Rate Of Fatty Acid Release Research Articles

Comparison of sea buckthorn fruit oil nanoemulsions stabilized by protein-polysaccharide conjugates prepared using β-glucan from various sources

To understand the influence of β-glucans structure on the emulsifying properties of protein-polysaccharide conjugates, sodium caseinate (NaCas) was utilized to form glycosylation conjugates with varying degrees of glycosylation (10.68–17.50%) using three β-glucans from bacteria, yeast, and oats. This process induced alterations in the secondary structure of protein. The nanoemulsions prepared with the glycosylated conjugates exhibited superior stability compared to those formulated solely with NaCas, particularly under conditions of drastic pH fluctuations and extended storage periods. The nanoemulsion prepared with the NaCas-Salecan conjugate demonstrated exceptional stability at pH 4 and 6, or storage for 20 days. Additionally, it significantly attenuated the oxidation of unsaturated fatty acids and exhibited the lowest levels of aggregation, flocculation, and free fatty acid release rate during in vitro digestion. This study suggested the potential of the NaCas-Salecan conjugates in enhancing the stability of nanoemulsions and facilitating the colorectal-targeted delivery of sea buckthorn fruit oil.

Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel

Different emulsion gel systems are widely applied to deliver functional ingredients. The effects and mechanisms of ultrasound-assisted emulsification (UAE) treatment and carboxymethyl cellulose (CMC) modifying the curcumin delivery properties and in vitro digestibility of the myofibrillar protein (MP)-soybean oil emulsion gels were investigated. The rheological properties, droplet size, protein and CMC distribution, ultrastructure, surface hydrophobicity, sulfhydryl groups, and zeta potential of emulsion gels were also measured. Results indicate that UAE treatment and CMC addition both improved curcumin encapsulation and protection efficiency in MP emulsion gel, especially for the UAE combined with CMC (UAE-CMC) treatment which encapsulation efficiency, protection efficiency, the release rate, and bioaccessibility of curcumin increased from 86.75 % to 97.67 %, 44.85 % to 68.85 %, 18.44 % to 41.78 %, and 28.68 % to 44.93 % respectively. The protein digestibility during the gastric stage was decreased after the CMC addition and UAE treatment, and the protein digestibility during the intestinal stage was reduced after the CMC addition. The fatty acid release rate was increased after CMC addition and UAE treatment. Apparent viscosity, storage modulus, and loss modulus were decreased after CMC addition while increased after UAE and UAE-CMC treatment especially the storage modulus increased from 0.26 Pa to 41 Pa after UAE-CMC treatment. The oil size was decreased, the protein and CMC concentration around the oil was increased, and a denser and uniform emulsion gel network structure was formed after UAE treatment. The surface hydrophobicity, free SH groups, and absolute zeta potential were increased after UAE treatment. The UAE-CMC treatment could strengthen the MP emulsion gel structure and decrease the oil size to increase the curcumin delivery properties, and hydrophobic and electrostatic interaction might be essential forces to maintain the emulsion gel.

Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability

Conjugated safflower seed oil (CSSO) was used as the base oil, and beeswax (BW) was used as the gelling agent to prepare BW-CSSO oleogel. The effects of different additions of wax on the properties of BW-CSSO oleogel, as well as their oxidative stability, were investigated. The results indicated that an oleogel could be formed with CSSO at a BW concentration of 5 wt% at 25 °C, and the oil-holding capacity and hardness of the oleogel increased significantly as the BW concentration increased from 5 wt% to 11 wt%. Differential scanning calorimetry results showed that the peak crystallization and melting temperatures of the oleogel generally increased with the increase of wax addition, and both the crystallization and melting peaks became clearer and sharper. The rheological results indicated that all the samples showed shear-thinning behavior and higher concentrations of BW-CSSO oleogel were more capable of forming robust structures with lower frequency dependence. The free fatty acid release rate from BW-CSSO oleogel decreased with increasing BW concentration because the oleogel was stronger due to the formation of a more robust network, and the network of strong crystals influences the contact between lipase and oil, slowing down the release of oil from the interior of the oleogel structure and affecting the hydrolysis of oil. The network structure of the oleogel could inhibit the generation of CSSO secondary oxidation products and improve the oxidative stability of CSSO. This study provides the relevant parameters of the BW-CSSO oleogel and lays the foundation for subsequent studies.

Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane

Ultrasound (US) is an innovative food processing technique that has gained significant interest for its role in modifying proteins. Our study focused on how different US time exposure influence the stability, interfacial structure, and rheological characteristics of whey protein infused with milk fat globule membrane (MFGM). Results indicated that a 9-min ultrasound treatment (US-9) of protein, yielding an emulsion with particle size of 338.3 nm and ζ-potential of −48 mV, was optimal for enhancing functional properties of the emulsion. The US-9 emulsion exhibited different surface rheological properties compared to other emulsions, revealing a heterogeneous MFGM stabilization interface predominantly made of MFGM fragments, free phospholipids, and proteins. The US-9 emulsion surface covered more phospholipids, indicating improved emulsion persistence, based on interfacial protein and phospholipid content calculations and microstructure observation. While the US-9 emulsion did not affect fat digestion, the US-6 min treatment resulted in an optimal fatty acid release rate. Further experimentation may be necessary to elucidate the intricate relationship between ultrasound duration and fat digestion. These findings have leaded to a better understanding of the emulsification capabilities of MFGM materials, as well as a foundation to improve infant formula quality.

Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction

The aim of this work was to assess the potential of nanoemulsions stabilized by mixed soy protein with multi-conformation as curcumin carrier, and the influence of oil volume fraction on stability and gastrointestinal behavior of curcumin-loaded emulsion was investigated. Loading efficiency showed a slight increase with higher oil content, though the difference was not statistically significant. With the increase of oil, the viscosity (Pa‧s), thixotropy (area of hysteresis loop) and particle size of the emulsion increased, which facilitated the physical and chemical stability of curcumin-loaded emulsion. However, the free fatty acid release rate and bioaccessibility of curcumin was negatively correlated with the oil volume fraction and the particle size of emulsion after gastric digestion. Notably, the digestion in stomach did not affect the structure of interfacial protein, demonstrating that protein-based nanoemulsions exhibited resistance to gastric digestion. This study provides theoretical guidance for the application of protein-based emulsion in curcumin delivery.

Application of small angle X-ray scattering in exploring the effect of edible oils with different unsaturation FAs on bioaccessibility of stigmasterol oleate.

Phytosterol can improve its lipid solubility, lipophilic/hydrophilic balance and bioaccessibility by esterification with fatty acids, which increases its practical application range in the food industry. In the present study, small angle X-ray scattering combined with the pH-stat in vitro digestion model was applied to continuously monitor the molecular structure evolution of mixed micelles during digestion and investigate the effect of three edible oils (olive oil with 72.41 ± 0.57% oleic, sunflower seed oil with 63.45 ± 0.78% linoleic, refined linseed oil with 51.74 ± 0.34% linolenic) on bioaccessibility of stigmasterol oleate in vitro. The release degree and rate of fatty acids in the three edible oil systems (kOO+ST-OA = 0.0501, kSO+ ST-OA = 0.0357, kLO+ST-OA = 0.0323) was compared. The three different edible oils had similar impact on the formation of dietary mixed micelles during the simulatedin vitro digestion of stigmasterol oleate, although there weresignificant differences in molecular morphology and composition of mixed micelles. The results showedthat the vesicles formed by linoleic oil (SO system) or linolenic oil (LO system) were easy to dissociate. The largest average number and diameter of vesicles (5.55 × 1016 cm-3 and 2230.75 Å), the most stable vesicle structure and the fastest fatty acid release rate were observed in the OO system. Compared to linoleic (SO system) or linolenic (LO system), the oleic (OO system) could facilitate the transformation of micelles to vesicles and maintain the stability of its membrane, significantly promotin the dissolution of stigmasterol and improving bioaccessibility. © 2023 Society of Chemical Industry.

