Mating with seminal vesicle-excised male can affect the uterus phospholipid fatty-acids composition during implantation in an experimental mouse model

ABSTRACT Purpose No comprehensive information is available about uterus fatty acid (FA) change during implantation period and possible effects of the seminal vesicle secretion on it. Materials and Methods In this study, we evaluated FA composition of uterus phospholipids during the implantation period in intact and seminal vesicle-excised (SVX) mated female mice. Forty NMRI female mice were divided into control (mated with intact male) and seminal vesicle excised (SVX)-mated (mated with SVX-male) groups. The phospholipid fatty acids composition was monitored during the first five days of pregnancy using gas chromatography and also implantation rate was evaluated on fifth day of pregnancy. Results We found that levels of linoleic acid (LNA) and arachidonic acid (ARA) showed a decreasing trend from the first to the third day of pregnancy and then started to increase on the fourth day and peaked on the fifth day. In contrast, the level of saturated FA (SFA) increased on the second and third day of pregnancy compared to the first (p<0.05) and then decreased on the fourth and fifth. We also found that the seminal vesicle secretion could affect the levels of LNA, ARA, SFA, and PUFA in uterine phospholipids especially on second and third day. Moreover, there was a positive correlation between ARA level and implantation rate in control but not SVX-mated groups. Conclusions It can be concluded that several uterus FA that have important roles in early pregnancy could be affected by seminal vesicle secretion.

Effect of the fatty acid composition of meals on postprandial energy expenditure: a systematic review

SUMMARY The energy imbalance produced by an increase in caloric intake and/or decrease in energy expenditure induces obesity. However, the fatty acid composition of a diet can affect the metabolism in different ways, having a role in the development of obesity. AIM To determine the effect of different fatty acids types and composition on Diet-Induced Thermogenesis (DIT) and postprandial energy expenditure in humans. METHODS A search in the PubMed and Web of Science databases, yielded a total of 269 potential articles as a first result; 254 were excluded according to the criteria. RESULTS Fifteen articles were used for this systematic review. The studies analyzed report different effects of the fatty acids of the treatment on the diet-induced thermogenesis. Evidence indicates that the consumption of polyunsaturated fatty acids causes a greater DIT than saturated fatty acids. Also, the consumption of medium-chain fatty acids compared to long-chain fatty acids has been shown to increase DIT. Likewise, the use of certain oils has shown positive effects on postprandial energy expenditure, as is the case of olive oil, compared to rapeseed oil. CONCLUSIONS The use of specific types of fatty acids in the everyday diet can increase postprandial energy expenditure in humans. Nevertheless, longer-term studies are required.

RESUMO O desequilíbrio energético produzido pelo aumento da ingestão calórica e/ou diminuição do gasto energético provoca obesidade. Sem embargo, a composição de ácidos graxos da dieta pode afetar diferencialmente o metabolismo, tendo um papel no desenvolvimento da obesidade. OBJETIVO Determinar os efeitos de diferentes tipos de ácidos graxos e sua composição na termogênese induzida por dieta e no gasto energético pós-prandial em humanos. MÉTODOS Uma busca nas bases de dados da PubMed e da Web of Science gerou um total de 269 artigos potenciais como primeiro resultado; 254 foram excluídos de acordo com os critérios. RESULTADOS Quinze artigos foram utilizados para esta revisão sistemática. Os estudos analisados informam os efeitos diferenciais dos ácidos graxos no tratamento da termogênese induzida pela dieta. As evidências indicam que o consumo dos ácidos graxos poli-insaturados ocasiona maior DIT que os ácidos graxos saturados. Além disso, demonstra-se que o consumo dos ácidos graxos da cadeia média, em comparação com os ácidos graxos da cadeia longa, aumenta o DIT. Do mesmo modo, o uso de certos azeites demonstra os efeitos positivos sobre o gasto de energia pós-prandial, como é o caso do azeite de oliva, em comparação com o azeite de colza. CONCLUSÃO O uso de tipos específicos de ácidos graxos na dieta habitual pode aumentar o gasto de energia pós-prandial nos seres humanos. Sem embargo, é necessária maior investigação no longo prazo.

