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Fouling, the accumulation of undesirable material on manufacturing equipment surfaces, poses a pervasive challenge in industrial processes. In the food industry, the complex interactions among these compounds can give rise to stubborn deposits that deviate from conventional cleaning protocols. In this work, the forces and removal mechanisms of model fouling agents composed of mixtures of starch, whey protein, and lard deposited on solid surfaces of relevant industrial interest (i.e. stainless steel, aluminium, and PTFE) are investigated using a multi-length scale approach, involving milli-manipulation and a lab-simulated Clean-In-Place (CIP) system. The forces involved in the removal process, the types of failure observed when the deposits are subjected to shear stress (adhesive, mixed, or cohesive), and the performance of the CIP system are systematically analysed as a function of the cleaning treatments applied. For stainless steel surfaces, alkaline treatment seems to facilitate the cleaning of lard and starch deposits, while the whey foulant removal tends to be more effective using hot water under the conditions tested. Hot water is effective for stainless steel and PTFE surfaces, reducing the mechanical shear stress required, while the alkaline treatment demonstrated superior efficacy for aluminium surfaces. These findings emphasise the importance of customising cleaning protocols for CIP optimisation. [ABSTRACT FROM AUTHOR]

This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard at different concentrations (0, 20, 40, 60, and 80%, v/v) were subjected to attenuated total reflection-Fourier transformed infrared spectroscopy (ATR-FTIR) and solid phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GC/MS) analysis, respectively. The data was processed using orthogonal projection to the least square–discriminant analysis (OPLS-DA). The results showed that ATR-FTIR could only identify the presence of lard in chicken fat up to the lowest concentration used in this study (10%) but failed in other fat samples. SPME-GC/MS detected the presence of lard in all animal fats up to the lowest concentration added (10%). The results of this study revealed that the volatilomics technique had more potential to be developed as a basis for the rapid detection of halal and non-halal animal fat than the infrared fingerprint. This study also emphasized that markers of non-halal animal fats can be different when the same fats are added to different food products.

Neuroinflammation is considered the principal pathogenic mechanism underlying neurodegenerative diseases, and the incidence of brain disorders is closely linked to dietary fat consumption and intestinal health. To investigate this relationship, 60 8-week-old C57BL/6J mice were subjected to a 20-week dietary intervention, wherein they were fed lard and soybean oil, each at 15% and 35% fat energy. At a dietary fat energy level of 35%, inflammation was observed in both the soybean oil and lard groups. Nevertheless, inflammation was more pronounced in the mice that were administered soybean oil. The process by which nerve cell structure is compromised, inflammatory factors are upregulated, brain antioxidant capacity is diminished, and the TLR4/MyD88/NF-κB p65 inflammatory pathway is activated resulting in damage to the brain-gut barrier. This, in turn, leads to a reduction in the abundance of Akkermansia and unclassified_f_Lachnospiraceae, as well as an increase in Dubosiella abundance, ultimately resulting in brain inflammation and damage. These results suggested that soybean oil induces more severe neuroinflammation compared to lard. Our study demonstrated that, at a dietary fat energy level of 35%, compared to soybean oil, lard could be the healthier option, the outcomes would help provide a reference basis for the selection of residents’ daily dietary oil.

Background: This study examined the role of a high-fat diet, especially one containing animal fat, in its influence on the hematology of the organism, with mice as research subjects. Hematology, as the study of blood components, is the focus for analyzing the impact of a high-fat diet, which includes animal fats such as lard and egg yolks. Although fats are essential for cell function and nutrient absorption, excessive intake can increase the risk of serious health problems. Purpose: To fill the gap in knowledge by evaluating the effect of lard and egg yolk on the hematological profile of mice. Methods: True Experimental with a Pretest-Posttest Control Group design. The sampling technique used is Simple Random Sampling. The parameters yolk). The sampling technique used is Simple Random Sampling. The parameters observed include blood hematological profiles (Erythrocyte Count, Hemoglobin, and Erythrocyte Index) and cholesterol levels. Results: Expected to provide in-depth insight into the impact of high-fat diets on blood health, provide important contributions to understanding the human health implications, and support the development of more effective nutritional guidelines for managing diet and preventing metabolism-related diseases. Conclusion: It can be concluded that giving pork oil with added egg yolk can increase erythrocyte levels, hemoglobin profile, erythrocyte index (MCV and MCH), and cholesterol levels.

This study aims to develop low-cost, eco-friendly, and circular economy-compliant composite materials by creating three types of magnetorheological suspensions (MRSs) utilizing lard, carbonyl iron (CI) microparticles, and varying quantities of gelatin particles (GP). These MRSs serve as dielectric materials in cylindrical cells used to fabricate electric capacitors. The equivalent electrical capacitance (C) of these capacitors is measured under different magnetic flux densities ( B ≤ 160 mT) superimposed on a medium-frequency electric field (f = 1 kHz) over a period of 120 s. The results indicate that at high values of B, increasing the GP content to 20 vol.% decreases the capacitance C up to about one order of magnitude compared to MRS without GP. From the measured data, the average values of capacitance C m are derived, enabling the calculation of relative dielectric permittivities ( ϵ r ′ ) and the dynamic viscosities (η) of the MRSs. It is demonstrated that ϵ r ′ and η can be adjusted by modifying the MRS composition and fine-tuned through the magnetic flux density B. A theoretical model based on the theory of dipolar approximations is used to show that ϵ r ′ , η , and the magnetodielectric effect can be coarsely adjusted through the composition of MRSs and finely adjusted through the values B of the magnetic flux density. The ability to fine-tune these properties highlights the versatility of these materials, making them suitable for applications in various industries, including electronics, automotive, and aerospace. [ABSTRACT FROM AUTHOR]