Lycopene-loaded emulsions stabilized by whey protein covalently modified with pectin or/and chlorogenic acid: Enhanced physicochemical stability and reduced bio-accessibility.

Lycopene-loaded emulsions were formulated with whey protein isolate (WPI) covalently modified with high methoxylated pectin (HMP) or/and chlorogenic acid (CA) prepared by dry heating or/and alkali grafting. Covalent WPI products were confirmed by SDS-PAGE and degree of graft/CA binding equivalent values. The α-helix and β-sheet percentage, surface hydrophobicity and fluorescence intensity of WPI decreased significantly (p<0.05) upon binding. Both binary and ternary complexes enhanced the stability of the emulsions, and lycopene retained more after UV irradiation, thermal treatment, storage, compared with emulsions stabilized by WPI, with the best protection by both ternary complexes. In vitro simulated digestion results showed that free fatty acids were released in the order of WPI>WPI-HMP>WPI-CA>WPI-HMP-CA ≈ WPI-CA-HMP. Bio-accessibility analysis showed the same trend as the fatty acid release rate. These results may provide a theoretical basis for applications of conjugating protein with polysaccharide or/and polyphenol emulsions.

Epicardial adipocytes in the pathogenesis of atrial fibrillation: An update on basic and translational studies.

Epicardial adipose tissue (EAT) is an endocrine organ containing a host of cell types and undoubtedly serving a multitude of important physiologic functions. Aging and obesity cause hypertrophy of EAT. There is great interest in the possible connection between EAT and cardiovascular disease, in particular, atrial fibrillation (AF). Increased EAT is independently associated with AF and adverse events after AF ablation (e.g., recurrence of AF, and stroke). In general, the amount of EAT correlates with BMI or visceral adiposity. Yet on a molecular level, there are similarities and differences between epicardial and abdominal visceral adipocytes. In comparison to subcutaneous adipose tissue, both depots are enriched in inflammatory cells and chemokines, even in normal conditions. On the other hand, in comparison to visceral fat, epicardial adipocytes have an increased rate of fatty acid release, decreased size, and increased vascularity. Several studies have described an association between fibrosis of EAT and fibrosis of the underlying atrial myocardium. Others have discovered paracrine factors released from EAT that could possibly mediate this association. In addition to the adjacent atrial cardiomyocytes, EAT contains a robust stromal-vascular fraction and surrounds the ganglionic plexi of the cardiac autonomic nervous system (cANS). The importance of the cANS in the pathogenesis of atrial fibrillation is well known, and it is quite likely that there is feedback between EAT and the cANS. This complex interplay may be crucial to the maintenance of normal sinus rhythm or the development of atrial fibrillation. The extent the adipocyte is a microcosm of metabolic health in the individual patient may determine which is the predominant rhythm.

Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion

Improving the qualities of vegetable oil replaced animal fat meat products is particularly fascinating for the development of healthy meat products. This work was designed to investigate the effects of different carboxymethyl cellulose (CMC) concentrations (0.01 %, 0.05 %, 0.1 %, 0.2 %, and 0.5 %) on the emulsifying, gelation, and digestive properties of myofibrillar protein (MP)-soybean oil emulsions. The changes in MP emulsion characteristics, gelation properties, protein digestibility, and oil release rate were determined. Results demonstrated that CMC addition decreased the average droplet size and increased the apparent viscosity, storage modulus, and loss modulus of MP emulsions, and a 0.5 % CMC addition significantly increased the storage stability during 6 weeks. Lower CMC addition (0.01 % to 0.1 %) increased the hardness, chewiness, and gumminess of emulsion gel especially for the 0.1 % CMC addition, while higher CMC (0.5 %) content decreased the texture properties and water holding capacity of emulsion gels. The addition of CMC decreased protein digestibility during the gastric stage, and 0.01 % and 0.05 % CMC addition significantly decreased the free fatty acid release rate. In summary, the addition of CMC could improve the stability of MP emulsion and the texture properties of the emulsion gels, and decrease protein digestibility during the gastric stage.

