Amount Of Saturated Fatty Acids Research Articles

Cyclic Variations of Ovarian Development, Hormones and Sex Related Genes of Rainbow Trout (Oncorhynchus mykiss) During Different Growth Stages

This study aimed to investigate the reproductive biology of female rainbow trout (Oncorhynchus mykiss). Mature female (n.80) rainbow trout from different reproductive phases were collected. Through a transmission electron microscope (TEM), it was feasible to examine the oocyte at several developmental stages, namely the perinucleolus stage, cortical alveoli stage, vitellogenic stage, mature stage, and postovulatory stage. Progesterone and estradiol levels were measured at their lowest during the immature and spent phases, while reaching their highest levels during the maturing and mature stages. The total amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) was greater in mature ovaries compared to immature and maturing ovaries. Gene transcripts related to the production of steroids, specifically star, cyp11a1, cyp17a1 and hsd3b were expressed at low levels during the immature stage and showed a significant rise during the mature stage. The ovarian gene expression patterns during oogenesis exhibited distinct dissimilarities. The fatty acid content, essential for the development of fish ovaries, and the sex steroid hormonal profile, which play a key role in regulating oogenesis, are particularly significant. These results will enhance our comprehension of the reproductive biology and sustainable management of rainbow trout in their natural environment.

Enhancing nutritional profile, antioxidant capacity, sensory characteristics, and shelf life of coconut snowball (Naru) through Borassus flabellifer endosperm substitution

Coconut snowball (Naru/ Ladoo) is a conventional Indian sweet made out of coconut endosperm and sugar/ jaggery. However, coconut snowball has a limited shelf-life (3–4 weeks) and lose their textural properties with time in refrigerated conditions, due to the presence of high amounts of saturated fatty acids. This present study is aimed to utilize tender endosperm (Talsas/ Nungu) of Palmyra palm (Borassus flabellifer) as an ingredient for coconut snowball to improve its nutritional and sensory attributes. In this study, the optimum cooking time, amount of coconut, and Talsas endosperm obtained through Box-Behnken model were 22.5 min, 52.25% and 22.5%, respectively. Fortification increased the levels of total polyphenol content, total flavonoid content, ferric reducing antioxidant activity, and 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property by 45.39%, 3.25-fold, 6.68-fold and 2.34-fold, respectively. HPLC analysis of Naru samples revealed the presence of six polyphenols (kaemferol, myricetin, gallic acid, protocatechuic acid, quercetin, rutin). Additionally, in-vitro lipid digestibility, lipid oxidation studies microbiological analysis, and sensory studies were conducted to determine the role of Talsas endosperm substitution in coconut snowball. Based on these experiments, it can be concluded that fortification of Coconut Naru with Talsas endosperm significantly enhanced its nutritional profile, antioxidant capacity, sensory characteristics, and shelf life by only up to 75 days.

Soybean molasses increases subcutaneous fat deposition while reducing lipid oxidation in the meat of castrated lambs.

This study aimed to evaluate the effect of including soybean molasses (SM) on performance, blood parameters, carcass traits, meat quality, fatty acid and muscle (longissimus thoracis) transcriptomic profiles of castrated lambs. Twenty Dorper × Santa Inês lambs (20.06 ± 0.76kg BW) were assigned to a randomized block design, stratified by BW, with the following treatments: CON - 0g/kg of SM and SM20 - 200g/kg of SM on DM basis, allocated in individual pens. The diet consisted of 840g/kg concentrate and 160g/kg corn silage for 76 days, with the first 12 days as an adaptation period and the remaining 64 days on the finishing diet. The SM20 diet increased blood urea concentration (P = 0.03) while reduced glucose concentration (P = 0.04). Lambs fed SM showed higher subcutaneous fat deposition (P = 0.04) and higher subcutaneous adipocyte diameter (P < 0.01), in addition to reduced meat lipid oxidation (P < 0.01). Soybean molasses reduced the quantity of branched-chain fatty acids in longissimus thoracis (P = 0.05) and increased the quantity of saturated fatty acids (P = 0.01). In the transcriptomic analysis, 294 genes were identified as differentially expressed, which belong to pathways such as oxidative phosphorylation, citric acid cycle, and monosaccharide metabolic process. In conclusion, diet with SM increased carcass fat deposition, reduced lipid oxidation, and changed the energy metabolism, supporting its use in ruminant nutrition.

