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1
Wanasundara, Udaya Nayanakantha. "Marine oils : stabilization, structural characterization and omega-3 fatty acid concentration /." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1996. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ54853.pdf.
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Guitard, Romain. "Oxidation of omega-3 oils and preservation by natural phenolic antioxidants." Thesis, Lille 1, 2016. http://www.theses.fr/2016LIL10086.
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Les oméga-3 sont reconnus comme étant des acides gras essentiels pour la santé. Ils sont particulièrement sensibles à l’oxygène et sont donc sujets à une dégradation oxydante conduisant à la détérioration de leurs propriétés organoleptique et nutraceutique. Il est donc crucial de protéger les huiles oméga-3 contre l’oxydation par l’ajout d’antioxydants, mais sans danger pour les consommateurs. Afin de retarder l’oxydation, des antioxydants phénoliques synthétiques tels que le BHA et le BHT sont largement utilisés mais suscitent la méfiance des consommateurs. La tendance actuelle est donc de les remplacer par des composés naturels (seuls ou en mélange) conduisant à des effets synergiques, souvent observés mais rarement compris, permettant une meilleure inhibition de l’oxydation. En ajoutant à ceci des mécanismes complexes se produisant lors de la dégradation des acides gras polyinsaturés, ce travail de thèse a été réalisé avec un triple objectif : la détection et l’identification des traces de produits oxydés dans les huiles, la mise en évidence des conditions relatives à la structure chimique des phénols performants et la clarification des mécanismes de fonctionnement des mélanges d’antioxydants. La spectrométrie de masse couplée à une ionisation par électronébulisation (ESI-MS) apparaît être la technique la plus appropriée pour l’ionisation sélective et sensible d’hydroperoxydes intacts identifiés comme les produits d’oxydation primaires. De plus, l’huile de lin, étant l’huile végétale la plus riche en oméga-3, a été notre substrat d’étude. Plus de 70 phénols inhibant l’oxydation radicalaire en chaîne par transfert d’hydrogène aux radicaux péroxyles ont été testésOmega-3 has been known as essential fatty acids to health. They are particularly sensitive to oxygen leading to a deterioration of their organoleptic and nutraceutical properties. Protecting omega-3 oils against oxidation is then crucial and requires the addition of highly effective antioxidants but safe for consumers. In order to prevent oxidative degradation, synthetic phenolic antioxidants such as BHT and BHA are widely used but they provoke safety concern from the consumer side. Therefore, the current tendency is to replace them by natural compounds used alone or in mixture, which leads to synergistic effects, often observed but rarely understood. Adding this to the complex mechanism occurring in the degradation of polyunsaturated fatty acids, this thesis was composed by 3 objectives: the detection and identification of traces of oxidation products in oils, the highlight of the requirements of the chemical structures of efficient phenols and the clarification of the mechanisms of action between antioxidants. The electrospray mass spectrometry (ESI-MS) appears as the most suitable technique for the selective and sensitive ionization of intact hydroperoxides which are the primary oxidation products. In addition, the linseed oil, known as the richest vegetable oil in omega-3, was our substrate of study. Over than 70 phenols which inhibit the radical chain oxidation by hydrogen transfer to peroxyl radicals were tested
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Soewono, Adri A. "Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/32399.
Full textAbstract:
Two of the major dietary food sources of omega-3 fatty acids are flaxseed oil and
fish oil; the former being a rich source of PUFA (e.g. α-linolenic acid (α-LA)), while the
latter is a source of HUFA (e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA)). In this study, palm oil, a commonly used vegetable oil that is widely available in
Asian and African countries, was blended with flaxseed (omega 3-PUFA) and fish oil
(menhaden oil) (omega-3 HUFA); respectively, to obtain blended oils that both contained
a 1: 4 ratio of omega-3 :omega 6 fatty acids. Rosemary extract (0.02% w/w) was added to
the oil blends to stabilize the oil during use for deep-fat frying. Eight hours of heating at
180 °C was used to determine the stability of omega-3 fatty acids and uptake from the
omega-3 enriched palm oil into fried potatoes. Lipid oxidation and thermal degradation
of the palm oil blends, along with retention of α-LA , EPA, and DHA were measure of
oil blends stability. Linoleic acid content in flax-palm oil blend did not change during
frying when in the presence of different antioxidant treatments. The α-LA content of
heated flax-palm oil blend was significantly reduced (P<0.05) after 8 hours of frying.
Meanwhile, linoleic acid and EPA content in the fish-palm oil blend revealed significant
(P<0.05) decreases in concentration after 8 hours of frying regardless of the presence of
antioxidant. The DHA concentration was significantly lower when present in the absence
of antioxidant (P<0.05). Totox significantly increased (P<0.05) in the blended oils after 8
hours of frying; albeit the extent of oxidation and thermal degradation was reduced when
rosemary extract was added. A significant uptake of omega-3 fatty acids in both the omega-3 PUFA (e.g. α-LA) and HUFA (e.g. EPA and DHA), respectively, occurred in
potatoes fried in the respective blended oils. Although omega-3 fatty acid uptake was
prevalent in potatoes fried in both blended oils, the effect of heating reduced the optimal
1:4 ratio of omega-3 :omega-6 to a 1:6-l :7 ratio. This loss in omega-3, relative to omega-
6, was attributed to thermal oxidation; a reaction not totally preventable by adding
antioxidants to the frying oils. These functional omega-3 enhanced oils when used to
process potatoes gave forth products that represented 1/10th suggested intake for
EPA+DHA and l/50th the daily requirement for α-LA .Land and Food Systems, Faculty of
Graduate
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Goldstein, D. Jordi. "Effects of selective manipulation of fatty acids in experimental chronic renal disease." Thesis, Boston University, 1993. https://hdl.handle.net/2144/31818.
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Thesis (D.Sc.N.S.)--Boston University, Henry M. Goldman School of Graduate Dentistry, 1993 (Nutritional Sciences).Includes bibliography (leaves 176-187)
This dissertation has been presented in two related studies: A. Fish Oil Reduces Proteinuria and Interstitial Injury but not GIomerulosclerosis in the Milan Nomotensive Rat Rats of the Milan Normotensive strain (MNS) spontaneously develop severe Proteinuria and excessive glomemlar thromboxane (Tx)A2 PrOduction at a young age. These are accompanied by podocyte alterations and progressive focal glomerulosclerosis (FGS) and interstitial fibrosis. Since previous studies showed that pharmacologic... [TRUNCATED]
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Cavalcante, Beatriz Torres de Melo. "Preconditioning nutraceutical with mixtures of omega oils 3, 6 and 9 on acute zymosan-induced arthritis in rats." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12253.
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Artritis is an inflammatory condition that affects synovial articulations. The most relevant
manifestations are decreased pain threshold and edema. A possible alternative as adjuvant
therapy to this disease is the inclusion of nutraceutics in the diet. In the present study
preconditioning with mixes of oils omega 3, 6 and 9 was used at an experimental model of
acute artritis induced by zymosan (Zy) in rats. The objective of this study was to evaluate the
antiinflammatory and antinociceptive effects of these mixes which contain high omega-
9:omega-6 ratio (3.4:1) and low omega-6:omega-3 ratio (1.4:1). These oil mixes contained
different sources of omega-3: Mix 1 with alfa-linolenic acid, Mix 2 with alfa-linolenic,
eicosapentanoic and docosaexanoic acids, and Mix 3 with alfa-linolenic and docosaexanoic
acids. The monoinsaturated omega-9 fatty acids present antioxidant action whereas the
poliinsaturated fatty acids omega-3 present antiinflammatory effects and the omega-6 fatty
acids are proinflammatory. Thirty male wistar rats weighing 180-200g were used, for each
experimental group. The animals were randomly distributed in two groups: Control (=12) and
Test (n=18). The Control group was subdivided into groups: Negative Control whose animals
received water orogastrically during 7 days (n=6), and Positive Controls whose animals
received no oil mixes during 7 days but were treated with either dexametazone (DEXA â n=6)
at the experiment day (day 8). The Test group was distributed into three groups of 6 rats
subjected to orgastric administration of mixes 1, 2 and 3. On day 8 all animals had artritis
induction by intraarticular injection of zymosan (1mg/50microlitters) in the right knee.
Analised variables were articular incapacitation (A.I.), leucocyte migration, mieloperoxidase
(MPO) activity, articular edema, vascular permeability, articular capsule immunostain for
iNOS and NF-kB and histopathological analysis. Hypernociception was induced by
carrageenan and PGE2. Results demonstrated a significant decrease (p<0.05) in A.I. during
the third hour in animals preconditioned with mixes 1, 2 and 3, to level similar to that of those
treated with DEXA. As concerned to leucocyte migration, there was a significant reduction
(p<0.05) in the number of leucocytes in the aticular wash in rats preconditioned with all three
mixes, as well as decreased activity of MPO (p<0.05) similar to what was found in animals
treated with DEXA. Edema was inhibited and vascular permeability diminished in all groups
preconditioned with all mixes (p<0.05). In animals of Mix 3 the decrease in vascular
permeability was even more pronounced as compared to all other groups (p<0.001).
Histopathology analysis showed a decrease in cellular inflitration and prevention from loss of
articular capsule integrity in rats preconditioned with mixes 1 and 2. Immunohistochemical
stain for iNOS and NFkB was significantly smaller in rats of groups 1, 2 and 3, similar to that
of DEXA group. All oil mixes showed a significant inhibitory effect (p<0.05) as concerned to
antinociception through the use of a model of plantar mecanic hiperalgia induced by
carrageenan, similar to that of rats of INDO group, a drug used in the positive control . On the
other hand, the same did not occur when hiperalgia was induced by PGE2. The results
therefore suggest that preconditioning with mixes 1, 2 and 3 present antiinflammatory and
antinociceptive effects, as well as decreases synovial expression of iNOS and NFkB.
However, the observed antinociceptive effect appears to be indirect and due to the
antiinflammatory effect.A artrite à uma condiÃÃo inflamatÃria que afeta as articulaÃÃes sinoviais. Os sintomas mais relevantes sÃo aumento da sensibilidade à dor nas articulaÃÃes e edema. Uma possÃvel alternativa para o tratamento adjuvante da doenÃa à a inclusÃo de nutracÃuticos na dieta oral. No presente estudo foi realizado o prÃ-condicionamento com misturas de Ãleos Ãmega 3, 6 e 9 em um modelo experimental de artrite aguda em ratos por zymosan (Zy). O objetivo deste trabalho foi avaliar os efeitos anti-inflamatÃrio e antinociceptivo das misturas (MIX) de Ãleos, contendo elevada relaÃÃo -9/-6 (3,4:1) e baixa relaÃÃo -6/-3 (1,4:1) na artrite por Zy. As misturas oleosas continham diferentes fontes de -3: MIX-1, contendo o Ãcido -linolÃnico; MIX-2, os Ãcidos -linolÃnico, eicosapentaenÃico e docosaexaenÃico, e o MIX-3, os Ãcidos - linolÃnico e docosaexaenÃico. Os Ãcidos graxos monoinsaturados -9 tÃm aÃÃo antioxidante, os poliinsaturados -3 possuem aÃÃo anti-inflamatÃria, enquanto os -6 sÃo prÃinflamatÃrios. Foram utilizados 30 ratos Wistar machos com peso mÃdio corporal de 180-200 gramas, para cada grupo experimental. Os animais foram distribuÃdos, aleatoriamente, em dois grupos: o Controle (n=12) e o Teste (n=18). O grupo controle foi subdividido em dois grupos: Controle negativo cujos animais receberam Ãgua, por via orogÃstrica, durante 7 dias (n=6). Controle positivo, cujos animais nÃo receberam nenhum dos MIX, durante esses sete dias e foram tratados com dexametasona (DEXA- n=6) no dia do experimento (dia 8). O grupo Teste foi subdividido em trÃs grupos de 6 animais submetidos à administraÃÃo orogÃstrica de MIX-1, MIX-2 e MIX-3, respectivamente. No 8o dia, em todos os grupos (Controle e Teste) foi induzida a artrite por meio de uma injeÃÃo intrarticular (i.a.) de zymosan (1mg/50μL) no joelho direito. As variÃveis avaliadas foram: a incapacitaÃÃo articular (I.A.), migraÃÃo de leucÃcitos, atividade de mieloperoxidase (MPO), edema articular, permeabilidade vascular, imunomarcaÃÃo de iNOS e NF-kB e anÃlise histopatolÃgica. Ainda foram realizados os testes de hipernocicepÃÃo induzida por carragenina e PGE2. Os resultados demonstraram uma diminuiÃÃo significante (p<0,05), durante a 3 hora da I.A. (pico de incapacitaÃÃo) de todos os grupos prÃ-condicionados com as misturas (MIX-1, 2 e 3) à semelhanÃa do controle positivo por DEXA. Em relaÃÃo à migraÃÃo de leucÃcitos para o lÃquido sinovial, todos os grupos prÃ-condicionados com (MIX-1, 2, e 3) apresentaram significante reduÃÃo da migraÃÃo (p<0,05) acompanhado da diminuiÃÃo do nÃmero de neutrÃfilos e da atividade da MPO (p<0,05) à semelhanÃa do grupo tratado com DEXA. O edema foi inibido (p<0,05) assim como, tambÃm, houve uma reduÃÃo da permeabilidade vascular em todos os grupos prÃ-condicionados com diferenÃas significantes (p<0,05), sendo o efeito maior do MIX-3 (p<0,001) em relaÃÃo aos outros. A anÃlise histopatolÃgica demonstrou uma diminuiÃÃo do infiltrado celular e prevenÃÃo da perda da integridade da cÃpsula articular de forma significante (p<0,05) para os MIX-1 e 2. A marcaÃÃo para iNOS e NF-kB mostrou uma diminuiÃÃo nos grupos MIX-1, 2 e 3, igualmente como no grupo da DEXA. Na anÃlise do efeito antinociceptivo no modelo de hiperalgesia mecÃnica plantar induzido por carragenina, todos os MIX demonstraram efeito inibitÃrio significante (p<0,05), assim como a indometacina, fÃrmaco usado no controle positivo. Entretanto, isso nÃo foi observado na hiperalgesia induzida por PGE2. Os resultados sugerem que o prÃcondicionamento com os MIX- 1, 2 e 3 possuem efeitos antinociceptivos e anti-inflamatÃrios, diminuindo, tambÃm, a expressÃo de iNOS e NF-kB no tecido sinovial. PorÃm, o efeito antinociceptivo parece ser indireto e decorrente do seu efeito anti-inflamatÃrio.
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Zuta, Charles Prince. "Synthesis of novel triglycerides from mackerel by-products and vegetable oils." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84863.
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The study was designed to develop a nutraceutical product from by-products of fish processing. Fish oil was extracted from mackerel tissues (skin, viscera and muscle) using hexane-isopropanol (3:2 v/v) and chloroform-methanol (2:1 v/v) solvent systems. An oxidative study was carried out to determine the best processing and storage conditions to minimize autooxidation of mackerel oil. Urea complexation was used to concentrate polyunsaturated fatty acids (PUFA) from the extracted fish oil. The urea complexation process was optimized to determine the best reaction conditions for high yield of the omega-3 fatty acids in particular, and total PUFA.Conjugated linoleic acid (CLA) was synthesized from four vegetable oils (sunflower, canola, soybean and corn) by alkaline isomerization. The CLA isomers and PUFA concentrated from mackerel tissues were used to synthesize triglycerides by lipase-catalyzed esterification. The effect of temperature, reaction medium, enzyme, moisture removal system and glycerol to fatty acid ratio on extent of synthesis were investigated. The synthesis process was also optimized using central composite design to determine the best conditions for high synthesis yield. The fatty acid composition and positional analyses were determined by GC-FID and electrospray ionization mass spectrometry (EI-MS)
The results showed that mackerel skins were most suitable for concentrating PUFA. The eicosapentaenoic acid (EPA) and -docosahexaenoic acid (DHA) content of fish oil from the tissues examined ranged between 6.3--9.7 (wt%) with an iodine value of 134 +/- 5.0. The baseline total PUFA content was increased from ca 21.0 to ca 83.0 (wt%) with an associated iodine value of 296 +/- 7.0 using urea complexation. Low (50 ppm and 100 ppm) levels of alpha-tocopherol in combination with low storage temperature (-40°C) showed lowest oxidation after 66 days of storage. High levels (250 and 500 ppm) of alpha-tocopherol were observed to be prooxidant based on TBARS, peroxide and conjugated diene measurements. Urea to fatty acid ratio and temperature were predominant effectors influencing the amounts of individual omega-3 fatty acids and total PUFA concentrated by urea complexation. The model developed for the optimized urea complexation process were capable of predicting the yields of EPA, DHA, total PUFA and Iodine values to a high degree of accuracy at R2 = 0.87, 0.96, 0.95, and 0.92 respectively.
