Source Of Polyunsaturated Fatty Acids Research Articles

Periconceptional omega-6 and omega-3 polyunsaturated fatty acid intake plane and postpartum depression: a nationwide birth cohort-the Japan Environment and Children's Study.

Intake of omega-3 polyunsaturated fatty acids (PUFAs) has favorable effects on the prevention of postpartum depression, but fish, the principal source of omega-3 PUFAs, are becoming a depleted resource. We therefore examined whether lower periconceptional intake of omega-6 PUFAs, whose metabolic pathways are antagonistic to those of omega-3 PUFAs, is associated with lower prevalence of postpartum depression while simultaneously considering omega-3 PUFA intake. The participants were 92,595 mothers involved in the ongoing Japan Environment and Children's Study. Periconceptional intakes of omega-6 and -3 PUFA were measured using a food frequency questionnaire. Postpartum depression was assessed using the Edinburgh Postnatal Depression Scale. Generalized additive mixed model analysis was used to draw contour plots of postpartum depression on a plane with omega-6 and omega-3 PUFA intakes on the x- and y-axes, respectively. The adjusted prevalence ranged from 11.0% to 26.3% within the respective 1st to 99th percentile intake ranges and monotonously decreased with decreasing omega-6 PUFA intake. In contrast, the prevalence decreased with increasing omega-3 PUFA intake, but the trend almost disappeared above 2 g/day. Our results highlight the potential importance of focusing on omega-6 PUFAs as well as omega-3 PUFAs prior to conception to reduce postpartum depression.

Association of omega-3 polyunsaturated fatty acids intake and cognitive function in middle-aged and older adults

ABSTRACT Objective Omega-3 polyunsaturated fatty acids (PUFAs) play a crucial role in maintaining and improving cognitive function and brain health. The aim of this study was to assess the association between omega-3 PUFA intake and cognitive function in middle-aged and older adults in Saudi Arabia. Methods Cognitive function was assessed using the Montreal Cognitive Assessment (MoCA). The frequency and quantity of omega-3 PUFA intake were assessed using an omega-3 food frequency questionnaire. Results A total of 175 participants were recruited for this study. Participants in the lowest omega-3 PUFA tertile group scored significantly lower in the visuospatial/executive and attention cognitive domains (p < 0.05). After adjusting for confounders, the higher intake of alpha-linolenic acid (ALA) was significantly associated with higher scores in the visuospatial/executive domain (p = 0.02) and the higher intake of docosahexaenoic acid (DHA) was significantly associated with higher scores in the attention domain (p = 0.04). The participants who did not consume walnuts showed a significant lower MoCA score than those who did (p = 0.005). No significant differences were found with other omega-3 PUFA sources. Conclusion Higher intake of omega-3 PUFAs was positively associated with visuospatial/executive and attention cognitive functions in middle-aged and older adults.

The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p&gt;0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p&gt;0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins.

Comparison of Omega-3 polyunsaturated fatty acids bioavailability in fish oil and krill oil: Network Meta-analyses

Background and Aims: Fish oil and krill oil are primary sources of Omega-3 polyunsaturated fatty acids (PUFAs), differing in their molecular forms and bioavailability. Understanding these differences can optimize their therapeutic use. This study aims to compare the bioavailability of Omega-3 PUFAs in fish oil and krill oil using a network meta-analysis approach. By evaluating various molecular forms and dosages, the study seeks to identify the most effective Omega-3 sources and dosing regimens to maximize health benefits.Methods: The study adhered to the explanation of the PRISMA network meta-analysis 2015 (registered PROSPERO ID: CRD42024532536). The risk of bias was evaluated using the PEDro scale. This network meta-analysis incorporated data from studies published between 2003 and 2023, sourced from five databases: ClinicalTrials.gov, PubMed, Cochrane CENTRAL, the International Clinical Trials Registry Platform-World Health Organization, and Embase. Statistical analysis was conducted using advanced models in R software to ensure a rigorous evaluation of bioavailability.Results: Out of 26 high-quality studies, findings reveal superior bioavailability of krill oil compared to fish oil. Specifically, fish oil above 3000 mg, in re-esterified triacylglycerol or ethyl ester formulations (100–2900 mg), and krill oil (100–1900 mg) significantly enhanced the Omega-3 index. At lower dosages (under 2000 mg), krill oil shows superior Omega-3 absorption compared to fish oil. Using fish oil ethyl ester at doses between 2000 and 2900 mg may be the most effective for reducing Tmax. However, this finding should be interpreted with caution due to high heterogeneity and limited statistical significance. The highest AUC values were observed in krill oil phospholipid/free fatty acid formulation. Emulsion forms of fish oil are more effective in increasing Cmax than other formulations. These results were supported by robust statistical evidence (Egger's test, p > 0.05), highlighting the effectiveness of specific formulations and doses in optimizing Omega-3 absorption.Conclusion: The research highlights the importance of understanding the bioavailability of Omega-3 PUFAs from fish oil and krill oil. The findings suggest that low-dose krill oil and fish oil emulsions (under 2000 mg) are effective and potentially safer alternatives to high-dose fish oil, potentially minimizing the risk of adverse effects.

