Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals

The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino acid and fatty acid profiles of chicken meat following different treatments (KLP (1% and 2%) and gamma irradiation (3k Gy)) were reported at 0, 7 and 14 days of storage. The pH value of the chicken meat sample decreased with the addition of kale leaf powder, whereas the value increased following a gamma irradiation dose of 3 kGy and with the passage of time. During different storage intervals, the minimum reduction in the amino acid and fatty acid quantities in the chicken meat samples was reported after gamma irradiation treatment. However, with the addition of KLP, the amount of amino acids and fatty acids in the chicken meat samples increased. Conclusively, the pH was observed to be reduced in the meat following combined treatment (irradiation + KLP), whereas the 2% KLP treatment improved the amino acid and fatty acid profiles of the chicken samples.     

人体胎盘合体滋养细胞质膜的脂肪酸组成分析

用Ｗｈｉｔｓｅｔｔ法提取１８只正常足月妊娠分娩的胎盘合体滋养细胞质膜（ＳＰＭ）,采用Ｌａｎｄｏｎ法提取脂质,使用气相色谱法和丁二酸二乙二醇酯（ＤＥＧＳ）填充柱分离测定ＳＰＭ的脂肪酸,结合气相色谱／质谱定性,将１３种碳数大于１４的脂肪酸进行了定性和定量。定量出的脂肪酸占出峰物质总量的７４．１％,其中饱和脂肪酸为３０．６４％,不饱和脂肪酸为４３．４６％。     

Chemometric Analysis of Fatty Acid Composition of Raw Chicken,Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.     

Associations of Region and Lactation Stage with Odd-Chain Fatty Acid Profile in Triglycerides of Breast Milk in China

Odd-chain fatty acids (OCFAs), with potential value for growing infants, have been reported in breast milk. The association of location and lactation stage with the profile and content of OCFAs in breast milk was studied. We analyzed 1487 breast milk samples collected from 12 areas in China, and 102 infant formulas from different brands were purchased from the local supermarket. The content of sn-2 C15:0 significantly decreased from the colostrum to the mature stage, while that of C17:0 was not significantly increased by the lactation stage (p > 0.05). The content of C15:0 and C17:0 significantly decreased dramatically after the colostrum period, while the content of C13:0 was highest in the mature stage. The level of C15:0 and C17:0 in human milk from Gansu and Xinjiang was significantly higher than that from other areas. Similar trends were observed on the level of sn-2 C15:0 and C17:0, whereas the content of sn-2 C11:0 and C13:0 was significantly higher in breast milk from Shandong. Based on the PDS-LA analysis, the difference among infant formulas, each stage of human milk and human milk from different locations were different. Research is needed to determine if there are health benefits associated with OCFAs.     

小鼠眼球中脂肪酸的组成分析

首次对小鼠眼球中的脂肪酸组成进行了气相色谱分析。小鼠眼球中的脂肪酸经氯仿－甲醇－盐酸混合液萃取,用甲醇－氢氧化钾法甲酯化,在２５ｍ×０．２５ｍｍＰＥＧ－２０Ｍ熔融石英毛细管柱内进行分离,眼球中１２种主要脂肪酸得到了定性和定量。测试结果提示：正常小鼠眼球中饱和脂肪酸含量较高,占全部脂肪酸含量的５２．８％;不饱和脂肪酸含量较少,但以多不饱和脂肪酸居多,占全部脂肪酸含量的１８．２％,不饱和脂肪酸与饱和脂肪酸的比值为０．６。可为有关眼疾病的治疗、预防及生化方面的深入研究提供有意义的信息。     

Identification and Characterization of a Single High‐Affinity Fatty Acid Binding Site in Human Serum Albumin

A single high‐affinity fatty acid binding site in the important human transport protein serum albumin (HSA) is identified and characterized using an NBD (7‐nitrobenz‐2‐oxa‐1,3‐diazol‐4‐yl)‐C₁₂ fatty acid. This ligand exhibits a 1:1 binding stoichiometry in its HSA complex with high site‐specificity. The complex dissociation constant is determined by titration experiments as well as radioactive equilibrium dialysis. Competition experiments with the known HSA‐binding drugs warfarin and ibuprofen confirm the new binding site to be different from Sudlow‐sites I and II. These binding studies are extended to other albumin binders and fatty acid derivatives. Furthermore an X‐ray crystal structure allows locating the binding site in HSA subdomain IIA. The knowledge about this novel HSA site will be important for drug depot development and for understanding drug‐protein interaction, which are important prerequisites for modulation of drug pharmacokinetics.     

