Nutritional Fatty Acids Research Articles

Passive Wireless Porous Biopolymer Sensors for At-Home Monitoring of Oil and Fatty Acid Nutrition.

Dietary oils─rich in omega-3, -6, and -9 fatty acids─exhibit critical impacts on health parameters such as cardiovascular function, bodily inflammation, and neurological development. There has emerged a need for low-cost, accessible method to assess dietary oil consumption and its health implications. Existing methods typically require specialized, complex equipment and extensive sample preparation steps, rendering them unsuitable for home use. Addressing this gap, herein, we study passive wireless, biocompatible biosensors that can be used to monitor dietary oils directly from foods either prepared or cooked in oil. This design uses broad-coupled split ring resonators interceded with porous silk fibroin biopolymer (requiring only food-safe materials, such as aluminum foil and biopolymer). These porous biopolymer films absorb oils at rates proportional to their viscosity/fatty acid composition and whose response can be measured wirelessly without any microelectronic components touching food. The engineering and mechanism of such sensors are explored, alongside their ability to measure the oil presence and fatty acid content directly from foods. Its simplicity, portability, and inexpensiveness are ideal for emerging needs in precision nutrition─such sensors may empower individuals to make informed dietary decisions based on direct-from-food measurements.

Fatty Acid and Sterol Profiles of Commonly Available Street Foods in Sri Lanka: Comparison to Other Countries in the Asian Region

Informal sector foods are considered a vector of unhealthy fatty acids linked to noncommunicable diseases (NCD). This study is aimed at investigating the hazardous and nutritional fatty acids and sterols in commonly consumed ready-to-eat (RTE) street foods (n=108) in Sri Lanka using modified and validated AOAC and AOCS test methods. Significant variations (p<0.05) were detected in fatty acid composition among different foods. A comparatively higher fat content (>17.5 g/100 g) was observed in 95% of pastry samples, while 51.5% of total foods exceeded the national threshold limit (8 g/100 g) for children. Saturated fatty acid (SFA) was higher than 1.5 g/100 g in 93% of food. SFA was more predominant than polyunsaturated fatty acids (PUFA) in all foods. The most prominent SFA was palmitic acid. Oleic acid was the major unsaturated fatty acid. Total trans fatty acids detected in all foods were in the range of 0.12-1.60 g/100 g. The PUFA/SFA ratios of all analysed street foods (0.16-0.28) were less than the recommended PUFA/SFA ratio of ≥0.4. Omega-6/omega-3 fatty acid ratios of all food were 18 : 1-24 : 1, which is higher than the WHO-recommended ratio of 4 : 1-5 : 1. Mean atherogenicity and thrombogenicity indices were 0.80-1.63 and 1.47-2.76, respectively. The essential fatty acids of α-linoleic acid, eicosapentaenoic acid, and docosahexaenoic acid were less than the required nutritional intake. The most prominent phytosterol is the β-sitosterol in all foods, and total phytosterols were 3.29-136.65 mg/serving. Cholesterol was in the range of 0.36 to 256.85 mg/serving. These results suggest that consumption of these selected street foods may aid in increasing the risks of NCDs in consumers, and findings emphasise the urgency of improving the nutritional quality of street foods by continuously monitoring and regulating the present culinary practices. This study is the first to report a comprehensive fatty acid composition, including sterols, in RTE foods.

Immunometabolic capacities of nutritional fatty acids in regulation of inflammatory bone cell interaction and systemic impact of periodontal infection.

