Polyunsaturated Fatty Acid Content Research Articles

Identifying metabolic features of colorectal cancer liability using Mendelian randomization.

Recognizing the early signs of cancer risk is vital for informing prevention, early detection, and survival. To investigate whether changes in circulating metabolites characterize the early stages of colorectal cancer (CRC) development, we examined the associations between a genetic risk score (GRS) associated with CRC liability (72 single-nucleotide polymorphisms) and 231 circulating metabolites measured by nuclear magnetic resonance spectroscopy in the Avon Longitudinal Study of Parents and Children (N = 6221). Linear regression models were applied to examine the associations between genetic liability to CRC and circulating metabolites measured in the same individuals at age 8 y, 16 y, 18 y, and 25 y. The GRS for CRC was associated with up to 28% of the circulating metabolites at FDR-P < 0.05 across all time points, particularly with higher fatty acids and very-low- and low-density lipoprotein subclass lipids. Two-sample reverse Mendelian randomization (MR) analyses investigating CRC liability (52,775 cases, 45,940 controls) and metabolites measured in a random subset of UK Biobank participants (N = 118,466, median age 58 y) revealed broadly consistent effect estimates with the GRS analysis. In conventional (forward) MR analyses, genetically predicted polyunsaturated fatty acid concentrations were most strongly associated with higher CRC risk. These analyses suggest that higher genetic liability to CRC can cause early alterations in systemic metabolism and suggest that fatty acids may play an important role in CRC development. This work was supported by the Elizabeth Blackwell Institute for Health Research, University of Bristol, the Wellcome Trust, the Medical Research Council, Diabetes UK, the University of Bristol NIHR Biomedical Research Centre, and Cancer Research UK. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. This work used the computational facilities of the Advanced Computing Research Centre, University of Bristol - http://www.bristol.ac.uk/acrc/.

Production and meat quality traits of genetically lean immunocastrated pigs naturally divergent for loin tenderness.

Warner-Bratzler Shear Force (WBSF) is a quantitative measurement of meat toughness that has great impact on the consumer acceptability of meat. This study was conducted to evaluate growth performance, carcass and meat quality characteristics, and fatty acids profile of longissimus lumborum (LL) intramuscular fat (IMF) of pigs that are genetically divergent for WBSF. Based on WBSF values of the LL from a previous study, 12 immunocastrated male pigs selected from 96 pigs were divided into two groups with high WBSF (53.28 to 42.50 N) and low WBSF (37.27 to 27.79 N). Although high-WBSF pigs tended to have improved (P = 0.08) gain-to-feed ratio, overall performance was similar between WBSF groups. High-WBSF pigs also tended to have higher (P = 0.09) cooling loss and lean percentage as well as decreased (P = 0.08) 10th-rib backfat depth than low-WBSF pigs. Loins from high-WBSF pigs tended to have lower (P = 0.07) IMF content and higher (P = 0.09) cooking loss than low-WBSF pigs. Compared to low-WBSF pigs, IMF of the LL from high-WBSF pigs had lower (P = 0.05) percentage of oleic acid and tended to have a decreased (P = 0.07) percentage of total monounsaturated fatty acids. Loins from pigs with high WBSF tended to have increased (P = 0.09) total polyunsaturated fatty acids (PUFA) content and had higher (P = 0.03) PUFA: saturated fatty acid ratio than low-WBSF pigs. Selecting pigs for pork tenderness could potentially conflict with lean growth efficiency and a healthier fatty acids profile for human consumption.

Effects of varying protein and lipid levels, with or without the addition of L-carnitine supplementation on growth performance and nutrient utilization of Asian Seabass (Lates calcarifer) reared in recirculating aquaculture system

