bluuebunny/crossref_metadata_2025_split huggingface dataset:
Development of a method for separation of geometric isomers of alpha-linolenic acid
in human plasma by silver Ion HPLC and GC-NCI-MS
Authors:   Center For Disease
            Control, Wei Na , Archibold Enada ,   Centers for disease control
            and prevention, Jairo Grace ,   Centers for disease control
            and prevention, Kuiper Heather ,   Centers for disease control
            and prevention
Published: November 2022

Alpha-linolenic acid (ALA), an omega-3 fatty acid essential for humans, must be
supplied by diet, mainly from plants. It's a precursor of omega-3 long-chain fatty
acids, eicosapentaenoic and docosahexaenoic acids which are essential for human
cardiovascular health. ALA consumption may also reduce the risk of heart disease. The
geometric isomers of ALA in humans are derived from consumption of industrially produced
partially hydrogenated and deodorized vegetable oils. The presence of trans-isomers of
ALA in humans may affect the levels of regular ALA, potentially impacting the beneficial
effects of ALA. Some studies have reported geometric isomers of ALA in human milk and
serum but demonstrate incomplete chromatographic separation. The objective of this work
is to develop a method to separate geometric isomers of ALA in human plasma using silver
ion high-performance liquid chromatography (Ag-HPLC) and detect them using gas
chromatography-negative chemical ionization-mass spectrometry (GC-NCI-MS). Sample
preparation involves acidic and alkaline hydrolysis of samples, followed by extraction
of free fatty acids with hexane. Ag-HPLC is then employed for isomer separation, HPLC
fractions containing each isomer are collected, and finally the samples are analyzed by
GC-NCI-MS. Preliminary data shows all eight geometric isomers of ALA (n-3t6t9t,
n-3t6t9c, n-3c6t9t, n-3t6c9t, n-3t6c9c, n-3c6t9c, n-3c6c9t, and n-3c6c9c) in plasma can
be separated using this approach. Ag-HPLC separation of ALA isomers in human plasma
resulted in the same elution times as the isomers in a standard mixture. The identities
of the isomers were confirmed by comparing their retention times and mass-to-charge
ratios with those of ALA isomer standards via GC-NCI-MS. This approach can potentially
be used to investigate the distribution of ALA geometric isomers in human plasma. The
full resolution of ALA geometric isomers can ensure accurate identification of these
isomers in human plasma, which may aid in understanding their impact on human
health.
Exploring lipid structure and phases with x-ray scattering
Authors:   Xenocs Inc, Barton Scott 
Published: November 2022

X-ray scattering and specifically Small Angle X-ray Scattering (SAXS) is a primary
tool for the identification of phases and hierarchical structural arrangement of lipids
over exponential length scales, from angstroms to microns. In this talk, we will present
a heuristic view of x-ray scattering to understand the nature of the measurement and how
a researcher can: 1) Extract and monitor critical molecular dimensions in complex
assemblies, and 2) Define and characterize building blocks of molecular components at
different length scales in the same sample. Â Recent and motivating examples from Food
Science (Dairy and Chocolate), Personal Care (Shampoo), and Pharmaceuticals (Liposomes
and Viruses for drug delivery) will be provided.
Physicochemical properties of buckwheat albumin
Authors:   Nihon University,
            Japan, Ogawa Rio , Kumagai Hitomi ,   Nihon University,
            Japan, Paul Sébastien ,   Centrale Lille
            Institut, Yamaguchi Yusuke ,   Nihon University,
            Japan
Published: November 2022

