scholarly journals Salmo salar fish waste oil: Fatty acids composition and antibacterial activity

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9299
Author(s):  
Luigi Inguglia ◽  
Marco Chiaramonte ◽  
Vita Di Stefano ◽  
Domenico Schillaci ◽  
Gaetano Cammilleri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Activity ◽  
Fish Oil ◽  
Salmo Salar ◽  
Fused Silica ◽  
Fatty Acids Composition ◽  
Waste Oil ◽  
Fish Waste ◽  
Waste Oils ◽  
Ms Analysis

Background and aims Fish by-products are generally used to produce fishmeal or fertilizers, with fish oil as a by-product. Despite their importance, fish wastes are still poorly explored and characterized and more studies are needed to reveal their potentiality. The goal of the present study was to qualitatively characterize and investigate the antimicrobial effects of the fish oil extracted from Salmo salar waste samples and to evaluate the potential use of these compounds for treating pathogen infections. Methods Salmo salar waste samples were divided in two groups: heads and soft tissues. Fatty acids composition, and in particular the content in saturated (SAFAs), mono-unsaturated (MUFAs) and Polyunsaturated (PUFAs) fatty acids, was characterized through GC/MS Thermo Focus GC-DSQ II equipped with a ZB-5 fused silica capillary tubes column. The antimicrobial activity of the salmon waste oils was evaluated through the Minimum Inhibitory Concentration assay and the antibiotics contamination was determined by Liquid Chromatography with tandem Mass Spectrometry (LC-MS/MS) analysis. All experiments were done at least in triplicate. Results GC/MS analysis has shown the specific fatty acid composition of the salmon waste oils and their enrichment in MUFAs and PUFAs, with special reference to omega-3, -6, -7, -9 fatty acids. Furthermore, our study has highlighted the antimicrobial activity of the fish waste oil samples against two Gram+ and Gram- bacterial strains. Conclusions These data confirm that the fish waste is still quantitatively and qualitatively an important source of available biological properties that could be extracted and utilized representing an important strategy to counteract infective diseases in the context of the circular economy.

scholarly journals Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids from Fillets of Atlantic Salmon (Salmo Salar) Fed Vegetable and Fish Oil Blends

Marine Drugs ◽  
2015 ◽  
Vol 13 (7) ◽  
pp. 4255-4269 ◽  
Author(s):  
Noemi Ruiz-Lopez ◽  
Ingunn Stubhaug ◽  
Ignacio Ipharraguerre ◽  
Gerald Rimbach ◽  
David Menoyo
Keyword(s):  
Fatty Acids ◽  
Atlantic Salmon ◽  
Fish Oil ◽  
Salmo Salar ◽  
Positional Distribution ◽  
Oil Blends ◽  
Atlantic Salmon Salmo Salar

scholarly journals Studies on Upgradation of Waste Fish Oil to Lipid-Rich Yeast Biomass in Yarrowia lipolytica Batch Cultures

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 436
Author(s):  
Agata Urszula Fabiszewska ◽  
Bartłomiej Zieniuk ◽  
Mariola Kozłowska ◽  
Patrycja Maria Mazurczak-Zieniuk ◽  
Małgorzata Wołoszynowska ◽  
...  
Keyword(s):  
Fish Oil ◽  
Yarrowia Lipolytica ◽  
Ph Regulation ◽  
Culture Conditions ◽  
Waste Oil ◽  
Fish Waste ◽  
Batch Cultures ◽  
Yeast Biomass ◽  
Cellular Lipids ◽  
Positive Effect

The aim of the study was to evaluate the possibility to utilize a fish waste oil issued from the industrial smoking process in nitrogen-limited Yarrowia lipolytica yeast batch cultures. The waste carbon source was utilized by the yeast and stimulated the single cell oil production via an ex novo pathway. The yeast biomass contained lipids up to 0.227 g/g d.m.. Independently from culture conditions, high contents of very long chain fatty acids were quantified in yeast biomass including docosahexaenoic (DHA), eicosapentaenoic acid (EPA), eicosenic and erucic acids. The pH regulation did not influence the cellular lipids yield (0.234 g/g d.m.). Meanwhile, the intensification of the oxygenation of medium by changing the mixing speed (maximum concentration of lipids produced 4.64 g/dm3) and decreasing the amount of inoculum had a positive effect on the culture parameters in waste fish oil medium. Further work on upgradation of the original waste is advisable, especially because the oil indicated high content of polyphenols and lower susceptibility to oxidation than microbial oil derived from control olive oil medium.

