are increasingly produced in industrial conditions, and there is a need to establish the manufacturing procedures, in order to ensure uniformity of the product, and its safety. During the drying of sausages, various changes occur in the sausage stuffing under the influence of water loss and enzymatic degradation of proteins and fats by the action of endogenous (enzymes present in the meat and fat) and exogenous enzymes (enzymes derived from microorganisms). These processes cause the product to obtain the specific, typical sensory properties and longer viability. Microorganisms which are usually responsible for the fermentation process which takes place in the sausages are lactic acid bacteria, and in addition to them coagulase-negative cocci and yeast. Coagulase-negative cocci, with their fermentative activity, contribute to the formation of desirable sensory characteristics of fermented sausages, and lactic acid bacteria contribute to lowering pH value of the stuffing. In the development of new products, such as fermented dry sausages with a reduced content of sodium chloride and fat, there are considerable difficulties because the two components are playing a very important role in the taste of the final product. Sodium chloride has the greatest significance for the taste of the final product, i.e. for its saltiness/savoury quality. Also, it is very important in achieving the microbiological stability of the sausages, because during manufacture they are not subject to heat treatment. The lowest limit of sodium chloride content, according to some data, is 2.5 %, particularly in case of salami. With a lower content of sodium chloride, the products are not hard enough, and are difficult to cut, which is one of the main characteristics of this group of sausages. In order to reduce the salt content in the fermented sausages, the chloride salts of potassium, magnesium and calcium are used as the substituent of sodium chloride. In most developed countries, about 80 % of the salt is originated from food. According to the actuality of this topic, manufacturers are initiating a program of salt reduction in production, and they are starting with the reformulation of their products. Many countries have developed their own guidelines for salt intake program. WHO started the strategy of reduction of salt through the Regional Directorate, and the 11 EU countries signed the program of reduction salt content by 16% over the next 4 years.

Effect of Garcinia cambogia extract on body weight gain, feed intake and feed conversion ratio, and serum non-esterified fatty acids and C-reactive protein levels in rats fed with atherogenic diet

Summary The aim of the study was to investigate the improving effect of Garcinia cambogia extract on performance metrics, and serum non-esterified fatty acids (NEFA) and C-reactive protein (CRP) levels in rats fed with atherogenic diet. Thirty, one-year-old, female Sprague-Dawley rats were randomly assigned to three experimental groups of ten animals each. Control group was fed with basal diet (2% liquid vegetable oil, 0% cholesterol), while the diets of groups 2 and 3 contained vegetable oil (2% liquid- and 5% hydrogenatedvegetable oil) and cholesterol (3%). 4.5% Garcinia cambogia was added to the diet of group 3 from day 45. Performance metrics were significantly lower in group 3 than the other groups. Serum NEFA levels were significantly higher in group 3 than the control group on day 45, and in group 3 compared with the other groups on day 75. Serum CRP levels were not significantly different among all groups in all days. In conclusion, the reduced performance metrics indicate that supplementation with Garcinia cambogia extract is a novel therapeutic tool for weight management. Also, this study indicates that large doses of Garcinia cambogia can lead to a substantial increase in serum NEFA concentrations which may be due to the increased fat degradation.

Monitoring aroma changes during human milk storage at − 19 °C by quantification experiments

In previous human-sensory and gas chromatographic–olfactometric studies we observed major changes in the overall aroma profile of human milk during frozen storage at −19°C. The data indicated that the changes were predominantly due to lipid degradation processes, most specifically oxidative decomposition of (poly) unsaturated fatty acids. In the present study, characteristic odorants from degradation and oxidation of fat were quantified by means of stable isotope dilution assays in samples stored at −19°C for 2 and 6months, and were compared with fresh human milk control samples. In total 20 odorants were determined, amongst which several highly potent odor substances showed drastic increases in concentration after storage for 6months, some even by two orders of magnitude. However, even after storage for 2months several major changes in the aroma profiles of human milk were observed. Our investigations support our previous assumption that storage recommendations for breast milk require reconsideration.

