European Journal of Lipid Science and Technology最新文献

{"title":"Skin derived branched-chain fatty acids in fetal horse gut","authors":"Dong Hao Wang,&nbsp;Lerong Qi,&nbsp;Tingxiang Yang,&nbsp;Yachen Ren,&nbsp;Zhen Wang","doi":"10.1002/ejlt.202400060","DOIUrl":"10.1002/ejlt.202400060","url":null,"abstract":"<p>Branched-chain fatty acids (BCFAs) are mostly saturated fatty acids with a methyl branch at the penultimate or antepenultimate position to the CH₃ end. Very-long-chain BCFAs (C ≥ 20) are uniquely found in surface lipids. Human and California sea lion (<i>Zalophus californianus</i>) are the only two species that possess vernix at birth, and vernix particles carry loads of BCFA to the gut, potentially influencing the establishment of the first microbiota. Horse (<i>Equus caballus</i>) contains high levels of BCFA in its surface lipids, and the current study aims to investigate if BCFA are components of a neonatal foal's gut. Electron ionization tandem mass spectrometry was used to distinguish <i>iso</i>- and <i>anteiso</i>-form of BCFA from straight-chain fatty acids. Abundant very-long-chain <i>iso</i>-BCFA, mainly even-numbered <i>iso</i>-20:0, <i>iso</i>-22:0, <i>iso</i>-24:0, and <i>iso</i>-26:0 were found in horse meconium but not in their manure collected a few months later. There are little differences in BCFA types and concentrations between foal manure and adult manure. Moderate to high levels of very-long-chain <i>anteiso</i>-BCFA were also found. Comparisons of horse meconium BCFA to horse skin cholesterol ester BCFA content and to meconium from human and sea lion suggest its skin derived origin. The study expands our knowledge on the gut nutritional environment of a newborn horse, and further study is needed to establish the relationship between gut BCFA and microbiota composition in the first few hours of life.</p><p><i>Practical Applications</i>: Branched-chain fatty acids (BCFA) are bioactive compounds found in vernix caseosa, the lipid-laden material covering the surface of a newborn baby. BCFA also reaches high concentrations from the third trimester of gestation until birth. However, the exact functionality and mechanisms of BCFA in the surface and gut of a fetus remain unclear. The current study aims to clarify the lipid conditions in the gut of newborn foals and to identify the associations between BCFA in the gut and on the skin at a critical point when the horse's microbiota establishes itself. The findings of the current study lay a path for studying the physiological functions of BCFA in horse models, potentially accelerating research related to BCFA.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142191973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Composition, thermal, and microstructural characteristics of mutton tallows in comparison with beef tallows","authors":"Dan Zhang,&nbsp;Tong Wang,&nbsp;Guolong Yang,&nbsp;Jingbo Hu,&nbsp;Pengcheng Meng,&nbsp;Wei Liu","doi":"10.1002/ejlt.202400037","DOIUrl":"10.1002/ejlt.202400037","url":null,"abstract":"<p>The composition, thermal properties, and microstructure of some mutton tallows (MTs), such as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and compared with those of beef tallow (BT). The results showed that the fatty acids (FAs) in the MTs were dominated by oleic, stearic, and palmitic acids, which were similar to those of BTs; also there were some natural <i>trans</i> and odd-carbon FAs occurred in these tallows. Comparison with STs, GTs, and BTs, STT had higher triunsaturated and diunsaturated-monosaturated triacylglycerols (TAGs) and lower monounsaturated-disaturated and trisaturated TAGs. Solid fat content (SFC) profile of STT was different those of STs, GTs, and BTs, whereas STs, GTs, and BTs had similar SFC profiles. In the range of 0–50°C, STT had a lower SFC compared with STs, GTs, and BTs at a given temperature. DSC results showed that MTs had melting and crystallization curves similar to BTs; and the GT, ST, and BT had higher melting and crystallization temperatures than STT. All MT and BTs crystals are β′ form; there also exists certain β form. The microscopic morphology of the STT was radial spherical aggregates, and those of other MT and BTs were consisted of radial inner core and low density outer halo area.</p><p><i>Practical Application</i>: The results of SFC, microstructure, and morphology indicated mutton tallows containing the desired crystal form and crystal morphology could be used as shortening base fats. The research can provide a theoretical basis for expanding the application of mutton tallows in food industry.