Fatty Acids In Corn Oil Research Articles

Supplementing branched-chain volatile fatty acids in dual-flow cultures varying in dietary forage and corn oil concentrations. III: Protein metabolism and incorporation into bacterial protein

Some cellulolytic bacteria cannot transport branched-chain AA (BCAA) and do not express complete synthesis pathways, thus depending on cross-feeding for branched-chain volatile fatty acid (BCVFA) precursors for membrane lipids or for reductive carboxylation to BCAA. Our objective was to assess BCVFA uptake for BCAA synthesis in continuous cultures administered high forage (HF) and low forage (LF) diets without or with corn oil (CO). We hypothesized that BCVFA would be used for BCAA synthesis more in the HF than in LF diets. To help overcome bacterial inhibition by polyunsaturated fatty acids in CO, BCVFA usage for bacterial BCAA synthesis was hypothesized to decrease when CO was added to HF diets. The study was an incomplete block design with 8 dual-flow fermenters used in 4 periods with 8 treatments (n = 4) arranged as a 2 × 2 × 2 factorial. The factors were: HF or LF (67 or 33% forage, 33:67 alfalfa:orchardgrass pellets), without or with supplemental CO (3% of dry matter), and without or with 2.15 mmol/d (5 mg/d 13C) each of isovalerate, isobutyrate, and 2-methylbutyrate for one combined BCVFA treatment. The flow of bacterial BCAA increased by 10.7% by supplementing BCVFA and 9.14% with LF versus HF; similarly, dosing BCVFA versus without BCVFA increased BCAA by 1.98% in total bacterial AA, whereas LF increased BCAA by 1.92% versus HF. Additionally, BCVFA supplementation increased bacterial AA flow by 16.6% when supplemented in HF - CO and 12.4% in LF + CO diets, but not in the HF + CO (-1.5%) or LF - CO (+6.7%) diets (Diet × CO × BCVFA interaction). The recovery of 13C in bacterial AA flow was 31% lower with LF than with HF. Of the total 13C recovered in bacteria, 13.8, 17.3, and 30.2% were recovered in Val, Ile, and Leu, respectively; negligible 13C was recovered in other AA. When fermenters were dosed with BCVFA, nonbacterial and total effluent flows of AA, particularly of alanine and proline, suggest decreased peptidolysis. Increased ruminal outflow of bacterial AA, especially BCAA, but also nonbacterial AA could potentially support postabsorptive responses from BCVFA supplementation to dairy cattle.

Pickering emulsions stabilized by aminated gelatin nanoparticles: Are gelatin nanoparticles acting as genuine Pickering stabilizers or structuring agents?

Herein, gelatin was modified with ethylenediamine and processed into nanoparticles, named aminated gelatin nanoparticles (AGNPs). They had higher surface charge and were more hydrophobic compared with native gelatin nanoparticles (GNPs). The freely extending outer polymer layer of AGNPs is easy to be protonated or deprotonated at various pH conditions, giving AGNPs a remarkable size change of 63.23 nm and highly deformable property. AGNPs were then used as stabilizers to fabricate stable oil-in-water (O/W) Pickering emulsions using different edible oils (MCT oil and corn oil) as internal phase with volume fraction up to 85%. Most of AGNPs tended to irreversibly adsorb at oil−water interface to form independent droplets, whereas GNPs favored accumulating in aqueous phase, trapping oil droplets to form three-dimensional networks. The droplet size of AGNPs-stabilized emulsions could outstrip 150 μm and the emulsions still exerted stability against 10 months, centrifugation up to 10000 g, and pH changes. Increasing oil fraction led to form compact packing of oil droplets and in turn improve creaming stability, centrifugation stability, rheology, oxidation stability, as well as retention of encapsulated β-carotene of the emulsions. AGNPs-stabilized emulsions were generally more stable than GNPs-stabilized emulsions and could provide stronger protective features for lipid oxidation or entrapped β-carotene, especially for the cases in corn oil emulsions. Owing to the viscoelastic absorbed AGNPs layers, the surface-active long-chain fatty acids in corn oil and the incorporated β-carotene displayed very limited effect on the stability and microstructure of the emulsions. The findings in this work provided a perspective about ultra-stable Pickering emulsions with independent droplets merely stabilized by protein nanoparticle adsorbed layers, which had potential in encapsulating and protecting easily-oxidized functional ingredients in food and pharmaceutical applications.

