Journal articles: 'Fats modification'

1

Kurashige, J., N. Matsuzaki, and K. Makabe. "MODIFICATION OF FATS AND OILS BY LIPASES." Journal of Dispersion Science and Technology 10, no. 4-5 (January 1989): 531–59. http://dx.doi.org/10.1080/01932698908943187.

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Терещук, Любовь, Lyubovʼ Tereshchuk, Ксения Старовойтова, and Ksenia Starovoytova. "Hghly Effective Methods of Modification of Fats in Milk-Containing Products." Food Processing: Techniques and Technology 48, no. 3 (January 24, 2019): 115–23. http://dx.doi.org/10.21603/2074-9414-2018-3-115-123.

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The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats. Until recently, hydrogenation was the main method of modification of fats. Modification allows for products with a high hardness and sufficient resilience to oxidation due to a large amount of trans-isomers. Since the legislation in the sphere of food industry is changing, producers have to look for new solutions for fat-containing products that would correspond with the new restrictions for trans-isomers of fatty acids. The present paper contains a review of modern methods of modified fats production with a reduced content of trans-isomers of fatty acids. It also features some theoretical and practical aspects of multistage fractionation of tropical oils. The authors describe the characteristic of the products of palm oil fractionation and give some recommendations on how various fractions can be applied in milk-containing products. The research included a comparative analysis of various ways of interesterification applied in world practice of jellied fats production. The experiment included interesterification of mixes of the fractioned solid and liquid vegetable oils that can be used in milk-containing products. A specific ratio of raw ingredients in the initial makes it possible to achieve the required technological properties of the final product, as well as to increase its biological efficiency due to linoleic acid. Plastic fats reduce or completely cut the consumption of hydrogenated fats in milk-containing products while increasing their nutrition value, shelf life, and trans-isomeric indicators.

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3

Valenzuela, Alfonso, and Susana Nieto. "Biotechnology of lipids: The use of lipases for the structural modification of fats and oils." Grasas y Aceites 45, no. 5 (October 30, 1994): 337–43. http://dx.doi.org/10.3989/gya.1994.v45.i5.1024.

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4

NISHIMOTO, Tsugio, Tsugio Izumi, and Hayato KUBOTA. "The Modification of Fats and Oils by Bioreactor Process." Journal of Japan Oil Chemists' Society 41, no. 9 (1992): 960–68. http://dx.doi.org/10.5650/jos1956.41.960.

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5

TRIVEDI, Ruby, and R. P. SINGH. "Modification of Oils and Fats to Produce Structured Lipids." Journal of Oleo Science 54, no. 8 (2005): 423–30. http://dx.doi.org/10.5650/jos.54.423.

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6

Koritala, S., C. W. Hesseltine, E. H. Pryde, and T. L. Mounts. "Biochemical modification of fats by microorganisms: A preliminary survey." Journal of the American Oil Chemists' Society 64, no. 4 (April 1987): 509–13. http://dx.doi.org/10.1007/bf02636384.

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7

Kowalska, Małgorzata, Paweł Turek, Anna Żbikowska, Monika Babut, and Jerzy Szakiel. "The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum." Biomolecules 11, no. 2 (February 3, 2021): 213. http://dx.doi.org/10.3390/biom11020213.

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The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing various fatty bases and viscosity modifier contents were evaluated in the terms of their stability (by means of Turbiscan test), texture properties, color, and viscosity. Moreover, the emulsions were assessed by a sensory panel in the context of the intensity of the following parameters: color, fragrance, consistency, greasiness, and hydration. The same characteristics were also subject to consumer evaluation. The results of the sensory assessment showed the sensory panel attributed higher scores to consistency and skin hydration to the emulsions formed with modified fats; these systems were more appreciated by consumers as well. The results confirmed a major role of sensory determinations in the development of new emulsion products. They also provide knowledge on modifications to product characteristics that would lead to the best possible quality and consumer acceptance. This research has also reaffirmed that looking for new fats among waste fats is becoming a solution to finding new fatty bases for emulsions. The natural origin of these components, and thus their agreeability with the human body, appear noteworthy as well. Enrichment with unsaturated fatty acids is an added advantage of the enzymatic modification of rabbit fat with pumpkin seed oil and can be applied not only for food but also for skin applications.

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8

Mukherjee, Kumar D. "Lipase-Catalyzed Reactions for Modification of fats and other Lipids." Biocatalysis 3, no. 4 (January 1990): 277–93. http://dx.doi.org/10.3109/10242429008992072.

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9

Villeneuve, Pierre. "Plant lipases and their applications in oils and fats modification." European Journal of Lipid Science and Technology 105, no. 6 (June 2003): 308–17. http://dx.doi.org/10.1002/ejlt.200390061.

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10

Lambert, Marc S., Kathleen M. Botham, and Peter A. Mayes. "Modification of the fatty acid composition of dietary oils and fats on incorporation into chylomicrons and chylomicron remnants." British Journal of Nutrition 76, no. 3 (September 1996): 435–45. http://dx.doi.org/10.1079/bjn19960048.

