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fish oil and oxidation

Agnieszka Wendołowicz, Ewa Stefańska, Lucyna Ostrowska
The diet is directly connected not only with the physical status but also with the functioning of the brain and the mental status. The potentially beneficial nutrients with a protective effect on the nervous system function include amino acids (tryptophan, phenylalanine, tyrosine, taurine), glucose and vitamins C, E, D and beta-carotene, B group vitamins (vitamin B12, vitamin B6, vitamin B4, vitamin B1) and minerals (selenium, zinc, magnesium, sodium, iron, copper, manganese, iodine). The presence of antioxidants in the diet protects against oxidative damage to nervous system cells...
2018: Roczniki Państwowego Zakładu Higieny
Humeira Badsha
Background: Patients with Rheumatoid Arthritis (RA) frequently ask their doctors about which diets to follow, and even in the absence of advice from their physicians, many patients are undertaking various dietary interventions. Discussion: However, the role of dietary modifications in RA is not well understood. Several studies have tried to address these gaps in our understanding. Intestinal microbial modifications are being studied for the prevention and management of RA...
2018: Open Rheumatology Journal
Wladimir Silva, María Fernanda Torres-Gatica, Felipe Oyarzun-Ampuero, Andrea Silva-Weiss, Paz Robert, Susana Cofrades, Begoña Giménez
The development of fat replacers to obtain healthier/functional foods is a constant challenge. With this aim, double emulsions (DE) with a blend of olive, linseed and fish oils as oil phase were developed. To prevent the oxidation of these oils, gallic acid and quercetin were incorporated in the internal and the external aqueous phase (W2 ), respectively, according to a factorial design. Considering the low solubility of quercetin in water, it was included in O/W nanoemulsions (QN), thus being freely dispersible in W2 ...
July 1, 2018: Food Chemistry
Carolina Castro, Amalia Peréz-Jiménez, Filipe Coutinho, Geneviève Corraze, Stéphane Panserat, Helena Peres, Aires Oliva Teles, Paula Enes
The aim of the present study was to assess the impact of an acute handling stress on hepatic oxidative status of European sea bass (Dicentrarchus labrax) juveniles fed diets differing in lipid so urce and carbohydrate content. For that purpose, four diets were formulated with fish oil (FO) and vegetable oils (VO) as lipid source and with 20 or 0% gelatinized starch as carbohydrate source. Triplicate groups of fish with 74 g were fed each diet during 13 weeks and then subjected to an acute handling stress. Stress exposure decreased hematocrit (Ht) and hemoglobin (Hb) levels...
February 19, 2018: Fish Physiology and Biochemistry
Sahar Y Al-Okbi, Doha A Mohamed, Thanaa E Hamed, Amr E Edris, Karem Fouda
The aim of the present research was to investigate the effect of fish oil, crude Nigella sative oil and combined fish oil/Nigella sative volatile oil as hepato-regenerative and renal protective supplements. The oils were administered as emulsions to rat model with liver injury induced by CCl4 . Plasma activities of transaminases (AST and ALT) were evaluated as liver function indicators, while plasma creatinine and urea and creatinine clearance were determined as markers of kidney function. Plasma malondialdehyde (MDA), nitrite (NO) and tumor necrosis factor-α (TNF-α) were estimated to assess the exposure to oxidative stress and subsequent inflammation...
February 19, 2018: Journal of Oleo Science
Rajnish Kumar Yadav, Manjari Singh, Subhadeep Roy, Mohd Nazam Ansari, Abdulaziz S Saeedan, Gaurav Kaithwas
Polyunsaturated fatty acids (PUFA's) are majorly classified as ω-3 and ω-6 fatty acids. The eicosapentaenoic acid (EPA, ω-3:20-5), docosahexaenoic acid (DHA, ω-3:22-6) and alpha-linolenic acid (ALA, ω-3:18-3) are known ω-3 fatty acids, extracted from animal (e.g fish oil) and plant sources (e.g flaxseed oil). Furthermore, linoleic acid (LA, ω-6:18-2) is recognized as ω-6 fatty acid and the most prominent biological fatty acid with a pro-inflammatory response. Flaxseed oil has variety of biological roles, due to a significant amount of ω-3/ω-6 fatty acids...