Effect of oil type and β-carotene incorporation on the properties of gelatin nanoparticle-stabilized pickering emulsions

The type of oil used and the introduction of bioactive compounds could strongly influence the microstructure and physicochemical properties of Pickering emulsions, which have yet to be fully understood. Herein, oil-in-water (O/W) Pickering emulsions were stabilized by autofluorescent gelatin nanoparticles with either corn oil or medium chain triglyceride (MCT) oil as references for commonly studied edible oils. The microstructure of the emulsions with changes in nanoparticle concentration, oil fraction (Φ), and oil type was investigated with confocal laser scanning microscopy (CLSM). An increase in nanoparticle concentration resulted in an increased thickness of the adsorption layers and number of droplets. Increasing Φ helped to form compact gel-like emulsions and improve the oxidation stability of the emulsions. The high oil-water interfacial tension and surface-active long-chain fatty acids of corn oil caused sparse packing droplet interfaces. Hence, corn oil emulsions were generally less stable than MCT oil emulsions, which was further demonstrated through studies of water holding capacity (WHC), long-term storage stability, and rheology. Furthermore, the incorporation of β-carotene had negative effects on the formation and stability of the emulsions, especially for corn oil emulsions. The findings in this work may have important implications for exploiting Pickering emulsion formulations in real food products.

Physiochemical properties of short-term frying oil for chicken wing and its oxidative stability in an oil-in-water emulsion.

In this study, the physiochemical properties of corn oil and its oxidative stability in an O/W emulsion were studied following short‐term (120 min) deep‐frying of chicken wing. The results showed that the levels of polyunsaturated fatty acids in corn oil decreased after frying. Furthermore, total polar compound content in frying oil was significantly increased to 11.3%. Fourier transform infrared spectra (FTIR) indicated that hydrolysis and oxidation reactions involving triglycerides occurred after frying. Additionally, the increased a* and b* values demonstrated that deep‐frying greatly enhanced the intensity of the red and yellow colors of corn oil. Frying reduced the oxidative stability of corn oil in an O/W emulsion as determined by the peroxide value and acid value. These findings indicated that short‐term deep‐frying of chicken wing deteriorated the quality of corn oil and decreased its oxidative stability in an O/W emulsion. Consumers should consider the potential hazards of food containing short‐term deep‐frying oil.

CONTENT OF FATTY ACIDS IN CORN (ZEA MAYS L.) OIL FROM ECUADOR

Objective: The aim of this work was to determine the fatty acids content in corn seeds oil (Zea mays) sample cultivated in Ecuador.Methods: Corn oil was obtained from corn oil seeds using the cold pressing method. Methyl esters fatty acids analysis were carried out using the gas chromatography (GC) method with a mass selective detector and using the database library NIST 14.L to identify the compounds present in the corn seed oil.Results: Methyl esters fatty acids were identified from corn (Z. mays) seeds using the GC mass spectrometer (GC-MS) analytical method. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of methyl esters fatty acids was determined using the GS-MS method. Corn oil has a high content of linoleic acid (omega 6) with a value of 52.68% of the total content of fatty acids in corn oil and 29.70% of oleic acid (omega 9) of the total content of fatty acids in corn oil. The sample presented a value of 12.57% of palmitic acid.Conclusions: Corn oil shows a good content of fatty acids omega 6 and 9. The higher value was of omega 6 with 52.68% content. Corn oil has a good proportion of polyunsaturated of lipids (53.80%) and 14.86% of saturated lipids.

Analysis and Formation of trans Fatty Acids in Corn Oil During the Heating Process

AbstractFormation and composition of trans fatty acids (TFA) in corn oil during the frying process at different temperatures was investigated using an improved analytical gas chromatography (GC) method. At temperatures above 180 °C and heating times over 2 h there was a significantly increased TFA content, which increased further at higher temperatures. The amounts of trans C18:1 and trans C18:2 increased from 0.64 and 9.0 to 7.86 and 65.48 mg/g after heating at 260 °C for 12 h, while the total amount of TFA increased from 9.64 to 73.34 mg/g. However, the contents of linoleic acid and α‐linolenic acid under the same conditions reduced from 460.3 and 7.4 to 209.8 and 1.8 mg/g, respectively. These results show that heating can significantly induce cis to trans isomerization of unsaturated triglycerides, particularly at high temperatures.

A fish oil diet retards experimental amyloidosis, modulates lymphocyte function, and decreases macrophage arachidonate metabolism in mice.

Several recent reports have shown that diets in which the only source of fat was fish oil can modify the course of diseases with an inflammatory or immune component. In these experiments we examined the effect of a fish oil diet on experimental amyloidosis in mice. In most azocasein-treated mice, amyloid deposits were found in the spleen, varying from a trace to wide and contiguous perifollicular bands. The spleens of mice receiving fish oil had significantly less amyloid than did spleens of mice fed corn oil. A marked increase in spontaneous blastogenesis that occurred in azocasein-treated mice on corn oil was suppressed in azocasein-treated mice on fish oil. Substitution of the unsaturated fatty acids of corn oil with those of fish oil was also found to modify the prostaglandin profile of macrophages. This altered profile may change cellular immune function and/or enhance the processing of serum amyloid A to retard the induction of secondary amyloidosis in mice.