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Possible changes in the fatty acid composition of dietary fats and oils which might occur during digestion, absorption and formation of chylomicrons and chylomicron remnants were investigated. Chylomicrons were collected from the thoracic duct of rats tube-fed with olive, maize, palm or fish oil or butter fat, and their fatty acid composition was determined and compared with that of their parent lipids. In turn, these lipoproteins were converted to chylomicron remnants infunctionally hepatectomized rats and their composition re-determined. The predominant fatty acids in each of the oils and fats also predominated in their respective chylomicrons, but their proportions were reduced during the processes leading to their formation. Endogenous contributions of linoleic, eicosapentaenoic, and docosahexaenoic acids were particularly noted when these fatty acids were not well-represented in the original oils and fats, suggesting that they may be obligatory constituents in the formation of chylomicrons. The conversion of chylomicrons to remnants further attenuated the extremes in fatty acid composition of the dietary oils and fats. These results indicate that following an acute intake of oil or fat, the resulting chylomicrons and chylomicron remnants presented to the tissues contain a more balanced distribution of saturated, mono-and polyunsaturated fatty acids than the oils and fats from which they were derived.

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11

Xavier Malcata, F., Hector R. Reyes, Hugo S. Garcia, Charles G. Hill, and Clyde H. Amundson. "Immobilized lipase reactors for modification of fats and oils-A review." Journal of the American Oil Chemists' Society 67, no. 12 (December 1990): 890–910. http://dx.doi.org/10.1007/bf02541845.

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12

Mohamed, H. M. A., S. Bloomer, and K. Hammadi. "Modification of Fats by Lipase Interesterification I: Changes in Glyceride Structure." Fett Wissenschaft Technologie/Fat Science Technology 95, no. 11 (1993): 428–31. http://dx.doi.org/10.1002/lipi.19930951105.

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13

Woźniak, Magdalena, Małgorzata Kowalska, Serge Tavernier, and Anna Żbikowska. "Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides." Biomolecules 11, no. 1 (December 31, 2020): 49. http://dx.doi.org/10.3390/biom11010049.

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The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melting point and mono- and diacylglycerols content before and after the modification. Emulsions containing modified fat blends and various amount (0.6, 0.8 and 1.0% w/w) of polysaccharides were investigated in the terms of their color, rheological properties, microstructure, droplet size and stability. The obtained results confirmed that enzymatic modification allowed to produce new fats, which can successfully be applied as an emulsion oil phases equipped with a sufficient amount of emulsifiers. The use of a variable amount of texture modifier in the proposed formulations did not show clear differences in the stability of the systems. Therefore, it does not seem justified to use greater amounts of a modifier (above 0.6% w/w) in this type of emulsions. The proposed formulations could be of interest to the cosmetics, food or pharmaceutical industry.

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14

Guo, Zheng, and Xuebing Xu. "New opportunity for enzymatic modification of fats and oils with industrial potentials." Organic & Biomolecular Chemistry 3, no. 14 (2005): 2615. http://dx.doi.org/10.1039/b506763d.

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15

Rodrigues, Rafael C., and Roberto Fernandez-Lafuente. "Lipase from Rhizomucor miehei as a biocatalyst in fats and oils modification." Journal of Molecular Catalysis B: Enzymatic 66, no. 1-2 (September 2010): 15–32. http://dx.doi.org/10.1016/j.molcatb.2010.03.008.

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16

Willis, Wendy M., Robert W. Lencki, and Alejandro G. Marangoni. "Lipid Modification Strategies in the Production of Nutritionally Functional Fats and Oils." Critical Reviews in Food Science and Nutrition 38, no. 8 (December 1998): 639–74. http://dx.doi.org/10.1080/10408699891274336.

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17

Halling, P. J. "Lipase-Catalysed Modification of Oils and Fats in Organic Two-Phase Systems." Fett Wissenschaft Technologie/Fat Science Technology 92, no. 2 (1990): 74–79. http://dx.doi.org/10.1002/lipi.19900920207.

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18

Brooksbank, A. M., J. W. Latchford, and S. M. Mudge. "Degradation and modification of fats, oils and grease by commercial microbial supplements." World Journal of Microbiology and Biotechnology 23, no. 7 (December 15, 2006): 977–85. http://dx.doi.org/10.1007/s11274-006-9323-1.

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19

MacKenzie, Andrew D., and David E. Stevenson. "Modification of the nutritional properties of fats using lipase catalysed directed interesterification." Biotechnology Letters 17, no. 4 (April 1995): 383–88. http://dx.doi.org/10.1007/bf00130794.

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20

Bednarski, W., M. Adamczak, J. Kowalewska-Piontas, and R. Zadernowski. "Biotechnological methods for the up-grading and modification of animal waste fats." Acta Biotechnologica 14, no. 4 (1994): 387–93. http://dx.doi.org/10.1002/abio.370140412.

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21

Samigullin, D. I., A. M. Ezhkova, R. A. Volkov, and V. O. Ezhkov. "FATTY ACID COMPOSITION OF DAIRY PRODUCTS AT THEIR MODIFICATION (FALSIFICATION)." Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 246, no. 2 (June 1, 2021): 194–97. http://dx.doi.org/10.31588/2413-4201-1883-246-2-194-197.

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The article presents research on the fat of chicken, goose, lamb, beef, sour cream and a milk-containing product with a milk fat substitute, produced using sour cream technology. There is a tendency towards the absence in the composition of a milk-containing product with a milk fat substitute, butyric, nylon, capric, caprylic, decenoic acids. Fatty acids are also absent in chicken, lamb, beef and goose fats, which makes it possible to exclude the use of these fatty acids in the production of a milk-containing product.

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22

Filip, V., M. Zárubová, I. Piska, and J. Šmidrkal. "Fat blends on the base of structural triglycerides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S76—S79. http://dx.doi.org/10.17221/10616-cjfs.

