Levels Of Monounsaturated Fatty Acids Research Articles

Branched-chain amino acid modulation of lipid metabolism, gluconeogenesis, and inflammation in a finishing pig model: targeting leucine and valine.

Branched-chain amino acids (BCAAs) play a regulatory role in adipogenesis and energy balance. Therefore, this study aimed to investigate the impact of BCAA supplements, especially leucine (Leu) and valine (Val) supplementation, on lipid metabolism and related disorders in a finishing pig model. The results demonstrated that Leu (1%) and Val decreased serum as well as hepatic lipid accumulation. Moreover, metabolomics and lipidomics analyses revealed that Leu and Val markedly downregulated the level of various lipid species in the liver. This outcome may be explained by Leu and Val promoting cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA)/hormone-sensitive triglyceride lipase (HSL) signaling pathways. Leu and Val altered the fatty acid composition in distinct adipose tissues and decreased the levels of inflammatory factors. Additionally, they significantly decreased back fat thickness, and the results of the fatty acid profiles demonstrated that Leu and Val significantly increased the levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) while decreasing those of saturated fatty acids (SFAs), especially in back fat and abdominal fat. Besides, Leu and Val restored glucose homeostasis by suppressing gluconeogenesis through the serine/threonine protein kinase (AKT)/transcription factor forkhead box O1 (FOXO1) signaling pathway in the liver and back fat. In summary, these results suggest that Leu and Val may serve as key regulators for modulating lipid metabolism and steatosis.

The Effect of Short-Wavelength White LED Illumination throughout the Night on the Milk Fatty Acid Profile of High-Yielding Dairy Cows.

Fatty acid levels in milk vary between day and night milking. Many dairy cows are still kept under white light-emitting diode (W-LED) illumination throughout the night, although it is known to disrupt endogenous circadian rhythms. We investigated the effects of whole-night W-LED illumination (125 lux) on milk yield and circadian composition, compared to a natural light-dark (LD) cycle of 10 h light. Mid-late lactation cows (n = 34) that were exposed to natural LD cycle showed circadian variation in milk fat composition, characterized by higher health-promoting monounsaturated fatty acid (MUFA; 24.2 ± 0.4 vs. 23.2 ± 0.4 g/100 g fat, p < 0.001) and lower saturated fatty acid levels (71.2 ± 0.4 vs. 72.5 ± 0.4, p < 0.001) at 13:30 h (day milk) than at 03:30 h (night milk). Compared to natural LD (n = 16), W-LED (n = 18) did not affect milk production or milk fat yields, yet abolished the milking time variation in milk fat composition towards a less healthy fatty acid profile. This lowered MUFA levels of day milk (23.8 ± 0.4 vs. 26.7 ± 0.4, p < 0.01). Therefore, W-LED has no commercial advantage over the tested natural LD cycle, and conversely, even shows circadian disruption. Accordingly, a natural LD cycle of 10 h light is preferable over W-LED from the perspective of cost savings, the cows' well-being, and preserving the natural milk fat profile, as the nutritional value of the day milk is slightly higher.

Kinase CIPK9 integrates glucose and abscisic acid signaling to regulate seed oil metabolism in rapeseed.

Rapeseed (Brassica napus), an important oil crop worldwide, provides large amounts of lipids for human requirements. Calcineurin B-like (CBL)-interacting protein kinase 9 (CIPK9) was reported to regulate seed oil content in the plant. Here, we generated gene-silenced lines through RNA interference biotechnology and loss-of-function mutant bnacipk9 using CRISPR/Cas9 to further study BnaCIPK9 functions in the seed oil metabolism of rapeseeds. We discovered that compared with wild-type (WT) lines, gene-silenced and bnacipk9 lines had substantially different oil contents and fatty acid compositions: seed oil content was improved by 3%-5% and 1%-6% in bnacipk9 lines and gene-silenced lines, respectively; both lines were with increased levels of monounsaturated fatty acids and decreased levels of polyunsaturated fatty acids. Additionally, hormone and glucose content analyses revealed that compared with WT lines the bnacipk9 lines showed significant differences: in bnacipk9 seeds, indoleacetic acid and abscisic acid (ABA) levels were higher; glucose and sucrose contents were higher with a higher hexose-to-sucrose ratio in bnacipk9 mid-to-late maturation development seeds. Furthermore, the bnacipk9 was less sensitive to glucose and ABA than the WT according to stomatal aperture regulation assays and the expression levels of genes involved in glucose and ABA regulating pathways in rapeseeds. Notably, in Arabidopsis (Arabidopsis thaliana), exogenous ABA and glucose imposed on developing seeds revealed the effects of ABA and glucose signaling on seed oil accumulation. Altogether, our results strongly suggest a role of CIPK9 in mediating the interaction between glucose flux and ABA hormone signaling to regulate seed oil metabolism in rapeseed.

