Omega-3 Fatty Acid Content Research Articles

Circulating trimethylamine N-oxide levels following fish or seafood consumption.

Some species of fish and seafood are high in trimethylamine N-oxide (TMAO), which accumulates in muscle where it protects against pressure and cold. Trimethylamine (TMA), the metabolic precursor to TMAO, is formed in fish during bacterial spoilage. Fish intake is promoted for its potential cardioprotective effects. However, numerous studies show TMAO has pro-atherothrombotic properties. Here, we determined the effects of fish or seafood consumption on circulating TMAO levels in participants with normal renal function. TMAO and omega-3 fatty acid content were quantified across multiple different fish or seafood species by mass spectrometry. Healthy volunteers (n = 50) were recruited for three studies. Participants in the first study consented to 5 consecutive weekly blood draws and provided dietary recall for the 24h preceding each draw. In the second study, TMAO levels were determined following defined low and high TMAO diets. Finally, participants consumed test meals containing shrimp, tuna, fish sticks, salmon or cod. TMAO levels were quantified by mass spectrometry in blood collected before and after dietary challenge. TMAO + TMA content varied widely across fish and seafood species. Consumption of fish sticks, cod, and to a lesser extent salmon led to significant increases in circulating TMAO levels. Within 1 day, circulating TMAO concentrations in all participants returned to baseline levels. We conclude that some fish and seafood contain high levels of TMAO, and may induce a transient elevation in TMAO levels in some individuals. Selection of low TMAO content fish is prudent for subjects with elevated TMAO,cardiovascular disease or impaired renal function.

The effect of dietary Echium oil supplementation on the fatty acid profile, omega-3 fatty acid content and subcutaneous fat quality of pork

This study evaluated the effect of five dietary oils - palm (Control), soya, linseed, fish and Echium oil at a 1% inclusion level- on growth performance, feed efficiency, subcutaneous fat quality and fatty acid composition of subcutaneous fat. The trial consisted of 60 gilts, randomly allocated to ten groups with six animals per pen. Dietary treatment had no significant effect on growth performance, feed efficiency or lean meat content of pigs. All colour parameters, extractable fat content, fat free dry matter, and moisture content of subcutaneous fat were unaffected by dietary treatment. The only significant difference for fat firmness was between the control treatment containing palm oil (Bergafat HPL 106) and the linseed oil treatment (P = 0.049), with the control producing the hardest fat. The iodine value was significantly lower in the control treatment (P < 0.001). Both the Echium and linseed oil treatments increased the ratio of polyunsaturated fatty acid:saturated fatty acid (PUFA:SFA) and decreased the omega-6:omega-3 (n-6:n-3) ratio of subcutaneous fat. Stearidonic acid concentration of subcutaneous fat was the highest (P < 0.001) for the Echium oil treatment (0.21%). The fish oil treatment had significantly higher levels (P < 0.001) of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) and total EPA+DPA+DHA than all other treatments. The Echium oil treatment resulted in significantly (P < 0.001) higher EPA, DPA and EPA+DPA+DHA levels in subcutaneous fat than the linseed oil, soya oil and control treatments. The result suggests that Echium oil can be used in pig diets to improve the long chain n-3 fatty acid content of subcutaneous fat.

Isolation of omega-3 polyunsaturated fatty acids (eicosapentaenoic acid - EPA and docosahexaenoic acid - DHA) from diatom biomass using different extraction methods