Crystallization behavior of monoglyceride oleogels: A comparison between a fully hydrogenated palm oil and a fully hydrogenated rapeseed oil based monoglycerides

AbstractFat polymorphism plays a crucial role in many fat‐rich food products (e.g., margarine, chocolate). Due to this, polymorphism of triglycerides is widely investigated. During the previous years, the interest of using monoglyceride oleogels to replace margarine is increasing due to its structure, reduced amount of saturated fatty acids, stability and application potential. However, polymorphism of monoglyceride oleogels is less investigated. This research shows the effect of the composition (C18:0 or C18:0 and C16:0), temperature (25°C–20°C–10°C) and production process (static or lab‐scale scraped surface heat exchanger) on the crystallization behavior of monoglyceride oleogels (MO) by using differential scanning calorimetry, (synchrotron) X‐ray scattering and polarized light microscopy. Based on time‐resolved synchrotron WAXS, it was found that the rapeseed oil based MO (MO‐C18) occurred in four different polymorphs. During crystallization, transitions from an inverse lamellar phase (Lα) toward sub‐α1 and sub‐α2 could be established. Upon storage, a polymorphic transition toward β occurred. For the palm oil based MO (MO‐C18/C16), only two polymorphs were found during crystallization (Lα, sub‐α), followed by a polymorphic transition to β upon storage. By applying high shear and cooling rates during the production of MO‐C18 (dynamic production), the polymorphic transition from sub‐α2 to β occurred much faster compared to the static production method. When comparing the dynamically produced MO‐C18 and MO‐C18/C16, the thickness of 1 lamella, the crystal nanoplatelet and the fat crystals were smaller for MO‐C18/C16. This research clearly illustrates that the composition and the applied crystallization conditions have an impact on the properties from nano‐ to microscale.Practical Application: This research illustrates the importance of engineering monoglycerides oleogels to obtain food products with an improved nutritional balance. Hereby, the manuscript focuses on the crystallization behavior of monoglyceride oleogels by changing the composition and the crystallization procedure. The acquired insights go beyond the state of the art. It was found that applying high cooling rates and high shear rates by using a lab‐scale scraped surface heat exchanger affected the crystallization behavior of monoglyceride oleogels. These are crucial experiments to verify the application potential of monoglyceride oleogels in the food industry. Moreover, different polymorphic transitions occurred for the two types of monoglycerides. This is the starting point to investigate the effect of polymorphism on a final food product in order to improve the nutritional balance in fat‐rich food products.

Impairment on fillet fatty acid profile and oxidative damage in pirarucu, Arapaima gigas, acutely exposed to extreme ambient temperature

Climatic events are affecting the Amazon basin and according to projections it is predicted the intensification of climate changes through increases in temperature and carbon dioxide (CO2). Recent evidence has revealed that exposure to an extreme climate scenario elicits oxidative damage in some fish species, impairing their metabolism and physiology, contributing to their susceptibility. Thus, the comprehension of physiological alterations in Arapaima gigas (pirarucu) to the climatic changes forecasted for the next 100 years is important to evaluate its capability to deal with oxidative stress. The objective of this work was to determine whether antioxidant defense system is able to prevent muscle oxidative damage of pirarucu exposed 96 h to extreme climate scenario, as well as the effects of this exposition on muscle fatty acid levels. Lipid peroxidation and reactive oxygen species significantly increase in the muscle of pirarucus exposed to an extreme climate scenario compared to control, while muscle superoxide dismutase, catalase, and glutathione peroxidase were significantly lower. Total amount of saturated fatty acids (SFAs) was significantly higher in pirarucu exposed to an extreme climate scenario compared to control, while total content of monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) was significantly lower. Exposure to an extreme climate scenario causes muscular oxidative stress and that the antioxidant systems are inefficient to avoid oxidative damage. In addition, the increase of total SFAs and the decrease of MUFAs and PUFAs probably intend to maintain membrane fluidity while facing high temperature and CO2 levels.

