Content Of Monounsaturated Fatty Acids Research Articles

Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk

Today, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk was fermented under the same processing conditions using water and milk kefir grains to determine the starter culture leading to the beverage with the better nutritional profile. The resulting fermented beverages were investigated for protein, phenolic, and flavonoid content, fatty acid profile, and antioxidant activity, determined by DPPH, ABTS, and FRAP assays. Comparing the results, it was found that the almond beverage from milk kefir grains had the highest protein. The lipid profile of both beverages was characterized by a high content of monounsaturated fatty acids and a lower saturated fatty acid concentration compared to almond milk. Despite the higher phenolic content of the almond beverage from milk kefir grains, the ABTS and DPPH tests showed increased antioxidant activity in both fermented beverages, but with no significant difference between them, while the FRAP test showed a pronounced predominance of iron-reducing ability in the beverage from water kefir grains. The evidence from this study suggested that both types of grains can be used as starter cultures to enhance the nutritional and bioactive properties of almond milk.

ИЗУЧЕНИЕ ВОЗМОЖНОСТИ ПРИМЕНЕНИЯ ИЗОЛЯТА ГОРОХОВОГО БЕЛКА В ТЕХНОЛОГИИ ПРОИЗВОДСТВА МЯСО-РАСТИТЕЛЬНОГО КУЛИНАРНОГО ИЗДЕЛИЯ

The purpose of research is to study the possibility of using pea protein isolate in the production technology of a meat and vegetable culinary product of a functional orientation. Tasks: to study the physicochemical and biochemical parameters of pea protein isolate; to develop the technology of a meat and vegetable culinary product with the addition of pea protein isolate; to determine the quality indicators of the finished product and develop a production control program. Objects: commercially produced pea protein isolate, a laboratory sample of a meat and vegetable product prepared according to a standard recipe and technological scheme (control), prototype soufflé samples with the addition of 5 %, 10 and 15 % pea protein isolate to the mass of poultry meat. At the first stage of the research, the physicochemical parameters and biochemical composition of the pea protein isolate were determined. It has been established that the test sample contains an easily soluble and easily digestible protein base (60.6±0.02 %) and special easily soluble carbohydrates (30.1±0.02 %), gluten, lactose and anti-food components are absent. The study of biochemical parameters allows us to conclude that the pea protein isolate contains 7 essential amino acids, as well as polyunsaturated fatty acids, the content of which is 2 times higher than the total content of saturated and monounsaturated fatty acids and is 66.5 and 33.4 %, respectively. The data obtained allow us to conclude that it is possible to use pea protein isolate in the technology for the production of functional foods. The technology of a meat and vegetable culinary product with the addition of pea protein isolate in the amount of 5% by weight of poultry meat has been developed and the quality indicators of the finished product have been determined. The results of the organoleptic evaluation indicate high quality indicators of the prototype. Physical and chemical indicators have the following values: humidity – 70.52 % (at a rate of 70.5 ± 2 %), the minimum allowable amount of soluble solids per 100 g – 17.92 %, pH is 6.9. Microbiological indicators are within acceptable limits. The determination of nutritional value indicators indicates an increase in the amount of protein compared to the control by 23.7 % and a decrease in fats and carbohydrates by 12.2 and 9.1 %. At the final stage of research, a production control program has been developed.

Evaluation of the fatty acid profiles, antioxidant activities, and total phenol and vitamin E contents of three types of Saudi date seed oils

