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2. Types of Polyunsaturated Fatty Acids in Epididymal Adipose Tissue Are Distinguishable Using Raman Spectroscopy and Multivariate Analysis.

Author

Jung, Gyeong Bok, Kim, Dohyun, Shin, Eui-Cheol, and Ha, Jung-Heun

Subjects
*UNSATURATED fatty acids, *MULTIVARIATE analysis, *ANIMAL experimentation, *QUANTITATIVE research, *RAMAN spectroscopy, *GAS chromatography, *RATS, *MASS spectrometry, *FACTOR analysis, *EPIDIDYMIS, *ADIPOSE tissues
Abstract

Biological polyunsaturated fatty acids (PUFAs) are important precursors of secondary messengers that modulate inflammatory responses, cellular growth, and cholesterol metabolism. The optimal n-6/n-3 ratio is extremely important for maintaining normal homeostasis because n-3 and n-6 PUFAs are competitively metabolized. To date, a widely accepted analytical method to determine the biological n-6/n-3 ratio is gas chromatography-mass spectrometry (GC-MS) on dried whole blood samples. However, this technique has several drawbacks, including the intrusive nature of collecting blood samples, high expenses involved, and length of time required to use the GC/MS instrument. To overcome these limitations, we introduced Raman spectroscopy (RS) to distinguish PUFAs present in the epididymal adipose tissue (EAT) isolated from experimental rats that were fed three different high-fat diets (HFDs) with multivariate analysis, including principal component analysis (PCA) and linear discriminant analysis (LDA). The diets comprised HFD, HFD + perilla oil (HFD + PO [n-3 rich oil]), and HFD + corn oil (HFD + CO [n-6 rich oil]). This method allows for quantitative, label-free, noninvasive, and rapid monitoring of biochemical changes in the EAT with high sensitivity. In RS, the Raman bands of the EAT from three different diet groups (HFD, HFD + PO, and HFD + CO) detected and distinguished peaks at 1079 (C–C stretching vibration), 1300 (CH2 deformation), 1439 (CH2 deformation), 1654 (amide I), 1746 (C = O stretching vibration), and 2879 cm−1 (–C–H stretching vibration). The PCA-LDA analysis results showed that PUFAs in the EAT of animals receiving the three different dietary interventions can be determined according to the three groups (HFD, HFD + PO, and HFD + CO). In conclusion, we investigated the possibility of determining PUFA profiles in specimens using RS. [ABSTRACT FROM AUTHOR]

Published
2023
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3. Molecular Mechanism for Hepatic Glycerolipid Partitioning of n-6/n-3 Fatty Acid Ratio in an Obese Animal Biomodels.

Author

Zammit, Victor A and Park, Sang-O

Subjects
*FATTY acids, *OBESITY, *HIGH-fat diet, *ABSORBED dose, *SPRAGUE Dawley rats
Abstract

The n-6/n-3 metabolic pathway associated with hepatic glycerolipid portioning plays a key role in preventing obesity. In this nutrition metabolism study, we used in vivo monitoring techniques with 40 obese male Sprague-Dawley strain rats attached with jugular-vein cannula after obesity was induced by a high-fat diet to determine the molecular mechanism associated with hepatic glycerolipid partitioning involving the n-6/n-3 metabolic pathway. Rats were randomly assigned to four groups (10 animals per group), including one control group (CON, n-6/n-3 of 71:1) and three treatment groups (n-6/n-3 of 4:1, 15:1 and 30:1). They were fed with experimental diets for 60 days. Incorporation rates of [14C]-labeling lipid into glycerolipid in the liver were 28.87–37.03% in treatment groups fed with diets containing an n-6/n-3 ratio of 4:1, 15:1 and 30:1, which were significantly (p < 0.05) lower than that in the CON (40.01%). However, 14CO2 emission % of absorbed dose showed the opposite trend. It was significantly (p < 0.05) higher in a treatment groups (n-6/n-3 of 4:1, 15:1 and 30:1, 30.35–45.08%) than in CON (27.71%). Regarding the metabolic distribution of glycerolipid to blood from livers, phospholipid/total glycerolipid (%) was significantly (p < 0.05) lower in CON at 11.04% than in treatment groups at 18.15% to 25.15%. Moreover, 14CO2/[14C]-total glycerolipid (%) was significantly (p < 0.05) higher in treatment groups at 44.16–78.50% than in CON at 39.50%. Metabolic distribution of fatty acyl moieties flux for oxidation and glycerolipid synthesis in the liver were significantly (p < 0.05) better in order of 4:1 > 15:1 > 30:1 than in the CON. Our data demonstrate that n-6/n-3 of 4:1 could help prevent obesity by controlling the mechanism of hepatic partitioning through oxidation and esterification of glycerolipid in an obese animal biomodel. [ABSTRACT FROM AUTHOR]

Published
2023
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4. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Author

Daniel Franco, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata, and José M. Lorenzo

Subjects
low fat, beeswax, cholesterol, saturated fatty acid (SFA), n-6/n-3, preference test, Chemical technology, TP1-1185
Abstract

Different health institutions from western countries ha−ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.