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Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20–30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed transesterification of fully hydrogenated coconut oil with fully hydrogenated palmstearine or low erucic rapeseed oil. Physical properties of transesterificated structured fats produced by enzymatic reaction using immobilized sn-1,3 specific lipase Lipozyme TL IM or by randomization are similar. The replacement of palmitic acid with stearic acid without any changes in the ratio between medium chain FA and long chain FA was observed too. Fat blends contain mixture of β` and β crystals, the replacement of palmitic acid with stearic acid in structured fat does not influence neither crystalline modification nor SFC profiles but it has a significant effect on fat blend consistency.

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23

Udovenko, Oleksiy, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko, and Katerina Kunitsia. "TECHNOLOGY OF CULINARY (FRYING) FATS." EUREKA: Life Sciences 3 (May 31, 2020): 10–17. http://dx.doi.org/10.21303/2504-5695.2020.001318.

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The increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently facing a top-of-mind technology challenge: to reduce the “oil content” of fried foods by developing a frying fat that would meet up-to-date food production standards. In other words, there is a need for a frying fat, which should last as long as possible without oxidizing and changing colour. Furthermore, its uptake by foods, fried in it, must be 40–50 % less than that of conventional fats. To this end, the authors put forward an innovative technology for producing culinary (frying) fats through esterification of fatty acids with high molecular weight alcohols. The research work that has been carried out so far prove the possibility of producing specialty fats by such modification to the applicable regulatory requirements: the melting range is between 29.6 and 34.65 °С, the acid value is up to 0.4 mg КОН/g. The viscosity of modified fats is lower than that of oils, which is due to the fat structure, and this circumstance will have a positive effect on the fat content in a finished product. The researchers has identified a numerical relationship (expressed as a regression model) of the yield of the desired fraction of a modified fat versus the ratio of reagents, reaction time, and process temperature, as well as calculated rational process parameters. The aim of the research is to develop the technology of obtaining culinary (frying) fats by esterification of fatty acids with high molecular weight alcohols

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24

Korchak, Mykola, Oleksandr Bragin, Olena Petrova, Natalia Shevchuk, Liudmyla Strikha, Serhii Stankevych, Yana Svishchova, Natalia Khimenko, Olesya Filenko, and Olena Petukhova. "Development of transesterification model for safe technology of chemical modification of oxidized fats." Eastern-European Journal of Enterprise Technologies 6, no. 6 (120) (December 31, 2022): 14–19. http://dx.doi.org/10.15587/1729-4061.2022.266931.

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The object of research is the process of chemical transesterification of palm olein with increased oxidation indicators in the presence of potassium glyceroxide catalyst. Transesterification is an important method of fat modification. The use of fats with increased oxidation indicators leads to the deactivation of common catalysts and a decrease in the efficiency of the process. There is a need to increase the dosage of catalysts, increase the process temperature, which negatively affects the product quality. An alternative transesterification catalyst (potassium glyceroxide) was used for the transesterification of palm olein with increased oxidation indicators. Palm olein (CAS Number 93334-39-5) with standard indicators was used: melting point 22.4 °C, peroxide value 0.8 ½ O mmol/kg, anisidine value 0.3 c. u. Olein was subjected to heating at a temperature of 90 °C in order to increase oxidation indicators, after which it underwent transesterification. The difference in melting points of the initial and transesterified palm olein was used as a parameter of process efficiency. The maximum limit values of the oxidation indicators at which the process is effective are: peroxide value 12.7 ½ O mmol/kg, anisidine value 10.4 c. u. The difference in melting points is 12.1 °C, which indicates the efficiency of the process. The qualitative indicators of the obtained transesterified fat indicate compliance with DSTU 4336 (CAS Number 97593-46-9): melting point 34.5 °C, peroxide value 1.2 ½ O mmol/kg, anisidine value 1.0 c. u. The results of the research make it possible to use fat with increased oxidation indicators without pretreatment and predict the efficiency of transesterification depending on the fat indicators. This will increase profitability and reduce production waste.

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25

Mohamed, H. M. A., and K. Larsson. "Modification of Fats by Lipase Interesterification II: Effect on Crystallization Behaviour and Functional Properties." Fett Wissenschaft Technologie/Fat Science Technology 96, no. 2 (1994): 56–59. http://dx.doi.org/10.1002/lipi.19940960206.

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26

Chehade, Leila, Zeinab Amanda Jaafar, Dana El Masri, Hassan Zmerly, Dima Kreidieh, Hana Tannir, Leila Itani, and Marwan El Ghoch. "Lifestyle Modification in Rheumatoid Arthritis: Dietary and Physical Activity Recommendations Based on Evidence." Current Rheumatology Reviews 15, no. 3 (July 31, 2019): 209–14. http://dx.doi.org/10.2174/1573397115666190121135940.

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Background: Rheumatoid arthritis is a systemic autoimmune disease, considered the most common inflammatory articular disease among the general population. However, not only the joints are affected; rheumatoid arthritis also has an extra-articular manifestation. As for many other chronic diseases, rheumatoid arthritis may be exacerbated by poorer lifestyle choices. In fact, recent studies emphasize the role of nutrition and physical activity in this disease. Aim: In the current paper, we aim to describe lifestyle modifications based on diet and physical activity and other recommendations that seem to improve the clinical management and the disease outcome of Rheumatoid arthritis. Results: A three-component lifestyle modification programme has been considered based on: (i) A low-fat low-sodium Mediterranean diet rich in fruits, vegetables, whole grains and nuts and poor in sugar-sweetened beverages, red and processed meat and trans fats, and the supplementation with omega-3 fatty acids, non-essential amino acids and probiotics, (ii) An appropriate physical activity programme based on an active daily lifestyle, aerobic exercise and resistance training and (iii) Adequate sleep hygiene and smoking reduction/cessation, that seems to have positive effects in terms of disease progression and related outcomes. Conclusion: Lifestyle modification programme should be considered as the basis of any treatment, (i.e., pharmacological treatment), in patients with rheumatoid arthritis.