Sunflower oil was most suitable for synthesizing conjugated linoleic acid by alkaline isomerization, compared with soybean, canola and corn oil. Two CLA isomers, c9,t11 and t10, c12 were most abundant and occurred in approximately equal proportions irrespective of vegetable oil used. Total CLA synthesized from sunflower oil was 93.5 +/- 3.5 (wt%) with the two major isomers making up 89 +/- 3.5 (wt%). Candida antartica lipase showed more synthesis activity than Mucor meihie in both organic and solvent-free systems. Analysis of isolated synthesized triglycerides by GC-FID and mass spectrometry showed that DHA, EPA, CLA and linolenic acid were the main fatty acids incorporated into the triglycerides. DHA and EPA were mostly esterified at the sn-2 position.
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Enns, Jennifer Emily. "The role of dietary fatty acids from plant-based oils in metabolic and vascular disease." Elsevier, 2012. http://hdl.handle.net/1993/30603.
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Dietary fat has long been implicated in the etiology of metabolic and cardiovascular disease, and both the amount of fat and the fatty acid composition of the diet play a role in disease progression. Although national health organizations have set guidelines for the recommended intake of dietary fats, questions remain regarding the optimal dietary lipid profile for maintaining health and improving disease conditions. Whether certain types of fatty acids from plant-based oils can improve metabolic and vascular disease has been studied and debated, but not fully determined. In this study, we investigated the role of dietary fatty acids from plant-based oils, and examined their effects on metabolic and vascular disease parameters.
Obese fa/fa Zucker rats were fed a diet containing flaxseed oil, which resulted in smaller adipocytes and decreased adipose tissue T-cell infiltration. Obese-prone Sprague Dawley rats were fed high-fat diets with different proportions of mono- and polyunsaturated fats. Changes were observed in adipose tissue levels of fatty acid synthase, adiponectin and fatty acid receptors GPR41 and GPR43, but other metabolic and inflammatory mediators in adipose tissue and serum remained stable.
A systematic review and meta-analysis on the impact of n3 fatty acids on major cardiovascular endpoints showed that little evidence exists to support their role in peripheral arterial disease. Then again, very few studies on this topic have been conducted. To address this research gap, a clinical trial was designed to investigate the effects of a dietary intervention on blood vessel properties in people with peripheral arterial disease. Participants in the Canola-PAD Study consumed 25 g/day of canola oil or a Western diet oil mixture as part of their usual diet for 8 weeks. Although the intervention altered phospholipid fatty acids, vascular function, the lipid profile and inflammatory markers stayed relatively stable.
Overall, this research demonstrates that dietary fatty acids from plant-based oils can be immunomodulatory, but at the physiological doses tested they are not potent mediators of functional changes in obesity or vascular physiology.October 2015
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Casas, Godoy Leticia. "Lipase-catalyzed purification and functionalization of Omega-3 polyunsaturated fatty acids and production of structured lipids." Thesis, Toulouse, INSA, 2012. http://www.theses.fr/2012ISAT0057/document.
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Les lipases sont des enzymes présentant un grand intérêt industriel. L’intérêt de ces enzymes a conduit à caractériser ces enzymes, à mieux comprendre leur mécanisme réactionnel et leur cinétique, et à établir des méthodes efficaces de production en système d’expression homologue et hétérologue. Plus récemment, l’ingénierie enzymatique permet d’améliorer les caractéristiques des enzymes. Ce thèse s’est fixé deux objectifs principaux: premièrement, la purification et la fonctionnalisation d’acides gras poly-insaturés de type Omega-3 (PUFAs), et spécialement l’acide cis-4, 7, 10, 13, 16, 19-docosahexaénoique (DHA) et deuxièmement la production de lipides structurés (SL). Un premier objectif fut de produire une molécule pharmaceutique, le nicotinyl DHA ester. Le co-substrat du DHA est le nicotinol, un alcool qui après absorption, il est rapidement converti en acide nicotinique (Vitamine B3). La trans-esterification enzymatique entre l’ester éthylique du DHA et le nicotinol a été optimisée dans le but de synthétiser un ester présentant les propriétés cumulatives des deux réactants. Après la sélection de l’enzyme optimale (lipase immobilisée de Candida antarctica; Novozyme 435) et le choix du milieu réactionnel (milieu sans solvant), le procédé a été optimisé. Une conversion supérieure à 97 % a été obtenu en 4 heures avec 45 g.L-1 d’enzyme. Dans ces conditions, une productivité de 4.2 g de produit .h-1.g d’enzyme-1 a été obtenue. Ce projet nécessite une haute pureté en DHA. Un procédé de purification enzymatique a été choisi. Les lipases sont capables de discriminer entre les acides gras en fonction de la longueur de chaine et du degré d’insaturation. Les lipases agissent par résolution cinétique, en réagissant plus efficacement avec les acides gras saturés et mono-insaturés qu’avec les PUFAs résistants. La lipase YLL2 de Yarrowia lipolytica apparait comme un bon candidat car elle est homologue à une des lipases les plus efficaces, la lipase de Thermomyces lanuginosus. YLL2 a permis d’obtenir une discrimination très efficace. Les raisons de la sélectivité de l’enzyme ont été identifiées : il s’agit du positionnement de la double liaison la plus proche de la fonction carboxylique. La concentration en DHA la plus élevée a été obtenue avec YLL2 (73%) avec un pourcentage de récupération du DHA-EE de 89%. YLL2 est par conséquent l’enzyme décrite la plus efficace pour la purification du DHA.La mutagénèse ciblée dans le site actif de YLL2 a été utilisée pour améliorer la sélectivité de cette enzyme. L’analyse de la structure 3D et les alignements avec des lipases homologues a permis de choisir les cibles de mutagénèse dirigée. Les acides aminés cibles ont été changés de manière à restreindre ou élargir le site actif. De ce premier screening de variantes deux positions ont permis d’améliorer la spécificité de l’enzyme, les positions I100 et V235. Finalement la saturation de ces 2 positions a été réalisée. Le dernier objectif de la thèse était la production de SL par acidolysis enzymatique entre l'huile d'olive vierge et les acides caprylic ou capric utilisant la lipase YLL2 immobilisé. Le SL obtenu devrait être riche en acide oléique à la position sn-2 tandis que les C8:0 et C10:0 devraient être principalement estérifiés aux positions sn-1,3. YLL2 immobilisé sur Accurel 1000 a été testé dans un système sans solvant. La réaction d’acidolysis d'huile d'olive avec C8:0 ou C10:0 a été optimisée avec la méthodologie de surface de réponse (RSM)Lipases are enzymes with applications extended to a wide variety of industries. The variety of lipases applications led to increased research to characterize them and better understand their kinetics and reaction mechanisms and to establish methods for lipase production in homologous and heterologous expression systems. Lately enzymatic engineering allowed the improvement of lipase characteristics. This thesis project studies the use of lipases for two main objectives: lipase-catalyzed purification and functionalization of Omega-3 polyunsaturated fatty acids (PUFAs), especially cis-4, 7, 10, 13, 16, 19-docosahexaenoic acid (DHA) and production of structured lipids (SL). DHA was used for the synthesis of a pharmaceutical molecule, the nicotinyl DHA ester. The co-substrate of the reaction was nicotinol, an alcohol from the group B pro-vitamin, which after absorption is rapidly converted into nicotinic acid (Vitamin B3). The enzymatic trans-esterification of DHA ethyl esters with nicotinol was optimised to synthesise an ester presenting the cumulative properties of the two reactants. After enzyme (immobilized lipase from Candida antarctica; Novozym 435) and reaction medium (solvent-free system) selection, the process was optimised. A conversion to nicotinyl-DHA superior to 97 % was obtained in 4 hours using 45 g.L-1 of enzyme. With a productivity of 4.2 g of product .h-1.g of enzyme-1.This project requires DHA of high purity. Enzymatic purification was chosen for the production of DHA concentrates. Lipases can discriminate between fatty acids in function of their chain length and saturation degree. Lipases react more efficiently with the bulk of saturated and mono-unsaturated fatty acids than with the PUFAs. The objective was the discovery of more specific enzymes for DHA purification. The lipase Lip2 from Yarrowia lipolytica (YLL2) appears as a good candidate since it is homologous to one of the most efficient lipase, the lipase from Thermomyces lanuginosus. YLL2 enables a high discrimination to be obtained, enzyme selectivity being principally due to the positioning of the double-bond the closest from the carboxylic group. The highest concentration of DHA was obtained with YLL2 (73%) with a recovery percentage of DHA-EE of 89%. YLL2 is the most efficient described lipase for DHA purification.Site directed mutagenesis was used to improve YLL2 from Y. lipolytica. Using its three dimensional structure and alignment with homologous lipases, targets for site directed mutagenesis were chosen. Chosen amino acids were substituted by two amino acids of different sizes. From the screening of variants two positions with promising specificities where chosen, positions I100 and V235. Finally saturation of both positions and the analysis of their performances in the selected reactions were carried out. The last objective was the production of SL by enzymatic acidolysis between virgin olive oil and caprylic or capric acids using immobilized Lip2 from Y. lipolytica. The SL obtained should be rich in oleic acid at the sn-2 position while C8:0 and C10:0 should be mainly esterified at the sn-1,3 positions. Lip2 from Y. lipolytica immobilized on Accurel MP 1000 was tested in a solvent-free system. The acidolysis reaction of olive oil with C8:0 or C10:0 was optimized by response surface methodology (RSM)
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Smith, Bryan K. "Exercise and fish oil : additive effect on postprandial lipemia? /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074443.
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Marina, Kalić. "Fizičko-hemijska i reološka karakterizacija mikrokapsula ribljeg ulja inkorporiranih u čokoladni matriks." Phd thesis, Univerzitet u Novom Sadu, Medicinski fakultet u Novom Sadu, 2020. https://www.cris.uns.ac.rs/record.jsf?recordId=114094&source=NDLTD&language=en.
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Omega-3 masne kiseline su uslovne za zdravlje ljudi i imaju značajne fiziološke uloge. Dijetetski proizvodi na bazi omega-3 masnih kiselina predstavljaju značajan izvor omega-3 masnih kiselina. Riblje ulje je dobar izvor polinezasićenih masnih kiselina (PUFA). Dnevni unos omega-3 polinezasićenih masnih kiselina je u većini delova sveta ispod preporučenog, uglavnom usled nedovoljne zastupljenosti ribe u ishrani. Zbog toga se danas riblje ulje nalazi u obliku različitih dijetetskih proizvoda i ponuda ovih preparata na tržištu je veoma široka. Problem sa unosom ribljeg ulja kao dodatka ishrani je njegov intenzivan i neprijatan ukus i miris, što može da dovede do neadekvatne suplementacije. Sušenje raspršivanjem (engl. spray drying) predstavlja tehniku koja omogućava trenutno sušenje rastvora, suspenzija ili emulzija. U pitanju je metoda koja ima široku primenu u farmaceutskoj industriji, a između ostalog se primenjuje i u cilju maskiranja neprijatnog ukusa lekova. Kao omotač mikrokapsula dobijenih sušenjem raspršivanjem je moguće koristiti proteine, ali je neophodno dobro ispitati i poznavati njihove fizičko-hemijske osobine i funkcionalnost. Inkorporiranjem mikrokapsula ribljeg ulja u čokoladu bi se dobila funkcionalna ili obogaćena hrana, što predstavlja i finalnu formulaciju u ovom radu. Obogaćivanjem čokolade sa visokim sadržajem kakao delova mikrokapsulama ribljeg ulja kreirao bi se višestruko funkcionalan proizvod. Odabir čokolade kao matriksa za obogaćivanje uslovljen je činjenicom da je ona široko konzumiran proizvod. Ciljevi ovog rada bili su da se ispita uticaj metode sušenja raspršivanjem na stabilnost preformulacije ribljeg ulja, da se utvrde karakteristike mikrokapsula dobijenih sušenjem raspršivanjem (prinos i efikasnost mikrokapsulacije, oksidativnu stabilnost ulja, morfološke osobine i veličinu mikrokapsula), zatim da se utvrdi uticaj veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i da se utvrde fizičko-hemijske karakteristike (teksturu, boju, reološke osobine) čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja u odnosu na čokoladu bez dodatka mikrokapsula. Metode su obuhvatale karakterizaciju proteina dobijenih iz soje, graška, krompira, pirinča i surutke, njihovih rastvora, kao i emulzija ribljeg ulja u vodenim rastvorima tih proteina, određivanje prinosa i efikasnosti mikrokapsulacije i karakterizaciju dobijenih mikrokapsula. Prilikom ispitivanja uticaja veličine čestica na kristalizaciju u masnoj fazi suspenzije koja se koristi za izradu konditorskih proizvoda i fizičko-hemijskih osobina čokolade koja sadrži inkorporirane mikrokapsule ribljeg ulja primenjivane su metode za određivanje teksture, reoloških karakteristika, sadržaja čvrstih masti i boje dobijenih formulacija. Dobijeni rezultati su pokazali da se proteini ponašaju kao dobri emulgatori i da sušenje raspršivanjem predstavlja efikasan način za dobijanje mikrokapsula ribljeg ulja sa proteinima kao omotačima mikrokapsula. Kristalizacija masne faze u suspenziji koja predstavlja model čokolade zavisi od veličine čvrstih čestica. Kada je u pitanju proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja kod kojih su kao omotači korišćeni proteini soje, surutke i krompira, dodatak tih mikrokapsula ne utiče na karakteristike čokolade u meri dovoljnoj da bi se narušio proizvodni proces izrade. Sve navedeno upućuje na zaključak da bi proizvodnja čokolade sa inkorporiranim mikrokapsulama ribljeg ulja, tehnološki bila moguća.Omega-3 fatty acids are essential for human health and have significant physiological roles. Dietary products based on omega-3 fatty acids are a significant source of omega-3 fatty acids. Fish oil is a good source of polyunsaturated fatty acids (PUFA). The daily intake of omega-3 polyunsaturated fatty acids is below the recommended level in most parts of the world, mainly due to the lack of fish in the diet. This is why fish oil is now found as various dietary products which are widely present in the world’s market. The problem with fish oil intake as a dietary supplement is its intense and unpleasant taste and odor, which can lead to inadequate supplementation. Spray drying is a technique that allows instantaneous drying of solutions, suspensions or emulsions. It is a widely used method in the pharmaceutical industry and is used, among other things, to mask the unpleasant taste of medicines. It is possible to use proteins as a coating of spray-dried microcapsules, but it is necessary to test and know their physicochemical properties and functionality. Incorporating fish oil microcapsules into chocolate would make functional or enriched foods, which is consider as a final formulation in this work. Enriching the high cocoa content chocolate with fish oil microcapsules would create a multi-functional product. The choice of chocolate as a base is conditioned by the fact that it is a widely consumed product. The aim of this study was to investigate the effect of spray drying method on the stability of fish oil pre-formulation, to determine the characteristics of microcapsules obtained by spray drying (yield and efficiency of microencapsulation, oxidative stability of oil, morphological properties and size of microcapsules), to determine the effect of particle size crystallization in the oil phase of the suspension used for confectionery products and to determine the physicochemical characteristics (texture, color, rheological properties) of chocolate containing fish oil microcapsules in comparison with chocolate without the addition of microcapsules. Methods included characterization of proteins obtained from soybeans, peas, potatoes, rice and whey, their solutions, as well as fish oil emulsions in aqueous solutions of these proteins, determination of the yield and efficiency of microencapsulation, and characterization of the microcapsules obtained. In the examination of the effect of particle size on crystallization in the oil phase of the suspension used for the manufacture of confectionery and physicochemical properties of chocolate containing fish oil microcapsules, methods were used to determine the texture, rheological characteristics, solid fat content and color of the formulations obtained. The results show that proteins act as good emulsifiers and that spray drying is an effective way to obtain fish oil microcapsules with proteins as microcapsule shells. The crystallization of the oil phase in the suspension representing the chocolate model depends on the size of the solid particles. In the case of production of chocolate with incorporated fish oil microcapsules using soybean, whey and potato proteins as coating material, the addition of these microcapsules does not affect the chocolate characteristics to a degree sufficient to impair the manufacturing process. All of the above points to the conclusion that the production of chocolate with incorporated fish oil microcapsules would be technologically possible.
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Pita, Maria Carolina Gonçalves. "Fontes marinhas e vegetais de PUFAs na dieta de galinhas poedeiras: efeito na composição lipídica da gema do ovo e tempo de incorporação dos ácidos graxos." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-01082007-153351/.