The long chain omega-3 polyunsaturated fatty acids are essential for the proper functioning of human body. With an increasing demand for such products, an evaluation on the use of alternative sustainable sources of omega-3 fatty acids becomes extremely relevant. The present study concerned the isolation of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from diatom biomass by different extraction methods. The first step concerned the optimization of the analysis method based on high-performance liquid chromatography - diode array detector (HPLC-DAD), and the evaluation of corresponding validation parameters. The developed method provided adequate limits of detection and quantitation, as well as appropriate criterion for reproducibility and linearity. Biomass samples harvested from cultures of Pseudostaurosira trainorii were pre-treated and submitted to Soxhlet extraction using methanol-chloroform, reflux extraction with acetone and supercritical fluid extraction (SFE) using 96% ethanol as co-solvent. Prior analysis, the extracts were subjected to derivatization process utilizing 2,4′-dibromoacetophenone in acetone andtriethylamine. The yielded derivatives were analyzed by HPLC-DAD and concentrations of EPA and DHA recovered from dry biomass were determined. The greatest content of omega-3 fatty acids was obtained for reflux extraction (EPA – 63.746 mg g−1, DHA – 1.379 mg g−1), followed by Soxhlet method (EPA – 39.729 mg g−1, DHA – 1.059 mg g−1) and SFE extraction (EPA – 33.701 mg g−1, DHA – 0.455 mg g−1). Although a lower fraction of fatty acids was recovered by using SFE, the obtained extracts present lower toxicity and may be directly applied to the development of daily products.

Peculiarities of Using Plant Raw Materials in Breadmaking Technology

This research examined the scientific basis for an integrated approach to broadening bread and flour products. The effect of chia seeds on the organoleptic and physical-chemical indicators of the ”sweet bun” (brioche) was studied to substantiate the use of plant raw materials in the technology of bread and flour product preparation.Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants, so it is possible to use chia seeds to obtain a product that combines high organoleptic properties and is also enriched with essential substances. The findings from the organoleptic evaluation of the test specimens indicated that the added ingredients significantly affected the appearance, crust color and crumb condition;however,there was no change in the taste and smell of the pastry. The effect of chia seeds on the quality of the products during storage was assessed. It was found that when using chia seeds in the amount of 10% of the mass of flour, after 24 hours the decline in taste, smell,crumb elasticity and friabilitywas less noticeable. In addition, the analysis of the chemical composition of the brioche bun showed thatthe products with chia seeds were highly nutritious. Thus, the content of dietary fiber in the model specimen wastwo times higher than the values of the control specimen (10% of the daily requirement); the content of omega-3 and omega-6 polyunsaturated fatty acids was equivalent to 87.9% and 19.2% of the daily requirement, respectively. The use of chia seeds in a butter bun recipe (brioche) therefore enables theexpansion of the range of food products enriched with essential ingredients.&#x0D; Keywords: bread and flour products, sweet bun, brioche, chia seeds

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture. Twelve lambs were assigned to each of the four dietary treatments (48 lambs in total) and held within individual pens for the duration of the 28 day feeding study. Lambs were slaughtered and the longissimus lumborum (LL) and semimembranosus (SM) muscles analysed. The independent effect of wheat type on fatty acid concentrations was negligible. The concentration of long-chain saturated and omega-6 polyunsaturated fatty acids was higher when lucerne was included in the diet. Only monounsaturated fatty acids were affected by the interaction between wheat type and lucerne. The three-way interaction between wheat type, lucerne and muscle was only significant for the concentration of C12:0 and anteiso-C15:0. The concentration of thiobarbituric reactive substances and vitamin E was higher in meat from lambs fed a lucerne biculture, compared with those fed a cereal monoculture. Furthermore, and independent to dietary treatment, higher concentration of omega-3, omega-6 and other health claimable fatty acids were found in the SM, compared with the LL. This information will support industry adoption of novel perennial wheat polycultures and help producers to utilise it as a dual-purpose crop for the production of grain and/or sheep meat.

Effects of rapeseed oil (Rapus indicus) supplementation on omega-3 fatty acid concentration and carcass characteristics in broiler chicken

