Linseed Oil Research Articles

In vitro assessment of ruminal biohydrogenation of polyunsaturated fatty acids in diets with different types and levels of protected fat and diverse sources of fibre.

The objective was to assess the in vitro rumen fermentation characteristics, methane production, and biohydrogenation of unsaturated fatty acids of diets with two protected fat (PF) sources from soybean or linseed oil, two levels of PF (0 and 6%) and two forage sources (canola silage (CS) or alfalfa hay (AH)) in a factorial 2x2x2 completely randomised design. Only fatty acids content at final incubation was affected (P<0.05) by triple interaction, where C18:2 was highest with AH plus 6% soybean PF (4.41mg/g DM), while C18:3 was with CS plus 6% linseed oil protected (1.98mg/g DM). C18:2 cis-9 trans-11 had high concentration (308 mg/g DM; P<0.05) with AH plus 6% PF regardless PF type, and C18:1 trans-11 was higher with 6% PF than without PF (13.41 vs 7.89 mg/g DM). Cumulative methane production was not affected by treatments (0.9973 ± 0.1549 mmol/g DM; P>0.05). Gas production and in vitro NDF digestibility were lower with 6% PF of linseed than soybean (160.88 vs 150.97 ml; and 69.28vs 62.89 %, respectively P<0.05). With linseed PF the NH3-N concentration was highest in CS than AH (41.27 vs 27.95 mg/dL; P<0.05) but IVDMD had the opposite result (78.54 vs 85.04). In conclusion, although methane production was not affected and in vitro digestibility and gas production were reduced with linseed PF, the concentration of C18:3 and C18:1 trans-11 was increased, which could improve the lipid profile of milk. The negative effects on digestibility were less with AH than of CS regardless of PF type and level.

CONJUGATED LINOLEIC ACID AND FATTY ACID ISOMERS IN SELECTED COLD PRESSED OILS: ANALYSIS BY GC/FID TECHNIQUE

The conjugated linoleic acid (CLA) isomers in cold pressed oils [pomegranate seed oil (PGSO), linseed oil (LSO), black cumin seed oil (BCSO), nettle seed oil (NSO),grape seed oil (GSO), sesame seed oil (SSO),safflower oil (SFO), pumpkin seed oil (PSO), wheat germ oil (WGO), fig seed oil (FSO), coriander oil (CO), walnut oil (WO) and coconut oil (CNO)] extracted with lab–scale screw press machine were further subjected to gas chromatography/flame ionization detection (GC/FID) analysis. The composition of polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFA) and saturated fatty acids (SFAs) of the samples was also determined. The five different positional and geometric isomers of CLA [cis–9, cis–11 CLA, cis–9, trans–11 CLA, trans–9, cis–11 CLA, trans–9, trans–11 CLA and trans–10, cis–12 CLA] were also well separated by a highly polar column (100m×0.2μm×0.25mm i.d; HP–88 cyanopropyl) and an applied GC temperature program. It was concluded that the samples were all rich in total CLA (∑CLA) and they were found between 0.14% for PSO and 2.11% for SSO. The most abundant CLA isomer was in general to be cis–9, trans–11 CLA form, which represented the content of isomer between 3.15% and 72.08% of ∑CLA. Besides, the ∑SFA values were detected between 2.43% and 93.14%, ∑MUFA values were between 4.60% and 71.11% and ∑PUFA values were between 1.79% and 87.59%. Therefore, this study might offer valuable information for the introduction of new food sources, as well as incorporation into medicinal purposes and food formulations which have the potential to be commercially valuable.

Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials

The primary objective of this study was to explore the viability of employing casein-pectin conjugate (CA-CP conjugate) or casein-arabinogalactan conjugate (CA-AG conjugate) as wall materials for flaxseed oil microcapsules. Compared with casein, both the CA-CP conjugate and CA-AG conjugate exhibited elevated emulsifying and antioxidant characteristics and therefore, have potential as microencapsulation wall materials. Hence, flaxseed oil microcapsules were prepared using CA-CP conjugate or CA-AG conjugate as wall materials through spray-drying. When the mass ratio of wall material to core material was 1:1, the encapsulation efficiency (EE) of the prepared CA-CP conjugate + flaxseed oil microcapsules (CPM) and CA-AG conjugate + flaxseed oil microcapsules (AGM) reached 72.23% and 83.44%, respectively. Fourier infrared spectroscopy (FT-IR) and scanning electron microscope (SEM) results demonstrated that the microcapsules had smooth surfaces, overall spherical shapes, and successful encapsulation of flaxseed oil by the wall materials. Additionally, in vitro simulated gastrointestinal digestion and antioxidant analysis indicated that the microcapsules achieved controlled release of flaxseed oil in the gastrointestinal tract and improved its storage stability. Therefore, utilizing Maillard reaction products for the microencapsulation of flaxseed oil is a highly promising preservation method.

Microbial Conjugated Linolenic Acid-Enriched Fermented Milk Using Lipase-Hydrolyzed Flaxseed Oil: Biochemical, Organoleptic and Storage Traits.

The bioactive conjugated linolenic acid (CLNA) can be microbiologically produced by different probiotic strains when in the presence of α-linolenic acid (α-LNA). Food matrices are a good vector, such as has been previously demonstrated with fermented milk enriched with microbial CLNA by Bifidobacterium breve DSM 20091 from lipase-hydrolyzed flaxseed oil. The aim of the present work was to further assess the nutritional, biochemical and organoleptic properties of the developed dairy product, as well as its storage stability throughout 28 days at 4 °C, proving its suitability for consumption. Milk lactose hydrolyzed into glucose (0.89 g/100 g) and galactose (0.88 g/100 g), which were further metabolized into lactic (0.42 g/100 g), acetic (0.44 g/100 g) and propionic (0.85 g/100 g) acids. Titratable acidity reached 0.69% and pH 4.93. Compared with the control (no CLNA), fat content was slightly higher (2.0 g/100 g). Acetic acid was the major volatile (83.32%), lacking important dairy flavor contributors, like acetaldehyde. Sensory analysis revealed predominant astringency and bitterness. No microbial concerns arose during storage, but the CLNA content increased, and some saturated fatty acids seemed to oxidize. In conclusion, the CLNA-enriched fermented milk revealed reasonable compositional properties, yet further improvements are needed for optimal consumer acceptance and a prolonged shelf-life.

Chemical additive based on sodium oleate and linseed oil for preparation coal dust suppression composition

The mining, transportation, and processing of coal involve the formation and emission of significant amounts of particulate matter, which includes coal dust. The most commonly employed method for controlling coal dust in an air is water spray dust suppression (hydrodedusting). This method is founded on water’s capacity to moisten dust particles and bond them to both each other and the surfaces where the dust settles. One notable limitation of this method is the coal’s hydrophobic nature, which hinders water from wetting coal dust particles. In order to overcome this, surfactants are introduced into the water to increase the wettability of the hydrophobic coal particle surface. In this paper, we proposed a dust suppressant composition consisting of oleic acid, sodium hydroxide, and linseed oil in water. We examine its properties and evaluated its ability to enhance the wettability of coal dust. We have identified the most effective concentration, resulting in a working solution that improves the wettability of coal dust by 87 % compared to water, surpassing the wettability of most known reagents. The proposed composition contains 140 mg/L oleic acid, 100 mg/L sodium hydroxide, and 70 mg/L linseed oil in water. The simplicity of this composition, its minimal impact on the environment and human health, and its negligible influence on the further use of coal raw materials make this wetting agent composition highly promising for application in coal industry technologies of water spray dust suppression.

Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.

This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.

