Dietary fatty acids influence the growth and fatty acid composition of the yellow mealworm <Emphasis Type="Italic">Tenebrio molitor</Emphasis> (Coleoptera: Tenebrionidae)

Fat is the second most abundant component of the nutrient composition of the mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) that represents also an interesting source of PUFA, especially n-6 and n-3 fatty acids, involved in prevention of cardiovascular diseases. This study investigated the possibility of modifying the fat content and the FA composition of yellow mealworms through feeding and how this would be influenced by developmental stages, pupal sex, and generation with the future aim of applying this coleopteran as a diet supplement for human health. Growth rate and cumulative mortality percentage on the different feeding substrates were also evaluated to select the optimal conditions for a mass-raising of this insect species. Despite the different fat content in the six different breeding substrates used, T. molitor larvae and pupae contained a constant fat percentage (>34% in larvae and >30% in pupae). A similar total fat content was found comparing larvae and male and female pupae of the second generation to those of the first generation. On the contrary, FA composition differed both in larvae and pupae reared on the different feeding substrates. However, the exemplars reared on the diets based on 100% bread and 100% oat flour showed SFA, PUFA percentages, and an n-6/n-3 ratio more suitable for human consumption; the diet based on beer yeast, wheat flour, and oat flour resulted in a contemporary diet that most satisfied the balance between a fat composition of high quality and favorable growth conditions.     

Processing and characterisation of low cost Balistid fish Sufflamen capistratus liver oil for edible purpose

The physico-chemical properties of liver oil from low cost Balistid fish Sufflamen capistratus extracted by Soxhlet, Bligh and Dyer, direct steaming, solar extraction and Mc Gill and Moffat methods were assessed. The oil yield was high (70.3%) in Soxhlet method when compared with other methods. The physical properties such as solidification point, melting point, refractive index and moisture content of the extracted oil samples were differed between methods. The chemical properties like the acid value, free fatty acid (FFA) level and carotenoid content of the individual oil samples were showed extraction methods dependant variation. Fatty acid content was also showed variation between methods; polyunsaturated fatty acid (PUFA) content was high (23.07%) in Bligh and Dyer method. In all the oil samples, fat soluble vitamin K was more when compared with the other tested vitamins. Irrespective of methods of extraction, permissible level of heavy metals and minerals were recorded in the oil samples.     

Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol

The effects of using α-linolenic and α-tocopherol acid-enriched pork on the fatty acids and sensory characteristics of Spanish dry-cured loins were investigated. For the study, five batches of Spanish dry-cured loins were manufactured using pork loin enriched in polyunsaturated n − 3 fatty acids and α-tocopherol. Tissues were obtained from pigs fed on diets with the same ingredients, except for the oil source which corresponded to: [sunflower (C), linseed (L) and linseed and olive (1/1, w/w) (LO)] and two different amounts of α-tocopheryl acetate [20 (C, L and LO) or 200 (LOE and LE) mg/kg diet]. Dry-cured loins with polyunsaturated fatty acid n6/n3 ratios below 4 were obtained from linseed and linseed/olive oil-enriched batches. Dry-cured loin manufactured with pork from animals fed on diets enriched only with linseed oil presented the worst sensory characteristics and higher TBAR values than did dry-cured loins from animals fed on diets enriched with linseed and olive oil and linseed oil plus tocopheryl acetate.     

Oxidative stability of fish oil enriched drinking yoghurt

The oxidative stability of fish oil enriched drinking yoghurt as well as the antioxidative effect of citric acid ester, vitamin K and disodium ethylenediaminetetraacetic acid (EDTA) were investigated by measuring peroxide value and volatile secondary oxidation products and by sensory analysis. No oxidation was observed in yoghurt stored at 2 °C for up to 19 days, with or without addition of citric acid ester. Fish oil enriched yoghurt was also very stable even when compared to yoghurt with added rapeseed oil or a mixture of rapeseed oil and fish oil stored for up to 29 days. The addition of 50 μm iron to yoghurt did not promote oxidation. The results obtained may indicate an antioxidative effect of EDTA and pro-oxidative effect of vitamin K. All yoghurts had similar viscosity and droplet size. In summary, fish oil enriched drinking yoghurt is very stable towards oxidation.     

