scholarly journals Tailoring Acrylated Soybean Oil-Containing Terpolymers through Emulsion Polymerization

2018 ◽  
Vol 2 (4) ◽  
pp. 46 ◽  
Author(s):  
Juliete Neves ◽  
Leonardo Valadares ◽  
Fabricio Machado
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Molar Mass ◽  
Polymer Chains ◽  
Oil Emulsion ◽  
Mass Distributions ◽  
Fatty Oil ◽  
Emulsion Polymerizations ◽  
Modified Fatty Acids

This work focuses on the synthesis of terpolymers using methyl methacrylate (MMA) and vinyl pivalate (VPi), along with the incorporation of methacrylate acid (MA) and acrylated fatty acids (AFA) derived from commercial soybean oil. Emulsion polymerizations were carried out using different monomeric species, along with different initiator concentrations ranging from 0.5 g∙L−1 to 2.2 g∙L−1. The thermal properties of the terpolymers were improved when acrylated fatty acid was incorporated into the polymer chains, expressing glass transition temperatures (Tg) ranging from 70 °C to 90 °C and degradation temperatures in the interval between 350 °C and 450 °C for acrylated fatty acid concentrations ranging from 5 wt% to 10 wt%. Furthermore, a change was noted in the molar mass distributions as a result of acrylated fatty oil present in the polymers. The materials with 5 and 10 wt% of acrylated fatty oil presented mass-average molar masses of 225 kg∙mol−1 and 181 kg∙mol−1, respectively. As the results in this work suggest, the molar masses of the formed polymers are significantly altered by the presence of modified fatty acids.

scholarly journals Parenteral Fish-Oil Containing Lipid Emulsions Limit Initial Lipopolysaccharide-Induced Host Immune Responses in Preterm Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 205
Author(s):  
William Yakah ◽  
David Ramiro-Cortijo ◽  
Pratibha Singh ◽  
Joanne Brown ◽  
Barbara Stoll ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Soybean Oil ◽  
Inflammatory Responses ◽  
Postnatal Period ◽  
Lipid Emulsions ◽  
Omega 3 ◽  
Oil Emulsion ◽  
Mixed Oil ◽  
The Impact

Multicomponent lipid emulsions are available for critical care of preterm infants. We sought to determine the impact of different lipid emulsions on early priming of the host and its response to an acute stimulus. Pigs delivered 7d preterm (n = 59) were randomized to receive different lipid emulsions for 11 days: 100% soybean oil (SO), mixed oil emulsion (SO, medium chain olive oil and fish oil) including 15% fish oil (MO15), or 100% fish oil (FO100). On day 11, pigs received an 8-h continuous intravenous infusion of either lipopolysaccharide (LPS—lyophilized Escherichia coli) or saline. Plasma was collected for fatty acid, oxylipin, metabolomic, and cytokine analyses. At day 11, plasma omega-3 fatty acid levels in the FO100 groups showed the highest increase in eicosapentaenoic acid, EPA (0.1 ± 0.0 to 9.7 ± 1.9, p < 0.001), docosahexaenoic acid, DHA (day 0 = 2.5 ± 0.7 to 13.6 ± 2.9, p < 0.001), EPA and DHA-derived oxylipins, and sphingomyelin metabolites. In the SO group, levels of cytokine IL1β increased at the first hour of LPS infusion (296.6 ± 308 pg/mL) but was undetectable in MO15, FO100, or in the animals receiving saline instead of LPS. Pigs in the SO group showed a significant increase in arachidonic acid (AA)-derived prostaglandins and thromboxanes in the first hour (p < 0.05). No significant changes in oxylipins were observed with either fish-oil containing group during LPS infusion. Host priming with soybean oil in the early postnatal period preserves a higher AA:DHA ratio and the ability to acutely respond to an external stimulus. In contrast, fish-oil containing lipid emulsions increase DHA, exacerbate a deficit in AA, and limit the initial LPS-induced inflammatory responses in preterm pigs.

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

scholarly journals The effect of linseed oil supplementation of the diet on the content of fatty acids in the egg yolk

2012 ◽  
Vol 81 (2) ◽  
pp. 159-162 ◽  
Author(s):  
Petra Hudečková ◽  
Lucie Rusníková ◽  
Eva Straková ◽  
Pavel Suchý ◽  
Petr Marada ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Myristic Acid ◽  
Linseed Oil ◽  
Control Group ◽  
Heptadecanoic Acid ◽  
Egg Yolks ◽  
Experimental Group

