Enrichment Of Omega-3 Fatty Acids Research Articles

Combined cross-linking of Rhizomucor miehei lipase and Candida antarctica lipase B for the effective enrichment of omega-3 fatty acids in fish oil

The incorporation of a non-specific lipase and a sn-1,3 specific one in a single immobilized system can be a promising approach for the exploitation of both lipases. A one-step immobilization platform mediated by an isocyanide-based multi-component reaction was applied to create co-cross-linked enzymes (co-CLEs) of lipases from Rhizomucor miehei (sn-1,3 specific) and Candida antarctica (non-specific). Glutaraldehyde was found to be effective cross-linker by producing specific activity of 16.9 U/mg and immobilization yield of 99 %. High activity recovery of up to 404 % was obtained for immobilized derivatives. Leaking experiment showed covalent nature of the cross-linking processes. BSA had considerable effect on the immobilization process, providing 87–100 % immobilization yields and up to 10 times improvement in the specific activity of the immobilized derivatives. Scanning electron microscopy images showed flower-like and rod-like structures for the CLEs prepared by glutaraldehyde and undecanedicarboxylic acid, respectively. The prepared co-CLEs were examined in non-selective enrichment of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish oil, showing capability of releasing up to 100 % of both omega-3 fatty acids within 8 h of the reaction. The reusability of co-CLEs in five successive cycles presented retaining 63–72 % of their initial activities after the fifth reuse cycle in the hydrolysis reaction.

Quality Characteristics of Functional Chicken Meat Sausages Enriched With Omega-3-Fatty Acids

Background: Limited information is available on the enrichment of omega-3 fatty acids and their stability in poultry products during their processing and preservation. Keeping this on view, the present study was undertaken to develop chicken meat sausages enriched with omega-3 fatty acids by incorporation of flax seed oil at different levels. Methods: The present investigation on standardization of the different levels of flax seed oil (2, 4 and 6%) on various physico-chemical, proximate, omega-3-fatty acid profile and sensory scores of functional chicken meat sausages was investigated. The developed functional chicken meat sausages were analyzed for various quality characteristics like physico-chemical (cooking yield, emulsion stability, water holding capacity, pH and hardness and proximate composition, omega-3-fatty acid profile and sensory evaluation. Result: Chicken meat sausages added with 6% flax seed oil (T3) had significantly (P less than 0.05) higher cooking yield, emulsion stability, water holding capacity, protein and fat than control and remaining formulations. In the same line, chicken meat sausages added with 6% flax seed oil (T3) had lower SFA values and higher MUFA values, n-6 PUFA and n-3 PUFA values, n6 PUFA/n3 PUFA ratio and PUFA/SFA ratio and superior sensory scores than control and other formulations. The addition of flax seed oil to chicken meat sausages improved the healthy fatty acid profile.

Omega-3 production by fish oil hydrolysis using a lipase from Burkholderia gladioli BRM58833 immobilized and stabilized by post-immobilization techniques

Immobilization of lipase from Burkholderia gladioli BRM58833 on octyl sepharose (OCT) resulted in catalysts with higher activity and stability. Following, strategies were studied to further stabilize and secure the enzyme to the support using functionalized polymers, like polyethylenimine (PEI) and aldehyde-dextran (DEXa), to cover the catalyst with layers at different combinations. Alternatively, the construction of a bifunctional layer was studied using methoxypolyethylene glycol amine (NH 2 -PEG) and glycine. The catalyst OCT-PEI-DEXa was the most thermostable, with a 263.8-fold increase in stability when compared to the control condition. When evaluated under alkaline conditions, OCT-DEXa-PEG 10 /Gly was the most stable, reaching stability 70.1 times greater than the control condition. Proportionally, the stabilization obtained for B. gladioli BRM58833 lipase was superior to that obtained for the commercial B. cepacia lipase. Preliminary results in the hydrolysis of fish oil demonstrated the potential of the coating technique with bifunctional polymers, resulting in a stable catalyst with greater catalytic capacity for the production of omega-3 PUFAs. According to the results obtained, it is possible to modulate B. gladioli BRM58833 lipase properties like stability and catalytic activity for enrichment of omega-3 fatty acids.