Changes in Glycated Human Serum Albumin Binding Affinity for Losartan in the Presence of Fatty Acids In Vitro Spectroscopic Analysis

Conformational changes in human serum albumin due to numerous modifications that affect its stability and biological activity should be constantly monitored, especially in elderly patients and those suffering from chronic diseases (which include diabetes, obesity, and hypertension). The main goal of this study was to evaluate the effect of a mixture of fatty acids (FA) on the affinity of losartan (LOS, an angiotensin II receptor (AT₁) blocker used in hypertension, a first-line treatment with coexisting diabetes) for glycated albumin—simulating the state of diabetes in the body. Individual fatty acid mixtures corresponded to the FA content in the physiological state and in various clinical states proceeding with increased concentrations of saturated (FA_S) and unsaturated (FA_US) acids. Based on fluorescence studies, we conclude that LOS interacts with glycated human serum albumin (af)gHSA in the absence and in the presence of fatty acids ((af)gHSA_phys, (af)gHSA_4S, (af)gHSA_8S, (af)gHSA_4US, and (af)gHSA_8US) and quenches the albumin fluorescence intensity via a static quenching mechanism. LOS not only binds to its specific binding sites in albumins but also non-specifically interacts with the hydrophobic fragments of its surface. Incorrect contents of fatty acids in the body affect the drug pharmacokinetics. A higher concentration of both FA_S and FA_US acids in glycated albumin reduces the stability of the complex formed with losartan. The systematic study of FA and albumin interactions using an experimental model mimicking pathological conditions in the body may result in new tools for personalized pharmacotherapy.     

基于脂肪酸差异的肉制品中猪源性成分鉴别方法的研究

建立了肉制品中脂肪酸的分析检测技术,通过分析脂肪酸含量、种类以及片段特征指纹图谱,实现了基于脂肪酸差异的肉制品中猪源性成分的鉴别。采用气相色谱法测定了大量肉制品,利用保留时间和质谱鉴定了36种脂肪酸成分,选取较为稳定的18种脂肪酸数据进行统计分析,确定不同油脂脂肪酸的差异,结合特征图谱,最终确定可用于鉴别猪源性成分的8种脂肪酸。该方法可用于确定肉制品中是否含有猪源性成分,方法简单、快速、成本低,辨别度较高,在猪源性成分鉴别中具有一定的应用前景。     

色谱法研究胃肠外营养中脂肪酸乳剂对大鼠多不饱和脂肪酸代谢的影响

运用色谱法测定了红细胞膜磷脂脂肪酸的组成。首先用双向薄层色谱分析法分离和提纯膜中的类脂,然后运用毛细管气相色谱法分析其中的组分。类脂中加入Ｇ_（１７：０）作内标,硫酸－甲醇液进行甲酯化处理后,上样测试。在３５０ｍｇ／Ｌ到８００ｍｇ／Ｌ的范围内线性关系良好,相关系数均大于０．９９。方法具有稳定性好、灵敏度高、重复性好、操作相对简便的特点,在研究胃肠外营养中脂肪酸乳剂对大鼠多不饱和脂肪酸代谢的影响中,取得了较好的效果。     

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g⁻¹ of the product to 0.18 g∙100 g⁻¹ (MAP) and 0.17 g∙100 g⁻¹ (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g⁻¹ of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.     