Shenling Baizhu Powder (SLBZP), a traditional Chinese medicine (TCM) prescription renowned for its efficacy, is specifically recognized for its therapeutic effects in managing diarrhea associated with spleen qi deficiency. Our previous research has demonstrated that a lard diet in a fatigued state induced diarrhea belonging to spleen qi deficiency in TCM. Through a comprehensive investigation, we aimed to provide insights into the intricate relationship between SLBZP and the modulation of gut microbiota in alleviating symptoms associated with spleen qi deficiency-induced diarrhea. We induced diarrhea in mice by subjecting them to continuous standing on a multiple-platform apparatus while administering lard through intragastric administration for 14 days. Subsequently, we conducted gavage administration of SLBZP at a concentration of 0.637 g/ml for seven days. We observed a therapeutic effect of SLBZP on diarrhea induced by a lard diet in a fatigued state. SLBZP mitigated disorders in lipid metabolism and diminished hepatic oxidative responses. Additionally, SLBZP reversed gut microbiota dysbiosis of diarrheic mice and notably increased the production of short-chain fatty acids (SCFAs), primarily acetic acid, butyric acid, and valeric acid. Through correlation analysis, we additionally identified Lactobacillus reuteri and Lactobacillus intestinalis as potentially pivotal species associated with the therapeutic effects of SLBZP. We demonstrated that SLBZP exerts therapeutic effects on diarrhea caused by a lard diet in a fatigued state by repairing the intestinal mucosal barrier, improving lipid metabolism disorders, and regulating gut microbiota and metabolites SCFAs. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of flavonoids from mulberry leaves (FML) on plasma biochemical indices, serum activities of lipid metabolism-related enzymes, fat morphology, fatty acid composition, and lipid metabolism in different adipose tissues of finishing pigs. We used 120 Chinese hybrid barrows of Berkshire and Bama mini-pigs with an average initial body weight of 45.11 ± 4.23 kg. The pigs were randomly assigned to five treatment groups and fed a control diet based on corn, soybean meal, and wheat bran or a control diet supplemented with 0.02%, 0.04%, 0.08%, or 0.16% FML. Each experimental group had six replicates (pens), with four pigs per pen. After a 7-d adaptation period, the feeding trial was conducted for 58 d. Blood and adipose tissue samples were collected from 30 pigs (one pig per pen) at the end of the test. The results showed that FML supplementation significantly decreased the feed intake to body gain ratio, the plasma concentrations of total cholesterol and free fatty acids, and the serum activity of 3-hydroxy-3-methylglutaryl coenzyme A reductase (linear or quadratic effects, P

Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability. [ABSTRACT FROM AUTHOR]

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We report an efficient sample preparation method (freezing) for onsite fat and meat analysis via a specially designed thermoelectric cooling and temperature-controlling system. This investigation also focused on the effect of phase change on the sensitivity and reproducibility of LIBS emission signals and plasma parameters. The plasma emissions of animal fats (lard) were recorded when the sample was frozen (−2 °C), fluid (15 °C), and in a liquid state (37 °C) with a thermoelectric cooling system. At each temperature, the plasma emissions were acquired at laser pulse energy from 50 to 300 mJ and detector gate delay (DGD) from 0.5 to 5 μs. With increasing sample temperature, the DGD, where the optical emission intensity reached a maximum, decreased. At a laser pulse energy of 200 mJ and a sample temperature of −2 °C, the emission signals increased fourfold, the signal-to-noise ratio (SNR) improved tenfold, and the self-absorption in the emission lines decreased significantly. The repeatability of the emission signals and plasma parameters of frozen and liquid fat samples was determined using the relative standard deviation (RSD) of Se I (473.08 nm) and K I (766.48 nm) emission lines. The RSDs of the emission signals improved from 40 to 18 % and 37 to 16 %, whereas the shot-to-shot RSDs of the electron temperature and electron number density get improved from 11 to 6 % and 12 to 6.8 %, respectively.

This study aims to develop low-cost, eco-friendly, and circular economy-compliant composite materials by creating three types of magnetorheological suspensions (MRSs) utilizing lard, carbonyl iron (CI) microparticles, and varying quantities of gelatin particles (GP). These MRSs serve as dielectric materials in cylindrical cells used to fabricate electric capacitors. The equivalent electrical capacitance (C) of these capacitors is measured under different magnetic flux densities (B≤160 mT) superimposed on a medium-frequency electric field (f = 1 kHz) over a period of 120 s. The results indicate that at high values of B, increasing the GP content to 20 vol.% decreases the capacitance C up to about one order of magnitude compared to MRS without GP. From the measured data, the average values of capacitance Cm are derived, enabling the calculation of relative dielectric permittivities (ϵr′) and the dynamic viscosities (η) of the MRSs. It is demonstrated that ϵr′ and η can be adjusted by modifying the MRS composition and fine-tuned through the magnetic flux density B. A theoretical model based on the theory of dipolar approximations is used to show that ϵr′, η, and the magnetodielectric effect can be coarsely adjusted through the composition of MRSs and finely adjusted through the values B of the magnetic flux density. The ability to fine-tune these properties highlights the versatility of these materials, making them suitable for applications in various industries, including electronics, automotive, and aerospace.

It has been suggested that dietary intake of lipids and fatty acids may influence cognitive function, however, the effect of lard intake during pregnancy and postpartum periods on cognitive function of mother remains to be elucidated. We investigated the effect and mechanism of consuming soybean oil (SO), the mixed oil of lard and soybean oil at the ratio of 1:1 (LS) and lard oil (LO) during the pregnancy and postpartum periods on cognitive function of the maternal mice. All pregnant C57BL/6JNifdc mice were fed with soybean oil diet during day 0–10 (the day when vaginal plugs appeared in female mice was recorded as day 0), and then randomly assigned to SO, LS and LO groups (n = 10) from day 11 to day 44. The time in center zone and the number of times to enter in center zone were significantly higher in the SO group than in the LO group detected by the open-field test. The levels of neuroglial cells, NOD-like receptor family pyrin domain containing 3 (NLRP3) inflammasome complex and pyroptosis related proteins in brain of the LO group were significantly higher than those in the SO group. RNA-sequencing results showed that the calcium signaling pathway related genes in brain, including Adcy8, Ntsr1, Trhr, Oxtr, Htr5b and Camk2d levels significantly higher in the LO group than in the SO group. Lipidomic analysis indicated that PG 18:2_18:2, PG 20:5_22:6, and CL 12:0_16:0_22:3_22:5 of glycerophospholipid metabolism in brain significantly connected with Htr5b of calcium signaling pathway. In conclusion, the intake of lard during the pregnancy and postpartum periods is detrimental to the cognitive function of maternal mice, which probably due to changes in the composition of fatty acid in the brain, thereby activating neuroinflammation via calcium signaling pathway in brain.

To investigate the protective effect of blackberry anthocyanins (BA), tea polyphenols (TP), and their binary mixture on the oxidative stability of edible oils during storage, BA, TP, and their binary mixture were added to lard and olive oil. The changes in peroxide value (PV), thiobarbituric acid reactive substances (TBARS), acid value (AV), and scavenging capacity of DPPH and ABTS•+ of oil samples were evaluated during accelerated storage. BA were found to have a remarkable capability to enhance antioxidant properties, delay lipid oxidation, and inhibit the deterioration both of lard and olive oil at high-temperature processes. Furthermore, the antioxidant synergistic effect of BA and TP was found both in lard and olive oil for the first time. All these results suggested that BA and its combination with TP might possess the potential value to protect the quality of edible oils.