Novel preventive strategies in periodontal disease target the bacterial-induced inflammatory host response to reduce associated tissue destruction. Strategies focus on the modulation of tissue-destroying inflammatory host response, particularly the reduction of inflammation and promotion of resolution. Thereby, nutrition is a potent immunometabolic non-pharmacological intervention. Human studies have demonstrated the benefit of olive oil-containing Mediterranean-style diets (MDs), the main component of which being mono-unsaturated fatty acid (FA) oleic acid (OA (C18:1)). Hence, nutritional OA strengthened the microarchitecture of alveolar trabecular bone and increased circulating pro-resolving lipid mediators following bacterial inoculation with periodontal pathogen Porphyromonas gingivalis, contrary to saturated FA palmitic acid (PA (C16:0)), which is abundant in Western-style diets. Additionally, the generalized distribution of inflammatory pathway mediators can occur in response to bacterial infection and compromise systemic tissue metabolism and bone homeostasis distant from the side of infection. Whether specific FA-enriched nutrition and periodontal inoculation are factors in systemic pathology that can be immune-modulatory targeted through dietary substitution is unknown and of clinical relevance. Normal-weight C57BL/6-mice received OA-or PA-enriched diets (PA-ED, OA-ED, PA/OA-ED) or a normal-standard diet (n=12/group) for 16 weeks and were orally infected with P. gingivalis/placebo to induce periodontal disease. Using histomorphometry and LC-MS/MS, systemic bone morphology, incorporated immunometabolic FA-species, serological markers of bone metabolism, and stress response were determined in addition to bone cell inflammation and interaction in vitro. In contrast to OA-ED, PA-ED reduced systemic bone microarchitecture paralleled by increased lipotoxic PA-containing metabolite accumulation in bone. Substitution with OA reversed the bone-destructive impact of PA, which was accompanied by reduced diacylglycerols (DAG) and saturated ceramide levels. Further, PA-associated reduction in mineralization activity and concomitant pro-inflammatory activation of primary osteoblasts were diminished in cultures where PA was replaced with OA, which impacted cellular interaction with osteoclasts. Additionally, PA-ED increased osteoclast numbers in femurs in response to oral P. gingivalis infection, whereas OA-ED reduced osteoclast occurrence, which was paralleled by serologically increased levels of the stress-reducing lipokine PI(18:1/18:1). OA substitution reverses the bone-destructive and pro-inflammatory effects of PA and eliminates incorporated lipotoxic PA metabolites. This supports Mediterranean-style OA-based diets as a preventive intervention to target the accumulation of PA-associated lipotoxic metabolites and thereby supports systemic bone tissue resilience after oral bacterial P. gingivalis infection.

Comprehensive Investigation of Humic-Mineral Substances from Oxyhumolite: Effects on Fatty Acid Composition and Health Lipid Indices in Milk and Cheese from Holstein-Friesian Cows

The objective of this study was to determine the effect of the oxyhumolite supplementation in the feed of cows on the profile and the nutritional indices of fatty acids (FA) in milk and cheese. To the diet of 30 cows, a 100 g/per cow/per day humic-mineral supplement with 65% humic acids was included. Milk was sampled three times: control (0 day, before the dietary modification) and on days 30 and 60 after the introduction of the supplement. For chemical analyses, samples from each cow and for cheese manufacture samples of bulk milk were taken. Fat content in the milk and the cheese, and partial sums of fatty acids profile, nutritional fatty acid ratios and indices were determined. The indicated changes in milk fat quality are difficult to unequivocally assess from a dietary point of view. Negative changes were found in the increase in the proportion of hypercholesterolemic acids (HSFA), atherogenic (AI) and thrombogenic (TI) indices, and a decrease in the hypocholesterolemic/hypercholesterolemic (h/H) ratio, the proportion of desired (DFA) and monounsaturated (MUFA) FA over time of supplementation. Positive changes were also found: the increase in polyunsaturated (PUFA), branched-chain (BCFA), short- and medium-chain (SCSFA) and long-chain (LCSFA) FA percentages, and also content was reported. The cheese (30 and 60 d) showed an increase in the content (mg/100 g) of SFA (including SCFA and LCSFA), OCFA (odd-chain FA), BCFA, MUFA, and DFA. Adverse changes were observed with an increase in PUFA n6, the n6/n3 ratio, and HSFA and TI. No significant differences were found for the AI index. The preliminary results obtained are promising, although further research is needed.

