鼠伤寒沙门氏菌生物被膜的清除效果研究

目的:比较食品工业中常用的消毒剂、常用的防腐剂及几种天然成分对鼠伤寒沙门氏菌（Salmonella typhimurium）生物被膜的影响。方法:通过在培养过程中添加不同种类、不同浓度的清除剂,测定所选清除剂对生物被膜形成过程的影响;用所选的清除剂对成熟生物被膜进行浸泡处理,评估每种清除剂不同含量下的清除效果;利用噻唑蓝（Methylthiazolyldiphenyl-tetrazolium bromide,MTT）比色法测定经不同清除剂处理后生物被膜菌内细胞的代谢活性;采用稀释平板涂布法计算不同物质处理后生物被膜内细菌的存活数。结果:消毒剂乙醇（50%）、过氧化氢（1%）、苯扎氯铵（0.6%）、苯扎溴铵（0.6%）,天然成分香芹酚、肉桂醛和百里香精油（1.0 μL/mL）在较低浓度下即可有效抑制S. typhimurium CDC3和S. typhimurium ST34生物被膜的产生;消毒剂洗洁精、过氧化氢和天然成分香芹酚、肉桂醛和百里香精油在清除成熟生物被膜方面表现出了一定的优势,其中清除效率最理想的是过氧化氢,最大可达90%左右,洗洁精最大清除率可至80%,香芹酚、肉桂醛和百里香精油可达70%左右;消毒剂乙醇、苯扎氯铵和苯扎溴铵,以及天然成分香芹酚、肉桂醛和百里香精油可以明显降低生物被膜菌的细胞代谢活性及活菌存活数,可将生物被膜内活菌数降低2~3个lg值。结论:对于成熟生物被膜的清除,在初始的培养中添加清除剂或是天然成分可以更加完全有效地控制生物被膜的产生。     

Decontamination of fluid milk containing Bacillus spores using commercial household products

Although commercial sanitizers can inactivate bacterial spores in food processing environments, relatively little data exist as to the decontamination of products and surfaces by consumers using commercial household products. Should a large scale bioterrorism incident occur in which consumer food products were contaminated with a pathogenic sporeformer such as Bacillus anthracis, there may be a need to decontaminate these products before disposal as liquid or solid waste. Studies were conducted to test the efficacy of commercial household products for inactivating spores of Bacillus cereus (used as a surrogate for B. anthracis) in vitro and in fluid milk. Validation of the resistance of the B. cereus spores was confirmed with B. anthracis spores. Fifteen commercial products, designed as either disinfectants or sanitizers or as potential sanitizers, were purchased from retail markets. Products selected had one of the following active compounds: NaOCl, HCl, H2O2, acetic acid, quaternary ammonium compounds, ammonium hydroxide, citric acid, isopropanol, NaOH, or pine oil. Compounds were diluted in water (in vitro) or in 2% fat fluid milk, and spores were exposed for up to 6 h. Products containing hypochlorite were most effective against B. cereus spores. Products containing HCl or H2O2 also reduced significant numbers of spores but at a slower rate. The resistance of spores of surrogate B. cereus strains to chlorine-containing compounds was similar to that of B. anthracis spores. Therefore, several household products on the market may be used to decontaminate fluid milk or similar food products contaminated by spores of B. anthracis.     

Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review

In recent years, substantial consideration within the food industry has been aimed at the development of food‐grade nanoemulsions (NE) as promising systems for encapsulating, stabilizing, and delivering bioactive compounds. Although numerous studies have revealed the critical potential of NE, there are still several challenges to overcome them. These include the extensive amounts of synthetic emulsifiers needed for NE formulation, which can potentially be toxic for human health. The interest in safety, and natural emulsifiers have stimulated food manufacturers to develop "label‐friendly" formulations by replacing synthetic emulsifiers with natural alternatives. This review represents a critical and comprehensive summary of the application of natural emulsifiers as potential substitutes for synthetic emulsifiers in NE production, with particular emphasis on the newly identified natural emulsifiers. Some recent reports showed the excellent emulsifying properties of various natural emulsifier extracted from natural resources, to produce NE, and therefore, might be generalized for further industrial applications. Future trends are encouraged to identify novel natural emulsifiers from industrial food by‐products that may demonstrate highly effective emulsifiers.     