Microbiological characteristics of hard cheese with flax seeds

Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of Enterobacteriaceae and Staphylococcus aureus bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Chemical Compositions and Essential Fatty Acid Analysis of Selected Vegetable Oils and Fats

The fatty acid (FA) compositions of thirty-nine vegetable oils and fats, including nangai nut, pili nut, shea butter, tamanu oil, baobab, sea buckthorn berry, Brazil nut, grape seed, black seed, evening primrose, passion fruit, milk thistle, sunflower, pumpkin seed, sesame, soybean, flax seed, kukui, red raspberry seed, walnut, chia seed, hemp seed, rosehip, almond, avocado, carrot seed, moringa, apricot kernel, camellia seed, macadamia, olive, marula, argan, castor, jojoba, pomegranate seed, medium-chain triglyceride (MCT) coconut, roasted coconut, canola, and mustard oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). Vegetable oils and fats have different profiles in terms of their fatty acid composition, and their major constituents vary significantly. However, we categorized them into different classes based on the percentages of different fatty acids they contain. The saturated fatty acids, such as palmitic acid and stearic acid, and the unsaturated fatty acids, including oleic acid, linoleic acid, and linolenic acid, are the main categories. Among them, roasted coconut oil contained the greatest amount of saturated fatty acids followed by nangai nut (45.61%). Passion fruit oil contained the largest amount of linoleic acid (66.23%), while chia seed oil had the highest content of linolenic acid (58.25%). Oleic acid was exclusively present in camellia seed oil, constituting 78.57% of its composition. Notably, mustard oil had a significant presence of erucic acid (54.32%), while pomegranate seed oil exclusively contained punicic acid (74.77%). Jojoba oil primarily consisted of (Z)-11-eicosenoic acid (29.55%) and (Z)-docos-13-en-1-ol (27.96%). The major constituent in castor oil was ricinoleic acid (89.89%). Compared with other vegetable oils and fats, pili nut oil contained a significant amount of (E)-FA (20.62%), followed by sea buckthorn berry oil with a content of 9.60%. FA compositions from sources may be problematic in the human diet due to no labeling or the absence of essential components. Therefore, consumers must cast an eye over some essential components consumed in their dietary intake.

Potencial aplicação da manteiga de munguba no desenvolvimento de sistemas nanoemulsionados

Abstract Munguba butter has bioactive compounds such as vitamin E and phytosterols, which has valued its application in the development of new products, with advantages in its use in emulsified formulations. Therefore, the objective was to develop and evaluate the stability of a nanoemulsion containing munguba butter as the oily phase. Munguba butter was extracted by the ultrasound assisted method and its HLB (hydrophilic-lipophilic balance) was determined. Next, formulations varying the concentration of butter from 1-40% were developed and classified into liquid or solid emulsion and phase separation. Liquid emulsions were evaluated for hydrodynamic particle diameter, polydispersity index (PDI), Zeta potential (ζ), rheological characterization, and stability assays. The butter had an HLB of 6.98. The NE 1.0% formulation was selected and demonstrated to be unstable at high temperatures (45 ± 2 °C) and remained stable at room temperature, refrigeration and light radiation for 90 days. Munguba butter, because it has high amounts of saturated fatty acids, hinders its application in the development of new products. However, the success in the development of the NE 1.0% formulation is noteworthy, remaining stable when exposed to refrigeration, room temperature and light radiation.