Marine microalgae meal (Schizochytrium sp.) influence on intake, in vivo fermentation parameters and in vitro gas production and digestibility in sheep diets is dose-dependent

The objective of this study was to evaluate the dry matter intake (DMI), intake of nutrients and in vivo ruminal fermentation in wethers fed diets without or with 2 or 4% of marine microalgae meal (Schizochytrium sp.) as a source of docosahexaenoic polyunsaturated fatty acid (DHA; C22:6 n-3), as well as the total gas production and digestibility of the experimental diets using in vitro techniques. Six Santa Inês wethers with a body weight of 55.6 ± 5.20kg and 18 months of age fitted with a ruminal cannula, were used and housed in individual stalls. The experimental design consisted of a double 3 ×3 Latin square (three treatments and three periods) with each experimental period lasting 21 days (14 days for adaptation to diets, 5 days for sample collection and 2 days of blank time between periods), for a total of 63 days. Animals fed 4% microalgae meal showed lower DMI (P<0.05; 1,14 vs. 0,86kg/d) and lower intake of nutrients (P<0.05), except for ether extract (EE; P=0.967), compared to animals not fed microalgae. Wethers that were not fed marine microalgae had lower ruminal pH just two hours after feeding (P=0.042) and lower concentrations of ammoniacal nitrogen (NH3-N) in the ruminal fluid at all sampling times (P=0.011) compared to wethers fed diets with 2 and 4% level inclusion. The addition of marine microalgae meal did not have an effect on heat production and in vitro gas production (P>0.05). The in vitro digestibility of non-fibrous carbohydrates (NFC) increased (P=0.033) with the inclusion of marine microalgae in the diet, being higher in the 4% treatment compared to the others. Additionally, marine microalgae meal significantly reduced (P=0.002; 0.55 to 0.47g/g of DM) the in vitro digestibility of neutral detergent fiber corrected for ash and protein (NDF). The inclusion of marine microalgae meal Schizochytrium sp. as a DHA source did not negatively affect ruminal fermentation. However, it compromised dry matter and nutrients intake, as well as NDF digestibility in animals fed 4% microalgae while a reduction on DMI as well as intake of nutrients at 2% inclusion was not significant. Therefore, it is recommended to use marine microalgae meal in the feeding of wethers under tropical conditions at a concentration of 2% of the diet.

Gut symbiont-derived anandamide promotes reward learning in honeybees by activating the endocannabinoid pathway.

Polyunsaturated fatty acids (PUFAs) are dietary components participating in neurotransmission and cell signaling. Pollen is a source of PUFAs for honeybees, and disruptions in dietary PUFAs reduce the cognitive performance of honeybees. We reveal that gut bacteria of honeybees contribute to fatty acid metabolism, impacting reward learning. Gut bacteria possess Δ-6 desaturases that mediate fatty acid elongation andcompensate for the absence of honeybee factors required for fatty acid metabolism. Colonization with Gilliamella apicola, but not a mutant lacking the Δ-6 desaturase FADS2, increases the production of anandamide (AEA), a ligand of the endocannabinoid system, and alters learning and memory. AEA activates the Hymenoptera-specific transient receptor AmHsTRPA in astrocytes, which induces Ca2+ influx and regulates glutamate re-uptake of glial cells to enhance reward learning. These findings illuminate the roles of gut symbionts in host fatty acid metabolism and the impacts of endocannabinoid signaling on the reward system of social insects.

