Monoenoic Acids Research Articles

La suplementación con ácidos grasos mejora parámetros respiratorios, inflamatorios y nutricionales en adultos con fibrosis quística

Introduction and aims Chronic inflammation plays a major role in lung deterioration in cystic fibrosis (CF) patients and anti-inflammatory strategies have beneficial effects. To study the changes seen after a one-year course of low-dose dietary supplements with a mixture of fatty acids in adult patients with CF in chronic inflammation, pulmonary status (lung function, respiratory exacerbations and antibiotic consumption), quality of life and anthropometric parameters. Patients and method Seventeen adult subjects with CF received 324 mg of eicosapentaenoic, 216 mg of docosahexaenoic, 480 mg of linoleic and 258 mg of gammalinolenic acid daily. We assessed inflammation markers, spirometry parameters, number and severity of respiratory exacerbations, antibiotic consumption, quality of life (St George's QoL), anthropometric parameters and serum phospholipid fatty acid composition. Results At the end of the treatment period TNF alpha levels fell significantly and its soluble receptors (60 and 80) rose significantly. Levels of IgG and IgM anti-oxidized LDL antibodies fell significantly. Spirometry improved significantly. Annual respiratory exacerbations and days of antibiotic treatment fell significantly. The improvement in QoL was not significant. Serum levels of docosahexaenoic, total omega-3 and linoleic acid rose significantly and more favourable profiles were seen in monoenoic acids, arachidonic acid and the arachidonic/docosahexaenoic ratio. The fat-free mass and hand grip dynamometry improved significantly. Conclusions Low-dose supplements of n-3 and gammalinolenic fatty acids over a long period (one year) appears to improve pulmonary status (lung function, respiratory exacerbations and antibiotic consumption), inflammatory and anthropometric parameters in adults with CF.

Fatty acids of membrane phospholipids in Drosophila melanogaster lines showing rapid and slow recovery from chill coma

We investigated the fatty acid compositions of phospholipids in Drosophila melanogaster lines showing rapid (CR), intermediate (CTL), or slow (CS) recovery from chill coma, which were established by artificial selection or by free recombination without selection. Compared to CTL, CS showed a low composition of dienoic acids and a small number of double bonds in the fatty acids. The ratio of unsaturated fatty acids and saturated fatty acids (UFAs/SFAs) was significantly lower in CS than in CTL. CR had higher monoenoic acid composition and lower dienoic acid composition than CTL. In addition, the amount of SFAs was lower and therefore the UFAs/SFAs ratio considerably higher in CR than in CTL. These changes in phospholipid fatty acids probably contributed to losing and maintaining the homeoviscosity of the cellular membranes in CS and CR, respectively, at low temperature and therefore produced their distinct phenotypes in recovery from chill coma.

Kinetics of linoleic acid hydrogenation on Pd/C catalyst

The hydrogenation of linoleic acid was investigated in semi-batch slurry reactors over 5 wt% palladium on carbon (Pd/C) catalyst in temperature and H 2 pressure ranges of 40–100 °C and 0.5–20 bar using n -decane as a solvent. A reaction network and mechanisms were proposed and corresponding kinetic equations were derived. The parameters of the mechanistic kinetic models were determined by using non-linear regression analysis. The hydrogenation of linoleic acid was investigated in semi-batch slurry reactors over 5 wt% palladium on carbon (Pd/C) catalyst in temperature and H 2 pressure ranges of 40–100 °C and 0.5–20 bar using n -decane as a solvent. The reaction network involves hydrogenation of linoleic acid to monoenoic acid isomers, predominantly oleic acid, and further hydrogenation of monoenoic acids to stearic acid. The reaction kinetics was established in conditions free from diffusional limitations. The rate was temperature and pressure dependent. A reaction network and mechanisms were proposed and corresponding kinetic equations were derived. The parameters of the mechanistic kinetic models were determined by using non-linear regression analysis. The concentrations of linoleic acid, monoenoic acids, and stearic acid were used in parameter estimation. Data fitting allowed discrimination between rival mechanistic models, more specifically the influence of the hydrogen addition. The kinetic models described the formation of the products with satisfying accuracy.

Modulation of chloroplast membrane lipids by homogeneous catalytic hydrogenation.

