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Islam SM, Willora FP, Sørensen M, Rbbani G, Siddik MAB, Zatti K, Gupta S, Carr I, Santigosa E, Brinchmann MF, Thompson KD, Vatsos IN. Mucosal barrier status in Atlantic salmon fed rapeseed oil and Schizochytrium oil partly or fully replacing fish oil through winter depression. Fish Shellfish Immunol 2024; 149:109549. [PMID: 38599365 DOI: 10.1016/j.fsi.2024.109549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/05/2024] [Accepted: 04/05/2024] [Indexed: 04/12/2024]
Abstract
The study was designed to investigate the effects of replacing fish oil by algal oil and rapeseed oil on histomorphology indices of the intestine, skin and gill, mucosal barrier status and immune-related genes of mucin and antimicrobial peptide (AMP) genes in Atlantic salmon (Salmo salar). For these purposes, Atlantic salmon smolts were fed three different diets. The first was a control diet containing fish oil but no Schizochytrium oil. In the second diet, almost 50 % of the fish oil was replaced with algal oil, and in the third diet, fish oil was replaced entirely with algal oil. The algal oil contained mostly docosahexaenoic acid (DHA) and some eicosapentaenoic acid (EPA). The study lasted for 49 days in freshwater (FW), after which some fish from each diet group were transferred to seawater (SW) for a 48-h challenge test at 33 ppt to test their ability to tolerate high salinity. Samples of skin, gills, and mid intestine [both distal (DI) and anterior (AI) portions of the mid intestine] were collected after the feeding trial in FW and after the SW-challenge test to assess the effects of the diets on the structure and immune functions of the mucosal surfaces. The results showed that the 50 % VMO (Veramaris® algal oil) dietary group had improved intestinal, skin, and gill structures. Principal component analysis (PCA) of the histomorphological parameters demonstrated a significant effect of the algal oil on the intestine, skin, and gills. In particular, the mucosal barrier function of the intestine, skin, and gills was enhanced in the VMO 50 % dietary group after the SW challenge, as evidenced by increased mucous cell density. Immunolabelling of heat shock protein 70 (HSP70) in the intestine (both DI and AI) revealed downregulation of the protein expression in the 50 % VMO group and a corresponding upregulation in the 100 % VMO group compared to 0 % VMO. The reactivity of HSP70 in the epithelial cells was higher after the SW challenge compared to the FW phase. Immune-related genes related to mucosal defense, such as mucin genes [muc2, muc5ac1 (DI), muc5ac1 (AI), muc5ac2, muc5b (skin), and muc5ac1 (gills)], and antimicrobial peptide genes [def3 (DI), def3 (AI), and cath1 (skin)] were significantly upregulated in the 50 % VMO group. PCA of gene expression demonstrated the positive influences on gene regulation in the 50 % VMO dietary group. In conclusion, this study demonstrated the positive effect of substituting 50 % of fish oil with algal oil in the diets of Atlantic salmon. The findings of histomorphometry, mucosal mapping, immunohistochemistry, and immune-related genes connected to mucosal responses all support this conclusion.
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Affiliation(s)
- Sm Majharul Islam
- Faculty of Biosciences and Aquaculture, Nord University, 8026, Bodø, Norway
| | | | - Mette Sørensen
- Faculty of Biosciences and Aquaculture, Nord University, 8026, Bodø, Norway
| | - Golam Rbbani
- Faculty of Biosciences and Aquaculture, Nord University, 8026, Bodø, Norway
| | - Muhammad A B Siddik
- School of Life and Environmental Sciences, Deakin University, Geelong, VIC, 3216, Australia
| | - Kyla Zatti
- Biomar, Havnegata 9, 7010, Trondheim, Norway
| | | | - Ian Carr
- Veramaris, Alexander Fleminglaan 1, 2613 AX Delft, the Netherlands
| | - Ester Santigosa
- DSM Nutritional Products, Wurmisweg 576, 4303, Kaiseraugst, Switzerland
| | | | - Kim D Thompson
- Aquaculture Research Group, Moredun Research Institute, Edinburgh, UK
| | - Ioannis N Vatsos
- Faculty of Biosciences and Aquaculture, Nord University, 8026, Bodø, Norway.