Published
2019
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5. Genotipovi svinja za proizvodnju tradicionalnih trajnih mesnih proizvoda.

Author

Senčić, Đ. and D., Samac

Abstract

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2017

6. Development of designer chicken shred with response surface methodology and evaluation of its quality characteristics.

Author

Reddy, K., Jayathilakan, K., and Pandey, M.

Abstract

Meat is considered to be an excellent source of protein, essential minerals, trace elements and vitamins but negative concerns regarding meat consumption and its impact on human health have promoted research into development of novel functional meat products. In the present study Rice bran oil (RBO), and Flaxseed oil (FSO) were used for attaining an ideal lipid profile in the product. The experiment was designed to optimise the RBO and FSO concentration for development of product with ideal lipid profile and maximum acceptability by the application of central composite rotatable design of Response surface methodology (RSM). Levels of RBO and FSO were taken as independent variables and overall acceptability (OAA), n-6 and n-3 fatty acids as responses. Quadratic fit model was found to be suitable for optimising the product. Sample with RBO (20.51 ml) and FSO (2.57 ml) yielded an OAA score of 8.25, 29.54 % of n-6 and 7.70 % of n-3 having n-6/n-3 ratio as 3.8:1. Optimised product was analysed for physico-chemical, sensory and microbial profile during storage at 4 ± 1 °C for 30 days. Increase in the lipid oxidative parameters was observed during storage but it was not significant ( p < 0.05). Studies revealed great potential of developing functional poultry products with improved nutritional quality and good shelf stability by incorporating RBO and FSO. [ABSTRACT FROM AUTHOR]

Published
2016
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7. Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena.

Author

Radovčić, N. Marušić, Heleš, S., Vidaček, S., Janči, T., Petrak, T., and Medić, H.

Abstract

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014

8. Effect of dietary replacement of sunflower oil with perilla oil on the absolute fatty acid composition in Nile tilapia (GIFT).

Author

Carbonera, Fabiana, Bonafe, Elton Guntendorfer, Martin, Clayton Antunes, Montanher, Paula Fernandes, Ribeiro, Ricardo Pereira, Figueiredo, Luana Caroline, Almeida, Vitor Cinque, and Visentainer, Jesuí Vergílio

Subjects
*DIETARY supplements, *SUNFLOWER seed oil, *PERILLA oil, *NILE tilapia, *ESSENTIAL fatty acids, *SATURATED fatty acids, *LINOLENIC acids
Abstract

Highlights: [•] Supplementation with perilla oil in Nile tilapia increased total n-3 fatty acids. [•] The increase in n-3 fatty acids reduced n-6/n-3 ratio under the perilla oil diet. [•] The overall concentration of essential fatty acids, DHA, EPA and LNA, increased. [•] A decrease in the total saturated fatty acids was observed. [Copyright &y& Elsevier]

Published
2014
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9. Uticaj lanenog ulja u hrani za koke nosilje na masnokiselinski sastav jaja

Author

Tasić, Aleksandra, Memić, Emir, Mahmutović, Hava, Bašić, Meho, Marković, Radmila, Starčević, Marija, Baltić, Milan Ž., Tasić, Aleksandra, Memić, Emir, Mahmutović, Hava, Bašić, Meho, Marković, Radmila, Starčević, Marija, and Baltić, Milan Ž.

Abstract

Although the nutritional value of eggs in human nutrition is well known, efforts are still being made to increase it. That can be achieved by selecting nutrients and supplements for laying hens feed rations. The aim of this study was to examine the effect of different amounts of flaxseed oil in the diet of laying hens on the fatty acid composition of eggs. To achieve that goal, experimental groups (three groups) of laying hens were supplemented with 1.5%, 3% and 4.5% flaxseed oil (as a substitute for corn). The control group of laying hens was fed without the addition of flaxseed oil. Feed rations were formulated according to recommendations for the ISA Brown hybrid. Each group comprised 40 individuals raised in the same conditions. Samples for analysis of the fatty acid composition of eggs were taken on days 14, 35 and 70 of the experiment, which lasted 10 weeks (from week 23to week 32). The fatty acid composition of eggs was examined using a standard procedure. On all days of the study (days 14, 35 and 70), the content of SFA was higher in eggs of the control groups of laying hens than in experimental groups and decreased with an increase in the amount of flaxseed oil in the feed. The content of MUFA was higher in the eggs of experimental groups of laying hens than in the eggs of the control group on all days of the study. The content of PUFA was found to increase with an increase in the amount of flaxseed oil in feed rations given to experimental groups and was higher than in the control group of laying hens. The ratio of n-6/n-3 fatty acids, as the most important indicator of nutritional value of any food, including eggs, was significantly more favorable on all days of the study in the eggs of experimental groups of laying hens than in the eggs of the control group. The use of flaxseed oil in the diet of laying hens can increase the nutritional value of eggs to such an extent that eggs produced in that way can be declared functional food.