Date seed oil is well known for its high content of monounsaturated fatty acids, especially oleic acid, and antioxidant compounds, such as phenols, tocopherols, phytosterols and vitamin A, which play an important role in reducing the risk of many diseases. Therefore, date seed oil extraction and processing into different pharmaceutical and cosmetic products may be economically beneficial and could be considered an important opportunity for future v industrial utilization. The main goal of this study is to investigate the fatty acid composition, antioxidant activities, and total polyphenol and vitamin E contents of oils extracted from the seeds of three types of Saudi date cultivars: Al-Raziz, Al-Khalas, and Al-Ajwa. Hexane and petroleum ether organic solvents were used for oil extraction due to the unavailability of cold extraction devices. Date seed oils extracted from the specified Saudi date cultivars were further subjected to chemical and statistical analyses using standard Methods. Total lipid extracted from the Al-Raziz, Al-Khalas, and Al-Ajwa date seeds cultivars was 10.38-12.65 g/100 g with hexane and 10.21-12.69 g /100 g with petroleum ether, with no significant differences between them. Oleic, lauric, myristic, palmitic, linoleic, and stearic acids were the most abundant fatty acids in all three types of date seed oils. Particularly, oleic acid accounted for nearly half of the total fatty acid content (48.2-51.12%) in all three types of date seed oils. Total saturated fatty acid contents were 42.2, 40.1, and 43.4% and the total unsaturated fatty acid contents were 57.8, 59.0, and 56.6% in the date seed oils of Al-Khalas, Al-Raziz, and Al-Ajwa, respectively. All date seed oils had high contents of antioxidants (41.1-63.2%), phenols (274.0-302.53%), and vitamin E (16.68-19.2%). Therefore, Al-Raziz, Al-Khalas, and AlAjwa date seed oils can be used for industrial food and caffeine-free coffee production and the development of cosmetic and pharmaceutics products for skin microbial disease and wound treatment. Here, date seed oils were very rich in antioxidants, phenols, and vitamin E, with some fatty acids, such as lauric acid, exhibiting antimicrobial activities. Future studies should investigate the degree of fat oxidation and changes in the total phenol, vitamin E, phytosterol, and phytochemical compound contents during date storage.

Effect of Dietary Supplementation of Durvillaea Antarctica Meal on Production and Meat Quality Traits of Lambs.

Worldwide, there are reports indicating that sheep raised in insular systems spontaneously consume seaweed. In the southern hemisphere, there exists Durvillaea antarctica, a brown seaweed that possesses minerals and fatty acids that could improve some aspects of sheep production and meat quality, respectively. However, the consumption of this algae in lambs has been scarcely studied. The objective of this study was to evaluate the effects of dietary inclusion of Durvillaea antarctica meal on the growth performance, blood profile, and meat quality of fattening lambs. Thirty Araucana Creole lambs were housed and allocated to three pens. One pen served as a control, while the remaining two were supplemented with diets containing 5% and 10% Durvillaea antarctica meal. After 9 weeks, the animals were slaughtered. The dietary treatments did not significantly affect body weight and blood biochemical parameters. However, changes were observed in meat quality traits, including increased redness and reduced luminosity in the loin for the high inclusion treatment, in addition to slight alterations in pH and lower lipid oxidation in lambs' meat fed Durvillaea antarctica. Furthermore, the meat from lambs supplemented with Durvillaea antarctica exhibited increased levels of linoleic acid and arachidonic acid, along with higher monounsaturated fatty acid content and a reduced omega-3/omega-6 ratio. This study shows that Durvillaea antarctica can be used to feed lambs without impairing growth or production parameters, which has been little studied. It is possible that this brown seaweed could be considered a natural additive to improve the quality and nutritional value of lamb meat. The effect of this seaweed on other ruminant models could be addressed in future studies.

Influence of Plant Additives on Changes in the Composition of Fatty Acids, Lipid Quality Indices and Minerals of Fermented Dairy Products from Cow's Milk.

The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow's milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts. The plant additives used caused significant (p ≤ 0.05) changes in their fatty acid content, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). The plant additives used caused significant (p ≤ 0.05) changes in the content of fatty acids, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). It was shown that additives such as chia seeds and peeled hemp seeds caused the greatest changes in the analyzed yogurts. Yogurts with these additives were characterized by a significant increase in the content of polyunsaturated fatty acids (PUFAs), including n-3 acids, and a more favorable n-6/n-3 ratio. Yogurts with these additives were also characterized by significantly (p ≤ 0.05) lower atherogenic (AI) and thrombogenic (TI) indices and a higher hypocholesterolemia-to-hypercholesterolemia ratio (H/H). The addition of peeled hemp seeds caused the greatest changes in the content of minerals. Yogurts with hemp seeds were characterized by the highest content of all measured macroelements, as well as copper, iron and zinc. In turn, the highest manganese content was determined in the yogurts with the addition of chia seeds.

