Variation In Fatty Acid Composition Research Articles

Influence of phospholipid structures on volatile organic compounds generation in model systems

To investigate the regularities and differences in oxidation products of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) by gas chromatography-mass spectrometry (GC–MS), and examine the influence of variations in fatty acid compositions and head groups on the kinds and contents of volatile organic compounds (VOCs) generated. A total of 42 VOCs were identified from PE (16:0–18:2), PC (16:0–18:2), and PC (16:0–18:1), with aldehydes and ketones being the main VOCs in three phospholipids (PLs). The content of most VOCs produced by PE (16:0–18:2), PC (16:0–18:2), and PC (16:0–18:1) increases with the increase of oxidation temperature and time. Reached peak at 175 °C for 60 min. The total VOCs contents generated by PE (16:0–18:2) and PC (16:0–18:2) were higher than those produced by PC (16:0–18:1), with PC (16:0–18:2) showing the highest total VOCs contents. PLs exhibited three mass loss processes with increasing temperature, namely stability, reduction, and stabilization. PC (16:0–18:2) experienced the highest mass loss, followed by PE (16:0–18:2), while PC (16:0–18:1) showed the least mass loss. These findings showed that polyunsaturated fatty acids were more susceptible to oxidation and degradation during oxidation, and the presence of choline groups in the form of PE may enhance the oxidative stability of fatty acyl groups compared to PC.

Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market.

Texture and sensory studies at various temperatures are important in evaluating and improving the functionality of butter. While literature is scarce, we evaluated and compared the effect of temperature (5-25°C) on the texture, rheological and sensory properties of commercial butter samples (salted, unsalted, cultured, and spreadable) from the New Zealand market. In addition, the instrumental analyses were compared with the sensory evaluation, to understand the possibility of using instrumental analysis to evaluate consumer liking for different butters. Butter type, temperature, and their type-temperature interaction exhibited significant differences for all instrumental textural parameters. As expected, higher temperature produced softer butter that was more spreadable, liquid-like, less adhesive, less cohesive, had lower storage modulus (G') and lower loss modulus (G″) with the melting of milk fat crystals; however, the rate of change varied for the different butter samples. We have established meltability as the parameter for evaluating butter selection for different applications. The spreadable butter sample exhibited the lowest hardness and G', and highest spreadability (p < .05) at all temperatures, owing to its low solid fat content and the abundance of low-melting triglycerides. The cultured butter sample had the highest melting point, owing to compositional differences. The instrumental and sensory texture analyses were highly correlated, indicating the comparative effectiveness of both approaches for studying the effects of different temperatures on butter textural properties. Overall, our findings provide detailed reference to the dairy industry for butter manufacture, considering variation in fatty acid composition, texture analysis, rheology, and sensory analysis, over the range of storage/usage temperatures.

Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments.

The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep-fried dough sticks. Results showed that the change of amylose content in deep-fried dough sticks during the deep-frying process was positively correlated with time and temperature. Moreover, the deep-frying process of deep-fried dough sticks was accompanied by the formation of starch-lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746cm-1, respectively. The melting enthalpy (ΔH) of the starch-lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep-frying time and temperature increased. Furthermore, it was found that the effect of increasing deep-frying temperature was greater than that of time. PRACTICAL APPLICATION: As a popular deep-fried food, the main component of deep-fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep-frying. At present, there are few studies focusing on the properties of starch in deep-fried dough sticks in the real deep-frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep-frying conditions on the properties of starch in deep-fried dough sticks.

The impact of geographical location on the nutritional quality, chemical composition, and antioxidant activity of Cucurbita maxima (rouge vif d'Etampes) seed oil

This study investigates the impact of geographical location on the nutritional quality, chemical composition, and antioxidant activity of Cucurbita maxima (rouge vif d'Etampes) seed oil. In terms of lipidic fraction, variations in fatty acid composition were observed across regions, with Guercif exhibiting the highest polyunsaturated fatty acid levels (57.78%) and El Jadida the lowest (44.21%). Guercif also had the highest β-sitosterol content (107.98 mg/100g oil), while total sterols were highest in Khemisset (314.92 mg/100g oil). Additionally, Guercif displayed the highest γ-tocopherol content (568.51 mg/kg oil). Physicochemical analysis revealed higher acid and peroxide values in El Jadida, along with lower iodine values. El Jadida also exhibited higher levels of carotenoids and chlorophyll. In terms of alcoholic fraction, guercif showed higher polyphenol content and strong free radical scavenging activity, while Khemisset demonstrated significant antioxidant activity (EC50 of 0.17 mg/mL). These findings underscore the importance of considering regional variations in future studies on pumpkin seed products.