Published
2020

10. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Author

Laura Purriños, Carlos Zapata, António A. Vicente, Daniel Franco, Lorenzo Pastrana, José M. Lorenzo, Miguel A. Cerqueira, Artur J. Martins, María López-Pedrouso, Universidade de Santiago de Compostela. Departamento de Zooloxía, Xenética e Antropoloxía Física, and Universidade do Minho

Subjects
N-6/n-3, Health (social science), 030309 nutrition & dietetics, n-6/n-3, saturated fatty acid (SFA), Plant Science, n-6, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, Beeswax, n-3, Saturated fatty acid (SFA), 03 medical and health sciences, 0404 agricultural biotechnology, lcsh:TP1-1185, Food science, low fat, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Science & Technology, Chemistry, Preference test, beeswax, Fatty acid, cholesterol, 04 agricultural and veterinary sciences, 040401 food science, Cholesterol, visual_art, Saturated fatty acid, Low fat, visual_art.visual_art_medium, preference test, Food Science
Abstract

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed., Artur Martins is the recipient of a fellowship supported by a doctoral advanced training (call NORTE-69-2015-15) funded by the European Social Fund under the scope of Norte2020—Programa Operacional Regional do Norte. Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).

Published
2019

11. Nutritivna kvaliteta masti industrijskih kobasica

Author

Greta Krešić, Sanja Kolarić Kravar, Tina Lešić, and Jelka Pleadin

Subjects
industrijske kobasice, sastav masnih kiselina, n-6/n-3, nutritivni omjeri, indeksi kvalitete masti, Geography
Abstract

Ernährungsqualität der Fette in Industriewürsten In dieser Untersuchung werden der Fettanteil und die Zusammensetzung der Fettsäuren verschiedener industriell hergestellter Wurstarten analysiert. Im Laufe des Jahres 2017 wurden auf dem kroatischen Markt insgesamt 50 Wurstproben zusammengetragen, die von mehreren kroatischen Fleischverarbeitungsbetrieben hergestellt wurden, die Gruppe der Dauerwürste (n = 20), der Halbdauerwürste (n = 15), Brühwürste (n = 5) und Kochwürste (n = 5) umfassend. Unter den verschiedenen industriell hergestellten Wurstarten wurde durch die statistische Bearbeitung der Daten festgestellt, dass es eine erhebliche Differenz (p < 0,05) im Fettanteil gibt, aber nicht auch in der Zusammensetzung der Fettsäuren (p > 0,05). Bei den meisten Wurstarten kamen der Reihe nach diese Fettsäuren am häufigsten vor: Olein (18:1n-9c), Palmitinsäure (16:0), Stearinsäure (18:0) sowie Linolsäure (C18:2n-6c), ausgenommen Pasteten, bei denen Linolsäure häufiger vorkommt als Stearinsäure. Die Parameter der Ernährungsqualität der Fette, die den Gesundheitsempfehlungen nicht entsprachen, waren der thrombogene Index (TI) haben die (1,18 – 1,28) und die Nährwertrelation PUFA/SFA (0,29 - 0,38) und n-6/n-3 (13,60 - 21,48), während der atherogene Index (AI) (0,49-0,57) und das Verhältnis von hypo- und hypocholesteinämischen Fettsäuren (HH) (1,81-2,09) mit den Gesundheitsempfehlungen übereinstimmten. Die Kenntnis der Ernährungsqualität der Fleischprodukte kann Ausgangspunkt der funktionalen Modifikation dieser Art von Fleischprodukten sein, mit dem Ziel der Verringerung der negativen Auswirkungen auf die Gesundheit der Verbraucher.