Composição de ácidos graxos de biossurfactantes produzidos por fungos filamentosos / Composition of fatty acids of biosurfactant produced by filamental fungi

Biossurfactantes são compostos com características tensoativas, produzidos por diversas espécies de microrganismos. Nesse estudo, a composição de ácidos graxos de biossurfactantes produzidos por fungos filamentosos endofíticos foram analisados. Para a produção dos biossurfactantes, empregou-se fontes de carbono (óleo vegetal de milho) e nitrogênio (ureia) de baixo custo no meio de cultivo. A composição de ácidos graxos foi determinada a partir da cromatografia gasosa. Foram identificados seis picos de ésteres metílicos de ácidos graxos, com predominância do ácido linoleico (C18:2n-6c) e ácido oleico (C18:1n-9c). Tanto os ácidos graxos saturados quanto os insaturados foram encontrados na estrutura dos biossurfactantes. Estes resultados demonstraram a importância destes compostos para potenciais aplicações em várias áreas industriais.

Comparative study of the chemical composition, fatty acid profile, and nutritional quality of Lophiosilurus alexandri (Siluriformes: Pseudopimelodidae), a Brazilian carnivorous freshwater fish, grown in lotic, lentic, and aquaculture environments

Lophiosilurus alexandri is a carnivorous freshwater fish endemic of São Francisco basin and an endangered species. In this study, we analysed the chemical composition (moisture, protein, ash and lipid), fatty acid profile, and nutritional quality (atherogenic index, thrombogenecity index, ratio between hypocholesterolemic and hypercholesterolemic fatty acids and ω6/ω3 = ratio) of L. alexandri in lotic (river), lentic (hydroelectric dams) environments, under natural fed, and in laboratory controlled conditions fed with commercial diets. Cultured and lentic fish had significantly higher lipid levels (1.5 and 1.9- fold, respectively) than lotic fish. Lentic L. alexandri had significantly higher eicosapentaenoic acid (EPA) levels (4×) than cultured or lotic L. alexandri. Docosahexaenoic acid (DHA) levels were the highest in lentic fish, followed by lotic fish. Lentic fish had greater proportion of fatty acid ω6/ω3 than lotic or cultured fish. The results of this study showed that L. alexandri is a lean fish (1-2% of total lipids) and that the environment has a great influence on the fatty acid profile. These results may be a reference for further studies, primarily as a source of information for conservation L. alexandri through restocking and the development of commercial projects of aquaculture.(AU)

Lophiosilurus alexandri é um peixe de água doce, carnívoro, endêmico da bacia do rio São Francisco e encontra-se vulnerável a extinção. Neste estudo, analisamos a composição química (umidade, cinzas, lipídeos e proteína), o perfil de ácidos graxos e qualidade nutricional (índices de aterogênicidade e trombogenicidade, razão entre ácidos graxos hipocolesterolêmicos e hipercolesterolêmicos e ω6/ω3) de L. alexandri em ambientes lóticos (rio), lênticos (hidrelétricas), sob alimentação natural, e em laboratório, com condições controladas e alimentados com dietas comerciais. Os peixes cultivados e capturados em ambientes lênticos apresentaram níveis lipídicos significativamente mais altos (1,5 e 1,9 vezes, respectivamente) do que os peixes cultivados em ambientes lóticos. Os animais cultivados em ambiente lênticos, apresentaram níveis significativamente mais altos de ácido eicosapentaenoico (EPA) (4×) que os animais cultivados em laboratório e ambiente lóticos. Os níveis de ácido docosaexaenoico (DHA) foram os mais altos em peixes lênticos, seguidos pelos peixes lóticos. Os peixes lênticos apresentaram melhor proporção de ácidos graxos ω6/ω3 que peixes lóticos ou de cativeiro. Os resultados deste estudo mostraram que L. alexandri é um peixe magro (1-2% do total de lipídios) e que o ambiente tem uma grande influência no perfil de ácidos graxos. Esses resultados podem ser uma referência para novos estudos, principalmente como fonte de informações para sua conservação por meio do repovoamento e desenvolvimento de projetos para sua criação comercial.(AU)

Fatty acid composition from the marine red algae Pterocladiella capillacea (S. G. Gmelin) Santelices & Hommersand 1997 and Osmundaria obtusiloba (C. Agardh) R. E. Norris 1991 and its antioxidant activity