A quick method for identifying radiolytic hydrocarbons in low‐fat‐containing food

As radiation-induced alterations of the lipid fraction of foods are related to their initial fat content, concentrations of fat degradation products used as irradiation markers are expected to be lower when irradiating low-fat-containing foods. Thus the sensitivity required when applying analytical methods for identifying irradiation markers in foods eventually depends on their respective amounts of fat. The aim of this study was to perform the qualitative analysis of characteristic hydrocarbons resulting from irradiation of samples with a fat content as low as 25 g kg(-1). A rapid extraction using a small amount of ethyl acetate was the unique sample pretreatment required to accomplish the analysis of radiolytic markers by using on-line coupling of reverse phase liquid chromatography and gas chromatography with mass spectrometry detection (RPLC/GC/MS). Efficient elimination of the large volumes (up to 2170 µL) directly transferred from LC to GC was achieved by optimising the operation mode of the through-oven transfer adsorption/desorption system used as interface. The reported procedure allowed confirmation, in less than 65 min, of the occurrence of up to five irradiation markers, namely n-pentadecane, 1-hexadecene, 1,7-hexadecadiene, n-heptadecane and 8-heptadecene, in cooked ham irradiated at doses as low as 2 kGy.

Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage

The present study aims to evaluate the capacity of Hypericum perforatum L. extract (Hp) to inhibit lipid oxidation in heated meat batters formulated with a healthier oil combination (olive, linseed and fish oils). The antioxidant capacity of two concentrations (0.0005% and 0.001%) of Hp in the meat matrix (Hp5 and Hp10 samples, respectively) during chilled storage was compared with the combination of synthetic phenolic antioxidants (BHA+BHT). Lipid alteration was evaluated through thiobarbituric acid-reactive substances (TBARS), antioxidative activity by photochemiluminescence (AAP), % inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH), and polar material-related triglyceride compounds followed by high-performance size-exclusion chromatography. The addition of BHA+BHT and Hp induced oxidative protection during the preparation process and storage of meat batters with the lowest alteration in samples containing BHA+BHT. Storage increased linearly the polar material, thermal oxidized compounds, and TBARS in all samples with the lowest trend-variation for BHA+BHT followed by Hp10 and Hp5 samples. The protection exerted by the BHA+BHT and Hypericum was generally maintained throughout the experiment. Hypericum extract can be successfully used to reduce fat degradation, and hence potential toxicity, in heated pork meat batters at chilled temperatures.

Changes in Maillard reaction products in ghee during storage

Ghee (milkfat from heat clarification) was made using direct cream (DC), cream butter (CB) or pre-stratification (PS) methods and stored at 60°C, in air, for at least two weeks. Milkfat degradation, particularly oxidation, occurred in all types of ghee, resulting in increases in aldehydes and free fatty acids. However, there was little difference in fat degradation rates in each type of ghee. DC and CB ghee contained volatile Maillard reaction products, whereas PS ghee did not. The concentrations of 3,4-dihydroxy-3-hexen-2,5-dione (DHHD) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (pyranone), Maillard reaction products found in DC and CB ghee, rapidly decreased during storage, associated with increases in acetic acid. This work suggests hydration of both DHHD and pyranone, during storage, could form reactive 1-deoxy-d-erythro-hexo-2,3-diulose (1-deoxyglucosone) that degrades mostly to acetic acid. Thus, the Maillard reaction cascade appears to continue in food, in the absence of proteins and sugars, long after cooking has ceased.

Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry, and its application to sensory predictive modeling

Gas chromatography/time-of-flight mass spectrometry (GC/TOF-MS) was used to analyze hydrophilic low molecular weight components, including amino acids, fatty acids, amines, organic acids, and saccharides, in cheese, and the sensometric application for practical metabolomic studies in the food industry is described. Derivatization of target analytes was conducted prior to the GC/TOF-MS analysis. Data on 13 cheeses, six Cheddar cheeses, six Gouda cheeses and one Parmigiano-Reggiano cheese, were analyzed by multivariate analysis. The uniqueness of the Parmigiano-Reggiano cheese metabolome was revealed. Principal component analysis (PCA) showed no grouping of the Cheddar cheeses and Gouda cheeses according to production method or country of origin. The PCA loading plot confirms that many amino acids contribute positively to PC1, suggesting that PC1 is closely related to degradation of proteins, and that lactic acid contributed positively to PC2, whereas glycerol contributed negatively to PC2, suggesting that factors regarding degradation of carbohydrates and fats were expressed in PC2. Partial least squares (PLS) regression models were constructed to predict the relationship between the metabolite profile and two sensory attributes, "Rich flavor" and "Sour flavor", which were related to maturation. The compounds that play an important role in constructing each sensory prediction model were identified as 12 amino acids and lactose for "Rich flavor", and 4-aminobutyric acid, ornithine, succinic acid, lactic acid, proline and lactose for "Sour flavor". The present study revealed that metabolomics-based component profiling, focusing on hydrophilic low molecular weight components, was able to predict the sensory characteristics related to ripening.