The emerging role of breast cancer derived extracellular vesicles-mediated intercellular communication in ovarian cancer progression and metastasis.

Breast cancer is one of the most occurring cancer types in women worldwide and metastasizes to several organs such as bone, lungs, liver, brain, and ovaries. Extracellular vesicles (EVs) mediate intercellular signaling which has a profound effect on tumor development and metastasis. Recent developments in the field of EVs provide an opportunity to investigate the roles of EVs released from tumor cells in metastasis. In this study, we compared the effects of metastatic breast cancer-derived EVs on both nonluteinized granulosa HGrC1 and ovarian cancer OVCAR-3 cells in terms of proliferation, invasion, apoptosis, and gene expression levels. EVs were isolated from the culture medium of metastatic breast cancer cell line MDA-MB-231 by ultracentrifugation. Cell proliferation, apoptosis, cell cycle, invasion, and cellular uptake analysis were performed to clarify the roles of tumor-derived EVs in both cells. 6.85 × 108 nanoparticles of BCD-EVs were markedly increased cell proliferation as well as invasion capacity. Exposing the cells with BCD-EVs for 24h, resulted in an accumulation of both cells in G2/M phase as determined by flow cytometry. The apoptosis assay results were consistent with cell proliferation and cell cycle results. The uptake of the BCD-EVs was efficiently internalized by both cells. In addition, marked variations in fatty acid composition between cells were observed. BCD-EVs appeared new fatty acids in HGrC1. Besides, BCD-EVs upregulated epithelial-mesenchymal transition (EMT) and proliferation-related genes. In conclusion, an environment of tumor-derived EVs changes the cellular phenotype of cancer and noncancerous cells and may lead to tumor progression and metastasis.

Natural variation in fatty acid composition of diverse Vietnamese rice germplasm

Despite the advantages of rice bran oil in terms of nutrition and healthcare, the knowledge of its fatty acid composition was still limited. A panel of 100 rice varieties generated from the different ecosystems of Vietnam had been used in our study to investigate their fatty acid profile. Using the modern Gas Chromatography-Mass Spectrometry method, five main fatty acids in our rice bran were discovered including myristic (14:0), palmitic (C16:0), stearic (C18:0), oleic (C18:1) and linoleic (C18:2) acids, in which the fatty acids profile were different and specific for each variety. Among the five fatty acids, the essential linoleic fatty acid content was the highest whereas the myristic acid had the lowest content. The genotype G31 (NEP CAM) had been found with the highest linoleic fatty acid content (43.5%) which could be considered a good source of food and potential for breeding. In this study, we also determined the correlation between the five fatty acids (FAs) content in each rice variety and in comparison with different genotypes. A strong positive correlation between palmitic acid content and the ratio of saturated and unsaturated fatty acid (R = 0.98) was obtained in this study. The ratio of saturated and unsaturated fatty acid in Japonica genotypes is lower than Indica (p &lt; 0.001), indicating that Japonica genotypes have more favorable unsaturated FA. Our study's results may have great importance in contributing to future breeding programs to improve fatty acid components in our Vietnamese rice.

Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life

Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation markers in accelerated shelf-life tests, which are time-consuming. Existing numerical approaches using early primary oxidation products as predictive markers do not account for variations in fatty acid types, antioxidants, or storage conditions. A mechanistic kinetic model was developed incorporating these factors as a step towards shelf-life prediction for vegetable oils. Specific kinetic constants for the reactions of each unsaturated fatty acid type account for variations in fatty acid composition, and oxygen mass transfer accounts for variations in oxygen conditions. A second acceleration of lipid oxidation observed in long-term storage experiments was described by a multiplication factor for the kinetic constants related to oxidation products. Our model accurately extrapolates short-time experimental data to estimate long term formation of oxidation products under the same conditions.

Variation of fatty acid composition in different tissues during Astragalus membranaceus seedling morphogenesis

Variation of fatty acid composition in different tissues during Astragalus membranaceus seedling morphogenesis

Variation in fatty acid composition of giant panda (Ailuropoda melanoleuca) milk fats during different lactation stages

The fatty acid (FA) composition of giant panda colostrum and the variation during lactation were determined. Of the 35 FAs detected in giant panda milk fat, the most abundant were oleic acid, palmitic acid and linoleic acid. There were 14 very long-chain and 5 short- and medium-chain FAs detected. The ratio of n-6 to n-3 FAs was 3.60–7.21. Hierarchical clustering analysis demonstrated there was an unusually slow transition from colostrum to mature milk, probably an adaptive strategy. The oleic acid/linoleic acid ratio was higher in colostrum than mature milk, which may benefit digestion. Most saturated FAs were more abundant in mature milk than colostrum. Arachidonic acid accounted for 48.49% of very long-chain polyunsaturated FAs in colostrum, which was 3.34 fold that in mature milk, and for docosahexaenoic acid, 2.75 fold. During the lactation, Spearman correlations within unsaturated and saturated FAs were generally positive; correlations between them were generally negative.