A method is reported for the modification of lipids in situ in chloroplast membrane by which a homogeneous, water-soluble catalyst Pd(QS)2 (QS, sulphonated alizarine; C14H6O7NaS) is incorporated into the thylakoids of isolated chloroplast. The catalyst itself did not affect the photosynthetic activity but caused an extensive loss of unsaturated fatty acids in the presence of hydrogen gas. The polyunsaturated fatty acids were hydrogenated at a faster rate than the monoenoic acids. During hydrogenation the orientational ordering of membrane lipids, as measured with the C-12 positional isomer of spin-labelled stearic acid, displayed a slight increase in agreement with the alterations in membrane composition. Progressive saturation of double bonds of lipids primarily inhibits electron transport between the photosystems followed by the inhibition of electron flow around photosystem II. Photosystem I electron transport was not inhibited even by 50% fatty acid hydrogenation. We suggest that using Pd(QS)2 catalyst for thylakoid hydrogenation offers an excellent technique to study the role of various unsaturated fatty acids in the regulation of membrane fluidity and photosynthetic processes.

Lipid and Fatty Acid Composition of Mesocarp and Seed of Avocado Fruits Harvested at Northern Range in Japan

The lipid and fatty acid composition of the mesocarp and seed of avocado fruit grown and harvested in Japan, which is located at the northern range of the avacado, was investigated and compared to an imported avocado purchased commercially. The potential of the avocado mesocarp as an agricultural product in Japan was also explored. Total lipids (TL) accounted for approximately 20% of the mesocarp. Further analysis showed that the neutral lipid (NL) fraction accounted for at least 95% of the TL, and almost 90% of NL was triacylglycerol. Monoenoic acids accounted for at least 65% of the total fatty acids, and oleic acid, which is regarded as an especially important functional component of avacado accounted for approximately 50% of the monounsaturated fatty acids. A comparison of the Japanese avocado cultivars and an imported avocado cultivar in the present study revealed no significant differences in the lipid and fatty acid compositions. Therefore, production of avocado fruit, which is rich in various nutritional components, is expected to be increased on a larger number of farms in Japan in the future. It is believed to be necessary to carry out further verification, such as the establishment of a cultivation technique adoptable to Japan, examination of optimal soil and land features, and cultivar selection.

野生ニホンザルが採食する植物の脂肪酸組成

Animals cannot synthesize polyunsaturated fatty acids (PUFAs), but PUFAs are an important source material for eicosanoids, and thus must be consumed as essential fatty acids. Furthermore, blood cholesterol levels are dependent on the types of fatty acids consumed. However, the composition of fatty acids in food consumed by wild Japanese macaques has not yet been reported. In this study, the fatty acid composition of 58 species/parts of plants were analyzed by capillary gas chromatography. A total of 11 types of fatty acid were found. A UPGMA (Unweighted Pair Group Method with Arithmetic mean) dendrogram by PCA (Principal Component Analysis)was drawn from all 8 principal component scores. Leaves, petals, and fruits and seeds diverged into three groups. The fruit of Hazenoki (Rhus succedanea) diverged from other samples due to its extremely high palmitic acid content. Fruits and seeds in Group 1 contained high C18 monoenoic acid levels, but low α -linolenic acid (C18:3, n-3) levels. Group 1 was divided into two sub-groups based on the composition of linoleic acid (C18:2, n-6). All leaves and petals included in Group2 had higher α -linolenic acid (C18:3, n-3) and lower C18 monoenoic acid than fruits and seeds in the same group. From these results, it appears that Japanese macaques consume more α -linolenic acid (C18:3, n-3) and that the ratio of (n-6)/(n-3) decreases in seasons when they take more leaves. Furthermore, blood cholesterol levels might have been kept low, as myristic acid (C14:0) was scarce, and a high linoleic acid (C18:2, n-6) content is included in the fruits and seeds of Group 1.

Fatty acid composition of Wautersia eutropha lipids under conditions of active polyhydroxyalkanoates synthesis

The fatty acid composition of the lipids of a Wautersia eutropha polyhydroxyalkanoate-producing strain was studied by chromato-mass spectrometry. A total of 27 fatty acids were identified; their distribution in the cell fractions was determined. In the cytoplasmic membrane, palmitic, palmitoleic, and cis-vaccenic acids were the major components. Long-chain beta-hydroxy acids and myristic acid (components of the lipopolysaccharides of the cell envelope) predominated in the fraction of strongly bound lipids. When the polymer was actively synthesized, the content of cyclopropane acids in the easily extracted lipids increased and the content of the corresponding monoenoic acids decreased. The strongly bound lipids had a high content of long-chain beta-hydroxy acids (more than 50% of the total fatty acids). These results made it possible to determine the source of polyhydroxyalkanoate (PHA) contamination and to choose the strategy for their purification.