Genetic Algorithm Predicts Blended Oil Formulations with Improved Nutrition, Prolonged Frying Life, and Low Cost

A good frying oil is selected based on several criteria including thermal stability, fatty acid nutrition, and cost among many other parameters. The industry uses oil blending to achieve these diverse parameters. However, methods that also include maximizing frying life are rare. Here, we used a database comprising thermal stability, fatty acid profile, and cost of oils to build a genetic algorithm that generates the fittest oil that also maximizes frying life. Optimal solutions from the genetic algorithmic model had frying stability similar to palm oil but with reduced saturated fat. We validated the frying life with negative controls and palm olein through heating and frying experiments; our results confirmed the accuracy of the modeled solutions. The utility of the model to predict blended oil formulae with better frying performance, better fatty acid nutrition requirement, and lower cost can be meaningful in modern societies where health and economic factors are important considerations.

Enhanced Muscle Fibers of Epinephelus coioides by Myostatin Autologous Nucleic Acid Vaccine.

Epinephelus coioides is a fish species with high economic value due to its delicious meat, high protein content, and rich fatty acid nutrition. It has become a high-economic fish in southern parts of China and some other Southeast Asian countries. In this study, the myostatin nucleic acid vaccine was constructed and used to immunize E. coioides. The results from body length and weight measurements indicated the myostatin nucleic acid vaccine promoted E. coioides growth performance by increasing muscle fiber size. The results from RT-qPCR analysis showed that myostatin nucleic acid vaccine upregulated the expression of myod, myog and p21 mRNA, downregulated the expression of smad3 and mrf4 mRNA. This preliminary study is the first report that explored the role of myostatin in E. coioides and showed positive effects of autologous nucleic acid vaccine on the muscle growth of E. coioides. Further experiments with increased numbers of animals and different doses are needed for its application to E. coiodes aquaculture production.

Molecular Characterization, Tissue Distribution Profile, and Nutritional Regulation of acsl Gene Family in Golden Pompano (Trachinotus ovatus).

Long chain acyl-coA synthase (acsl) family genes activate the conversion of long chain fatty acids into acyl-coA to regulate fatty acid metabolism. However, the evolutionary characteristics, tissue expression and nutritional regulation of the acsl gene family are poorly understood in fish. The present study investigated the molecular characterization, tissue expression and nutritional regulation of the acsl gene family in golden pompano (Trachinotus ovatus). The results showed that the coding regions of acsl1, acsl3, acsl4, acsl5 and acsl6 cDNA were 2091 bp, 2142 bp, 2136 bp, 1977 bp and 2007 bp, encoding 697, 714, 712, 659 and 669 amino acids, respectively. Five acsl isoforms divided into two branches, namely, acsl1, acsl5 and acsl6, as well as acsl3 and acsl4. The tissue expression distribution of acsl genes showed that acsl1 and acsl3 are widely expressed in the detected tissues, while acsl4, acsl5 and acsl6 are mainly expressed in the brain. Compared to the fish fed with lard oil diets, the fish fed with soybean oil exhibited high muscular C18 PUFA contents and acsl1 and acsl3 mRNA levels, as well as low muscular SFA contents and acsl4 mRNA levels. High muscular n-3 LC-PUFA contents, and acsl3, acsl4 and acsl6 mRNA levels were observed in the fish fed with fish oil diets compared with those of fish fed with lard oil or soybean oil diets. High n-3 LC-PUFA levels and DHA contents, as well as the acsl3, acsl4 and acsl6 mRNA levels were exhibited in the muscle of fish fed diets with high dietary n-3 LC-PUFA levels. Additionally, the muscular acsl3, acsl4 and acsl6 mRNA expression levels, n-3 LC-PUFA and DHA levels were significantly up-regulated by the increase of dietary DHA proportions. Collectively, the positive relationship among dietary fatty acids, muscular fatty acids and acsl mRNA, indicated that T. ovatus Acsl1 and Acsl3 are beneficial for the C18 PUFA enrichment, and Acsl3, Acsl4 and Acsl6 are for n-3 LC-PUFA and DHA enrichment. The acquisition of fish Acsl potential function in the present study will play the foundation for ameliorating the fatty acids nutrition in farmed fish products.