Green tea and grape seed extracts — Potential applications in food safety and quality

Using “natural green” plant extracts or their derived products in various food and beverage applications is an increasing trend in the food industry. Selection of these plant extracts and their application depends on their functional properties, availability, cost effectiveness, consumer awareness and their effect on the sensory attributes of the final product. Green tea extract (GTE) and grape seed extract (GSE) are two popular plant extracts that have been widely used in various food and beverage applications. Green tea is a widely consumed beverage that has attracted more attention in the recent years due to its health benefits like antioxidant, antimicrobial, anticarcinogenic and anti-inflammatory properties. Grape seed extract is derived from the grape seeds that is extracted, dried and purified to produce polyphenolic compounds-rich extract that also has well documented antioxidant, antimicrobial and anti-inflammatory properties. These two plant extracts (polyphenolic and proanthocyanidin rich compounds) have potential antioxidant properties by inhibiting the lipid oxidation and warmed over flavors and antimicrobial activities against major food borne pathogens like Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157:H7, and Campylobacter jejuni in preventing pathogen contamination. Furthermore, they have demonstrated synergism in antimicrobial activity when used in combination with organic acids (malic, tartaric acid, benzoic acids etc.), bacteriocins like nisin or chelating agents like EDTA in various model systems including fresh produce (fruits and vegetables), raw and ready-to-eat meat and poultry products. Apart from beneficial effects of grape seed extract in food safety and quality, concerns regarding the side effects of GSE are also addressed. Nevertheless, persistent recalls of the food products involving foodborne pathogens despite various control measures calls for efficient bacteriostatic and bactericidal agents and technologies to deliver the active components for an effective inhibition of pathogens. Therefore, further research involving electrostatic spray and nanoscale delivery of the active components present in these natural, green, plant extracts and using them as a component in multiple hurdle approach would enhance the food safety and quality in addition to providing alternative “green” solutions to the food processors.     

Identification of benzalkonium chloride in food additives and its inefficacy against bacteria in minced meat and raw sausage batters

There is a growing market for 'natural' food preservatives though their active ingredients are poorly known. We analysed four such additives, Bacterin, Protecta One, Protecta Two and Protecta Three, marketed as effective preservatives for meat products on the basis of salts and extracts of 'natural herbs'. Their ingredients were separated by HPLC and the structures of the antimicrobially active components were determined by mass spectrometry. The products contained the disinfectant benzalkonium chloride, an antimicrobial quaternary ammonium compound, as the only active principle. HPLC methods are reported for the analysis of benzalkonium chloride in such products and in meat. Bacterin and Protecta One, as well as pure benzalkonium chloride in equivalent concentrations, did not show antibacterial effects against meat-relevant pathogens in minced meat and raw sausage batter. Because benzalkonium chloride is not a permitted food additive, and is not effective as a preservative in meat, the public should be cautioned against such products alleged to contain 'natural herb extracts'.     

Examination of original plant of mulberry bark extract, a natural food additive, based on composition of the constituents

Mulberry bark extract, a natural food additive, is described as a "root bark extract from Morus bombycis" (Japanese name: Yamaguwa) in the Notice (1996) relating to existing food additives used in Japan. The results of analyses by LC/UV and LC/MS suggested that the Mulberry bark extract products that were tested were actually made from the root bark of Morus alba (Japanese name: Maguwa) or its hybrid species, because the compositions of the constituents in the products are more similar to those in the extracts of the dried root bark of M. alba and hybrid species that are cultivated in Japan than to those of M. bombycis. In addition, the constituents of the food additive products were different from those of the natural medicine Mori Cortex products ('Souhakuhi' in Japanese) made from the root bark of mulberry grown in China, and which is described as being derived from M. alba in the Japanese pharmacopoeia. These results were also corroborated by Principal Component Analysis using the peak areas of LC/MS analysis as explanatory variables. After this study, it was decided that Mulberry bark extract is one of the existing food additives that should be excluded from the list this year in Japan.     

