共查询到20条相似文献,搜索用时 31 毫秒
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Jane F. Ferguson Claire K. Mulvey Parth N. Patel Rhia Y. Shah Julia Doveikis Weiyu Zhang Jennifer Tabita‐Martinez Karen Terembula Michael Eiden Albert Koulman Julian L. Griffin Nehal N. Mehta Rachana Shah Kathleen J. Propert Wen‐Liang Song Muredach P. Reilly 《Molecular nutrition & food research》2014,58(3):601-613
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Nutritional depletion in n‐3 PUFA in apoE knock‐out mice: A new model of endothelial dysfunction associated with fatty liver disease
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Emilie Catry Audrey M. Neyrinck Irina Lobysheva Barbara D. Pachikian Matthias Van Hul Patrice D. Cani Nathalie M. Delzenne 《Molecular nutrition & food research》2016,60(10):2198-2207
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Diet with linseed oil and organic selenium yields low n‐6/n‐3 ratio pork Semimembranosus meat with unchanged volatile compound profiles
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Iwona Wojtasik‐Kalinowska Dominika Guzek Elżbieta Górska‐Horczyczak Marta Brodowska Da‐Wen Sun Agnieszka Wierzbicka 《International Journal of Food Science & Technology》2018,53(8):1838-1846
The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles of pork. Different feeding strategies were designed for 60 Polish Landrace pigs with the goal to enhance the health attributes of Polish pork. Composition, colour, hardness, fatty acid contents and volatile compound profiles of the semimembranosus muscles were determined. Results showed that with the basic diet with the addition 3% of linseed oil, 100 mg kg?1 of vitamin E and 1 mg kg?1 of organic selenium, the level of polyunsaturated fatty acids (PUFA) in the meat samples was increased by 26% (P ≤ 0.05) as compared to the control. Principal component analysis (PCA) demonstrated that the aroma profile of semimembranosus muscles from pigs fed with the diet supplemented with 3% of linseed oil and 1 mg kg?1 of organic selenium was close to that of control. Results demonstrated that healthy functional meats could be produced by designing feeding strategies. 相似文献
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有机溶剂中酶促酯化合成n-3 PUFA甘油酯的研究 总被引:2,自引:0,他引:2
利用脂肪酶催化游离型的n-3PUFA与甘油发生酯化反应生成甘油酯,研究了多种因素对酯化程度的影响.研究结果表明:利用脂肪酶Novozym435,在6mL的正己烷中,反应温度40℃,甘油用量2g,n-3PUFA0.4g,初始水分含量0.5%,在反应1h后添加1g分子筛,酶添加量25mg,震荡频率150r/min,在此条件下反应24h酯化度可达90%以上.n-3 PUFA甘油酯中以甘油二酯(56.06%)为主,其次是甘油三酯(31.25%)和甘油一酯(12.07%),游离脂肪酸(0.39%)的含量比较低.n-3 PUFA甘油酯的脂肪酸组成以DHA(73.36%)和EPA(13.49%)为主,单不饱和脂肪酸的含量仅有1.69%,几乎不合饱和脂肪酸. 相似文献
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Tiago Simões João Carvalho Ana Sousa Marco F.L. Lemos Maria M. Gil Rui Pedrosa Carla Tecelão 《Journal of food science》2013,78(5):C691-C695
Proximate composition (ash, moisture, total protein, and fat contents) and fatty acid profile of Balistes capriscus (grey triggerfish) were assessed over a 6‐months period (April to September, 2011) in animals captured along the coast of Peniche (Portugal). High protein (18.9% to 21.4%) and low lipid (0.5% to 0.8%) contents were determined. The highest lipid level was found in June‐captured animals. High proportions of n‐3 polyunsaturated fatty acids (n‐3 PUFA) were observed (53.87 ± 2.00%) together with substantial quantities of oleic acid (27.58 ± 1.09%) and palmitic acid (16.52 ± 0.93%). Docosahexaenoic acid accounted for 77% of the total PUFA and was 7 times more abundant than eicosapentaenoic acid, and the n‐3/n‐6 ratio was 7.2. Gender did not influence lipid levels and the fatty acid profile, but seasonal variations were observed for PUFA and monounsaturated fatty acid contents. Overall, the nutritional properties of this underexploited species may be comparable to those of other lean fish species with higher economic value. 相似文献
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Polymorphisms in stearoyl coa desaturase and sterol regulatory element binding protein interact with N‐3 polyunsaturated fatty acid intake to modify associations with anthropometric variables and metabolic phenotypes in Yup'ik people