Impacts of natural antioxidants on the fatty acid profiles of vacuum‐packaged tuna‐like muscles

SummaryThe impacts of natural preservatives such as olive leaf (Olea europaea L.) and sweet marjoram (Origanum majorana L.) extracts (OLE and SME) and cold storage on the fatty acid profiles of vacuum‐packaged tuna‐like muscles were evaluated. At the end of the storage time, the lowest content of the total saturated fatty acids (SFA) was observed in both ordinary and dark muscles of the treated samples (OLE and SME) whereas the highest content was found in their counterparts from the untreated samples (control). The total polyunsaturated fatty acid (PUFA) and total monounsaturated fatty acid (MUFA) contents decreased markedly in both ordinary and dark muscles of the control samples. In contrast, treated samples remained relatively stable throughout the storage time since the employment of plant extracts had protective effects against lipid oxidation and help maintain MUFA and PUFA levels in frigate tuna muscles. In addition, the PUFA/SFA ratio and polyene index which are considered important dietetic parameters showed that the used plant extracts (OLE and SME) did not result in a reduction in the PUFA/SFA ratio and prevented PUFA damage in both frigate tuna muscles during storage. Thus, the use of plant extracts such as OLE and SME can be recommended as natural preservatives for the fish processing industry.

4-Hydroxynonenal Modulates Blood-Brain Barrier Permeability In Vitro through Changes in Lipid Composition and Oxidative Status of Endothelial Cells and Astrocytes.

Blood brain barrier (BBB) is a dynamic interface responsible for proper functioning of brain, but also a major obstacle for effective treatment of neurological diseases. Increased levels of free radicals, in high ferrous and high lipid content surrounding, induce lipid peroxidation, leading to production of 4-hydroxynonenal (HNE). HNE modifies all key proteins responsible for proper brain functioning thus playing a major role in the onset of neurological diseases. To investigate HNE effects on BBB permeability, we developed two in vitro BBB models-'physiological' and 'pathological'. The latter mimicked HNE modified extracellular matrix under oxidative stress conditions in brain pathologies. We showed that exogenous HNE induce activation of antioxidative defense systems by increasing catalase activity and glutathione content as well as reducing lipid peroxide levels in endothelial cells and astrocytes of 'physiological' model. While in 'pathological' model, exogenous HNE further increased lipid peroxidation levels of endothelial cells and astrocytes, followed by increase in Nrf2 and glutathione levels in endothelial cells. At lipid composition level, HNE caused increase in ω3 polyunsaturated fatty acid (PUFA) level in endothelial cells, followed by decrease in ω3 PUFA level and increase in monounsaturated fatty acid level in astrocytes. Using these models, we showed for the first time that HNE in 'pathological' model can reduce BBB permeability.

Lipid Dys-Homeostasis Contributes to APOE4-Associated AD Pathology.