This research aimed to perform a lipidomics study using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify lard, beef tallow and chicken fat. A total of 292, 345, and 403 lipid compounds were observed in lard, beef tallow, and chicken fat, respectively. The lipid groups of AcHexStE (acyl hexosyl stigmasterol ester), biotinylPE (biotinylphosphoetanolamine), LPC (lysophosphatidylcholine), MePC (monoetherphosphatidylcholine), PC (phosphatidylcholine) and PI (phosphoinocitol) were found to be specific for lard. The principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) successfully differentiated lard from beef tallow and chicken fat. This research suggested that the untargeted lipidomics technique using LC-HRMS combined with chemometrics could be used to discriminate lard from beef tallow and chicken fat. This method is a promising technique for the detection of lard adulteration in beef tallow and chicken fat for halal authentication purposes.

This research aimed to perform a lipidomics study using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify lard, beef tallow and chicken fat. A total of 292, 345, and 403 lipid compounds were observed in lard, beef tallow, and chicken fat, respectively. The lipid groups of AcHexStE (acyl hexosyl stigmasterol ester), biotinylPE (biotinylphosphoetanolamine), LPC (lysophosphatidylcholine), MePC (monoetherphosphatidylcholine), PC (phosphatidylcholine) and PI (phosphoinocitol) were found to be specific for lard. The principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) successfully differentiated lard from beef tallow and chicken fat. This research suggested that the untargeted lipidomics technique using LC-HRMS combined with chemometrics could be used to discriminate lard from beef tallow and chicken fat. This method is a promising technique for the detection of lard adulteration in beef tallow and chicken fat for halal authentication purposes. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to investigate the effect of ultrasonically emulsified lard combined with microbial transglutaminase (MTGase) on the physicochemical characteristics of surimi gel from silver carp. Surimi gel with ultrasonically emulsified lard had higher whiteness, gel strength and water‐holding capacity. Storage modulus and loss modulus decreased with the addition of lard or ultrasonically emulsified lard to the surimi. However, the gel strength and WHC presented a decreasing tendency in surimi gels with more addition of ultrasonically emulsified lard, because the gel network could not overcome the damaging effect of higher ultrasonically emulsified lard (>6 g 100 g−1). MTGase increased the cross‐linking degree of gels (P < 0.05) regardless of the presence or absence of lard or ultrasonically emulsified lard. MTGase provided a denser and stronger gel network to ensure the stability of oil droplets. In general, the combination of ultrasonically emulsified lard and MTGase could effectively improve the color, textural and rheological characteristics of surimi‐based products. [ABSTRACT FROM AUTHOR]

The effects of aqueous phase pH and Na+ concentration on the stability of Pickering emulsions formed by microcrystalline cellulose (MCC) and lard were investigated. MCC-lard Pickering emulsions were prepared by mixing the aqueous phase containing 1% MCC with an equal volume of oil phase at different pH and Na+ concentrations, and the changes in the appearance, emulsion index, microstructure, particle size, zeta potential and rheological properties of the emulsions were measured at different pH (pH4~9) and Na+ concentrations (0~500 mmol/L). The results showed that the MCC-lard Pickering emulsions did not show significant delamination at pH5~8, and the emulsion index did not change, and the particle size of the emulsion droplets was smaller than those at pH4 and pH9, with better viscosity and shear resistance, among which the best stabilization effect was achieved at pH6. When the Na+ concentration was 300 mmol/L and above, the emulsion stability decreased more rapidly with increasing resting time. It was observed that at a Na+ concentration of 400 mmol/L, the emulsions would delaminate after three days of standing. With the increasing of Na+ concentration, the electrostatic shielding effect made the particle size of emulsion increased, the absolute value of zeta potential decreased, and the viscosity and shear resistance decreased. The MCC-lard Pickering emulsions had good emulsion stability at low to medium pH (pH5~8) and low Na+ concentration (≤300 mmol/L) in aqueous phase, but the emulsions were less stable at pH4 and pH9 and high Na+ concentration (>300 mmol/L) in aqueous phase. The effects of different pH and Na+ concentrations on the emulsification stability of MCC-lard Pickering emulsions and their principles were investigated to provide some reference for the processing and application of functionalized pre-emulsified meat products.

Background and objective: Lard is commonly used in food industry due to its availability, low cost, and ability to enhance food quality. However, certain religious groups such as Muslims do not eat it and consider lard as non-halal food. In the present study, for the first time, we conducted chemical and molecular analysis to detect different percentages of lard simultaneously. Materials and methods: To determine origin of a sample containing lard, various percentages of lard including 100, 50, 40, 30, 20, 10, 5, 3, 1 and 0% w/w were prepared in triplicate and tested for Fourier transform infrared, differential scanning calorimetry, and polymerase chain reaction analysis. Fourier transform infrared spectral analysis was carried out in the mid-infrared range (2-25 µm). Differential scanning calorimetry analysis was done from -60 to 60 °C at scan rate of 10 °C/min. The reactions in polymerase chain reaction analysis were amplified by specific primers which designed from cow and pig. Results and conclusion: Our results demonstrated that all three methods could detect various quantities of lard, but Fourier transform infrared and differential scanning calorimetry had some exceptions in their results. In comparison, polymerase chain reaction could amplify the pig-specific band (212 bp) in all samples containing lard. Therefore, our results showed that polymerase chain reaction approach is more reliable and accurate than two other methods. [ABSTRACT FROM AUTHOR]

One of the most pressing concerns for the consumer market is the detection of adulteration in meat products due to their preciousness. The rapid and accurate identification mechanism for lard adulteration in meat products is highly necessary, for developing a mechanism trusted by consumers and that can be used to make a definitive diagnosis. Fourier Transform Infrared Spectroscopy (FTIR) is used in this work to identify lard adulteration in cow, lamb, and chicken samples. A simplified extraction method was implied to obtain the lipids from pure and adulterated meat. Adulterated samples were obtained by mixing lard with chicken, lamb, and beef with different concentrations (10%–50% v/v). Principal component analysis (PCA) and partial least square (PLS) were used to develop a calibration model at 800–3500 cm−1. Three-dimension PCA was successfully used by dividing the spectrum in three regions to classify lard meat adulteration in chicken, lamb, and beef samples. The corresponding FTIR peaks for the lard have been observed at 1159.6, 1743.4, 2853.1, and 2922.5 cm−1, which differentiate chicken, lamb, and beef samples. The wavenumbers offer the highest determination coefficient R2 value of 0.846 and lowest root mean square error of calibration (RMSEC) and root mean square error prediction (RMSEP) with an accuracy of 84.6%. Even the tiniest fat adulteration up to 10% can be reliably discovered using this methodology. [ABSTRACT FROM AUTHOR]

