Omega-3 Fatty Acid Content Research Articles

Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

An innovative approach to improve oil production and quality of mustard (Brassica juncea L.) with multi-nutrient-rich polyhalite

Polyhalite popularly known as POLY4 is a multi-nutrient fertiliser containing K, S, Mg, Ca, and micronutrients. POLY4 has a low carbon footprint, is certified for organic agriculture, and has the potential to improve crop productivity and quality attributes Indian mustard which often faces challenges due to imbalanced nutrition supplied in the current fertilisation schedule. The hypothesis of the study was that the multi-nutrient fartiliser POLY4 can ensure balanced nutrition for Indian mustard. Considering this, a field experiment was conducted during the winter seasons of 2017–18 and 2018–19 to evaluate the effect of POLY4 on Indian mustard (Brassica juncea L.) with respect to its yield, quality, and nutrient uptake. POLY4 along with conventional sources of nitrogen (N) and phosphorus (P) was compared to recommended fertilisation practices from conventional sources of N, P, K namely urea, di-ammonium phosphate (DAP), and muriate of potash (KCl). With the application of POLY4, seed yield was significantly improved by about 600 kg ha−1 compared to NP control (no application of K and S) across the two seasons. Compared to recommended practice of NPK, the yield was increased by about 450 kg ha−1 with the application of POLY4. Mustard seed oil and protein percent were also improved with the use of POLY4. POLY4 did not have any adverse effect on the content of anti-nutritional factors and improved the omega-3 fatty acid content of mustard oil. Higher uptakes of macro and micronutrients in the crop were also recorded with POLY4 along with an improved soil nutrient status. From the economic point of view, it was also observed that the application of POLY4 resulted in an increment of net returns of USD 45–60 comparing cultivating mustard with the conventional N, P, K, and S fertilizers only. Therefore, the use of POLY4 as a source of multi-nutrient for balanced nutrition helped to increase the efficiency of applied nutrients which ultimately improved the yield and quality of mustard. This study exhibits the pioneer findings of polyhalite (POLY4) based balanced nutrition in Indian mustard.

Efficient transfection of Atlantic salmon primary hepatocyte cells for functional assays and gene editing.

The expansion of genomic resources for Atlantic salmon over the past half decade has enabled efficient interrogation of genetic traits by large-scale correlation of genotype to phenotype. Moving from correlation to causation will require genotype-phenotype relationships to be tested experimentally in a cost-efficient and cell context-relevant manner. To enable such future experiments, we have developed a method for the isolation and genetic manipulation of primary hepatocytes from Atlantic salmon for use in heterologous expression, reporter assay, and gene editing experiments. We chose the liver as the tissue of interest because it is the metabolic hub and many current Atlantic salmon research projects focus on understanding metabolic processes to improve traits such as the growth rate, total fat content, and omega-3 content. We find that isolated primary hepatocytes are optimally transfected with both plasmid and ribonucleoprotein using a Neon electroporator at 1,400 V, 10 ms, and 2 pulses. Transfection efficiency with plasmid and cutting efficiency with ribonucleoprotein were optimally 46% and 60%, respectively. We also demonstrate a 26 times increase in luciferase expression under the promoter of the key liver metabolic gene, elovl5b, compared to an empty vector, in line with expected liver-specific expression. Taken together, this work provides a valuable resource enabling transfection and gene editing experiments in a context-relevant and cost-effective system.

Bio-Converted Spirulina for Nutraceutical Chewing Candy Formulations Rich in L-Glutamic and Gamma-Aminobutyric Acids