The aim of this study was to compare the effect of two different types of oils in diet on the fatty acid profile in the eggs of layers and to include a particular type of oil as a supplement of feeding mixtures for layers in order to support the development of functional foodstuffs. Thirty layers fed a diet containing soybean oil constituted the control group (soybean oil is the most frequently used oil added to feeding mixtures). In the experimental group (thirty layers), soybean oil was replaced with linseed oil at the same amount (3 kg of oil per 100 kg of feeding mixture). Feeding was provided ad libitum for all days of the month. After one month, egg yolks were analysed and the fatty acid profile was compared. Significant differences (P ≤ 0.05) were found in the concentration of myristic acid that belongs to the group of saturated fatty acids. Eggs in the experimental group showed higher concentrations of myristic acid compared to the control group (0.20 g/100 g of fat and 0.18 g/100 g of fat, respectively). Highly significant differences (P ≤ 0.01) were found for heptadecanoic acid but the trend was opposite to that of myristic acid; concentrations of heptadecanoic acid in the experimental group were lower than those in the control group. Highly significant differences (P ≤ 0.01) were found for n-9 monounsaturated fatty acids where egg yolks in eggs from layers fed linseed oil contained higher concentrations of oleic acid, myristoleic acid, and palmitoleic acid. Lower concentrations of n-6 fatty acids (P ≤ 0.01) were found after the addition of linseed oil in eggs. Linseed oil showed a positive effect on n-3 fatty acids (α-linolenic acid), its concentration in the control and experimental group was 0.82 g/100 g of fat and 5.63 g/100 g of fat, respectively. The possibility of influencing the fatty acid profile in eggs is very important for the development of functional foods.

scholarly journals Effects of Dietary Fatty Acids from Different Sources on Growth Performance, Meat Quality, Muscle Fatty Acid Deposition, and Antioxidant Capacity in Broilers

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 508 ◽  
Author(s):  
Shenfei Long ◽  
Sujie Liu ◽  
Di Wu ◽  
Shad Mahfuz ◽  
Xiangshu Piao
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Antioxidant Capacity ◽  
Meat Quality ◽  
Linseed Oil ◽  
Phase 1 ◽  
Basal Diet ◽  
Dietary Fatty Acids ◽  
Thigh Muscle

This study aimed to investigate the efficiency of dietary fatty acids from various sources on growth performance, meat quality, muscle fatty acid deposition and antioxidant capacity in broilers. 126 Arbor Acres broilers (1 d-old, initial body weight of 45.5 ± 0.72 g) were randomly assigned to three treatments with seven cages per treatment and six broilers per cage. The dietary treatments included: (1) corn–soybean meal basal diet containing 3% soybean oil (control diet, CTL); (2) basal diet + 1% microalgae + 1% linseed oil + 1% soybean oil (ML); (3) basal diet + 2% fish oil + 1% soybean oil (FS). The trial consisted of phase 1 (day 1 to 21) and 2 (day 22 to 42). Compared with CTL, broilers fed ML or FS diet showed improved (p < 0.05) average daily gain in phase 1, 2, and overall (day 1 to 42), as well as a decreased (p < 0.05) feed conversion ratio in phase 1 and overall. On day 42, broilers supplemented with FS diet showed increased (p ≤ 0.05) the relative weights of pancreas and liver, as well as higher (p < 0.05) redness value in breast and thigh muscle compared with CTL. Broilers offered ML or FS diet had lower (p < 0.05) the relative weight of abdominal fat and total serum cholesterol content in phase 1, and increased (p < 0.05) contents of serum glucose, n-3 polyunsaturated fatty acids (PUFA), eicosacagetaenoic acid, docosahexaenoic acid, glutathione peroxidase, superoxide dismutase and total antioxidant capacity, as well as lower (p < 0.05) concentrations of malondialdehyde, n-6 PUFA, and n-6/n-3 PUFA ratio in breast and thigh muscle compared with CTL. This research indicates that diets supplemented with fish oil or a combination of microalgae and linseed oil experience improved performance, antioxidant capacities and n-3 PUFA profile in muscle of broilers compared with traditional soybean oil supplemented diets

THE INFLUENCE OF HIGH AND LOW ERUCIC ACID RAPESEED OILS ON THE PRODUCTIVE PERFORMANCE OF LAYING HENS AND ON THE LIPID FRACTION OF EGG YOLK

1974 ◽  
Vol 54 (3) ◽  
pp. 403-410 ◽  
Author(s):  
H. VOGTMANN ◽  
D. R. CLANDININ ◽  
R. T. HARDIN
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Erucic Acid ◽  
Rapeseed Oil ◽  
Fatty Acid Content ◽  
Egg Yolk ◽  
Productive Performance ◽  
Egg Weight ◽  
Low Erucic Acid