Fatty acid composition and energy allocation in muscle and gonad tissues indicate that the female mackerel icefish Champsocephalus gunnari is an income breeder.

The energy density and fatty acid composition profiles of the muscle and gonad tissues of female mackerel icefish Champsocephalus gunnari from the South Orkney Islands in Antarctica were investigated throughout ovarian development to better understand the reproductive allocation strategy and the role of specific fatty acids in the reproductive process. Energy density in gonads increased from resting to spawning stages as the ovaries developed (19.60-25.10 kJ g-1 dry mass [DM]). In contrast, energy density in muscles remained constant throughout ovarian development (20.13-22.87 kJ g-1 DM), suggesting that the spawning events of the C. gunnari rely on energy income from feeding rather than on the energy stored in body. In addition, the variation in fatty acid composition between muscle and gonad tissues may reflect the role of main FAs as energy source. These results suggest that C. gunnari may utilize an income breeding strategy.

Variation in fatty acid composition of subcutaneous fat from beef carcases commercially produced in Australia

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Tailoring and optimizing fatty acid production by oleaginous yeasts through the systematic exploration of their physiological fitness

BackgroundThe use of palm oil for our current needs is unsustainable. Replacing palm oil with oils produced by microbes through the conversion of sustainable feedstocks is a promising alternative. However, there are major technical challenges that must be overcome to enable this transition. Foremost among these challenges is the stark increase in lipid accumulation and production of higher content of specific fatty acids. Therefore, there is a need for more in-depth knowledge and systematic exploration of the oil productivity of the oleaginous yeasts. In this study, we cultivated Cutaneotrichosporon oleaginosus and Yarrowia lipolytica at various C/N ratios and temperatures in a defined medium with glycerol as carbon source and urea as nitrogen source. We ascertained the synergistic effect between various C/N ratios of a defined medium at different temperatures with Response Surface Methodology (RSM) and explored the variation in fatty acid composition through Principal Component Analysis.ResultsBy applying RSM, we determined a temperature of 30 °C and a C/N ratio of 175 g/g to enable maximal oil production by C. oleaginosus and a temperature of 21 °C and a C/N ratio of 140 g/g for Y. lipolytica. We increased production by 71% and 66% respectively for each yeast compared to the average lipid accumulation in all tested conditions. Modulating temperature enabled us to steer the fatty acid compositions. Accordingly, switching from higher temperature to lower cultivation temperature shifted the production of oils from more saturated to unsaturated by 14% in C. oleaginosus and 31% in Y. lipolytica. Higher cultivation temperatures resulted in production of even longer saturated fatty acids, 3% in C. oleaginosus and 1.5% in Y. lipolytica.ConclusionsIn this study, we provided the optimum C/N ratio and temperature for C. oleaginosus and Y. lipolytica by RSM. Additionally, we demonstrated that lipid accumulation of both oleaginous yeasts was significantly affected by the C/N ratio and temperature. Furthermore, we systematically analyzed the variation in fatty acids composition and proved that changing the C/N ratio and temperature steer the composition. We have further established these oleaginous yeasts as platforms for production of tailored fatty acids.

Lipid turnover and SQUAMOSA promoter-binding proteins mediate variation in fatty acid desaturation under early nitrogen deprivation revealed by lipidomic and transcriptomic analyses in Chlorella pyrenoidosa.