Food culture, lifestyle &amp; traditional food festivals: a narrative on the public health relevance of the traditional yam recipes in the Afikpo New Yam Festival

Food culture has over the years remained the centre for socio-cultural linkages among people in a community, with generational transmission giving birth to cultural affinity and cultural heritage. Besides its primary aim of nourishment, enhancement of growth and body functions, it also defines religious and traditional belief systems. Several communities, tribes and nation states such as China, Italy, Japan, India, Europe and Americas, have been associated with unique food cultures. In North and West African countries like Tunisia and Nigeria respectively, food cultures abound. In South-East Nigeria, the Igbo tribe conduct yam rituals as food cultural festivals. Afikpo, a community in the Igbo-speaking part of Nigeria, celebrates an annual yam ritual called Ikeji Festival, part of which, as the new yam is harvested, is preparation of traditional yam recipes. This article reviews the nutritional content of the various traditional yam recipes consumed in such ceremonies and the associated drinks. A literature search revealed that yam, an energy-giving food with a carbohydrate content of 15 – 40.6%, could be prepared with vegetables, legumes, fish, meat, melon seeds, red palm oil, African black beans, pumpkin fruit pulp, eggplants, African oil bean, piper guineese, plantain, solanum americanum, vitex donians, pterocarpus santalinoids, which are sources of minerals, vitamins, antioxidants, dietary fibres and polyunsaturated fatty acids, all of which have been documented as beneficial in the management of chronic diseases. Alcoholic and various soft drinks are consumed with the yam recipes during the ceremony and there are possibilities that if awareness is not created, overindulgence could constitute to abuse.

PSIX-25 Sums and relationships of fatty acids of lamb meat fed with marine microalgae meal (Schizochytrium sp.) and vitamin E

Abstract The meat production chain, while seeking to reduce production costs, has been demanding in terms of quality, with growing consumer concern regarding the benefits and harms that meat can bring to health. In this sense, the composition of ruminant fat has been a concern for the community in general, due to it being mostly composed of saturated fatty acids (SFA), Supplementary sources of polyunsaturated fatty acids (PUFA) in the diet of ruminants are being researched, especially long-chain ones, such as those present in some species of marine microalgae; however, these fatty acids are susceptible to oxidation, and the use of an antioxidant is recommended, like vitamin E. Given the above, the objective of this work was to evaluate the concentrations and relationships of fatty acids in the meat of Ile de France lambs fed with marine microalgae meal (Schizochytrium sp.) and vitamin E. Newly weaned (n = 32), 60-d-old, intact Ile de France breed lambs, with body weight (BW) = 20.0 kg were randomly distributed into four treatments: CO: control diet; FA: diet with 4% seaweed meal; VE: diet with 1,000 mg of vitamin E; or FAVE: diet with 4% seaweed meal and 1,000 mg of vitamin E. The lambs were slaughtered at 35 kg BW and their meat was evaluated regarding the fatty acid profile, to then obtain concentration and relationships of fatty acids in lamb meat. The data were evaluated in a completely randomized design, with four treatments and eight replications, with the means of the analysis of variance compared using the Tukey test, with 5% significance. A greater (P &amp;lt; 0.01) AGS and decreased AGI concentration were observed in the VE diet (51.47 and 48.53%, respectively), the greatest (P &amp;lt; 0.01) AGI and monounsaturated (AGMI) concentrations, were observed in the CO diet, with 53.63 and 45.14%, respectively. The concentration of PUFA in the FA treatment was greater (P &amp;lt; 0.01) in relation to the VE treatment and like the others (Table 1). The Σn–6 was greater in the CO treatment (7.44%) and less in the VE (4.22%), whereas the Σn–3 was 9.6 times greater (P &amp;lt; 0.01) in the FA treatment (4. 04%) in relation to CO (0.42%), the AVEF treatment exhibited the second greatest values (2.63%), followed by VE (0.49%). The n-6:n-3 ratio was 14 times less (P &amp;lt; 0.01) in the FA treatment (1.24) compared with CO (17.71), the second least value was in the FAVE (1.64), in the VE treatment, a ratio of 8.61 was observed. Seaweed flour from the genus Schizochytrium potentially increases concentration of n-3 in lamb meat and greatly reduces the n-6:n-3 ratio, resulting in a healthier food. Vitamin E, combined or not with a source of PUFA, does not bring benefits in terms of the fatty acid profile.