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27

Терещук, Любовь, Lyubovʼ Tereshchuk, Ксения Старовойтова, and Ksenia Starovoytova. "Enzymatic Reetherification in the Production of Butterfat Substitutes." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 270–80. http://dx.doi.org/10.21603/2074-9414-2019-2-270-280.

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Enzymatic reetherification of fats has numerous technological and economic advantages, which makes its large-scale implementation highly efficient. Unlike chemical modification, enzymatic reetherification demonstrates a greater specificity, typical of the catalytic action of lipase, and a higher controllability. Lipases with positional specificity cause redistribution of fatty acids to occur only in extreme provisions of triglycerides. In addition, this method is 1.5 times lower than hydrogenation of fats. The authors used the facilities of an innovative laboratory provided by JSC Eurasian Foods Corporation to conduct practical research on reetherification of fatty mixes. The main objective was to study the effect of the fats obtained by fermental reetherification on the quality indicators of butterfat substitutes. The research featured the input products to be used in the formula of reetherified fat and prepared fat mixes for butterfat substitutes. The paper describes the process of enzymatic reetherification of mixes of oils and fats, prepared reesterified fats, and buttermilk substitutes obtained from reetherified fats. The process involved a sequence of reactors filled with Lipozyme TL IM, a granulated substance of a microbic 1.3-specific lipase. The lipase was obtained from Thermomyces Lanuginosus, which had been immobilized with silica gel. The obtained products conformed to the butterfat standards in that they contained 16–2% of polynonsaturated fatty acids, no transisomers of fatty acids, ≤ 38% of palmitiny acid, and ≤ 5% of solid triglycerides at 35 of °C. The melting temperature was under body heat. The resulting characteristics of butterfat substitutes make them high-quality dairy products.

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28

Portero-Otin, M., M. J. Bellmunt, J. R. Requena, and R. Pamplona. "Protein modification by advanced Maillard adducts can be modulated by dietary polyunsaturated fatty acids." Biochemical Society Transactions 31, no. 6 (December 1, 2003): 1403–5. http://dx.doi.org/10.1042/bst0311403.

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Advanced Maillard adducts, such as N∊-(carboxymethyl)lysine and N∊-(carboxyethyl)lysine, can be formed efficiently in vitro from both peroxidation of polyunsaturated fatty acids and glycolysis intermediates. In an attempt to differentiate the in vivo influence of the two pathways in these modifications, Wistar rats were chronically fed with specially designed diets rich in saturated or unsaturated fats. The degree of fatty acid unsaturation of all analysed organs (liver, kidney, brain) was altered by these dietary stresses. Protein glycoxidative and lipoxidative modifications were measured by GC/MS. In accordance with fatty acid profiles, concentrations of N∊-(malondialdehyde)lysine in these tissues were significantly increased in animals fed the unsaturated fat diet. In contrast, N∊-(carboxymethyl)lysine and N∊-(carboxyethyl)lysine concentrations were strongly dependent on the tissue analysed; although the unsaturated fat diet increased their levels significantly in brain, levels were unchanged in kidney and decreased in liver. These later results could be interpreted on the basis that polyunsaturated fatty acids decrease the expression of several glycolytic enzymes in liver. Globally, these data suggest that tissue-specific metabolic characteristics play a key role in the degree of cellular protein modification by Maillard reactions, e.g. by modulation of the concentration of glycolysis intermediates or via specific defensive systems in these organs.

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29

Sridhar, R., G. Lakshminarayana, and T. N. B. Kaimal. "Modification of selected indian vegetable fats into cocoa butter substitutes by lipase-catalyzed ester interchange." Journal of the American Oil Chemists' Society 68, no. 10 (October 1991): 726–30. http://dx.doi.org/10.1007/bf02662160.

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30

Ahmad, Sana, Aliya Riaz, Hina Abbasi, Reeja Eijaz, and Muhammad Noman Syed. "Modification of Process Parameters for Enhanced Lipase Induction from Bacillus SR1." RADS Journal of Biological Research & Applied Sciences 10, no. 1 (July 16, 2019): 14–17. http://dx.doi.org/10.37962/jbas.v10i1.137.

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The enzymes catalyze the cleavage of triacylglycerols into fatty acids and glycerols are referred to as lipases (EC 3.1.1.3). Lipases are widely distributed in flora and fauna. Microbial lipases are of great importance than lipases from plants and animals due to their catalytic activity, ease of production and optimization. Lipases have tremendous industrial applications such as in the processing of fats and oils, detergents and degreasing formulations, food processing, the synthesis of fine chemicals, paper manufacture, and production of cosmetics, and pharmaceuticals. Therefore, a potential lipase producing bacterial strain was isolated and identified as gram +ve Bacillus SR1. Among different oils tested, olive oil was found to be the favorable substrate for lipase induction. Additionally, lipase induction was observed highest in 24 hours of fermentation at 37⁰C and pH 7.5.

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Ashok B. Giri, Vishal T. Shinde, Pradip R. Lengare, and Dr. Ramdas D. Shinde. "Lifestyle modifications: A key to manage diabetes." GSC Biological and Pharmaceutical Sciences 13, no. 3 (December 30, 2020): 141–48. http://dx.doi.org/10.30574/gscbps.2020.13.3.0405.