송어 보일드 통조림의 개발 및 식품학적 성분 특성

송어의 용도 확대에 의한 어민 소득 증대를 목적으로 송어를 이용한 통조림 제품의 개발을 시도하였다. 송어 통조림의 일반성분은 수분이 71.5%, 단백질이 18.2%, 지방이 3.1% 및 회분이 4.5%로, 시판 연어 통조림에 비하여 수분의 경우 약간 낮았고, 단백질의 경우 차이가 없었으며, 지방 및 회분의 경우 높았다. 송어 통조림의 유리아미노산 및 총 아미노산의 총 함량은 각각 330.9 ㎎/100 g 및 18.2 g/100 g이었고, 주요아미노산은 유리아미노산의 경우 glutamic acid(68.6 ㎎/100 g, 20.7%) 및 anserine(124.1 ㎎/100 g, 37.5%) 등이었으며, 총 아미노산의 경우 glutamic acid(18.0%), aspartic acid(8.6%), lysine(8.4%) 및 leucine(8.9%) 등이었다. 송어 통조림의 무기질 함량은 칼륨이 123.3 ㎎/100 g, 칼슘이 271.3㎎/100 g, 마그네슘이 40.3 ㎎/100 g, 철이 2.4 ㎎/100 g 및 인이 244.3 ㎎/100 g으로, 송어 통조림을 100 g 섭취하는 경우 한국 성인 1일 영양 섭취량(칼슘 및 인: 모두 700 ㎎, 철: 12 ㎎)과 비교하여 보면 칼슘의 경우 38.8%를, 인의 경우 34.9%를, 그리고 철의 경우 20%를 섭취하는 효과가 있어 송어 통조림의 섭취에 의한 무기질 보강 효과는 기대할 수 있으리라 판단되었다. 송어 통조림의 지방산 조성은 폴리엔산이 43.7%로 가장 높았고, 다음으로 모노엔산(28.8%) 및 포화산(27.5%)의 순이었으며, 주요 구성 지방산으로는 16:0(18.4%), 18:1n-9(20.6%), 18:2n-6(17.3%) 및 22:6n-3(12.7%) 등이었다.