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Foram utilizadas 144 galinhas poedeiras da linhagem Shaver White por um período de quatro semanas, com o intuito de verificar o efeito da adição de 3% dos óleos de soja, milho, canola, linhaça, salmão ou da mistura de sardinha e atum na dieta das aves, sobre a composição dos ácidos graxos na gema dos ovos e no plasma sanguíneo das aves, bem como o tempo de incorporação total de cada ácido graxo na gema dos ovos durante o período experimental. Paralelamente foram avaliados, o desempenho das aves e a qualidade externa dos ovos. Para análise estatística dos resultados empregou- se modelo fatorial 6X6 em blocos casualizados sendo as aves distribuídas em 72 gaiolas. A adição de 3% de óleo de salmão ou de milho à ração determinou redução significativa no consumo alimentar. O tratamento que recebeu 3% de óleo de salmão promoveu menor peso da casca dos ovos (g) bem como menor espessura da casca (mm). A inclusão dos óleos de linhaça, soja ou milho à dieta, determinou aumento dos ácidos graxos poliinsaturados na gema e no plasma das galinhas. A adição de óleo de sardinha e atum proporcionou maiores concentrações de ácidos graxos saturados na gema. Os teores de PUFAs n-3 foram maiores nas gemas do tratamento a base de óleo de sardinha, enquanto que no plasma a maior concentração foi observada no tratamento com óleo de linhaça. O óleo de linhaça proporcionou o maior teor de ácido α-linolênico incorporado à gema e no plasma sanguíneo. As quantidades de EPA na gema e no plasma mostraram-se maiores no grupo que recebeu 3% de óleo de sardinha e atum que, por sua vez, também foram responsáveis pelos mais elevados teores de DHA na gema dos ovos. Já com relação ao plasma, as maiores concentrações de DHA foram observadas nos grupos alimentados com óleos de salmão e sardinha/atum. Os PUFAs diminuíram na gema até o oitavo dia experimental, enquanto que os PUFAs n-3 aumentaram até este dia. Os teores de ácido α-linolênico foram crescentes até o décimo dia de experimento, enquanto que as concentrações de EPA e DHA aumentaram até o oitavo dia de experimento.Hundred forty-four Shaver White laying hens were used over a 4 week experimental period to investigate the effect of 3% of soybean oil, corn oil, canola oil, flaxseed oil, salmon oil or tuna and sardine oil added to the diets, upon the fatty acid egg yolk composition, blood plasma levels and incorporation time of each fatty acid into the egg yolk. Reproductive performance of hens and external egg quality were evaluated. Hens were allocated into 72 cages and the experimental design was a 6X6 randomized factorial model. Hens fed 3% salmon or corn oil diet showed a significant reduction of food consumption, eggshell weight (g) and eggshell thickness (mm). The addition of flaxseed, soybean or corn oil into the diet increased the polyunsaturated fatty acids levels into the egg yolk and in the blood plasma. Adding tuna and sardine oil into the diet increased the concentration of yolk saturated fatty acids. The levels of PUFAs n-3 were increased in the tuna and sardine oil treatment, while the flaxseed oil increased the plasma fatty acids. The deposition of α-linolenic fatty acids was higher in the group fed flaxseed oil The percentage of EPA into the yolk and plasma was higher for the hens fed 3% tuna and sardine oil diet, as well as the levels of yolk DHA. The concentration of DHA into the plasma was higher for the salmon and tuna/sardine oil treatments. The PUFAs yolk decreased during the first eight days of experiment, while the PUFAs n-3 increased during the same period. The concentration of α-linolenic acid increased until ten days of experiment, while the percentage of EPA and DHA increased up to the eighth experimental day.
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Fabiano, Thamyris Agnes Dias. "Aplicação de planejamento fatorial na oxidação de óleos contendo diferentes tipos de ácidos graxos ômega 3." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-29012018-150531/.
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Óleos contendo alta proporção de ácidos graxos ômega-3 (n-3 FA) têm sido aplicados na formulação de alimentos ou comercializados como suplementos, com a finalidade de reduzir o risco cardiovascular, principalmente devido aos seus efeitos hipotriglicêmicos e anti-inflamatórios. No entanto, a susceptibilidade à oxidação dos n-3 FA é elevada, levando à formação de vários produtos secundários, incluindo alguns tóxicos e potencialmente aterogênicos. Por esta razão, compostos naturais com propriedades antioxidantes têm sido investigados com o objetivo de melhorar a estabilidade oxidativa dos óleos com alta proporção de n-3 FA. Neste estudo, avaliou-se a capacidade antioxidante de dois compostos naturais (ácido sinápico e hidrato de rutina) utilizando-se um modelo acelerado para oxidar os óleos. Foram combinados cinco indutores (Temperatura; Ferro- Fe2+; 2,2\'-Azobis dicloridrato de 2-amidinopropano - AAPH; ascorbil palmitato - AP e 2,2\'-azobis -2,4-dimetilvaleronitrilo - AMVN) em um delineamento fatorial (25-1) com ½ fração de \"resolução V\" para acelerar a oxidação de três óleos (linhaça, Echium e peixe) contendo diferentes fontes de n-3 FA: ácido α-linolênico (ALA), ácido estearidônico (SDA) e ácido eicosapentaenóico (EPA) + ácido docosahexaenóico (DHA), respectivamente. Não houve diferença entre os marcadores de oxidação (LOOH e TBARS) estimados pelos modelos e os valores observados experimentalmente. Os indutores AMVN e Fe2+ foram os principais fatores responsáveis pelo aumento da concentração de TBARS. Os valores dos marcadores oxidativos obtidos 48 h após a indução foram semelhantes ou superiores àqueles observados nas amostras oxidadas a 60°C por 15 dias, sendo ambos maiores que os valores observados nas amostras de óleo frescas. Entre os compostos voláteis formados pela oxidação de diferentes fontes de n-3 FA, (E, E) 2,4 -heptadienal, (E, E) 2,4-decadienal, decanal, undecanal e (E) -2-undecenal foram identificados em todas as amostras, podendo ser utilizados como marcadores oxidativos mais específicos. Utilizando o modelo de oxidação acelerada, o hidrato de rutina melhorou a estabilidade oxidativa do óleo de peixe, provavelmente devido à presença de grupos catecol em sua estrutura química. Este estudo contribuiu para que ensaios mais rápidos fossem realizados na avaliação do efeito antioxidante de novas moléculas aplicadas em óleos funcionais comestíveis.Oils containing a high proportion of omega-3 fatty acids (n-3 FA) have been used in the formulation of foods or sold as supplements, aiming to reduce cardio-vascular risks, mainly due to their hypotriglycemic and anti-inflammatory effects. However, n-3 FA are highey susceptible to oxidation, leading to the formation of several products, including some toxic and potentially atherogenic. For this reason, natural products with antioxidant properties have been investigated to improve the oxidative stability of oils with a high proportion of n-3 FA. This study evaluated the antioxidant capacity of two natural compounds (sinapic acid and rutin hydrate), using an accelerated model to oxidize the oils. Five inducers were combined (Temperature, Iron-Fe2+, 2,2\'-Azobis (2-amidinopropane) dihydrochloride-AAPH, Ascorbyl palmitate-AP and 2,2\'-azobis-2,4-dimethylvaleronitrile-AMVN) in a factorial design (25-1) ½ fraction of \"resolution V\" to accelerate the oxidation of three oils (flaxseed, Echium and fish) containing different sources of n-3 FA: α-linolenic acid (ALA), stearidonic acid (SDA) and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA), respectively. There was no difference between the oxidation markers (LOOH and TBARS) estimated by the regression models and the values experimentally observed. The inducers AMVN and Fe2+ were the main factors responsible for the increase of TBARS concentration. The values of the oxidation markers obtained 48h after the induction were similar to or higher than those obtained when the samples were oxidized at 60°C for 15 days, both being more elevated than the values observed in the fresh oils. Among the volatile compounds formed by the oxidation of different sources of n-3 FA, (E, E) 2,4-heptadienal, (E, E) 2,4-decadienal, decanal, undecanal and (E)-2-undecenal were identified in all samples, and could be used as more specific oxidation markers. Using the accelerated model, rutin hydrate improved the oxidative stability of fish oil, probably due to the presence of catechol groups in its chemical structure. This study showed that faster anays could be performed to evaluate the antioxidant effect of new molecules applied on edible functional oils.
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Garla, Priscila Casarin. "Repercussão do uso parenteral prévio de emulsão lipídica de óleo de peixe sob a resposta inflamatória sistêmica e sobrevida em modelo experimental de pancreatite aguda." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/5/5168/tde-09112015-121632/.
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Introdução: A infusão parenteral de emulsão lipídica (EL) de óleo de peixe (OP), rica em ácidos graxos ômega-3 (AG n-3), está associada à diminuição do perfil de mediadores pró-inflamatórios em estudos experimentais e clínicos. AG n-3 se incorporam em poucas horas em membranas celulares e geralmente são administrados após a agressão inflamatória. A pancreatite aguda (PA) experimental é modelo de inflamação, local e sistêmico, bem estabelecido. Objetivo: O presente estudo avaliou o efeito da infusão parenteral de EL de OP por curto período, antes da indução de PA, sobre a modulação da resposta inflamatória sistêmica e sobrevida. Métodos: Após cateterização do sistema venoso central, ratos isogênicos Lewis receberam infusão parenteral de EL de óleo de peixe ou solução salina durante 48 horas, quando então foram submetidos à pancreatite aguda, pela injeção retrógrada de 0,5 mL de solução de taurocolato de sódio a 3% no duto pancreático. Após indução de PA, nos períodos de 2, 12 e 24 horas, os animais foram sacrificados para coleta de amostras de sangue e de tecidos para dosagem de marcadores inflamatórios e histopatológicos. Paralelamente, 20 animais de cada grupo foram observados até sete dias após indução de PA, para avaliação de sobrevida. Resultados: O tratamento com EL de óleo de peixe foi associado com diminuição de citocinas pró-inflamatórias IL-1beta (p=0,0006) e IL-6 (p=0,05), diminuição de IL-4 (p= 0,0019) e tendência no aumento de anti-inflamatória IL-10 (p= 0,06), após 24 horas de PA; e com aumento da expressão pulmonar e hepática de proteínas de choque térmico HSP 90, 2 e 12 horas após PA, respectivamente. Após infusão de EL de óleo de peixe, não foram encontrados efeitos sobre os níveis de malonaldeído no fígado e na histopatologia do pâncreas, no período de 2 e 12 horas pós pancreatite aguda; e na taxa de sobrevida, em relação aos demais grupos (p > 0,05). Conclusão: Nossos resultados sugerem que a infusão parenteral de EL de OP 48 horas antes da indução de pancreatite aguda experimental parece influenciar favoravelmente a produção de citocinas inflamatórias e HSP90 hepática e pulmonar, sem impactar sobre a histopatologia da lesão pancreática e a taxa de sobrevidaThe parenteral infusion of fish oil (FO) lipid emulsion (LE), rich in omega-3 fatty acids (n-3 FA), is associated with the decrease of pro-inflammatory mediators profile in experimental and clinical studies. N-3 FA are incorporated in a few hours in cell membranes and are generally administered after the inflammatory injury. The experimental acute pancreatitis (AP) is an inflammation, local and systemic well-established model. This study evaluated the effect of parenteral infusion of fish oil LE for a short period before AP induction, on the modulation of systemic inflammatory response and survival. For this, after the central venous catheterization Lewis rats received parenteral infusion of fish oil LE or saline solution for 48 hours, when they were induced to acute pancreatitis by retrograde injection of 0.5 mL of sodium taurocholate at 3% in pancreatic duct. After AP induction, in periods of two, 12 and 24 hours, the animals were sacrificed to collect blood samples and tissues for measurement of inflammatory markers and histopathological. In parallel, 20 animals in each group were observed up to 7 days after induction of AP, for survival analysis. The treatment with fish oil LE was associated with decreased of pro-inflammatory cytokines IL-1beta (p = 0.0006) and IL-6 (p = 0.05), reduction of IL-4 (p = 0.0019) and upward trend of anti-inflammatory IL-10 (p = 0.06) after 24 hours of AP; and increased pulmonary and hepatic expression of heat shock proteins HSP 90 two and 12 hours after AP, respectively. After infusion of fish oil LE, there were no effects on malondialdehyde levels in the liver and the pancreas histopathology in the periods of 2 and 12 hours after acute pancreatitis; and survival rate, compared to the other groups (p > 0.05). Our results suggest that parenteral infusion of FOLE 48 hours before the induction of experimental acute pancreatitis appears to favorably influence the production of inflammatory cytokines; hepatic and pulmonary HSP90, without impacting on the histopathology of pancreatic injury and the survival rate
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Chen, Hongjiang. "Studies on Cell Injury Induced by Hypoxia-Reoxygenation and Oxidized Low Density Lipoprotein : With Special Reference to the Protectiove Effect of Mixed Tocopherols, Omega-3 Fatty Acids and Transforming Growth Factor-beta1." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2003. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-3769.
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Raposo, Helena Fonseca 1981. "Efeito de acidos graxos n-3 e n-6 sobre a expressão e atividade da proteina de transferencia de colesteril ester (CETP) em camundongos transgenicos." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/314300.
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Orientador: Helena Coutinho Franco de OliveiraDissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Biologia
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Resumo: Os óleos de peixe e de milho são fontes de ácidos graxos poli-insaturados (PUFA) n-3 e n-6, respectivamente. Estes ácidos graxos são ligantes naturais dos receptores ativados por proliferadores de peroxissomos (PPARs) e, dessa forma, modificam a expressão de diversos genes envolvidos no metabolismo de lipídios. A proteína de transferência de colesteril-éster (CETP) é uma proteína plasmática sintetizada em vários tecidos, principalmente do fígado. A CETP participa do transporte reverso de colesterol, reduzindo HDL no plasma e aumentando o risco de aterosclerose. Este trabalho teve como objetivo investigar os efeitos dos óleos ricos em PUFA n-3 e n-6 e de fibratos (ligantes sintéticos de PPAR e agentes redutores de triglicérides) sobre a expressão e atividade da CETP. Assim, camundongos transgênicos que expressam a CETP foram tratados por duas semanas com óleo de peixe, óleo de milho ou salina, e camundongos CETP hipertrigliceridêmicos foram tratados com gemfibrozil (GEM), fenofibrato (FENO), bezafibrato (BEZA) ou veículo (control). Após os tratamentos com os PUFA, não foi verificada diferença no peso corporal, na ingestão ou no peso relativo do fígado e tecidos adiposos. Também não houve alteração das concentrações plasmáticas de glicose e triglicerídios. O óleo de peixe reduziu os níveis de ácidos graxos livres (37%) e colesterol (15%), enquanto o óleo de milho aumentou significativamente os níveis de colesterol. Comparado ao grupo salina, os camundongos tratados com óleo de milho apresentaram aumento nos níveis de leptina (30-40%). O tratamento com óleo de peixe elevou os níveis de adiponectina quando comparados com o grupo salina (27%) e com o grupo tratado com óleo de milho (31%). Dois dos três fibratos testados (FENO, GEM) induziram elevação da atividade plasmática (15-30%) e da expressão hepática de RNAm da CETP (53-75%) quando comparados ao grupo controle. FENO também reduziu a concentração plasmática de triglicérides. O óleo de peixe aumentou os níveis plasmáticos de CETP em relação aos grupos salina e óleo de milho (13-14%), efeito verificado apenas nas fêmeas. Entretanto, não foi observada alteração na expressão hepática de RNAm de CETP. Verificou-se que os tratamentos com os óleos PUFA reduziram a expressão hepática de RNAm de PPAR_ (36%) e o óleo de milho induziu aumento da expressão do fator de transcrição SREBP1 (120%) nos machos, mas não nas fêmeas. Os óleos PUFA também induziram aumento da expressão de SREBP2, porém, apenas em fêmeas. As alterações diferenciais de RNAm de PPAR_, SREBP1 e SREBP2 em cada sexo poderiam estar implicadas na resposta gênero-específica da CETP frente aos PUFA. Assim concluímos que o gene da CETP é responsivo aos agonistas sintéticos de PPAR_, e que os ácidos graxos n-3 controlam a expressão da CETP de maneira gênero-dependente e por mecanismo pós-transcricional
Abstract: Fish and corn oils are n-3 and n-6 polyunsaturated fatty acid (PUFA) sources, respectively. They are natural ligands of the peroxisome proliferator activated receptors (PPARs), thus capable of modifying the expression of several genes involved in lipid metabolism. CETP is a plasma protein synthesized in several tissues, mainly liver, which reduces plasma HDL and increases the risk of atherosclerosis. The aim of this work was to investigate the potential effects of PUFA oils and fibrates on the CETP levels. Therefore, CETP transgenic mice were treated during 2 weeks with fish oil (FO), corn oil (CO) or saline, whilst hypertrygliceridemic CETP mice were treated with gemfibrozil (GEM), fenofibrate (FENO), bezafibrate (BEZA) or vehicle (control). There were no differences in body weight, food intake and relative weight of liver and adipose tissue after PUFA or saline treatments. Also, no changes were verified in glucose and triglyceride plasma levels after both PUFA treatments. FO reduced plasma free fatty acid (37%) and cholesterol (15%) levels, whilst CO increased cholesterol mildly. Compared to saline, mice treated with CO showed an increase in leptin levels (30-40%). Treatment with FO enhanced adiponectin plasma levels when compared to saline (27%) and CO (31%). Two out of the three fibrates (FENO, GEM) induced elevation in plasma CETP activity (15- 30%) and liver mRNA expression (53-75%) when compared to control. FENO also reduced triglyceride levels. FO increased CETP plasma levels (13-14%) when compared to CO and saline, an effect verified only in females. However, no changes were observed in liver CETP mRNA expression. FO treatment decreased PPAR_ (36%) and CO increased SREBP1 liver mRNA levels (120%) in males, but not in females. PUFA treatment increased SREBP2 mRNA only in females. These distinct mRNA changes could explain genderspecific CETP response to PUFA treatments. In conclusion, CETP gene is responsive to PPAR_ agonists, and n-3 PUFA (FO) can regulate CETP expression by post-transcriptional mechanisms, in a manner dependent on the female context
Mestrado
Fisiologia
Mestre em Biologia Funcional e Molecular
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Melo, RadamÃs Bezerra. "Anti-inflammatory and antioxidant action of oil mixes of omega 9, 6 and 3 with low ratio omega-6/omega-3 and high ratio omega-9/omega-6 after dental extraction in rats." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=17575.
