鱼油的长链多不饱和脂肪酸的酶促强化法(简介)

大家都知道,长链ω-3不饱和脂肪酸(PUFA),特别是二十碳五烯酸(EPA)、甘二碳六烯酸(DHA)和甘二碳五烯酸(DPA)对人类健康具有重要意义.它们对心血管疾病和各种炎症具有生化和生理学的效果,因为它们是调节各种生物学功能的激素的直接前体.由于DHA对人的大脑和视网膜具有独特的功能,最近特别受重视.长链ω-3PUFA,尤其是DHA和EPA主要存在于各种鱼油中.     

分子蒸馏法制备鱼油多不饱和脂肪酸

研究了多级分子蒸馏法提取深海鱼油中多不饱和脂肪酸的工艺方法,通过对压力和温度的控制得到不同多不饱和脂肪酸含量的各级鱼油产品,当蒸馏温度为110℃以上,蒸馏压力为20Pa以下时,经过三级串联分子蒸馏,得到高碳链不饱和脂肪酸质量分数为90.96%的鱼油产品,并用气相色谱法测定了产品的脂肪酸组成,分析了产品的理化指标.     

多不饱和脂肪酸的研究进展

对多不饱和脂肪酸－亚油酸、亚麻酸、花生四烯酸、二十碳五烯酸和二十二碳六烯酸的生物资源，分离分析方法，生物活性和应用前景等五个方面进行了综述。     

多不饱和脂肪酸与居民营养

多不饱和脂肪酸(PUFA)是人体必需的脂肪酸,对人体有保健功能。本文主要综述了PUFA对人体的作用,并展望了PUFA强化食品的未来发展方向。     

Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits

An awareness of the protective roll of n-3 polyunsaturated fatty acids against development of cardiovascular disease has prompted the promotion of fish consumption. It is assumed that those fish rich in polyunsaturated fat and particularly those having high ratios of n-3 to n-6 polyunsaturated fatty acids would confer the most benefit. The total fat and fatty acid compositional data are reported herein for 41 different species of fish that are mostly found in the coastal waters of the Eastern United States.     

花粉多不饱和脂肪酸研究与展望

论述国内外花粉脂肪酸和多不饱和脂肪酸研究进展,指出多不饱和脂肪酸的利用是当前的热点之一。我国花粉资源丰富,花粉多不饱和脂肪酸的开发利用前景非常广阔。     

产多不饱和脂肪酸微生物的研究

概述了微生物油脂的研究发展过程,列举了多不饱和脂肪酸(PUFAs)的生理功能、产PUFAs的菌株及其脂肪酸组成的特点。同时,介绍了多不饱和脂肪酸合成途径中的关键酶———脂肪酸脱饱和酶的基因研究情况,以及利用诱变育种技术、抗性筛选法、基因工程筛选等方法选育高产菌株的发展状况。     

多不饱和脂肪酸的生理功能及安全性

本文简要介绍了多不饱和脂肪酸的结构、分类、功能、来源以及多不饱和脂肪酸的保护和安全性.     

多价不饱和脂肪酸发醇条件的初步研究

研究被孢霉SD－95的摇瓶发酵特性，选出最优培养基配方。摇瓶发酵结果为，菌体得率28．5％，油脂得率12．4％，油脂含量43．6％，碘值122．8。油脂中多价不饱和脂肪酸组成为，亚油酸17．2％，r-亚麻酸7．7％，花生四烯酸0．5％，多价不饱和脂肪酸总量为25．3％；菌丝体经过冬化处理后，其多价不饱和脂肪酸组成为，亚油酸18．6％，r-亚麻酸8．1％，花生四烯酸0．7％，二十碳五烯酸50．4mg／1009油脂，多价不饱和脂肪酸总量27．5％。     

