Chia (<i>Salvia hispanica</i>L.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk

Chia seed oil (Salvia hispanica L.) contains polyunsaturated omega-3 fatty acids and natural antioxidants that have many health effects. Consequently, the chief purpose of the present study was the outcome of various attentiveness of chia seed oil on quality and sensory evaluation of ice milk. In treatments T1, T2, T3, and T4, the milk fat was moderately swapped with chia seed oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control treatment (100% milk fat). All treatments were stored at -18°C for 30 days. Samples were analyzed fortnightly and monthly to determine the shelf life during the storage period by acidity and peroxide value. Physicochemical properties of fatty acids, total polyphenols, and total flavonoids of chia seed oil and ice milk samples were determined. Also, the overrun and sensory evaluation of ice milk samples were studied. Results indicated an increase in the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk supplemented with chia seed oil compared with control. Furthermore, there has been an increase in natural antioxidants (total phenolic and total flavonoid contents) levels in the supplemented ice milk samples as compared to control. Furthermore, an increase in the shelf life of the supplemented ice milk samples was also noticed. Generally, fortification of ice milk with chia seed oil increased the concentration of omega-3 fatty acids and also improved the antioxidant properties of ice milk.

Plasma Phospholipid Omega-3 Fatty Acids and Freshwater Fish Consumption in the Brazilian Amazon

Background: Amazonian riverside communities consume large quantities of freshwater fish, comparable to marine fish consumption of Inuit, Scandinavian and Japanese populations. Few studies have considered the relation of high freshwater fish consumption and intake of omega-3 fatty acids (FA). Objective: The objective of the present study was to determine the profile of the concentrations of plasma phospholipid FAs and its relation with freshwater fish intake in 12 riverside communities in the Tapajós River basin (State of Pará, Brazilian Amazon). Design: This cross-sectional study included 333 adults (15 - 86 years old). Fish meal frequency was determined using a 7-day interview-administered dietary recall questionnaire. Fish were categorized as piscivorous and non-piscivorous fish on trophic level. Plasma phospholipid FAs were measured by capillary gas-liquid chromatography. Results: Participants consumed 5 to 6 fish meals a week, with twice as many non-piscivorous fish than piscivorous fish (4.4 fish/week vs 2.2 fish/week, respectively). The omega-3 FA levels in plasma phospholipids were low (EPA + DHA = 31.21 mg/L;%EPA + DHA = 2.59%). Omega-3 FAs increased with frequency of fish intake, and particularly with piscivorous fish, controlling for sociodemographic, anthropometric and lifestyle characteristics. DHA levels were greater in women than in men. Conclusions: Omega-3 FA in this Amazonian population increased with fish consumption, but although they consumed freshwater fish almost daily, the concentrations of omega-3 FA were relatively low and comparable to fish-eater communities for which fish is not a dietary mainstay. It is possible that nutrients present in marine, but not in certain freshwater fish species, may facilitate absorption of omega-3 FA. Sex and/or gender differences must be taken into account when assessing the relationship between fish consumption and plasma phospholipid omega-3 FA levels.

鱼油ω-3 PUFAs的功能特性研究进展

由各种水产副产物精制提取的鱼油可广泛应用于食品、药品以及动物饲料的加工。鱼油中的二十二碳六烯酸和二十碳五烯酸是ω-3多不饱和脂肪酸(ω-3 polyunsaturated fatty acids,ω-3 PUFAs)的主要功能活性成分,食品鱼油具有健康促进作用。该文结合国内外研究进展,重点综述近年来鱼油ω-3多不饱和脂肪酸的主要功能特性,并针对鱼油主要功能特性的不足进行分析,以期为鱼油功能活性成分在医药和食品领域的深度开发提供参考。

The Global Research Progress of Enzymatic Processing of Oils with Omega 3 Polyunsaturated Fatty Acids

This paper has reviewed that Omega 3 polyunsaturated fatty acids (PUFAs), as an essential fatty acids (EFAs), mainly come from fish oil of marine products, has positive effects on treatment and/or prevention of several diseases. In this review, the recent developments by 2019 in the field of enzymatic modification of oils rich in omega 3 PUFAs have summarized. Several different products, such as structured lipids with a variety of FA compositions, nutritional aspects, omega 3 PUFA concentrates and phospholipids,have discussed from the point of process technology as well as possible applications. Enhancing omega 3 PUFA content in diet involves a number of strategies aiming to modify the content of such FAs in fats and oils. Due to the mild reaction conditions used, especially the lipase specificity, the position as well as content of omega 3 PUFAs in lipid molecules being of importance from the point of bioavailability, enzymatic processing of omega 3 PUFA oil is safe, efficient and preferred over chemical treatments.