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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel SuperiorOil fatty acids omega-3 and omega-9 have anti-inflammatory and antioxidant activities, while the omega-6 has pro-inflammatory action. The aim of this study was to evaluate the presence of antioxidant and anti-inflammatory effects with high nutraceutical ratio of omega-9: omega-6, antioxidant properties, and low ratio omega-6: omega-3, anti-inflammatory properties three days after tooth extraction in rats. Thirty-two young Wistar rats with 270-310g were randomly divided into four groups of 8 animals: Group Sham, Saline Group, Isolipid Group, and Mix Test Group. The animals received 0.9% NaCl, Sham Group and Salina Group, or Isolipid Mix (alpha-linolenic acid - ALA) mixture containing omega-6: omega-3 oils (ratio 8:01) and omega-9: omega-6 (ratio 0.4:1), Isolipid group, or Mix Test (alpha-linolenic acid - ALA, docosahexaenoic acid - DHA, eicosapentaenoic acid - EPA) omega-6: omega-3 (ratio 1.4: 1) and omega-9: omega -6 (3.4:1 ratio), Mix Text Group by gavage 1.2g solutions for kg/day for four days before and three days after the extraction of the left mandibular first molar. Evaluation of edema generated by the surgical procedure and collected the perialveolar the site of tooth extraction and dental alveolar mucosa itself for laboratory testing were performed: myeloperoxidase, osteoclast count, concentrations of TNF-α and IL-1β, glutathione (GSH) and thiobarbituric acid reactive substances (TBARS). The Mix Test induced a significant decrease on post-operative edema, myeloperoxidase , osteoclasts count , GSH in blood and tissue, on tissue and plasma TBARS and on the TNF-αconcentration, but did not show significant difference on the IL-1β concentration at the third post-operative day. The gavage with the Mix Test showed anti-inflammatory and antioxidant actions after molar tooth extraction in rats.
Os Ãcidos graxos insaturados Ãmega-3 e Ãmega-9 possuem aÃÃo anti-inflamatÃria e antioxidante, enquanto o Ãmega-6 possui aÃÃo prÃ-inflamatÃria. O objetivo do presente estudo foi avaliar a aÃÃo antioxidante e anti-inflamatÃria do mix de Ãleos em concentraÃÃes nutracÃuticas com alta razÃo Ãmega-9: Ãmega-6, favorecendo aÃÃo antioxidante, e baixa razÃo Ãmega-6:Ãmega-3, favorecendo aÃÃo anti-inflamatÃria no terceiro dia pÃs exodontia em ratos. Foram utilizados trinta e dois ratos Wistar jovens com 270-310g distribuÃdos aleatoriamente em quatro grupos de 8 animais: Grupo Sham, Grupo SoluÃÃo Salina, Grupo mix isolipÃdico e Mix Teste. Os animais receberam NaCl 0,9%, Grupo Sham e Grupo SoluÃÃo Salina, ou mix isolipÃdico, (Ãcido alfa-linolÃico - ALA) mistura contendo Ãmega-6:Ãmega-3 Ãleos (relaÃÃo de 8:01) e Ãmega-9:Ãmega-6 (relaÃÃo 0,4:1), Grupo IsolipÃdico, ou Mix Teste (Ãcido alfa-linolÃnico - ALA, Ãcido docosahexaenÃico - DHA, Ãcido eicosapentaenÃico - EPA) de Ãmega-6:Ãmega-3 (relaÃÃo 1,4:1) e Ãmega-9:Ãmega -6 (3,4:1 relaÃÃo), Grupo Teste, receberam por gavagem 1,2g da soluÃÃo correspondente a cada grupo por kg/dia durante quatro dias antes e trÃs dias apÃs a exodontia do primeiro molar inferior esquerdo. Foi realizada a avaliaÃÃo do edema gerado pelo procedimento cirÃrgico e coletada a mucosa perialveolar ao sÃtio da extraÃÃo dental e o prÃprio alvÃolo dental para anÃlises laboratoriais: mieloperoxidase, contagem de osteoclastos, expressÃo do TNF-α e IL-1β, glutationa (GSH) e substÃncias reativas ao Ãcido tiobarbitÃrico (TBARS). O Mix Teste induziu uma diminuiÃÃo significante na atividade da mieloperoxidase,no edema pÃs operatÃrio, na contagem de osteoclastos, na GSH plasmÃtica e do tecido, nas concentraÃÃes plasmÃticas e do tecido de TBARS, na expressÃo do TNF-α, mas nÃo mostrou diferenÃa significante na expressÃo de IL-1β no terceiro dia pÃs-operatÃrio. A administraÃÃo por gavagem do Mix Teste demonstrou uma reduÃÃo da resposta inflamatÃria e oxidante, atuando como anti-inflamatÃrio e antioxidante, apÃs exodontia em ratos
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Kiškytė, Karolina. "Antioksidacinio aktyvumo nustatymas preparatuose, turinčiuose omega – 3 riebalų rūgščių." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140618_220150-52269.
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Darbo tikslas: nustatyti antioksidacinį preparatų, turinčių omega – 3 riebalų rūgščių, aktyvumą, palyginti jį su preparatų sudėtimis, atlikti vaistinės asortimento analizę.
Darbo uždaviniai:
Atlikti preparatų antioksidacinio aktyvumo tyrimą DPPH metodu.
Atlikti preparatų palyginamąją analizę vertinant sudėtis.
Išnagrinėti omega – 3 riebalų rūgščių turinčių preparatų pasiūlą vaistinėse.
Metodai: antioksidacinis aliejų aktyvumas tirtas spektrofotometriškai naudojant 2,2-difenil-1-pikrilhidrazilo (DPPH) laisvojo radikalo sujungimo metodą.
Pasirinktų linų sėmenų, kanapių sėklų, judros, rapsų, kviečių gemalų, graikinių riešutų aliejų bei žuvų taukų sudėtys vertintos ir lygintos literatūros analizės metodu.
Tyrime naudotų aliejų paplitimas vaistinės asortimente nustatytas renkant duomenis vaistinėse bei elektroninėse vaistinių parduotuvėse.
Rezultatai: nustatytas antioksidacinis aktyvumas (išreikštas inaktyvuoto DPPH % ±SD) kviečių gemalų aliejaus 53,59 ± 9,45, žuvų taukų 22,58 ± 5,38, judros aliejaus 22,40 ± 4,74, linų sėmenų aliejaus 22,17 ± 2,64, kanapių sėklų aliejaus 19,05 ± 1,54, graikinių riešutų aliejaus 18,66 ± 4,10, rapsų aliejaus 17,04 ± 2,68. Palyginus rezultatus ir literatūroje pateiktus duomenis nustatyta, kad nėra ryšio tarp aliejuje esančio omega – 3 riebalų rūgščių kiekio ir antioksidacinio aktyvumo, tačiau yra statistiškai patikimas ryšys tarp antioksidacinio aktyvumo ir sudėtyje esančio vit.E kiekio. Įvertinus vaistinės asortimentą nustatyti 75 žuvų taukų... [toliau žr. visą tekstą]Objective of work: To estimate the antioxidant activity of preparations containing omega - 3 fatty acids; compare it with constitution of preparations; to execute the analysis of pharmacy range. Main tasks: to estimate the antioxidant activity by using DPPH method. To compare preparations by evaluating their constitutions. To execute the analysis of pharmacy range. Methods: antioxidant activity determined by using 2,2 – diphenyl-1-picrylhidrazyl free radical scavenging method. The constituents of flax seed, hemp seed, camelina, rapeseed, wheat germ, walnut and fish oil were evaluated by literature analysis. The data of prevalence of selected oils in pharmacy range was collected in the pharmacies and their online-shops. Results: antioxidant activity of wheat germ oil was 53,59 ± 9,45%, fish oil 22,58 ± 5,38%, camelina oil 22,40 ± 4,74%, flax seed oil 22,17 ± 2,64%, hemp seed oil 19,05 ± 1,54%, walnut oil 18,66 ± 4,10%, rapeseed oil 17,04 ± 2,68%. A comparison of the results showed that there is no significant relationship between amount of omega – 3 fatty acids and the antioxidant activity of the oil, but there is a statistically significant relationship between the amount of tocopherols and the antioxidant activity. The evaluation of the pharmacy range showed 75 fish oil products, 10 products containing flax seed oil, 9 wheat germ oil, 6 hemp seed oil, 3 products with camelina oil, 2 rapeseed oil, and only one product containing walnut oil. Conclusions: The highest... [to full text]
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Fernández, Castaño Irene. "Efecto de la administración de ácido docosahexanóico sobre las alteraciones metabólicas y sobre la distribución de grasa corporal en pacientes con infección por VIH-1 sometidos a tratamiento antiretroviral." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/399575.
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Introducción. La hipertrigliceridemia es común en los pacientes con infección por VIH. Los ácidos grasos omega 3 reducen los niveles de triglicéridos (TG) en pacientes con infección por VIH. Se desconoce si la suplementación con ácido docosahexanóico (DHA) puede reducir los niveles de TG y/o modificar la distribución corporal de grasa en pacientes con infección por VIH-
Métodos. Se trata de un estudio randomizado, doble ciego, controlado con placebo con 84 pacientes tratados con antirretrovirales que tenían niveles de TG en ayunas entre 2.26 y 5.65 mmol/l y fueron ranzomizados a recibir DHA o placebo durante 48 semanas. Se midieron los niveles de TG basalmente, a las 4, 12, 24, 36 y 48 semanas. Se realizó una densitometría (DXA) basalmente y a las 48 semanas para estudiar la distribución de grasa corporal. En un subgrupo de 39 pacientes se midieron marcadores de inflamación y moleculares en tejido adiposo subcutáneo basalmente y a las 48 semanas. Este estudio está registrado con Clinical Trials.gov, NCT02005900.
Resultados. Los pacientes que recibieron DHA tuvieron un descenso del nivel de TG del 43.9% de media en la semana 4 (IQR: -31% a 56%) comparado con un -2.9% (-18.6% a 16.5%) en el grupo de placebo (p < 0.0001). Se observó una correlación significativa entre los niveles de DHA y el descenso de los niveles de TG en la semana 4 en la rama de DHA ( r = 0.7110, p < 0.0001). En la semana 12 la media de descenso de los niveles de TG en la rama de DHA fue de -43,7% (-32.4% a -57.5%) y en la placebo fue 2.9% (-21.3% a 30.1%). La diferencia entre ambos brazos siguió siendo estadísticamente significativa a la semana 48 ( p = 0.0253). Los niveles de colesterol de baja densidad (LDL) aumentaron significativamente en la rama de DHA a la semana 4, 7.1% (IQR: -4.8% a 35.3%) pero no en el brazo de placebo. No se observaron diferencias significativas en los niveles de colesterol de alta densidad (HDL), insulina, HOMA, ni FGF 19 y FGF21. La grasa en las ectremidades aumentó significativamente en ambos grupos sin diferencias significativas ( p = 0.3889). La proteína C reactiva de alta sensibilidad (hsPCR) y los niveles de ácido araquidónico disminuyeron en el grupo de DHA. Los genes relacionados con la adipogénesis (PPAR-γ, adiponectina) y la expresión de genes relacionados con la mitocondria no tuvieron cambios significativos en ambos grupos. El DNA mitocondrial disminuyó en el grupo placebo significativamente. La expresión de genes relacionados con la inflamación en tejido adiposo subcutáneo (TNF-α, MCP-1) disminuyó significativamente en el grupo de DHA permaneciendo estables en el placebo. DHA fue muy bien tolerado, solo 3 pacientes experimentaron toxicidad limitante del tratamiento.
Conclusiones. La suplementación con DHA reduce los niveles de TG en ayunas en pacientes con infección por VIH en tratamiento con antirretrovirales. DHA fue muy bien tolerado con síntomas gastrointestinales leves. La grasa periférica aumentó significativamente en el grupo de DHA pero no comparándolo con el grupo de placebo. La suplementación con DHA disminuye la expresión genética de inflamación en el tejido adiposo subcutáneo pero no modifica la expresión genética de la adipogénesis. DHA disminuye significativamente los niveles de hsPCR y ácido araquidónicoBackground. Hypertriglyceridemia is common in HIV-infected patients. Omega-3 fatty acids reduce fasting serum triglyceride (TG) levels in HIV-infected patients. It is not known whether docosahexanoic acid (DHA) supplementation can reduce hypertriglyceridemia and modify fat distribution in HIV-infected patients. Methods. We conducted a randomized, double-blind, placebo-controlled trial with 84 antiretroviral-treated patients who had fasting TG levels from 2.26-5.65 mmol/l and were randomized to receive DHA or placebo for 48 weeks. TG levels were assessed at baseline, week 4 and every 12 weeks. Body composition was assessed at baseline and at week 48. And systemic inflammatory and molecular SAT markers were assessed at baseline and at week 48 in a subgroup of 39 patients. This study is registered with ClinicalTrials.gov, NCT02005900. Results. Patients receiving DHA had a 43.9% median decline in fasting TG levels at week 4 (IQR: -31% to -56%), compared with -2.9% (-18.6% to 16.5%) in the placebo group (P < 0.0001). There was a significant correlation between DHA levels and decrease in TG at week 4 in the DHA arm (r = 0.7110, P < 0.0001). By week 12, the median reduction in TG levels in the DHA arm was -43.7% (-32.4% to -57.5%), and in the placebo arm +2.9% (-21.3% to +30.1%). The difference between study arms remained statistically significant at week 48 (P = 0.0253). Low-density lipoprotein cholesterol levels had significantly increased at week 4 by 7.1% (IQR: -4.8% to +35.3%) in the DHA arm but not in the placebo group. No significant changes were observed in HDL cholesterol, insulin, and HOMA-IR during the study. Limb fat significantly increased in both arms, without statistically significant differences between groups (P = 0.3889). High sensitivity C reactive protein (hsCRP) and arachidonic acid levels significantly decreased in the DHA group. Adipogenesis-related genes (PPAR-γ, adiponectin) and mitochondrial-related gene expression did not experience significant changes in either group. Mitochondrial DNA (mtDNA) significantly decreased in the placebo group. SAT inflammation-related gene expression (TNF-α, MCP-1) significantly decreased in the DHA but remained unaltered in the placebo group. DHA was well tolerated; only 3 patients experienced treatment-limiting toxicity. Conclusions Supplementation with DHA reduced fasting TG levels in antiretroviral-treated HIV-infected patients with mild hypertriglyceridemia. DHA was well tolerated with minor GI symptoms. Peripheral fat significantly increased in the DHA group but did not increase significantly compared with placebo. DHA supplementation down-regulated inflammatory gene expression in SAT, but did not modify adipogenesis-related gene expression. DHA impact on markers of systemic inflammation was restricted to a significant decrease in hsCRP and arachidonic acid.
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Rodrigues, Ana Sofia de Figueiredo. "Industrial production of omega-3 polyunsaturated fatty acids from fish oil and microalgae." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5257.
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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomiaω-3 polyunsaturated fatty acids (PUFAs) ingredients, especially eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3) are known for its vital and unique role in human health and well-being by an extensive scientific research. These facts are widely spread by media. At present, the major source of ω-3 PUFAs is fish oil from oily fish like sardine (Sardina pilchardus). This work proposes the use of heterotrophic microalgae such as Crypthecodinium cohnii as an alternative source of interest for the commercial production of ω-3 EPA and DHA. It is also suggested the use of a common process suitable for both feedstock. EPA and/or DHA production are accomplished through oil saponification and PUFAs concentration winterization and urea concentration. PUFAs purification by chromatography is only necessary when oil is extracted from fish since fractions obtained from C. cohnii have high proportions in DHA and they do not require further purification steps for food applications. The combination of traditional (seasonal) and alternative sources (year-round) using a common production process shows an economic advange with increasing earnings for market development.
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Holmes-Miller, Leah. "The Effect of Supplementing Grazing Dairy Cattle Diets with Fish Oil and Linseed Oil on Milk CLA and Omega-3 Fatty Acid Content." Available to subscribers only, 2009. http://proquest.umi.com/pqdweb?did=1885462201&sid=2&Fmt=2&clientId=1509&RQT=309&VName=PQD.
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Ross, Trinette Noel. "Evaluation of bone biochemical markers and inflammatory markers in yearlings fed varying ratios of omega-6 and omega-3 polyunsaturated fatty acids." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1036.