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Xu Y, Wei Z, Xue C. Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility. Food Chem 2023; 408:135254. [PMID: 36566547 DOI: 10.1016/j.foodchem.2022.135254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/10/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
Studies have shown that covalent and non-covalent zein-polyphenol complexes exhibit significant differences in structure and properties, but their effects on the characteristics of Pickering emulsions are still unclear. In this study, zein nanoparticles (ZNPs), non-covalent (N-ZGANPs) and covalent (C-ZGANPs) zein-gallic acid nanoparticles were fabricated to investigate the influence of complexation types on the properties of an algal oil-in-water Pickering emulsion. Results indicated that the addition of gallic acid was associated with the decrease of interfacial tension of particles. C-ZGANPs possessed the strongest interfacial adsorption capacity, which contributed to the optimum physical stability of the covalent emulsion during storage. The rheological experiment demonstrated that C-ZGANPs decreased the viscoelasticity of the emulsion, while N-ZGANPs showed the opposite effect. Moreover, the emulsions stabilized by C-ZGANPs significantly delayed the oxidation of the encapsulated algal oil, protected astaxanthin (AST) from heat, as well as increased the bioaccessibility of AST in simulated digestion.
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Affiliation(s)
- Yanan Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266400, China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
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Zhang L, Zhou C, Xing S, Chen Y, Su W, Wang H, Tan M. Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing. Food Chem 2023; 417:135824. [PMID: 36913867 DOI: 10.1016/j.foodchem.2023.135824] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 01/16/2023] [Accepted: 02/27/2023] [Indexed: 03/05/2023]
Abstract
The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study. The SBP-EGCG complex with better wettability and antioxidant activity was formed by the free radical-induced reaction to stabilize HIPPEs. Our results show that the SBP-EGCG complex formed dense particle shells surrounding the oil droplets, and the shells were crosslinked with the complex in the continuous phase to produce a network structure. The rheological analysis demonstrated that the SBP-EGCG complex endowed HIPPEs with high viscoelasticity, high thixotropic recovery, and good thermal stability, which were beneficial for three-dimensional (3D) printing applications. HIPPEs stabilized by SBP-EGCG complex were applied to improve the stability and bioaccessibility of astaxanthin and to delay algal oil lipid oxidation. The HIPPEs might become a food-grade 3D printing material served as a delivery system for functional foods.
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Affiliation(s)
- Lijuan Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Chengfu Zhou
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Shanghua Xing
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yannan Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Haitao Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan 1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Stonehouse W, Klingner B, Tso R, Teo PS, Terefe NS, Forde CG. Bioequivalence of long-chain omega-3 polyunsaturated fatty acids from foods enriched with a novel vegetable-based omega-3 delivery system compared to gel capsules: a randomized controlled cross-over acute trial. Eur J Nutr 2022; 61:2129-2141. [PMID: 35041046 PMCID: PMC9106597 DOI: 10.1007/s00394-021-02795-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/21/2021] [Indexed: 11/19/2022]
Abstract
Purpose To evaluate bioavailability of omega-3 long-chain polyunsaturated fatty acids (LCPUFA) from foods enriched with novel vegetable-based encapsulated algal oil across Australian and Singaporean populations. Methods 27 men (n = 12 Australian European; n = 15 Singaporean Chinese), 21–50 yr; 18–27.5 kg/m2, with low habitual intake of omega-3 LCPUFA completed a multicentre randomised controlled acute 3-way cross-over single-blind trial. They consumed, in random order 1-week apart after an overnight fast, standard breakfast meals including 400 mg docosahexanoic acid (DHA) from either extruded rice snacks or soup both containing cauliflower-encapsulated HiDHA® algal oil or gel capsules containing HiDHA® algal oil. Blood samples for analysis of plasma DHA and eicosapentaenoic acid (EPA) were taken pre-meal and after 2, 4, 6, 8 and 24 h. Primary analyses comparing 24-h incremental area under the plasma DHA, EPA and DHA + EPA concentration (µg/ml) curves (iAUC0-24 h) between test foods were performed using linear mixed models by including ethnicity as an interaction term. Results Plasma iAUC0-24 h did not differ significantly between test foods (adjusted mean [95% CI] plasma DHA + EPA: extruded rice snack, 8391 [5550, 11233] µg/mL*hour; soup, 8862 [6021, 11704] µg/mL*hour; capsules, 11,068 [8226, 13910] µg/mL*hour, P = 0.31) and did not differ significantly between Australian European and Singaporean Chinese (treatment*ethnicity interaction, P = 0.43). Conclusion The vegetable-based omega-3 LCPUFA delivery system did not affect bioavailability of omega-3 LCPUFA in healthy young Australian and Singaporean men as assessed after a single meal over 24 h, nor was bioavailability affected by ethnicity. This novel delivery system may be an effective way to fortify foods/beverages with omega-3 LCPUFA. Trial registration The trial was registered with clinicaltrials.gov (NCT04610983), date of registration, 22 November 2020. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02795-7.