In a 60-day feeding trial, the impact of supplementing L-carnitine to low protein high energy (LPHE) diets was investigated. The study focused on the growth performance, nutrient utilization, health status, and fatty acid profile of Asian seabass (Lates calcarifer) reared in a recirculating aquaculture system (RAS). Seven iso-energetic (∼4600 Kcal/kg) diets with varying levels of protein and lipid, both with and without L-carnitine supplementation viz. control- (47/10), T1(44/12), T2(41/14), T3(44/12 with L- carnitine 0.05%), T4(44/12 with L- carnitine 0.1%), T5-(41/14 with L- carnitine 0.05%), T6 (41/14 with L- carnitine 0.1%) were prepared. L. calcarifer fingerlings with an average weight of 5.2 ± 0.1 g were randomly allocated to each treatment in triplicate, with 50 fingerlings per replicate. The fingerlings were fed three times a day until they reached satiation. The findings of present study revealed significant variations (P < 0.05) in final weight, weight gain, Specific Growth Rate (SGR), Feed Conversion Ratio (FCR), Protein Efficiency Ratio (PER), and Thermal Growth Coefficient (TGC) among different treatments, demonstrating linear trends. Fish survival rates across treatments showed no significant variations (P > 0.05) and lacked both linear and quadratic trends. Dietary treatments did not have an overall significant effect (P > 0.05) on whole-body moisture and crude protein contents of seabass, showing no discernible linear or quadratic trends. However, notable differences (P < 0.05) were observed in whole-body lipid and total ash contents, displaying linear and quadratic trends. The n-6 polyunsaturated fatty acid (PUFA) and n-3 PUFA content exhibited an overall significant impact due to dietary variations, showing both linear and quadratic trends. Cholesterol, triglyceride, and cortisol contents showed statistically significant overall differences, with discernible linear and quadratic trends across treatment groups. Superoxide dismutase (SOD) and catalase (CAT) activity also demonstrated an overall significant effect, accompanied by a linear trend. In conclusion, adding L-carnitine at a 0.1% concentration to diets containing 44% protein and 12% lipids boosted both growth performance and antioxidant response of L. calcarifer.

Fish Oil Supplementation as an Omega-3 Fatty Acid Source during Gestation: Effects on the Performance of Awassi Ewes and Their Offspring.

The primary aim of this research was to assess the impact of supplementing fish oil into the diet of pregnant Awassi ewes on various aspects of the dam's productive performance, offspring birth weight, colostrum yield and quality, milk production and composition, postpartum offspring performance, and the composition of fatty acids in milk. In this study, two different fat sources, namely palm oil (PO) and fish oil (FO), were utilized, with both being included at a rate of 2.4% of dietary dry matter (DM) during the initial 65 days of gestation (early gestation stage), and then at 2.1% DM from day 65 of gestation until lambing (late gestation stage). The study subjects were Awassi ewes with a body weight (BW) averaging 57 ± 1.5 kg and an age of 3.5 ± 1.2 years. These ewes were randomly assigned to one of four dietary treatments: (i) a diet containing only palm oil from day 0 to day 150 of pregnancy (PO, n = 15); (ii) a diet containing palm oil from day 0 to day 65 of pregnancy, followed by a diet containing fish oil from day 66 to day 150 of pregnancy (POFO, n = 16); (iii) a diet containing fish oil from day 0 to day 65 of pregnancy, followed by a diet containing palm oil from day 66 to day 150 of pregnancy (FOPO, n = 16); (iv) a diet containing only fish oil from day 0 to day 150 of pregnancy (FO, n = 16). Within each treatment, ewes were housed in three replicates, with each replicate further divided into three subgroups. The first two subgroups each contained eight ewes, while the third subgroup contained nine ewes. In addition, each treatment contained 10 primiparous and 15 multiparous ewes. The results indicated that the POFO treatment led to significant increases (p < 0.05) in birth weight, gestation length, and colostrum IgG concentration. However, it also resulted in a decrease (p < 0.001) in colostrum production and a reduction (p < 0.001) in the percentage of milk fat and milk protein. Furthermore, the milk from the POFO treatment exhibited higher levels of polyunsaturated fatty acids (PUFAs) (p < 0.001) compared to the PO and FOPO treatments, while the milk saturated fatty acids (SFA) were lower (p < 0.001). In conclusion, the addition of fish oil at a rate of 2.1% DM during the late pregnancy period showed promise for enhancing birth weight, colostrum IgG concentration, and the PUFA content in the milk.

Characterization of structured lipids produced through interesterification of blends comprising beef tallow, milk, and vegetable oil using infrared spectroscopy

AbstractThis study aimed to restructure beef tallow‐milk‐vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono‐di‐triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid‐infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.

Loss of nephric augmenter of liver regeneration facilitates acute kidney injury via ACSL4-mediated ferroptosis.

Ferroptosis, characterized by lipid accumulation in intracellular compartments, is related to acute kidney injury (AKI), but the mechanism remains obscure. In our previous study, the protective effect of augmenter of liver regeneration (ALR) on AKI was not fully clarified. In this study, we established an AKI mouse model by knocking out proximal tubule-specific ALR and an AKI cell model by inducing hypoxia, as well as enrolled AKI patients, to investigate the effects of ALR on ferroptosis and the progression of AKI. We found that ALR knockout aggravated ferroptosis and increased ROS accumulation and mitochondrial damage, whereas ALR overexpression attenuated ferroptosis through clearance of ROS and maintenance of mitochondrial morphology. Mechanistically, we demonstrated that ALR could directly bind to long-chain-fatty-acid-CoA ligase 4 (ACSL4) and further inhibit the expression of ACSL4 by interacting with certain regions. By resolution liquid chromatography coupled with triple quadruple mass spectrometry, we found that ALR could reduce the contents of polyunsaturated fatty acids, especially arachidonic acid. In addition, we showed that ALR binds to ACSL4 and attenuates oxylipin accumulation, exerting a protective effect against ferroptosis in AKI. Therefore, targeting renal ALR can attenuate ferroptosis and can offer a promising strategy for the treatment of AKI.

