Relevant bibliographies by topics / Periodontitis; omega-3; fish oil

Academic literature on the topic 'Periodontitis; omega-3; fish oil'

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Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Periodontitis; omega-3; fish oil"

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Kesavalu, L., B. Vasudevan, B. Raghu, E. Browning, D. Dawson, J. M. Novak, M. C. Correll, et al. "Omega-3 Fatty Acid Effect on Alveolar Bone Loss in Rats." Journal of Dental Research 85, no. 7 (July 2006): 648–52. http://dx.doi.org/10.1177/154405910608500713.

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Gingival inflammation and alveolar bone resorption are hallmarks of adult periodontitis, elicited in response to oral micro-organisms such as Porphyromonas gingivalis. We hypothesized that omega (ω)-3 fatty acids (FA) dietary supplementation would modulate inflammatory reactions leading to periodontal disease in infected rats. Rats were fed fish oil (ω-3 FA) or corn oil (n-6 FA) diets for 22 weeks and were infected with P. gingivalis. Rats on the ω-3 FA diet exhibited elevated serum levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), documenting diet-induced changes. PCR analyses demonstrated that rats were orally colonized by P. gingivalis; increased IgG antibody levels substantiated this infection. P. gingivalis-infected rats treated with ω-3 FA had significantly less alveolar bone resorption. These results demonstrated the effectiveness of an ω-3 FA-supplemented diet in modulating alveolar bone resorption following P. gingivalis infection, and supported that ω-3 FA may be a useful adjunct in the treatment of periodontal disease. Abbreviations: PUFA, polyunsaturated fatty acid; EPA, eicosapentanoic acid; DHA, docosahexanoic acid; and PCR, polymerase chain-reaction.
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Damaiyanti, Dian Widya, Dian Mulawarmanti, and Kristanti Parisihni. "Protection against periodontal destruction in diabetic condition with Sardinella longiceps fish oil: expression of matrix-metalloproteinase 8 and tissue inhibitor of metalloproteinase 1." Dental Journal (Majalah Kedokteran Gigi) 52, no. 1 (March 31, 2019): 51. http://dx.doi.org/10.20473/j.djmkg.v52.i1.p51-56.

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Background: There is strong evidence to support the claim that periodontitis may be more prevalent among diabetic individuals. Collagen degradation represents one of the key events in periodontal destructive lesions. The level of matrix metalloproteinase 8 (MMP-8) and tissue inhibitor of metalloproteinase 1 (TIMP-1) are key to periodontal collagenolysis and associated with the severity of periodontal inflammation and disease. Host modulatory therapy has been proposed as a treatment for periodontal diseases. Sardinella longiceps (lemuru) fish oil containing polyunsaturated fatty acids (PUFAs), including omega 3 and 6, has been shown to possess therapeutic anti-inflammatory and protective properties effective against inflammatory diseases, including periodontitis. Purpose: The study aimed to examine the effect of dietary supplementation of Sardinella longiceps fish oil on protection against periodontal destruction resulting from the expression of MMP-8 and TIMP-1. Methods: Wistar rat samples are divided into four groups: a negative control group and three groups receiving Sardinella longiceps fish oil treatment (4 ml/ weight (Kg), 8 ml/ weight (Kg) and 16 ml/ weight (Kg). One week before treatment, all groups were administered with streptozotocin (STZ) 65 ml/ weight (Kg) and nicotinamide 110 ml/ weight (Kg) to induce diabetic conditions. Immunohistochemistry slides of periodontal tissues were prepared after three weeks of treatment. The expression of MMP-8 and TIMP-1 was counted using the HSCORE index, data was analyzed by means of non-parametric methods using Kruskal-Wallis, and Mann-Whitney tests. Results: Statistical analyses confirmed a significant increase in MMP-8 expression and a reduction in TIMP-1 expression in the negative control group compared to the treatment group (p<0.05). Meanwhile, the treatment group showed a significant reduction in MMP-8 expression and a marked increase in TIMP-1 expression, with the best result produced by the administering of 16 ml/ weight (Kg) Sardinella longiceps fish oil to the treatment group (p<0.05). Conclusion: Dietary supplementation of Sardinella longiceps fish oil can protect against periodontal destruction under diabetic conditions, by decreasing MMP-8 expression and increasing TIMP-1 expression.
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Burri, Lena, Knut Heggen, and Andreas Berg Storsve. "Higher omega-3 index after dietary inclusion of omega-3 phospholipids versus omega-3 triglycerides in Alaskan Huskies." June-2020 13, no. 6 (2020): 1167–73. http://dx.doi.org/10.14202/vetworld.2020.1167-1173.

