Characterization of Pseudomonas aeruginosa fatty acid profiles in biofilms and batch planktonic cultures

2010 ◽  
Vol 56 (12) ◽  
pp. 1028-1039 ◽  
Author(s):  
Jerry Chao ◽  
Gideon M. Wolfaardt ◽  
Michael T. Arts
Keyword(s):  
Fatty Acids ◽  
Pseudomonas Aeruginosa ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Bulk Liquid ◽  
Strain Pao1 ◽  
Fatty Acid Chain ◽  
Cyclopropane Fatty Acids ◽  
Gradual Loss

The fatty acid composition of Pseudomonas aeruginosa PAO1 was compared between biofilm and batch planktonic cultures. Strain PAO1 biofilms were able to maintain a consistent fatty acid profile for up to 6 days, whereas strain PAO1 batch planktonic cultures showed a gradual loss of cis-monounsaturated fatty acids over 4 days. Biofilms exhibited a greater proportion of hydroxy fatty acids but a lower proportion of both cyclopropane fatty acids and saturated fatty acids (SAFAs). SAFAs with ≥16 carbons, in particular, decreased in biofilms when compared with that in batch planktonic cultures. A reduced proportion of SAFAs and a decline in overall fatty acid chain length indicate more fluidic biophysical properties for cell membranes of P. aeruginosa in biofilms. Separating the biofilms into 2 partitions and comparing their fatty acid compositions revealed additional trends that were not observed in the whole biofilm: the shear-nonremovable layer consistently showed greater proportions of hydroxy fatty acid than the bulk liquid + shear-removable portion of the biofilm. The shear-nonremovable portion demonstrated a relatively immediate decline in the proportion of monounsaturated fatty acids between days 2 and 4; which was offset by an increase in the proportion of cyclopropane fatty acids, specifically 19:0cyc(11,12). Simultaneously, the shear-removable portion of the biofilm showed an increase in the proportion of trans-monounsaturated fatty acids and cyclopropane fatty acids.

scholarly journals Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets

2020 ◽  
Vol 50 (1) ◽  
pp. 47-54
Author(s):  
I De Gasperín ◽  
J.G. Vicente ◽  
J.M. Pinos-Rodríguez ◽  
F Montiel ◽  
R Loeza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acid Profiles ◽  
Polyunsaturated Fat ◽  
Pork Lard ◽  
Piglet Survival

The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after parturition. At weaning (21 days postpartum) and seven days later, one of the piglets (n = 64) from 16 sows allocated to each treatment was selected at random to determine fatty acid profiles in brain, skin and muscle. Saturated and monounsaturated fatty acids were higher in the diet with pork lard than in that with soybean oil, in which the polyunsaturated fat content was higher. A higher saturation of fatty acids was found in milk from the sows that consumed pork lard, which contained more saturated fatty acids than the milk from sows that consumed soybean oil. The fatty acid profiles in muscle and skin of the piglets were affected by the diet of the sows. However, the fatty acid profile of the piglets’ brains was not affected by the diet of their mothers. Keywords: fat saturation, lard, piglet survival, sow feeding, soybean oil

Genetic variation in fatty acid composition of subcutaneous fat in cattle

2013 ◽  
Vol 53 (2) ◽  
pp. 129 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Genetic Correlations ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Selection For

Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids.

scholarly journals Study on the Profile of Fatty Acids of Broiler Chicken Raised and Slaughtered in Industrial System

2019 ◽  
Vol 70 (11) ◽  
pp. 4089-4094
Author(s):  
Marius Mihai Ciobanu ◽  
Paul Corneliu Boisteanu ◽  
Daniel Simeanu ◽  
Alina Narcisa Postolache ◽  
Roxana Lazar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chicken ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Industrial System ◽  
Nutritional Indices ◽  
Total Lipids ◽  
Different Levels