Dietary fatty acid composition in broiler influences carcass quality by altering fat deposition and fatty acid profile. Thus, the study was carried out to evaluate the effect of incorporation of rapeseed oil in broiler ration on omega-3 fatty acid concentration of carcass and its traits in broiler chicken. A total of 160 day-old straight run broilers (Vencobb 400) were randomly divided into four treatment groups (G1, G2, G3 and G4) having four replicates of ten chicks each. The basal diets (G1) were prepared to meet BIS (2007) nutrient requirements with palm oil at 1.5, 3, and 4.5 per cent in pre-starter, starter and finisher diets, respectively. The experimental diets were broiler rations prepared with rapeseed oil replacing 25, 50 and 100 per cent of palm oil in G2, G3 and G4 diets, respectively. The diets were fed ad libitum till 6 weeks of age. Six birds from each group were randomly selected and slaughtered on 42nd day to study omega-3 fatty acid concentration of carcass and its characteristics. The crude fat content of breast and thigh muscle was significantly (P<0.05) reduced in the group fed rapeseed oil included diets. However, carcass yield, processing yield and meat to bone ratio of cut up parts was not significantly affected. The colour and pH of breast and thigh muscles were similar among the treatment groups. Omega- 3 fatty acid concentration was significantly (P<0.01) increased in both breast and thigh muscle of G4 group broilers compared to G1 group. Thus, rapeseed oil inclusion in diet significantly increased omega-3 fatty acid concentration and significantly reduced crude fat concentration breast and thigh muscles with no effect on the carcass yield and its quality when included in the diet replacing palm oil at different proportion.

Enhancement of omega-3 content in sacha inchi seed oil extracted with supercritical carbon dioxide in semi-continuous process

Sacha inchi seed oil is a promising substance for applications in food, pharmaceutical, and nutraceutical industries because of its valuable components, particularly omega-3. In this research, sacha inchi oil was extracted from the seed kernels using supercritical carbon dioxide (CO2) extraction compared with Soxhlet extraction. The influences of extraction time, type of solvents (hexane, ethanol, butanol, and i-propanol), and solvent volume on the oil yield and compositions were investigated in the Soxhlet. In the supercritical CO2 extraction, the effects of extraction time, temperature, and pressure were evaluated. The physicochemical properties of sacha inchi oils extracted with supercritical CO2 were characterized. Scanning electron microscopy (SEM) equipped with energy dispersive X-ray analysis (EDX), Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) were also carried out. The results showed the advantage of using supercritical CO2 extraction to increase the omega-3 content in the extracted oil within a shorter extraction time. The omega-3 content of 46.08% was obtained from the supercritical CO2 extraction at 400 bar and 60 °C. Supercritical CO2 extraction is a safe and environmentally friendly method that yields a toxic-free oil.

Effects of dietary flaxseed oil with or without products with antioxidant properties on pig performance, carcass characteristics, meat quality and oxidative stability

Context The inclusion of natural products with antioxidant properties in animal diets as well as the use of different lipid sources has been tested to improve the nutritional quality of meat. Aim The aim of this work was to compare natural products with antioxidant properties and vitamin E in swine diets containing flaxseed oil. Methods Ninety-six animals were allocated to six treatments: control diet (C), diet with 3% flaxseed oil (F), diet with 3% flaxseed oil + 10% grape pomace (FGP), diet with 3% flaxseed oil + 0.0022% grape seed extract (FGE), diet with 3% flaxseed oil + 5% Nile tilapia carcass hydrolysate (FH), and diet with 3% flaxseed oil + 200 ppm vitamin E supplement (FVitE). Key results The treatments had no effect on growth performance or serum total antioxidant status, while low-magnitude effects on carcass traits were observed. The addition of flaxseed oil to the diet increased the omega-3 and total polyunsaturated fatty acid concentrations and decreased saturated fatty acid and monounsaturated fatty acid concentrations in meat; high concentrations of total tocopherol were observed in the treatments FVitE, FGE, and FH, while a higher oxidative stability (Rancimat®) of backfat was observed for the treatment FVitE. The thiobarbituric acid-reactive substances assay and the sensory evaluation of mini-burgers revealed that vitamin E was the most efficient antioxidant throughout the storage, although the treatments FH and FGE have presented a mild effect. Conclusions Problems of oxidative stability of pork resulting from including flaxseed oil in the diet of pigs due to increases in omega-3 fatty acids were better overcome by dietary vitamin E than by the use of the other natural antioxidants assessed here. However, this study also demonstrated that both the tilapia hydrolysate and grape seed extract have potential to be used as natural antioxidants, although further studies are required. Implications The results impact the meat industry in regard to the nutritional quality and oxidative stability of meat. Pork with higher omega-3 content and natural antioxidants can meet consumer demand for a healthier diet, besides providing higher stability throughout storage, providing an additional market niche for the pork industry.

