Effect of Dietary Inclusion of Medium-Chain Saturated Fatty Acids on Ammonia and Methane Emitting Potential of Dairy Manure

2010 ◽  
Author(s):  
Alexander N Hristov ◽  
Chanhee Lee ◽  
Terri Cassidy ◽  
Maria Long ◽  
Kyle Heyler ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dairy Manure ◽  
Medium Chain

scholarly journals Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin

2010 ◽  
Vol 39 (10) ◽  
pp. 2297-2303 ◽  
Author(s):  
Daniele Cristina da Silva-Kazama ◽  
Geraldo Tadeu dos Santos ◽  
Paula Toshimi Matumoto Pintro ◽  
Jesuí Vergílio Visentainer ◽  
Ricardo Kazama ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Relative Percentage ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Ground Flaxseed ◽  
Chain Fatty Acids

Eight Holstein cows with body weight 570 ± 43 kg and 60 ± 20 lactation days were distributed in a double Latin square design with four 21-day periods to determine the effects of feeding ground or whole flaxseed with or without monensin supplementation (0.02% on a dry matter basis) on fatty acid profile of butter stored for 15 and 45 days. Ground flaxseed supply, in comparison to whole flaxseed, reduced relative percentages of 16:0, cis7-16:1, 17:0, and cis10-17:1 but it increased those of cis9,trans11-18:2, cis3-18:3, and omega 3 fatty acids in butter fat, reducing relative percentage of medium-chain fatty acids and increasing the content of polyunsaturated fatty acids. Supplementation with monensin increased relative percentages of cis9,trans11-18:2 and tended to increase relative percentage of 17:0 and decrease that of saturated fatty acids in butter. Butter from cows fed diet with monensin presented lower relative percentages of cis 6-20:4. Relative percentages of cis 9-16:1, cis10-17:1, 18:0, trans11-18:1, cis9-18:1, cis3-18:3, cis6-20:4 in butter stored for 15 days were higher than those stored for 45 days and the relative percentages of cis3-20:5 tended to decrease with the increase of storage period. As a result, relative percentages of saturated fatty acids and medium-chain fatty acids increased with storage time, while those of monounsaturated and long-chain fatty acids decreased. Butter enriched with polyunsaturated fatty acids may have a shorter shelf life due to the negative effect of storage on fatty acid profile which may cause oxidation and rancidity.

scholarly journals Structural insights into oxidation of medium-chain fatty acids and flavanone by myxobacterial cytochrome P450 CYP267B1

2018 ◽  
Vol 475 (17) ◽  
pp. 2801-2817 ◽  
Author(s):  
Ilona K. Jóźwik ◽  
Martin Litzenburger ◽  
Yogan Khatri ◽  
Alexander Schifrin ◽  
Marco Girhard ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cytochrome P450 ◽  
Saturated Fatty Acids ◽  
Decanoic Acid ◽  
Dodecanoic Acid ◽  
Binding Modes ◽  
Cytochrome P450 Enzymes ◽  
Tetradecanoic Acid ◽  
Medium Chain ◽  
Pharmaceutical Industries

Oxidative biocatalytic reactions performed by cytochrome P450 enzymes (P450s) are of high interest for the chemical and pharmaceutical industries. CYP267B1 is a P450 enzyme from myxobacterium Sorangium cellulosum So ce56 displaying a broad substrate scope. In this work, a search for new substrates was performed, combined with product characterization and a structural analysis of substrate-bound complexes using X-ray crystallography and computational docking. The results demonstrate the ability of CYP267B1 to perform in-chain hydroxylations of medium-chain saturated fatty acids (decanoic acid, dodecanoic acid and tetradecanoic acid) and a regioselective hydroxylation of flavanone. The fatty acids are mono-hydroxylated at different in-chain positions, with decanoic acid displaying the highest regioselectivity towards ω-3 hydroxylation. Flavanone is preferably oxidized to 3-hydroxyflavanone. High-resolution crystal structures of CYP267B1 revealed a very spacious active site pocket, similarly to other P450s capable of converting macrocyclic compounds. The pocket becomes more constricted near to the heme and is closed off from solvent by residues of the F and G helices and the B–C loop. The crystal structure of the tetradecanoic acid-bound complex displays the fatty acid bound near to the heme, but in a nonproductive conformation. Molecular docking allowed modeling of the productive binding modes for the four investigated fatty acids and flavanone, as well as of two substrates identified in a previous study (diclofenac and ibuprofen), explaining the observed product profiles. The obtained structures of CYP267B1 thus serve as a valuable prediction tool for substrate hydroxylations by this highly versatile enzyme and will encourage future selectivity changes by rational protein engineering.

