Estimation of Lipid and Fatty Acids Composition over the Ground Part of Nepeta olgae Regel (L.) Plants Growing in Namangan Region

The article is devoted to the study of lipids and fatty acid composition of the above-ground part of the Nepeta olgae Regel (L.) plant of the Laminaceae family. It was found that the content of neutral lipids (NL) is 5.54%, PL - 6.12%, and total lipids (NL, PL) - 11.66%. Of the neutral lipids, the unsaponifiable substances (HB) had a bright yellow color, which is explained by a small amount of carotenoids (88.87 mg%). Glycolipids dominate in PL. Among the unsaponifiable substances were found biologically active components such as hydrocarbons, carotenoids, aliphatic alcohols, sterols and triterpenols. Phytosterols were the main component of unsaponifiable NS. Quantitative and qualitative analysis of fatty acids from the plant Nepeta olgae Regel (L.) was carried out by gas chromatography (GC). 28 acids were identified, of which 11 compounds are saturated, and 7 compounds are unsaturated fatty acids. Of the fatty acids, the main ones are linolenic 18:3 (35.48), palmitic 16:0 (33.38%), as well as ?-3 polyunsaturated fatty acids, including eicosanoic 20:1, cis-11,14-eicosadienoic 20:2, 8,11,14-eicosatriene 20:3 + arachidonic 20:4. Extracts of Nepeta olgae Regel (L.) were distinguished by a high content of polyunsaturated acids, which determines their potential biological activity.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review / Benefícios à saúde humana e características físico-químicas e funcionais do óleo de semente de algodão: uma revisão

Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge for the end researchers who can further research in the respective aspect.

Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra., cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review / Benefícios à saúde humana e características físico-químicas e funcionais do óleo de semente de algodão: uma revisão

Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge fort he end researchers who can further research in the respective aspect.

Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra, cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Physicochemical features, functional characteristics, and health benefits of cottonseed oil: a review

Abstract Vegetable oils have their specific physicochemical properties due to which they are playing vital role in human nutritional diet for health benefits. Cottonseed oil is obtained from various species of cotton seeds that are famous to be grown mainly for their fiber quality. The most prominently used specie is Gossypium hirsutum. It is obvious that the seeds of different variety of cotton vary as grown in diverse agroclimatic conditions with respect to oil, fats and protein contents. Cottonseed oil is routinely used for cooking and food manufacturing products. Cottonseed oil obtained after proper extraction/processing steps from crude state to refined oil in a variety of ways. Cotton crop is considered for their dual-use purpose, for fiber quality and oil production to promote health benefits in the world. Keeping in view the above facts, this review clearly demonstrated an overview about physicochemical and functional properties of cottonseed oil to promote health benefits associated with the use of this oil. The overall characteristics and all concerned health benefits of CSO will further improve their usefulness is a compact way. We have summarized a brief multi-dimensional features of CSO in all aspects up to the best of our knowledge for the end researchers who can further research in the respective aspect.

Resumo Os óleos vegetais têm propriedades físico-químicas específicas que desempenham um papel vital na dieta nutricional humana em benefício à saúde. O óleo de semente de algodão, utilizado rotineiramente no preparo e na fabricação de alimentos, é obtido através de várias espécies de sementes de algodão, famosas pela alta qualidade de sua fibra., cuja espécie mais utilizada é Gossypium hirsutum. As sementes variam, em relação ao teor do óleo, da gordura e das proteínas, de acordo com o cultivo e as diversas condições agroclimáticas. O óleo de algodão é obtido após etapas adequadas de extração das sementes e processamento do estado bruto ao refinado. Assim, a presente revisão demonstra, de maneira geral, as propriedades físico-químicas e funcionais do óleo de semente de algodão e seus benefícios à saúde humana, resumindo suas características multidimensionais. As características gerais e todos os benefícios do composto podem melhorar ainda mais se utilizadas de forma compacta, auxiliando futuros pesquisadores.