Effect of garlic (Allium sativum) - supplemented diet on growth performance, body composition and fatty acid profile of rainbow trout (Oncorhynchus mykiss).

In this study, rainbow trout were fed for a total of 90 days with different feed mixes containing 0.00%, 1.00%, 1.50% and 2.00% garlic (Allium sativum). The effect of garlic on the growth performance, body composition and fatty acid profile of rainbow trout was researched. The starting weight of fish in the experimental group was approximately 64.12±0.29 gr, which increased to 234.12±3.54gr, 246.31±4.41gr, 258.74±4.42gr, and 268.79±4.79gr, while the difference in growth between the groups was observed to be statistically significant (p<0.05). At the end of the feeding period, the specific growth rate (SGR), the economic conversion ratio (ECR), the feed conversion ratio (FCR), the economic profit index (EPI) and the protein efficiency ratio (PER) were checked. In this study, the nutritional composition and fatty acid profiles of fish after 90 days of feeding were examined. As a result of this study, the supplementation of garlic to the diet given to rainbow trout caused an increase in their protein ratio and a decrease in their moisture content and fat ratio. Additionally, it led to a decrease in fatty acid and monounsaturated fatty acid levels and an increase in polyunsaturated fatty acids.

Evaluation of nutritional quality and fatty acid profile of carp (Cyprinus carpio) fed with diet based on oil sources

Background: The Cyprinus carpio as commercial fish in Iran contains nutritive components and plays an important role in human health. The present study research evaluated the nutritive quality of carp including proximate and fatty acid compositions. Objective: The aim of the present study was to investigate the effects of diet based on oil sources on the fatty acids composition of fish fillets of Cyprinus carpio. Methods: The carp (Cyprinus carpio) were fed with four diets based on soybean oil (SO), palm oil (PO), fish oil (FO), and (soybean and palm) oil (SPO). Results: The quality of fatty acids in the body of fish fed with SO and PO diets was found significantly better (p &lt;0.05) than those fish fed with FO diet. Total SFA (Saturated fatty acids) was highest significant in the fillet fat of the carp fish fed with PO diet, but there were no significant differences between the MUFA (Mono unsaturated fatty acids), PUFA (Poly unsaturated fatty acids), HUFA (High unsaturated fatty acids), and n-3/n-6 fatty acids of fillet in the carp fish fed with the experimental diets. Fillet fatty acid composition reflected dietary fatty acid profile. The highest level of α-linolenic acid, linoleic acid, and oleic acid was observed in fish fillets fed FO and SO, respectively. Although the eicosapentaenoic acid level of fish fillets fed diets FO and SPO was higher than other treatments, no significant difference was found in docosahexaenoic acid content among all dietary treatments. Conclusion: The present study showed that the suitable diet fat sources (SO, PO, SPO) fed by the carp, Cyprinus carpio, for 56 days, was suitable their productivity.

Effects of an enteral nutrient-rich therapy with omega-3 fatty acids in patients with unresectable or recurrent biliary tract cancer or pancreatic cancer during chemotherapy: a case–control study

To evaluate omega-3 fatty acid-rich enteral nutrient effects in patients with unresectable or recurrent biliary tract or pancreatic cancers during chemotherapy. Enteric nutritional supplements containing omega-3 fatty acids (Racol®) was administered to aforementioned patients with cancers during chemotherapy. The skeletal muscle mass and blood test data were obtained pre-administration and 28 and 56 days after. Patients with pancreatic cancer were administered the digestive enzyme supplement pancrelipase (LipaCreon®) 28 days after the start of Racol® administration. The number of chemotherapies skipped due to neutropenia was recorded for 2 months before and after enteral nutrient initiation. In all 39 patients, the skeletal muscle mass increased on day 56 versus baseline (median 17.3 kg vs. 14.8 kg, p < 0.01), number of chemotherapies skipped decreased (mean: 0.65 times/month vs. 1.3 times/month, p = 0.03), and retinol-binding protein (mean: 2.56 mg/dL vs. 2.42 mg/dL, p = 0.05) increased. Patients with pancreatic cancer showed increased blood eicosapentaenoic acid concentration on day 56 versus baseline (median: 48.1 μg/mL vs. 37.0 μg/mL, p = 0.04) and increased skeletal muscle mass (median 16.8 kg vs. 14.4 kg, p = 0.006). Baseline median neutrophil count increased significantly from 2200/μL at baseline to 2500/μL (p = 0.04). Patients with biliary tract cancer during chemotherapy also exhibited increased skeletal muscle mass following omega-3 supplementation (median 17.3 kg vs. 15.8 kg, p = 0.01). In patients undergoing chemotherapy for unresectable or post-recurrence pancreatic and biliary tract cancers, high-omega-3 fatty acid nutrition therapy use improved skeletal muscle maintenance and chemotherapy dosing intensity.