scholarly journals The Production of Biofuels from Coconut Oil Using Microwave

2015 ◽  
Vol 9 (7) ◽  
pp. 93 ◽  
Author(s):  
A Suryanto ◽  
Suprapto Suprapto ◽  
Mahfud Mahfud
Keyword(s):  
Fatty Acids ◽  
Reaction Time ◽  
Lauric Acid ◽  
Myristic Acid ◽  
Saturated Fatty Acids ◽  
Electrical Power ◽  
Coconut Oil ◽  
Raw Material ◽  
Medium Chain ◽  
Acid Reaction

Biofuels including biodiesel, an alternative fuel, is renewable, environmentally friendly, non-toxic and lowemission energy. The raw material used in this work was coconut oil, which contained saturated fatty acids about90% with medium chain (C8-C12), especially lauric acid and myristic acid. Reaction was conducted in batchreactor assisted by microwave. The purpose of this research was to study the effect of power and NaOH catalystin transesterification enhanced by microwave and to obtain a biofuels (biodiesel and biokerosene) derived fromcoconut oil. The reaction was performed by mixing oil and methanol with mole ratio of 1:6, catalystconcentration of 1% w/w with setting electrical power at 100, 264, 400, 600 and 800 W. The reaction time wasconditioned at of 2.5, 5, 7.5, 10 and 15 min. The results showed that microwave could accelerate thetransesterification process to produce biodiesel using NaOH catalyst. The highest yield of biodiesel was 97.76 %,or 99.05 % conversion at 5 min reaction, meanwhile biokerosene was 48% after distillation.

Conversion of octanoic acid into long-chain saturated fatty acids in premature infants fed a formula containing medium-chain triglycerides

Metabolism ◽  
1994 ◽  
Vol 43 (10) ◽  
pp. 1287-1292 ◽  
Author(s):  
V.P. Carnielli ◽  
E.J. Sulkers ◽  
C. Moretti ◽  
J.L.D. Wattimena ◽  
J.B. van Goudoever ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Premature Infants ◽  
Octanoic Acid ◽  
Saturated Fatty Acids ◽  
Medium Chain Triglycerides ◽  
Medium Chain ◽  
Long Chain

scholarly journals The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S293-S296
Author(s):  
M. Tesařová ◽  
M. Zárubová ◽  
V. Filip ◽  
V. Spěváčková ◽  
J. Šmidrkal
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Point Of View ◽  
Molar Ratio ◽  
Medium Chain ◽  
Molar Ratios ◽  
Lower Molar ◽  
Long Chain ◽  
Soft Margarines

Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0–C14:0) and long chain (L; C16:0–C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated:unsaturated FA in FB for soft-margarines is 33:67 w/w.

Nutritional properties of the triglycerides of saturated fatty acids of medium chain-length

1958 ◽  
Vol 35 (1) ◽  
pp. 10-13 ◽  
Author(s):  
Hans Kaunitz ◽  
Charles A. Slanetz ◽  
Ruth Ellen Johnson ◽  
Vigen K. Babayan ◽  
George Barsky
Keyword(s):  
Fatty Acids ◽  
Chain Length ◽  
Saturated Fatty Acids ◽  
Nutritional Properties ◽  
Medium Chain ◽  
Medium Chain Length

Effects of dietary fatty acids on lipogenesis and lipid traits in muscle, adipose tissue and liver of growing rabbits

