Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures

Effects of the type and amount of fatty acid (0-2.0 mmol/g-starch of lauric, myristic, palmitic, stearic, oleic, and linoleic acids) on the complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures were investigated. Complex index (CI) evaluated by the reduction in the iodine binding capacity of starch increased with an increase in the amount of fatty acids, and reached a plateau depending on the type of fatty acid. The maximum CI value was higher in the order of lauric (49.9%), linoleic (47.6%), myristic (42.4%), oleic (36.7%), stearic (35.3%), and palmitic acid (30.9%). From the calorimetric study, it was demonstrated that melting temperature of the complexes was higher in the order of stearic (96.7 °C) > lauric, myristic, palmitic, and oleic (89.6-92.1 °C) > linoleic acid (78.3 °C). Melting enthalpy for complexes was roughly related to the CI value (R² = 0.667). From the in-vitro digestibility measurement, it was found that a certain amount of fatty acid reduced the starch content hydrolyzed at a given condition. Among them, 0.50 mmol/g-starch lauric and oleic acid samples showed the largest reduction in the hydrolyzed starch content. This result was related to the extent of complex formation characterized by CI value and its helical order characterized by melting temperature. In addition, there was a possibility of the complex formation between amylose and unsaturated fatty acid during the hydrolysis of gelatinized starch.     

Free fatty acids from Lathyrus sativus seed coats acting as short-range attractants to Callosobruchus maculatus (F.) (Coleoptera: Bruchidae)

Lathyrus sativus L. (Leguminosae) seed, commonly known as khesari, is an important legume in India, Pakistan, Bangladesh, China, and Ethiopia. Ten free fatty acids were identified in seed coat waxes of four varieties of L. sativus with total fatty acids accounting for between 10.5 and 17.4 mg per 100 g of seed depending on the variety. Palmitoleic acid (C16:1) was the predominant free fatty acid in two of the varieties; whereas palmitic (C16:0) and lauric (C12:0) acids were the predominant free fatty acids in the two other varieties. Attraction of free fatty acids from seed coat waxes of the four varieties were tested for attractiveness to females of Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) at 2–8, 2–8, 4–8, and 4–8 μg concentrations, respectively, in Y-tube olfactometer bioassays. The attractiveness of synthetic mixtures comparable to the fatty acid compositions of the four varieties were also tested. Individual synthetic myristic, palmitic, palmitoleic, and stearic acids at 0.66, 1.18, 1.36, and 1.18 μg, respectively, elicited attraction of the insect. A synthetic blend of 0.93, 1.68, 1.82, and 1.18 μg of myristic, palmitic, palmitoleic, and stearic acids, respectively, was most attractive to the insect. At present, C. maculatus are controlled with insecticides, which are harmful to human health and environment. Hence, the above mentioned combination of four fatty acids might be used for insect pest management such as baited traps.     

Milling fractions fatty acid composition of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum (L.) Gaertn) buckwheat

The objective of the present study was to determine the composition of fatty acids in the whole grain, hulls, bran and the light flour of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn) buckwheat harvested in two consecutive years. Fatty acid composition for different milling fractions was determined as methyl esters using gas chromatography. Nine fatty acids were determined: lauric (12:0), myristic (14:0), palmitic (16:0), palmitoleic (16:1), stearic (18:0), oleic (C18:1; n-9), linoleic (C18:2; n-6), α-linolenic (C18:3; n-3) and arachidic (20:0) acid. The highest relative content was determined for linoleic acid (from 35.54 to 47.57%), followed by oleic acid (from 20.96 to 40.76%) and palmitic acid (from 13.86 to 26.42%). The total fatty acid content was the highest in bran (up to 62.64 g/kg), followed by whole grains (up to 22.93 g/kg), light flour (up to 9.69 g/kg) and hulls (up to 5.87 g/kg). Saturated fatty acid content was the highest in the hulls and the lowest in the bran. Polyunsaturated fatty acid content was the highest in light flour. High positive correlations were found between saturated fatty acids with 18 carbon atoms or less.     