ABSTRACT This study evaluated the chemical composition and antioxidant activity of fatty acids from the marine red algae Pterocladiella capillacea (S. G. Gmelin) Santelices & Hommersand 1997 and Osmundaria obtusiloba (C. Agardh) R. E. Norris 1991. The gas chromatography mass spectrometry (GC-MS) identified nine fatty acids in the two species. The major fatty acids of P. capillacea and O. obtusiloba were palmitic acid, oleic acid, arachidonic acid and eicosapentaenoic acid. The DPPH radical scavenging capacity of fatty acids was moderate ranging from 25.90% to 29.97%. Fatty acids from P. capillacea (31.18%) had a moderate ferrous ions chelating activity (FIC), while in O. obtusiloba (17.17%), was weak. The ferric reducing antioxidant power (FRAP) of fatty acids from P. capillacea and O. obtusiloba was low. As for β-carotene bleaching (BCB), P. capillacea and O. obtusiloba showed a good activity. This is the first report of the antioxidant activities of fatty acids from the marine red algae P. capillacea and O. obtusiloba.

Isolation and molecular characterization of Thraustochytrium strain isolated from Antarctic Peninsula and its biotechnological potential in the production of fatty acids

ABSTRACT Thraustochytrids are unicellular protists belonging to the Labyrinthulomycetes class, which are characterized by the presence of a high lipid content that could replace conventional fatty acids. They show a wide geographic distribution, however their diversity in the Antarctic Region is rather scarce. The analysis based on the complete sequence of 18S rRNA gene showed that strain 34-2 belongs to the species Thraustochytrium kinnei, with 99% identity. The total lipid profile shows a wide range of saturated fatty acids with abundance of palmitic acid (16:0), showing a range of 16.1-19.7%. On the other hand, long-chain polyunsaturated fatty acids, mainly docosahexaenoic acid and eicosapentaenoic acid are present in a range of 24-48% and 6.1-9.3%, respectively. All factors analyzed in cells (biomass, carbon consumption and lipid content) changed with variations of culture temperature (10 °C and 25 °C). The growth in glucose at a temperature of 10 °C presented the most favorable conditions to produce omega-3fatty acid. This research provides the identification and characterization of a Thraustochytrids strain, with a total lipid content that presents potential applications in the production of nutritional supplements and as well biofuels.

Selection of Schizochytrium limacinum mutants based on butanol tolerance

Background: Mutation breeding is one of the most important routes to achieving high docosahexaenoic acid (DHA) productivity using Schizochytrium. However, few selection strategies have been reported that aim to generate a high DHA content in Schizochytrium lipids. Results: First, culture temperature altered the butanol tolerance of Schizochytrium limacinum B4D1. Second, S. limacinum E8 was obtained by selecting mutants with high butanol tolerance. This mutant exhibited a 17.97% lower proportion of DHA than the parent strain S. limacinum B4D1. Third, a negative selection strategy was designed in which S. limacinum F6, a mutant with poor butanol tolerance, was obtained. The proportion of DHA in S. limacinum F6 was 11.22% higher than that of parent strain S. limacinum B4D1. Finally, the performances of S. limacinum B4D1, E8 and F6 were compared. These three strains had different fatty acid profiles, but there was no statistical difference in their biomasses and lipid yields. Conclusion: It was feasible to identified the relative DHA content of S. limacinum mutants based on their butanol tolerance.

Chemical monitoring of canola, corn, olive, soybean and sunflower oils after thermal treatment at conventional temperatures in domestic stoves / Monitoramento químico dos óleos de canola, milho, oliva, soja e girassol após tratamento térmico em temperaturas alcançadas por fogões domésticos

The frying by immersion is a widely used cooking process and it improves the food texture and flavor. This study analyzed the initial thermal oxidation in five edible vegetable oils used for frying. Oils samples were heated twice for 30 minutes, at 180 C and then at 240 C simulating the domestic stoves temperatures. The oils decomposition temperatures were determined by TG, being all of them > 250 C. The FA profile was analyzed by GC-FID and a slight decrease of UFA was found in corn and soybean oils. In canola, olive and sunflower oils, UFA was stable after heating treatment. Minor FA decomposition was found in canola oil, and followed by corn, olive, sunflower and soybean oils. NIR spectroscopy analyzes resulted in an extensive bands overlapping. The spectra were modeled by PCA and the oils were classified into two groups: fresh oil and heated oil, mainly by differing in 1900 nm region, associated with the carboxyl signal decrease, which might be related to the initial FA degradation in samples. It could partially understand what occurs to the vegetable oil in the beginning of its thermo-decomposition. These information are useful to consumers, food industry and health surveillance agency.