Effect of gelation technique on lipid digestibility of emulsion-loaded alginate microparticles: a systematic review and meta-analysis.

Alginate microparticles fabricated via calcium gelation or layer-by-layer assembly are commonly used for encapsulating emulsions. In this study, the impact of these two gelation methods on the lipid digestibility of emulsions was reviewed through a systematic screening of relevant studies. From the literature search (Scopus, PubMed, and Web of Science databases), 604 records were screened and 25 articles were included in the analysis. The fold change of free fatty acid release rate at the end of in vitro digestion process between alginate-encapsulated emulsion and emulsions not encapsulated by alginate was calculated for calcium gelation (weighted mean of response ratio 0.64, 95% CI 0.54-0.75) and layer-by-layer assembly (weighted mean of response ratio 0.89, 95% CI 0.81-0.98). Alginate-calcium hydrogels showed stronger inhibition of the extent of lipid digestion than alginate-coated multilayer emulsions. The structural and particle size differences between alginate microparticles acquired using different techniques may contribute to this phenomenon.

English

Sweat is important in thermoregulation, helping to dissipate heat in the body by evaporation in hot conditions in dairy cows. The purpose of this study was to evaluate the variation of sweat fatty acid compositions in summer conditions in Jersey and Holstein dairy cattle for their potential thermoregulatory roles in animal health protection. Temperature, relative humidity and Temperature-Humidity Index (THI) values were calculated for the intensity of stress in the indoor environment. The chemical compounds of sweat were determined by gas chromatography device and inter-breeds differences were revealed. As a result of analyzes, a total of 23 fatty acids were detected in both breeds. It was understood that there were 15 fatty acids in the Jersey breed. Palmitic acid was detected at a rate of 27.72 % in Holstein cows and 25.16 % in jersey cows that may be due to a higher rate of fatty acid release from muscle tissue, so that it may be less resistant than the jersey breed in heat stress conditions. It can be said that palmitic acid can be an indicator for heat stress conditions. ∑SFA and ∑PUFA contents of the sweat of Holstein cows were lower than those of Jersey breeds while ∑MUFA content was higher than those of Jersey breeds. The high expulsion of ∑SFA and ∑PUFA in the sweat of the Jersey cows can provide the function of delaying the body's dehydration by forming a hydrolipid film on the skin surface in hot conditions

Pickering emulsion stabilised by double‐modified starch particles and its delivery property for curcumin

SummaryRice starch was hydrophobised by octenyl succinic anhydride (OSA) and then modified by roast dry heating at 180°C for 40 min (RDH‐40) to improve its digestibility. The oil‐in‐water Pickering emulsions stabilised by double‐modified starch particles were fabricated. The emulsion stability under different formulation parameters was investigated. Results showed that the suitable parameters for fabrication of Pickering emulsion were RDH‐40 concentration of 4.0 wt.%, oil volume ratio of 50% and pH of the system was 7.0. The addition of NaCl and sucrose (0–200 mmol/L) slightly reduced the emulsion stability. Microstructure results revealed that the starch particles and a few gelatinized starch macromolecules distributed around the oil droplets, making the emulsion more stable. Compared with the emulsions stabilised by Tween 20 and OSA starch, the Pickering emulsion stabilised by 4.0% RDH‐40 starch showed the highest loading and embedding rates for curcumin at 25 and 40°C. The emulsion stabilised by RDH‐40 had a faster free fatty acid release rate and higher curcumin bioaccessibility than that stabilised by OSA starch during in vitro digestion. This study helps to develop new starch‐based Pickering emulsions for the delivery of oil‐soluble bioactive substances.