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Diabetes is one of the leading challenges to the health care or`ganization across world. Worldwide, 422 million peoples suffering from diabetes 1. Diabetes mellitus is a metabolic disorder which is characterized by abnormal metabolism of carbohydrates, fats, protein. The main etiological factors contributes in the development of diabetes are sedentary lifestyle, obesity, intake of junk foods. It is mandatory to manage increased blood sugar level (BSL) to prevent microvascular as well as macrovascular complications. To manage diabetes, metformin and insulin play a key role hence these two medications added in the diabetes pharmacotherapy. Diabetes is not a treatable disease hence we have to maintain weight by doing regular exercise and implementation of dietary modifications. It is important to maintain the balance of daily calories intake and their utilization by practicing physical activity remain the primary and most effective prevention strategy for diabetes management. A management strategy basically involves promotion of effective weight loss and physical exercise, but it is compulsory to do exercise and follow dietary modifications regularly. This is a comprehensive review which focuses on lifestyle modifications in diabetes. How lifestyle modification play a key role in the management of both type of diabetes along with pharmacotherapy.

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Khan, Yasmee, Manal M. Khan, Arati L. Chandani, and M. Raza Farooqui. "Dyslipidemia and obesity management; lifestyle modification: an Indian perspective." International Journal of Advances in Medicine 4, no. 5 (September 22, 2017): 1196. http://dx.doi.org/10.18203/2349-3933.ijam20174277.

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In India, obesity is an emerging health problem, along with its co morbidities. This is due to change in life style and dietary patterns of people in developing world. In India, there is rapid rise in number of deaths due to CVD and its prevalence in society is at an alarming rise. Around half of these deaths are of the people in there productive years leading to loss of productive workforce. This has occurred not only due to reduction in physical activity but also due to increased intake of saturated fats and decreased intake of staple foods. There is a rapid increase in cholesterol, triglycerides, and LDL levels while HDL levels are low. This can be curbed at an early stage by changes in lifestyle and diet. Though various diets have been advised and are being used in western individuals but it is a less looked upon topic in Indians, so in this article we try to look upon physical activity guidelines and dietary patterns advised for Indian population.

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33

Arana-Peña, Sara, Diego Carballares, Ángel Berenguer-Murcia, Andrés R. Alcántara, Rafael C. Rodrigues, and Roberto Fernandez-Lafuente. "One Pot Use of Combilipases for Full Modification of Oils and Fats: Multifunctional and Heterogeneous Substrates." Catalysts 10, no. 6 (May 29, 2020): 605. http://dx.doi.org/10.3390/catal10060605.

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Lipases are among the most utilized enzymes in biocatalysis. In many instances, the main reason for their use is their high specificity or selectivity. However, when full modification of a multifunctional and heterogeneous substrate is pursued, enzyme selectivity and specificity become a problem. This is the case of hydrolysis of oils and fats to produce free fatty acids or their alcoholysis to produce biodiesel, which can be considered cascade reactions. In these cases, to the original heterogeneity of the substrate, the presence of intermediate products, such as diglycerides or monoglycerides, can be an additional drawback. Using these heterogeneous substrates, enzyme specificity can promote that some substrates (initial substrates or intermediate products) may not be recognized as such (in the worst case scenario they may be acting as inhibitors) by the enzyme, causing yields and reaction rates to drop. To solve this situation, a mixture of lipases with different specificity, selectivity and differently affected by the reaction conditions can offer much better results than the use of a single lipase exhibiting a very high initial activity or even the best global reaction course. This mixture of lipases from different sources has been called “combilipases” and is becoming increasingly popular. They include the use of liquid lipase formulations or immobilized lipases. In some instances, the lipases have been coimmobilized. Some discussion is offered regarding the problems that this coimmobilization may give rise to, and some strategies to solve some of these problems are proposed. The use of combilipases in the future may be extended to other processes and enzymes.

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Awad, Tarek S. "Ultrasonic studies of the crystallization behavior of two palm fats O/W emulsions and its modification." Food Research International 37, no. 6 (July 2004): 579–86. http://dx.doi.org/10.1016/j.foodres.2004.03.003.

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35

Naughton, Shaan S., Michael L. Mathai, Deanne H. Hryciw, and Andrew J. McAinch. "Fatty Acid Modulation of the Endocannabinoid System and the Effect on Food Intake and Metabolism." International Journal of Endocrinology 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/361895.

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Endocannabinoids and their G-protein coupled receptors (GPCR) are a current research focus in the area of obesity due to the system’s role in food intake and glucose and lipid metabolism. Importantly, overweight and obese individuals often have higher circulating levels of the arachidonic acid-derived endocannabinoids anandamide (AEA) and 2-arachidonoyl glycerol (2-AG) and an altered pattern of receptor expression. Consequently, this leads to an increase in orexigenic stimuli, changes in fatty acid synthesis, insulin sensitivity, and glucose utilisation, with preferential energy storage in adipose tissue. As endocannabinoids are products of dietary fats, modification of dietary intake may modulate their levels, with eicosapentaenoic and docosahexaenoic acid based endocannabinoids being able to displace arachidonic acid from cell membranes, reducing AEA and 2-AG production. Similarly, oleoyl ethanolamide, a product of oleic acid, induces satiety, decreases circulating fatty acid concentrations, increases the capacity forβ-oxidation, and is capable of inhibiting the action of AEA and 2-AG in adipose tissue. Thus, understanding how dietary fats alter endocannabinoid system activity is a pertinent area of research due to public health messages promoting a shift towards plant-derived fats, which are rich sources of AEA and 2-AG precursor fatty acids, possibly encouraging excessive energy intake and weight gain.