Fermente süt kreması ve özellikleri

Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality in milk and dairy products, and milk fat is encapsulated in the glob-ule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kid-ney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fer-mented creams, fat content, production method and used starter cultures vary by country. In this study, fer-mented cream produced in Turkey and in the world classification, production stages, the parameters af-fecting the sensory and tex-tural properties was investi-gated.

Functional Active Genomics of Isoprene Biogenesis and resistance to cardiovascular diseases

The pathologic development of the atherosclerotic process is often associated with the metabolism of saturated and unsaturated fatty acid. Substitution of the saturated fatty acids in nutrition for polyunsaturated fatty acids is traditionally associated with the lowering of risk of coronary breaches rise. Understanding the molecular mechanisms of the atherosclerosis development and progress is very important for early diagnostic and effective medical treatment of the above-mentioned disease. After a thorough analysis of the data available on the pathological atherosclerotic process, we have come to the conclusion that this disease begins from vascular smooth muscle cell (VSMC) impaired function. In the basis of the atherosclerosis development lies isoprenes biogenesis breach, caused by cholesterol and the products of its metabolism. Atherosclerosis is a chronic inflammatory disease of the media wall of large- and medium-sized arteries. And endothelium injury is a consequence of the pathologic process progressing in myocytes. Metabolic problems have become so relevant that it is time to form a metabolic policy. Real target programs for the prevention of the development of metabolic diseases and their diagnostics in the early stages of development should be developed. But in order to achieve this goal, it is necessary to know the real molecular mechanism of development of the early stages of metabolic diseases. It is necessary to recognize that the research work on the metabolic problem was carried out mainly in the plane of the functionally-energy parameter and captures only the consequences of the pathological process. And the very reason and early stages of metabolic diseases remained hidden from us, as they are depending on the pathology in the plane Regulatory, Information, Coordination and Functional active bioenergy system.

THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

Nowadays, commmercial bouillon tablets are mostly used as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs, and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects, were determined in small amounts for only six samples (0.03% to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P&lt;0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two PCs were 49.3% and 21.8% (totally 71.1%), respectively.

Comparative study of the nutritional characteristics and fatty acid profiles of the seeds and seed oils of sweet, bell and bird varieties of pepper (capsicum species)

The proximate compositions of the seeds and fatty acid contents of the seed oils of the three varieties of Capsicum (pepper) species fruits – sweet, bell and bird pepper – have been determined using standard AOAC methods. Their proximate compositions gave moisture contents as 82.54%, 83.32% and 84.74% for bird, sweet and bell peppers respectively. Other proximate values in the various pepper samples ranged as follows: crude fat 1.52%–2.21%, crude protein 2.64%–3.51%, crude fibre 2.72%–4.71%, ash contents 1.62%–3.03% and carbohydrate contents 4.52–6.96%. The order of abundance of the fatty acids were linoleic &gt; oleic &gt; stearic &gt; palmitic in each sample. All the other fatty acids, except myristic acid in bell pepper seed oil, had values lower than 1.00% in all samples. The total unsaturated fatty acids predominated the total saturated ones with values ranging from 79.23% in bird pepper to 82.33% in bell pepper. The total polyunsaturated fatty acids ranged from 57.80% in sweet pepper to 66.50% in bell pepper while the total essential fatty acids ranged from 57.78% in sweet pepper to 66.00% in bell pepper. The total unsaturated/saturated (P/S) ratio was highest in bell pepper, making it the most nutritionally useful of them all.  Â

BLOOD FATTY ACID PROFILES OF NERITIC JUVENILE WILD GREEN TURTLES (CHELONIA MYDAS) AND KEMP'S RIDLEYS (LEPIDOCHELYS KEMPII).