正交试验优化烟草中高级脂肪酸的皂化条件及UPLC/ELSD分析

建立了超高效液相色谱/蒸发光散射检测器(UPLC/ELSD)测定烟草中6种高级脂肪酸的方法,其最佳条件为:Waters UPLC BEH C18柱,乙腈-乙酸水溶液(体积比80∶20)梯度洗脱,流速0.3 mL/min,漂移管温度为50℃,气体流速为2.89 L/min.对温度、时间、pH值、萃取剂体积等影响因素进行了研究,并通过正交试验系统地分析了各因素的影响,获得了最佳皂化条件,即:皂化温度60℃,氢氧化钾浓度3 mol/L,二氯甲烷15 mL,反应时间为60 min.方法的线性范围为42.4～520.0 mg/L,检出限为3.64～11.98 mg/L,相对标准偏差为4.9％～13.5％,烟草样品的回收率为83％～ 104％.     

Assessment of Organic Source Contributions in Coastal Waters by Principal Component and Factor Analysis of the Dissolved and Particulate Hydrocarbon and Fatty Acid Contents

Abstract

Principal component (PCA) and factor analysis (FA) are evaluated for the interpretation of the information contained in large datasets resulting from the study of environmental samples by gas chromatography (GC) and GC coupled to mass spectrometry (GC-MS). A case involving the identification and quantitation of 64 variables (hydrocarbons and fatty acids) in 87 water samples (dissolved and particulate fractions) of a coastal system (Ebre Delta) has been selected for examination.

PCA has evidenced important differences between the dissolved and particulate materials, as well as between the particulates collected in the bays and those obtained in the river and channels. PCA has also allowed the identification of outlier samples in the dissolved fraction. Independent application of FA to each of these groups has provided a useful method for the characterization of diverse algal, terrestrial, microbial and anthropogenic inputs. Direct correspondences between these source inputs and factor loadings have provided a selection of representative components of each contribution in the coastal system.     

The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.     

Oil-in-Water Nanoemulsion Can Modulate the Fermentation,Fatty Acid Accumulation,and the Microbial Population in Rumen Batch Cultures

In this study, three oil-in-water nanoemulsions were tested in two stages: In the first stage, three levels (on the substrate dry matter (DM)), namely 3%, 6%, and 9%, of three different oils, olive oil (OO), corn oil (CO), and linseed oil (LO), in raw and nanoemulsified (N) forms were used separately in three consecutive rumen batch cultures trials. The second stage, which was based on the first stage’s results, consisted of a batch culture trial that compared the raw and nanoemulsified (N) forms of all three oils together, provided at 3% of the DM. In the first stage, NOO, NCO, and NLO preserved higher unsaturated fatty acid (UFA) and less saturated fatty acid (SFA) compared to OO, CO, and LO, respectively; noticeably, NCO had UFA:SFA = 1.01, 1.16, and 1.34 compared to CO, which had UFA:SFA = 0.66, 0.69, and 0.72 when supplemented at 3%, 6%, 9% of DM, respectively. In the second stage, UFA:SFA = 1.04, 1.12, and 1.07 for NOO, NCO, NLO, as compared to UFA:SFA = 0.69, 0.68, and 0.72 for OO, CO, and LO supplemented at 3% of DM. In conclusion, oil-in-water nanoemulsions showed an ability to decrease the transformation of UFA to SFA in the biohydrogenation environment without affecting the rumen microorganisms.     

超高效合相色谱-质谱法快速检测工业油酸中5种常见的脂肪酸

采用超高效合相色谱-质谱(UPC2-MS)技术,建立了工业油酸中5种常见的脂肪酸(软脂酸、硬脂酸、油酸、亚油酸和亚麻酸)的快速检测方法。样品用正己烷溶解,采用超临界CO2-甲醇/乙腈(1∶1,V/V)梯度洗脱,经Acquity UPC2BEH 2-EP色谱柱(100 mm×2.1 mm,1.7μm)分离,通过质谱检测器在负离子电喷雾模式下对目标化合物进行分析,外标法定量。通过对UPC2-MS条件的优化,5种脂肪酸在3 min内实现有效分离,目标物在0.5~100 mg/L范围内具有良好的线性(相关系数大于0.9985);在3个添加水平下,5种脂肪酸的回收率在89.3%~106.7%之间,相对标准偏差为0.8%~3.0%;方法检出限(S/N≥3)为0.07~0.26 mg/L。实际样品分析结果表明,本方法不但简单快速,分离效果好,而且无需对脂肪酸样品进行衍生化,同时为UPC2在油脂类相关领域的研究与开发提供一种快速有效的检测方法。     