Humans have consumed lard for thousands of years, but in recent decades, it has become much less popular because it is regarded as saturated fat. Animal studies showed that lard plus soybean oil (blend oil) was more advantageous for liver health than using either oil alone. This study aims to assess the effects of blend oil on liver function markers in healthy subjects. The 345 healthy subjects were randomized into 3 isoenergetic diet groups with different edible oils (30 g/day) (soybean oil, lard, and blend oil (50% lard and 50% soybean oil)) for 12 weeks. The reductions in both aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were greater in the blend oil group than in the two other groups (p = 0.001 and <0.001 for the interaction between diet group and time, respectively). The reductions in AST and ALT in the blend oil group were more significant compared with those in the soybean oil group (p < 0.001) or lard group (p < 0.001). There were no significant differences in the other liver function markers between the groups. Thus, blend oil was beneficial for liver function markers such as AST and ALT compared with soybean oil and lard alone, which might help prevent non-alcoholic fatty liver disease in the healthy population. [ABSTRACT FROM AUTHOR]

Simple Summary: Despite the US Food and Drug Administration's zero-tolerance policy against Salmonella, several Salmonella-linked outbreaks and recalls linked to pet foods have been reported. Post-processing steps, such as fat and flavor coating, drying, cooling, and packaging are common steps where Salmonella becomes contaminated in dry pet food kibbles. Rendered animal fats and oils are commonly coated on kibbles to enhance palatability and increase energy density. A tiny layer of water in the bottom of bulk fat transport trucks or/and storage tanks could easily harbor Salmonella, leading to its entry into the pet food during coating. In this study, different types of acidulants were applied in the fat and oil system, and their effect against Salmonella in the water or fat phase in different types of fats and oils was evaluated. Our results were promising, wherein all the tested acidulants were effective to mitigate Salmonella from the fat or oil system (both aqueous and fat phase) within 2 h. The findings of this study could be helpful to the rendering and pet food industry in a fight to mitigate Salmonella in pet food. Salmonella-contaminated pet foods could potentially become a source of human salmonellosis. This study evaluated the survival of Salmonella without and with the addition of acidulants in different fat types (chicken fat (CF), canola oil (CO), Menhaden fish oil (FO), lard (La), and tallow (Ta)) commonly used to coat dry pet food kibbles. The minimum inhibitory concentration (MIC) of individual acidulants and the combination were determined using the broth microdilution method. Autoclave-sterilized rendered fats were treated with pre-determined concentrations of antimicrobial acidulants (0.5% sodium bisulfate (SBS), 0.5% phosphoric acid (PA), 0.25% lactic acid (LA), etc.) and incubated overnight at 45 °C. The treated fats were inoculated with approximately eight logs of a Salmonella cocktail. Microbiological analyses were conducted separately for the fat-phase and water-phase at predetermined time intervals (0, 2, 6, 12, and 24 h) by plating them onto TSA plates. After incubating at 37 °C for 24 h, the plate count results were expressed as log CFU/mL. The MIC of SBS was 0.3125%, and of PA and LA were both 0.1953% against cocktail Salmonella serotypes. We observed a possible synergistic effect when SBS and organic acid were combined. All the acidulant tested at targeted concentrations individually as well as in combination with organic acids were highly effective against Salmonella spp. (non-detectable within 2 h) across different fat types. A potent anti-bactericidal effect leading to non-detectable Salmonella immediately (<1 h) at 45 °C was observed in the aqueous phase of the fish oil system, even without the addition of acidulants. These findings are significant for the dry pet food industries, where potential post-processing contamination of Salmonella could be controlled by treating fats and oils with acidulants. [ABSTRACT FROM AUTHOR]

Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability.

The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol (DAG), and the physicochemical properties of lard, GML, ultrasonic-treated diacylglycerol (named U-DAG), purified ultrasonic-treated diacylglycerol obtained by molecular distillation (named P-U-DAG), and without ultrasonic-treated diacylglycerol (named N-U-DAG) were analyzed. The optimized ultrasonic pretreatment conditions were: lard to GML mole ratio 3:1, enzyme dosage 6 %, ultrasonic temperature 80 °C, time 9 min, power 315 W. After ultrasonic pretreatment, the mixtures reacted for 4 h in a water bath at 60 °C, the content of DAG reached 40.59 %. No significant variations were observed between U-DAG and N-U-DAG in fatty acids compositions and iodine value, while P-U-DAG had lower unsaturated fatty acids than U-DAG. Differential scanning calorimetry analysis showed that the melting and crystallization properties of DAGs prepared by ultrasonic pretreatment significantly differed from lard. FTIR spectra noted transesterification reaction from lard and GML with and without ultrasonic pretreatment would not change the structure of lard. However, thermogravimetric analysis proved that N-U-DAG, U-DAG, and P-U-DAG had lower oxidation stability than lard. The higher the content of DAG, the faster the oxidation speed.

Adulteration of food products has become a common problem in many countries. Adulteration may take the form of substitution of one species for another, where the food products from one species have been mixed intentionally with either a similar substitute material or a cheaper species. However, the use of pork and lard is a serious matter in Islam because foods containing ingredients from pig sources are haram (unlawful or prohibited) for Muslims to consume. Conventional techniques such as chromatography are time-consuming and require high capital cost. A possible way out is to use the rapid and less expensive near-infrared (NIR) spectroscopy. Therefore, in this study, apart from the conventional gas chromatography analysis, a variant of NIR spectroscopy, i.e., the long-wave NIR (LW-NIR) spectroscopy system at 1350–2450 nm region in combination with chemometrics analysis was used for detecting and quantifying lard adulteration in palm oil (PO). The result has shown that the samples with a minimum level of adulteration as low as 0.5% could still be easily detected with an overall correct classification rate using linear discriminant analysis (LDA) in the Open-source R software. PLS calibration gives good results between predicted and measured data in quantification, showing linear correlation with coefficient of determination (R2) at 0.9987. The result agreed well with the gas chromatography-mass spectroscopy (GC–MS) analysis and suggests the feasibility of LW-NIR spectroscopy as an efficient method for detecting and quantifying lard in palm oil. [ABSTRACT FROM AUTHOR]