CHEMICAL COMPOSITION OF CHICKPEA

Chickpea (Cicer arietinum L.), one of the oldest cultivated plants, is grown in two main varieties: desi and kabuli. The origin of chickpea is associated with the regions of the so-called "Fertile Crescent," covering modern territories of Turkey, Syria, Iraq, and Iran. Throughout various historical periods, chickpea has played an important role in ensuring food security as a source of protein essential for physical endurance. In Ukraine, chickpea is not a traditional legume crop; it is cultivated in small quantities, primarily in the southern regions. A review of the Register of Plant Varieties Suitable for Distribution in Ukraine of 2024 indicates 22 chickpea varieties approved for cultivation in the country. Both varieties of chickpea – desi and kabuli – are registered in the Ukrainian register. In 2010, Ukraine implemented DSTU 6019:2008 "Chickpea. Technical Conditions," which applies to chickpea seeds intended for food, feed, and export purposes. A preliminary analysis revealed that despite the presence of certain cereal products based on chickpea grain in Ukraine, there is no official regulation for its processing. This absence of regulation limits its widespread use as raw material for cereal enterprises. Processing is currently carried out under technical and technological instructions that often lack scientific justification, especially regarding processing regimes that affect antinutritional factors and the final product quality. An important first step in studying and scientifically substantiating the most suitable chickpea varieties and types for domestic industry is determining the chemical composition of chickpea grains, particularly for both desi and kabuli varieties. Based on this analysis, potential directions for chickpea processing in Ukraine can be identified. During the analysis of the chemical composition, it was determined that the desi variety of chickpea is characterized by smaller, dark seeds with a rough texture. It is considered richer in dietary fiber and antioxidant compounds. Desi chickpea seeds contain a significant amount of protein (on average 18-22%), making them a valuable source of plant-based protein. Carbohydrates constitute the primary component of its chemical composition, mainly in the form of easily digestible starch. Additionally, the desi variety has a high content of dietary fiber, which supports digestive health. An important feature of desi chickpea is the presence of phenolic compounds, particularly flavonoids and tannins, which provide antioxidant effects and may reduce the risk of chronic diseases. The desi variety is also rich in micronutrients, including iron, zinc, magnesium, and phosphorus, which play a crucial role in metabolic processes. On the other hand, the kabuli variety has larger, lighter seeds with a smooth surface, making it more popular for culinary use in many regions. Its chemical composition is also rich in proteins (approximately 17-21%), but its fiber content is slightly lower compared to the desi variety. The primary carbohydrate component in kabuli chickpea is starch as well, but its seed texture indicates a higher proportion of easily digestible elements. Furthermore, kabuli chickpea contains fewer phenolic compounds, contributing to its milder flavor and lighter color. The kabuli variety also contains iron, magnesium, and phosphorus in its mineral complex, though their concentrations may be slightly lower than in the desi variety. At the same time, kabuli chickpea has a higher content of monounsaturated fatty acids, making it beneficial for cardiovascular health. Fats in both chickpea varieties are present in small amounts (2-6%), but their composition is diverse, primarily consisting of unsaturated fatty acids that help reduce "bad" cholesterol levels. Chickpeas also contain vitamins from the B group (particularly B1, B6, etc.), essential for energy metabolism and nervous system health. Both varieties include small amounts of vitamin E, which enhances their antioxidant potential. Thus, the desi and kabuli varieties share a similar overall chemical composition but differ in the proportions of certain components. The desi variety stands out for its higher content of antioxidants and dietary fiber, while the kabuli variety is noted for its larger seed size, softer texture, and ease of culinary processing. Both varieties are valuable components of a healthy diet, offering a rich set of nutrients and beneficial properties in the production of cereals and other food products.

Rice-Fish Farming Improved Antioxidant Defences, Glucose Metabolism, and Muscle Nutrient of Carassius auratus in Sichuan Province.