The effects of including 5 or 15% of high (regular) and low (Span) erucic acid rapeseed oils or soybean oil on productive performance, total lipid and fatty acid content of egg yolk, and distribution of fatty acids in egg yolk fat were studied. Feed intake varied according to the dietary energy content. However, 15% high erucic acid rapeseed oil decreased feed intake and egg production in comparison with 15% low erucic acid rapeseed oil or soybean oil. Hens receiving rations containing soybean oil produced larger eggs in the treatment than in the pre-treatment period. Five percent regular rapeseed oil in the diet led to a small increase in egg weight, whereas inclusion of 15% regular rapeseed oil in the diet led to a decrease in egg weight. Diets containing the Span oil gave intermediate results. Although the total lipid and total fatty acid content in egg yolk remained constant, the fatty acid composition changed significantly with the experimental diets. The concentration of saturated fatty acids in eggs produced by hens fed diets containing the regular rapeseed oil or low erucic acid rapeseed oil (Span oil) decreased only to a small extent and not in proportion to the amount of these fatty acids present in the diets; but the oleic acid concentration in eggs produced by the hens fed diets containing the rapeseed oil was high. Only 0.2% of erucic acid was found in eggs when 15% regular rapeseed oil was fed to laying hens. The laying hen seems to be able to maintain the level of saturated and monounsaturated fatty acids in yolk lipids in a physiological range. The results indicate that in the laying hen, a partial degradation of erucic acid to gadoleic acid and oleic acid takes place.

scholarly journals Soybean Oil-Quality Variants Identified by Large-Scale Mutagenesis

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Karen Hudson
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Large Scale ◽  
Oil Quality ◽  
Soybean Seed ◽  
Subsequent Generation ◽  
Oil Composition ◽  
Fatty Acid Profiling ◽  
Wide Range

To identify genetic variation for fatty acid composition in mature soybean seeds, 4566 M3generation seed samples from a chemically mutagenized population were subjected to fatty acid profiling by gas chromatography. In the population, a wide range of variation in the content for each of the five major fatty acids was observed. Seventy-nine lines were identified which contained significantly high or low levels of one of the five major soybean fatty acids. These lines were advanced to the subsequent generation. Of the 79 lines showing a variant fatty acid profile in the M3, 52 showed clear heritability for the oil composition in the seeds of the subsequent generation. These lines are likely to represent 52 distinct genetic mutations. These mutants may represent new loci involved in the determination of soybean seed oil content or could be new isolates or alleles of previously identified genetic variants for soybean oil composition.

scholarly journals Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

2020 ◽  
Vol 26 (3) ◽  
pp. 389-399
Author(s):  
Michelle Ting Yun Yeo ◽  
◽  
Xinyan Bi ◽  
Christiani Jeyakumar Henry ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Canola Oil ◽  
Deep Frying ◽  
Frying Oils ◽  
Frying Process ◽  
Composition Changes

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

Triglyceride Levels After Intralipid Infusion in Children With Cystic Fibrosis

PEDIATRICS ◽  
1978 ◽  
Vol 61 (6) ◽  
pp. 924-925
Author(s):  
Xavier Allué ◽  
Pablo Sanjurjo
Keyword(s):  
Cystic Fibrosis ◽  
Body Weight ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Essential Fatty Acid ◽  
Biochemical Data ◽  
Oil Emulsion

Infusions of soybean oil emulsion (Intralipid) have been reported to correct essential fatty acid (EFA) deficiency in patients with cystic fibrosis of the pancreas (CF).1 The Intralipid dosage used by Elliot1 was 2 gm/kg of body weight given over a period of four hours. This article reports the immediate effects of Intralipid infusion in patients with CF in an attempt to ascertain through biochemical data whether the use of Intralipid at the reported dose is free of untoward effects. MATERIALS AND METHODS Six patients with CF were placed in a protocol that called for periodic infusions with soybean oil emulsion containing EFAs.

Effects of rapeseed and soybean oil dietary supplementation on bovine fat metabolism, fatty acid composition and cholesterol levels in milk

2013 ◽  
Vol 81 (1) ◽  
pp. 120-128 ◽  
Author(s):  
Christian Altenhofer ◽  
Melanie Spornraft ◽  
Hermine Kienberger ◽  
Michael Rychlik ◽  
Julia Herrmann ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Milk Fat ◽  
Unsaturated Fatty Acids ◽  
Fat Metabolism ◽  
Fatty Acid Pattern ◽  
Blood Cholesterol ◽  
Control Group ◽  
Cholesterol Levels

The main goal of this experiment was to study the effect of milk fat depression, induced by supplementing diet with plant oils, on the bovine fat metabolism, with special interest in cholesterol levels. For this purpose 39 cows were divided in three groups and fed different rations: a control group (C) without any oil supplementation and two groups with soybean oil (SO) or rapeseed oil (RO) added to the partial mixed ration (PMR). A decrease in milk fat percentage was observed in both oil feedings with a higher decrease of −1·14 % with SO than RO with −0·98 % compared with the physiological (−0·15 %) decline in the C group. There was no significant change in protein and lactose yield. The daily milk cholesterol yield was lower in both oil rations than in control ration, while the blood cholesterol level showed an opposite variation. The milk fatty acid pattern showed a highly significant decrease of over 10 % in the amount of saturated fatty acids (SFA) in both oil feedings and a highly significant increase in mono (MUFA) and poly (PUFA) unsaturated fatty acids, conjugated linoleic acids (CLA) included. The results of this experiment suggest that the feeding of oil supplements has a high impact on milk fat composition and its significance for human health, by decreasing fats with a potentially negative effect (SFA and cholesterol) while simultaneously increasing others with positive (MUFA, PUFA, CLA).

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