A fritura por imersão é um processo de cocção utilizado pela inclusão de textura e sabor aos alimentos. Foi analisada a oxidação térmica inicial de cinco óleos vegetais comestíveis utilizados para fritura de imersão. Amostras de óleos foram aquecidas duas vezes por 30 minutos, a 180 ºC e depois a 240 ºC, simulando-se as temperaturas de fogões domésticos. As temperaturas de decomposição dos óleos foram determinadas por TG, sendo > 250 ºC. O perfil de FA foi analisado por GC-FID, detectando-se pequeno decréscimo dos UFA nos óleos de milho e soja. Nos óleos de canola, oliva e girassol, os UFA foram estáveis após o tratamento térmico. A menor decomposição dos FA foi detectado no óleo de canola, seguido de milho, oliva, soja e girassol. Análises por espectroscopia NIR resultaram em grande sobreposição das bandas. Os espectros foram modelados por PCA, classificando-se os óleos em dois grupos: óleo fresco e óleo aquecido, principalmente pelas diferenças na região de 1900 nm, relacionadas ao decréscimo do sinal de carboxilas, e associadas à degradação inicial dos FA nas amostras. Ainda que parcialmente, pode-se entender o que ocorre com os óleos vegetais no início de termo-decomposição, abrangências que são úteis para consumidores, indústria alimentícia e órgão de vigilância sanitária.

Characterization of the ovary fatty acids composition of Rhamdia quelen (Quoy & Gaimard) (Teleostei: Siluriformes), throughout their reproductive cycle

Knowledge about gonad fatty acid composition is important for broodstock diet formulation. This study characterized ovary fatty acid composition of wild female jundiá catfish (Rhamdia quelen) in their different gonadal maturation stages. Female jundiá (n = 36, average weight= 383.8 + 208.8 g) were captured in the rio Uruguay, comprising all seasons. Ovaries were extracted and classified according to their gonadal maturation stage. Gonad-somatic ratio varied significantly among seasons, being higher in spring (3.7), followed by summer (2.2), winter (0.9) and autumn (0.6). Main fatty acids groups detected were: saturated (SFA= 35.5%), monounsaturated (MUFA= 28.1%) and polyunsaturated fatty acids (PUFA= 33.5%). Over the four seasons, palmitic acid was recorded in large quantities, followed by docosahexaenoic acid (DHA) and arachidonic acid (ARA). ARA was present in higher concentrations in immature or maturing ovaries, and its content decreased along the maturation process. Conversely, DHA and eicosapentaenoic acid (EPA) contents increased during maturation. Such variation resulted in an increase in EPA/ARA and DHA/ARA ratios in mature gonads, which can be important for successful breeding. Such findings suggest that jundiá broodstock diets should contain lipids that provide long chain polyunsaturated fatty acids from both the n-3 and n-6 series to ensure gonadal maturation completion.

O conhecimento da composição de ácidos graxos da gônada, como dos fatores que a influenciam são importantes na formulação de dietas para reprodutores de qualquer espécie. O presente estudo caracteriza a composição de ácidos graxos da gônada de fêmeas de jundiá (Rhamdia quelen) selvagens em seus diferentes estágios de maturação gonadal. Fêmeas de jundiá (n = 36) com peso médio de 383,8 + 208,8 g foram capturadas no alto rio Uruguai, ao longo de um ano, abrangendo as quatro estações. As gônadas foram extraídas, classificadas e posteriormente sua composição de ácidos graxos foi determinada. A relação gônado-somática variou significativamente entre as estações, sendo maior na primavera (3,7), seguida de verão (2,2), inverno (0,9) e no outono (0,6). Os principais grupos de ácidos graxos detectados foram: saturados (35,5 + 3,5%), monoinsaturados (28,1 + 4,3%) e ácidos graxos poli-insaturados (33,5 + 3,0%), com aproximadamente 30% para cada grupo. Ao longo das quatro estações, o ácido palmítico foi registrado em grandes quantidades, seguido do ácido docosahexaenóico (DHA) e ácido araquidônico (ARA). O ácido araquidônico estava presente em concentrações mais elevadas nas gônadas imaturas que nas gônadas maturas, e seu conteúdo diminuído ao longo do processo de maturação. Inversamente, o conteúdo de DHA e ácido eicosapentaenoico (EPA) aumentaram durante o processo de maturação. Tal variação resultou num aumento das relações EPA/ARA e DHA/ARA nas gônadas maturas, fato que pode ser importante para o sucesso da reprodução no jundiá. Tais resultados sugerem que dietas para reprodutores da espécie devem conter fontes de lipídios que proporcionem ácidos graxos de cadeia longa de ambas series (n-3 e n-6) para assegurar uma correta maturação final da gônada.