The association of the APOE4 (vs. APOE3) isoform with an increased risk of Alzheimer's disease (AD) is unequivocal, but the underlying mechanisms remain incompletely elucidated. A prevailing hypothesis incriminates the impaired ability of APOE4 to clear neurotoxic amyloid-β peptides (Aβ) from the brain as the main mechanism linking the apolipoprotein isoform to disease etiology. The APOE protein mediates lipid transport both within the brain and from the brain to the periphery, suggesting that lipids may be potential co-factors in APOE4-associated physiopathology. The present study reveals several changes in the pathways of lipid homeostasis in the brains of mice expressing the human APOE4 vs. APOE3 isoform. Carriers of APOE4 had altered cholesterol turnover, an imbalance in the ratio of specific classes of phospholipids, lower levels of phosphatidylethanolamines bearing polyunsaturated fatty acids and an overall elevation in levels of monounsaturated fatty acids. These modifications in lipid homeostasis were related to increased production of Aβ peptides as well as augmented levels of tau and phosphorylated tau in primary neuronal cultures. This suite of APOE4-associated anomalies in lipid homeostasis and neurotoxic protein levels may be related to the accrued risk for AD in APOE4 carriers and provides novel insights into potential strategies for therapeutic intervention.

Assessment of the chemical characteristics and nutritional quality of meat from broiler chicken fed black soldier fly (Hermetia illucens) larvae meal

In this study, we aim to evaluate the chemical characteristics, and nutritional quality of raw meat from broiler chicken fed a black soldier fly larvae meal. Three hundred twenty female broiler chicks were divided into four dietary treatments (8 replicates/treatments). Birds were fed maggot meal at 0%, 4%, 8%, and 12%. At 42 days of age, 16 birds/treatment were randomly selected and slaughtered. The chemical characteristics and nutritional quality of the meat were assessed. Abdominal fat, intramuscular lipid levels, and cholesterol levels increased (p < 0.05) in chicken-fed larvae meal. The latter had a higher level of mono-unsaturated and polyunsaturated fatty acids but a lower level of omega 3 (ω3) compared to the control. The atherogenicity index (AI) and the thrombogenicity index (TI) decreased with maggot meal incorporation. The unsaturation index was better at 4% and 8% maggot meal. Chickens fed with 8% maggot meal would present less risk for cardiovascular health.

A longitudinal study on associations of moderate-to-vigorous physical activity with plasma monounsaturated fatty acids in pregnancy.

Physical activity (PA) during pregnancy influences women and offspring's health via fatty acids metabolism. However, studies on associations of PA with plasma monounsaturated fatty acids (MUFAs) across pregnancy are sparse. Thus, our study aimed to examine associations of PA with individual plasma phospholipid MUFAs throughout pregnancy in a prospective and longitudinal study in the United States (US). The study included 318 pregnant women from the Eunice Kennedy Shriver National Institute of Child Health and Human Development Fetal Growth Studies-Singletons cohort. PA was measured four times: PA reported at 10-14 gestational weeks (GWs) representing PA in the past year, and at 15-26 GWs, 23-31 GWs, and 33-39 GWs representing PA since the last visit. Plasma phospholipid MUFAs were measured at the same four visits as the measurement of PA. Associations between moderate-to-vigorous PA (MVPA) and the total MUFAs and seven individual plasma phospholipid MUFAs (i.e., palmitoleic acid, 18:1n6-9 trans, 18:1n6c, cis-vaccenic acid, oleic acid, eicosenoic acid, and nervonic acid) were assessed at each visit using multivariable linear regression models adjusting for confounders. MVPA (hours/week) reported at 15-26 GWs representing MVPA since the last visit was positively associated with total MUFAs (% of total fatty acids) [adjusted β*102 (standard error (SE)*102) = 10.41 (3.19), P = 0.001] at 15-26 GWs. For individual MUFAs, MVPA reported at 15-26 GWs representing MVPA since the last visit was positively associated with oleic acid [adjusted β*102 (SE*102) = 8.56 (2.65), P = 0.001] and eicosenoic acid [adjusted β*102 (SE*102) = 0.55 (0.20), P = 0.01] at 15-26 GWs. MVPA reported at 23-31 GWs representing MVPA since the last visit was positively associated with palmitoleic acid [adjusted β*102 (SE*102) = 2.24 (0.64), P = 0.001] at 23-31 GWs. MVPA reported at 10-14 GWs and 33-39 GWs was not associated with total or individual MUFAs. We found novel positive associations of MVPA with individual MUFAs, such as oleic acid, eicosenoic acid, and palmitoleic acid, during middle-to-late pregnancy. These findings suggest that MVPA represents a potentially modifiable factor for plasma individual MUFA levels during pregnancy.