Antibacterial effect of food additives and detergents against histamine-producing bacteria on food contact material surfaces

We investigated the antibacterial activity of food additives and detergents against histamine-producing bacteria on food contact material surfaces. Based on minimum inhibitory concentration (MIC) testing with Morganella morganii NBRC3848, Raoultella planticola NBRC3317 and Enterobacter aerogenes NCTC10006, we screened nine food additives and four detergents with relatively high inhibitory potency. We prepared food contact material surfaces contaminated with histamine-producing bacteria, and dipped them into fourteen agents (100 μg/mL). Sodium hypochlorite, benzalkonium chloride, benzethonium chloride, n-hexadecyltrimethylammonium chloride and 1-n-hexadecylpyridinium chloride showed antibacterial activity against histamine-producing bacteria. We prepared low concentrations of the five agents (10 and 50 μg/mL) and tested them in the same way. Sodium hypochlorite showed high antibacterial activity at 10 μg/mL, and the other four showed activity at 50 μg/mL. So, washing the material surface with these reagents might be effective to prevent histamine food poisoning owing to bacterial contamination of food contact surfaces.     

Starch-Derived Products for Detergents

Recent developments in the formulation of detergents have been driven by a strong consumer demand for natural and biodegradable products. Detergent manufacturers responded to this demand with corresponding products and advertising slogans such as “fully biodegradable”, “natural” or even “double natural” to oust their competitors. In a detergent formulation, starch- derived products can in principle be used for the following purposes: as the hydrophilic head group in surfactants, as the starting material for (poly)carboxylate co-builders and as the backbone of bleaching activators. Non-ionic classical surfactants can be replaced by alkylpolyglucosides (APGs), a class of products completely based on renewable resources such as glucose and fatty alcohols derived from natural fatty acids. Sodium tripolyphosphate (STPP), the product responsible for the eutrophication of surface waters, can be substituted by a combination of an inorganic zeolite and highly oxidised starch (dicarboxylic starch) or by citrate. Acetylated polyols derived from hydrogenated carbohydrates such as sorbitol can take over the function of the petrochemically-based tetraacetyl ethylene diamine (TAED) used as activator to allow perborate bleaching at lower washing temperatures.     

微生物利用一碳底物生产单细胞蛋白研究进展

世界人口的持续增长导致肉类、乳制品等高蛋白食品的需求大幅增加，给我国食品蛋白的供应带来了较大挑战。微生物能够利用二氧化碳、甲烷、甲醇等一碳化合物生产高质量的单细胞蛋白，这种新型蛋白可应用于食品工业。建立微生物蛋白绿色生物制造的食品蛋白生产体系，对保障国家食物蛋白供给安全十分重要。此外，微生物转化一碳化合物制备单细胞蛋白的过程还可以减少碳排放、缓解温室效应，实现可持续发展。本文主要总结微生物单细胞蛋白在食品工业中的应用；论述近年来微生物利用一碳化合物高效生产单细胞蛋白的研究进展；阐述天然一碳利用微生物的代谢网络机制以及改造前景；展望了利用合成生物学改造微生物从一碳底物生产单细胞蛋白的前景，旨在为微生物单细胞蛋白的商业化生产提供思路。     

Microbial community analysis of food-spoilage bacteria in commercial custard creams using culture-dependent and independent methods

