Amount Of Free Fatty Acids Research Articles

Replacing milk fat with pumpkin seed oil in yogurt

This study explored the potential of pumpkin seed oil (PSO) in enhancing the health benefits of yogurt by partially replacing milk fat. Yogurt was produced with varying amounts of PSO—0.0, 1, 2, 3, and 4%—to replace milk fat. Yogurt with 2% PSO showed higher levels of unsaturated fatty acids, conjugated linoleic acid, total phenols, and antioxidants, while also showing reduced amounts of free fatty acids and peroxide values. Although the texture remained unchanged, we observed significant differences in color, flavor, and overall acceptability between treated yogurt and control group. As the PSO content increased, color, flavor, and the overall acceptability of yogurt decreased.

Phytochemical and metagenomic insights into the antioxidant and anticancer properties of Elaeagnus pyriformis wine

AbstractThe luscious fruit‐bearing plant Elaeagnus pyriformis (Hook. f.), sometimes called oleaster or silverberry, is found in northeastern India. Natives from this region consume fruit because it is believed to be nutritious and to offer protection against various diseases. This study aimed to prepare wine from Elaeagnus fruits and assess its nutritional content and antioxidant and anticancer properties in cancer cell lines. GC‒MS (gas chromatography/mass spectrometry) was utilized to determine the active phytocompounds in the wine, which were then docked against cancer‐related proteins. Simultaneously, 16S rRNA metagenomic analysis was conducted to identify the diverse bacterial species present in the wine samples. The results revealed significant amounts of free fatty acids, free amino acids, total sugars, total protein, macroelements, and microelements in Elaeagnus wine (oleaster wine). Oleaster wine exhibited high antioxidant activity, indicating its significant medicinal importance. Eleven putative phytocompounds were identified through GC‒MS analysis and a molecular docking study of these compounds revealed favorable interactions with the studied cancer‐related proteins. A cell line study revealed that the wine possessed noteworthy anticancer activity, supporting its potential medicinal and biological benefits, as demonstrated by the in silico results. Furthermore, metagenomic analysis of the 16S rRNA V3–V4 region revealed that the wine sample and microbial population contained diverse bacterial species, which play a vital role in the anticancer properties. Considering all the in vitro, in silico, and metagenomic data, it can be concluded that the wine offers therapeutic and health benefits.

Insulin resistance, bone health, and fracture risk.

The dramatic increase in obesity and metabolic syndrome (MetS) over the last half-century has led to a worldwide epidemic of type 2 diabetes mellitus (T2DM) as well as in the incidence of insulin resistance (IR). IR is defined as an impaired biological response to insulin stimulation in target tissues and is primarily related to the liver, muscle, and adipose tissue. The most frequent underlying cause is central obesity, and it is known that excess abdominal adipose tissue secretes increased amounts of free fatty acids, which directly affects insulin signalling, reduces glucose uptake in muscle, and triggers excessive triglyceride synthesis and gluconeogenesis in the liver. When pancreatic β cells are unable to secrete the higher levels of insulin needed, T2DM, the main complication of IR, occurs. Although obesity is generally associated with increased bone mass, recent data challenge this view and highlight the multifaceted nature of the obesity-bone relationship. Patients with T2DM are at significant risk for well-known complications of diabetes, including retinopathy, nephropathy, macrovascular disease, and neuropathy, but it is clear that they are also at high risk for fragility fractures. Moreover, recent data provide strong evidence that IR may key role in the increased fracture risk observed in both obesity and T2DM. In this concise review article, the role of IR in increased risk of osteoporotic fractures in MetS, obesity, and T2DM is discussed and summarised, including consideration of the need for fracture risk assessment as a 'preventive measure', especially in patients with T2DM and chronic MetS with abdominal obesity. Personalised and targeted diagnostic and therapeutic approaches to prevent osteoporotic fractures in IR-related diseases are needed and could make significant contributions to health outcomes.

Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an investigation into the mechanisms underlying improvements in quality and flavor. Samples subjected to CU and IR treatments during HAD (CU-IRD) demonstrated superior color (L* = 42.68, a* = 5.05, b* = −3.86) and tenderness (140.59 N) than HAD group, primarily attributed to reduced drying times and alterations in ultrastructure. Analyses utilizing SDS-PAGE and total volatile basic nitrogen (TVB-N) revealed that HAD and CU-HAD resulted in significant protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), while IR treatments were associated with increased thermal degradation of proteins, producing lower molecular weight peptides. Compared with HAD group, the activities of certain lipases and proteases were enhanced by ultrasound and infrared treatments, leading to the release of greater amounts of free fatty acids and flavor amino acids. Furthermore, the thermal effects of infrared and the cavitation effects of ultrasound contributed to increased fat oxidation, amino acid Strecker degradation, and esterification reactions, thereby augmenting the diversity and concentration of volatile flavor compounds, including alkanes, ketones, aldehydes, and esters. These findings indicate that the synergistic application of CU and IR represents a promising strategy for enhancing the quality of air-dried beef.

Milk fat globule membrane proteins are crucial in regulating lipid digestion during simulated in vitro infant gastrointestinal digestion

Products of lipolysis released during digestion positively affect the metabolism of newborns. In contrast to the 3-layer biological membranes covering human milk (HM) fat, the lipid droplets in infant milk formula (IMF) are covered by a single membrane composed of casein and whey proteins. To reduce the differences in lipid structure between IMF and HM, studies have used milk fat globule membrane (MFGM) components such as milk polar lipids (MPL) to prepare emulsions mimicking HM fat globules However, few studies have elucidated the effect of membrane proteins (MP) on lipid digestion in infants. In this study, 3 kinds of emulsions were prepared: One with MPL as the interfaced of lipid droplets (RE-1), one with membrane protein concentrate (MPC) (RE-2) as the interface of lipid droplets, and one with both MPL and MPC (1:2) as the co-interface of lipid droplets (RE-3). The interfacial coverage of the emulsions was confirmed by measuring the contents of MPL and MPC at the lipid droplet interface, and by confocal laser scanning microscopy analyzed. By controlling the homogenization intensity, the specific surface area of lipid droplets was controlled at the same level among the 3 emulsions. The stability constants of the emulsions varied, and RE-1 was the most stable. During simulated in vitro infant gastrointestinal digestion, the amount of free fatty acids (FFA) released from the lipid droplets was significantly higher from those with MPC at the interface (RE-2, RE-3) than from that with MPL at the interface (RE-1). The amount of FFA released at the end of intestinal digestion of RE-1, RE-2, and RE-3 was 255.00 ± 3.54 µmol,328.75 ± 5.30 µmol, 298.50 ± 9.19 µmol, respectively. Compared with the lipid droplets in RE-2, those with MPL at the interface (RE-1, RE-3) released more unsaturated fatty acids (USFAs) during digestion. The emulsifying activity index was highest in RE-3 (MPL and MPC co-interface). The presence of MPL at the emulsion interface increased the release of USFAs, while the presence of MPC increased the release of FFA. These results show that both MPL and MP are indispensable in the construction of MFGM. Understanding their effects on digestion can provide new strategies for the development of infant foods.

Effect of Chitosan Addition on Porosity of Rice Husk Calcium Silicate Used for Free Fatty Acid Adsorbent from Palm Oil

