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*1. In many countries, eggs are not refrigerated and must be stored at room temperature. The objective of this study was to explore the effects of dietary oregano oil (275 mg $/$ / kg; ORE) versus an unsupplemented control diet (CON) on laying hens on the shelf life and fatty acid profile of eggs. 2. Treatments were randomly distributed into 10 pens containing 27 birds each. A total of 200 eggs were collected from both groups on the same day and were stored for either 0, 10, 21 and 35 d. At each storage time, egg yolks were analysed for fatty acid profile and lipid peroxidation. 3. The main indicator of lipid peroxidation, malondialdehyde (MDA), was significantly lower in ORE eggs compared to CON eggs (p = 0.001). Storage time had a significant impact on MDA concentrations (p = 0.023), with the highest found after 35 d. Significant differences were found for individual fatty acids, saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Palmitic acid, stearic acid, oleic acid, linoleic acid and arachidonic acid were significantly lower in ORE eggs compared to CON eggs (p < 0.05). Palmitoleic acid (p = 0.002), linolenic acid (p = 0.001) and docosahexaenoic acid (DHA, p = 0.001) were significantly higher in ORE eggs. 4. Storage only affected oleic, linolenic, linoleic, arachidonic and docosahexaenoic acids (p < 0.05). Total SFA, MUFA, n-6 and ratio of n-3 to n-6 (n-3:n-6) PUFA were significantly higher in CON eggs (p < 0.05). The ratio of SFA to PUFA (SFA:PUFA, p = 0.005) and total n-3 PUFA (p = 0.001) were significantly higher in ORE eggs. 5. The n-3:n-6 ratio was significantly impacted by treatment (p = 0.021) and storage (p = 0.031) with no significant interaction. This ratio is important for human health indication and could lead to the development of designer eggs. [ABSTRACT FROM AUTHOR]

Lipids from marine organisms are a source of molecules of high nutritional significance, like polyunsaturated fatty acids (PUFAs) and antioxidants. The incorporation of these molecules into the human body is possible mainly through the intake of fish and fish oil-based food. This review covers some of the health benefits and biochemical aspects of nutritional lipids, the available marine resources for the production of PUFAs and antioxidants, and the most used methods for the extraction and identification of these natural lipid molecules in the lab and in the industry. Emphasis is put on the use of residual biomass from fisheries to obtain these interesting products and the consequent improvement of the sustainability of the fish industry. [ABSTRACT FROM AUTHOR]

This review focuses on an understanding of lipid distribution and deposition dynamics in Atlantic salmon and explores the extent to which these can be predicted through multi-dimensional modeling. The methodology used to measure lipids can have an impact on their assessment and considerable work has been done to standardize and develop robust rapid assessment measures. The distribution of lipids in salmon fillets is spatially variable, with levels consistently highest in the belly region and lowest in the tail section. The level of lipids in the whole-body, fillet and Norwegian Quality Cut (NQC) of Atlantic salmon increases with fish size but plateaus as size increases. Lipid levels are predictable based on fish size data although there are various other factors that influence lipid deposition in the fillet. The relationship between these factors and the deposition of n-3 LC-PUFA is mathematically complex but does lend itself to multidimensional modeling. Effects are strongly influenced by dietary fatty acid composition and for the most part a "parity" exists between levels of certain fatty acids in the diet and what ends up in the body tissues. This parity results in a "dilution effect" that generally explains the relationship between diet and whole-body fatty acid levels. Some specific fatty acids demonstrate traits of selective retention in Atlantic salmon muscle tissue. Notably, docosahexaenoic acid is preferentially retained compared to other fatty acids. Which is explained by the understanding that not all fatty acids dilute at the same rate and biologically active fatty acids, like EPA, are essential for mediating inflammatory responses and have a critical role to play in biosynthesis. There are various influential dietary factors in addition to the level of specific fatty acids in the diet, that affect the level of deposition of n-3 LC-PUFA in the muscle. [ABSTRACT FROM AUTHOR]