It raises questions about the impact of lard on the health and the differences in individual responses. Therefore, we developed a model of mice fed with high fat (HF) from lard in 130 days. The weight of the mice was measured every two days. Glucose tolerance test and insulin tolerance tests were performed at 70 days and 130 days of experiment. At the end of the study, the fat tissue was collected to check the weight, and a blood sample was collected to check the blood lipids and liver enzymes. Surprisingly, mice responded variously to the HF by being classified into two groups, one group had significantly high gained weight (HG_HF) versus the mice fed a standard diet (STD) (p < 0.001), and another group (LG_HF) has not difference in body weight compared to the STD groups. This phenomenon in body weight is directly reflected by the white fat accumulation, but not by brown fat. Eating HF from lard for a long time can disrupt glucose tolerance and cause dyslipidemia in mice, even in the LG_HF group, but can not disrupt insulin tolerance and cause liver enzyme disorders. In summary, our findings are a wake-up call for many cases where eating HF from lard does not gain weight and not increase the white fat storage, but still has the potential to cause adverse health effects. Further studies are encouraged to understand the molecular mechanisms that causes the body to regulate its weight and responses when eating HF from lard, especially in the LG_HF group. • The impact of the HF from lard on mouse health and individual responses were studied. • A significant difference in the body weight between HG_HF group versus LG_HF and STD groups. • The change in body weight was directly related to the weight of white fat tissues. • Eating HF from lard disrupted glucose tolerance, even in the LG_HF group, but not insulin tolerance. • HF caused dyslipidemia in mice, even in the LG_HF group, but not liver enzyme disorders. [ABSTRACT FROM AUTHOR]

Diet is the most direct and rapid contributor to the gut microbiome. Oils and fats are important nutrients in the human body. The effects of lard or vegetable blend oil on gut microbiota were investigated. Kunming mice were given lard or vegetable blend oil for six weeks. Changes in microbiota composition and abundance in lard or vegetable blend oil diets were analyzed by 16S rRNA gene amplicon sequencing. Our study shows that the gut microbiota of mice changed significantly after ingestion of lard or vegetable blend oil. Lard may synergize with Coriobacteriaceae_UCG-002. Vegetable blend oil has synergistic effects with Akkermansia, Roseburia, and Enteractinococcus. Coriobacteriaceae_UCG-002 showed a significant negative correlation with Glycolysis/Gluconeogenesis. Roseburia was most strongly associated with Starch and sucrose metabolism. According to bacterial function prediction and correlation analysis, long-term consumption of lard or vegetable oil may affect glycolipid metabolism, but lard has a greater impact on human health and consequently host health. [ABSTRACT FROM AUTHOR]

The purpose of this study was to clarify the role of saturated fats from cocoa butter (plant source) compared with lard (animal source) on alcoholic liver damage in rats. Male Wistar rats were fed either a control diet (C) or an ethanol diet (E), and the dietary fats (corn oil, olive oil, and safflower oil) of these two diets were further replaced by lard (CL, EL) or cocoa butter (CC, EC). After 8-week feeding, plasma aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities, hepatic triglyceride (TG) levels, plasma intercellular adhesion molecular (ICAM)-1 levels, hepatic cytochrome P450 2E1 (CYP2E1) protein expression, and hepatic interleukin (IL)-1β significantly increased in the E group compared to the C group. In addition, hepatic histopathological scores of fatty changes, inflammatory cell infiltration, and degeneration and necrosis in the E group were significantly higher compared to those in the C group. However, fatty changes were significantly inhibited only in the EC group as well as hepatic inflammatory cell infiltration, degeneration, and necrosis being significantly lower in the EL and EC groups. Plasma ICAM-1 and hepatic tumor necrosis factor (TNF)-α, IL-1β, IL-6, and IL-10 levels were significantly lower in the EL and EC groups than those in the E group. Moreover, a correlation analysis showed that hepatic histopathological scores of degeneration and necrosis were significantly positively correlated with erythrocytic oleic acid (C18:1) and were negatively correlated with linoleic acid (C18:2). In conclusion, cocoa butter protected the liver against lipid accumulation and inflammation in rats chronically fed ethanol. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effects of lard, vegetables oils and their blend on the growth performance, liver, kidney and heart functions with specific objective to assess the potential health risks for specific human populations. In this study, mice were used as experimental model to simulate the dietary habits of specific human population. For this purpose, a total of 120 five-week old male C57BL/6J mice were randomly divided into eight groups. The experimental treatments were lard group 10% and lard group 15.5% (lard group based diet), RAO group 10% and RAO group 15% (rapeseed oil based diet), L-RAO 10 % and L-RAO 15% (lard and rapeseed oil blend based diet), OLO 10 % and OLO 15% (olive oil based diet). After 15 weeks, the blood, liver tissues, kidney tissues and heart tissues were collected to measure serum and tissues indexes. The results showed that the levels of serum triglyceride, cholesterol, high density lipoprotein cholesterol (HDL-C) and low density lipoprotein cholesterol (LDL-C) were the lowest in the L-RAO 10 % and 15 % group. The ratio of HDL-C and LDL-C in the L-RAO 10% group was increased compared to other three groups with 10%. The serum alkaline phosphates level was markedly decreased in the L-RAO group compared to that of the lard 15.5% and RAO 15.5% groups. Compared with the lard group, the serum uric acid levels in the 10% ROA, L-ROA and OLO groups. Meanwhile, the serum lactate dehydrogenase (and αhydroxybutyrate dehydrogenase levels in the L-RAO group was lowest as compared to other treatments. This study demonstrated that the mixture of lard and rapeseed oil has the effect of reducing weight and 10% blended lard and rapeseed oil may have tendency to reduce the risk of coronary heart disease and gout in the body and have potential protective effect on the liver, kidney and heart. [ABSTRACT FROM AUTHOR]