The Effect of Mulberry Silage Supplementation on the Carcass Fatness and Long-Chain Fatty Acid Composition of Growing Lambs Compared with Traditional Corn Silage.

Lamb meat has become very popular with consumers in recent years due to its nutritional benefits. As a lean red meat, lamb is an important natural source of polyunsaturated and saturated fatty acids, which can be modified by adjustments in livestock feed. This study used proteomic and metabolic analyses to compare a basal ration supplemented with either mulberry silage or corn silage. Supplementation with mulberry silage led to a reduction in subcutaneous carcass fatness compared with corn silage. Additionally, changes in the proteome associated with fatty acid metabolism and oxidation resulted in decreased levels of saturated and trans fatty acids, while significantly increasing the levels of α-linolenic acid (ALA) and oleic acid and reducing linoleic acid content.

Strategies for improvement of bioactive compounds production using microalgal consortia: An emerging concept for current and future perspective

In recent times, microalgae have been recognized as one of the most potential sources of biomolecules with therapeutic potential. Microalgae are rich sources of polyunsaturated fatty acids, proteins, carbohydrates, carotenoids, and vitamins. These compounds have significant anticancer, antioxidant, anti-aging, antidiabetic, hepatoprotective, and anti-inflammatory potentials. Until now, monoculture of microalgae has been the most preferred way to produce these compounds. However, this method faces the challenge of low biomass and biomolecule production and a high risk of contamination. Controlled symbiotic co-culture of microalgae with suitable microorganisms can overcome these challenges. Therefore, it is crucial to explore the compatibility of microalgae with other microorganisms to develop novel consortia to enhance biomass and biomolecule production. The article comprehensively reviews the strategies for the improvement of bioactive compound production using microalgal consortia (SIBCP-MC) viz. microalgae, fungi, bacteria, and cyanobacteria. It also discusses the mechanisms of their interaction, economic viability, and a comparison of expected revenue generation from different types of microalgal consortia. The review mainly focuses on the therapeutic potentials of microalgae biomolecules and the optimization of different factors, such as the selection of consortium partners, inoculum ratio, cultivation types and modes, temperature, pH, light intensity, and photoperiod, that affect the biomass and biomolecule production of microalgal consortia which in future helps in enhancement in biomass and biomolecules production from microalgae and curing chronic diseases. The review discusses various types of microalgal consortia, aiding in selecting the most suitable consortia for future use. The review compares their biomass and biomolecule production with monoculture, outlining microalgal consortia's advantages, challenges, and prospects. Additionally, it discusses advanced artificial intelligence techniques that could assist in the future in the selection of compatible organisms and predict expected revenue generation.

ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources.

Obesity, as defined by the World Health Organization (WHO), is excessive fat accumulation that can pose health risks and is a disorder of the energy homeostasis system. In typical westernized diets, ω-6 polyunsaturated fatty acids (PUFAs) vastly exceed the amount of ω-3 PUFAs, with ω-6/ω-3 ratios ranging from 10:1 to 25:1. ω-6 PUFAs, such as arachidonic acid, have pro-inflammatory effects and increase obesity. On the other hand, ω-3 PUFAs, including eicosapentaenoic acid and docosahexaenoic acid, have anti-inflammatory and anti-obesity effects. Linoleic acid (LA) and alpha-linolenic acid (ALA) are synthesized in almost all higher plants, algae, and some fungi. However, in humans and animals, they are essential fatty acids and must be consumed through diet or supplementation. Therefore, balancing LA/ALA ratios is essential for obesity prevention and human health. Monogastric animals such as pigs and chickens can produce meat and eggs fortified with ω-3 PUFAs by controlling dietary fatty acid (FA). Additionally, ruminant animals such as feeder cattle and lactating dairy cows can opt for feed supplementation with ω-3 PUFAs sources and rumen-protected microencapsulated FAs or pasture finishing. This method can produce ω-3 PUFAs and conjugated linoleic acid (CLA) fortified meat, milk, and cheese. A high ω-6/ω-3 ratio is associated with pro-inflammation and obesity, whereas a balanced ratio reduces inflammation and obesity. Additionally, probiotics containing lactic acid bacteria are necessary, which reduces inflammation and obesity by converting ω-6 PUFAs into functional metabolites such as 10-hydroxy-cis-12-octadecenoic acid and CLA.

