Retention Of Fatty Acids Research Articles

Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Oncorhynchus mykiss) Using Designed Heating Processing.

The aim of this study was to simulate microwave heating characteristics to investigate the lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature, and thermal processing level on the extent of lipid oxidation and on the fatty acid extraction coefficient. Increasing F0 from 3 to 6 min improved fatty acid retention at high heating rates but led to a decrease in the measured results at low heating rates. Elevated thermal processing levels and maximum temperatures were observed to intensify the oxidation. At F0 = 3 min, an increase in maximum temperature led to an increase in the total lipid extraction coefficient but a decrease in the fatty acid extraction coefficient. However, an increase in maximum temperature resulted in a decrease in both extraction coefficients when F0 was 6 min. The coefficient spectra of fatty acid extraction obtained from the microwave and traditional heat treatments showed nonparallel trends, confirming the presence of non-thermal effects during microwave thermal processing. In conclusion, compared to conventional heat treatment methods, microwave processing has significant potential for enhancing the lipid quality of ready-to-eat rainbow trout products and effectively reducing production costs.

The Nutritional Potential of Avocado By-Products: A Focus on Fatty Acid Content and Drying Processes.

The aim of this study was to analyze the content of fatty acids and tocopherols in various components (pulp, seeds, peel) of avocado (Persea americana), which are often neglected as by-products. In addition, the effects of different drying processes on these components were investigated and the health benefits of the main fatty acids contained in avocados were highlighted. The samples were subjected to three drying processes: hot air (HAD), vacuum (VD), and hot-air microwave (HAMD). In all parts of fresh avocado, oleic acid was the most abundant (41.28-57.93%), followed by palmitic acid (19.90-29.45%) and linoleic acid (8.44-14.95%). Drying led to a significant reduction in the oleic acid content, with palmitic acid showing the greatest stability. HAD resulted in higher levels of oleic acid and linoleic acid in dried pulp and peel samples compared with VD and HAMD, while HAMD had the highest content of α-linolenic acid in all parts. In addition, HAMD had the shortest drying time. HAMD duration was 35 min, which was 76.7% shorter than HAD (150 min) and 82.5% shorter than VD (200 min). Considering fatty acid retention and drying efficiency, HAMD appears to have been the most effective method, especially for the avocado peel. Remarkably, the avocado peel consistently contained higher total tocopherol, with δ-tocopherol generally being the most abundant form. The high content of tocopherols, oleic acid, and linoleic acid in the avocado peel suggests promising health benefits.

Effects of carriers for oils in compound feeds on growth performance, nutrient digestibility, and gut microbiota in broiler chickens

Carrier materials for oils in compound feeds may be used in animal nutrition to supply liquid feed additives. However, implications of such carriers for the digestibility of the contained oil are unknown. This study investigated the potential of oil carriers in compound feed and their effect on performance, metabolizable energy, fatty acid (FA) retention, amino acid (AA) digestibility, and gut microbiota in broiler chickens. Six experimental diets were formulated following a 2 × 3 factorial arrangement with 20 g/kg or 40 g/kg of rapeseed oil supplied with no carrier or bound in a silica-based (SC) or lignocellulose-based (LC) carrier in a 1:1 mass ratio. The diets were assigned to 48 metabolism units with 15 animals each based on a randomized complete block design and fed from day 18 to 28 of the trial. Total excreta were collected from day 24 to 27 and used to determine total tract retention (TTR) of FA and MEn. On day 28, AA digestibility both by the distal half of the jejunum and the distal half of the ileum was determined, and microbiota of ileal and cecal digesta was analyzed using 16S ribosomal RNA sequencing. There were significant interactions for ADG, ADFI, the gain:feed ratio (G:F), MEn, and the TTR of crude fat and most fatty acids (P≤0.046) except for C18, C18:2, and C22:0. Addition of SC decreased ADG, ADFI, and G:F (P<0.001), while LC at 40 g/kg oil inclusion increased G:F and MEn (P<0.001) for both inclusion levels. The TTR of crude fat and the FA C18:1, C18:2, C18:3, and C22:0 was increased by the addition of SC (P≤0.016), while LC increased the TTR of the FA C18:1 and C18:2 as well as the TTR of C18:3 at 20 g/kg oil inclusion (P≤0.016). Adding SC and LC increased the digestibility of seven and two AA by the distal half of the jejunum, respectively, and the digestibility of eight and 13 AA by the distal half of the ileum, respectively (P≤0.039). The β-diversity and abundance of some taxa were altered by addition of LC and SC in the ceca while no treatment effect on the ileal microbiota was found. The results give no indication of an incomplete release of the oil from the carriers because the TTR of most FA was increased upon addition of SC and LC. LC may be used to supply liposoluble feed additives without drawbacks for nutrient digestibility and growth while SC requires further examination.