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

A $600 million nutritional supplements market growing at 30% every year attests to consumer awareness of, and interests in, health benefits attributed to these supplements. For over 80 years the importance of polyunsaturated fatty acid (PUFA) consumption for human health has been established. The FDA recently approved the use of ω-3 PUFAs in supplements. Additionally, the market for ω-3 PUFA ingredients grew by 24.3% last year, which affirms their popularity and public awareness of their benefits. PUFAs are essential for normal human growth; however, only minor quantities of the beneficial ω-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are synthesized by human metabolism. Rather PUFAs are obtained via dietary or nutritional supplementation and modified into other beneficial metabolites. A vast literature base is available on the health benefits and biological roles of ω-3 PUFAs and their metabolism; however, information on their dietary sources and palatability of foods incorporated with ω-3 PUFAs is limited. DHA and EPA are added to many foods that are commercially available, such as infant and pet formulae, and they are also supplemented in animal feed to incorporate them in consumer dairy, meat, and poultry products. The chief sources of EPA and DHA are fish oils or purified preparations from microalgae, which when added to foods, impart a fishy flavor that is considered unacceptable. This fishy flavor is completely eliminated by extensively purifying preparations of n-3 PUFA sources. While n-3 PUFA lipid autoxidation is considered the main cause of fishy flavor, the individual oxidation products identified thus far, such as unsaturated carbonyls, do not appear to contribute to fishy flavor or odor. Alternatively, various compound classes such as free fatty acids and volatile sulfur compounds are known to impart fishy flavor to foods. Identification of the causative compounds to reduce and eventually eliminate fishy flavor is important for consumer acceptance of PUFA-fortified foods.

[Supplementary materials are available for this article. Go to the publisher's online edition of Critical Reviews in Food Science and Nutrition for the following free supplemental files: Additional text, tables, and figures.]     

多不饱和脂肪酸发酵的代谢调控育种

多不饱和脂肪酸 (polyunsaturatedfattyacids,PUFAs)对人体健康有重要影响 ,目前分离纯化主要来自海洋鱼油 ,但存在许多不利因素限制其生产及应用。研究表明微生物具有大规模工业化生产多不饱和脂肪酸的能力。本文综述了多不饱和脂肪酸产生菌的代谢控制育种思路。     

多不饱和脂肪酸对神经细胞保护作用的研究进展

本文从细胞生物学的角度综述多不饱和脂肪酸（polyunsaturated fatty acids,PUFAs）改善大脑功能的作用机理,包括PUFAs促进神经细胞生成（neurogenesis）、维持神经细胞形态和功能、促进神经突生长、防止神经细胞变性（neurodegeneration）、抑制神经细胞凋亡（apoptosis）,以及调节神经细胞膜流动性和可塑性（plasticity）、端粒（telomere）活性等作用机制,为PUFAs的营养干预研究应用,特别是应用于保护大脑正常功能,防止生理性衰老和疾病性脑功能障碍（如阿尔兹海默氏症和帕金森症）所致的脑功能障碍提供参考。     

红松仁多不饱和脂肪酸研究进展

红松仁油是一种具有多种保健功能的天然植物油,其含有丰富的不饱和脂肪酸成分,多不饱和脂肪酸作为红松仁的重要功能因子在降低胆固醇、防止肥胖和调节免疫力方面发挥着重要作用.本文就红松仁油中含有的不饱和脂肪酸种类、生理功能及提取纯化技术进行了阐述.     

Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products

ABSTRACT: This study was carried out to determine the effect of processing and cooking on n-3 polyunsaturated fatty acid (PUFA) stability and to determine the efficacy of antioxidants (ANTI) to minimize lipid oxidation in cooked n-3 PUFA-fortified meat products. An emulsion of n-3 PUFAs (25% algal oil) was incorporated into ground turkey, pork sausages, or restructured hams (500 mg n-3 PUFA/110 g meat) with or without an "antioxidant cocktail" containing citrate (0.5% w/w), erythorbate (1 g/kg product), and rosemary (0.2% w/w). Ground turkey and pork sausages were frozen 2 d, then cooked to 71°C, and stored at 4°C for 2 d. Cooked, restructured hams were sliced, vacuum packaged, and stored at 4°C, or frozen and thawed with subsequent storage at 4°C. Treatments were CON (control), n-3 (n-3 PUFAs), CON + ANTI and n-3 + ANTI. Products were analyzed for color, lipid oxidation (TBARS and peroxide values), and n-3 PUFA profile. TBARS of n-3 PUFA-fortified treatments in ground turkey and pork sausages increased with storage ( P < 0.05); there were no changes in TBARS for CON + ANTI and n-3 + ANTI groups ( P > 0.05). For restructured hams nitrite curing appeared to delay lipid oxidation such that antioxidant treatment effects were unobservable ( P > 0.05). Overall recovery of n-3 PUFAs after heat processing was 69% to 85%, and there was no effect of storage on n-3 PUFA concentration in raw or cooked products ( P > 0.05). Sensory scores for n-3 treated restructured hams were lower than controls ( P < 0.05). Results suggested that cooking resulted in some losses of n-3 PUFAs in fortified meat products and that an "antioxidant cocktail" protected against lipid oxidation during subsequent storage in non-cured meat products.     