TLCD1 and TLCD2 regulate cellular phosphatidylethanolamine composition and promote the progression of non-alcoholic steatohepatitis

The fatty acid composition of phosphatidylethanolamine (PE) determines cellular metabolism, oxidative stress, and inflammation. However, our understanding of how cells regulate PE composition is limited. Here, we identify a genetic locus on mouse chromosome 11, containing two poorly characterized genes Tlcd1 and Tlcd2, that strongly influences PE composition. We generated Tlcd1/2 double-knockout (DKO) mice and found that they have reduced levels of hepatic monounsaturated fatty acid (MUFA)-containing PE species. Mechanistically, TLCD1/2 proteins act cell intrinsically to promote the incorporation of MUFAs into PEs. Furthermore, TLCD1/2 interact with the mitochondria in an evolutionarily conserved manner and regulate mitochondrial PE composition. Lastly, we demonstrate the biological relevance of our findings in dietary models of metabolic disease, where Tlcd1/2 DKO mice display attenuated development of non-alcoholic steatohepatitis compared to controls. Overall, we identify TLCD1/2 proteins as key regulators of cellular PE composition, with our findings having broad implications in understanding and treating disease.

Mendelian randomization in blood metabolites identifies triglycerides and fatty acids saturation level as associated traits linked to pancreatitis risk.

BackgroundThere is very limited evidence on the causal effects of blood metabolites on pancreatitis risks. To reveal the causal associations between plasma metabolites and pancreatitis risks, we performed two-sample Mendelian randomization (MR) and Bayesian model averaging (MR-BMA) analyses in European ancestry.MethodsThe summary-level statistics from two genome-wide association studies with 249 and 123 metabolic traits derived from two separate cohorts involving ~115,000 (UK Biobank) and ~25,000 individuals from European ancestry were used for the analyses. The summary statistics of four pancreatitis datasets from FinnGen R5 and two pancreatitis datasets from UK Biobank were exploited as the outcome. We first performed univariable MR analysis with different metabolic GWAS data on multiple pancreatitis datasets to demonstrate the association pattern among different metabolites categories. Next, we exploited the MR-BMA method to pinpoint the dominating factors on the increased risk of pancreatitis.ResultsIn the primary analysis with 249 traits, we found that plasma triglycerides were positively associated with pancreatitis risk. Intriguingly, a large number of traits associated with saturation or unsaturation of fatty acids also demonstrated causal associations. The replication study analyzing 123 metabolic traits suggested that bisallylic groups levels and omega-3 fatty acids were inversely correlated with pancreatitis risk. MR-BMA analyses indicated that the ratio of triglycerides to total lipid in various HDL particles played leading roles in pancreatitis susceptibility. In addition, the degree of unsaturation, the ratio of polyunsaturated fatty acids to monounsaturated fatty acids and the level of monounsaturated fatty acids showed causal associations with either decreased or increased pancreatitis susceptibility.ConclusionsOur MR study provided an atlas of causal associations of genetically predicted blood metabolites on pancreatitis, and offered genetic insights showing intervention in triglycerides and the supplementation of unsaturated fatty acids are potential strategies in the primary prevention of pancreatitis.

