bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of triacylglycerol structure on absorption and metabolism of isotope‐labeled palmitic and linoleic acids by humans
Authors: Emken E. A. , Adlof R. O. , Duval S. M. , Shane J. M. , Walker P. M. , Becker C. 
Published: November 2006

AbstractThe effect of dietary TAG structure and fatty acid acyl TAG position on palmitic and linoleic acid metabolism was investigated in four middle‐aged male subjects. The study design consisted of feeding diets containing 61 g/d of native lard (NL) or randomized lard (RL) for 28 d. Subjects then received an oral dose of either 1,3‐tetradeuteriopalmitoyl‐2‐dideuteriolinoleoyl‐rac‐glycerol or a mixture of 1,3‐dideuteriolinoleoyl‐2‐tetradeuteriopalmitoyl‐rac‐glycerol and 1,3‐hexadeuteriopalmitoyl‐2‐tetradeuteriolinoleoyl‐rac‐glycerol. Methyl esters of plasma lipids isolated from blood samples drawn over a 2‐d period were analyzed by GC‐MS. Results showed that absorption of the 2H‐fatty acids (2H‐FA) was not influenced by TAG position. The 2H‐FA at the 2‐acyl TAG position were 85±4.6% retained after absorption. Substantial migration of 2H‐16∶0 (31.2±8.6%) from the sn‐2 TAG position to the sn‐1,3 position and 2H‐18∶2n−6 (52.8±6.4%) from the sn‐1,3 position to the sn‐2 position of chylomicron TAG occurred after initial absorption and indicates the presence of a previously unrecognized isomerization mechanism. Incorporation and turnover of the 2H‐FA in chylomicron TAG, plasma TAG, and plasma cholesterol esters were not influenced by TAG acyl position. Accretion of 2H‐16∶0 from the sn‐2 TAG position in 1‐acylphosphatidylcholine was 1.7 times higher than 2H‐16∶0 from the sn‐1,3 TAG positions. Acyl TAG position did not influence 2H‐18∶2n−6 incorporation in PC. The concentration of 2H‐18∶2n−6‐derived 2H‐20∶4n−6 in plasma PC from subjects fed, the RL diet was 1.5 times higher than for subjects fed the NL diet, and this result suggests that diets containing 16∶0 located at the sn‐2 TAG position may inhibit 20∶4n−6 synthesis. The overall conclusion is that selective rearrangement of chylomicron TAG structures diminishes but does not totally eliminate the metabolic and physiological effects of dietary TAG structure.
Variations of trans octadecenoic acid in milk fat induced by feeding different starch‐based diets to cows
Authors: Jurjanz S. , Monteils V. , Juaneda P. , Laurent F. 
Published: November 2006

AbstractThe impact of starch sources differing in their velocities of ruminal degradation on the milk fat of dairy cows was studied. The animals received diets containing a slowly degradable (potatoes) or rapidly degradable (wheat) starch concentrate (40% of the dry matter) in a total mixed diet. Milk fat was the only animal performance factor affected: Cows produced significantly less milk fat when fed the wheat diet than the potato diet (−3.3 g/kg, −122 g/d; P<0.05). With the wheat diet, milk fat was poorer in short‐chain FA and richer in unsaturated longchain FA, especially in trans octadecenoic acid (4.4 vs. 2.7% of the total FA, P<0.05). A very large increase in the isomer trans‐10 18∶1 (+1.46% of the total FA) was observed. Because no difference in volatile FA concentrations in the rumen was revealed, the increase in trans octadecenoic acids, and particularly the isomer trans‐10 18∶1, was associated with the larger postprandial drop in ruminal pH with wheat. Similar concentrate levels and FA profiles in both diets indicated that the decrease in milk fat was due to changes in the ruminal environment. Quicker degradation of wheat starch, and hence a greater drop in pH with this diet associated with the absence of any effect on volatile FA, strengthen the hypothesis developed in the literature of enzyme inhibition via increased levels of trans octadecenoic acids, especially the trans‐10 isomer. Hence, milk fat can be decreased with rapidly degradable starch sources and not only with high levels of concentrates in the diet or added fat. More detailed work is necessary to elucidate the microorganisms involved and to determine whether metabolic pathways similar to those reported for high‐concentrate diets are involved.
Dietary protein modulates the effect of CLA on lipid metabolism in rats
Authors: Akahoshi Asuka , Koba Kazunori , Ichinose Fumika , Kaneko Mai , Shimoda Asako , Nonaka Kikuko , Yamasaki Masao , Iwata Toshio , Yamauchi Yoshie , Tsutsumi Kentaro , Sugano Michihiro 
Published: November 2006