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Affiliation(s)
- Welma Stonehouse
- Commonwealth Scientific Industrial Research Organisation (CSIRO), Health and Biosecurity, PO Box 10041, Adelaide, BC, SA, 5000, Australia.
| | - Bradley Klingner
- Commonwealth Scientific Industrial Research Organisation (CSIRO), Health and Biosecurity, PO Box 10041, Adelaide, BC, SA, 5000, Australia
| | - Rachel Tso
- Clinical Nutrition Research Centre, A*STAR Singapore Institute of Food and Biotechnology Innovation, Singapore, Singapore
| | - Pey Sze Teo
- Clinical Nutrition Research Centre, A*STAR Singapore Institute of Food and Biotechnology Innovation, Singapore, Singapore
| | - Netsanet Shiferaw Terefe
- Commonwealth Scientific Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC, Australia
| | - Ciarán G Forde
- Clinical Nutrition Research Centre, A*STAR Singapore Institute of Food and Biotechnology Innovation, Singapore, Singapore.,Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore.,Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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Sivanesh S, Aswin KN, Antony A, Surya Varma M, Lekshmi A, Kamalesh K, Naageshwaran M, Soundarya S, Subramanian S. Biodiesel production from Custard apple seeds and Euglena Sanguinea using CaO nano-catalyst. Bioresour Technol 2022; 344:126418. [PMID: 34838962 DOI: 10.1016/j.biortech.2021.126418] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/20/2021] [Accepted: 11/20/2021] [Indexed: 06/13/2023]
Abstract
This short communication investigated biodiesel production from Euglena Sanguineamicroalgaeand custard appleusing nano CaO as a heterogeneous catalyst. Different solvents were used to extract the oil at a fixed speed, time, and temperature for the samples to estimate the optimized oil yield%. The catalyst was synthesized by sol gel method in nano-scale. It was further characterized by FTIR spectroscopy, SEM, and XRD. The algal oil was pre-treated and trans-esterified with a catalyst to produce alkyl esters. The optimized process variables were determined using response surface methodology by varying parameters such as methanol to oil ratio and catalyst weight% for algal bio-oil and MeOH to oil ratio, time, and catalyst weight% for seed oil. The GC-MS was done to characterize the presence of biodiesel. Kinetic studies were done for the optimized condition for the algal oil and seed oil and it follows the pseudo-first order reaction.
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Affiliation(s)
- S Sivanesh
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - K N Aswin
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - Alan Antony
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - Mohan Surya Varma
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - Arya Lekshmi
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - K Kamalesh
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - M Naageshwaran
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - S Soundarya
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India
| | - Sindhu Subramanian
- Department of Chemical Engineering and Materials Science, Amrita School of Engineering, Coimbatore, Amrita Vishwa Vidhyapeetham, India.