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B, Sandhya, and Nagamani T.S. "Isolation, Purification and Analysis of Pancreatic Lipase from ‘Gallus gallus domesticus’." International Journal of Innovative Science and Research Technology 5, no. 7 (July 29, 2020): 590–94. http://dx.doi.org/10.38124/ijisrt20jul338.

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This article discusses the isolation of pancreatic lipase enzyme from the pancreas of Gallus gallus domesticus. Whereas lipase catalyses the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids. Lipases occur widely in nature, it involves applications like organic syntheses, hydrolysis of fats, oils, modification of fats, flavor enhancement in food processing, detergent industries, pharmaceutical industries, chemical analyses, and biodiesel production. Pancreatic lipase was purified to the homogeneity by 70% saturated Ammonium sulphate further, it was dialysate using the dialysis membrane and then gel filtration chromatography was carried out by Sephadex G-75 and DEAE cellulose. The molecular weight of purified lipase sample was determined by SDSPAGE, it was found to be 98KDa. The lipase was active in the pH range of 5-10 with an optimum pH of 6.0. The optimum temperature for the hydrolysis of olive oil was 37ºC in the range of 25ºC - 50ºC.

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Lee, Hye-Ah, and Hyesook Park. "Substitution of Carbohydrates for Fats and Risk of Type 2 Diabetes among Korean Middle-Aged Adults: Findings from the Korean Genome and Epidemiology Study." Nutrients 14, no. 3 (February 3, 2022): 654. http://dx.doi.org/10.3390/nu14030654.

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Using data from a 16 year follow-up cohort of the Korean Genome Epidemiology Study, this study assessed the effects of carbohydrate intake on incident diabetes, including replacement of fats or proteins with carbohydrates. In addition, this study evaluated modification effects based on 24 genetic variants associated with type 2 diabetes. For the daily intake of macronutrients, the energy-adjusted intake and percentage of total energy intake were calculated. The effects were assessed using a Cox proportional hazards model; results were presented as hazard ratios with 95% confidence intervals (CIs). Among the 7413 participants considered to be diabetes-free at baseline, 1193 individuals were considered to have incident diabetes. The risk of incident diabetes was found to be high at both extremes of carbohydrate intake, with the lowest risk at 78 E%. The replacement of 5 E% intake from fats with isocaloric carbohydrates showed an 11% increase in the risk of diabetes (95% CI: 1.01–1.21), which was significant in men, participants >50 years of age, and participants with a high educational level. Regarding gene–environment interactions, the relationship between carbohydrate intake and incident diabetes was not dependent on genetic variants. A nonlinear relationship was observed between carbohydrate intake and incident diabetes. The substitution of carbohydrates for fats was also associated with an increased risk of incident diabetes.

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Du, X. J., A. M. Dart, and R. A. Riemersma. "Lack of modulation by dietary unsaturated fats on sympathetic neurotransmission in rat hearts." American Journal of Physiology-Heart and Circulatory Physiology 265, no. 3 (September 1, 1993): H886—H892. http://dx.doi.org/10.1152/ajpheart.1993.265.3.h886.

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We examined the effect of dietary polyunsaturated fatty acids (PUFA) on cardiac sympathetic neurotransmission. Rats were fed semisynthetic diets (18.5% fat wt/wt) high in saturated fatty acids (control diet), high in n-6 PUFA (corn oil), or enriched with n-3 PUFA (Maxepa). A perfused innervated heart model was used to examine different aspects of sympathetic neurotransmission 10 wk after the feeding. Dietary PUFA increased the content of n-6 or n-3 PUFA in myocardial phospholipids compared with animals fed control diets. Myocardial norepinephrine content, sympathetic nerve stimulation-induced norepinephrine release, neural reuptake, presynaptic alpha-adrenergic inhibition of norepinephrine release, and postsynaptic inotropic response (+/- dP/dt) to sympathetic nerve stimulation or to a beta-agonist were essentially not influenced by dietary PUFA. Neural norepinephrine release during prolonged ischemia (60 min) was also similar in hearts from rats fed n-6 PUFA and control diets. Thus a modification of sympathetic neurotransmission was not achieved by feeding PUFA-enriched diets for 10 wk.

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Sasunova, Armida, Sergey Morozov, and Vasily Isakov. "Dietary Patterns in Patients With Different Forms of Non-alcoholic Fatty Liver Disease." Current Developments in Nutrition 5, Supplement_2 (June 2021): 450. http://dx.doi.org/10.1093/cdn/nzab038_062.