Studies have been done on developing calcium silicate pores derived from rice husk with and without including chitosan as a template. The chitosan solution was supplemented with sodium silicate derived from rice husk, and then CaCl2 was added. The calcium silicate was calcinated at 900ºC for 4 h. The calcium silicate obtained was characterized using X-ray diffraction (XRD), fourier transform infrared (FT-IR), and Brunauer-Emmett-Teller (BET) analysis. The XRD analysis showed the presence of diffraction peaks corresponding to Wollastonite (CaSiO3) crystals, Wollastonite 2m (CaSiO3), Alite (Ca3SiO5), and larnite (Ca2SiO4). Next, the FT-IR spectrum exhibits Si-O-Si, Si-O-Ca, and Si-OH functional groups, suggesting the presence of calcium silicate material. The BET study of calcium silicate using chitosan templates revealed a pore size of 3.88 nm, a pore volume of 0.1577 cc/g, and a surface area of 81.1519 m2/g. The BET analysis results obtained differed from those of the BET analysis of calcium silicate conducted without using chitosan templates, which were 2.06 nm, 0.069 cc/g, and 13.531 m2/g, respectively. The developed mesoporous calcium silicate was employed as an adsorbent to decrease the concentrations of free fatty acids in palm oil. The acid-base titration method is used to evaluate quantities of free fatty acids. The results obtained from the computation of free fatty acid levels indicate a decline in the concentration of free fatty acids in palm oil. The concentration of free fatty acids derived from palm oil was 1.23%. Therefore, mesoporous calcium silicate-free fatty acids at a concentration of 1.06% resulted in an 86.1% reduction.

Detecting Olive Oil Fraud with Near-Infrared Spectroscopy and Chemometrics: A Modern Safety Control Approach

Background: Olive oil is one of the most essential components of the Mediterranean diet, obtained by mechanical extraction from the Olea europaea tree. Based on organoleptic properties (odor and taste) and the amount of free fatty acids, it is divided into three categories: Olive oil, virgin olive oil, and extra virgin olive oil. Due to the expensive production procedure of extra virgin olive oil, it is prone to adulteration with low-quality olive oils and other vegetable oils. Objectives: The current study focused on determining the authenticity of olive oil using near-infrared spectroscopy as a non-destructive method in conjunction with chemometrics. Methods: In this study, 100 samples of olive oils, comprising 34 domestic and 66 industrial olive oils, were purchased from the markets of Tehran and Roudbar. Common adulterants such as corn, canola, sunflower, and soybean oils were considered. Binary and ternary mixtures of olive oil with these vegetable oils were prepared and analyzed. Spectra were collected over the range of 12000 cm-1 to 4000 cm-1, and the data were preprocessed using SNV and Detrend before principal component analysis (PCA). Results: The results indicated that corn oil and canola oil were the dominant adulterants in the olive oil samples, likely due to their inexpensiveness and availability in Iran. Conclusions: Since multiple types of fraud were identified in the examined samples, it is recommended that future studies investigate other forms of fraud simultaneously. Additionally, the results demonstrated that principal component analysis could effectively categorize different samples with acceptable discrimination.

Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion

We hypothesized that the addition of milk fat globule membranes (MFGMs) to infant formula would improve its lipolysis, making it more similar to human milk (HM) and superior to commercial infant formula (CIF) in fat digestion. Therefore, we prepared two model infant formulas (MIFs) by adding MFGMs to dairy ingredients in different ways and compared their fat digestion behavior with those of HM and CIF. MFGMs were added alone (MIF1) and with other milk-based materials (MIF2) before homogenization. The addition of MFGMs reduced the flocculation of lipids and proteins in the gastric phase and promoted lipolysis in the intestine phase. The amount of free fatty acids released followed the order of HM > MIF1 > CIF ≥ MIF2. After digestion, the number of different glyceride species between each sample and HM reached 64 (MIF1), 73 (MIF2), 67 (CIF1), and 72 (CIF2). In conclusion, the fat digestion of MIF1 had the highest similarity with HM.

Copper Soaps Formation in Verdigris-Linseed Oil Painting Mixtures: A Multispectroscopic Characterization.