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Background and Aim: Numerous studies have found benefits of omega-3 polyunsaturated fatty acids (PUFAs), namely, for eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in dogs. The objective of the present study was to assess the efficacy of dietary inclusion of equal amounts of omega-3 FAs in phospholipid (PL) from krill meal to triglyceride structure from fish oil to increase the omega-3 FA profile in red blood cells (RBCs) in dogs. Materials and Methods: Ten adult Alaskan Huskies of both genders were supplemented with daily 1.7 g EPA and DHA from krill meal for 6 weeks, while another ten dogs received 1.7 g EPA and DHA from fish oil. FA and omega-3 index measurements of the two groups were taken after 0, 3, and 6 weeks for comparison. Results: It was mainly the EPA levels that increased in the krill meal group (from 1.84% to 4.42%) compared to the fish oil group (from 1.90% to 2.46%) (p<0.001), which drove the group differences in the omega-3 index. This resulted in the krill meal group having a mean omega-3 index increase from 3.9 at baseline to 6.3%, which was significantly greater than the increase from 3.9% to 4.7% observed in the fish oil group (p<0.001). Concomitantly, omega-6 PUFAs, such as arachidonic acid and linoleic acid, were reduced in RBC membranes and the omega-6 to omega-3 ratio was significantly more reduced in the krill meal compared to the fish oil group. Conclusion: The results showed that krill meal supplementation was associated with a reduction of omega-6 PUFAs, which compensated for the increased omega-3 index, suggesting that PLs are efficient delivery molecules of omega-3 PUFAs.
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Jenkins, D. J. A., and A. R. Josse. "Fish oil and omega-3 fatty acids." Canadian Medical Association Journal 178, no. 2 (January 15, 2008): 150. http://dx.doi.org/10.1503/cmaj.071754.

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Valla, Claudia. "Omega-3 fatty acids from fish oil." Nutrafoods 9, no. 2 (April 2010): 33–39. http://dx.doi.org/10.1007/bf03223334.

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Garg, M. L., E. Sebokova, A. B. R. Thomson, and M. T. Clandinin. "Δ 6-desaturase activity in liver microsomes of rats fed diets enriched with cholesterol and/or ω3 fatty acids." Biochemical Journal 249, no. 2 (January 15, 1988): 351–56. http://dx.doi.org/10.1042/bj2490351.

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The effect of feeding semipurified diets enriched in linseed (rich in C18:3, omega 3 fatty acid) or fish (rich in C20:5, omega 3 and C22:6, omega 3 fatty acid) oil with and without cholesterol supplementation on the desaturation of linoleic acid (C18:2, omega 6) by rat liver microsomal fractions was investigated. Animals fed diets supplemented with beef tallow were used as equal-energy controls. Both linseed-oil and fish-oil diets, without added cholesterol, decrease conversion of C18:2, omega 6 fatty acid to gamma-linolenic acid (C18:3, omega 6). Reduction in delta 6-desaturation was significantly greater for animals fed the diet containing fish oil than with animals fed the linseed-oil diet. The major effect of cholesterol supplementation was to decrease the rate of desaturation of C18:2, omega 6, when fed in combination with the beef-tallow diet, whereas delta 6-desaturation was unaffected when cholesterol was fed along with diets high in omega 3 fatty acids (linseed oil or fish oil). The activity of the delta 6-desaturase in vitro is consistent with the fatty acid composition observed for the microsomal membranes on which this enzyme is localized. Dietary linseed oil and fish oil lowered the arachidonic (C20:4, omega 6) acid content of rat liver microsomes, with an accompanying increase in membrane eicosapentaenoic (C20:5, omega 3) and docosahexaenoic (C22:6, omega 3) acid content, in comparison with the group fed beef tallow. Inclusion of cholesterol into the beef-tallow or linseed-oil diets resulted in decreased membrane C20:4, omega 6-fatty-acid content, with concomitant increase in C18:2, omega 6-fatty-acid content. However, addition of cholesterol to the fish-oil diet did not alter the microsomal membrane content of C20:4, omega 6 fatty acid. Thus it is suggested that (1) the decrease in prostaglandin E2, thromboxane and prostacyclin levels generally observed after fish-oil consumption may be at least partly due to inhibition of C20:4, omega 6-fatty-acid synthesis from C18:2, omega 6 fatty acid; and (2) consumption of fish oil prevents the further decrease in C20:4, omega 6-fatty-acid levels by dietary cholesterol that is apparent when cholesterol is fed in combination with diets high in saturated fat or C18:3, omega 3 fatty acid.
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Feliu, María, Anabel Impa Condori, Inés Fernandez, and Nora Slobodianik. "Omega 3 Fatty Acids vs Omega 6 Fatty Acids." Current Developments in Nutrition 6, Supplement_1 (June 2022): 512. http://dx.doi.org/10.1093/cdn/nzac077.015.