Dose- and type-dependent effects of long-chain fatty acids on adipogenesis and lipogenesis of bovine adipocytes

Differentiation and lipid metabolism of adipocytes have a great influence on milk performance, health, and feed efficiency of dairy cows. The effects of dietary long-chain fatty acids (FA) on adipogenesis and lipogenesis of dairy cows are often confounded by other nutritional and physiological factors in vivo. Therefore, this study used an in vitro approach to study the effect of dose and type of long-chain FA on adipogenesis and lipogenesis of bovine adipocytes. Stromal vascular cells were isolated from adipose tissue of dairy cows and induced into mature adipocytes in the presence of various long-chain FA including myristic, palmitic, stearic, oleic, or linoleic acid. When concentrations of myristic, palmitic, and oleic acids in adipogenic mediums were 150 and 200 μM, the induced mature adipocytes had greater lipid content compared with other concentrations of FA. In addition, mature adipocytes induced at 100 μM stearic acid and 300 μM linoleic acid had the greatest content of lipid than at other concentrations. High concentrations of saturated FA were more toxic for cells than the same concentration of unsaturated FA during the induction. When commitment stage was solely treated with FA, the number of differentiated mature adipocytes was greater for oleic and linoleic acids than other FA. When the maturation stage was treated with FA, the number of mature adipocytes was not affected, but the lipid content in adipocytes was affected and ranked oleic > linoleic > myristic > stearic > palmitic. In summary, this study showed that adipogenesis and lipogenesis of bovine adipocytes were differentially affected by long-chain FA, with unsaturated FA more effective than saturated FA.     

烤烟叶片成熟过程中膜脂过氧化及脂肪酸含量变化的研究

烤烟叶片在不同发育阶段，其内源ＳＯＤ及ＣＡＴ，活性和膜脂过氧化作用和细胞膜透性表现出不同的变化速度，从未熟经欠熟到适熟阶段，ＳＯＤ和ＣＡＴ活性下降缓慢，膜脂过氧化作用及细胞膜透性提高幅度较小；在适熟期之后，ＳＯＤ和ＣＡＴ活性急剧下降，膜脂过氧化水平和细胞膜透性急剧提高。表明烟叶的成熟衰老与体内活性氧代谢密切相关，适熟期是叶片由功能期转向衰老的关键时期。在烟叶成熟过程中，脂肪酸含量发生明显变化。随着成熟度的提高，月桂酸含量增加，棕榈油酸、油酸和二十碳烯酸含量下降，而十三烷酸、十四烷酸、棕榈酸、硬脂酸和亚油酸的含量在适熟期最高。     

Fluorescence study of the pro‐oxidant effect of free fatty acids on marine lipids

The free fatty acid (FFA) effect on the oxidative stability of marine lipids was studied by fluorescence assessment. Under different reaction conditions, including time, temperature and FFA content and type (different chain lengths and unsaturation degrees), FFAs were made to interact in model systems with a commercial marine oil (cod liver oil) and two different fish (hake and pout) white muscles. Fluorescence assessment showed a pro‐oxidant effect of all types of FFA, which increased with time, temperature and FFA content in the reaction mixtures. At 30 °C a higher degree of oxidation was obtained in systems including the shorter‐chain‐length fatty acids (lauric and myristic) compared to systems including the longest ones (arachidic and stearic). At the same temperature an increasing pro‐oxidant effect was also observed with increasing degree of fatty acid unsaturation (stearic < oleic < linoleic < linolenic). When a lower temperature (−10 °C) was tested, a differential pro‐oxidant effect among fatty acids (chain length and unsaturation degree) was not observed. © 2001 Society of Chemical Industry     