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Abstract Objectives The aim of the study was to compare food patterns in patients with simple steatosis (SS) and non-alcoholic steatohepatitis (NASH). Methods Prospective study was approved by LEC and enrolled subjects with confirmed non-alcoholic fatty liver disease (SS or NASH group). Nutrilogic software (Nutrilogic, Russia) was used for diet assessment. Dietary patterns were assessed according to the Healthy Eating Index (HEI): amounts of the major groups of foods and food products (grains, fruits, vegetables, dairy products, meats, fats and confectioneries) consumption were compared to the levels described in the HEI, and individual deviation rates were obtained. Nonparametric statistics (Mann-Whitney U test) was used to compare deviation rates found in subjects of SS and NASH groups. Results Subjects in NASH group (n = 22) were younger (Mean ± SD: 48.6 ± 13.4 y.o.) than those in SS group (n = 156; 56.5 ± 12.3 y.o., P = 0.008). Main macronutrients consumption did not differ between the groups. Although dietary patterns of major groups of foods consumption did not differ between SS and NASH groups, analysis of the foods subgroups revealed dissimilarity in the structure of vegetables and fats consumption. Patients with NASH consumed larger amounts of potatoes (0.14 ± 0.08 vs 0.11 ± 0.15, P = 0.006), and lower – of onions (0.02 ± 0.03 vs 0.07 ± 0.1, P = 0.006); they also consumed lower amounts of dairy butter (0.14 ± 0.44 vs 0.15 ± 0.21, P = 0.009) compared to subjects with simple steatosis. No other difference in the structure of vegetables (beans, root crops, leafy and other vegetables), fats (animal fats, vegetable oils, margarines) and other major groups of foods consumption was revealed. Conclusions Dietary patterns of patients with non-alcoholic steatohepatitis and simple steatosis differ. The obtained results may help in diet modification in patients with NAFLD in case of confirmation in larger multicenter trials. Funding Sources Russian Science Foundation, grant #1976-30014.

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Temkov, Mishela, and Vlad Mureșan. "Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review." Foods 10, no. 6 (June 14, 2021): 1376. http://dx.doi.org/10.3390/foods10061376.

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The issue of the adverse effects of trans-fatty acids has become more transparent in recent years due to researched evidence of their link with coronary diseases, obesity or type 2 diabetes. Apart from conventional techniques for lipid structuring, novel nonconventional approaches for the same matter, such as enzymatic interesterification, genetic modification, oleogelation or using components from nonlipid origins such as fat replacers have been proposed, leading to a product with a healthier nutritional profile (low in saturated fats, zero trans fats and high in polyunsaturated fats). However, replacing conventional fat with a structured lipid or with a fat mimetic can alternate some of the technological operations or the food quality impeding consumers’ acceptance. In this review, we summarize the research of the different existing methods (including conventional and nonconventional) for tailoring lipids in order to give a concise and critical overview in the field. Specifically, raw materials, methods for their production and the potential of food application, together with the properties of new product formulations, have been discussed. Future perspectives, such as the possibility of bioengineering approaches and the valorization of industrial side streams in the framework of Green Production and Circular Economy in the production of tailored lipids, have been highlighted. Additionally, a schematic diagram classifying conventional and nonconventional techniques is proposed based on the processing steps included in tailored lipid production as a convenient and straightforward tool for research and industry searching for healthy, sustainable and zero trans edible lipid system alternatives.

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Adebo, Janet Adeyinka, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, and Oluwafemi Ayodeji Adebo. "Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability." Fermentation 8, no. 2 (January 30, 2022): 63. http://dx.doi.org/10.3390/fermentation8020063.

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Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.

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Kowalska, Małgorzata, Marcin Krzton-Maziopa, Anna Krzton-Maziopa, Anna Zbikowska, and Jerzy Szakiel. "Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei." Catalysts 12, no. 6 (June 13, 2022): 649. http://dx.doi.org/10.3390/catal12060649.

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It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens.

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Bisciglia, Andrea, Vincenzo Pasceri, Diego Irini, Antonio Varveri, and Giulio Speciale. "Risk Factors for Ischemic Heart Disease." Reviews on Recent Clinical Trials 14, no. 2 (May 31, 2019): 86–94. http://dx.doi.org/10.2174/1574887114666190328125153.

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Background: Several risk factors have been empirically linked to an increased risk of cardiovascular disease. Some of them are therapeutically amenable to modification; while others are not. Modifiable risk factors include physical inactivity, tobacco use, diet, “bad fats” in the blood, hypertension, and being overweight; while non-modifiable risk factors include the patient’s family history, the presence versus absence of diabetes mellitus, and demographic characteristics like age, gender, ethnicity, and socio-economic status. Methods: In this article, we review those risk factors that are both clinically important and amenable to change. Conclusion: To prevent cardiovascular disease, it is important to minimize modifiable risk factors, like LDL cholesterol.

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Gurd, C., B. Jefferson, R. Villa, and C. De Castro Rodriguez. "Determination of fats, oils and greases in food service establishment wastewater using a modification of the Gerber method." Water and Environment Journal 34, no. 1 (November 13, 2018): 5–13. http://dx.doi.org/10.1111/wej.12431.

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Ma, Ke, Jianying Wang, Bin Shen, Li Qiu, Xingxu Huang, and Zheng Li. "Efficient targeting of FATS at a common fragile site in mice through TALEN-mediated double-hit genome modification." Biotechnology Letters 36, no. 3 (October 25, 2013): 471–79. http://dx.doi.org/10.1007/s10529-013-1387-z.

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Zeman, Petr, Vladimír Hönig, Martin Kotek, Jan Táborský, Michal Obergruber, Jakub Mařík, Veronika Hartová, and Martin Pechout. "Hydrotreated Vegetable Oil as a Fuel from Waste Materials." Catalysts 9, no. 4 (April 4, 2019): 337. http://dx.doi.org/10.3390/catal9040337.