DISORDERS OF THE FATTY ACID SPECTRUM OF ERYTHROCYTES AND BLOOD PLASMA OF ADOLESCENTS WITH RECURRENT CEPHALGIA ASSOCIATED WITH HYPERTENSION. APPROACHES TO CORRECTION

The spectrum of fatty acids (FA) in erythrocytes and blood plasma reflects the characteristics of lipid metabolism in diseases of vascular origin, including cephalalgia associated with arterial hypertension (AH). Timely diagnosis and correction of violations of this spectrum is important for the prevention of diseases of the cardiovascular and nervous system in subsequent age periods of life. Objective. To study the characteristics of the FA spectrum of erythrocyte membranes and blood plasma in adolescents with recurrent cephalalgia associated with AH. Material and methods. The composition of FA of erythrocytes and blood plasma was studied in 51 adolescents aged 12–18 years with recurrent cephalgia associated with AH and without AH. Determination of the FA composition of erythrocytes and blood plasma was carried out by gas-liquid chromatography-mass spectrometry with preliminary lipid extraction according to the Folch method. The analysis of FA methyl esters was carried out on a gas chromatograph with a GCD Plus mass spectrometric detector (Hewlett-Packard, USA). Results. The features of the structural redistribution of individual FA in adolescents with cephalgia and AH in the form of a predominance of saturated and monoenic FA in erythrocytes with a simultaneous decrease in their content in blood plasma, as well as a tendency to a decrease in the concentration of polyunsaturated FA in erythrocytes and their increase in plasma. Conclusion. Early detection and timely correction of disorders of the FA spectrum of erythrocyte membranes and blood plasma is necessary, starting from childhood and adolescence, in order to subsequently reduce the risk of developing diseases of the cardiovascular and nervous system associated with these disorders.

Antioxidant Capacity, Inflammatory Response, Carcass Characteristics and Meat Quality of Hu Sheep in Response to Dietary Soluble Protein Levels with Decreased Crude Protein Content.

Manipulating dietary nutrients, especially protein fractions, holds significance in enhancing the antioxidant capacity and immunity function of ruminants. This study investigated the impact of dietary adjustments in soluble protein (SP) levels, in conjunction with a reduction in crude protein (CP) content, on the antioxidant capacity, inflammatory response, carcass characteristics, and meat quality of sheep. This study had four dietary treatments, including a control diet (CON) adhering to NRC standards with a CP content of 16.7% on a dry matter basis and three diets with an approximately 10% reduction in CP content compared to CON with SP levels (% of CP) of 21.2 (SPA), 25.9 (SPB) and 29.4% (SPC), respectively. Thirty-two healthy male Hu sheep, with an initial live weight of 40.37 ± 1.18 kg and age of 6 months, were randomly divided into four groups to receive these respective diets. Our data revealed no significant differences in slaughter performance among treatments (p > 0.05), although low-protein treatments decreased the stomachus compositus index (p < 0.05). Compared with CON, as SP was adjusted to 21.2%, total antioxidant capacity (T-AOC) and catalase (CAT) concentrations were decreased in the serum (p < 0.05), glutathione peroxidase (GSH-Px) content was decreased in jejunum and ileum (p < 0.05), superoxide dismutase (SOD) concentration was reduced in the duodenum (p < 0.05), and malondialdehyde (MDA) content was increased in spleen and ileum (p < 0.05). On the other hand, pro-inflammatory cytokine (IL-1β, IL-6 and IL-8) contents were upregulated in the serum (p < 0.05), while immunoglobulin (IgA and IgM) contents were reduced in the duodenum (p < 0.05) with SP adjustments. Additionally, the SPB and SPC diets reduced the content of saturated fatty acids and increased the content of polyunsaturated fatty acids compared with CON (p < 0.05), along with retention in the tenderness and water-holding capacity of the longissimus lumborum muscle. In summary, reducing CP by 10% with an SP proportion of ~25-30% improved meat quality without compromising antioxidant capacity and immunity function, while lower SP levels had adverse effects.

Multi-Omics Analysis to Understand the Effects of Dietary Proanthocyanidins on Antioxidant Capacity, Muscle Nutrients, Lipid Metabolism, and Intestinal Microbiota in Cyprinus carpio.