The Mechanism of Action and Potential Impact of Flaxseed on Gastrointestinal Manifestations in Cystic Fibrosis: A Narrative Review

Background: Cystic fibrosis (CF) is an inherited disease, which leads to death at a young age. No definite treatment has yet been found for CF. Therefore, it is important to find new therapeutic and medicinal approaches for CF. Flaxseed is an antioxidant dietary and anti-inflammatory supplement with a high omega-3 fatty acid content. Objectives: In this article, the mechanism of action of flaxseed as a novel supplemental treatment for CF is discussed. Methods: In this review, we searched Iranian traditional medicine (ITM) sources, such as Zakhire Kharazmshahi and Canon of Medicine. Then, from inception to October 2020, data sources, including Google Scholar and PubMed in the English language were comprehensively explored for the mechanism of action of this herbal remedy on CF. Results: Flaxseed may possess effects on CF gastrointestinal disorders due to its properties, including consumer acceptance as a functional food, being the best non-animal reservoir of omega 3 fatty acid, alpha-linolenic acid (ALA), and soluble fiber, as well as its anti-inflammatory and antibacterial effects with modulating intestinal microbiota. Conclusions: Regarding the mentioned potential mechanisms of action, it could be hypothesized that flaxseed can be served as a novel medicine for CF.

Fatty acids in microalgae and cyanobacteria in a changing world: Contrasting temperate and cold environments

Under the present changing climate conditions and the observed temperature increase, it is of high importance to understand its effects on aquatic microbial life, and organisms’ adaptations at the biochemical level. To adjust to temperature or salinity stress and avoid cell damage, organisms alter their degree of fatty acids (FAs) saturation. Thus, temperature is expected to have strong effects on both the quantity and quality of FAs in aquatic microorganisms. Here we review some recent findings about FAs sensitivity to climate change in contrasting environments. Overall, heat waves may induce changes in the relative abundance of polyunsaturated FAs (PUFA). However, the impact of the exposure to warming waters is different in temperate and polar environments. In cold marine waters, high concentration of omega-3 (ω3) FAs such as eicosapentaenoic acid (EPA) is promoted due to the activation of the desaturase enzyme. In this way, cells have enough energy to produce or activate antioxidant protection mechanisms and avoid oxidative stress due to heat waves. Contrastingly, under high irradiance and heat wave conditions in temperate environments, photosystems’ protection is achieved by decreasing EPA concentration due to desaturase sensitivity. Essential FAs are transferred in aquatic food webs. Therefore, any alteration in the production of essential FAs by phytoplankton (the main source of ω3) due to climate warming can be transferred to higher trophic levels, with cascading effects for the entire aquatic ecosystem.

Long-Chain Polyunsaturated Fatty Acid Concentrations and Association with Weight Gain in Pregnancy.