石家庄地区牛乳脂肪中脂肪酸成分的分析

选取石家庄地区的牛乳样品，采用OP乳化剂提取出样品中的脂肪，对其进行甲酯化，用填充柱气相色谱法测定了其中的脂肪酸成分；采用面积归一法确定了主要的脂肪酸组成为月桂酸1．415％，豆蔻酸6．735％．十五烷酸0.646％，棕榈酸27．71％，棕榈油酸0．874％，十七烷酸0.46％，硬脂酸17．91％，油酸34．29％．亚油酸4．608％．亚麻酸1．013％，花生酸0．102％(均为质量分数)。     

THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA

SUMMARY– The triglycerides present in whole ground paprika and paprika pods were extracted and hydrolyzed. The fatty acids were methylated, separated by gas chromatography and identified by mass spectrometry. The whole paprika and pods, respectively, contained approximately 66 and 45% linoleic acid, 14 and 19% palmitic acid, 12 and 14% oleic acid and 5 and 17% linolenic acid. Small quantities of myristic and lauric acids and traces of capric, stearic and palmitoleic acids also were present. Capsanthin, which amounted to 35% of the total carotenoids, occurred as the dilaurate ester. It was isolated from paprika by thin-layer chromatography after interesterification of the triglycerides. Capsanthin dilaurate, synthesized in the laboratory, gave identical R_f value and infrared and visible spectra to those of the naturally occurring compounds.     

气相色谱-质谱法分析棕榈果脂肪酸组成

采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。     

The individual lipid compositions produced by Cunninghamella sp. Salicorn 5, an endophytic oleaginous fungus from Salicornia bigelovii Torr.

An endophytic oleaginous fungus Salicorn 5 has been isolated from Salicornia bigelovii Torr. and characterized as Cunninghamella sp. based on its morphological characteristics and ITS1-5.8S-ITS2 gene sequence analysis. The individual lipid compositions produced by Salicorn 5 were isolated and determined to be (1) oleic acid, (2) linoleic acid, (3) γ-linolenic acid (GLA), (4) 2,3-dihydroxypropyl oleate, (5) 2,3-dihydroxypropyl stearate, (6) 1,3-diolein, (7) 1,2-diolein, (8) 1,3-2-oleyl,2-stearoyl triacylglycerol, (9) ergosterol peroxide, (10) stigmasta-7,22-diene-3β,5α,6α-triol, (11) stigmasterol, and (12) ergosterol. The chemical structures of these compounds were determined by a combination of electrospray ionization mass spectrometry (ESI–MS) and nuclear magnetic resonance (NMR) analysis, as well as a comparison with data from the literature. Analysis of the fatty acids showed that they were composed predominantly of polyunsaturated fatty acids (PUFAs), including oleic acid (35.57 %), linoleic acid (21.58 %), palmitoleic acid (16.31 %), and linolenic acid (13.28 %), whereas stearic acid, palmitoleic acid, myristic acid, arachidic acid, and eicosenoic acid were found in lower amounts. These results could therefore provide a useful platform for fully exploring the potential application of oleaginous fungus Salicorn 5, and optimizing of the fermentation conditions for producing the PUFAs and high-value GLA, as well as providing further insight into the relationship between endophytes and their hosts.     

Fumgal lipids. I. Effect of different nitrogen sources on the chemical composition

The effect of three nitrogen sources on the chemical composition of seven fungi, namely: Aspergillus niger, A. luchuensis, Penicillium crustosum, Alternaria tenuis, Rhizoctonia solani, Mucor sp. and Pythium irregulare has been studied. The various fungi showed a great variation with respect to lipid percentage and total lipid content. Lipid content varied from 3.2 to 41.5%. Non-polar lipids were comprised of monoglycerides, diglycerides, free sterols, free fatty acids and triglycerides. The quantitative make-up of the non-polar lipid varied with different nitrogen sources. Palmitic, stearic, oleic and linoleic acids were the major fatty acids while lauric, myristic, palmitoleic, linoleic and arachidic were the minor ones. The fatty acid composition was dramatically changed by changing the nitrogen source. Since different fungi responded differently to changes in nitrogen source, no generalisation could be made. Two-dimensional thin-layer chromatography of the polar lipid fraction of these fungi revealed the presence of a maximum of fifteen spots. Phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl inositol were the major spots while lysophosphatidyl choline, lysophosphatidyl ethanolamine and phosphatidyl glycerol were present in smaller quantities. In comparison to phospholipids, glycolipids (except sterol glycoside) were present in relatively lower concentration. Pythium irregulare was very characteristic in having no glycolipids at all.     