Evaluation of some consumer properties of hemp oil

The largest share in the actual production and consumption of vegetable oils falls on sunflower oil and is about 86%. Meanwhile, among agricultural crops there are those that can be used for the production of vegetable oils for food and cosmetic purposes. Since 1992, a movement has begun in the world to restore hemp production, but in the Russian Federation, despite government subsidies, hemp production does not expand due to the lack of specialized equipment and diffi cult licensing. Hemp oil from the seeds of hemp (Cannabis sativa Linnaeus) is included in the country's regulations and can be circulated in the market. The oil belongs to linoleic/linolenic oils and, depending on the region of cultivation, diff ers signifi cantly in fatty acid composition. Hemp oils are characterized by the presence of 46–70% linoleic acid (C18:2, two double bonds) and 26–28% linolenic acid (C18:3). The amount of monounsaturated oleic acid is 6–16%. The amount of saturated fatty acid is 16%. In the USA, Canada, Italy, and the Czech Republic, the modern Finola variety is cultivated, the fatty acid composition of the oil of which is almost 90% represented by unsaturated fatty acids.

Влияние пребиотических добавок на состав и свойства курдючного жира баранчиков калмыцкой породы

Purpose. Study of the influence of prebiotic feed additives on the physicochemical parameters of fat-tail fat of Kalmyk breed rams. Materials and Methods. When fattening animals using lactulose-containing additives in their diets, the generally accepted VIJ method was used, and the phyco-chemical properties and composition of fat-tail fat were carried out in certified laboratories according to the methods provided for by GOSTs. The resulting digital material was processed using the statistical package Microsoft Excel, and the reliability of the data was checked using the Student's criterium. Results. Feeding prebiotic additives “Laktuvet-1” and “LaktuSuper” to fattening rams affected the melting point of fat-tail fat of both 4- and 7-month-old animals. A decrease in the melting temperature of fat was recorded in experimental group I by 0.14 and 0.26°C (P≤0.05), in experimental group II – by 0.21 and 0.32°C (P≤0.01) compared with the control group. The iodine number of fat significantly increased in animals of the experimental groups of 4 months of age by 0.39 (P≤0.05) and 0.51 (P≤0.05), of 7 months of age – by 0.58 (P≤0.05). 01) and 0.76 (P≤0.01) compared to the control group. In the fat-tail fat of 4-month-old rams, compared with the control, the content of unsaturated fatty acids increased in experimental group I by 1.72% (P≤0.05), essential fatty acids in experimental group II – by 2.26% (P≤0.01), the total level of saturated fatty acids decreased in both experimental groups. At the age of 7-month rams in experimental groups I and II, among monounsaturated fatty acids, a significant difference compared to the control was obtained only in the content of oleic acid in fat-tail fat, which was 0.34 (P≤0.05) and 0.42% (P≤0.01). The amount of unsaturated fatty acids significantly exceeded this indicator in the control group by 0.53 (P≤0.01) and 0.83% (P≤0.01). The decrease in the amount of saturated fatty acids in the experimental groups was ensured by a significant decrease in the content of palmitic acid in fat-tail fat by 0.31 (P≤0.05) and 0.44% (P≤0.01) and stearic acid by 0.20 (P≤0.05) and 0.27% (P≤0.05) compared to control. Conclusion. The feed additives “Lactuvet-1” and “LactuSuper” had an effective effect on the composition and physicochemical properties of fat-tail fat of fattening rams. The active substances of prebiotic additives helped to reduce the melting point and improve the chemical and fatty acid composition of tail fat.

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

SummaryAmylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favour the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.

Effect of climate change on fillet quality and shelf-life of Oncorhynchus mykiss under controlled conditions.