Lower concentrations of omega-3 (ω-3) and higher concentrations of omega-6 (ω-6) have been associated with excess weight in adults; however, the information on this relationship in pregnancy remains in its infancy. This study aimed to investigate the association between plasma levels of ω-3 and ω-6 long-chain polyunsaturated fatty acids (PUFAs) and weight gain during the gestational period. This is a prospective cohort study involving 185 pregnant women registered with the prenatal services of a municipality in the northeast of Brazil. The dosage of the serum concentration of fatty acids and the anthropometric measurements were carried out at the baseline, and the women’s weight information in the first, second, and third trimesters was collected from their pregnancy cards. Serum fatty acids were determined with the help of gas chromatography. The response variable of this study is the latent variable weight gain in pregnancy, derived from three variables: gestational weight in the first, second, and third trimesters. The main exposure was the plasma concentrations of PUFAs. Structural equation modeling was used for the data analysis. The mean age of the pregnant women was 26.74 years old (SD: 5.96 years). Most of the women had not completed high school (84%) and had a low income (70.86%). It was observed that the ω-3 PUFAs, represented by ALA plasm (alpha-linolenic acid), DHA (docosahexaenoic acid), and the EPA/ALA ratio (eicosapentaenoic acid to alpha-linolenic acid ratio), were negatively associated with the weight gain during pregnancy construct (−0.20, −0.12, and −0.14, respectively). Meanwhile, the PUFAs represented by the ratio between the ω-6 category acids ARA and LA (arachidonic acid and linoleic acid) had a direct and positive association (0.22) with that construct. Excess maternal weight gain was associated with ω-3 and ω-6 plasma levels. The women with the greatest gestational weight gain were the ones that presented the highest ARA/LA ratio (ω-6) and the lowest plasma concentrations of ALA, DHA, and EPA/ALA ratio (ω-3).

Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

Development and evaluation of indigenous snack Promega Khakra enriched with omega-3 rich canola oil and flax seed

There has been an increase in the incidence of life style diseases like, obesity, diabetes mellitus, high blood pressure etc., in our society. Awareness regarding the role of food in causing these lifestyle diseases has also increased among the population. Print media and social media have also started highlighting the ill effects of poor food choices. In general people have become health conscious and acknowledge the importance of healthy food when compared to the easily available junk and fast food. The Corona pandemic has also increased the demand for healthy nutrition. Therefore, there is a need to develop products which will meet the demands of this ever-growing health conscious population. These newer products should be preservative free, natural and should also have health benefits. High levels of Low-density lipoprotein (LDL) cholesterol in an individual has been associated with a wide range of cardiovascular diseases. Omega-3 fatty acids play a significant role in lowering high LDL cholesterol levels. Omega-3 fatty acids also improve cognitive functions among all age groups. There are very few vegetarian foods which provide omega-3 fatty acids. Khakra is a popular traditional Gujarati snack prepared mainly from wheat flour. An attempt has been made to develop a healthy khakra enriched with protein and omega-3 fatty acids (Promega khakra). Various flours like, wheat flour, gram flour, jowar flour and seeds like flax seeds and chia seeds were used in the development of this healthy enriched khakra. Canola oil was used in the preparation of the enriched khakra. Different compositions and combinations were tried to arrive at an acceptable product. These variations were evaluated for their acceptability using a 9 point hedonic scale by 25 semi trained panelists. Sensory evaluation and statistical analysis revealed that khakras (V-1) made with the following ingredients wheat flour (32%), ground flax seeds (19%), jowar flour (6%), gram flour (6%), canola oil (23%), kasuri methi (5%), cumin seeds (3%), turmeric powder (2%), red chilli powder (2%) and salt (2%) was well accepted (7.64 ± 0.71) . Nutritional composition of the standardised khakra showed the following per 100gms: Energy 410.88 kcals, carbohydrates 49.66 g, protein 12.24 g, fat 22.85g, total fiber 9.38g, moisture 1.56 per cent, ash 4.31 percent. The omega-3 content was 2.6 per 100gm (2 promega khakras) which meets approximately 3/4th of the daily requirement of an adult. The healthy Promega khakras thus developed can be consumed by all age groups.

Halophyte Plants Cultured in Aquaponics Hold the Same Potential for Valorization as Wild Conspecifics from Donor Sites