For prevention of diabetes mellitus, it is effective to suppress or retard the
increase in postprandial blood glucose level. We have already shown that buckwheat
albumin inhibits Î±-amylase and suppresses postprandial hyperglycaemia even after the
hydrolysis by digestive enzymes. However, there is no detailed report on the functional
properties of buckwheat albumin for its industrial use. In this study, we evaluated
emulsifying and foaming properties of buckwheat albumin before and after proteolytic
hydrolysis in addition to the thermal stability.Thermal stability of buckwheat albumin
was measured as the residual Î±-amylase inhibitory activity after heating at 100Â°C for
10â€“120 min. For the evaluation of emulsifying and foaming properties, buckwheat
albumin and its hydrolysates were dissolved in citrate-phosphate buffer at pH 3â€“6.
Emulsifying property was evaluated as the turbidity of emulsion 0â€“30 min after
homogenization of the sample solution with corn oil. Foaming property was measured as
foam volume of the sample solution 0â€“30 min after whipping with a household type
mixer. Foaming and emulsifying properties of egg albumin were also measured for
comparison. As a result, buckwheat albumin showed high thermal resistance even
after boiling for 120 min. Buckwheat albumin showed higher emulsifying and foaming
properties than egg albumin in the pH range of 3-6. Although proteolytic hydrolysis
reduced emulsifying property of buckwheat albumin, it retained high foaming property.
These findings suggest that buckwheat albumin can be applied not only for a functional
food material to prevent diabetes but also for a texture improver for bakery products
such as bread and cakes.
Targeting inflammation and mitochondria with dietary linoleic acid for
cardiometabolic health when research comes full circle
Authors:   Ohio State
            University, Belury Martha 
Published: November 2022

As a new graduate student, I was eager to study the new theory that fish oil rich
in long chain omega 3 fatty acids would be protective against skin cancer due to their
anti-inflammatory properties. Lo and behold, the fish oil diet had some effects on
prostaglandin species but no effect on cancer. Surprisingly, diet rich in linoleic acid
(LA) protected against skin cancer in a dose responsive manner. From this point
forward, I was infected with the bug that biology is complex and not always what you
calculate on paper. Over the 30 years of my career, my lab has evolved to now study how
LA impacts mitochondrial respiration. We conduct our studies based on the solid
knowledge that low levels of LA-rich cardiolipin, e.g., 4-LA cardiolipin, reduce
mitochondrial respiration and therefore, ATP synthesis. Because LA is a required
nutrient that cannot be endogenously synthesized, the diet is the only way to increase
LA, and therefore support 4-LA-cardiolipin turnover in mitochondria. In a mouse model
of middle age, we have discovered that a diet enriched with LA oil increases hind limb
strength and lean mass. Further, we show that LA diet increased 4-LA-cardiolipin and
mitochondrial respiration in skeletal muscle, liver and brown adipose tissue. The
effects occur without changes of markers of inflammation. We have now shown that
fortifying the diets of healthy adults with a modest amount of LA-rich oil also
increases 4-LA-cardiolipin and mitochondrial respiration. The implications of our
findings for cardiometabolic health will be discussed.
Fat structuring in confectionery applications: Evaluation of raw materials and its
impact on processing and functionality
Authors:   Bunge Loders
            Croklaan, Bootello Miguel , Zand Imro ,   Bunge Loders
            Croklaan, Werleman Jeanine ,   Bunge Loders
            Croklaan
Published: November 2022

Lipids play a crucial role in defining functionality, processing and sensory
properties of confectionery products. In applications, such as chocolates and compound
coatings, the fat is the continuous phase where other ingredients (sugar, milk powders,
cocoa powders, nuts, emulsifiers, etc) are dispersed and determines the physical and
textural properties of the final product. For confectionery fillings, the type of fat
used affects the sensory properties of the filling, its compatibility with the other
components and the shelf life of the product.Â Formulation of most lipid-based
confectionery products requires the use of structuring fats to provide the required
functionality. Thus, the crystallization and subsequent network formation of
high-melting triglycerides (TAGs) is needed to create a structural framework that can
physically trap low-melting TAGs (liquid oil) into a three-dimensional gel-like
structure. Alternative approaches for oil structuring based on gelator molecules working
as building blocks have been researched over the last years. However, the conventional
route based on crystalline TAGs is still a valid approach in product development and
routinary production of oils and fats processors. Â The aim of this work
is to show some practical examples of raw material evaluation within confectionery fats
manufacturing and its impact on oils structuring, processing, product recipes and
functionality. Among others, we will review the behavior of TAGs from cocoa butter and
cocoa butter alternatives in compound coatings and the crystallization of liquid oils on
confectionery fillings. Some analytical methods and techniques, such as differential
scanning calorimetry (DSC) and cooling curves (Jensen, Buhler Crystallization Index),
will also be discussed.
Omega-3 fats as pivotal elements integrating neural, immune and sympathetic nervous
systems in aggression, depression and consciousness
Authors:   Barton Health, Hibbeln Joseph 
Published: November 2022