Copper acetate (also known as verdigris) is a bimetallic Cu(II) greenish pigment widely used in oil paintings. Since ancient times, this pigment has been known as a degradation-prone compound, especially when combined with lipidic binders. However, the degradation mechanism and the involved species have not yet been disclosed. In this article, we study verdigris interactions with linseed oil in painting mock-ups, stressing out the formation of copper-based complexes and proposing reaction routes. Such complex systems are studied by applying a complementary multispectroscopic approach: a combination of continuous-wave (CW) electron paramagnetic resonance (EPR), electron spin echo envelope modulation (ESEEM), and Raman and attenuated total reflection (ATR) Fourier transform infrared (FTIR) spectroscopies. Based on the experimental evidence, we propose the following mechanism: the neutral copper acetate shifts to a basic verdigris-promoting triglyceride hydrolysis, aided by the coordination of Cu(II) cations toward the carboxylic functions. The increased amount of free fatty acids in the mixtures triggers the formation of monomeric Cu(II) complexes. Afterward, the oil polymerization reaction occurs, and secondary oxidation species, containing OH groups in the alkyl chain, act as further ligands for copper nuclei. This is the first time, to the best of our knowledge, that a comprehensive view is proposed.

The relevance between abnormally elevated serum ceramide and cognitive impairment in Alzheimer's disease model mice and its mechanism.

The plasma ceramide levels in Alzheimer's disease (AD) patients are found abnormally elevated, which is related to cognitive decline. This research was aimed to investigate the mechanisms of aberrant elevated ceramides in the pathogenesis of AD. The ICR mice intracerebroventricularly injected with Aβ1-42 and APP/PS1 transgenic mice were employed as AD mice. The cognitive deficiency, impaired episodic and spatial memory were observed without altered spontaneous ability. The serum levels of p-tau and ceramide were evidently elevated. The modified expressions and activities of glycogen synthase kinase-3β (GSK-3β) and protein phosphatase 2A (PP2A) influenced the serum content of p-tau. The levels of ceramide synthesis-related genes including sptlc1, sptlc2, cers2, and cers6 in the liver of AD mice were increased, while the ceramide degradation-related gene asah2 did not significantly change. The regulations of these genes were conducted by activated nuclear factor kappa-B (NF-κB) signaling. NF-κB, promoted by free fatty acid (FFA), also increased the hepatic concentrations of proinflammatory cytokines. The FFA amount was modulated by fatty acid synthesis-related genes acc1 and srebp-1c. Besides, the decreased levels of pre-proopiomelanocortin (pomc) mRNA and increased agouti-related protein (agrp) mRNA were found in the hypothalamus without significant alteration of melanocortin receptor 4 (MC4R) mRNA. The bioinformatic analyses proved the results using GEO datasets and AlzData. Ceramide was positively related to the increased p-tau and impaired cognitive function. The increased generation of ceramide and endoplasmic reticulum stress in the hypothalamus was positively related to fatty acid synthesis and NF-κB signaling via brain-liver axis.

Modulating digestibility and stability of Pickering emulsions based on cellulose nanofibers

Cellulose nanofibers (CNF) have been widely studied for their biodegradability and for their unique advantages as a stabilizer in Pickering-type emulsions. However, it is challenging to produce cellulose nanofibers from agroindustry waste with good techno-functional properties, without the use of harsh process conditions. Green alternatives (eco-friendly) have been studied to obtain nanofibers, such as enzymatic hydrolysis and/or application of mechanical processes. In this work, we used acid hydrolysis (as a control and example of an efficient method), enzymatic hydrolysis and a mechanical process (ultrasound) to obtain cellulose nanofibers. We also evaluated the effect of the presence of ethyl groups in the cellulosic matrix (ethylcellulose) on the stabilizing mechanism of emulsions. All cellulose nanofibers were able to produce Pickering emulsions at concentrations of 0.01–0.05% (w/w), although showing differences in emulsion stability and digestibility. Morphology of the different cellulose nanofibers affected the viscosity of the aqueous suspensions used as continuous phase. Emulsions with nanofibers obtained from cassava peel (without the presence of ethyl groups) were stabilized only by the Pickering-type mechanism, while ethylcellulose nanofibers also showed surface activity that contributed to the stability of the emulsion. Furthermore, these latter emulsions showed greater release of free fatty acids in in vitro digestion compared to emulsions stabilized by cellulose nanofibers. Despite these differences, in vitro digestion showed the potential of applying cellulose-stabilized emulsions to control the rate of lipid digestion, due to the low amount of free fatty acids released (<20%).