Spectroscopic and chemometric analysis and oil stability index characterization of thermo‐oxidized edible vegetable oils

AbstractEdible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process.Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index.

Microalgae as a New Source of Oxylipins: A Comprehensive LC-MS-Based Analysis Using Conventional and Green Extraction Methods.

Microalgae are promising sources of essential lipids, including omega-3 and omega-6 polyunsaturated fatty acids (n-3 and n-6 PUFA) and novel lipid metabolites like oxylipins. However, limited data exist on the oxylipin profile, its characterization, and the potential impact of the extraction process on these metabolites in microalgae. Thus, our study aimed to investigate the fatty acid and oxylipin profile of four microalgal species of interest (Microchloropsis gaditana, Tisochrysis lutea, Phaeodactylum tricornutum, and Porphyridium cruentum) while also examining the impact of the extraction method, with a focus on developing a greener process using ultrasound-assisted extraction (UAE) and ethanol. The UAE method showed similar oxylipin profiles, generally yielding concentrations comparable to those of the conventional Folch method. In total, 68 oxylipins derived from n-3 and n-6 PUFA were detected, with the highest concentrations of n-3 oxylipins found in P. tricornutum and T. lutea and of n-6 oxylipins in P. cruentum. This study provides the most extensive oxylipin characterization of these microalgae species to date, offering insights into alternative extraction methods and opening new avenues for further investigation of the significance of oxylipins in microalgae.

Improving the triphenylphosphine/triphenylphosphine oxide (TPP/TPPO)‐based method for the absolute and accurate quantification by FTIR‐ATR of hydroperoxides in oils or lipid extracts

AbstractResearch on natural sources of polyunsaturated fatty acids (PUFAs) for both food and nutraceutical prospects has significantly grown in recent years. Some plant oils and lipid extracts contain carotenoids, xanthophylls, sterols, and/or phenolic compounds that can provoke a lipid hydroperoxides (LOOHs) overestimation when quantifying them using nonselective colorimetric assays. Herein, we have optimized a mid‐infrared method using Fourier‐transform infrared spectroscopy coupled with attenuated total reflectance (ATR) to quantify LOOHs in oils or lipid extracts. This method is based on the conversion of triphenylphosphine (TPP) to triphenylphosphine oxide (TPPO) in the presence of hydroperoxides, with a direct assessment of TPPO levels following the formation of an oil film on the ATR crystal's surface, allowing for a low detection limit of 0.5 mmol of LOOH kg−1. The concentration of oil and TPP, as well as the reaction time, were optimized. It was demonstrated that the presence of pigments, unsaponifiable compounds, phenolics, and/or PUFAs on oils, do not disrupt the analysis. Furthermore, the stoichiometry of the TPP/LOOH reaction was examined, confirming the reliability of the method in detecting various forms of hydroperoxides. An accelerated oxidation study was carried out and the hydroperoxide contents measured using TPP/TPPO were found to be comparable to those obtained using the ferric thiocyanate method. Our method offers a fast, simple, robust, and sensitive approach to accurately quantify hydroperoxides, regardless of the chemical composition of oil or lipid extracts.Practical Application: The hydroperoxide assay method outlined in this study allows for the rapid and straightforward detection of hydroperoxides in pure oil matrices. The method's elevated sensitivity facilitates the early identification of oxidation indicators in oils, especially those with significant carotenoid or xanthophyll contents since these compounds may affect the results when using methods based on colorimetric quantification of hydroperoxides. This accurate, precise, and reproducible approach requires only small quantities of test samples and chemical products, making it well suited to routine application in laboratories and industrial environments.

Effects of dietary polyunsaturated fatty acid enriched diets on breeding, embryonic development and organogenesis of Rohu carp, Labeo rohita (Hamilton 1822)