Evaluation of the effects of diets containing different lipid levels for juvenile yellowfin seabream Acanthopagrus latus

This study evaluated the effect of dietary lipid levels on growth, body composition, amino acid and fatty acid profile, and nutrient utilization of juvenile yellowfin seabream (Acanthopagrus latus). Six diets with different crude lipid levels at 7% (CL7), 9% (CL9), 11% (CL11), 13% (CL13), 15% (CL15), and 17% (CL17) were designed, and each diet was fed to 4 cages (50 fish per cage; 19.00 ± 0.01 g per fish) for sixteen weeks. Results indicated that weight gain (WG) and specific growth rate (SGR) were highest at 13% dietary lipid level, while feed conversion ratio (FCR) was lowest (P < 0.05). Intraperitoneal fat ratio (IPF) increased with increasing dietary lipid level from 7% to 17%. The lipid efficiency ratio (LER), lipid retention (LR), and nitrogen excretion (NE) decreased significantly with increasing dietary lipid level (P < 0.05). Crude protein and lipid of the whole body decreased or increased with increasing dietary lipid level, respectively (P < 0.05). The dorsal muscle and liver lipid content significantly increased with increasing dietary lipid (P < 0.05). With the dietary lipid increasing, total fatty acid content was significantly increased (P < 0.05). Results about the fatty acid profile of the whole body indicated that the proportions of C14:0, C16:1, C20:4, C20:5, and C20:6 were significantly decreased with increased dietary lipid level (P < 0.05). In contrast, the proportions of C18:0, C18:1, and C22:1 were increased with increased dietary lipid level (P < 0.05). The retention of fatty acids was decreased with increasing dietary lipid (P < 0.05). Form a nutritional, environmental, and economic point of view, 13% dietary crude lipid was recommended. Excess dietary lipid levels in diets negatively affect the structure of the liver, leading to lipid accumulation and inflammation development.

Conjugates-based design for microencapsulation of CO2 supercritical extract from red grape by-products to provide functional ingredients

In this study, red grape pomace from Cabernet variety was extracted by supercritical carbon dioxide using two sets of extraction conditions to recover the lipophilic and polyphenolic fractions. The extracts showed a different phytochemical profile, with a higher polyphenolic and carotenoids content in the extract obtained at a pressure of 45 MPa and temperature of 45 °C, whereas the extract obtained at 30 °C and 15 MPa showed a higher content in fatty acids, tocopherols, and phytosterols. The polyphenolic enriched extract showed good antibacterial activity against Staphylococcus aureus, Bacillus subtilis, and Pseudomonas fluorescens. The extracts were encapsulated in two conjugated designs, based on bovine β-lactoglobulin and lactose, with and without Maillard-induced glycosylation. The powders profile evidenced a higher emulsifying capacity of the conjugated powder, which allowed greater retention of fatty acids (264.13 ± 5.11 mg/g dry weight (DW)), whereas sample without heating showed a higher content of tocopherols (1.66 ± 0.39 μg/g DW) and phytosterols (77.01 ± 3.15 μg/g DW). Both powders showed a good retention index of polyphenols and flavonoids, with an enhanced protective effect registered for Maillard-induced powder. The results are valuable for providing a comprehensive phytochemical profile of the autochthon grape variety alongside improved solutions for bioactive stabilization techniques for different applications.

Retention of essential fatty acids in fish differs by species, habitat use and nutritional quality of prey.