scholarly journals Hexane-Isopropanol Extraction and Quality Assessment of Omega-3 Fish Oil from Atlantic Salmon (Salmo Salar)

2020 ◽  
Author(s):  
NUR IZZATI IBERAHIM ◽  
TAN BENG CHOO ◽  
KHAIRUNISSA SYAIRAH AHMAD SOHAIMI
Keyword(s):  
Fatty Acids ◽  
Atlantic Salmon ◽  
Fish Oil ◽  
Salmo Salar ◽  
Oil Yield ◽  
Solvent Ratio ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Atlantic Salmon Salmo Salar ◽  
The Impact

Atlantic salmon (Salmo Salar) is one of the fish species that rich in omega-3 fatty acids. Consumption of omega-3 fatty acids can lower down the risk of cardiovascular disease and coronary heart disease. The extraction of omega-3 fish oil from Atlantic salmon by using hexane and isopropanol was conducted in this research. Response Surface Methodology (RSM) was used to study the impact of parameters which were temperature (50-90°C), centrifuge speed (1000-3000rpm) and solvent ratio of hexane to isopropanol (0.5-1.5) to the percentage of oil yield. The results obtained shows that 15.23%± 0.61 of oil yield from Atlantic salmon under an optimum condition of 70°C, 3000 rpm and solvent ratio of hexane to isopropanol of 1.5. The acid value, peroxide value and p-anisidine value of the fish oil obtained were 7.48 mg KOH/g, 1.94 meq/kg and 5.56 respectively which were all within the acceptable limit which stipulated by Global Organization for EPA and DHA (GOED) and Food and Agricultural Organization of the United Nations (FAO). The FTIR analysis proved the presence of alkane and carboxylic acid in the fish oil. Furthermore, GC-MS analysis showed that the fish oil contains higher monounsaturated fatty acids (MUFA) contents followed by polyunsaturated fatty acids (PUFA) and 4.5525% of total omega-3 fatty acids.

Temperature Dependent Antimicrobial Activity of Menhaden Fish Oil in vitro and on Pet Food Kibbles Against Salmonella spp.

2021 ◽  
Author(s):  
Janak Dhakal ◽  
Charles Gregory Aldrich
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Activity ◽  
Fish Oil ◽  
Water Phase ◽  
Effect Of Temperature ◽  
Menhaden Oil ◽  
Omega 3 ◽  
Pet Food ◽  
Salmonella Spp ◽  
Menhaden Fish Oil

Fish oil inclusion into a dry pet food provides a source of long-chain omega-3 fatty acids. Polyunsaturated fatty acids (PUFA) in fish oil have antibacterial activity against various foodborne pathogens such as Salmonella and pathogenic Escherichia coli. The purpose of this study was to determine the effect of temperature applied to dry pet food kibbles on the antimicrobial activity of Menhaden fish oil against Salmonella spp. Sterile Menhaden oil was inoculated with ~8 logs of Salmonella cocktail (~3 % moisture; S. Enteritidis , Heidelberg, and Typhimurium) and incubated at 25°C, 37°C, and 45°C. Microbiological evaluation of the water phase was done after 2h on TSA agar. Sterile kibbles were coated with fish oil (7.0 % w/w). Canola oil coating was kept as a control. One hour after coating, the kibbles were inoculated with ~9 logs of Salmonella and incubated at their respective temperature. The microbiological evaluation was conducted at 0h, 2h, 6h, 12h, and 24h. The oil phase of the fish oil system was negative for Salmonella after 2h of incubation and confirmed by enrichment and PCR. From the water phase, 8.1 and 7.3 logs were recovered at 25°C and 37°C respectively and no Salmonella was detected at 45°C. On the kibble, Menhaden oil had higher antimicrobial ( p ≤ 0.05) activity after 12h at 25°C, and throughout the experiment at 37°C. At 45°C, the fish oil had a superior antimicrobial activity against Salmonella cocktail after 2h. When the fish oil alone was compared at different temperatures a higher antimicrobial activity was observed at 37°C and 45°C across all time points. The results indicate antimicrobial activity of the Menhaden oil increases with temperature. This is an important finding to the pet food industry; wherein a higher fat holding temperature (~ 45ºC) and the application process may help mitigate Salmonella on extruded kibbles.

Antimicrobial activity and fatty acids composition of actinobacteria isolated from Siberian caves

2018 ◽  
Vol 44 ◽  
pp. S117
Author(s):  
D. Axenov-Gribanov ◽  
I. Voytsekhovskaya ◽  
S. Murzina ◽  
S. Pekkoeva ◽  
E. Protasov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Activity ◽  
Fatty Acids Composition
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