Stability Analysis of Zinc Oxide‐Nanoencapsulated Conjugated Linoleic Acid and Gamma‐Linolenic Acid

ABSTRACT: Conjugated linoleic acid (CLA) and gamma‐linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsulated CLA and GLA were extracted, methylated, and analyzed using GC‐FID. Both encapsulated CLA and control CLA were stable when stored at 20, 30, and 40 °C for up to 49 d. However, control CLA was 100% degraded after 28 d at 50 °C, whereas encapsulated CLA was stable at 50 °C for 49 d. Similarly, both encapsulated GLA and control GLA were stable when stored at 20 °C for 49 d, but nonencapsulated GLA was 92% degraded after 49 d at 30 °C; encapsulated GLA was stable at 30 °C. Therefore, nanoencapsulation improves the time and temperature stability of CLA and GLA.     

Enzymatic Synthesis of Refined Olive Oil‐Based Structured Lipid Containing Omega ‐3 and ‐6 Fatty Acids for Potential Application in Infant Formula

Structured lipids (SLs) containing palmitic, docosahexaenoic (DHA), and gamma‐linolenic (GLA) acids were produced using refined olive oil, tripalmitin, and ethyl esters of DHA single cell oil and GLA ethyl esters. Immobilized Lipozyme TL IM lipase was used as the biocatalyst. The SLs were characterized for fatty acid profile, triacylglycerol (TAG) molecular species, solid fat content, oxidative stability index, and melting and crystallization profiles and compared to physical blend of substrates, extracted fat from commercial infant formula (IFF), and milk fat. 49.28 mol% of palmitic acid was found at the sn‐2 position of SL TAG and total DHA and GLA composition were 0.73 and 5.00 mol%, respectively. The total oleic acid content was 36.13 mol% which was very close to the 30.49% present in commercial IFF. Comparable solid fat content profiles were also found between SLs and IFF. The SLs produced have potential for use in infant formulas.     

Simultaneous Determination of Mono‐, Di‐, and Trihydroxyoctadecenoic Acids in Beer and Wort

Monohydroxy, dihydroxy‐, and trihydroxyoctadecenoic acids in beer and wort were simultaneously determined using gas chromatography after a solid extraction method. These three acids were detected at ppm levels in the wort. The monohydroxyoctadecenoic acids were not detected after wort boiling, but the dihydroxy‐ and trihydroxyoctadecenoic acids were transferred through wort boiling, fermentation and lagering into the finished beer. During the mashing using a laboratory mash bath, they gradually increased to about twice the levels those at mashing‐in. The amounts of dihydroxyoctadecenoic acid and trihydroxyoctadecenoic acid in commercial beer samples varied from 0.6 to 1.6 ppm and 6 to 15 ppm, respectively.     

Development of a process for producing ethyl caproate‐ and ethyl lactate‐rich rice shochu

To increase the popularity of rice shochu, a process was developed to produce ethyl caproate‐ and ethyl lactate‐rich rice shochu. On a laboratory‐scale, there was a shochu production trial with Saccharomyces cerevisiae Y‐E. Caproic acid added in the second‐stage fermentation was esterified to ethyl caproate. Both ethyl caproate and ethyl lactate were produced by adding a caproic acid‐producing bacterial (CAPB) consortium and lactic acid bacterium (LAB) to the shochu production process. Yellow koji was more appropriate for producing a flavour‐rich shochu with the addition of a CAPB consortium and LAB than white koji. Optimal addition time for the CAPB consortium and LAB was on the first day of the second‐stage fermentation, judging from concentrations of ethyl caproate and ethyl lactate produced. Additional dosages of CAPB consortium and LAB positively affected the formation of ethyl caproate and ethyl lactate, respectively. Shochu production with the addition of 2% and 4% CAPB consortium led to ethyl caproate concentrations of 27.3 mg/L and 47.9 mg/L in genshu, respectively, and the shochu achieved the best sensory test score from the Japanese shochu brewery panellists. Copyright © 2015 The Institute of Brewing & Distilling     