Meat quality of lambs supplemented with intramuscular vitamin E / Qualidade da carne de cordeiros suplementados com vitamina E por via intramuscular

This study evaluated the effects of intramuscular alpha-tocopherol (vitamin E) supplementation on meat quality characteristics of Santa Inês and Dorper crossbreed lambs. All animals were feed with a high concentrated diet in feedlot. Eight days before slaughter, the animals were distributed into four blocks according to weight gain. At the seventh and fourth days before slaughter, they were intramuscularly treated with 0, 10 or 20 IU of DL-alpha-tocopherol per kg of metabolic body weight. At slaughter they had 138 days of age and 43.6 kg of live weight, in average. Carcasses were stored for 24 hours under refrigeration at 2°C. Longissimus thoracis muscle pH (pH24h) and color (lightness, yellowness and redness) were analyzed and its samples were collected for evaluation of shear force (SF), cooking loss (WLC), fatty acid composition (FA) and thiobarbituric acid reactive substances after one (TBARS1m) and after five months (TBARS5m) of freezing. Linearity deviation effect was observed for lightness (L*; P=0.0042) and yellowness (b*; P=0.0082). Intramuscular administration of 10 or 20 IU of alpha-tocopherol/kg of metabolic weight did not influence the conservation of fatty acid in the carcasses, but benefit L* and b* values.(AU)

O estudo avaliou os efeitos da suplementação pela via intramuscular de alfa-tocoferol (vitamina E) na qualidade da carne de cordeiros mestiços Santa Inês e Dorper. Os animais foram mantidos em confinamento, sendo alimentados com dieta contendo alto teor de concentrado energético. Oito dias antes do abate os cordeiros foram distribuídos em quatro blocos, de acordo com seu ganho de peso. No sétimo e quarto dias antes do abate eles foram tratados por via intramuscular com 0, 10 ou 20 UI de DL-alfa-tocoferol por kg de peso metabólico. No momento do abate os animais tinham, em média, 138 dias de idade e 43,6 kg de peso vivo. As carcaças foram armazenadas a 2°C por 24 horas. Foram determinados pH (pH24h) e cor (luminosidade, teor de vermelho e teor de amarelo) do músculo Longissimus thoracis, bem como força de cisalhamento, perda por cocção, composição dos ácidos graxos e quantidade de substâncias reativas ao ácido tiobarbitúrico após um e cinco meses de congelamento. Observou-se efeito de desvio da linearidade para luminosidade (L*; P=0.0042) e para o croma amarelo (b*; P=0.0082). A administração intramuscular de 10 e 20 UI de alfa-tocoferol/kg de peso metabólico não influenciou a conservação de ácidos graxos das carcaças, mas melhorou os valores de L* e b*.(AU)

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) / Composição corporal e qualidade sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de truta- arco-íris cultivada (Oncorhynchus mykiss)

ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers' panel, revealed all samples were equally well accepted.

RESUMO: A composição corporal (teores de proteína, gordura total, cinzas, matéria seca e humidade) e os perfis de ácidos gordos da truta-fário (selvagem e proveniente de aquacultura) e da truta-arco-íris (cultivada) foram comparados. A truta-fário cultivada continha a maior quantidade de proteína bruta (18,39%), enquanto a truta arco-íris possuía teores mais elevados de lípidos (2,35%). Foram detectados 36 ácidos graxos, incluindo 16 ácidos graxos saturados (SFA), nove ácidos graxos monoinsaturados (MUFA) e 11 ácidos graxos poliinsaturados (PUFA). Os SFA mais abundantes foram o ácido palmítico e o ácido esteárico. No entanto, os ácidos graxos mais abundantes em todas as amostras de truta foram os MUFA e os PUFA. A grande abundância de ácido oleico existente nas amostras de truta-fário cultivada (35,46g/100g de ácidos graxos) faz com que os MUFA sejam os ácidos graxos mais abundantes nesta variedade de truta (42,43g/100g de ácidos graxos) Nas amostras de truta-fário selvagem e nas de truta arco-íris predominaram os PUFA (56,16 e 56,29g/100g de ácidos graxos, respetivamente), sendo o ácido linoleico o mais abundante na truta-arco-íris (47,17g/100g de ácidos graxos). Nas amostras truta-fário selvagem foram observadas quantidades significativamente mais elevadas de ácido docosahexaenóico, ácido α-linolênico, ácido acidoaraquidônico e ácido eicosapentaenóico. Todas as amostras foram igualmente bem aceitas por um painel de consumidores.

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.