Published
2017
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12. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Author

Universidade de Santiago de Compostela. Departamento de Zooloxía, Xenética e Antropoloxía Física, Franco Ruiz, Daniel, Martins, Artur J., López Pedrouso, María Dolores, Purriños Pérez, Laura, Cerqueira, Miguel A., Vicente, António A., Pastrana, Lorenzo M., Zapata Babío, José Carlos, Lorenzo Rodríguez, José Manuel, Universidade de Santiago de Compostela. Departamento de Zooloxía, Xenética e Antropoloxía Física, Franco Ruiz, Daniel, Martins, Artur J., López Pedrouso, María Dolores, Purriños Pérez, Laura, Cerqueira, Miguel A., Vicente, António A., Pastrana, Lorenzo M., Zapata Babío, José Carlos, and Lorenzo Rodríguez, José Manuel

Abstract

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.

Published
2019

13. Ernährungsqualität der Fette in Industriewürsten

Author

Tina Lešić, Greta Krešić, Sanja Kolarić Kravar, and Jelka Pleadin

Subjects
industrijske kobasice, sastav masnih kiselina, n-6/n-3, nutritivni omjeri, indeksi kvalitete masti, industrial sausages, fatty acid composition, nutritional ratios, fat quality indices, salsicce industriali, composizione degli acidi grassi, rapporti nutrizionali, indice di qualità dei grassi, industriell hergestellte Würste, Zusammensetzung der Fettsäuren, Nährwertrelation, Index der Fettqualität, embutidos industriales, composición de ácidos grasos, proporciones nutricionales, índices de calidad de grasa
Abstract