Different response to acetic acid stress in Saccharomyces cerevisiae wild‐type and l‐ascorbic acid‐producing strains

Biotechnological processes are of increasing significance for industrial production of fine and bulk chemicals, including biofuels. Unfortunately, under operative conditions microorganisms meet multiple stresses, such as non‐optimal pH, temperature, oxygenation and osmotic stress. Moreover, they have to face inhibitory compounds released during the pretreatment of lignocellulosic biomasses, which constitute the preferential substrate for second‐generation processes. Inhibitors include furan derivatives, phenolic compounds and weak organic acids, among which acetic acid is one of the most abundant and detrimental for cells. They impair cellular metabolism and growth, reducing the productivity of the process: therefore, the development of robust cell factories with improved production rates and resistance is of crucial importance. Here we show that a yeast strain engineered to endogenously produce vitamin C exhibits an increased tolerance compared to the parental strain when exposed to acetic acid at moderately toxic concentrations, measured as viability on plates. Starting from this evidence, we investigated more deeply: (a) the nature and levels of reactive oxygen species (ROS); (b) the activation of enzymes that act directly as detoxifiers of reactive oxygen species, such as superoxide dismutase (SOD) and catalase, in parental and engineered strains during acetic acid stress. The data indicate that the engineered strain can better recover from stress by limiting ROS accumulation, independently from SOD activation. The engineered yeast can be proposed as a model for further investigating direct and indirect mechanism(s) by which an antioxidant can rescue cells from organic acid damage; moreover, these studies will possibly provide additional targets for further strain improvements. Copyright © 2013 John Wiley & Sons, Ltd.     

Concentration of n‐3 polyunsaturated fatty acids in cholesterol‐reduced cod‐liver oil by lipases

This study was conducted to elucidate the effects of different lipases originated from Candida rugosa (CR), porcine pancreas (PP) and Aspergillus niger (AN) on the degree of hydrolysis (DH) in cholesterol‐reduced cod‐liver oil (87.5%) and evaluate the changes in n‐3 polyunsaturated fatty acid concentrations in the oil hydrolysed by the lipases. The lipase‐catalysed hydrolysis of cholesterol‐reduced cod‐liver oil was performed at 37 °C for 8 h. Among all the lipase samples studied, DH in the oil after lipase‐catalysed hydrolysis followed the decreasing order: CR lipase (70.01%) > PP lipase (26.18%) > AN lipase (18.57%). Triacylglycerol levels in the oil hydrolysed by all the lipases studied decreased, while mono‐ and diacylglycerol levels increased during lipase‐catalysed hydrolysis. The eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) concentrations in cholesterol‐reduced cod‐liver oil hydrolysed by the CR lipase were remarkably higher than those by the PP or AN lipase. Thus, it is suggested in this study that the CR lipase appears to be most suitable for producing and n‐3 polyunsaturated fatty acids including EPA and DHA concentrates from cholesterol‐reduced cod‐liver oil.     

Protein digestibility‐corrected amino acid scores,acceptability and storage stability of ready‐to‐eat supplementary foods for pre‐school age children in Tanzania

This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal–bean–sardine composite foods for pre‐school age children in Tanzania. Four composite products namely corn–bean–sardine meal (CBSM), bean meal (BM), sorghum–bean–sardine meal (SBSM) and rice–bean–sardine meal (RBSM) were formulated to maximize the amino acid score for pre‐school age children and were processed by extrusion, drum‐processing and conventional cooking. The products were evaluated for true protein digestibility (TPD) and protein digestibility‐corrected amino acid score (PDCAAS). The TPD and PDCAAS were highest in the extruded products. The TPD values for the products ranged from 82 to 93%. The PDCAAS values for the composite foods were 64–86% and were greater than the minimum value of 60% recommended by FAO/WHO/UNU. There were no significant (p > 0.05) variations in the amino acid contents for foods processed by extrusion, drum‐processing or conventional cooking. Threonine was most limiting in the CBSM, SBSM and RBSM while methionine + cysteine were most limiting in the BM. Sensory evaluation showed that, relative to the traditional cornmeal—Uji, the extruded CBSM and SBSM had significantly superior (p ≤ 0.05) texture and highly acceptable color and taste. Storage of the products up to 16 weeks at 38 °C resulted in a small but significant increase (p ≤ 0.05) in the malondialdehyde concentrations; nevertheless, the levels remained within the acceptable range found in processed commercial supplements. Total acids, pH and organoleptic attributes did not change significantly (p > 0.05) during storage and the foods were acceptable to the end of the storage period. Copyright © 2005 Society of Chemical Industry     