Edible oils and fats are crucial components of everyday cooking and the production of food products, but their purity has been a major issue for a long time. High-quality edible oils are contaminated with low- and cheap-quality edible oils to increase profits. The adulteration of edible oils and fats also produces many health risks. Detection of main and minor components can identify adulterations using various techniques, such as GC, HPLC, TLC, FTIR, NIR, NMR, direct mass spectrometry, PCR, E -Nose, and DSC. Each detection technique has its advantages and disadvantages. For example, chromatography offers high precision but requires extensive sample preparation, while spectroscopy is rapid and non-destructive but may lack resolution. Direct mass spectrometry is faster and simpler than chromatography-based MS, eliminating complex preparation steps. DNA-based oil authentication is effective but hindered by laborious extraction processes. E -Nose only distinguishes odours, and DSC directly studies lipid thermal properties without derivatization or solvents. Mass spectrometry-based techniques, particularly GC–MS is found to be highly effective for detecting adulteration of oils and fats in food and non-food samples. This review summarizes the benefits and drawbacks of these analytical approaches and their use in conjunction with chemometric tools to detect the adulteration of animal fats and vegetable oils. This combination provides a powerful technique with enormous chemotaxonomic potential that includes the detection of adulterations, quality assurance, assessment of geographical origin, assessment of the process, and classification of the product in complex matrices from food and non-food samples. • Different analytical techniques used for adulteration analysis of oils and fats samples. • GC and HPLC are pivotal for separating and identifying adulterants in oils and fats. • PCR is a molecular method used to confirm the species origin of oils and fats. • Spectroscopic methods offer rapid, non-destructive analysis for adulterant detection. • Multivariate analyses are useful in identifying patterns and correlations within complex datasets. [ABSTRACT FROM AUTHOR]

Abstract An experiment was conducted to evaluate the fatty acid profile of subcutaneous fat from barrowS of same genetic lineage supplemented with organic chromium and selenium initiated in different weight ranges in the finishing phase using 24 carcasses. Three different diets were used that represent the time when supplementation starts: control - without the inclusion of organic Cr and Se; CrSe70 - control with 500 g ton-1 of organic Cr and Se of 70 to 130 kg in body weight; and CrSe100 - control with inclusion of 500 g ton-1 of organic Cr and Se from 100 kg to 130 kg body weight. Performance, carcass characteristics, and lipid profile were evaluated. The data were submitted to analysis of variance, and with significant differences (p

Humans have consumed lard for thousands of years, but in recent decades, it has become much less popular because it is regarded as saturated fat. Animal studies showed that lard plus soybean oil (blend oil) was more advantageous for liver health than using either oil alone. This study aims to assess the effects of blend oil on liver function markers in healthy subjects. The 345 healthy subjects were randomized into 3 isoenergetic diet groups with different edible oils (30 g/day) (soybean oil, lard, and blend oil (50% lard and 50% soybean oil)) for 12 weeks. The reductions in both aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were greater in the blend oil group than in the two other groups (p = 0.001 and p < 0.001) or lard group (p < 0.001). There were no significant differences in the other liver function markers between the groups. Thus, blend oil was beneficial for liver function markers such as AST and ALT compared with soybean oil and lard alone, which might help prevent non-alcoholic fatty liver disease in the healthy population.

To study the moldy condition of feed mixed with corn, soybean meal and bran at the ratio of 1:1:1 at the addition amount of 5% and 10% rapeseed oil, lard and mixed oil (rapeseed oil + lard) at 35 °C, 15% moisture concentration. Seven mixed feeds with the same quality were taken. Three respectively mixed with 5% of the rapeseed oil, lard and mixed oil (rapeseed oil + lard). Three respectively mixed with 10% of the rapeseed oil, lard and mixed oil (rapeseed oil + lard). One as the control sample. Put seven samples at 35 °C in the incubator, in 20, 40 d to determine the seven samples feed moisture, crude ash, crude protein, pH value, crude fat. The seven samples were tested with aflatoxin B1 and zearalenone test papers. The results showed that added 10% mixed oil, the amount of mold was the largest. The test results of aflatoxin B1 test paper and zearalenone were negative. Different oil types had significant effects on moisture, crude ash, crude fat, pH value of the feed. Different oil types had no significant effects on crude protein of the feed. Different amount of oil added had significant effects on crude protein, crude ash, crude fat, pH value of the feed. Different amount of oil added had no significant effects on moisture of the feed. The experiment indicates that feed mildew can reduce pH value of the feed. Rapeseed oil and lard do not promote the growth of aflatoxin B1 and zearalenone. [ABSTRACT FROM AUTHOR]

Lard is one of the main animal fats used as shortening and frying medium. Religious prohibitions and negative health perceptions regarding animal fats have caused concerns about the consumption of lard among communities living around the world. Various research efforts have been made in the past to formulate plant-based fats and shortenings as substitutes for the exclusion of lard from food. This would eventually help countries to regularize food formulations according to their religious compliance. As the existence of a single plant fat as substitute for lard has not been discovered from nature, researchers attempted to study the possibility of mixing native fats and oils such as enkabang fat, canola oil, guava oil, palm oil, palm stearin, soybean oil and cocoa butter as raw materials. The compatibility of the formulated plant-based fat substitute for lard was assessed in terms of chemical composition and thermo-physical properties. The formulated plant-based shortenings and lard shortening were simply plastic fats based on their consistency value and existence of β' and β-form polymorphs of which the β' -form was dominant. The functional properties of formulated plant-based shortenings and lard were also compared in the formulation of cookies. Although a substantial amount of work has been done over the past decade, there was hardly any discussion on the pros and cons of the approaches used for raw material selection and the criteria adopted in the assessment of the formulated products. Hence, this review intended to bring an update of the progress of studies with regard to these two aspects. [ABSTRACT FROM AUTHOR]

Detection of animal mixtures in meatballs by using Fourier Transform Infrared Spectroscopy (FTIR spectroscopy) has been studied. This research aims to study the different markers of fat characters in meatballs containing the mixture of chicken fat, lard and rat fat. Sample preparation used Soxhlet extraction with n-hexane solvent and distillation of fat from the solvent. The extraction temperature is 70°C with solvent volume 200 mL. Fat samples were prepared by varying the ratio of 100% chicken fat concentration which corresponds to 1%, 10%, and 20% lard, and 1%, 10%, and 20% rat fat. The meatballs were made with a composition of 0%, 5% and 90% rat meat. The result of FTIR interpretation shows that the increasing concentration of the mixture of lard and rat fat have increased the absorption at wave numbers of 3371 cm-1, 3332 cm-1, 2337 cm-1, and 1743 cm-1. The FTIR spectrum is interpreted based on the uptake of typical functional groups of animal fats. The characteristics of animal fat properties can be distinguished by consistent results using infrared spectroscopy.