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Abstract Objectives Dietary lipids have a very important role in nutrition and must be ingested in an appropriate proportion. Objective: To study the effect of w3 fatty acid supplementation of a diet containing sunflower oil (rich in fatty acids omega 6) as fat source, on serum fatty acid profiles of growing rats. Methods Weanling Wistar rats received during 10 days normocaloric diet and fat was provided by sunflower oil (S group). The others groups received the same diet supplemented with 24mg/day of fish oil (SF group) or chía oil (SCh group). Control group (C) received AIN´93 diet. Serum fatty acids profiles were determined by gas chromatography. Statistical analysis used ANOVA test. Results Results: (expressed as %Area) SERUM: OLEIC C:10.11 ± 1.84, S:12.13 ± 3.84, SCh:12.74 ± 1.56, SF: 13.12 ± 2.82; ARACHIDONIC C:13.40 ± 4.39, S:17.61 ± 4.09, SCh: 15.75 ± 0.89, SF:15.41 ± 1.76; LINOLEIC C:20.52 ± 3.37, S: 19.80 ± 3.36, SCh: 21.14 ± 2.12, SF: 18.92 ± 3.87; LINOLENIC (ALA) C:0.93 ± 0.27a, S:0.19 ± 0.06 b, SCh: 0.28 ± 0.08b, SF:0.22 ± 0.05b; EPA C:0.80 ± 0.22, S:0.68 ± 0.15, SCh: 0.74 ± 0.18, SF: 0.67 ± 0.14; DHA C:1.60 ± 0.55a, S:1.14 ± 0.35a, SCh:1.70 ± 0.45a, SF:4.22 ± 0.93b. Media that didn't present a letter (a, b) in common, were different (p &lt; 0.01). In sera, S, SF and SCh groups showed lower ALA levels compared to C. SF group presented high levels of DHA. Diet S was mainly a contributor to linoleic acid with a ratio w6/w3 = 250 (recommended value: 5–10). Conclusions The diet containing sunflower oil as fat source shows that ω6 family route was exacerbated; by the other hand ω3 family was depressed. Chia supplement showed a tendency towards higher values of w3 family but were significantly lower than C. Fish oil supplement increase significantly DHA values. Diet containing sunflower oil as fat source provoked changes in serum fatty acids profiles and the supplementation with w3 fatty acid provided by chía or fish oil do not increase ALA values significantly. Diet influences the serum fatty acid profile, being not only important the percentage of lipids on it but also the different fatty acids pattern. Funding Sources UBACyT: 20020190100093BA.
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Kosasih, Wawan, Raden Tina Rosmalina, Mohamad Robi Muhdani, Dede Zainal Arief, Endang Saepudin, and Sri Priatni. "Enrichment of Omega-3 from Anchovy (Stolephorus sp.) Fish Oil by Enzymatic Hydrolysis." Jurnal Kimia Terapan Indonesia 21, no. 2 (April 29, 2020): 66–73. http://dx.doi.org/10.14203/jkti.v21i2.429.