Rice-fish farming is an ancient and enduring aquaculture model in China. This study aimed to assess the variations in digestive enzymes, antioxidant properties, glucose metabolism, and nutritional content between Carassius auratus reared in paddy fields and ponds. Notably, the levels of amylase and trypsin in C. auratus from rice paddies were considerably higher compared to those from ponds. Additionally, the hepatic catalase (CAT) activity in fish from paddy (2.45 ± 0.16 U/mg) exceeded that of their pond counterparts (2.27 ± 0.25 U/mg). Regarding glucose metabolism, the activities of key enzymes such as Na+/K+-ATPase (NKA) (paddy: 82.45 ± 6.11 U/g; pond: 78.53 ± 7.18 U/g), hexokinase (HK) (paddy: 9.55 ± 0.58 U/g; pond: 8.83 ± 0.72 U/g), glucokinase (GK) (paddy: 4.09 ± 0.21 IU/g; pond: 3.44 ± 0.33 IU/g), glucose-6-phosphatase (G6Pase) (paddy: 85.71 ± 4.49 IU/g; pond: 79.12 ± 9.34 IU/g), and glucose-6-phosphate dehydrogenase (G6PDH) (paddy: 47.23 ± 3.22 U/g; pond: 42.31 ± 4.93 U/g) were significantly elevated in rice paddy-cultured fish compared to those in ponds. Conversely, phosphor-pyruvate kinase (PK) (paddy: 418.15 ± 31.89 U/g; pond: 570.16 ± 56.06 U/g) activity was markedly reduced in the paddy group. Hepatic glycogen content (paddy: 15.70 ± 0.98 ng/g; pond: 14.91 ± 1.24 ng/g) was also substantially higher in fish from paddy, although no significant differences in muscle glycogen content (paddy: 7.14 ± 0.59 ng/g; pond: 6.70 ± 0.52 ng/g) were observed between the two environments. In terms of nutritional composition, fish raised in paddy exhibited higher crude protein (paddy: 18.46 ± 0.47 g/100 g muscle; pond: 15.57 ± 0.25 g/100 g muscle) and crude ash (paddy: 1.19 ± 0.02 g/100 g muscle; pond: 0.97 ± 0.02 g/100 g muscle) than those in ponds, whereas the crude fat (paddy: 0.87 ± 0.04 g/100 g muscle; pond: 1.66 ± 0.04 g/100 g muscle) was notably lower in paddy fish. Furthermore, fish from rice paddies had a greater total content of monounsaturated fatty acids (MUFA) (paddy: 4.25 ± 0.24 g/100 g muscle; pond: 6.73 ± 0.27 g/100 g muscle), non-essential amino acids (NEAA) (paddy: 9.04 ± 0.3 g/100 g muscle; pond: 7.19 ± 0.21 g/100 g muscle), and delicious amino acids (DAA) (paddy: 7.11 ± 0.2 g/100 g muscle; pond: 5.45 ± 0.19 g/100 g muscle) compared to those from pond cultures. These findings suggest that rice-fish co-culture systems can yield healthier and more environmentally sustainable aquatic products by improving feed digestion and optimizing nutrient metabolism.

Mechanism of differentiated and targeted catalysis in complex lipid system under lipase and lipoxygenase mediation.

The regulation of reaction rate differentiation, catalytic precursor differentiation, and end-product differentiation during enzyme-mediated reactions within complex lipid systems is a key area of research in flavor regulation. A multilayer lipid oxidation model, utilizing Plaice bone oil (PBO), lipase, and lipoxygenase, was employed to investigate oxidation differences between various lipids and corresponding flavor formation patterns. Lipase treatment resulted in higher levels of non‑oxygenated volatile compounds and saturated aldehydes, whereas lipoxygenase treatment increased oxygenated compounds, particularly (E)-2-hexenal, 1-penten-3-one, and 2-pentylfuran. The hydrolysis of triglycerides by lipase significantly raised the concentration of monounsaturated fatty acids. Lipoxygenase catalyzed the formation of position-specific oxidation products at the ω-6 carbon position of PUFAs, such as 15-hydroperoxy-EPA and 17-hydroperoxy-DHA. These enzymatic treatments altered the lipid profile, leading to distinct flavor formation patterns. This study provides valuable insights into the mechanisms underlying enzyme-mediated volatile substance variations in food.