USAGE OF PLANTS FOR FAT-POLLUTED SOIL TREATMENT / RIEBALAIS UŽERŠTO GRUNTO VALYMAS NAUDOJANT AUGALUS / ОЧИСТКА ЗАГРЯЗНЕННЫХ ЖИРАМИ ГРУНТОВ С ИСПОЛЬЗОВАНИЕМ РАСТЕНИЙ

Following the complex technology for greasy waste utilization, which is under development, two stages of fat degradation – biodegradation and phytoremediation – were applied for treatment of fat-polluted soil. Biodegradation was used in the first stage, and phytoremediation was applied for degradation of residual fat and final restoration of soil structure. The latter technology was used to evaluate the ability of three following species of herbaceous plants to degrade fat in soil: red clover (Trifolium pratense L.), meadow fescue (Festuca pratensis Huds.), and hybrid ryegrass (Lolium hybridum Hausskn.). The evaluation after the stages of phytoremediation showed that hybrid ryegrass was the most effective in fat degradation in soils with high initial fat concentrations (100 g/kg and 55.1 g/kg), i.e. 53% and 67% respectively. With lower initial fat contents in soil (up to 12.7 g/kg), the best ability in fat degradation was determined in hybrid ryegrass and red clover, i.e. 76%. Application of stages of biodegradation and phytoremediation for treatment of soil polluted with greasy contaminants helped to reduce fat contents by 99% with the initial fat concentration of 138.9 g/kg, and 90% with 222.2 g/kg. Santrauka Gruntui, užterštam riebalinėmis atliekomis, valyti pagal kuriamą kompleksinę riebalinių atliekų utilizavimo technologiją numatyti du riebalų skaidymo etapai – biologinis skaidymas ir fitoremediacija. Pirmuoju etapu taikyta biodegradacija, o likusiems riebalams skaidyti ir grunto struktūrai galutinai atkurti – fitoremediacija, kurios metu įvertinta trijų pasirinktų žolinės augalijos rūšių – raudonųjų dobilų (Trifolium pratense L.), tikrųjų eraičinų (Festuca pratensis Huds.) ir hibridinių svidrių (Lolium hybridum Hausskn.) geba skaidyti riebalus grunte. Po fitoremediacijos etapo nustatyta, kad, esant didelėms pradinėms riebalų koncentracijoms grunte (100 g/kg ir 55,1 g/kg), efektyviausiai riebalus skaidė hibridinės svidrės – atitinkamai 53% ir 67%. Esant mažesnėms riebalų koncentracijoms grunte (iki 12,7 g/kg), geriausiai riebalus skaidė hibridinės svidrės ir raudonieji dobilai – 76%. Riebalais užterštam gruntui valyti etapais taikant biodegradaciją ir fitoremediaciją, riebalų kiekis grunte sumažėjo 99%, kai pradinė riebalų koncentracija buvo 138,9 g/kg, o kai riebalų koncentracijai 222,2 g/kg – 90%. Резюме Согласно создаваемой комплексной технологии утилизации жировых отходов с целью очистки грунта, загрязненного жирами, были применены два этапа для расщепления жиров – биодеградация и фиторемедиация. На первомэтапе была применена биодеградация, а для расщепления оставшихся жиров и окончательного восстановленияструктуры грунта – фиторемедиация, во время которой оценивалась способность трех травянистых видов – клевера лугового (Trifolium pratense L.), овсяницы луговой (Festuca pratensis Huds.) и плевела гибридного (Lolium hybridum Hausskn.) – расщеплять жиры в грунте. После этапа фиторемедиации было установлено, что при высокихзаданных начальных концентрациях жиров в грунте (100 и 55,1 г/кг) наиболее эффективно расщеплял жиры плевел гибридный – 53% и 67% соответственно. При более низких начальных концентрациях жиров (до 12,7 г/кг грунта) наиболее высокий процент расщепленных жиров достигался при применении плевела гибридного и клевера лугового – 76%. После применения этапов биодеградации и фиторемедиации для очистки грунта, загрязненного жирами, количество жиров в грунте снизилось на 99% при их начальной концентрации 138,9 г/кг и на 90%при их концентрации 222,2 г/кг грунта.