U ovom istraživanju analiziran je udio masti i sastav masnih kiselina različitih vrsta industrijskih kobasica. Tijekom 2017. godine s hrvatskog tržišta prikupljeno je ukupno 50 uzoraka kobasica proizvedenih od više hrvatskih mesnih industrija, obuhvaćajući skupinu trajnih (n = 20), polutrajnih (n = 15), obarenih (n = 5) i kuhanih (n = 5) kobasica te kobasica od mesa u komadima (n = 5). Među različitim vrstama industrijskih kobasica statističkom obradom podataka utvrđena je značajna razlika (p < 0,05) u udjelu masti, ali ne i u sastavu masnih kiselina (p > 0,05). Za većinu vrsta kobasica najzastupljenije masne kiseline bile su redom: oleinska (18:1n-9c), palmitinska (16:0), stearinska (18:0) te linolna (C18:2n-6c), izuzev pašteta, kod kojih je linolna kiselina bila zastupljenija od stearinske. Parametri nutritivne kvalitete masti koji nisu zadovoljavali zdravstvene preporuke bili su trombogeni indeks (TI) (1,18 – 1,28) te nutritivni omjeri PUFA/SFA (0,29 - 0,38) i n-6/n-3 (13,60 - 21,48), dok su aterogeni indeks (AI) (0,49-0,57) i omjer hipo- i hiper kolesterolemičnih masnih kiselina (HH) (1,81-2,09) bili u skladu sa preporukama. Poznavanje nutritivne kvalitete mesnih proizvoda može biti polazište za funkcionalnu modifikaciju ove vrste mesnih proizvoda s ciljem smanjenja potencijalnih negativnih učinaka na zdravlje potrošača., In this study, fat content and fatty acid composition of different types of industrial sausages were analyzed. During the 2017, 50 samples of sausages produced by several Croatian meat industries were collected from the Croatian market, including a group of fermented (n = 20), semi-dry (n = 15), pasteurized (n = 5), cooked (n = 5) sausages and sausages of meat pieces (n = 5). Among the different types of industrial sausages, statistical difference for fat content (p < 0.05), but not for the fatty acid content (p > 0.05) was found. Mainly, the most representative fatty acids in sausages were as follows: oleic (18:1n-9c), palmitic (16:0), stearic (18:0) and linoleic (C18:2n-6c), except for pâté, in which the linoleic acid was more prevalent than stearic. The nutritional lipid quality parameters that didn’t meet the health recommendations were the thrombogenic index (TI) (1.18-1.28) and the nutritional ratios of PUFA/SFA (0.29-0.38) and n-6/n-3 (13.60- 21.48), while the atherogenic index (AI) (0.49-0.57) and the ratio of hypo- and hypercholesterolaemic fatty acids (HH) were consisted with the recommendations. Knowing of nutritional quality of meat products can be a starting point for functional modification of this kind of meat products with the aim of reducing potential negative effects on consumer’s health., In dieser Untersuchung werden der Fettanteil und die Zusammensetzung der Fettsäuren verschiedener industriell hergestellter Wurstarten analysiert. Im Laufe des Jahres 2017 wurden auf dem kroatischen Markt insgesamt 50 Wurstproben zusammengetragen, die von mehreren kroatischen Fleischverarbeitungsbetrieben hergestellt wurden, die Gruppe der Dauerwürste (n = 20), der Halbdauerwürste (n = 15), Brühwürste (n = 5) und Kochwürste (n = 5) umfassend. Unter den verschiedenen industriell hergestellten Wurstarten wurde durch die statistische Bearbeitung der Daten festgestellt, dass es eine erhebliche Differenz (p < 0,05) im Fettanteil gibt, aber nicht auch in der Zusammensetzung der Fettsäuren (p > 0,05). Bei den meisten Wurstarten kamen der Reihe nach diese Fettsäuren am häufigsten vor: Olein (18:1n-9c), Palmitinsäure (16:0), Stearinsäure (18:0) sowie Linolsäure (C18:2n-6c), ausgenommen Pasteten, bei denen Linolsäure häufiger vorkommt als Stearinsäure. Die Parameter der Ernährungsqualität der Fette, die den Gesundheitsempfehlungen nicht entsprachen, waren der thrombogene Index (TI) haben die (1,18 – 1,28) und die Nährwertrelation PUFA/SFA (0,29 - 0,38) und n-6/n-3 (13,60 - 21,48), während der atherogene Index (AI) (0,49-0,57) und das Verhältnis von hypo- und hypocholesteinämischen Fettsäuren (HH) (1,81-2,09) mit den Gesundheitsempfehlungen übereinstimmten. Die Kenntnis der Ernährungsqualität der Fleischprodukte kann Ausgangspunkt der funktionalen Modifikation dieser Art von Fleischprodukten sein, mit dem Ziel der Verringerung der negativen Auswirkungen auf die Gesundheit der Verbraucher., In questa ricerca è stato analizzato il contenuto di grassi e la composizione degli acidi grassi di diversi tipo contenuti nelle salsicce industriali. Nel corso del 2017 sono stati prelevati sul mercato croato 50 campioni di salsicce prodotte da più industrie della carne, suddivisi in salsicce stagionate secche (n = 20), semisecche (n = 15), cotte al vapore (n = 5) e bollite (n = 5), oltre a quelle a grana grossa prodotte con pezzetti di carne (n = 5). Tra le differenti tipologie di salsicce industriali, mediante l’elaborazione statistica dei dati è stata accertata una significativa differenza (p < 0,05) per quanto riguarda il contenuto di grassi, ma non per quanto riguarda la composizione degli acidi grassi (p > 0,05). Nella maggior parte delle salsicce esaminate, gli acidi grassi più rappresentativi sono stati, nell’ordine: l’acido oleico (18:1n-9c), l’acido palmitico (16:0), l’acido stearico (18:0) e l’acido linoleico (C18:2n-6c), mentre nel pâté di maiale l’acido linoleico è risultato più rappresentativo dell’acido stearico. I parametri della qualità nutrizionale dei grassi che non hanno soddisfatto le raccomandazioni dell’OMS sono stati l’indice trombogenico (TI) (1,18 – 1,28) e i rapporti nutrizionali PUFA/SFA (0,29 - 0,38) e n-6/n-3 (13,60 - 21,48), mentre l’indice di aterogenicità (AI) (0,49-0,57) e il rapporto degli acidi grassi ipo e ipercolesterolemici (HH) (1,81-2,09) sono risultati in linea con le raccomandazioni. Conoscere le qualità nutrizionali dei prodotti a base di carne può essere il punto di partenza per la modificazione funzionale di questo genere di prodotti, finalizzata alla riduzione degli effetti potenzialmente negativi sulla salute dei consumatori., En este trabajo fueron analizados el contenido de grasa y la composición de los ácidos grasos en diferentes tipos de embutidos industriales. Durante el año 2017 fueron recogidas 50 muestras del mercado Croata, incluyendo el grupo de embutidos crudo-curados (n=20), semi-crudos (n = 15), pasteurizados (n = 5) , embutidos cocidos (n = 5) y embutidos de piezas de carne (n = 5). Entre diferentes tipos de los embutidos industriales fue encontrada una diferencia estadística significante (p < 0,05) en cuanto el contenido de grasa, pero no en la composición de los ácidos grasos (p > 0,05). En la mayoría de los embutidos los ácidos grasos más presentes fueron: el ácido oleico (18:1n-9c), el ácido palmítico (16:0), el ácido esteárico (18:0) y el ácido linoleico (C18:2n-6c), excepto en el paté, donde el contenido del ácido linoleico fue más alto que el contenido del ácido esteárico. Los parámetros de la calidad nutritiva de la grasa que no cumplieron con las recomendaciones de salud fueron el índice trombogénico (TI) (1,18 – 1,28) y los proporciones nutricionales PUFA/SFA (0,29 - 0,38) y n-6/n-3 (13,60 - 21,48), mientras el índice aterogénico (AI) (0,49-0,57) y la proporción de los ácidos grasos hipo- e hipercolesterolémicos (HH) (1,81-2,09) fueron de acuerdo con las recomendaciones. El conocimiento de la calidad nutritiva de los productos cárnicos puede ser el punto de partida para la modificación funcional de este tipo de productos cárnicos, con el fin de reducir posibles efectos negatives sobre la salud de los consumidores.