Consciousness emerges from the harmonics of neronal networks in a manner analogous
to music emerging from symphony orchestras. Â Neurons integrate electrochemical signals
as long axons fire in pulsing rhythms like instrument strings. Many brain regions
communicate in harmonies or dissonance, like orchestra sections. Critically, both
neurons and musical instruments depend on their physical composition to stay in tune.Â
For neurons, essential fatty acid compositions determine membrane biophysics of
synapses, axons and immune responses, thus dietary fats can either optimize or degrade
neuronal harmonics and thus emotional experiences. New experiences cannot be learned
without the growth of new synaptic connections and rhythms encoded by Hebbian
conditioning. Â Inadequate seafood consumption, the primary source of omega-3 fats, is
associated with 30 and 50-fold increased risks for major depression and homicide deaths
in cross- national epidemiology.Â Multiple randomized controlled trials report large
clinical effects of omega-3 fats in reducing aggression and depression in
meta-analyses.Â Harmful aggressive and depressive behaviors in part result from
excessive immunological, stress axis and sympathetic nervous systems responses to
provocations.Â Omega-3 fats downregulate, or detune, these excessive immune and
sympathetic nervous system responses to stresses, also contributing to cardiovascular
disease protection. Modern diets have excessive omega-6 fats. Restoration of neurons,
immune and neuroendocrine systems with omega-3 fats is analogous to restoring musical
instruments to play beautiful and healthy emotional music once again. This presentation
will include experiences reducing aggression and depression in clinical practice which
is the critical test to see if epidemiological, mechanistic and randomized control trial
data can actually be translated into practical real-world applications.
Fabrication and characterization of oleofoams composed of the edible oils and
tribehenoyl-glycerol :Towards stable and higher air content colloidal system.
Authors:   Hiroshima University / POLA
            Chemical IND., Kazuki Matsuo , Ueno Satoru ,   Hiroshima
            University
Published: November 2022

In the food and cosmetics fields, foam is preferred for its soft texture and has
been applied for long time to, for example, whipped cream and facial cleansing foam.
Recently, foam has been attracting attention as a low-calorie functional food due to its
good texture and growing health consciousness and as a high performance cosmetic due to
high detergency, soft texture etc. Although extensive research about aqueous foam has
been conducted for a long time, non-aqueous foams still represent a developing field. We
have previously reported that oleogels composed of edible oils and tribehenoyl-glycerol
(BBB) were successfully prepares upon rapid cooling and subsequent heating (K. Matsuo et
al., J. Oleo Sci. in press). Importantly, the prepared oleogels demonstrated good
stabilities (i.e., no oil drainage, and constant rheological properties) over 6 months.
Thus, in this study, we have explored the first study about oleofoams with BBB /edible
oil mixtures. We obtained oleofoams by whipping oleogels prepared at different BBB
concentrations (4,6,8,10,20 wt%). The aeration of prepared oleogels was achieved with
KENMIX KM-600 (Aicohsha Manufacturing Co., Ltd., Japan) with an attached whipper at a
rotation speed of 200 rpm. Until 6 wt% BBB concentration, the sample was filled with
more tightly arranged bubbles with relatively regular circles, but they varied in size.
Compared to the relatively low BBB concentrations, the performance of 10 wt% BBB
oleofoams was further improved, and it showed smaller-sized bubbles and more uniform
circle shape, and bubbles were surrounded with thicker crystal layers, which were the
evidence of the crystal layer wrapped around bubbles that hindered shape relaxation.
Besides, the higher the stabilizer concentration, the higher the final overrun of
oleofoams, and the greatest overrun at 10 wt% was about 300%. Progress on stability will
also be reported on the presentation.
Relationship between oil binding capacity, oil loss, and the physical properties of
an interesterified palm-based fat -Â influence of high-intensity ultrasound, cooling
rate, and saturation level
Authors:   Utah State
            University, Marsh Melissa , Martini Silvana ,   Utah State
            University
Published: November 2022