Effect of gamma radiation on lipids by the TBARS and NMR

The aim of this work was to study the effect of gamma radiation on lipids by TBARS and NMR. The samples of raw whole milk were subjected to gamma radiation from Co60 in doses of 1, 2 and 3 kGy and the production of rancidity was studied through Nuclear Magnetic Resonance (NMR) and Thiobarbituric Acid Test (2-TBARS). The TBARS values increased according to the intensity of the radiation dose applied at the samples, demonstrating correlation between the radiation dose and the production of lipid oxidation. This was confirmed by NMR with the formation of peaks of aldehydes and ketones that were small and similar in the doses of 1 and 2 kGy. In the dose of 3 kGy, the total degradation of milk fat was observed. A correlation between the NMR and 2-TBA was detected.

Protein deprivation attenuates Hsp expression in fat tissue

For ruminants, dietary protein is the first limiting component to the utilization of low-quality forage. Throughout gestation, low-protein intake may result in prenatal programming that causes various metabolic disturbances and physiological modulations to dams and their developing embryos. We studied the effect of long-term low-protein diet (LPD) on physiological, biochemical, and molecular parameters of the energy status in gestating beef cows. LPD resulted in significant reductions in feed intake and heart rate and promoted a negative retained energy status already after 3weeks. Elevated levels of plasma creatinine and non-esterified fatty acids indicate endogenous degradation of fat and protein as a response to the demands in energy and nitrogen. Increasing levels of β-hydroxybutyrate confirmed the negative energy status obtained by the physiological measurements. At the molecular level, subcutaneous fat, Hsp90, Hsp70, and proteasome subunits decreased significantly after 3months on LPD, in parallel with an increase of adipocyte fatty acid-binding protein. These results may indicate a decrease in turn-over of proteins, at the cost of induced lipolysis, and suggest that the response to protein deprivation, when examined in an energy-storing tissue, includes downregulation of the constitutive heat shock proteins involved in the protein degradation pathway of energy production and upregulation of tissue-specific genes such as those involved in energy production from fat degradation.

Effect of storage and separation of milk at udder quarter level on milk composition, proteolysis, and coagulation properties in relation to somatic cell count

Coagulation properties of milk are altered by elevated somatic cell count (SCC), partly due to increased proteolytic and lipolytic activity in the milk and, thereby, degradation of protein and fat during storage. Milk is commonly stored on the farm at cooling conditions for up to 2 d before transport to the dairy for processing. This study evaluated the effects of storage on milk with altered composition due to high SCC and the effects of exclusion of milk from individual udder quarters with high SCC on milk composition, proteolysis, and coagulation properties. Udder-quarter milk and cow-composite milk samples from 13 cows having at least 1 quarter with SCC above 100,000 cells/mL were collected on 1 occasion. In addition, commingled milk from only healthy quarters (<100,000 cells/mL) of each cow was collected, representing a cow sample where milk with elevated SCC was excluded. The milk samples were analyzed for total protein content; protein content in the whey fraction; casein, fat, and lactose contents; SCC; proteolysis; curd yield; coagulation time; and total bacterial count, on the day of sampling and after 2 and 5 d of storage at +4°C. In addition to SCC, duration of storage and total bacterial count had an effect on milk quality. The content of total protein, fat and protein contents in the whey fraction, and curd yield were found to have different storage characteristics depending on the level of SCC at udder-quarter level. The exclusion of milk from udder quarters with elevated SCC decreased the content of total protein and protein content in the whey fraction and increased the content of lactose at cow level. However, the effect of separating milk at udder-quarter level needs to be further studied at bulk tank level to evaluate the effect on overall total milk quality.

Production of hydrocarbons from fatty acids and animal fat in the presence of water and sodium carbonate: Reactor performance and fuel properties