Proanthocyanidins (Pros), a natural polyphenolic compound found in grape seed and other plants, have received significant attention as additives in animal feed. However, the specific mechanism by which Pros affect fish health remains unclear. Therefore, the aim of this study was to investigate the potential effects of dietary Pro on common carp by evaluating biochemical parameters and multi-omics analysis. The results showed that Pro supplementation improved antioxidant capacity and the contents of polyunsaturated fatty acids (n-3 and n-6) and several bioactive compounds. Transcriptomic analysis demonstrated that dietary Pro caused an upregulation of the sphingolipid catabolic process and the lysosome pathway, while simultaneously downregulating intestinal cholesterol absorption and the PPAR signaling pathway in the intestines. Compared to the normal control (NC) group, the Pro group exhibited higher diversity in intestinal microbiota and an increased relative abundance of Cetobacterium and Pirellula. Furthermore, the Pro group had a lower Firmicutes/Bacteroidetes ratio and a decreased relative abundance of potentially pathogenic bacteria. Collectively, dietary Pro improved antioxidant ability, muscle nutrients, and the diversity and composition of intestinal microbiota. The regulation of lipid metabolism and improvement in muscle nutrients were linked with changes in the intestinal microbiota.

Analysis and Evaluation of Muscle Quality in Different Parts of the Bighead Carp (Aristichthys nobilis).

In this study, the bighead carp (Aristichthys nobilis) was the object of research to compare and analyze the contents of conventional nutrients, amino acids, fatty acids, inosinic acid, and earthy-smelling compounds (geosmin and 2-methylisoborneol) in muscles of its dorsal, belly, tail, opercula, eye socket, and mandible in order to evaluate their quality. The findings could inform recommendations for the consumption and processing of different muscle parts of the bighead carp. The results showed that the water content in the abdominal muscle was significantly lower than that in other parts, and the crude fat content was significantly higher than that in other parts (p < 0.05, the same below). Seventeen kinds of amino acids were detected in the muscles of the six parts of the fish, and the dorsal muscles had the highest umami amino acids, essential amino acids and total amino acids, which were 6.45 g/100 g, 6.82 g/100 g and 17.26 g/100 g, respectively. The total amount of essential amino acids in the muscle was higher than that in the FAO/WHO standard model. According to the AAS standard, the first limiting amino acid in the muscle of the six parts was valine (Val). There were 26 kinds of fatty acids in the abdomen, under the gill cover and in the eye socket muscles, and the content of polyunsaturated fatty acids in the mandibular muscles was the highest (45.41%). The content of inosine in the dorsal muscle was significantly higher than that in other parts. Geosmin was the main substance in the muscle. There was no correlation between the distribution of earthy-smelling compounds and fat content, but the content of earthy-smelling compounds in the muscle of the belly and eye socket was the highest. Therefore, the muscle quality of different parts of the bighead carp has its own characteristics, and targeted development and utilization can make more efficient use of bighead carp resources.

Assessment of the amino and fatty acid composition and biological value of meat of broiler chickens taken by “Subtiform” probiotic bio preparation