The objective of this study was to identify the physical properties of an
interesterified palm-based fat (EIEPO) that correlates with high oil binding capacity
(OBC) and low oil loss (OL). In this study, two EIEPO concentrations were used. A 100%
EIEPO sample and a 20% EIEPO sample diluted 80% with soybean oil. Both samples were
crystallized using a fast (7.8Â°C/min)Â and a slow (0.1Â°C/min) cooling rate as well as
with and without high-intensity ultrasound (20kHz, HIU) to generate a wide range of
physical properties, OBC, and OL. The samples were crystallized at 29Â°C, and 20Â°C, for
the 100% and 20% samples, respectively. Immediately after the 90 min isothermal
crystallization, the following physical properties were measured â€“ crystal
microstructure, solid fat content, elasticity, melting behavior, hardness, and oil loss.
The samples were then stored for 48h at 22Â°C and 5Â°C. At this point, the same physical
properties were measured as 90 min, with the addition of the OBC measurement. Results
show that 90 min OL was negatively correlated with SFC, Hardness, Gâ€™, onset
temperature, peak temperature, and enthalpy at 90 min (|r| >0.7; p less than 0.05 for
all correlations). OL after 48h was negatively correlated with SFC (90 min and 48h),
Gâ€™ (90 min and 48h), enthalpy (90 min and 48h) (|r| >0.7; p less than 0.05 for all
correlations).Â Â Additionally, OBC was positively correlated with SFC (90 min and 48h),
Gâ€™ (90 min and 48h), onset temperature (90 min), peak temperature (90 min and 48h),
enthalpy (90 min and 48h), and hardness (48h) (|r| >0.8; p less than 0.05 for all
correlations). Overall, these results suggest that OL can be decreased by formulating
more elastic fats that have higher SFC and high enthalpy values. Also, OBC can be
increased by formulating more elastic fats, with high peak and enthalpy values, and high
SFC.
Lipidomic analysis of TRPC1 Ca2+-permeable channel-knock out mouse demonstrates a
vital role in placental tissue sphingolipid and triacylglycerol homeostasis under
high-fat diet
Authors:   USDA-ARS- Beltsville Human
            Nutrition Research Center, Bukowski Michael , Singh Brij ,   UT Health San
            Antonio, Roemmich James ,   USDA-ARS Grand Forks Human
            Nutrition Research Center, Larson Kate ,   USDA-ARS Grand Forks Human
            Nutrition Research Center
Published: November 2022

Placental function including oxygen delivery and nutrient transport are critical
determinants of fetal growth, moderating the risks of obesity and metabolic diseases
later in life. Previously, we demonstrated in a mouse model that parental diet and
exercise play important roles in placental lipid content and inflammation. Transient
receptor potential canonical channel 1 (TRPC1) is a Ca2+-permeable integral membrane
protein. We have demonstrated that TRPC1 increases total body adiposity in mice by
decreasing the efficacy of exercise to limit adipose accumulation under a high fat (HF)
diet. Importantly, intracellular calcium may regulate total body adiposity and increased
total body adiposity could promote placental lipid accumulation. Similarly,
intracellular calcium regulates membrane lipid content via the activation of the protein
kinase C. Membrane lipids such as sphingomyelin are key regulators of cell signaling.
Maternal HF diets increase placental tissue lipid concentrations resulting in
compromised nutrient transport to fetus. However, the specific lipid species that
accumulate due to the absence of the placental TRPC1 gene under maternal HF diet feeding
is not yet known. We hypothesized that placental tissue response to a maternal HF diet
is disrupted in TRPC1 mice fed a maternal HF diet resulting in greater cellular
sphingomyelin concentrations. Results showed placentae from TRPC1 KO mice fed high fat
diet (45% en, HF) had increased sphingomyelin concentrations compared to control diet
(16% en, NF). Placentae from WT mice fed HF diet exhibited diet-dependent increases in
ceramide concentration with no concomitant increase in sphingomyelins compared to NF fed
WT mice. Additionally, 11 placental triacylglycerol (TAG) species were different based
on diet, 16 based on genotype, and 5 were affected by both diet and genotype. These
results suggest that during a HF diet, loss of TRPC1 function reduces placental
sphingomyelin hydrolysis into ceramide and that placental TAG concentrations respond in
diet- and genotype-dependent manner.
Extraction of clove oil via solvent-enhanced capillary displacement
Authors:   University of
            Toronto, Tan Carol , Acosta Edgar ,   University of
            Toronto
Published: November 2022