Substrate structure and computation guided engineering of a lipase for omega-3 fatty acid selectivity.

Enrichment of omega-3 fatty acids (ɷ-3 FAs) in natural oils is important to realize their health benefits. Lipases are promising catalysts to perform this enrichment, however, fatty acid specificity of lipases is poor. We attempted to improve the fatty acid selectivity of a lipase from Geobacillus thermoleovorans (GTL) by two approaches. In a semi-rational approach, amino acid positions critical for binding were identified by docking the substrate to the GTL and best substitutes at these positions were identified by site saturation mutagenesis followed by screening to obtain a variant of GTL (CM-GTL). In the second approach based on rational design, a variant of GTL was designed (DM-GTL) wherein the active site was narrowed by incorporating two heavier amino acids in the lining of acyl-binding pocket to hinder access to bulky ɷ-3 FAs. The affinities DM-GTL with designed substrates were evaluated in silico. Both, CM-GTL and DM-GTL have shown excellent ability to discriminate against the ɷ-3 FAs during hydrolysis of oils. Engineering the binding pocket of an enzyme of a complex substrate, such as a triglyceride, by incorporating the information on substrate structure and computationally derived binding modes, has resulted in designing two efficient lipase variants with improved substrate selectivity.

Enrichment of omega-3 fatty acids, waste oil by-products canning tuna (thunnus sp.) with urea crystallization

Enrichment test of omega-3 fatty acids from tuna canning waste oil in Bitung North Sulawesi Indonesia have been conducted. The purpose of this study was to utilize tuna canning waste oil and enriched the concentration of omega-3 fatty acids with urea crystallization. The results showed that the characteristics of fish oil quality of tuna canning waste 0.9% moisture content, free fatty acids (FFA) 3.4%, copper (Cu) 0.1 ppm, iron (Fe) 2.5 ppm and phosphorus (P) 32,5 ppm still meets IFOMA quality standards Liquid fatty acid profile contains total SFA 33.7%, 27.6% PUFA, 1.4% omega-6 fatty acids, omega-3 fatty acids 25.9%, EPA 4.2% and DHA 21.4%, MUFA 18.8%, omega-9 fatty acids 13.9%, while concentrations of omega-3 fatty acids contained a total SFA of 7.7%, PUFA 70.9%, omega-6 fatty acids 0.8%, omega-3 fatty acids 70.1%, EPA 4.2% and DHA 21.4%, MUFA 2.7%, omega-9 fatty acids 1.5%. The urea crystallization process increases the levels of polyunsaturated fatty acids (PUFAs) such as omega-3 (EPA and DHA.), the enrichment rate is 2.7 times.

Enriquecimento com ácidos graxos da série ômega 3 em carne de aves e ovos

Despite the facilities offered by modernity, the adopted diet can result in damage to health. The disorders related to blood cholesterol and triglyceride are in the group of diseases caused by modern habits, where the omega-3 series fatty acids play an important role in reducing the risk of cardiovascular diseases, inflammation and nervous system development. Due to these concerns, the quality of food and proper use of food has become the focus of health programs worldwide, which highlight the functional foods in diets due to its ability of promoting health benefits when properly used. In this segment, the poultry sector was not left out. Eggs and chicken meat have been routinely recommended in healthy diets. Through the manipulation of the nutritional levels of animals’ diet, eggs and chicken can be enriched with fatty acids of the omega 3 series (eicosapentaeonoic -EPA and ocosaexaenoic -DHA) which is an important nutrient for human health. Thus, this review aimed to discuss the enrichment of omega-3 fatty acids in meat and poultry eggs.