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6
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Matulka RA, Howell LA, Pratyusha Chennupati B, Teresa Bock J. Safety evaluation of odd-chain fatty acid algal oil. Food Chem Toxicol 2021; 156:112444. [PMID: 34332011 DOI: 10.1016/j.fct.2021.112444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/23/2021] [Accepted: 07/26/2021] [Indexed: 10/20/2022]
Abstract
In the food industry, most fatty acid-rich oils are primarily composed of saturated even-chain fatty acids. However, saturated odd-chain fatty acids are potentially a beneficial alternative to other saturated fatty acid-containing oils. In this communication, we examine the safety of odd-chain fatty acid (OCFA) algal oil, a microalgal-sourced oil composed primarily of the saturated odd-chain fatty acids pentadecanoic acid and heptadecanoic acid. OCFA algal oil was assessed for toxicity in a 14-day palatability study and comprehensive 13-week dietary study at inclusion levels of 5%, 10%, and 15% in the diet, utilizing a DHA-rich algal oil as a comparator control. No adverse effects attributed to the consumption of OCFA algal oil were observed in either study. Therefore, we report a No Observable Adverse Effect Level (NOAEL) of 150,000 ppm (15% in the diet), equivalent to an OCFA algal oil intake of 7553.9 and 8387.7 mg/kg bw/day for male and female rats, respectively. The genotoxic potential of OCFA algal oil was also examined in an in vitro bacterial reverse mutation assay and in vivo mammalian bone marrow chromosome aberration test. OCFA algal oil was non-mutagenic in Salmonella typhimurium and Escherichia coli test strains and did not exhibit clastogenicity in vivo.
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Xu N, Wu X, Zhu Y, Miao J, Gao Y, Cheng C, Peng S, Zou L, Julian McClements D, Liu W. Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration. Food Chem 2021; 355:129508. [PMID: 33773457 DOI: 10.1016/j.foodchem.2021.129508] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/30/2023]
Abstract
The effects of sweet orange essential oil (SOEO) concentration (0-12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets.
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Affiliation(s)
- Na Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xiaolin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; School of Life Sciences, Nanchang University, Nanchang 330031, Jiangxi, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
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Li J, Shen Y, Zhai J, Su Y, Gu L, Chang C, Yang Y. Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites. Food Chem 2021; 345:128782. [PMID: 33302099 DOI: 10.1016/j.foodchem.2020.128782] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/29/2020] [Indexed: 01/17/2023]
Abstract
This study reported a powder formulation containing omega-3-rich algal oil emulsions stabilized by egg yolk granules (EYGs)/lecithin composites. The improved physical stability of the algal oil samples due to increasing pH and lecithin addition was beneficial to the oxidative stability through analysis of free radical scavenging activities, metal ion chelating activities, and the release of primary and secondary oxidation products during accelerated storage (12 days, 60 °C). In addition, the effect of three antioxidants, i.e. ascorbic acid (VC), ascorbyl palmitate (AP), and α-tocopherol (VE), on lipid oxidation was investigated. Results showed that antioxidant partitioning at different regions of the emulsion system influenced its ability to prevent oxidation with the effectiveness of AP (at the O/W interface) > VE (in the oil phase) > VC (in the aqueous phase). This study developed a new powder-based emulsion formulation for algal oils with superior oxidative stability as an alternative source of omega-3.
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Chen CY, Lee MH, Leong YK, Chang JS, Lee DJ. Biodiesel production from heterotrophic oleaginous microalga Thraustochytrium sp. BM2 with enhanced lipid accumulation using crude glycerol as alternative carbon source. Bioresour Technol 2020; 306:123113. [PMID: 32163867 DOI: 10.1016/j.biortech.2020.123113] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 06/10/2023]
Abstract
Aiming to improve the economy and sustainability of biodiesel production, the scale-up of lipid production by heterotrophic Thraustochytrium sp. BM2 utilizing crude glycerol as a low cost carbon source was optimized in stirred tank fermenter. The issues of impurities such as excess ions, methanol, soap and other organic impurities as well as different pretreatment techniques were explored and tackled for industrial application of crude glycerol as carbon source. For process engineering strategies to enhance lipid production, semi-batch operation outperformed fed-batch cultivation and achieved higher lipid yield and overall lipid productivity primarily due to shorter fermentation time. The two-step esterification/transesterification method achieved high fatty acid methyl ester (FAME) conversion rate up to 91.8%, which was two to three folds higher compared with the one-step process.