Development of whey protein isolate–phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery

Although β-carotene (BC) exerts beneficial effects on human health, the direct use of this compound as a nutritional supplement is hindered by its low water solubility and oxidation stability. Herein, we develop an oil-in-water emulsion stabilized by whey protein isolate (WPI)–phytosterols (PS) complexes as a delivery system for BC to overcome the above limitations. The rheology and stability of the emulsion were characterized, and the influence of the emulsion on the chemical stability and bioaccessibility of BC was discussed. The results showed that the PSs promoted the adsorption of WPI at the oil–water interface and improved the viscosity and viscoelasticity of the emulsion. The emulsion with a WPI:PS mass ratio of 25:2 (EWPI-PS) featured the highest fraction of interfacial adsorbed protein (88.73 %), excellent stability during 21-day storage at 25 °C. The BC retention rate of EWPI-PS (61.48 %) was significantly higher than that of the emulsion stabilized by WPI only (EWPI, 31.90 %) after 21-day storage at 50 °C. In addition, BC-loaded EWPI-PS showed higher freeze–thaw and thermal stability than BC-loaded EWPI, and a lower free fatty acid release rate and BC bioaccessibility than BC-loaded EWPI in simulated gastrointestinal digestion experiments. These results provide a theoretical basis for the WPI-PS complexes-stabilized emulsion as BC delivery system.

Preparation, characterisation and in vitro digestibility of potato starch‐fatty acid complexes

SummaryThe starch‐fatty acid (FA) complex belongs to a new type of resistant starch (RS5) and has become a prevalent research topic because of its slow‐digestion and enzymatic resistance properties. In this study, the starch‐FA complexes were prepared from potato starch (PS) and FAs with various carbon chain lengths and unsaturation by hydrothermal treatment (HT), alcohothermal treatment (AT) or ultrasound treatment (UT), and their physicochemical properties and digestibility were interpreted. The PS‐8% lauric acid (Lau) with the highest complex index value (approximately 95%) and RS content (approximately 31%) was obtained by HT; meanwhile, it had a slow glucose diffusion rate and a low free fatty acid release rate in simulated gastrointestinal digestion compared to native PS. Besides, the V‐type crystalline structure was formed obviously after HT, but it was too weak for AT and UT samples to be detected. The gelatinisation viscosity was reduced due to the physical combination of PS and Lau. Therefore, HT was a relatively efficient and safe approach to prepare starch‐FA complex with high RS content, and the obtained starch‐FA complex has the potential to become an alternative functional food ingredient.

Exploration of suitable in vitro simulated digestion model for lipid oxidation of flaxseed oil emulsion during digestion.

The INFOGEST model is a standardized general in vitro digestion study, but it cannot accurately simulate the fatty acid release process of lipids in the stomach and small intestine. In this study, the internationally universal INFOGEST 2019 was used as the basic model and flaxseed oil emulsion was used as the research object. In various improvement models, the effect of fatty acid release rate on the oxidation stability of flaxseed oil was assessed by adding rabbit stomach extract and changing the order of bile salts addition. With the presence of rabbit gastric extract, flaxseed oil emulsion flocculation and coalescence in stomach were reduced, and the absolute value of ζ-potential increased. Moreover, the release rate of fatty acids in the small intestine increased by 12.14%. The amount of lipid oxidation product (i.e. hexanal) in the gastric and intestinal phases increased by 0.08 ppb. In addition, the fatty acid release rate in the small intestine phase increased by 5.85% and the hexanal content increased by 0.011 ppb in the digestion model of adding bile salts before adjusting the pH in the small intestine phase compared with the model of adjusting the pH first and then adding bile salts. The results obtained from this study will contribute to finding the most suitable static digestion model for simulating digestion and oxidation of lipid during lipid gastrointestinal digestion. © 2022 Society of Chemical Industry.

Exercise training remodels subcutaneous adipose tissue in adults with obesity even without weight loss.