Dietary enrichment of broiler chicken with omega-3 fatty acids and beneficial role in human cardiovascular health: A Review

Broiler meat consumption in the world increases annually with the development of modern diet pattern. Saturated fatty acid content of the meat causes high risk of cardiovascular disease in human. Fish is an important source of omega-3 fatty acids, which reduce the risk of cardiovascular disease in human. However, access to food fish, which are rich in omega-3 fatty acids, is questionable for many people in the world. Fortunately, studies revealed that the dietary enrichment of broiler chicken ration with omega-3 fatty acids enriched the broiler chicken meat with omega-3 fatty acids. Hence, consumption of such broiler chicken meat may supplement the scarcity of consumption of omega-3 fatty acids rich foods viz. fish. Moreover, dietary enrichment of omega-3 fatty acids improves carcass by reducing the abdominal fat deposition in broilers. However, shelf-life of broiler chicken meat that is enriched with omega-3 fatty acid is low due to high levels of lipid oxidation. However, usage of antioxidants improves the shelf-life of omega-3 fatty acid enriched broiler chicken meat.

Influence of Supplementation of Vegetable Oil Blends on Omega-3 Fatty Acid Production in Mortierella alpina CFR-GV15.

Objectives of this study were designed for improved production of mycelial omega-3 fatty acids with particular reference to EPA and DHA from the oleaginous fungus Mortierella alpina CFR-GV15 under submerged low temperatures fermentation supplemented with linseed oil and garden cress oil as an additional energy source. The fungus was grown at 20°C temperature for four days initially followed by 12°C temperature for next five days. The basal medium contained starch, yeast extract, and a blend of linseed oil (LSO) and garden cress oil (GCO) in the ratio 1 : 1. Results of the study revealed that, after nine days of total incubation period, the enhancement of biomass was up to 16.7 g/L dry weight with a total lipid content of 55.4% (v/w). Enrichment of omega-3 fatty acids indicated a significant increase in fatty acid bioconversion (ALA 32.2 ± 0.42%, EPA 7.9 ± 0.1%, and DHA 4.09 ± 0.2%) by 2.5-fold. The two-stage temperature cultivation alters the fatty acid profile due to activation of the desaturase enzyme in the cellular levels due to which arachidonic acid (AA) content reduced significantly. It can be concluded that Mortierella alpina CFR-GV15 is a fungal culture suitable for commercial production of PUFAs with enriched EPA and DHA.

1334 Dynamics of enrichment of omega-3 fatty acids in plasma lipid fractions following a bolus dose in dairy cows

1334 Dynamics of enrichment of omega-3 fatty acids in plasma lipid fractions following a bolus dose in dairy cows

Selective Enrichment of Omega-3 Fatty Acids in Oils by Phospholipase A1.

Omega fatty acids are recognized as key nutrients for healthier ageing. Lipases are used to release ω-3 fatty acids from oils for preparing enriched ω-3 fatty acid supplements. However, use of lipases in enrichment of ω-3 fatty acids is limited due to their insufficient specificity for ω-3 fatty acids. In this study use of phospholipase A1 (PLA1), which possesses both sn-1 specific activity on phospholipids and lipase activity, was explored for hydrolysis of ω-3 fatty acids from anchovy oil. Substrate specificity of PLA1 from Thermomyces lenuginosus was initially tested with synthetic p-nitrophenyl esters along with a lipase from Bacillus subtilis (BSL), as a lipase control. Gas chromatographic characterization of the hydrolysate obtained upon treatment of anchovy oil with these enzymes indicated a selective retention of ω-3 fatty acids in the triglyceride fraction by PLA1 and not by BSL. 13C NMR spectroscopy based position analysis of fatty acids in enzyme treated and untreated samples indicated that PLA1 preferably retained ω-3 fatty acids in oil, while saturated fatty acids were hydrolysed irrespective of their position. Hydrolysis of structured triglyceride,1,3-dioleoyl-2-palmitoylglycerol, suggested that both the enzymes hydrolyse the fatty acids at both the positions. The observed discrimination against ω-3 fatty acids by PLA1 appears to be due to its fatty acid selectivity rather than positional specificity. These studies suggest that PLA1 could be used as a potential enzyme for selective concentrationof ω-3 fatty acids.

Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification

Enrichment of omega-3 fatty acids in cod liver oil via alternate operation of solvent winterization and enzymatic interesterification was attempted. Variables including separation method, solvent, oil concentration, time and temperature were optimized for the winterization. Meanwhile, Novozyme 435, Lipozyme RM IM and Lipozyme TL IM were screened for interesterification efficiency under different system air condition, time and temperature. In optimized method, alternate winterization (0.1g/mL oil/acetone, 24h, −80°C, precooled Büchner filtration) and interesterification (Lipozyme TL IM, N2 flow, 2.5h, 40°C) successfully doubled the omega-3 fatty acid content to 43.20mol%. 1H NMR was used to determine omega-3 fatty acid content, and GC–MS to characterize oil product, which mainly contained DHA (15.81mol%) and EPA (20.23mol%). The proposed method offers considerable efficiency and reduce production cost drastically. Oil produced thereof is with high quality and of particular importance for the development of omega-3 based active pharmaceutical ingredients.

Enrichment of omega3 fatty acids fromTyulkaoil by supercritical CO2extraction

BACKGROUND: Supercritical CO2 enrichment of omega3 essential fatty acids (FAs) from Tyulka oil, using a batch process was investigated. Fractional factorial design was applied to evaluate the effects of the five process parameters: pressure (20.26 to 25.33 MPa); temperature (40 to 50 °C); packing fraction (0.5 to 0.7); modifier fraction (2 to 5%); and dynamic time (15 to 25 min), and their binary interactions on the enrichment of extracted omega3 FAs. By employing experimental design and analysis of variance, the variables were evaluated according to the significance of their effect on the yield of extracted omega3. RESULTS: The experimental results confirmed that pressure and dynamic time were the most important factors affecting enrichment of omega3. The amount of modifier in the feed also showed an increasing effect on the response. The binary interaction effects were investigated, and are discussed in detail. CONCLUSION: Optimum conditions were found at 25.33 MPa, 46.65 °C, packing fraction 0.50, modifier 5% and dynamic time 25 min, improving the enrichment of omega3 FAs up to 2.9 times. Copyright © 2009 Society of Chemical Industry

Enrichment of omega-3 fatty acids in suckling pigs by maternal dietary fish oil supplementation.

This study was designed to determine whether substituting menhaden fish oil (FO) for lard (LA) in a practical sow diet was a suitable method for enriching newborn pigs with omega-3 polyunsaturated fatty acids (n-3 PUFA). On d 107 of gestation, 18 crossbred sows were randomly allotted to one of three experimental diets, in which FO was substituted for LA at 0, 3.5, and 7% of the diet. On d 1, 7, 14, and 21 after farrowing samples of milk and serum from the sows and pig serum were collected for fatty acid analysis. The content of n-3 PUFA in the serum of sows fed FO increased six-fold over that in serum of LA-fed sows P < .0001). Feeding FO decreased the levels of arachidonic acid in maternal serum by approximately 50% (P < .0001). Similar changes were reflected in the fatty acid profiles of sow's milk. Pig serum n-3 PUFA levels were elevated over 5- and 10-fold within 24 h of birth in those litters born to sows fed 3.5 and 7% fish oil, respectively. Eicosapentaenoic acid levels in pig serum increased linearly (P < .01) during the first 2 wk postnatally in pigs suckling FO-feds sows and accounted for as much as 12% of the total fatty acids present on d 21. In conclusion, we have demonstrated that feeding FO to sows during late gestation and lactation enriches the newborn pig with n-3 PUFA.