Nitrogen deprivation induces variations in fatty acid desaturation in microalgae, which determines the performance of biodiesel and the nutritional value of bioproducts. However, the detailed scenario and the underlying regulatory mechanism remain unclear. In this study, we attempt to outline these scenario and mechanisms by performing biochemical, lipidomic, and transcriptomic analyses in Chlorella pyrenoidosa and functional characterization of transcription factors in Yarrowia lipolytica. We found that early nitrogen deprivation dramatically reduced fatty acid desaturation without increasing lipid content. The contents of palmitic acid (16:0) and oleic acid (18:1) dramatically increased to 2.14 and 2.87 times that of nitrogen repletion on the second day, respectively. Lipidomic analysis showed the transfer of polyunsaturated fatty acids from phospholipids and glycolipids to triacylglycerols, and an increase in lipid species with 16:0 or 18:1 under nitrogen deprivation conditions. Upregulated stearoyl-ACP desaturase and oleyl-ACP thioesterase promoted the synthesis of 18:1, but restricted acetyl-CoA supply revealed that it was the intensive lipid turnover instead of an attenuated Kennedy pathway that played an important role in the variation in fatty acid composition under early nitrogen deprivation. Finally, two differentially expressed SQUAMOSA promoter-binding proteins (SBPs) were heterologously expressed in Y. lipolytica, demonstrating their role in promoting the accumulation of total fatty acid and the reduction in fatty acid desaturation. These results revealed the crucial role of lipid turnover and SBPs in determining fatty acid desaturation under early nitrogen deprivation, opening new avenues for the metabolic engineering of fatty acid desaturation in microalgae.

Genome-wide association analysis and transcriptome reveal novel loci and a candidate regulatory gene of fatty acid biosynthesis in sesame (Sesamum indicum L.)

The regulatory mechanisms of fatty acid (FA) biosynthesis and triacylglycerols (TAGs) assembly remain largely misunderstood in sesame. Gas chromatography was used to analyze the natural variation in FA compositions and oil content (OC) in 400 sesame accessions grown in three different environments. The phenotypic data was associated with the newly released SNP data from whole-genome resequencing, and 43 significant loci for FA and OC were identified. Comparative transcriptomics analysis of high-OC and low-OC materials was performed, and 515 differentially expressed genes (DEGs) were identified across three seed developmental stages. By integrating the genome-wide association study (GWAS) and DEGs analysis, twenty candidate genes were identified, of which SiTPS1 (trehalose-6-phosphate synthase 1) has emerged as a key regulatory gene of FAs and TAGs metabolism in sesame. Overexpression of SiTPS1 in transgenic Arabidopsis influenced FA composition and significantly increased OC. Our study provides resources for the markers-based improvement of OC and quality in sesame and other crops.

Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods

Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods

Characterization of the Fatty Acid and Elemental Composition of Human Milk with Chemometric Processing to Determine the Nutritional Value

Breast milk represents the best food for growth and healthy development of new-borns and infants. Exclusive breast feeding is recommended for the first 6 months of life. The composition of human milk changes throughout the lactation period. The aim of this preliminary study was to evaluate the variations in fatty acid composition and elemental concentrations of breast milk during the first 6 months of lactation. Fatty acid methyl esters were prepared by standard methods, separated, and quantified by gas chromatography with flame ionization detection (GC-FID). An inductively coupled plasma mass spectrometry (ICP-MS) method was used to determine 16 elements in breast milk after acid microwave digestion. The mean concentrations of essential elements and potentially toxic elements were as follows: 410.3 mg/L (Na), 53.5 mg/L (Mg), 118.4 mg/L (P), 516 mg/L (K), 326.4 mg/L (Ca), 0.5 mg/L (Fe), 0.4 mg/L (Cu), 1.5 mg/L (Zn), 0.2 mg/L (Cr), 0.02 mg/L (Ni), 3.5 µg/L (Li), 5.0 µg/L (Mn), 0.6 µg/L (Co), 7.7 µg/L (As), and 1.5 µg/L (Pb). Analysis of variance (ANOVA), linear discriminant analysis (LDA) and Pearson’s correlation analysis was applied to evaluate correlations among the lactation stages as a function of fatty acid and elemental contents and to identify the best discriminant markers.

The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties

Abstract The purpose of this study was to investigate the effect of variety, ripening degree, and also fermentation process on the bioactive compounds of olives, and on the fatty acid compositions of olive oils. The highest oil content was determined in fermented green olives (70.02% in Gemlik variety; 66.87% in Ayvalık variety). The fermentation process caused a notable reduction in both total phenolic content (from 2558.30–2894.40 to 699.10–1087.00 mg/kg), and antioxidant activity values (from 81.46–81.20 to 26.00–63.75%) of green olives in brine. Verbascoside was identified as the main phenolic compound (1150.95–1311.25 mg/kg). It was observed that oleuropein, hydroxytyrosol, tyrosol, and rutin contents of olives decreased after fermentation process. Concerning the fatty acid compositions of olive oils, oleic (70.13–75.47% for Gemlik; 67.36–70.22% for Ayvalık) and linoleic acid (6.18–11.13% for Gemlik; 10.13–12.94% for Ayvalık) contents showed differences regarding variety and maturation degree. However, there are minor variations in fatty acid composition according to fermentation.