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Dominick J. Lemas Yann C. Klimentidis Stella Aslibekyan Howard W. Wiener Diane M. O'Brien Scarlett E. Hopkins Kimber L. Stanhope Peter J. Havel David B. Allison Jose R. Fernandez Hemant K. Tiwari Bert B. Boyer 《Molecular nutrition & food research》2016,60(12):2642-2653
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Evropi Botsoglou Alexander Govaris Andreana Pexara Dimitrios Fletouris 《International Journal of Food Science & Technology》2012,47(11):2388-2396
Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard‐boiling or scrambling processing, or first submitted to refrigerated storage at 4 °C for 60 day and then to processing. Fresh LO eggs showed higher (P ≤ 0.05) proportions of monounsaturated fatty acids (MUFAs) and n‐3 polyunsaturated fatty acids (PUFAs), but lower (P ≤ 0.05) proportions of saturated fatty acids (SFAs), PUFAs and n‐6 PUFAs than the SO eggs. Storage decreased (P ≤ 0.05) the proportion of PUFAs and increased (P ≤ 0.05) that of MUFAs in egg yolks from both treatments. The pasteurisation process had no effect on the fatty acid composition of fresh eggs from both treatments, but increased (P ≤ 0.05) n‐6 PUFAs and decreased (P ≤ 0.05) n‐3 PUFAs in stored LO eggs. Hard‐boiling and scrambling modified the fatty acid composition of fresh and stored eggs from both treatments by decreasing (P ≤ 0.05) the proportion of PUFAs, particularly of the very long‐chain n‐3 eicosapentaenoic, docosapentaenoic and docosahexaenoic PUFAs. LO eggs showed a higher susceptibility to fatty acid modification upon processing as compared to the SO eggs. 相似文献
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选择216只21日龄罗斯308商品代肉用母雏,随机分为3组,每组6个重复,每个重复12只鸡.第1组为对照组,在玉米-豆粕型基础日粮上添加5%混合油,处理组分别在基础日粮中添加3%亚麻籽油(2组)和5%亚麻籽油(3组),试验期3周,旨在研究在日粮中添加不同水平的亚麻籽油对鸡肉中n-3PUFA含量和肉鸡生产性能影响.试验结果表明:与对照组相比,3%、5%亚麻籽油组肌肉组织中n-3C18:3、n-3C20:5和n-3PUFA含量显著提高(P<0.05),n-6/n-3比值显著降低(P<0.05),n-3C22:6水平则变化不大(P>0.05).5%亚麻籽油组n-3PUFA总量显著高于3%亚麻籽油组(P<0.05),n-6/n-3比值低于3%亚麻籽油组(P>0.05).n-3C18:3在胸肌和腿肌中的沉积量显著高于肝脏(P<0.05),n-3C20:5、n-3C22:6在胸肌和腿肌中的沉积量显著低于肝脏(P<0.05).添加3%、5%亚麻籽油对肉鸡生产性能无显著性影响(P>0.05).以上结果表明,肉鸡饲粮中使用亚麻籽油,可生产出n-3PUFA含量较高,n-6/n-3值较低,对人类健康有益的功能性鸡肉产品. 相似文献
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Optimisation of rancidity stability in long‐chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss) by‐product
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Mª Macarena Berríos Alicia Rodriguez Matías Rivera Mª Elsa Pando Mª Antonieta Valenzuela Santiago P. Aubourg 《International Journal of Food Science & Technology》2017,52(6):1463-1472
This research was focused on the production of polyunsaturated fatty acid concentrates from a farmed rainbow trout (Oncorhynchus mykiss) by‐product (i.e. belly muscle). The effect of different process variables (urea/fatty acids (FA) contents ratio, crystallisation time and temperature and stirring speed of the urea/FA mixture) on the lipid oxidation development during the urea complexation process was investigated. For this purpose, an experimental design (26 runs) following the response‐surface methodology was developed. As a result, peroxide value and TOTOX index showed to be dependent on the crystallisation time and temperature and the urea/FA ratio, while no influence of the crystallisation stirring speed was detected on both indices; additionally, polyene index was affected by the urea/FA ratio and its interaction with the crystallisation time. An optimised desirability score near 1.0 was attained provided values of 2.8 °C, 3.05 h and 3.57 were applied for crystallisation temperature, crystallisation time and urea/FA ratio, respectively. 相似文献
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T. Okada R. Noguchi M. Hosokawa K. Fukunaga T. Nishiyama N. Zaima T. Hirata K. Miyashita 《Journal of food science》2008,73(8):H201-H206