Probiotics are widely used for intensive technologies of growing broiler chickens due to their ecologically harmless properties, increasing productivity and obtaining safe and high-quality meat products. The purpose of the study was to determine the effect of the probiotic biopreparation Subtiform on the amino and fatty acid composition and biological value of chicken meat after drinking the probiotic biopreparation Subtiform in different doses. Broiler chickens from 28 to 42 days of age were given the probiotic bio preparation Subtiform, which contains Bacillus subtilis and Bacillus licheniformis at 2.5 × 109 CFU/g and dry milk serum per 20 birds in a cage: control - birds were not given probiotics with water; experiment 1 – 0.5 g/10 dm3 of water; experiment 2 – 2.0 g/10 dm3 of water; experiment 3 – 4.0 g/10 dm3 of water. The total content of amino acids in the breast meat of broiler chickens slightly increased in experiment 1 – by 1.71 % (Р &lt; 0.01), in experiment 2 – by 3.57 % (Р ≤ 0.001), in experiment 3 – by 12.35 % (Р ≤ 0.001). The content of essential amino acids in breast meat was increased – 5.39 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of methionine – 1.7 times (Р ≤ 0.01), leucine – by 1.3 times (Р ≤ 0.001), lysine and isoleucine – 1.2 times compared to the control group; the content of substituted amino acids also increased – 9.07 ± 0.04 mg/100 mg (Р ≤ 0.001) due to an increase in the content of aspartic acid – 1.2 times (Р ≤ 0.01), glutamic acid – 1.13 times (Р ≤ 0.01), as well as a decrease in glycine content – by 1.2 times (Р≤0.01) compared to the control group. The protein-quality index in experiment 3 was higher due to the increased content of tryptophan – 0.37 ± 0.025 mg/100 mg of meat (Р ≤ 0.001) and oxyproline – 0.06 ± 0.002 mg/100 mg of meat (Р ≤ 0.001). A positive effect of the probiotic biological preparation of Bacillus subtilis and Bacillus licheniformis on the fatty acid composition of the meat of broiler chickens of the research groups was established. The highest total content of saturated fatty acids to the total content of fatty acids in percentage was in experimental group 3 – 38.39 ± 0.002 %, which accordingly increased by 8.11 % compared to the control group (35.51 ± 0.002 %), due to the increase due to the increase in palmitic, stearic, iso-stearic content. The content of monounsaturated acids was characterized by the content of myrostolenic, palmitoleic, heptadeceneic, oleic, gondoic, and erucic nervonic acids. The highest content of monounsaturated fatty acids in experimental group 3 is 43.77 ± 0.002 % (Р≤0.001) due to an increase in the content of 43.77 ± 0.002 % (Р ≤ 0.001) of palmitoleic, oleic and gondoic acids. The increase in the content of polyunsaturated fatty acids in the meat of broiler chickens in experimental sample 3 was the highest – 25.16 ± 0.02 % (Р ≤ 0.001) due to the increase in the content (Р ≤ 0.001) of linoleic, linolenic and arachidonic fatty acids. The highest total content of omega-3 was in experimental groups of broiler chicken meat 2 and 3, respectively – 1.03 ± 0.001 % (Р ≤ 0.001) and 1.30 ± 0.001 % (Р ≤ 0.001) and omega-6, respectively – 22.98 ± 0.014 % (Р ≤ 0.001) and 23.40 ± 0.015 % (Р ≤ 0.001). The ratio ∑Omega-6/∑Omega-3 was – 22.31 and 18.00 in experimental groups 2 and 3, respectively. An increase in the relative biological value of meat (103.85 %) was observed when using Tetrachimena piriformis in a dose of the probiotic biopreparation Subtiform – 4.0 g/10 dm3 of water. The practical value of the research lies in the use of the probiotic biopreparation Subtiform to increase the biological value of meat and improve the amino acid and fatty acid profile.

ВЛИЯНИЕ СВЕТЛОЗЕРНОЙ РЖИ И ПОРОШКА САХАРНОЙ СВЕКЛЫ НА КАЧЕСТВО БИСКВИТНОГО ПОЛУФАБРИКАТА

In order to expand the range of flour confectionery products for a healthy diet, the possibilities of using cheap and affordable plant raw materials rich in nutrients have been studied. The main raw material is flour from light-grain rye of the Pamyati Bambysheva variety of the FASC of the South-East breeding. As a substitute for white sugar, powder from sugar beet root crops grown in the Balakovo district of the Saratov region was used. The evaluation of organoleptic indicators of the quality of products was determined according to GOST 14621-78, and a tasting assessment of the quality of finished products was carried out, quality indicators were evaluated on a 9-point scale. Physico-chemical parameters were determined according to generally accepted methods: the mass fraction of sugar – according to GOST 5903-89, the mass fraction of fat – according to GOST 31902-2012, ash content – according to GOST 5901-2014, humidity of products – according to GOST 5900-2014. The foaming ability, density and stability of the whipped mass were determined in the work. As a result of research, it can be concluded that when wheat flour is replaced with flour from light-grain rye of the Pamyati Bambysheva variety, a pleasant smell and taste are noted in the finished biscuit semi-finished product, according to physico-chemical indicators, the mass fraction of sugar and fat decreases, which gives the products dietary properties. The nutritional and energy value of the biscuit semi-finished product changes in a positive direction, as the carbohydrate content decreases, and the content of polyunsaturated omega-3 and omega-6 fatty acids, vitamins, macro- and microelements, many of which are antioxidants, increases markedly. Therefore, the results of these studies make it possible to position the finished product as a product with functional and dietary properties.