Fatty acid composition indicating diverse habitat use in coral reef fishes in the Malaysian South China Sea

BACKGROUND: In order to understand feeding ecology and habitat use of coral reef fish, fatty acid composition was examined in five coral reef fishes, Thalassoma lunare, Lutjanus lutjanus, Abudefduf bengalensis, Scarus rivulatus and Scolopsis affinis collected in the Bidong Island of Malaysian South China Sea. RESULTS: Proportions of saturated fatty acids (SAFA) ranged 57.2% 74.2%, with the highest proportions in fatty acids, the second highest was monounsaturated fatty acids (MUFA) ranged from 21.4% to 39.0% and the proportion of polyunsaturated fatty acids (PUFA) was the lowest ranged from 2.8% to 14.1%. Each fatty acid composition differed among fishes, suggesting diverse feeding ecology, habitat use and migration during the fishes' life history in the coral reef habitats. CONCLUSIONS: Diets of the coral fish species might vary among species in spite of that each species are living sympatrically. Differences in fatty acid profiles might not just be considered with respect to the diets, but might be based on the habitat and migration.

New mathematical derivations for calculation of ATP yield due to the complete oxidation of different types of fatty acids.

During the complete oxidation of fatty acids, the electrons removed from fatty acids in different forms (FADH2 and NADH2) pass through the respiratory chain, driving the ATP synthesis. Generally, the ATP yield due to the complete oxidation of fatty acids is calculated by sum total the ATPs obtained due to the oxidation of FADH2 and NADH2 due to lack of any particular method. This calculation is simple for saturated even numbered fatty acids, but in the case of saturated and unsaturated odd numbered fatty acids the calculation of ATP yield is difficult and needs mathematical calculations due to some changes in their β-oxidation pathway when compared to the pathway of saturated even numbered fatty acids. These calculations are made simple by our derivations and following formulae where we require only number of carbon atoms and double bonds present in a fatty acid. Our method is superior and easier in comparison to long mathematical calculations that are in the practice.

Nitro-fatty acids: novel anti-inflammatory lipid mediators

Nitro-fatty acids are formed and detected in human plasma, cell membranes, and tissue, modulating metabolic as well as inflammatory signaling pathways. Here we discuss the mechanisms of nitro-fatty acid formation as well as their key chemical and biochemical properties. The electrophilic properties of nitro-fatty acids to activate anti-inflammatory signaling pathways are discussed in detail. A critical issue is the influence of nitroarachidonic acid on prostaglandin endoperoxide H synthases, redirecting arachidonic acid metabolism and signaling. We also analyze in vivo data supporting nitro-fatty acids as promising pharmacological tools to prevent inflammatory diseases.

Bioassay-guided evaluation of wound healing effect of fatty acids-incorporated collagen-based films

PURPOSE: To evaluate the effects of fatty acids-incorporated collagen-based dressing films on wound healing in rodents. METHODS: Therefore, surgical wounds were performed in the back of 80 Wistar rats, and dressed with collgane-based films (COL), and collagen-based films containing fatty acids (AGEF50 and AGEF100). Undressed wounds were regarded as controls (CTR). The animals were euthanized after three, seven, 14 and 21 days, and the macroscopic wound contraction rates (WRC) were assessed. The wounded area was also analyzed by conventional and polarized light microscope. RESULTS: No sign of abscess or hypertrophic scar formation was observed in none of the groups. At seven days, the WRR of AGEF50 was significantly higher than CTR (p<0.01), whereas at 14 days, both AGE 50 and AGE100 showed a significant increase of the WRR compared to CTR (p<0.001) and COL (p<0.01). Both films promoted increased influx of neutrophils at three days (p<0.01), but reduced significantly the mononuclear infiltrate at 14 days (p<0.05). It was also observed earlier maturation of the granulation tissue, full epithelization and cutaneous appendages development, as well as better collagenization, in AGEF50 and AGEF100. CONCLUSION: The application of AGEF50/100 as wound dressing improved wound healing in rodents.