Dietary n-6:n-3 ratio and Vitamin E improve motility characteristics in association with membrane properties of boar spermatozoa / 亚洲男科学杂志(英文版)

This study was aimed to evaluate the effects of dietary n-6:n-3 ratio and Vitamin E on the membrane properties and motility characteristics of spermatozoa in boars. Forty Duroc boars were randomly distributed in a 2 × 2 factorial design with two n-6:n-3 ratios (14.4 and 6.6) and two Vitamin E levels (200 and 400 mg kg-1). During 16 weeks of treatment, fresh semen was collected at weeks 0, 8, 12, and 16 for measurements of motility characteristics, contents of fatty acids, membrane properties (membrane fluidity and membrane integrity), and lipid peroxidation of the spermatozoa. The semen was diluted in Beltsville Thawing Solution (BTS) extender and stored at 17°C, and the sperm motility was assessed at 12, 36, 72, and 120 h of storage. The 6.6 n-6:n-3 dietary ratio increased the contents of n-3 polyunsaturated fatty acids (PUFAs) and docosahexaenoic acid (DHA) and improved the membrane integrity and membrane fluidity of the spermatozoa, resulting in notably increased total motility, sperm progressive motility, and velocity parameters of fresh semen. Feeding diet with Vitamin E (400 mg kg-1) prevented sperm lipid peroxidation, and resulted in higher total motility and sperm progressive motility in fresh and liquid stored semen. In conclusion, the adjustment of n-6:n-3 ratio (6.6) and supply of Vitamin E (400 mg kg-1) successfully improved sperm motility characteristics and thus may be beneficial to the fertility of boars, which might be due to the modification of the physical and functional properties of spermatozoa membrane in response to dietary supplementation.

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation / Óleo essencial de aroeira na qualidade da carne suína e oxidação lipídica

ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001) and immediately after cooking (P<0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

RESUMO: O objetivo deste estudo foi avaliar os efeitos da adição do óleo essencial de aroeira ( Schinus terebinthifolius Raddi) na dieta de suínos sobre as características físicas, composição química e oxidação lipídica da carne. Setenta e dois leitões recém-desmamados (5,7±0,8kg) foram utilizados em um experimento em blocos completos casualizados com quatro tratamentos, seis repetições por tratamento e três animais por unidade experimental (baia). Os animais foram alimentados com uma dieta basal suplementada com 0, 500, 1,000 ou 1,500mg kg-1 de óleo essencial de aroeira durante 35 dias. Ao final do experimento, um animal por unidade experimental (16,4±2,2kg) foi abatido para coleta do músculo Longissimus dorsi para fim de análises. Não houve efeito (P>0,05) do óleo essencial de aroeira sobre cor, pH, perda de peso por cozimento e força de cisalhamento. A inclusão de níveis crescentes do óleo essencial de aroeira na dieta aumentou linearmente (P<0,05) o conteúdo de ácidos graxos saturados do músculo dos suínos, principalmente, as concentrações de mirístico (C14:0) e esteárico (C18:0). Para as análises de TBARS, a inclusão de óleo essencial de aroeira reduziu, significativamente, a produção de compostos secundários da oxidação lipídica nas amostras de carne crua (P<0,001) e imediatamente após o cozimento (P<0,001). Entretanto, durante oito dias de armazenamento refrigerado, a adição do óleo essencial de aroeira não protegeu eficientemente (P>0,05) os lipídios da oxidação. Portanto, o óleo essencial de aroeira, adicionado às dietas para suínos, aumentou o conteúdo de ácidos graxos saturados e reduziu a oxidação lipídica na carne fresca e logo após cozimento, sem ocorrer efeitos sobre os parâmetros físicos da carne.

Fatty acid composition, antioxidant and antibacterial properties of the microwave aqueous extract of three varieties of Labisia pumila Benth

BACKGROUND: The present study was conducted in order to evaluate the fatty acid profile, anti-oxidant and anti-bacterial activities from the microwave aqueous extract of the leaves of three different varieties of Labisia pumila Benth. RESULTS: The chemical analysis of the extract showed that fatty acids (palmitic, palmitoleic, stearic, oleic, linoleic and α-linolenic) acid as the main components in three varieties of L. pumila leaves. Furthermore, the obtained results of the anti-oxidant revealed that L. pumila var. alata contained higher anti-oxidative activities compared to var. pumila and var. lanceolata. However, these values were lower than the tested anti-oxidant standards. On the other hand, the aqueous leaf extracts in all three varieties of L. pumila were also found to inhibit a variable degree of antibacterial activities against eight bacteria (four Gram-positive and four Gram-negative bacteria). CONCLUSIONS: In this study, it was observed the leaves of three varieties of L. pumila exhibited variable patterns of fatty acids and the microwave aqueous extraction possess anti-oxidant and anti-bacterial activities.

Metabolic Syndrome: Modification of the Fatty Acid Composition and Glucose-insulin Homeostasis.