Custard cream is made from highly nutritive raw materials such as milk and sugar and is easily spoiled by the multiplication of specific microbial contaminants or residents. However, this spoilage microbial community has not been studied. We determined the spoilage microbiota in commercial custard creams using culture-dependent and independent methods. Using the culture-dependent analysis with various agar media, 185 bacterial colonies and 43 eukaryal colonies were isolated from 7 commercial custard cream products. All bacterial isolates were morphologically, physiologically, and genetically identified as bacilli, staphylococci, lactic acid bacteria, and psychrotrophic gram-negative rods. Using culture-independent molecular analysis, the PCR-denaturing gradient gel electrophoresis technique, spoilage of the commercial custard creams was found to be caused by bacilli, staphylococci, lactic acid bacteria, psychrotrophic gram-negative rods, Anoxybacillus sp., Caurobacter sp., and Streptococcus sp. bacteria. The detected spoilage bacteria were the same species as previously detected in spoiled milk products and shown in other reports, suggesting that spoilage bacteria in a raw material easily grow in processed foods made from milk. We determined the spoilage microbial communities in commercial custard creams, and these are the first data concerning spoilage microbiota in nonfermented processed foods using a culture-independent analysis. Our study will be useful for the manufacture and safe preservation of dairy products because the first step toward safe food preservation by food manufacturers is to understand the spoilage microbiota in a target food to select optimal preservatives and to reduce the use of food additives.     

PRESERVATION OF COMMERCIAL FISH BALL QUALITY WITH EDIBLE ANTIOXIDANT-INCORPORATED ZEIN COATINGS

Fish ball, a surimi product rich in lipid and protein, is a popular food in Taiwan. Because lipid oxidation is one of the major deterioration reactions for fish ball, the feasibility of preservation of fish ball quality by the application of antioxidant-incorporated zein coating was investigated. Three antioxidants including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and n-propyl gallate (PG) were used to formulate the antioxidant zein coatings. Infrared spectroscopy was used to confirm the successful incorporation of antioxidant with zein protein; peroxide value ( POV ), thiobarbituric acid reactive substance (TBARS) and weight loss were used as the quality indicators of fish ball stored at 4C. While all three types of antioxidant-incorporated zein coatings significantly retarded the quality deterioration, PG-incorporated zein coating exerted better quality preservation effectiveness than BHA- and BHT-incorporated zein coatings.

PRACTICAL APPLICATIONS

Edible coatings have been under research for several decades. However, most of the studies are conducted for the investigations of physiochemical or mechanical properties and usually using simulated food systems. The lack of applications on the commercial food products manufactured from food plants makes the edible coatings somewhat unrealistic. Not prepared in a laboratory for academic purpose only, the fish ball used in the present study was a real commercial product. The promising results of antioxidant-incorporated zein coatings on commercial products presented in this report will enhance the confidence of food manufacturers on the edible coatings.     

Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system

The antioxidant effect of grape seed extract (GSE) was determined by assessing the bleaching of pyrogallol red (PGR) by peroxynitrite or iron/ascorbate, and the formation of lipid hydroperoxides (LOOH) and thiobarbituric acid substances (TBARS) in raw or cooked ground muscle during refrigerated or frozen storage. In PGR models, GSE was more effective than gallic acid in inhibiting oxidation. The formation of LOOH and TBARS was inhibited by GSE (0.1% and 1.0%) compared to untreated controls and samples treated with sodium tripolyphosphate. Diethylenetriaminepentaacetic acid (DTPA), alone or in combination with GSE, had no effect on LOOH or TBARS, which provides clues about the possible mechanism of action of GSE. These results show that GSE at concentrations as low as 0.1% is a very effective inhibitor of primary and secondary oxidation products in various muscle systems and has potential as a natural antioxidant in raw and cooked meat systems.     