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Biofuels have become an integral part of everyday life in modern society. Bioethanol and fatty acid methyl esters are a common part of both the production of gasoline and diesel fuels. Also, pressure on replacing fossil fuels with bio-components is constantly growing. Waste vegetable fats can replace biodiesel. Hydrotreated vegetable oil (HVO) seems to be a better alternative. This fuel has a higher oxidation stability for storage purposes, a lower temperature of loss of filterability for the winter time, a lower boiling point for cold starts, and more. Viscosity, density, cold filter plugging point of fuel blend, and flash point have been measured to confirm that a fuel from HVO is so close to a fuel standard that it is possible to use it in engines without modification. The objective of this article is to show the properties of different fuels with and without HVO admixtures and to prove the suitability of using HVO compared to FAME. HVO can also be prepared from waste materials, and no major modifications of existing refinery facilities are required. No technology in either investment or engine adaptation of fuel oils is needed in fuel processing.

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Baranova, Zinaida, Irina Krasina, Natalia Tarasenko, and Rimma Elemanova. "Application of combined methods for the production of ingredients for the confectionery industry." E3S Web of Conferences 285 (2021): 05005. http://dx.doi.org/10.1051/e3sconf/202128505005.

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The production of confectionery products, especially those coated with chocolate or confectionery glaze, faces the challenges of selecting high-quality and technological fatty bases for the glaze or filling on a daily basis. In nature, the amount of vegetable oils that have an optimal fatty acid and triglyceride composition for use as such a base is significantly limited. Indeed, most of the vegetable oils and fats require a partial hydrogenation stage, that is, a change in the saturation level. As a result of these modifications, trans-fatty acid fatty acids are formed, which both impart hardness and form the basic rheological characteristics of the fatty base. The development of new, combined methods for the production of fatty ingredients for the confectionery industry and the improvement of processes for the modification of oils and fats are current trends in food production. In order to produce fatty ingredients – non-tempered mixed type cocoa butter substitutes with a low content of trans-fatty acid isomers and with optimal crystal formation properties, a research was carried out in respect of a set of indicators that form the consumer properties of the finished product: physical and chemical properties and main indicators of melting and solidification, as well as structural-mechanical and organoleptic characteristics. The research objectives included the study of the physical and chemical characteristics of the initial components of fatty ingredients, laboratory-based obtaining of samples of fatty ingredients for the production of confectionery glazes, the study of the physicochemical, structural, mechanical and rheological properties of the obtained fatty ingredients. The result of the research was the developed combined technology for the production of a non-tempered mixed type cocoa butter substitute with optimal consumer characteristics.

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Gutiérrez Guerrero, María del Carmen, Flor de María Alvarez Mitre, Jorge Fernando Toro Vazquez, Fidel Guevara Lara, and Juan Jáuregui Rincón. "MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE." Biotecnia 21, no. 1 (December 23, 2018): 29–36. http://dx.doi.org/10.18633/biotecnia.v21i1.810.

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Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer.

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Bisht, Anju T., and Vallari T. Kukreti. "Food Consumption Pattern and Lifestyle Modification Traits in Relation to the Level of Stress among Individuals of Uttarakhand, India." International Journal of Social Sciences and Management 3, no. 4 (October 31, 2016): 239–45. http://dx.doi.org/10.3126/ijssm.v3i4.15889.

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The increase in the stress generated psychophysiological disorders promotes a probe into the influence of lifestyle modification factors and food consumption on stress .Hence, the present study aims to study, firstly, the impact of lifestyle modification factors on stress in reference to sex and secondly, the frequency of the consumption of major food groups by individuals experiencing various levels of stress in reference to sex. An exploratory study comprising a sample of 117 individuals (62females and 55 males) of age range 22-55years was conducted in Uttarakhand, India. PSSI was administered for assessing the levels of stress. Questionnaires were developed for identifying lifestyle modification factors and food consumption pattern. Mean scores and percentages were employed to describe the data. t-test and χ² were deployed for the assessment of significant difference. Non vegetarian females, male smokers and alcoholics of both the sexes revealed higher stress than their counterparts. Females consuming junk and market food had lower stress than those females who were not consuming the same. Contrary to the females, males consuming junk and market food had higher stress levels than the males who were not consuming junk and market food. Significant differences were found in the stress levels of males who consumed roots and tubers, milk based products and saturated fats. Further studies with larger sample size are required.Int. J. Soc. Sc. Manage. Vol. 3, Issue-4: 239-245

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Khammash, Amal Al, Rawan Ajeen, and Reema F. Tayyem. "Assessment of Nutrients Associated With the Risk of Osteoporosis in Postmenopausal Women: A Case-Control Study." Current Research in Nutrition and Food Science Journal 10, no. 1 (March 29, 2022): 113–28. http://dx.doi.org/10.12944/crnfsj.10.1.09.

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Osteoporosis is a chronic bone disease characterized by the loss in bone density and modification in bone structure. These changes will increase bone fragility and the risk of fracture particularly among postmenopausal women. The purpose of this study is to explore the possible association between nutrient intake and the risk of suffering from osteoporosis in postmenopausal women who have recently been diagnosed with osteoporosis. A case-control study was designed to determine nutrients intake, as well as dietary and lifestyle patterns. One hundred patients who were newly diagnosed with osteoporosis, and 100 osteoporosis-free controls Jordanian postmenopausal women were enrolled in this study. The ratio of case to controls is 1:1. Several macro and micronutrients were identified as having a protective effect on the risk of osteoporosis. The intake of carbohydrates, vitamin B6 and phosphorus was associated with lower risk of osteoporosis in all quartiles. Moreover, Fiber, iron, magnesium, potassium, and zinc are protective in the third and fourth quartiles. A significant protective effect of fats, monounsaturated fats, and vitamins C consumption was detected in the fourth quartile. The present results suggest that a poor diet and a lack of a healthy lifestyle do have significant effects on the development of osteoporosis in postmenopausal women.

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Journal articles on the topic 'Fats modification'

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