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142191975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extracellular vesicles from olive wastewater and pomace by-products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity","authors":"Nathalie Barouh,&nbsp;Amal Fenaghra,&nbsp;Pascal Colosetti,&nbsp;Jérôme Lecomte,&nbsp;Bruno Baréa,&nbsp;Josephine Lai Kee Him,&nbsp;Anne Mey,&nbsp;Marie-Caroline Michalski,&nbsp;Pierre Villeneuve,&nbsp;Claire Bourlieu-Lacanal","doi":"10.1002/ejlt.202400019","DOIUrl":"10.1002/ejlt.202400019","url":null,"abstract":"<p>Extracellular vesicles (EVs) are nanoscopic structures that are involved in intercellular communication. Recent works have highlighted the existence of these assemblies in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. In this study, we have isolated EVs from the two main olive oil by-products (wastewaters [WWs] and pomace) by differential centrifugation/ultracentrifugation and have characterized their main physicochemical properties (size, charge, multimolecular structure, lipid and phenolic contents) and radical scavenging activity. Lipid content in EV fractions was 3.4 (0.2) % (% dry material) for WWEVs and 7.7 (0.3) % and 5.9 (0.9) % for EVs, respectively, from plurivarietal or monovarietal pomaces. Polar lipids represented around 49% of total lipids, and their profiles were globally similar in all EVs. Phosphatidylcholine and phosphatidic acid were the more abundant molecules. Their phenolic contents ranged from 2.1 to 4.6 mg hydroxytyrosol (HT) eq g⁻¹ of raw material, with HT, oleuropein, and verbascoside being among the most abundant. Transmission electron cryomicroscopy showed the presence of spherical vesicles delimited by a single bilayer of amphiphilic lipids. Finally, the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of EVs was high and depended on their original by-product type.</p><p><i>Practical Application</i>: Recent works have highlighted the existence of extracellular vesicles in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. Herein, we have isolated and provided a chemical characterization of such vesicles from olive wastewater and pomace. Results showed that these vesicles are rich in the phenolic compounds that are generally found in olives and that the potential radical scavenging activity of extracellular vesicles from olive could be valorized as new antioxidants for the food or cosmetic sectors.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142191977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cover Picture: Eur. J. Lipid Sci. Technol. 8/2024","authors":"","doi":"10.1002/ejlt.202470056","DOIUrl":"10.1002/ejlt.202470056","url":null,"abstract":"<p>Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470056","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949290","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial Board: Eur. J. Lipid Sci. Technol. 8/2024","authors":"","doi":"10.1002/ejlt.202470057","DOIUrl":"10.1002/ejlt.202470057","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Contents: Eur. J. Lipid Sci. Technol. 8/2024","authors":"","doi":"10.1002/ejlt.202470058","DOIUrl":"10.1002/ejlt.202470058","url":null,"abstract":"","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202470058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aromatization of olive oil with ginger and turmeric powder or extracts by the co-processing and maceration methods","authors":"Derya Arslan,&nbsp;Ayşenur Acar","doi":"10.1002/ejlt.202300074","DOIUrl":"10.1002/ejlt.202300074","url":null,"abstract":"<p>Aromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co-processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co-processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric-aromatized oils and spicy taste in ginger-aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect.</p><p><i>Practical Applications</i>: Aromatization of olive oil by maceration and co-processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co-processing. However, co-processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co-processing or co-milling, can be advantageous in terms of application without requiring extra time for the aromatization.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202300074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of combinations of 3,4-dihydroxyphenylacetic acid and its esters on the oxidative stability of fish oil–containing trace water","authors":"Selva Sudha Arunachalam,&nbsp;Vaisali Chandrasekar,&nbsp;Prasanna D. Belur","doi":"10.1002/ejlt.202400089","DOIUrl":"10.1002/ejlt.202400089","url":null,"abstract":"<p>The current study aims to comprehend the effect of the various combinations of 3,4-dihydroxyphenylacetic acid (3,4-DHPA) and its esters in varying molar ratios on retarding oxidation in bulk refined fish oil in the presence of 0.3% w/w water. All the esters and 3,4-DHPA exhibited better performance than the synthetic antioxidant butylated hydroxytoluene. In the presence of trace water, the parent compound was found to have a synergistic effect with hexyl ester when used at a molar ratio of 2:1, respectively, exhibiting a higher percent reduction among all the esters and their combinations. The study also showed that the presence of extraneous water can significantly accelerate the oxidation (twofold) in a bulk fish oil system. This suggests that the microenvironment of the oil is altered when water is present and that association colloids play a key role in enhancing the rate of oxidation. Thus, while designing a competent mixture of antioxidants, the specific site of oxidation involved and the surface-active components should be taken into consideration to efficiently retard oxidation.