scholarly journals Comparison of Diatoms and Dinoflagellates from Different Habitats as Sources of PUFAs

Marine Drugs ◽  
2019 ◽  
Vol 17 (4) ◽  
pp. 233 ◽  
Author(s):  
Elina Peltomaa ◽  
Heidi Hällfors ◽  
Sami J. Taipale
Keyword(s):  
Fatty Acid ◽  
Food Webs ◽  
Animal Health ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Epa And Dha ◽  
Omega 6 ◽  
Freshwater Habitats ◽  
Aquatic Food ◽  
Phytoplankton Group

Recent studies have clearly shown the importance of omega-3 (ω-3) and omega-6 (ω-6) polyunsaturated fatty acids (PUFAs) for human and animal health. The long-chain eicosapentaenoic acid (EPA; 20:5ω-3) and docosahexaenoic acid (DHA; 22:6ω-3) are especially recognized for their nutritional value, and ability to alleviate many diseases in humans. So far, fish oil has been the main human source of EPA and DHA, but alternative sources are needed to satisfy the growing need for them. Therefore, we compared a fatty acid profile and content of 10 diatoms and seven dinoflagellates originating from marine, brackish and freshwater habitats. These two phytoplankton groups were chosen since they are excellent producers of EPA and DHA in aquatic food webs. Multivariate analysis revealed that, whereas the phytoplankton group (46%) explained most of the differences in the fatty acid profiles, habitat (31%) together with phytoplankton group (24%) explained differences in the fatty acid contents. In both diatoms and dinoflagellates, the total fatty acid concentrations and the ω-3 and ω-6 PUFAs were markedly higher in freshwater than in brackish or marine strains. Our results show that, even though the fatty acid profiles are genetically ordered, the fatty acid contents may vary greatly by habitat and affect the ω-3 and ω-6 availability in food webs.

scholarly journals Fatty Acid Profiles of Western Canadian Bison (Bison bison) Meat

2014 ◽  
Vol 3 (6) ◽  
pp. 146 ◽  
Author(s):  
Tyler D. Turner ◽  
Jessica L. Pilfold ◽  
Jessica Jensen ◽  
Dipesh Prema ◽  
Kingsley K. Donkor ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Bison Bison ◽  
Longissimus Dorsi ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Total N ◽  
Omega 6 ◽  
Biohydrogenation Intermediates

<p>Western Canadian bison meat is renowned for its natural healthfulness; however, studies on the dietary effects on the fatty acid (FA) profile are limited. Herein, we evaluated the FA profiles of retail bison (<em>longissimus dorsi</em>) representing grain-fed (Grain), grass-fed (Grass) and grass-fed plus oat and pea screening supplement from early (Early-con) or late (Late-con) season harvested finishing regimes. Bison meat contained less than 30 mg fat/g meat, and was lowest for Early-con bison. Proportions of polyunsaturated FA (PUFA) were greatest in Early-con and lowest for Late-con bison. Early-con bison had the greatest proportion of omega-6 (n-6) FA and Late-con bison the lowest, yet as mg/g meat, total n-6 content did not differ. In contrast, Grass and Early-con bison had greater proportions of 18:3n-3, 20:5n-3, 22:5n-3, 22:6n-3 and total omega-3 (n-3) FA. The n-3 content for Grain, Grass, Early-con and Late-con bison were 38, 90, 69 and 69 mg/100 g meat, respectively. The 3:1 n-6/n-3 ratios of Grass, Early-con and Late-con bison were superior to the 7:1 ratio of Grain bison. Proportions of potentially beneficial biohydrogenation intermediates (BI), including <em>t</em>11-18:1 and <em>c</em>9, <em>t</em>11-conjugated linoleic acid, were greater for Early-con and Late-con bison. Proportions of <em>cis</em>-monounsaturated FA were similar for both Grain and Grass bison; however, Late-con was greater than Early-con bison. Cumulatively, Grass, Early-con and Late-con bison were more desirable compared to Grain on account of greater proportions of n-3 FA and a lower n-6/n-3 ratio. Furthermore, seasonal supplementation enhanced the BI proportions with potential beneficial bioactivity in Early-con and Late-con bison.</p>