Temperature, which affects numerous physiological processes, has been described as the 'main ecological factor' for fish. The aim of this modeling study is to explore the impact of climate-induced temperature changes on fish fillet quality and shelf life. Temperature stress in rainbow trout affected ash and moisture, and inhibited myofibril fragmentation in the fillets. However, with the increase in temperature, there was a decrease in the total amount of saturated fatty acids (∑SFA) and there were significant increases in the total amount of omega 3 (∑n3) and 22:6n-3 (DHA). It was determined that temperature increase had a negative effect on color, texture, water-holding capacity, water activity, pH, lactic acid, and glycogen levels in fillets, and it had a positive effect by delaying microbial spoilage, especially in cold storage. This study suggest that the effects of climate change on product quality and shelf life in fish requires further research. It highlights knowledge gaps to guide future research in this emerging field. © 2023 Society of Chemical Industry.

Diets with soybean oil and l-carnitine alter lipid metabolism and improve the growth and reproduction of Rhamdia quelen females

This study aimed to evaluate the reproduction, growth, biochemical parameters of blood, hepatic and gonadal redox parameters, hepatic and gonadal histology, and lipid metabolism of silver catfish females (Rhamdia quelen) fed diets containing l-carnitine and different lipid sources. Females were fed for 223 days with eight (08) isoproteic (282 g of digestible protein kg of ration−1) and isoenergetic (13.34 MJ of digestible energy kg of ration−1) diets, containing 0.00, 0.15, 0.45, and 0.75 g l-carnitine kg−1 of feed, and soybean or marine fish oils. Feeding the females diets containing l-carnitine and the different oils resulted in an interactive effect (p < 0.05) that improved the growth and reproduction of the fish. Females fed soybean oil and 0.45 g l-carnitine kg−1 had the highest growth rates, the largest ovaries, and produced the most fertile oocytes, which resulted in the highest hatching rates. These females also showed higher levels of total cholesterol and high-density lipoprotein (HDL) cholesterol, and alterations in the levels of alanine aminotransferase in the blood, in addition to greater activity of hepatic superoxide dismutase and a greater amount of saturated fatty acids in the liver. The ovaries of these females also had the highest amount of docosahexaenoic fatty acid (DHA), highest amount of polyunsaturated fatty acids and fatty acids from the n-3 and n-6 series, and the lowest crude protein content. The interaction between l-carnitine and the lipid source of the diets promoted hepatic protection and regulated lipid metabolism and the fatty acid profile in the liver and ovaries of silver catfish females. The benefits of these interactions improved the growth and reproduction of females fed diets containing soybean oil and 0.45 g l-carnitine kg−1.