산양유로 제조한 Feta 치즈의 이화학적 및 관능적 특성

본 연구는 산양유로 제조한 Feta 치즈의 이화학적 미생물학적 관능적 특성을 알아보기 위해 제조 후 0 및 4℃에서 숙성시키면서 실험을 실시하였다. 치즈 제조에 사용한 산양유의 일반성분은 지방 3.47%, 단백질 2.87%, 유당 4.40%, 무기물 0.71%, 총고형분 11.48%으로서 casein/fat ratio는 6.40 이었다. 이 산양유로 FDM 40.47%, 수분 함량 59.53%인 Feta 치즈를 제조 하였으며, 이 치즈의 일반성분 함량은 지방 23.50%, 단백질 11.03%, 그리고 회분이 3.79% 이었다. Feta 치즈의 pH는 숙성기간이 지날수록 pH가 낮아졌으며(p<0.01), 숙성온도가 낮을수록 pH가 더 많이 감소하였다(p<0.01). 젖산균 수는 제조 당시에 10.21 log CFU/g 이상으로 나타났으며, 숙성기간이 증가함에 따라 유의적으로 감소하였으며, 숙성 32일 경에도 젖산균의 수는 7.00 log CFU/g 이상으로 높은 수준으로 유지되었다. CIE 색도는 숙성 말기에 L값과 a값이 높게 나타났으며(p<0.01), b 값은 숙성말기에 낮아지는 경향을 나타내었다(p<0.01). Texture profile 분석결과 제조 초기에 hardness 26.66 g, fracturability 26.66g, adhesiveness 683.04, springiness 0.96, cohesiveness 0.52, gumminess 13.75, chewiness 13.17, 그리고 resilience가 0.06을 나타내었으나, 숙성이 진행됨에 따라 adhesiveness의 경우 0℃ 및 4℃ 치즈는 숙성 7일 때에 가장 낮은 값을 나타내었고, 숙성 14일 때에 가장 높은 값을 나타내어 숙성기간이 경과함에 따라 증가함을 알 수 있었다(p<0.01). Cohesiveness는 제조 당일이 가장 낮은 수치를 나타내었으며, 숙성 7일차에 높아졌다가 14일차에 다시 낮아지는 경향을 나타내었다(p<0.01). Gumminess는 제조 당일에 가장 낮은 값을 나타내었으며, 4℃ 치즈는 숙성 14일차에 가장 높은 값을 나타내었으며, 0℃ 치즈는 7일차에 높은 값을 나타내었다(p<0.05). Chewiness도 제조 당일에 가장 낮은 값을 나타내었으며, 0℃ 치즈가 숙성 7일에 가장 높은 값을 나타내었으며, 4℃ 치즈는 14일에 가장 높은 값을 나타내었다. 관능검사결과, 저장 7일차에 짠맛, 쓴맛, 신맛, 발효 취에 대한 강도는 모두 높게 나타났다(p<0.01). 저장 14일에는 냄새 및 짠맛의 강도가 높게 나타났다(각각 p<0.05, p<0.01). 기호성에서는 저장 7일차에 냄새와 저작감에서 다소 낮은 평가를 받았으며(p<0.01), 저장 14일에는 매우 낮은 평가점수를 나타내었으나 유의적인 차이는 없었다. 실제 소비자를 대상으로 한 산양유의 goaty flavour는 관능적인 기호성과 평가에는 저하요인으로 예상되었지만, Feta 치즈 시식 평가에서는 오히려 독특한 맛과 향을 주는 것으로 나타남으로서 향후 산양유 Feta 치즈의 산업화에 긍정적인 영향을 주었다. 산양유 Feta 치즈의 지방산 중에서 단쇄지방산인 c4:0, c6:0, c8:0가 각각 0.16%, 0.88%, 0.91%로 나타났으며 총 함량비(c4:0-c8:0)는 1.04%로 나타났다. 전체지방산 함량 중에서 c16:2 (20.54%), c16:0(13.35%), c18:1w9c(12.02%) 및 18:1t(13.08%)가 높은 비율을 나타내었다. 포화지방산의 비율은 42.06%, 불포화지방산의 비율은 56.03%로 나타났으며, 불포화지방산에는 monoen(29.67%, 10종) 함량이 dien(24.24%, 7종) 보다 높았고, trien과 polyen의 함량은 각각 1.21%(5종) 0.91% (2종)으로 소량 함유되어 있었다. We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

Temperature pre-adaptation of ectothermal organisms of different organization: Role of the lipid fatty acid composition

Composition of fatty acids (FA) was studied in bacteria Vibrio anguillarum, total and lysosomal lipids of cestodes Eubothrium crassum and Diphyllobothrium dendriticum, and roe of the roach Rutilus rutilus, carp Cyprinus carpio, and salmon Salmo salar. Bacteria collected from different geographic zones but cultivated under the similar conditions have been found to maintain the FA spectra peculiarities substantially corresponding to temperature conditions of their habitat region. Unsaturation of total lipids in D. dendriticum, determined from the ratio between saturated, monoenoic, and polyenoic acids was higher than that of lysosome membrane lipids. This phenomenon might be due to pre-adaptation of the lipid FA composition of eggs produced in huge amounts by a parasite to low temperatures of environment, in which embryos are to be developed. Quantitative ratios of lipid FA in the roach, carp, and salmon roes correspond to the spawning thermal tolerance diapason specific of some particular fish species and to some extent do not depend on real temperature conditions existing at the moment of development.

Linoleic acid isomerization on Ru/Al2O3 catalyst

Abstract Selective double bond isomerization of linoleic acid to cis-9,trans-11-conjugated linoleic acid and trans-10,cis-12-conjugated linoleic acid on commercial non-preactivated and H2-preactivated Ru/Al2O3 catalyst was studied under kinetic control in an agitated batch reactor (glass) at 135–165 °C under atmospheric pressure of nitrogen in n-decane solution. Catalyst characterization was done by nitrogen adsorption, X-ray photoelectron spectroscopy, scanning electron microscopy–energy dispersive X-ray analysis, and hydrogen temperature programmed desorption techniques. Over such catalyst, the network involves six reaction: (1) double bond migration of linoleic acid to conjugated linoleic acid, (2) positional and geometric isomerization of conjugated linoleic acid, (3) double bond hydrogenation of linoleic acid to monoenoic acids, (4) double bond hydrogenation of conjugated linoleic acid to monoenoic acids, (5) positional and geometric isomerization of monoenoic acids, and (6) double bond hydrogenation of monoenoic acids to stearic acid. The concentrations of chemisorbed hydrogen and an adsorbed key intermediates on the ruthenium surface influenced the catalytic activity and the selectivities toward isomerization and hydrogenation products through a complex relation. Although presence of hydrogen promoted the side reaction double bond hydrogenation, the isomerization rate was enhanced by chemisorbed hydrogen.

