THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY

Nowadays, commmercial bouillon tablets are mostly used as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs, and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects, were determined in small amounts for only six samples (0.03% to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P<0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two PCs were 49.3% and 21.8% (totally 71.1%), respectively.

Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)

In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans.

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficial to human health. The aim of this work was on the one hand, increasing extractability of antioxidant and anti-inflammatory compounds (specifically ferulic acid, FA), through enzymatic hydrolysis combined with hydrothermal treatment (HT) and high hydrostatic pressure (HHP). On the other hand, enhancing the stability of final ingredient applying spray-drying (SPD) and microencapsulation (MEC). The use of HT increased FA, total phenolics (TP), and antioxidant capacity (AC) in WB hydrolysates, regardless the HT duration. However, the HT tested (30 min, HT30) produced a loss in anti-inflammatory activity (AIA). The combination of HT (15 min, HT15) with HHP increased AIA of the WB. SPD enhanced the TP yield in WB with no significant effect of inlet temperature (up to 140 °C) on phenolic profile mainly composed of trans-FA and smaller amounts of cis-FA and apigenin diglucosides. SPD caused a temperature-dependent increase in AC (160 °C > 140 °C > 130 °C). SPD inlet temperatures affected total solids yield (from 22 to 36%), with the highest values at 140 °C. The use of HHP in combination with HT resulted in >2-fold increase in total solids yield.

279 Evaluation of Green Grass Inclusion on Digestibility and Fatty Acid Flow in Finishing Diets of Beef Cattle

Six ruminally and duodenally cannulated steers were utilized in a 3 × 3 replicated Latin square experiment to determine duodenal fatty acid (FA) flow. Treatments consisted of 3 levels of Green Grass (GG, Sunseo Omega 3; Chungcheong Duk-Do, South Korea), a feed comprised of sesame meal, giant kelp, cassava, and sorghum, at 0, 15, and 30% of diet DM. Data were analyzed using the MIXED procedure of SAS with treatment and period as fixed effects and animal as a random effect. There were no differences in DMI, organic matter (OM) intake, total tract DM or OM digestibility (P ≥ 0.16). Intake of NDF and ADF increased linearly (P &lt; 0.01) from 0 to 30% GG inclusion. Total tract digestibility of NDF was the poorest (P ≤ 0.02) for GG0 with no differences between GG30 and GG15 (P = 0.33). Total tract ADF digestibility was poorest for GG30 (P &lt; 0.01) while GG0 and GG15 were not different (P = 0.17). Fatty Acid values were reported as relative abundance of the total FA present in duodenal samples. The lowest (P &lt; 0.01) concentration of saturated FA was GG30 (70.3%) while GG0 and GG15 were not different (P = 0.83; 78.2%). The concentration of unsaturated, mono-unsaturated, poly-unsaturated, and trans FA responded quadratically (P &lt; 0.01) with no difference between GG0 and GG15 and increasing to GG30. Omega-6 FA tended to decrease linearly (P = 0.06) from 0 to 30% GG inclusion (4.91 and 3.85 g/d, respectively). Omega-3 FA increased linearly (P &lt; 0.01) from 0 to 30% GG inclusion (1.84 and 10.78 g/d, respectively). These data suggest increasing inclusion of GG up to 30% of diet DM does not affect DM or OM digestibility. Greater inclusions of GG resulted in more unsaturated and omega-3 FA concentrations in the duodenum.

Validated Stability-Indicating GC-MS Method for Characterization of Forced Degradation Products of Trans-Caffeic Acid and Trans-Ferulic Acid