This study aimed at evaluating changes of microalgae Spirulina during its fermentation with Lactiplantibacillus plantarum No. 122 strain, and further at incorporating Spirulina bio-converted for nutraceuticals rich in L-glutamic (L-Glu) and gamma-aminobutyric acids (GABA) into sucrose-free chewing candy (gummy) preparations. Fermented Spirulina had higher b* (yellowness) coordinates than untreated (non-fermented), and fermentation duration (24 and 48 h) had a statistically significant effect on colour coordinates. The highest contents of L-glutamic and gamma-aminobutyric acids (4062 and 228.6 mg/kg, respectively) were found in 24 and 48 h-fermented Spirulina, respectively. Fermentation increased the content of saturated fatty acids and omega-3 in Spirulina, while monounsaturated fatty acids and omega-6 were reduced. The addition of fermented Spirulina (FSp) significantly affected hardness, decreased lightness and yellowness, and increased the greenness of chewing candies. All chewing candy samples (with xylitol) prepared with 3 and 5 g of FSp and 0.2 µL of Citrus paradise essential oil received the highest scores for overall acceptability, and the highest intensity (0.052) of emotion "happy" was elicited by the sample group containing xylitol, agar, ascorbic acid, 3 g of FSp, and 0.1 µL of Mentha spicata essential oil. As an outcome of this research, one may conclude that fermented Spirulina has significant potential as an innovative ingredient in the production of healthier sucrose-free nutraceutical chewing candies.

Poly-Vinylidene Fluoride (PVDF)/ Span-85 Membrane for Omega-3 PUFA Concentration: Membrane Performance and Fouling Analysis

Abstract: For increasing the efficiency of the omega-3 production, the effect of span-85 surfactant as a hydrophobic agent (0, 1, 2, 3 and 4 wt%) on the formation of a porous structure in a sub-layer PVDF membrane was studied. Also, the cross-sectional morphology of PVDF membranes was analyzed using scanning electron microscopy (SEM) and the surface property was evaluated using contact angle test. The capacity of the membranes to concentrate omega-3 was examined by the filtration of lantern fish oil. Also, the fouling of the membrane caused by oil filtration was evaluated. All filtration tests were performed in batch mode. Results of the SEM images demonstrated that the addition of span-85 resulted in the forming of a membrane with a denser and more hydrophobic structure. The addition of 2 wt% span-85 increased the omega-3 concentration, while the higher level of span-85 showed a negative effect. The best efficiency of the membrane was 42.64 wt% which was obtained by PVDF/2 wt% span-85. This efficiency was about 11% higher than the control PVDF (0 wt%). Taken together, the presence of span-85 affected the phase inversion process during the membrane formation, which improved omega-3 concentration. Moreover, the more hydrophobic surface of the membrane resulted in higher cake formation. Keywords: Omega-3 PUFA, Poly-vinyldene fluoride (PVDF), Membranes performance, Span-85, Concentration, Fouling analysis.

Poly-Vinylidene Fluoride (PVDF)/ Span-85 Membrane for Omega-3 PUFA Concentration: Membrane Performance and Fouling Analysis

Abstract: For increasing the efficiency of the omega-3 production, the effect of span-85 surfactant as a hydrophobic agent (0, 1, 2, 3 and 4 wt%) on the formation of a porous structure in a sub-layer PVDF membrane was studied. Also, the cross-sectional morphology of PVDF membranes was analyzed using scanning electron microscopy (SEM) and the surface property was evaluated using contact angle test. The capacity of the membranes to concentrate omega-3 was examined by the filtration of lantern fish oil. Also, the fouling of the membrane caused by oil filtration was evaluated. All filtration tests were performed in batch mode. Results of the SEM images demonstrated that the addition of span-85 resulted in the forming of a membrane with a denser and more hydrophobic structure. The addition of 2 wt% span-85 increased the omega-3 concentration, while the higher level of span-85 showed a negative effect. The best efficiency of the membrane was 42.64 wt% which was obtained by PVDF/2 wt% span-85. This efficiency was about 11% higher than the control PVDF (0 wt%). Taken together, the presence of span-85 affected the phase inversion process during the membrane formation, which improved omega-3 concentration. Moreover, the more hydrophobic surface of the membrane resulted in higher cake formation.

Enhanced astaxanthin production of Haematococcus pluvialis strains induced salt and high light resistance with gamma irradiation

This study was conducted to increase the productivity of biomass that contains high astaxanthin content by developing a mutant Haematococcus pluvialis strain with strong environmental tolerance. H. pluvialis has a low cell-growth rate and is vulnerable to stressors such as salinity or light intensity, which may hinder large-scale commercial cultivation. A mutant M5 strain selected through 5000-Gy gamma irradiation showed improved biomass and astaxanthin production under high-salinity and high-light intensity conditions. With enhanced SOD activity and overexpressed astaxanthin biosynthesis genes (lyc, crtR-b, bkt2), M5 demonstrated an increase in biomass and astaxanthin productivity by 86.70 % and 66.15 %, respectively compared to those of untreated cells. Also, the omega-3 content of M5 increased by 149.44 % under 40 mM CaCl2 compared to the untreated cells. Finally, even when subjected to high-intensity light irradiation for the whole life cycle, the biomass and astaxanthin concentration increased by 84.99 % and 241 %, respectively, compared to the wild-type cells.