Published
2017

14. Endogenously increased n-3 PUFA levels in fat-1 transgenic mice do not protect from non-alcoholic steatohepatitis.

Author

Liebig M, Dannenberger D, Vollmar B, and Abshagen K

Abstract

Background: Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease worldwide, ranging from simple steatosis to non-alcoholic steatohepatitis (NASH) and fibrosis. Possible reasons for the NAFLD epidemic in industrialized countries are the high intake of pro-inflammatory n-6 polyunsaturated fatty acids (n-6 PUFAs) and low consumption of healthy n-3 PUFAs. Due to their anti-inflammatory properties, n-3 PUFAs may have the potential to alleviate chronic liver disease. Herein, we examined the therapeutic effect of increased n-3 PUFA tissue levels in fat-1 transgenic mice on progressive NASH., Methods: Disease was induced in mice by streptozotocin and high fat diet (STZ/HFD) resulting in NASH. NAFLD in 6 and 8 weeks old wild type and fat-1 transgenic STZ/HFD treated mice was analyzed. Unlike all other mammals, fat-1 transgenic mice ubiquitously express an n-3 fatty acid desaturase, which converts n-6 to n-3 PUFAs, leading to increased n-3 and decreased n-6 PUFA tissue contents., Results: Liver damage, NAFLD activity score (NAS), hepatic lipid accumulation and inflammation were significantly reduced in fat-1 transgenic STZ/HFD treated mice in the early (6 weeks) but not late (8 weeks) phase of NASH. Simultaneously, mRNA expression of genes involved in fatty acid uptake and storage ( Cd36 and Plin3 , respectively) was significantly down-regulated in 6 week old but not 8 week old fat-1 transgenic STZ/HFD treated mice., Conclusions: Endogenously elevated n-3 PUFA levels in fat-1 transgenic mice transiently delay the onset of STZ/HFD induced NASH but failed to efficiently protect from NASH development., Competing Interests: Conflicts of Interest: The authors have no conflicts of interest to declare., (2019 Hepatobiliary Surgery and Nutrition. All rights reserved.)

Published
2019
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15. Anteils - und Oxidationsgrad der Fette und die Zusammensetzung der Säuren des industriellen und traditionellen Kulen aus Baranja (Baranjski Kulen)

Author

Nives Marušić Radovčić, Sanja Heleš, Sanja Vidače, Tibor Janči, Tomislav Petrak, and Helga Medić

Subjects
traditional kulen, industrial kulen, fatty acid composition, n6/n3, TBA value, tradtioneller Kulen, industrieller Kulen, Zusammensatzung der Fettsäuren, TBA Wert, kulen tradicional, kulen industrial, composición de los ácidos grasos, valores TBA, tradicionalni kulen, industrijski kulen, sastav masnih kiselina, TBA vrijednost, kulen tradizionale, kulen industriale, composizione degli acidi grassi, n-6/n-3, valore TBA
Abstract