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Anchovy (Stolephorus sp.) is an economically important fish in Indonesia. Anchovy contains Omega-3 that important to maintain the health of the heart and brain. This study aimed to enrich the Omega 3 content of anchovy oil from the North Sea of West Java. The extraction of anchovy oil was carried out by the soxhlet method. Enrichment of omega 3 from anchovy fish oil is carried out by hydrolysis with a commercial lipase enzyme at concentration 500, 1000, 1500 and 2000 unit/600g fish oil, for 5, 10, 15 and 20 hour. Before hydrolysis, fish oil was added with solvent water, ethanol, toluene, and n-hexane. Omega 3 content of fish oil products were analyzed by using Gas Chromatography (GC) with FID detector with retention time 14.068 min and 15.506 min for α-Linolenat (ALA) and eicosapentaenoic (EPA), respectively. The results showed the highest omega 3 content (ALA 0.54% and EPA 1.103% ) was produced by addition n-hexane with a ratio 1:6 with the concentration of lipase was 1000 units for 20 hours.
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Handayani, Sri Seno, Erin Ryantin Gunawan, Lely Kurniawati, Murniati Murniati, and Lalu Haris Budiarto. "Analisis Asam Lemak Omega-3 dari Minyak Kepala Ikan Sunglir (Elagatis bipinnulata) melalui Esterifikasi Enzimatik." Jurnal Natur Indonesia 15, no. 2 (July 27, 2015): 75. http://dx.doi.org/10.31258/jnat.15.2.75-83.

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Omega-3 fatty acid is the essential fatty acid and important for human health. Omega-3 fatty acid is also really neededby pregnant and lactating mothers and also children to prevent the malnutrition. Omega-3 fatty acid is also reallyneeded by pregnant and lactating mothers, and children to prevent the malnutrition. The omega-3 fatty acid is commonlyfound in some fish like salmon, tuna, hering, and mackarel. However, those fish are expensive, so alternativesources relatively cheaper fish. One of fish that is low in price and high in production in Nusa Tenggara Barat is Sunglir(Elagatis bipinnulata ). The purpose of this research was to determine free fatty acids content, type of omega-3 fattyacids, and their compositions in head fish oil. Head of sunglir fish was used as a sample because the head was usuallynot consumed. Sunglir fish was obtained from the Ampenan beach (NTB) with a size of 20–30 cm. The extraction methodused in this study was soxhletation with n-hexane solvent and analyzed with Gas Chromatografi (GC), acid ethyl estersfrom the esterification enzymatic of fish oil. Result revealed that the fish oil contained 84% free fatty acid and 0.85%linolenic acid (ALA), 2.80% eicosatrienoic acid (ETA), 0.73% eicosapentaenoic acid (EPA) and 2.41% docosahexaenoicacid (DHA). Saponification and iodine number of head fish oil is 248.24 mg KOH/g oil and 227.16 g Iod/100 g oil.
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Kris-Etherton, Penny M., William S. Harris, and Lawrence J. Appel. "Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease." Circulation 106, no. 21 (November 19, 2002): 2747–57. http://dx.doi.org/10.1161/01.cir.0000038493.65177.94.

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Dissertations / Theses on the topic "Periodontitis; omega-3; fish oil"

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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 Agronomia
ω-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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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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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.

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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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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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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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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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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.

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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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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 araquidónico
Background. 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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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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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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Books on the topic "Periodontitis; omega-3; fish oil"

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Pique, G. G. Omega-3: The fish oil factors : natural food sources and health effects. San Diego, Calif: OMEGA-3 Project, 1986.

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The Omega-3 breakthrough: The revolutionary, medically-proven fish oil diet : including menu plans & recipes. Tucson, Ariz: Body Press, 1987.

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Hanfman, Deborah T. Fish oil: Role of omega-3s in health and nutrition : January 1979 - December 1990. Beltsville, Md: National Agricultural Library, 1991.

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Hanfman, Deborah T. Fish oil: Role of omega-3s in health and nutrition : January 1979 - December 1990. Beltsville, Md: National Agricultural Library, 1991.

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Farooqui, Akhlaq A. Beneficial effects of fish oil on human brain. London: Springer, 2009.

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Fish Oil, Omega-3 and Essential Fatty Acids (Woodland Health). Woodland Publishing, 2007.

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Maroon, Facs, and Pac Jeff Bost. Omega-3 for Optimal Life: Why You Need Fish Oil. Lulu Press, Inc., 2016.

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Johnston, Ingeborg, and James R. Johnston. Flaxseed (Linseed) Oil and the Power of Omega-3. McGraw-Hill, 1995.

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The Omega-3 Breakthrough: A Revolutionary, Medically Proven Fish Oil Diet. Not Avail, 1987.