Increasing Conjugated Linoleic Acid Content in Milk and Cheese after Supplementing a Blend of Crude Soybean Oil Sediment Combined with Fish Oil to Grazing Dairy Cows

The aim of the work was to improve the healthy value of milk and cheese fatty acids (FA) by feeding a mix of crude soybean oil sediment (CSOS) combined with fish oil (FO) to grazing dairy cows. The CSOS is a by-product commonly discarded after oil extraction containing 3.3% moisture, 6% total ash and 70.7% oil, locally available, comparatively economic and easy to mix with other feed ingredients. The experiment lasted 55 days from September 30th to November 23th 2018 and was carried out at the dairy farm “Gacef” provider of milk to the dairy industrial plant “Capilla Del Señor” (CDS) located at the Villa María City, Córdoba Province, Argentine. A herd of 80 multiparous Holstein cows producing 24 kg-1 milk·cow-1·day-1 was used. The cows grazed an alfalfa and an oat pasture that represented about 47% of total dry matter (DM) intake supplemented at 8.5 kg DM·cow-1·day-1 with a total mixed ration (TMR) composed (DM basis) by cracked corn grain (35.18%), whole plant corn silage (31.98%), pelletized soyben meal (17.99%), the CSOS supplement (13.85%) and FO (0.99%). The TMR was supplied by halves after each milking time in groupal feeders yielding 1.4 kg·cow-1·day-1 of the CSOS and 0.1 kg·cow-1·day-1 of FO. Before the start of lipid supplementation, milk samples (5) were obtained from the farm-tank representing the standar or reference milk (Ref-Milk). After 21 days of supplementary lipid supply, additional milk samples (5) were obtained representing the modified milk (Mod-Milk). Milk samples were analyzed for chemical composition and milk FA profile. At each time, sufficient quantities of both (Ref- and Mod-Milk) were collected for manufacturing six types of cheeses. The results were analyzed through the Student-T test for independent observations. Oil supplementation did not modify (P > 0.05) the chemical composition of milk. Concentration of butyric acid (C4:0) in milk was not affected (P < 0.858). Concentration of total saturated FA (SFAs) in Ref-Milk averaged 58.83 g 100 g-1 FA and was decreased to 49.67 g 100 g-1 FA in Mod-Milk (P < 0.0001). Monounsaturated FA (MUFAs) increased (P < 0.001) from 32.03 g 100 g-1 FA in Ref-Milk to 38.13 g 100 g-1 FA in Mod-Milk (+19.07%) whereas polyunsaturated FA (PUFAs) increased (+36.1%) from 4.71 to 6.41 (P < 0.004). The Mod-Milk showed a significant (P < 0.002) reduction (-15.3% or 5.9 g 100 g-1 FA) for the total concentration of the potentially atherogenic fraction of milk FA (C12:0 to C16:0). The atherogenic index (AI) also decreased (P < 0.012) from 1.98 in Ref-Milk to 1.42 in Mod-Milk (-28.4%). Concentration of vaccenic acid (VA, trans-11 C18:1) in Mod-Milk averaged 7.77 g 100 g-1 FA which represented a 162 % increase (P < 0.0001) over that observed in Ref-Milk (2.95 g 100 g-1). Concentration of conjugated linoleic acid (CLA, cis-9, trans-11 C18:2) in Ref-Milk averaged 1.47 g 100 g-1 FA and showed an important increase (P < 0.002) in the Mod-Milk (3.86 g 100 g-1 FA, +163%). The omega 6/3 ratio resulted lower (P < 0.012) in the Ref-Milk (2.28) compared to the Mod-Milk (2.83). Milk and cheese FA composition were highly correlated (R2 = 0.99, P < 0.0001). The Mod-Cheeses showed similar results in AI, total concentration of SFAs, MUFAs and PUFAs compared to the milk of origin. Differences in FA composition between the cheeses made with the Ref- and Mod-Milk were equivalent to those described for milks. It is concluded that supplementation with a blend of CSOS supplement and FO was an effective way to improve the healthy value of dairy products by reducing contents of SFAs, atherogenic FAs and the atherogenicity index with a concomitant increase in VA and CLA. Modifications induced in the Mod-Milk were recovered in the Mod-Cheeses. The results obtained may help to reduce saturated fat intake and fight or prevent incidence of non-communicable, cardiovascular and chronic diseases.