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Ramakrishnan, Sarathiraja. "Encapsulation of omega-3 fatty acids by premix membrane emulsification." Doctoral thesis, Universitat Rovira i Virgili, 2013. http://hdl.handle.net/10803/145770.
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In food and pharma industry, fish oils are highly demanded due to the many associated health benefits of omega-3 fatty acids. However, the delivery of fish oil through food is a major challenge as this oil is susceptible to oxidation and to produce off-flavors. To prevent these undesired effects, microencapsulation techniques are used. Typically oil encapsulation is carried out by two steps (i) emulsion preparation (ii) drying. The main objective is to study the effect of the emulsification method, emulsion formulation, membrane type and microcapsule formulation on relevant physic-chemical parameters of fish oil microcapsules.The approach of the project is to combine, for the first time, the advantages of using a low energy emulsification technique (membrane emulsification) and spray drying to obtain food-grade fish oil microcapsules. The results show a clear improvement in the oil encapsulation efficiency (OEE) when decreasing the droplet size of the emulsion and increasing the amount of wall material. The combination of a polysaccharide with a protein has been found to improve protection against oxidation during storage of the microcapsules, while the addition of denatured proteins as a part of the microcapsule wall material enhances OEE but does not improve the mechanical strength of the microcapsules.El aceite de pescado es altamente valorado en la industria alimentaria por su demostrada actividad en la prevención y tratamiento de numerosas patologías, asociada a su contenido en ácidos grasos omega-3. La incorporación de aceite de pescado en alimentos presenta algunas dificultades relacionadas con su rápida oxidación y su característico aroma y sabor. La encapsulación del aceite de pescado retrasa la oxidación y permite enmascarar sus propiedades sensoriales. Tradicionalmente, la encapsulación se lleva a cabo combinando una etapa de emulsificación seguida de secado por atomización. El objetivo principal del trabajo es estudiar el efecto del método de emulsificación y la formulación de la emulsión y las microcápsulas en los parámetros físico-químicos más relevantes de las microcápsulas. En este proyecto se combina por primera vez la emulsificación por membranas con el secado por atomización para obtener microcápsulas de aceite de pescado aplicables a la industria alimentaria. Los resultados muestran una clara mejora en la eficiencia de encapsulación del aceite cuando se reduce el tamaño de gota de la emulsión y se incrementa la cantidad de material de pared de las microcápsulas. La combinación de un polisacárido con una proteína para la formación de la pared mejora la estabilidad oxidativa de las microcápsulas durante el almacenamiento. Por otra parte la adición de proteínas desnaturalizadas para reforzar las paredes de las microcápsulas ha resultado en una mejora de la eficiencia de encapsulación de aceite pero no ha mejora su resistencia mecánica
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Lane, Katie Elizabeth. "The oxidation, bioavailability and integration of vegetarian omega-3 oil nanoemulsions in functional foods." Thesis, Manchester Metropolitan University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.593640.
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Background: Long chain omega-3 (n-3) polyunsaturated fatty acids (LC3PUFA) offer numerous health benefits throughout the life cycle, including improved cognititve and cardiovascular function. Currently, UK. intakes fall short of dietary guidelines. especially amongst vegetarians. Nanoemulsions are novel systems with small droplet sizes ti at can be used to enrich functional foods with LC3PUF A offering a vehicle to increase habitual intakes and bioavailability. Previous combinations of LC3PUFA and water I based emulsions have however been found to create problems with consumer acceptability and oxidative rancidity. This PhD set out to develop and analyse a novel, vegetarian, LC3PUF A nanoemulsion system for incorporation into a functional yogurt product. Methods: A nanoemulsion system was designed and used to create a strawberry yogurt drink, which was evaluated for consumer acceptability using sensory analysis. A full study assessed the oxidation stability of the nanoemulsion system and enriched yogurt. This was followed by a single blinded, randomised crossover intentention trial to compare the bioavailability of a vegetarian algae oil nanoemulsion with the same dose of the bulk algae oil as a control. Participants ingested 200g of yogurt enriched with bulk or nano-emulsified oil providing 1264mg DHA. Results: Droplet measurement results confirmed that nanoemulsion systems can be created using ultrasound with 7, 20 and 50 per cent oil loads in combination with lecithin and/or Tween 40 emulsifiers. Oxidation testing indicated that nanoemulsion of did not have a significant negative effect in terms of oxidation when products at 4°C and that sensory qualities improved after 16 days of storage (P < 0.001). oil the addition of the algae oil nanoemulsion had a significant adverse effect on cJ nsumer acceptability (P S 0.05). The affected attributes (aroma, flavour, texture, aftertaste and overall acceptability) were all significantly reduced when compared with a bulk oil enriched and control yogurt (P S 0.05). The addition of the algae oil nanoemulsion (4.29g1l00g yogurt, l264mg OHA) significantly increased the bioavailability of LC3PUF A compared to the same dosage of untreated bulk oil as indicated by under the curve calculation (AUC), (P < 0.05). Baseline adjusted omega-6 to n-3 ratios (n- 6: n-3) were also statistically significantly reduced by 4.52 per cent for the nanoemulsion I compared to 1.48 per cent for bulk oil (P < 0.05). Conclusions: The incorporation of vegetarian LC3PUFA oil nanoemulsions into functional foods offers a potential vehicle to improve omega-3 status within the general population. In comparison to untreated oils, increases were noted in the bioavailability of DHA. LC3PUFA and reductions in n-6:n-3 ratios. Further research is now needed to improve the consumer acceptability of the enriched yogurt and to study the bioavailability of vegetarian LC3PUF A nanoemulsions in the form of larger and longer randomised controlled trials.
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Gruenfelder, Catherine A. "Sensory evaluation of heart-healthy foods enriched with omega-3 fats from fish oil." Thesis, College of Saint Elizabeth, 2014. http://pqdtopen.proquest.com/#viewpdf?dispub=1555163.
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A diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.
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Nguyen, Jason P. "The effect of a diet supplemented with flaxseed oil on the lipid content and fatty acid profile of rainbow trout (Oncorhynchus mykiss) muscle tissue." Morgantown, W. Va. : [West Virginia University Libraries], 2006. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=4777.
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Thesis (M.S.)--West Virginia University, 2006.Title from document title page. Document formatted into pages; contains v, 33 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 30-33).
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Ribeiro, Sheila Cardoso [UNESP]. "Fontes de óleo na dieta e sua importância no desempenho e na imunidade de frangos de corte." Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/94739.
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ribeiro_sc_me_araca.pdf: 191988 bytes, checksum: 6ae04c780c812f7133db1a6434eef76f (MD5)Foi avaliado o efeito do uso de óleos ricos em ácidos graxos polinsaturados ômega-3 na dieta de frangos de corte sobre o desempenho e a resposta imune humoral e celular à vacinação. Foram comparadas dietas formuladas com óleo de soja (OS), linhaça (OL) ou sardinha (OP), fornecidas a 240 frangos da linhagem Cobb, divididos em 24 grupos de 10 aves cada, num arranjo experimental 3x2 (3 tipos de óleo e 2 situações vacinais) e 4 repetições. O consumo de ração, o ganho de peso e a conversão alimentar foram avaliados aos 21, 35 e 42 dias. Metade dos grupos foi vacinado contra doença de Newcastle. A produção de anticorpos, avaliada 15 dias após a vacinação pelo método de ELISA e expressa em densidade óptica a 450nm (D.O.450nm), foi maior entre as aves alimentadas com ração com OS (P<0,05). Nos grupos alimentados com OL e OP as médias de D.O.450nm não diferiram significativamente entre vacinados e não vacinados (P>0,05). A resposta linfoproliferativa das aves vacinadas foi maior independente do tipo de óleo utilizado (P<0,05). Na análise de desempenho não houve interferência da fonte de óleo ou da vacinação sobre o ganho de peso e peso vivo. Entre as aves vacinadas a pior média de conversão alimentar correspondeu à dieta com OS. Além disso, entre as aves que receberam dieta com OS, a vacinação piorou significativamente a conversão alimentar, considerando todo o período experimental (P<0,05). Já entre as aves que receberam dieta com OL ou OP, não houve diferença na conversão alimentar entre os grupos vacinados e não vacinados (P>0,05). Estes resultados demonstram que a reação maior ao desafio vacinal prejudicou o desempenho das aves alimentadas com OS.
The effect of the use of oils rich in omega-3 polyunsaturated fatty acids in the diet of broiler on performance and humoral immunity and cellular response to vaccination were evaluated. Diets were compared with soybean oil (OS), linseed (OL) or sardine (OP), supplied to 240 broiler, Cobb, divided into 24 groups of 10 birds each in a 3x2 factorial arrangement (3 types of oil and two vaccine situations) and 4 replications. Feed intake, weight gain and feed conversion were evaluated at 21, 35 and 42 days. Half of the groups were vaccinated against Newcastle disease. The production of antibodies evaluated 15 days after vaccination by ELISA and expressed as optical density at 450 nm (D.O.450nm) was higher in birds fed OS (P<0.05). In groups fed OL and OP, the mean of D.O.450nm did not differ significantly between vaccinated and unvaccinated (P>0.05). The lymphoproliferative response of vaccinated birds was higher, regardless of the type of oil used (P<0.05). In the performance analysis, there was no interference from the source of oil or of vaccination on weight gain and body weight. Among those vaccinated, the worst average feed conversion corresponded to the diet OS. Moreover, among the birds fed OS, vaccination has significantly worsened feed conversion, considering the entire experimental period (P<0.05). Among the birds fed OL or OP, there was no difference in feed conversion between vaccinated and unvaccinated groups (P>0.05). These results demonstrate that the greatest reaction to the challenge vaccine affected performance of birds fed OS.
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Weems, Tyson Victor. "Consumer awareness and interest in omega-3 fats and applications for marketing culinary Camelina oil." Thesis, Montana State University, 2007. http://etd.lib.montana.edu/etd/2007/weems/WeemsT0507.pdf.
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Camelina sativa is a oilseed-bearing plant that grows in Montana and from which can be extracted oil containing 30-42% alpha-linolenic acid, an essential "omega-3" fatty acid. While researchers have associated certain health benefits with replacing other dietary fatty acids with alpha-linolenic acid and other omega-3 fatty acids, these are scarce in most Americans' diets. Current consumption levels are likely related to concurrent knowledge, beliefs, attitudes, and other behaviors about omega-3s and fat in general. The purpose of this study was to interview and survey likely targeted consumers to identify potential challenges and opportunities related to these factors for building interest and commitment to use culinary Camelina oil. Researchers intended results to facilitate determination of practical strategies for introducing Montana-produced Camelina oil as a viable commercial food product. Fifty athletes from the Greater Bozeman area ages 14-70 years participated in focus group discussions and sensory evaluation tests. Researchers split participants into 2 groups for each age category (high school, college, and adult), yielding 6 groups of 6-10 participants each. Participants evaluated the sensory characteristics of culinary Camelina as well as Canola, flaxseed, and extra virgin olive oil as straight oils and as components of spreads and vinaigrettes in a series of tests involving affective scales of like or dislike. Following the sensory evaluations, they engaged in focus group discussions concerning omega-3-related knowledge, beliefs, attitudes, behaviors, and potential Camelina marketing approaches. An additional group of 58 adult athletes completed a survey measuring knowledge, beliefs, attitudes, and behaviors related to dietary fat in general and omega-3s in particular. Study participants expressed varied amounts of sensory acceptance as well as apparent preparedness to consume culinary Camelina. Overall, their feedback indicated some likely consumer interest in products containing the oil, particularly if marketed to adults or sold in a vinaigrette.
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Hannah, Sabrina. "Microencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applications." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/29525.
Full textAbstract:
Omega-3 polyunsaturated fatty acids (Ï 3 PUFAs) provide important health benefits, but
dietary consumption is low. Supplementing foods with Ï 3 PUFAs is of interest, but intervention
strategies are necessary to preserve the integrity of these unstable compounds.
Microencapsulation of Ï 3 PUFA sources is one means of improving their stability. In this work,
Ï 3 PUFA microcapsules were prepared by spray drying with chitosan and blends of chitosan,
high-amylose starch, and pullulan as wall materials. The primary objectives of this research
were (1) to evaluate the effect of chitosan type and oil:wall ratio on Ï 3 PUFA microcapsule
properties, (2) to evaluate the effect of blending chitosan with high-amylose starch and pullulan
on Ï 3 PUFA microcapsule properties, and (3) to evaluate the oxidative stability of Ï 3 PUFA
microcapsules by monitoring primary and secondary oxidation products during storage.
Microcapsule encapsulation efficiencies (EE) ranged from 63% to 79% with the highest EEs
observed for microcapsules prepared from chitosan with higher degree of deacetylation (DD) and
lower molecular weight (MW). Median microcapsule size ranged from 3μm to 11μm. Moisture
contents were all below 7% and water activities (aw) were below 0.27. Microcapsules prepared
from blends of chitosan with starch and/or pullulan had lower aw values than those prepared from
chitosan alone. Oxidative stability was evaluated by measuring oxidation induction time (OIT)
using pressure differential scanning calorimetry. OIT values ranged from 14 to 20 minutes.
Microcapsules prepared from chitosan with lower DD and higher MW had longer OITs than
those prepared from chitosan with higher DD and lower MW. Microcapsules prepared from
blends of chitosan, starch, and pullulan had longer OITs than those prepared from chitosan alone.
Oxidative stability of microcapsules during long term storage was evaluated on one microcapsule
formulation by monitoring peroxide value (PV) and secondary oxidation products by HS-SPMEGC/
MS. Volatiles including propanal, 1-penten-3-ol, pentanal, hexanal, and 2,4-heptadienal
were detected in the headspace of the microcapsules; however, PVs did not indicate substantial
oxidation of the Ï 3-PUFA source during 5 weeks of storage. Chitosan, high-amylose starch,
and pullulan are effective materials for microencapsulation of Ï 3 PUFA sources.Ph. D.
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Jensen, Maren T. "Effects of A-beta immunotherapy and Omega-3 fatty acid administration in Alzheimer's transgenic mice." [Tampa, Fla] : University of South Florida, 2006. http://purl.fcla.edu/usf/dc/et/SFE0001438.
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Jaritkhuan, Somtawin. "Thraustochytrids as a food source in aquaculture." Thesis, University of Portsmouth, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343334.
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Simmons, Courtney Anne. "The effect of a flaxseed-oil enhanced diet on the shelf life and sensory characteristics of farmed brook trout (Salvelinus fontinalis)." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10129.
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Thesis (M.S.)--West Virginia University, 2009.Title from document title page. Document formatted into pages; contains vii, 115 p. : ill. (some col.). Includes abstract. Includes bibliographical references.
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Grun?, Ingolf U. "Lipoxygenase activity in menhaden (Brevoortia tyrranus) and its contribution to oxidation of omega-3 polyunsaturated fatty acids in menhaden oil /." This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-10022007-145236/.
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Neijat, Mohamed. "Omega-3 fatty acid enrichment of chicken eggs: Regulation of long chain polyunsaturated fatty acid metabolism in laying hens." Poultry Science, 2014. http://hdl.handle.net/1993/32076.
Full textAbstract:
Eggs enriched with omega-3 polyunsaturated fatty acids (PUFA), particularly the longer chain PUFA (LCPUFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)) can boost human consumption of these fatty acids implicated in human health. Alpha-linolenic acid (ALA) from plant seeds/oils, primarily serve as the source of omega-3 PUFA for hens, however, the scarcity of ALA-rich plants and the limited conversion of ALA to LCPUFA are challenges for egg enrichment. Two major experiments were conducted to determine potential factors regulating egg enrichment of omega-3 LCPUFA based on detailed assessment of PUFA profiles in different lipid pools of hen tissues. In experiment 1, supplementation of graded levels of hempseed products, provided ~ 0.1 to 1.3% of ALA in the diets. Experiment 2, investigated dietary supplementation of flaxseed oil (ALA-rich) and algal DHA (preformed LCPUFA), each providing similar graded levels of total omega-3 PUFA. Both ALA-containing models demonstrated a plateau in DHA enrichment of eggs at higher ALA intakes. ALA-containing diets led to high concentrations of ALA in the triacylglycerol (TAG) fraction of eggs and plasma, and the adipose tissue of flaxseed oil-fed hens. In total phospholipid (PL), particularly the phosphatidylethanolamine (PE), the levels of EPA and ALA in the yolk were linearly associated with those in the liver. In all tissues, DHA dominated the PE pool, exhibiting a plateau with a strong inverse correlation to the ratio of ALA to EPA in the liver, suggesting limited ALA availability for egg DHA enrichment. The use of algal DHA should therefore permit further accumulation of DHA in the total PL and TAG fractions of yolk. However, enrichment via preformed DHA (at 3.36% algal product) was also limited by hepatic PL resulting in more DHA and EPA being shunted to the adipose TAG, concurrent with elevated hepatic acyl-CoA synthetase (ACSL1) expression. As a function of total omega-3 PUFA intakes (regardless of source), similar levels of stearidonic acid (SDA) and particularly EPA accumulated in liver PE. Therefore, hepatic PL regulation, possibly aimed at maintaining EPA level, may potentially be limiting the amount of ALA accumulation in the same pool, hence limiting the endogenous synthesis of DHA and subsequent enrichment in eggs.February 2017
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Al-Bakri, Ahmed N. "ASSESSMENT OF OIL QUANTIFICATION METHODS IN SOYBEAN AND CHIA SEEDS AND CHARACTERIZATION OF OIL AND PROTEIN IN MUTANT CHIA (SALVIA HISPANICA L.) SEEDS." UKnowledge, 2017. http://uknowledge.uky.edu/pss_etds/93.