Algae-produced long-chain polyunsaturated fatty acids (LC-PUFA; with ≥20 carbon atoms) are key biomolecules for consumer production and animal health. They are transferred to higher trophic levels and accumulated in food chains. However, LC-PUFA accumulation in consumers and their trophic transfer vary with the diet quality and the physiological demand for LC-PUFA of consumers. The goal of this study was to investigate spatial and taxonomic differences in LC-PUFA retention of coastal fish predators that potentially differ in their habitat use (benthic versus pelagic) and prey quality. We analyzed the fatty acid (FA) composition of common fish species, namely roach and European perch, as well as their potential prey from benthic and pelagic habitats in three bays of the northern Baltic Sea. We then assessed whether the fish LC-PUFA retention differed between species and among the study bays with different diet quality, that is, LC-PUFA availability. Our data indicated taxon-specific differences in the retention of LC-PUFA and their precursor FA in fish (i.e., short-chain PUFA with <20 carbon atoms). Perch did not show any spatial variation in the retention of all these FA, while roach showed spatial differences in the retention of docosahexaenoic acid (DHA) and their precursor FA, but not eicosapentaenoic acid (EPA). Data suggest that diet quality and trophic reliance on benthic prey underlay the DHA retention differences in roach. Although the PUFA supply might differ among sites, the low spatial variation in LC-PUFA content of perch and roach indicates that both fishes were able to selectively retain dietary LC-PUFA. Climate change together with other existing human-caused environmental stressors are expected to alter the algal assemblages and lower their LC-PUFA supply for aquatic food webs. Our findings imply that these stressors will pose heterogeneous impacts on different fish predators. We advocate further investigations on how environmental changes would affect the nutritional quality of the basal trophic level, and their subsequent impacts on LC-PUFA retention, trophic ecology, and performance of individual fish species.

Feeding Yellow Worms to Meagre: Effects on Whole-Body Fatty Acid Profile and Hepatic and Intestine Oxidative Status.

This study aimed to determine the effects of dietary inclusion of Tenebrio molitor larvae (yellow worms) meal (TM) on meagre fish (Argyrosomus regius) whole-body fatty acids (FA) profile and hepatic and intestine oxidative status. For that purpose, fish were fed for 9 weeks a fishmeal-based diet (control) or diets including 10%, 20%, or 30% TM. With the increase in dietary TM level, whole-body oleic acid, linoleic acid, monounsaturated FA, and n-6 polyunsaturated FA (PUFA) increased while saturated FA (SFA), n-3 PUFA, n-3 long chain-PUFA, SFA:PUFA ratio, n3:n6 ratio, and FA retention decreased. Hepatic superoxide dismutase (SOD), glucose-6-phosphate dehydrogenase (G6PDH), and glutathione reductase (GR) activities increased and catalase (CAT) and glutathione peroxidase (GPX) activities decreased with dietary TM inclusion. Hepatic total and reduced glutathione were lower in fish fed 20% TM. Intestinal CAT activity and oxidized glutathione increased and GPX activity decreased with dietary TM inclusion. Intestine SOD, G6PDH, and GR activities increased and malondialdehyde concentration decreased in fish fed the diets with lower TM inclusion levels. Liver and intestine oxidative stress index and liver malondialdehyde concentration were unaffected by dietary TM. In conclusion, to avoid major whole-body FA changes or antioxidant status imbalances, it is recommended to limit TM to 10% inclusion in meagre diets.

Heart Uptake of [18F]Fluoro-4-Thia-Oleate in a Non-Alcoholic Fatty Liver Disease Mouse Model.

The world-wide high incidence of non-alcoholic fatty liver disease (NAFLD) is of concern for its progression to insulin resistance, steatohepatitis and cardiovascular disease (CVD). The increased uptake of fatty acids in critical organs plays a major role in NAFLD progression. Male Ceacam1−/− mice that develop NAFLD, insulin resistance and CVD on normal chow are a potential model for studying the dysregulation of fatty acid uptake. [18F]fluoro-4-thia-oleate ([18F]FTO) was chosen as a fatty acid reporter because of its higher uptake and retention in the heart in an animal model of CVD. Male wild-type (WT) or Ceacam1−/− mice fasted 4−6 h were administered [18F]FTO i.v., and dynamic PET scans were conducted in an MR/PET small animal imaging system along with terminal tissue biodistributions. Quantitative heart image analysis revealed significantly higher uptake at 35 min in Ceacam1−/− (6.0 ± 1.0% ID/cc) vs. WT (3.9 ± 0.6% ID/cc) mice (p = 0.006). Ex vivo heart uptake/retention (% ID/organ) was 2.82 ± 0.45 for Ceacam1−/− mice vs. 1.66 ± 0.45 for WT mice (p < 0.01). Higher kidney and pancreas uptake/retention in Ceacam1−/− was also evident, and the excretion of [18F]FTO into the duodenum was observed for both WT and Ceacam1−/− mice starting at 10 min. This study suggests that the administration of [18F]FTO as a marker of fatty acid uptake and retention may be an important tool in analyzing the effect of NAFLD on lipid dysregulation in the heart.

Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep.

The effects of different feeding regimes on antioxidant activity, meat quality, fatty acid composition, lipid oxidation, and volatile matter production in the longissimus thoracis (LT) of Sunit sheep at 0, 24, 48, 72, and 96 h postmortem were investigated. The results showed that the activity of antioxidant enzymes, tenderness, water retention, and percentage of unsaturated fatty acids were significantly higher in the pasture-fed sheep (PF) than in the concentrate-fed sheep (CF) (p &lt; 0.05). During postmortem aging, antioxidant activity, water retention, and the proportion of unsaturated fatty acids decreased in the PF and CF (p &lt; 0.05), while malondialdehyde (MDA) content, the proportion of saturated fatty acids, and the content of flavor substances resulting from fat oxidation increased. After 24 h of LT muscle aging, the pH and shear force of the meat started to increase and the color stabilized. The differences between shear force values and lipid volatile flavor substance content of sheep meat under different feeding regimes disappeared with increasing aging time. PF had better oxidative stability and fatty acid composition. Postmortem aging changed the oxidative stability of sheep meat, thus affecting meat quality and fatty acid composition and consequently meat flavor composition, while aging also eliminated to some extent the differences caused by feeding regimes.

Review on retention of long-chain omega-3 polyunsaturated fatty acids (EPA and DHA) in fish as affected by cooking methods

Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fatty acids is well acknowledged as beneficial to one's health and well-being. For the development of balanced diets, the nutrient content of raw and cooked foods is crucial. However, cooking method, animal age, and carcass characteristics might affect nutrient retention during cooking, and these factors are often unique to specific countries. This review thus provides a general overview of several cooking effects on long-chain omega-3 retention in fish. It can be concluded that the DHA and EPA's true retention values are correlated to the impact of different cooking treatments.

Omega-3 Fatty Acid Retention and Oxidative Stability of Spray-Dried Chia–Fish-Oil-Prepared Microcapsules

Background: Omega-3 fatty acids are essential fatty acids that the body cannot create itself; thus, they must be obtained from functional foods. Therefore, the food processing industries are becoming more interested in the production of omega-3 enriched food products, as consumers and healthcare organizations are increasingly demanding functional foods with minimal fatty acid loss and higher oxidative stability. Moreover, the stability of long-chain, polyunsaturated fatty acids in functional foods is a major challenge for the food processing industries. Therefore, the spray drying method was used to prepare spray-dried microcapsules (SDMs) with the minimum loss of, and more stable, fatty acids. Methods: In this study, emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray-dried using varied operating conditions, including the inlet air temperature (IAT) (125, 140, 155, 170, and 185 °C), wall material (WM) (5, 10, 15, 20, and 25%), pump speed (PS) (3, 4, 5, 6, and 7 mL/min), and needle speed (NS) (3, 5, 7, 9, and 11 S). Results: The maximum loss of ALA in the spray-dried microcapsules (SDMs) was observed (9.90 ± 0.40%) at 170 °C, and the minimum loss was 4.18 ± 0.20% in run order 9. A similar trend was observed in the maximum retention loss of EPA and DHA (9.71 ± 0.39% and 9.77 ± 0.39%) at a high temperature of 170 °C, while the minimum losses of EPA and DHA were observed in run order 9. Furthermore, the maximum peroxide value (PV) of the SDMs was observed at a lower temperature of 140 °C (1.45 ± 0.19 meq O2/kg), and the minimum PV was 1.33 ± 0.16 meq O2/kg. Conclusions: Overall, based on the results, we concluded that the oxidative stability of the SDMs was improved and that it can be used as a fortifying agent in the processing of many food products.