Targeted changes in blood lipids improves fibrosis in renal allografts

BackgroundChronic interstitial fibrosis is the primary barrier against the long-term survival of transplanted kidneys. Extending the lifespan of allografts is vital for ensuring the long-term health of patients undergoing kidney transplants. However, few targets and their clinical applications have been identified. Moreover, whether dyslipidemia facilitates fibrosis in renal allograft remains unclear.MethodsBlood samples were collected from patients who underwent kidney transplantation. Correlation analyses were conducted between the Banff score and body mass index, and serum levels of triacylglycerol, total cholesterol, low-density lipoprotein cholesterol, and high-density lipoprotein cholesterol. A rat model of renal transplantation was treated with the lipid-lowering drug, fenofibrate, and kidney fibrosis levels were determined by histochemical staining. Targeted metabolomic detection was conducted in blood samples from patients who underwent kidney transplantation and were divided into fibrotic and non-fibrotic groups. Rats undergoing renal transplantation were fed either an n-3 or n-6 polyunsaturated fatty acid (PUFA)-enriched diet. Immunohistochemical and Masson’s trichrome staining were used to determine the degree of fibrosis.ResultsHyperlipidemia was associated with fibrosis development. Treatment with fenofibrate contributed to improve fibrosis in a rat model of renal transplantation. Moreover, n-3 PUFAs from fibrotic group showed significant downregulation compared to patients without fibrotic renal allografts, and n-3 PUFAs-enriched diet contributed to delayed fibrosis in a rat model of renal transplantation.ConclusionsThis study suggests that hyperlipidemia facilitates fibrosis of renal allografts. Importantly, a new therapeutic approach was provided that may delay chronic interstitial fibrosis in transplanted kidneys by augmenting the n-3 PUFA content in the diet.

The role of vitamin E in polyunsaturated fatty acid synthesis and alleviating endoplasmic reticulum stress in sub-adult grass carp (Ctenopharyngodon idella)

Vitamin E (VE) is an essential lipid-soluble vitamin that improves the fish flesh quality. However, the underlying molecular mechanisms remain unclear. This study aimed to investigate the effects of VE on growth performance and flesh quality in sub-adult grass carp (Ctenopharyngodon idella). A total of 450 fish (713.53 ± 1.50 g) were randomly divided into six treatment groups (three replicates per treatment) and fed for nine weeks with different experimental diets (dietary lipid 47.8 g/kg) that contained different levels of VE (5.44, 52.07, 96.85, 141.71, 185.66, and 230.12 mg/kg diet, supplemented as dl-α-tocopherol acetate). Notably, the treatment groups that were fed with dietary VE ranging from 52.07 to 230.12 mg/kg diet showed improvement in the percent weight gain, special growth rate, and feed efficiency of grass carp. Moreover, the treatment groups supplemented with dietary VE level of 141.71, 185.66, and 230.12 mg/kg diet showed enhancement in crude protein, lipid, and α-tocopherol contents in the muscle, and the dietary levels of VE ranging from 52.07 to 141.71 mg/kg diet improved muscle pH24h and shear force but reduced muscle cooking loss in grass carp. Furthermore, appropriate levels of VE (52.07 to 96.85 mg/kg diet) increased the muscle polyunsaturated fatty acid content in grass carp. Dietary VE also increased the mRNA levels of fatty acid synthesis-related genes, including fas, scd-1, fad, elovl, srebp1, pparγ, and lxrα, and up-regulated the expression of SREBP-1 protein. However, dietary VE decreased the expression of fatty acid decomposition-related genes, including hsl, cpt1, acox1, and pparα, and endoplasmic reticulum stress-related genes, including perk, ire1, atf6, eif2α, atf4, xbp1, chop, and grp78, and down-regulated the expression of p-PERK, p-IRE1, ATF6, and GRP78 proteins. In conclusion, dietary VE increased muscle fatty acid synthesis, which may be partly associated with the alleviation of endoplasmic reticulum stress, and ultimately improves fish flesh quality. Moreover, the VE requirements for sub-adult grass carp (713.53 to 1590.40 g) were estimated to be 124.9 and 122.73 mg/kg diet based on percentage weight gain and muscle shear force, respectively.

Summer fades, deer change: Photoperiodic control of cellular seasonal acclimatization of skeletal muscle

We found major seasonal changes of polyunsaturated fatty acids (PUFAs) in muscular phospholipids (PL) in a large non-hibernating mammal, the red deer (Cervus elaphus). Dietary supply of essential linoleic acid (LA) and α-linolenic acid (ALA) had no, or only weak influence, respectively. We further found correlations of PL PUFA concentrations with the activity of key metabolic enzymes, independent of higher winter expression. Activity of the sarcoplasmic reticulum (SR) Ca++-ATPase increased with SR PL concentrations of n-6 PUFA, and of cytochrome c oxidase and citrate synthase, indicators of ATP-production, with concentrations of eicosapentaenoic acid in mitochondrial PL. All detected cyclic molecular changes were controlled by photoperiod and are likely of general relevance for mammals living in seasonal environments, including humans. During winter, these changes at the molecular level presumably compensate for Arrhenius effects in the colder peripheral body parts and thus enable a thrifty life at lower body temperature.