Trans and positional ethylenic bonds in two dominant isomers of eicosapentaenoic acid from the freshwater sponge Baicalospongia bacillifera

Reinvestigation of the current FA composition of the regional freshwater sponge Baicalospongia bacillifera showed that the main measured isomer of EPA (14% of the total FA now detected) is, in fact, an unusual 5Z,8Z,11Z,14Z,18E-EPA. Two other isomers of this acid also present were identified as a novel 5Z,8Z,11Z,15Z,18E-EPA and the common methylene-interrupted 5Z,8Z,11Z,14Z,17Z-EPA (usually written simply as EPA). Isolation of these acids as their methyl ester derivatives was accomplished with the use of a combination of silver-ion column chromatography and HPLC. The structure of the two new compounds was deduced from GC-MS and detailed NMR data. Partial hydrazine reduction of all three isolated EPA esters followed by separation of cis/trans isomers of the resulting monoenoic acids and GC-MS analysis of their dimethyl disulfide adducts were used for determination of the configuration and position of the double bonds. We may assume that the sponge B. bacillifera cannot receive these unusual EPA isomers directly from food sources (e.g., algal diatoms), and accordingly restructuring of ordinary EPA to novel acids may take place in the sponge tissue.

14,15-Epoxyeicosatrienoic Acid Represents a Transferable Endothelium-Dependent Relaxing Factor in Bovine Coronary Arteries

Bradykinin causes arterial relaxation and hyperpolarization, which is mediated by a transferable endothelium-derived hyperpolarizing factor (EDHF). In coronary arteries, epoxyeicosatrienoic acids (EETs) are involved in the EDHF response. However, the role of EETs as transferable mediators of EDHF-dependent relaxation remains poorly defined. Two small bovine coronary arteries were cannulated and perfused in tandem in the presence of the nitric oxide synthase inhibitor, nitro-L-arginine (30 micromol/L), and the cyclooxygenase inhibitor, indomethacin (10 micromol/L). Luminal perfusate from donor arteries with intact endothelium perfused endothelium-denuded detector arteries. Detector arteries were constricted with U46619 and diameters were monitored. Bradykinin (10 nmol/L) added to detector arteries did not induce dilation (5+/-2%), whereas bradykinin addition to donor arteries dilated detector arteries by 26.5+/-7% (P<0.05). These dilations were blocked by donor artery endothelium removal and detector artery treatment with the EET-selective antagonist, 14,15-epoxyeicosa-5(Z)-monoenoic acid (14,15-EEZE; 10 micromol/L, -5+/-6%) but not 14,15-EEZE treatment of donor arteries (20+/-5%). 14,15-EET (0.1 to 10 micromol/L) added to detector arteries induced maximal dilations of 82+/-5% that were inhibited 50% by detector artery treatment with 14,15-EEZE (32+/-12%) but not donor artery treatment with 14,15-EEZE. Liquid chromatography-electrospray ionization mass spectrometry analysis verified the presence of 14,15-EET in the perfusate from an endothelium-intact but not denuded artery. These results show that bradykinin stimulates donor artery 14,15-EET release that dilates detector arteries. 14,15-EEZE blocked the donor artery, endothelium-dependent, bradykinin-induced relaxations, and attenuated relaxations to 14,15-EET. These results suggest that EETs are transferable EDHFs in coronary arteries.