1. The following study determined whether the effects of the combined addition of zinc amino acid complex (ZA) and selenomethionine (SM) was superior to their single addition in controlling the oxidative stress induced by dietary oxidised fat in laying hens. 2. Two hundred and forty 32-week-old laying hens were divided into the following dietary treatments (each consisting of six replicates of eight birds): 1) a fresh soy oil (FSO) diet; 2) an oxidised soy oil (OSO) diet; 3) an OSO diet plus 20 mg zinc as ZA/kg (OSO+ZA); 4) an OSO diet plus 0.2 mg selenium as SM/kg (OSO+SM); and 5) an OSO diet plus ZA and SM (OSO+ZA+SM). 3. After 10 weeks of feeding hens, feed intake, egg production, and egg mass in the OSO+ZA+SM group were similar to the FSO group but better (P < 0.05) than those in the OSO group. Shell thickness and shell breaking strength were significantly improved by the OSO+ZA and OSO+ZA+SM treatments. 4. Increases in the yolk concentrations of palmitic acid and total saturated fatty acids (SFA), and decreases in yolk linoleic acid, n-6 polyunsaturated fatty acids (PUFA), total PUFA, and PUFA/SFA ratio were induced by dietary oxidised fat which were normalised (P < 0.05) by OSO+SM and OSO+ZA+SM. 5. An increase (P < 0.05) in malondialdehyde and a decrease in 2,2-diphenyl-picrylhydrazyl radical scavenging activity in the yolk, induced by dietary oxidised fat, was significantly improved by all dietary supplementations, but only birds fed the OSO+ZA+SM diet exhibited similar values to those fed FSO. 6. In conclusion, the simultaneous inclusion of organic zinc plus selenium in the oxidised fat diets was beneficial for improving egg-laying performance, yolk fatty acid profile, and oxidative stability, but not for internal egg quality, compared with either zinc or selenium alone in laying hens. [ABSTRACT FROM AUTHOR]

Studies on the influence of salinity on microalgal lipids have focused mainly on chlorophyte species and knowledge about photosynthetic secondary endosymbionts is limited. Haptophytes exemplify this situation and represent an interesting model to advance knowledge about the high phylogenetic variability of microalgae in their response to salinity. The estuarine Pavlovophyceae Diacronema vlkianum underwent particular lipid class and fatty acid changes under the effect of salinity. Variability due to salinity was higher in the fatty acid profile compared with that of the lipid class profile. Triacylglycerols decreased with salinity in actively growing cells and increased only when salinity rose to 50 and cell growth ceased. Hypersalinity caused a slight, although significant, sulpholipid decrease and a 4-fold increase in phosphatidylglycerol, suggesting a key role for this phospholipid in salt tolerance. Conversely, the betaine lipid diacylglycerol hydroxymethyl-N,N,N-trimethyl-β-alanine was specifically decreased with high salinity. The fatty acids that decreased the most with salinity were 14:0, 16:1n-7, 20:4n-6, 20:5n-3 and 22:6n-3, while higher levels of 16:1n-9, 17:1, 18:2n-6 and 18:3n-3 were induced by high salinity. Despite fatty acid changes, the unsaturation index did not vary with salinity, but nutritional value of D. vlkianum decreased at a salinity of 50 due to a lower presence of 20-C polyunsaturated fatty acids. This pattern of lipid variation in D. vlkianum with salinity has not been described in any other microalgae. Although D. vlkianum grows within a wide salinity range, production of nutritional and functional lipids is more favourable at low salinity values. [ABSTRACT FROM AUTHOR]