The thermal degradation of free fatty acids and animal fat in a moving bed of sodium carbonate and 5wt% of water were carried out at 430±20°C at a pilot scale plant. During start-up the loading rates for a 60:40 mixture of oleic and stearic acids were 10kg/h resulting in a 69±5% of bio-crude. The acidity index was remarkably low within a range of 0.64–0.80mg KOH/g during 3weeks of operation. The loading rates for animal fat were increased from 10 to 40kg/h corresponding to a weight hourly space velocity of 0.03–0.1h−1 over a period of 6months. Heat transfer into the reactor was the limiting criterion. The main product with a yield of 65±5% was bio-crude showing an acidity index of 0.5–1.8mg KOH/g. The mean value for kinematic viscosity at 40°C was 1.78mm2/s. The net calorific value of bio-crude was 41.6MJ/kg. Coke deposits on sodium carbonate were determined to be 5±1%. The gaseous products ranged from 25wt% to 30wt%. The presence of CO2, H2, CH4, C2H6, C2H4 and C3 to C5 hydrocarbons as major components was established by gas chromatography. The gases were directly fed into an on-site gas line and used for heating purposes. The distillation curve of bio-crude from animal fat showed hydrocarbon based bio-fuels in the boiling ranges of gasoline and diesel. Upon rectification 66% of bio-diesel and 21% of bio-gasoline were obtained. This corresponds to a total yield of 43% bio-diesel and 14% bio-gasoline from animal fat. The bio-diesel had favorable low-temperature properties (cold filter plugging point=−18°C) with oxidation stability between that of mineral oil based diesel and fatty acid methyl ester fuels. The gasoline fraction lacked low-boiling hydrocarbons as indicated by a vapor pressure of 26kPa instead of 60-90kPa (DIN EN 228). Thus, water-cooled condensers need to be improved for a full-scale plant. The results are discussed in terms of German specifications for standard fuels.

Chemometric Classification of the Fat Residues from the Conditioning Operations of Table Olive Processing, Based on their Minor Components

The work characterizes the unsaponifiable matter of fats released in pitting green (GP) and ripe (RP) olives, in pitting/stuffing green olives with vegetable (GPSV) and animal (GPSA) products and in the fat settled at the end of the factory sewer system (W). The unsaponifiable matter ranged from 1.94% (RP) to 5.91% (GPSA); total sterols from 1319 mg/kg fat (GPSV) to 2002 mg/kg fat (RP), with β-sitosterol as the most abundant. Fatty alcohols ranged from 242 mg/kg (GP) to 556 mg/kg (W), with C22 as the most abundant. Triterpene diols were found only in GPSV (erythrodiol + uvaol, 0.80%). Wax was not present in the fats from GP and RP but increased with the general fat degradation in the order GPSV (128 mg/kg), GPSA (171 mg/kg) and W (263 mg/kg). Chemometric analysis was able to detect differences among the diverse fats; sterols + fatty alcohols cluster analysis was useful for fat grouping.

Degradation of Fat during Composting and Isolation of Fat-degrading Bacteria, Geobacillus pallidus Strain L33-1

本研究では，油分が活発に分解されているコンポスト化の過程で働く油分解菌を単離することを目的とし，油分としてラードを添加したコンポスト化を行った。PCR-DGGE法を用いて微生物叢の変化を測定した結果，油分が良好に分解されているときに特徴的な微生物としてGeobacillus pallidusに由来するバンドの存在を確認した。引き続いてこのバンドに対応する微生物としてコンポスト中よりG. pallidus L33-1株を単離した。L33-1株の油分解能を確かめるために，ラードを含む滅菌原料にL33-1株を接種してコンポスト化したところ，pHは5.8付近まで急速に低下し，炭酸ガスの発生も著しく少なくなって，ラードもラード以外のコンポスト原料もまったく分解されなくなることがわかった。このため，滅菌原料にL33-1株を接種した後，アンモニアガスを通気するとともに水酸化カルシウムを適宜加えてpHの低下を抑制したところ，コンポスト化は良好に進行した。また，ラードも活発に分解されて，ソクスレー抽出装置で測定した重量基準のラード分解率はコンポスト化10日で92%に達することが確かめられ，L33-1株によるラード分解にはpHの維持が必要であることがわかった。