Fatty acid profile and the related nutritional indices of the breast, thigh and drumstick muscles were studied at three farms, suppliers of ROSS 308 line of broilers, slaughtered at the age of 42 days. The proximate chemical composition of the commercial slaughter cuts revealed contents between 16.26�22.78% for proteins and 1.80�7.45% for total lipids, the breast having the highest protein and ash content and lowest values for fat and moisture. The obtained values were mainly affected by region (P[0.001). Meat fatty acid profile was affected (P[0.001) by commercial slaughter regions (CSR) and by the interactions between CSR and supplier farms (Farm A, B, and C) at different levels. The obvious findings highlighted that Farm B supplied broilers with a delivered higher content of beneficial fatty acids (LA, LNA, AA, EPA, and DHA) in breasts and drumstick, while for thigh, Farm C had the best results. The content of total saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (MUFAs) had the highest level in the thigh (P[0.001).

scholarly journals Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

2016 ◽  
Vol 19 (2) ◽  
pp. 168 ◽  
Author(s):  
Benny Manulang ◽  
Sri Purwaningsih ◽  
Azrifitria Azrifitria
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Characteristic ◽  
Essential Amino Acids ◽  
Limited Information ◽  
Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

scholarly journals Comparison of Muscle and Subcutaneous Tissue Fatty Acid Composition of Bangladeshi Nondescript Deshi Bulls Finished on Pasture Diet

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Mohammad Khairul Alam ◽  
Ziaul Hasan Rana ◽  
Mohammad Akhtaruzzaman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Subcutaneous Tissue ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Monounsaturated Fatty Acids ◽  
Intramuscular Fat ◽  
Human Consumption ◽  
Average Chemical Composition ◽  
Total N

The objective of this study was to characterize and compare the tissue-associated differences in the fatty acid profiles of intramuscular and subcutaneous fat from pasture fed nondescript deshi breed bulls of Bangladesh. The average chemical composition of thelongissimusmuscle was as follows: moisture74.65±0.48%, protein21.55±0.83%, intramuscular fat2.78±0.28%, and ash1.02±0.03%. There was significant evidence that the lipids oflongissimusmuscle from the nondescript deshi bulls had a lower content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and conjugated linoleic acid (CLA) and a higher content of polyunsaturated fatty acids (PUFA) compared to subcutaneous fat. Intramuscular fat also showed the highest PUFA/SFA and∑n-6/∑n-3fatty acids ratios and total n-3 and n-6 PUFAs compared to subcutaneous tissue depots. Overall findings suggest that the meat from pasture fed nondescript deshi breed can be considered as lean meat and healthy for human consumption.

scholarly journals Composition of human adipose tissue from deep and subcutaneous sites

1971 ◽  
Vol 25 (3) ◽  
pp. 377-380 ◽  
Author(s):  
C. G. D. BROOK
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Elective Surgery ◽  
Saturated Fatty Acids ◽  
Human Adipose Tissue ◽  
Monounsaturated Fatty Acids ◽  
Gas Liquid Chromatography

1. Adipose tissue was obtained simultaneously from subcutaneous and deep sites in children undergoing elective surgery, and from different subcutaneous sites in adults. The lipid content and fatty acid composition were measured using gas-liquid chromatography and the number of cells counted after fixation in osmium tetroxide. The mean amount of lipid per cell was used as a measure of the size of the cells.2. Cells from deep sites in children were significantly smaller (P > 0.001) than those from subcutaneous sites in the same individual. Cells from different subcutaneous sites were of similar size.3. The fatty acid composition of the lipids was similar in tissue taken from the abdominal wall and from deep sites.4. The fatty acid composition of adipose tissue from the lower leg showed an increase in the monounsaturated fatty acids and a decrease in the saturated fatty acids compared with the fatty acid composition of tissue from other subcutaneous sites.

scholarly journals Genetic parameters for milk fatty acid composition of Holstein in Korea