The Effects of Varieties Sources of Omega-3 Fatty Acids on Diabetes in Rats

The aim of this study was to investigate the effects of varieties sources of omega-3 on diabetic rats. Fifty six male albi-no rats were divided into 7 group: first group was fed on normal basal diet (maintained at negative control group), group 2 diabetic group fed on 60% fructose, group 3 fed on 60% fructose + 8% fish oil, group 4 fed on 60% fructose + 8% flaxseed oil, group 5 fed on 60% fructose + 4% corn oil + 4% fish oil, group 6 fed on 60% fructose + 4% corn oil + 4% flaxseed oil and group 7 fed on 60% fructose + 4% fish oil + 4% flaxseed oil. Fatty acid composition of investigated oils show that the corn oil contained high levels of omega-6 fatty acid (LA: 56.95%), flaxseed oil contained high level of short chain omega-3 fatty acid (ALA: 56.31%), meanwhile fish oil only has high concentration of long chain omega-3 fatty acid 39.20% (23.98% of EPA and 15.22% of DHA). After 8 week feeding of fish oil, flaxseed oil, corn oil + fish oil, corn oil + flaxseed oil and fish oil + flaxseed oil show reduces levels of glucose by 49.09%, 44.0%, 43.4%. 43.6% and 44.9% respectively. Data revealed significant decrease (P < 0.05%) was observed of TC, TG, LDL and VLDL of all treatment. Urea and creatinine in diabetic rats was increase, in contrast the glutathione reduced was decrease compared to the control group. Fish oil show the highest decrease in urea and creatinene and the highest increase in glutathione levels and insulin compared to other sources of omega-3. Omega-3 fatty acids have potential effect to protect pancreas from up normality changes which induced in diabetic disease. The data suggest that omega-3 fatty acid and fish oil especially may be effective in the prevention of diabetic disease.

Development and Production of Omega-3 Fatty Acids-Enriched Foods is an Important Dietary Strategy to Improve People's Nutritional and Health Status

Both Omega-6 and Omega-3 fatty acids are essential nutrients important for cellular structure and function but cannot be synthesized by the human body and must be obtained from food.These two classes of fatty acids are metabolically and functionally different and antagonistically regulate many physiological and pathological processes.Thus,the relative balance between Omega-6 and Omega-3 fatty acids are critical for good health.However,today’s diet contains too much Omega-6 but too little Omega-3,leading to a severe imbalance with a very high Omega-6/Omega-3 ratio(>10)in most people.Many lines of evidence suggest that this imbalance is a key factor contributing to the development of modern chronic diseases.A growing number of studies ranging from laboratory research to clinical trials have shown that balancing the tissue ratio of Omega-6/Omega-3 fatty acids by increasing tissue levels of Omega-3 fatty acids and/or decreasing the content of Omega-6 fatty acids are very beneficial for the prevention and treatment of many life-threating chronic diseases as well as for health promotion of the general public.Therefore,development and production of foods rich in Omega-3-fatty acids should be considered as a key health program to balance essential fat intake and thereby improve the nutritional and health status of all people.