Dietary Lipid Requirements of Adult Lobsters, Homarus americanus (M.E.)

The effects of several dietary lipids on adult American lobster (Homarus americanus) were assessed over a 10 month feeding period. Cod liver oil (CLO) resulted in greater precent weight gains, feed conversion, percent edible meat and higher serum protein and hemocyte counts than either corn oil (CO) or hydrogenated coconut oil (HCO). These differences were probably due to an essential fatty acid (EFA) requirement by the lobster for linolenic series omega3 or other fatty acids present in CLO. The linoleic or omega6 fatty acids of CO appeared to have some sparing effect on several of the EFA deficiency symptoms. It was found that 5% CLO was optimal for mean percent weight gain, molt incidence, feed conversion and hemocyte counts of lobsters. Further increases in dietary CLO to 10% and 15% resulted in no significant improvement of any of the condition indices used. There was a decrease in serum protein and calcium when lobsters were fed a non-saponifiable sterol deficient diet. The addition of 1% cholesterol to the diet raised the serum protein, but resulted in even a greater decrease in the serum calcium level.

Breeding for lipid composition in corn

AbstractLarge genetic diversity is available in corn (Zea mays L.) for alteration of its lipid composition. Mass selection has produced strains ranging from 0.4–17% oil with genetic variability still existing in the high oil version. High oil hybrids (7–8% oil) with yields equal to those of commercial hybrids (4% oil) have recently been developed. In feeding trials at the University of Minnesota, pigs made more efficient gains on high oil corn. Oleic and linoleic acids usually make up 80–90% of the fatty acids of corn oil. Screening of corn lines has revealed a range for linoleic acid of 25–71% and for oleic acid of 20–60%. Although the genetics of fattya cid synthesis have not been completely elucidated, breeding of corn with selected unsaturation should be possible. Fatty acid placement within the triglyceride molecule also may be subject to genetic modification in corn.

The effect of dietary fat on the glyceride structure of rat carcass fat

AbstractCarcass fats were obtained from weanling rats fed a complete diet for 8 weeks, which consisted of 2% cottonseed oil and 10% of the following fats: (1) corn oil; (2) the fatty acids of corn oil; (3) triricinolein; (4) ricinoleic acid; (5) the hydrogenated fatty acids of castor oil; and (6) commercial hydrogenated shortening. The fats were subjected to both pancreatic lipase and nonspecific hydrolysis; the resulting acids converted into methyl esters by conventional methods, and subjected to gas Chromatographie analysis. From these data, the positional distri‐bution of the component fatty acids, glyceride types, and isomeric forms were calculated. The results indicated a preferential placement of un‐saturated acids in the 2‐ position of the carcass triglycerides and that the carcass fat composition in terms of unsaturated (U) and saturated (S) fatty acid composition is not greatly influenced by the S and U compositions of the dietary fat. It was found that hydroxy acids or their tri‐esters are metabolized much the same as are normal triglycerides and exert no particular in‐fluence upon the fat structure of the rat. Some type of relationship between the dietary U and the U3 in the carcass fat appears to be present. The glycerides of the carcass fats examined here are essentially a random mixture of the major glyceride types, but the isomeric forms (SUS, S SU, USU and UUS) are a definite non‐random mixture.

Corn oil and hypercholesteremic response in the cholesterol-fed chick.

SummaryDietary experiments in the cholesterol-fed chick have demonstrated that a higher level of serum cholesterol is achieved when cottonseed oil is fed instead of corn oil. Reconstituting the distilled fatty acids of cottonseed oil, and adding a small amount of my-ristic acid so that the proportions of the major fatty acids in corn oil were observed, did not make cottonseed oil fatty acids behave like corn oil in restricting the rise in serum cholesterol. Comparison of the whole corn germ with expressed and solvent extracted corn oil revealed that it was a much more potent agent for limiting the hypercholesteremia and subsequent atherosclerosis than the more refined products. It seems unlikely that this difference between corn oil and cottonseed oil in the effect on the hypercholesteremic response of the cholesterol fed bird could be explained by a difference in fatty acid composition.The authors are indebted to Irene Carr, Marianne Nijenhuis, and Michael Golden for technical assistance in this work.