2020 ◽  
Vol 33 (10) ◽  
pp. 1573-1578
Author(s):  
Chan Hyuk Park ◽  
Umanthi Ranaraja ◽  
Chang Gwon Dang ◽  
Jong Joo Kim ◽  
Chang Hee Do
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Genetic Parameters ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Milk Quality ◽  
Milk Fatty Acid ◽  
Early Lactation ◽  
Fat Reserves

Objective: Milk fatty acid (FA) is a main nutritional component that markedly effects human health. Intentional modification of the FA profile has the potential to improve milk quality. This study aimed at the factors affecting elevated FA levels and the estimation of the genetic parameters for milk FAs in the Korean Holstein population.Methods: Total 885,249 repeated test-day milk records including, milk yield, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), total unsaturated fatty acids (TUFA), fat and protein percentages were analyzed using CombiFoss FT+ system (Foss Analytical A/S, Denmark). Genetic parameters were estimated by the restricted maximum likelihood procedure based on the repeatability model using the Wombat program.Results: The FA profile varies along with the lactation and the energy balance (EB). With the negative EB in early lactation, mobilization of body fat reserves elevates the desirable FA levels. As a result of that, milk quality is increased by means of nutritionally and usability aspects during the early lactation. Moreover, heritability estimates for SFA, MUFA, PUFA, TUFA were 0.33, 0.42, 0.37, 0.41 respectively. According to the parity wise heritability analysis, first parity cows had relatively lower heritability for SFAs (0.19) than later parities (0.28).Conclusion: Genetic parameters indicated that FAs were under stronger genetic control. Therefore, we suggest implementing animal breeding programs towards improving the milk FA profile.

scholarly journals Karakteristik dan Profil Asam Lemak Minyak Ikan dari Kepala dan Tulang Ikan Tuna (Thunnus albacares)

2020 ◽  
Vol 9 (1) ◽  
pp. 10-19
Author(s):  
Daniel A N Apituley ◽  
Raja Bonan Dolok Sormin ◽  
Esterlina E E M Nanlohy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Iodine Number ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Acid Number ◽  
Thunnus Albacares

This study was aimed to determine the physical and chemical quality as well as the fatty acid profile of fish oil from the waste of the head and the bones of Thunnus albacares. An experimental method was applied in this research. Observed variables included yield, density, acid number, saponification value, iodine number, TBA value, as well as fatty acid profile. The results showed that the physical characteristics of the oil from the head and bone of the fish, i.e., yield 12,11% and 9.85%, density 0.92 mg/mL, and 0.90 mg/mL, respectively. The chemical characteristics of the oil from head and bones of tuna were acid number 2.10 mg KOH/g and 2.88 mg KOH/g, iodine number 88.80 mg KOH/g and 77.67 mg KOH/g; saponification number 178.80 mg KOH/g and 145.50 mg KOH/g, TBA values 1.80 mg KOH/kg and 1.29 mg KOH/kg, subsequently. Unsaturated fatty acids were found to dominate oil from the head and bones of tuna. Tuna head contained 25 types of fatty acids consisting of 10 types of saturated fatty acids (SFA) 20.8% w/w, seven types of monounsaturated fatty acids (MUFA) 11.92% w/w, eight polyunsaturated fatty acids (PUFA) 35.98% w/w. In comparison, tuna bones contained 26 types of fatty acids consisting of 11 SFA 19.69% w/w, seven MUFA 10.80% w/w, and 8 PUFA 26.21% w/w. Keywords: fatty acid, fish oil, Thunnus albacares, waste of head and bone   ABSTRAK Penelitian ini bertujuan untuk mengetahui kualitas fisik maupun kimiawi serta profil asam lemak minyak limbah ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Metode yang digunakan adalah metode eksperimen. Parameter yang diamati yaitu: rendemen, berat jenis minyak, bilangan penyabunan, bilangan iodin, bilangan Tiobarbituric Acid (TBA) serta profil asam lemak. Hasil penelitian menunjukkan karakteristik fisik dari kepala dan tulang ikan berturut-turut adalah: rendemen 12,11 dan 9,85%; berat jenis minyak 0,92 mg/mL dan 0,90 mg/mL. Karakteristik kimia dari kepala dan tulang ikan tuna adalah berturut-turut: bilangan asam 2,10 mg KOH/g dan 2,88 mg KOH/g; bilangan iod 88,80 mg KOH/g dan 77,67 mg KOH/g; bilangan penyabunan 178,80 mg KOH/g dan 145,50 mg KOH/g; nilai TBA 1,80 mg KOH/kg dan 1,29 mg KOH/kg. Asam lemak tidak jenuh mendominasi minyak dari kepala maupun tulang ikan Tuna. Kepala ikan tuna mengandung 25 jenis asam lemak terdiri dari 10 jenis asam lemak jenuh (SFA) 20,8% w/w, 7 jenis lemak tak jenuh tunggal (MUFA) 11,92% w/w, 8 asam lemak tak jenuh jamak (PUFA) 35,98% w/w; sedangkan tulang ikan Tuna mengandung 26 jenis asam lemak terdiri dari 11 SFA 19,69% w/w, 7 MUFA 10,80% w/w, dan 8 PUFA 26,21% w/w. Kata kunci: asam lemak, minyak ikan, Thunnus albacares, limbah tulang dan kepala