Objective: Metabolic syndrome is a widespread disease associated with cardiovascular pathologies and diabetes mellitus. The underlying mechanisms for development of the metabolic syndrome are currently being intensively discussed. Contradictory data regarding the role of lipid metabolism disorders in trigger mechanisms of metabolic syndrome necessitate thorough analysis of the content of fatty acids in plasma and blood cells. The aim of our study was to examine the content of free and esterified fatty acids and the levels of eicosanoids in metabolic syndrome with various insulin resistance. We evaluate the role of fatty acids and their metabolites in the development of metabolic syndrome. Study Design: Cross-sectional study. Place and Duration of Study: Vladivostok Branch of Far Eastern Scientific Center of Physiology and Pathology of Respiration – Research Institute of Medical Climatology and Rehabilitation Treatment, Russia, 2012-2013. Materials/Methods: The study involved three groups of volunteers: 15 persons without components of the metabolic syndrome, 30 patients with metabolic syndrome and the normal insulin level, 31 patients with metabolic syndrome and diagnosed insulin resistance. We examined the levels of fasting glucose and glucose content after 2 hours of per oral glucose load, insulin, total cholesterol, triglycerides, high-density lipoprotein (HDL) cholesterol, eicosanoids. The content of fatty acids in plasma and erythrocytes was analyzed by gas chromatography. Statistica software was used for data analysis. Results: We detect reciprocal changes in the content of plasma and erythrocytes fatty acids in metabolic syndrome with and without insulin resistance. Such fatty acids as 18:2n-6, 18:3n-3 are accumulating in plasma, while 18:2n-6, 18:3n-3, 20:4n-6 in erythrocytes are in deficiency. The levels of eicosanoids in metabolic syndrome are elevated. Conclusion: Our results determined the role of fatty acids and their metabolites in the development of the metabolic syndrome. We propose the concept of metabolic syndrome according to which the trigger for the development of the metabolic syndrome is the modification of the fatty acid composition of blood cells as the result of disorders in their receptor-mediated transport.

Diferentes taxas de alimentação de prensa do tipo expeller na eficiência de extração e na qualidade do óleo de semente de maracujá / Different screw press feed rates on extraction efficiency and quality of passion fruit seed oil

Sementes de maracujá foram submetidas à prensagem sob diferentes taxas de alimentação (1,2 a 3,0kgh-1) com o objetivo de avaliar o impacto desta variação no rendimento do processo de extração, nas características de qualidade e na composição em ácidos graxos do óleo de semente de maracujá. O rendimento de extração de óleo variou entre 24 e 25%, com eficiência de 84 a 86% e teor residual de óleo na torta parcialmente desengordurada em torno de 5%, indicando que o processo utilizado foi adequado à matéria-prima. O menor valor de temperatura de saída do óleo da prensa foi observado na taxa de alimentação de 2,4kgh-1. Não houve diferença significativa (P>0,05) para a composição em ácidos graxos, estabilidade oxidativa, densidade e para os índices de iodo, saponificação, refração e de peróxidos. No entanto, houve diferença (P<0,05) quanto ao teor de ácidos graxos livres, que foi menor para o óleo obtido na maior taxa de alimentação, e para umidade do óleo, que foi maior para a menor taxa de alimentação. A taxa de alimentação na prensagem de sementes de maracujá promoveu diferenças quanto à qualidade do óleo.

Passion fruit seeds were subjected to pressing under different feed rates (1.2 to 3.0kgh-1) in order to assess the impact of this variation in the yield of the extraction process, the quality characteristics and fatty acid composition of the passion fruit seed oil obtained. The yield of the process ranged between 24 and 25% and presented 84 to 86% of efficiency and residual oil in partially defatted cake around 5%, indicating that the procedure was adequate to the raw material. The lowest press oil outlet temperature was observed at the feed rate of 2.4kgh-1. No significant difference (P>0.05) were observed for fatty acid composition, oxidative stability, density and iodine, saponification, refraction and peroxide values. However, significant differences (P<0.05) was observed on free fatty acids content, which was lower for the highest feed rate, and oil moisture, which was higher for the lowest feed rate. The feed rate in pressing of passion fruit seeds promoted differences in oil quality.