AbstractThe effect of the interaction of CLA and type of dietary protein on lipid metabolism was studied in male rats by feeding diets containing casein (CAS) or soy protein (SOY) as dietary protein and either linoleic acid (LA, a control FA) or graded levels of CLA at 0,0.1, 0.5, and 1.0% for 28 d. CLA reduced the weight of perirenal adipose tissue in a dose‐dependent manner, but the magnitude of the reduction was greater when rats were fed SOY. Feeding SOY resulted in a significant reduction of the concentrations of serum total and HDL cholesterol, TG, glucose, and insulin irrespective of dietary CLA. The concentration of serum leptin tended to be lower on the SOY diet free of CLA than in the corresponding CAS diet, but it fell with an increasing dietary level of CLA in the CAS groups. In contrast, serum leptin tended to increase when CLA was added to SOY diets. The concentration of serum adiponectin was higher in the CAS than in the SOY groups, and it tended to increase in response to dietary CLA levels in the CAS‐fed rats, whereas CLA showed no effect in SOY‐fed rats. The activity of liver mitochondrial carnitine palmitoyltransferase was higher in the SOY than in the CAS groups, but it tended to increase with an increasing dietary level of CLA in both protein groups. Although the body fat‐reducing activity of CLA was more effective when the protein source was SOY, rats fed CAS appeared to be more susceptible to CLA than in those fed SOY with respect to cytokines examined. These results suggest that the type of dietary protein may modify the antiobesity activity of CLA.
Interaction of bile salts with gastrointestinal mucins
Authors: Wiedmann Timothy Scott , Liang Wei , Herrington Heather 
Published: November 2006

AbstractThe properties of three mucins were examined to identify the structural features responsible for their functional differences. Bovine submaxillary mucin (BSM), porcine gastric mucin (PGM), and rat intestinal mucin (RIM) were each characterized, and high carbohydrate contents were found for RIM and PGM. The amino acid compositions were typical of mucin glycoproteins, with over half comprising small, neutral amino acids. Thereafter, each mucin was equilibrated with three different series of concentrations of the bile salts sodium taurocholate, sodium taurodeoxycholate, and sodium taurochenodeoxycholate. Following multiple centrifugations, the supernatant and mucin pellet concentrations of the bile salts were measured. The bile salt pellet concentration was plotted as a function of supernatant concentration, and from the slopes, the excluded volumes were calculated as 25, 29–44, and 28–55 mL/g for BSM, RIM, and PGM, respectively. The intercepts were 8–10, 2–3, and 1–3 mM for BSM, RIM, and PGM, respectively, which represents an estimate of the bound concentration of bile salt. Differences among the bile salts were observed in the excluded volume and amount bound, but no trends were evident. The bile salts may interact as aggregates with the hydrophobic areas and carbohydrate side chains of the mucins, providing favorable sites for association. The binding at low concentrations with exclusion at high concentrations is significant for modulating the absorption of lipid aggregates from the intestine. Finally, the differences among the mucins reflect the unique structure‐function relationship of these gastrointestinal mucins.
Incorporation of 1‐chlorooctadecane into FA and β‐hydroxy acids of Marinobacter hydrocarbonoclasticus
Authors: Aubert Elisabeth , Metzger Pierre , Largeau Claude 
Published: November 2006

AbstractThe lipids of the gram‐negative marine bacterium Marinobacter hydrocarbonoclasticus, cultivated in synthetic seawater supplemented with 1‐chlorooctadecane as sole source of carbon, were isolated, purified, and their structures determined. Three pools of lipids were isolated according to the sequential procedure used: unbound lipids extracted by organic solvents, ester‐bound lipids released under alkaline conditions, and amide‐bound lipids released by acid hydrolysis. FA isolated from the unbound lipids included ω‐chlorinated (21%, w/w, of this fraction; C16 predominant) and nonchlorinated compounds (22%; w/w, C18 predominant). These acids were accompanied by a high proportion of ω‐chloro‐C18 alcohols (43%, w/w) and a lower amount of ω‐chloro‐β‐hydroxy‐C18,‐C16, and‐C14 acids (5%, w/w). These data, together with the isolation from the culture medium of γ‐butyrolactone, suggested a metabolism of 1‐chlorooctadecane through oxidation into ω‐chloro acid and then the classic β‐oxidation pathway. The analysis of the ester‐bound and amide‐bound lipids revealed that significant amounts of ω‐chloro‐β‐hydroxy C10–C12 acids were incorporated into the lipopolysaccharides of the bacterium. Incorporation of these ω‐chloro‐β‐hydroxy acids into the lipopolysaccharides represents a novel route for chloroalkane assimilation in hydrocarbonoclastic gram‐negative bacteria. The formation of chlorinated hydroxy acids, like the ω‐chloro FA in the cellular lipids, could account for an incomplete mineralization of chloroparaffins in the environment.
Effect of baicalein and acetone extract of Scutellaria baicalensis on canola oil oxidation
Authors: Chen Zhen‐Yu , Su Ya‐Lun , Bi Yu‐Rong , Tsang Suk Ying , Huang Yu 
Published: November 2006