A dose-response study with omega-3 rich canola oil as a novel source of docosahexaenoic acid (DHA) in feed for Atlantic salmon (Salmo salar) in seawater; effects on performance, tissue fatty acid composition, and fillet quality

Long-chain omega-3 rich oils from crops genetically modified with algal genes are a promising new source of the omega-3 fatty acid DHA (docosahexaenoic acid; 22:6n-3) in Atlantic salmon diets. In this study, the fish oil and fish meal content were held constant across diets, and conventional canola oil was replaced with DHA canola (DHA-CA) oil in a step-wise manner at 0%, 25%, 50%, and 100% replacement, respectively. Growth of salmon, reared in seawater, from approximately 465 g to 1.5 kg was equal across all dietary treatments. Survival was >98% in all cases, with no difference between the dietary groups. Digestibility of lipids was high, approximately 93% in all dietary groups. Fatty acid retention in whole body was also high, with greater retention of α-linolenic acid (ALA, 18:3n-3) and eicosapentaenoic acid (EPA; 20:5n-3) in groups containing higher proportions of DHA-CA oil. Fillet, liver, and intestinal fatty acid compositions were influenced by the different fatty acid contents of the diets, with progressively higher inclusion of ALA, EPA, and DHA and a higher n-3:n-6 ratio in fish fed the 25%, 50%, and 100% DHA-CA diets. Increased dietary inclusion levels of DHA reduced the conversion to 1-14C labelled ALA to 1-14C EPA in liver cells, but some conversion of ALA to 1-14C EPA was maintained even at high dietary DHA levels. There was also a significant increase in anti-inflammatory pro-resolving lipid mediators, resolvins, with increased dietary DHA-CA. The visual colour impression of both muscle and skin was improved at higher DHA-CA inclusion levels in diets.Overall, our findings demonstrates that DHA-CA oil is an effective ingredient in Atlantic salmon diets in seawater, and that fatty acids (FA) from this oil are incorporated into the fish tissues in a manner equivalent to FA from conventional sources, with positive effects on fillet quality.

The Effect of Brachionus calyciflorus (Rotifera) on Larviculture and Fatty Acid Composition of Pikeperch (Sander lucioperca (L.)) Cultured under Pseudo-Green Water Conditions

A new cultivation system with the chlorophyte Monoraphidium contortum combined with a self-sustaining culture of the freshwater rotifer Brachionus calyciflorus was applied for Sander lucioperca (L.) larviculture. Survival, morphometrics, as well as fatty acid composition of pikeperch larvae were analyzed after a ten-day feeding period. By using the pseudo-green water technique with improved aeration and water movement at the surface, survival rates reached up to 94%, with a total larval length of 8.1 ± 0.3 mm and a specific length growth rate of up to 4.1% day−1 for S. lucioperca. The biochemical composition of B. calyciflorus and especially its contents in C18 PUFAs and suitable n-3/n-6 ratios met the nutritional requirements of pikeperch larvae. The high abundance of highly unsaturated fatty acids (HUFAs) in the diet appeared to be less important in the first feeding due to a possible retention of essential fatty acids, which originate from the yolk sac reserves, at adequate levels. Exponential growth of microalgae and zooplankton under the applied conditions was most effective when stocking M. contortum five days and B. calyciflorus three days before adding the fish larvae. Appropriate timing and sufficient live feed density allowed a successful integration of B. calyciflorus into pikeperch larviculture. We hypothesize that feeding pikeperch larvae with a self-sustaining Brachionus-culture under pseudo-green water conditions with minor disruptions during larviculture will improve survival and growth. This system is a first step towards pikeperch larviculture inside recirculated aquaculture systems (RAS) under continuous feed supply with live feed within the same aquaculture unit.

Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability.

Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out for 15 min in continuous mode at 80% amplitude, whereas high-pressure microfluidization was operated at 7000 psi for 10 min. Ultrasonicated and microfluidized emulsions were finally spray-dried to prepare KBPI-KC-SO microcapsules. Moderate to high encapsulation efficiency (EE) ranging from 43.99 to 89.25% of SO in KPBI-KC-SO microcapsules was obtained and the microcapsules had good flowability. Particle size, PDI and zeta potential of KBPI-KC-SO microcapsules were 2.58–6.41 µm, 0.32–0.40 and −35.95–−58.77 mV, respectively. Scanning electron microscopic (SEM) images visually demonstrated that the wall material/SO ratio and the emulsification method (ultrasonication vs microfluidization) had an impact on the size, shape and surface of the KBPI-KC-SO microcapsules. Encapsulation of SO in microcapsules was validated empirically using Fourier transform infrared (FTIR) analysis. Encapsulation of SO in KBPI-KC microcapsules imparted superior protection against oxidative deterioration of SO as witnessed by the higher retention of polyunsaturated fatty acids (PUFAs) and astaxanthin when compared to unencapsulated SO during extended storage at room temperature.

Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread

SummaryThe basic aim of the study was to utilise Himalayan Walnut oil (HWO) encapsulated in soy protein isolate (SPI)–maltodextrin (MD)–pectin (Pec) complex as a potential source of omega fatty acids for bread fortification. Encapsulated HWO was integrated with bread for enhanced quality and technological aspects compared to control: it contained protein (9–19%), fat (6–8%), alpha‐linolenic acid (37.50%) with lower carbohydrate (35–42%) content. The baked loaves depicted higher specific loaf volume (3.85–4.85 cm3 g−1) with low hardness (4.24–5 N) due to the presence of hydrocolloids. Crust and crumb colour revealed a significant effect on the appearance of bread, with an increase in the antioxidant activity as assessed by 1,1‐diphenyl‐2‐picrylhydrazyl (80%), 2,2′‐Azino‐bis (3‐Ethylbenzothiazoline‐6‐Sulfonic Acid) (100%) and Metal Chelating Activity (10%). Compared to control, addition of encapsulated HWO increased final product quality by lowering oil oxidation during storage period. Scanning electron microscopic analysis showed intact encapsulated oil bodies in crumb after baking, thereby demonstrating high omega fatty acid retention.

Dietary fatty acid profiles shape crayfish biosynthesis and performance: Implications for riverine food webs

Abstract Alteration of riverine flows can modify the structure and function of ecosystems, changing energy pathways and patterns of micronutrient transfer between trophic levels. Fatty acids (FAs) commonly are used to evaluate food quality, since some FAs required for somatic growth and physiological functions in animals must be obtained from their diet. FAs also are used in food‐web studies as biotracers as a consequence of their constrained metabolic biosynthesis by animals. However, their utility may be confounded by selective retention or modification of dietary FAs by consumers. We conducted a 70‐day feeding trial to compare growth and survival of an abundant and widespread mesoconsumer (Cherax destructor, the common yabby or crayfish) fed three contrasting diets: a poor‐quality detritus‐based diet; a high protein invertebrate diet; and a high‐quality commercial aquaculture pellet. Fatty acid profiles were obtained for each dietary treatment and contrasted with crayfish FA profiles at the end of the experiment to examine patterns of FA retention and integration. We also collected wild crayfish from floodplain wetland and river habitats, and obtained FA profiles from their stomach contents and body tissue to compare with experimental crayfish. Experimental crayfish fed high‐quality commercial pellets doubled in mass during the 70‐day assay, invertebrate fed crayfish growth was intermediate, and growth of crayfish fed detritus was negligible. Fatty acid profiles of crayfish fed our three contrasting diets differed significantly at the end of the experiment. Proportions of the polyunsaturated omega‐6 FA linoleic acid (LIN, 18:2ω6) in crayfish followed the same inequality observed in growth and diets: pellets &gt; invertebrates &gt; detritus. Pellet‐fed crayfish preferentially assimilated greater proportions of FAs 20:4ω6 (ARA), 20:5ω3 (EPA) 18:1ω9 (OA) and 16:1ω7 (POA) into their tissue. Fatty acid profiles of floodplain crayfish differed to profiles of riverine crayfish, and floodplain crayfish had higher proportions of essential FAs ARA and LIN in their tissues. Fatty acid biosynthesis by crayfish was best described by a hypothesis of FA allostasis rather than homeostasis; in this, FA profiles of crayfish were shaped by their diet, and selective integration and modification of high‐quality FAs from basal resources rich in these micronutrients led to higher proportions in crayfish tissues. Here we present evidence for the conversion of shorter‐chain essential FAs by freshwater crayfish to compensate for a lack of long‐chain FAs in their diet. We provide a necessary step for improving our understanding of micronutrient dynamics and the transfer of essential molecules between trophic levels in lowland river food webs. Floodplain habitats are known to provide higher‐quality basal food resources for mesoconsumers than riverine habitats, and here we identify one mechanism by which that may be extended to subsequent trophic levels.

DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESSA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS

It has been studied whether seeds of Odessa Region-grown grape varieties Lydia, Moldova, Cabernet, and the blend Muscat Blanc + Noah (50:50) are promising raw materials for fat-and-oil products and cosmetics. The study provides a scientific basis for a technology of oils from a number of varieties of the region’s grape seeds. For seeds from different grape cultivars, appropriate process conditions have been selected to obtain extra virgin oil by cold pressing. The most practical conditions for wet-heat treatment of crushed Cabernet and Moldova seeds are the temperature 30–40°C and duration 5–10 min, and seeds of Lydia and the blend Muscat Blanc + Noah (50:50) should be treated, at the same temperature, for 15–20 min. When extracting oil by pressing, it is recommended to avoid heating the treated crushed seeds (extraction mash) to over 50–60°C for more than 5–7 min. The research results have shown that the oil content in the seeds of the Lydia, Moldova, and Cabernet grapes, and of the blend Muscat Blanc + Noah (50:50) is 14–20%. The suggested process conditions of producing oils allow the maximum retention of the initial fatty acid and phenolic composition of raw materials. It has been proved that in oil from Lydia seeds, the content of ω-6 fatty acids is 99.5%, and that of ω-9 fatty acids is 96.2% of their initial content in raw materials. In oil extracted from Moldova seeds, ω-6 fatty acids make up 99.6%, and ω-9 98.2%, in oil from Cabernet, ω-6 make up 98.6%, and ω-9 93.7%, and the blend Muscat Blanc + Noah (50:50) contains ω-6 and ω-9 in the amount, respectively, 98.5% and 97.1% of their initial content in raw materials. It has been proved that oil extraction from seeds of different grape varieties should precede the extraction of phenolic compounds. In extracts from raw materials with oil pre-extracted under the process conditions suggested, the concentration of phenolic compounds is by 80–120% higher than it is in extracts obtained from native (untreated) seeds of different grape cultivars.

Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate.

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

Restriction of extracellular lipids renders pancreatic cancer dependent on autophagy

BackgroundKRAS is the predominant oncogene mutated in pancreatic ductal adenocarcinoma (PDAC), the fourth cause of cancer-related deaths worldwide. Mutant KRAS-driven tumors are metabolically programmed to support their growth and survival, which can be used to identify metabolic vulnerabilities. In the present study, we aimed to understand the role of extracellularly derived fatty acids in KRAS-driven pancreatic cancer.MethodsTo assess the dependence of PDAC cells on extracellular fatty acids we employed delipidated serum or RNAi-mediated suppression of ACSL3 (to inhibit the activation and cellular retention of extracellular fatty acids) followed by cell proliferation assays, qPCR, apoptosis assays, immunoblots and fluorescence microscopy experiments. To assess autophagy in vivo, we employed the KrasG12D/+;p53flox/flox;Pdx1-CreERT2 (KPC) mice crossed with Acsl3 knockout mice, and to assess the efficacy of the combination therapy of ACSL3 and autophagy inhibition we used xenografted human cancer cell-derived tumors in immunocompromised mice.ResultsHere we show that depletion of extracellularly derived lipids either by serum lipid restriction or suppression of ACSL3, triggers autophagy, a process that protects PDAC cells from the reduction of bioenergetic intermediates. Combined extracellular lipid deprivation and autophagy inhibition exhibits anti-proliferative and pro-apoptotic effects against PDAC cell lines in vitro and promotes suppression of xenografted human pancreatic cancer cell-derived tumors in mice. Therefore, we propose lipid deprivation and autophagy blockade as a potential co-targeting strategy for PDAC treatment.ConclusionsOur work unravels a central role of extracellular lipid supply in ensuring fatty acid provision in cancer cells, unmasking a previously unappreciated metabolic vulnerability of PDAC cells.

Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

This study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product.