Effects of dietary barley on growth performance, carcass traits and pork quality of finishing pigs / Efecto de la inclusión dietaria de cebada sobre el crecimiento, calidad de la canal y de la carne de cerdos en engorde / Efeito da inclusão de cevada no crescimento, qualidade da carcaça e da carne de suínos em engorda

Background: the relatively high concentration of polyunsaturated fatty acid in yellow corn may reduce the quality of pork fat, but feeding barley instead of yellow corn may increase pork quality. Objective: to determine the effects of feeding graded levels of barley on performance, carcass composition, and pork quality of finishing pigs. Methods: in experiment 1, diets containing 0, 20, 40, 60, or 80% barley were fed to pigs (initial BW: 67.9 kg) for 8 weeks. In experiment 2, a diet containing 60% barley was fed to pigs for 0, 2, 4, 6, or 8 weeks prior to slaughter. Results: feeding diets with increasing levels of barley resulted in a linear decrease in daily gain (p<0.01) and backfat thickness (p<0.01). Dressing percentage linearly decreased with length of barley feeding (p<0.05), but the concentration of saturated fatty acids in backfat increased (linear, p<0.05) the longer the barley diet was fed. Conclusion: there was no effect of barley on loin muscle quality and barley did not consistently change fat color or belly and bacon quality.

Antecedentes: la relativamente alta concentración de ácidos grasos poliinsaturados presente en el maíz amarillo puede reducir la calidad de la grasa del cerdo. Alimentar con cebada en lugar de maíz amarillo podría mejorar la calidad de dicha carne. Objetivo: determinar los efectos del suministro de niveles incrementales de cebada sobre el rendimiento, composición de la canal y calidad de la carne de cerdos en ceba. Métodos: en el experimento 1 se suministraron dietas que contenían 0, 20, 40, 60, o 80% de cebada a cerdos en ceba (PV inicial: 67,9 kg) durante 8 semanas. En el experimento 2 se suministró una dieta con 60% de cebada a cerdos durante 0, 2, 4, 6, u 8 semanas antes del sacrificio. Resultados: el introducir mayores niveles de cebada en la dieta resultó en una disminución lineal de la ganancia diaria (p<0,01) y del espesor de la grasa dorsal (p<0,01). El porcentaje de rendimiento disminuyó linealmente con la duración del suministro de cebada (p<0,05), pero la concentración de ácidos grasos saturados en la grasa dorsal aumentó (lineal, p<0,05) a medida que se incrementó la duración del suministro de cebada. Conclusión: no hubo efecto de la cebada en la calidad del músculo del lomo. La cebada no cambió el color de la grasa ni la calidad del vientre o del tocino.

Antecedentes: a concentração relativamente elevada de ácidos gordurosos poli-insaturados presentes no milho amarelo pode reduzir a qualidade da gordura suína. Fornecendo cevada ao invés de milho amarelo poderia melhorar a qualidade da carne. Objetivo: determinar os efeitos de níveis crescentes de cevada sobre o desempenho, composição e qualidade da carne a da carcaça de suínos de engorda. Métodos: no primeiro experimento os suínos foram alimentados durante o período de engorda com dietas contendo 0, 20, 40, 60, ou 80% de cevada (PV inicial de 67,9 kg) durante oito semanas. No segundo experimento se subministrou uma dieta com 60% de cevada aos suínos durante 0, 2, 4, 6 ou 8 semanas antes do abate. Resultados: a introdução de maiores níveis de cevada na dieta resultou em uma redução linear do ganho de peso diário (p<0,01) e da espessura de toucinho (p<0,01). A porcentagem de rendimento no período de engorda diminuiu linearmente com a duração de fornecimento de cevada (p<0,05), mas a concentração de ácidos gordurosos saturados do bacon aumentou enquanto se incrementou a duração de fornecimento de cevada (linear, p<0,05). Conclusão: não houve efeito de cevada na qualidade do olho de lombo. A cevada não mudou a cor da gordura nem a qualidade da barriga e do bacon.

Antioxidant capacity and fatty acid composition of different parts of Adenocarpus complicatus (Fabaceae) from Turkey / Capacidad antioxidante y composición de ácidos grasos de diferentes partes de Adenocarpus complicatus (Fabaceae) de Turquía