Full textAbstract:
This thesis includes two main parts:
I. Evaluation of techniques for oil (total lipid) quantification of chia and soybean seeds.
This study evaluated ten different methods of seed oil quantification, including some methods that have not been applied to oilseeds before. The main aim of this study was to find one or more techniques that are easy, inexpensive, safe and fast with a small amount of ground seeds. The Soxhlet method was used as a standard to compared between techniques of oil quantification. The oil extraction by the Soxhlet method was evaluated with two solvents petroleum ether and acetone. There is not a statistically significant difference between petroleum ether and acetone solvents. No significant differences for the amount of oil recovered via the Soxhlet method were found between Medium Moisture Content (MMC > 10%) and Low Moisture Content (LMC < 4.0 %). The Folch technique provided higher percentages of oil extraction than Bligh and Dyer and hexane-isopropanol techniques. There is not a statistically significant difference (P =0.0844) between Soxhlet method and Folch method but less than the Soxhlet method. A supercritical fluid extraction (HCH) method provided a lower yield of oil extraction compared with the Soxhlet method for three varieties of bias samples. A Direct Transesterification (DT) method with LMC and MMC provided a statistically significant difference than the Soxhlet method. The DT with LMC produced higher yield than DT with MMC between samples but lower than the Soxhlet method. A Double Direct Transesterification (DDT) following Griffiths protocol provided more accurate results with the stir bar technique than sonication technique. 11 oilseeds bias samples (10 bias samples of soybean and one of chia) covering an oil content range of 15.4 to 32.6% showed, there is a significant difference between the Soxhlet and DDTG method and high oil quantification found with DDTG. A Double Direct Transesterification following Qiao et al. (2015) provided similar oil extraction to the Griffiths et al. (2010) method and also there is a significant difference between the Soxhlet and DDTQ method and higher oil recovered with DDTQ. The Bead Beating Extraction (BBE) protocol showed, there is a statistically significant difference ( P< 0.001) than the Soxhlet method. The BBE provided high oil quantification comparing with the Soxhlet method. The BBE provided the best results since it is the easiest, cheapest and fastest oil quantification method. A Nile red fluorescence technique yield no clear results.
II. Characterization of oil and protein in mutant chia (Salvia hispanica L.) seeds.
The objectives of this study were to (1) measure heritability in chia plants of levels of oil and protein content and seed yield and (2) Compare differences between two locations over two years for oil and protein percentages in chia and seeds yield. A population of 180 M3 mutant individual chia plants was harvested and for which forty M4 chia seeds were planted based on seed composition characteristics, with six plants representing each characteristic (high and lower oil, protein, and density and high yield). The forty M4 chia seeds were planted, with two replications for two locations, have been chosen in Kentucky one on Spindletop farm and the other in Quicksand farm. The M5 progeny seeds from plants grown in Spindletop and Quicksand contained significantly (P < 0.05) more protein than did seeds from the M4 parents. There were significant differences (P < 0.05) between locations where Quicksand obtain higher oil content than Spindletop. There was no significant difference between M5 parents seeds and M4 progeny seeds and higher yield kg/ha at Quicksand than Spindletop.
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Harvey, Jessica C. "The Effects of Fish Oil (EPA+DHA) on Chronic Ventilator Patients in a Long Term Acute Care Setting: A Randomized Control Trial." University of Cincinnati / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1307125476.
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Brown, William. "Effects of supplementing grazing dairy cows with fish oil and linseed oil on milk conjugated linoleic acid and omega-3 fatty acids content /." Available to subscribers only, 2007. http://proquest.umi.com/pqdweb?did=1456286001&sid=2&Fmt=2&clientId=1509&RQT=309&VName=PQD.
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Choi, Seojin. "Flaxseed oil and prevention of pulmonary fibrosis." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/15106.
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Doctor of PhilosophyDepartment of Human Nutrition
Richard C. Baybutt
Weiqun George Wang
Although omega-3 fatty acids have been a hot issue in nutrition for years, there remains a paucity of research on the topic of omega-3 fatty acid and pulmonary fibrosis and the mechanism is still unclear. The purpose of this research is to investigate the preventive effects of flaxseed oil for bleomycin-induced pulmonary fibrosis in rats and to find the possible underlying mechanisms. There are two experiments demonstrated in this dissertation, one is with various doses of flaxseed oil in the diet (0, 2.5, 5, 7.5, 10, 12.5, and 15 % (w/w)), and the other is with different times of sacrificing animals after oropharyngeal bleomycin treatment (days 7 and 21). In the first study, three proteins including transforming growth factor-[beta] (TGF-[beta]), interleukin-1 (IL-1), and [alpha]-smooth muscle actin ([alpha]-SMA), commonly associated with fibrotic inflammation in the lung, were examined by Western blot and fatty acids composition of the diets and tissues were analyzed by gas chromatography (GC). Fifteen percent of flaxseed oil group significantly reduced septal and vascular thickness and fibrosis in the lung, and significant cardiac fibrosis in the heart. The amount of IL-1 and [alpha]-SMA decreased significantly as the amount of omega-3 fatty acids increased, whereas TGF-[beta] did not change significantly. The next study further reported the time-course effect and potential underlying mechanisms. Both interleukin-6 (IL-6), a protein associated with fibrotic inflammation in the lung, and renin, an enzyme related to renin-angiotensin system, were examined by Western blot. The time-dependent increase of IL-6 in response to bleomycin treatment was reversed by flaxseed oil diet. Although renin was not significantly different in the kidney, it suggested that the renin-angiotensin system may be involved locally. In addition, the profiles of fatty acids in both liver and kidney tissues as measured by lipidomics demonstrated a significant increase of omega-3: omega-6 ratio in the flaxseed oil-fed groups. Overall, these results indicated for the first time that the omega-3 fatty acids rich in flaxseed oil inhibited the formation of pulmonary fibrosis in a dose-dependent manner - however the moderate dose of flaxseed oil was most effective - via anti-inflammatory mechanisms, which appears associated with the modulated fatty acid composition in the tissues.
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Durand, Villarroel Advelí. "Elaboración de un análogo de queso fresco por sustitución de la grasa láctea con emulsiones de aceites vegetales ricos en omega 3 y 6 con incorporación de aceites esenciales." Doctoral thesis, Universitat Autònoma de Barcelona, 2018. http://hdl.handle.net/10803/666625.
Full textAbstract:
El objetivo general de esta tesis fue elaborar un análogo de queso fresco con alto contenido de ácidos grasos omega-3 y 6, a partir de la sustitución de la grasa de la leche por una emulsión de aceites de oliva y chía, utilizando caseinato de sodio como emulgente, y con la incorporación de aceites esenciales como antimicrobianos y antioxidantes naturales.
En un primer estudio, se determinó la capacidad antioxidante y antimicrobiana in vitro de aceites esenciales (AEs) de albahaca, canela, clavo, laurel, limón, mandarina, salvia, romero, valeriana, tomillo y orégano. Para determinar la capacidad antimicrobiana se ensayaron microorganismos de relevancia en productos lácteos: Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, Lactococcus lactis, Lactobacillus plantarum, Kluyveromyces marxianus, Aspergillus niger y Penicillium sp. Los AEs de canela, clavo, orégano y tomillo mostraron un comportamiento similar para evitar la oxidación de lípidos, sin embargo, la canela y el clavo presentaron una mayor actividad antioxidante frente a los radicales libres; mientras que el orégano y el tomillo mostraron mayor actividad antimicrobiana. Estos cuatro AEs se seleccionaron para el segundo estudio.
En un segundo estudio, se formularon y elaboraron emulsiones O/W con 15% de aceite de oliva y 5% de chía, ricos en omega-3 y 6, con caseinato de sodio como el emulgente, estabilizadas por homogeneización convencional, con adición o no de los AEs seleccionados en el estudio anterior. En una primera etapa se determinó la concentración mínima inhibitoria (CMI) de los cuatro AEs incluidos en las emulsiones frente a los microorganismos ensayados en el primer estudio. La CMI de estos AEs fue similar frente a los microorganismos estudiados, excepto para P. aeruginosa, que fue el microorganismo más resistente, cuyas CMIs fueron entre 4 y 32 veces superiores al del ensayo in vitro. Por su actividad antimicrobiana y antioxidante, y menor impacto a nivel sensorial, se seleccionaron los AEs de tomillo y clavo para la caracterización de las emulsiones a nivel fisicoquímico y microbiológico. Con la adición de AEs en la emulsión se determinó cierta actividad antimicrobiana en la emulsión con clavo que presentó una vida útil de 9 días frente a 4-5 días en la emulsión control y con tomillo.
En un tercer estudio, se desarrolló y caracterizó un análogo de queso fresco (AQF) con sustitución de la grasa láctea por la emulsión del segundo estudio. Para evaluar el efecto antimicrobiano y antioxidante de los AEs de tomillo y clavo en el AQF, se incluyeron en el AQF a través de la emulsión o de manera directa en la mezcla leche desnatada/emulsión a concentración final de 0,05%. Los AQFs se caracterizaron a nivel fisicoquímico, microbiológico y sensorial. En la etiqueta de los AQFs se pueden realizar declaraciones nutricionales y de salud en base a su bajo contenido de grasas saturadas y alto contenido de grasas insaturadas y de ácidos grasos omega 3. La incorporación de los AEs no tuvo efecto en la composición y textura de los AQFs, pero tuvieron efecto en el crecimiento microbiano, especialmente el AQF con tomillo que presentó una vida útil de 12 días, mientras en los otros AQFs fue de 7-8 días en condiciones de refrigeración. Los AQF con AEs presentaron niveles de oxidación menores que sus homólogos sin AEs. A nivel sensorial, el AQF control se describió como un producto de sabor herbal conferido por el aceite de chía, con textura y color aceptables. Similares características sensoriales se observaron en los AQFs con AEs, aunque con diferencias en sabor y olor, debido a la presencia de los AEs, el sabor fue percibido como intenso, persistente y característico del AE adicionado, pero de olor moderado.The general objective of this thesis was to elaborate an analogue of fresh cheese with a high content of omega-3 and 6 fatty acids, from the substitution of milk fat for an emulsion of olive and chia oils, using sodium caseinate as an emulsifier, and with the incorporation of essential oils such as antimicrobials and natural antioxidants. In a first study, the antioxidant and in vitro antimicrobial capacity of essential oils (EOs) from basil, cinnamon, clove, laurel, lemon, tangerine, sage, rosemary, valerian, thyme, and oregano was determined. To analyze the antimicrobial capacity, ten relevant microorganisms in the dairy products were tested: Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa, Lactococcus lactis, Lactobacillus plantarum, Kluyveromyces marxianus, Aspergillus niger, and Penicillium sp. The EOs of cinnamon, clove, oregano, and thyme showed a similar behavior to avoid oxidation of lipids, however, cinnamon and clove showed the highest antioxidant activity against the free radicals, while oregano and thyme showed greater antimicrobial activity. These four EOs were selected for the second study. In a second study, O/W emulsions were formulated and elaborated with 15% olive oil and 5% chia, rich in omega-3 and 6, with sodium caseinate as the emulsifier, stabilized by conventional homogenization, with the addition or not of the EOs selected in the previous study. In a first stage, the minimum inhibitory concentration (MIC) of the four EOs included in the emulsions were determined against the microorganisms tested in the first study. The MIC of these EOs was similar to the microorganisms studied except for P. aeruginosa, which was the most resistant microorganism, the MICs in this study were 4-32 times higher than those obtained in the previously performed in vitro test. Due to its antimicrobial and antioxidant activity, and lower impact at sensory level, the thyme and clove EOs were selected for the characterization of the emulsions at physicochemical and microbiological level. The addition of AEs in the emulsion had no effect, but some antimicrobial effect was determined, especially in the emulsion with clove with a shelf life of 9 days, and 4-5 days in control and thyme emulsions. In a third study, a fresh cheese analogue (FCA) was developed and characterized by replacing the milk fat by the emulsion of the second study. To evaluate the antimicrobial and antioxidant effect of thyme and clove EOs in the FCAs, they were included through the emulsion or directly in the mixture skimmed milk/emulsion at a final concentration of 0.05%. The FCAs were characterized at the physicochemical, microbiological and sensory levels. Nutritional and health claims can be made on the FCA label based on their low content of saturated fats and high content of unsaturated fats and omega 3 fatty acids. The incorporation of the EOs had no effect on the composition and texture of the FCAs, but they had effect on the microbial development, especially in the FCA with thyme, with a shelf life of 12 days, whereas in the other FCAs the shelf life were 7-8 days under refrigeration conditions. The FCAs with EOs presented lower oxidation levels than their counterparts without EOs. At the sensory level, the control FCA was described as an herbal flavor product conferred by chia oil, with acceptable texture and color: Similar sensory characteristics were observed in the FCAs with EOs, although with differences in taste and smell, due to the presence of the EOs, the flavor was perceived as intense, persistent and characteristic of the EO added, but with a moderate odor.
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Grun, Ingolf U. "Lipoxygenase activity in menhaden (Brevoortia tyrranus) and its contribution to oxidation of omega-3 polyunsaturated fatty acids in menhaden oil." Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/39521.
Full textAbstract:
Menhaden is the major source of fish oil in the United States. Due to a high amount of polyunsaturated fatty acids which are highly susceptible to autoxidation, menhaden oil deteriorates rapidly, leading to objectionable off-odors and off-flavors. The purpose of this study was to investigate if the enzyme lipoxygenase is present in menhaden gill tissue and if it is a contributing factor in menhaden oil oxidation.
Peroxide, TBA and anisidine values of undeodorized and deodorized menhaden oils exhibited two maxima during 20 weeks of storage at 30°C. Peroxide values of the undeodorized oil peaked at week 1 with 6.71 meq/kg and at week 12 with 21.50 meq/kg, while in the deodorized oil it peaked at week 8 (9.28 meq/kg) and week 20 (18.71 meq/kg). TBA maxima were observed at week 2 (1416 μMol/kg) and week 12 (4951 μMol/kg) and at week 8 (1397 μMol/kg) and week 20 (4284 μMo/kg) for undeodorized and deodorized menhaden oil respectively. Anisidine values showed maxima at the same weeks. These results indicate that lipid peroxidation of the deodorized oil lagged a few weeks behind the undeodorized oiL In this study, the conjugated diene and fluorescence analyses were found to be poor indicators for monitoring lipid oxidation in menhaden oil.
Enzyme assays indicated that lipoxygenase activity is present in menhaden gill tissue with maximum activity at pH 9-10, resembling that of soybean lipoxygenase-l. A sensory panel judged omega-3 fatty acid ester concentrates treated with the enzyme extract as having a significantly (p < 0.03) stronger smell than the control ester for the first four weeks of an eight week study. However, no significant difference was found between the TBA values of the esters.
Of the 60 volatile compounds identified by GC-MS in the undeodorized menhaden oil, 19 were aldehydes, 9 were alcohols and 8 were ketones. Volatiles that are potentially Ii poxygenase derived, namely 2-octenal, 1-octen-3-01, 2-nonenal, 2,6-nonadienal (E,Z), and 2,5-octadien-l-ol were among those identified in the undeodorized menhaden oil. The deooorized oil contained fewer total volatiles, and fewer aldehydes (6), ketones (1) and alcohols (8), but more long chain aliphatic compounds such as hydrocarbons, many of which were not possible to positively identify. No lipoxygenase derived volatiles were identified in the deooorized oil. Most of the volatiles in the omega-3 fatty acid ester concentrates were identified as esterified short chain fatty acids. No difference in the amount of total volatiles was found between four esters that were treated with and without the enzyme extract, a boiled enzyme extract and an enzyme extract that was inocculated with esculetin. However, in a repetition of just the control and the enzyme treated ester, a significantly (p < 0.02) higher amount of total volatiles was found in the enzyme treated ester, supporting the results of the sensory analysis. It was not possible to identify specific volatiles in the enzyme treated ester that were present in larger concentrations than in the other ester treatments. Volatiles identified in EPA and DHA ethyl esters were similar to those volatiles found in the undeodorized and deodorized menhaden oil as well as the omega-3 fatty acid ester concentrates, but no lipoxygenase derived volatiles were found.