Optimization of Enzyme-Assisted Mechanical Extraction Process of Hodgsonia heteroclita Oilseeds and Physical, Chemical, and Nutritional Properties of the Oils.

Hodgsonia heteroclita subsp. Indochinensis W.J.de Wlide & Duyfjes (or Making in Thai) is a neglected and underutilized crop (NUC) with high fat containing nuts. In this study, the enzyme-assisted mechanical extraction of H. heteroclita seed oil was investigated using response surface methodology (RSM) to predict the optimal fat extraction conditions. The most efficient enzyme used in the experiment was a mixture of Flavourzyme® and Viscozyme® (1:1, w/w). The predicted maximum oil yield was 46.44%, using the following extraction conditions: 2.98% (w/w) enzyme loading, 48 °C incubation temperature and 76 min of incubation time. H. heteroclita seed oil obtained from heat and enzymatic pretreatments exhibited the highest lightness and viscosity. The chemical properties of this seed oil, including water and volatile compounds (≤0.2% w/w), acid value (≤4.0 mg KOH/g), peroxide value (≤15 mEq of active oxygen/kg) and soap content (≤0.005% w/w), were within the acceptable levels specified by the Codex Alimentarius (2019). H. heteroclita seed oil obtained from heat and enzymatic pretreatments contained the highest content of δ-tocopherol (88.29 mg/100 g) and omega-6 fatty acids (48.19 g/100 g). This study is the first to report on the enzyme-assisted mechanical extraction of H. heteroclita oilseeds as a promising plant material for vegetable oil production.

Growth performance, meat quality, and blood characteristics of finisher crossbred pigs fed diets supplemented with different levels of green tea (Camellia sinensis) by-products.

Dietary supplementation with green tea by-product shows special effects on animal parameters. This study aimed to assess the effects of green tea by-products (GTBP) in the diet on some blood parameters, growth performance, and carcass characteristics of finishing pigs and on meat quality, and nutritional composition of pork. One hundred and sixty crossbred pigs with an initial body weight of 65.15 ± 0.38 kg, were distributed into four dietary treatments, with four replicates of 10 pigs each. The dietary treatments were a basal diet (control diet, CON), and three experimental diets (GTBP8, GTBP16, and GTBP24) based on the CON diet supplemented with GTBP at 8, 16, and 24 g/kg of feed. The studied parameters were examined during the experimental period of 10 weeks. No statistical differences in average daily feed intake, average daily gain, and feed conversion ratio were observed between the diet treatments (p > 0.05). Backfat thickness decreased (linear, p < 0.05) according to the GTBP levels but no other carcass parameters. Meat quality was not influenced by the GTBP levels (p > 0.05). However, pigs fed with GTBP had a decrease in cholesterol content and an increase in crude protein and total omega-3 content of pork compared to the CON diet (p < 0.05). Moreover, dietary supplementation with GTBP significantly decreased plasma cholesterol (p < 0.05), and trends for the decrease in low-density lipoprotein cholesterol and urea nitrogen were observed (linear, p = 0.08). Up to 24 g/kg GTBP in the diet for finishing pigs does not impair animal performance and makes carcass leaner with softer meat as well as positive effects on cholesterol and fatty acid metabolism. Further experiments are needed to determine the optimal levels of GTBP addition in finishing pig diet to produce higher meat quality.