Excessive adipose tissue mass underlies much of the metabolic health complications in obesity. Although exercise training is known to improve metabolic health in individuals with obesity, the effects of exercise training without weight loss on adipose tissue structure and metabolic function remain unclear. Thirty-six adults with obesity (body mass index=33±3 kg · m-2 ) were assigned to 12 weeks (4 daysweek-1 ) of either moderate-intensity continuous training (MICT; 70% maximal heart rate, 45min; n=17) or high-intensity interval training (HIIT; 90% maximal heart rate, 10×1min; n=19), maintaining their body weight throughout. Abdominal subcutaneous adipose tissue (aSAT) biopsy samples were collected once before and twice after training (1day after last exercise and again 4days later). Exercise training modified aSAT morphology (i.e. reduced fat cell size, increased collagen type 5a3, both P≤0.05, increased capillary density, P=0.05) and altered protein abundance of factors that regulate aSAT remodelling (i.e. reduced matrix metallopeptidase 9; P=0.02; increased angiopoietin-2; P<0.01). Exercise training also increased protein abundance of factors that regulate lipid metabolism (e.g. hormone sensitive lipase and fatty acid translocase; P≤0.03) and key proteins involved in the mitogen-activated protein kinase pathway when measured the day after the last exercise session. However, most of these exercise-mediated changes were no longer significant 4days after exercise. Importantly, MICT and HIIT induced remarkably similar adaptations in aSAT. Collectively, even in the absence of weight loss, 12weeks of exercise training induced changes in aSAT structure, as well as factors that regulate metabolism and the inflammatory signal pathway in adults with obesity. KEY POINTS: Exercise training is well-known to improve metabolic health in obesity, although how exercise modifies the structure and metabolic function of adipose tissue, in the absence of weight loss, remains unclear. We report that both 12weeks of moderate-intensity continuous training (MICT) and 12weeks of high-intensity interval training (HIIT) induced modifications in adipose tissue structure and factors that regulate adipose tissue remodelling, metabolism and the inflammatory signal pathway in adults with obesity, even without weight loss (with no meaningful differences between MICT and HIIT). The modest modifications in adipose tissue structure in response to 12weeks of MICT or HIIT did not lead to changes in the rate of fatty acid release from adipose tissue. These results expand our understanding about theeffects of two commonly used exercise training prescriptions (MICT and HIIT) on adipose tissue remodelling that may lead to advanced strategies for improving metabolic health outcomes in adults with obesity.

In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO3

The formation of CaCO3 loaded particles based on solid/oil/water (S/O/W) emulsions is a promising method to improve the dispersion stability and digestive properties of CaCO3 in liquid foods. Used CaCO3 as solid phase, soybean oil as O phase, sodium caseinate (NaCas), gelatin (GEL), and sodium caseate-gelatin (NaCas-GEL) as W phase, S/O/W calcium-lipid microspheres were prepared. The intermolecular interactions were examined by Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, and X-ray diffraction (XRD) analysis. GIT model was used to analyze the particle size, Zeta-potential, and microstructure at different digestion stages by combining the fatty acid release rate, the degree of protein hydrolysis, and the release of free calcium. The FTIR and Raman and XRD results showed that NaCas interacts with GEL to a certain extent, which was helpful for the preparation of stable S/O/W emulsion and could effectively improve the embedding rate of CaCO3. GIT studies showed the addition of GEL weakened the looseness and openness of the aggregation structure in the gastric digestion stage, reduced the FFA release rate to a certain extent, and had a certain inhibitory effect on the digestion of soybean oil in the emulsion. The results showed that the digestion of S/O/W emulsion was the fastest when the W phase was NaCas, and the addition of GEL could significantly reduce the digestion.

Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides

The infants who cannot be breastfeed need to obtain energy and nutrition from other sources, such as formula. In this study, a human milk fat substitute (HMFS) rich in structured triglycerides (STG) and with a variety of fatty acids was prepared by one-step transesterification reaction. The optimum conditions for the lipase-catalyzed transesterification between basa catfish oil solid fraction, Cinnamomum camphora seed kernel oil, linseed oil, microbial oil and algae oil were studied and the in vitro digestibility of the constructed HMFS was investigated. Under the optimal conditions, the obtained HMFS contained 58.86% STG and 39.73% sn-2 palmitic acid (PA). Fatty acid composition analysis showed that HMFS was composed of capric acid (Ca), lauric acid (La), oleic acid (O), linoleic acid (L), linolenic acid (Ln), arachidonic acid (ARA) and docosahexaenoic acid (DHA). LC-MS/MS analysis found that 142 new triglycerides were generated, such as Ca-P-ARA, Ca-P-Ln, La-P-ARA, La-P-L and P-O-ARA. Moreover, compared with physical mixture (PM), HMFS had better melting and crystallization temperature and the fatty acid release rate of HMFS was significantly improved. These results suggested that HMFS may have a great application in infant food as a nutritional ingredient.