There is a considerable interest in supplementing fish diets with bio-functional substances such as polyunsaturated fatty acids (PUFAs), and research is being conducted to evaluate their effects on fish physiology, particularly on breeding performances. The objective of this study was to find out how squid-derived lipids (PUFAs) influence the Rohu carp, Labeo rohita, in terms of reproduction, and embryonic and larval growth. The experimental fish were provided with formulated diet for a duration of 90 days, containing 1 % squid-extracted lipids as a primary source of polyunsaturated fatty acids (PUFAs). To determine the accuracy of the formulation, a proximate analysis of the feed ingredients and the formulated feeds were conducted. The results demonstrated remarkable reproductive outcomes during the spawning trial. Observations in fish treated with PUFAs revealed a significant improvement (p < 0.001) in sperm quality and viability, despite spawning occurring late in the breeding season. In addition, the fertilization rate (92.27 ± 1.74), hatching rate (89.33 ± 1.76), and survival rate (85.83 ± 1.74) of the offspring exhibited a statistically significant increase (p < 0.05) when subjected to PUFAs treatment in L. rohita. Consequently, the treated fish exhibited enhanced early embryonic and larval development in comparison to the control group. Hence, the current study demonstrates that the inclusion of PUFAs in the diet of Rohu carp leads to improved maturation, breeding, and developmental outcomes, specifically in terms of embryonic development and organogenesis.

Machine learning-assisted FT-IR spectroscopy for identification of pork oil adulteration in tuna fish oil

Tuna fish oil (TO) is a valuable source of omega fatty acids and polyunsaturated fatty acids required for human growth and development. Triggered by economic reasons, TO can potentially be adulterated with pork oil (PO), which has a lower price. The adulteration is a serious problem because PO is a non-halal oil, which is truly prohibited to be consumed, especially for Muslim. This research aimed to develop an effective and efficient analytical technique for detecting PO adulteration in TO using Fourier transform infrared (FT-IR) spectroscopy aided by machine learning techniques. Various machine learning techniques were developed, including linear regression, support vector machine (SVM), k-nearest neighbor (kNN), artificial neural network (ANN), and gradient boosting. The result showed that SVM at the fingerprint region (1400–900 cm−1) demonstrated the best model to detect and predict PO in TO with the highest R2 (0.993) and the lowest root mean square error (RMSE) of 2.719 %. All levels of PO contained in TO could be accurately predicted, as indicated by the closeness between the actual value and predicted value of PO levels predicted by the model. In conclusion, machine learning could be a promising tool for detecting adulterants in fish oil samples. Further research on method standardization is important to propose the method as the method of choice for fish oil authentication, including halal authentication.

Разработка хлебобулочных изделий нутриентно-адаптированных для питания спортсменов-легкоатлетов

Proper nutrition of an athlete is an important component of the effectiveness of sports results. An athlete’s daily diet should cover his increased nutrient needs due to heavy physical activity. The purpose of the research was to develop bakery products that were nutrient-adapted to the nutritional requirements of athletes using the example of track and field athletes. The recipe for the new product included wheat flour, oat flour, micellar casein, flaxseed oil, date syrup, and crushed walnut kernels. A study of the influence of new ingredients on the quality of semi-finished products and finished products showed that the addition of oat flour and casein slightly increased the moisture and acidity of the finished products, but the indicators remained within the limits defined by the regulatory documentation for bakery products made from wheat flour. With an increase in the dosage of oatmeal and casein, the products acquired a slight taste of oatmeal; casein had no effect on taste. A new type of bakery product is characterized by good organoleptic and physicochemical quality indicators and has increased nutritional value. Consumption of 100 g of the developed “Fitbulka” bakery product allows you to satisfy the daily need for biologically complete protein by 8.9%, carbohydrates by 5.3%, fat by 7.2%, including polyunsaturated fatty acids of the omega-3 family by 39.6% and omega-6 by 5.4%. The degree of satisfaction of the daily requirement for minerals increases in comparison with the control sample and amounts to 16.0% for calcium, 13.5% for phosphorus, 17.4% for magnesium, 7.4% for potassium, and 7.5% for iron. Analysis of amino acid score calculations showed that the biological value of the protein fraction of the test sample was 17.6% higher compared to the control. The developed “Fitbulka” bakery product can be recommended for inclusion in the diet of athletes as an additional source of polyunsaturated fatty acids, dietary fiber, protein, calcium and magnesium in the diet.