Study on the use of food emulsion and xanthan gum in the composition of yogurt with blended oil

The work is to study the use of food emulsion and xanthan gum in the composition of a yogurt with blended oil. To obtain the yogurt with blended oil, we used skimmed cows milk, skimmed cows milk powder, and a food emulsion consisting of drinking water, blended oil (sunflower and linseed), sodium caseinate, and an emulsifier (a mixture of polyglycerol esters and higher fatty acids). Xanthan gum was used as a stabilizer. The control was yogurt obtained from dairy raw materials. The titrimetric method determined the titrated acidity, which is based on the neutralisation of acids contained in the investigational product with a sodium hydroxide solution in the presence of an indicator. The fatty acid content was determined by chromatographic. Organoleptic quality indicators were assessed by tasting and compared with standard indicators according to DSTU 4418. The number of viable lactic acid bacteria was determined by the method of sowing serial dilutions in agar nutrient media. Samples of the milk-vegetable sour-milk base with 2.0 %, 4.0 % and 6.0 % fat content were obtained by fermenting the milk-vegetable normalized mixture, consisting of a food emulsion, cow's skimmed milk and cow's skimmed milk powder. It had been established that for the minimum value of the titrated acidity of the sour-milk curd of the milk-vegetable sour-milk base of 80 °T to be achieved, the fermentation duration of the milk-vegetable normalized mixture is different compared to the fermentation duration of the milk normalized mixture. Thus, the fermentation duration of the milk normalized mixture and the milk-vegetable normalized mixture with 2.0 % fat content is 8.0 hours and 10.5 hours, respectively, 4.0 % - 8.5 hours and 11.0 hours, respectively, 6.0 % - 8.5 hours and 12.0 hours, respectively. The samples of the obtained milk-vegetable sour-milk base with 2.0 %, 4.0 % and 6.0 % fat content have the number of viable lactic acid bacteria of 1.0 × 107 that corresponds to the standard indicator for the traditional yogurt. For obtaining the yogurt with blended oil of a homogenous, fine, creamy, thick consistency, 0.15-0.20 % xanthan gum should be added to the milk-vegetable sour-milk base with 6.0 % fat content. The content of omega-3 and omega-6 polyunsaturated fatty acids in the yogurt with blended oil with 6.0 % fat content is 1.06 % and 5.44 %, respectively, which is a higher indicator in comparison with the traditional yogurt. The possibility of using a food emulsion as part of a yogurt-type product was established. The resulting yogurt with blended oil is characterized by normative indicators of titrated acidity, the number of viable lactic acid bacteria, organoleptic quality indicators and a high content of polyunsaturated fatty acids. The developed yogurt with blended oil will make it possible to expand the range of the milk-containing sour-milk products and it is recommended for the consumption as the finished product as well as for the use as the semi-finished product.

Seasonal effect on the amino acid and fatty acid profiles of Ulva spp. collected from Sepanjang Beach, Yogyakarta, Indonesia

In this study, nutritional composition including amino acid and fatty acid profiles of Ulva spp. from Sepanjang beach, Yogyakarta, Indonesia collected on different seasons were investigated. The result showed that the dry season had a higher level of total amino acid than the rainy season. The presence of complete essential amino acid (EAA) in the rainy and dry seasons was discovered, accounting for 35.88% and 37.51% of the total amino acid, respectively. Flavour amino acids (Glu, Asp, Ala) were prominent in Ulva spp. and reached up to 34.30% of the total amino acid for both seasons. The ratio of essential to non-essential amino acids of Ulva spp. from the dry season was greater and substantially different (p < 0.05) than that of the rainy season. Meanwhile, the sulfur-containing amino acid concentration during the dry season declined to 2.69% from 6.59% of total amino acid in the rainy. As demonstrated by the assessment of fatty acids, saturated fatty acids (SFAs) were more prevalent in Ulva spp. over the dry season, whereas polyunsaturated fatty acids (PUFAs) dominated during the rainy season. Ulva spp. harvested in the dry season had higher polyunsaturated fatty acid (PUFA) content than that of the rainy season. Eicosapentaenoic acid (EPA) was only detected in Ulva spp. from the rainy season, whereas DHA and AA were not detected in both samples. Generally, the amino acid and fatty acid profiles of Ulva spp. correlate with seasonal variations. Overall, the present investigation demonstrates the prospects of under-exploited green seaweed resources from Indonesia to be applied in food industries.