February 13, 2018: Prostaglandins & Other Lipid Mediators
D Dolea, A Rizo, A Fuentes, J M Barat, I Fernández-Segovia
The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of 0.05% (v/w). Three types of salmon and seaweed burgers were prepared: without essential oil, burgers with red thyme essential oil (0.05% (v/w)) and burgers with oregano essential oil (0.05% (v/w)), which were vacuum packaged and stored at 4 ℃ for 17 days. Physicochemical and microbiological analyses were carried out periodically throughout storage...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Hon Weng Chang, Tai Boon Tan, Phui Yee Tan, Faridah Abas, Oi Ming Lai, Yong Wang, Yonghua Wang, Imededdine Arbi Nehdi, Chin Ping Tan
Fish oil-in-water emulsions containing fish oil, thiol-modified β-lactoglobulin (β-LG) fibrils, chitosan and maltodextrin were fabricated using a high-energy method. The results showed that chitosan coating induced charge reversal; denoting successful biopolymers complexation. A significantly (p<0.05) larger droplet size and lower polydispersity index value, attributed to the thicker chitosan coating at the oil-water interface, were observed. At high chitosan concentrations, the cationic nature of chitosan strengthened the electrostatic repulsion between the droplets, thus conferring high oxidative stability and low turbidity loss rate to the emulsions...
March 2018: Food Research International
Bruno C Araújo, Nicholas M Wade, Paulo H de Mello, Jandyr de A Rodrigues-Filho, Carlos E O Garcia, Mariana F de Campos, Natasha A Botwright, Diogo T Hashimoto, Renata G Moreira
Dusky grouper is an important commercial fish species in many countries, but some factors such as overfishing has significantly reduced their natural stocks. Aquaculture emerges as a unique way to conserve this species, but very little biological information is available, limiting the production of this endangered species. To understand and generate more knowledge about this species, liver transcriptome sequencing and de novo assembly was performed for E. marginatus by Next Generation Sequencing (NGS). Sequences obtained were used as a tool to validate the presence of key genes relevant to lipid metabolism, and their expression was quantified by qPCR...
February 9, 2018: Comparative Biochemistry and Physiology. Part A, Molecular & Integrative Physiology
Amanda R Martins, Amanda R Crisma, Laureane N Masi, Catia L Amaral, Gabriel N Marzuca-Nassr, Lucas H M Bomfim, Bruno G Teodoro, André L Queiroz, Tamires D A Serdan, Rosangela P Torres, Jorge Mancini-Filho, Alice C Rodrigues, Tatiana C Alba-Loureiro, Tania C Pithon-Curi, Renata Gorjao, Leonardo R Silveira, Rui Curi, Philip Newsholme, Sandro M Hirabara
Omega-3 polyunsaturated fatty acids (n-3 PUFAs) have been reported to improve insulin sensitivity and glucose homeostasis in animal models of insulin resistance, but the involved mechanisms still remain unresolved. In this study, we evaluated the effects of fish oil (FO), a source of n-3 PUFAs, on obesity, insulin resistance and muscle mitochondrial function in mice fed a high-fat diet (HFD). C57Bl/6 male mice, 8 weeks old, were divided into four groups: control diet (C), high-fat diet (H), C+FO (CFO) and H+FO (HFO)...
December 11, 2017: Journal of Nutritional Biochemistry
Franco Emanuel Vasile, María Alicia Judis, María Florencia Mazzobre
This study was conducted to evaluate the effect of Prosopis alba exudate gum (G) as encapsulating matrix component on water-solid interactions, physical state, oxidative damage and appearance properties of alginate-chitosan encapsulates containing fish oil. With this purpose, water sorption isotherms were obtained at 25 °C. G increased the hygroscopicity of encapsulates, showing a higher monolayer water content (7.87 ± 0.47% db.) than control (1.07 ± 0.04% db.). G introduction reduced the plasticizing effect of water, increasing the aw range (aw < 0...
June 1, 2018: Food Chemistry
Roshan Limbu, Graeme S Cottrell, Alister J McNeish
BACKGROUND AND PURPOSE: Increasing evidence suggests that the omega-3 polyunsaturated acids (n-3 PUFA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), are beneficial to cardiovascular health, promoting relaxation of vascular smooth muscle cells and vasodilation. Numerous studies have attempted to study these responses, but to date there has not been a systematic characterisation of both DHA and EPA mediated vasodilation in conduit and resistance arteries. Therefore, we aimed to fully characterise the n-3 PUFA-induced vasodilation pathways in rat aorta and mesenteric artery...
2018: PloS One
Tian Zhang, Nan Wang, Weihui Yan, Lina Lu, Yijing Tao, Fang Li, Ying Wang, Wei Cai
BACKGROUND/OBJECTIVES: The aim of this study was to assess the effects of a fish oil-based lipid emulsion on intestinal failure-associated liver disease (IFALD) in children. SUBJECTS/METHODS: From January 2014 through June 2017, we enrolled 32 children with IF on long-term parenteral nutrition (PN). When the levels of any three of seven liver indicators (TBA, alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase, gamma glutamyl transferase (γ-GT), total bilirubin (TB), or direct bilirubin (DB)) were two times higher than normal levels, we switched a 50:50 mix of soybean oil and medium-chain triglycerides (MCT) lipid emulsion (with an average dose of 1...