The biochemical treatment of cellulosic ethanol wastewater (CEW) is considered to be an ideal green process. To screen out the best oleaginous yeastfor the utilization of cellulosic ethanol wastewater, four oleaginous yeasts (Trichosporon cutaneum, Rhorosporidium toruloides, Cryptococcus albidus and T. coremiiforme) were compared to assess their abilities for lipid production in terms of biomass production, lipid content and lipid yield. Furthermore, thechemical oxygen demand (COD) conversion rate, COD degradation and fatty acid composition were calculated to analyze the effect of wastewaters treatment. According to the fermentation results, the highest biomass and lipid yield of T. cutaneum in CEW were 20.945 and 1.56 g/L, respectively, while the R. toruloides reached the highest lipid content (17.32%). The maximum conversion rates of T. cutaneum are 73.64 and 6.06%, respectively, in terms of conversion yield of biomass/COD and lipids/COD. The content of fatty acids showed that after six days' fermentation, T. coremiiforme obtained the highest unsaturated fatty acid content, the content of C18:1 and C18:2 was 57.64%. This study suggests that T. cutaneum has great potential for lipid production and wastewaters treatment from cellulosic ethanol fermentation. Four oleaginous yeasts were used for lipid production. Cellulosic ethanol fermentation wastewater as growth medium for lipid production. Biomass and lipid yield of Trichosporon cutaneum showed potential for lipid production. Chemical oxygen demand conversion rate and chemical oxygen demand degradation of Trichosporon cutaneum showed potential for wastewater treatment. [ABSTRACT FROM AUTHOR]

This study was designed to assess the effects of dietary flaxseed on the proximate composition, fatty acid profile, lipid oxidation, colour and flavour of the longissimus thoracis muscle of double-muscled Piemontese young bulls. Compared to a control diet, the flaxseed diet had no significant effect on the moisture, protein or ether extract content. Flaxseed modified the fatty acid composition of beef. A more than doubled n-3 polyunsaturated fatty acids (PUFA) content (from 21.1 to 46.7 g/kg of total fatty acids – TFA – in control and flaxseed beef, respectively; p <.001) and a lowered n-6/n-3 PUFA ratio (13.13 versus 5.60; p <.001) were observed. The total trans-octadecadienoic acids were also increased by flaxseed (7.8 vs 12.1 g/kg TFA; p =.001). The total saturated fatty acids (SFA), monounsaturated fatty acids and PUFA contents, as well as the PUFA/SFA ratio, remained unaffected by the treatment. Lipid oxidation stability tended to be negatively affected by flaxseed (p =.096). Such a negative effect was more pronounced as the ageing period advanced. The malondialdehyde content was ≤0.72 mg MDA/kg meat, and was therefore below the threshold values for rancidity. Meat colour was not influenced by dietary treatment. The inclusion of flaxseed in the diet increased beef flavour intensity perceived by consumers and did not negatively affect flavour acceptability. Properly combining the choice of animal breed and diet allows a slight improvement of the nutritional value of meat for human consumption. Proximate composition, colour and flavour of Piemontese beef are not affected by dietary flaxseed Dietary flaxseed increases ALA and long-chain n-3 PUFA and lowers the n-6/n-3 PUFA ratio of Piemontese beef Flaxseed unprotected from ruminal biohydrogenation does not allow labelling Piemontese beef as source of n-3 FA in the European Union [ABSTRACT FROM AUTHOR]

In vitro, mono- and polyunsaturated fatty acids (FAs) may decrease the binding affinity of vitamin D metabolites for vitamin D-binding protein, which in turn may influence their bioavailability. FAs incorporated as phospholipids in erythrocyte (ery-) cell membranes reflect dietary intake. The purpose of this study was to investigate ery-FA composition in relation to markers for vitamin D. In healthy females (age 22.6 ± 2.0 years) total 25(OH)D was measured by LC-MS/MS (n = 78), free 25(OH)D with ELISA (n = 64 of 78), and bioavailable 25(OH)D was calculated. Analysis of ery-FA composition was by gas chromatography (n = 56 of 78). A strong correlation between total 25(OH)D and free 25(OH)D was seen (r = .66,p < .001), and between total-25(OH)D and bioavailable 25(OH)D (r = .68,p < .001). No correlations between 25(OH)D fractions and specific fatty acids were found, and in particular, no associations with mono- and poly-unsaturated FA compositions. All 25(OH)D fractions were correlated with leptin (total 25(OH)D (r = −.33,p < .003); bioavailable 25(OH)D (r = −.47,p < .001); free 25(OH)D (r = −.44,p < .001). Associations were found between PTH and total 25(OH)D (r = −.35,p = .002) and weaker between bioavailable 25(OH)D (r = −.35,p = .040) and free 25(OH)D (r = −.28,p = .079). All fractions of 25(OH)D appear to correlate in a similar way to PTH, BMI and body fat (leptin). No association was found between ery-FA composition and free/bioavailable 25(OH)D. It is unlikely that FAs are a strong uncoupling factor of DBP-bound 25(OH)D. [ABSTRACT FROM AUTHOR]