Cerebral endothelium and astrocytes cooperate in supplying docosahexaenoic acid to neurons.

These findings confirm that astrocytes and cerebral endothelium, not neurons, are the cells primarily responsible for the desaturation of essential fatty acids in the brain. They suggest that cerebral endothelial cells can target omega-3 fatty acids for release from their basolateral surface and thus aid in the enrichment of omega-3 fatty acids observed in the brain. The studies further suggest that endothelium and astrocytes play an important supportive role in the brain by cooperating in the elongation and desaturation of omega-3 essential fatty acid precursors in the brain and in the transfer of DHA to neurons. In doing so, endothelium and astrocytes may contribute positively to the high level of fatty acid desaturation necessary for normal neuronal function. In composite, the present studies and previously published work support a model for supplying DHA to central nervous system neurons that could utilize either DHA or its omega-3 fatty acid precursors circulating in the blood (Figure 4). If preformed DHA were available, the cerebral endothelium would take it up and transfer it into the brain. An additional sequential pathway would utilize circulating linolenic acid or EPA. In this pathway cerebral endothelium would take up omega-3 fatty acid precursors and target them preferentially into the brain, performing some elongation and desaturation in the process. Astrocytes would subsequently complete the conversion of precursors to DHA, releasing it for uptake by neurons.

Novel branched-chain fatty acids in certain fish oils.

Methyl-branched fatty acids, which are usually minor components (equal or less than 0.1%) in fish oils, were concentrated in the non-urea-complexing fraction along with polyunsaturated fatty acids during the enrichment of omega-3 fatty acids from certain fish oils via the urea complexation process. The methyl-branched fatty acids in the omega-3 polyunsaturated fatty acid concentrates, which were prepared from three fish body oils, were characterized by gas chromatography and gas chromatography/mass spectrometry. Among the major branched-chain fatty acids expected and identified were the known isoprenoid acids--mainly 4,8,12-trimethyltridecanoic, pristanic, and phytanic--and the well-known iso and anteiso structures. Two novel phytol-derived multimethyl-branched fatty acids, 2,2,6,10,14-pentamethylpentadecanoic and 2,3,7,11,15-pentamethylhexadecanoic, were identified in redfish (Sebastes sp.) oil. These two fatty acids were absent in oils from menhaden (Brevoortia tyrannus) and Pacific salmon (mixed, but mostly from sockeye, Oncorhynchus nerka). The major branched-chain fatty acid in the salmon oil, 7-methyl-7-hexadecenoic acid, was also present to a moderate extent in menhaden oil. A novel vicinal dimethyl-branched fatty acid, 7,8-dimethyl-7-hexadecenoic was detected in all of the fish oils examined, but was most important in the salmon oil. Three monomethyl-branched fatty acids, 11-methyltetradecanoic acid, and 11- and 13-methylhexadecanoic, hitherto undescribed in fish lipids, were also detected in salmon, redfish and menhaden oils.

Omega-3 Fatty Acid Levels and General Performance of Commercial Broilers Fed Practical Levels of Redfish Meal