The intake of moderate oils and fats is necessary to maintain the body's energy balance, and the fatty acid composition of different oils and fats varies in their nutrition and function. The study aimed to investigate the effects of lard and vegetable blend oil on gut microbiota, intestinal enzyme activities, and blood routine. Kunming mice were assigned to the three groups: (1) Control group (CK) was gavage administration with distilled water, (2) Plant oil group (ZWY) was gavage administration with edible vegetable blend oil, (3) Lard group (DWY) was gavage administration with lard. After 42 days, microbiological, digestive enzymes, and blood routine were performed. Compared with the CK group, Escherichia coli, Lactobacilli, and Bifidobacteria were significantly decreased (p < 0.05), the activities of protease, cellulase, amylase, and xylanase were markedly reduced (p < 0.05), the hemoglobin was significantly increased (p < 0.05) in the ZWY group and DWY groups, and the hematocrit was increased in the ZWY group (p < 0.05), while other routine blood indices were increased (p > 0.05). Compared to the ZWY group, the activity of cellulase and amylase were significantly increased (p < 0.05), the intestinal microorganism and the routine blood indexes had no significant difference in the DWY group. Lard and vegetable blend oil diet affected the composition of the intestinal microorganisms, and the functions of digestive enzymes. Meanwhile, the levels of digestive enzymes may be correlated with the intestinal microbiota. [ABSTRACT FROM AUTHOR]

The novel potential of hybrid phase change materials (PCM) as a mix of animal fat, specifically pork fat (lard), with edible and waste oil from the food processing industry was investigated in this paper. Lard is a relatively accessible phase change material of organic origin, with a significantly lower unit price when compared to conventional PCM materials (wholesale price of lard can be less than 0.50 €/kg). On an annual basis, a large amount of lard is thrown away because it has become inedible from a nutritional point of view. Experimental results directed that the addition of oils can improve the thermal constants of lard such as thermal conductivity, volumetric heat capacity, with the thermal diffusivity being reduced. The best result was achieved for a hybrid PCM as a combination of pork fat and waste burnt oil as the thermal conductivity was improved by 1.4% and the volumetric heat capacity by 11% with respect to the base PCM, i.e., pork fat (lard). The novel proposed hybrid PCMs are more economically viable, enabling the utilization of waste resources, and securing less environmental impact when compared to conventional PCMs as organic materials. The possible application of lard should be further investigated for specific engineering applications, such as thermal energy storage. [ABSTRACT FROM AUTHOR]

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Meat-based foods such as beef corned became one of the targets of counterfeiting with pork because relatively cheaper. This becomes a serious problem for Muslims, especially in Indonesia. One method that can be used to detect fat was Fourier transform infrared (FTIR) spectrophotometry. The purpose of this study was to quantitatively analyze and a group of corned beef and corned pork using FTIR spectrophotometry combined with chemometrics. Reference samples corned pork-beef made of 7 various concentration (0%, 25%, 35%, 50%, 65%, 75%, 100%) and 6 product samples purchased in the Umbulharjo, Yogyakarta. Extraction was carried out by the soxhlet apparatus using n-hexane technical solvent for 4 – 5 hours at 69 – 70 °C. Fat analyzed using FTIR spectrophotometry for generating infrared spectral data then processed with Partial least square (PLS) chemometrics for quantitative analysis and Principal component analysis (PCA) for grouping. Results of quantitative analysis chemometrics PLS, selected areas fingerprints for analysis corned pork-beef was 1180 – 730 cm-1 with R2 0.9833; RMSEC 2.06%; RMSEP 1.65% and RMSECV 2.22%. The results of PCA showed groupings in different quadrants between corned pork 100% and corned beef 100%. Results showed that FTIR spectrophotometry combined with chemometrics can be used for quantitative analysis and grouping of pork corned and beef corned on the market but it can not identify pork in corned after choking process.

Lard, a fat rich in saturated fatty acids (SFAs), is regarded as a risk factor for metabolic diseases. In the present study, effect of different lard blended with sunflower oil diets on lipid accumulation in adipose tissue, liver, and serum by mouse model was researched. Body weight, body fat percentage, cross-sectional area of adipocytes, liver triglycerides (TGs), and oil red stained area in mice liver of lard blend sunflower oil (L-SFO) group were significantly lower than those of sunflower oil (SFO) group, whereas no significant differences were observed between mice of lard and L-SFO groups. Serum TG and free fatty acid levels were significantly lower in L-SFO group than in other two groups. Furthermore, data showed that sunflower oil decreased contents of hormone-sensitive lipase and carnitine palmitoyl transferase 1 (CPT-1) and increased fatty acid synthase activity in liver tissue. A mixture of lard and sunflower oil rather than only sunflower oil or lard might promote body fat loss and reduce lipid accumulation in adipose tissue, serum, and liver by promoting hydrolysis of TG, increasing β-oxidation of fatty acids. These data suggested that mixing lard and vegetable oil (e.g. sunflower oil) for cooking, or alternate using lard and vegetable oil could be beneficial for reducing body fat.

In this study, the sterols of 5 different vegetable oils (olive, canola, corn, sesame as well as sunflower) and an animal oil (lard) were analyzed by liquid-liquid extraction and gas chromatography. The sterols in real samples were identified by mass spectrometry. Calibration curves were plotted with the correlation coefficients more than 0.99 for each sterol. The detection limits for b-sitosterol, campesterol, and cholesterol were 0.48, 2.38, and 0.44 mg L-1, respectively. The recoveries were obtained in the range of 95-109%, and their relative standard deviations were less than 9% in a day and between three days. The concentration of each sterol in real samples was determined using the purposed method. To detect lard adulteration in vegetable oils, mixtures of extra virgin olive oil and lard in four different ratios were prepared and analyzed. According to the results, at a higher percentage of lard in extra virgin olive oil, cholesterol increased and plant sterols were decreased. The curve plotted via the cholesterol concentration versus the added amount of lard, was linear with the correlation coefficient of more than 0.99. Moreover, this method made the detection of lard adulteration possible in olive oil with 1% detection limit and less than 3% uncertainty. Therefore, the identification of lard adulteration in plant oils (cholestrol-free) can be based on the suggested method.

A simulate daily oriental dietary pattern (a blend of lard and soybean oil) was performed in this research to investigate influence on liver and kidney function. Sixty mice were randomly divided into 6 groups with diets of different fat added oils respectively for 12 weeks. Malondialdehyde and uric acid contents in mice fed with blended oil were significantly lower than in those fed only with soybean oil and lard due to the improved activities of antioxidant enzymes. Daily use of a blend of lard with soybean oil significantly increased antioxidant capacity, reduced lipid peroxidation of liver and serum uric acid production, thus protected liver and renal function. It also suggests that the oriental dietary pattern might reduce the risk of gout.