Valorisation of Chitosan Natural Building Block as a Primary Strategy for the Development of Sustainable Fully Bio-Based Epoxy Resins.

The non-toxic and biodegradable nature of chitosan makes it a valuable resource offering promising opportunities in the development of bio-based materials with enhanced mechanical and thermal properties. In this work, the combination of epoxidized linseed oil, oxalic or citric acids, and chitosan (CHI) as a curing accelerator presents an attractive strategy to create bio-based and sustainable thermosetting materials. This article aims to provide a comprehensive exploration of the systems reactivities, characteristics, and performance evaluation of the designed bio-thermosets. Both the nature of the two carboxylic acids and the presence of chitosan are shown to have a big impact on the thermomechanical properties of the developed networks. While oxalic acid favours the formation of elastic networks, with low Tg values (increasing with CHI content between 0.7 and 8.5 °C) and relatively low Young's modulus (~2.5 MPa), citric acid promotes the formation of very dense networks with lower mass of the segments between the crosslinks, having 20 times higher Tg values (from 36 to 45 °C) and ~161 times higher Young's modulus (from 94 MPa up to 404 MPa in these systems). The CHI has a strong impact on the curing reaction and on the overall properties, by increasing the materials' performance.

Isolation, Purification and Characterization of a-Lactalbumin from Camel Milk and Study its Antioxidant Activity in Oils

The purpose of this research was to examine the anti-inflammatory and antioxidant properties of a-lactalbumin (α-Lac) isolated from camel milk. Ion-exchange chromatography on a DEAE cellulose column and gel-filtration chromatography on a Sephadex G-100 column were used for the purification process. (α-Lac) purity was confirmed using a single-bond polyacrylamide gel-electrophoresis (SDS-PAGE) assay and a further step using a high-performance liquid chromatography (HPLC) assay. Antioxidant activity of (α-Lac) in food systems compared with chemical Antioxidants (BHT) activity at Prevent oxidation of vegetable oils (Flaxseed oil and sunflower) showed significant Ferric-reducing antioxidant power (FRAP), linoleic acid system (LAS), radical scavenging activity (DPPH).

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Utilization of Flaxseed Oil as Releasing For Some Natural Pigments and Antioxidants

Flaxseed and avocado oil blends: Physical and physicochemical characterization, nutritional quality and oxidative stability

This research investigated the physical and physicochemical characteristics, nutritional quality, and oxidative stability of flaxseed oil (FO) and avocado oil (AO) and their blends. Five formulations, varying the mass ratio between AO and FO (AO: FO, 0 %:100 %; AO: FO, 25 %:75 %; AO: FO, 50 %:50 %; AO: FO, 75 %:25 %; AO:FO, 100 %:0 %) were analyzed by fatty acids composition, total content of chlorophylls and carotenoids, tocopherols content, antioxidant activity, physical properties, nutritional parameters, and quality parameters. The peroxide index (PI) and extinction coefficients (K232 and K270) were used to assess the oxidative stability. The results revealed that pure avocado oil presented an unbalanced ratio of ω6-ω3 fatty acids of 18.40:1. Flaxseed and avocado oil blends were able to balance ω6-ω3 fatty acids content and positively affected the atherogenicity and thrombogenicity index values. Adding avocado oil to flaxseed oil significantly increased the total content of chlorophyll and carotenoid and antioxidant activity. At the end of the oxidative stability analysis, a variation of the PI of 17.18 times was observed for pure flaxseed oil and 2.09 times for pure avocado oil. Variations of the PI remained below 1.7 times for all blends. Regarding K232 and K270, variations of 2.0 and 4.01 times were observed for pure flaxseed oil, respectively. On the other hand, values below 1.15 and 1.48 were verified for pure avocado and the blends, respectively. The increased oxidative stability could be related to increased monounsaturated and saturated fatty acids content (oleic, palmitic, and palmitoleic fatty acids) and natural antioxidants present in the oil blends.

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.

Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats

This study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control diet and two experimental diets, one including flaked linseed (FL) at 3.88% of dry matter, and the other containing salmon oil (SO) at 2.64% of dry matter for three periods of 21 d. None of the dietary treatments affected the daily milk yield, cheese yield, or the physicochemical parameters of the milk and cheese. Regarding the fatty acid profile (FA), the milk and cheese from animals whose diets were supplemented with SO had a higher percentage of fatty acids than those obtained with the FL-supplemented diet, except for C18:0, C18:1, C18:2 n-6, trans-9, trans-12 C18:2, cis-9, trans-11 C18:2, C18:3, and C19:0, which reached their highest levels in milk obtained with the diet supplemented with FL. The decrease in the percentage of C16:0 was greater in the milk derived from the FL diet than from the SO diet. The FL-supplemented diet improved the nutritional value of milk due to a reduction in saturated fatty acids (SFAs) and increases in polyunsaturated fatty acids (PUFAs) and conjugated linoleic acid (CLA). The decrease in n-6/n-3 in the observed milk was more pronounced with the FL diet. No differences in the sensory profile were found for the milk and cheese derived from the different dietary treatments. Dietary n-3 treatments modified the fatty acid profile without making any sensory difference to milk and fresh cheese, accompanied by marginal modifications to the physicochemical profile. We conclude that dietary supplementation with flaked linseed or fish oil produces milk and cheese from Murciano-Granadina goats with a higher nutritional quality without modifying the sensory profile of the corresponding products obtained from animals that were fed a routine diet.

The effect of flaxseed oil after deep frying on lipid metabolism and gut barrier homeostasis

Flaxseed oil (FO) has been demonstrated its multiple beneficial effects in vivo due to high concentration of α-linolenic acid. The deterioration of FO can be triggered by high temperature heating during the deep frying process resulting in alteration of healthy properties. In this study, the effect of FO before and after deep frying on lipid metabolism and gut homeostasis of rats was investigated compared to deep-fried palm oil (DPO) treated group. Deep-fried flaxseed oil (DFO) treatment significantly enhanced the triglyceride accumulation in serum and liver tissues of rats. A greater increase of peroxides and proinflammatory cytokine levels was found in the serum of DFO treated rats compared to other groups. The histopathologic data indicated that DFO and DPO reduced the villus height of intestinal and colonic tissues and increased the inflammatory cell infiltration. The inflammatory cytokines (TNFα and IL-6) were enhanced and the key markers of epithelia colonic tissues (occludin and MUC-2) were suppressed in rats with DFO interventions, which is in consistency with histopathologic results. In addition, FO could increase the number of beneficial bacteria while the relative abundance of obesity and inflammatory-related bacteria was promoted by DFO treatment, including Ruminococcaceae, Prevotellaceae, and Selenomonadales. In conclusion, DFO intake had a significant impact on the disruption of gut barrier homeostasis, potentially worsening the dysbiosis than DPO. The beneficial effects of FO in vivo could be significantly reduced by extreme deep frying, which suggests the need for moderate cooking edible oils such as FO.

N-3 PUFA Enriched Eggs as a Source of Valuable Bioactive Substances.

This research elaborates the process of enriching table eggs with n-3 polyunsaturated fatty acids (n-3 PUFA) and presents the effect of such enriched eggs on human health. The experiment was performed on 480 TETRA SL laying hens divided into three groups. Feeding mixtures contained 5% of oils (K = soybean oil, P1 = 3.5% linseed oil + 1.5% fish oil, P2 = 3% linseed oil + 2% fish oil). Referring to the content of α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), eggs of P1 and P2 groups were significantly richer in n-3 PUFA than eggs of the control group (p = 0.001). Atherogenic (AI), thrombogenic (TI), and hypo/hypercholesterolemic (HHI) indexes of egg yolks were more favourable in enriched eggs than in conventional eggs. Fatty acid profiles in the blood of examinees that consumed conventional and enriched eggs (treatments K and P1, respectively) differed significantly in total saturated fatty acids (ΣSFA) (p = 0.041) and in the content of ALA (p = 0.010). The consumption of n-3 PUFA-enriched eggs lowered the Σn-6 PUFA/Σn-3 PUFA ratio in the examinees' blood serum (27%) and had a favourable effect on some blood biochemical indicators. This research confirmed the assumption that the use of a combination of fish and linseed oil in mixtures for laying hens in an amount of up to 5% will increase the content of omega-3 in table eggs, but it was not confirmed that the consumption of these eggs in a short period of time (21 days) has a positive effect on human health.