Fatty acid and fat‐soluble antioxidant concentrations in milk from high‐ and low‐input conventional and organic systems: seasonal variation

BACKGROUND: Previous studies showed differences in fatty acid (FA) and antioxidant profiles between organic and conventional milk. However, they did not (a) investigate seasonal differences, (b) include non‐organic, low‐input systems or (c) compare individual carotenoids, stereoisomers of α‐tocopherol or isomers of conjugated linoleic acid. This survey‐based study compares milk from three production systems: (i) high‐input, conventional (10 farms); (ii) low‐input, organic (10 farms); and (iii) low‐input non‐organic (5 farms). Samples were taken during the outdoor grazing (78 samples) and indoor periods (31 samples). RESULTS: During the outdoor grazing period, on average, milk from the low‐input systems had lower saturated FAs, but higher mono‐ and polyunsaturated FA concentrations compared with milk from the high‐input system. Milk from both the low‐input organic and non‐organic systems had significantly higher concentrations of nutritionally desirable FAs and antioxidants—conjugated linoleic (60% and 99%, respectively) and α‐linolenic (39% and 31%, respectively) acids, α‐tocopherol (33% and 50%, respectively) and carotenoids (33% and 80%, respectively)—compared with milk from the high‐input system. Milk composition differed significantly between the two low‐input systems during the second half of the grazing period only; with milk from non‐organic cows being higher in antioxidants, and conjugated linoleic acid, and that from organic cows in α‐linolenic acid. In contrast, few significant differences in composition were detected between high‐input and low‐input organic systems when cows were housed. CONCLUSIONS: Milk composition is affected by production systems by mechanisms likely to be linked to the stage and length of the grazing period, and diet composition, which will influence subsequent processing, and sensory and potential nutritional qualities of the milk. Copyright © 2008 Society of Chemical Industry     

Lycopene‐derived bioactive retinoic acid receptors/retinoid‐X receptors‐activating metabolites may be relevant for lycopene's anti‐cancer potential

Dietary consumption of tomato products and especially the red tomato pigment lycopene has been associated with lower risk of cancer. New evidence is emerging toward metabolic pathways mediating the anti‐cancer activities of lycopene. In this review, we explore associations between tomatoes and lycopene intake and cancer and relate this to the metabolic activation pathways of lycopene via carotene oxygenases and further carotenoid/retinoid‐metabolizing enzymes to apo‐lycopenoids. Several of these apo‐lycopenoids have already been identified but up to date no direct connection between lycopene metabolism and apo‐lycopenoids mediated receptor activation pathways has been established. Retinoic acid receptors/retinoid‐X receptors activation pathways in particular, may be mediated via lycopene metabolites that are related to retinoic acids. Various studies have shown an association between lower concentration of insulin‐like growth factor‐1 upon lycopene treatment, cancer incidences, and retinoid‐mediated signaling. In this review, we interrelate tomato/lycopene ingestion and cancer incidence, with metabolic activation of lycopene and retinoid‐mediated signaling. The aim is to discuss a potential mechanism to explain lycopene related anti‐cancer activities by modulation of insulin‐like growth factor‐1 concentrations via lycopene metabolite activation of retinoid‐mediated signaling.