Influência do modo de preparo de alimentos na prevenção da aterosclerose / The influence of food preparation methods on atherosclerosis prevention

OBJETIVO: Analisar a influência do modo de preparo na composição de ácidos graxos e colesterol em alimentos. MÉTODOS: Foi analisada a composição química do colesterol e ácidos graxos de oito tipos diferentes de carnes e da feijoada, em relação a diferentes métodos de preparo. RESULTADOS: A feijoada preparada com as carnes em separado tem menos colesterol (12,1 e 16,1 mg, respectivamente; p = 0,005) e gordura saturada (1,4 e 1,9 mg; p = 0,046) do que quando preparada junto. O frango grelhado sem pele apresenta menor quantidade de gordura saturada quando comparado com o frango frito sem pele (7645 e 1505 mg; p = 0,049). O camarão grelhado também apresenta menor conteúdo de gordura saturada quando comparado com o frito (532 e 1262 mg; p = 0,049). O contrafilé grelhado sem gordura apresenta menor conteúdo de colesterol quando comparado com o frito (102 e 114 mg; p = 0,049). CONCLUSÃO: As análises aqui realizadas indicam que a forma de preparo influencia no teor de gordura dos alimentos, com potencial impacto na prescrição de dietas com baixo teor de gordura e colesterol.

OBJECTIVE: To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. METHODS: The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada in relation to different methods of preparation. RESULTS: Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (12.1 vs. 16.1 mg, respectively, p = 0.005) and saturated fat (1.4 vs. 1.9 mg, p = 0.046) than when it is prepared in a single pot. Broiled chicken without the skin has less saturated fat when compared with skinless fried chicken (1,505 vs. 7,645 mg, p = 0.049). Broiled shrimp also has a lower saturated fat content than fried shrimp (532 vs. 1,262 mg, p = 0.049). Broiled ribeye steak without fat has a lower cholesterol content when compared with the fried steak (102 vs. 114 mg, p = 0.049). CONCLUSION: The analysis indicates that the method of food preparation influences the fat content of foods, with potential impact on the prescription of low-fat and low-cholesterol diets.

Fatty acid and phospholipase A2 plasma levels in children with autism / Níveis plasmáticos de ácidos graxos e fosfolipase A2 em crianças com autismo

OBJECTIVE: To evaluate fatty acid plasma levels, phospholipase A2 activity, and the developmental profiles of children with autism vs. control subjects. METHODS: Twenty four children with autism underwent laboratory analysis for fatty acid quantification using gas chromatography and PLA2 activity determination by fluorometric assay. RESULTS: No correlation was observed between the developmental quotient and fatty acid plasma levels. Phospholipase A2 activity was significantly higher among autistic children compared with controls. CONCLUSION: The study did not show a correlation between fatty acid and phospholipase A2 plasma levels and the developmental profile of children with autism

OBJETIVO: Avaliar os níveis plasmáticos de ácidos graxos, a atividade da fosfolipase A2 e o perfil de desenvolvimento de crianças com autismo versus controles. MÉTODOS: Vinte e quatro crianças com autismo foram submetidas a exames laboratoriais para quantificação plasmática de ácidos graxos por cromatografia gasosa e para determinação da atividade de fosfolipase A2 por ensaio fluorimétrico. RESULTADOS: Nenhuma correlação foi observada entre o coeficiente de desenvolvimento e os níveis plasmáticos dos ácidos graxos quantificados. A atividade da fosfolipase A2 foi significativamente maior no grupo de crianças com autismo quando comparado ao grupo controle. CONCLUSÃO: O estudo não demonstrou correlação entre os níveis plasmáticos de ácidos graxos e fosfolipase A2 e o perfil de desenvolvimento de crianças com autismo

Oil, protein, antioxidants and free radical scavenging activity of stone from wild olive trees [Olea europaea L.]