添加ω-3鱼油脂肪乳辅助营养支持对保留十二指肠胰头切除术患者的胃肠功能影响

目的:探究ω-3鱼油脂肪乳辅助营养支持应用于保留十二指肠胰头切除术患者的效果。方法:选取我科2020年7月至2022年9月期间104例保留十二指肠胰头切除术患者,根据抽签法分组。对照组52例给予胃肠外营养支持与肠内混合营养支持,观察组52例在此基础上给予添加ω-3鱼油脂肪乳辅助营养支持,干预6 d后对比两组患者术后胃肠功能恢复指标:观察患者术后排气时间、住院时间、下床活动时间;抽取清晨空腹静脉血分离血清,采用双缩脲法检测白蛋白(Albumin,ALB)、总蛋白(Total Protein,TP),使用全自动血细胞分析仪检测血红蛋白(Hemoglobin,Hb)水平等围手术期营养指标;检测白细胞计数(White blood cell count,WBC)、淋巴细胞计数(Lymphocyte,LY),采用免疫层析法检测降钙素原(Procalcitonin,PCT),酶联免疫吸附法检测白细胞介素6(Interleukin-6,IL-6)水平等了解围手术期炎症反应。结果:两组患者ALB、TP、Hb水平无统计学意义(P>0.05);观察组排气时间、下床活动时间、住院时间均短于对照组,干预后WBC、LY、PCT、IL-6水平低于对照组(P<0.05)。结论:添加ω-3鱼油脂肪乳辅助营养支持对保留十二指肠胰头切除术患者干预,可有效降低机体炎症反应,改善营养状态和胃肠功能恢复。

Omega-3多不饱和脂肪酸对颈胸腹三切口食管癌切除术后炎症反应的影响研究

目的明确Omega-3多不饱和脂肪酸对颈胸腹三切口食管癌术后炎症反应的影响。方法将44例颈胸腹三切口食管癌手术患者随机分为干预组(21例)和对照组(23例)。术后肠内营养支持方案对照组给予中长链脂肪乳剂,干预组加用Omega-3鱼油脂肪乳剂,其他治疗措施相同。观察患者术后一般情况,检测C-反应蛋白(CRP)、白细胞总数(WBC)、APACHEⅡ评分及血浆白细胞介素-6(IL-6)浓度水平。结果两组患者在术中术后一般情况、WBC、CRP及APACHEⅡ评分上差异均无统计学意义(P>0.05)。Omega-3多不饱和脂肪酸组患者在术后第2天及第3天IL-6低于对照组,差异有统计学意义(P<0.05)。结论在颈胸腹三切口食管癌手术中,Omega-3多不饱和脂肪酸能够有效降低颈胸腹三切口食管癌术后IL-6水平。

Total Replacement of Fish Oil with Vegetable Oils in the Diet of Juvenile Jade Perch Scortum barcoo Reared in Recirculating Aquaculture Systems

To determine the replacement of fish oil with vegetable oils in the diet of juvenile Jade perch Scortum barcoo, four feeds with each a different oil （fish, sunflower, linseed and a mixture of 75% canola and 25% linseed oil）, were fed to Jade perch reared in recirculating aquaculture systems （RAS）. The trial lasted for 10 weeks and the fatty acid （FA） profile of both feed and fish muscle tissue were examined. There was no difference in growth, feed conversion rate （FCR） and mortality. The fish grew from 10 g to 110 g with a FCR of 1.25 and 0 mortality. The FA profile of the fish muscle tissue reflected the FA profile of the feed. The flesh of the fish that were fed the linseed oil diet, were extremely high in omega-3 （n-3） polyunsaturated FA （n-3 PUFA） with 3.75% of wet weight. This is one of the highest concentrations of n-3 PUFA ever recorded in fish flesh. In a finishing feeding test, the remaining vegetable oil fed fish were fed the fish oil diet for another two weeks immediately after the 10 weeks trial, to check for a possible recovery of n-3 highly unsaturated fatty acids （HUFA）. The wash out rate of FA towards n-3 HUFA in the muscle tissue was about 25% over this two weeks period.