Effects of an Hourly Bolus Postruminal Infusion of Flaxseed Oil or Palm Oil on Circulating Fatty Acid Concentrations and Hepatic Expression of Pyruvate Carboxylase and Phosphoenolpyruvate Carboxykinase in Dairy Cattle.

Palmitic (C16:0), α-linolenic acid (C18:3n-3 cis), and propionate regulate bovine pyruvate carboxylase (PC) and phosphoenolpyruvate carboxykinase (PCK1) expression in vitro. The objective of this experiment was to determine the impact of C16:0, C18:3n-3 cis, propionate, and acetate postruminal infusions on hepatic PC and PCK1 expression. We hypothesized that circulating fatty acids alter hepatic PC and PCK1 in lactating dairy cows. Acetate, propionate, palm oil, and flaxseed oil were supplied postruminally to lactating cows (n = 4) using two 4 × 4 Latin square studies. For Experiment 1, cows were infused on an hourly basis with either a bolus of propionate, acetate, or the combination of propionate and palm oil, or acetate and palm oil, and Experiment 2 was similar, but flaxseed oil replaced palm oil. Flaxseed infusions increased plasma concentration and the molar percent of C18:3n-3 cis and decreased C16:0 but did not affect PC or PCK1 expression. Palm infusions did not affect blood metabolites or the hepatic expression of PC or PCK1. The lack of responses to short-chain fatty acid infusions and changes in circulating long-chain fatty acids in mature cattle are not suitable models to study the effects of α-linolenic acid and propionate on bovine PC and PCK1 expression previously observed in vitro.

Blood and tissue docosahexaenoic acid (DHA, 22:6n-3) turnover rates from Ahiflower® oil are not different than from DHA ethyl ester oil in a diet switch mouse model

Ahiflower® oil is high in α-linolenic and stearidonic acids, however, tissue/blood docosahexaenoic acid (DHA, 22:6n-3) turnover from dietary Ahiflower oil has not been investigated. In this study, we use compound-specific isotope analysis to determine tissue DHA synthesis/turnover from Ahiflower, flaxseed and DHA oils. Pregnant BALB/c mice (13–17 days) were placed on a 2 % algal DHA oil diet of high carbon-13 content (δ13C) and pups (n = 132) were maintained on the diet until 9 weeks old. Mice were then randomly allocated to a low δ13C-n-3 PUFA diet of either: 1) 4 % Ahiflower oil, 2) 4.35 % flaxseed oil or 3) 1 % fish DHA ethyl ester oil for 1, 3, 7, 14, 30, 60 or 120 days (n = 6). Serum, liver, adipose and brains were collected and DHA levels and δ13C were determined. DHA concentrations were highest (p < 0.05) in the liver and adipose of DHA-fed animals with no diet differences in serum or brain (p > 0.05). Based on the presence or absence of overlapping 95 % C.I.'s, DHA half-lives and synthesis/turnover rates were not different between Ahiflower and DHA diets in the liver, adipose or brain. DHA half-lives and synthesis/turnover rates from flaxseed oil were significantly slower than from the DHA diet in all serum/tissues. These findings suggest that the distinct Ahiflower oil n-3 PUFA composition could support tissue DHA needs at a similar rate to dietary DHA, making it a unique plant-based dietary option for maintaining DHA turnover comparably to dietary DHA.