A comparative assessment of the fatty acid profiles and antioxidant status of supermarket eggs

2015 ◽  
Vol 3 ◽  
Author(s):  
Mark Gaffney ◽  
Rachel O'Rourke ◽  
Jules Taylor-Pickard ◽  
Richard Murphy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Antioxidant Status ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Nutrient Deposition ◽  
Free Range ◽  
Omega 6 ◽  
Egg Yolks

SummaryNutrient deposition in eggs is largely dictated by the dietary composition of laying hen feed, particularly in terms of specific fatty acids and antioxidants. In the present study, the nutritional quality of a range of commercially available egg varieties, marketed as omega-3 enriched; corn-fed; free range and standard caged, were assessed by determining fatty acid profiles and antioxidant status. Across each egg variety, significant differences were observed in key fatty acids such as palmitic, oleic, linoleic, alpha-linolenic and docosahexaenoic acid (DHA) (P ≤ 0.05). Egg yolks enriched with a stated dietary source of omega-3 fatty acid DHA were shown to have significantly improved levels of DHA (P ≤ 0.05), approximately 4.5-fold higher than standard caged eggs. Compared with free range, corn fed and caged, eggs from diets enriched with a source of omega-3 were shown to have considerably altered omega-6: omega-3 ratios, amounting to 1.5–2.1 fold reductions. Yolk antioxidant activity was improved for omega-3 enriched eggs, particularly in hexane fractionated samples. The inclusion of omega-3 fatty acids to the diet resulted in eggs with improved DHA contents and antioxidant status, highlighting the importance of poultry diet composition for egg nutritional quality.

scholarly journals Omega-3 and Omega-6 Fatty Acid Profiles in Select Freshwater and Marine Species of Fish in Suriname

2019 ◽  
Vol 3 ◽  
pp. 126
Author(s):  
Fortes Soares L ◽  
Ouboter P ◽  
Abdoel-Wahid F ◽  
D. Hindori-Mohangoo A ◽  
Donald-Ottevanger M ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Marine Species ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Omega 6

scholarly journals Production and Enhancement of Omega-3 Fatty Acid fromMortierella alpinaCFR-GV15: Its Food and Therapeutic Application

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Ganesan Vadivelan ◽  
Govindarajulu Venkateswaran
Keyword(s):  
Fatty Acid ◽  
18S Rrna ◽  
Nile Red ◽  
Basal Medium ◽  
Normal Growth ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Epa And Dha ◽  
Western Ghats Of India ◽  
Omega 6

Mortierellasp. has been known to produce polyunsaturated fatty acids (PUFAs) such as GLA and AA under normal growth medium conditions. Similarly, under the stress condition, this fungus produces EPA and DHA in their mycelial biomass. Among the 67 soil samples screened from the Western Ghats of India, 11Mortierellaisolates showed the presence of omega-6 and omega-3 fatty acid, mainly GLA, AA, EPA, and DHA in starch, yeast-extract medium. Nile red and TTC strains were used for screening their qualitative oleaginesity. Among the representative isolates, whenMortierellasp. is grown in a fat-producing basal medium, a maximum lipid content of 42.0 ± 1.32% in its mycelia, 6.72 ± 0.5% EPA, and 4.09 ± 0.1% DHA was obtained. To understand theMortierellasp. CFR-GV15, to the species level, its morphology was seen under the light microscope and scanning electron microscope, respectively. These microscopic observations showed that isolateMortierellasp. CFR-GV15 produced coenocytic hyphae. Later on, its 18S rRNA and the internal transcribed spacer (ITS) sequences were cloned, sequenced, and analyzed phylogenetically to 18S rRNA and ITS1 and ITS4 sequences of related fungi. This newly isolatedMortierella alpinaCFR-GV15 was found to be promising culture for the development of an economical method for commercial production of omega-3 fatty acid for food and therapeutical application.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Long-chain polyunsaturated fatty acid (LC-PUFA) status in severe preeclampsia and preterm birth: a cross sectional study