Udio masti, sastav masnih kiselina i stupanj oksidacije masti (TBA test) određen je u uzorcima tradicionalnog i industrijskog Baranjskog kulena. Udio masti u industrijskom kulenu iznosio je 8,60%, dok je u tradicionalnom 9,27%. Sastav zasićenih (SFA), mononezasićeniih (MUFA) i polinezasićenih (PUFA) masnih kiselina u obje vrste kulena iznosio je 37% SFA, 15% PUFA i 48% MUFA. Omjer PUFA/SFA u tradicionalnom kulenu bio je 0,41 dok u industrijskom 0,38, a omjer n-6/n-3 iznosio je 12,88 za tradicionalni, a 13,08 za industrijski kulen. TBA vrijednost tradicionalnog kulena iznosio je 0,79 mg MDA/kg uzorka, dok je industrijski kulen imao nešto viši stupanj oksidacije masti (1,01mg MDA/kg uzorka)., Fat content, fatty acid composition and oxidation of lipids (TBA test) was determined in the samples of traditional and industrial type of salami from Baranja - kulen. Fat content in the industrially produced kulen was 8.60%, while in the traditional one it was 9.27%. The content of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in both types of kulen was 37% SFA, 15% PUFA, and 48% MUFA. The ratio of PUFA/SFA in the traditional kulen was 0.41, while in the industrial one it was 0.38 and n-6/n-3 ratio was 12.88 for the traditional and 13.08 for the industrial kulen. TBA value of the traditional kulen was 0.79 mg MDA/kg of sample, while the industrial kulen had slightly higher level of TBA value (1.01 mg MDA / kg sample)., Es wurde der Fettanteil, die Zusammensetzung der Fettsäuren und der Oxidationsgrad der Fette (TBA Test) in Mustern von traditionellem und industriellem Kulen aus Baranja festgestellt. Der Fettanteil im industriellen Kulen war 8,60 % und im traditionellen Kulen betrug er 9,27 %. Die Zusammensetzung der gesättigten (SFA), monoungesättigten (MUFA) und poliungesättigten (PUFA) Fettsäuren in beiden Kulensorten war 37 % SFA, 15 % PUFA und 48 % MUFA. Das Verhältnis PUFA/SFA war im traditionellen Kulen 0,41, und im industriellen 0,38. Das Verhältnis n-6/n-3 betrug 12,88 für traditionellen Kulen und 13,08 für industriellen Kulen. TBA Wert des traditionellen Kulen war 0,79 mg /MDA/kg des Musters, während der industrielle Kulen einen höheren Grad der Fettoxidation hatte (1,01 MDA/kg des Musters)., In questo lavoro sono stati accertati la percentuale di grassi, la composizione degli acidi grassi ed il grado d’ossidazione dei grassi (test TBA) nei campioni di kulen della Barania di produzione industriale e tradizionale. Per quanto riguarda il kulen industriale, è stata riscontrata una percentuale di grassi pari all’8,60%, mentre per quello tradizionale tale percentuale sale al 9,27%. La composizione di acidi grassi saturi (SFA), monoinsaturi (MUFA) e polinsaturi (PUFA) riscontrata in entrambi i tipi di kulen è rispettivamente del 37% (SFA), 15% (PUFA) e 48% (MUFA). Il rapporto PUFA/SFA nel kulen di tipo tradizionale-artigianale è dello 0,41, mentre nel kulen di tipo industriale diventa dello 0,38. Il rapporto tra n-6/n-3 è di 12,88 per il kulen tradizionale e di 13,08 per quello industriale. Il valore di TBA del kulen tradizionale corrisponde a 0,79 mg MDA/kg di campione, mentre il kulen industriale ha fatto registrare un grado un po’ più elevato di ossidazione dei grassi (1,01mg MDA/kg di campione)., El porcentaje de grasas, la composición de los ácidos grasos y el grado de oxidación de grasas (test TBA) fueron determinados para las muestras de kulen de Baraña tradicional e industrial. El porcentaje de las grasas en el kulen industrial fue 8,60%, mientras en el tradicional fue 9,27%. La composición de los ácidos grasos saturados (SFA), de los ácidos grasos monosaturados (MUFA) y de los ácidos grasos poliinsaturados en ambos tipos de kulen fue 37% para los SFA, 15% para los PUFA y 48% para los MUFA. La proporción PUFA/ SFA en el kulen tradicional fue 0,41, mientras los valores en el kulen industrial fueron 0,38, y la proporción n-6/n-3 fue 12,88 para el kulen tradicional y 13,08 para el kulen industrial. Valores TBA para el kulen tradicional fueron 0,79 mg MDA/kg de muestra, muentras el kulen industrial tuvo el grado de oxidación de grasas algo más alto (1,01 mg MDA/kg de muestra).

Published
2014

16. Masti u mesu svinja

Author

Danijel Karolyi

Subjects
svinje, intramuskularna mast, leđna slanina, sastav masnih kiselina, n-6/n-3, pigs, intramuscular fat, back fat, fatty acid composition, n-6/n-3 ratio
Abstract

U radu su prikazana glavna mjesta nakupljanja masnog tkiva u trupu svinja (tjelesne šupljine, potkožno, između i unutar mišića), opisana je građa masnog tkiva koje dolazi u sastavu mesa s posebnim osvrtom na sadržaj i sastav intramuskularne masti te utjecaj intramuskularne masti na organoleptička svojstva mesa. Opisan je sastav masnih kiselina tjelesnih masti svinja s osvrtom na sastav masnih kiselina triglicerida i fosfolipida intramuskularne masti i leđne slanine te je dat prikaz tipičnog sastava masnih kiselina mišićnog i masnog tkiva konzumne svinjetine. Sadržaji osnovnih omeg-6 i omega-3 kiselina (linolne i alfalinolenske kiseline), kao i nutritivni omjeri masnih kiselina (LA/ALA, n-6/n-3, P/S) u mišićnom i masnom tkivu svinja prikazani su na primjeru nekih modernih i tradicionalnih pasmina svinja i proizvodima., The main fat depots in the pig body (internal cavities, subcutaneous, inter- and intramuscular fat) were reviewed and structure of adipose tissue present in pork meat was described. Content and structure of intramuscular fat were reviewed in particular, as well as its influence on sensory properties of meat. Fatty acid composition of body fats in pigs was explained with special focus on the composition of fatty acids in the triglycerides and phospholipids of intramuscular fat. The characteristic fatty acid composition of muscle and adipose tissue of retail pork was given. The content of the main omega-6 and omega-3 fatty acids (linolenic and alpha-linolenic acid) with relevant nutritional ratios (LA/ALA, n-6/n-3, P/S) of fatty acids in pig muscle and back fat were presented through examples of some modern and traditional pig breeds, as well as products.

