Dietary fatty acids early in life affect lipid metabolism and adiposity in young rats

The purpose of this study was to evaluate the effects of four isoenergetic diets of differing fat composition on blood lipid profile and adiposity in young rats. Diets containing different lipid sources—partially hydrogenated vegetable oil (PHVO), palm oil (PO), canola oil (CO), and soy oil (SO)—were fed to lactating rats during the 21 days of lactation, and then fed to young males following weaning until the 45th, day of life. In vivo lipogenesis rate (LR), lipid content (LC), relative level of FA, and the activity of lipoprotein lipase (LPL) enzyme were measured in epididymal adipose tissue (EPI). Fasting blood lipoproteins and LC in the carcass were also appraised. Body weight of PO and PHVO groups was significantly higher than CO and SO groups from day 14 of lactation to day 45, despite the lower food intake in the PHVO group. PO and PHVO groups presented higher LR and LC in EPI than SO and CO groups. Carcass fat content was significantly higher in PHVO and PO groups than in CO and SO groups. The LPL activity in EPI was unaffected by dietary lipids. PHVO group had increased total cholesterol and TAG concentrations in comparison with the PO group, and significantly lower HDL level compared with the other groups. These results show that the kind of FA in the dietary lipid offered early in life can affect lipid metabolism and adiposity.     

Polyphenols and phenolic acids from strawberry and apple decrease glucose uptake and transport by human intestinal Caco‐2 cells

The effect of polyphenols, phenolic acids and tannins (PPTs) from strawberry and apple on uptake and apical to basolateral transport of glucose was investigated using Caco‐2 intestinal cell monolayers. Substantial inhibition on both uptake and transport was observed by extracts from both strawberry and apple. Using sodium‐containing (glucose transporters SGLT1 and GLUT2 both active) and sodium‐free (only GLUT2 active) conditions, we show that the inhibition of GLUT2 was greater than that of SGLT1. The extracts were analyzed and some of the constituent PPTs were also tested. Quercetin‐3‐O‐rhamnoside (IC₅₀=31 μM), phloridzin (IC₅₀=146 μM), and 5‐caffeoylquinic acid (IC₅₀=2570 μM) contributed 26, 52 and 12%, respectively, to the inhibitory activity of the apple extract, whereas pelargonidin‐3‐O‐glucoside (IC₅₀=802 μM) contributed 26% to the total inhibition by the strawberry extract. For the strawberry extract, the inhibition of transport was non‐competitive based on kinetic analysis, whereas the inhibition of cellular uptake was a mixed‐type inhibition, with changes in both V_max and apparent K_m. The results in this assay show that some PPTs inhibit glucose transport from the intestinal lumen into cells and also the GLUT2‐facilitated exit on the basolateral side.     

A rapid method for evaluation of the oxidation stability of castor oil FAME: influence of antioxidant type and concentration

The oxidation stability of castor oil fatty methyl ester (FAME), doped with four different phenolic antioxidants, was evaluated using a rapid method of thermal and air-contact degradation. The methodology is based on the induction times observed when the samples are contacted with pure oxygen at elevated pressures and temperatures. The results indicate different performances of the antioxidants as well as synergisms between antioxidants and biodiesel. In general, the addition of antioxidants increased from 6-15 times the stability of castor oil FAME., with BHA (butylated hydroxyanisol) showing the best results for improving antioxidation in castor oil biodiesel.     

Antimicrobial activity of sub- and supercritical CO2 extracts of the green alga Dunaliella salina

The objective of this research was to evaluate the antimicrobial activity of carbon dioxide extracts of the unicellular biflagellated green alga Dunaliella salina against Escherichia coli, Staphylococcus aureus, Candida albicans, and Aspergillus niger. The effects of different extraction pressures ranging from 185 to 442 bar and extraction temperatures ranging from 9.8 to 45.2 degrees C on the extracts' composition and consequently on their antimicrobial activities were investigated. The extracts were analyzed by gas chromatography-mass spectrometry in order to identify the compounds responsible for the antimicrobial activity detected. Fourteen different volatile compounds and several fatty acids were identified. The highest antimicrobial activity was obtained using 314 bar and 9.8 degrees C. Under these conditions, the presence of an indolic derivative that had never been reported in D. salina was detected in the extract, together with polyunsaturated fatty acids and compounds related to carotene metabolism, such as beta-ionone and neophytadiene, with known antimicrobial activity.     

Effect of dry‐salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives

BACKGROUND: Thasos is an olive variety cultivated mainly in Greece used to produce ‘naturally black dry‐salted olives’. This process consists in placing the olives in disposed layers with coarse sodium chloride. The loss of water and other solutes gradually debitters and wrinkles the fruits. In this study, the effect of dry‐salt processing on the texture and cell wall polysaccharide composition was investigated. RESULTS: This type of processing affected primarily the mechanical properties of the olive flesh. In processed olives, this tissue was approximately 4.5 times stronger and also more deformable up to failure and stiffer than that from the raw olives. The dry‐salt processing had its strongest effect on pectic polysaccharides. This included the increment of solubilization of arabinose‐rich polymers in aqueous solutions, and thus their partial loss to the soak medium during dry‐salting. Contrarily, galacturonic acid‐rich polymers were further retained in the processed olives, probably by their stabilization within the cell walls by reduction of the electrostatic repulsion between the acidic groups of these polysaccharides due to sodium ions. CONCLUSION: The texture improvement of olive flesh by dry‐salt processing seems to be correlated with the reorganization of the galacturonic acid‐rich pectic polysaccharides into the cell wall of the fruit. Copyright © 2008 Society of Chemical Industry     

Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin

Food Science and Biotechnology - Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food...     

Direct ink writing of macroporous lead-free piezoelectric Ba0.85Ca0.15Zr0.1Ti0.9O3

Direct ink writing (DIW) has become a widespread additive manufacturing technique for material engineering, but its application in lead-free Ba_0.85Ca_0.15Zr_0.1Ti_0.9O₃ piezoelectric ceramics from aqueous systems has not been reported so far to our knowledge. The main obstacle is the high extent of hydrolysis reactions undergone by the starting powders when dispersed in water, hindering the attainment of stable water-based colloidal suspensions. This paper reports on the preparation of stable aqueous inks from a deagglomerated and surface-treated powder synthesized by solid-state reaction and on DIW of macroporous lead-free piezoelectrics. Based on zeta potential and rheological measurements, the optimal amounts of processing additives (dispersant, binder, and coagulating agent) were selected to transform the initial fluid suspension to a viscoelastic paste with sufficient stiffness and stability for the printing process. Dielectric and piezoelectric properties of samples sintered under different temperatures were also investigated.