Robotic Raman Spectroscopy for Rapid Fatty Acid Measurement in Salmon Fillets

In this work, we present a robotic solution to measure the content of omega-3 fatty acids in salmon fillets using Raman spectroscopy. Fatty acid composition is a significant quality parameter for the salmon farming industry as a high content contributes to consumer health, a redder fillet, and fewer unwanted dark spots, leading to a higher fillet price. The current methodology for evaluating omega-3 fatty acids in salmon fillets is conducted manually using a Raman probe, which is tiresome, error-prone, time-consuming, and demands labor. To overcome these drawbacks, we propose a semi-autonomous robotic scanning platform composed of a visual servoing system and a motion planning algorithm. We then develop a proof-of-concept demonstration using commercial Raman technology, a 6-DoF robot arm, an RGB camera, and a linear conveyor module, emulating an industrial environment on a laboratory scale. The proposed robot and sensor integration methodology effectively performs real-time measurement of fatty acid content in salmon fillets moving on a conveyor belt at low and high speeds, preventing human-prone errors and increasing operating efficiency.

Fatty acids diversity of diatoms

The study of the fatty acids content of total lipids in the biomass of centric and pennate diatoms made it possible to analyse the biotechnological potential of 62 microalgae strains isolated from diverse ecosystems. It has been established that the fatty acid profiles of diatoms are primarily rich in long-chain fatty acids (up to 97.9% of the total), to a lesser extent – in medium-chain and very-long-chain fatty acids. In the studied strains, the content of omega-3 fatty acids reached 38.7%. Considering the obtained results, it was concluded that among the studied diatoms, there are strains valuable for biotechnology.

Nutritional and biological value of canned pate from japanese sardine &lt;i&gt;Sardinops melanostictus&lt;/i&gt;

Nutritional and biological value and the dietary lipid indices are determined for 2 recipes of pate canned food from japanese sardine S ardinops melanostictus (sardine-iwashi). The first recipe uses the fish and vegetable raw materials, but the second one includes additionally vegetable oil used for sautéing of the vegetables. The content of proteins in both products was 13.7–15.5 %, fat content — 14.3–17.4 %, carbohydrates — 4.6–4.8 %. The proteins were completed and balanced in terms of amino acid composition. The lipids were represented mainly by triacylglycerides, the portion of phospholipids was 6.0–6.4 %. Among fatty acids of the lipids, the most numerous group was PUFAs (38.8 % of the total amount of fatty acids for the 1 st recipe, 41.3 % — for the 2 nd recipe). The PUFAs amount in 100 g of canned food was 5.86 and 7.05 g, respectively. The content of omega-3 and omega-6 PUFA was 25.2 % and 9.9 % of the total number of fatty acids for the 1 st recipe and 18.6 % and 20.5 % for the 2 nd recipe. Among PUFAs, eicosapentaenoic acid (20:5 n-3) dominated in the pate of the 1 st recipe (14.2 %) but linoleic acid (18:2 n-6) dominated for the 2 nd one (19.6 %). The sum of eicosapentaenoic and docosahexaenoic acids was 19.0 % of total fatty acids or 3.14 g/100 g of the pate for the 1 st recipe but 14.1 % or 2.40 g/100 g for the 2 nd recipe. The dietary indices (or health lipid indices) were determined as the ratio of certain saturated and unsaturated fatty acids in the product. The indices of atherogenic- ity and thrombogenicity were 0.59 and 0.24 for the 1 st recipe and 0.41 and 0.24 for the 2 nd recipe, respectively. The hypocholesterolemic index was evaluated as 2.26 and 3.49 for the 1 st and 2 nd recipes, respectively. Low values of atherogenicity and thrombogenicity and high value of hypocholesterolemic index provide positive effect of the lipid profile on cholesterol metabolism and rate of thrombosis in the human blood vessels.

Do omega-3 fatty acids increase risk of atrial fibrillation?

To summarize the findings from recent observational follow-up studies and randomized trials of plant- and marine omega-3 fatty acids on the risk of atrial fibrillation (AF). Recent randomized cardiovascular outcome trials have indicated that supplements with marine omega-3 fatty acids may be associated with a higher risk of AF, and a meta-analysis has suggested that marine omega-3 fatty acid supplements were associated with a 25% higher relative risk of AF. Also, a recent large observational study reported a modest higher risk of AF in habitual users of marine omega-3 fatty acid supplements. However, recent observational biomarker studies of circulating and adipose tissue content of marine omega-3 fatty acids have in contrast reported a lower risk of AF. Very limited knowledge exists on the role of plant-derived omega-3 fatty acids and AF. Marine omega-3 fatty acid supplements may increase the risk of AF, whereas biomarkers reflecting consumption of marine omega-3 fatty acids have been linked to a lower risk of AF. Clinicians should inform patients that marine omega-3 fatty acid supplement may increase AF risk, and this should be taking into account when discussing pros and cons of taking supplements with marine omega-3 fatty acids.