AbstractThere is an increasing interest in natural antioxidants present in traditional Chinese herbal medicines. The present study examined the antioxidant activity of heane, acetone, and methanol extracts, as well as baicalein purified from the dry roots of Scutellaria baicalensis Georgi (common name: Huangqin), in heated canola oil. Oxygen consumption and decreases in linoleic acid linolenic acid content were monitored in canola oil held at 90–93°C. Among the three extracts, the acetone extract was most effective against oxidation of canola oil, followed by the methanol extract of the dry roots. The antioxidant activity of these three extracts correlated well with their content of baicalein, which provided strong protection to canola oil from oxidation. The antioxidant activity of Huangqin acetone extract was dose‐dependent. The acetone extract at 100 ppm or above was even more effective than butylated hydroxytoluene at 200 ppm in protecting canola oil from oxidation. The present results suggest that the acetone extract of these roots should be further explored as a potential source of natural antioxidants for use in the processed foods.
Effect of high‐oleic sunflower seed on the carotenoid stability of ground pepper
Authors: Pérez‐Gálvez A. , Garrido‐Fernández J. , Mínguez‐Mosquera M. I. 
Published: November 2006

AbstractMixtures of dehydrated pepper fruit (Capsicum annuum L.) with pepper seed (PS) and with high‐oleic sunflower seed (SFS) in proportions of 0, 20, 30, and 40% (w/w) were subjected to heat degradation to compare the effect of a polyunsaturated medium (PS mixtures) and a monounsaturated medium (SFS mixtures) on the carotenoid fraction. The kinetic study carried out indicates that the carotenoid degradation, in both types of mixture and for all the proportions, fits a first‐order mathematical model. The values of the kinetic constant k in each case and for the stage of commercial usefulness of the paprika, which ends when 50% of its initial coloring power has been lost, indicate that the presence of a higher percentage of seed, either pepper or high‐oleic sunflower, in the mixture means a greater stability of the carotenoid fraction. However the presence of a lipid medium less sensitive to oxidation (SFS mixtures) strengthens this effect, prolonging the stage of practical usefulness of the product, so manufacture of paprika by grinding dehydrated pepper fruit with high‐oleic SFS will provide a product with a longer shelf life. Also the improvement of the natural lipid substrate of the pepper fruit, to delay carotenoid degradation in the end product, is a possible line of investigation.
Synthesis of medium‐chain glycerides using lipase from Candida rugosa
Authors: Wong W. C. , Basri M. , Razak C. N. A. , Salleh A. B. 
Published: November 2006

AbstractEnzymatic synthesis of medium‐chain glycerides (MCG) from capric acid and glycerol was studied using lipase from Candida rugosa. The effects of various reaction parameters such as time, molar ratio of substrates (mmol capric acid/mmol glycerol), amount of lipase, type of organic solvents, and initial water activity (aw) were studied. The best conditions tested for MCG synthesis at 37°C were, respectively, time, 24 h; molar ratio of substrates, 2.5; and amount of lipase, 100.0 mg. The use of organic solvents greatly influenced the activity of lipase in the synthesis of MCG. Generally, activity of lipase was high in nonpolar solvents with log P values from 3.50 to 4.50, where P is the partition coefficient between water and 1‐octanol. The enzymatic synthesis of MCG was preferably carried out at an initial aw of 0.328, which resulted in maximal yield. Analysis of the products of reaction using gas chromatography showed that lipase from Candida rugosa seemed to produce more dicaprin and tricaprin than monocaprin.
Sunflower protein hydrolysates for dietary treatment of patients with liver failure
Authors: Bautista Juan , Corpas Raquel , Cremades Olga , Hernández‐Pinzón Inmaculada , Ramos Rosa , Villanueva Alvaro , Sánchez‐Vioque Raul , Clemente Alfonso , Pedroche Justo , Vioque Javier , Parrado Juan , Millán Francisco 
Published: November 2006