Production of Biodiesel Using Waste Water Algae

The most common liquid fuel from algae is biodiesel. Fatty Acid Methyl Ester (FAME) or biodiesel is typically produced by a reaction-Transesterification between triglycerides and alcohol (most commonly methanol) at 60–70°C and in the presence of an alkaline or acidic homogeneous catalyst at atmospheric pressure. In addition to triglycerides in the lipid fraction, algae oil also contains a substantial quantity of free fatty acids (FFAS) and some moisture. In the present study the biodiesel was produced by using the algae. The algae were collected from a pond water from Karad, Maharashtra, India. The algae were studied for microscopic observation and was identified as Pithophora sp. The yield of the biodiesel was found to be 47.619 ml/100 g of algae. The biodiesel was found to be having green yellowish colour and chemicalodour.

Modification of free fatty acid test for food products containing fat and organic acid

The free fatty acid test in food products containing fat (insoluble water) and organic acid (soluble water) usually uses the titration method with ethanol solvent. However, the free fatty method with 1 step titration detected both free fatty acid and non-fatty acid. Therefore, this study aimed to modify the free fatty acid test method in food products containing fat and organic acid. This research used free fatty acid methods with two steps of titration. Oil and acetic acid were used as a sample in the first step, while yogurt was used in the second titration step. The results showed that the free fatty acid method in food products containing fat and organic acids should be done with two-step titration using ethanol and distilled water solvent in steps 1 and 2, respectively. The amount of free fatty acids in the first and the second titration differed. The two-step titration method exhibited a free fatty acid content of about 0.27%, which was higher than the one-step titration. The different titration results between ethanol and distilled water were in NaOH volume used by free fatty acids. Therefore, the analysis of free fatty acid in food containing fat/oil and water-soluble organic acids were more precise using the two-step titration than one-step titration.

Use of Nile tilapia (Oreocromis niloticus) processing residues in the production of pâtés with the addition of oregano (Origanum vulgare) essential oil.

The effect of the use of Nilo tilapia filleting residues in the production of pâtés with the addition of oregano essential oil stored for 90 days at 4 °C was evaluated. For that, 5 treatments were performed as follows: TSA-control treatment; TES with the addition of sodium erythorbate; and formulation TOE1 with 600 ppm oregano essential oil; TOE2 with 1000 ppm essential oil; and TOE3 with 1400 ppm essential oil. The pâtés showed adequate technological and physicochemical characteristics and microbiological counts within the legislation standards. No significant differences were observed in the luminosity of the pâté formulations during storage, and the addition of oil contributed to the increase in a* values and stability of b* values. Regarding the lipid and protein oxidation, TOE3 showed lower values at the end of the shelf-life. The addition of essential oil did not affect the hardness and cohesiveness of the products. The fatty acids in greater amounts in the samples were linoleic, oleic, palmitic, and stearic acids. The analysis of biogenic amines indicated that only the treatments with the highest amounts of sodium erythorbate (TES and TOE1) showed losses of spermidine. It was observed that decreasing the inclusion of sodium erythorbate and increasing the inclusion of oregano essential oil resulted in a drop in cadaverine values. A total of 46 volatile compounds were detected in the samples with the highest amount of free fatty acids and all the formulations were well accepted sensorially.

Edremit yağlık zeytini yağında bazı kalite-kontrol parametrelerinin incelenmesi

Throughout history, people have searched for the secret of long life and these researchers continue at full speed in parallel with the developments in science and technology in recent years. It is inevitable that the secret of a long and healthy life depends on nutrition and that nutrition should be with natural and high-quality nutrients. The Mediterranean diet, which is based on olive oil, has emerged as a popular diet in recent years. Due to the positive effects of olive oil on health, it is also economically valuable. For olive oil users to reach pure and high-quality olive oil, olive oils should be evaluated within the scope of some quality control parameters with the help of various analyzes. In this study, the quality parameters of free fatty acidity, peroxide value, and specific absorption(K₂₃₂, K₂₇₀, and ∆K) values in ultraviolet light were determined in olive oils obtained from Edremit Yağlık olives. The compliance of the values found with the Turkish Food Codex Communiqué on Olive Oil and Edible Pomace Oil (Communiqué No: 2017/26) has been evaluated. As a result of the analyzes made, the amount of free fatty acid was determined as 0.11% in %oleic acid, the average peroxide number was 0.50 meq O2/kg oil, the meanK₂₃₂ values were 0.4501, the K₂₇₀values were on average 0.0446, and the mean ∆K values were -0.0248. It has been determined that all studied samples comply with the criteria for extra virgin olive oil specified in the Turkish Food Codex 2017/26 Communiqué.

Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening

In order to study the effect of low salt on lipid oxidation and volatile flavor of dry-cured ham, a formula containing 18% potassium lactate, 12% lysine and 70% NaCl was used as an alternative salt for curing ham. The control group using 100% NaCl as pickled formulation dry-cured ham.The results showed that low salt significantly increased peroxide value (POV) and thiobarbituric acid value (TBARS) (P < 0.05). Acid lipase, neutral lipase, and phospholipase enzyme activity, as well as the amount of free fatty acids (FFAs), were all considerably higher in the low salt group than in the full salt group (P < 0.05). The volatile flavor compounds of dry-cured ham were determined by GC-MS, and 14 differential metabolites were screened out by using OPLS-DA analysis based on P < 0.05 and VIP >1. The enrichment analysis showed that low salt mainly affected low molecules fatty acids (palmitic acid, stearic acid, linoleic acid and myristic acid). Meanwhile, low salt treatment also influenced biosynthesis of unsaturated fatty acids, linoleic acid metabolism, fatty acid biosynthesis, fatty acid elongation and fatty acid degradation. This study demonstrates that low salt promotes the formation of ham flavor quality by affecting lipid oxidation and hydrolysis.

The Fat Oxidation that Occurs During Storage of Dried “Dendeng” with Various Spices

In West Sumatra, several spices are frequently used when making dry dendeng (beef jerky). Spices are frequently added to jerky to impart flavor, color, and numerous bioactive chemicals that serve as antioxidants. This study intends to examine the influence of various spice changes on the fat oxidation that occurs during preserving dry jerky. Jerky A (Salt 25 g), Jerky B (salt 25 g, Garlic 50 g, Ginger 25 g, and Lime 2 ml), Jerky C (Salt 25 g, Garlic 25 g, Ginger 50 g, Shallots 25 g), Jerky D (Salt 25 g, Garlic 25 g, Ginger 50 g, Shallots 25 g, Coriander 2 g, Coconut Water 1,000 (Salt 25 g, Garlic 25 g, ginger 25 g, coriander 2 g, tamarind 2 g, orange leaves 2 g, galangal 50 g). The jerky has been seasoned with spices, dehydrated, and then preserved for 0 days, 20 days, 40 days, and 60 days. After 60 days of storage, the amounts of free fatty acids, TBA (Thio Barbituric Acid), and water content increased in beef jerky. Jerky B has the lowest fat oxidation, while Jerky A has the highest fat oxidation. The amount of oxidation in dry jerky during storage varies depending on the variety of seasonings used

Chemical composition and antioxidant activity of lipids from Ficus carica L. fruits

Samples of oils from seven types of Ficus carica L. fruits from Algeria were investigated through determinations of their chemical characteristics, quantifying sterols and tocopherols, and analysis of the fatty acids profiles using gas chromatography, and evaluation of antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and total antioxidant activity (TAA) using phosphomolybdenum methods. The results show that acid values ranged from 3.14 to 6.95 mg KOH/g indicating on the high amount of free fatty acids in the figs oils. Neutral lipids occupy a very important proportion of the crude figs oils (NL: 60.30–98.40%) compared to glycolipids (GL: 0.58–28.00%) and phospholipids (PL: 0.40-11.70%). Linoleic (11.70–34.74%) and linolenic (1.15–35.27%) were the major unsaturated fatty acids found in lipid fractions, while the main fraction of saturated fatty acid was palmitic. The tocopherols and sterols contents in fig oils ranged from 14.27 to 108.55 mg α-TE/g lipids and from 0.36 to 2.80 mg CE/g lipids respectively. The best inhibition concentration (IC50) of DPPH antioxidant activity was marked by GL (0.23–1.06 g/L) and PL (0.67–1.23 g/L). The strongest TAA was also marked by GL (IC50: 2.84 to 10.08 g/L) and PL (IC50: 3.73–11.30 g/L). This finding demonstrated for the first time that the studied figs oils possessed good antioxidant activity which may be associated with their alleged health benefits.