Effects of dietary camelina, flaxseed, and canola oil supplementation on plasma fatty acid concentrations and health parameters in horses

Camelina (Camelina sativa) is a hardy, low-input oilseed crop that provides a rich source of the n-3 fatty acid, α-linolenic acid (ALA). The primary purpose of the present study was to assess the effects of dietary camelina oil (CAM) consumption on various health parameters, as compared to horses fed canola oil (OLA) or flax oil (FLX). Secondly, to determine how dietary CAM, FLX, and OLA alter circulating plasma total lipids across time. Thirty horses, from three separate herds, were used for this study [14.9 years ± 5.3 years; 544 ± 66 kg calculated BW (mean ± SD)]. After a 4-week gradual acclimation period using sunflower oil mixed with soaked hay cubes, horses were balanced by location, age, sex, weight, and breed and randomly allocated to one of three treatment oils (CAM, OLA, or FLX) at an inclusion of 370 mg of oil/kg BW/day. Horses had ad libitum access to hay and/or pasture for the duration of the study. Body condition score (BCS), BW, oil intake, complete blood counts, plasma biochemical profiles, and plasma total lipids were measured on weeks 0, 2, 4, 8, and 16 throughout the 16-week treatment period. BW, BCS, and oil intake were analyzed using an ANOVA using PROC GLIMMIX in SAS Studio. Complete blood counts and biochemical profiles were analyzed using an ANCOVA, and fatty acids were analyzed using an ANOVA in PROC MIXED in SAS Studio. No differences were observed among treatment groups for BW, BCS, oil intake, complete blood counts, and biochemical parameters. Individual fatty acids that differed among treatments and/or across time were largely reflective of the different FA profiles of the oils provided. Most notably, plasma ALA was greater for FLX than OLA, but neither differed from CAM (P = 0.01). Linoleic acid did not differ among treatments or over time (P > 0.05). The n-6:n-3 ratio decreased over time for both CAM and FLX, and ratios were lower for FLX than OLA at week 16, but not different from CAM (P = 0.02). These results suggest that dietary CAM had no adverse effects on health parameters and that daily supplementation of CAM and FLX at 370 mg of oil/kg BW/day induces positive changes (a decrease) in the n-6:n-3 status of the horse. Consequently, CAM may be considered as an alternative oil to FLX in equine diets.

Intestinal Microbiota Community and Blood Fatty Acid Profiles of Albas Cashmere Goats Fed with Flaxseed Oil and Whole Flaxseed.

The present study investigated the effects of flaxseed oil or flaxseed grain on the intestinal microbiota and blood fatty acid profiles of Albas cashmere goats. Sixty kid goats were allocated to three treatments and fed for 90 days with a control treatment, comprising a basal diet (CON, total-mixed ration with flaxseed meal), or experimental treatments, comprising a basal diet with added flaxseed oil (LNO) and a basal diet with added heated flaxseed grain (HLS). On day 90, two goats were randomly selected from each pen (eight goats per treatment) for euthanizing; then, five of the eight goats were randomly selected, and we collected their intestinal (duodenum, jejunum, ileum, cecum, and colon) digesta for analysis of the bacteria community. The results indicated that Firmicutes are the most predominant phylum in different segments of the intestinal digesta. Compared with the CON group, the relative abundance of duodenal Firmicutes, jejunal Saccharibacteria, and Verrucomicrobia significantly decreased in the LNO and HLS groups (p < 0.05), but there was no significant difference between the LNO and HLS groups. Compared with the CON and HLS groups, the RA of duodenal and jejunal Proteobacteria remarkably increased in the LNO group (p < 0.05), and there was no significant difference between the CON and HLS groups. Compared with the CON and LNO groups, the RA of Actinobacteria remarkably increased in the small intestine of the HLS group (p < 0.05), but there was no significant difference between the CON and LNO groups in the duodenum and ileum. The results of linear discriminant analysis (LDA) effect size (LEfSe) analysis showed that the HLS group was characterized by a higher RA of the [Eubacterium]_coprostanoligenes_group in the small intestine and the LNO group was represented by a higher RA of the Lachnospiraceae_NK3A20_group in the cecum and colon, while the CON group was represented by a higher RA of Solobacterium, Pseudoramibacter, and Acetitomaculum in the small intestine and a higher RA of norank_o__Bradymonadales, the Prevotellaceae_Ga6A1_group, and Ruminiclostridium_1 in the cecum and colon. In conclusion, the addition of flaxseed oil and grain rich in c18:3n3 to the diet could reduce the microbial diversity of the small intestinal segments and the microbial diversity and richness of the cecum and colon in Albas cashmere goats. And flaxseed grain is more efficient than flaxseed oil in protecting intestinal health and promoting the absorption of c18:3n3.