Effects of wildfire ash on the fatty acid and sugar profiles of bivalves - A comparative study of a freshwater and a marine species.

Wildfires can impact both freshwater and marine ecosystems through post-fire runoff, but its effects on bivalves, particularly those living in marine habitats, remain largely overlooked. While evidence exists that wildfire ash can alter the fatty acid (FA) and sugar profiles of aquatic biota, its influence on the biochemical profiles of bivalves have not been addressed to date. This study aimed to assess the effects of ash exposure on the FA and sugar profiles of two bivalve species used for human consumption: a freshwater clam (Corbicula fluminea) and a marine bivalve (Cerastoderma edule), additionally evaluating potential effects on their nutritional value. Both species were exposed to environmentally relevant concentrations of aqueous extracts of Eucalypt ash (AEAs) for 96h. Results showed species-specific responses to ash extracts exposure, with more pronounced effects on C. edule. This species exhibited a trend for reduced FA content, statistically significant for C17:0 but also evident for unsaturated FAs, which is relevant for human health as they represent a decrease in the nutritional value. Conversely, an increase in the sugar content of this species was observed with increasing AEA concentrations, despite only statistically significant for galactose and xylose. In contrast, the clams exhibited only minor effects, showing a trend for increased FA and decreased sugar contents, but only significant for the monounsaturated FA content. This study suggests a higher sensitivity of marine bivalves to wildfire ash compared to their freshwater counterparts. Moreover, it highlights, for the first time, the potential of post-fire runoff to alter the biochemical profiles of bivalve species, raising concerns about broader impacts on aquatic trophic webs and human health, an issue that becomes particularly relevant given the forecasted increase in wildfire's frequency and extension due to global warming.

CRYSTALLIZATION TEMPERATURE AND SOLVENT COMPOSITION EFFECT FOR ENHANCEMENT OF UNSATURATED FATTY ACIDS FROM PALM OIL USING UREA COMPLEXATION

Mono and Poly Unsaturated Fatty Acids (MUFAs/PUFAs) are vital nutritional sources for infants, adults, and the elderly. The content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) can be enhanced in vegetable oils or animal fats using a range of different techniques. The process of urea complexation is highly effective and efficient for concentrating monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) from vegetable oils. This study employed refined palm oil as the raw material that went through saponification and purification processes in order to generate fatty acids mixture. Subsequently, urea was introduced to create a complex chemical in the form of urea complexed fraction (UCF) and leaving the non-urea complexed fraction (NUCF). Gas chromatography was employed to analyze the fatty acid composition obtained from urea complexation. This study investigated the impact of different crystallization temperatures (-4°C, 8°C, 12°C, 22°C, and 30°C) and ethanol concentrations (ranging from 0% to 100%) on enhancing the unsaturated content and yield of fatty acids derived from palm oil. It also conducted predictive equations to determine the yield and fatty acids composition in the non-urea complexed fraction (NUCF) which are important for separation process design in chemical industries. The study revealed that increasing the crystallization temperature resulted in a larger yield in the liquid fraction (NUCF), but a lower concentration of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs).

Pork as a source of nutrients in a human diet - comparison of meat obtained from conventional and organic systems offered in the Polish market

Pork plays a key role as an important protein source of high biological value, essential fatty acids, vitamins (B group) and microelements such as zinc, selenium and iron in the human diet. Therefore, this study aimed to investigate and compare the chemical composition, fatty acid profile, mineral content and technological properties of organic and conventional pork loin, with particular emphasis on their availability in the Polish market. In the study, a hypothesis that organic meat has a more beneficial composition from a nutritional perspective and better technological properties was tested. The research material consisted of pork loin (musculus longissimus dorsi et lumborum) available on the Polish market. The technological properties (pH, colour, free water, shear force) and nutritional value (proximate composition, the fatty acid profile and mineral compounds) were assessed. Organic pork was darker and leaner, and had lower pH and water-holding capacity. It contained higher Cu, which resulted in a higher coverage of requirements for Cu. It was characterized by a more favourable fatty acid composition, including a higher concentration of monounsaturated fatty acids and a lower level of saturated fatty acids and better atherogenic and thrombogenic indexes, which indicates its better nutritional value than conventional pork.