While lipoxygenase activity was found in the gill extract of menhaden, and sensory analysis was able to distinguish between a control and an enzyme incubated oil, the enzymatic activity was low (apparent Km = 16.7 μMol) and volatile analysis of various oils did not support the hypothesis that lipoxygenase is a major contributor to menhaden oil oxidation. Future research should include isolation and purification of menhaden gill lipoxygenase and the study of model systems to develop a better understanding of the contribution of lipoxygenase activity to oxidation of menhaden oil.Ph. D.
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Mori, Agnes Veridiana. "Utilização de óleo de peixe e linhaça na ração como fontes de ácidos graxos poliinsaturados ômega-3 em ovos de galinha." Universidade de São Paulo, 2001. http://www.teses.usp.br/teses/disponiveis/10/10136/tde-16042013-134432/.
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Foram utilizadas 288 galinhas poedeiras Babcock, durante o periodo de 9 semanas, com o objetivo de se verificar o efeito de teores crescentes de linhaça, associados ou não ao óleo de peixe na ração, sobre o perfil de ácidos graxos do ovo. Paralelamente, avaliou-se o desempenho das aves, qualidade externa e interna, características sensoriais e teor de colesterol dos ovos. Foi empregado esquema fatorial 2X6 em blocos casualizados, sendo as aves alimentadas com dieta controle (isenta de produtos de origem animal) contendo linhaça moída (0%, 7%, 14%,21%, 28% e 35%), adicionada ou não de óleo de peixe (2%). O peso dos ovos sofreu redução significativa (p<0,05) a partir do uso de 21% de linhaça na ração, e de 14% quando da associação com o óleo de peixe. A postura das aves foi reduzida com a utilização de 28% e 35% de linhaça na ração, independentemente do uso de óleo de peixe na dieta. A qualidade dos ovos não foi alterada com o uso de ambos ingredientes e o teor de colesterol, expresso em mg/g, foi significativamente aumentado com 35% de linhaça. O teor de ácido linolênico na gema sofreu aumento crescente com a elevação da concentração dietética de linhaça, sendo sua deposição acentuada com a adição concomitante de óleo de peixe. A porcentagem de EPA (ácido eicosapentaenóico) na gema foi significativamente elevada com a utilização de 35% de linhaça na ração, sendo que o uso combinado de óleo de peixe determinou incremento do EPA a partir de 7% de linhaça na dieta. A concentração de DHA (ácido docosahexaenóico) na gema foi significativamente aumentada a partir de 7% de linhaça dietética, sendo este incremento mais marcante com a associação do óleo de peixe. O óleo de peixe e a linhaça na ração determinaram relação ômega-6/ômega-3 (n-6/n-3) estreita na gema, de acordo com recomendações nutricionais vigentes. As equações de regressão permitem estimar os teores de ácido Iinolênico, EPA, DHA, ácido araquidônico, total de ácidos graxos poliinsaturados (PUFAs) n-3 e relação n-6/n-3 na gema a partir de concentrações de linhaça e de ácido linolênico na ração. O sabor de peixe foi detectado nos ovos provenientes dos grupos alimentados com óleo de peixe combinado com 28 e 35% de linhaça. Para se maximizar os teores de PUFAs n-3, especialmente os de cadeia longa, sem resultar em prejuízo do desempenho produtivo e do sabor dos ovos, a combinação de 2% de óleo de peixe com 7% de linhaça na ração mostrou ser a mais adequada.To investigate the effect of increasing levels of dietary flaxseed, combined or not with fish oil, upon fatty acid composition of eggs, 288 Babcock laying hens were used for a 9 week experimental period. Reproductive performance of hens, internal and external egg quality, egg flavor, and yolk cholesterol levels were evaluated. The experiment had a 2X6 factorial design, hens were fed a basal diet (without animal products) supplemented with ground flaxseed (0%, 7%, 14%,21%,28% and 35%), combined or not with fish oil (2%). Egg weight was significantly decreased (p<0,05) frem 21% dietary flaxseed, and from 14% when fish oil was added to the diet. In birds fed either 28% or 35% flaxseed, egg production was depressed, regardless of the addition of fish oil. Feeding diets containing both fat sources did not affect egg quality, and yolk cholesterol content (mg/g) was significantly increased in eggs laid by hens fed 35% flaxseed. Yolk concentrations of linolenic acid were enhanced as a result of feeding hens increasing levels of dietary flaxseed, and its deposition was markedly increased when fish oil was included in the diet. Yolk contents of EPA (eicosapentaenoic acid) were significantly increased when diets included 35% flaxseed, and the combination with fish oil produced enhanced levels of EPA from 7% dietary flaxseed. Egg contents of DHA (docosahexaenoic acid) were significantly increased from 7% dietary flaxseed, and the deposition of such n-3 fatty acid was greater when in combination with fish oil. Dietary fish oil and flaxseed caused a narrow ratio of n-6 to n-3 fatty acids, meeting the current dietary allowances. Regression equations allow to predict contents of linolenic acid, EPA, DHA, arachidonic acid, total of n-3 fatty acids and ratio of n-6 to n-3 in the yolk from levels of dietary flaxseed or linolenic acid. Fishy flavor was detected in eggs from hens fed 2% fish oil combined with flaxseed at 28 or 35%. In order to maximize the content of n-3, mainly the longer chain n-3 fatty acids, without impairing performance parameters and egg flavor, the combination of 2% fish oil and 7% flaxseed in the hen\'s diet is the most appropriate.
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McDaniel, J., Karen A. Massey, and Anna Nicolaou. "Fish oil supplementation alters levels of lipid mediators of inflammation in microenvironment of acute human wounds." Wiley, 2010. http://hdl.handle.net/10454/4577.
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noChronic wounds often result from prolonged inflammation involving excessive polymorphonuclear leukocyte activity. Studies show that the omega-3 polyunsaturated fatty acids eicosapentaenoic and docosahexaenoic acids found in fish oils generate bioactive lipid mediators that reduce inflammation and polymorphonuclear leukocyte recruitment in numerous inflammatory disease models. The purpose of this study was to test the hypotheses that boosting plasma levels of eicosapentaenoic and docosahexaenoic acids with oral supplementation would alter lipid mediator levels in acute wound microenvironments and reduce polymorphonuclear leukocyte levels. Eighteen individuals were randomized to 28 days of either eicosapentaenoic + docosahexaenoic acid supplementation (Active Group) or placebo. After 28 days the Active Group had significantly higher plasma levels of eicosapentaenoic (p<0.001) and docosahexaenoic acid (p<0.001) than the Placebo Group and significantly lower wound fluid levels of two 15-lipoxygenase products of omega-6 polyunsaturated fatty acids, [9- hydroxyoctadecadienoic (HODE) acid (p = 0.033) and15-hydroxyeicosatrienoic acid (HETrE) (p = 0.006)], at 24 hours post wounding. The Active Group also had lower mean levels of myeloperoxidase, a leukocyte marker, at 12 hours and significantly more re-epithelialization on Day 5 post wounding. We suggest that lipid mediator profiles can be manipulated by altering polyunsaturated fatty acid intake to create a wound microenvironment more conducive to healing.
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Arshad, Ali. "Phase II trial of the effect of gemcitabine with intravenous omega-3 fish oil infusion in patients with unresectable pancreatic adenocarcinoma." Thesis, University of Leicester, 2013. http://hdl.handle.net/2381/28133.
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Introduction Advanced Pancreatic Cancer (APC) has an appalling prognosis characterised by rapidly declining quality of life mediated by circulating pro-inflammatory cytokines and growth factors (CAF). Omega-3 fatty acids (n-3FAs) are proven to have antineoplastic and anti-inflammatory effects. Oral trials of n-3FAs in patients with advanced cancer have shown mixed results due in part to poor bioavailability and compliance with these preparations. Methods A phase II single arm trial was carried out using gemcitabine and intravenous n-3Fas in patients with APC. Primary outcome measure was overall radiological response rate (ORR) with secondary outcome measures of Overall (OS) and Progression-Free Survival (PFS), quality of life using validated questionnaires, Clinical Benefit Response (CBR) rates, adverse events, changes in CAF, complement, uptake of n-3FAs into cell membranes and plasma. Results Twenty nine patients were recruited: 21 were evaluable for ORR which was 3/21 (14.3%). Median OS=4.8 months, median PFS=3.5 months. Improvements and percentage of patients experiencing it in QOL outcomes of at least 10% over baseline was seen in the following domains: Global health- 57%, Summated QOL- 43%, Pain scores- 57%. CBR rates were 38%. PDGF, TRAIL and FGF concentrations reduced significantly with treatment over time. Low baseline IL-6 and IL-8 were correlated with improved OS. PDGF responders showed a tendency towards improved OS and FGF responders a significantly improved PFS. Restoration of hypoactive Mannose Binding Lectin complement activity was associated with improved time to progression. Proportions of n-3FA fractions in cell membranes increased significantly with time. Conclusions Intravenous n-3FAs plus gemcitabine may improve quality of life and provide clinical benefit response in patients with APC. These changes may be mediated by manipulation of CAFs and complement pathways. The independent effect of n-3Fas over gemcitabine warrants further investigation in randomised trials.
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Ribeiro, Sheila Cardoso. "Fontes de óleo na dieta e sua importância no desempenho e na imunidade de frangos de corte /." Araçatuba : [s.n.], 2010. http://hdl.handle.net/11449/94739.
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Resumo: Foi avaliado o efeito do uso de óleos ricos em ácidos graxos polinsaturados ômega-3 na dieta de frangos de corte sobre o desempenho e a resposta imune humoral e celular à vacinação. Foram comparadas dietas formuladas com óleo de soja (OS), linhaça (OL) ou sardinha (OP), fornecidas a 240 frangos da linhagem Cobb, divididos em 24 grupos de 10 aves cada, num arranjo experimental 3x2 (3 tipos de óleo e 2 situações vacinais) e 4 repetições. O consumo de ração, o ganho de peso e a conversão alimentar foram avaliados aos 21, 35 e 42 dias. Metade dos grupos foi vacinado contra doença de Newcastle. A produção de anticorpos, avaliada 15 dias após a vacinação pelo método de ELISA e expressa em densidade óptica a 450nm (D.O.450nm), foi maior entre as aves alimentadas com ração com OS (P<0,05). Nos grupos alimentados com OL e OP as médias de D.O.450nm não diferiram significativamente entre vacinados e não vacinados (P>0,05). A resposta linfoproliferativa das aves vacinadas foi maior independente do tipo de óleo utilizado (P<0,05). Na análise de desempenho não houve interferência da fonte de óleo ou da vacinação sobre o ganho de peso e peso vivo. Entre as aves vacinadas a pior média de conversão alimentar correspondeu à dieta com OS. Além disso, entre as aves que receberam dieta com OS, a vacinação piorou significativamente a conversão alimentar, considerando todo o período experimental (P<0,05). Já entre as aves que receberam dieta com OL ou OP, não houve diferença na conversão alimentar entre os grupos vacinados e não vacinados (P>0,05). Estes resultados demonstram que a reação maior ao desafio vacinal prejudicou o desempenho das aves alimentadas com OS.Abstract: The effect of the use of oils rich in omega-3 polyunsaturated fatty acids in the diet of broiler on performance and humoral immunity and cellular response to vaccination were evaluated. Diets were compared with soybean oil (OS), linseed (OL) or sardine (OP), supplied to 240 broiler, Cobb, divided into 24 groups of 10 birds each in a 3x2 factorial arrangement (3 types of oil and two vaccine situations) and 4 replications. Feed intake, weight gain and feed conversion were evaluated at 21, 35 and 42 days. Half of the groups were vaccinated against Newcastle disease. The production of antibodies evaluated 15 days after vaccination by ELISA and expressed as optical density at 450 nm (D.O.450nm) was higher in birds fed OS (P<0.05). In groups fed OL and OP, the mean of D.O.450nm did not differ significantly between vaccinated and unvaccinated (P>0.05). The lymphoproliferative response of vaccinated birds was higher, regardless of the type of oil used (P<0.05). In the performance analysis, there was no interference from the source of oil or of vaccination on weight gain and body weight. Among those vaccinated, the worst average feed conversion corresponded to the diet OS. Moreover, among the birds fed OS, vaccination has significantly worsened feed conversion, considering the entire experimental period (P<0.05). Among the birds fed OL or OP, there was no difference in feed conversion between vaccinated and unvaccinated groups (P>0.05). These results demonstrate that the greatest reaction to the challenge vaccine affected performance of birds fed OS.
Orientador: Marcos Franke Pinto
Coorientador: Valéria Marçal Felix de Lima
Banca: Antonio Carlos de Laurentiz
Banca: Manoel Garcia Neto
Mestre
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Burkey, Carren Nyambare. "Bioprocessing of soybean seed-coats for production of proteins & omega-3 fatty acids using Pythium isolates." Bowling Green State University / OhioLINK, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu159361093538274.
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Conto, Leilane Costa de 1984. "Production of microcapsules containing fish oil omega-3 polyunsatureted fatty acid ethyl esters = Produção de microcápsulas contendo éster etílico de ácidos graxos polinsaturados ômega-3 de óleo de peixe." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255088.
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Orientador: Lireny Aparecida Guaraldo GonçalvesTexto em português e inglês
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Óleos e gorduras são importantes na alimentação humana como fonte de energia,além de alguns serem considerados essenciais ao funcionamento dos organismos, tais como determinados ácidos graxos polinsaturados ômega-3. O ácido eicosapentaenóico (EPA) e o ácido docosahexaenóico (DHA), provenientes de fontes marinhas, são as principais formas de ingestão direta de ômega-3,porém estes são muito sensíveis à oxidação e apresentam flavors característicos que levam à rejeição por alguns consumidores. Uma alternativa para contornar estes problemas é a microencapsulação. Uma técnica muito difundida para este tipo de produto sensível é a coacervação, no entanto algumas novas técnicas vêm surgindo na busca de solução destas deficiências. A gelificação enzimática pode ser citada como uma nova tecnologia que objetiva reduzir algumas etapas do processo e tempo de produção, se comparado ao processo de coacervação.Neste trabalho buscou-se compreender o comportamento do material de recheio (éster etílico de óleo de peixe), visto que são encontrados poucos estudos referentes às análises da integridade dos materiais de recheio de natureza lipídica quando encapsulados, e dos materiais de parede (principalmente isolado protéico de soja e isolado protéico de soro) quando utilizados para a produção de microcápsulas por gelificação enzimática e por coacervação complexa, avaliando tanto as cargas eletrostáticas do meio pelo seu potencial zeta para a coacervação, quanto na caracterização completa das cápsulas produzidas por gelificação enzimática e coacervação. Entre os materiais de parede estudados, foram utilizados isolado protéico de soro e isolado protéico de soja, sendo que este último na concentração de 10% apresentou formação de microcápsulas com características superiores pela técnica de gelificação enzimática. Quando estudadas mais a fundo as características das microcápsulas produzidas por gelificação enzimática, a ánalise do material encapsulado constatou-se que ocorreu a encapsulação de óleo de milho da segunda emulsão, reduzindo assim a eficiência real de encapsulação, mostrando-se assim uma técnica não eficaz,mesmo se obtendo cápsulas com elevada resistência mecânica. Comparando-se os métodos de degradação destas cápsulas, foi observada a total degradação da parede para a metodologia de degradação ácida, e parcial para a metodologia de degradação enzimática alcalina. Entretanto a melhor metodologia de degradação para se determinar a composição do material encapsulado foi a degradação ácida com determinação direta da composição em ácidos graxos. No estudo estatístico de microcápsulas contendo éster etílico de óleo de peixe produzidas por coacervação complexa utilizando isolado protéico de soja e goma arábica como material de parede obteve-se cápsulas contendo mais de 20 g de EPA + DHA / 100 g microcápsulas, sendo necessária a adição de menos de 0,5 g de microcápsulas em porções de 100 g ou 100 mL de alimentos para este poder ser considerado funcional. Contudo, uma grande variação no processo foi observadalevando a um estudo mais aprofundado do processo de coacervação através do potencial zeta dos materiais de parede e de recheio separadamente e em diferentes misturas, onde foi constatado que o isolado protéico de soja, por possuir variação na sua constituição e baixa solubilidade, dificulta a determinação exata do potencial zeta zero das misturas, sendo a máxima eficiência de encapsulação encontrada quando as misturas de 1,5:1,0 (massa:massa) isolado protéico de soja:Goma arábica e 2,0:1,0 (massa:massa) material de parede:material de recheio em pH 4,0 foram testados
Abstract: Fats and oils are important energy sources in human feeding, and some, such as the omega-3 polyunsaturated fatty acids, are considered essential to the functioning of the organisms. Eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids from marine sources are the principal forms used for the direct ingestion of omega-3, but are highly sensitive to oxidation and present characteristic flavors leading to their rejection by some consumers. One alternative to overcome these problems is microencapsulation, and one well known technique for this type of sensitive product is coacervation, although some new techniques are currently appearing which also attempt to overcome these deficiencies.Enzymatic gelation could be cited as a new technology which aims to reduce some of the processing steps and production time when compared to coacervation. This work aimed to understand the behavior of the core material (fish oil ethyl ester),since few studies can be found referring to analyses of the integrity of the core materials of a lipid nature when encapsulated, and of the wall materials (principally soy protein isolate and whey protein isolate), when used in the production of microcapsules by enzymatic gelation and by complex coacervation, evaluating both the electrostatic charges in the medium from their zeta potential for coacervation, and a complete characterization of the resulting capsules produced by both enzymatic gelation and coacervation. Of the wall materials studied, whey protein isolate and soy protein isolate were used, the latter, at a concentration of 10%, producing microcapsules with the best characteristics by the enzymatic gelation technique. However, when the characteristics of the microcapsules produced by enzymatic gelation were studied at greater depth, the analysis of the core material showed that lipid material from another source had been coencapsulated due to the processing conditions, thus reducing the true efficiency of the encapsulation, showing that this technique was not efficient, despite the elevated mechanical resistance of the microcapsules. A comparison of the methods used to degrade the capsules showed total degradation of the wall by the acid degradation methodology, and only partial degradation for the enzymatic alkaline degradation methodology. Thus the best degradation methodology to determine the composition of the encapsulated material was acid degradation with the direct determination of the fatty acid composition. In the statistical study of the production of microcapsules containing fish oil ethyl ester by complex coacervation using soy protein isolate and gum Arabic as the wall materials, capsules were obtained containing more than 20 g EPA + DHA / 100 g of microcapsules, requiring the addition of less than 0.5 g of microcapsules to 100 g or 100 mL portions of foods for the food to be considered functional. However considerable process variation was observed, leading to a study in greater depth of the coacervation process as from the zeta potential of the wall and core materials separately, and in different mixtures. Thus it was shown that the soy protein isolate presented variation in its constitution and low solubility, which made it difficult to determine the exact zero zeta potential of the mixtures, the maximum encapsulation efficiency being found with mixtures of 1.5:1.0 (w:w) soy protein isolate: gum Arabic as the wall material and a ratio of 2.0:1.0 (w:w) for the wall material: core material at pH 4.0
Doutorado
Tecnologia de Alimentos
Doutora em Tecnologia de Alimentos
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Comunian, Talita Aline. "Simultaneous encapsulation of echium (Echium Plantagineum L.) seed oil, phytosterols and phenolic compounds: characterization and application of microcapsules." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-23022018-135021/.