籽用南瓜种子发育过程中脂肪酸积累模式

以籽用南瓜品种银辉一号为材料对南瓜种子发育过程中脂肪酸的累积过程进行了分析。结果表明,成熟的南瓜种子中可检测到8种脂肪酸,按含量高低依次为：油酸、亚油酸、棕榈酸、硬脂酸、花生酸、豆蔻酸、棕榈油酸、亚麻酸。南瓜种子粗脂肪含量的积累模式呈现升-降-升的Z字型变化模式。在累积过程中除了C18∶1和C18∶2有负相关性外,其它脂肪酸相互之间显示了高度的正相关性。     

兔肉脂肪酸组成的气相色谱法分析

采用极性毛细管柱气相色谱法,测定了兔肉脂肪酸组成的相对百分含量和实际含量.测定结果表明,此方法能准确分离出兔肉中的主要8种脂肪酸:豆蔻酸、棕榈酸、棕榈油酸、硬脂酸、油酸、亚油酸、亚麻酸和花生酸,有较好的精密度、重复性、可靠性.     

Inhibition of Bacillus cereus spores and vegetative cells by fatty acids and glyceryl monododecanoate

Fatty acids and glyceryl monododecanoate (monolaurin) inhibited cell growth from Bacillus cereus spores and vegetative cells. The inhibitory activity decreased according to: stearic < oleic < linoleic < lauric < monolaurin < linolenic. Vegetative cells were similarly affected by monolaurin, oleic and linolenic acids but were less sensitive to linoleic or lauric acids than their spores.Lauric acid (0·075 to 0·5 mM) inhibited cell multiplication, oleic acid (0·885 to 1·060mM) affected solely spore germination, whereas monolaurin (0·073 to 0·109 mM), linoleic (0·178 to 0·321 mM) and linolenic acids (0·036 to 0·054 mM) inhibited both spore germination and outgrowth.The effects of stearic and oleic acids were reversible whereas linoleic (0·885 to 1·065 mM) totally and irreversibly inactivated spores. Other inhibitors partially affected spores and vegetative cells.Starch neutralized the inhibitory activity of fatty acids except for lauric acid 1 mM and oleic acid. Starch antagonism decreased as fatty acid concentration increased.     

Influences of anatomical location and muscle quality on porcine lipid composition

Carcasses of sixty Lacombe and Lacombe cross swine fed the same high concentrate ration were selected to equally represent three muscle quality groups (pale soft exudative (PSE), normal and dark firm dry (DFD)). These carcasses were utilised to supply back and belly fat samples for the evaluation of the influences of muscle quality and anatomical location on fatty acid composition. Back fat samples had lower percentages of palmitic (C16:0) and stearic (C18:0) acids, long (≥ C18), and short (≤ C16) chain saturated fatty acids and total saturated fatty acids and higher percentages of oleic (C18:1) and linoleic (C18:2) acids, polyunsaturated fatty acids and total unsaturated fatty acids than belly fat samples. They also had a higher unsaturated fatty acid to saturated fatty acid ratio than belly fat samples. Carcasses with DFD hams and loins had lower percentages of palmitoleic (C16:1) and linoleic (C18:2) acids and polyunsaturated fatty acids in their back fat than those with PSE hams and loins. They also had higher (P < 0·05) percentages of myristic (C14: 0) and stearic (C18:0) acids and long chain saturated fatty acids (≥ C18) and lower percentages (P < 0·05) of palmitic (C16:0) and palmitoleic (C16:1) acids in their back fat than carcasses with normal hams and loins. Moreover, they had lower (P < 0·05) percentages of palmitoleic (C16:1) and linoleic (C18:2) acids and poly-unsaturated fatty acids in their belly fat than carcasses with normal and PSE hams and loins. The fact that the lipid composition of carcasses differed significantly among muscle quality groups is of considerable importance, since it implies that factors (stress) producing differences in muscle quality may also significantly influence the fatty acid composition-and thereby the physical properties of carcass lipids.     