scholarly journals The Effects of Adding Lysin Essential Amino Acid to Commercial Feed on Fatty Acid Contents of Pangasius Fish

2020 ◽  
Vol 10 (4) ◽  
pp. 653-657
Author(s):  
Wahyu Nopita ◽  
Mirni Lamid ◽  
. Agustono
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Marine Fish ◽  
Essential Amino Acid ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Economic Value ◽  
Monounsaturated Fatty Acids ◽  
Commercial Feed

Pangasius is a medium to very large freshwater shark catfish primarily used for consumption with high economic value. The content of pangasius fatty acids is higher than in marine fish, since marine fish have a lower saturated fatty acid composition than freshwater fish. The present research aimed to determine the effects of adding lysine essential amino acid to commercial feeds on the saturated and unsaturated fatty acids contents of pangasius fish. In the present research, an experimental method with completely randomized design was used. The treatment was done by adding lysine with different doses including P0 (0%), P1 (1.2%), P2 (2.2%), and P3 (3.2%). Each treatment was repeated five times. The main parameters studied were the content of saturated and unsaturated fatty acids in pangasius fish meat. The observed parameter was water quality. The present results indicated the use of lysine in commercial feed caused significant differences in the content of saturated fatty acids, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) in pangasius meat; a decrease in the saturated fatty acids content was found in P3 with 3.2% (3.5882 mg/dl). In P2, an increase in the MUFA content of 2.2% (5.9630 mg/dl) was found. An increase in the PUFA content was found in P3 treatment with 3.2% Lysin (23.1082 mg/dl). P1, P2 and P3 indicated lower results than control treatments (P0). The use of lysine in commercial feed indicated significant differences in the content of saturated fatty acids, MUFA and PUFA in pangasius.

scholarly journals Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 379-385
Author(s):  
Hasmadi M. ◽  
Nor Qhairul Izzreen M.N. ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
M.K. Zainol
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Volatile Compounds ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Compositions ◽  
Mineral Analysis ◽  
Good Source ◽  
Potassium Magnesium

The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methionine, lysine, isoleusine, leusine and phenylaline. A total of thirty-three individual fatty acids components were analysed. Among those, palmitic acid was a predominant saturated fatty acid while oleic acid was the most abundant unsaturated fatty acid. The composition of fatty acids showed that total of monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids were 56.7%, 6.7% and 36.6% respectively. A total of thirty-one volatile compounds were identified, among which alcohols, esters, sulphur-containing compounds and ketones were found to be the major constituents.

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