The wild olive trees or oleaster [var. sylvestris] and the cultivated olive trees [var. europaea] constitute the two botanical varieties of Olea europaea L. from Mediterranean. In this study, a partial chemical profile was conducted including the total lipids, the fatty acid profiles, soluble proteins, polyphenols, flavanoids contents and antioxidants activities of stone from six oleaster trees. The comparison was made by two olive cultivars cultivated in the same region. The oleaster and cultivar stones were richer in oil content having an average of 8.99 and 7.38% dry weight basis [DW], respectively. Qualitatively, all studied oils have the same fatty acids profile with the oleic acid C18:1n-9 as the major fatty acid. The oleaster stone oils were richer in monounsaturated fatty acids having an average of 64.87%. They, also, richer in protein content with an average of 198.86 mg/g DW.The globulin is the major fraction, followed by the albumin, the prolamin and the glutemin fractions. The oleaster stone extracts contain polyphenols, flavonoids with an average of 151.14 and 11.91 mg gallic acid equivalent/100g of DW, respectively. The studied extracts showed antioxidant activity using the free radical scavenging activity determined by DPPH and ABTS. The unexploited oleaster stone seems to be a source of oil with good fatty acids balance, in protein and antioxidants metabolites and would be useful for the formulation of supplements and/or pharmaceutical ingredients

Efeito da adição de glutationa na função e estresse oxidativo em sêmen ovino criopreservado / Effect of glutathione on the function and oxidative status of ovine cryopreserved sperm

Os ácidos graxos poli-insaturados garantem fluidez à membrana plasmática do espermatozoide. No entanto, as duplas ligações presentes, os tornam mais susceptíveis aos efeitos nocivos da peroxidação lipídica. A adição do antioxidante Glutationa reduzida (GSH) poderia conferir proteção aos espermatozoides de ovinos submetidos à congelação contra os graves danos causados pelo estresse oxidativo. O objetivo do presente experimento foi avaliar se a GSH protege os espermatozoides ovinos criopreservados contra danos causados pelo estresse oxidativo. Foram colhidos ejaculados de quatro carneiros adultos. As análises convencionais foram: concentração, motilidade, vigor e morfologia. As análises funcionais foram: integridade de membrana, integridade acrossomal, integridade de cromatina e atividade mitocondrial. O sêmen foi criopreservado utilizando o diluidor Tris-gema-critrato, suplementado com GSH (controle, 1, 5 e 10 mM). As amostras foram submetidas ao protocolo de peroxidação lipídica induzida e subsequente quantificação das substâncias reativas ao ácido tiobarbitúrico (TBARS). As análises estatísticas foram realizadas utilizando o Sistema SAS para Windows. Não houve efeito do tratamento com GSH sobre as variáveis avaliadas pelos testes convencionais. A GSH diminuiu a proporção de acrossomas íntegros. Amostras tratadas com 5mM de GSH apresentaram menor percentual de células com membranas íntegras quando comparadas às amostras controle e aquelas tratadas com 10 mM; o percentual de células sem atividade mitocondrial foi influenciado pela GSH e também não houve efeito nas TBARS. As amostras do grupo controle foram mais susceptíveis à denaturação da cromatina. Em conclusão, a adição do antioxidante Glutationa reduzida confere proteção ao DNA e à atividade mitocondrial de espermatozoides de ovinos.

The high susceptibility of sperm to the oxidative stress occurs especially due to high content of poly-unsaturated fatty acids (PUFAs) in its plasma membrane. The PUFAs provide the necessary fluidity to the plasma membrane. However double bonds present in those fatty acids are more susceptible to oxidative stress. Studies in human indicate that cryopreservation may lead to damages to the sperm due to oxidative stress. This study aimed to verify if the antioxidant glutathione (GSH) may protect ovine cryopreserved sperm against damages caused by oxidative stress. Semen samples of four rams were cryopreserved using Tris-egg yolk extender supplemented with different concentrations of reduced glutathione (control, 1, 5 and 10 mM). After thawing, samples were evaluated using conventional (motility and vigor) and functional tests (membrane integrity and mitochondrial activity). Aliquots of each thawed sample were submitted to protocol of induced lipid peroxidation using ascorbate (20 mM) and ferrous sulphate (4 mM), with further measurement of tiobarbituric acid reactive substances (TBARS), index of oxidative stress. No effect of GSH was observed on variables assessed by conventional tests. GSH decreased the proportion of intact acrosomes. Samples treated with 5 mM GSH showed lower percentage of intact membrane cells when compared to control samples and those treated with 10 mM. The percentage of cells with mitochondrial activity was affected by GSH, but no effect on TBARS. Samples from control group were more susceptible to denaturation of chromatin. In conclusion, the addition of Glutathione (GSH) offers protection to DNA and mitochondrial activity of ovine sperm.