Adenocarpus complicatus is distributed throughout the Anatolian peninsula and is widely used for human and animal nutrition. The purpose of this work was to study the antioxidant properties and fatty acid composition of different parts of this plant (fruits and mixed materials). The species was collected from Golyuzu village of the Seydisehir district near Konya province, Turkey. Fruit and mixed parts obtained from this species were ground and a 15g sample was used to prepare methanolic extracts. Powdered plant samples were extracted with 100mL methanol in a mechanical shaker. The obtained extracts were filtered and concentrated to dryness under reduced pressure and were subsequently stored at -20°C. Antioxidant components, namely total phenolic and flavonoid content, were detected for each extract using spectrophotometric methods. Antioxidant capacity was evaluated by various assays including phosphomolybdenum, DPPH free radical scavenging capacity, metal chelating activity, and ferric and cupric ion reducing power. The fatty acid profiles of plant parts were also determined by using gas chromatography. The total phenolic content of fruit (36.21mgGAE/g) was higher than that of mixed materials (13.79mgGAE/g). The methanolic extract of mixed material had higher amounts of flavonoid than fruit extract. The free radical scavenging activity of extracts was expressed as IC50 value (μg/mL) (amount required to inhibit DPPH radical formation by 50%). The lower IC50 value reflects better free radical scavenging action. The radical scavenging activity of the samples was compared with BHT, it showed the mixed material to be almost two times more potent than the fruit extract. However, BHT is an excellent free radical scavenger with an IC50 of 34.061μg/mL. The ferric and cupric reducing power potentials of the extracts were expressed as EC50 value (the effective concentration at which the absorbance was 0.5). Fruit extract exhibited strong ferric reducing power with an EC50 of 871.25μg/mL. The metal chelating activity of the extracts increased with concentration. Chelating effect was 83.60% for fruit extract at 1mg/mL concentration. Oil content of fruit and mixed parts were detected as 6.71 and 6.14%, respectively. A total of 32 fatty acids were found in the oil. Essential fatty acids (linoleic and α-linolenic acid) were identified as the most abundant fatty acids in the oil. These results demonstrated that this plant species can be considered as an alternative to synthetic antioxidants. Likewise, the oil obtained from the plant can be used as a source of essential fatty acids for food and pharmacological applications. Rev. Biol. Trop. 62 (1): 337-346. Epub 2014 March 01.

Adenocarpus complicatus se distribuye por toda la península de Anatolia y es ampliamente utilizado para la nutrición humana y animal. El propósito de este trabajo fue estudiar las propiedades antioxidantes y la composición de ácidos grasos de diferentes partes de la planta (frutos y partes mezcladas). Las especies fueron recolectadas en Golyuzu, Seydisehir, cerca de la provincia Konya en Turquía. Para preparar los extractos metanólicos se tomó una muestra de 15g de frutas y partes mezcladas de esta especie. Muestras de plantas en polvo se extrajeron con 100ml de metanol en un agitador mecánico. Los extractos obtenidos se filtraron y se concentraron a sequedad bajo presión reducida y posteriormente se almacenaron a -20°C. Para cada extracto, mediante métodos espectrofotométricos se detectaron los componentes antioxidantes, llamados contenido total de fenoles y flavonoides. La capacidad antioxidante se evaluó mediante diversos ensayos: fosfomolibdeno, capacidad de captación de radicales libres DPPH, actividad quelante de metales y poder reductor de iones férricos y cúpricos. También se determinaron los perfiles de ácidos grasos de partes de la planta mediante el uso de cromatografía de gases. El contenido fenólico total de la fruta (36.21mgGAE/g) fue mayor que la de los materiales mezclados (13.79mgGAE/g). El extracto metanólico de material mezclado tenía una mayor cantidad de flavonoides que el extracto de la fruta. La actividad captadora de radicales libres de los extractos se expresó como valor de IC50 (mg/ml) (cantidad necesaria para inhibir la formación de radicales DPPH en un 50%). El valor bajo de IC50 refleja mejor acción eliminadora de radicales libres. La actividad captadora de radicales de las muestras se comparó con BHT, se mostró que el material mezclado es casi dos veces más potente que el extracto de la fruta. Sin embargo, BHT es un excelente eliminador de radicales libres con una IC50 de 34.061μg/mL. El potencial de reducción férrico y cúprico de los extractos se expresó como valor de CE50 (la concentración efectiva a la que la absorbancia fue de 0.5). El extracto de la fruta exhibe fuerte poder reductor férrico con una EC50 de 871.25μg/mL. La actividad quelante de metales de los extractos aumentó con la concentración. El efecto quelante de extracto de fruta fue de 83.60% en una concentración de 1mg/ml. El contenido de aceite del fruto y partes mixtas fue 6.71 y 6.14%, respectivamente. Un total de 32 ácidos grasos fueron encontrados en el aceite. Los ácidos grasos esenciales (ácido linoleico y α-linolénico) fueron identificados como los ácidos grasos más abundantes en el aceite. Estos resultados demostraron que esta especie vegetal se puede considerar como una alternativa a los antioxidantes sintéticos. Del mismo modo, el aceite obtenido de la planta se puede utilizar como una fuente de ácidos grasos esenciales para alimentos y aplicaciones farmacológicas.