Halophytes have gradually been introduced in marine integrated multi-trophic aquaculture (IMTA) systems due to their capacity to bioremediate nutrient-rich marine effluents and their potential use for human consumption due to their content of omega-3 and omega-6 fatty acids (FA). To foster the valorization of halophytes produced using an IMTA framework for human consumption, it is important that culture conditions keep or enhance their FA profile, when compared to that displayed by conspecifics in the wild. The main objective of the present study was to compare the FA profiles of three halophyte species (Halimione portulacoides, Salicornia ramosissima and Sarcocornia perennis) cultured in aquaponics coupled to an IMTA system with that of wild conspecifics retrieved from donor sites. The FA profiles were compared considering different plant organs (edible parts and roots) and sampling dates (spring, summer and autumn). Results show that the FA profiles of specimens cultured in aquaponics were significantly different from that of wild conspecifics, displaying a high content of omega-3 FAs in edible parts, particularly during summer, and mostly in the form of α-linolenic acid (ALA, 18:3n-3). In more detail, for the specimens cultured in aquaponics, ALA concentration in the edible parts of each species ranged from 5.10 to 7.11 μg mg−1 DW in H. portulacoides, from 5.66 to 9.19 μg mg−1 DW in S. ramosissima and from 5.49 to 7.20 μg mg−1 DW in S. perennis. Concerning the omega-6 linoleic acid (LA, 18:2n-6) identified in edible parts, the concentrations ranged from 2.25 to 2.46 μg mg−1 DW in H. portulacoides, from 3.26 to 4.84 μg mg−1 DW in S. ramosissima, and from 2.17 to 3.06 μg mg−1 DW in S. perennis. The nutritional quality was assessed through the ratio of PUFA/SFA, for both wild and cultured plants, and revealed values well above the threshold (0.45), the threshold value indicative of good nutritional quality. Overall, the culture conditions tested in the present work reinforce the potential of aquaponics coupled to marine IMTA to produce high-quality halophytes suitable for human consumption.

Chemistry of Refined oils &amp; its adverse effects on Human Health

Refined edible oils or vegetable oils are manmade oils in which many harmful Petrochemicals are used for refining purposes. Refined oils are not heated stable they degrade to harmful toxic byproducts on heating them for a long time (ex: deep-frying). Most of the plant-based vegetable oils or actually seed oils are high in unsaturated fats and when they are heated up to their smoking point, they tend to oxidize, and generate free radicals, and also change the chemical composition of the oil, and at this stage, it becomes more harmful to our health when we consume it or even inhale its fumes. When we heat certain fats, oils, and fatty meats at very high temperatures like deep frying or barbecuing and stir-frying on very hot surfaces, Polycyclic aromatic hydrocarbons( PAHS) may be formed which are extremely carcinogenic. Advanced glycated end products (AGES) are also formed when foods are fried till they become brown in color. These chemicals (PAHS and AGES) are related to enhanced risk of diseases such as Alzheimer's, stroke, cancer, cataracts &amp; heart disease. Most of the vegetable oils are high in Omega6 fatty acids to Omega3 fatty acid content which is a great concern in terms of causation of insulin resistance hyperlipidemia, obesity&amp; cardiovascular diseases. From various studies on refined oil consumers and from various published articles in various journals, reaffirms that sunflower oil is far inferior in reducing Lifestyle diseases like coronary artery disease, based on its poor ability to provide a positive role in improving body mass index. It is proved from the studies that oils rich in Omega 6 fatty acids like sunflower oil increases body fat and may prove detrimental to heart health when compared with other animal fat and other traditional unrefined/cold-pressed cooking oils used in India.

Linseed Silesia, Diverse Crops for Diverse Diets. New Solutions to Increase Dietary Lipids in Crop Species.

The aim of the work was to compare the new variety of oil flax (Silesia) with already cultivated varieties in terms of plant productivity, oil content, fatty acid composition and significant secondary metabolites. The analyzed linseed varieties are characterized by low (Linola), medium (Silesia) and high (Szafir) content of omega-3 fatty acids. Special attention was paid to the quality of the oil and the characteristics that determine its stability (reduction of susceptibility to oxidation). A number of antioxidant compounds of secondary metabolism (simple phenols, phenolic acids, flavonoids, tannins) were identified in the linseed oils. All of these compounds can affect lipid oxidation by a mechanism that attenuates initiating radicals such as hydroxyl or forms an oxidizing primary product such as peroxides. Chelation of metal ions may also be involved in lipid oxidation. We propose a mechanism that encompasses all these processes and facilitates understanding of the complex relationships between them. The general thesis is that the ratio of polyunsaturated fatty acids is associated with a better metabolic state of flaxseed, and thus with a higher nutritional value. In addition, we find a number of specialized secondary metabolites characteristic of the flax studied, which could be useful for chemotaxonomy.