Preferential inhibition of paraoxonase activity of human paraoxonase 1 by negatively charged lipids

To determine the causes responsible for a preferential decrease of paraoxonase activity, which has been observed in the serum of patients with cardiovascular diseases, the inactivation or inhibition of paraoxonase 1 (PON1) by various endogenous factors was examined using paraoxon or phenyl acetate as a substrate. When purified PON1 was incubated with various endogenous oxidants or aldehydes, they failed to cause a preferential reduction of paraoxonase activity, suggesting no participation of the inactivation mechanism in the preferential loss of paraoxonase activity. Next, when we examined the inhibition of PON1 activity by endogenous lipids, monoenoic acids such as palmitoleic acid or oleic acid inhibited paraoxonase activity preferentially, in contrast to a parallel inhibition of both activities by polyunsaturated or saturated acids. Noteworthy, oleoylglycine inhibited paraoxonase activity, but not arylesterase activity, complying with the selective inhibition of paraoxonase activity. Moreover, such a selective inhibition of paraoxonase activity was also expressed by lysophosphatidylglycerol or lysophosphatidylinositol, but not by lysophosphatidylserine or lysophosphatidylcholine, indicating the importance of the type of head group. Furthermore, such a preferential or selective inhibition of paraoxonase activity was also observed with PON1 associated with HDL or plasma. These data suggest that some negatively charged lipids may correspond to factors causing the preferential inhibition of paraoxonase activity of PON1.

Kinetic parameters of oxidation of individual fatty acids with ozone

Using an original automated analyzer of double bonds we determined the rate constants for oxidation of saturated and unsaturated mono- and dienoic fatty acids (in vivo substrates for beta-oxidation in the mitochondria) by the ozone titration method. The rate constant for O(3) oxidation is maximum for oleic monoenoic acid, lower for dienoic linoleic, and very low for saturated palmitic acid. The rate constant for oxidation of oleic fatty acid, which by one order of magnitude surpasses that for oxidation of essential arachidonic acid, indicates that oleic acid is a leading in vivo acceptor of active O(2) species. By the rate of trapping active oxygen species and in the quantitative aspect, endogenously produced oleic acid can be regarded as the main biological antioxidant.

Fatty acid profile and aroma compounds of lipoxygenase‐modified chicken oil

AbstractAdipose fat tissue, which contributes 1.6–5.8% of total chicken carcass weight, has been underutilized by chicken processors because of its “chickenish odor.” The objective of this study was to prepare a chicken oil from which the undesirable odor notes were eliminated and in which the desirable volatile compounds were enhanced. Chicken adipose fat was dry‐rendered at 140°C for 30 min and yielded 78.5% oil. Monoenoic FA constituted 55.8% of the chicken oil, and of that oleic acid constituted 92.8%. Treatment of chicken oil with an algal lipoxygenase extracted from Ulva spp. at 33°C for 30 min resulted in an increase of 0.40% in total monoenoic acids, a decrease of 33.3% in total polyenoic acids, and a decrease in total FA of 0.8%. A noticeable improvement in the odor of chicken oil after lipoxygenase treatment was observed by sensory evaluation and a GC‐sniffing technique. The modified chicken oil contained more desirable volatile compounds—ethyl acetate, pentanal, 2‐pentyl furan, E‐2‐heptenal, and nonanal—than the original chicken oil, provided fruity and tea‐leaf aromas, and had reduced levels of the undesirable volatile compounds heptanal, 2,4‐heptadienal, 2,4‐nonadienal, and dodecanal. These modifications reduced the chickenish and oxidized odor notes.

The Effect of Oxidized Fat Added to Feed Mixture on Selected Quality Attributes of Turkey Meat

The effects of the oxidation degree of fat added to feed mixtures for turkey females as well as the addition of an antioxidant on the quality of raw meat and meat after heat treatment were investigated. The manner of feeding had no significant effect on the contents of major compounds in the analyzed breast muscles. The addition of fat with a higher peroxide value to diets was found to decrease the contents of polyenic and saturated acids and to increase the concentration of monoenoic acids. The muscle fat of turkey females receiving oxidized fat and the Hadox-dry preparation simultaneously was characterized by a slightly higher concentration of unsaturated acids and a lower content of saturated acids. A lower intensity of lipid oxidation was observed in the muscles of the birds fed on mixtures supplemented with compounds of antioxidant activity. The muscles of the birds fed on a diet supplemented with the Hadox-dry preparation had the highest scores for sensory evaluation.