Fatty acid analysis and regulatory effects of citron (Citrus junos Sieb. ex TANAKA) seed oil on nitric oxide production, lipid accumulation, and leptin secretion / 한국영양학회지

PURPOSE: Citron seed oil (CSO) has been reported to have high antioxidant activity. However, the composition and other biologically activities of CSO have not been reported. In this study, we confirmed the fatty acid composition of CSO, which may be beneficial to vascular disease and obesity. METHODS: We investigated the oil composition of CSO using gas chromatography coupled with mass spectrometry (GC-MS) analysis, and cytotoxicity was confirmed by Cell Counting Kit-8 (CCK-8) assay. Nitric oxide (NO) production in human umbilical vein endothelial cells (HUVECs) was measured using Griess reagent, and lipid accumulation and leptin secretion in 3T3-L1 cells were measured by Oil-Red O staining and commercial ELISA kit, respectively. RESULTS: GC-MS analysis indicated that CSO contains several components, including linoleic acid, oleic acid, palmitic acid, stearic acid, linolenic acid, palmitoleic acid, and arachidic acid. In physiological activity analysis, CSO did not induce cytotoxic effects in HUVECs and 3T3-L1 cells. Further, CSO significantly induced nitric oxide and leptin secretion as well as inhibited lipid accumulation. CONCLUSION: CSO increased NO release, inhibited lipid accumulation, and induced leptin secretion, suggesting it may be useful for the management of vessels and weight gain. Although further studies are required to investigate the safety and mechanism of action of CSO, our results show that the composition and physiological activity of CSO are sufficient for its use as functional edible oil.

Gene transfer of Chlorella vulgaris n-3 fatty acid desaturase optimizes the fatty acid composition of human breast cancer cells

Chlorella vulgaris has the gene of n-3 fatty acid desaturase (CvFad3), which can synthesize the precursor of n-3 polyunsaturated fatty acids (PUFAs) or convert n-6 to n-3 PUFAs. The objective of the present study was to examine whether the CvFad3 gene from C. vulgaris can be functionally and efficiently expressed in human breast cancer cells and whether its expression can exert a significant effect on cell fatty acid composition. We inserted the CvFad3 gene into the plasmid pEGFP-C3 to construct the eukaryotic expression vector pEGFP-C3-n-3 and to express the n-3 Fad gene in human breast cancer cells (MCF-7 cells). Transfection of MCF-7 cells with the recombinant vector resulted in a high expression of n-3 fatty acid desaturase. Lipid analysis indicated that the ratio of n-6/n-3 PUFAs was decreased from 6:1 in the control cells to about 1:1 in the cells expressing the n-3 fatty acid desaturase. Accordingly, the CvFad3 gene significantly decreased the ratio of n-6/n-3 PUFAs of the MCF-7 cell membrane. The expression of the CvFad3 gene can decrease cell proliferation and promote cell apoptosis. This study demonstrates that the CvFad3 gene can dramatically balance the ratio of n-6/n-3 PUFAs and may provide an effective approach to the modification of the fatty acid composition of mammalian cells, also providing a basis for potential applications of its transfer in experimental and clinical settings.

Rapid screening and cultivation of oleaginous microorganisms.

Oleaginous microbial strains were cultivated to identify the best oil-producing strain amongst Yarrowia lipolytica (CGMCC 2.1398), Lipomyces starkeyi (CGMCC 2.1608), Rhodosporidium toruloides (CGMCC 2.1389), Mortierella isabellina (CGMCC 3.3410), Cunninghamella blakeleana (CGMCC 3.970), and Mycobacterium QJ311. A method for rapid determination of oil content and fatty acid composition was established to identify the optimum oil-producing strains. This method had a relative standard deviation of 4.09%, an average recovery ratio of 97.09% and a detection limit of 0.1–1.0 g. Mortierella isabellina CGMCC 3.3410 was identified as the best oil-producing strain amongst the six strains tested, with a total biomass of 75 g/10 L and a lipid content of 35%. A rapid screening method of oleaginous microorganisms is discussed for the first time.