Associations between plasma fatty acid concentrations and schizophrenia: a two-sample Mendelian randomisation study

Although studies suggest that concentrations of omega-3 and omega-6 fatty acids are lower in individuals with schizophrenia, evidence for beneficial effects of fatty acid supplementation is scarce. Therefore, in this study, we aimed to determine whether omega-3 and omega-6 fatty acid concentrations are causally related to schizophrenia. We did a two-sample Mendelian randomisation study, using deidentified summary-level data that were publicly available. Exposure-outcome relationships were evaluated using the inverse variance weighted two-sample Mendelian randomisation method using results from genome-wide association studies (GWASs) of fatty acid concentrations and schizophrenia. GWAS results were available for European (fatty acids) and European and Asian (schizophrenia) ancestry samples. Overall age and gender information were not calculable from the summary-level GWAS results. Weighted median, weighted mode, and Mendelian randomisation Egger regression methods were used as sensitivity analyses. To address underlying mechanisms, further analyses were done using single instruments within the FADS gene cluster and ELOVL2 gene locus. FADS gene cluster and ELOVL2 gene causal effects on schizophrenia were calculated by dividing the single nucleotide polymorphism (SNP)-schizophrenia effect estimate by the SNP-fatty acid effect estimate with standard errors derived using the first term from a delta method expansion for the ratio estimate. Multivariable Mendelian randomisation was used to estimate direct effects of omega-3 fatty acids on schizophrenia, independent of omega-6 fatty acids, lipoproteins (ie, HDL and LDL), and triglycerides. Mendelian randomisation analyses indicated that long-chain omega-3 and long-chain omega-6 fatty acid concentrations were associated with a lower risk of schizophrenia (eg, inverse variance weighted odds ratio [OR] 0·83 [95% CI 0·75-0·92] for docosahexaenoic acid). By contrast, there was weak evidence that short-chain omega-3 and short-chain omega-6 fatty acids were associated with an increased risk of schizophrenia (eg, inverse variance weighted OR 1·07 [95% CI 0·98-1·18] for α-linolenic acid). Effects were consistent across the sensitivity analyses and the FADS single-SNP analyses, suggesting that long-chain omega-3 and long-chain omega-6 fatty acid concentrations were associated with lower risk of schizophrenia (eg, OR 0·74 [95% CI 0·58-0·96] for docosahexaenoic acid) whereas short-chain omega-3 and short-chain omega-6 fatty acid concentrations were associated with an increased risk of schizophrenia (eg, OR 1·08 [95% CI 1·02-1·15] for α-linolenic acid). By contrast, estimates from the ELOVL2 single-SNP analyses were more imprecise and compatible with both risk-increasing and protective effects for each of the fatty acid measures. Multivariable Mendelian randomisation indicated that the protective effect of docosahexaenoic acid on schizophrenia persisted after conditioning on other lipids, although evidence was slightly weaker (multivariable inverse variance weighted OR 0·84 [95% CI 0·71-1·01]). Our results are compatible with the protective effects of long-chain omega-3 and long-chain omega-6 fatty acids on schizophrenia, suggesting that people with schizophrenia might have difficulty converting short-chain polyunsaturated fatty acids to long-chain polyunsaturated fatty acids. Further studies are required to determine whether long-chain polyunsaturated fatty acid supplementation or diet enrichment might help prevent onset of schizophrenia. National Institute for Health Research Biomedical Research Centre at University Hospitals Bristol and Weston NHS Foundation Trust and the University of Bristol.