Associations of genetically predicted fatty acid levels across the phenome: A mendelian randomisation study.

Fatty acids are important dietary factors that have been extensively studied for their implication in health and disease. Evidence from epidemiological studies and randomised controlled trials on their role in cardiovascular, inflammatory, and other diseases remains inconsistent. The objective of this study was to assess whether genetically predicted fatty acid concentrations affect the risk of disease across a wide variety of clinical health outcomes. The UK Biobank (UKB) is a large study involving over 500,000 participants aged 40 to 69 years at recruitment from 2006 to 2010. We used summary-level data for 117,143 UKB samples (base dataset), to extract genetic associations of fatty acids, and individual-level data for 322,232 UKB participants (target dataset) to conduct our discovery analysis. We studied potentially causal relationships of circulating fatty acids with 845 clinical diagnoses, using mendelian randomisation (MR) approach, within a phenome-wide association study (PheWAS) framework. Regression models in PheWAS were adjusted for sex, age, and the first 10 genetic principal components. External summary statistics were used for replication. When several fatty acids were associated with a health outcome, multivariable MR and MR-Bayesian method averaging (MR-BMA) was applied to disentangle their causal role. Genetic predisposition to higher docosahexaenoic acid (DHA) was associated with cholelithiasis and cholecystitis (odds ratio per mmol/L: 0.76, 95% confidence interval: 0.66 to 0.87). This was supported in replication analysis (FinnGen study) and by the genetically predicted omega-3 fatty acids analyses. Genetically predicted linoleic acid (LA), omega-6, polyunsaturated fatty acids (PUFAs), and total fatty acids (total FAs) showed positive associations with cardiovascular outcomes with support from replication analysis. Finally, higher genetically predicted levels of DHA (0.83, 0.73 to 0.95) and omega-3 (0.83, 0.75 to 0.92) were found to have a protective effect on obesity, which was supported using body mass index (BMI) in the GIANT consortium as replication analysis. Multivariable MR analysis suggested a direct detrimental effect of LA (1.64, 1.07 to 2.50) and omega-6 fatty acids (1.81, 1.06 to 3.09) on coronary heart disease (CHD). MR-BMA prioritised LA and omega-6 fatty acids as the top risk factors for CHD. Although we present a range of sensitivity analyses to the address MR assumptions, horizontal pleiotropy may still bias the reported associations and further evaluation in clinical trials is needed. Our study suggests potentially protective effects of circulating DHA and omega-3 concentrations on cholelithiasis and cholecystitis and on obesity, highlighting the need to further assess them as prevention treatments in clinical trials. Moreover, our findings do not support the supplementation of unsaturated fatty acids for cardiovascular disease prevention.

HEAVY METAL TOXICITY, BIOACCUMULATION AND OXIDATIVE STRESS IN FRESHWATER FISHES: A SYSTEMATIC REVIEW

Contamination by heavy metals is a significant concern for the environment owing to their cytotoxicity, endurance, biosorption, as well as biomineralization. Our ecosystem may be contaminated by heavy metals from a multitude of both anthropogenic and natural sources. The major anthropogenic sources of heavy metals are commercial, industrial and agricultural processes; the utilization of fossil fuels and gasoline; waste incinerators; mineral extraction; volcanic eruptions; and the degradation of metal-bearing rocks, the use of chemical inputs in tanneries, textiles, and cut flower industries among many other things. These heavy metals mobility into the water bodies affects the physicochemical properties of the water, endangering aquatic species. When a fish consumes food that has accumulated metals, the gastrointestinal organs, outer skin, and gills are indeed the primary entry points for toxic metals. The most frequent heavy metal pollutants that severely damage fish and have an impact on human health include aluminium, cadmium, chromium, nickel, arsenic, copper, mercury, lead, and zinc. These pollutants were also characterized as systemic toxicants. At modest levels of exposure, each of these heavy metals induces organ dysfunction, and the US Environmental Protection Agency and the International Agency for Research on Cancer have characterized them as oncogenic. The key chemical process underlying metal cytotoxicity is the production of peroxidation. Stress impairs regenerative capacity, damages tissues or organs, lowers the immune response, and results in morphological defects. The abundance of protein content found in fish, along with its high vitamin and fatty acid omega-3 content encourages people to eat fish as a main source of nutrients. As a result, built-up toxic substances in fish muscles are easily transferred to human’s biotransformation, where they have adverse effects that hasten the development of many disorders. As a result, it's indeed vital to explore specific causes of toxic metals as well as associated hazardous impact on fish production in order to implement the laws and legislation pertaining to their conservation in the water habitats, as well as to preserve human existence. The explanations addressed in this research are numerous and varied. For such grounds, this study was produced to enhance our knowledge of heavy metals involvement inside the ecosystem, hazardous mechanisms, including detrimental consequences in fishes.