Content of fatty acids in lipids of adipose derived mesenchymal stem cells

The content of fatty acids in the lipids of mesenchymal stem cells of dog adipose tissue culture was studied. Mesenchymal stem cells of dog adipose tissue culture were obtained by culturing the primary material in a CO2 incubator with a content of 5 % CO2, at a temperature of 37 °C in DMEM medium with the addition of 10–15 % fetal bovine serum and 1 % antibiotic-antimycotic. When the confluency of the monolayer reached 70–80 %, the cells were transferred to a suspension and subcultivated in order to reduce the heterogeneity of the culture and obtain a sufficient amount of biological material. The lipids of the obtained stem cells were analyzed for the content of fatty acids by the method of thin-layer gas-liquid chromatography. Determination of the content of lipids of fatty acids in FSK of a cat was carried out by the Folch method. A mixture of fatty acid methyl esters was analyzed on a Trace GC Ultra gas chromatograph with a flame ionization detector on a capillary column SPTM –2560, 100 m x 0.25 mm ID, 0.20 μm film (Supelco). Identification of fatty acids was carried out using a standard sample of Supelco 37 Сomponent FAME Mix. Quantitative assessment of the LC spectrum was carried out by the method of normalization of the peak planes of methylated LC derivatives and their content was determined as a percentage of the total content of all LC. The conducted study of the content of fatty acids in lipids made it possible to reveal certain features of the lipid metabolism of mesenchymal stem cells cultured in dog adipose tissue. A high content of oleic acid, characteristic of cells resistant to apoptosis and with high proliferative potential, was determined; a high ratio of unsaturated linoleic to saturated stearic acid (С18:1/С18.0), which reflects the high activity of the stearoyl-coenzyme-desaturase enzyme and, indirectly, the active state of the Wnt/β-catenin signaling pathway; inability to lengthen the chain of saturated fatty acids; lack or low activity of de novo synthesis of omega-6 polyunsaturated fatty acids. 18 fatty acids were found in the composition of lipids of fetal stem cells of a cat, of the saturated ones - the most palmitic acid (33.70 ± 0.02 %), of the monounsaturated ones – oleic acid (21.63 ± 0.03 %), of the polyunsaturated ones – linoleic acid (6.45 ± 0.07 %). The least amount of cis-,11,14-eicosadienoic acid (0.04 ± 0.01 %) was found in the composition of cell lipids. The total amount of saturated fatty acids in dog mesenchymal stem cell lipids was 65.65 ± 0.02 %), unsaturated fatty acids – 34.35 ± 0.02 %. Monoene fatty acids were determined in the amount of 24.46 ± 0.02 %, and polyene – 9.89 ± 0.02 %. The ratio index of polyunsaturated fatty acids ω 3 to ω 6 is 0.40. Lipids of mesenchymal stem cells of adipose tissue culture were characterized by a lower content of monoene unsaturated fatty acids 24.46 ± 0.02; (P &lt; 0.05), with a higher content of ω3 fatty acids 3.04 ± 0.02 %; (P &lt; 0.05), with a lower content of ω6 fatty acids 6.86 ± 0.02 %; (P &lt; 0.05) in contrast to lipids of red bone marrow stem cells.

Effect of Germination on Fatty Acid Composition in Cereal Grains.

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19-23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9-75.6%) than saturated fatty acids (10.1-25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.

Comparative Study on the Oil Content and Fatty Acids Profile among Some Brassica rapa L. Genotypes

The study was carried out at Biochemistry, Agricultural Chemistry and Environmental Science laboratory of Sher-e-Bangla Agricultural University, Dhaka, Bangladesh from March, 2020 to September, 2021 to estimate oil content and fatty acids composition of some Brassica rapa L. genotypes. The experiment was laid out in a completely randomized design with three replications and consisted of four genotypes viz., BARI Sarisha-14, Brown Special, Yellow Special, Tori-7 and their F1s. Result revealed that the oil content ranged from 34.25-45.05% among the studied genotypes. The parent, Yellow Special contained the highest amount of oil (45.05%) and Brown Special contained the lowest amount (39.48%), while among the F1s, (Brown Special×Yellow Special) contained the highest amount (39.04%) and (BARI Sar-14×Brown Special) contained the lowest amount (34.25%). The major saturated and unsaturated fatty acids content ranged from 3.92-5.42% and 92.39-93.50% respectively. The parent, Brown Special and the F1- (BARI Sar-14×Brown Special) contained the highest amount of unsaturated fatty acids (92.81%) and (93.50%) respectively, while the parent Yellow Special and the F1- (Brown Special×Tori-7) contained the lowest amount of saturated fatty acids (3.96%) and (3.92%) respectively. The highest poly unsaturated fatty acids containing parent was Tori-7 (16.98%) and F1 was Yellow Special×Tori-7 (19.27%). The erucic acid content ranged from 44.97- 54.56%. Among the parents, Tori-7 and among the F1s-Yellow Special×Tori-7 contained the lowest amount of erucic acid (44.97%) and (45.37%) respectively. Therefore, the parents and F1s with high level of poly unsaturated fatty acids and low level of erucic acid could be selected for further development of these trait.

Chronic hypoxia and hyperoxia alter tissue-specific fatty acid profile and FD6D and elongase gene expression levels in rainbow trout (Oncorhynchus mykiss).