Perfil de ácidos graxos no leite de vacas holandês em pastagens tropicais suplementadas com dois níveis de concentrado / Milk fatty acids profile of Holstein cows grazing tropical forages supplemented with two concentrate levels

Milk fatty acids profile was evaluated using 12 Holstein cows producing 15 kg/day of milk with 4.0% of fat. The animals were assigned to four treatments in a 2 x 2 factorial arrangement (two tropical grasses - Brachiaria brizantha cv. Xaraés and Panicum maximum cv. Tanzania, supplemented with two concentrate levels - 3 and 6 kg/cow/day) in a completely randomized block design. There was no effect of forage and concentrate level (P>0.05) on concentrations of rumenic, vaccenic, (C18: 1 trans-11) and oleic acids in milk fat (mean values of 1.01, 1.79, and 22.55 g/100 g of total fatty acids, respectively). The concentrations of lauric (C12:0), myristic (C14:0), and palmitic (C16:0) acids were also unaffected by treatments (mean values of 2.63, 9.77, and 27.44g/100g of total fatty acids, respectively). Overall, the results illustrate the potential of tropical grasses in producing milk containing a more desirable fatty acids profile in terms of human health.

Composição química e perfil de ácidos graxos do leite e muçarela de búfalas alimentadas com diferentes fontes de lipídeos / Chemical composition and fatty acids profile in milk and mozzarella cheese of water buffalo fed different lipid sources

Avaliaram-se a composição química e o perfil de ácidos na gordura do leite de búfalas alimentadas com fontes de lipídeos. Foram utilizadas nove búfalas em lactação, multíparas e com produção média diária de leite de 6,5kg. O delineamento experimental foi quadrado latino 3x3, triplo, composto por três tratamentos, três períodos de 21 dias e nove repetições. Os tratamentos foram dietas sem lipídeo adicional, com grão de soja e com óleo de soja. A proporção de silagem de milho variou entre 70 e 75 por cento. A inclusão de óleo de soja elevou os teores de gordura no leite e no queijo tipo muçarela. As concentrações de ácidos graxos saturados (AGS) variaram de 62,8 a 69,8 por cento. Não houve diferenças nos teores de AGS entre os tratamentos sem lipídeo adicional e com grão de soja. O tratamento com óleo de soja resultou em queda de 10 por cento no teor de AGS. As fontes lipídicas reduziram as concentrações de AGS e aumentaram as concentrações de ácidos graxos insaturados. Ácidos graxos encontrados na muçarela, em ordem decrescente, foram: palmítico, oleico, láurico e esteárico. O óleo de soja apresentou maior capacidade de elevar as concentrações do ácido linoleico conjugado (CLA) e do ácido vaccênico no leite e no queijo muçarela.

The chemical composition of milk and fatty acids profile in milk fat of water buffaloes fed different lipid sources were evaluated. Nine lactating multiparous water buffaloes, averaging 6.5kg of milk daily, were used. The statistical design was 3x3 triple Latin Square, three periods of 21 days and nine repetitions. The treatments were diet without additional fat, diet with soybean grain, and diet with soybean oil. Corn silage content in the diets ranged from 70 to 75 percent. The inclusion of soybean oil increased fat content in milk and mozzarella. Saturated fatty acid (SFA) concentrations in milk ranged from 62.8 to 69.8 percent. SFA content was similar in milk for the diets without additional fat and with soybean grain. However, in the diet with soybean oil, SFA decreased about 10 percent. Lipid sources reduced SFA and increased unsaturated fatty acids (UFA). The main fatty acids found in mozzarella fat, in decreasing array, were: palmitic, oleic, lauric, and estearic. Diet with soybean oil presented higher capacity of increasing conjugated linoleic acid (CLA) and vaccenic acid concentrations in milk and mozzarella.