Mass spectrometric elucidation of chlorine location in dichloro fatty acids following 4,4-dimethyloxazoline derivatization, and its application to chlorinated fatty acids in fish

Fatty acids containing two vicinal chlorine atoms located between C-5 and C-15 were transformed to 4,4-dimethyloxazoline (DMOX) derivatives, which were subjected to electron-impact mass spectrometry (EIMS). The results showed that DMOX derivatization is a useful technique for MS structural analysis of dichloro fatty acids. In contrast to those commonly used derivatives such as alkyl esters which result in mass spectral features indistinguishable among positional isomers, DMOX derivatives of dichloro fatty acids display some distinctive EIMS features which are characteristic of positional isomers. Fragmentation mechanisms responsible for important fragment ions and patterns are inherently related to the position of the vicinal dichloro group on the acyl chain. Among those diagnostic ions and patterns, a homologous series of characteristic chlorodienyl ions, notable by their sizeable intensity and chlorine isotope pattern, are the most valuable structural indicators. The location of the vicinal chlorines in a chlorinated fatty acid can be readily deduced from these ions by equating the mass of the first ion in the series to “144+14 x”, where x represents the location of the first of the vicinal chlorine atoms. In contrast to the “12-mu” rule which, as in the case of monoenoic acids, is only applicable to molecules containing the dichloro group in the central region of the acyl chain, the “144+14 x” rule is applicable to almost all the positional isomers of vicinal dichloro fatty acids. Using this technique, the 5,6-location of chlorine atoms was confirmed for the previously identified threo-5,6-dichlorotetradecanoic acid in a fish lipid sample.

Beneficial effect of oleoylated lipids on paraoxonase 1: protection against oxidative inactivation and stabilization.

The effect of lipids on PON1 (paraoxonase 1), one of antioxidant proteins in high-density lipoprotein, was investigated in respect to inhibition, protection against oxidative inactivation, and stabilization. When the effect of lipids on the PON1 activity was examined, a remarkable inhibition was expressed by polyenoic fatty acids (C18:2-C20:5). Linoleic acid, the most potent ( K(i), 3.8 microM), showed competitive inhibition. Next, various lipids were examined for prevention against the inactivation of PON1 by ascorbate/Cu2+, which caused a remarkable (>or =90%) inactivation of PON1. Compared with saturated fatty acids (C6-C18), exhibiting a modest protection (9-40%), monoenoic acids (C16:1-C20:1) showed a greater maximal protective effect (Emax, 70-82%), with oleic acid being the most effective (EC50, 2.7 microM). In contrast, polyenoic acids showed no protection. Noteworthy, linoleic acid prohibited the protective action of oleic acid non-competitively. In the structure-activity relationship, a negatively charged group seems to be required for the protective action. Consistent with this, dioleoylphosphatidylglycerol, negatively charged, was more protective than dioleoylphosphatidylcholine. These data, together with requirement of Ca2+ (EC50, 0.6 microM) for the protective action, may support the existence of a specific site responsible for the protective action. A similar protective action of lipids was also observed in the inactivation of PON1 by ascorbate/Fe2+, peroxides or p -hydroxymercuribenzoate. Separately, PON1 was stabilized by oleic acid or oleoylated phospholipids, in combination with Ca2+, but not linoleic acid. These results suggest that in contrast to an adverse action of linoleic acid, monoenoic acids or their phospholipid derivatives play a beneficial role in protecting PON1 from oxidative inactivation as well as in stabilizing PON1.

Specificity of lipid composition in two Botryococcus strains, the producers of liquid hydrocarbons

The structure of liquid hydrocarbons and fatty acids produced by the green alga Botryococcus was identified. Two representatives of this alga, Botryococcus braunii Kutz, strain IPPAS H-252, introduced into culture earlier and an organism isolated for the first time from the Shira Lake, were used for this identification. Fatty acid composition of B. braunii, strain H-252, lipids was characterized by a high content of trienoic acids of C16–C18 series. The hydrocarbon composition of this strain was represented by straight-chain and branched-chain C14–C28 components; long-chain linear aliphatic C20–C27 hydrocarbons (54.4%) and 2,6,10,14-tetramethylhexadecane (20.5%) predominated among them. The strain H-252 differed in its fatty acid and hydrocarbon composition from the strains described earlier as Botryococcus braunii. The fatty acid composition of the Botryococcus isolate was represented mainly by C12–C32 saturated and monoenoic acids. The hydrocarbons formed by this isolate were represented by dienoic and trienoic components. C29 (48.9–56.3%) and C31 (11.1–16.3%) hydrocarbons predominated among the C23–C31 dienoic hydrocarbons, and C27, C29, and C31 trienoic hydrocarbons comprised 2.5–2.6% of total hydrocarbons. This type of hydrocarbons and the lipid fatty acid composition were characteristic for the race A of B. braunii.