Novel natural food preservatives and applications in seafood preservation: a review

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry     

Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives

A large range of ingredients for food and food products are subject to fungal contamination, which is a major cause of destruction of crops, exposure of animals and humans to invasive mycotoxins, and food spoilage. The resistance of fungal species to common preservation methods highlights the necessity of new ways to increase the shelf life of raw material for food and food products. Antimicrobial peptides and proteins (AMPs) are essential members of the immune system of most living organisms. Due to their broad range of activity and their stability to commonly used food processes, they represent promising alternatives to traditional preservatives. However, despite the growing number of reports of potential food applications of these AMPs, the number of approved peptides is low. Poor solubility, toxicity, and a time‐consuming extraction are hurdles that limit their application in food products. Thanks to a deep understanding of the key determinants of their activity, the development of optimized synthetic peptides has reduced these drawbacks. This review presents natural and synthetic antifungal peptides/proteins (AFPs), effective against food‐related fungi, with particular emphasis on AFPs from plant sources. The design of novel antifungal peptides via key elements of antifungal activity is also reviewed. The potential applications of natural and synthetic AFPs as novel antifungal food preservatives are finally discussed.     

天然食品防腐剂及其在食品中的应用研究

食品防腐剂是指为提高食物的色、香、味,或者为延缓由微生物、酶解和氧化引起的食品降解,而添加到食物中的天然物质或化学合成物质。在食品工业中,常用的防腐剂主要为化学合成防腐剂,由于人们食品安全意识的逐步提高,以及化学合成防腐剂对人体健康存在潜在的风险及隐患,消费者对于化学防腐剂的安全性一直存在顾虑。相比之下,天然防腐剂因其抑菌效果好、绿色天然和无毒性的特点越来越受到人们的青睐,消费者对天然防腐剂的需求也日益增加。因而天然防腐剂已然成为当下的研究热点,并且在当今食品行业已得到广泛的研究和应用。文章综述了植物、动物和微生物等不同来源的天然防腐剂及其在食品中的应用,以提高食品质量,延长食品保质期。     

Review on impregnation issues in laminates manufacture: opportunities and risks of phenol substitution by lignins or other natural phenols in resins

The resins used in impregnation of the core layers of Kraft paper-based decorative laminates are basically synthetized from phenol and formaldehyde (PF). The increasing costs of phenol force laminates manufacturers to search for alternatives or partial substitution products to reduce consumption of this chemical. Preferably, such PF alternative substitutes are environmentally friendly bio-based phenolic compounds, such as lignin, tannins, or cashew nut shell liquid. However, substitution raises some technological issues in the impregnation process due to the chemical variability of these natural raw materials and their different properties from phenol. These differences do not only have an influence on the technological behavior of the modified resins during impregnation and laminate pressing, but also require inclusion of new or modified processes such as biomass treatment (down-streaming, modification of natural polyphenols, activation, etc.) or novel synthetic procedures. Moreover, the use of resins containing natural compounds in the laminates manufacture can result in products with minor mechanical properties. This article provides a general overview of the most promising candidates of such bio-based materials and deals with the most important issues when it comes to their incorporation into PF resins. Due to their abundance on Earth, much knowledge of lignin-based materials has already been gained and uses of lignin in PF resins have been studied for many decades. Other natural polyphenols that are less frequently considered for impregnation are covered as well, as they do also possess some potential for PF substitution.     

Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce

The prevalence of foodborne illnesses is continually on rise. In the U.S.A., Escherichia coli O157:H7 (E. coli) has been associated with several outbreaks in minimally processed foods. Spinach and lettuce pose higher food safety risks and recurring food recalls suggest the insufficiency of current disinfection strategies. We aimed at offering a natural antimicrobial alternative using organic acids (malic, tartaric, and lactic acids [MA, TA, and LA, respectively]) and grape seed extract (GSE) and a novel application method using electrostatic spraying to evenly distribute the antimicrobials onto produce. Spinach and lettuce samples were washed, sanitized with sodium hypochlorite solution (6.25 mL/L), dip inoculated in water containing E. coli (7.0 log CFU/mL) for 24 h, and rewashed with sterile water to remove nonadhered pathogens. The samples were sprayed electrostatically with MA, LA, and GSE alone and in combinations and for comparison, with phosphoric acid (PA) and pH controls with deionized water adjusted to 1.5/2.3/3.6 and stored at 4 °C. When combined with LA (3%), MA (3%) showed 2.1 to 4.0 log CFU/g reduction of E. coli between the days 1 and 14 on spinach and 1.1 to 2.5 log CFU/g reduction on lettuce. Treatment with PA (1.5%) and PA (1.5%)-GSE (2%) exhibited 1.1 to 2.1 log CFU/g inhibition of E. coli on spinach during the 14-d storage. Our findings demonstrated the efficacy of electrostatic spraying of MA, LA, and GSE on fresh produce to improve the safety and lower the public health burden linked to produce contamination. PRACTICAL APPLICATION: Electrostatic spraying is an emerging technique that can be adopted to improve the distribution and application of antimicrobials during fresh produce sanitation. Relatively simple and quick, the process can access most/all parts of produce surface and offer protection from food pathogens. The use of malic and lactic acids with or without grape seed extract can serve as effective antimicrobials when sprayed electrostatically, lowering the risk from postcontamination issues with spinach and iceberg lettuce. This application technology can be extended to improve the commercial food safety of other produce, fruits, poultry, and meat.     

Antioxidants in bakery products: a review

Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants in foods, especially in bakery products. Some of the natural antioxidants such as alpha-tocopherol, beta-carotene, and ascorbic acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very few. Hence there is a wide scope for study under this direction in depth.     

A comparative study of high-performance liquid chromatography and colorimetric method for inulin determination

Inulin and oligofructose exhibit valuable nutritional and functional attributes, and so the utilization of inulin and its derivatives in the food industry has been continuously increasing. Compared with high-performance liquid chromatography (HPLC) which presents improved sensitivity and precision, colorimetric method is more widely used and accepted due to the advantages of its simplicity and economy. In order to determine inulin for the purpose of labeling, we develop an easy and effective HPLC method after extraction of inulin. HPLC conditions include a Shim-pack SCR 101C column (Shimadzu), deionized water at 80 °C as the mobile phase, and a refractive index detector (RID). Moreover, we compared the HPLC method and colorimetric method on tested foods including claimed commercial inulin products such as inulin, inulin oligomers, and commercial food products. The obtained results demonstrated that the HPLC method could avoid the overestimation and inaccuracy caused by colorimetric method in the case where the samples contain glucan or sucrose, and be regarded as an approach which is easier, faster, and more accurate than colorimetric method for the routine quantification of inulin and inulin oligomers in commercial products.     

The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

There is growing demand for functional food products enriched with long chain omega-3 polyunsaturated fatty acids (LCω3PUFA). Nanoemulsions, systems with extremely small droplet sizes have been shown to increase LCω3PUFA bioavailability. However, nanoemulsion creation and processing methods may impact on the oxidative stability of these systems. The present systematic review collates information from studies that evaluated the oxidative stability of LCω3PUFA nanoemulsions suitable for use in functional foods. The systematic search identified seventeen articles published during the last 10 years. Researchers used a range of surfactants and antioxidants to create systems which were evaluated from 7 to 100 days of storage.

Nanoemulsions were created using synthetic and natural emulsifiers, with natural sources offering equivalent or increased oxidative stability compared to synthetic sources, which is useful as consumers are demanding natural, cleaner label food products. Equivalent vegetarian sources of LCω3PUFA found in fish oils such as algal oils are promising as they provide direct sources without the need for conversion in the human metabolic pathway. Quillaja saponin is a promising natural emulsifier that can produce nanoemulsion systems with equivalent/increased oxidative stability in comparison to other emulsifiers. Further studies to evaluate the oxidative stability of quillaja saponin nanoemulsions combined with algal sources of LCω3PUFA are warranted.