Distribution of fatty acids in corn oil

SummaryThe oil content of 392 samples of corn ranged from 1.13% to 13.80%. As the percentage oil in the corn increased, the degree of unsaturation decreased. Iodine values ranged from 88.4 to 147.4, a range in degree of unsaturation greater than any previously reported for corn oils.The percentage of linoleic acid in the oils ranged from 15.7% to 67.6% and varied inversely with oil content (r=−.691). Oleic acid ranged from 16.5% to 75.9% and saturated acids from zero to 21.3%.The iodine value of the oil showed a high degree of correlation with the percentage of linoleic acid (r=−.951) and can be used as a basis for the accurate prediction of linoleic acid content.

The Absorption of Fatty Esters in the Mouse Intestine

The foregoing experiments have emphasized several facts quite clearly. The methyl esters of the higher fatty acids are not emulsified to any extent in the intestine of the fasted mouse. The addition of small amounts of corn oil (triglyceride) or monopalmitin (a monoglyceride) promotes the emulsification. The intestinal absorption of fatty esters has been found to be subnormal in the fasted mouse and to be brought to normality by the addition of corn oil. It has also been found to be normal in the animal on a fat-free diet, indicating that substances in the diet other than glycerides may promote emulsification. Emulsion formation and absorption have been more closely correlated in an experiment in which both types of information are given for the same animal. Emulsion formation is evidently necessary for optimum absorption. The data do not necessarily support Frazer’s theory of particulate absorption as opposed to the lipolytic theory propounded by Verzar (’48), since emulsification would also favor the action of lipase. However, it can now be stated with more confidence that glycerides are important factors in the emulsification and absorption of fatty substances in vivo. Several results from the literature may also lend themselves to further clarification. Among these are the papers of Barnes, Miller, and Burr (’41a, b, c) who found the rate of absorption of the methyl esters of the conjugated fatty acids of corn oil and that of corn oil itself to be different. The same authors found fat absorption in essential fatty acid-deficient and adrenalectomized animals to be normal. However, in each experiment, methyl esters were administered to animals which had been fasted 18 hours. It is possible that in all cases both the controls and the experimental animals were not carrying on normal fat absorption. Finally, although Frank (1898) found complete hydrolysis of esters, this may have been because adequate emulsification could not occur and absorption had taken the alternate pathway proposed by Frazer (hydrolysis, following by absorption into the portal system). Further experiments along lines are in progress and may serve to elucidate the general mechanism of fat absorption more completely.

The Fatty Acids of Corn Oil

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTThe Fatty Acids of Corn OilFredric J. Baur Jr. and J. B. BrownCite this: J. Am. Chem. Soc. 1945, 67, 11, 1899–1900Publication Date (Print):November 1, 1945Publication History Published online1 May 2002Published inissue 1 November 1945https://doi.org/10.1021/ja01227a007RIGHTS & PERMISSIONSArticle Views528Altmetric-Citations14LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (252 KB) Get e-Alerts Get e-Alerts

In vitro Incorporation of Fatty Acids in Phospholipids of Intestinal Mucosa.

Sinclair, using elaidic acid, found that phospholipids of the intestinal mucosa after feeding fat, contained some of that fed fat. Perlman, Rubin, and Chaikoff later showed that fed, radioactive phosphorus also became incorporated in the phospholipids of the intestinal mucosa. Both of these findings have been repeatedly confirmed. Robinson, et al., have also shown that slices of intestinal mucosa incubated in a Warburg apparatus with radioactive phosphorus would bring about an incorporation of radioactive phosphorus in the mucosal phospholipids. Using the conjugated, unsaturated fatty acids of corn oil as a tagged fat the in vitro incorporation of fatty acids in the intestinal mucosal phospholipids has been studied. Male, albino rats were anesthetized with ether and their abdomens opened. Three cc of an emulsion containing bile salts, lipase (pancreatin), water, and tagged fat was injected into the duodenum and the abdomen closed. After 15 minutes the rats were again etherized and the intestines washed with saline, then alcohol and finally with more saline. After a 15-minute absorption period about 30% of the total fat in the mucosa will be tagged fat. The mucosa of 2 rats was freed from intestinal muscle and immediately placed in a boiling water bath for 5 minutes. The intestines of the other animals were placed in beakers of normal saline and allowed to incubate at room temperature for various lengths of time. In the experiment marked with an asterisk (Table I) the intestines were slit lengthwise and placed in oxygenated, glucose Ringer's at 37°C. There was no alcohol used in washing these intestines. In each case when the incubation time was complete the mucosa was removed and immediately placed in a boiling water bath. The mucosal samples were then frozen, dried and extracted.

Effect of Adrenalectomy on Rate of Fat Absorption

SummaryThe methyl esters of the fatty acids of corn oil are absorbed at the same rate as unaltered corn oil. Adrenalectomy has no significant effect on the absorption of either of these two fats. The rate of absorption of both methyl esters of corn oil fatty acids, and unaltered corn oil is the same for each hour up to 6 hours after feeding.