Development of resistance to 5-fluorouracil affects membrane viscosity and lipid composition of cancer cells

The investigations reported here were designed to determine whether the bulk plasma membrane is involved in mechanisms of acquired resistance of colorectal cancer cells to 5-fluorouracil (5-FU). Fluorescence lifetime imaging microscopy (FLIM) of live cultured cells stained with viscosity-sensitive probe BODIPY 2 was exploited to non-invasively assess viscosity in the course of treatment and adaptation to the drug. In parallel, lipid composition of membranes was examined with the time-of-flight secondary ion mass spectrometry (ToF-SIMS). Our results showed that a single treatment with 5-FU induced only temporal changes of viscosity in 5-FU sensitive cells immediately after adding the drug. Acquisition of chemoresistance was accompanied by persistent increase of viscosity, which was preserved upon treatment without any changes. Lipidomic analysis revealed that the resistant cells had a lower level of monounsaturated fatty acids and increased sphingomyelin or decreased phosphatidylcholine in their membranes, which partly explain increase of the viscosity. Thus, we propose that a high membrane viscosity mediates the acquisition of resistance to 5-FU.

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage.

The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.

Associations of serum long-chain fatty acids with multiple organ involvement in patients with sarcoidosis

BackgroundFatty acids have diverse immunomodulatory functions and the potential to be associated with inflammatory responses in sarcoidosis.MethodsThe serum levels of multiple long-chain fatty acids (LCFAs) were compared between 63 patients with sarcoidosis and 38 healthy controls. The associations of LCFAs with clinical outcomes of sarcoidosis were also evaluated.ResultsThe patients with sarcoidosis had significantly lower levels of n-3 poly-unsaturated fatty acids (PUFAs) (p < 0.001) and n-6 PUFAs (p < 0.001) than the healthy controls. However, there were no significant differences in the levels of saturated fatty acids (SFAs) and mono-unsaturated fatty acids (MUFAs) between the two groups. On multivariate logistic analysis, lower levels of n-3 PUFAs, n-6 PUFAs, and n-3/n-6 ratio were predictive of sarcoidosis. Among the patients with sarcoidosis, those with multiple organ involvement had significantly lower levels of n-3 PUFAs and n-3/n-6 ratio than those with single organ involvement. There were no significant differences in the levels of n-6 PUFAs, SFAs, and MUFAs between the patients with multiple and single organ involvement. On multivariate logistic analysis, lower levels of SFAs and n-3/n-6 ratio were predictive of multiple organ involvement. The levels of LCFAs had no significant association with radiographic stage or spontaneous remission.ConclusionsAssessment of LCFA profiles may be useful for the diagnosis of sarcoidosis and evaluation of the disease activity.

Effects of salinity treatment on muscle quality and off‐flavour compounds of grass carp ( Ctenopharyngodon idella ) and black carp ( Mylopharyngodon piceus )

To investigate the effects of short-term salinity treatment on muscle quality and earthy and musty off-flavour compounds of freshwater fish, adult grass carp (1.25 ± 0.25 kg) and black carp (1.50 ± 0.30 kg) were reared at water salinities of 0‰, 5‰ and 7.5‰for 48 h. Muscle nutrients, amino acid, and fatty acid contents, texture properties, and earthy and musty off-flavour compounds were then determined. The content of total amino acid (TAA), Lys, Arg and essential amino acid index (EAAI) in the muscle of C7.5 group were elevated significantly compared with that in the control group (p < 0.05). The content of delicious amino acids (DAA) and EAAI in the muscle of M7.5 group was significantly higher than M0 and M5 groups (p < 0.05). The fatty acid content of the muscle was affected by salinity. In grass carp, the saturated fatty acid (SFA) content level was decreased significantly in the C5 and C7.5 groups (p < 0.05), while the monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content levels were increased significantly in the C5 and C7.5 groups (p < 0.05). The ratio of n3/n6 PUFA increased significantly in the C7.5 group (p < 0.05). The PUFA content and the n3/n6 PUFA ratio were increased significantly in the M7.5 group (p < 0.05). With increasing salinity, the relative content levels of volatile compounds causing earthy and musty off-flavour in muscle were decreased significantly in 5‰ and 7.5‰ salinity groups both grass carp and black carp (p < 0.05). The textural properties of muscle, such as hardness, springiness, gumminess and chewiness, were improved in the C7.5 and M5 groups. These results suggest that a short-term salinity treatment in freshwater fish prior to selling can effectively improve muscle quality and decrease the content of earthy and musty off-flavour compounds, with ideal salinities of 5‰ or 7.5‰ for grass carp and 7.5‰ for black carp.