A total of 1,200 day-old Arbor Acre broiler chickens was randomly assigned to 12 pens (50 males and 50 females/pen) and divided into three blocks of four pens each. Each of four different diets was fed ad libitum to one pen of birds within each block to determine the effect of feeding practical levels of redfish meal (RFM) on performance and omega-3 fatty acid content of edible meat and skin lipids of broiler chickens. The four diets included (control) 0%, 4.0%, 8.0%, and 12.0% RFM.Feeding diets containing RFM had no effect on overall mortality or feed efficiency but resulted in decreased incidence of sudden death syndrome and lower body weight (P<.01) and feed consumption (P<.05). Additions of RFM to the diets resulted in a substantial dietary enrichment of omega-3 fatty acids (especially eicosapentaenoic acid, EPA or 20:5n-3, and docosahexaenoic acid, DHA or 22:6n-3). Analyses (wt/wt%) revealed that breast meat (less skin) was lower (P<.001) in lipid and triglyceride but higher in free cholesterol (P<.001) and phospholipid (P<.001) than thigh meat (less skin). Dietary treatment had no effect on carcass lipid content or composition. Breast meat lipid contained more (P<.001) omega-3 fatty acids (especially EPA and DHA), more docosapentaenoic acid, (DPA or 22:5n-3) and more total omega-3 polyunsaturated acids (n-3 PUFA) than thigh meat lipids. Feeding additional RFM resulted in an increased (P<.001) accumulation of EPA, DPA, DHA, and total n-3 PUFA primarily at the expense of two omega-6 fatty acids, linoleic (18:2n–6) and arachidonic acid (20:4n–6). It can be calculated from the data presented that the consumption of 100 g of chicken that has been fed 12.0% RFM would contribute approximately 197 mg of omega-3 fatty acids (EPA + DPA + DHA) in contrast with the 138 mg of omega-3 fatty acids which would be realized from the consumption of 100 g of white fish such as cod.

OMEGA-3 FATTY ACID LEVELS AND PERFORMANCE OF BROILER CHICKENS FED REDFISH MEAL OR REDFISH OIL

Arbor Acre broiler chickens were fed six different diets to determine if the omega-3 fatty acid content of broiler chicken carcasses could be enhanced by feeding additional redfish meal (RFM) or redfish oil (RFO). The six diets were: control (no fish meal or fish oil); 7.5% RFM, 15.0% RFM, 30.0% RFM, 2.1% RFO and 4.2% RFO. Mortality at 28 d and 42 d was lower (P &lt; 0.05) for birds fed RFO compared to those fed RFM. Feeding additional RFM or RFO had no (P &gt; 0.05) effect on mortality, but resulted in lower body weights (P &lt; 0.01) and feed consumption (P &lt; 0.05) and poorer (P &lt; 0.05) feed conversion. Additions of RFM or RFO to the diets resulted in a substantial dietary enrichment of omega-3 fatty acids (especially eicosapentaenoic acid, EPA or 20:5n-3; and docosahexaenoic acid, DHA or 22:6n-3). Analyses (wt/wt %) revealed that breast meat was lower (P &lt; 0.001) in lipid and triglyceride but higher in cholesterol esters (P &lt; 0.005), free cholesterol (P &lt; 0.001) and phospholipid (P &lt; 0.001) than thigh meat. Lipid, free cholesterol and phospholipid of edible meat lipid increased with duration of feeding (14 d, 28 d, 42 d) but triglyceride content decreased. Dietary treatment had no effect (P &gt; 0.05) on carcass lipid content or composition. Breast meat lipid contained more (P &lt; 0.001) of the omega-3 fatty acids (especially EPA and DHA), more n-3 docosapentaenoic acid (DPA or 22:5n-3) and more total n-3 polyunsaturated fatty acid (n-3 PUFA) than thigh meat lipids. EPA, DPA, DHA and total n-3 PUFA in edible meat lipids increased (P &lt; 0.05) with duration of feeding. Feeding additional RFM and RFO resulted in an increased accumulation of the EPA (P &lt; 0.001), DPA (P &lt; 0.01), DHA (P &lt; 0.01) and total n-3 PUFA (P &lt; 0.001), primarily at the expense of the omega-6 fatty acids linoleic (18:2n-6) and arachidonic (20:4n-6). It can be calculated from the data presented that on average a normal meal (100 g) of chicken which has been fed 7.5% fish meal, would contribute 140 mg of omega-3 fatty acids (EPA + DPA + DHA). The same size meal of cod flesh would contribute about 135 mg of these fatty acids. Key words: Broiler chickens, breast, thigh, redfish meal, eicosapentaenoic acid, omega-3 fatty acids