One-Step Extraction and Concentration of Polyunsaturated Fatty Acids from Fish Liver

The fatty acids (FA) eicosapentaenoic acid (20:5ω-3; EPA) and docosahexaenoic acid (22:6ω-3; DHA), which have several health benefits, have been concentrated from mako shark liver (Isurus oxyrinchus). The process was carried out in one single step, in which fish liver oil was simultaneously extracted, saponified and concentrated. Additionally, the polyunsaturated fatty acids (PUFA) concentrate was winterized to crystallize the remaining saturated FA, resulting in a further increase in the concentration of DHA and EPA. Two variables, temperature and water concentration in the saponification mixture, were optimized to increase the concentration of ω-3 PUFA. Best results were obtained at 12 °C and 0% water content in the mixture, obtaining 17.8% purity and 77.6% yield of EPA; DHA purity and yield were 33.3 and 82.2%, respectively.     

Amino acids,fatty acids,and dietary fibre in edible seaweed products

The nutritional compositions of 34 edible seaweed products of the Laminaria sp., Undaria pinnatifida, Hizikia fusiforme and Porphyra sp. varieties were analyzed.     

Insights into Cardiac IKs (KCNQ1/KCNE1) Channels Regulation

The delayed rectifier potassium IKs channel is an important regulator of the duration of the ventricular action potential. Hundreds of mutations in the genes (KCNQ1 and KCNE1) encoding the IKs channel cause long QT syndrome (LQTS). LQTS is a heart disorder that can lead to severe cardiac arrhythmias and sudden cardiac death. A better understanding of the IKs channel (here called the KCNQ1/KCNE1 channel) properties and activities is of great importance to find the causes of LQTS and thus potentially treat LQTS. The KCNQ1/KCNE1 channel belongs to the superfamily of voltage-gated potassium channels. The KCNQ1/KCNE1 channel consists of both the pore-forming subunit KCNQ1 and the modulatory subunit KCNE1. KCNE1 regulates the function of the KCNQ1 channel in several ways. This review aims to describe the current structural and functional knowledge about the cardiac KCNQ1/KCNE1 channel. In addition, we focus on the modulation of the KCNQ1/KCNE1 channel and its potential as a target therapeutic of LQTS.     

Application of Silver Ion High-Performance Liquid Chromatography for Quantitative Analysis of Selected n-3 and n-6 PUFA in Oil Supplements

The aim of this study was to develop a simple method for simultaneous determination of selected cis/cis PUFA–LNA (18:2), ALA (18:3), GLA (18:3), EPA (20:5), and DHA (22:6) by silver ion high‐performance liquid chromatography coupled to a diode array detector (Ag‐HPLC‐DAD). The separation was performed on three Luna SCX Silver Loaded columns connected in series maintained at 10 °C with isocratic elution by 1 % acetonitrile in n‐hexane. The applied chromatographic system allowed a baseline separation of standard mixture of n‐3 and n‐6 fatty acid methyl esters containing LNA, DHA, and EPA and partial separation of ALA and GLA positional isomers. The method was validated by means of linearity, precision, stability, and recovery. Limits of detection (LOD) for considered PUFA standard solutions ranged from 0.27 to 0.43 mg L^?1. The developed method was used to evaluate of n‐3 and n‐6 fatty acids contents in plant and fish softgel oil capsules, results were compared with reference GC‐FID based method.     

Lipid autoxidation in ozone‐processed crustacea under cold storage: A treatise

Polyunsaturated fatty acids (PUFAs) substantially present in decapod crustaceans, are largely responsible for the progression of lipid autoxidation that directly contribute to subsequent reduction in postharvest quality and shelflife. Even iced storage widely utilized at commercial fisheries is unable to completely slow down this deteriorative process. On the other hand, ozone usage on food as approved by US Food and Drug Administration (FDA) has over the years improved its potential applications. This is seen in recent times through the manufacture of domestic facilities that safely discharge ozone and increasingly commercially available for home use. While lipid autoxidation remains an increasing challenge to fishery product shelf life, recent studies have showed ozone treatment to be a potential preservative candidate for reducing lipid damage in a crustacean product such as shrimp.