Extraction of flavours and fragrances from plants and other biomass substrates is
often carried out by steam distillation or solvent extraction (including supercritical
extraction). Steam distillation is the oldest, most common, method of extraction but its
effectiveness is limited for oils with lower volatility such as clove oil (eugenol
boiling point is more than 200 Celsius). Solvent extraction is a more effective method
for oil extraction, but it often requires large solvent/biomass ratios, and the recovery
of such large quantities of solvent via distillation. In this work we use food-grade
lecithin microemulsionsÂ to promote low interfacial tension between the oil phase and
water that can promote the displacement of oil bodies from the biomass matrix. The use
of the HLD-NAC framework (to formulate these microemulsions, and the extraction
conditions) is discussed and the potential advantages and limitations of the
technology.
Characterization of the mechanical properties, freeze-thaw stability, and oxidative
stability of edible, high-lipid rice bran wax-gelatin biphasic gels
Authors:   Iowa State
            University, Cho Karin , Acevedo Nuria ,   Griffith
            Foods, Tarte Rodrigo ,   Iowa State
            University
Published: November 2022

Although some consumers have a negative connotation of fats in food products, fats
provide a unique mouthfeel, texture, and flavor to foods. Biphasic gels, which are
semi-solid systems composed of two generally immiscible systems, were investigated as
they may offer a potential solution to remove or reduce semi-solid fats in foods without
sacrificing functionality. Edible biphasic gels with high lipid fractions ( >50%) were
developed and characterized. The gels consisted of gelatin in aqueous buffer (hydrogel;
HY), and rice bran wax in high-oleic soybean oil (oleogel; OE). The OE:HY ratios
prepared were Â 40:60, 50:50, 60:40, and 70:30. Thermal analysis was performed with
differential scanning calorimetry. Freeze-thaw stability of the gels was studied by
rheology, liquid loss measurement, and microstructural characterization before and after
one freeze-thaw cycle. Biphasic gels were also stored for approximately 6 months under
accelerated oxidation conditions at 22Â°C to assess oxidative stability through PV
analysis. The combination of HY and OE led to superior systems compared to the
individual gel components. The yield stress (s*) values for biphasic gels were greater
than for OE alone, and increased as the proportion of HY increased. CLSM showed that the
HY was the continuous phase for all ratios. After exposure to one freeze-thaw cycle,
biphasic gels showed no visual differences, a reduced water loss and an increase in Gâ€™
when compared to pure HY. Oxidative stability of the biphasic gels was shown by the low
PV (less than 3 meq/kg) after the storage period. By changing the OE:HY, the biphasic
gel can be tailored as semi-solid fat replacers with desired properties and good overall
stability. The findings from this study demonstrate the improved functionality of oils
by formulating into a biphasic gel system, thus potential to replace semi-solid
fats.
Environmental quality benefits of winter hardy oilseeds
Authors:   University of
            Minnesota, Gutknecht Jessica 
Published: November 2022

FGI is measuring carbon storage, soil health, and climate change mitigation of FGI
crops in several ways, from direct soil measurements of carbon and soil health analysis
to field scale budgeting of energy, water, and greenhouse gas fluxes. However, key gaps
remain in understanding the magnitude of benefits from FGI crops, as well as the most
reliable and scalable methods for assessing key climate responses in agriculture. One
key project aims to quantify the carbon balance and field-scale soil health impacts
of winter camelina in a corn- soybean rotation (annual grain and oilseed relay or
double-crop system), and a KernzaÂ® intermediate wheatgrass - alfalfa rotation
(perennial forage and grain system).