Evaluation of lipid profiles in selected fresh and dry-cured game meats

This study examined and compared the fatty acid (FA) composition and fat quality indices of four types of wild game meat (deer, roe deer, mouflon, and wild boar) from Croatia, and two types of dry-cured game meat products (deer and wild boar) available on the market, in relation to their impact on consumer health. FAs were analysed by gas chromatography coupled with a flame ionization detector, and fat quality indices were calculated based on the determined FAs. Wild boar meat clearly differs from other game meat (ruminants), due to its higher fat content and higher proportion of monounsaturated fatty acids (MUFA) compared to saturated fatty acids (SFA). Palmitic and stearic acids made up the greatest proportion of the SFA component, with stearic acid most represented in mouflon and roe deer meat, and palmitic acid predominating in wild boar and deer meat. Oleic acid was the largest component of MUFAs, with wild boar meat having the significantly highest and deer meat the lowest values. Linoleic acid and α-linolenic acid made up the largest proportion of polyunsaturated fatty acids (PUFAs), with the highest proportion of α-linolenic omega-3 acid found in deer meat. The determined PUFA/SFA ratio was lower, while the thrombogenic index was above the recommended values. Wild boar meat, along with roe deer and mouflon meat, was compliant with the recommendations concerning hypo- to hypercholesterolemic fatty acids and atherogenic indices, while deer meat and roe deer meat were compliant only for the n-6/n-3 ratio. According to health recommendations, roe deer meat showed the most favourable values for most fat quality indices, while deer meat showed the least favourable values. When comparing fresh meat and dry-cured products from the same species, no significant differences were observed.

The Impact of Biotechnologically Produced Lactobionic Acid on Laying Hens' Productivity and Egg Quality during Early Laying Period.

Lactobionic acid (Lba), an oligosaccharide aldonic acid, has demonstrated various health-promoting benefits and applications in diverse areas. Lba has been recognized for its multifunctional properties, such as metal ion chelation and calcium sequestration. This study aimed to evaluate the effects of supplementing the diet of early-laying hens with Lba (EXP group) on their performance and the physical-chemical properties, and nutritional quality of eggs. The 12-week study involved 700 Sonja breed hens per group, with the EXP group's diet enriched with 2% of biotechnologically produced Lba, while the control group (CON) received no Lba supplementation. Lba supplementation influenced both the hen's performance and egg quality, particularly in terms of egg production and fatty acid accumulation. Performance in the EXP group was significantly improved (p < 0.05), showing a 4.6-8.9% increase compared to the CON group at all experiment stages. Lba also promoted an increase in monounsaturated fatty acid (MUFA) content, particularly palmitoleic and vaccenic acids. Overall, Lba supplementation enhanced both the productivity of laying hens and the nutritional value of eggs during the early laying period.

Adding red propolis to the diet of Lacaune lambs: Effects on animal health, ruminal environment, performance, and meat quality

This study determined the influence of red propolis ethanolic extract in lambs' diets on the ruminal environment, animal health, and growth. Two experiments were carried out to achieve these objectives. Pilot study: Twenty-four female Lacaune lambs were divided into four groups, with three replicates and two animals per replicate (pen): T0 (Control), TP1.3, TP2.7, and TP5.3, representing 0, 1.3, 2.7, and 5.3 mL of propolis extract per animal/day, respectively. The highest daily weight gain was observed in lambs that consumed 2.7 mL of propolis extract per day, and they also had the lowest feed conversion rate compared to the control. Lower total leukocyte counts were observed in lambs that consumed propolis extract compared to control due to lower granulocyte and lymphocyte counts. Ceruloplasmin and C-reactive protein levels were lower in the serum of lambs that consumed propolis compared to the control. Lambs that consumed 1.3 and 2.7 mL of propolis extract had lower TBARS levels than the control. The effect of treatment was observed for ruminal pH, which was higher in lambs that consumed propolis extract than in control. A lower concentration of short-chain fatty acids was observed in lambs that consumed propolis than the control due to lower concentrations of acetic and butyric acid. In experiment II, 36 male Lacaune lambs were selected and divided into two groups: MONENSIN (23.45 ppm of monensin per kg/dry matter (DM)) and PROPOLIS (3.8 mL of propolis per animal/day). The animals that consumed propolis extract had greater body weight, weight gain, and average daily gain. These also had a shorter time to reduce methylene blue, thus demonstrating more significant bacterial activity in the rumen. Furthermore, they had lower counts of Escherichia coli, total coliforms, and Enterobacteria. The meat's fatty acid profile in animals fed the red propolis extract showed higher concentrations of monounsaturated fatty acids. In conclusion, adding red propolis extract to the concentrate increased weight gain, average daily gain, and oxidative balance with an antimicrobial and anti-inflammatory effect.

Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods.

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits.

The Potential Benefits and Mechanism of Action of Tropical Nuts Against Metabolic Syndrome: A Literature Review

Background: Metabolic syndrome is a significant risk factor for both type 2 diabetes mellitus and cardiovascular disease, with a high prevalence in Asia Pacific, particularly in Indonesia. To reduce its prevalence, several studies have recommended the use of tropical nuts, which can be developed as functional foods and complementary treatment. In this context, the bioactivities of tropical nuts can largely be attributed to their rich content of monounsaturated fatty acids, polyunsaturated fatty acids, fiber, minerals, vitamins, phytosterols, and polyphenols. Objectives: This literature review aims to evaluate the potential benefits and mechanism of action of tropical nuts against metabolic syndrome. Methods: The study design was a literature review of several articles from 3 online databases, including PubMed, Google Scholar, and ScienceDirect. Discussions: The results showed that tropical nuts (peanut, sacha inchi, cashew, tropical almond, and Brazil nut) had several biologically active components, such as arginine, fiber, fatty acid, mineral, vitamin, phenolic compounds, resveratrol, and phytosterol. The test samples were reported to have the ability to modulate Nrf2, SOD, MDA, GSH, GPx, and CAT due to their antioxidant activity. In inflammation, tropical nuts had a significant effect on NF-κB, NLRP3, TNF-ɑ, IL-8, IL-1ꞵ, IL-6, and IL-10. The results also showed their ability to enhance lipid synthesis, nitric oxide production, advanced glycation end-product, prostaglandin, SIRT3, homocysteine, protein kinase C, adhesion molecules, platelet aggregation, GLP-1, PYY, AGRP, PPARɑ/ꞵ/δ, GLUT4, and insulin receptor. Conclusions: Tropical nuts had beneficial effects on metabolic syndrome due to their bioactivities, including antioxidants, anti-inflammatory, anti-obesity, antidiabetic, antihypertensive, anti-dyslipidemia, and cardioprotective.

Assessment of the Antioxidant Potential of Blackthorns and Hawthorns: Comparative Analysis and Potential Use in Ruminants’ Nutrition

The food industry is intensifying its effort to enrich food composition in various nutrients through animal feeding, but these challenges can be limited by the costly feed resources, water scarcity, and pesticide pollution, making it crucial to explore alternative feedstuffs with fewer requirements. Blackthorns and hawthorns are characterized by their rich phytochemical and antioxidant profiles, suggesting their potential to enhance the performance of ruminants though the supply of bioactive substances. Our study revealed their rich composition of micronutrients; hawthorns showed a remarkable amount of polyunsaturated fatty acids (57.23 g FAME/100 g total FAME), particularly omega-3 and omega-6, while blackthorn presented higher concentration of monounsaturated fatty acids, specifically oleic acid (56.99 g FAME/100 g total FAME). In terms of lipo-soluble antioxidants, blackthorn exhibited higher levels of xanthophyll and vitamin E (123.83 mg/kg DM), including its isomers (alpha, gamma, and delta). Concerning the water-soluble antioxidants, hawthorns showed elevated composition of the total content of flavonoids and polyphenols, comparing with blackthorn. Moreover, hawthorns showed a high antioxidant capacity, as assessed through DPPH, ABTS, and TAC analyses. In terms of the scavenging capacity of blackthorn and hawthorn against superoxide radicals, blackthorn had higher radical scavenging potential against superoxide radicals, compared to hawthorn.