Blood fatty acid profiles can indicate an animal's wild-type diet composition and fatty acid status, but have not been reported in sea turtles. Newer technologies allow for fatty acid profiles from very small (less than three drops) samples of whole blood. This study examined whole blood fatty acid profiles of presumably healthy, neritic, juvenile, wild green (Chelonia mydas) (n = 9; 6 males, 3 females) and Kemp's ridley (Lepidochelys kempii) (n = 8; 6 males, 2 females) turtles from North Carolina, USA. Saturated fatty acids, which can be synthesized de novo, consisted primarily of 16:0, although green turtle blood had a higher proportion of 18:0 (P < 0.001) than Kemp's ridleys, while Kemp's ridley blood had higher proportions of 17:0 (P = 0.007), 20:0 (P = 0.03), 22:0 (P= 0.002), and 24:0 (P < 0.001) as compared with green turtles. Total monounsaturated w7 fatty acids, which can be synthesized de novo or may be diet derived, were higher in Kemp's ridleys and predominantly in the form of 16:1 and 18:1w7 fatty acids. Kemp's ridley blood had more than double the relative proportion of 16:1w7 as compared with green turtles (P= 0.03). Green turtles had higher levels of 18:2w6 than Kemp's ridleys (P= 0.02). In both turtle species, 20:4w6 was detected, despite predicted low dietary proportions, suggesting bioconversion from precursors. Finally, green turtles had higher levels of 18:3w3 compared with Kemp's ridleys, while Kemp's ridleys had higher proportions of 20:5w3 compared with green turtles (P < 0.001, = 0.007, respectively). Whole blood fatty acid profiles generally correlate to previous work with lipid depots, supporting the use of this less invasive methodology to advance the understanding of fatty acid nutrition of sea turtles. These data can be used to assess and guide nutrition and health programs for sea turtles under human care.

Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts.

Muffins are snacks made from flour and chocolate and preserved with synthetic additives. Following consumer trends, the search for natural food additives has gained traction. Plants such as rosemary, lemon balm, and oregano were analyzed following an optimization of ultrasound assisted extraction, screened for their antioxidant and antimicrobial activity and incorporated in chocolate muffins, comparing them to synthetic preservatives over the course of 8 days. The nutritional profile, organic and fatty acids, soluble sugars, texture profile, external color and digital imaging of the muffin pores were analyzed. Slight changes were sought for the muffins incorporated with the natural extracts. By means of linear discriminant analysis, rosemary extract was considered the most promising extract to preserve the muffins due to its similarity to potassium sorbate, showing no changes in the muffins it was incorporated in, although it showed a lower amount of phenolic compounds when compared to lemon balm.

Evaluation of Maternal Dietary n-3 LCPUFA Supplementation as a Primary Strategy to Reduce Offspring Obesity: Lessons From the INFAT Trial and Implications for Future Research.

Preclinical research suggests that early exposure to LCPUFAs is associated with offspring health outcomes, although evidence in humans is rather unclear. In 2006, we established the Impact of Nutritional Fatty acids during pregnancy and lactation on early human Adipose Tissue development (INFAT) study, a prospective randomized controlled intervention trial that examined whether decreasing the n-6/n-3 LCPUFA ratio during pregnancy and lactation influences offspring adipose tissue development in children up to 5 years. Our results indicate that maternal supplementation with n-3 LCPUFAs does not reduce offspring obesity risk, which is in line with recent publications. This perspective describes the challenges and lessons learned from our clinical trial. We discuss key findings and critically evaluate differences in study design, methodology, and analyses across similar intervention trials that may partly explain heterogeneous results. Summarizing evidence from human trials, we conclude that n-3 LCPUFA supplementation should not be recommended as a primordial strategy to prevent childhood obesity. Instead, it remains unknown whether n-3 LCPUFA supplementation could benefit high-risk subgroups and some vulnerable maternal/child populations. The perspectives offered herein are derived largely from insights gained from ours and similar n-3 LCPUFA intervention trials and help to provide direction for future research that examines the impact of maternal nutritional exposure on offspring health and disease outcomes.