Self‐lubricating epoxy composite coating with linseed oil microcapsule self‐healing functionality

AbstractCured epoxy resins have poor abrasion resistance, which shortens the service life of the material. This work aims to improve the tribological properties of epoxy resins by coupling self‐lubrication and auto‐healing. In this study, linseed oil microcapsules with an average particle size of 38.57 μm and good thermal stability were successfully prepared by in situ polymerization. The effects of microcapsule content on the tribological, mechanical, and self‐healing properties of the composite coatings were studied. It was demonstrated that the composite coating has outstanding self‐lubricating properties. The coefficient of friction reduced from 0.634 (pure epoxy resin) to 0.0459 (epoxy resin with 10 wt.% linseed oil microcapsules). Wear rate reduced from 7.16 × 10−4 mm3/(N m) to 1.74 × 10−5 mm3/(N m). The self‐lubricating mechanism of the coating was investigated by SEM and EDS, which indicated that the formation of uniform and continuous lubricating film on the surface of the friction pairs was the key to improving the wear resistance of the material. In addition, the linseed oil released after the microcapsules rupture can repair the abrasion marks by reacting with oxygen during the friction process. The dual‐functional effect of linseed oil microcapsules prolongs the life of epoxy resin coating and expands its application range.

Dietary flaxseed oil induces production of adiponectin in visceral fat and prevents obesity in mice

Induction of obesity by dietary fats and oils differs according to the type of fat. Adiponectin is believed to be related to obesity prevention. We hypothesized that flaxseed oil is important for preventing obesity and producing adiponectin. To clarify this hypothesis, we investigated the relationship between obesity and different fat sources in mice fed diets with 6 types of fat and oils. C57BL/6J mice were given a control diet containing 5% corn oil or a high-fat diet containing 20% of either lard, palm oil, rapeseed oil, oleate-rich safflower oil, corn oil, or flaxseed oil for 14 weeks. In another experiment, mice were given a control diet and rosiglitazone (10 mg/kg body weight) by oral gavage for 1 week. At the end of study, plasma adiponectin and expression of fatty acid metabolism–related factors in white and brown adipose tissue and the liver were measured. Dietary flaxseed oil, which is rich in α-linolenic acid, did not induce obesity. Flaxseed oil resulted in increased β-oxidation–related factors in epididymal white adipose tissue, decreased fatty acid synthesis–related factors in the liver, and thermogenesis-related factor in brown adipose tissue following increase of plasma adiponectin. The results suggested that increase in plasma adiponectin after intake of flaxseed oil may be due to altered expression of AdipoQ and peroxisome proliferator-activated receptor γ in epididymal white adipose tissue. Flaxseed oil increased expression of adiponectin in visceral fat and regulated obesity-controlling fatty acid metabolism-related factors in white adipose tissue and liver, and thermogenesis-related factor in brown adipose tissue.