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Rima Irwinda ◽  
Rabbania Hiksas ◽  
Aprilia Asthasari Siregar ◽  
Yudianto Budi Saroyo ◽  
Noroyono Wibowo
Keyword(s):  
Fatty Acid ◽  
Preterm Birth ◽  
Cross Sectional Study ◽  
Severe Preeclampsia ◽  
Chain Polyunsaturated Fatty Acid ◽  
Omega 3 ◽  
Sectional Study ◽  
Cross Sectional ◽  
Omega 6 ◽  
Long Chain

AbstractLong-Chain Polyunsaturated Fatty Acid (LCPUFA) is essential throughout pregnancy, since deficiency of LPUFA may linked to obstetrical complications. This study aimed to investigate LCPUFA status in severe preeclampsia and preterm birth. A cross sectional study was conducted in 104 pregnant women, which divided into normal pregnancy, severe preeclampsia and preterm birth groups. Serum percentage and concentration of total LCPUFA, omega-3, alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), omega-6, linoleic acid (LA), and arachidonic acid (AA) were measured using gas chromatography/mass spectrometry. Receiver operating characteristic (ROC), bivariate and multivariate analysis were performed. Severe preeclampsia showed the highest concentration of total PUFA and the lowest DHA percentage, with significantly higher Omega-6/Omega-3 ratio (p = 0.004) and lower omega-3 index (p < 0.002) compared to control. Preterm birth showed the least omega-3 concentrations, with significantly low omega-6 derivates (LA (p = 0.014) and AA (p = 0.025)) compared to control. LCPUFA parameters have shown to increase the risk in both conditions, particularly ALA ≤ 53 µmol/L in preeclampsia with OR 5.44, 95%CI 1.16–25.42 and preterm birth with OR 4.68, 95%CI 1.52–14.38. These findings suggest that severe preeclampsia and preterm birth have an imbalance in LCPUFA status.

scholarly journals The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected

2017 ◽  
Vol 2017 ◽  
pp. 1-5 ◽  
Author(s):  
C. Castro-Correia ◽  
S. Sousa ◽  
S. Norberto ◽  
C. Matos ◽  
V. F. Domingues ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Control Group ◽  
Healthy Children ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Diabetes Group ◽  
Diabetic Children ◽  
Omega 6 ◽  
Diagnosed Diabetes

Context. Several studies have shown a link between proinflammatory activity and the presence or deficit of some fatty acids. Inflammation is associated with several diseases including diabetes.Objective. To characterize and compare the fatty acids profiles in children with inaugural type 1 diabetes, diabetic children (at least 1 year after diagnosis), and healthy children.Design. Plasma fatty acids profiles in children with inaugural diabetes, children with noninaugural diabetes, and controls, all of whom were prepubescent with a BMI < 85th percentile, were evaluated.Results. Omega-3 fatty acid levels were higher in recently diagnosed subjects with diabetes than in controls. The ratio of omega-6/omega-3 fatty acids was higher in the control population. Omega-6 fatty acid levels were higher in the nonrecent diabetic subjects than in the children with recently diagnosed diabetes, and the levels were higher in the nonrecent diabetes group compared to the control group.Conclusion. Our findings showed higher levels of alpha-linolenic acid, EPA, and DHA, as well as mono- and polyunsaturated fatty acids, in diabetic children. These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.

Effect of a Novel Omega-3 and Omega-6 Fatty Acid Supplement on Dry Eye Disease

2021 ◽  
Vol Publish Ahead of Print ◽  
Author(s):  
Alison Ng ◽  
Jill Woods ◽  
Theresa Jahn ◽  
Lyndon W. Jones ◽  
Jenna Sullivan Ritter
Keyword(s):  
Fatty Acid ◽  
Dry Eye ◽  
Dry Eye Disease ◽  
Eye Disease ◽  
Omega 3 ◽  
Acid Supplement ◽  
Omega 6 ◽  
Fatty Acid Supplement

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

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