The triglyceride composition of Hibiscus esculentus seed oil

The fatty acid composition of Hibiscus esculentus seed oil was determined by spectrophotometry and gas-liquid chromatography. The percentages of individual acids were found to be: myristic, 0.2; palmitic, 30.2; stearic, 4.0; palmitoleic, 0.4; oleic, 24.4 and linoleic, 40.8. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 1.8, 27.7, 48.1 and 22.4% GS₃, GS₂U, GSU₂ and GU₃, respectively.     

Fatty acid composition of seed oils of some members of the leguminosae family

Seed oils of ten leguminous tree crops were investigated for their fatty acid composition. Saturated acid components of the leguminous seed oils analysed revealed that low molecular weight acids (capric and lauric) did not commonly occur. On average, palmitic acid (19·4 ± 10·6) was the only major saturated acid present. However, within the subdivision Mimosoideae stearic acid content was slightly higher than in the subdivision Caesalpinoideae. Two members of the subdivision Mimosoideae—Tetrapleura tetraptera (13·9%) and Parkia clappertoniana (19·7%)—showed unusually high levels of behenic acid (22·0). Lignoceric acid (24·0) was not detected in any of the oils analysed.The major unsaturated acids in the seed oils of the leguminous crops investigated were oleic and linoleic acids, both comprising about 68·3% of the component acids. All members except P. africana (Mimosoideae) and Pterocarpus osun (Papilionaceae) were richer in linoleic acid than in oleic acid. Linoleic acid even comprised more than 50% of the component fatty acids in the seed oils of Adenanthera pavonina, T. tetraptera, D. oliverii and Bauhinia monandra. Very low levels of linolenic acid were detected in all the leguminous seed oils investigated. The nutritional implications of the component fatty acids are discussed.     

Component acids of Bauhinia seed oils

Seed oils of Bauhinia monandra and B. purpurea were examined for their component acids by reversed-phase partition column chromatography. the following results (wt. %) were obtained for B. monandra: myristic 1.4, palmitic 15.1, stearic 9.4, arachidic 0.9, behenic 0.9, oleic 11.5, linoleic 60.8 and for B. purpurea: lauric 0.5, myristic 0.5, palmitic 18.5, stearic 17.8, arachidic 1.3, behenic 1.3, oleic 11.1, linoleic 49.0. Epoxy oleic acid reported to be present in the seed oil of B. purpurea was not detected in the sample investigated.     

The component fatty acids of chaulmoogra oil

The fatty acid composition of the seed oils of the species, Hydnocarpus kurzii, H. wightiana and H. odorata were determined by gas-liquid chromatographic (g.l.c.) analysis. The percentages of individual fatty acids were found to be: hydnocarpic 23.0, 33.9, -; chaulmoogric 29.6, 35.0, -; gorlic 25.1, 12.8, -; lower cyclic homologues 0.3, 4.6, -; myristic 0.6, 0.8, 0.4; palmitic 8.4, 5.6, 11.8; stearic -, 0.6, 4.7; palmitoleic 6.0, 1.3, 0.5; oleic 5.4, 3.6, 21.8; linoleic 1.6, 1.8, 29.3; linolenic -, -, 31.2; respectively.