Development and characterization of ω-3 fatty acid nanoemulsions with improved physicochemical stability and bioaccessibility

Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the polyunsaturated fatty acids which can determine early growth and development. Despite their supplementation benefits, the stability and bioavailability are major concerns in their fortification. In the present study, ω-3 fatty acid nanoemulsions using sunflower as the carrier oil were developed using spontaneous, low energy method and their bioaccessibility was assessed. Encapsulation of ω-3 fatty acids using sunflower oil produced stable nanoemulsions with Tween 85 and isopropanol as the surfactant mixture. Droplet size was within the range of 100−200 nm, with ζ-potential above -30 mV, and polydispersity index less than 0.3 upon storage for 28 days. ω-3 fatty acid content of the nanoemulsions decreased by ∼15% upon storage for 4 weeks at either 4 or 25 °C, but suffered ∼50% loss at 40 °C within 2 weeks. Bioaccessibility of ω-3 fatty acids from the prepared nanoemulsions was ∼53% as compared to 34% of release from plain oils blended with ω-3 fatty acids. This study is the first of its kind that fabricated an efficient nanovehicle using a low energy method with cooking oil as a carrier for the delivery of long chain polyunsaturated fatty acids. The formulated nanoemulsions can be used for supportive therapies and food based approaches to improve ω-3 fatty acid nutrition.

Trophic Levels Predict the Nutritional Essentiality of Polyunsaturated Fatty Acids in Fish—Introduction to a Special Section and a Brief Synthesis

AbstractDefining nutritional fatty acid essentiality in fish nutrition is complex given the wide range of taxonomic (e.g., divergence among species subjected to different selective pressures), biological (e.g., trophic levels and environmental tolerances), and external (e.g., experimental conditions and differences in feed formulation and manufacturing) factors involved, all of which can influence absolute requirements. Fishes vary in their ability to meet the physiological demand for long‐chain (LC) polyunsaturated fatty acids (PUFAs; i.e., 20:4[n‐6], 20:5[n‐3], and 22:6[n‐3]) via elongation and desaturation of C18 PUFA (i.e., 18:2[n‐6] and 18:3[n‐3]) precursors. Previous attempts to generalize dietary fatty acid requirements have been focused on thermal and salinity preferences, suggesting—in many cases inaccurately—that coldwater and/or marine fish exhibit dietary requirements for LC‐PUFAs but warmwater and/or freshwater species do not. Here, we provide a review of the current literature on the subject of dietary fatty acid essentiality in fish and introduce the experiments that form the basis of this special section. In these experiments, we tested the nutritional essentiality of C18 PUFAs versus LC‐PUFAs in feeds for five finfish relevant to intensive aquaculture: Rainbow Trout Oncorhynchus mykiss, Channel Catfish Ictalurus punctatus, Nile Tilapia Oreochromis niloticus, Florida Pompano Trachinotus carolinus, and hybrid Striped Bass (White Bass Morone chrysops × Striped Bass M. saxatilis), hypothesizing that the nutritional essentiality of C18 PUFAs versus LC‐PUFAs would be determined by trophic level. The findings collectively suggest that trophic level is the most reliable predictor of C18 PUFA versus LC‐PUFA nutritional essentiality in fish.

An Investigation of the Relationship Between Omega-3 Fatty Acid Nutrition and Mental Health in Children and Adolescents

An Investigation of the Relationship Between Omega-3 Fatty Acid Nutrition and Mental Health in Children and Adolescents