Commercially important trout species, especially rainbow trout, are under great threat due to several negative factors affecting oxygen levels in water such as global warming and eutrophication. In our study, rainbow trout (Oncorhynchus mykiss) was exposed to chronic (for 28days) hypoxia (4.0 ± 0.5mg/L) and hyperoxia (12 ± 1.2mg/L) in order to evaluate the alteration of fatty acid profiles in muscle, liver and gill tissues. In addition, delta-6-desaturase and elongase gene expression profiles were measured in liver, kidney and gill tissues. The amount of saturated fatty acids increased by oxygen applications in the liver, while it decreased in the muscle and gill tissues compared to normoxia (p < 0.05). Monounsaturated fatty acids levels increased in muscle and gill (p < 0.05). Although n-3 polyunsaturated fatty acid (PUFA) decreased in muscle tissue, n-6 PUFA increased (p < 0.05). The n-3/n-6 ratio decreased in muscle tissue in response to the both exposures (p < 0.05) as well as eicosapentaenoic acid/docosahexaenoic acid ratio (p < 0.05). Hypoxia exposure generally increased delta-6-desaturase and elongase mRNA levels in all tissues (p < 0.05). However, gene expression profiles were variable in fish exposed to hyperoxia. As a result of oxygen exposures, the lipid profile of muscle tissue, which stores dense fat, was negatively affected more than that of liver and gill tissues. We determined that the change in expression levels was tissue specific.

Total Lipids and Fatty Acids in Major New Zealand Grape Varieties during Ripening, Prolonged Pomace Contacts and Ethanolic Extractions Mimicking Fermentation

Despite the important roles of lipids in winemaking, changes in lipids during grape ripening are largely unknown for New Zealand (NZ) varieties. Therefore, we aimed to determine the fatty acid profiles and total lipid content in two of NZ’s major grape varieties. Using gas chromatography–mass spectrometry, absolute quantification of 45 fatty acids was determined in Sauvignon blanc (SB) and Pinot noir (PN) grapes harvested at two different stages of ripeness. Lipid concentrations were as high as 0.4 g/g in seeds of both varieties, while pulp contained the least amount. Many unsaturated fatty acids were present, particularly in grape seeds, while skin contained relatively higher amounts of saturated fatty acids that increased throughout ripening. For both varieties, a significant increase in lipid concentration was observed in grapes harvested at the later stage of ripeness, indicating an association between lipids and grape maturity, and providing a novel insight about the use of total lipids as another parameter of grape ripeness. A variety-specific trend in the development and extraction of grape lipids was found from the analysis of the must and ethanolic extracts. Lipid extraction increased linearly with the ethanol concentration and with the extended pomace contact time. More lipids were extracted from the SB pomace to the must than PN within 144 h, suggesting a must matrix effect on lipid extraction. The knowledge generated here is relevant to both industry and academia and can be used to develop lipid diversification strategies to produce different wine styles.

Changes of lipid composition from culture fluid during the production of antibiotic salinomycin

A major step in the biotechnological process of production of antibiotic salinomycin is fermentation, which has the greatest impact on the quality of the final product. Vegetable oils (rapeseed or soybean) are used as nutrient medium during fermentation, with some of the lipids embedded in the final product. Data on their effect on product quality is missing, which is why a study of the changes in the composition of lipids in cultural fluid during the fermentation process was conducted. The composition of the residual lipids isolated from three samples of the culture fluid during fermentation (213, 405 and 490 hours), was investigated before drying the final product. The lipid content of the samples was 6.3%, 3.5% and 6.2%. The main trend is an increase in the amount of saturated fatty acids at the expense of a decrease in unsaturated acids. The amount of tocopherols during the fermentation process increased as well as γ-tocopherol, while the amount of α-tocopherol decreased. The content of carotenoids decreased twice during fermentation. Phosphatidylcholine and phosphatidylethanolamine were identified as major polar lipid components. The main phospholipid classes contain mainly palmitic, stearic and oleic acids. Significant changes in general lipid composition were observed during the biosynthesis process.