The experiment was carried out using escaped rainbow trout (weights between 268 and 310 g) caught in Seyhan Dam Lake, Adana, Turkey and three groups of rainbow trout (weights between 226 and 277 g) cultured in concrete freshwater ponds, in freshwater cages in Seyhan Dam Lake and in marine cages in Black Sea by private companies. Proximate composition and the fatty acid profiles of the fishes were determined. Analysis of the proximate composition of the present study revealed that the escaped rainbow trout flesh to have the highest water (74.23%) and the lowest lipid (4.47%) content while lowest level of moisture and highest levels of lipid was observed in farmed fish in ponds (68.69% and 7.78%). According to the results of fatty acid analysis, the highest saturated fatty acid (31.3%) and the lowest polyunsaturated fatty acids (PUFA) (26.51%) levels were in the escaped group obtained from wild, while PUFA levels were higher in the cultured groups. On the other hand, the levels of n3/n6 ratio were higher in escaped and marine cages groups (2.71 and 2.58) than in ponds and Dam Lake cages groups (1.75 and 1.33). According these results, rainbow trout from all groups studied are a desirable food item for human consumption. [ABSTRACT FROM PUBLISHER]

Objective: Nutritional strategies can be effective for the prevention of menopause-related diseases, such as osteoporosis and cardiovascular disease. Our aim was to evaluate the effects of a dairy product enriched in polyunsaturated fatty acids, calcium, oleic acid, and vitamins on cardiovascular markers and bone metabolism in postmenopausal women with moderate cardiovascular risk.Methods: One hundred seventeen healthy postmenopausal women (aged 45 ± 7.7 years) were allocated to 2 groups: the intervention group (IG; n = 63), who consumed 0.5 L/day of a low-lactose skimmed milk enriched with 40 mg/100 mL of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA), 0.54 g/100 mL oleic acid, and vitamins, and the control group (CG; n = 54), who consumed 0.5 L/day of semiskimmed milk 0.5 L/day enriched with vitamins A and D.Results: After 12 months, in the IG there was an improvement in lipid profile: a -5.78% decrease in total cholesterol (p = 0.010), -9.79% (p = 0.004) in low-density lipoprotein (LDL) cholesterol, -9.56% (p < 0.001) in total cholesterol (TC)/high-density lipoprotein (HDL) ratio, and -3.38% in LDL/HDL ratio (p < 0.001). No changes were observed in the CG. In the IG we observed a decrease of -28.20% in high-sensitivity C-reactive protein (hs-CRP; p = 0.012). There was no effect on bone turnover markers or serum osteoprotegerin (OPG) in either of the study groups. In the IG, receptor activator of nuclear factor κB ligand (RANKL) was reduced -17.64% (p = 0.003), with no effect in the CG.Conclusion: In postmenopausal women with moderate cardiovascular risk, dietary supplementation with a dairy drink enriched with fatty acids (EPA+DHA), oleic acid, minerals, and vitamins induces a positive effect on cardiovascular risk and parameters of bone metabolism. Its regular consumption may be a useful nutritional support for postmenopausal women. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the influence of smoking time (3 and 6 days) on the shelf life of cold-smoked kutum stored for 60 days at room temperature (25 ± 2°C) via biochemical quality indices and fatty acids content analyses. The results obtained from peroxide value and thiobarbituric acid-index analyses indicated that prolongation of smoking time and preservation duration resulted in a higher degree of lipid oxidation (P< 0.05). Comparison between the treated samples mentioned less reduction (P> 0.05) in the pH values of 3 days-smoked kutum during the storage for 60 days. However, based on the results of total volatile base nitrogen, microbial spoilage significantly increased (P< 0.05) and exceeded above the acceptability limit when smoking time decreased to 3 days. The kutum smoked for 6 days were contained higher percentage (P> 0.05) of polyunsaturated fatty acids during storage, whereas those smoked for 3 days mentioned higher percentages of saturated fatty acids and monounsaturated fatty acids. Polyunsaturated fatty acids/saturated fatty acids ratio of both smoked groups was within the recommended values for the human diet. This study concluded that prolongation of the smoking time led to increase the shelf life of cold-smoked kutum with higher nutritional value during 60 days storage at room temperature. [ABSTRACT FROM PUBLISHER]