Rediscovery of cold pressed cardamom (Elettaria cardamomum L.) oil: a good source of fat-soluble bioactives with functional and health-enhancing traits

Cardamom (Elettaria cardamomum) fruits or capsules are rich in bioactive phytochemicals with beneficial health impacts. Very few studies reported the chemistry and functionality of Elettaria cardamomum lipids, fixed oil, and cold pressed cardamom oil (CPCO). This work characterized CPCO for its lipid classes, fatty acids, phytosterols, tocols, total phenolics, antiradical potential (toward galvinoxyl and DPPH· radicals), antioxidative effects, and antimicrobial behavior (against foodborne bacteria and dermatophytic fungi). Neutral lipids were detected at the highest amount (ca. 96.6%), followed by glycolipids (ca. 2%) and phospholipids (ca. 1.3%). Oleic (C18:1, 43.7%), palmitic (C16:0, 21.6%), and linoleic (C18:2, 17.6%) were the major fatty acids in CPCO. The levels of monounsaturated fatty acids (MUFA), saturated fatty acids (SFA), and polyunsaturated fatty acids (PUFA) were 47%, 32%, and 21%, respectively. CPCO contained large amounts of unsaponifiables (16.4 g/kg). The total content of phytosterols was 222 mg/100 g oil, wherein β-sitosterol was the main compound, followed by sitostanol, campesterol, stigmasterol, Δ5-avenasterol, and citrostadienol. The total content of tocols was 2.38 mg/100 g of oil, and the contents (mg/100 g oil) of α-, β-, γ-, and δ-tocopherols in CPCO were 1.25, 0.08, 0.58, and 0.28, respectively. Besides, CPCO contained high amounts of total phenolics (3.9 mg GAE/g oil). CPCO exhibited better antiradical traits than extra virgin olive oil. The induction time (IT) recorded for sunflower oil (SFO) and CPCO blend (9:1, v/v) was 405 min, while the IT for blend) 8:2, v/v) was 532 min. Besides, CPCO showed broad antimicrobial effects against foodborne pathogens (Salmonella enteritidis, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli) and dermatophytic fungi (Trichophyton mentagrophytes and Trichophyton rubrum). It could be concluded that CPCO is a good source of lipid-soluble bioactives, making it a unique raw material for novel food, cosmetic, and pharmaceutical products.

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.

Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream.

Butter is an important source of essential fatty acids, lipid-soluble vitamins, and antioxidants in the diet. However, this study showed that the presence of the Lacticaseibacillus paracasei strain has a great influence on the fatty acid profile as well as provitamin D3 and vitamin D3 content in the cream—the raw material from which the butter is obtained. The addition of this lactic acid bacteria enriches the cream in 9-hexadecenoic acid, oleic acid, octadeca-9,12-dienoic acid, and conjugated linoleic acid, which exhibit antimutagenic and anticarcinogenic properties. Moreover, a higher level of monounsaturated fatty acids can extend the shelf life of butter in the future. In the present work, we observed that the presence of lactic acid bacteria contributed to an increase in the level of provitamin D after 6 h of incubation and an increase in the levels of vitamin D3 after 24 and 48 h. Fatty acid profiles and the content of vitamins were largely dependent on the presence of light and mixing, which are probably associated with the status of lipid peroxidation.

Off-flavors and lipid components in rainbow trout (Oncorhynchus mykiss) reared in RAS: Differences in families of low and high lipid contents