Lipid availability during in vitro maturation alters oocyte lipid content and blastocyst development and metabolism.

Lipids play a crucial role in various biological functions, including membrane composition, energy storage, cell signalling, and metabolic and epigenetic processes. Abnormal lipid accumulation and metabolism during in vitro maturation (IVM) of oocytes have been linked to the use of fetal bovine serum (FBS), even though it provides several beneficial molecules, contributing to the oocyte competence. Delipidating agents have been used to mitigate these deleterious effects, but they can have adverse effects on embryonic development. In this study, we explored how lipids present in fetal bovine serum (FBS) can impact the composition of oocytes and their resulting blastocysts in vitro. For that, we used organic solvents to separate the polar and nonpolar (lipid enriched) phase of FBS. Oocytes were in vitro matured in the presence of 10% whole FBS (control), 10% FBS plus 10% nonpolar lipids (lipid enriched - OL) or 10% polar lipids only (partially delipidated - ODL). After 24 h, part of the matured oocytes was collected and those remaining in each group underwent in vitro fertilization (IVF) and culture (IVC) under the same conditions and expanded blastocysts were collected at day 7 (control, BL and BDL). Oocytes and embryos were analysed by Multiple Reaction Monitoring mass spectrometry (MRM-MS) to determine their lipid composition. Interestingly, principal component analysis (PCA) revealed a clear distinction in the lipid profile of oocytes and blastocysts from both treatments compared to the control group. Control oocytes and blastocysts had higher triacylglycerol and cholesterol ester enrichment while the OL, ODL, BL and BDL groups had higher amounts of free fatty acids (FFAs). The structural and signalling phospholipids also differed among groups. Our findings suggest that the lipid-enriched fraction of FBS can be manipulated for IVM to ensure proper maturation, resulting in oocytes and blastocysts with less accumulated intracellular lipids and an improved metabolic status.

A cochleate formulation optimized by D-optimal mixture design enhances oral bioavailability of Revaprazan

A cochleate formulation was developed to enhance the oral bioavailability of revaprazan (RVP). Dimyristoyl phosphatidylcholine (DMPC) liposome containing dicetyl phosphate (DCP) successfully formed a cochleate after treatment with CaCl2, whereas that containing sodium deoxycholate did not. Cochleate was optimised using a D-optimal mixture design with three independent variables—DMPC (X1, 70.58 mol%), cholesterol (X2, 22.54 mol%), and DCP (X3, 6.88 mol%)—and three response variables: encapsulation efficiency (Y1, 76.92%), released amount of free fatty acid at 2 h (Y2, 39.82%), and released amount of RVP at 6 h (Y3, 73.72%). The desirability function was 0.616, showing an excellent agreement between the predicted and experimental values. The cylindrical morphology of the optimised cochleate was visualised, and laurdan spectroscopy confirmed the dehydrated membrane interface, showing an increased generalised polarisation value (approximately 0.5) over small unilamellar vesicle of RVP (RVP-SUV; approximately 0.1). The optimised cochleate showed greater resistance to pancreatic enzyme than RVP-SUV. RVP was released in a controlled manner, achieving approximately 94% release in 12 h. Following oral administration in rats, the optimised cochleate improved the relative bioavailability of RVP by approximately 274%, 255%, and 172% compared to RVP suspension, a physical mixture of RVP and the cochleate, and RVP-SUV, respectively. Thus, the optimised cochleate formulation might be a good candidate for the practical development of RVP.