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Omega-3: The Fish Oil Factors : Natural Food Sources and Health Effects. Omega-Three Project, Incorporated, 1986.

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Book chapters on the topic "Periodontitis; omega-3; fish oil"

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Veigas, Jyothi Maria, and Gabriel Fernandes. "Fish Oil Fatty Acids for Aging Disorders." In Omega-3 Fatty Acids, 585–98. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40458-5_40.

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Shanmugam, Kirubanandan. "Omega-3 PUFA from fish oil: Silver based solvent extraction." In Food Technology, 163–212. Toronto ; Waretown, New Jersey : Apple Academic Press, 2017. |: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315365657-8.

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Christophersen, Philip, Mingshi Yang, and Huiling Mu. "Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids." In Encapsulation and Controlled Release Technologies in Food Systems, 309–32. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118946893.ch11.

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Rizvi, S. S. H., R. R. Chao, and Y. J. Liaw. "Concentration of Omega-3 Fatty Acids from Fish Oil Using Supercritical Carbon Dioxide." In ACS Symposium Series, 89–108. Washington, DC: American Chemical Society, 1988. http://dx.doi.org/10.1021/bk-1988-0366.ch005.

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Dobs, Adrian S., and Daniel Edelstein. "Evaluating the Biological Activity and Effects on Human Health of Fish Oil and Its Omega-3 Fatty Acids." In Wild-Type Food in Health Promotion and Disease Prevention, 195–214. Totowa, NJ: Humana Press, 2008. http://dx.doi.org/10.1007/978-1-59745-330-1_15.

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Hamazaki, Kei, Hidekuni Inadera, and Tomohito Hamazaki. "Fish Oil and Aggression." In Omega-3 Oils, 265–74. Elsevier, 2011. http://dx.doi.org/10.1016/b978-1-893997-82-0.50014-1.

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Nichols, Peter D. "Fish oil sources." In Long-Chain Omega-3 Specialty Oils, 23–42. Elsevier, 2012. http://dx.doi.org/10.1533/9780857097897.23.

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Hjaltason, Baldur, and Gudmundur G. Haraldsson. "Markets for fish oils and fish oil concentrates." In Long-Chain Omega-3 Specialty Oils, 263–89. Elsevier, 2012. http://dx.doi.org/10.1533/9780857097897.263.

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Lands, B. "Omega 3 Fatty Acids Counterbalance Actions of Omega-6 Fatty Acids." In Fish and Fish Oil in Health and Disease Prevention, 87–100. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-802844-5.00007-5.

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Okada, Tomoko, Nana Mikami, Tomoyuki Okumura, Masashi Hosokawa, and Kazuo Miyashita. "Synergistic/Additive Health Effects of Fish Oil and Bio-Active Compounds." In Omega-3 Oils, 177–203. Elsevier, 2011. http://dx.doi.org/10.1016/b978-1-893997-82-0.50011-6.

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Conference papers on the topic "Periodontitis; omega-3; fish oil"

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Hashim, N. A., M. S. R. Mazilan, R. Che Man, Z. I. M. Arshad, and S. K. Abdul Mudalip. "Recovery of omega-3 fish oil from Monopterus albus using microwave assisted extraction process." In II INTERNATIONAL SCIENTIFIC FORUM ON COMPUTER AND ENERGY SCIENCES (WFCES-II 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0099547.

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Jacobsen, Charlotte, Ann-Dorit Moltke Sorensen, and Betul Yesiltas. "Delivery systems for omega-3 oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/sedt7727.

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Research during the last four decades has demonstrated that oils rich in the highly polyunsaturated marine omega-3 fatty acids, EPA and DHA, have several health benefits. The positive health benefits of omega-3 fatty acids have led to increased use of omega-3 oils for functional foods. However, due to their polyunsaturated nature, omega-3 oils are highly susceptible to lipid oxidation, which decreases their nutritional value, gives rise to off-flavors and leads to the formation of toxic aldehydes during food enrichment and digestion. Development of delivery systems, which allows food fortification with omega-3 PUFAs is a possible strategy to reduce lipid oxidation. This presentation will discuss different types of delivery systems including low and high fat emulsions and micro-encapsulated fish oil using different encapsulation techniques such as spray drying and electrospraying. It will be discussed how different emulsifiers and encapsulating materials will affect the oxidative stability of the delivery emulsion.
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Cugno, Chiara, Ganesh Halade, and Md Mizanur Rahman. "Omega-3 fatty acid-rich fish oil supplementation prevents rosiglitazone-induced osteopenia in aging mice." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2021. http://dx.doi.org/10.29117/quarfe.2021.0099.