</p><p><i>Practical Applications</i>: Analyzing the impact of trace amounts of water on the efficiency of natural antioxidants, including 3,4-DHPA and its lipophilic esters, helps to comprehend the required optimal antioxidant concentrations for such a dynamic bulk oil system. The study finds application in controlling oxidation in PUFA-rich oils containing surface-active minor components that can accelerate oxidation. The results of the study show that 3,4-DHPA and its esters could be a potential replacement for the synthetic antioxidant BHT in all aspects.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nano-encapsulated flaxseed oil has the potential to enhance omega-3 fatty acid profile and modulate hepatic fatty acid–related gene expression in broiler chickens","authors":"Seyedeh Fatemeh Miraeez,&nbsp;Fatemeh Abbasi,&nbsp;Mahdi Ansari,&nbsp;Firooz Samadi","doi":"10.1002/ejlt.202400028","DOIUrl":"10.1002/ejlt.202400028","url":null,"abstract":"<p>Chicken meat enrichment with <i>n</i> − 3 long-chain polyunsaturated fatty acid (LCPUFA) is a viable delivery route for these bioactive compounds to humans. This study was conducted to evaluate the effectiveness of nano-constructed flaxseed oil on growth performance, the deposition of <i>n</i> − 3 LCPUFA in meat, and the expression of some hepatic genes involved in lipid metabolism. One hundred and eighty-one-day-old Ross 308 chicks were randomly allocated to three treatments. Birds received either basal diet (control), FlxO (basal diet plus 1 mL kg⁻¹ body weight [BW] oral flaxseed oil), or NanoFlxO (basal diet plus 1 mL kg⁻¹ BW oral flaxseed oil nanoemulsion) treatments. In comparison to the control, both bulk and nano-form flaxseed oil resulted in increased BW but decreased feed conversion ratio (<i>p</i> &lt; 0.05). Birds in the NanoFlxO group had a reduced saturated fatty acid content of breast meat compared to the control group (<i>p</i> &gt; 0.05). The breast meat was more effective than thigh muscle in the accumulation of eicosapentaenoic acid and docosahexaenoic acid following NanoFlxo treatment. The ratio of <i>n</i> − 6/<i>n</i> − 3 PUFA was significantly lower in the breast and thigh meats following both flaxseed oil treatments. The <i>n</i> − 3 LCPUFA incorporation rate was two times higher in broilers that were given NanoFlxO in comparison to those fed FlaxO. The highest transcript levels of acyl coenzyme A (CoA) oxidase 1, lipoprotein lipase, and carnitine palmitoyltransferase 1 were observed in birds fed NanoFlxO. In conclusion, NanoFlxO has a promising potential to enrich the <i>n</i> − 3 LCPUFA content of chicken meat as well as improve lipid metabolism.</p><p><i>Practical Applications</i>: This study offers further insights into the fortification of chicken meat with omega-3 fatty acids, essential nutrients that cannot be synthesized by human body but are crucial for overall health. In a wider perspective, this could serve as a safe and practical approach to produce omega-3 enriched meat rather than relying on supplements that may have potential side effects. Moreover, the findings of this research could pave the way to utilize nanocarriers in upcoming research in the fields of bioactive-enriched poultry products.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141886220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and evaluation of functional attributes of low-fat mozzarella cheese using aloe vera mucilage as a potential fat replacer","authors":"Aqsa Akhtar,&nbsp;Ramish Ansar,&nbsp;Tetsuya Araki,&nbsp;Nauman Khalid","doi":"10.1002/ejlt.202400056","DOIUrl":"10.1002/ejlt.202400056","url":null,"abstract":"<p>Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers’ demand for low-fat mozzarella cheese (LFMC) has increased with increasing health consciousness. However, the rubbery texture of LFMC tends to lower its acceptability. The study investigates the effect of aloe vera mucilage (AVM) as a fat replacer on the physicochemical, proximate composition, functional, and sensory attributes of LFMC using buffalo milk as substrate. For this purpose, mucilage from AV leaves was extracted and added in concentrations (1%, 2.5%, and 5% v/v) during the formulation of LFMC treatments using the direct acidification technique. A significant reduction in fat contents of LFMC treatments prepared using AVM (<i>p</i> = 0.02) was observed, and among all LFMC treatments, AT₂ with 2.5% AVM exhibited significantly improved (<i>p</i> = 0.00) stretchability and meltability. The higher free oil content of 3.8% was observed in LFMC in <i>T</i>_o (positive control), whereas the lowest (1.28%) was reported in <i>T</i>* (negative control). For hardness, the lowest puncture force of 2.12 and 2.17 N was experienced by the LFMC treatments prepared using 2.5% AVM v/v. The study concluded that adding AVM with a concentration of 2.5% v/v was considered best for its organoleptic properties, improving the textural and functional attributes of LFMC.</p><p><i>Practical Application</i>: The demand of consumers for low-fat mozzarella cheese (LFMC) has increased with increasing health consciousness. The rubbery texture of LFMC tends to lower its acceptability. This research will help to formulate LFMC at the industrial level, creating more diversity and availability of health-modulating functional foods in markets.</p>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}