Genotype and Seasonal Variation Affect Yield and Oil Quality of Safflower (Carthamus tinctorius L.) under Mediterranean Conditions

The adoption of climate-resilient and resource-use efficient crop species and varieties is a key adaptation action for farmers in the face of climate change. Safflower, an emerging oilseed crop, has been recognized for its high oil quality and its favorable agronomic traits such as drought and cold tolerance, making it particularly suitable to Mediterranean conditions. A 2-year field study was carried out to evaluate the effects of the genotype and growing season on the crop phenology, seed and oil production, macronutrient accumulation and partitioning, and fatty acid composition of spring-sown safflower grown under rainfed conditions. The experiment was conducted during the 2012 and 2013 growing seasons on an alluvial deep loam soil (Typic Xerofluvent) at the Centre for Agri-environmental Research “E. Avanzi” of the University of Pisa (Pisa, Central Italy). Higher seed yield and yield components (plant density, plant height, branching, number of capitula per plant and seeds per capitulum) were found in almost all genotypes when the seeds were sown in mid-March 2012 compared to in late April 2013. More favorable conditions in 2012, i.e., early sowing date, higher precipitation, and quite mild temperatures, led to a better seed and oil yield and greater aboveground biomass and nitrogen uptake, with the highest amounts being removed by straw. Greater seed yield was found to be associated with a greater plant height and a higher number of capitula per plant. Oil content was negatively affected by the higher temperatures and the lower amounts of precipitation that occurred during the 2012 growing season. Seasonal variation in fatty acid composition depended on the genotype. Lower precipitation and higher temperatures during 2013 favored oleic acid content in high linoleic acid genotypes and linoleic acid in medium to high oleic acid genotypes. Among the genotypes, the linoleic-type Sabina and the oleic-type Montola 2000 performed the best in both seasons. The results, besides identifying promising safflower genotypes for spring sowing in the Mediterranean region and for future breeding programs, pointed out the importance of early sowing to contrast unfavorable environmental conditions during seed-filling, thus ensuring higher yields.

Association between fatty acid signature and growth rate of larval Pacific bluefin tuna in two major spawning grounds

Fatty acid composition and total fatty acids of field-caught Pacific bluefin tuna (PBF) Thunnus orientalis larvae were investigated to identify relationships between spawning ground, physiological condition, and growth rate. Multivariate statistical analyses revealed that both growth rate and environmental conditions at spawning grounds were substantially associated with variations in fatty acid compositions. Fast-growing larvae typically contained more α-linolenic acid and 22:5n-3, which are important as metabolic precursors of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Larval PBF fatty acid compositions differed by spawning ground; larvae caught around the Nansei Islands contained more 15:0, 17:0, 19:0, and 22:5n-6, and less EPA and arachidonic acid (ARA) than those from the Sea of Japan. Differences in larval odd-numbered fatty acid compositions might indicate different degrees of dependence on microbial loop energy supply between spawning grounds. Environments subject to sudden changes, such as those in water temperature and prey density in the Sea of Japan, might cause variability in fatty acid profiles, including extremely low %DHA. We suggest that continuous food intake and subsequent fatty acid catabolism for energy generation would be needed to facilitate fast growth.

Saturated and Polyunsaturated Fatty Acids Rich Populations of Prinsepia utilis Royle in Western Himalaya.

The study aims to identify the fatty acid composition in Prinsepia utilis seeds collected from diverse populations of Western Himalaya, India. The seeds contained higher saturated fatty acid (SFA-43.09%; Average of all populations) followed by polyunsaturated fatty acid (PUFA - 29.57%) and monounsaturated fatty acid (MUFA - 25.53%), however variations among growing populations was measured. The correlation analysis reveals a significant (p < 0.05) negative connection between 10-Octadecenoic acid methyl ester (FA1), and altitude. Edaphic factors like available nitrogen showed significantly (p < 0.05) but the negative correlation with cis-11-Eicosenoic acid, methyl ester (FA10; p < 0.001), Docosanoic acid, methyl ester (FA11; p < 0.05), Heptadecanoic acid, methyl ester (FA14; p < 0.05), and Tricosanoic acid, methyl ester (FA29; p < 0.05). Antioxidant activity did not show any variation in the seed oil of different populations but varied among the concentrations (5-50 µL) used. IC50 values of DPPH activity was significantly (p < 0.05) varied connect ranged from 11.31-24.21 µL/mL among the different populations. These variations in fatty acid composition and IC50 values of the DPPH activity can be one of the indicators for selecting a promising population that would be harnessed for its potential in nutraceuticals and cosmeceuticals industries.