1998 ◽  
Vol 66 (2) ◽  
pp. 483-489 ◽  
Author(s):  
F. Gondret ◽  
J. Mourot ◽  
F. Lebas ◽  
M. Bonneau
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Polyunsaturated Fatty Acids ◽  
Lipid Content ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
Basal Diet ◽  
Dietary Fatty Acids ◽  
Medium Chain ◽  
Perirenal Fat

AbstractThe effects of fat source on lipogenesis and lipid traits of longissimus muscle, liver and perirenal adipose tissue, were studied in 48 New Zealand White rabbits, slaughtered at 11 or 15 weeks of age. Rabbits were offered diets with 20 g added fat per kg, containing either medium-chain (COC: coconut oil), saturated and monounsaturated (PAL: palm oil) or polyunsaturated (SUN: sunflower oil) fatty acids as major components. Diets did not affect growth performance, dressing proportion and tissue weights. Intramuscular lipid content was lower for COC than for SUN and PAL (e.g. 10 v. 13 and 12 glkg, at 11 weeks, respectively, P < 0·05), whereas lipid content was unaffected by diet in liver and perirenal fat. In muscle, the fat source did not influence the activities of acetyl-CoA-carboxylase (CBX), malic enzyme (ME) and glucose-6-phosphodehydrogenase (G6PDH). In liver, activities ofGSPDH and ME were depressed from the SUN diet, as compared with the COC or PAL diets. The diet-induced variations in enzyme activities in perirenal fat were lower than in the liver and were not significant. Medium-chain fatty acids were found only in tissue lipids of animals given COC. The ratio of polyunsaturated to saturated fatty acids decreased in the order SUN > PAL > COC in muscle and perirenal fat. Thus, polyunsaturated fatty acids exert an inhibition of G6PDH and ME activities specifically in liver. Compared with COC, the addition of SUN to the basal diet increased total lipids and polyunsaturated fatty acids contents in the longissimus lumborum muscle, which might improve the organoleptic and dietetic qualities of rabbit meat.

scholarly journals Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

2021 ◽  
Vol 10 (1) ◽  
pp. 104
Author(s):  
Dewa Ayu Ika Pramitha ◽  
I Wayan Karta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Medium Chain Triglyceride ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Medium Chain ◽  
Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

scholarly journals Nutritional and technological aspects of vegetable oils that stand out for the prevalence of medium-chain triacylglycerides: A review

2021 ◽  
Vol 10 (7) ◽  
pp. e43710716667
Author(s):  
Raquel Reis Lima ◽  
Elisângela Ramieres Gomes ◽  
Rodrigo Stephani ◽  
Ítalo Tuler Perrone ◽  
Antônio Fernandes de Carvalho ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Saturated Fatty Acids ◽  
Palm Kernel ◽  
The Body ◽  
Absorption Mechanism ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Technological Advantage ◽  
Chain Fatty Acids

The nature of the fatty acid presented in each type of vegetable oil will determine the oil’s characteristic. The purpose of this review is to describe the medium chain fatty acids present in vegetable oils absorption mechanism and their benefits for human body, combined with technological advantages in the preparation of food formulations. Highlighting how the source of the raw material and the extraction method interfere with the concentration of fatty acids present in the oils. It is a review of narrative literature, which used as a theoretical framework recent scientific articles in the English language. Oils derived from coconut, palm kernel, and babassu, for example, have a solid or semi-solid characteristic at room temperature. This happens due to the presence of saturated fatty acids with medium-length carbon chains, that is from 6 to 12 carbons. Although medium-chain fatty acids are saturated, they present characteristics that are different from other long-chain saturated fatty acids. They are quickly digested by the body, which favors the absorption and the using of these nutrients, leading an impact on diseases’ control, such as obesity, diabetes and hypertension. In addition, due to their chemical structure, medium chain fatty acids can be used in the food industry as a substitute for animal fat, combining their nutritional benefits with technological advantage, being used in food preparations to impact texture, flavor, stabilize emulsions, and improve the rheological characteristics of the product.

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