Abstract Background The traditional Chinese diet blends lard with vegetable oil, keeping the fatty acid balance intake ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids at nearly 1:1:1. However, the effects of a mixture of lard and vegetable oil on lipid metabolism have never been researched. In the present study, by simulating Chinese high-fat dietary habits, we explored the effects of a mixture of lard and vegetable oil on lipid metabolism. Methods We randomly assigned 50 male C57BL/6 J mice to 5 groups (10 in each group) and fed them lard, sunflower oil (SFO), soybean oil (SBO), lard blended with sunflower oil (L-SFO), or lard blended with soybean oil (L-SBO) for 12 weeks. Results We found that the final body weights of mice in the lard group were significantly higher than those of mice in the SFO and SBO groups. Body fat rate and volume of fat cell of the lard group were significantly higher than those of the SFO, SBO, and L-SBO groups. Liver triglyceride level of the lard group increased significantly compared to the other groups. Although body fat rate and liver triglyceride level in the SBO and SFO groups decreased compared to those in the other groups, the high-density lipoprotein cholesterol/low-density lipoprotein cholesterol ratio were also significantly decreased in the SBO and SFO groups. Conclusions We found that a lard diet induced accumulation of body fat, liver and serum lipids, which can increase the risk of obesity, non-alcoholic fatty acid liver disease, and atherosclerosis. The vegetable oil diet resulted in cholesterol metabolism disorders even though it did not lead to obesity. The mixed oil diet induced body fat accumulation, but did not cause lipid accumulation in the liver and serum. Thus, differential oil/fat diets have an impact on differential aspects in mouse lipid metabolism. Graphical abstract

Scope: Immunoglobulin A (IgA) selectively coats gut bacteria and contributes to regulatory functions in gastrointestinal inflammation and glucose metabolism. Excess intake of lard leads to decrease in the IgA coating of gut bacteria, although the underlying mechanisms remain unknown. This study validates how unabsorbed fat derived from a high-lard diet in the gut affects the IgA coating of bacteria, as assessed in mouse models using three types of dietary fat (lard, medium-, and long-chain triglycerides [MLCTs], and medium-chain triglycerides [MCTs]) exhibiting different digestibilities., Methods and Results: C57BL/6J mice are maintained on diets containing lard, MLCTs, or MCTs at 7% or 30% w/w for 10 weeks (n = 6 per group). The fecal fatty acid concentration is measured to quantify unabsorbed fat content. The ratio of IgA-coated bacteria to total bacteria (IgA coating ratio) in the feces is measured by flow cytometry. Compared to lard-fed mice, MLCT- and MCT-fed mice exhibit lower fecal concentrations of palmitic acid, stearic acid, and oleic acid and higher IgA coating ratios at both 7% and 30% dietary fat, and these parameters exhibit significant negative correlations., Conclusion: Unabsorbed fat content in the gut may result in attenuated IgA coating of bacteria in high-lard diet-fed mice., (© 2024 Wiley‐VCH GmbH.)

Pork is one type of the most frequently consumed meat with about 30% globally. Thus, the questions regarding to the health effects of diet with high fat content from lard are raised. Here, we developed a model of mice fed with high fat (HF) from lard to investigate and have more insights on the effects of long-time feeding with HF on health. The results showed that 66 days on HF induced a significant gain in the body weight of mice, and this weight gain was associated to the deposits in the white fat, but not brown fat. The glucose tolerance, not insulin resistance, in mice was decreased by the HF diet, and this was accompanied with significantly higher blood levels of total cholesterol and triglycerides. Furthermore, the weight gains in mice fed with HF seemed to link to increased mRNA levels of adipose biomarkers in lipogenesis, including Acly and Acaca genes, in white fat tissues. Thus, our study shows that a diet with high fat from lard induced the increase in body weight, white fat depots' expansion, disruption of glucose tolerance, blood dyslipidemia, and seemed to start affecting the mRNA expression of some adipose biomarkers in a murine model., Competing Interests: Declaration of conflicting interestsThe authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

It has been suggested that dietary intake of lipids and fatty acids may influence cognitive function, however, the effect of lard intake during pregnancy and postpartum periods on cognitive function of mother remains to be elucidated. We investigated the effect and mechanism of consuming soybean oil (SO), the mixed oil of lard and soybean oil at the ratio of 1:1 (LS) and lard oil (LO) during the pregnancy and postpartum periods on cognitive function of the maternal mice. All pregnant C57BL/6JNifdc mice were fed with soybean oil diet during day 0-10 (the day when vaginal plugs appeared in female mice was recorded as day 0), and then randomly assigned to SO, LS and LO groups (n = 10) from day 11 to day 44. The time in center zone and the number of times to enter in center zone were significantly higher in the SO group than in the LO group detected by the open-field test. The levels of neuroglial cells, NOD-like receptor family pyrin domain containing 3 (NLRP3) inflammasome complex and pyroptosis related proteins in brain of the LO group were significantly higher than those in the SO group. RNA-sequencing results showed that the calcium signaling pathway related genes in brain, including Adcy8 , Ntsr1 , Trhr , Oxtr , Htr5b and Camk2d levels significantly higher in the LO group than in the SO group. Lipidomic analysis indicated that PG 18:2&#95;18:2, PG 20:5&#95;22:6, and CL 12:0&#95;16:0&#95;22:3&#95;22:5 of glycerophospholipid metabolism in brain significantly connected with Htr5b of calcium signaling pathway. In conclusion, the intake of lard during the pregnancy and postpartum periods is detrimental to the cognitive function of maternal mice, which probably due to changes in the composition of fatty acid in the brain, thereby activating neuroinflammation via calcium signaling pathway in brain., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Author(s).)

Lard adulteration in food products is undesirable particularly among people with certain diet preference or religious restrictions. Previous attempts on detecting lard in wheat-based biscuits using PCR-based method were inconsistent due to the minute amount of DNA present in lard and entrapment of DNA in the starch matrix. Hence, alternative method using fatty acid–based approach is necessary. The present study aimed to detect lard adulterated in wheat biscuit using chemometrics and machine learning–assisted GCMS. Oil was extracted from the laboratory-prepared wheat biscuits using Soxhlet extraction method, converted to fatty acid methyl ester and analysed using GCMS. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were able to cluster lard, wheat biscuits and lard-adulterated samples based on their fatty acid distribution. Random forest outperformed partial least squares-discriminant analysis (PLS-DA) in sample classification. Feature selection using random forest identified two fatty acids as potential biomarkers. C18:3n6 is proposed as the potential biomarker in discriminating pure wheat biscuits and lard-adulterated biscuits due to its dose-dependent composition with lard addition. [ABSTRACT FROM AUTHOR]