Lipoxygenase-Catalyzed Oxidation of N-6 and N-3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish Tissue

Lipid peroxidation is an important process responsible for the flavor deterioration of many plant and animal foods. In order to understand possible mechanisms of initiation, a soybean lipoxygenase-polyunsaturated fatty acid model system was studied. The rate of enzyme-initiated oxidation was monitored by both oxygen consumption and diene conjugation. The hydroperoxides from an n-6 fatty acid, i.e. arachidonic, and n-3 fatty acids, i.e. linolenic, eicosapentaenoic, and docosahexaenoic acids were reduced and analyzed by reverse-phase high pressure liquid chromatography and gas chromatography/mass spectrometry. The lipoxygenase specifically catalyzed oxygenation at the n-6 carbon of both n-3 and n-6 fatty acids. Lipoxygenase activity was demonstrated in skin homogenate from rainbow trout and its role in off-flavor development is discussed.     

海藻多不饱和脂肪酸研究进展

多不饱和脂肪酸(PUFAs)由于其独特的生理活性,市场需求量巨大,加之海洋渔业资源的日益短缺,从资源丰富、价格低廉的海藻中提取分离和纯化PUFAs已成为新的研究热点.从PUFAs的来源、生理活性及作用、不同海藻所含PUFAs种类,海藻PUFAs的提取、分类和富集,以及分析鉴定方法等方面对海藻PUFAs的研究现状进行了整理和综述.目的是为关注该领域的研究人员提供研究背景和基本研究方法.     

微生物发酵生产多不饱和脂肪酸的研究进展

多不饱和脂肪酸对人体健康有重要意义。微生物发酵生产的ＰＵＦＡｓ具有稳定性好、易于纯化和工业化等特点，因此受到广泛的关注。着重论述了在微生物发酵生产ＰＵＦＡｓ领域取得的最新进展，包括二十碳三烯酸、双高γ－亚麻酸、花生四烯酸、二十碳五烯酸和二十二碳六烯酸。     

Changes in ω-3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking

The effects of spawning migration and extrusion cooking on o-3 polyunsaturated fatty acids (PUFAs) in chum salmon muscle were studied. Total lipid content in the muscle of the fish during spawning migration was lower than that during feeding migration. However, the content increased to double those in the raw materials by pretreatment of extrusion cooking. Lipids of muscle and outer layer during spawning migration contained higher percentages of docosahexaenoic acid (22:6) than those during feeding migration. Moreover, PUFAs were not lost by extrusion cooking and its pretreatment. These results suggest that production of foods containing a rich amount of W-3 PUFAs is possible by extrusion cooking of the muscle of chum salmon during spawning migration.     

N-3多不饱和脂肪酸的生理功能特性及应用

研究发现,膳食中N-3PUFAs对代谢综合症、心血管疾病、免疫学功能和肿瘤等疾病的发生具有重要预防和延缓作用。体内N-6PUFAs和N-3PUFAs的动态平衡影响着人们的身体健康。     

微生物发酵生产多价不饱和脂肪酸的研究进展

多不饱和脂肪酸在医药、功能食品方面的用途越来越广。如何大规模生产多不饱和脂肪酸已成为近年研究的热点。着重论述用微生物发酵生产PUFAs领域技术、工艺的研究进展状况。