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Rosiglitazone is an effective insulin-sensitizer, however, associated with bone loss mainly due to increased bone resorption, and bone marrow adiposity, and decreased bone formation. We investigated the effect of the co-administration of fish oil (FO) rich in omega-3 fatty acids (FAs) on rosiglitazone (RSG)-induced bone loss in aging C57BL/6 mice and the mechanisms underlying potential preventive effect. Mice fed the iso-caloric diet supplemented with fish oil exhibited significantly higher levels of bone density in different regions compared to the other groups. In the same cohort of mice, reduced activity of COX-2, enhanced activity of alkaline phosphatase, lower levels of cathepsin k, PPAR-γ, and pro-inflammatory cytokines, and a higher level of anti-inflammatory cytokines were observed. Moreover, fish oil restored rosiglitazone-induced down-regulation of osteoblast differentiation and up-regulation of adipocyte differentiation in C3H10T1/2 cells and inhibited the up-regulation of osteoclast differentiation of RANKL-treated RAW264.7 cells. We finally tested our hypothesis on human Mesenchymal Stromal Cells (MSCs) differentiated to osteocytes and adipocytes confirming the beneficial effect of docosahexaenoic acid (DHA) omega-3 FA during treatment with rosiglitazone, through the down-regulation of adipogenic genes, such as adipsin and FABP4 along the PPARg/FABP4 axis, and reducing the capability of osteocytes to switch toward adipogenesis. Our findings demonstrate that fish oil may prevent rosiglitazone-induced bone loss by inhibiting inflammation, osteoclastogenesis, and adipogenesis and by enhancing osteogenesis in the bone microenvironment. Further clinical studies will be undertaken to establish this treatment regimen for the successful treatment of diabetic patients with rosiglitazone without adverse side effects on bone.
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Crusan, Ambria, and Francine Overcash. "Improved Mediterranean diet pattern scores by increasing Omega-3 containing foods in U.S. adult diets." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mnqj8831.

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Objective: The Mediterranean-Style Diet (MedD) pattern is associated with lower risk for chronic diseases. Key components to the MedD pattern are consumption of olive oil, green leafy vegetables, and fatty fish, all sources of omega-3 (O-3) fatty acids. The purpose of this study is to predict alignment to a MedD pattern using O-3 containing foods. Methods: A sample of 19,978 25-65 year olds with two reliable 24-hour recalls was obtained from the 2007-2018 National Health and Nutrition Examination Surveys. Multiple regression analyses determined differences by adherence level, high scorers (HS) vs. general population (GP), to the MedD pattern for dietary outcomes. Using isocaloric food substitution modeling within the GP, changes in MedD score were measured. Exclusive olive oil (OO) use was reported at 0.3% in GP; if OO use increased to half of oil as OO, MedD score would increase by 2.1 points. MedD score increased by 0.56 when replacing 4 oz. red meat for 4 oz. fish in the GP and 6.26 when replacing 0.67 cups starchy vegetables with 2 cups non-starchy vegetables. Conclusions: Increasing oil consumption to include half of oils from OO, replacing 4 oz of red meat with 4 oz of fatty fish, and replacing 0.67 cups starchy vegetables with 2 cups of non-starchy vegetables would help the GP to achieve better alignment to a MedD pattern.
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Armenta, Roberto. "Science and commercial evolution of plant-based microbial oils rich in omega-3 fatty acids: An overview." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nzrm2789.