Lipidome and proteome analyses provide insights into Mariana Trench Snailfish (Pseudoliparis swirei) adaptation to the hadal zone

The hadal zone environment, characterized by extreme hydrostatic pressure, low temperatures, and limited food availability, presents substantial survival challenges for deep-sea fish species. In this study, we captured five deep-sea fish species (Bathysaurus mollis, Coryphaenoides rudis, Ilyophis sp., I. brunneus and Pseudoliparis swirei) from the Mariana Trench at depths ranging from 2027 to 7125 ​m, by employing China's “Exploration I and Exploration II”. By combining lipidomic and proteomic analyses, we aimed to explore the genetic basis of adaptive evolution to the hadal zone in fish. The results indicate several key findings: (1) P. swirei (Mariana hadal snailfish, MHS) may enhance energy storage and utilization during prolonged fasting periods by significantly increasing liver tissue levels of cholesterol ester (CE), ether-linked triacylglycerol (TG-O), coenzyme Q (CoQ), and ATPase content; (2) MHS could maintain membrane fluidity under high pressure by increasing the proportion of unsaturated fatty acids while reducing levels of cholesterol and phosphatidylethanolamine (PE) content. (3) The regulation of lipid types and ratios could increase the risk of lipid peroxidation. To counter oxidative stress, MHS likely elevates monounsaturated fatty acid content and enhances antioxidants such as transferrin and heat shock proteins. Overall, this study provides new insights into the adaptive mechanisms of MHS to deep-sea conditions through the lipidome and proteome analyses, thus broadening our understanding of its resilience in the hadal zone.

Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes

SummaryThis study investigated the effect of five different reheating methods (boiling water, steaming, low‐heat microwave at 120 W, medium‐heat microwave at 400 W, high‐heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium‐heat microwave had higher lipid content, lower TBA, AV and POV value. The medium‐heat and high‐heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant “overcooked taste” was less, and the relative content of 2‐heptanone, which contributed to the reduction of fishy odour, was more in medium‐heated microwave group. The content of monounsaturated fatty acids in the medium‐heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium‐heat microwave reheating is more recommended due to its inhibition of fat oxidation.

The effects of trophic mode and medium composition on the biochemical profile and antioxidant capacity of Tetraselmis chuii (CCAP 66/21B)

Microalgal cultivation influences the bioaccumulation of high-value compounds such as omega-3 (ω-3) fatty acids and carotenoid pigments. Therefore, cultivation optimisation is essential to upregulate high-value compound yields. The present study investigated the effects of trophic mode (autotrophy, heterotrophy and mixotrophy) and media composition on the biochemical make-up, pigment signature, fatty acid profile, and antioxidant capacity of the marine chlorophyte, Tetraselmis chuii (CCAP 66/21 B). The 13 conditions significantly affected the biochemical profile of T. chuii (CCAP 66/21 B) with high variation in carbohydrates (78.5–151.7 mg glucose eq g−1dw), lipids (208.3–475.1 mg g−1dw) and soluble proteins (47.3–373.9 mg BSA eq g−1dw). Trophic mode influenced the yields of high-value nutraceutical carotenoids (lutein and β-carotene) with the highest returns observed in photoautotrophic conditions (e.g., 2.51 ± 0.11 mg β-car g−1dw and 1.96 ± 0.14 mg lut g−1dw for K medium). Organic supplementation also induced significant shifts in the proportions of polyunsaturated fatty acids (ω-3 and ω-6 PUFAs), monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs). Here, heterotrophy and mixotrophy significantly upregulated MUFA content (33.2 ± 4.0%) and SFA content (31.29 ± 0.9%), respectively. Moreover, mixotrophy significantly enhanced biomass yield (6.3-fold), soluble protein content (3.9-fold) and the antioxidant capacity (5.2-fold) of T. chuii (CCAP 66/21 B) compared to obligate photoautotrophy and heterotrophy. As such, trophic mode is a principal growth parameter that can modulate the content of T. chuii (CCAP 66/21 B) for potential downstream applications such as biofuels, pharmaceuticals, nutracurticals or aquaculture probiotics.