When dealing with simple phenols such as caffeic acid (CA) and ferulic acid (FA), found in a variety of plants, it is very important to have control over the most important factors that accelerate their degradation reactions. This is the first report in which the stabilities of these two compounds have been systematically tested by exposure to various different factors. Forced degradation studies were performed on pure standards (trans-CA and trans-FA), dissolved in different solvents and exposed to different oxidative, photolytic and thermal stress conditions. Additionally, a rapid, sensitive, and selective stability-indicating gas chromatographic-mass spectrometric method was developed and validated for determination of trans-CA and trans-FA in the presence of their degradation products. Cis-CA and cis-FA were confirmed as the only degradation products in all the experiments performed. All the compounds were perfectly separated by gas chromatography (GC) and identified using mass spectrometry (MS), a method that additionally elucidated their structures. In general, more protic solvents, higher temperatures, UV radiation and longer storage times led to more significant degradation (isomerization) of both trans-isomers. The most progressive isomerization of both compounds (up to 43%) was observed when the polar solutions were exposed to daylight at room temperature for 1 month. The method was validated for linearity, precision as repeatability, limit of detection (LOD) and limit of quantitation (LOQ). The method was confirmed as linear over tested concentration ranges from 1−100 mg L−1 (r2s were above 0.999). The LOD and LOQ for trans-FA were 0.15 mg L−1 and 0.50 mg L−1, respectively. The LOD and LOQ for trans-CA were 0.23 mg L−1 and 0.77 mg L−1, respectively.

Stress and Anxiety Levels Are Associated with Erythrocyte Fatty Acids Content in Young Women

Objective: Recent studies have revealed that fatty acid profile can be associated with psychological disorders. However, evidence on stress and anxiety is scarce. The aim of this study was to investigate the relationship between stress and anxiety, defined as mood states, and erythrocyte fatty acid (FA) profile. Method: This case-control study was conducted on 45 female students with degrees of stress and anxiety without depression disorder and 45 matched controls with no depression, stress, or anxiety. Self-administered questionnaires included a 28-item Food Frequency questionnaire and Depression Anxiety Stress Scales (DASS-21), which were used to measure dietary patterns and psychological disorders, respectively. Erythrocyte membrane fatty acids were analyzed using gas-liquid chromatography. Results: Docosahexaenoic acid (DHA) was significantly lower in the case group (p = 0.008). Hydrogenated fats were associated with degrees of stress and anxiety (OR = 1.53, p = 0.019), while linoleate and DHA were inversely associated with stress and anxiety scores (OR = 0.37, p = 0.05; OR = 0.31, p = 0.014, respectively). Monounsaturated FAs (MUFAs) and total RBC trans FA were associated with increased risk of stress and anxiety (OR = 1.81, p < 0.001; OR = 3.38, p = 0.003, respectively). Conclusion: Trans-fatty acids may be related to stress and anxiety scales but linoleate and DHA could decrease the risk. The effect of MUFAs may be regarded as a result of compensatory biological mechanisms

Maternal fatty acid concentrations and newborn DNA methylation

ABSTRACT Background Preconception nutrition sets the stage for a healthy pregnancy. Maternal fatty acids (FAs) are related to beneficial neonatal outcomes with DNA methylation proposed as a mechanism; however, few studies have investigated this association and none with preconception FAs. Objectives We examined the relations of maternal plasma FA concentrations at preconception (n = 346) and 8 weeks of gestation (n = 374) with newborn DNA methylation. Methods The Effects of Aspirin in Gestation and Reproduction Trial (2006–2012) randomly assigned women with previous pregnancy loss to low dose aspirin or placebo prior to conception. We measured maternal plasma phospholipid FA concentration at preconception (on average 4 mo before pregnancy) and 8 weeks of gestation. Cord blood DNA from singletons was measured using the MethylationEPIC BeadChip. We used robust linear regression to test the associations of FA concentration with methylation β-values of each CpG site, adjusting for estimated cell count using a cord blood reference, sample plate, maternal sociodemographic characteristics, cholesterol, infant sex, and epigenetic-derived ancestry. False discovery rate correction was used for multiple testing. Results Mean ± SD concentrations of preconception marine (20:5n–3+22:6n–3+22:5n–3) and ω-6 PUFAs, SFAs, MUFAs, and trans FAs were 4.7 ± 1.2, 38.0 ± 2.0, 39.4 ± 1.8, 11.6 ± 1.1, and 1.0 ± 0.4 % of total FA, respectively; concentrations at 8 weeks of gestation were similar. Preconception marine PUFA concentration was associated with higher methylation at GRAMD2 (P = 1.1 × 10−8), LOXL1 (P = 5.5 × 10−8), SIK3 (P = 1.6 × 10−7), HTR1B (P = 1.9 × 10−7), and MCC (P = 2.1 × 10−7) genes. Preconception SFA concentration was associated with higher methylation at KIF25-AS1 and lower methylation at SLC39A14; other associations exhibited sensitivity to outliers. The trans FA concentration was related to lower methylation at 3 sites and higher methylation at 1 site. FAs at 8 weeks of gestation were largely unrelated to DNA methylation. Conclusions Maternal preconception FAs are related to newborn DNA methylation of specific CpG sites, highlighting the importance of examining nutritional exposures preconceptionally. This trial was registered at clinicaltrials.gov as NCT00467363.