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Affiliation(s)
- Chun-Yen Chen
- University Center for Bioscience and Biotechnology, National Cheng Kung University, Tainan, Taiwan
| | - Meng-Hsiu Lee
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Yoong Kit Leong
- Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung, Taiwan
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan; Department of Chemical and Materials Engineering, College of Engineering, Tunghai University, Taichung, Taiwan; Center for Nanotechnology, Tunghai University, Taichung, Taiwan
| | - Duu-Jong Lee
- Department of Chemical Engineering, National Taiwan University, Taipei, Taiwan; Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan; College of Technology and Engineering, National Taiwan Normal University, Taipei, Taiwan.
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10
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De Boer AA, Ismail A, Marshall K, Bannenberg G, Yan KL, Rowe WJ. Examination of marine and vegetable oil oxidation data from a multi-year, third-party database. Food Chem 2018; 254:249-255. [PMID: 29548449 DOI: 10.1016/j.foodchem.2018.01.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 01/02/2018] [Accepted: 01/30/2018] [Indexed: 01/10/2023]
Abstract
Fish oil (FO) products constitute good sources of omega-3 fats. Oxidation data from a large third-party database of 1900 + globally-sourced FO samples were assessed. In FO products, for peroxide value (PV), 13.9% exceeded 5 mEq O2/kg (2.2% >10); for acid value (AcV) 2.1% exceeded 3 mg KOH/g, while for p-anisidine value (pAV) in unflavoured oils, 6.1% exceeded 20, (3.8% >30), and 8.8% exceeded TOTOX limits (26). Additionally, we compared FO with other dietary oils. The FO median PV was similar to those of algal and sunflower oils, 4.8-fold greater than krill oil, and 5.2-fold less than extra-virgin olive oil. The median pAV differed non-significantly among oils. The FO median AcV was similar to those of algal and extra-virgin olive oils, 3.4-fold greater than sunflower oil, and 11.9-fold less than krill oil. This study has provided new insight that retail FO products predominantly meet regulatory guidelines and are comparable in oxidative status to other dietary oils.
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Affiliation(s)
- Anna A De Boer
- Nutrasource Diagnostics Incorporated, 120 Research Lane, Suite 203, Guelph, Ontario N1G0B4, Canada.
| | - Adam Ismail
- The Global Organization for EPA and DHA Omega-3s, 1075 Hollywood Avenue, Salt Lake City, UT 84105, United States.
| | - Keri Marshall
- DSM Nutritional Products, 6480 Dobbin Road, Columbia, MD 21045, United States.
| | - Gerard Bannenberg
- The Global Organization for EPA and DHA Omega-3s, 1075 Hollywood Avenue, Salt Lake City, UT 84105, United States.
| | - Kevin L Yan
- Nutrasource Diagnostics Incorporated, 120 Research Lane, Suite 203, Guelph, Ontario N1G0B4, Canada.
| | - William J Rowe
- Nutrasource Diagnostics Incorporated, 120 Research Lane, Suite 203, Guelph, Ontario N1G0B4, Canada.
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Ghasemi Naghdi F, Schenk PM. Dissolved air flotation and centrifugation as methods for oil recovery from ruptured microalgal cells. Bioresour Technol 2016; 218:428-435. [PMID: 27393833 DOI: 10.1016/j.biortech.2016.06.093] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 06/22/2016] [Accepted: 06/23/2016] [Indexed: 06/06/2023]
Abstract
Solvent-free microalgal lipid recovery is highly desirable for safer, more sustainable and more economical microalgal oil production. Dispersed air flotation and centrifugation were evaluated for the ability to separate oil and debris from a slurry mixture of osmotically fractured Chaetoceros muelleri cells with and without utilizing collectors. Microalgal oil partially phase-separated as a top layer and partially formed an oil-in-water emulsion. Although collectors, such as sodium dodecyl sulphate enhanced selective flotation, by just adjusting the pH and cell concentration of the mixture, up to 78% of the lipids were recovered in the froth. Using centrifugation of fractured microalgal slurry resulted in removal of 60% cell debris and up to 68.5% of microalgal oil was present in the supernatant. Both methods, centrifugation and flotation provided options for separation of microalgal oil from C. muelleri slurry with similar fatty acid recoveries of 57% and 60%, respectively.