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The consumption of omega-3 fatty acids and phytosterol promotes the reduction of cholesterol and triacylglycerol levels. However, such compounds are susceptible to oxidation, which hampers their application. First, the aim of this work was to encapsulate echium oil (Echium plantagineum L.), source of omega-3 fatty acids, with hydrophilic phenolic compounds (sinapic acid and rutin) by double emulsion followed by complex coacervation in order to evaluate the best hydrophilic phenolic compound. In this case, sinapic acid showed better performance as antioxidant. Then, the second objective of this work was to study the microencapsulation of echium oil by complex coacervation using gelatin-arabic gum and gelatin-cashew gum as wall materials and sinapic acid and transglutaminase as crosslinkers. In this step, it was possible to observe that sinapic acid, besides to be an antioxidant, could also act as crosslinker. So, the third objective was to study the effect of sinapic acid in echium microparticles obtained by emulsion followed by spray or freeze drying using arabic gum as carrier agent in order to compare different encapsulation techniques. In addition to these methods, the fourth objective was to compare these techniques already mentioned to the combination of microfluidic devices and ionic gelation in order to encapsulate echium oil. In this case, sinapic acid and quercetin were also incoporated in the microcapsules. All the microcapsules/ microparticles obtained in the mentioned different techniques presented characteristics feasible for application and also promoted the protection of the oil. However, the encapsulation by complex coacervation and the addition of sinapic acid as crosslinkers was the method choosen for the coencapsulation of echium oil and phytosterols since presented the better results. Moreover, the treatment GA075 (microcapsule with gelatin-arabic gum as wall materials and 0.075g sinapic acid/ g gelatin) promoted the better protection to the encapsulated compounds. In this way, this treatment was applied into yogurt and compared to the one with the compounds nonencapsulated and the yogurt control. The yogurt containing microcapsules, presented a pH range from 3.89-4.17 and titratable acidity range from 0.798-0.826%, with good sensorial acceptance. It was possible to apply the microcapsules in yogurt, without compromising the rheological properties and physicochemical stability of the product, obtaining a functional product rich in omega-3 fatty acids, phytosterols and phenolic compound.O consumo de ácidos graxos ômega-3 e fitosterol promove a redução dos níveis de colesterol e triacilglicerol. No entanto, esses compostos são susceptíveis à oxidação, o que dificulta sua aplicação. Primeiramente, o objetivo deste trabalho foi encapsular o óleo de echium (Echium plantagineum L.), fonte de ácidos graxos ômega-3, com compostos fenólicos hidrofílicos (ácido sinápico e rutina) por emulsão dupla seguida de coacervação complexa com intuito de avaliar o melhor composto fenólico hidrofílico. Neste caso, o ácido sinápico apresentou melhor desempenho como antioxidante. Em seguida, o segundo objetivo deste trabalho foi estudar a microencapsulação do óleo de echium por coacervação complexa utilizando as combinações gelatina-goma arábica e gelatina-goma de caju como materiais de parede e ácido sinápico e transglutaminase como agentes de reticulação. Nesta etapa, foi possível observar que o ácido sinápico, além de ser um antioxidante, também pode atuar como agente de reticulação. Assim, o terceiro objetivo foi estudar o efeito do ácido sinápico em micropartículas de óleo de echium obtidas por emulsão seguida de atomização ou liofilização utilizando goma arábica como agente carreador, com a finalidade de comparar diferentes técnicas de encapsulação. Além desses métodos, o quarto objetivo foi comparar essas técnicas já mencionadas com a combinação de dispositivos microfluídicos e gelificação iônica utilizando o óleo de echium como composto bioativo. Neste caso, o ácido sinápico e a quercetina também foram incorporados nas microcápsulas. Todas as microcápsulas/ micropartículas obtidas pelas diferentes técnicas mencionadas apresentaram características viáveis para aplicação e também promoveram a proteção do óleo. No entanto, a encapsulação por coacervação complexa e a adição de ácido sinápico como reticulante foi o método escolhido para a coencapsulação de óleo de echium e fitosteróis, uma vez que apresentou melhor resultado. Além disso, o tratamento GA075 (microcápsula com gelatina-goma arábica como materiais de parede e 0,075g de ácido sinápico/ g gelatina) promoveu a melhor proteção aos compostos encapsulados. Desta forma, este tratamento foi aplicado em iogurte e comparado com o mesmo adicionado dos compostos não encapsulados e o iogurte controle. O iogurte contendo microcápsulas apresentou faixa de pH de 3,89-4,17 e acidez titulável de 0,798-0,826 %, com boa aceitação sensorial. Foi possível a aplicação das microcápsulas no iogurte, sem comprometer as propriedades reológicas e a estabilidade físico-química do produto, obtendo um produto funcional rico em ácidos graxos ômega-3, fitosteróis e compostos fenólicos.
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Flowers, Gwenetta. "Effects of supplementing grazing dairy cows with varying levels of linseed oil on milk conjugated linoleic acid and omega-3 fatty acids content /." Available to subscribers only, 2007. http://proquest.umi.com/pqdweb?did=1404346451&sid=3&Fmt=2&clientId=1509&RQT=309&VName=PQD.
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Roby, Mohamed Hussein Hamdy. "Synthèse et caractérisation de biomolécules antioxidantes." Thesis, Université de Lorraine, 2014. http://www.theses.fr/2014LORR0083/document.
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Un procédé enzymatique sans solvant a été développé permettant la synthèse d'un ester phénolique de DHA. L'optimisation des paramètres réactionnels a permis d'atteindre des rendements élevés (440 g/L) d'ester de DHA et d'alcool vanillique (DHA-VE), dont les activités biologiques et le potentiel applicatif ont été évalués. L'activité inhibitrice du DHA-VE vis-à-vis des radicaux ABTS, DPPH et hydroxyle a été démontrée. Un effet neuroprotecteur de l'ester a également été mis en évidence sur des neurones primaires de rat, exposés aux oligomères du peptide [bêta]-amyloïde. Une étude in vivo a permis de montrer que le greffage d'alcool vanillique conduit à une augmentation du taux de DHA au niveau des globules rouges et des neurones, indiquant une biodisponibilité accrue du DHA lorsque celui-ci est couplé au composé phénolique. Aucune toxicité visible de l'ester n'a été constatée. Par ailleurs, l'incorporation de DHA-VE dans divers systèmes émulsionnés a permis d'accroître leur stabilité à l'oxydation, quelles que soient les conditions de stockage. Ceci montre le potentiel de cet ester pour enrichir diverses matrices alimentaires en DHA, tout en améliorant leur stabilité à l'oxydation. Le procédé enzymatique développé a été appliqué à de l'huile de saumon, utilisée comme source d'acides gras polyinsaturés de la série oméga-3. L'incorporation totale de l’alcool vanillique (50 g/L) a été obtenue après 24 h de réaction, conduisant à la production d'une grande variété d'esters, représentatifs de la composition initiale de l'huile en acides gras. Le milieu réactionnel brut issu de l'alcoolyse de l'huile présente une grande stabilité et des propriétés antioxydantes importantes par rapport à l'huile de saumon native. En conclusion, l'approche consistant à assembler des composés phénoliques et des lipides polyinsaturés au sein d'une même structure semble prometteuse pour renforcer le potentiel applicatif de ces deux familles de biomolécules et produire de nouveaux ingrédients bioactifs stablesAn efficient solvent-free bioprocess was developed for the synthesis of DHA phenolic ester, using the lipase B from Candida antarctica. The protocol developed here led to high-level production (440 g/L) of DHA vanillyl ester (DHA-VE) that exhibits interesting application potential as food ingredient. DHA-VE was characterized by a high stability and a high radical scavenging activity towards DPPH, ABTS and hydroxyl radicals. Neuroprotective properties of DHA-VE were also demonstrated in rat primary neurons exposed to amyloid-[beta] oligomers. Enzymatic esterification of DHA with vanillyl alcohol (VA) led to increased DHA levels in erythrocytes and brain tissues of mice fed DHA-VE-supplemented diet comparing with DHA. No visible toxicity of the ester was found. Enrichment of emulsions with DHA-VE improved significantly their oxidative stability whatever the conditions of storage, showing the potential of DHA-VE to enrich various food matrices with DHA while protecting them against oxidation. The enzymatic process was applied to salmon oil as a source of omega-3 polyunsaturated fatty acids (PUFA). The total conversion of VA (50 g/L) was achieved after 24 h of reaction, leading to the production of a wide variety of esters that mirror the initial composition of the oil. The crude reaction medium recovered from salmon oil alcoholysis exhibited a high stability together with high antioxidant properties in comparison with native salmon oil. In conclusion, the approach that consists in bringing phenolic compounds and PUFA-rich lipids together within a single structure is expected to provide stable bioactive ingredients that should broaden the scope of application of omega-3 PUFAs whose health benefits are increasingly sought
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Botelho, Patrícia Borges. "Efeito do uso combinado de ácidos graxos ômega 3 e fitosteróis sobre o perfil lipídico, estresse oxidativo e biomarcadores de inflamação." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-06032015-131645/.
Full textAbstract:
A aterosclerose é um processo inflamatório que se inicia na infância e progride com a idade, sendo o principal processo patológico que culmina nas doenças cardiovasculares. Ácidos graxos ômega 3 (N-3 FA) reduzem triacilgliceróis plasmáticos e inflamação, enquanto fitosteróis possuem ação hipocolesterolêmica. Portanto, o objetivo deste estudo foi de aplicar a combinação dessas duas classes de lipídios bioativos na infância, visando reduzir a aterosclerose na fase adulta. O estudo foi dividido em duas etapas. Inicialmente, o efeito de três ingredientes contendo N-3 FA foi avaliado em termos de perfil lipídico e biomarcadores inflamatórios. Camundongos adultos LDLr Knockout receberam uma dieta hiperlipídica e foram simultaneamente suplementados com água (CON), óleo de algas (ALG), óleo de peixe (FIS) e óleo de Echium (ECH) através de gavagem durante 4 semanas. Os animais suplementados com óleo de Echium apresentaram os maiores índices de redução de triacilgliceróis e VLDL, além de inibição da esteatose causada pelo dieta hiperlipídica. Entretanto, diferente dos óleos marinhos, tais efeitos não envolveram ativação de fatores de transcrição envolvidos no metabolismo lipídico, como PPARα e LXRα hepáticos. Na segunda etapa deste estudo, camundongos Knockout LDLr recém-desmamados foram suplementados durante 2 meses com emulsões preparadas com óleo de soja (CON), óleo de de Echium (ECH), óleo de alga (ALG), fitosteróis isolados (PHY), óleo de alga + fitosteróis (ALG+PHY) e óleo de Echium + fitosteróis (ECH+PHY). A seguir, dislipidemia e estresse oxidativo foram induzidos através de uma dieta hiperlipídica por mais 2 meses. Todos os animais apresentaram estrias gordurosas na aorta, sendo que a área de lesão foi maior naqueles suplementados com fitosteróis isoladamente (PHY). Entretanto, esse efeito negativo foi totalmente revertido pela co-suplementação com N-3 FA. Observou-se que os fitosteróis isolados agiram como agonistas de LXRα, e que a reversão proporcionada pelos N-3 FA envolveu aumento da expressão do fator de transcrição PPARα e redução do aumento de LXRα. Além disso, o óleo de Echium reduziu o estresse oxidativo no fígado através de mecanismos associados à modulação da atividade e expressão de enzimas antioxidantes. Nossos resultados sugerem que a melhor alternativa no desenvolvimento de alimentos funcionais para crianças, visando prevenção de aterosclerose na fase adulta, foi conferida pelos N-3 FA provenientes do óleo de Echium.Atherosclerosis is an inflammatory process that begins in childhood and progresses with age, being the main pathological process that culminates in cardiovascular disease. Omega 3 fatty acids (n-3 FA) reduces triacylglycerol (TG) and inflammation, while phytosterols present hypocholesterolemic action. Therefore, the aim of this study was to apply the combination of these two classes of bioactive lipids in childhood to reduce atherosclerosis in adulthood. The study was divided into two steps. Initially, the effect of three ingredients containing n-3 FA was evaluated in terms of lipid and inflammatory biomarkers. LDLr knockout adult mice received a high-fat diet and were simultaneously supplemented with water (CON), algae oil (ALG), fish oil (FIS) and Echium oil (ECH) by gavage for 4 weeks. The animals supplemented with Echium oil presented higher reduction of TG and VLDL. Besides, Echium oil inhibited hepatic steatosis caused by high-fat diet. However, unlike of marine oils, this hypotriglyceridemic effect did not involve activation of transcription factors associated to lipid metabolism, such as PPARα and LXRα. At the second step of this study, weaning LDLr knockout mice were supplemented with emulsions prepared with soybean oil (CON), Echium oil (ECH), algae oil (ALG), isolated phytosterols (PHY), algae oil + phytosterols (ALG + PHY) and Echium oil + phytosterols (PHY + ECH) for 2 months. Thereafter, dyslipidemia and oxidative stress were induced by a high fat diet for 2 months more. All animals showed fatty streaks in the aorta artery. The lesion area was greatest in mice supplemented with isolated phytosterol (PHY). However, this negative effect was completely reversed by co-supplementation with n-3 FA. It was observed that isolated phytosterols acted as LXRα agonists, and that the reversal provided by the N-3 FA involved the increase of PPARα and reduction of LXRα expression. Furthermore, the Echium oil reduced oxidative stress in liver through mechanisms associated with modulation of antioxidant enzymes activity and expression. Our results suggest that the best alternative to develop functional foods for children, aimed at preventing atherosclerosis in adulthood, was conferred by the N-3 FA from Echium oil.
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Bourque, Christine. "Evaluation of a functional oil composed of medium chain triacylglycerols, phytosterols and n-3 fatty acids on the cardiovascular risk profile of overweight women." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32765.
Full textAbstract:
We examined the effect of a functional oil (FctO), with potential weight-controlling and blood lipid-lowering attributes, vs beef tallow as control (C), on the cardiovascular risk profile of overweight women. The FctO comprised energy expenditure-enhancing medium chain triacylglycerols, cholesterol-lowering phytosterols and triacylglycerol-suppressing n-3 fatty acids. In a randomized, single-blind, crossover design, inpatient trial, 17 women consumed each oil as part of a controlled, supervised, energy-adjusted diet for 27 days. Body weight decreased similarly during both dietary periods. Plasma total and LDL cholesterol levels decreased by 4.8% and 10.4% following FctO, and were lower by 9.0% and 16.4% respectively, after FctO vs C. HDL cholesterol and circulating triacylglycerol levels were unaffected by treatment, though HDL:LDL and HDL:total cholesterol ratios increased by 19.5% and 9.4% on FctO. Plasma total homocysteine levels were higher on FctO vs C. Plasma glutathione increased with FctO supplementation.We conclude that consumption of FctO improves the overall cardiovascular risk profile of overweight women.