Effects of microalgal polyunsaturated fatty acid oil on body weight and lipid accumulation in the liver of C57BL/6 mice fed a high fat diet

Dietary polyunsaturated fatty acids （PUFAs）, which are abundant in marine fish oils, have recently received global attention for their prominent anti-obesogenic effects. Among PUFAs, eicosapentaenoic acid （EPA; 20：5n-3） and docosahexaenoic acid （DHA; 22：6n-3）, which are n-3 long-chain PUFAs widely referred to as omega-3 oils, were reported to prevent the development of obesity in rodents and humans. In the present study, we evaluated the anti-obesity effects of microalgal oil on high-fat induced obese C57BL/6 mice, compared with commercial omega-3 fish oil and vegetable corn oil. Microalgal oil is an inherent mixture of several PUFAs, including EPA, DHA and other fatty acids produced from a marine microalgal strain of Thraustochytriidae sp. derived mutant. It was found to contain more PUFAs （〉80%） and more omega-3 oils than commercial omega-3 fish oil （PUFAs 〉31%） and corn oil （PUFAs 59%）. All three types of oils induced weight loss in high-fat-induced obese mice, with the loss induced by microalgal oil being most significant at 9 weeks （10% reduction）. However, the oils tested did not improve blood lipid levels, although microalgal oil showed an apparent inhibitory effect on lipid accumulation in the liver. These findings may be attributed to the higher PUFA content, including omega-3 oils of microalgal oil than other oils. Collectively, these findings suggest that microalgal oil, derived from Thraustochytriidae sp. derived mutant, is a prominent candidate for replacement of omega-3 fish oils based on its apparent anti-obesity effect in vivo.

The effects of season on fatty acid composition and ω3/ω6 ratios of northern pike(Esox lucius L.,1758) muscle lipids

In the present study, the effects of season on fatty acid composition, total lipids, and ω3/ω6 ratios of northern pike muscle lipids in Klzlhrmak River （Klrlkkale, Turkey） were investigated. A total of 35 different fatty acids were determined in gas chromatography. Among these, palmitic, oleic, and palmitoleic acids had the highest proportion. The main polyunsaturated fatty acids （PUFAs） were found to be docosahexaenoic acid, eicosapentaenoic acid, and arachidonic acid. There were more PUFAs than monounsaturated fatty acids （MUFA） in all seasons. Similarly, the percentages of ω3 fatty acids were higher than those of total ω6 fatty acids in the fatty acid composition. ω3/ω6 ratios were calculated as 1.53, 1.32, 1.97, and 1.71 in spring, summer, autumn and winter, respectively. Overall, we found that the fatty acid composition and ω3/ω6 fatty acid ratio in the muscle of northern pike were significantly influenced by season.

脂肪酶催化醇解制备富含n-3 PUFAs的甘油酯

n-3 PUFAs具有多种生理活性。以鱼油为原料,采用脂肪酶催化醇解法对其中的n-3 PUFAs进行富集,得到富含n-3 PUFAs的甘油酯。结果表明:来自米曲霉的脂肪酶Eversa Transform 2.0(ET 2.0)对n-3 PUFAs表现出良好的醇解特异性。通过单因素实验确定最佳工艺条件为:甲醇体积分数40%,m_(甲醇)∶m_(鱼油)=1.6∶1,温度35℃,脂肪酶添加量4%,反应时间2 h。在此条件下,鱼油甘油酯中n-3 PUFAs的含量从39.88%上升至67.87%,EPA和DHA的含量从36.61%上升至65.22%,n-3 PUFAs的得率为56.33%。脂肪酶在最佳反应条件下对不同底物的富集效果是:金枪鱼油甘油酯中n-3 PUFAs的含量从38.81%上升到61.35%,藻油甘油酯中n-3 PUFAs的含量从45.96%上升到64.09%。上述方法获得的富含n-3 PUFAs甘油酯在食品和制药行业有很大的应用潜力。

Is there a role for fish oil in inflammatory bowel disease?

A number of animal and human studies suggest omega3-fatty acids are anti-inflammatory. As a result they may have a therapeutic role in inflammatory bowel disease(IBD). The aim of this review is to briefly assess the literature about the utility of poly-unsaturated fatty acids(PUFAs) in the management of IBD. Taken together, almost all studies suggest some beneficial effects of n-3 PUFAs in IBD but the mechanism remains controversial. In addition, clinical benefit seems to be largely confined to ulcerative colitis. However all studies have concluded that these compounds have no potential for a steroid/aminosalicylic acid sparing effect or to maintain remission. Now the question arises as to whether this treatment is of real value to IBD patients?Clearly they have some therapeutic potential but further work is needed.