January 30, 2018: European Journal of Clinical Nutrition
Taiwo Olusesan Akanbi, Colin James Barrow
In this study, several lipophilic hydroxytyrosyl esters were prepared enzymatically using immobilized lipase from Candida antarctica B. Oxidation tests showed that these conjugates are excellent antioxidants in lipid-based matrices, with hydroxytyrosyl eicosapentaenoate showing the highest antioxidant activity. Hydroxytyrosyl eicosapentaenoate effectively stabilized bulk fish oil, fish-oil-in-water emulsions and microencapsulated fish oil. The stabilizing effect of this antioxidant may either be because it orients itself with the omega-3 fatty acids in the oil, thereby protecting them against oxidation, or because this unstable fatty acid can preferentially oxidise, thus providing an additional mechanism of antioxidant protection...
January 29, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Yuhe He, Chenxing Sun, Yifeng Zhang, Erik J Folkerts, Jonathan W Martin, Greg G Goss
Hydraulic fracturing (HF) has emerged as a major recovery method of unconventional oil and gas reservoirs and concerns have been raised regarding the environmental impact of releases of Flowback and Produced Water (FPW) to aquatic ecosystems. To investigate potential effects of HF-FPW on fish embryo development, HF-FPW samples were collected from two different wells and the organic fractions were isolated from both aqueous and particle phases to eliminate the confounding effects of high salinity. Each organic extract was characterized by non-target analysis with HPLC-Orbitrap-MS, with targeted analysis for polycyclic aromatic hydrocarbons provided as markers of petroleum-affected water...
January 27, 2018: Environmental Science & Technology
M D Baldissera, C F Souza, P H Doleski, R C V Santos, R P Raffin, B Baldisserotto
Nanoencapsulated Melaleuca alternifolia essential oil (tea tree oil, TTO) is a natural alternative treatment, with 100% therapeutic efficacy in fish experimentally infected with Pseudomonas aeruginosa, and has also potent protective effects linked with antioxidant properties. However, the pathways responsible for the antioxidant capacity remain unknown. Thus, this study evaluated whether the inhibition of seric xanthine oxidase (XO) activity can be considered a pathway involved in the antioxidant capacity of nanoencapsulated TTO in fish experimentally infected with P...
January 19, 2018: Journal of Fish Diseases
Sampson Anankanbil, Bianca Pérez, Iva Fernandes, Katarzyna Magdalena Widzisz, Zegao Wang, Nuno Mateus, Zheng Guo
Nine synthetic amphiphilic phenolic lipids, varied in phenolic moiety (caffeoyl/dimethylcaffeoyl) and fatty acid chain lengths (8-18) were characterized by differential scanning calorimetry (DSC), temperature-ramp Fourier transform infra-red spectroscopy (FT-IR) and atomic force microscopy (AFM). FT-IR and DSC results revealed that the physical state and lateral packing of synthetic molecules were largely governed by fatty acyls. The critical micelle concentrations (CMC) of synthetic lipids was in the range of 0...
January 16, 2018: Scientific Reports
Kazuo Miyashita, Mariko Uemura, Masashi Hosokawa
Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation...
January 12, 2018: Annual Review of Food Science and Technology
Ciriaco Carru, Mariasole Da Boit, Panagiotis Paliogiannis, Angelo Zinellu, Salvatore Sotgia, Rachael Sibson, Judith R Meakin, Richard M Aspden, Arduino A Mangoni, Stuart R Gray
BACKGROUND: Oxidative stress (OS) negatively affects skeletal muscle homeostasis in experimental models of ageing. However, little is known about the associations between circulating OS markers and parameters of muscle mass and function, and their responses to exercise training, in humans. METHODS: Maximal voluntary contraction (MVC, primary outcome) and isokinetic torque of the knee extensors at 30° s-1 (MIT), muscle cross-sectional area (MCSA) and quality (MQ, secondary outcomes), and plasma concentrations of malondialdehyde (MDA, pro-OS), homocysteine (HCY, pro-OS), taurine (TAU, anti-OS), and protein sulphydryl groups (PSH, anti-OS) were measured in 27 healthy older males and 23 females at baseline and after an 18-week resistance exercise program, with or without a nutritional intervention (fish oil vs...
March 2018: Experimental Gerontology
Jinfeng Zhong, Rong Yang, Xiaoyi Cao, Xiong Liu, Xiaoli Qin
Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0...
January 2, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
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