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Affiliation(s)
- Forough Ghasemi Naghdi
- Algae Biotechnology Laboratory, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Peer M Schenk
- Algae Biotechnology Laboratory, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia.
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Dahms I, Bailey-Hall E, Salem N. Kinetics of docosahexaenoic acid ethyl ester accumulation in dog plasma and brain. Prostaglandins Leukot Essent Fatty Acids 2016; 113:1-8. [PMID: 27720035 DOI: 10.1016/j.plefa.2016.08.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Revised: 07/28/2016] [Accepted: 08/15/2016] [Indexed: 11/16/2022]
Abstract
This study explores dog plasma and brain fatty acid composition achieved after long-term supplementation at high DHA doses. A 90% concentrate of DHA Ethyl Ester (DHA-EE) administered by oral gavage to Beagle dogs at doses of 100, 500, 1000, and 2000mg/kg bw/day for 8 weeks resulted in DHA increases in both plasma and brain. In a subsequent 9-month study, DHA-EE was administered at 150, 1000 and 2000mg/kg bw/day. Plasma DHA increased between 150 and 1000mg/kg bw/day but not between 1000 and 2000mg/kg bw/day and there were increases from Day 1to 92 but not between days 92 and 273. Doses >500mg/kg bw/day in the 8-week and all doses in the 9-month study resulted in DHA increases in the brain. The dose of 150mg/k gbw/day is sufficient to achieve maximal brain concentrations if DHA is administered chronically. For shorter than 6 months of supplementation, higher doses are required.
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Affiliation(s)
- Irina Dahms
- DSM Nutritional Products, 6480 Dobbin Rd., Columbia, MD 21045, USA.
| | | | - Norman Salem
- DSM Nutritional Products, 6480 Dobbin Rd., Columbia, MD 21045, USA
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Dahms I, Beilstein P, Bonnette K, Salem N. Safety of docosahexaenoic acid (DHA) administered as DHA ethyl ester in a 9-month toxicity study in dogs. Food Chem Toxicol 2016; 92:50-7. [PMID: 27036332 DOI: 10.1016/j.fct.2016.03.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 03/24/2016] [Accepted: 03/26/2016] [Indexed: 01/03/2023]
Abstract
DHA Ethyl Ester (DHA-EE) is a 90% concentrated ethyl ester of docosahexaenoic acid manufactured from the microalgal oil. The objective of the 9-month study was to evaluate safety of DHA-EE administered to beagle dogs at dose levels 150, 1000 and 2000 mg/kg bw/day by oral gavage and to determine reversibility of any findings after a 2-month recovery period. DHA-EE was well tolerated at all doses. There were observations of dry flaky skin with occasional reddened areas at doses ≥1000 mg/kg bw/day. These findings lacked any microscopic correlate and were no longer present after the recovery period. There were no toxicologically relevant findings in body weights, body weight gains, food consumption, ophthalmological examinations, and ECG measurements. Test article-related changes in hematology parameters were limited to decreases in reticulocyte count in the high-dose males and considered non-adverse. In clinical chemistry parameters, dose-related decreases in cholesterol and triglycerides levels were observed at all doses in males and females and attributed to the known lipid-lowering effects of DHA. There were no effects on other clinical chemistry, urinalysis or coagulation parameters. There were no abnormal histopathology findings attributed to test article. The No-Observable-Adverse-Effect Level of DHA-EE was established at 2000 mg/kg bw/day for both genders.
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Affiliation(s)
- Irina Dahms
- DSM Nutritional Products, 6480 Dobbin Rd., Columbia, MD 21045, USA.
| | - Paul Beilstein
- DSM Nutritional Products, Wurmisweg 576, 4303 Kaiseraugst, Switzerland
| | - Kimberly Bonnette
- Charles River Laboratories Preclinical Services, Spencerville, OH 45887, USA
| | - Norman Salem
- DSM Nutritional Products, 6480 Dobbin Rd., Columbia, MD 21045, USA
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