Quality control of industrial hemp seed products, varietal responsiveness of hemp seeds to bioregulator action

The article presents the data on the chemical composition of seeds and oil of industrial hemp four varieties of the Central Russian ecotype, registered for cultivation in Russia: Surskaya, Yuliana, Vera and Nadezhda. The largest weight of 1000 seeds was for the Surskaya variety (17.6 g), while the smallest for the Juliana variety (16.5 g). The content of lipids in seeds was 33 - 35%, while that of proteins was 22 - 25%, which makes it possible to use all four varieties in the food industry. On average, all varieties had a high seed oil yield of 29.9 - 32.2%. The maximum oil yield was observed in Vera and Nadezhda (32.2 - 32.9%). A low content of all saturated fatty acids in the oil was noted for the hemp of Nadezhda (8.55%), while a higher content (91.5%) for other varieties. It was noted that, on average, the content of Omega-3 fatty acids was 19.5-21.1% in the oil of all studied varieties of industrial hemp. In the Surskaya and Vera, the content was 0.8-1.6% lower than in theYuliana and Nadezhda. The content of Omega-6 fatty acids in hemp oil was 57.5-58.9%, and there was no significant difference between the varieties. The content of Omega-9 was 11.6-12.8% on average. The Nadezhda in oil exhibited the decreased Omega-9 by 0.5-1.3% than the other varieties. Using scanning electron microscopy, the structure of the hemp seed was established, which has a dense, thickened shell with high strength. The structure of the seed shell is ribbed with pores for the embryo respiration. According to the total elemental composition, hemp seeds contained (in % of wt): carbon 48 - 49%, oxygen 45 - 48%, silicon 0.1 - 0.4%, calcium 0.3 - 4.7%, potassium 0.1 - 1.0%, magnesium 0.1 - 0.7%, sodium 0.1 - 0.2%, sulfur 0.1 - 0.3%, phosphorus 0.1 - 0.2%, chlorine less than 0.1 %. The membrane of the seed contains up to 4.7% of calcium and up to 1% of potassium, while the kernel of the seed contained no higher than 0.1 - 0.3% of these elements. For pre-sowing seed treatment, it is recommended to use the following preparations: Zircon 4 g ton-1, Epin-Extra 10 g ton-1, EcoFus 0.5 kg ton-1, and working fluid consumption 10 L ton-1. The drugs in laboratory studies have shown the effectiveness of action on germination energy and seed germination increase.

The Effect of Climate and Diet on Body Lipid Composition in the Oriental Hornet (Vespa orientalis)

Fatty acids (FA) are the primary metabolic fuel for many organisms and the fundamental component of membranes of all living organisms. FAs can be saturated (SFA), monounsaturated (MUFA), or polyunsaturated (PUFA). PUFA are not synthesized by most animals and are considered as essential nutrients. We examined the effect of climate on the saturation level of polar (mostly membranal) and neutral lipids in the body of the Oriental hornet (Vespa orientalis) from two extreme climatic zones: Mediterranean high elevation; and hot arid desert. In contrast to previous reports, the environmental temperature was shown to affect the hornet colonies’ thermal environments. The hornets nonetheless maintained their colony temperature within a narrow range. Analyses of the hornets’ unsaturation levels of polar and non-polar body lipids revealed caste differences: gynes and males contained less unsaturated lipids than workers. However, there were no differences in the respective castes between the two different climate zones tested. Experimentally manipulating the diet of queenless hornet colonies to a high Omega-3 diet (salmon) or a high Omega-6 diet (crickets) had only a minor effect on the worker-born males’ lipid composition. Although salmon-fed males had a higher Omega-3 content than cricket-fed ones, the proportion of these fatty acids was still low (below 1%). Cricket-fed males had significantly higher levels of Omega-6 than salmon-fed males. Our data show that the specific lipid composition of the hornet body is highly regulated and deficient in essential PUFA, even under different climates or high Omega-3 or Omega-6 PUFA diet. PUFA, especially Omega-3, is considered to have a beneficial effect on physiological processes. Our finding that these FA, when common in the diet, are almost absent in the body raises questions about how they affect animals’ physiology.

Reviews and industry: A love‐hate relationship

Reviews and industry: A love‐hate relationship