ABSTRACT: Trans and conjugated fatty acids may exhibit either beneficial or detrimental bioactive effects depending on their metabolic properties. This study was conducted to elucidate if isomerization and conjugation of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) demonstrate more favorable bioactivity on lipid metabolism compared to unmodified EPA and DHA. The effects of dietary intake of trans and conjugated forms of EPA and DHA on lipid metabolism were evaluated in animal trials and compared to a control group fed soybean oil. None of the experimental diets showed significant differences from the control in terms of body weight; however, the white adipose tissue weight of rodents fed trans DHA, conjugated EPA (CEPA), and conjugated DHA (CDHA) was significantly lower than the control. Triacylglycerol levels in plasma were significantly decreased in groups fed trans DHA (17.2 mg/dL) and CDHA (31.9 mg/dL) relative to the control (51.3 mg/dL). The total cholesterol concentrations were significantly lower than the control (68.0 mg/dL) in all experimental groups (47.3 to 53.7 mg/dL) except CEPA (58.3 mg/dL). Fatty acid compositions of lipids extracted from rodent livers were influenced by the dietary fatty acid profiles, with all groups showing higher concentrations of stearic acid and lower levels of linoleic acid compared to the control. Rodents fed trans DHA did not have detectable levels of these fatty acid isomers in their livers, suggesting either quick metabolism or a difficulty with bio‐absorption. 相似文献
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The effects of omega‐3 polyunsaturated fatty acids and genetic variants on methylation levels of the interleukin‐6 gene promoter
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Yiyi Ma Caren E. Smith Chao‐Qiang Lai Marguerite R. Irvin Laurence D. Parnell Yu‐Chi Lee Lucia D. Pham Stella Aslibekyan Steven A. Claas Michael Y. Tsai Ingrid B. Borecki Edmond K. Kabagambe Donna K. Arnett 《Molecular nutrition & food research》2016,60(2):410-419
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Wojciech Kolanowski Danuta Jaworska Jenny Weißbrodt 《Journal of the science of food and agriculture》2007,87(2):181-191
Omega‐3 long‐chain polyunsaturated fatty acids (LC PUFA) positively influence human health. Their main dietary source is fish, especially fish oil. Owing to low fish consumption in many Western countries the average intake of omega‐3 LC PUFA is below the recommended level. This raises interest in diet supplementation and food enrichment with fish oil. However, due to a high degree of unsaturation fish oil is extremely susceptible to oxidation. Oxidation of fish oil increases when added to food products, which may be enhanced by some antioxidants, under certain conditions. For quality control of omega‐3 LC PUFA‐containing foods adequate and combined methods of oxidation assessment should be used, beginning from the raw material and continuing during processing, storage and distribution. To achieve this goal correlation of instrumental and sensory methods with multivariate data analysis may give the best results. In this paper problems of oxidation of fish oil and fish oil‐containing foods, as well as methods for its assessment, are reviewed. Copyright © 2006 Society of Chemical Industry 相似文献
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Wojciech Kolanowski 《International Journal of Food Properties》2013,16(3):498-511
The aim of this study was to examine omega-3 LC PUFA content and oxidative stability of fish oil dietary supplements available in Poland. Nineteen brands of fish body oil and fish liver oil capsules were purchased over the counter and analyzed. Oil content, fatty acid composition and peroxide value were determined. The label claims for EPA and DHA for the majority of the products were presented with reasonable accuracy. However, it can be supposed that the oxidative stability of some fish oil products available on the market might not be sufficient to ensure health quality and safety during longer storage. 相似文献
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