AbstractA method is described to obtain hydrolysates with defined characteristics and a high Fischer ratio for patients with liver failure, using sunflower proteins (globulin fraction‐II) as starting material. Protein with a branched chain amino acid (BCAA) concentration of 29.7±1.7% is treated in a first step with immobilized chymotrypsin (raw hydrolysate‐1). Subsequent ultrafiltration (cut‐off 3 kDa) of the hydrolysate gives sunflower protein hydrolysate‐I (SFPH‐I). In a second step, SFPH‐I is treated with immobilized carboxypeptidase‐A at alkaline pH for quasi‐selective removal of aromatic amino acids (AAA). This sequential two‐step process, followed by size exclusion chromatography on a Sephadex G‐15 column, yields a product (SFPH‐II) with a BCAA concentration of 37.4±2.2% and an AAA concentration of 0.5±0.1%, which gives a very high Fischer ratio (≈75). The product, comprising mainly peptides with molecular weights in the range of 3500 to 750 Da and free amino acids, is hypoallergenic and shows no or only a trace of bitterness. Any bitterness can be completely removed by treatment with Flavozyme®, giving a hydrolysate that is composed mainly by tri‐ and dipeptides and free amino acids, and is termed highly hydrolyzed protein hydrolysate (HHPH). Both SFPH‐II and HHPH can be used in enteral, parenteral, and oral nutrition for the treatment of patients with liver failure. This product presents all the conditions required for use in the treatment of patients with liver failure: high content in BCAA and low content in AAA, below 2%, and consequently, a very high Fischer ratio, ≈75.
Enzymatic treatment of rice bran to improve processing
Authors: Hernandez N. , Rodriguez‐Alegría M. E. , Gonzalez F. , Lopez‐Munguia A. 
Published: November 2006

AbstractA modification of the process of oil extraction from rice bran is proposed, introducing one or two enzymatic reactions previous to solvent extraction. Although a total aqueous enzymatic extraction process did not result in reasonable oil extraction yields, an interesting alternative results from enzymatic reactions previous to solvent extraction or pressing. A thermal treatment of rice bran is first applied to deactivate lipase, but also to gelatinize starch previous to reaction with α‐amylase. This is followed by a saccharifying step with glucoamylase to produce glucose (28 g/100 g of rice bran treated), while the residual paste, 66.7% of the original bran, may be subjected to a proteolytic process for protein extraction or directly treated with the solvent to obtain bran oil. Finally, under the defined extraction conditions using hexane, yields of oil are 5% higher when rice bran has been previously treated with α‐amylase.
Chloroacetoxylation of oleic acid—A kinetic study
Authors: Doulia Danae , Rigas Fotis , Gimouhopoulos Kostantinos 
Published: November 2006

AbstractThe kinetics of the addition reaction of chloroacetic acid to oleic acid (chloroacetoxylation) in the presence of sulfuric acid as a catalyst were investigated. The reactions were carried out at the same concentration of both reactants at various temperatures and catalyst content. The reaction time ranged from 30 min up to 12 h, and the reaction course was observed by determining mainly iodine value, and chlorine content of the oil samples at 30‐min intervals. The experimental data fitted the reversible second‐first order rate equation for bimolecular‐unimolecular type reactions. The reaction constants of the forward and reverse reactions were obtained at temperatures 70 and 80°C. The effect of sulfuric acid content on the reaction constant was investigated at 70 and 80°C.
Grease resistance and mechanical properties of isolated soy protein‐coated paper
Authors: Park Hyun J. , Kim Si H. , Lim Seung T. , Shin Dong H. , Choi Sang Y. , Hwang Keum T. 
Published: November 2006

AbstractGrease‐resistant paper has been produced by coating paper with isolated soy protein (ISP). Tensile strength (TS) of ISP‐coated paper is 28–30 MPa (between the TS of paper and of ISP film). TS of the ISP‐coated paper (2.3 kg/ream) was highest (36.0 MPa) among other ISP‐coated papers, but elongation (E) of the papers seemed to decrease (though not statistically significantly) as the thickness of the ISP coating increased. ISP‐coated papers were highly impermeable to grease penetration for the first 2 h of the test. The percent stained area of two commercially used polyethylene‐laminated papers was higher than those of ISP‐coated papers. As the amount of plasticizer (a mixture of glycerol and polyethylene glycol) was increased in ISP‐coated paper, the TS decreased and the E increased. When tested, the percent stained areas of the paper containing 0.6 and 1.0 g plasticizer/g protein were lower for the first 2 h than those of the papers containing 0.0 and 0.2 g plasticizer/g protein. Also, percent stained area increased with time. Grease resistance of papers coated with ISP at levels higher than 2.0 kg/ream was equal to or lower than that of polyethylene laminates used for quick‐service restaurant sandwich packaging.
A novel analytical method to detect adulteration of virgin olive oil by other oils
Authors: Mavromoustakos T. , Zervou M. , Bonas G. , Kolocouris A. , Petrakis P. 
Published: November 2006