DEVELOPMENT OF FATTY WASTE COMPOSTING TECHNOLOGY USING BACTERIAL PREPARATION WITH LIPOLYTIC ACTIVITY

A new composting technology of waste with high fat content was developed in JSC “Biocentras”. The composting technology of fat‐contaminated waste is based on the use of fat‐oxidizing microorganisms. Developed technology is commended for cleaner production/pollution prevention approach as well as meets strict environmental and hygiene requirements. The composting process was investigated for the process optimization by applying the response surface methodology. Values of parameters of composting process were monitored in lab‐scale composters. The optimal composition of the composing mixture was determined: the initial fat content – 5%, the concentration of bacterial preparation cells – 109 CFU/g, the quantity of structural materials – 9.5%. Fat degradation rate slowed down 3 times if the initial fatty concentration increased from 5% to 20%. Concentrated fatty‐waste disposal site prototype was designed. Composting process duration lasted 1 to 1.5 year. Santrauka UAB “Biocentre” sukurta nauja riebalais užterštu atlieku kompostavimo technologija, pagrista riebalus oksiduojančiu mikroorganizmu panaudojimu. Ši technologija pažangesne taršos prevencijos požiūriu, jos privalumas – švaresne gamyba. Sukurtoji technologija atitinka griežtus aplinkos apsaugos ir higienos reikalavimus. Tyrimai atlikti laboratorinemis salygomis. Riebaliniu atlieku kompostavimo procesu technologiniams parametrams optimizuoti taikyta faktoriniais eksperimentais grista reakcijos paviršiaus analizes metodologija. Nustatyta optimali eksperimentine kompostuojamo mišinio sudetis: pradinis riebalu kiekis – 5 %, biopreparato lasteliu koncentracija – 109 KSV/g, struktūrines medžiagos kiekis – 9,5 %. Padidinus pradine riebalu koncentracija nuo 5 % iki 20 %, riebalu skaidymo sparta suleteja apie 3 kartus. Suprojektuotas koncentruotu riebaliniu atlieku utilizavimo aikšteles modelis. Kompostavimo proceso trukme 1–1,5 metu. Резюме В ЗАО “Biocentras” была создана новая технология компостирования отходов с высоким содержанием жира. Технология компостирования загрязненных жирами отходов основана на использовании микроорганизмов, окисляющих жиросодержащие вещества. Разработанная технология является привлекательной для более чистого производства/предупреждения загрязнения окружающей среды, а также удовлетворяет строгим экологическим и гигиеническим требованиям. Исследован процесс компостирования. Для оптимизации процесса применен метод математического моделирования. Опыты проведены в лабораторных условиях. Определен оптимальный состав смеси: начальное содержание жира – 5%, концентрация бактериальных клеток в препарате – 109 КОЕ/г, количество структурных материалов – 9,5%. Деградация жиров замедляется в 3 раза, если первоначальная концентрация жиров увеличивается от 5% до 20%. Разработан и построен прототип площадки для компостирования жировых отходов. Процесс компостирования длится от 1 до 1,5 лет.

Evaluation of feeding glycerol on free-fatty acid production and fermentation kinetics of mixed ruminal microbes in vitro

Ruminant-derived foods contain high proportions of saturated fats as a result of ruminal biohydrogenation that rapidly saturates and thus limits the availability of free unsaturated fatty acids for assimilation. The objective of this study was to evaluate the effects of glycerol on ruminal free-fatty acid (FFA) production rates and in vitro fermentation kinetics of alfalfa hay. In vitro incubations demonstrated 48% and 77% reductions in rates of FFA accumulation in incubations supplemented with 2% and 20% glycerol as compared to controls. In vitro incubations with alfalfa hay demonstrated that increasing levels of glycerol did not affect NDF digestibility of the hay. Additionally, increasing amounts of glycerol decreased the acetate to propionate ratio in the rumen. These results suggest that inhibiting bacterial fat degradation may promote ruminal passage of total lipid, thereby providing greater proportions of beneficial unsaturated fat for incorporation into beef products.

Effects of Fat Preparation Methods on the Viabilities of Autologous Fat Grafts

Fat grafts are commonly used in plastic surgery, but their unpredictable absorption rates are a considerable disadvantage. Furthermore, no agreement has been reached regarding the method that best enables fat graft survival. This study aimed to evaluate the effects of different preparation methods on fat graft viability. Fat tissue was harvested from the remnants of transverse rectus abdominis musculocutaneous (TRAM) flaps by syringe aspiration. Harvested fat tissue was prepared using three different methods: centrifugation, metal sieve concentration, and cotton gauze concentration. To evaluate the viabilities of fat cells, XTT assays were performed. For the study, 18 nude mice were allocated to three groups: the centrifugation, metal sieve, and cotton gauze groups (6 mice per group). Prepared fat (1ml) was injected into the nuchal area of the mice, and 12weeks later, grafts were dissected to determine graft survival rates and subjected to histologic analysis. No significant differences were observed in graft survival rates and histologic findings (necrosis and vascularity) between the three groups. However, histologic analysis found the metal sieve group to have significantly lower fat cell viability and more inflammation than the other two groups. The findings suggest that the closed centrifugation technique has no advantage over the open cotton gauze technique in terms of fat graft viability, and that the metal sieve concentration method is deficient as a preparation method because it can cause grafted fat degradation.