Dietary Combination of Fish Oil and Hemoglobin Hydrolysates Alters Serum and Liver Lipid Contents in Rat

Fish oil has been shown to have anti-inflammatory and anti-cancer effects, and to reduce serum triacylglycerol (TAG) levels by stimulating lipid oxidation and inhibiting lipogenesis in the liver. A small number of studies have demonstrated the synergistic effect of fish oil and other bioactive components. This study examined the effect of fish oil in combination with porcine hemoglobin (Hb) hydrolysates on serum and liver lipid contents in rats. Male Wistar rats were divided into four groups;one group was fed a casein and soybean oil-based semi-purified basal diet and other three groups were fed the basal diet supplemented with 2% fish oil, 0.175% Hb hydrolysates, and 2% fish oil plus 0.175% Hb hydrolysates, respectively, for 4 weeks. The fish oil diet decreased serum and liver TAG contents but did not change serum and liver cholesterol levels. The dietary combination of fish oil and Hb hydrolysates decreased serum and liver TAG and cholesterol contents owing to the additive effect of both compounds, and this diet reduced the serum non-high-density lipoprotein cholesterol content as a result of a synergistic effect. This hypolipidemic effect was in part caused by enhanced excretion of fecal fatty acids, neutral steroids, and acidic steroids. The results of this study suggest that the combined intake of fish oil and Hb hydrolysates may play beneficial roles in the prevention of cardiovascular disease as compared with fish oil alone.

分子蒸馏技术分步法制备酶促酯交换反应的高含量ω-3 PUFA鱼油甘油酯

研究采用分子蒸馏技术分步法处理多级酶促鱼油酯交换反应产物,获得高含量ω-3多不饱和脂肪酸(polyunsaturated fatty acid,PUFA)甘油酯。首先通过一级分子蒸馏分离鱼油酯交换产物中的甘油酯和副产物,当蒸馏压强5 Pa、蒸馏温度140℃、刮板转速240 r/min和进料速率0.2 mL/min时,得率为47.13%的一级重相ω-3 PUFA含量达到53.76%,高温气相色谱及核磁共振氢谱都证明一级重相不含乙酯型鱼油;其次,当蒸馏压强5 Pa、蒸馏温度110℃、刮板转速240 r/min和冷凝温度20℃时,分子蒸馏可以将一级轻相中的ω-3 PUFA含量从60.73%富集到78.01%,此一级轻相富集相参与二级酶促酯交换反应和分子蒸馏分离后,获得得率为46.23%并含有51.38%ω-3 PUFA的二级重相。若一级轻相直接参与二级酯交换反应和分离,其二级重相ω-3 PUFA含量仅为42.37%。采用多级酶促酯交换反应和多步分子蒸馏方法可以制备不同ω-3 PUFA含量等级的甘油酯型鱼油产品,并实现原料和副产物的最大化利用。

Omega-6 for Body,Omega-3 for Brain:Balance for Brain Development in Children

Food must supply a balance of nutrients to support both brain and body.The human brain makes us uniquely human.Essential fatty acids are part of the metabolic pathways that define tissue structure and function.Omega-6(O6)linoleic acid(LA6)has long been known to be required for skin structure,and as a precursor for inflammatory,thrombotic,immune,and other signaling molecules.Omega-3(O3)alpha-linolenic acid(ALA3)and particularly its long chain product docosahexaenoic acid(DHA3)has a key structural role in the brain,retina,and related neural tissue.In the 20 th century western world,inexpensive,high quality oils primarily from LA6-rich/O3-poor vegetable seed oils became dominant fats produced by the food industry.Provision of LA6-rich/O3-poor oils as the sole source of fat in the diets of pregnant animals causes O3 deficiency and poor brain development,primarily because high LA6 antagonizes metabolism of all O3,creating an artificial metabolic demand for O3.Data developed over the last 2~3 decades show that provision of low LA6 combined with preformed DHA3 optimizes brain function.Recent studies emphasize the importance of nutrition to support brain development,with newer findings showing particular importance of fatty acid balance in malnourished children.The World Health Organization(WHO)through the Codex Alimentarius(“Code for Food”)is increasingly recognizing the primacy of brain health and in part on that basis recently acted to recommend balanced fat for Ready-to-Use-Therapeutic Foods used to treat children with severe acute malnutrition.Similar principles are likely to be important in older persons.Industry now has the tools to adjust the composition of oils to support brain health throughout the life cycle.