Recirculating aquaculture systems (RAS)s have become important in land-based fish production. Unfortunately, RAS-farmed fish accumulate off-flavors in their flesh. Off-flavor compounds geosmin (GSM) and 2-methylisoborneol (MIB) are lipophilic compounds and their concentrations need to be controlled in RAS. Therefore, a useful area of study would be the expected impact of total lipid contents and fatty acids in the fish on the accumulation of these off-flavor compounds. The objective of this research was to study the relationships between off-flavor compounds, lipid contents and fatty acids, both at individual and family levels, in rainbow trout (Oncorhynchus mykiss) reared in an experimental RAS.This study showed that 1) the fish and families with high lipid contents accumulated high concentrations of off-flavor compounds, especially when the off-flavor compounds were expressed as contents of total lipids. The overall concentrations of off-flavors ranged from 0.1 to 3.9 ng g−1 ww (GSM) and from 0.1 to 2.4 ng g−1 ww (MIB). 2) The concentrations of polyunsaturated fatty acids (PUFA) and n-3, which are considered health-promoting groups of fatty acids, were lower in fish individuals and families with high lipid content and higher in fish individuals and families with low lipid contents. Therefore, excessive lipid contents may reduce the nutritional value of the fish. 3) Reduced levels of GSM correlated with increased levels of PUFA and n-3 and decreased levels of monounsaturated fatty acids (MUFA, a health-wise neutral effect), and n-6:n-3 ratio. These are highly favorable relationships for aquaculture: high concentrations of health-promoting fatty acids were related to lower off-flavor concentrations. The results imply that changes induced by selective breeding in lipid content may impact both the fatty acid profiles and off-flavor compounds in rainbow reared in a RAS, but large-scale genetic studies are needed to confirm the potential genetic basis of these relationships.

Geographical location and cultivar-linked changes on chemical properties of olive oils from Algeria.

In the present work, we are assessing the geographical origin and cultivar‐related changes on olive oil quality and composition in East Algeria. Fruits from the main local olive varieties (Sigoise and Chemlal) were harvested in autumn 2019 growing season from three different geographic areas: semiarid (Setif), arid (Batna), and Saharan (Eloued). Obtained results showed that Chemlal and Sigoise olive oils from Eloued area were the most enriched in tocopherols and phenolic contents, respectively. Sigoise olive oil from Batna area showed the highest values of pigments (carotenoids, chlorophylls). Identified fatty acids using gas chromatography (GC) coupled with mass spectrometry (MS) indicated that Chemlal cultivar olive oil from Batna was the most enriched in saturated fatty acid. However, higher levels of monounsaturated fatty acid were recorded for olive from Eloued and Setif areas. Sigoise cultivar oil displayed higher contents of unsaturated fatty acid in Batna, but higher levels of polyunsaturated fatty acid from Eloued location. These outcomes highlighted an actual impact of geographical location on each cultivar olive oil chemical proprieties. According to these data and relative to the International Olive Council (IOC) standards, all the analyzed olive oils could be categorized as extra virgin olive oils. Overall, statistical analysis showed that physicochemical parameters were influenced by the cultivar, the region of collection, as well as the interactions between them.

Effects of fatty acid composition on pork sensory characteristics using minced pork or subcutaneous fat mass

The effects of fatty acid composition on pork sensory characteristics were investigated by two analytical panel tests using minced pork or subcutaneous fat mass. Longissimus muscles (n＝36) with various fatty properties obtained from meat markets were used. For cooking, the muscles were roasted in an oven at 165°C until the center temperature of the meat reached 70°C. For both tests using the minced meat or subcutaneous fat mass, the proportion of panelists who detected “rancid odor” was higher in pork with higher levels of polyunsaturated fatty acids than in pork with lower levels of polyunsaturated fatty acids (p＜0.05). The intensities of “off-flavor” in both tests were higher in pork with higher levels of polyunsaturated fatty acids than in pork with lower levels of polyunsaturated fatty acids. For the test with subcutaneous fat mass, the correlation coefficient between level of monounsaturated fatty acids and “positive aroma intensity” was 0.42 (p＜0.05); the correlation coefficients between saturated and polyunsaturated fatty acids and “off-flavor intensity” were −0.39 and 0.34 (p＜0.05), respectively. These results suggest that high level of polyunsaturated fatty acids tends to increase “off-flavor” in pork, whereas high level of saturated fatty acids tends to decrease “off-flavor”; furthermore, high level of monounsaturated fatty acids is possibly related to “positive aroma intensity”.