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Plant-based microbial omega-3 rich oils are successful products in the marketplace, particularly in the field of nutrition, including nutritional supplements, functional ingredients, and concentrates as prescription drugs for treating acute cardiovascular illnesses. Notably, during the last 2 years of the COVID pandemic, interest and demand for plant-based microbial omega-3 products have further increased. The latter augmented also by sustainability challenges facing the traditional source of these fatty acids: fish oil. Research using microalgae as single-cell factories for making oils with omega-3's started decades ago and it has matured as an established industrial microbiology industry via mostly precision fermentation systems. Science and industry are evolving on the type of microorganisms used, including both heterotrophic and phototropic strains, and their respective biological improvements. Also, newer innovation is yielding new oil compositions, containing more than one type of omega-3's and other fatty acids with growing nutritional interests (e.g., omega-7's). This work will present an overview of the science and commercial evolution of plant-based microbial oil products and potential new areas for future innovation.
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Lorensia, Amelia, Rivan Virlando Suryadinata, and Aulia Nila Sari. "The Effectiveness of Fish Oil Containing Omega-3 Fatty Acids in Improving Quality of Life of Asthmatic Outpatients in Surabaya." In The 2nd International Symposium of Public Health. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007509400720078.

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Pandiangan, Maruba, Jamaran Kaban, Basuki Wirjosentono, and Jansen Silalahi. "Identification of omega 3 and 6 positions on sn-2 triacylglycerol of hydrolysis mas fish oil by lipase from Mucor miehei." In THE 3RD INTERNATIONAL SEMINAR ON CHEMISTRY: Green Chemistry and its Role for Sustainability. Author(s), 2018. http://dx.doi.org/10.1063/1.5082517.

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Rohfritsch, Zhen, Greta Canelli, Philippe Pollien, and Rachid Bel-Rhlid. "Wheat and Rice Bran as Natural Additives for the Protection of Fish Oil from Oxidation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xpsc2867.

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Fortification of food products with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) is difficult due to their high oxidative susceptibility. The use of synthetic antioxidants in food products to extend shelf life is challenged by the growing demand for natural ingredients from consumers. In this study, the stabilization effect of wheat and rice bran on fish oil oxidation was investigated. Five, 10, and 20g of fish oil were added to respectively 95, 90, and 80g of cereal brans. The obtained powders were homogenized and stored for accelerated oxidation study at 38 °C for up to 30 days (to avoid dramatic changes of the oxidation reaction pathways compared to those at room temperature). Secondary oxidation products were analyzed by both Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry and Liquid Chromatography-High Resolution Mass Spectroscopy. Wheat bran showed a better protection effect on fish oil oxidation. That could be explained by its phytochemical and physical stabilization effect. Heat and enzymatic treatments did not improve the antioxidant capacity of wheat or rice bran. Fine wheat bran water extract protected the fish oil from oxidation to the same extent as the whole wheat bran.
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Nosratpour, Mitra, Jisheng Ma, Victoria Haritos, and Yong Wang. "The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milkfat." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yhap5375.

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High DHA fish oil with ~40% long-chain polyunsaturated fatty acids is beneficial for health. Blending fish oil with milkfat with saturated fatty acids in a chilled environment into solid lipid particles (SLP) increases stability and reduces undesirable taste and odour. SLP can be mixed into dairy products to fortify them with long-chain omega-3 fatty acids. Here, SLPs of fish oil and milkfat with ratio of 50:50 and 70:30 ( w/w) of ~1 mm in diameter were mixed into plain Greek-style yoghurt at 1.2% (w/w). The crystalline structure of SLPs, potential fatty acid leakage, and other physicochemical properties of yoghurt were analysed after 1 day and 28 days of storage at 4°C. Gas chromatographic analysis of yoghurt with and without SLPs showed that the fatty acid composition did not change after 28 days. Sensory evaluation of fresh yoghurt containing SLPs was compared with plain yoghurt, or yoghurt blended with fish oil on an untrained panel of 30 people. This study demonstrated that SLPs could be mixed with yoghurt to maintain stable characteristics for at least 28 days at 4°C. SLPs successfully masked undesirable flavours from fish oil within the yoghurt matrix without any detectable changes in pH, colour, viscosity, and texture.
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Quach, D., L. Lengfelder, L. Winnika, B. Harlow, G. Galvan, C. Jolly, A. Brenner, and L. deGraffenried. "Abstract P6-17-03: The importance of the ultimate ratio of Omega-6 to Omega-3 fatty acids in the efficacy of fish oil supplements in suppressing inflammation in obese postmenopausal women." In Abstracts: 2016 San Antonio Breast Cancer Symposium; December 6-10, 2016; San Antonio, Texas. American Association for Cancer Research, 2017. http://dx.doi.org/10.1158/1538-7445.sabcs16-p6-17-03.

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