Characteristics of Dietary Fatty Acids Isolated from Historic Dental Calculus of the 17th- and 18th-Century Inhabitants of the Subcarpathian Region (Poland)

Dental calculus analysis can be a valuable source of archaeological knowledge, since it preserves not only microbial and host biomolecules but also dietary and environmental debris, as well as metabolic products likely originating from dietary and craft activities. Here we described GC-MS analysis of a set of historic dental calculus samples from the front teeth of the mandibles of seven individuals found in 17th- and 18th-century graves in the city of Rzeszow, located in South-eastern Poland. We have found that only saturated fatty acids, which are characteristic for fats of animal origin, were present in the tested samples. Our preliminary results indicate that the diet of modern-period inhabitants of Rzeszow was rich in animal products, such as meat and dairy products.     

The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production

As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance during the postharvest process. However, information about the precursors of FAs during the postharvest process of oolong tea production is rare. To investigate the transformation of fatty acids during the process of oolong tea production, gas chromatograph–flame ionization detection (GC-FID) was conducted to analyze the composition of FAs. The results show that the content of total polyunsaturated FAs initially increased and then decreased. Specifically, the contents of α-linolenic acid, linoleic acid and other representative substances decreased after the turn-over process of oolong tea production. The results of partial least squares discrimination analysis (PLS-DA) showed that five types of FAs were obviously impacted by the processing methods of oolong tea (VIP > 1.0). LOX (Lipoxygenase, EC 1.13.11.12) is considered one of the key rate-limiting enzymes of long-chain unsaturated FAs in the LOX-HPL (hydroperoxide lyase) pathway, and the mechanical wounding occurring during the postharvest process of oolong tea production greatly elevated the activity of LOX.     

烘丝前后烟丝多元酸和高级脂肪酸变化研究

烟草中的多元酸对抽吸品质有重要影响,它们能与生物碱结合成盐,调节烟草中碱性成分的挥发性。高级脂肪酸可分成饱和与不饱和两类,饱和脂肪酸能增加烟气的脂肪味、腊味并使之圆和;不饱和脂肪酸增加烟气的丰满度和粗糙感。卷烟在烘丝过程中由于温度、湿度的变化而引起烟草内部化学成分的变化。本文应用甲酯衍生化和GC-MS法,对卷烟加工过程中烘丝工序前后的多元酸和高级脂肪酸进行了定性定量分析。为卷烟配方和加工工艺参数的优化提供理论依据。     

兔骨骼肌肌质网磷脂组分及脂肪酸的分析

分析了兔骨骼肌肌质网磷脂的组成及摩尔分数,并用气相色谱法对两种主要磷脂的脂肪酸组成及摩尔分数进行了测定。     

Effect of Irrigation on the Oil Content and Fatty Acid Composition of Some Sunflower Seeds

The effect of irrigation on the seed yield, oil yield, and oil composition of sunflower in populations of Ekiz1 and VNIIMK 8931, a mixture of N₂, N₃, and N₄ lines, and a synthetic variety obtained from these lines has been studied. The major fatty acid was found to be oleic acid, in addition to linoleic, palmitic, and stearic acids. Irrigation increased seed yield, oil yield, and oil content of all samples. In two of them, the synthetic variety and VNIIMK 8931, the increase was found to be statistically significant. In addition, irrigation of the samples did not increase significantly the amount of oleic and linoleic acids. On the contrary, the amount of linoleic acid in the mixture of N₂, N₃, and N₄ lines and oleic acid in VNIIMK 8931 decreased statistically significantly.