Impact of nutritional risk factors on the development of multiple sclerosis

The literature review considers the data on the assessment of the influence of alimentary factors on the development of a severe neurological disease - multiple sclerosis (MS). MS is a polyetiologic disease, the risk of development of which is influenced by both infectious (Epstein-Barr virus, herpes simplex virus, influenza virus, etc.) and noninfectious factors (genetic predisposition, smoking, geographic region of residence, etc.). MS is a progressive demyelinating disease of the central nervous system (CNS), which leads to neurodegeneration accompanied by a variety of clinical manifestations. The pathogenesis of MS is characterized by immune-mediated damage to the myelin sheaths of nerve fibers, which is manifested by inflammation, neurosynaptic damage, and destruction of white matter, axons, and blood vessels. Rapid non-evolutionary dietary and lifestyle changes, which are driven by urbanization, industrialization and globalization of the food market, are leading to an increase in most chronic non-communicable diseases, including MS. The effects induced by alimentary factors are due to changes in the microbial composition of the gastrointestinal tract (GIT), immune cell function, enzyme systems functioning, etc. The aim of the work is to study the influence of micro/macronutrients, as well as the nature of the diet on the risk of MS development, to assess the role of nutrition in the primary prevention of MS. It has been shown that a diet characterized by a high content of animal fats and trans-isomers of fatty acids (TFA), increased consumption of meat products, but low content of vegetables, fruits and whole-grain products is associated with a higher risk of MS development. Regular inclusion in the diet of sources of polyunsaturated fatty acids (PUFAs) (vegetable oils, seeds, nuts, marine fish) and vitamin D (fatty fish, caviar, butter, egg yolk) leads to lower relapse rates and less new brain lesions among MS patients. The literature review was conducted using open sources posted in electronic databases: PubMed, Medline, Scopus, Google Scholar, World Bank publications, WHO, eLibrary, Cyberleninka, Web of Science.

Chromatographic and Thermal Characteristics, and Hydrolytic and Oxidative Stability of Commercial Pomegranate Seed Oil.

The current investigations were aimed at the determination of the hydrolytic and oxidative stability of commercial pomegranate seed oils provided by four different producers, and to assess the oils' primary quality parameters. During storage, many changes occur in oils that can significantly affect their quality. The oils were tested for acid and peroxide values, fatty acid profile, and their distribution between the sn-1,3 and sn-2 positions of triacylglycerols. The oxidative stability was also determined, and melting curves were plotted for the oils. The analyzed oils were stored for one month in a dark place at refrigerator temperature. Based on the obtained results, it was found that the acid values for most oils did not exceed the permissible level determined by the Codex Alimentarius. However, in all oils, the peroxide value exceeded the permissible level set by the standard EN ISO 3960:2017-03 and the Codex Alimentarius after the one-month storage period. The examined pomegranate seed oils were found to be valuable sources of polyunsaturated fatty acids, especially punicic acid, which was the most abundant fatty acid present in these oils. In all analyzed oils, linoleic acid predominated in the sn-2 position of the triacylglycerols. Pomegranate seed oils did not exhibit good oxidative stability, as the oxidation induction times for all tested oils were very short. The storage period significantly affected the content of the primary oxidation products and oxidative stability of the oils.

On the association between dietary oily fish intake and bone mineral density in frequent fish consumers of Amerindian ancestry. The three villages study.

Oily fish is a major dietary source of omega-3 polyunsaturated fatty acids and other nutrients that may have a positive effect on bone health. However, this association is inconsistent and seems to be more evident in certain ethnic groups. We aimed to assess the association between oily fish intake and bone mineral density (BMD) in frequent fish consumers of Amerindian ancestry living in rural Ecuador. This study included 399 individuals aged ≥ 60years living in three neighboring rural villages of coastal Ecuador. Dietary oily fish intake was quantified systematically using validated surveys and BMD was determined by dual-energy x-ray absorptiometry. Ordinal logistic regression models, adjusted for demographics and cardiovascular risk factors, were fitted to assess the independent association between oily fish intake and bone health. Participants had a mean age of 68.8 ± 6.8years, and 58% were women. The mean intake of oily fish was 8.5 ± 4.7 servings/week, with 308 (77%) reporting high fish intake (≥ 5.2 servings/week [728g]). Ninety-four (24%) participants had normal BMD T-scores, 149 (37%) had osteopenia, and 156 (39%) had osteoporosis. Ordinal logistic regression models showed no association between high fish intake and bone health in the total population. When men and women were analyzed separately, the association became significant for women only in both unadjusted (OR: 2.52; 95% C.I.: 1.22 - 5.23) and fully-adjusted models (OR: 2.23; 95% C.I.: 1.03 - 4.81). Consumption of ≥ 5.2 oily fish servings/week is associated with lower prevalence of osteopenia and osteoporosis in elderly women of Amerindian ancestry.