Epidemiological studies on the association between diet and cognitive function suggested a possible role of dietary fatty acids in cognitive decline. The aim of the present study was to examine whether intake of different types of fatty acids is associated with cognitive status. A cohort of 304 (127 men and 177 women) institutionalized elderly people, with a mean age of 75.3 ± 6.7 years, were studied. Subjects were evaluated for global cognitive functions (Mini-Mental State Examination [MMSE], Spanish version). Fatty acid intake was assessed with a semi-quantitative food frequency questionnaire. Intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to be predictors of cognitive impairment as they were negatively associated with the MMSE score. In accordance with this, fish intake was inversely associated with cognitive impairment. On the contrary, the n-6/n-3 polyunsaturated fatty acid ratio was positively related to the MMSE score. These results could not be explained by differences in age, sex, education, smoking behaviour, inactivity, alcohol, institution or energy intake. We suggest that consumption of EPA and DHA should be encouraged for reducing the risk of cognitive impairment and subsequently disability in elderly people. [ABSTRACT FROM AUTHOR]

Summarizes various aspects of the basic biochemistry, metabolism, and functions of fatty acids and lipids in fishes. Discussion on the roles of fish lipids and fatty acids rich in omega-3 as sources of metabolic energy for growth including reproduction, movement and migration; Importance of highly unsaturated fatty lipids in animal nutrition; Details on digestion, absorption, and transport of lipid and fatty acid in fish; Information on eicosanoids and transcriptional control of lipid homeostasis.

Total fat content was 32.8 +/- 14 g/L in camel milk (10-240 days post partum) or 30.1 +/- 19.5 g/L in colostrum (1-7 days post partum). Triacylglycerols accounted for 96% of the total lipids in milk. Triacyglycerols of camel milk contained saturated fatty acids (66.1%) and unsaturated fatty acids (30.5%). The predominant saturated fatty acids were 16:0 (34.9%) 14:0 (14.5%) and 18:0 (9.7%). The content of these fatty in acids in colostrum was lower (52.4%) than that of mature milk. The colsotrum contained a relatively high amount of 18:1 (25.4%), and 16:1 (13.9%), with the remainder being a mixture of dienoic and trienoic long-chain fatty acids. Triacylglycerols contained low amount of short-chain fatty acids (C4-C8). There is a high content of polyunsaturated fatty acids in camel colostrum and milk. [ABSTRACT FROM AUTHOR]

Objective. Polyunsaturated fatty acids (PUFAs) have shown to be helpful in the therapy of ADHD. Various stabilizing co-factors may contribute to this effect, as like magnesium (Mg). Mg supports fatty acid enzyme activity and is essential for the neuronal activity. However, the way of Mg to influence psychic processes, particularly in ADHS, is not yet known precisely. Therefore, in this study the concentrations of further lipid parameters were assessed. We intended to prove, if there is a lack of Mg and someone different lipoprotein concentration in ADHD patients compared to controls. Methods. In nine boys with ADHD (8.2 ± 0.6 years) and 11 controls (7.9 ± 0.87 years), blood serum Mg, total cholesterol, triglycerides, Lipoprotein Lipase, total Phospholipids, Apolipoproteins a and b, HDL- and LDL-cholesterol were measured, under two different stressful conditions. Results. In ADHD, Mg and HDL concentrations were significantly higher and Apob lower than in controls. Conclusions. Contrary to our supposition, in ADHD was no lack, but an excess of Mg. HDL was hightened and Apob lowered. Lipoprotein metabolism seems to be modified in ADHD. [ABSTRACT FROM AUTHOR]