Yerba mate (Ilex paraguariensis) as a source of antioxidants with soybean grain in supplementation of lactating ewes reared in tropical pastures.

The hypothesis tested is that the association of soybean grain and yerba mate as an antioxidant source can increase the concentration of polyunsaturated fatty acids (PUFA) with lower oxidation of milk from lactating ewes reared in tropical pastures. Sixteen ewes were randomly distributed in a 2x2 factorial scheme (with or without yerba mate at 110 g / kg of dry matter (DM); with or without soybean grain at 210 g/kg of DM). Yerba mate intake reduced DM intake, and concentrations of ether extract (EE), protein, lactose, defatted dry extract, density, omega-3 concentrations, and the ratio between saturated/monounsaturated fatty acids (FA), but increased the concentration of monounsaturated FA and the sequestering power of free radicals by DPPH without altering the concentrations of conjugated dienes and the concentrations of substances reactive to thiobarbituric acid in milk. Supplementation with soybean grain decreased the birth weight of the lambs and increased the concentrations of conjugated linoleic acid (CLA), PUFA, omega - 6, omega ratio - 6/omega - 3, and total blood cholesterol. The addition of yerba mate did not influence the oxidative profile of milk. Supplementation with soybean grain improved the FA profile of milk, increasing the concentrations of CLA and PUFA. The results suggest that the association of yerba mate and soybean grain helps to improve the fat quality of milk from ewes raised in tropical pastures, as shown by the enhanced antioxidant activity, although it does not help prevent oxidation of milk rich in PUFA.

Utilization of marine diatom Thalassiosira weissflogii as a feed additive in seawater-tolerant Nile tilapia (Oreochromis niloticus, Linnaeus 1758) strain

The low omega-3 content of tilapia flesh, when compared to marine fish, affects its marketability. In marine animals, the highly unsaturated fatty acids (HUFAs) can be linked to the oil produced by marine diatoms. Among the marine diatoms, the genusThalassiosirais known to exhibit high content of HUFAs such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Thus, in this study, the use of marine diatomThalassiosira weissflogiias a dietary additive in the seawater-tolerant Nile Tilapia strain was evaluated. One hundred ninety-two, 1.40 ± 0.05g seawater tilapia were randomly allocated into 4 treatment groups in 4 replicates. The first treatment group was fed with a control diet (D0), without the diatoms while treatments 1, 2, and 3 were each fed with diets supplemented withT. weissflogiipaste at 2.55% (D1), 6% (D2), and 12% (D3), respectively for 60 days. The diets were isonitrogenous, isolipodic and the omega-3 and omega-6 requirements were satisfied. Results demonstrated that D1 had the highest percent weight gain among treatments. Although not significantly different, other parameters such as percent survival, specific growth rate (SGR), protein efficiency ratio (PER), feed conversion ratio (FCR), and feed intake had desirable results in D1. The proximate composition of seawater tilapia showed that % crude protein was highest in D0 but % crude lipid was highest in D1. The fatty acid composition of tilapia in D1 had the highest omega-3 content at 9.29 mg/g tissue and also had the highest n3:n6 at 2.19. Muscle growth-related genes (MyoDandMYG) were up-regulated while liver genes involved in long-chain polyunsaturated fatty acid synthesis (oni-fads2andelvol5) were down-regulated in D1 as compared to D0. Feeding the diatom-supplemented diet to tilapia had no significant effects on hepatic cells and intestinal morphology. The results suggested that a 2.55% supplementation dose ofT. weissflogiicould promote growth and enhance the tissue content of omega-3 fatty acids of the seawater strainOreochromis niloticus.