AbstractThe present study focuses on the olefinic region of the 13C nuclear magnetic resonance (13C NMR) spectrum of virgin olive oil which shows 12 peaks resonating between 127.5 and 130 ppm. These peaks are assigned to the most abundant unsaturated fatty acid moieties of the olive oil, oleic and linoleic acids, which are present in α and β positions of the glycerol backbone. With the use of an internal reference pyrazine, the 12 peaks were integrated and their areas were expressed in mmol/g of virgin olive oil. The intensities of the 12 observed peaks were affected when an authentic virgin olive oil was mixed with a seed oil. This observation was used to develop a semiquantitative method to detect adulteration of virgin olive oil by other oils based on 13C NMR spectroscopy.
Saturated fatty acid adsorption by acidified rice hull ash
Authors: Farook Adam , Ravendran Supramaniam 
Published: November 2006

AbstractRice hull ash (RHA) was treated with 1.0 M HNO3 (RHA‐A1) and another batch was treated with 14.0 M HNO3 (RHA‐A14). RHA‐A1 and RHA‐A14 had a pH of 6.58 and 6.13, respectively. Adsorption of saturated fatty acids (C8, C10, C12, C14, C16, and C18) was carried out on RHA‐A1 and RHA‐A14 at 32±1°C. The adsorption data conformed to the Langmuir isotherm. The specific surface area of RHA‐A1 was 183.84 m2 g−1 while that of RHA‐A14 was 174.67 m2 g−1. The specific pore volume of RHA‐A1 was 0.216 cm3 g−1 while that of RHA‐A14 was 0.234 cm3 g−1. The acid‐treated ash, RHA‐A14 (qm=0.43±0.03 mmol g−1 where qm is the amount of adsorbate adsorbed to form a monolayer coverage on the ash particles) showed a twofold increase in the adsorption of fatty acid per gram ash compared to RHA‐A1 (qm=0.25±0.03 mmol g−1). The free energy of adsorption, ΔG°ads, was determined to be −7.06±0.10 and −6.75±0.11 kcal mol−1 for RHA‐A1 and RHA‐A14, respectively. The reduced ΔG°ads values observed for RHA‐A14 were attributed to the electrostatic repulsion of the hydrophobic chain of the fatty acid adsorbed on adjacent sites and brought into close proximity of each other. The ΔG°ads values showed that the process of adsorption took place through physisorption on both RHA.
The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil
Authors: Kim Suk Ju , Yoon Hee Nam , Rhee Joon Shick 
Published: November 2006

AbstractVolatile compounds of perilla seed oils roasted at different temperatures (150–190°C) were analyzed by dynamic headspace gas chromatography‐mass spectrometry. The headspace volatiles in roasted perilla seed oils (RPSO) were composed of thermally produced flavors and compounds originating from the raw perilla seeds. The roasting temperatures significantly affected the production of thermal reaction flavors. Oils from parilla seeds roasted below 170°C had relatively high concentrations of aldehydes, whereas pyrazines and furans were the predominant volatiles above 170°C. In all of the RPSO, the contents of both perilla aldehyde and perilla ketone remained almost constant and might be used to discriminate perilla seed oils from other roasted vegetable seed oils.
Isoflavone content among maturity group 0 to II soybeans
Authors: Wang Chunyang , Sherrard Marci , Pagadala Sudhakar , Wixon Regina , Scott Roy A. 
Published: November 2006

AbstractThis study reports the isoflavone contents of 210 soybean cultivars grown in South Dakota and explores possible relations between isoflavone contents and agronomic characteristics. Total isoflavone contents (normalized) ranged from 1161 to 2743 μg/g. A number of agronomic characteristics were documented for each variety including maturity group, hilum color, disease resistance, seed weight, yield, maturity (in days), and plant height. Varieties in maturity group I had significantly higher total isoflavones when compared to maturity group 0. Hilum color was related to differences in genistin, daidzein, and genistein content. No differences in isoflavone content were observed based on disease resistance profiles. Genistein content was found to be negatively correlated with yield, days of maturity, and plant height. Weak but significant correlations also existed between these agronomic characteristics and other isoflavones.