Assessment of Periprostatic and Subcutaneous Adipose Tissue Lipolysis and Adipocyte Size from Men with Localized Prostate Cancer.

The prostate is surrounded by periprostatic adipose tissue (PPAT), the thickness of which has been associated with more aggressive prostate cancer (PCa). There are limited data regarding the functional characteristics of PPAT, how it compares to subcutaneous adipose tissue (SAT), and whether in a setting of localized PCa, these traits are altered by obesity or disease aggressiveness. PPAT and SAT were collected from 60 men (age: 42–78 years, BMI: 21.3–35.6 kg/m2) undergoing total prostatectomy for PCa. Compared to SAT, adipocytes in PPAT were smaller, had the same basal rates of fatty acid release (lipolysis) yet released less polyunsaturated fatty acid species, and were more sensitive to isoproterenol-stimulated lipolysis. Basal lipolysis of PPAT was increased in men diagnosed with less aggressive PCa (Gleason score (GS) ≤ 3 + 4) compared to men with more aggressive PCa (GS ≥ 4 + 3) but no other measured adipocyte parameters related to PCa aggressiveness. Likewise, there was no difference in PPAT lipid biology between lean and obese men. In conclusion, lipid biological features of PPAT do differ from SAT; however, we did not observe any meaningful difference in ex vivo PPAT biology that is associated with PCa aggressiveness or obesity. As such, our findings do not support a relationship between altered PCa behavior in obese men and the metabolic reprogramming of PPAT.

Correction the blood biochemical parameters in transition dairy cows by hop cones and vitamin E supplement

In the prevention and treatment of cow ketosis, the regulation of glucose and fatty acids is the main focus, while ammonia intoxication is largely ignored. The intensity of formation of the rumen ammonia can be reduced by ionophore antibiotic monensin. Hop cones contain a number of biologically active components including phytoionoрhores: prenylated polyphenols lupulon, humulon and their derivatives. Therefore, hop cones can be considered as a potential substitute for antibiotics-ionophores. Vitamin E, fed to ruminants in large quantities, stimulates the cellulosolytic bacteria of the rumen. Accordingly, co-feeding cows with hops and vitamin E supplements can reduce ammonia formation without inhibition the carbohydrate fermentation in the rumen. The experiment used two groups of dry Ukrainian dairy black-and-white breed cows with productivity 6–7 thousand kg of milk for previous lactation, 10 animals per each group. The trial was performed during the last 3 weeks of dry period and the first 3 weeks after calving. Animals were fed a standard balanced diet containing: grass silage, corn silage, barley grain, corn grain, soybean meal, molasses, salt, mineral and vitamin premix. The first group was the control. The diet of second group was supplemented with 300 mg of α-tocopherol acetate (0.6 g of Rovimix E-50) and 1g of dry hop cones per kg of DM. Prior to calving, the tested feed additive reduced the concentration of lipid peroxidation products (P &lt; 0.05) in the blood plasma without affection other parameters. More significant changes were detected after calving. An increase in glucose concentration (P &lt; 0.05), triacylglycerol (P &lt; 0.05), cholesterol esters (P &lt; 0.05) and a decrease in the concentration of NEFA (P &lt; 0.05) were found in the blood of cows of the experimental group in a week after parturition. One month after calving, differences between control and experimental blood plasma parameters were significantly less pronounced. Therefore, addition of 300 mg of α-tocopherol acetate and 1 g/kg of dry hop cones per kg of dry matter of the diet during the transition period stimulates liver glucose synthesis and reduces the rate of fatty acid release from adipose tissue. The specified feed additive can be used to prevent metabolic disorders in early-lactation dairy cows.