Published
2007

17. Masti u mesu svinja

Author

Karolyi, Danijel

Subjects
svinje, intramuskularna mast, leđna slanina, sastav masnih kiselina, n-6/n-3
Abstract

U radu su prikazana glavna mjesta nakupljanja masnog tkiva u trupu svinja (tjelesne šupljine, potkožno, između i unutar mišića), opisana je građa masnog tkiva koje dolazi u sastavu mesa s posebnim osvrtom na sadržaj i sastav intramuskularne masti te utjecaj intramuskulerne masti na organoleptička svojstva mesa. Opisan je sastav masnih kiselina tjelesnih masti svinja s osvrtom na sastav masnih kiselina triglicerida i fosfolipida intramuskularne masti i leđne slanine te je dat prikaz tipičnog sastava masnih kiselina mišićnog i masnog tkiva konzumne svinjetine. Sadržaji osnovnih omeg-6 i omega-3 kiselina (linolne i alfa-linolenske kiseline), kao i nutritivni omjeri masnih kiselina (LA/ALA, n-6/n-3, P/S) u mišićnom i masnom tkivu svinja prikazani su na primjeru nekih modernih i tradicionalnih pasmina svinja i proizvodima.

Published
2007

18. Elevated Serum AA/EPA Ratio as a Predictor of Skeletal Muscle Depletion in Cachexic Patients with Advanced Gastro-intestinal Cancers.

Author

Kitagawa M, Haji S, and Amagai T

Subjects
Aged, Biomarkers, Fatty Acids, Omega-3 blood, Fatty Acids, Omega-6 blood, Female, Gastrointestinal Neoplasms diagnosis, Gastrointestinal Neoplasms surgery, Humans, Male, Neoplasm Staging, Prognosis, Treatment Outcome, Arachidonic Acid blood, Cachexia diagnosis, Cachexia etiology, Eicosapentaenoic Acid blood, Gastrointestinal Neoplasms blood, Gastrointestinal Neoplasms complications, Muscle, Skeletal pathology
Abstract

Background: In recent years, the number of cancer patients has increased. Cancer patients are prone to sarcopenia as a result of the decrease in muscle mass and muscle weakness which occurs in cancer cachexia. Attention has been given on the effects of fatty acid administration on cancer patients., Materials and Methods: We conducted a retrospective chart-review study of consecutive patients with unresectable advanced GI cancer (stage IV) (n=46) receiving chemotherapy treatment in an outpatient or in-hospital setting between December 2012 and September 2015 at our Institution. The collected data were characteristics, psoas muscle area as measured by computed tomography (CT), and biochemical blood test and serum fatty acid profiles. Three methods of analysis were evaluated: (i) Comparison of biomarkers between two groups: psoas muscle index change rate (ΔPMI) decrease group vs. ΔPMI increase group. (ii) Correlation between ΔPMI and biomarkers. (iii) Multiple regression of ΔPMI and biomarkers Results: In the ΔPMI decrease group, n-6/n-3 ratio and AA/EPA ratio in the decrease group were significantly higher than those in the increase group. Among all parameters, serum EPA was positively and significantly related to ΔPMI (CC=0.443, p=0.039). In contrast, serum CRP, AA/EPA ratio and n-6/n-3 ratio were negatively related to ΔPMI (CC=-0.566, CC=-0.501, CC=-0.476, p=0.006, p=0.018, p=0.025, respectively). On multiple regression analysis, serum CRP value was strongly related to ΔPMI (r 2 =0.421, β=-0.670, p=0.001)., Conclusion: Higher n-6/n-3 and AA/EPA ratios were associated with a decrease in psoas muscle area, that lead to diagnosis of sarcopenia. Higher CRP was also associated with a decrease in psoas muscle area, suggesting that this might be an indicator of cachexic skeletal muscle depletion in cachexic patients with advanced gastro-intestinal cancers., (Copyright© 2017, International Institute of Anticancer Research (Dr. George J. Delinasios), All rights reserved.)

Published
2017
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