LIPOLYSIS IN VERY LOW DENSITY LIPOPROTEINS - LOCUS MINORIS RESISTENTIAE - IN THE PATHOGENESIS OF HYPERTRIGLYCERIDEMIA. POSITIVE EFFECTS OF DIET, POLYENIC FATTY ACIDS, STATINS AND FIBRATES

Inhibition of hydrolysis of palmitic and oleic triglycedires (TG) in very low density lipoproteins (VLDL), slow formation of active apoВ-100 conformation, blockade of апоЕ/В-100 ligand formation in VLDL and their reduced uptake by insulin-dependent cells cause hypertriglyceridemia (HTG). Palmitic and oleic VLDL (>80% total VLDL) are not converted in low density lipoproteins (LDL). Atherosclerosis is not an alimentary deficiency of polyenic fatty acids (PFA), but results from low in vivo bioavailability of PFA in LDL against the background of high dietary palmitic FA and palmitic LDL. Plasma PFA content and cellular PFA deficiency are as high as LDL cholesterol (CL). Primary prevention of atherosclerosis should be based on a decrease in dietary content of palmitic saturated FA, trans FA and a moderate increase in PFA. It seems highly unlikely that the xeobiotics statins, fibrates and probucol produce pleiotropic biological effects in vivo. These effects are brought about by phylogenetically early humoral mediators eicosanoids: prostacyclins, prostaglandins, thromboxanes, leukotrienes, and resolvins. It is reasonable to suggest that all preparations which act according to the same algorithm activate TG hydrolysis in VLDL and normalize cellular uptake of PFA in linoleic and linolenic LDL via apoВ-100 endocytosis. Atherosclerosis is a syndrome of cellular deficiency of essential polyenic FA.

Multi-breed herd approach to detect breed differences in composition and fatty acid profile of cow milk

The objective of the present study was to estimate the effect of breed on milk fatty acid (FA) composition of dairy (Brown Swiss, Holstein-Friesian, and Jersey) and dual-purpose cows (Simmental and Alpine Grey) in multi-breed herds. Information on individual milk samples was collected during routine cow milk testing between 2011 and 2014, and consisted of 285 606 observations from 17 445 cows in 617 herds. Fixed effects included in the mixed model were breed, parity, stage of lactation and the interaction between parity and stage of lactation, and random effects were cow, herd-test-date and residual. Contrast estimates for the studied traits were used to compare specific sets of breeds. Holstein-Friesian produced more milk than the other cattle breeds, with the greatest trans FA and C18:1 and the lowest C18:0 content. Comparison between the specialised dairy vs the dual-purpose breeds highlighted significant differences for all traits except for polyunsaturated FA and trans FA content. Specialised dairy breeds had greater milk saturated FA, short-chain FA, medium-chain FA, C14:0 and C16:0 content, and dual-purpose breeds produced milk with greater content of monounsaturated FA, long-chain FA, C18:0 and C18:1. Results demonstrated that, although specialised dairy produced more milk than dual-purpose breeds, milk FA profile of the latter was more favourable from a human nutrition point of view.

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

The objectives were to evaluate the properties of refined (ROO) and extra-virgin olive oil (EVOO) in their natural state (fresh) and after heating, while comparing them with each other and with refined soybean (SBO) and refined sunflower seed oil (SFO). The methodology was designed to simulate, in controlled laboratory conditions, the home-frying process, while evaluating fatty acid profile (fatty acid methyl esters were separated by gas chromatography), concentration of phenolic compounds (Gallic acid dosage), antioxidant activity (DPPH), and production of polar compounds (thin layer chromatography) before and after heating to 200 oC for six minutes. It was observed that, before and after heating, SBO and SFO are rich in polyunsaturated fatty acids (FA) and ROO and EVOO are rich in monounsaturated FA. Fresh or heated, ROO and EVOO do not have trans FA, which are present in SBO and SFO, and increase in SBO after heating (+ 32.8%). The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.