Application of ANN-MOGA for nutrient sequestration for wastewater remediation and production of polyunsaturated fatty acid (PUFA) by Chlorella sorokiniana MSP1

Chlorella bears excellent potential in removing nutrients from industrial wastewater and lipid production enriched with polyunsaturated fatty acids. However, due to the changing nutrient dynamics of wastewater, growth and metabolic activity of Chlorella are affected. In order to sustain microalgal growth in wastewater with concomitant production of PUFA rich lipids, RSM (Response Surface Methodology) followed by heuristic hybrid computation model ANN-MOGA (Artificial Neural Network- Multi-Objective Genetic Algorithm) were implemented. Preliminary experiments conducted taking one factor at a time and design matrix of RSM with process variables viz. Sodium chloride (1 mM–40 mM), Magnesium sulphate (100 mg–800 mg) and incubation time (4th day to 20th day) were validated by ANN-MOGA. The study reported improved biomass and lipid yield by 54.25% and 12.76%, along with total nitrogen and phosphorus removal by 21.92% and 18.72% respectively using ANN-MOGA. It was evident from FAME results that there was a significantly improved concentration of linoleic acid (19.1%) and γ-linolenic acid (21.1%). Improved PUFA content makes it a potential feedstock with application in cosmeceutical, pharmaceutical and nutraceutical industry. The study further proves that C. sorokiniana MSP1 mediated industrial wastewater treatment with PUFA production is an effective way in providing environmental benefits along with value addition. Moreover, ANN-MOGA is a relevant tool that could control microalgal growth in wastewater.

Physico Chemical Properties and Fatty Acid Profile of Blended Vegetable Oil

Modifying dietary fat intake is essential for reducing and preventing cardiovascular disease risk. In recent years, blending oil has shown to be a more commercially viable method of improving the nutrient profile of oil while preserving a balanced fatty acid composition. The present study aims at designing blended oil and analysing its physicochemical properties and fatty acids profile. Flaxseed, groundnut, safflower, gingelly, and sunflower oil were acquired from retail outlets in Coimbatore. All five vegetable oils were combined into two blends: blended oil - I (Sunflower - 50 ml: Flaxseed-12.5 ml: Groundnut-12.5 ml: Gingelly-12.5 ml: Safflower-12.5 ml) and blended oil - II (Safflower -50 ml: Flaxseed-12.5 ml: Sunflower-12.5 ml: Groundnut-12.5 ml: Gingelly -12.5 ml). The physical and chemical properties of the blended vegetable oil. Fatty acids profiling of blended oil was carried out using the standard procedure using Gas Chromatography Flame Ionization Detector. Modified oil was equally beneficial in terms of fatty acid composition. The peroxide values of blended oil-I and II was found to be 0.1 Meq/kg and 0.1 Meq/kg, respectively. The saturated fatty acid content of blended oil I and II were found to be 26.67±2.08 and 16.67±2.08, respectively, whereas the monounsaturated fatty acid content of both blended oil I and II was reported to be 28.67±2.08. The polyunsaturated fatty acid content of blended oil I and II were observed to be 39.67±2.08 and 39.33±2.08, respectively. Thus the formulated blended oil with the combination of different types of oil was suggested to be superior compared to common cooking oil like sunflower and safflower oil.

Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham

Peas are an alternative to soybeans to supply protein in livestock feeds. Immunocastration avoids surgical castration of male pigs and increases fat deposition in female pigs. This work aimed to assess the effects of pea inclusion on the amount of fat and fatty acid profile of loins and on weight losses of dry-cured hams in different sexes of pigs; in addition, growth performance and feeding behavior in immunocastrated female pigs were evaluated. Two experiments were conducted with crossbred immunocastrated female (IF) and immunocastrated (IM) or surgically castrated (CM) male pigs from Duroc dams sired by Berkshire, which were assigned to one of two diets (soybean vs. pea-based). The effect of castration type on the afore-mentioned variables was evaluated in male pigs, and the growth performance, and feeding behavior in female pigs. The pea-based diet in IF had no effect on average daily gain nor on carcass traits; although, it increased feeding time (p &lt; 0.001) and reduced n-3 polyunsaturated fatty acid (PUFA) content (p &lt; 0.05). In male pigs, the pea-based diet did not change carcass fatness either but reduced the n-3 PUFA levels (p &lt; 0.05). Likewise, IM had lower (p &lt; 0.001) monounsaturated fatty acid (MUFA) and higher (p &lt; 0.05) n-6 PUFA than CM. Diet did not affect dry-cured ham weight losses during the process, while IM showed greater (p &lt; 0.001) losses than CM. Pigs fed a pea-based diet complied with the requirements of cured ham production, while immunocastration in male pigs increased weight losses, partly explained by lower fat content and higher fatty acid unsaturation.