Association between Adherence to the Healthy Food Pyramid and Breast Milk Fatty Acids in the First Month of Lactation.

In lactating women, breast milk (BM) fatty acids may come from the diet or stored adipose tissue. Our objective was to evaluate the influence of the adherence to the healthy food pyramid (HFP), the dietary pattern in the Mediterranean region, and the maternal body composition on the BM fatty acids pattern. Fifty breastfeeding women answered a socioeconomic survey and the adherence to the HFP questionnaire (AP-Q). In addition, they provided a BM sample at 7 ± 1, 14 ± 1, and 28 ± 1 days postpartum. The body's composition was analyzed at days 7 and 28 by bioimpedance. The BM fatty acids were analyzed by gas chromatography-mass spectroscopy. We found a negative association between the consumption of olive oil and the BM palmitic acid levels (β = -3.19 ± 1.40; p = 0.030), and the intake of cereals and legumes was positively associated with the BM saturated fatty acids (β = 11.48 ± 3.87; p = 0.005). The intake of proteins and vegetables was positively associated with the omega-3 fatty acids and negatively with the omega-6:omega-3 ratio in BM. A negative association between the maternal age (β = -0.43 ± 0.11; p = 0.001) and the α-linolenic acid (ALA) levels was observed, being overall AP-Q positively associated with the ALA levels (β = 0.39 ± 0.15; p = 0.016). Physical activity reduced both the omega-3 and omega-6 fatty acids in BM. Diet had a larger influence than the maternal body's composition on BM fatty acids during the first month of lactation, demonstrating a better adherence to the HFP and positively impacting on the omega-3 content in BM, a fact that is modulated by one's maternal age.

Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.

Changes in the characteristics of a new cultivar (DS8472-5) of blue wheat during wholemeal fermentation with Pediococcus acidilactici (LUHS29), Liquorilactobacillus uvarum (LUHS245), and Lactiplantibacillus plantarum (LUHS122), including acidity, microbiological and chromaticity parameters, free amino acid (FAA), gamma-aminobutyric acid (GABA), and biogenic amine (BA) contents, macro- and micro-element concentrations and fatty acid (FA) and volatile compounds (VC), were evaluated. In addition, a metagenomic analysis was performed. The lactic acid bacteria (LAB) strains used for fermentation was a significant factor in wholemeal fermentation sample pH, redness (a*) and LAB counts (p ≤ 0.05). In most of the samples, fermentation increased the FAA content in wheat wholemeal, and the highest concentration of GABA was found in DS8472-5 LUHS122 samples. Phenylethylamine (PHE) was found in all wheat wholemeal samples; however, spermidine was only detected in fermented samples and cadaverine only in DS8472-5 LUHS122. Fermented samples showed higher omega-3 and omega-6 contents and a higher number and variety of VC. Analysis of the microbial profile showed that LAB as part of the natural microbiota present in cereal grains also actively participates in fermentation processes induced by industrial bacterial cultures. Finally, all the tested LAB were suitable for DS8472-5 wheat wholemeal fermentation, and the DS8472-5 LUHS122 samples showed the lowest pH and the highest LAB viable counts (3.94, 5.80°N, and 8.92 log10 CFU/g, respectively).

Effects of feeding graded levels of camelina expeller meal up to 10% of dietary dry matter on production and milk fatty acid profiles in dairy cows

Eight Holstein cows were used in a replicated 4 × 4 Latin square design study to determine the effects of partially replacing canola meal (CM) with 5%, 7.5%, and 10% camelina expeller meal (CEM) on production and milk fatty acid profiles. Replacing CM with CEM did not affect feed intake and milk yield, but milk contents of fat and protein decreased linearly. Feeding increasing amounts of CEM linearly increased milk contents of C18:2n6, C18:3n3, cis-9, trans-11 CLA, trans-10, cis-12 CLA, and total CLA. CEM can be fed up to 10% of dietary DM without negatively affecting production and can increase milk contents of omega-3 fatty acids.