A real-time PCR genotyping assay to detect FAD2A SNPs in peanuts (Arachis hypogaea L)

The high oleic (C18:1) phenotype in peanuts has been previously demonstrated to result from a homozygous recessive genotype (ol1ol1ol2ol2) in two homeologous fatty acid desaturase genes (FAD2A and FAD2B) with two key SNPs. These mutant SNPs, specifically G448A in FAD2A and 442insA in FAD2B, significantly limit the normal function of the desaturase enzyme activity which converts oleic acid into linoleic acid by the addition of a second double bond in the hydrocarbon chain. Previously, a genotyping assay was developed to detect wild type and mutant alleles in FAD2B. A real-time PCR assay has now been developed to detect wild type and mutant alleles (G448A) in FAD2A using either seed or leaf tissue. This assay was demonstrated to be applicable for the detection of homozygous and heterozygous samples. The FAD2A genotyping assay was validated by employing gas chromatography (GC) to determine total fatty acid composition and by genotyping peanut lines that have been well characterized. Overall, development of rapid assays such as real-time PCR which can identify key genotypes associated with important agronomic traits such as oleic acid, will improve breeding efficiency by targeting desirable genotypes at early stages of development.

Diets with corn oil and/or low protein increase acute acetaminophen hepatotoxicity compared to diets with beef tallow in a rat model

It has been reported that dietary polyunsaturated fats (PUFA) increase liver injury in response to ethanol feeding. We tested the hypothesis that diets rich in linoleic acid (18:2n-6) would affect acute liver injury after acetaminophen injection and that protein restriction might exacerbate the liver injury. We examined effects of feeding diets with either 15% (wt/wt) corn oil or 14% beef tallow and 1% corn oil for six weeks with either 6 or 20 g/100 g protein on acute hepatotoxicity. After the feeding period, liver injury was induced by injecting either with 600 mg/kg body weight acetaminophen suspended in gum arabic-based vehicle, or with vehicle alone during fasting status. Samples of liver and plasma were taken for analyses of hepatic glutathione (GSH) levels and liver-specific enzymes [(Glutamate-pyruvate transaminase (GPT) and glutamate-oxaloacetate transaminase (GOT)], respectively. Whereas GSH level was significantly lower in only group fed 15% corn oil with 6 g/100 g protein among acetaminophen-treated groups, activities of GPT and GOT were significantly elevated in all groups except the one fed beef tallow with 20 g/100 g protein, suggesting low protein might exacerbate drug-induced hepatotoxicity. The feeding regimens changed the ratio of 18:2n-6 to oleic acid (18:1n-9) in total liver lipids approximately five-fold, and produced modest changes in arachidonic acid (20:4n-6). We conclude that diets with high 18:2n-6 promote acetaminophen-induced liver injury compared to diets with more saturated fatty acids (SFA). In addition, protein restriction appeared to exacerbate the liver injury.

Effects of Dietary Fatty Acid Composition on Pro -and Macro -Glycogen Utilization and Resynthesis in Rat Skeletal Muscle

The purpose of this study was to investigate that the effect of dietary fatty acid composition on pro- and macro-glycogen utilization and resynthesis. The analyses were further extended for different muscle fibers (type I, type II, & type IIb ) as well as tissues (i.e., liver & heart ). Total one hundred sixty Sprague-Dawley rats were used, and rats were randomly allocated into four experimental groups :animals fed standard chow diet (n =40 ), animals fed saturated fatty acid diet (n =40 ), animals fed monounsaturated fatty acid (n =40 ), and animals fed polyunsaturated fatty acid (n =40 ). Animals in each groups were further divided into five subgroups :sacrificed at REST (n =8 ), sacrificed at immediately after 3 hr swim exercise (P-0HR, n =8 ), sacrificed at one hour after 3 hr swim exercise (P-1HR, n =8 ), sacrificed at four hour after 3 hr swim exercise (P-4HR, n =8 ), and sacrificed at twenty-four hour after 3 hr swim exercise (P-24HR, n =8 ). Soleus (type I ), red gastrocnemius (type IIa ), white gastrocnemius (type IIb ), liver, and heart were dissected out at appropriated time point from all animals, and were used for analyses of pro- & macro-glycogen concentrations. After 8 weeks of dietary interventions, there was no significant difference in body mass in any of dietary conditions (p >.05 ). After 3 hr swim exercise, blood lactate level was higher compared to resting conditions in all groups, but it was returned to resting value after 1 hr rest (p .05 ). Regardless of forms of glycogen, the highest level was observed in liver (p <.01 ), and most cases of supercompensation after 3hr exercise observed in this study were occurred in CHOW fed tissues. Except heart muscle, all tissues used in this study showed that pro- and macro-glycogen concentration was significantly decreased after 3 hr exercise. Based on these results, two conclusions were made :first, there is no different level of glycogen content in various tissues regardless of types of fatty acids consumed and second, the highest mobilization rate would be demon-strated from CHOW fed animals compare to animals that consumed any kinds of fatty acid diet if prolonged exercise is applied.