亚麻籽和鱼油对蛋鸡蛋黄n-3多不饱和脂肪酸含量与肝脏脂肪酸代谢的影响

本试验旨在研究饲粮中添加亚麻籽和鱼油对蛋鸡蛋黄n-3多不饱和脂肪酸含量、肝脏脂肪酸组成及其合成代谢基因表达的影响。选择28周龄海兰褐壳蛋鸡96只,随机分为4组,每组24只。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加10%亚麻籽、10%亚麻籽+5%鱼油和5%鱼油。饲养21 d后连续收集7 d鸡蛋,然后每组随机选取4只鸡屠宰取样。结果表明,与对照组相比:1)添加亚麻籽和鱼油均显著增加蛋黄中n-3多不饱和脂肪酸含量(P<0.05),其中单独添加鱼油的蛋黄中二十二碳六烯酸(DHA)和二十碳五烯酸含量最高;2)试验组肝脏单不饱和脂肪酸比例均显著降低(P<0.05),肝脏n-3多不饱和脂肪酸比例均显著增加(P<0.05);3)单独添加鱼油显著降低肝脏脂肪酸延长酶1、脂肪酸延长酶2和去饱和酶(脂肪酸去饱和酶1、脂肪酸去饱和酶2和硬脂酰辅酶A去饱和酶1)基因表达水平(P<0.05)。由此可见,蛋鸡饲粮中单独添加亚麻籽或鱼油可以富集蛋黄n-3多不饱和脂肪酸沉积;添加亚麻籽促进肝脏α-亚麻酸转化生成DHA过程,表现为上调脂肪酸延长酶和去饱和酶基因表达,添加鱼油显示相反结果。

3种淡水鱼油脂肪酸的含量分析

运用气相色谱质谱联用方法,分析了鲢鱼、罗非鱼和草鱼3种淡水鱼脂肪的脂肪酸组成。淡水鱼脂肪经氯仿/甲醇(体积比=2∶1)提取后,用三氟化硼甲醇溶液衍生,衍生物用气相色谱质谱法分析。结果显示,3种淡水鱼脂肪多不饱和脂脂酸(PUFA)含量为29.26%～41.49%,主要有亚油酸(C18∶2)、亚麻酸(C18∶3)、花生四烯酸(C20∶4)、二十二碳五烯酸(C20∶5,EPA)和二十二碳六烯酸(C22∶6,DHA);单不饱和脂肪酸(MUFA)的含量为26.46%～39.60%,主要有棕榈油酸(C16∶1)和油酸(C18∶1);饱和脂肪酸(SFA)的含量为23.35%～37.05%,主要有肉豆蔻酸(C14∶0)、棕榈酸(C16∶0)和硬脂酸(C18∶0)。3种淡水鱼脂肪SFA∶MUFA∶PUFA的比值,鲢鱼为0.56∶0.84∶1;罗非鱼为1.07∶1.35∶1;草鱼为1.02∶0.72∶1。鲢鱼、罗非鱼和草鱼脂肪的n-6/n-3脂肪酸比值分别为1.16,2.46和1.98。3种淡水鱼脂肪具有较高的营养和开发价值。

ω-3脂肪酸对脓毒症病人治疗的影响

目的:探讨ω-3脂肪酸对脓毒症病人的免疫调节和抗炎作用。方法:将18例病人随机分为鱼油治疗组和常规治疗组。鱼油治疗组病人为常规治疗加鱼油,并于治疗前和治疗后第5天用流式细胞仪检测单核细胞HLA-DR表达率,同时检测炎症反应指标,包括C反应蛋白(CRP)、IL-6和肿瘤坏死因子α(TNF-α),观察病情严重程度(APACHEⅡ评分)和氧合指数(PaO2/FiO2)的变化。结果:相对于常规治疗组,鱼油治疗组病人血清CRP、IL-6和TNF-α均明显下降;氧合指数改善;单核细胞HLA-DR表达率、APACHEⅡ评分较常规治疗组无显著性差异。结论:应用ω-3脂肪酸可使脓毒症病人血清炎症介质表达减少,但对单核细胞HLA-DR的表达未见调节作用。